CHICKEN CUTLET

chicken cutlet

Ingredients

1. chicken pieces - 5or6 (medium sized)
2. onion - 2 finely chopped
3. potato - 1 boiled and mashed
4. ginger - 1 tspn finely chopped
5. garlic - 1 tspn finely chopped
6. green chillies - 2nos finely chopped
7. coriander leaves 1/2 tblspn finely chopped
8. red chilli powder - 2 tspn
9. turmeric powder - 1/2 tspn
10. pepper powder - 1 tspn
11. garam masala - 1/2 tspn
12. bread crumbs
13. egg - 1
14. salt
15. oil

Method

Cook & mince the chicken.
Saute onion till it becomes soft.
Add chopped ginger,garlic, green chillies. Add minced chicken. Mix well.
Add salt, pepper powder, turmeric powder, chilli powder & garam masala.
Stir for 5 minutes & remove from gas.
Allow the mixture to cool.
Once it is cooled add mashed potatoes, coriander leaves & mix well.
Make the mixture into desired shapes.
Beat the egg. Dip each cutlet in egg & roll with bread crumbs.
Deep fry in oil.
Serve hot with tomato ketchup.

Milk Fudge/ Pal Peda

Milk Fudge

1. Milk Powder - 3/4 cups
2. Condensed milk - 200gm
3. Butter - 4 tbsp
4. Cardamom - 2 (peel and crush the seeds)
5. Almonds/Pista/Cashew/Raisins - a few

1.Melt the butter in a heavy bottomed vessel.
2.Add the condensed milk and milk powder and mix well. Cook on low to medium flame, stirring constantly, till it becomes a thick paste.Add cardamom powder and mix well.
3.Turn off heat and allow to cool.Lightly grease your fingers and palm, shape the milk powder mixture into small balls and flatten them slightly.
4.Decorate with any nuts of your choice.Store it in an air tight container. Cool it and serve.

Special beef fry!

Special beef fry

Ingredients:
1. Beef- 1 kg
2. Soya sauce- 1 spoon
3. Chilly powder- 3 spoon
4. Coriander powder- 1 spoon
5. Pepper power- 1 spoon
6. Turmeric powder- 1/2 spoon
7. Ginger garlic paste- 2 spoon
8. Salt to taste
Mix all the ingredients and pressure cooker it for 4 whistles.
Take a pan, add 2 spoons olive oil. Make it hot . Add small pieces of 2 garlic, half spoon ginger , 1 cup onion and green leaves. Then add the beef which is already cooked. Fry it properly and serve.

PUMPKIN PULINKARY മത്തങ്ങ പുളിങ്കറി

PUMPKIN PULINKARY മത്തങ്ങ പുളിങ്കറി

മത്തങ്ങ പുളിങ്കറി

This is a traditional vegetarian side dish of Kerala cuisine using Yellow Pumpkin and Tamarind Pulp cooked in a ground coconut base.

INGREDIENTS :

• Pumpkin – ½ kg
• Tamarind – 1 lemon size
• Toor Dal – ¼ cup
• Grated Coconut – ½ coconut
• Turmeric powder – ¼ tsp
• Red Chilli Powder – ½ tsp
• Green Chilli – 3 nos
• Shallots – 3 nos
• Cumin Seeds – 2 pinches
• Dry Red Chilli – 2 nos
• Mustard Seeds – ½ tsp
• Curry Leaves – a few
• Salt – to taste
• Coconut Oil – 1 tbsp

METHOD OF COOKING :

• Peel and slice the pumpkin into 1 inch size cubes.
• Soak the tamarind in ½ cup warm water and keep aside.
• Pressure cook the toor dal until it becomes mushy and keep aside.
• In a vessel cook the pumpkin pieces adding enough water, salt, turmeric powder, red chilli powder and green chilli.
• Meantime grind finely together grated coconut, cumin seeds, 2 pieces shallots and keep aside.
• When the pumpkin pieces are about 50% cooked, add cooked toor dal pulp, tamarind juice, ground coconut mixture, more water if required and continue cooking for 5 to 8 minutes on low flame.
• Adjust the salt.
• Heat oil in a small pan, splutter mustard seeds, curry leaves and dry red chilies, one chopped shallot and season it over the Pumpkin Pulinkary.
• Switch off the flame and serve hot with steamed or boiled rice.

Note : Adding toor dal is purely optional. I have added it to make the gravy bit thicker.

Kaju Pista Roll

Kaju Pista Roll

Ingredients:

Cashewnut powder - 2 cups
Khoya/mawa - 1 2/5 cups
Pistachios - 1 cup
Powdered sugar - 1 1/3 cups
Green cardamom powder - 1/4 teaspoon
Silver warq -

Instructions:

Blanch the pistachios in two cups of hot water for five minutes. Drain, peel and grind coarsely.
Cook the khoya in a non-stick pan, stirring continuously, for about ten minutes. Set aside to cool. Add the cashew nut powder and sugar, and knead to a smooth mixture.
Divide the mixture into two equal parts. To one part add the coarsely powdered pistachios and cardamom powder.
Take half the plain cashew nut mixture and roll it into a four-by-five-inch rectangle.
Take half a portion of the pistachio mixture and roll it into a five-inch long cylinder. Place it at one end of the cashew nut rectangle and roll up the cashew sheet enclosing the pistachio roll.

Mughlai Chicken Pulao

Mughlai Chicken Pulao

Ingredients:

Chicken cleaned and cut - 1
Minced Mutton - 1 kg
Clarified Butter (Ghee) - 2 cups
Onion (Pyaj) minced - 4 big sized
Curd (Dahi) - 1/4 kg
Rice - 1/2 kg
Saffron (Kesar) - 1/2 tsp
Few Sliced and fried Almond (Badam) -
Bay Leaf (Tej Patta) - 4
long piece Cinnamon (Tuj/Dalchini) - 1 \
Cloves (Lavang) - 10
Cardamoms - 10
Pepper corns (Kalimirchi) - 18
Garlic (Lasun) - 3 pods
long piece Ginger (Adrak) - 1 \
Red Chili Powder (Lal Mirchi) - 1 tsp
Coriander Seeds Powder (Dhania Powder) - 2 tsp
Cumin Seed Powder (Jeera) - 1 tsp
Turmeric (Haldi) - 1/4 tsp

Instructions:

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown.
Add ground spices and fry for a few minutes along with chicken and mince.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken.
Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices.
Add onions and brown them well.
Add rice and fry till brown.
Add enough water to cook rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish and then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.