Easter Special Beetroot Chicken Curry ( Indian / Kerala Style) RECIPE#222

https://www.facebook.com/Palatable-dishes-from-Jesss-kitchen-by-Jessy-Abraham-Mathew--1556890817878122/?fref=photo

 Step 1:-  Marinate  2 1/2  lb / 1 1/2 kg   chicken  with lemon juice ( 1/4 cup  for minimum 20 minutes )  .

Step 2:- Heat   a pan , and add 2-4 table spoon of  oil ,  splutter 1 teaspoon of mustard seeds, 1/2 teaspoon of fennel seeds and  add 1-2 cinnamon sticks .

Step 3:-  Now  add onion (  3- 4 medium sized  , finely chopped )  add 3" of  ginger  root ( finely chopped ) , 4-6 garlic cloves ( finely chopped) , 4-5 green chillies ( splitted ) ,  and *saute  & cook * until the onion becomes  transparent .

Now  add beet root  ( finely chopped / grated  1/2 -3/4 cup )  

Combine well , and saute for 3-4 minutes 

NOW  BRING DOWN THE EHEAT and add  2 teaspoon  of turmeric powder,  1 1/2  teaspoon of kashmiri chilli powder, and 3-4   teaspoon of coriander powder  and 2 tomatoes ( finely chopped) saute for  for 2- 3 seconds , until the  raw smell  of powder goes away .

Add 1 1/2 cup of water , 1 teaspoon of cardamom powder , 1/4 teaspoon of garam masala ( http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html )  , 2-9 mint leaves , salt and 2-3 twigs of curry leaves . And cook for 12-15 minutes on medium flame ( until the onion becomes very soft and some of them have begun to  dissolve into mush ).

Step 4:-  Now  add STEP 1 CHICKEN  

Combine well 

and cook for 20-25 minutes on medium flame ( until  the chicken is well done ) 

Step 5:- Easter Special Chicken Curry ( Indian / Kerala Style) is ready  -....Enjoy with  Bread/ Aappams ( vellayappam , Palappam ) / Steamed rice /Chapattis/Tortillas /Fulkas ........JA-Mathew- :)  

Duck Egg Curry / Tharavu Mutta Curry ( Kottayam Style ) RECIPE#221

Step 1:-Boil 3-4  cups of water with 3-4 teaspoon of salt ,  add  5-6 DUCK  Eggs and allow it  to boil in a low flame for 5- 7 minutes.  Then Remove the shells from the boiled eggs and keep aside.

Step 2:- Heat 1 1/2  table spoon of vegetable oil ( canola )  in a pan ( medium flame ) ,  add 1 1/ 2 teaspoon of turmeric powder ,Saute for few seconds until its "raw smell" goes away 

Add the eggs  ( step 1) ,  saute for 5 - 10 minutes in low flame , until the egg  gets well "roasted" and  "fried" on its sides  . And keep aside .

Step 3:-  In the same pan add 3-4 tablespoon of vegetable oil ,  Splutter 1 teaspoon of fennel 

Now add  chopped  ginger  ( 3 table spoon )  , chopped Garlic cloves  ( 1 table spoon ),  2-3 green chillies (  splitted ) , saute for another 1-2 minutes , 

Add   chopped onion   ( 2 nos )   saute until the onion becomes  transparent .

Step 4:- Bring down the heat  and add 1  teaspoon of turmeric powder , 1 1/2  teaspoon of  kashmiri chilli powder, 2 1/2  teaspoons of coriander powder , 1/2 teaspoon of cardamom powder  and   salt  . Saute for few seconds.

Now add  a cup of water and tomatoes  (  one finely chopped )  combine and cook for  10 -15 minutes , until the onion becomes very soft and some of them have begun to  dissolve into mush .

Now add  the duck  eggs ( Step 2)   , 

Add few curry leaves ( a twig) ,  and cook for another 4-5 minutes on medium flame.

Now add 3-4 table spoons of coconut  milk powder ( maggie's ) , combine well.and cook for another 2 minutes on low flame.

Step 5:-  Duck Egg Curry ( Kottayam  Style )  is ready  -....Enjoy with  Bread/ Aappams ( vellayappam , Palappam ) / Steamed rice /Chapattis/Tortillas /Fulkas ........JA-Mathew- :)  

Bitter gourd- Potato Subzi RECIPE#220

 Step 1:- Chop  2  medium sized Bitter gourd  into  small  pieces.

add salt and keep aside for 20-30 minutes 

Squeeze out all the JUICE from the bitter gourd pieces , wash them in running water and keep aside 

Heat  a pan and add 2-3 table spoon of  vegetable oil ,

 add the squeezed bitter gourd and  fry them ,

and keep aside .

Step 2:-   Heat 3-4 table spoon of   vegetable oil in the same  pan , splutter 1 -2 teaspoon of mustard seeds,  and 1 teaspoon of cumin seeds .

Now add  onion ( chopped  3/4 of a big one ) , 2-3 green chillies ( splitted ) 6-8 cloves of garlic ( crushed and sliced ),  ginger ( 1 inch ,  finely chopped )  and saute until the onion becomes transparent .  

Bring down the heat , and add   a teaspoon of turmeric  powder , 1 teaspoon of kashmiri chilli powder,  1 1/2 teaspoon of coriander powder  and salt 

Now add the potato / Uralaikizhangu( 2 big ones ) 

Combine well  with 2-3 table spoon of water  and cook( in low-medium heat) for 10-15  minutes , until the potato becomes  soft  [stir occasionally to prevent from sticking and burning]  .  And  add 2 twigs of curry leaves  

Now ad the fried bitter gourd ( step 1 ) ,  

Combine and cook for another 4-5 minutes ,  until the  water  has completely evaporated  ( add more oil if needed )  

Step 3:-  Bitter gourd- Potato Subzi is ready . Enjoy with  steamed rice/ Chapatis   ... -JA-Mathew...:) 

Beans - Carrot Thoran RECIPE#219

Step 1- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds ,  1 1/2 teaspoon of cumin seeds ,and 2-3 dried red chillies .

add   8-10 cups of grated carrots ,  green beans ( 16 oz chopped ) onion (  2  nos,  chopped yellow/white ) ,  garlic cloves (4-5 chopped),  3-5   green chillies  ( 4-5  splitted ) ,2 twigs of curry leaves ,1 1/2 teaspoon of turmeric powder,  coconut ( 1 - 2 cups , grated ) , ginger (  chopped , 1 inch of  ) salt , and  1/4 cup of water .

Combine well , and cook  for 15- 25  minutes on  medium flame  , until the  water  has completely evaporated . 

Step 2:- Beans - Carrot Thoran ( Kerala Style ) is ready ....Enjoy with steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Indian Rosette cookie / Achappams RECIPE#218

Special thanks to  Ms Annie Varghese for the Rosette mould :) 

Step 1:- Beat 3 eggs  , 2  cup of  brown sugar / white sugar , 2-3 teaspoon of vanilla essence and 1 teaspoon of cardamom seed's powder .

 and a table spoon of  vegetable oil  ( canola ) . 

add 1 1 /2 - 2 cups of  thick coconut milk  ( I  used polar's ) , combine well .

Step 2:-  Add   3   cup of   rice powder  

a cup of   all purpose flour  ( maida) , and a teaspoon of salt   , combine well .

Add 2 table spoon of black sesame seeds  ( karutha ellu )  and 2 table spoon of white sesame seeds  ( velutha ellu ) , combine well and keep aside. ( it should  be like that of dosa batter's  consistency ) 

Step 3 :- Heat  a pan on stove top and then add oil and then heat the oil.  Now heat  the achappam mould in the oil ( about 5- 6 minutes , until it sizzle / bubble ) ,  ( otherwise the batter may not come out of the mould ) 

Now dip the hot mould in the  achappam batter ( 3/4 of it) , 

 and then dip in the hot oil , and shake the mould  a little bit  ( in 2-3 seconds  the batter will detach from the mould ) and dip the mould again in  hot oil before dipping  in the batter again . And  shallow fry the  achappams on medium flame ,  flip them on  other side when it  is browned evenly  on one side , fry until both sides are browned ( biscuit color ) .

 Step 4:-  Place them  on paper towels to absorb excess oil.

Step 5:- Indian Rosette cookie / Achappams is ready ....... Enjoy  with  Tea / coffee :)  ........................:) JA -Mathew-