Chicken Pot Roast(Indian Version)

Preparation Time: 60 min

Cooking Time: 50 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Green chillies: 5 medium

Cumin: ¼ tsp

Curd: 2 tbsp

Pudina Leaves(Mint): 2 cups

Garam masala: 1 tsp

Chicken Masala(any branded one):1 tbsp

Butter: 2 sticks-approx 25gm

Salt: to taste

Basil Leaves: 1 cup

Butter: 3 sticks(approx. 50 gm)

Chicken : 2 kg with skin.

Olive Oil: 1 tbsp

Preparation:-

1)      Grind the items under masala to a fine paste in a mixer.
2)      Clean, wash and drain the chicken thoroughly in lime and vinegar.

3)      Make cuts over the skin with a knife so that the masala goes in well.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Also stuff masala under the skin by making pockets in between skin and flesh.
6)      Stuff Butter and masala inside the chicken too.
7)      Stuff Basil leaves too inside the skin pockets. Drizzle lime juice all over the chicken.

8)      Keep it marinated for 10 mins or store in freezer for 2-3 days if not using it at the moment.
9)      Microwave it in convection and grill mode in 600w for 25 mins  each side for better cooking.(after 15 mins take it out flip it and microwave for another 25 mins)

10)  Chicken Pot Roast is ready and serve it hot with mint sauce.

Note:- Once it is warm u can cut it with a knife or you can pull it as it’s soft. You can also put cut potatoes, Onion and garlic cloves inside chicken and microwave.

Vazhuthenaga Thayirilittathu (Curd Soaked Brinjal Fry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 1 tsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Salt: to taste

Curd: 3 tbsp

Brinjal pieces: 2 medium sliced as in image

Oil: 1 cup coconut oil

Preparation:-

1)      Grind the items under “Masala” with 3 tbsp curd in a mixer or crusher.
2)      Marinate the Brinjal pieces with the grinded masala from the masala mix prepared.
3)      Keep it marinated for 5 mins, So that the water from the pieces gets evaporated.
4)      Beat each piece with a chapathi roller, so that it will be soft and flattened.

5)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
6)      Slip in the marinated Brinjal pieces, two or three depending on the spacing of kadai.

7)      Deep fry and flip so that both sides get deep fried.
8)      Strain it in a tissue and serve hot with Rice.

Kappa Muringayila Cutlet (Tapioca Drumstick Leaf Patties)

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Boiling:

Tapioca pieces: 3 medium cut as 2 inch cubes(1/2  kg)

Water: 3 cups

Salt : to taste

For Frying:

Drumstick Leaves: 4 cups

Small Onion(Kunjulli) : 1 handfull chopped

Green Chilly :  4 split lengthwise

Ginger garlic Paste : 2 tbsp,

Garam Masala:3 tsp

Pepper: ½ tsp

Grated Coconout: 2 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Beaten Egg: 2

Bread crums/Powdered rusk: 2 cups

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the Tapioca as 2 inch cubes with the shell removed.
2)      Steam or boil it until cooked with the items under ‘for Boiling’.
3)      Keep it aside and crush it when it’s cooled completely.
4)      Collect the drumstick leaves, wash and strain it then keep it aside.
5)      Grind the items under “for frying” except the leaves.
6)      Pour 2 tsp oil in a kadai and splutter mustard seeds and curry leaves.
7)      Mix the grinded masala and saute.
8)      Saute it well and dump in the leaves, cook it until the leaves get blended with the masalas.

9)      Mix the crushed  tapioca and the blended masala leaves.
10)  Take a lime size piece from dough and slightly spread it in hand as in image.
11)  Dip it in beaten egg or egg wash and coat it with bread crumbs.

12)  Deep fry in hot oil both the sides or keep the patties refrigerated and fry later.
13)  Serve hot with sauce.

Note: While frying, make sure the oil is heated well and then reduce the flame and dump in the patties. If the heat is not sufficient while dropping in the patties the edge will be broken.

Canned Tuna Fusion (Semi Dry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Big Onion: 4 medium cut lengthwise.

Green Chilly : 2 splited lengthwise.

Tomato: 3 medium cut lengthwise

Capcicum: 2 medium cut as cubes
Potatoes: 3 medium cut as cubes

Canned Tuna: 2 cans

Branded Chicken Masala powder: 2 tsp

Garam Masala: 1/2 tso

Pepper : 2 tbsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Pour oil and splutter mustard seeds, curry leaves and green chilies.
2)      Saute capsicum,Big Onion, Ginger garlic paste, Potatoes  and tomatoes.
3)      Add sufficient salt and spoon in the chicken masala powder and garam masala.
4)      Saute till translucent and potatoes boil well.
5)      Add 1 cup water and make the mix mushy(Do this if u don’t like the semi raw crunchy onion, tomato taste)
6)      To this add canned tuna as such.
7)      Saute for 10 mins with sauting in between.
8)      Garnish with pepper, 1 tsp chicken masala and coriander leaves.

Chicken Kabab

Preparation Time: 25 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Fenugreek: ¼  tsp

Cumin: ¼ tsp

Garam masala: 1 tsp

Salt: to taste

Egg:1

Chicken pieces: 1 kg cut as small pieces with bone.

Oil: 1 cup coconut oil

Preparation:-

1)      Saute the masala powders, onion, ginger-garlic paste and salt listed above in a kadai for 2 mins.
2)      Cool and grind them  to a fine paste adding little water in a mixer.
3)      Beat an egg and mix it with the grinded masala mix.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Keep it marinated for 10  mins or store in freezer for 2-3 days if not using it at the moment.
6)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
7)      Slip in the marinated chicken pieces, two or three depending on the spacing of kadai.
8)      Shallow fry and flip so that both sides get equally fried.
9)      Strain it in a tissue
10)  Microwave it in convection and grill mode in 600w for 6 mins for better cooking.
11)  Chicken kabab is ready and serve it hot.

Note:- While grinding the masala mix, make sure you grind it to a fine paste otherwise if traces of onion or garlic if left behind the kabab will get burned and oil will not look clean

Fish Molly (Fish Coconut milk curry)

Preparation Time: 25 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Fish pieces(prefer skin out)Pomfret or Seer fish : 500gm, cut lenghthwise

Big Onion : 2 medium cut lengthwise

Tomatoes: 3 chopped

Green chilly: 2 split lengthwise

Ginger: 1 tsp

Garlic: 3 small cloves

Dry red chilly: 3 (amount can be increased if u prefer spicy curry)

Turmeric Powder : 1 tsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Clean the fish pieces in vinegar(to remove the fishy smell) and keep it aside.
2)      Chop big onion, green chilly and ginger and keep it aside.
3)      Grind garlic and dry red chilly and mix with the above.
4)      In a kadai, pour oil, splutter curry leaves.
5)      Dump in the mixed items from above and sauté till translucent.
6)      Add chopped tomatoes and sauté for a while.
7)      Spoon in salt as required and turmeric powder. Saute for another 2 mins.
8)      Pour in the second coconut milk and bring it to boil.
9)      Slip in the fish pieces and cook till done in medium flame.
10)  Simmer the flame and pour the first coconut milk and cook for 2 min with swirling the kadai by hand.(stirring with spoon is avoided in order to prevent breakage of fish pieces)
11)  Garnish with curry leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Kerala Fish Fry(Meen Varuthathu)

Preparation Time: 25 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Salt: to taste

Fish pieces: 1 kg fish sliced as in image(pomfret or Seer fish)

Oil: 1 cup coconut oil

Preparation:-

1)      Grind the items under masala in a mixer.
2)      Marinate the Fish pieces with the grinded masala from the masala mix prepared.
3)      Keep it marinated for 5  mins.
4)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
5)      Slip in the fish pieces, two or three depending on the spacing of kadai.
6)      Deep fry and flip so that both sides get deep fried.
7)      Strain it in a tissue and serve hot.

Beef Varattiyathu (Stir fry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Big Onion: 4 medium cut lengthwise.

Green Chilly : 2 splited lengthwise.

Tomato: 3 medium cut lengthwise

Capcicum: 2 medium cut as cubes

Beef curry already prepared: 500gm

Pepper : 2 tbsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Refer my beef curry recipe from the link http://bit.ly/1fGHiW4.
2)      Pour oil and splutter mustard seeds, curry leaves, green chilies, capsicum and tomato.
3)      Saute till translucent.
4)      To this add the prepared beef curry.
5)      Deep fry in oil for 10 mins with sauting in between.
6)      Garnish with pepper and coriander leaves.

Squid(Kanava/koonthal) Stir fry

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Ginger garlic Paste : 2 tbsp,

Green Chilly : 2 splited lengthwise.

Squid(koonthal/kanava): 500gm

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Grind the items under masala in a mixer.
2)      Cut the squid as in image.
3)      Marinate the squid with the grinded masala from the masala mix prepared.
4)      In a earthern pot or kadai, put 2tsp oil and put the marinated squid and curry leaves.
5)      Saute in between and cook till done.
6)      If needed add few drops of oil, to avoid burning.
7)      Garnish with coriander leaves.

Note:- Don’t overcook the squid, as it becomes rubbery after that. Cook in slow flame.