Chicken Pepper Roast ( Kerala Style )

Ingredients

Chicken - 750 grams

To marinate

Pepper powder - 1 teaspoon
Turmeric  powder - 1 teaspoon
Lemon juice - 1 tablespoon
Salt

Masala

Onion  - 4
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Pepper powder - 1 teaspoon
Pepper corn ( crushed ) -  1 tablespoon
Fennel powder - 1 tablespoon
Garam Masala - 1 teaspoon
Green chilly - 2
Curry leaves
Salt
Oil


Clean chicken in water and marinate it with pepper,  salt, turmeric and lemon juice. Keep it aside for 30 - 40 minutes.

In a pan, add oil. Once it is hot, add curry leaves and sliced onions. Saute it until it becomes golden brown color. Add chopped ginger, garlic and green chilly. Saute it again for two minutes. Add salt, pepper powder, crushed pepper corns, fennel powder and garam Masala.  Mix it well. After two to three minutes, add marinated chicken. Slowly mix chicken with Masala.  Close the lid and cook it for 15 minutes. Then open the lid and cook it for another 5 - 10 minutes. Slowly add little coconut oil and few more curry leaves and roast the chicken in medium flame. Make sure not  to add water. Normally water comes out  of chicken while cooking. Roast it until the Masala and chicken becomes dry. Serve hot with rice or roti.

Chicken Curry ( Kerala Style )

Ingredients

Chicken  - 1 kg

To marinate

Pepper powder  - 1 teaspoon
Turmeric powder  - 1 teaspoon
Salt

Masala

Onion - 3
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Red chilly powder - 2 tablespoons
Coriander powder - 1 tablespoon
Garam masala - 1 teaspoon
Fennel seeds powder - 1 teaspoon
Spices powder - 1 teaspoon  ( cardamom, cloves, cinnamon )
Tomato  - 2
Green chilly  - 1
Curry leaves
Coriander leaves
Salt
Oil
Water - 1 1/2 cup


First clean chicken in water and marinate it with pepper, turmeric and salt  for 30 minutes. Keep it aside.

Next in a pan, add three tablespoons of oil. Once it is hot, add curry leaves and finely sliced Onions. Saute it until it turns golden brown. Add mashed ginger, garlic and green chilly. Saute it again for two to three minutes. Add tomatoes and saute it for a minute. Now add water and mix it well. Finally add Chicken and coriander leaves. Mix it again. Cook this for 2 - 3 whistles in a pressure cooker. 

Kerala  style chicken curry is ready. You can try this with Appam, Chappathi, or rice.

Broccoli Paratha

Ingredients

Broccoli - 250 grams
Onion - 1
Green chilly - 1
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Pepper powder - 1/4 teaspoon
Ginger - 1 small
Wheat flour - 4 cups
Hot water - 1 cup
Salt
Oil
Ghee (optional )

In a pan, add finely chopped broccoli in 1/4 cup water.  Cook it for 3 minutes in low to medium flame. Separate this in a small bowl. In the same pan, add two table spoon of oil. Add finely chopped onions, green chilly and ginger. Saute it for two minutes. Add turmeric powder, red chilly powder, cumin powder,  pepper powder and salt. Saute it again for a minute. Now add half cooked broccoli and mix it well. Switch off the flame. Once it is cool, grind it in a mixer for 30 seconds. Keep it aside.

In a large bowl. Add wheat flour, one cup of hot water, salt and 1 tablespoon oil. Knead it well and make a soft dough. Make small round shaped balls. Make small space in the centre for the broccoli filling. Now bring the edges to the centre. And with a chapatti press, get the round paratha shape. Heat a pan. Once it is hot, cook these paratha's in medium flame. Ensure it is cooked on both sides. Add ghee while cooking. Since the masala is already cooked, no need to over cook. You can have Broccoli paratha for breakfast or dinner. Try it with my cauliflower egg poriyal recipe. It was yummy. Everyone  liked it at my home. Please refer the below link for cauliflower egg  poriyal.

http://bakemode.blogspot.in/2015/12/cauliflower-egg-poriyal.html

Ada Pradhaman ( Ada Payasam )

Ingredients

Ari ada  - 150 grams
Jaggery - 250 grams
Ghee - 2 tablespoons
Water - 6 cups
Cardomom  - 5
Coconut - 1 1/2
Salt  - 1/4 teaspoon
Raisins  - 25 grams
Cashew nuts  - 25 grams
Condensed milk  - 100 grams

Step 1
Coconut milk

Grind the shredded coconut for two minutes in one cup of water. Take the first coconut milk which should  be around  2 cups. Keep it aside. Again grind the remaining coconut in 3 cups of water. Take this 2nd coconut milk which is equal to 3 to 4 cups. 

Step 2

Start boiling the 2nd coconut milk in a very large pan. Once it is boiled, add ari ada, jaggery and Cardomom powder. Let it cook for 40 - 45 minutes in medium to low flame. Stir continously.  Ada is well cooked when you see the thick texture of the milk. Now slowly add two cups of first coconut milk. Once it is boiled. Switch off the flame and keep it aside. In a small pan, add ghee. Once it is hot, add raisins and cashew nuts. Saute it until it becomes golden brown colour. Add this to the ada mixture. Finally mix it with condensed milk. Yummy ada prahaman is ready. Serve it once it is cool. Have it after lunch or dinner and it goes well with kerala sadhya. It's a special sweet which you can try on special occasions. You need little bit of patience as it takes around 50 -60 minutes. Try to cook ada for 5 - 10 minutes  more if it's not cooked well. Once again wish you all a very Happy Onam 2016.

Chena Kalan ( Onam Sadhya Recipes ) - Kerala Sadhya Recipes

Ingredients

Raw banana - 1
Elephant Yam - 250 grams
Ginger - 1 small
Garlic  - 3
Dry red chilly  - 1
Fenugreek - 1 teaspoon
Cumin seeds  - 1 teaspoon
Turmeric powder  - 1/2 teaspoon
Green chilly  - 4
Coconut  - 1 cup
Curd - 1/2 cup
Mustard
Oil
Salt
Curry leaves

Add yam and banana in a pressure cooker along with 1/2 cup water and 1 teaspoon salt. Pressure cook it for two whistles. Keep it aside. Now grind coconut, 1/4 cup water, cumin seeds, ginger, garlic and green chilly to a thick paste. Mix it with yam and banana in the cooker. Cook it for a minute. Add half cup curd in the cooker along with salt if needed. Now in a pan, add 1 teaspoon  oil and when it is hot, add mustard seeds, fenugreek, curry leaves  and dry red chilly. Finally mix it with cooked yam and banana. Chena Kalan is ready to have. This is one of the famous Kerala Sadhya Recipe especially during Onam Festival where we get to see lot of veg recipes. And Chena Kalan is one recipe which goes to this group. Am planning to post few more traditional Onam Sadhya recipes in this week. Hopefully if I get time :)

Gooseberry Pickle ( Amla Pickle, Nellikka Achar )

Ingredients

Gooseberry  - 1/2 kg
Water  - 3/4 cup
Gingely oil - 4 tablespoons
Red chilly powder  - 3 tablespoons
Turmeric powder  - 1/4 teaspoon
Fenugreek - 1 teaspoon
Garlic - 50 grams
Mustard - 2 teaspoon
Asoefatida  - 2 teaspoon
Salt
Curry leaves

In a pressure cooker, add gooseberry and water. Pressure cook it for one whistle. Open the lid in two to three minutes. Slowly separate the seeds from Amla. Keep it aside. In a large pan, add oil. Once it is hot, add mustard seeds, curry leaves, fenugreek and garlic. Saute it for one minute. After this add chilly powder, turmeric powder. Saute it for a minute. Now add gooseberry to this and mix it well. Finally add salt and asofateida. Slowly mix it again for a minute. Ensure not to break the Amla's. Pickle is ready. Once it is cool, Store it in an air tight container. It is always  best to use pickle after one or two days. 

Rasmalai (Dessert)

Ingredients

Step 1 :

Rasgullas

Milk - 1 litre
Sugar - 1 1/2 cup
Water - 3 cups
Lemon - 2 tablespoons
Semolina  (Rava) - 2 teaspoon
Cardomom powder - 1/4 teaspoon

Boil milk in a large pan. Switch off the flame once it is boiled. Add two tablespoon of lemon. Wait for two to three minutes. And you can see the texture of the milk changing. Now pour this in a thin cotton cloth and drain off the water completely by gently squeezing. Also you can hang the cloth for 20- 30 minutes by tieing it properly. 

After 30 minutes,  start kneading the dough. And stop once you feel the greasy texture on your palm. Make sure to knead it in right texture by adding cardomom powder and semolina to this. Ensure not to have too much of moisture as it may break while cooking. Also it may become dry if moisture is less. Start making round chenna balls out of the dough by slightly pressing it with palm to get the round shape. Keep it aside.

In a large pan , heat 3 cups of water and add sugar. Keep stirring when it starts boiling. This helps the sugar to dissolve in  water. Slowly add the chenna balls into the boiling water. Start with medium flame for 5 minutes. Later reduce the flame and cook it for 20 minutes. Make sure to cover the pan with a lid. Slowly flip the chenna balls in between so that it is cooked evenly. You can see the chenna balls size increasing almost double when it starts absorbing the sugar. Switch off the flame. Let it cool in room temperature for 30 - 60 minutes.

Step 2:
Sauce

Milk  - 1 litre
Cardomom powder - 1/4 teaspoon
Almonds -  6
Pistachio  - 6
Sugar - 3 tablespoon
Saffron strands  (Kesar)

Heat milk in a large pan. Keep stirring it in one direction. Add three tablespoons of sugar, finely chopped almonds, pistachios, few saffron strands and cardamom powder. Once the milk become half the quantity, reduce the flame. Slowly add rasgullas into this. Cook it in low flame for four to five minutes so that the rasgullas will absorb the flavour. Switch off the flame and keep it in room temperature for 10 - 15 minutes.  Refrigerate it for 15 - 20 minutes and rasmalai is all set to serve after lunch or dinner.

Prawns Biryani

Ingredients

Onion  - 2
Tomato - 2
Green chilli  -4
Ginger - 1 medium
Garlic - 4 cloves
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 3 tsp
Pepper powder - 1 tsp
Garam Masala - 1/2 tsp
Spices powder - 1 tsp ( cardamom, cinnamon, cloves)
Biryani Rice - 1 cup
Raisins
Cashew nuts
Ghee
Oil
Salt
Coriander leaves
Curry leaves


Biryani Rice

In a pressure cooker add 1 tablespoon ghee, 1 cup rice, 2 cups of water, 1/4 tsp spices powder and little salt. Pressure cook the rice for 2 whistles. Keep this aside.

Prawns fry & Biryani Masala

In a small bowl, marinate prawns, with salt, 1 tsp red chilly powder, 1/2 tsp turmeric powder and mashed ginger and garlic. Keep it for 15 minutes. Fry these prawns in a pan when the oil is hot. Fry in medium flame for 3-4 minutes. Now for Biryani Masala, Take a pan, add little oil. Once it is hot, saute onion first. Then add tomatoes, green chilly and saute it again for three minutes. Now add, red chilly powder, turmeric powder, pepper powder and garam Masala. At the end add little salt.

Baking

In a large microwave bowl start with adding Masala at the bottom. Then add rice and on top of the rice. Add curry leaves, coriander leaves and spices powder. Also, spread fried onions, raisins, cashew nuts and fried onions on top of it. Bake it for 4 minutes. Prawns Biryani is all set to have.

Note: Make sure to use small prawns or shrimps for Prawns Biryani as it tastes good. Add salt in Masala  and in prawns separate while frying it. For garnishing,  use spices powder, fried onions, raisins, cashew nuts and coriander leaves.

Squid Roast

Ingredients

Squid - 400 grams
Onion  - 5
Tomato - 2
Green chilli  - 2
Ginger  - 1 small
Red chilli powder - 1 1/2 tsp
Turmeric powders - 1/2 tsp
Spices - 1/2 tsp
Oil
Salt
Curry leaves
Coriander leaves


In a pressure cooker , add 1/2 cup water, turmeric powder, finely cut squid rings and little salt. Pressure cook it for three to four whistles. Keep it aside.

In a pan, add 2-3 tablespoon of oil. Once it is hot, add sliced onions and saute it for two minutes. Then add ginger and green chilly. Saute it again until it turns golden brown. Now add red chilly powder. After a minute, add finely cut tomatoes. Saute it again for two minutes. Finally add cooked squid in the masala along with any water left in the pressure cooker.  Cook it for three to four minutes in low to medium flame. Garnish with curry leaves, spices and coriander leaves.

Rajma Masala

Ingredients

Rajma - 100 grams
Onion - 1
Tomato - 1
Ginger  - 1 small
Garlic - 2 cloves
Red chilly powder - 1 tsp
Coriander  powder - 1 tsp
Garam masala - 1 tsp
Spices powder - 1 tsp
Fennel seeds - 1/2 tsp

Coconut milk  - 1/2 cup

Coriander leaves
Oil
Salt

Pour 2 cups of water in a large bowl. Soak Rajma in it for 8 hours or overnight. Keep it aside. In a pan add little oil. Once it is hot, add onion, ginger garlic and saute it for two to three minutes. Later add chopped tomatoes and saute it for two minutes. Now add all the masala powder. Meanwhile in a pressure cooker,  add 2 cups of water, soaked rajma and a little salt. Pressure cook it for three whistles. Finally add this to the masala in the pan along with coconut milk and garnish it with corainder leaves. Cook it for two to three minutes in low to medium flame. It goes well with chapatti or roti. Please try this recipe and let me know your feedback :). Till then Happy Cooking!