I got this recipe from Sanjay Thumma of “Vahrehvah” .
Cheers to Sanjay for sharing his wonderful recipes with us
checkout this recipe.
INGREDIENTS
1) Boneless Chicken – 1 lb
2) Ginger Sliced – 3 tsp
3) Garlic Sliced – 3 tsp
4) Onion – 2 nos
5) Tomatto (sliced) – 2 nos
6) vegetable oil – 1 tbsp
7) Jathikka powder – 1 tsp
Butter – 5 gm
9) Milk – 1Glass
10) Cashew paste – 50 gms of cashew grinded into fine paste.
11) Meat Masala Powder – 5 tsp
12) Red Chilly – 6 nos
13) Garam masala – 1 tsp
METHOD
1) In a pan pour oil, add sliced ginger 3 tsp garlic 3tsp, allow it to turn brown
2) Add sliced 2 onion
3) Add 5 or 6 red chillies allow it to turn slight brown
4) Add sliced 2 tomatto
5) when the abv mix is brown add 5 tsp meat masala
6) Add garam masala
7) Add jathikka powder
Add butter when abv mixture is nicly cooked
9) Add chicken stir well
10)Add salt
11)Add milk
12)Allow it to cook for 10 mins
13)Add cashew paste
14)stir well till the chicken is cooked well.
:- Serve it hot with rice, bread,Nan, Chappathi.
:- Garnish with Red chilly or with cilntros.
Cheers to Surya Tv , got this recipe from a program. I did some improvising for making to our taste.
Recipe By
Kiran Mary
INGREDIENTS
Boneless Chicken Pieces – 1 lb
(3/4 inch thick)
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp
How to Marinate the chicken Pieces?
Chilly Powder – 1 tsp
Ginger/Garlic Paste – 1/2 tsp
Pepper Powder – 1/2 tsp
Salt – to taste
Mix the Chicken Pieces with all the ingredients well and Keep it in the refrigerator for about 1/2 hr to 1 hr. It will be more tasty if it is kept for more than 1 hr.It depends on your available time.
METHOD
1. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.
2. Boil the mixture in a saucepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder.meat. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.
3. In a large skillet or frying pan, over medium/high heat, pour oil and saute the Chicken Pieces until browned and juices evaporate.Fry the Chicken Pieces well until it is soft and tender.
4. Add half of the cooked sauce to fried Chicken Pieces and cook it till the Chicken Pieces gets a nice glazing to it.
5. Pour some more sauce on the cooked pieces and serve it hot.
:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chicken or Beef.
:- Yaki means glazed.
Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.
:- Better to fry the Chicken pieces with out oil, by turning it to both sides and fry it equally.
Recipe By
Kiran Mary.
INGREDIENTS
Chicken – 1/2 kg
Cut into Medium Size Pieces.
For marination
Ginger/Garlic paste – 1 tsp
Vinegar – 1 tbsp
Lime juice – 1 tbsp
Curd – 2 tbsp
Chicken masala – 1 tsp
Garam Masala – 1/4 tsp
salt – acc to taste.
Oil -3 tbsp
METHOD
1) Wash the chicken and make small incisions on it (with fork or knife) and set it aside in a bowl for draining.
2) Add ginger garlic paste and all the above mentioned ingredients for marination.
3) Stir it properly so that the masala mix up well then add the chicken pieces and mix it properly.
4) Keep the marinated pieces for about 1 to 2 hrs for proper marination.
5) Then fry the pieces in a greasy pan. Fry till it turns brown.
Can add a pinch of Red color powder if needed.So the pieces will get Red Colour.
This Dish Will go fine with Rice,Chappathi,Parotta etc.
Recipe By
Kiran Mary.
10
Aug
Chicken Curry In Coconut Milk
Author: kiran // Category: Chicken, Non Vegetarian, kerala taste
INGREDIENTS
Chicken – 1/2 kg
Onions(chopped) – 1 nos
Tomato – 1/2 no
Chilly Powder – 1/4 tsp
Coriander Powder – 3 tsp
Turmeric Powder – 2 pinch
Ginger/Garlic paste – 1/4 tsp
Garam Masala powder – 1/4 tsp
Chicken Masala Pwdr – 1 tsp
Pepper Powder – 2 tsp
Coconut Milk – 1 Cup
Corn Flour – 2 tsp (optional)
Salt – to taste
Mustard Seeds -1/2 tsp
METHOD
1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.
2) Add ginger/garlic paste and saute it well.
3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.
4) Add the Chicken Pieces to it ,add Coconut milk and add tomato pieces. let the pressure cooker whistle 1 time (or until the Chicken is cooked properly).
5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.
:- Serve it after Garnishing with Cilantros.
This dish will go fine with Rice,Chappathi,Appam,Bread etc
Recipe By
Kiran Mary
INGREDIENTS
1) Chicken – 1/2 kg
2) Onions(chopped) – 1 nos
3) Tomato – 1/2 no
4) Chilly Powder – 2 tsp
5) Coriander Powder – 1 tsp
6) Turmeric Powder – 2 pinch
7) Ginger/Garlic paste – 1/4 tsp
Garam Masala powder – 1/4 tsp
9) Chicken Masala Pwdr – 1 tsp
10) Pepper Powder – 1/2 tsp
11) Corn Flour – 2 tsp (optional)
12) Curd – 1 tsp
13) Sliced Coconut -1/2 cup
14) Salt – to taste
15) Mustard Seeds -1/2 tsp
16) Curry Leaf – 2 spring
METHOD
Fry sliced Coconut pieces in 1 tsp of oil and keep it aside.
1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.
2) Add ginger/garlic paste and saute it well
3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Powder,Pepper Powder and saute the mixture until the raw smell goes off.
4) Add the Chicken Pieces to it,then add tomato pieces and curd .Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).
5) Add Garam masala,Curry leaf,fried coconut pieces and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.
:- Serve it after Garnishing with Curry Leaves or with Cilantros.
This dish will go fine with Rice,Chappathi,Appam,Bread etc
Recipe By
Kiran Mary
INGREDIENTS
Chicken – 1/2 kg
Onions(chopped) – 1 nos
Tomato – 1/2 no
Chilly Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 2 pinch
Ginger/Garlic paste – 1/4 tsp
Garam Masala powder – 1/4 tsp
Chicken Masala Pwdr – 1 tsp
Pepper Powder – 1/2 tsp
Corn Flour – 2 tsp (optional)
Salt – to taste
Mustard Seeds -1/2 tsp
METHOD
1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.
2) Add ginger/garlic paste and saute it well
3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.
4) Add the Chicken Pieces to it,then add tomato pieces.Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).
5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.
:- Serve it after Garnishing with Cilantros.
This dish will go fine with Rice,Chappathi,Appam,Bread etc
Recipe By
Kiran Mary
INGREDIENTS
Butter – 2 tbsp
Cashew nuts – 10 pieces
Fenugreek Leaf Pwdr – 2 tsp
Boneless chicken – 1/2 kg
Chilly powder – 2 tsp
cilantro – 1 Sprig
Cumin Seeds – 1 tsp
Garam masala Pwdr – 1 pinch
Ginger/garlic paste – 1 tbsp
Lime juice – 1 tbsp
Onion – 1 no
Tomatoes – 1 no
Green Chilly – 4-5 nos
Yogurt – 2 tbsp
Salt to taste
METHOD
1. Marinate the chicken in the lime juice,1 tsp chilli pwdr,1 tsp ginger/garlic paste and salt for one hour
2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
4) Add some Cumin seeds,Cashewnuts, chili powder, tomato ,green chilly and cook for 10 minutes.
5) Grind the cooked mixture after cooling it for 15 minutes, make it a fine paste.
5. Add the butter, then the finely grinded paste, boil it for 5 – 6 minutes ,then add the yogurt,salt and chicken. Mix well and cook until it is done.
6. Garnish with Fenugreek leaf powder and cilantro.
This dish will go fine Rice, Nan,Appam,Bread, Chappathi etc.
Recipe By
Kiran Mary.
INGREDIENTS1) Chicken drum sticks – 4 to 6 nos
2) Ginger/Garlic paste – 1 + 1/2 tsp
3) Turmeric Powder – 1/4 tsp
4) Chilly Powder – 1/2 tsp
5) Paprika Powder – 1/2 tsp
6) Cayenne Pepper – 1/4 tsp
7) Coriander Powder – 1/4 tsp
Garam Masala Powder – 1 tsp
9) Chicken Masala Powder – 1 tsp
10) Pepper Powder – 1 + 1/2 tsp
11) Cumin Powder – 1/4 tsp
12) Seasoning Salt – 1/4tsp
13) Salt – to taste
14) Water – 2 tbsp
15) Oil – 4 tsp
Method:-
1) Mix all the ingredients (2-14) in bowl.
2) Mix the masala with the Chicken pieces properly.Keep the marinated chicken pieces for half an hour.
3) Pressure cook the Chicken pieces without adding water.
4) Heat 2 tsp oil in a pan, add the cooked chicken pieces into it. Allow the chicken pieces to turn brown. Fry the pieces properly.
:- Serve the dish when it is hot.
:- Can add Chilly powder instead of Cayenne pepper and Paprika Powder.
Chicken fry will go fine with Rice,Chappathi,Porotta.
Recipe By
Kiran Mary.
INGREDIENTS
1) Self-rising flour – 1+1/2 cups
2) Cornstarch paste – 1/2 cup
3) Seasoning salt – 1+1/2 tbsps
4) Paprika – 2 +1/2 tbsps
5) Baking soda – 1/2 tsp
6) Italian-style salad dressing mix -4 tbsps
7) Dry onion soup mix – 3 tbsps
Spaghetti sauce – 4 tbsps
9) White sugar – 2 tsps
10) Crushed cornflakes cereal – 2 cups
11) Egg (beaten) – 1 no
12) Cold water – 1/2 CUP
13) Oil for frying – 2 cups
14) Chicken cut into medium size pieces – 8 nos
DIRECTIONS
1). Mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce,1/4 cup of water and sugar in first bowl .
2).Place cereal crumbs in 2nd bowl.
3).Add eggs and little bit of water in the 3rd bowl.
4). Heat oil in a large pan . Preheat oven to 350 degrees .
5). Dip chicken pieces into batter (1st bowl), egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.
6). Place browned chicken pieces into a baking dish, and cover dish with aluminum foil leaving one side open for escaping steam.
7). Bake at 350 degrees for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear.
8).Remove cover and bake another 5 minutes to let coating become crisp.
:- Serve it hot after garnishing with some fresh vegetables.
Note:- 1 cup self-rising flour equalent to 1 cup All purpose flour (Maida) + 1 & 1/4 tsp Baking powder + a pinch of salt.
