Bread baking recipe

Fresh breads are always good for health and is a no-time-breakfast for busy people like us. In today's market, we can find variety of breads, packed in fresh wraps. But there are very rare chances that we find oven fresh warm breads in the shop... too rare.. ha..ha.

You can try this bread baking recipe at home on Sunday and taste your own baked bread for next two days. I do not suggest to bake in bulk and store the bread because the shelf life of freshly baked breads without any preservatives is not more than 3 days.

All you need is following ingredients.

1. All purpose flour- 1/2 kg
2. Dried yeast- 3 tea spoons
3. Milk- 25ml
4. Butter- 50g
5. Honey- 2 tea spoons
6. Salt- 3/4 tea spoon


Preparation:

1. Mix all purpose flour salt and dried yeast in a mixing bowl. Select a large enough bowl so that you can comfortably knead the dough for 10 minutes.

2.  Just warm the milk- should not be hot. Add butter in the milk and mix till the butter is dissolved. Add honey.

3. Slowly add the liquid to the flour and start kneading. Let the dough be wet and sticky and little more water is not a problem.

4. Knead the sticky dough till it become smooth and soft. You should take at least 10 minutes for kneading it to perfect.

5. Put the dough in a bowl dusted with flour and cover it with a stretch film. Select a bigger bowl expecting the dough to expand more than double the size. Keep the bowl in a warm place. If our kitchen do not have a warm area or in winter, you can keep the bowl in the oven at 40 degree C.

6. After 60-120 minutes, your dough will double the size. Remove the film and flatten the dough and roll back.

7. Meanwhile, take your baking tin of your preferred shape and grease it with oil/ butter.

9. Transfer the dough into the the baking tin. If the baking tin has multiple round/square cavities, part the dough to required numbers and fill the cavities.

10. Again cover the baking tray with a wet cloth and place it in the oven at 40 degree C for 1 more hour until the dough is doubled again.

11. Take out the tray from oven and then preheat the oven at 180 degree C.

12. Place the tray on the lower rack of the oven and bake for 28-32 minutes. Baking time is largely depends our baking tin shape and the type of oven. Please select the optimum settings after your 1st trials.

13. The outer surface of the baked bread will be brown and little hard while the inner is soft and fluffy. Cool the bread and your fresh bread is ready...

6.

Chicken 2in1

Hi friends.. I would like to present you a new chicken recipe that gives you taste of fried chicken and solves purpose of a curry required with roti/ rice in the main course. This chicken recipe is not traditional but a modified modern style. Chicken 2in1 is easy to make and tasty and fry chicken lovers will like this preparation. Sometimes you like to have chicken fry but you do not want to make a separate curry with gravy, this chicken recipe will solve your problem. Let us see how this tasty dish is prepared.

Ingredients:

1. Chicken- 1 kg cut into medium size, washed.
2. Onion- 3 medium size
3. Tomato- 2 medium size
4. Capsicum- 2 medium sized- sliced to small
5. Green chilly- 2 nos
6. Ginger garlic paste- 2 tea spoon freshly made
7. Turmeric powder- 1 tea spoon
8. Red chilly powder- 2 tea spoon
9. Cumin powder- 2 tea spoon
10. Coriander leaves- 2 table spoon chopped.
11. Salt- to taste
12. Veg oil for deep fry

Preparation:

1. Marinate chicken pieces with salt, turmeric and chilly powder for 30 minutes.
2. In a blender, grind onion and green chilly to smooth.
3. In a large fry pan, heat oil and deep fry chicken pieces. Strain and keep aside.
4. In a separate pan, heat two spoons of oil and add onion chilly paste and saute till colour becomes golden.
5. Add ginger garlic paste and saute for 1 minute.
6. Add capsicum and saute for 3 minutes.
7. Add tomatoes and saute for 2 minutes.
8. Add cumin powder and coriander leaves, saute for some time in low heat.
9. Add 2 cups of water, salt and boil.
10. Add the chicken pieces and cook in low heat under closed lid for 5 minutes. Remove from heat when the    gravy starts thickening.

Your delicious chicken 2in1 is ready and hot. You can enjoy this with rotis, steamed rice, paratha or even dosas.

Pork roast

Pork roast is a favourite dish for many. However, most of us avoid regular pork dish because it contains lot of fat. We all are health conscious and today high calorie food and fatty dishes are seldem find place in the dining table. Hmm.. but is an irresistible temptation when we think about that yummy taste of pork roast..Let us see how we can prepare a tasty pork roast in a healthy way. Pork meat contains lot of fat that will melt during cooking. Once this fat is removed from the meat, pork dish will be as healthier as any other meat. Besides that, when you select pork meat, prefer more flesh and least fat.Now let us see how to prepare pork roast.

Ingredients:

Pork meat- 1 kg cleaned and cut into 1x1/2 inch cubes.
Onion-4, chopped
Tomato- medium size 3 nos, sliced.
Green chilli- 2, split
Garlic- 8 cloves crushed
Ginger- 1 inch piece crushed
Turmeric powder- 1 tea spoon
Coriander powder- 4 tea spoon
Red chilli powder- 2 tea spoon
Black pepper- 3 tea spoon
Cumin powder- 2 tea spoon
Meat masala- 2 tea spoon
Coconut- small pieces sliced, 2 table spoon
Curry leaves- 3 stems
Oil- 2 spoons
Salt- as required

Preparation


Boil water in a cooking bowl and add pork meat. Keep boiling for 5 minutes with lid on, and then remove from heat, strain the pork meat and wash in fresh water, Keep aside to cool.

Marinate pork meat with turmeric powder, coriander powder, red chilli powder, cumin powder, black pepper and salt for 30 minutes.

In a pressure cooker, add 1 cup of water, marinated pork meat and cook for 15minutes, remove from heat and open the lid after steam is relieved. The fat will become oil and you can strain it off.

Heat oil in pan and fry onions till golden brown.

Add ginger and garlic and saute till the fragrance comes.

Add coconut pieces and saute for a minute. Add curry leaves.

Add tomatoes and continue frying till oil is separating.

Add the pork meat and saute about 15 minutes in the medium heat.

Check salt, add if required and add meat masala. You can also add simple garam masala in place of meat  masala.Saute for 5 more minutes. If the pan is sticky, you can sprinkle a tea spoon water.


The delicious and healthy pork roast is ready. You can enjoy pork roast along with steamed rice, paratha, chapathi, pathiri etc.

Chicken Varattiyathu Kerala style

Hi Friends, Last Sunday I bought some chicken and as my wife needed some rest, I thought I will prepare for her. She likes dry chicken specially if it is spicy and the traditional Kerala chicken varattiyathu was a perfect option. As usual, I made some alterations to the original recipe and tried to make it simple and tasty and the result was really wow. I would like to share my recipe with you friends, try it and I am sure you will not forget it.

Ingredients:

1. Chicken - 1kg medium size cut, cleaned.      

2. Lime juice- 2 tea spoons
3. Freshly ground pepper- 4 tea spoons
4. Onions- 3 medium sized, chopped thin
5. Tomatoes- 3 medium sized, chopped thin
6. Green chillis- 4, split
7. Ginger- 1inch piece chopped fine
8. Garlic- 10 cloves chopped fine.
9. Cloves- 5 pcs
10. Cinnamon- 1.5 inch pc, crushed to small pieces
11. Cardamom- 4, crushed.
12. Curry leaves- 3 stems
13. Red Chilli powder- 1 tea spoon
14. Turmeric powder- 1 tea spoon.
15. Coconut oil/ Veg oil- 3 spoons
16. Salt- as required.

Preparation

1. Marinate chicken in salt, 2 tea spoons pepper and lime juice for 30 minutes.
2. In a large fry pan, heat oil and fry onions till golden brown. From starting to finish, cooking is done on medium heat.
3. Add chopped green chillis, garlic and ginger, saute for 1 minute.
4. Add red chilli and turmeric powder and curry leaves, saute for 2 minutes, or till the chilli powder starts burning.
5. Add cloves, cinnamon and cardamom, saute for a minute.
6. Add tomatoes and saute till oil is separated.
7. Add chicken pieces and saute. Cover the pan and saute in between to avoid sticking. Since no water is added in the preparation and cooking is done in medium heat, care is required to avoid burning.
8. Water will drain from the chicken to form a thick gravy and eventually the gravy will dry up. Add one tea spoon of oil and fry the chicken for 3-4 minutes, till the sides are slightly brown.
9. When chicken is dry and sticking starts, sprinkle 1 tea spoon of water and saute.
10. Remove from the heat and serve hot as side dish with steamed rice, roti or paratha.

Egg n Veg Noodles

Hi friends, Do you like low spicy dry noodles? Usually Chinese noodles are a bit more saucy and wet. VEgg noodles is neither a veg noodles or it is an egg noodles but both together in a yummy combination.

Ingredients:

1.Hakka noodles- 1 packet
2. Capsicum- 1, chopped
3. Cabbage- 2 cups chopped thin and long
4. French beans- 1/2 cup chopped thin and long
5. Carrots- 1/2 cup chopped thin and long.
4. Mushrooms- 1/2 cup cut to small
5. Egg- 3
6. Soya sauce- 2 tea spoon.
7. Veg oil- 3 tea spoons.


Preparation:

1. Boil 6 cups of water in a large bowl and add salt and 1 tea spoon of oil. Add the Hakka noodles when the water is bubbling. Cook noodles for 30 seconds in boiling water and switch off the heat. Leave the noodles for 1 minute in the hot water and then strain the water. Keep aside.
2. In a frying pan, heat oil and fry cabbage for 1 minute.
3. Add chopped beans, carrots and mushrooms and fry for 2 minutes.
4. Add soya sauce, saute and fry for 1 minute.
5. Add strained noodles and one tea spoon of oil, saute in medium heat for 2 minutes.
6. In a separate fry pan, heat oil. Beat the eggs in a bowl and pour in the heated pan. Please try to make it thin and fry only till the sides are tuning brown. Cut the egg to 1 inch square pieces in the pan and saute for 30 sec.
7. Add the egg pieces over the cooked noodles and saute.

VEgg noodles is ready, enjoy it as it is or with a piece of chicken fry.

Egg boiled fry

Oops.. You must be wondering how is it possible. Eggs are either boiled or fried, it is not usually boiled and fried together... Or is it an egg curry with one boiled egg and one egg fry? Hmm.... I will explain you.

This name I heard from a street chef and it was the first and last place I had tasted this unique dish. It is very simple to make and tasty. As you know street food vendors have no time, this dish is made very fast.

Ingredients

1. Egg- 4 nos
2. Onion- Sliced in thin rings- 2 nos
3. Tomato- 2 nos sliced.
4. Turmeric powder- 1/4 tea spoon
5. Garlic cloves- 6 pc crushed
6. Ginger- 1/2 inch pc chopped small pcs.
7. Green chilli- 2 nos chopped
8. Red chilli powder- 1/2 tea spoon
9. Coriander leaves- 2 tea spoon chopped
10. Salt- to taste
11. Oil- 1 tablespoon.

Preparation

1. Boil the eggs partially in such a way that the yolk is still liquid. remove the shell care fully and keep aside.
2. In a fry pan, fry the onion till golden brown.
3. Add ginger, garlic and green chilli and fry till colour changes.
4. Add turmeric and chilli powder, salt and saute for 1 minute.
5. Add the boiled eggs and saute till their sides are turning slightly brown. Add some oil if required to fry well.
6. Add tomatoes and fry them for 3 minutes.
7. Crush the eggs so that the yummy yolk flows out.
8. Garnish with coriander leaves.

Boiled fry egg is ready. Enjoy with bread or chapatis.

Chicken Korma

Chicken korma is a chicken curry with a distinguished taste. This is extremely good with Chapatis, Dosa and steamed rice. This preparation is rich in spice and everyone will like its tangy taste. As this dish is prepared with coconut milk, there will be natural sweetness diminishing the taste of spice and the chicken is soft cooked to give you a nice feel of its taste. Don't worry looking at the long list of ingredients. Most of these items will be available in your kitchen and the cooking is very simple.

Ingredients:

1. Chicken- 1kg cut to medium size pieces.                  
2. Garlic cloves- 20 pcs
3. Cloves- 9pcs
4. Cardamom- 6 pcs
5. Cinnamon- 4 pieces
6. Ginger- 1 inch piece chopped
7. Turmeric powder- 1/2 tea spoon
8. Coriander leaves- chopped 2 tea spoons
9. Salt- to taste
10. Onion- 2 medium size, chopped fine.
12. Green chilli- 4 nos split
13. Mint leaves- chopped, 1 tea spoon
14. Oil- 4 table spoon
15. Ghee/heated butter- 4 table spoon.
16. Cashew nuts- Ground 2 tea spoon.
17. Fresh Curd- 1/4 cup
18. Lime juice- 1 tea spoon
19. Coriander powder- 2 tea spoon
20. Red chilli powder- 1 tea spoon
21. Coconut milk- 1 cup
22. Curry leaves- 2 stems

Preparation

1. Crush garlic, cloves, cardamom, cinnamon in a mixer and add salt, turmeric powder and ginger.
2. Cook chicken with one cup of water and the mixture in a pan with closed lid.
3. Heat oil and ghee in a deep fry pan and fry onions and chopped coriander and strain. Leave remaining oil in the pan.
4. Add curry leaves,coriander powder and Chilli powder in the hot oil and when the oil separates, add cooked chicken along with gravy.
5. When it boils, add green chillis, fried onions and saute for 4 minutes in low heat.
6. Add coconut milk and slow cook for two minutes. Avoid boiling by sauteing.
7. Add cashew nut paste and at last the lime juice.

Enjoy with steamed rice, dosa or rotis.

Chicken Roast Kerala style

Hello friends, Many times when we read through the pages of a restaurant menu, we wonder if these speciality items could be made at home on a special occasion or on a Sunday when you have guests at home. Most of the hotels includes some monopoly items on their menu card and some modernisation of the traditional recipes are always done according to the chef's ideas.Let us try a speciality dish at home today.

Ingredients:

1. Whole chicken cut in to 4 or 6 pieces.                                              
2. Potato- 1/4 Kg medium size- cut to small pieces.
3. Coconut milk- from 1/2 portion of coconut.( 1 cup)
4. Onion- 3 chopped nicely. Keep 1/3 portion separate for gravy
5. Green chillis- 6
6. Red chillis- 4
7. Whole black pepper- 12 nos
8. Ginger- 1 inch piece
9. Garlic cloves- 8 nos
10. Shallots- 8 pcs
11. Masala powder- Cinnamon, cloves, cardamom and fennel seeds powdered- 2 tea spoon.
12. Veg oil- 4 table spoons
13. Salt- to taste.
14. Butter- 2 table spoon
15. Cashew nuts- 10 pieces
16. Curry leaves- 3-4 stems


Preparation:

1. Heat oil in a pan and deep fry onions and potato. Strain and keep the remaining oil in the pan.
2. Grind green chillis, red chillis, black pepper, ginger, garlic, masala powder and shallots to make a fine paste.
3. Cook chicken pieces with the ground mix and coconut milk and salt. Take care not to over cook, flesh should not separate from the bone. In a pressure cooker, you can cook till the second whistle blow and then remove the cooker from heat.
4. Take out the cooked chicken pieces from the gravy and fry them on the remaining oil in the frying pan.
5. Heat butter on a sauce pan and fry the remaining chopped onion and curry leaves. Add cashew nuts.
6. Add the chicken gravy and saute for 4 minutes. Stop heat before the gravy is too thick.
7. Add this gravy over the chicken in frying pan.
8. Add fried onions and potatoes and saute for 4 minutes. Turn off the heat.

Serve hot with steamed rice, chapatis or pathiris.

Crispy Chicken dry fry

Hi friends, Here is a recipe of crispy chicken dry fry that you would love to make again and again. It is simple yet tasty and easily you can make this dish at home.

Ingredients:

1. Chicken drumstick- 1 kg or whole chicken cut to large pieces.
2. Red chilli powder- 1 tea spoon
3. Crushed black pepper- 1 tea spoon
4. Garlic cloves- 5 cloves.
5. Ginger- 1 inch piece
6. Lime juice- 1 tea spoon
7. Salt- to taste
8. Coriander powder- 1 tea spoon nicely chopped
9. Egg white- of 2 eggs, beaten
10. Bread crumbs- 4 tea spoon
11.Veg oil/ coconut oil- to fry
12. Large Green chilli for frying.
13. Sliced onion to garnish.                      

Preparation:

1. Grind ginger, garlic and salt along with lime juice.
2. Add this mix to chilli powder, pepper and coriander leaves.
3. Marinate chicken pieces in this mix for 30 minutes.
4. Heat oil in a deep fry pan.
5. Dip chicken pieces in the beated egg white and then cover it with bread crumps.
6. Deep fry the chicken pieces.
7. Pierce the green chillis and add some salt. Deep fry them and garnish over the chicken pieces.
8. Decorate with rings of onion. and add an extra cut of lime.

Hmm.. Yummy Yummy Chicken fry is ready. It is good to enjoy this dish as snacks or as a starter to your main course.

Nadan Kozhi varattiyathu

Hmm... This is one of my most liked chicken dish ever. It is made in traditional kerala style and it takes little  time and effort to make this delicacy. But believe me, for this taste, even one full day work in kitchen is worth. Don't worry friends, you can make this superb chicken dish in less than 1 hour.

If you can get local chicken, it is ideal to prepare this dish but broiler chicken can also be tried if nadan (local) chicken is unavailable in your place.

Ingrediants:

1. Local chicken in medium size pieces- 1 kg
2. Onion- 6, chopped nicely.
3. Green chillis- 6, split
4. Ginger- 2 inch pc crushed
5. Tomato- 4 nos chopped fine
6. Garlic- 16 cloves crushed
7.Turmeric powder- 2 tea spoon
8. Red chilli powder- 2 tea spoon
9. Cardamom- 6 nos crushed
10. Jathikka (nutmeg)- 1/2 pc
11. Jathipatri (mace)- 2g
12. Whole cumin- 1/2 tea spoon
13.Coriander leaves, Mint leaves and Curry leaves- Chopped 2 table spoon
14. Dalda (hydrogenated veg oil)/ Ghee- 2 table spoon
15. Coconut- 2 table spoons, sliced to thin pieces

Preparation

1. Wash chicken pieces and marinate with turmeric powder and salt. Keep it for 30 minutes.
2. Heat Ghee in a large fry pan and fry onions till golden brown.
3. Add green chillis, ginger and cloves and saute till a nice fragrance come. Add chopped leaves and coconut pieces.
4. Grind cardamom, nutmeg, mace and whole cumin to make a powder.
5. Add the ground powder and red chilli powder in the fry pan and saute for 4 minutes.
6. Add chicken pieces and tomatoes and mix well.
9. Close the lid and cook in low heat. Open the lid occasionally and saute to avoid sticking in the pan. Water is not added in this preparation and the gravy is formed from the drained water from chicken.
10. Saute until the chicken pieces become slightly brown and the oil separates from the thick gravy.

Wow... at last it is done. You can feel that distinguish fragrance of chicken and spices... Hmm.. get ready to enjoy this dish with steam rice, roti, dosa or anything you like.

Nadan meen curry Palakkadan style

Hello friends, This recipe is of a traditional fish curry in Kerala-Palakkadan style. Palakkadan style fish curry is rich of tamarind which forms the basis of its strong flavour. It has got a mouth watering sweet and sour taste and you will become a fan of this fish recipe sooner you try it.

My mother in law makes this dish with Mackerel (Ayela), Sardine (Mathi), Tuna (Choora), King fish (Aykora), Rohu or Katla.. and literally any fish she can get. I love this curry after a day it is made because by that time the tamarind taste will penetrate into fish pieces.

Ingredients:
                                                                                       

1. Fish- 1kg cleaned and washed.
2. Shallots- 12 nos chopped to small pieces (You may use one large onion if shallots are not available)
3. Ginger crushed- 1 table spoon
4. Green chillis- 2, split into half
5. Red chilli powder- 1 table spoon
6. Coriander powder- 3 table spoon
7. Turmeric powder- 1 tea spoon
8. Tamarind- Take one portion of the size of lemon and dissolve it in one cup of water. After 15 minutes, sqeeze and strain the tamarind and discard solid waste..
9. Cocunut- Grated 1.5 cup.
10. Mustard- 1 tea spoon
11. Fenugreek seeds- 1 tea spoon
12. Oil- 2 table spoon
13. Salt to taste
14. Curry leaves- 2 stems

Preparation

1. Wash and clean the fish thoroughly and keep aside. Any fish less than a palm length can be used uncut and large fish should be cut into 2x1 inch size pieces.
2. Add turmeric powder, chilli powder, coriander powder and salt to the tamarind water and mix well. Keep it aside.
3. Grind the coconut to make it a fine paste
4.Heat oil in a cooking pan and add mustard. Add fenugreek seeds after the mustard stops popping.
5. Add green chillis, crushed ginger, chopped shallots and curry leaves and saute 5 minutes in medium heat.
6. Now add tamarind water mix and let it boil for 6-7 minutes in medium heat.
7, Add fish and cook for 5 minutes in medium heat.
8. Add coconut paste and continue boiling for 2-3 minutes under low heat.

Wow, your yummy nadan meen curry is ready. You can enjoy this dish with steamed rice.

Fish Moli

Fish Molli is a traditional south Kerala style. This preparation is made with coconut oil and coconut oil. It is a perfect dish to have with steamed rice. Fish Molli is a favourite dish in south India and the style varies slightly from place to place. I like the south Kerala style and this is one of the recipe that I am presenting without modifying the original recipe.

Ingredients:

1. Fish (Pomfret/ King fish)- 1 Kg made to less than 1/2 inch thick slices and cleaned.
2. Coconut oil-1/4 cup
3. Onion chopped fine- 1 cup
4. All purpose flour- 1 tea spoon
5. Ginger- chopped thin and long- 2 tea spoon
6. Garlic cloves- 12 pcs
7. Green chillis sliced on centre- 8 pcs
8. Black pepper crushed- 2 tea spoon
9. Curry leaves- 2 stems
10. Tomato- 2 medium size
11. Vinegar- 2 tea spoon
12. Turmeric powder- 1/4 tea spoon
13. Coconut milk- 2 cup
14. Salt  to taste

Preparation

1. Heat oil in a large pan. Add chopped onion and saute till golden brown.
2. Sprinkle all purpose flour and saute till colour changes.
3. Add ginger, garlic, green chillis, pepper and curry leaves. Saute for 4 minutes
4. Add fish pieces, 1.5 cups of water, vinegar, tomatoes, turmeric powder and salt. Close the lid and cook in low heat for about 5-6 minutes.
5. Add coconut milk and saute carefully. Care should be taken not to break fish pieces while sauteing. Coconut milk should not boil and switch off the stove when bubbles start during sauteing.

Hmm.. the tasty dish is ready to enjoy. Serve hot with steamed rice

Egg rice

Hi Friends.. No time today and need to prepare some tasty fast? Egg rice is a perfect dish that you can make  in no time and the taste is great. Besides, no separate curry is required to enjoy this dish.

Ingredients

1. Basmati /Basmati rice- 2 cups  
2. Eggs- 4
3. Black pepper crushed- 1/2 tea spoon
4.Coriander powder- 1 tea spoon
5. Green chillis- 4, cut into small pieces
6. turmeric powder- 1/2 tea spoon
7. Onion- chopped fine- 1 cup
8. Coriander leaves- chopped 2 tea spoon
9. Veg oil- 2 spoon
10.Butter- 4 tea spoon
11. Salt- to taste

Preparation

1. Wash and clean rice, pat dry it on a paper.
2. Heat butter in a rice cooker and add rice and saute for 5 minutes.
3. Add 4 cups of water and cook rice. About 5 minutes time will be enough to cook the rice. Please take care rice is not over cooked. Simmer after 1st whistle.
4. Break eggs to a bowl, add pepper, coriander and salt powders. Use a hand blender to mix well.
5. Heat oil in a pan and add onion and green chillis. Saute till onion is golden brown. Add coriander leaves.
6. Add egg and saute for 4 minutes.
7. Reduce heat and add cooked rice and mix properly. Check salt, add if required.

If you have 2 minutes more to garnish, you can add freshly fried cashew nuts and raisins. This addition will definitely make the egg rice rich and more tasty.

Egg rice is ready. Enjoy it hot with curd salad, pappad and pickle.

Wow Wow Chicken fry

Hi friends... I tried this chicken dry fry recipe and the first time reaction was a WoW....WoW.  So I named this delicious dish as wow wow chicken! It is simply superb and very easy to make. No hard spices and this recipe is perfect for low spice food lovers. The genuine taste of chicken is revealed when the spices are less... Hmm.. this is a crispy chicken dish. So it can be enjoyed as a breakfast or snacks item.

Ingredients:

1. Chicken- 1/2 Kg breast pieces/wings, cleaned.
2. All purpose flour- 1.5 cups
3. Eggs- 3 nos beaten.
4. Corn flour- 1/2 cup
5. Mint leaves- 1 table spoon paste.
6. Spinach- 1.5 cups very nicely chopped.
7. Black pepper powder- 2 tea spoon
8. Lime juice- 2 tea spoon
9. Salt- to taste
10. Veg oil- for deep frying

Preparation:

1. Make small slits over the chicken pieces. Marinate chicken in lime juice and salt for 20 minutes.
2. Mix the all purpose flour, eggs, Mint paste, spinach, black pepper and required salt. Add water to form a medium thickened batter and mix well.
3. Heat oil in a deep frying pan.
4. Dip the chicken pieces in the batter.
5. Take out one chicken piece from the batter and sprinkle corn flour all over.
6. Slowly place the chicken piece in the hot oil.
7. Add more pieces in the similar way. Leave some space between two pieces.
8. Once the chicken pieces become light brown, turn over and after continue deep frying till all sides becomes brown.

Wow Wow- chicken is ready.. it is crispy and yum yum... Enjoy..

Please come again and leave your feedback so that I can improve my recipe.

Dry Shrimp chilly

Friends, here is a tasty recipe for shrimp lovers. This recipe is not a modified version of traditional shrimp styles but it is one of my own invention in the kitchen. This is made out of dried shrimp easily available in the dry fish market in all seasons. Since good quality fresh shrimp is a seasonal product in most of the places, dry shrimp is the only option for shrimp lovers when fresh is not available. Believe me, that is the only compromise, we are not compromising on the taste of our shrimp dish. It is as good as or even better of a normal dish made out of fresh shrimp.

When I was a bachelor and living with friends, we used to buy dry prones and store in kitchen shelf. Our house owner did not liked fragrance of fried dry prones because he was a vegetarian, hence most of the time we used to prepare this dish in the late nights in a closed kitchen. So it was a kind of risky activity and a kitchen thriller. Of course that was one of the reason, we found the taste is greater than anything.

Now friends, let us see how this great dish is made.

Ingredients

1. Dry prones cleaned and washed. (Clean by removing head, tail and legs. Let the dry shell remain there. Wash in water 3 times and pat ry on a kitchen napkin)
2. Shallots- 1 handful, cut into small pieces. (Use onions if shallots are not available)
3. Tomatoes- 2 medium size chopped.              

4. Green chillys- 3
5. Coriander leaves- 3 stems chopped.
6. Garlic- 8 cloves, chopped fine.
8. Turmeric powder- 1/2 tea spoon
9. Red chilly powder- 1 tea spoon
10. Salt to taste.
11. Veg oil- 2 spoons

Preparation

1. Marinate prones with red chilly, turmeric powder and salt. Keep it for 15 minutes.
2. In a frying pan, heat oil and fry shallots till golden brown.
3. Add garlic chops and fry till a nice fragrance comes
4. Add green chills cut through centre.
5. Add prones and fry in medium flame for 4 minutes.
6. Add Tomatoes and fry till the curry is dry.
7. Check salt, add if required.
8. Garnish with coriander leaves.


Wow..Wow.. it is ready.. Enjoy this dish with plain rice. You will love it!

Chicken Lovely

Hello Friends, Do you wish to try something new today? Yes.. Chicken lovely is a perfect dish to experiment. Hmm.. If you like grilled chicken, you will like this better. One day I was experimenting a different version of grilled chicken and it clicked. Let me tell you.. I have tried many other new ways, but only few clicked well. So, this is one of the few special collection recipes.

Ingredients

1. Chicken wings- 600g
2. Freshly ground pepper- 2 tea spoons
3. Coarsely ground smoked red chillis- 2 table spoon (Smoke 3 red chillis over fire, grind coarsely)
4. Honey- 1 table spoon
5. Orange juice- 2 table spoons.
6. Garlic sauce- 1 tea spoon (Alternatively, you can add garlic paste also)
7. Salt to taste.
8. Olive oil- 2 tea spoon

Preperation:

1.Marinate chicken wings with salt and pepper and olive oil for 20 minutes.
2.Grill the chicken pieces in a Grill oven, turning both sides till completely done. Please avoid grilling more than required time as the chicken will loose its softness. Grilling time varies depending upon the thickness of flesh on wings and the type of oven grill.
3.Heat 1/2 tea spoon of olive oil in a sauce pan, add honey, red chilli powder and orange juice. Boil and simmer till the quantity becomes half.
4.Add garlic sauce and saute for 3 minutes.
5.Remove chicken pieces from grill and add them in the sauce pan. Saute till there is no sauce remain in the bottom.

Wow.. your Chicken Lovely is ready and waiting for you. You can have it along with a slice of bread and butter.

Mutton curry Kerala style

Hi Friends, Here is another great recipe of mutton curry in Kerala style. This is a traditional mutton curry style with little modifications to give an extra taste punch. If you are a mutton lover, I am sure you will become a fan of this recipe.

Hmm... Take care to buy fresh and tender mutton always. Also ask the vendor to trim the extra fat while he make the cuts. Leg portion is the best to prepare this dish and you can demand few pieces of liver also with the meat.

Ingredients:

1. Freshly cut mutton pieces washed and strained.
2. Onion- 3 large pcs
3. Tomatoes-3 medium
4. Ginger- 1 inch pc mashed.
5. Garlic- 8 cloves- mashed
6. Coconut- 2/3 portion scrapped and 1/3 portion chopped nicely as 2x5mm size.
7. Green chillis-2
8. Coriander leaves- 2-3 stems nicely chopped.
9. Turmeric powder- 1/2 tea spoon
10. Coriander powder- 1 table spoon
11. Black pepper powder- 1 table spoon
12. Red chilli powder- 1 tea spoon
13. Cumin powder- 1/2 tea spoon.
14. Garam masala / Meat masala- 2 tea spoons.
15. Salt- To taste
16. Veg oil- 3-4 spoons.
17. Vinegar- 2 tea spoons.

Preparation

Marinate mutton pieces with vinegar, salt, turmeric powder, coriander powder, black pepper, red chilli and cumin powder for 30 minutes.
Pressure cook mutton pieces for 30 minutes with 300ml water and keep it aside.
Take out coconut milk from the scrapped coconut after grinding. Only take 1st press and 2nd press milk only. Keep it aside.
Heat oil in a large cooking pan and fry onions till golden brown.
Add Garlic and ginger, saute till it turns brown.
Add tomatoes, fry them till oil separates
Add coconut pieces and saute for 1 minute.
Add cooked mutton along with gravy and garam masala.
Saute till gravy thickens and dry out.
When the gravy is completely dried, add some more oil and saute for 10 minutes at medium flame.
Add coconut mild and slow cook in sim mode. Do not allow coconut milk to boil.
Check salt, add if required.
Garnish with chopped coriander

Your superb mutton curry is ready. Wow... you should not waste time now... Enjoy the hot dish with Steamed rice, Pathiri or Roti.

Friends... please try to come back in the evening and give me your comments here so that I can improve my writing. Your feedback is my pleasure.

Chicken bachelor

Hi friends.... Here is a simple but tasty chicken recipe that can be made with no time. Yes, as its name hints, Bachelor chicken is a perfect recipe for singles who do not like to spend more time in the kitchen and at the same time not ready to compromise the taste. Here is your recipe.

Ingredients

1. Broiler chicken- 1kg cut to medium size and cleaned.
2. Onion- 2 medium sized, chopped fine
3. Tomatoes- 3 medium sized chopped
4. Green chillies- 4- fried in oil with salt.
5. Garlic paste- 1 tea spoon
6. Turmeric powder- 1/2 tea spoon
7. Red chilli powder- 1 tea spoon
8. Chicken masala- 2 tea spoons.
9. Lime juice- out of 1 medium size lime.
10. Salt to taste
11. Veg oil or butter to fry.

Preparation

1. Marinate chicken with salt, lime juice, turmeric powder red chilli powder for 20 minutes.
2. Heat oil in a large frying pan. Lay chicken pieces in the bottom of the pan. fry each side for 2 minutes.Please take care not to overcook. Repeat same process for remaining chicken pieces and keep them aside.
3. Take a pressure cooker, Heat butter and fry onions till golden brown, add garlic and fry for 1 minute, add fried chillis.
4. Add 200ml water and the lightly fried chicken pieces. Add chicken masala and cover the lid.
5. After 3rd blow, take the cooker out from flame and open the lid after 5 minutes.
6. Check salt, add if required. Garnish with coriander leaves.

The bachelor chicken is ready! Serve it with hot steamed rice, Jeera rice or plain tawa rotis.

Egg Bhurji Chatpata

Hello friends, Here is one more delicate recipe from my kitchen, adopted from street food style. This egg bhurji is made in the streets of Gujarat (India), a place where non-veg is not generally made at homes. When I was a bachelor, I used to visit these evening stalls to enjoy my favorite egg bhurji with bread. After leaving Gujarat, I realized nowhere this bhurji is made like this and I badly missed this mouth watering dish. This is one the most easy and fast recipe, so everyone who wants to spent little time on kitchen and spare time for other important routine can try this tasty chatpata bhurji.

Ingredients required:

1. Raw Eggs- 4 nos
2. Onion- 2 big size, nicely chopped to small pieces (straight and cross chopping)
3. Tomatoes-3 medium size, chopped to small size
4. Green chilly- 2, nicely chopped.
5. Ginger- 1/4 inch piece chopped very fine
6. Garlic- 8 cloves chopped very fine
7. Coriander leaves- 3 stems chopped very fine
8. Turmeric powder- 1/4 tea spoon
9. Red chilli- 1/2 tea spoon, If you are a chatpata lover, add litle more red chillies.
10. Chicken masala- 1/2 tea spoon
11. Salt to taste
12. Veg oil- 3 spoons.

Preparation

Tip: The entire cooking is done on a high flame stove and sating should be very fast to avoid over cooking. Street food makers never find time for slow cooking and if the dish is over cooked, you will not find its special taste.

1.Heat oil in a frying pan. Add onion and saute till it is slightly golden. Please take care that onions are not over cooked.
2. Add green chillies, ginger and garlic and saute till the fragrance comes.
3. Add Tomatoes and saute for 1 minute.
4. Add turmeric, chilli powder, salt and chicken masala. Saute for 2 more minutes.
5. Ensure enough oil is there in the frying pan before you add eggs. Break the eggs one by one and add over the fried masala.
6. Saute fast and try to mash all large pieces. Saute until egg is fried and you get a smooth bhurji.
7. Stop flame, add the chopped coriander.

Serve hot with bread heated over butter. It is wow-wow..

Mutton cheese dumdum

Friends, I want to share with you another great recipe that you can try for a perfect Sunday's lunch. I am sure mutton lovers will enjoy this mouth watering dish and try this again and again. The beauty of this preparation is you can add your own taste kicks to make it different on each trials but the original taste will remain special.

Hmm.. Interesting, right..! Please have a quick look at the ingredients required so that you can shop them in the weekend. I always ensure I have the right ingredients in shelf so that the genuine taste is not compromised. This preparation will help you to save time on a precious Sunday.

Friends, You may wonder why I tag this dish special for a Sunday. Mutton is generally hard to digest and during working days a heavy diet can make you sleepy. On Sundays you will have lot of activities to throw out that extra energy and of course, Sunday meal should be special with your family or friends.

Ingredients:

1. Tender Mutton cut in to 1 inch pieces- 1Kg. (With or without bone as per your choice. Please ensure it is tender)
2. Onion- 3 large
3.Tomatoes- 5 medium sized- make puree out of it. (To make puree, microwave the tomato's for few seconds and remove the skin. Make puree by a blender)
4. Ginger Garlic paste- 1 table spoon
5. Processed cheese- 100g
6. Butter- 60g
7. Cloves-4-5 pcs
8. Black pepper- 1.5 tea spoons
9. Freshly ground smoked red chillies- 1.5 tea spoons.
10. Turmeric powder- 1 tea spoon.
11. Vinegar- 1 table spoon
12.Salt- to taste


Preparation

1. Wash and clean the mutton pieces. Marinate mutton with salt, vinegar, black pepper and turmeric. Keep it for 30 minutes minimum.
2. Boil mutton in a pressure cooker with 300ml water for 20-25 minutes. Add 1 spoon of butter before cooking. More cooking time is required if mutton is still hard.
3. In a large cooking pan, heat butter and fry onions till golden brown.
4. Add ginger garlic paste and saute till it browns.
5. Add tomato puree and saute till colour changes to slight brown.
6. Add the Cheese and boil till it melts to form a thick gravy.
7. Add freshly ground smoked chilly powder and saute for some time.
8. Remove the mutton from cooker and add the cooked mutton to tomato cheese gravy.
9. Slow cook with open lid and check for salt and pepper. Add both if required as per your taste.
10. Fry the cloves and garnish.

Wow.. your special mutton cheese dumdum is ready. You can serve this with rotis, breads and even with steamed rice.

Enjoy it... please do not forget to share your thoughts..!

Palakkadan Chicken curry

I was always wondering how my wife is able to prepare that delicious chicken curry, that I always wanted in the same mouth watering taste. I like kitchen adventures and yet I never tried to freeze a recipe of my one time favourite dish. That is the reason, I was never able to remake my hit chicken curry next time when my wife asks.

Hmm.... Recently my mother in-law visited us and stayed with us for quiet a long time. To my surprise, she makes the same delicious chicken curry that my wife always make.. Yes, Palakkadan chicken curry and it has got a recipe of cut to perfect shape.

Yes, I always do some adventures. So I have made some changes in the original perfect recipe to give it a killer punch of taste.

Friends... I am sure you will like Kerala Palakkadan chicken curry with variety of spices that gives a unique flavour and the delicious flavour of desi murgi. I wanted to share the secret recipe for all my friends here.. Try once, and you will never stop trying this again.

Ingredients

Desi Murgi (Local chicken)- 1Kg cut in to medium size pieces. (Broiler chicken is the second option but the original taste will come only with local chicken)
Chicken lever- 100g (This addition is my own invention to give the curry a killer punch)
Onion- 3 big ones finely chopped
Tomato- 4 medium sized, chopped
Ginger- 1inch pc mashed
Garlic- 10 cloves mashed
Turmeric powder- 1/2 tea spoon
Red chilli- 1 tea spoon full
Black pepper- 1 tea spoon
Coriander powder- 2 table spoon
Cumin powder- 1 tea spoon
Chicken masala- 1 tea spoon full (Everest chicken masala is better)
Lime- 1/2 pc cut juice
Coriander leaves- 3-4 stems chopped.
Salt- to taste
Oil- 3-4 spoons (Coconut oil/ Saffola/ Sunflower oil)
Mustard- 1 tea spoon
Curry leaves-  2 stems

Preparation

1. Wash and clean the chicken pieces and lever pieces. Marinate with lime juice, salt, turmeric, red chilli, pepper, coriander and cumin powder for 30 minutes.

2. Take a 5-6 litre size kadai or a big pressure cooker. Please ensure it is not too deep, you need a large base for good frying.Heat oil and add mustard when oil is hot. Add onions and fry till golden brown.
3. Add ginger and garlic paste. Fry for some time till a pleasing fragrance come to your nose..
4. Add tomatoes and fry them well. If required add oil and when the tomatoes are adequately fried, the oil will separate.
5. Add marinated chicken pieces and saute until the chicken pieces are slightly turning brown on all sides. This step is extremely important for its genuine taste. If you are cooking broiler chicken, take care not to break the pieces while sauteing hard.
6. When the chicken is slightly brown and you see the brown masalas separated in oil, add 250-300ml of water and cover the kadai.
7. When the water is boiled and steam is coming out steadily, simmer the stove and allow the chicken get sow cooked.
8. When the gravy becomes thicker, add chicken masala and saute. Check salt at this time and add if required.
9. Add fried curry leaves, coriander leaves to garnish.

Wow.. your great palakkadan chicken curry is ready and now you can enjoy it with chapati, appam, dosa or rice.