Tandoori / BBQ Chicken

Ingredients

1. Chicken  - 500 gm ( Big pieces)
2. Caraway(Ayamodhakam) - 1/2 tsp
3. Black Salt - 1/4 tsp
4. Curd - 2 cup
5. Chilly Powder - 2 tsp
6. Lime Juice - 1 lemon
7. Kasoori Methi (dried Fenugreek Leaves)- 1/2 tsp
8. Salt - to taste
9. Mustard Oil - 1 tbs
10.Ginger garlic Paste - 2 tbs

Preparation

First marinate chicken with lemon juice ,salt and oil. Keep it for 15 min

Then add all other ingredients and marinate chicken completely.

Keep the chicken in room temperature for 2 hrs.or refrigerate it over night, then the taste will be good.

Then cook it in the proper BBQ grill.

Serve it with Green Chutney: http://smartmaa.blogspot.com/2011/10/green-chutney.html

Photo Courtesy : Manoj B Ramakrishna

Top 5 baking secrets for your kitchen!

Top 5 baking secrets for your kitchen!

Professional bakers employ techniques perfected over the years to achieve perfect results every single time. Here are some things that you can do in your own kitchen, to get those perfect results!

1. If you want to make bread at home, use Instant yeast or Fast action yeast. This works better than dry yeast and the bread dough proves and rises much better. Try this once and you'll never want to eat readymade bread again!

2. Many bread recipes include salt for taste. Be very careful that the yeast doesn't come in direct contact with the salt - or the yeast will not work. Sieve the flour with the salt or sprinkle salt on the edges of your flour before mixing the yeast into a well in the centre when making the dough.

3. If a recipe calls for beating the eggs with sugar till 'light' or 'double in volume', then try using granulated sugar instead of using caster sugar and beat eggs until the sugar dissolves. This ensures that the eggs are sufficiently beaten and you incorporate maximum possible air into the batter.

4. Professor Gaikwad, Baking Instructor at MSIHMCT Pune, says that "greasing and dusting" or "greasing and lining" of cake tins or trays is a very important step to create perfect baked goods. This is particularly important when you have to un-mould the cake from the tin for frosting or for display. If the recipe calls for 'greasing and lining' the baking tin or tray with butter paper - line both the bottom and the sides of the tin. Then grease the paper once lined. This prevents the cake/cookies from sticking to the paper. If the recipe calls for 'grease and dust', carefully brush the inside of the tin with butter or oil and sprinkle some flour. Shake the tin so that the flour spreads evenly on the inside. Also be very careful to not touch the greased part once it is dusted.

5. Here is a tip if you plan to make one of those fantastic bakery style pastries at home - like the Black Forest pastries. Bake the cake a day ahead; wrap it in cling film and store in the freezer so that they are easier to cut and handle. For the icing use non-dairy whip toppings available at specialty bakery stores or gourmet stores. They are much easier to handle and give a smoother finish to the cake. Fresh cream on the other hand is difficult to handle and more so during summer, so it may split or curdle.

Courtesy:http://food.femina.in/featured/top-5-baking-secrets-for-your-kitchen/

Mutton Fry

Ingredients

• Mutton - 500 gm
• Cinnamon- 3-4 sticks
• Cloves - 6 nos
• Chilly powder - 2 1/2 tsp
• Turmeric powder - 1/2 tsp
• Pepper - 1 tsp
• Ginger - 2" piece
• Garlic pods - 6 nos
• Shallots- 8 nos
• Coriander powder - 1 tsp
• Coconut oil - 2 tsp
• Salt -to taste

For seasoning:

• Onion(big) - 1 nos
• Green chilly - 4 nos

 Preparation

Grind all the ingredients into a paste (except mutton).

Add salt.

Mix this paste with mutton and place it in a pressure cooker.

Add coconut oil and little water ,then  pressure cook for 3 or 4 whistles to come.

Open the lid and cook on low flame for 8 to 10 mins till dry.

Fry the mutton pieces in oil.

Saute onions and green chilies in another pan, till dark brown in colour.

Add the above mixture to the fried mutton.

Schezwan Pepper Chicken

Ingredients

1. Chicken - 500 gm
2.  Salt  - To taste
3.  Sugar - 1 tbs
4.  Garlic Paste - 1tbs
5.  Ginger Paste - 1 tbs
6.  Egg (Beated) - 1/2 egg
7.  Chilly Paste - 2 tbs
8.  Corn Flour - 2 tbs
9. Ginger (Chopped) - 1 tbs
10. Garlic (Chopped) -1 tbs
11. Red Chilly(Small Pieces)  -  3 
12. Capsicum ( Sliced ) - 1 medium
13. Spring Onion (Chopped) - 1/4 cup 
14. Crushed Red Chilly - 1 tbs 
15. Water - 1 tbs (For sprinkling )
16. Grape Wine - 1/2 tbs

Preparation

Mix the ingredients from 2 - 8  and marinate the chicken  in that paste for 1 hr

After 1 hr fry all chicken 

Take another pan and heat oil in it 

Then add 9- 13 ingredients and saute it well.

Then add fried chicken pieces and mix it properly.

Then add crushed red chilly and sprinkle water in it

Mix everything together and add grape wine and turn of the flame..

This chicken we can use as a starter with hot garlic sauce.....

Chicken Stuffed Buns

Ingredients

Buns - 6
Chicken -  2 or 3 medium pieces
Chilli Powder  - 1 tsp
Salt - to taste
Onion  - 1 (chopped)
Green Chilly - 1 or 2
Oil - 2 tsp
Garam Masala - 1 pinch
Egg - 1 (beated)

Preparation

Cook the chicken with chilli powder and salt.

Then mince it .

Heat oil in another pan

Fry Onion,green chilly very well.

Then add minced chicken and saute it well.

Then  add garam masala and mix it well and keep it ready

Cut the down portion of the bun and remove the white part inside the buns

Fill it with chicken masala and close it with the down portion of the bun

Then dip it in the egg and dry fry in a pan.(just allow to cook the egg no need to cook extra time)

Stuffed buns are ready .

Courtesy : SajiRa Sultana

Chicken Cutlet

Ingredients

1.Chicken - 500 gm
2.Oil - as required for frying
3.Onion - 2- 3 (chopped)
   Green Chilly  - 2 dessert  spoon  (Chopped)
   Ginger - 2 tsp (chopped)
4.Black Pepper - 1 tsp
   Fennel seeds - 1 pinch
   Cloves -9
   Cinnamon - 1 piece
   Cardamom - 3
5.Vinegar - 2 dessert spoon
   salt - to taste
6.Potato - 1 big (Boiled and crushed)
   Bread white - 1/2 cup (nearly from 4 pieces)
                         soaked in water and squeeze it well
7. Egg yolk - 1
8.Egg white - 1(beated)
9.Bread Powder - as required to dip the cutlet
10.Worcestershire Sauce (Wooster sauce) - 2 dessert Spoon (Optional : This sauce gives an extra fragrance)

Preparation

Cook chicken with 1 tsp chilly powder and salt. Then  mince it and keep it ready.

Make a fine powder of the ingredients no 4

Heat little oil in pan and Saute onion,green chilly,and ginger.

When onion turns into golden colour add chicken and vinegar then Saute well

Before turning off the flame add  4th ingredients and mix it well.

Then add potato ,bread white ,salt and egg yolk and mix it properly.

Then add Worcestershire Sauce (OPTIONAL).

Make cutlet in any shape

Then dip it in the egg white and bread powder

Heat oil in a pan and fry the dipped cutlets.

POTATO BEEF CURRY

Ingredients



Potato Beef Curry

 Beef - 500 gm
Onion Sliced - 2
Tomation (Chopped)- 2
Potato (thin Slices) - 1
Oil - 3 dessert Spoon
Chilly Powder - 3 tsp

For Masala Paste

Garlic - 10 pods(small)
Ginger - 1 inch piece
Cinnamon -1 piece
Clove- 8
Black Pepper - 2 tsp
Cumin seeds-1/2 tsp
Vinegar - 1dessert spoon

Preparation

Make a fine paste of masala ingredients using vinegar.

Marinate beef with this masala paste for 30 min

Then cook the beef with half glass of water in a cooker

Heat oil in another pot

Add onion,tomato and poato and saute well..

Once its ready remove these to another plate

Add beef (remove water and keep it) to the remaining oil and saute very well and remove to another plate

Then add chilly powder to the remaining oil and saute

Then add Beef stock in to it and boil.

Then add beef and onion mix and make it boil...

Spicy Chicken Kebab

Ingredients


Chicken Kabab


Chicken ( Boneless Chicken breast) - 12 pieces( cubes)
Capsicum - 1 (Cube pieces)
Onion - 1 (Cube Pieces)
Tomato - 1(Cube Pieces)

For Marination

Chilli Powder - 1 tsp
Black Pepper Powder - 1 tsp
Turmeric - 1/2 tsp
Cinnamon - 2 pieces
Cloves - 3
Cardamom - 3
Cumin seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Thyme - 1 tsp
Rosemary - 1tsp
Carom Seeds (AYAMODAKAM) - 1tsp
Garlic - 5 pods
Ginger - 1/2 inch piece
Black salt - 1tsp
Salt - to taste
Olive oil - 1tbs

Preparation

Prepare a fine paste of marinating ingredients

Cut the chicken into small cubes , pat dry and marinate with the masala paste for 2 hour.

Marinate the onion ,capsicum and tomato with the chicken

For Grilling  we can use either skewers or  tooth picks

Thread one piece of  each chicken,onion ,capsicum and tomato

Then grill it in Microwave Oven ... I used the option for Kebab (Auto Cook), Or we can grill untill the chicken get cooked.

Serve with green chutney....

Tomato Chicken Fry

Ingredients

Tomato Chicken Fry

Chicken - 500 gm
Red Chilli Powder - 3 tsp
Ginger - 1 piece
Tomato - 1 small
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Rice Powder - 1/4 cup
Oil - For Frying
Salt  - to taste


Preparation

Grind Red chilli powder,ginger,garlic,green chilli ,chopped tomato,coriander leaves ,mint leaves and salt to a fine paste

Mix this paste with rice powder

Marinate the chicken with this combined paste  for  1 - 2 hr

Then deep fry in the oil

BEEF FRY / BEEF ULARTHIYATHU (KOTTAYAM STYLE )

Ingredients

Beef  - 500 gm
Onions -  1 (chopped)
Green chilly(split) - 4 nos
Ginger - 1 inch piece (chopped)
Garlic - 5 pods (chopped)
Tomatoes - 1 nos (chopped)
Turmeric powder - 1/2 tsp
Lemon juice - 1/4 lemon

For Grinding ( Garam Masala)
Bay leaves(Karuga/Vazhana ela) - 1 1/2 nos
Cinnamom(Karugapatta) - 1 piece
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 3 nos
Fennel(Perum Jeerakam) - 1 tsp
Black pepper seeds - 10 nos



Coconut oil - 5 tbs
Onion - 1 (Chopped)
Fresh coconut half sliced into small pieces called `kotthu`
Curry leaves - 4 stems
Salt - As reqd
Mustard seeds - A pinch
Powdered black pepper - 1 tbs


Preparation

Prepare garam masala by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel.

Cook the beef with all the other ingredients including garam masala(onion 1)

Add salt and keep it in cooker without using water (if water required add only 1/4 cup) once the beef cooked (depends upon the beef 1 or 2 whistle in medium flame)

After opening the cooker continue cooking for drying the beef ( all water content should go) . Set this aside.

Heat coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil.

Add 1 chopped onions and saute` till brown.

Add curry leaves and coconut `kothu` and saute` till brown.

Add the previously prepared beef and powdered black pepper.

Stir in gentle heat until it gets dark colour.



BEEF FRY



Chilly Beef

Ingredients


Chilly Beef


Beef - 500gm
Onion -2 (long thin slices)
Green chilly - 2 (chopped)
Red chilly powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Tamarind - 1 small lime size
Garlic - 3 pods
Ginger paste - 1 tsp
Coriander leaves(chopped) - 2 tbs
Curry leaves - 1 stem
Ghee - 3 tbs
Salt - to taste

Preparation

Soak tamarind in 2 tbs of water

Heat ghee in a pan

Sauté onion,garlic,green chilly till it turns to brown color

Reduce the flame and add cumin powder,chilly powder,turmeric powder ,ginger paste and salt

Mix it very well then close with a lid

Cook it for 5 min in slow flame

Then add small pieces of beef and cook very well in slow flame

Once the beef cooked well add squeezed tamarind water and make it boil

Add coriander leaves and curry leaves, make it boil

Once the gravy become thick, Then turn off the flame

CASHEW CHICKEN

Ingredients

Cashew Chicken

1.Chicken – 500 gm, cut into medium size pieces

2.To grind:

Kashmiri chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Garlic chopped – 3 tsp
Ginger chopped – 2 tsp
Pepper powder – 1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – a small stick
Fennel seeds (perumjeerakam) – 1/2 tsp
Poppy seeds (kashakasha) – 1/2 tsp

3.For Masala

Onion – 3 medium, finely sliced
Small onion (shallots) – 6, finely sliced
Tomato – 1, chopped
Non-sour yogurt (pulikkatha thairu)- 1/4 cup

4.Boiling water – 3/4 cup

5.Thick coconut milk – 1/2 cup

6.Cashew paste – 2 tbsp

Preparation

Grind the ingredients (number 2) listed under ‘to grind’ label, with 2 tbsp water, to a fine paste.

Take half of the ground paste & apply to the cleaned chicken pieces. Add salt also to the marinated
chicken & keep it aside for half an hour.

Meanwhile heat oil in a pan & add sliced onions & salt. Cook till it becomes golden brown in color.

Remove half of the cooked onions to another plate & keep it aside.

Add small onions to the onions in the cooking pan. Cook for a few minutes.

Add tomato & cook till it becomes soft.

Add non sour yogurt to this & mix well.

Add remaining half of the ground masala & fry it till the oil starts appearing.

Add marinated chicken pieces to this & mix well.

Add 3/4 cup of boiling water & cover & cook the chicken

Add cashew paste & the kept aside cooked onions to thick coconut milk. Stir well.

When the chicken is almost cooked, add coconut milk mixture to the curry.

Cook till the gravy becomes thick & the chicken pieces are coated well with the masala.

Serve hot with pulao/ghee rice/appam/roti /nan etc;

BEEF ROAST

Ingredients

Beef Roast

Beef - 1 kg ( make it thin long slices)
Pepper - 1 tbs
Ginger - 1 piece
Garlic- 7 pods
Turmeric Powder -1 tsp
Vinegar - 1tbs
Chilli Powder -1 tbs
Coriander Powder -1 tbs
Garam Masala Powder - 3/4 tsp
Tomato Sauce -1 1/2 tbs
Tomato - 1 big ( make it paste)
Oil - 1tbs
Salt - as required


Preparation

Grind Pepper,ginger,garlic,turmeric powder ,vinegar and little salt to make a paste

Marinate Beef with this masala paste and keep it for  1 hr

After 1 hr  cook the marinated beef in a pressure cooker ( After cooking remove the beef stock and keep it)

Heat oil in a frying pan and roast coriander powder,chilli powder and garam Masala till the smell comes up

Then add Tomato paste and tomato Sauce  in it and saute again

Add salt and beef stock in it and saute well

Then add cooked beef and make it boil..

MUTTON KURUMA

Mutton Kuruma

Ingredients

Mutton - 1/2 kg

Onion - 1

Shallots- 10

Garlic -3 pods

Ginger - 1 piece

Tomato -2 small

Curd- 1/2 cup

Mustard -1/2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds- 1/2 tsp

Garam Masala -1tsp

Chilly Powder - 3tsp

Coriander Powder - 2tsp

Turmeric Powder - 1tsp

Coriander leaves - one hand full

Oil - as required

Salt - to taste

Preparation

Wash and clean the mutton pieces

Heat oil in a pan

Splutter mustard ,cumin seeds and fenugreek

Saute onion well in the oil up to see the golden colour.

Add grounded  ginger, garlic and shallots paste and stir well till the raw smell goes

Add all masala powders  and tomato in it and stir well

When oil gets appear in the masala add mutton pieces , curd and salt in it.

Add hot water for cooking mutton

Once mutton cooked well add grounded  coriander leaves paste

Serve the hot mutton kuruma

KERALA CHICKEN FRY

Ingredients

Kerala Chicken Fry

1.Chicken -1kg (Big Pieces)
2.Chilly Powder -2tbs
3.Turmeric Powder -1/2tsp
4.Ginger Paste -1 1/2 tsp
5.Garlic Paste -1 1/2 tsp
6.Garam Masala -1 1/2 tsp
7.Fennel seeds -1tbs
8.Lime Juice -1 big
9.Maida -2 tbs
10.Salt -as required
11.Curry leaves- 2 strand
12.Coconut oil  - for frying
13.Crushed Red Chilly -3 tbs

Preparation

 Mix ginger paste,Garlic ,Lime juice ,Salt,turmeric powder,Chilly Powder ,garam Masala and marinate in chicken

Add  fennel seeds,curry leaves,crushed chilly and maida in to the chicken

Mix well properly

Deep fry after 2 hr.

CHICKEN FRY (SPECIAL FROM MY OWN HOTEL )

Ingredients

Chicken Fry

1.Chicken -1kg (Cut it into small pieces)
2.Salt -as required
3.Turmeric Powder -1 tsp
4.Chilly Powder -3 tbs
5.Chicken Masala -2 tbs
6.Lime juice -From 1 lime (big)
7.Garlic Smashed. - 20 pods
8.Egg (Chicken) -1
9.Pepper Powder -1tsp
10.Maida -1 tbs
11.Onion -2
12.Tomato Sauce -1tbs
13.Oil -for frying


Preparation

Mix all ingredients from 2 -10 ,use water for making the paste.

Marinate chicken with this paste for 30 min.

Heat oil in pan

Fry all chicken pieces (Oil Should be really hot otherwise masala will go )

Heat oil in another pan

Saute sliced onions well

Add each pinch of turmeric powder,chilly powder,chicken masala, and pepper powder

Add chicken pieces in it

Add tomato Sauce mix well...

NADAN CHICKEN CURRY

Ingredients

Nadan Chicken Curry

Chicken -1kg
Coriander Powder - 3 tsp
Chilly Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder -1tsp
Cinnamon -2 piece
Cloves -5
Cardamom -5
Oil -4 tbs
Ginger - 2 tsp (Chopped)
Garlic - 15 pods
Green Chilly - 3
Vinegar - 1tbs
Salt - as required
Coconut milk from 2 cup of coconut  -  1st milk -1cup
                                                            2nd milk -3 cup
Mustard  - 1 tsp
Small Onions -2 tbs (chopped roundly)
Dry red Chilly -2
Curry Leaves - 2strand

Preparation

Grind well  Coriander ,Chilly,Turmeric, Pepper powders  and cinnamon,cardamom,cloves

Take half oil in pan and saute onions,ginger,garlic green chilly and the grounded paste.

Saute these mixture well

Add chicken ,vinegar,salt and 2nd coconut milk in it

Cook well

Heat half oil in another pan

put coconut in it and saute till the colour changes to light brown ( coconut after taking the milk)

Grind this coconut very soft paste

Add this paste into the 1st coconut milk

add this into the chicken curry

just see one or 2 boiling bubbles and switch off the stove

Heat oil in another pan

Add Mustard ,Small onions ,Dry chillies and curry leaves

Pore it in chicken curry

BEEF / MUTTON CURRY ( Nadan)

Ingredients

Beef Curry

1.Mutton (BEEF) - 1kg
2.Dry Red chillies - 8
3.Coriander seeds - 1 tsp
4.Black pepper - 1tsp
5.Cinnamon - 2 piece
6.Cloves - 4 nos
7.Cumin Seeds - 1tsp
8.Small Onions - 1 cup
9.Big onion -2
10.Garlic - 10 nos
11.Ginger -1 piece
12.Green Chillies - 2
13.Tomato - 2
14.Tumeric powder -1/2 tsp
15.Coconut milk - 1cup
16.Oil - 2 tbs
17.Salt - As required
18.Curry leaves - 2 strand
19.curd - 1tbs

Mutton marinate 30min with curd,chilli powder,tumeric powder and salt...

Heat Oil in a frying pan

Fry red chillies keep aside

Fry coriander seeds till aroma comes out and keep aside

Fry Black pepper, Cinnamon,Cloves & Cumin seeds together and keep aside

Stir fry small onions till they turn brown

Blend all thest fried ingredients in a mixer grinder

Pressure cook chopped & marinated mutton with blended mixture and little water

Stir onion in another pan till it turns into brown, followed by green chillies, crushed ginger garlic and chopped tomato.

add these to the cooked mutton and boil well.

Then add coconut milk,lighty boiled..

last add curry leaves.

Curry is ready...


We can prepare Chicken, Beef, pork...on this same method. taste is good.

SHALLOT CHICKEN (CHICKEN CURRY FOR PIDI)

Ingredients

Chicken Curry For PIDI

Chicken Small pieces- 1kg
Oil - as required
Small Onions (Shallots) - 1/4 Kg
Green Chilly - 10 ( Long Slice)
Ginger - 1 piece ( Cut it into long thin slices)
Cardamom powder - 5
Cinnamon - 1 piece
Curd - 3 tbs
Chilly Powder - 2 spoon
Turmeric Powder - 1 pinch
coconut milk - 2 cup
curry leaves - 2 strand
salt - to taste
Sugar - a pinch


Preparation

Heat  oil in a pan.

Add onion,green chilly,curry leaves & ginger saute it well

Then add chilly powder& turmeric powder saute it

Add Cinnamon &salt

Then add curd and saute well.

Add chicken pieces mix well...

Add 1 cup coconut milk  and cover it with a lid & cook well

Once chicken cooked well add the remaining coconut milk  and make it hot no need of boil.

Add cardamom powder in the curry

Add a pinch of sugar in this, for maintain all tastes equally (only 1 pinch)
Chicken curry is ready


You can add more coconut milk if you want more gravy.....



CHICKEN CURRY & PIDI