Vermicelli / Semiya - Jaggery Payasam RECIPE#233

Step 1:-  Heat  a teaspoon of ghee and "roast "

1/4  cup of raisins ,  and 1/4 cup of cashew nuts

Step 2-  In the same pan roast 2 1/2  cups of vermicelli , until it gets golden in  color .

now add cardamom powder  ( 1/2 teaspoon ) and javithri powder  ( 1/2 teaspoon ) , combine well .

 Now add the jaggery/ sarkkara  paani ( 1 1/2 cup ) , 

 and hot water ( 2 cup ) and cook for 15 minutes on medium flame.

 Now add the fried raisins and cashews ( Step 1 ) 

Add more cardamom powder and javithri powder IF NEEDED !!

 Now add a tea spoon of ghee  , combine well .

 Now add a cup of thick coconut milk , and cook for another 2 minutes on low flame .

 Now add a pinch of salt and a teaspoon of white sugar ..... Combine well... 

Add more water ( hot water ) if  the payasam is  too thick .

Step 3:- Vermicelli/ Semiya  - Jaggery Paysam is ready ........Enjoy .......... JA-Mathew-. .........:) :) 

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-