Wednesday, June 16, 2010

Chicken Roast(My Version)

Chicken is our all time favorite.This cannot be claimed as the traditional Kerala chicken roast.I kind of made up the recipe while i was cooking.Here is the recipe.

  1. Chicken Cut into small pieces-1 lb
  2. Green Chillies-2-3 sliced 
  3. Tomato-1
  4. Onion-2 nos medium size
  5. Red Chilly flakes-1 tbsp
  6. Curry leaves-1 spring
  7. Turmeric powder-1 tsp
  8. Chilly Powder-1 tbsp
  9. Pepper Powder-1 tbsp
  10. Garam masala-1 tbsp+1 tsp
  11. Ginger minced-2 tbsp
  12. Garlic-2 tbsp
  13. Coconut mil-1/4 cup
  14. Vinegar-1 tbsp
  15. Oil(coconut oil preferred)
  16. Salt
Method of Preparation
  • Marinate chicken with turmeric powder,chilly powder,vinegar,pepper powder ,garam masala (1 tbsp) half of minced garlic ,ginger and salt.Keep aside for 1 hr
  • Cook the marinated chicken in coconut milk without adding water.
  • Cook until the chicken is done and there is no gravy .
  • Add 1 tbsp oil and sauté the pieces in medium heat for chicken pieces to be crispy
  • Heat oil in a kadai add chopped onion saute till transparent and light brown color
  • Add Green chillies,ginger and garlic and saute for 5 mins
  • Add Curry Leaves .
  • Add Cooked chicken pieces and saute till it gets coated with all the ingredients.
  • Add rest of garam masala and saute well.
  • Add Red chilly flakes.(If you don want the dish to be hot avoid this step)
  • Serve with rice or rotis

Saturday, June 12, 2010

Mathi/Sardine Peera Vattichathu


  1. Mathi/Sardine-4 nos
  2. Pearl Onions-1/2 cup
  3. Shredded Coconut-1 Cup
  4. Kokum Tamariand(Kudam Puli)-2-3 nos
  5. Green Chillies-2-3 nos
  6. Turmeric powder-1 tsp
  7. Chilly Powder-1/2 tbsp
  8. Corainder Powder-1 tbsp
  9. Coconut Oil-
  10. Salt
  11. Curry Leaves-1 spring
Method Of Preparation
  • Clean mathi well.cut into half
  • Soak kudam puli in water
  • Combine coconut,green chillies,all powders and grind with little amount of water.Take care not to grind into coarse paste
  • Take a pan(preferably meen chatti) add the ground mixture,onion and kodam puli and also add sardines.
  • Close pan and cook for 15 mins on medium flame.
  • Add curry leaves and saute slowly.
  • Finally when sardines are cooked add Coconut oil and close the lid for 5 mins
  • Serve with rice.

Thursday, June 10, 2010

Paneer Masala

  1. Paneer cubes-1 cup
  2. Cumin seeds-1 tsp
  3. Green Bell Pepper-1 sliced
  4. Onion-1 sliced
  5. Tomato-1 made to small cubes
  6. Garam Masala- 1 tbsp
  7. Chilly Powder-1 tbsp
  8. Turmeric Powder-1 tsp
  9. Cream-1/2 cup
  10. Salt
  11. Oil
  12. Sugar-1/2 tbsp
Method of Preparation
  • Take a non stick pan add oil and splutter cumin seeds
  • Add Onion and saute  till it turns golden brown color
  • Add Bell pepper and saute for 5 mins
  • Add all the masalas and saute for 3-4 mins
  • Then add tomatoes and saute till it is cooked
  • Add Paneer and close the pan and cook for 10 mins
  • Finally add cream and sugar and saute till the gravy coats the paneer and veggies
  • Serve with rice or rotis!!!!!

Chicken Puffs

  1. Puff  Pastry sheets
  2. Boneless Chicken pieces (Cook chicken well in pressure cooker adding turmeic and salt.Chop the chicken into small pieces.)
  3. Chopped Onion -1 large
  4. Green Chillies – 3
  5. Ginger Garlic paste -1 tbsp
  6. Chopped tomato -1
  7. Vegetables – 1 cup (I used carrots,green bellpepper,cabbage,celery)
  8. Soya Sauce – 1 tsp
  9. Salt – to taste
  10. Oil – as needed
  11. Egg -1 Beaten
  12. Red Chilly Powder- 1/2 tsp
  13. Coriander Powder – 1 tsp
  14. Pepper powder -1/2 tsp
  15. Garam Masala- 2 tsp

Method Of Preparation

  • Cook vegetables if you are using veggies with little amount of water adding pepper powder and salt
  • Heat oil and add onions,salt,green chillies and ginger garlic paste.
  • Saute till onions turn brown.
  • Add all the masalas and saute for few minutes.
  • Then add tomatoes,veggies,soyasauce and chicken pieces.
  • Simmer for 15 mins stirring in between.
  • Chicken should be well cooked and almost fried.
  • If necessary add oil in between. 
  • Now the filling is ready.
  • Take the pastry sheet and fill it with filling
  • Brush beaten egg on top of the puffs to get golden brown color
  • Grease baking dish with butter and arrange the puffs in it
  • Bake in a preheated 400 F for 10-15 mins or until one side is golden brown
  • When cooled ,puffs are ready to serve.