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.

Ingredients

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

Mathi/Sardine Peera Vattichathu

Ingredients

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.

Paneer Masala

Ingredients

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

Ingredients

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.

Chicken Thoran

Ingredients

1. Chicken-1 lb
2. Onion-Cut into small pieces-2 
3. Corainder leaves-For Garnishing
4. Mustard seeds-1 tsp
5. Garlic Ginger paste-1 tbsp
6. Turmeric Powder-2 tsp
7. Chilly Powder-1 tbsp
8. Garam Masala-1 tbsp
9. Vineger-1 tbsp
10. Coconut grated-1 cup

Method Of Preparation

• Marinate chicken pieces with vinegar,slat and turmeric powder for 15 mins and cook till chicken is done.
• After chicken is  done shred the chicken into small pieces.
• Splutter mustard,add Onion and saute till onions are transparent
• Add Ginger garlic paste and saute for 2 mins
• Add  turmeric powder ,garam masala and sauté for a min
• Add grated coconut add saute for 2-3 mins
• Add the shredded chicken and saute till chicken is well coated with the ingredients
• Finally add corainder leaves and garnish
• Server hot with rotis or rice!!!!!!!

Note:Add curry leaves if you have.I dint have so i have not used.

Vegetable Pulav

Ingredients

1. Basmati rice – 2 cups
2. Water – 4 cups
3. Carrot & Beans  – 1/2 cup each
4. Cinnammon, cardamom & clove – 4 pieces each
5. Bay Leaf-1 nos
6. Onion-1 big
7. Ghee – 4 Tablespoon
8. Lemon juice – 1 tablespoon
9. Cashews-2 tbsp
10. Raisins-3 tbsp
11. Salt – to taste

Method Of Preparation

• Soak the basmati rice for 25 minutes. After that drain out the water completely. 
• Heat 2 tablespoon of ghee in a pan. 
• Splutter the remaining cardamom, cinnamon & clove.
• Add the rice & stir. 
• When the rice starts cracking add the 4 Cups of water, lemon juice & salt. 
• Cover & cook until the rice is cooked & water is completely absorbed.
• Cook carrot ,Beans for 5-6 mins
• Heat remaining ghee in another pan.
• Add onion and fry till golden brown color
• Add the cooked carrot & green peas, stir for 5 minutes. 
• Add the rice & mix wel
• Fry cashew and raisins in ghee and garnish.
• Serve with Raita

Uzhunnu Vada

Ingredients

1. Urad Dal -2cups 
2. Onion - 1/2 cup (chopped)
3. Green chillies -3-4nos
4. Curry leaves -1 spring
5. Crushed Black Pepper Corns -1tbsp
6. Ginger -1 inch piece
7. Salt to taste
8. Baking Soda -1 tsp
9. Rice Flour-2tbsp
10. Oil to fry

Method Of Preparation

• Soak urad dal in a vessel and  keep aside for 1hr.
• In a wet grinder, grind the dal in small portions without adding water,If  unable to grind well, sprinkle some water and grind again till you get a smooth, thick paste,the batter has to be as thick as possible. 
• To this dal batter, add chopped ginger, green chillies, onion, curry leaves, crushed whole black pepper corns,  baking soda and salt and mix well. 
• To have a crispy vada, add 2 tbsp rice flour to the batter,Let the batter sit for 15 mins.
• Heat oil in a kadai 
• Make round shapes ball with the batter either using the palm of your hand.
• Wet the palm of your hand with water and place a ball of the vada mix on it, Press it down slightly with the fingers of your other hand. Now using one finger make a hole in the middle of it. Drop it slowly and carefully into the hot oil. 
• Wet your palm each time to prevent the batter from sticking on your hand.
• Fry the vadas till golden brown