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.