Vermicilli upmav

Ingredients
Vermicilli - 1 1/2 cup
Water - 3 cup
Chopped vegetables - 3/4 cup(carrot,beans,green pepper(capsicum),green peas etc)
Onion - 1
Ginger - 1 tbs(finely chopped)
Green chillies - 3-4
Oil
salt
Turmeric powder - 1/8 tsp

Preparation

• In a saucepan take some oil and saute the vermicilli for couple of minutes until it is light brown in colour.Keep it aside.
• In another saucepan add some oil and sputter mustard seeds.
• Add chopped onions and saute well.Add chopped ginger, green chillies,chopped vegetables,salt and turmeric powder and cook till the vegetables are done.
• Add the water and when it starts to boil add the roasted vermicilli and cook for about 10 minutes or until vermicilli is cooked.

Butter chicken

Ingredients

To marinate

Bonesless chicken ( diced)   - 600 gm

Kashmiri redchilli powder - 1 tbs
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbs
Garam masala( preferably home made) - 1 tsp
Pepper powder - 1/2 tsp
Cumin Powder- 3/4 tsp
Ginger garlic paste - 1 1/2 tsp
Yogurt - 2 tbs
Lime juice - 1 tbs
kasoori methi powder - 1 tsp
Salt
Oil - 2 tbs

For gravy

Shahi jeera - 1/2 tsp

Onion - 3

 2 ripe tomatoes on vine 

Ginger - garlic paste - 1 tsp

Redchilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Kasoorimethi - 1 tsp

Garam masala - 1/2 tsp

Sugar - 1 tsp

CashEwnut - one fistful ( soaked and made into a paste with some water)

Fresh cream ( optional) I didn't use

Butter – 1 tbs

Preparation 

·       Marinate the chicken with ingredients mentioned and set aside for 1 hour. Preheat the oven to 180 degree centigrade and cook the chicken for 15  minutes.

·       In a  saucepan add some oil and sputter shahi jeera. Add chopped onions and saute onions till light brown in colour.

·       Add  ginger garlic paste and  saute for few minutes until raw smell goes.

·       Add all the powders except kasoorimethi and saute till raw smell goes off . Add chopped tomatoes and cook until mushy.  Allow it cool down and blend it to a smooth paste.

·       Add butter to a saucepan and pour the blended  gravy to the saucepan. Boil it for 2-3 minutes.

·       Add cooked chicken with the juices and let it cook for 5-10 minutes.

·       Add kasoorimethi powder , sugar and cashewnut paste. Let it boil for few minutes .

·       Finally add fresh cream  ( if using) and when it is starts  to boil turn off the flame and garnish with coriander leaves.

Vellerikka Perekku (Tempered Indian Cucumber - Mango salad) Kannur special

Ingredients

Indian Cucumber - 1
Raw Mango - 1
Grated coconut - 1/4 cup
Mustard seeds - 3/4 tbs
Redchilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt

For tempering

Curry leaves
Whole red chillies - 1-2
Mustard seeds

Preparation

Peel the skin of the cucumber. Remove the seeds from inside and slice cucmber very thinly( paper thin).Marinate the sliced cucmber with salt and turmeric powder and keep it aside for 1/2 an hour.Strain the water that comes out from the cucumber and squash it gently to remove water completely.Add finely chopped raw mangoes to it.In a belnder make a coarse pase of grated coconut,mustard seeds and redchilly powder.Add this to the salad.Check the salt.Finally in a pan add some oil and sputter mustard followed by curry leaves and whole red chillies.Pour this to the salad.

This salad goes well with rice as a side dish.

Wheat rava upmav

Usually on weekdays I hardly make Indian breakfast but this upmav is a an easy and healthy one that I fix even on weekdays.

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Ingredients

Wheat rava - 1 1/2 cup

Water - 4 cup

Finely chopped vegetables (carrots,beans etc)- 1/4 cup

Green peas - 1/4 cup

Onion -1

Tomato -1

Green chillies -3

Pepper powder - 1/4 tsp
Tumeric powder - 1/3
Grated coconut(dessicated coconut)- 3 tbs
Curry leaves
Corainder leaves
Ginger chopped -1 tbs
Garlic Crushed- 1 tsp
Salt

Preparation

In a saucepan add some oil and sputter mustard seeds. Add chopped onions and saute well. Add finely chopped vegetables , green peas ,tomatoes, ginger, garlic , green chillies ,curry leaves,salt, tumeric powder, pepper powder , salt and cook the vegetables . When the vegetables are almost cooked add grated coconut and give it a good mix.Finally add rava , water and cook well. Add freshly chopped coriander leaves and turn off the flame.