Today I am sharing a mouth watering dish recipe which is Kerala style pepper chicken.
This is so yummy and best suits for chapatti, appam and Parota. So let us start
Ingredients used :
Chicken – 800g
Onion – 2 medium sized
Ginger and garlic – 1 tsp each(crushed)
Green chilli – 3 slited(change quantity as per your choice)
Turmeric powder – 4/3tsp
Pepper powder – 1tsp(As per individual taste)
Garam masala – ½ tsp
Whole coriander – 2 tsp
Fennel seeds – 1 tsp
Dry roast whole coriander and fennel seeds and make a fine powder
Marinate cleaned chicken with pepper powder – ¼ tsp, Turmeric powder – ¼ tsp, Salt and lemon juice – 1 tsp ,keep aside for 10 minutes
Chop 2 medium sized onions, Crush ginger and garlic, Slit green chilli
Dry roast whole coriander and fennel seeds and make a powder (You can use 1 tsp coriander powder and 1tsp fennel seeds powder instead of dry roasting the whole ingredients)
Heat coconut oil in a pan ,sauté chopped onions till it becomes soft in medium heat, add salt
Then add green chilli, curry leaves as per your taste
Reduce the heat, add pepper powder, turmeric powder, garam masala and ground powder of whole coriander and fennel seeds. If you are not using dry roasted masala add coriander powder and fennel seed powder this stage.
Sauté the masalas till its raw smell goes off.
Add marinated chicken, mix well then close the pan for 2 minutes and cook.
After two minutes, mix again, add ½ cup of water and cook the chicken
After 15 to 20 minutes, check whether the chicken cooked or not. If yes check the salt, add if required
Add ¼ tsp of pepper powder and 2 pinch of garam masala, put off the flame.
This is a traditional side dish best suits for rice or Kanji.Raw mango enhance its taste ,very simple mouthwatering dish with very less ingredients.
Dried Prawn : 1 handful
Red chilli whole(Vattal mulaku) : 2 or 3(According to your taste)
Shallots(small onion) : 4 or 5
Ginger : 1 small piece
Curry leaves : few
Grated coconut : 1 hand full
Green mango : As per the taste(Here I used 1/4 portion of 1 mango, quantity depends upon the sourness of mango)
Dry roast Dried prawn(Unaka chemmeen) and red chilli.
Grind shallots, ginger and red chilli first. Then grind mango pieces, chemmeen and coconut accordingly.
Add salt for taste. No need to grind the coconut as a fine paste. Just crush the coconut, Other ingredients should be grind well.
How to make:
Slit banana lengthwise as thin slices
Shallow fry these banana slices in ghee or any vegetable oil
Sauté almonds ,kismiss, dates and grated coconut in ghee. Add jaggery for taste and cardamom powder
Spread the filling on the banana slices and roll it
Healthy banana rolls are ready.
This is a healthy snack ,everyone can prepare,kids will enjoy this.
Today’s Recipe is pound cake. Everyone knows a pound cake made by 1 pound of flour, butter, egg and sugar. Here I choose each ingredients of 100g.
Let s start
All purpose flour : 1 cup(240 ml cup)
Butter : 100g
Powdered sugar : ¾ cup
Egg : 3 nos
Lemon juice : 1 teaspoon
Vanilla essence : 1 teaspoon
Milk : ½ cup
Sift the flour, Baking powder and baking soda.
Grease cake tin with oil or butter.
Pre heat oven /Oven set up.
Mix all the ingredients except all purpose flour by a beater or whisk or spatula.
Once it done, add flour little by little fold and mix. Don’t overmix. Add milk if batter is thick.
Transfer batter into cake tin and tap well to come out the air bubbles.
Then place it in the pre heated oven or oven setup.(Take a heavy bottomed vessel, add salt or sand at the bottom. Then place a ring on it. This is the oven set up)
Cook in low heat for 30 to 40 minutes. After 30 minutes check it is cooked or not.
When it cook, allow it to cool. Then demolds from cake tin.
Yummy soft pound cake is ready..
Note: All ingredients should be in room temperature
Always choose the ingredients in the right ratio
Lemon juice helps to avoid the egg’s smell.
Paneer – 300g For marination:
Yogurt – 1+ ½ tablespoon
Turmeric powder – 1/4teaspoon
Kashmiri chilli powder – ¾ teaspoon
Kasuri methi – ½ teaspoon
Lemon juice – 1 teaspoon
Onion – 1 small
Capsicum – 1 small
Tomato – 1 small
Salt For sautéing:
Onion – 3 big sized
Ginger and garlic – 1 tablespoon each
Turmeric powder – ¼ teaspoon
Kashmiri chilli – ¾ teaspoon
Garam masala – ½ teaspoon
Pepper powder – ¼ teaspoon
Meat masala – less than ½ teaspoon
Mint leaves – optional
Cashew nut paste – optional PREPARATION:
Yogurt, turmeric, red chilli, kasuri methi and salt mix together to make a masala paste.
Marinate paneer, capsicum tomato and onion with this paste and keep rest for minimum 15 minutes.
Shallow fry the marinated paneer and vegetables on both sides and keep aside. Any vegetable oil or butter is preferred for frying.
Sauté chopped ginger, garlic, onion in the same pan in medium heat until the onion gets soft and transparent.
Then lower the flame ,add all the powders for sautéing .Sauté till the raw smell goes off
Once the powders get sauted, add mint leaves(optional) and tomato. If any remaining masala is there after marination, add it with tomato.
Then cook tomato in low heat. Once it cooked well, put off the flame, allow it to cool.
Once it cool, grind it as a fine paste.
Add this masala paste into the same vessel, add enough water to reduce the thickness of gravy, then allow it to boil.
When it boil, add fried paneer and cook for 2 to 3 minutes in low heat. Cashew paste or fresh cream can use this stage. Here I took 6 cashewnut and 2 tablespoon of coconut milk blend together to make cashew paste.
Then sprinkle kasuri methi and coriander leaves, put off the flame.
Paneer tikka masala is ready.
Today I am introducing a variety snack Prawn stuffed kozhukatta.
Very delicious and yummy snack and easy to prepare..
Ingredients For filling:
Prawn (Chemmeen) : Approx.200g
Onion : 1 big sized
Chopped ginger : 2 teaspoon
Chopped garlic : 2 teaspoon
Green chilli : 2 small sized
Curry leaves : As per your choice
Tomato : 1 medium sized
Coconut oil : 2 teaspoon
salt Masala powders:
Turmeric powder : ½ teaspoon
Garam masala : 1/2Teaspoon
Black pepper powder : ½ teaspoon
Kashmiri chilli powder : 1 teaspoon For Dough:
Rice powder : 1 cup(250ml )
Water : 1 +1/2 cup
How to prepare:
Preparation of Filling:
Marinate Prawn with 2 to 3 pinches of turmeric powder,1/2teaspoon of pepper powder and salt. Choose quantity of pepper powder according to your taste.
Heat 2 teaspoon of coconut oil, splutter mustard seeds and sauté chopped ginger, garlic and green chilli till the raw smell goes off in medium heat. Add curry leaves also.
Then add chopped onion, little salt and sauté till it turns into brown. Once it starts change colour, lower the flame, add masala powders and sauté till the raw smell of masala goes off.
Add chopped tomato and mix well. Cook it in low heat for 5 minutes.
Once the tomato become soft, add marinated prawn, nix well. Close the pan and cook in medium heat for 5 to 8 minutes. No need to add water, Our filling should be dry.
Stir occasionally. Check the salt, add if required. Once it cook well, put off the flame.
Preparation of Dough:
Boil Water, add salt (If you take 1 cup of rice flour(Fried) add 1+1/2 cup of water) Slight variation may come as per the type of rice powder.
When it starts to boil, Lower the heat add rice powder and mix well. Then put off the flame, allow it to cool.
Make a medium sized balls of dough and fill the stuffing according to your choice.
Cook these Stuffed balls in a steamer for 5 to 10 minutes. Then put off the flame.
Prawn stuffed kozhukatta is ready..
Today I am introducing a vegetarian Recipe which best suits for Rice…
Vazhuthananga(Brinjal) – 5 to 6 small sized
Onion – 2 medium sized
Tomato – 2 medium sized
Green chilli – 2(As per your choice)
Tamarind – Quantity according to your taste
Oil(Coconut oil preferred)
Whole coriander – 2 ½ tablespoon
Red chilli whole – 5 to 6(according to your taste)
Cumin seeds – ¼ to ½ teaspoon
Fenugreek seed – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Dry roast all masala ingredients except turmeric powder. Grind it as a fine powder.
Heat oil in a vessel, splutter mustard seeds and curyleaves.
Sauté chopped onion and green chilli with little salt.
Once the onion gets soft, add turmeric powder and sauté in low heat
Add chopped tomato, close the vessel and cook tomato
When it cooked, add Vazhuthananga pieces, add ¼ cup of water and cook it in low heat.
Once it cooked, Smash with the spoon, add tamarind water and ground masala.
Mix well and add enough water as per your required gravy. Boil in high flame.
Once it starts to boil, lower the flame and cook for 2 to 3 minutes. Then put off the flame.