Saturday, October 9, 2010

Kerala Chilly Chicken


Here is the tasty chillie chicken recipe to try out for one of your special dinner days!!!!!!!


Ingredients

Chicken                                                    - 1 Kg ( Boneless and skinless, cut into small cubes)

Green Capsicum                                     -  1 (diced into small cubes) 
Spring Onions                                         - 1/2 cup (chopped)
Onion                                                       - 2 ( medium size, chopped)
Green Chillies                                         - 2 (large , chopped )
Ginger                                                      - 1 Tbsp (cut into small pieces) 
Garlic                                                       - 1 Tbsp (cut into small pieces) 
Red Chilly Powder                                 - 1 tsp
Black pepper Powder                            - 1 tsp
Tomato Sauce                                         - 3 Tbsp
Hot and Sweet Sauce Chillie sauce      - 2 Tbsp
Soya Sauce                                              - 1 Tbsp
Salt                                                           - 1 1/2 tsp ( alter as per your taste)
Oil                                                             - For Frying 

For Marinating

Eggs                                    - 2
Cornflour                           - 3 Tbsp
Red Chilly Powder           - 1 tbsp
Soya Sauce                        - 1 Tbsp
Tomato sauce                   - 2 Tbsp
Maida                                 - 2 Tbsp
Ginger Paste                     - 1/2 tsp
Garlic Paste                      - 1/2 tsp
Salt                                     - 1 tsp 
Lemon juice                          -1 tsp
Chop curry leaves                   - 1 pinch


Preparation



  1. Mix all the ingredients for the marinade to a smooth paste, without adding water.Make sure there are no lumps. 
  2. Add the chicken pieces to this and mix well so that the marinade gets coated to the pieces. Now keep this for 1 -2 hours, in the refrigerator.
  3. Heat oil in a pan. Once it is hot, put the chicken pieces and deep fry them until the color turns brown. Drain them in a paper towel and keep aside. 
  4. Heat a Wok (thick bottom pan) and add 2 Tbsps of oil. Once it is hot, add ginger, garlic and green chillies. Saute them for a minute. 
  5. Now add the sliced onions and salt. Saute this till the onions turn brown and soft. 
  6. Now add the capsicum and saute for another few minutes. 
  7. Add the spring onions once the capsicums are soft and reduce the heat. 
  8. Now add the red chilly powder, tomato sauce, hot and sweet red chillie sauce, soya sauce and pepper powder. Stir this for a minute.
  9. Finally add the fried chicken pieces and mix well so that the gravy is coated on the  pieces. Stir for another few minutes before removing from the heat.
The Chillie chicken is ready to go the table...It makes a great combination Kerala Paratta /  Rice

Sunday, October 3, 2010

Semiya Pulihora















Ingredients: 2 cups vermicelli
juice of 1 large lemon, adjust
3-4 tbsps roasted peanuts
salt to taste
Tempering/Poppu/Tadka:
1 tbsp oil
1 tsp mustard seeds
1/2 tbsp urad dal/minappa pappu/split gram dal
1 tbsp channa dal/senaga pappu/bengal gram
2 dry chillis, tear and de-seed
1/4 tsp hing
1/2 tsp grated ginger
2 green chillis, slit
1/4 tsp haldi/turmeric pwd/pasupu
8-10 curry leaves
1 Bring 5 cups of salted water to a boil. Add the vermicelli and cook for just under 4 mts. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely. Add 2 tsps of oil and combine.
2 While the vermicelli is cooking in the hot water, prepare the seasoning. Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
3 Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.
4 Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Idlis with Pappula Podi
















Ingredients:
6 left over idlis, crumbled
1 onion, finely chopped
big pinch turmeric pwd
1/2 tsp coriander pwd
salt to taste
1/2 tbsp oil
Grind to a coarse pwd:
1/2 tbsp grated coconut
1 tbsp roasted gram dal/putnala pappu/dalia
2 dry red chillis, tear and de-seed
For tempering/poppu/tadka:
1/2 tsp mustard seeds
1 tsp urad dal/minappa pappu
pinch of asafoetida/hing/inguva
few curry leaves
1 Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric pwd.
2 Add chopped onions and saute till they turn transparent. Add coriander pwd and combine. Add the ground roasted dal pwd and combine. Add the crumbled idlis and combine. Cook for a mt. Adjust salt, if required.

Dondakaya Pappula Podi (Ivy gourd With Spiced Chickpea Powder)














Ingredients:
250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins
1/2 tsp cumin seeds
10-12 curry leaves
1 large onion, finely sliced
1/2 tsp red chilli pwd
pinch of coriander pwd
salt to taste
1 1/2 – 2 tbsps oil
Grind to a fine powder (Pappula Podi)
1 tbsp dry coconut, grated
1-2 garlic cloves (optional)
2 dry red chilies, dry roast for a mt
pinch of cumin seeds, dry roast for a mt
1 1/2 tbsps roasted chickpeas/dalia/putnala pappu
pinch of salt
1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside.
2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.
3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts.
4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat.
5 Serve hot with steamed rice.

Vankaya Gasagasala Kura Recipe
















Ingredients:1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
pinch of roasted methi/fenugreek/menthi pwd
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste
1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.

Gongura Mutton – Mutton cooked in red sorrel leaves

 
Ingredients:1 kg mutton, washed and drained
2 cups packed freshly picked, washed red sorrel leaves
4 medium sized onions, finely chopped
2-4 green chillis, slit (adjust)
1 tbsp coriander pwd
1 tsp cumin pwd
1 1/2 tbsp oil
Marinade:
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric pwd
1 tsp salt
1 tbsp red chilli pwd
juice of small lemon
Garam Masala Pwd:
5-6 cloves
1 1/2″ cinnamon
2 cardamoms
2 star anise/anaas puvu/biryani puvvu
1 tbsp khus-khus pwd
1 Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour. Pressure cook till the mutton is half cooked.
2 Lightly dry roast the spices under ‘garam masala pwd’ for 3-4 mts and cool. Grind the spices to make a powder. Keep aside.
3 Heat oil in a heavy bottomed vessel. Add the onions and green chillis and saute till transparent.
4 Add the sauted onions to the pressure cooked mutton pieces and cook on high heat for 2-3 mts. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Add a cup of water and adjust salt. Bring to a boil and reduce heat and cook for another 10-12 mts.
5 Add the washed gongura leaves by roughing tearing them and combine well. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
6 Serve hot with white rice or rotis.


Sorrel Stew (Gongura Pulusu)

Recipe Ingredients

1   Sorrel
  (with sour leaves and red stems)
1   Onion
1 teaspoon 5mlOil
1/2 teaspoon 2.5mlBlack mustard seeds
1/2 teaspoon 2.5mlPeeled black gram dal
1   Asafetida
1/3 cup 78mlBengal gram dal
2 teaspoons 10mlChile powder
2   Green chiles
  Salt - to taste

Recipe Instructions

1. Pluck the sorrel leaves. Clean well. Add 1/2 glass of water and cook.
2. Chop the onion into medium sized pieces. Chop green chiles. Add to the sorrel. Add chile powder and salt.
3. Boil bengal gram dal in one glass of water. Add to the sorrel. Stir. Cook until thick.
4. Fry mustard seeds, black gram dal and asafetida. Season.