Chicken Varattiyathu RECIPE #39

Chicken Varattiyathu:-

Step 1:-  Cut  4 lbs of boneless  chicken thighs into  small  pieces and keep aside.

Step 2:- Saute 2 tbsp of turmeric powder, 2 teaspoon of kashmiri chilli powder, and 2 table spoon of coriander powder in low heat for 2- 3 seconds and  keep aside.

Step 3:- Crush 4 inch of ginger root and 3-4 garlic cloves and keep aside.

Step 4:- Saute 2 chopped savala ( onion)  in 3 table spoon of vegetable oil , with 3-4 cardamom, 2-4 cinnamon sticks ,4-5 cloves and one star anise, until the onion gets brown in color.

Step 5:- Add  5-8 curry leaves.

Step 6:- When the onion gets brown in color , add one chopped tomato.

Step 7:- Saute until the tomato becomes mushy.

Step 8:- Add step 7,step 3 ,step 2  '' ingredients '' and salt into chicken pieces and mix it well and keep it for 2-3 hours.

Step 9:- Cook the '' Marinated'' chicken ( step 8) with 1/2 cup water for 30 - 40 minutes in a big pan in  medium flame . Stir occasionally to  keep the  chicken from  burning into the base of the pan .

Step 10:-Cook it until the gravy is thickened. Stir it frequently and allow to get roasted.

Paneer Capsicum Masala RECIPE #38

Paneer  Capsicum Masala:-

Step 1: Marinate 250 grams of paneer  cubes with salt, fine paste of  2 green chillies , one egg white, 2 teaspoon of ginger garlic paste , 3 table spoon of Maida( whole purpose flour)  and 3-4 table spoon of water for one hour.

Step 2:- Fry the marinated Paneer cubes  in  vegetable oil( until the side gets brown in color) and keep it aside.

Step 3:- Microwave ,  chopped 1/2  red pepper (capsicum) , 1/2 yellow pepper  and 1/2  green  pepper  for 5 minutes. And keep it aside.

Step 4:-  Heat  3 table spoon of vegetable oil  in a pan and add  2 chopped Savala,   1-2 chopped green chilli ,a pinch of ginger garlic paste,1/4 teaspoon of Chilli powder, 1/2 teaspoon of Coriander powder, 2 teaspoon of chilli  garlic sauce  saute until the onion gets transparent. Then add 1/2 tomato puree, saute until its raw smell goes. Now add  fried Paneer cubes( From Step 2) and  capsicum ( step 3) add  1/4 cup of water . Cook for 15 minutes in medium heat .Then bring down the heat and  add 2-4 teaspoon of coconut powder , mix well. Garnish with cilantro or curry leaves.

Ginger Curry ( Inchi Curry) RECIPE #37

                                                   

Step 1:- 'Chop' 7-10 pieces of Ginger root .

                                                      

Step 2:- Heat 5 table spoon of Vegetable oil  or coconut oil  in a pan  and fry the chopped ginger roots until it gets brown in color and crispy . Remove  the fried ginger chops from the flame. .

Step 3:- Fry 1/2 cup of grated coconut in the same pan .Grind both (fried ginger&  grated coconut) in mixie and keep aside.

                                                          

Step 4:- In the same pan add 3 table spoon of oil splutter 2-3 teaspoon of mustard seeds, then add 2-3 dried red chillies, 4-7 chopped  pearl onion ( kochulli) ,saute until the onion gets golden brown in color. Then add 2-3 chopped  green chilies,7-10 curry leaves .

Step 5:-Bring down the heat and add 3 teaspoon of kashmiri chillipowder,1 teaspoon of coriander powder,1/4 teaspoon of turmeric powder  , 1- 11/2  cup of water , salt and allow it boil for 10- 15 minutes. Then add a pinch of fenugreek powder and a pinch of asafoetida , 1-2 small cubes of jaggary  and  1 table spoon of tamarind paste . Allow it to boil for another 10 minutes.

                                       

Step 6:- Add grind-ed ginger- coconut paste ( Step 2& 3 ingredients ) in to step 4 pan . Cook it for another 15- 20 minutes , stir in between until the gravy  gets thick in consistency . Remove from flame and can refrigerate for minimum one month.

                                      

Padavalam Thoran ( Snake Gourd Thoran) RECIPE #36

                                                

Step 1:- Chop 3-5 Padavanga

                                                   

Step 2:-Grind  1 1/2 cup of  grated coconut , 2-3 green chilli, 2-3 garlic pieces and 1/4 teaspoon cumin seeds, and keep aside.

Step 3:- Heat 1 table spoon of  vegetable oil in a  big pan , Sputter 1/2 teaspoon of mustard seeds, 2-4 tablespoon of chopped onion, 2-3 Splitted green chilies   .Sauté until the onion becomes transparent.

                                                  

Step 4:- Add chopped Padavalanga ( Snake gourd) .

                                                     

Step 5:- Add  Step 2 Paste, 1/4 cup of water ,  2 springs of curry leaves  , 1/2 teaspoon of turmeric powder  and salt .Cover the pan and cook for until the Padavalanga ( Snake Gourd)  is done....

Step 6:- Padavalam Thoran ( Snake Gourd Thoran) is ready ....... Enjoy ...JA-Mathew- 

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Spicy Boneless Chicken curry RECIPE #35

STEP 1:- Marinate 4 lbs of boneless chicken pieces  with 3 1/2  teaspoons of Kashmiri chilli powder ,2 teaspoons of turmeric  powder,4 teaspoons of coriander powder, 2 teaspoons of garam masala, and 8-10 crushed  curry leaves for 2 -4 hours.

STEP 2:- Heat  3 - 4 tablespoon of vegetable oil in a big pan, add sliced 2 big onions,3-4 chopped garlic,2-3 green chilli and chopped 1 table spoon of  ginger root  saute until onions gets brown in color , add  1-2  cardamom , 2-4 cinnamon sticks ,3-4 cloves ,2 teaspoon of fennel seed powder  and add 1 ½ tomatoes saute until the raw taste is gone .

STEP 3 :-Add marinated chicken into  Step 2 Pan and saute until the water from chicken evaporates.  Now add 2-3 cups of water  , salt and cook for 25-35 minutes in medium flame , add 1 teaspoon of black pepper powder and cook for another 15 minutes in low medium flame. Garnish with cilantro leaves and Italian  parsley leaves.

Hot Red Chutney RECIPE #34

HOT  HOT HOT RED CHUTNEY.

 Make a smooth paste with  1 teaspoon of Red chilli powder, 2-3 red chillies, 2-3 piriyan mulak, 2 garlic cloves, 1/2 red bell pepper, small Ginger root, 3-5 black pepper in gringer . Add 1 tsp of olive oil ,1/2 tsp of vineger & salt to the paste and mix it well... Chutney  ready.......... Try at your own risk  because its very very very spicy and hot !!!!

Egg Dosa RECIPE #33

DOSA BATTER:- For 20-22 Dosa, Soak [1 ½ cups of parboiled rice, ½ cup of urud dal , ¼ cup of raw rice and ½ teaspoon of fenu greek seed ] for 5-8 hours. Grind'' these'' to coarse- fine paste and keep it for another 8 hrs in 77-80 Fahrenheit for fermenting.

Before making dosa add salt and mix it well . Heat the pan ( dosa thava), wipe pan with  oil , pour 1 ½ spoon of batter in the center and spread it properly in a  circular motion with the spoon to get  a very thin dosa . And after a minute spread 2 table spoon of ''egg  mixture ''( beaten 4 eggs, 1 teaspoon of pepper powder and  salt) in the  same circular motion. Flip the dosa to other side ,cook the dosa from both side until it get brown in color.

   

Fried chicken thighs RECIPE #32

Fried chicken thighs

Step 1:- Marinate 4 lb of  chicken  quarter pieces ( make 2-3 deep cuts in the meat) with 1 1/2 teaspoon of Kashmiri chili powder, 2 1/2 teaspoon of turmeric powder, 3 teaspoon of coriander powder, 2 teaspoon of ginger paste , 1 teaspoon of garlic paste , 1 teaspoon of Nirapara chicken masala powder, 2 table spoon of lemon juice and salt for 6-8 hours.

Step 2:- Heat 8-9 table spoon of vegetable oil in a frying  pan .Deep  fry  both sides of the marinated chicken pieces  for 8-10 minutes in medium flame.

      

Fish Fry ( marinated with herbs) RECIPE #31

Step 1:- Make  a thin  paste with  2-3 green chili, 3 table spoon of cilantro, 4-5 curry leaves, 4 table spoon of chopped  Italian parsley,2-3 cardamom, 2 garlic pieces ,2 table spoon of chopped ginger root,  1 table spoon of lemon juice ,1/4 teaspoon of Kashmiri chili powder and salt.

Step 2:- Marinate 3 lb of fish pieces with Step 1 paste and keep it for 5-7 hours.

Step 3:- Heat 4-5 table spoon of Vegetable oil in a pan . Fry the marinated fish pieces. Garnish with Curry leaves & fried Onion .

Beef Burger ( marinated with Herb) RECIPE #30

Beef  '' Burger " ( marinated with Herb):-

Step 1:-  Make a ' herbal  paste' with (   2-3 garlic cloves, 2 pieces of ginger root, 1/2 cup of cilantro , 1/4 cup of Italian parsley , 4-5 curry leaves).  Marinate 2 lb of  minced beef meat with   1 teaspoon of Kashmiri chilli powder ,  2 teaspoon of turmeric powder,salt  and the 'herb paste' for 4 hours .

   

Step 2:- Make' long   patties' with marinated beef on foil paper.

Step 3:-Heat 7-8 table spoon of Vegetable oil in a frying pan ,  Fry the  patties until both sides gets brown in color . It goes well  with chapathi, phulka or tortilla.......

                                                 

Chicken Drumstick masala RECIPE#96

Step 1 :- Saute  2 1/2 sliced  red onion , 2-3 chopped garlic cloves,   2'' chopped ginger root, few  curry leaves & 2  green chillies in a pan ( in medium flame) with out oil until its water from the  onion evaporates, then add 3 tb spoon of vegetable oil and a chopped tomato to this and saute until the onion becomes golden brown.

Step 2:- Now bring down the heat  and add 1 teaspoon of  Kashmiri  Chilli powder, 3 teaspoon of  coriander powder,  3 1/2 teaspoon of turmeric powder,  3 1/2 garam masala( powder from roasted-  2-4 anistar, 1-2 cloves, 2-3 cardamom, 2 cinnamon stick,few fennel seeds-) ,Saute until  raw smell pf powder goes away .

Step 3:-  Marinate 4 lb of  chicken drumsticks with 3 tb spoon of lemon juice, salt and  the onion with Masala ( Step 2 Ingredients ) for 8-10 hrs .

Step 4:- Bake the marinated chicken with ½ cup water for 45 mints in 450 F and 30 mints in 350. garnish with cilantro.

Step 5:- Chicken Drumstick masala  is ready....enjoy.......