Chilli Chicken

This recipie was given to me by my friend Anitha. You can find the recipe here.Thanks Anitha.

To marinate :-

750 grams chicken fillets
2 tsp Corn flour

½ to ¾ tsp Pepper powder

1 number Egg

1 to 2 tsp Ginger/Garlic paste

To make the sauce:-

1/2 tsp chilli powder

¼ tsp cumin powder (little)

2 tsp chilli garlic sauce

4-5 number Curry Leaves-chopped

2-5 number Green Chilli (depends upon ur bearable hot level)

2 tsp oil

2-3 drops Red colour (Optional)

1/4 bunch Coriander leaves-chopped (to decorate this is optional)

To make the fried chicken pieces:- Take chicken pieces in a bowl

Add little salt( take little salt b’coz we use chilli garlic sauce for this it contains Sault), 1 tsp ginger/garlic paste, pepper powder, corn flour and mix-Then finally add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add chopped chillies, curry leaves chilli powder, cumin powder , chilli/garlic sauce, red colour and mix-Cook for a few minutes then Add a little water mix well then and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve.

Chicken65 has been a major hit with our friends and family. Last week it was even a special request from DH who has never been specific about his food.

Vazhakkai Poriyal

Raw Banana/Plantain Poriyal

Ingredients:
1 (medium size) - Vazhakkai(green raw plantain)
1 medium onion (chopped)
2-3 garlic cloves(finely chopped)
Few Sprigs of Curry leaves
1 tsp sambar powder


Method:
Peel the outer skin from the plantain and chop into bite size pieces. Put the plantains in water as it might turn black.

Heat oil in a pan, add mustard seeds, urad dal and channa dal. Add onions, garlic and curry leaves. When onion turns light brown, add the cut plantains and turmeric and sambhar powder.

Add some water and cook for a few minutes. Adjust the salt according to taste. Keep it in medium low flame and roast till done. This curry goes well with sambar rice, rasam rice or curd rice.

Vaazhai Poo Cutlet

Banana Flower Cutlet/Vaazha Poo Cutlet

Ingredients:

1.5 cup of chopped banana florets
1 medium potato
1 small onion (finely chopped)
1/4 tsp cumin
2 cloves garlic (finely chopped)
2 green chilli (finely chopped)
1 inch ginger (finely chopped)
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp corn flour
1 cup bread crumbs
salt to taste
Oil to shallow fry cutlets

Method:

Boil the potato to the consistency that it can be mashed. Also cook the chopped banana florets in little salt and turmeric.

Heat a little oil in a pan and add cumin, then add chopped ginger, garlic and green chilli. Fry for a minute and then add the chopped onion and fry until it turns light brown. Now add mashed potato and the cooked banana florets. Also add garam masala and salt to taste.

Cook to the consistancy where you can make cutlets out of it (no water and can be formed into cutlet shapes). Mix corn flour in a little water and make a paste to think consistancy.

Make cutlets out of it, dip in corn flour mix and then in bread crumbs. Shallow fry in a non-stick pan with little oil. Fry until both the sides are browned up.

Server as a snack or a side dish.

Broccoli Poriyal

Ingredients:

1-2 lb Broccoli
1 cup Channa dhal
1 medium onion chopped
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
2 Garlic cloves (finely chopped)
1 tsp oil
Some curry leaves
Salt to taste

Method:

Soak Channa dhal in water for 1 hr. If you are unable to soak the channa dhal , microwave the channa dhal with a little water for 2-3 minutes.

Heat oil in a pan and add mustard seeds. Now add curry leaves, chopped garlic. Fry for a minute and then add the finely chopped onion. When the onion turns light brown, add chilli powder, cumin powder, turmeric and salt to taste. Add the soaked Channa Dhal and add 1/2 cup of water and let it cook until the dhal is soft and cooked. Now add the chopped broccoli and mix well. Cook for 5 - 7 minutes on medium-low. Check for taste and add more salt if required. Once the broccoli is cooked, remove from heat and serve.

Pudalangai Kootu

This is a simple Pudalangai kootu and makes a delicious companion with both rice and chapathi.

Ingredients:

1 Lb or 1/2 kg Pudalangai (snake gourd)(chopped)
1.5 cup grated coconut
2 green chillies
4-5 curry leaves
1/2 tsp cumin seeds
1/2 tsp rice flour
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp oil
Salt to taste

Seasoning:
1/4 tsp mustard seeds
1 or 2 small dry red chilly
4-5 curry leaves

Grind the coconut, green chilly, curry leaves and cumin seeds into a smooth paste. In a pan add 1 cup water to Pudalangai, salt to taste and cook until the snake gourd is cooked(when you cut one of the pieces with a spoon, it cuts easily). Its ok if a little water is left over in the pan after the vegetable is cooked.

Now add turmeric, cumin and rice powder and mix. Add the ground masala and bring it to boil. Cook for 5 mins on medium heat. Remove from the heat.

Take oil in a separate pan and add mustard. When it starts to splutter add red chilli and curry leaves. Fry for a minute and pour this seasoning over the cooked pudalangai kootu.

Aval Vegetable Upma

This is an easy recipe for a delicious breakfast or even a lip smacking evening snack. Aval or Poha is a easily digestible option for all the vegetarian lovers out there.

Poha or Aval, made from flattened rice, is an easy-to-cook, nutritious snack.

Ingredients:

1 Cup Aval / Rice flakes / Poha (I've used the thick variety)
2 Green chilly
2 Cloves Garlic (Finely Chopped)
1/2 tsp Chilli powder
1 small Onion(Finely Chopped)
1/4 tsp Turmeric powder
Few Curry leaves
Salt to taste
Tampering:
1/2 tsp Mustard
1/2 tsp Urad Dhal
1 Cup - Mixed vegetables of choice boiled (potato, peas, carrots, beans.)Method:

1. Sprinkle the ricefalkes with water to make it soft and keep aside.

2. Heat oil in a Pan and allow the mustard seeds to splutter. Now add urad dal, chillies, garlic, onions and curry leaves. Saute till onions turn light brown.

3. Mix in the boiled veg, chilli powder, turmeric powder and salt.

(I've used already made vegetable Poriyal which was left over from afternoon food, So I skipped step 3 and just added the already made vegetable poriyal).

4. Saute for 2 mins and add water. Now add the rice flakes and mix well(water will get absorbed). Check salt and add more if needed.5. Sprikle a little garam masala/ Lime Juice for taste.

Asparagus Poriyal

I have been experimenting with a lot of new veggies which are not familiar with Indian cooking. Boiling, blanching, baking is not a option in my house. It'll just stay there on the dining table and will finally make its way to the trash. So making them Indian style is the only option left for me with these vegetables.

I found some good and fresh Brussel Sprout, Asparagus and Brocolli this time in the store. I have been experimenting with these this week and making Indian style poriyal out of it.
Ingredients:

1 lb or 1/2 kg - Asparagus (cleaned and chopped - See tip)
1/2 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli
Salt to taste

Method:
Heat a little oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add urad dhal, finely chopped garlic, dry chilli and curry leaves. Saute for a minute. Now add onion and saute until the onion turns light brown.

Add chilli powder, cumin powder and turmeric and mix well. Now add the cut asparagus and salt to taste and 1/2 cup of water. Cook for 5-7 mins. Asparagus cooks really fast. If you want it a little crunchy leave it for 5-7 mins. Otherwise if you want it cooked a little more, you can leave it to cook for some more time.

Makes a yummy side dish for Rice or Chapathi.

Tip: To separate the woody stem, hold an asparagus in your hand and slowly bend it, it naturally breaks into two pieces. Discard the woody stem and cut the tender stem into 1/2 inch pieces.

Brussel Sprout with Black Eyed Peas

Brussel Sprout with Black Eyed Peas Poriyal

Brussels sprouts are from the family of cabbage, broccoli, kale etc. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Ingrediants:

7-8 - Brussel Sprout (cleaned and chopped)
1/2 cup Blackeyed Peas(soaked atleast for 3 hrs)
1 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
2 tbsp grated coconut
Salt to taste
Seasoning
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli

Heat a little oil in a pan and add all the ingredients in Seasoning. Fry for a few minutes until the garlic browns up a little, then add the finely chopped onion and the let the onion turn light brown. Add the Black eyed peas(If you are unable to soak the blackeyed peas, heat it in the microwave with water for a couple of minutes). Add cumin, turmeric, chili powder and salt to taste.Add the brussel sprout and cook until well cooked. Garnish with grated coconut.

What plant is this?

I have been growing this thinking its a weed. Didn't have the heart to throw it away.

Yesterday my husband suggested it could be Okra(ladies finger). Does anyone have any idea?

Kothu Muttai Parotta

This weekend we wanted some comfort food at home and both of us liked the idea of Kothu Muttai Parotta. I had some left over chicken salna from the previous day and it seemed like a perfect day to make Kothu Parotta. We had some fresh fish and fried it up to make a delicious Saturday afternoon brunch.

Ingredients:
3 cooked parotta(shredded into small piece)
2 Eggs
1 medium onion(finely chopped)
1 tsp ginger-garlic paste
1 medium tomato(finely chopped)
3 green chillies(finely chopped)
1/4 tsp turmeric
A few curry leaves
1 cup Salna(spicy gravy)
1 strip cinamom
2-3 cloves


Heat oil in a pan and fry the cinamom and cloves. Add onions and fry until a little brown and then add ginger-garlic paste and fry until the raw smell leaves. Then add chillies,turmeric & curry

Fry for a minute and then add tomato. Saute for sometime. Then add parotta and fry for a few minutes. Now add eggs,salt and pepper. Blend everything together.
When the egg is completly cooked add Salna and cut eveything into small pieces using two spatulas. I've used the available karandi(large spatula) in my kitchen(see pic). Remove from heat and serve hot.

Crab Masala

Ingredients:

2 lb crab or (1 Kg crab)
3 tbsp Oil
2 medium onion(finely chopped)
5 tomatoes(finely chopped)
1 tbsp ginger-garlic paste
1 tsp turmeric
1.5 tsp red chilli powder
t tsp coriander powder
2 tsp cumin powder powder
2 sticks cinamom
6-7 cloves
5 cardamom
salt to tasteMethod:

Take oil in a large pan. Add the cinamom, cloves and cardomom and fry for a minute(the spices will give out a nice aroma). Add chopped onion and fry until golden brown and then add ginger-gralic paste. Fry until the raw smell goes away. Now add turmeric, red chilli powder, coriander powder, cumin powder and fry all for a few seconds. Add salt to taste.

Add the tomotoes and let it cook for a few more minutes and then add the crab. Add some water. This is a dry masala,so water is added so that the crab masala does not stick to the bottom of the pan in which it is cooked.Once the crab is cooked(about 15-20 mins in low-medium heat), remove from heat and serve.