chicken curry



This is a chicken curry with less ingredients.The appearance is also very good-dark brown.Some people likes the dark gravy not the yellow orbrown.This chicken doesn't use the coconut and tomatoes.


Ingredients
Chicken breast cubed- 2cups
Onion - 2 nos
Ginger paste - 1/2 tsp
Garlic chopped - 1tsp
Curry leaves - 1 stalk
Chilly powder - 1 tsp
Coriander powder -1 tsp
Pepper powder-1tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Salt to taste

Mehtod

First fry all the masalas till a dark brown colour appears.Mix this masala with chicken pieces and salt, Set it aside(marinating).
Heat oil in a pan.
Add garlic and saute till its colour changes. Then add onion(savaula) and saute for a few mins till it becomes transculent. Add curry leaves. Saute the onion to become fried(browned). The color of the fried masala and onion will be the colour of our curry.So fry them as we can. Add the marinated chicken pieces Mix well and stir for few mins. Add less water because the curry should be a little pasty.If you feel that the curry is more watery the add 1tsp of corn starch(optional). Add salt to taste. Close the vessel and cook. When the chicken is fully cooked and appears the consistancy,its ready to serve.we can serve it with chappathi, porotta, idiyappam or rice.

Potato Pudding






Ingredients

1 large sweet potato peeled and quartered
3 tblsp butter
1/4 cup sugar
1 egg beaten
1 1/2 cup milk
1/2 teaspoons vanilla extract
nuts and raisins

Method

This is a simple and delicious pudding.The speciality is we dont need an oven for this recipe.You may wonder by seeing two colours.Here I made two types of pudding -one by red sweet potatoes and other by white sweet potatoes.Now it's your turn,try this anyone or both.

Do you know what the yummy taste when the milk is combined with the potato.I'm sure you will like it, try this recipe.
Bring a large pot of water to a boil. Add the sweet potatoes(I use the white sweet potatoes from Indian grocery store) and cook until tender, about 20 minutes. Drain and mash. In a thick bottom vessel boil the milk.To this add sugar and butter.Before boiling add the mashed potatoes.Stire continously.Otherwise it may stick in the bottom.When the mixture is evenly combined, add the beatened egg.Keep stirring till a thick paste is occured.we can add a one tsp of corn starch for the thickening of mixture.Take it out of flame and cool for 20minutes.You can blend this mixture in a blender(here I use my mixy).Pur the smoothe paste in a vessel.Garnish with some nuts and raisins.Chill in a refridgerator and serve.

Uzhunnu Vada




Ingredients

Urad dal soaked in water for 2 hours - 2 cups
Finely chopped shallots - 10
Green chillies - 3
Chopped Ginger - 1 tsp
Chopped curry leaves - 2 tsp
Crushed pepper - 1 tsp
Baking Soda - 1/4 tsp
Salt - to taste
Oil - to taste

Method
Grind urad dal and salt together adding very little water,into a coarse paste.It would be better if you don’t add water at all.But if you think,your grinder won’t coperate, just add necessary water little by little.Now add shallots,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.
Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.Wet your hands with water,when ever needed.
Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.(If you’ve accidently added more water while grinding,you can always use Urad dal powder to compensate it)

Chicken Tandoori



Ingredients

yogurt 4tsp
ginger/garlic paste 1/2tsp
lime 1/2
pepper powder 1/2tsp
red chilli powder 1tsp
fenugreek leaves 1/2tsp
garam masala powder 1/2tsp
cumin powder 1/2tsp
coriander powder 1tsp
turmeric powder 1/2tsp
red color 1 or 2 drops
chickendrumsticks 4
chatmasala 1/2tsp
salt to taste

Method

For this recipe we can use the chicken legs.Cut some of the places near bones of chicken legs.Rub these cuts with the mixture of lemon juice and chilli powder(light coating).Make the marinating mixture by mixing yogurt (yogurt should be thick and take 1 tblsp yogurt for 1 leg),chilli powder,salt,pepper powder,fenu greek powder,garam masala,cumin powder,coriander powder,turmeric powder.Then add re color.put chicken to this mixture and marinate it.Atlast add alittlle oil to this marinate.

If you dont have a tandoor to cook tandoori chicken you can use an oven.For this in a oven based tray or aluminium tray made a bed by chopped vegetables like cabbage,carrot etc.






OrangeMeringue Pie



A pie is a baked food, with a baked shell usually made of pastry dough that covers or completely contains a filling of fruit, meat, fish, vegetables, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking.These bottom-crust-only pies may be known as tarts or tartlets.Here is a tart pie recipe.
Ingredients
1(9-inch)chocolate pie crust in a deep dish
1/2 cups corn starch
1/4 cups sugar
1 cups milk
3 eggs
1/4 cup orange juice
1 Tsp Orange Extract
1Tbsp butter
1/2 cup sugar
2 tsp corn starch
some dry fruits to garnish

Method

Separate the egg whites and yolks into 2 dishes. Lightly beat the egg whites in a dish.Add the milk,1/4 cup sugar and 1/2 cup corn starch.Heat this mixture in a sauce pan, stirring constantly,bring mixture to boil( about 8 minutes) ,reduce heat and continue stirring for 1 minute until very thick. Remove from heat;stir in orange juice,orange extract until smooth.
Por hot filling into pie crust.
Beat egg whites using a hand mixer at high speed until soft peaks form;gradually add 1/2 cup sugar and 2tsp of corn starch,beating until stiff peaks form about 3 minutes.This is the merigue.Top this mixture in the pie by spooning merigue oer hot pie filling, making sure merigue touches edge of pie crust to seal. Use the back of the spoon to spread equally.
Garnish with some dry fruits.
Preheat oven to 375 F.Bake the pie for 10 minutes until top is lightly browned.
Cool at room temperature for 30 minutes. Chill for minimum 3 hours before serving.




Bindi Masala



Ingredients

2 tblsp oil
1 large white onion, finely chopped
2 inches fresh ginger root,finely chopped
1 1/2 teaspoons chopped garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
salt
1 large tomato chopped
2 cups of bindi(okra or ladies finger)
1 teaspoon Garam Masala

Method
Grind ginger and garlic into a paste.Heat oil in large skillet, over medium heat,fry the Bindi for 10 minutes.It will increase the taste.Then add onions, and sauté until translucent, about 5 minutes.Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.Add tomatoes.Add garam masala, and cook for 10minutes. If you like dry bindi masala now its ok.I prefer this one.If you want gravy type add 1/4 cup water. Serve with rice,chappathi or roti..

IndianChicken Curry



Hai Everybody this is the simplest and delicous chicken curry we malayalies made in kerala.Its delicious because it's so spicy and using the whole chicken with its bones!The cutting of this full chicken is really an art.(Forgive me the vegees!!)

Ingredients

  1. Chicken - 1 kg (cut into medium sized pieces)
  2. Onion - 3 nos
  3. Tomato - 1large
  4. Ginger paste - 1 tsp
  5. Garlic chopped - 1o cloves
  6. Lemon juice 1tbl sp
  7. Curry leaves - 1 stalk
  8. Chilly powder - 1 tsp
  9. Coriander powder - 2 tsp
  10. Pepper powder-1tsp
  11. Turmeric powder - 1/2 tsp
  12. Garam masala powder - 1 tsp
  13. Salt to taste
Mehtod

First fry all the masalas(8-12) till a brown colour appears.Mix this masala with chicken pieces salt and lemon juice(marinating chicken),andSet it aside.
Heat oil in a pan.
Add garlic and saute till its colour changes. Then add onion(savaula) and saute for a few mins till it becomes transculent. Add curry leaves. Add the chopped tomato. When the color changes.Add the marinated chicken pieces Mix well and stir for few mins.Add water as required and salt to taste.close the vessel and cook.When the chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.
Serve hot with chappathi, porotta, idiyappam or rice.