Chicken roast

Ingredients

Chicken - 1 kilo
Onions - 4
Tomato -1
Ginger - garlic paste - 1 tbs
Green chillies - 3
Red chilly powder - 1 tbs
Turmeric powder - 1/4 tsp
Chicken masala - 1 tbs
Coriander powder - 2 tbs
Garam masala - 1tsp
Curry leaves - few
Coconut cuts - 1 tbs
Salt

Preparation

Marinate the chicken with all the powders,ginger garlic paste and keep it aside for 2-3 hours.
In a saucepan add oil and saute chopped onions till light brown in colour.Add green chillies tomatoes and saute well.Add chicken and oook it covered until its almost done.Take the lid off and cook until the gravy dries and coat the chicken pieces well.Finally in a saucepan add some oil and roast the thinly chopped coconut cuts till light brown in colour and add curry leaves.Add this to the roast.

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.

Chicken Dopiaza

Summer has finally arrived in its full glory in London. Everybody is out enjoying this lovely warm weather outside. Finally we can go out without sweaters and coats. Hope all my friends are enjoying the summer too.

I think it was an year ago when we were back home ,I saw a cookery show in Kairali TV(Malayalam channel) and the hostess Laksmi nair prepared this dish.I scribbled the recipe in a book.I tried this recipe last week and it was delicious.Those who can follow malayalam please find the recipe video here. For others here is the recipe...

Ingredients

Chicken - 1 kilo

Onion -4(sliced in round)

Tomato- 2

Green chillies -4

Garam masala - 1 tsp

Redchillypowder - 1 tbs

Cashew nuts - 50 gm

Kasoorimethi - 3/4tsp

Ginger - (chopped lengthwise ) 1 tbs

Oil - 2 tbs

Cumin powder - 1/2 tsp

For gravy

Onion -3

Garlic - 1 1/2 tbs(chopped)

Tomato -1

Coriander powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Tumeric powder - 1/2 tsp

Ginger - 1 tbs

Preparation

In a saucepan add all the ingredients for the gravy and add 1 cup of water and cook well.Allow it to cool .Blend it in a blender to get a smooth paste. Add chicken to this gravy , add 1/2 tsp of garam masala and salt.Cook the chicken.
In another saucepan take some oil and add the sliced onions (round shaped),ginger and green chillies and saute well.Add the tomatoes and saute again.Add all the spice powders and saute till raw smell goes.Finally add the chicken gravy and mix well. Allow it to boil for few minutes. Finally add the cashewnut paste and bring to boil.Turn off the flame and garnish with coriander leaves.

Chocolate chip cookies

Yes I am back after my break. My sister and hubby is back in Dubai and I am back to my normal routine. Feeling a bit lonely after they left :(

When I took the break I thought that I can be back with special recipes that I cook for them, but I was totally wrong.The days were too short for me to even enter my kitchen..They were here only for 8 days and 3 days we were out of the city. And the remaining days after all the outing by the time we come back it will be very late to cook, so we eat outside. I cooked only 2 days and that to just a simple dinner.

Today I am going to post a recipe of chocolate chip cookies which I made for them before they came.They really like it and it was all gone within 2 days.

Ingredients

Flour - 1 1/4 cup

Butter - 1/2 cup

Sugar - 1/2 cup

Brown sugar - 1/4 cup

Egg - 1

Vanilla essence - 1 tsp

Chocolate chips - 1/4 cup

Baking soda - 1/2 tsp

Salt - a pinch

Preparation

Beat butter , sugar and brown sugar. Add egg and vanilla essence and beat again. Add all the dry ingredients and mix well.Finally add chocolate chips and mix well.

Make small balls with batter and place them in a baking tray and cook in a preheated oven at 190 degree centrigrade for about 15 minutes. Allow the cookies to cool down before you taste them.