Chicken Cutlets CHICKEN CUTLETS Ingredients: 500 grams chicken mince 3 potatoes, medium sized, cooked, peeled and mashed 3 bread slices 1tsps chilli powder 1 tsp garam masala powder 1 egg (beaten) bread crumbs as you need salt to taste oil for frying Method: Cook chicken mince with chilli powder, garam masala powder and salt to taste. It should be somewhat dry. Add the mashed potatoes, crumbled bread slices. Mix and add the beaten egg and knead the mix well. Shape into cutlets, roll in bread crumbs and shallow fry in oil. you can also deep fry in oil and drain. It is your wish. Note: I usually add the beaten egg with the cutlet mixture. It is easier to handle than to dip it and then roll it in the crumbs. Shallow frying will not take in much oil. You can fry in a non-stick dosa tava.
Prawn Biriyani PRAWNS BIRIYANI Ingredients: 1 kilo prawns ,shelled, deveined and cleaned 4 onions sliced finely 1tbsp ginger paste 1 tbsp garlic paste 2 tsps chilli powder 2 tsps coriander powder 1 tsp turmeric powder 1 tsp garam masala 2 tomatoes 2 tbsps butter 1 kilo basamathi rice 7 cloves 5 pieces cinnamon 1 1/2 tsp cashew paste salt to taste chopped coriander leaves juice of one lime Method: Wash and soak basmathi rice for half an hour. Then, drain and keep aside. Cook prawns with ginger-garlic paste, chilli powder, coriander powder and turmeric powder till the prawns are tender. Heat butter in a pan . Add the sliced onions and saute till they are golden. Add the chopped tomato and saute till they are mushy. Add the cooked prawns with the masala . Add the cashew paste and mix well. when the gravy gets thicker remove and keep aside. Heat oil in a pan, put in the whole garam masala and saute the rice for a minute or two till it gets hot to the touch. Add salt to taste and enough water to cook till the rice 3/4ths done. Spread the rice and cool for sometime. Take an microwave proof vessel which can hold the biriyani easily. Spread a layer of rice and then the prawn mixture , then again spread rice and repeat with a rice layer as the last one. Sprinkle coriander leaves and juice of one lime. Microwave it for 5 minutes at HIGH and leave it for half an hour or so. It should be dry and ready to serve. You can garnish with fried nuts and kismis to make it look even richer.
Fish Fry FISH FRY Ingredients: 6 fish fillets ( big sized fish slices) salt to taste 1 tsp turmeric powder 2 tsps vinegar 2 tsps chilli powder 1 tsp pepper powder 4 small onions 2 cloves garlic Method: Grind all the ingredients except the fish to a nice smooth paste . If you like you can add a little more vinegar but do not add water. Apply the paste on the fish slices and leave it for an hour, atleast. Heat oil in a pan and shallow fry these pieces carefully, so that they do not break while turning it over. Serve with onion slices, tomato slices, lemon wedges and potato chips.
Duck Roast THARAVU ROAST (DUCK ROAST) Ingredients: 1 duck , cut into 8 pieces 2 tomatoes, 4 onions 5 small onions 4 green chillies,crushed 1" piece ginger chopped 8-10 garlic flakes chopped a handful curry leaves 1 tsp pepper powder 1/2 cup thick coconut milk 3 tsps coriander powder 2 tsps chilli powder 1 tspturmeric powder 1" piece cinnamon 4 cloves 1 tsp ani seeds 1/4 tsp cumin seeds a pinch of fenugreek powder 3 tsp vinegar oil as required 1 tsp mustard Method: Clean the duck and cut into 8 pieces. Make a mix of alittle turmeric powder, pepper powder, salt , a little of crushed green chillies and vinegar and apply it over the duck pieces . Keep aside for an hour. Chop onions, garlic and ginger. Crush all the whole garam masala ingredients. Heat oil in a pan, deep fry all the duck pieces to a golden colour. Remove and drain. Drain out most of the oil and keep about 2 tbsps in the frying pan. Saute onions chopped ginger and garlic in the oil till it turns golden. Add the chilli powder, coriander powder, , turmeric powder and the pepper powder and a little water for the masalas to mix well. Saute till the raw smell goes. Add the chopped tomatoes, cover and cook till the masalas get cooked. Then add the fried duck pieces , curry leaves, salt. Cook for five minutes and add the coconut milk. Simmer and cover for a few minutes and remove. Note: This is a usual christmas dish among Keralites. This is garnished with onion rounds, deep fried potatoes etc with lots and lots of chopped coriander leaves and tomato slices. This is from a friend as i have not cooked duck at all. I just wanted to add the recipe here.
Malabar Egg Curry MALABAR EGG CURRY Ingredients: 4 eggs, hard boiled and cut into two 4 tbsps grated coconut 2 tsps chopped small onion 3 tbsp oil 4 cloves 1/2 tsp cardamom seeds 1/2 tsp mustard 1/2 tsp chilli powder 2 tsps coriander powder salt to taste 1 1/2 cup coconut milk a little curry leaves Method: Roast cloves, cardamom seeds and grated coconut in a tsp of oil to a light golden colour. When cool, grind to a paste and keep aside. Heat the remaining oil, splutter mustard and put in curry leaves and chopped small onions. When they are brown , add the chilli powder, coriander powder and a little water to mix the masalas well. Add the ground coconut paste and fry well till they are all mixed up and cook till the raw smell goes. Add the coconut milk and salt to taste. when the curry is about to boil add the egg pieces and cover. Simmer for a minute or two and then remove .
Cashew Kheema Kofta CASHEWNUTS-KHEEMA KOFTAS Ingredients: 250 grams kheema 1 tsp garlic chopped 1/2 cup onion chopped 1 egg 1/2 cup bread crumbs 1/2 cup green gram dal boiled and mashed 4 gren chillies chopped 1/2 tsp red chili powder salt to taste oil for frying 1 tbsp mint leaves chopped Method: Mix together, kheema, egg, onion, garlic, chilli powder, green chillies, salt to taste and the mint leaves well . Add the bread crumbs and the mashed moong dal to that and blend well. If the mix is a little watery add a little maida also, to make it stiff. Shape into small koftas and deep fry in oil. Drain and keep aside. Serve with tomato ketchup.
Egg drumstickleaves omlette EGG DRUMSTICKLEAVES OMELETTE Ingredients: 3 eggs 2 tbsp milk 1 onion, chopped small sized 3 green chillies chopped 1 small piece ginger chopped (about 1 tsp) 3 tbsp grated coconut 1/2 tsp cumin seeds a handful of drumstick leaves a pinch garam masala a pinch turmeric powder a pinch pepper powder salt to taste oil Method: Beat egg and milk together. Crush chopped onion, green chillies, ginger, grated coconut and cumin seeds to a coarse paste in a mixie. Mix drumstick leaves, garam masala, turmeric powder, salt and pepper powder to the coconut paste and mix well. Add the beaten eggs to this mixture . Blend well. Heat a non-stick tava , smear a little oil and make omlettes. Serve hot with tomato sauce and toast.
Chicken Biriyani, Dear Jay, Here is your chicken biriyani recipe. CHICKEN BIRIYANI I Ingredients: 4 cups Basmathi Rice, 1 kilo chicken cut into medium sized pieces, 4 onions chopped finely 3 tomatoes chopped finely 2 tsps ginger paste 2 tsps garlic paste 2 tsps coriander powder 1 tsp chilli powder 1 tsp garam masala powder 1 cup curds 1/2 tsp turmeric powder 3 cinnamon 6 cloves 2 bay leaves 6 cardamoms 2 tbsps of chopped mint leaves 2 tbsps of chopped coriander leaves juice of 1 lime salt to taste 1/2 cup oil 2 tbsps ghee For garnishing: fried cashewnuts and sliced onions fried to a golden colour Method: Wash, clean and soak the rice for half an hour. Drain and keep aside. Wash , clean chicken pieces. Apply a paste of curds, 1/2 tsp ginger and 1/2 tsp garlic and the garam masala powder to the chicken pieces and keep aside. Meanwhile, chop onions and tomatoes. Slit green chillies and keep aside. Heat oil in a pan, saute onions till they are golden. Add ginger and garlic paste and the chilli powder, coriander powder, turmeric powder and a little water to mix the masalas well. When the oil starts oozing out through the sides add the chopped tomatoes. Cook till the tomatos are mushy and soft Add the chicken pieces with the remaining masala. Stir well till the masala are well cooked and coats the chicken pieces well. Add salt to taste , cook covered till the chicken gets tender. Put in pudhina/mint leaves and cover. Keep aside. Heat ghee in a pressure pan, fry the cashew nuts and keep aside. Then, saute cinnamon, cloves, cardamom and bayleaf. When they are brown, add the slit green chillies and a little of the pudhina leaves. Add the drained rice to this and stir well. Keep stirring till the rice is hot to the touch and are coated well with ghee. Add 6 cups of boiling water (at the ratio 1:1 1/2) and salt to taste.Simmer and cook till the rice is dry. Take a big microwaveable vessel , put the rice and the chicken with the masala in layers . Sprinkle lime juice and coriander leaves inbetween . Microwave at HIGH for 4-5 minutes and leave it standing for 5 minutes. Garnish with fried onions and fried cashewnuts. Serve hot with Raita and Brinjal chutney/curry Jay, This is the way I make it at home. See if you like it and tell me your opinion about this Latha :wave
Chinese recipes LUNG FUNG SOUP Ingredients: 1/2 cup prawns chopped 1/2 cup black mushrooms chopped 1/2 cup carrots chopped 1 tbsp cornflour salt and pepper to taste 500ml non-veg stock Method: Take the non-veg stock in a frying pan or in a chinese wok. When it starts boiling add chopped prawns, black mushrooms and carrots with salt and pepper to taste. When they are cooked tender, add the corn flour mixed in water / stock. Let it boil till the soup gets thicker. When it comes to the consistency as per your taste, remove from fire. Garnish with chopped spring onion leaves and serve. Adjust salt and pepper to your taste.
Hot and Sour Chicken Soup HOT & SOUR CHICKEN SOUP Ingredients: 1/2 cup cabbage chopped 1/2 cup carrots chopped 1/2 cup spring onion chopped 1/2 cup shredded chicken 1 tbsp vinegar 1 tbsp chilli oil 1 tbsp soya sauce salt and pepper to taste 500 ml non-veg stock Method: Take the non-veg stock in a frying pan or in a chinese wok. Add chopped cabbage, carrots, spring onions and shredded chicken . Cook till they are tender. Add salt and pepper to taste. Add soya sauce, chilli oil and vinegar. Let it boil for a few minutes. Adjust seasonings as per your taste. If you like the soup thicker, add corn flour mixed in water/stock and mix it with the soup. Let it boil till it gets thicker. Serve garnished with spring onion leaves.
