CHILLI CHICKEN PEPPER ROAST

INGREDIENTS

Chicken - 1 Kg

Oil - to fry

TO MARINATE

INGREDIENTS

Turmeric Powder - 1 / 2 Tsp

Red Chilli Powder - 1 Tsp

Pepper Powder -2 Tsp

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

FOR ROAST

INGREDIENTS

Onions - 2 ( sliced )

Green Chillies - 4 ( sliced )

Pepper Powder - 2 Tbsps

Soya Sauce - 1 Tbsp

Coriander Leaves - 1 / 4 cup ( chopped )

Salt - to taste

Oil - 4 Tbsps

METHOD

1. Clean and cut chicken into medium sized pieces.

2. Marinate the chicken pieces in the ingredients to

    marinate for 30 minutes.

3.Fry the chicken pieces in batches , flip and cook on

   both sides till brown.

4. Drain excess oil from fried chicken pieces and set

    aside.

5. Heat oil in another pan and add the sliced onions

    and green chillies.

6. When the onions turn a golden brown , add the

     pepper powder and salt to taste.

7. Add the fried chicken pieces and mix well.

8. Add the soya sauce and coriander leaves toss well

    for a minute and remove pan from stove.

9. Serve hot.

CARROT HALWA

INGREDIENTS

Carrots - 2 cups ( grated )

Milk - 500 ml

Sugar - 1 cup

Milkmaid - 4 Tbsps

Cardamom Powder - 1 Tsp

TO GARNISH

INGREDIENT

Pistachios - 10

METHOD

1. Soak the pistachios in warm water  remove the

    skin slice and set aside.

2. Boil milk in a pan and add the grated carrots .

3. Cook the grated carrots till soft and add the

    sugar.

4. Once the sugar is dissolved completely, add the

    condensed milk.

5. Keep stirring till the mixture forms a lump.

6. Add the cardamom powder and mix well.

7. Remove pan from stove and serve garnished

    with sliced pistachios.

FRIED CHICKEN CHOPS MASALA

INGREDIENTS

Chicken - 4 pieces ( Fried Chicken )

Coconut Milk - 1 / 4 cup

TO GRIND

INGREDIENTS

Onions - 2

Tomatoes - 2

Ginger & Garlic Paste - 2 Tbsps

Garam Masala Powder - 2 Tsps

Fennel Powder - 2 Tsps

Red Chilli Powder - 2 Tbsps

Coriander Powder - 1 Tbsp

Pepper Powder - 2 Tsps

Coriander Leaves - 1 / 4 cup

Salt - to taste

TO TEMPER

Oil - 5 - 7 Tbsps

Cinnamon - 1 inch piece

Cardamoms - 3

Cloves - 3

Star Anise - 1

METHOD

1. Grind the ingredients given above to a smooth

    paste with salt to taste.

2. Heat oil in a pan and add the whole spices.

3. Now add the ground masala and saute in a low

    flame till oil floats on top.

4. Add the coconut milk and fried chicken and

    cook for 5 minutes.

5. Remove pan from stove and serve hot.

NOTE

Follow chicken fry recipe posted on

Thursday , 11 October 2012.

RIPE MANGO PACHADI

INGREDIENTS

Ripe Mango - 1 cup

Curd - 1 1 / 2 cup

Green Chillies - 3 ( chopped )

TO GRIND

INGREDIENTS

Coconut - 1 / 2 cup ( grated )

Cumin - 1 Tsp

TO TEMPER

INGREDIENTS

Coconut Oil - 1 Tbsp

Mustard Seeds - 1 Tsp

Dry Red Chilli - 1

Curry Leaves - 1 Sprig

Shallots - 2 ( sliced )

 METHOD

1. Cook the mangoes along with green chillies and salt

     till soft.

2. Grind the coconut and cumin to a fine paste with water.

3. Mash the cooked mango a little and add the ground paste.

4. Cook for a couple of minutes and when it starts to boil, remove

     pan from stove.

5. Let it cool to room temperature add curd and mix well.

6. Heat oil in a pan and add the mustard seeds.

7.When it begins to burst add the dry red chilli , curry leaves and

     sliced shallots.

8.When the shallots turn to a golden colour, remove pan from stove

    and pour it over the ripe mango pachadi.

CAULIFLOWER FRY

INGREDIENTS

Cauliflower - 1 ( small )

Oil - To Fry

TO MARINATE

Corn Flour - 3 Tbsps

Bengal Gram Flour - 3 Tbsps

Red Chilli Powder - 2 Tsps

Pepper Powder - 2 Tsps

Cumin Powder - 1 Tsp

Fennel Powder - 1 Tsp

Ginger & Garlic Paste - 1 Tbsp

Salt - To Taste

METHOD

1. Heat water in a pan and add the florets.

2. Cook for 5 minutes and remove from pan.

3. Mix all the ingredients for marination with

    little water to a smooth batter.

4. Marinate the florets in the batter

    for 30 minutes.

5. Heat oil in a pan and deep fry the florets.

6. Serve hot or else the florets will be soggy

    when cold.

COCONUT MILK PUDDING

INGREDIENTS

Thick Coconut Milk - 2 cups

Sugar - 1 / 2 cup

Corn Flour - 5 Tbsps

Vanilla Essence - 1 / 2 Tsp

Oil - 1 Tsp ( to grease )

METHOD

1. Dissolve the corn flour in 1 / 2 cup of coconut

    milk without lumps.

2. Grease a pudding mould or cake tin and set

     aside.

3. Keep a pan in stove and pour the remaining

    coconut milk.

4. Add sugar and reduce flame.

5. When the sugar is dissolved , pour the dissolved

    corn flour slowly .

6. Whisk or stir the mixture in pan till it begins to

     leave the sides of the pan.

7. Remove pan from stove and pour the mixture onto

    the prepared dish.

8. Let it cool at room temperature,once cold cover the

    dish with a plastic wrap and chill.

9. Unmould , cut into desired shapes and serve.

POMEGRANATE RAITHA

INGREDIENTS

Pomegranate Pearls ( seedless ) - 1 cup

Green Chillies - 2 ( finely chopped )

Onion ( small ) - 1 ( finely chopped )

Curd - 1  1 / 4 cup ( approx )

Salt - to taste

Sugar - 1 / 2 Tsp

Coriander Leaves - 1 Tbsp ( finely chopped )

METHOD

1. Mix all the ingredients well.

2. Transfer to a serving bowl.

3. Cover with a plastic wrap, chill

    and serve.

HAPPY WORLD FOOD DAY FRIENDS !!!!!!!!!!!!

PINEAPPLE JELLY

INGREDIENTS

Pineapple - 1 ( large )

Water - 1 / 2 cup

Sugar - 1 1 / 2 cup

Gelatine - 1 Tbsp

Citric Acid - a pinch

Pineapple Essence - 1 Tsp

Lemon Yellow Colour - a pinch

METHOD

1. Chop the pineapple into chunks and pressure cook

    with water.

2. Strain the juice through a muslin cloth and set aside.

3. Add sugar to the strained juice and mix well till sugar

    dissolves.

4. Strain again through the muslin cloth and add the lemon

    yellow colour and citric acid.

5. Mix well and add the gelatine.

6. Once the gelatine dissolves, keep the pan in stove and

    stir till the mixtue attains soft ball stage.

7. Leave it to cool at room temperature and add the essence.

8. Store in a sterilized clean bottle.

NOTE

To every 1 cup of juice I added 3 / 4 cup of sugar.

Adjust sugar according to the sweetness of the pineapple.

UNRIPE BITTER ORANGE PACHADI / NARTHANGAI PACHADI

INGREDIENTS

Unripe Bitter oranges - 3 cups ( chopped )

Shallots - 150 gms ( chopped )

Green Chillies - 4 ( chopped )

Turmeric Powder - 1 / 2 Tsp

Red Chilli Powder - 3 Tbsps

Cumin Powder - 1 Tsp

Water - 1 / 4 cup

Asafoetida - 1 Tsp

Salt - to taste

Tamarind Pulp - 4 Tbsps

Jaggery - 4 Tbsps ( grated )

TO TEMPER

INGREDIENTS
Oil - 5 Tbsps

Mustard seeds - 2 Tsps

Curry Leaves - 2 Sprigs

Dry Red Chillies - 2

METHOD

1. Pressure cook chopped unripe bitter oranges along with

    shallots , spice powders , water and salt to taste.

2. Heat oil in a pan and temper the mustard seeds , curry leaves

    and dry red chillies.

3. To this add the pressure cooked ingredients and mix well.

4. Let it boil for 2 minutes, add the tamarind pulp and simmer

    for 5 - 7 minutes.

5. Add the grated jaggery now and cook till it dissolves and

    simmer for 2 - 3 minutes.

6. Add the asafoetida now and remove pan from stove.

NOTE

Adjust the amount of jaggery according to the bitterness

of the unripe fruit used.

CHICKEN FRY

INGREDIENTS

Chicken - 1 kg ( approx )

Oil - to fry

TO MARINATE

INGREDIENTS

Ginger & Garlic Paste - 2 Tbsps

Green Chillies - 4 ( ground )

Red Chilli Powder - 3 Tsps

Pepper Powder - 1 Tsp

Turmeric Powder - 1 Tsp

Red Food Colour - a few drops

Salt - to taste

Lemon Juice - 1 Tbsp

Curd - 1 Tbsp ( optional )

TO GARNISH

Curry Leaves

METHOD

1. Clean and cut chicken into fairly large pieces.

2. Make slits all over the pieces using a knife,

3. Rub the marinade all over the chicken pieces

    and marinate overnight.

4. Heat oil in a pan and add the curry leaves.

5. Once it crackles remove and set aside.

6. Deep fry the chicken pieces in a medium to

    low flame till crisp and nicely browned.

7. Drain excess oil and serve garnished with

    fried curry leaves.

MANGO LASSI

INGREDIENTS

Mango Pulp - 2 cups ( chilled )

Milk – 1 / 2 cup ( chilled )

Yoghurt – 1 cup ( chilled )

Sugar – 5 Tbsps

METHOD

1. Blend all the ingredients in a mixer and

  serve chilled.

RIBBON PAKODA

INGREDIENTS

Gram Flour - 2 cups

Rice Flour - 1 cup

Red Chilli Powder - 3 Tsps
Turmeric Powder - 1 Tsp

Ghee - 2 Tbsps

Asafoetida - 1 / 4 Tsp

Water - as required

Salt - to taste

Oil - to fry

 METHOD

1. Mix all the dry ingredients and ghee adding enough water

    little at a time .

2. Knead to a smooth dough.

3. Fit a ribbon plate in the kitchen press.

4. From the dough make medium sized balls and fill the kitchen

    press up to 3 /4 th .

5. Heat oil in a pan and directly press once in circular motion.

6. Deep fry till golden brown on both sides and crisp.

7. Repeat with rest of the dough.

      

JACKFRUIT SEED STIR FRY

INGREDIENTS

Jackfruit seeds - 2 cups ( cooked and sliced )

Dry red chillies - 2

Cumin powder - 1 Tsp

Chilli powder - 2 Tsps

Turmeric powder - 1 / 4 Tsp

Pepper powder - 1 Tsp

Salt - to taste

Oil - 2 Tbsps

Mustard seeds - 1 Tsp

Curry leaves - 2 sprigs

METHOD

1. Heat oil in a pan and add mustard seeds, curry leaves and

    dry red chillies.

2. Toss the jackfruit seed slices and stir for a minute.

3. Add salt to taste and the spice powders.

4. Mix well and serve hot.

MOONG DAL HALWA

INGREDIENTS

Moong Dal / Green Gram Dal - 1 cup

Sugar - 1 cup (approx)

Yellow Food Colour - few drops

Cardamom Powder - 3 Tsps

Ghee - 1 cup

TO GARNISH

INGREDIENTS

Cashew nuts - 10

Raisins - 10

Ghee - 1 Tbsp

METHOD

1. Soak moong dal for 4 hours drain water and grind

    to a smooth paste.

2. Heat ghee in a heavy bottomed pan and fry the

    cashew nuts and raisins, set aside.

3. To the same pan add the ground moong dal paste.

4. Saute the moong dal paste and in a low flame stir

    continuously till it forms a lump.

5. At this stage add the sugar ,food colour

    and cardamom powder.

6. Add ghee in between and stir till it reaches halwa stage.

7. Transfer the halwa to a greased plate and garnish with

    fried cashew nuts and raisins.