Chicken Fry

Chicken Fry

The process is simple.Yet taste is yummy.

Marinated chicken with the following:

1. Crushed Ginger & Garlic - 1 spn each
2. Freshly ground pepper powder - 1 spn
3. Red Chilly Powder - 2 spoon
4. Coriander Powder - 1 1/2 spn
5. Lemon  Juice or Curd - a little
6. Salt
7. Chicken masala powder - 1 spn
8. Little water

Marinate and keep it alteast for one hour.

Cook it in cooker for 2 whistles

Heat Oil, add sliced onions(2), split green chillies(5-6),Curry leaves and finally add chicken and fry for 10 minutes.

Garnish with coriander leaves.

Murukku

Rice powder - 1 cup
2 spoon - Kadala mavu
1 spoon - Roasted pottu kadala mavu
butter - 2 spoon
1/4 sppon - jeerakam
Asafoetida - a pinch
Salt

1. Mix all these and make a dough.

2. Heat oil, fill the murukku press with this dough

3. Deep fry it.

Home made powders

Home made rice powder

1. Wash 2 cups of raw rice and soak it for 3 hours. Drain the water.

2. Spread it on a clean towel on the floor and dry it on shade

3. After it dries, powder it using a mixie. Sieve it and store in air tight jars


Home made Coriander powder

1. Bought half kg of Coriander.

2. Cleaned it

3. Dried it in sunlight for 4 hours

4. Fried it lightly in a pan.

5. Powdered it in the mixie

6. Allow it to cool and store in jars.

Vellayappam

Ingredients:

1. Raw Rice – 2 cups
2. Cooked rice – 2 cups
3. Grated Coconut – 1 1/2 cup
4. Yeast – 1 tsp
5. Rava – 2 tsp
6. Sugar – 3 tsp
7. Salt

Preparation:

1. Soak the rice for 6-8 hrs and drain it.
2. Grind the soaked rice,cooked rice with grated coconut adding enough water.
3. In a pan, heat 1/2 cup of rava with 1 1/2 cup of water on medium flame and keep stirring till rava becomes thick and cool it.
4. Dissolve 1 tsp sugar and yeast in 1/2 cup of light warm water and keep aside for 10-15 minutes to let it rise.
5. Add the yeast mix, the rava mix  to the grinded rice and allow it to ferment for 8 hrs.
6. While preparing add sugar and salt according to your taste.
7. Heat a non-stick pan or vellappachatti.Smear the appachatti lightly with oil. Pour batter into it.
8. Take the appam chatti and rotate in one direction to spread the batter all around the vessel with more batter in the middle.
9. Cover it with a lid and let it cook for 2-3 mins until the edges of the appam turn slightly brown in color.once it is done,Slowly take out the appam with a spatula.

Fruits Custard

Ingredients

1. Milk - 2 cup
2. Sugar
3. Custard Powder - 2 tblspoon
4. Milkmaid
5. Fruits (Banana, Apple, Pomogranate, Papaya, Pineapple, Dry grapes) - Anything you have

Method
1. Take a portion of milk, just heat it and add custard powder and mix
2. Boil remaining milk, Add Sugar & Milk maid to it
3. When boiled simmer add the custard mix and on low heat stir it for 10 mins
4. Transfer to a bowl and Cool it and refrigerate/freeze  for one hour

5. Cut fruits to thin pieces and add it to the mix.
6. Refrigerate again for 10 mins and serve

Matha ila Thoran(Pumpkin leaves thoran)

Matha ila Thoran(Pumpkin leaves thoran)

Ingredients

Matha ila - a bunch
Coconut - a cup
Small Onion -5
Green Chillies - 2

Oil
Mustard
Red chillies
Urad Dal - A few
Salt

Method

Wash and thinly slice the leaves. Grind coconut, onion and chillies slightly.

Take a kadai. Pour oil, add chillies and splutter mustard seeds and kariveppila. Add Urad dal and then add pumpkin leaves and salt and fry for two minues. Then add grinded coconut and cover witha lid for few minutes in cook in low heat.

Manga Perakku

Ingredients

Raw Mango - 1
Grated Coconut - 1/2 cup
Thick Curd- 1/4 cup
Dry Red Chillies- 5-6
Mustard - 2tsp
Curry Leaves
Coconut oil
Salt

Method of Preparation

 1.Peel and cut the raw mango into pieces.
 2.Grind together mango, curd, coconut, mustard, dry red chillies and salt
 3.Heat oil add mustard seeds. Once they begin to crackle, add the curry leaves and the remaining dry red chillies.
  4.   Pour this to the prepared mango mix.