Almond Chicken

Ingredients:
Boneless chicken - 500 gms

For Marination:
Garlic paste - 1 tsp
Whisked egg - 1
Oil - 1 tbsp-
All purpose flour - 1 tbsp
Salt to taste
White pepper to taste

For Gravy:
Onion chopped into small pieces
Garlic chopped - 4 cloves
Ginger chopped - 1 tsp
Green chilly chopped - 4 nos
Finely chopped almonds - 1/2 cup
Almonds - 6
White pepper to taste
Soy sauce - 3 tbsp
Capsicum chopped - 1
Spring onion - one bunch
Celery - 1/2 cup
Water as required
Corn flour - 2 tbsp
Oil as required
Salt to taste

Cooking Directions:

      Cut the chicken into small cubes.Now mix the chicken with white pepper,garlic paste,salt,egg,flour and oil.Leave it to marinate for approximately half an hour.Deep fry the marinated chicken and keep aside.

       Heat 2 tbsp oil in a pan and saute chopped garlic,then add ginger and then green chillies.Now add onion,capsicum,spring onion,celery and saute.Add chopped almonds to it.Now add fried chicken,soya sauce,salt,white pepper and mix well.Add a glass of water and cook for 3 minutes,let it simmer gently.Dissolve cornflour in little water and add to the gravy while stirring.Let it simmer gently till gravy thickens.Fry full almonds in a seperate pan.Add this fried almonds into this gravy and serve hot with fried rice.

Love,
Roshu
   

Kakka Pathiri/Kozhi pidi/Thikkidi....Steamed rice dumplings in chicken gravy

Ingredients:-

For Pidi / Dumplings

Rice powder - 1 cup ( roasted) 

Cumin seeds/jeera - 1/2 tsp

Grated coconut 1/2 cup

Small onions - 4 nos.

Water - 1.5 - 2 cup

Oil - 1 table spoon (optional)

Salto taste

For Kozhi / Chicken gravy

Chicken - 1/2 kg

Onion chopped - 2 medium

Ginger crushed - a small piece

Garlic crushed - 3-4 cloves

Green chili chopped - 2

Tomato chopped - 1 large

Garam masala - 1 tsp

Red chili powder - 1 tsp

Turmeric powder - a pinch

Coconut milk - 2 cup

Curry leaves - 2 strings

Coriander leaves paste - 2 tbsp

Salt to taste

Preparation:

Pidi

             Bring to boil Water and salt.When it is bubbling hot add rice flour,crushed coconut,small onion and cumin seeds.Mix it well.Cover it with a lid and switch off the flame. Let it stand for 2 minutes. Add oil and using the hand of a (wooden) spoon combine very well.knead it to a dough like we do for idiyappam with hands.Make small balls with the dough.Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside

Chicken gravy

               Clean and cut the chicken thighs into small pieces .Wash well and pat dry.Heat oil in a heavy bottomed cooking vessel,add curry leaves.Now add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.Fry it for sometimes till the onion becomes smashed and add chopped tomato and saute till the oil separatesMake a paste with chili and turmeric powder , by adding a little water and add to the pan.Fry it for a minute or two and add the chicken pieces. Now add the coriander leaves paste and boil.Add coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.

Method for making Kozhi pidi

               

       Add dumplings into the chicken gravy and combine well. Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.Remove from fire and serve warm.

Love,

Roshu

Chic noodle egg omelette

Chic noodle egg omelette

 

Ingredients:

Shredded chicken pieces(boiled) – 2 Cups
(from left over, chicken curry or chicken roast, or chicken fried)
Eggs – 4
Noodles - 1 1/2 cup (boiled)
Onion – 1 finely chopped
Green chilly - 1 tbsp
Turmeric powder - 1 tsp
Salt – To Taste

 

 

Method:
  
      Beat the eggs well. Add onions, green chillies, turmeric powder,chicken,noodles and salt. Heat oil in a large frying pan,spread the mixture into it.Cook over low heat till the mixture is firm and flip it and fry the other side. Serve it hot as a heavy tea time snack.

Green Coriander Chicken Curry

Green (Coriander) Chicken Curry

              Chicken delicately cooked with coriander leaves.If you like the taste and flavour of coriander leaves,try this one at home for a change.At my place it was a great success.

 

Ingredients:

Chicken pieces - 500 gms 

Coriander leaves paste - 1 cup 

Onion  - 2 nos.(finely chopped)
Tomato - 1 no. (finely chopped)
Green chillies - 8-10 nos.(finely chopped into tiny pieces)
Ginger-Garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel seeds powdered (perumjeeraka podi) - 1/2 tsp
Coriander seeds(malli) - 1/2 tsp
Spices of ur choice - 1 tsp
Garam masala - 1/2 tsp
Potatoes on ur choice
Coconut milk - 1 1/2 cup
Oil
Salt to taste
Curry leaves

 

Method: 

1. Heat oil in a pan ,fry coriander seeds,spices and then curry leaves.
2. Add Chopped onion and saute till it becomes golden brown,now add chopped green chillies and then ginger garlic paste. Saute for sometimes.
3. Now add sliced tomatoes and saute till it becomes a paste.
4. Add turmeric powder and salt .stir well
5. Now add the chicken pieces and cook for 5 minutes.Add potatoes(optional) 
6. Add corianer paste and cook till the chicken gets cooked.
7. Add coconut milk and mix well
8. Serve with rice,chappathi,ghee rice,pathiri,porotta......

Luv,
Roshu

Punjabi Fried Chicken

Crispy deep fried punjabi chicken

Ingredients:

Boneless chicken, cubed - 200 gms
Crushed ginger - 2 tsp
Crushed garlic - 2 tsp
Chopped and crushed green chilli - 1 tsp
Maida ( all purpose flour ) - 3-4 tsp
Kashmiri red chilli powder - 1 tsp
Coriander powder - 1 tsp
Chaat masala powder - 1/2 tsp

Lemon juice - 2 tsp
Finely chopped onion - 1 tbsp
Salt to taste
Oil for deep frying 

Method:

Wash and clean chicken pieces.

Drain out water completely and wipe with a kitchen towel.

Marinate chicken pieces with above ingredients except oil (do not mix with water) and keep aside for half an hour.
Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry in batches till golden brown / fragrant.Drain and place on kitchen paper to absorb excess oil. Serve hot as a starter.

Adapted from Vanitha pachakam

Luv,

Roshu





Chilly Chicken

Chicken chilli

Ingredients:

For marination
Chicken(Boneless) – 1/2 kg
Egg – 1
Corn Flour – 1 tbsp
Maida – 1/2 tsp
Pepper Powder  – 2 tsp
Ginger-garlic paste – 1tsp
Soy sauce – /12 tsp
Chilly sauce – 1/2 tsp
Tomato ketch up – 1/2 tsp
Salt to taste
Oil to fry

For the gravy
Onion(chopped) – 2
Green Chilly –  3 nos.
Ginger-garlic(chopped) - 1 tbsp
Capsicum – 1
Spring onion(chopped) – 1 tbsp
Celery (chopped) -1 tbsp
Soy sauce – 1 tsp
Chilly sauce – 1 tsp
Tomato ketch up – 1 tsp
Chicken stock - 1 cup or stock pwdr - 2 tsp
Pepper pwdr - 1 tsp
Sugar – 1tsp
Salt
Oil


Procedure:

              Marinate chicken pieces with the marinade mentioned above(egg should be beaten). Keep aside for 3-4 hour. 



Ready to fry...



Heat oil in a pan. Fry the marinated chicken pieces till light brown.

Fried...

                  Heat oil in a pan. Saute chopped ginger-garlic and finely chopped green chillies first. Now add chopped onion,capsicum,spring onion and celery.Fry for sometimes until the onion pieces are transparent.Now add soy sauce, chilly sauce,tomato ketch up,sugar,salt,pepper powder and stir well.Now add chicken stock or stock powder. Finally add the fried chicken pieces.(if u want gravy add 1 tsp of corn flour mixed with water) and stir well.cook for 4-5minutes.Turn off the heat.

Garnish with chopped spring onions.Serve with Fried rice,noodles,ghee rice or poratta.I love to eat with maida(all purpose flour)chappathi.

 

Luv,

Roshu

.

Chicken Fried Rice

Ingredients:

Rice – 3 cups

Lemon Juice – 2-3 tbsp

Chicken pieces fried(small pieces) - 1/2 cup or more

Scrambled eggs – 3
Carrot chopped – 1 1/2 nos.
Beans chopped - 1/4 cup or 7-8 beans
Cabbage is optional
Capsicum – 1 medium, cut into small cubes
Celery chopped into small pieces – 1 cup or 1 big stem
Spring Onion chopped - 1 cup
Fresh green peas or pachapattani (boiled) - 1 cup
Garlic crushed – 1/2 tbsp
Soya sauce – 2 tbsp
Pepper pwdr - 1tbsp
Chicken stock pwdr - 2 tsp
           or
Chicken tastemaker - 1 cube
Salt  to taste
Oil(Peanut oil tastes good but i used sunflower oil ) for frying
Water

Method of preparation:

• Boil water and add a little salt,lemon juice and oil to it.
• wash rice and cook uncovered on low heat till rice is tender. .
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large seive and set aside.
• Heat oil in a kadai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.Keep aside
• Now in the same kadai mix a little rice,some scrambled egg,some fried vegetables,chicken pieces,pepper pwdr,soya sauce,chicken stock pwdr and salt(if necessary)
• Mix it well and fry
• Fry portion by portion
• Serve hot with chilly chicken or chicken manchurian or chilly gobi...

Luv,

Roshu



Spicy Chicken Satay

         Satay is universally loved across Southeast Asia. (It’s commonly believed that satay is the region’s distant cousin to the Middle-Eastern kebabs).However each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian satay tend to be sweeter because of kecap manis (sweet soy sauce) while the Thai satay is slightly less sweet since coconut milk is used instead…Here my satay is a little spicy which indians love to eat...

Ingredients:

Boneless chicken cut into cubes - 21 pieces
Garlic - 3 cloves

Ginger - 1 inch piece
Green chilly - 2
Small onion - 3 nos.
Corn flour - 1 tsp
Kashmiri chilly pwder - 1/2 tsp
Worcestershire sauce - 1 tsp
Soy sauce - 1 tsp
Curd(thick) - 1/2 tsp
Onion - 1 small
Capsicum - 1 small
Tomato - 1
Salt - 1 tsp

Method:                                 Take the chicken cubes in a bowl.Make the ginger,garlic,small onion and green chilly paste.Marinate the chicken cubes with the above mentioned paste,corn flour,kashmiri chilly pwdr,sauces and curd.keep aside ths marinade for around atleast 4 hrs or 2 hrs in the refrigerator,although overnight is preferable.Now screw the marinated chicken cubes in a bamboo stick with onion,tomato and capsicum pieces one after the other with chicken cubes in between.Serve the hot satays with the sauce and rotis immediately.

Luv, Roshu

kozhi ada/ Meat hot pockets

    The crispy tiny delight of Malabar....a tasty snack to munch with tea or coffee...a celebrity in ifthars....a very common snack in my house....i can make the bet...noone can stop with one....keep on eating and eating......try it out and see....

Ingredients:

For the leaf:

Maida/Aatta (maida tastes good) - 2 cups

Water - as required

Salt - as required

For the filling:

Boneless chicken or beef minced- 250 gms

Onion - 1 sliced into tiny pieces

Ginger-garlic minced - 2 tsp

Green chillies - 2 cut into very small pieces

Turmeric pwdr - a pinch

Chilly pwdr - 1/2 tsp

Garam masala - 1/2 tsp

Oil ffor sauting - 1 1/2 tbsp

Salt as required

Oil for deep frying

Method of preparation:

 Make a smooth dough with flour,water and salt.keep it aside by covering them.

      For the filling,cook the minced chicken or beef adding sufficient salt.now heat a pan and add 1 1/2 tbsp of oil to it.saute onion until it turns its colour a little(transparent).Now add the minced ginger-garlic and chillies and saute.add the minced meat and saute.now add all the powders,salt and garam masala and saute till the filling becomes dry.

      Make small balls out of the dough kept aside.roll out into thin circles or u can make big balls and roll,thn using small round lids u can get circles.keep a little chicken filling in the middle and fold into half moon shape.join the ends by shaping it with hands or press it with forks..

   Deep fry them in a heated oil until golden brown...drain and serve hot...yummy yummy...dont waste time...jz try it out...

Luv,

Roshna

Crispy Fried Chicken

Ingredients
Chicken pieces - 4
Egg - 2
Ginger garlic paste - 1 tsp
Pepper powder - 1/2 tsp
All purpose flour - 2 tsp
Bread crumbs for coating
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Salt to taste
Oil for deep frying

Method
Mix egg,all purpose flour or maida,ginger garlic paste,pepper powder,jeera powder ,turmeric powder and salt.Marinate the chicken pieces with the above mix.keep it aside for 2 hours.Dip the chicken in the white of egg and then coat it with bread crumbs.In a pan heat the oil and deep fry the coated pieces of chicken......taste the yummy and delicious crispy fried chicken...u will love it!!!!

Cheers,
Roshu

Chicken biriyani

Ingredients

Basmati rice - 2 cups
Chicken pieces - 3/4 kg.
Onion - 3 large, sliced
Yoghurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chilli paste - 1 tsp
Tomato - 2
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder (roasted) - 1 tsp
Cardamom powder - 1/2 tsp
Garam masala powder - 3 tsp
Coriander powder - 1 tsp
Green coriander leaves - 2 tbsp, chopped
Water - 4 cups
Coconut pasted- 2 tbsp
Ghee - 7 tbsp
Egg- 1
Curry leaves- a handful
Salt as required
Coriander leaves- 1bunch


Method

1. Put oil/ghee in a pan(if its ghee the taste will be more), heat it and fry onions till they turn golden brown,then add ginger garlic paste, green chilli paste, fry for some more time and then add tomatoes and fry till it is smashed properly.Then add red chilli powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
2. Take the chicken(pieces should be big for biriyanis) and and add into it.Add to it the coriander leaves as well Let it get cooked for 20-25 minutes.
3.Take the pot and put some ghee in the hot pot.then add all the spices into it along with chopped onion and curry leaves.let it get fried for sometimes.then add 4cups of water to it.Boil the water by closing the pot.then add the rice into it and put it in the flame till the rice get cooked.
4.Take a big pot and down put the chicken masala and on the top of it the cooked rice and put it for dham for around 30 minutes in a very low flame..Once the dham is ready mix rice with the masala.
5.Boil the egg.Remove the shell and garnish with some chicken masala.
SERVE HOT!!!!

Luv,
Roshu

Chicken cutlet

A perennial kid favorite, easy for a mom and child to prepare together. They taste great served fresh from the pan and dipped in tomato ketchup. 

Ingredients

Chicken breast halves,skinless and boneless - 4
Eggs - 2
Onion - 2
Ginger-garlic paste - 1 tsp
Green chilly - 5
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Bread crumbs - 3/4 cup
Potato - 1
Curry leaves - 5
Coriander leaves to taste
Freshly ground pepper to taste
Vegetable oil as needed
Salt to taste


How to make Chicken Cutlets

  Boil the chicken pieces till it become soft.smash it well.In a fry pan add some oil and fry onions till it turns golden brown,then add ginger-garlic paste and also chopped chillies,curry leaves and corriander leaves.Add garam masala,turmeric powder,salt and pepper powder.fry for few seconds.Mix the smashed chicken pieces into it and mix well.
 Boil the potato,smash it and mix it well with the above mix.From this dough make round or square shaped cutlets.
 In a small bowl beat the egg thoroughly and dip the cutlets and then spread the bread crumbs. Put the crumbed cutlets into the refrigerator till nearly time to serve.  In a big skillet, heat oil on medium-high flame till hot. Cook the cutlets on each side till golden brown, for about 5 minutes.

Luv,
Roshu

Chicken Burger

Ingredients
Burger bun - 1
Egg- 1
Chicken burger- 1
Onion slices in round- 2 pieces
Tomato slices in round - 2 pieces
Sliced cheese- 1
French fries- 2 pieces
Cabbage slices- 3 pieces
Oil to fry
Pepper powder- 1 tsp
salt a pinch

Preparation
    Fry the chicken burger on a pan with a little oil.on another pan fry the egg(bulls eye) and spread some pepper and salt in it and fry this side also(double sided).Slit the burger bun into two and on the lower part fo the bun keep the burger and on the top the sliced cheese.Then keep the tomoto pieces,sliced onion,cabbage,french fries and the fried egg.On the top keep the upper layer of the bun.Either microwave it for 5 minutes or in a pan heat it.

Taste it and pass on your suggestions.

Luv,
Roshu