Hariyali Chicken

Hariyali Chicken

Ingredients:
1 lb (0.45kg) boneless chicken breasts
1/2 cup chopped coriander leaves
3 tbl spn chopped mint
3 green chillies
1 tea spn ginger pieces
1 tea spn garlic pieces
4 cloves
1? cinnamon
1/4 tea spn pepper
2 tbl spn very thick yogurt
1 tea spn lemon juice
Salt
Chaat masala

All the ingredient quantities are approximateonly. So increase/decrease to get a thick coating
on chicken.

Method:
Make a paste of coriander-mint leaves, ginger, garlic, cloves, cinnamon, pepper, lemon, chillies
to a paste. Do not add water.
Cut chicken into 2 x2 pieces. Add the paste, salt, yogurt to the pieces and mix well. Keep it refrigerated for atleast 4hrs (I left it overnight).

Preheat the oven at 300F for about 10mins.
Line a baking sheet with foil. Arrange the chicken pieces on skewers. Keep the pieces on the sheet.
Cover the sheet with another foil(this is very important, otherwise the pieces get dry). Bake in oven at 300F for about 20mins or till chicken is cooked.Take them out. Remove the covering foil. Bake it again for 2mins. Flip the pieces and then bake again for another 2mins (this helps to get the dry thick coating on top).
While serving, sprinkle chaat masala on top. Serve hot.
Serves : 2-3
Preparation time : 40mins
PS: If you don’t have oven, shallow fry the pieces on tava.

Paneer masala

Paneer Tikka

Ingredients

5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
2 green chili, chopped
3 tbsp. chopped coriander
1 tsp. chili powder
salt to taste
250g paneer cut into cubes.
2 tbsp. vegetable oil
2 onions, chopped in 1-inch long thin slices
¼ tsp. turmeric powder
3-4 tbsp. thick yogurt
½ cup milk

Directions
Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Goan fish curry

Goan fish curry

Ingredients:

1. fish cleaned and cut into pieces -1 kg
2. tamarind -lemon sized
3. hot water -1/2 cup
4. onion sliced -1 large
5. tomato sliced -1 large
7. dry red chillies - 8
8. garlic paste -2 tbsps
9. ginger paste -1 tbsp
10.grated fresh coconut -1/2 cups
11.coriander powder - 2tbsp
12.cumin powder - 2 tbsps
13.turmeric powder -1/2 tsp
1/2 tsp red chilli powder
2 green chillies slit
2 tbsps vegetable/ canola/ sunflower cooking oil
Hot water for gravy (approximately 2 cups)
Salt to taste

Preparation:

Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
Heat a deep pan on a medium flame, add the oil and heat.
Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.

Pasta salad

Pasta salad

Ingredients:

1.carrot(grated)-1
2.cucumber -1
3.lettuce -1
4.corn -1/2 cup
5.apple -2
6.mayonise -4tbsp
7.cream -4tbsp
8.pasta-cooked -1 cup
9.salt -to taste
10.sugar -1tsp

Preparation:

cook pasta adding salt.mix all the ingredients together and serve in a salad bowl.

Neyyappam

Neyyappam

Ingredients:

1. rice flour -2cups
2. plain flour -1/4cups
3. Jaggery -500gm
4. Finely chopped fresh coconut-1/2cup
5. Banana mashed -1
6. Black sesame seeds -1/2tbsp
7. Cardamom powder -1/4tsp
8. water as required -
9. Ghee for frying

How to make Neyyappam:

• Take a pan over low heat and melt jaggery in 1/2 cup water.
• Strain it and set aside.
• Heat ghee in another pan and fry chopped coconut till it is golden brown, set aside.
• In a big bowl, combine rice flour, plain flour and mashed bananas.
• Add jaggery, fried coconut, sesame seeds,salt and cardamom powder, mix well.
• Add water to make a thick consistency mixture.
• Set aside for about 1 hour.
• Take a wok(APPAKKARA) and heat oil in it.
• Pour the mixture in small quantities into the wok and deep fry until they are dark brown
• Remove Neyyapam from the wok and serve.

Meen mulakittathu

Meen Mulakittathu

.fish - 6 nos(cut and cleaned)
.onion- 1big or Shallots(Kunjulli) - A handful
.Tomato(big) - 1 no
.Curry leaves - A few
.Salt - As reqd
.Coconut oil - 1 tbsp
.Turmeric powder - 1/2 tsp
.Chilly powder - 2 tsp
.Green chillies - 2 nos or as reqd
.Garlic pearls - 4 nos
.Tamarind(Puli) - A lemon sized ball or Raw mango(big) - 1 no

Preparation:

1)Soak tamarind in hot water and take the paste of about one tea cup.

2)Add another 1 1/2 cups of water.

3)Put all the powders, finely chopped or ground onion, tomato, salt, crushed garlic into it.

4)Cook till gravy turns thick.

5)Add fish and cook till done.

6)Add curry leaves and green chillies.

7)Pour coconut oil and remove from fire.

8)Keep covered.

Kakka roti(kunghi pathal)

Kakka roti(kunghi pathal)

.Onion sliced-3 big
.tomato chopped-2
.garlic – 1/2 tbsp
.ginger – 1 tbsp
.green chilly –2
.coconut – 1 cup
.fennel seed – 1/2 tsp(perum jeerakam)
.Rice powder – 1 cup (fine powder)
.oil – 1/2 cup
.salt to taste
.curry leaves – 2 stems
.coriander leaves

How to Prepare:

1.Cut chicken into required piece, wash and drain .marinate the chicken with chilli
powder-3tsp(those who like spicy can add more),coriander powder-2tsp,salt to taste,
Coarsely crush garlic,ginger sliced,green chillies,2sliced onions and tomatoes.and
set a side.

2.Heat ghee in a heavy bottomed pan and fry chopped onion along with coconut and fennel
seed and fry till golden brown.make a fine paste of it.

3.cook the marinated chicken on a low flame with enough water.

4.Make a dough of rice powder with 1 cup of warm water, salt ,coconut, onion and fennel
seeds. Make balls of small size and thump-press gently. steam untill cooked.let it
cool down.

5.When chicken is cooked well add the coconut paste and bring it to a boil.

6.Add the rice balls to the boiled curry, cover and cook on low flame When balls are
cooked well, add fried onion and garnish with chopped coriander leaves.