Stir fried Chicken with grated Coconut

 Ingredients Boneless chicken cut into small pieces 500 gram Chilli powder 2 teaspoon Oil 1 tablespoon Curry leaves 1 sprig Trumeric powder 1/2 teaspoon Small onions sliced 100 gram Grated coconut 200 gram/100 gram dessicated coconut. Garlic chopped 8 cloves Salt to taste Mustard seeds 1 teaspoon Oil 1 tablespoon Preparation Heat 1 tablespoon oil in a pan, add the chicken pieces and stir well, add som e salt and one tablespoon water and cook on medium flame with closed lids till the chicken pieces become tender.   Don`t forget to stir the ingredients occasionally to prevent the chicken pieces stick … Continue reading Stir fried Chicken with grated Coconut

Zucchini Yogurt Curry

Zucchini Yogurt Curry Ingredients Zucchini  Peeled and sliced into 2 inch pieces 500 gram Yogurt 500 ml Onion chopped 1 nos Green chillies sliced 4 nos Ginger chopped 1 tablespoons Turmeric powder 1 teaspoon Chilli powder 1/2 teaspoon Oil 2 tablespoons Mustard seeds 1/2 teaspoon Salt 3/4 teaspoon Preparation Peel and cut the zucchinis into 2 inch long pieces and slice each into small pieces. Slit the green chillies lengthwise Peel and slice the onion Heat oil in a pan add the mustard seeds and allow them to splutter. Add the chopped ginger and sliced onions and saute till golden … Continue reading Zucchini Yogurt Curry

Chicken Stew

Ingredients Chicken cut into small pioeces 500 gram Potato peeled and sliced into pieces 1 nos 1. Onion chopped 1 Cashew nuts 50 gram 2. Cinnamon 2-3 pieces of 5 cm Cardamom 5 nos Clove 5 nos Curry leaves 2 sprig$Oil as needed 3. Onion chopped 3 nos Green chillies sliced 4 nos Garlic chopped 5-6 cloves Pepper powder 1 teaspoon Garam masala 1/2 teaspoon Coconut milk 200 ml (Milk powder 1 tablespoon in 200 ml water) Salt to taste Preparation Heat oil in a pan, add cashew nuts, onions, and saute till it reaches golden  colour and keep aside. … Continue reading Chicken Stew

 Chicken Pickle

 Chicken Pickle may sound absurd and awesome.  But it is possible to make delicious and spicy pickles with anything and everything. Ingredients Boneless chicken 500 gram Fenugreek powder 1/2 teaspoon Garlic 10 cloves Vinegar 250 ml Mustard powder 1 teaspoon Oil to fry Red chilli powder 1 tablespoon Salt to taste Turmeric powder 1/2 teaspoon Vinegar 1 tablespoon Preparation Cut chicken into small pieces. Put the chicken pieces in a bowl, add chilli powder, salt and 1 tablespoon vinegar and mix well and set aside for half an hour to marinate. Heat oil in a pan and fry the chicken … Continue reading ┬áChicken Pickle

Indian Gooseberry Chutney

Indian Gooseberry Chutney Ingredients Coriander leaves a bunch Gooseberry 200 grams. Green chilli 5 nos. Ginger a small piece Olive/coconut oil 1 tablespoon. Salt to taste Preparation Wash the coriander leaves and let it dry. Split the gooseberries, remove the seeds and slice into small pieces. Remove the seeds from the green chillies and chop them into small pieces. Remove the skin of the ginger and chop into small pieces. Put all these ingredients into a mixer bowl, add salt and oil and grind it into a smooth paste/chutney. Continue reading Indian Gooseberry Chutney

Carrot Kheer (Carrot Payasam)

Carrot Kheer (Carrot Payasam) Ingredients  Carrot 500 grams Milk 1 litre Sugar 100 grams Saffron a pinch Almond flakes (pieces) 1 tablespoon Preparation Clean and peel the carrots, and cut them into small pieces. Cook the carrot pieces adding some milk till it becomes tender. Remove the carrot pieces from heat, add sugar to it and mash it to a paste. Cook the rest of the milk on low heat adding the saffrons. Add the carrot paste to this and mix well. Allow to cool. Serve chilled garnishing with fried almond flakes and saffron strands. Continue reading Carrot Kheer (Carrot Payasam)

Scrambled Eggs

Ingredients Eggs 4 nos Ginger chopped 1 teaspoon Coconut scrapped 100 gram Green chilli chopped 4 nos Onion chopped 1 nos Curry leaves 1 sprig Salt to taste Oil 1 tablespoon Preparation Heat oil in a pan and add onion and green chilli and cook for a few minutes stirring well till the onion is cooked. Add ginger, salt and curry leaves and stir well Add the eggs one after another and stir well. Add the scrapped coconut and cook for a further 5 minutes stirring the thoran well till it becomes dry. Can be served with main dishes like … Continue reading Scrambled Eggs

Anchovies (Sardellen) Curry

Anchovies (Sardellen) Curry Ingredients Sardellen 500 gram Oil 100 ml. Onion finely sliced 2 nos. Green chillies sliced 5 nos. Ginger finely chopped 1 tablespoon Curry leaves 1-2 sprig. Unripe mango medium size (peeled and diced) 1 nos. Coconut milk 100 ml Turmeric powder 1/4 teaspoon. Chilli powder 1 teaspoon. Coriander powder 1 teaspoon. Preparation Heat oil in a pan, add onion, green chilli, ginger, curry leaves and saute stirring well. When done add turmeric powder, chilli powder and coriander powder and mix well. Add 50 ml. coconut milk and 100 ml. water and mango pieces and allow to boil. … Continue reading Anchovies (Sardellen) Curry

Snake gourd Fry – Pdavalanga Fry.

Snake gourd Fry – Pdavalanga Fry. Ingredients Snake gourd cut into small stripes 500 gram. Water 200 ml. Baking powder a pinch Salt to taste. For Seasoning Oil 1 tablespoon. Mustard seeds 1/2 teaspoon. Cumin seeds 1/2 tsp. Shallots sliced 2 tablespoon. Dried chillies 4 nos, Urid dal 1 tablespoon. Garlic chopped 1 teaspoon. Curry leaves 1 sprig. Asafoetida powder a pinch Salt to taste. Preparation. Cook Snake gourd stripes (padavalanga) adding water and baking powder for a few minutes.   Take off from the heat, drain and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, urid … Continue reading Snake gourd Fry – Pdavalanga Fry.

Apple Mango Chutney

Apple Mango Chutney Ingredients Unripe mangoes 200 grams Sour/unripe apples 200 grams Chilli powder 1/2 teaspoon Sugar 1 teaspoon Garlic minced 1 teaspoon Ginger chopped a small piece Raisins 2 tablespoon Water 250 ml Vinegar 200 ml Cardamom seeds from 2 pods Preparation Peel and slice mangoes and apples. Put them into a thick-bottomed pan, add water, garlic and cook till tender. Add chilli powder, cardamom and raisins and cook till all water is absorbed. Add vinegar, mix well and take off from heat and allow to cool before storing. Continue reading Apple Mango Chutney