Sizzling Chicken From Jes's Kitchen RECIPE#232

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Step 1:- Marinate 2 lb ( 1 kg ) of chicken ( boneless ) with  pepper powder  (2 teaspoons ),  vinegar  (1  1/2 table spoons ), salt and  soy sauce  ( 2-3 table spoons ) ,  "refrigerate" 

for 30 minutes .

Now  add 2 egg whites and a egg yolk , red chilli flakes  ( 2 teaspoons ) , baking soda  ( 1 teaspoon ) , baking powder  ( 1/2 teaspoon ) and rice flour  ( 3 table spoons) , Combine well and keep aside .

Step 2:- Heat oil in a pan and shallow fry the marinated , coated chicken . 

 Drain them on a paper towel and keep aside.

Step 3:-  Saute garlic paste   ( 2 1/2 tablespoons )  and   ginger paste  ( 2 teaspoons ) , [ until its raw smell goes away ] , 

Now add tomato paste ( 3 table spoons , store brought )  and  soy sauce (3 table spoons) . saute for few seconds and add

water ( 1 cup )   and  cane sugar  ( 2 table spoons ) , 

and add red bell pepper  ( cube cut , 1/4 cup ), yellow bell pepper( cube cut , 1/4 cup ) , orange  bell pepper ( cube cut , 1/4 cup ) and spring onion ( chopped 1/2 cup )  and boil for 3-4  minutes on medium flame .

 Now add the fried chicken ( from step 2 ) 

Add another cup of water and  rice flour  (2 table spoons )  and  black pepper powder ( 2 teaspoons ) 

 Cook for another 10 minutes on low medium flame.

Step 4:-  Sizzling Chicken From Jes's Kitchen  is ready  -....Enjoy with  Steamed rice/ Naan /Chapattis/Tortillas /Fulkas ........JA-Mathew- :)  

Chicken Puttu RECIPE#231

 Step 1:- Boil 2 cups of water in Puttu maker 

Step 2 :-  Combine   1 1/2 cup of white Puttu  podi/ flour ,  1/12 cup of  Chemba Puttu podi/ flour ,  1 1/2 teaspoons of cardamom  powder and 1/2 cup of cilantro ( chopped ).

 Add finely chopped onion ( 3/4 of a big one )  and combine well 

 Now add chicken  pieces ( cooked , 2- 3  cups ) 

 combine well .

 Now sprinkle 1/4 - 1/2 cup of water ,  salt   and  combine  well with hands ,

 until you get this consistency  ( ie  it should hold its shape when you   try to make  a little  balls  from the  moistened flour  BUT it should easily crumble  when  you   press  it   little harder )  , make sure there is no lumps in the *moistened*  puttu flour .

 Now add 2 cups of grated coconut,  curry leaves ( a twig finely  chopped )  and green chillies ( 3-4 finely chopped ) , Combine well and keep aside . Now the *chicken puttu flour*  is ready to *STEAM* .

Now  layer the puttu maker cylinder  with  a table spoons of grated coconut ,  3-5 table spoons of the puttu flour , again a table spoon of grated coconut and again puttu flour and grated coconut , make sure  that ,  its first  and final layers are with grated coconut . DON'T FORGET TO PLACE PUTTU MAKER'S PERFORATED STEEL DISC  AT THE BOTTOM OF THE CYLINDER .  Steam for 5-6 minutes until enough steam is coming out from  the  puttu  maker cylinder's   upper holes .

Now gently push  the steamed  chicken puttu  with wooden / plastic  ladle.:)  

Step 3  :-Chicken Puttu  is ready ..... Enjoy the hot puttu  with   your favorite curries / masalas ,http://jesacos5.blogspot.com/2015/07/potato-urulaikizhangu-thoran.html, http://jesacos5.blogspot.com/2015/04/white-chickpeacurry-vella-kadala-curry.html,http://jesacos5.blogspot.com/2013/11/egg-molee-kottayam-style.html,http://jesacos5.blogspot.com/2014/09/chicken-stew.html,http://jesacos5.blogspot.com/2014/08/nadan-kozhi-curry-kottayam-style.html,........... .....JA Mathew.....

Jes Style Masala Curry With Jackfruit Seeds RECIPE#230

Step 1 :-  Clean 3 cups of jack fruit seeds ( 40-50 seeds ) 

 Remove its thick white cover and thin brown cover , 

chop them as in the picture and keep aside .

Step 2 :- Heat a pan and splutter mustard seeds ( a teaspoon )  , fennel seeds (  1/2 a teaspoon )   and 2-3 cloves .

Step 3 :-Add onion ( a big one finely chopped )  and  ginger and garlic ( crushed, 2 table spoons ) 

Add green chilllies (  3-4 , chopped )  and a twig of curry leaf.

Step 4 :- Add Black pepper powder  (1 1/2  teaspoon ) , coriander powder (2 -3  teaspoon ) , turmeric powder (1 teaspoon ) , cinnamon powder ( 1/2  a teaspoon ,  home made ) ,  green cardamom powder ( 1/2 a teaspoon , home made ) , saute for few seconds , 

 

And add 2 cups of water . 

Now add the chopped  Jackfruit Seeds , and cook for  15 -  20 minutes  on medium flame ( until it becomes soft )

 Add 3 table spoons of coconut milk  powder  or 1/2 cup of thick coconut milk .

Now add a pinch of home made garam masala powder  or biryani masala  powder and cook for another 4-5 minutes on  low medium flame.

Step 5:- Masala Curry With  Jackfruit Seeds   is ready...........:) Enjoy with  steamed rice/chapattis/ tortillas..............- JA Mathew-

Uzhunnu Vada / Medu Vadai RECIPE#229

Step 1 :-  Soak  2 cups of urad dal , for 4-5  hours.

                

and grind well  with  1 -2 table  spoons of water . And keep aside.

Step 2 :-  FINELY chop 1/2 of a big onion , 2-3 " of ginger root , 3-5 green chillies , 2 twigs  of curry leaves  and a  stalks of celery , and keep aside 

Step 3 :-  COMBINE  the step 1 "batter" ,  Step 2 "ingredients "  , salt , Cumin seeds  ( 1/2 a  teaspoon ) , and 1 teaspoon of paprika  or red chilli powder .

And now add 2 table spoons of rice flour or semolina  and 1 teaspoon of black pepper powder  . Combine well and keep aside

Step 4 :- Heat  a pan on stove top and then add oil and then heat the oil. 

Step 5 :-   Make small round patties , and make a hole in the center  of the patties  [with the  finger  ( make sure your palms are wet while "handling''  the "batter " ] .

Step 6 :-  Deep fry the patties [make sure the heat is on medium mode], until it becomes golden brown in color .

Step 7 :- Place the "vadas" on  paper towel to absorb extra oil.

Step 8:- Uzhunnu Vada / Medu Vadai  is ready ....... Enjoy  the  hot  vadas with chutneys/  or with your  favorite sauces  ...... :) ......- JA-Mathew-