DRY CHICKEN PERALAN

RECEIPE.

MARINATE CHICKEN WITH GINGER PASTE, TURMERIC POWDER, SALT AND LEMON JUICE.

PRESSURE COOK THE MARINATED CHICKEN TILL ONE WHISTLE.

TAKE A PAN ADD OIL. SPLUTTER MUSTARD SEEDS, ADD CURRY LEAVES, RED CHILLIES, SLICED COCONUT. DRY FOR A WHILE. ADD GREEN CHILLIES AND ONION. SAUTE IT WELL.

ADD TOMATO SLICES, SAUTE IT WELL UNTIL OIL OOZES OUT. NOW ADD CHILLY POWDER, TURMERIC POWDER, GARAM MASALA, LITTLE CHICKEN MASALA AND SAUTE WELL. ADD THE COOKED CHICKEN TO THIS MASALA. ROAST IT FOR A WHILE TILL THE MASALA COATED WELL IN CHOCKEN PIECES. ADD SALT AND LITTLE SUGAR FOR TASTE. ADD OIL LITTLE BY LITTLE AND DRY ROAST THE CHICKEN WELL.

DRY CHICKEN PERALAN IS READY TO SERVE.

Maampazham Pulissery

MAAMPAZHAM PULISSERY

STEP: 1

1. Ripe Mangoes 3-4 (de-skinned)

2. green chillies 5-6 slitted

3. Turmeric powder - A Pinch

4. Salt as per taste

5. Water Required to cook Mangoes.

In a Heavy Bottom Pan add the above said ingredients and cook well. 

 By the time we can prepare coconut mixture. for that we need,

5. Scrapped Coconut 1 cup

6. Cumin seeds - 10-15 Nos

7. Mustard seeds - 10-15 Nos

8. Turmeric Powder

  

Blend the above ingredients to a fine paste. 

Add this coconut paste to the cooked Mangoes and give it a stir.

Switch off the Flame immediately when it starts to boil slowly. 

keep aside.

Time to add yogurt. Whisk it well  to smooth cream. 

 Add the curd only after the curry gets cool down. 

Now, Tempering..........

9. coconut oil  2 tblspoon

10. mustard seeds 1 tsp

11. fenugreek seed 1/2 tsp

12. Asofoetida a pinch

13. Dry Red Chillies 3-4 Nos

14. Curry leaves

 Heat some Coconut oil in a pan, Add mustard seeds and Fenugreek seeds, fry it for a while add Dry red chillies and curry leaves Saute switch off the stove. pour it into the Maampazha pulissery. Finally Dust some asofoetida powder and Give a Nice stir. 

Maampazha pullisery is ready to serve.

Note: If Mango is not that sweet then you can add sugar.

 Adjust the salt and sugar according to your taste. 

Enjoy!!

Thank You

CLAMS ROAST / KAKKAIRACHI ROAST

Hi dear friends..

Actually this is my friends Receipe . Thank you Nisha Aneesh, for this yummylicious receipe... Though you gave instructions over phone. It came out Perfectly...  And I am posting this receipe in my blog on your behalf. Thank you darling..

CLAMS

Clams Roast / Kakkairachi Roast:

STEP 1

Ingredients :

1.Clams/Kakkairachi - 1 kg

2.Turmeric powder- 1/4 tsp 

3.Chilly powder- 1/2 tsp

4.Meat Masala - 1/2 tsp

Combine the above ingredients together. Add water to it and cook well.

STEP 2

5.Onions - 3 Nos

6.Shallots - 8-10 Nos

7.Green chillies- 3-4 Nos

8.Ginger - (chopped/slitted) 2 tsp

9.Garlic - (chopped/slitted) 2 tsp

10.Tomato- 1 No

11.Garam Masala 1/4 tsp

12. Chilly Powder 1/4 tsp

Take a Heavy Bottom pan, pour little coconut oil into it. Add Onions and shallots fry them until translucent. (Add little salt so that onion gets fried soon.) Add green chillies and ginger to it saute well untill its raw smell disappears. Add garlic to this mixture and again saute. Now add 1/4 tsp of Garam Masala and Chilly powder and saute well. When is masala is fully coated add tomatos and dry roast them.

STEP 3

13. Meat Masala

14.Pepper Powder - 1/2 tsp

15.Salt to taste

16.Coconut Oil

17.Curry leaves

Add the cooked clams with the masala we have prepared now. Mix thouroughly so that the masala is coated well to the clams. dry roast them. Add salt to taste. Pour coconut oil little by little in between. Finally, when you start hearing crackling sound, it means that Clams roast is done. Now add 1/2 tsp Pepper Powder and mix well. Finally Mix thoroughly adding fresh curry leaves and Dry Red Chillies.

Clams Roast is ready to serve. :-D

KAKKA IRACHI 

Pazhampori/ Banana Fritters / Eathakka Appam

PAZHAM PORI / BANANA FRITTERS / EATHAKKA APPAM

Ingredients:

1. Banana 4 Nos

2. All purpose flour / Maida 1 cup

3. Rice Flour or Corn Flour  2 tbl spn ( to enhance crispiness)

4. Turmeric powder a pinch

5. Salt to Taste

6. Sugar 1 tsp

7. Oil for deep fry

Preparation:

Take 1 Cup of water in a Bowl. Add All purpose flour , Rice flour / Corn Flour and mix well without any lumps. Add salt, sugar,  and turmeric powder. Make the Batter little thick that it will coat on bananas evenly. Be careful while making the batter. If it is watery Fritters wont come good.

Now slit the bananas into 2 or 3 depending on the size. Dip the slices in the batter , let it coat well over all and then deep fry in oil. I use coconut oil , You can use either coconut oil or Sunflower oil.

Enjoy the Fritters with a cup of Tea. :-D







Thank you.

CHILLY IDLY

Ingredients:

Idlies 3-4 nos cut into cubes
Onion 2 Medium size cut into cubes
Tomato 1 no cut into cubes
Capsicum 1 cut into cubes
Coriander leaves
Green chilly 3 nos
Curry leaves
Salt
Mustard seeds
Tomato sauce

Preparation:

Take a pan.
Turn on the stove.
Place the pan on the stove.
Pour some cooking oil.
Add some mustard seeds, when it start spluttering add curry leaves, onion cubes n fry till the onion becomes translucent. Add green chillies and some salt. Now add tomato . Fry for a minute. Now add capsicum. Now dont cook capsicum for long, add tomato sauce st this stage. Fry for some time. Now add idly cubes. Roast it fir a while. Add some salt if required. Sprinkle some coriander leaves. Now our chilly idly is ready to serve.. Enjoy ..