Chicken Manchurian - Indo Chinese Style

 

For Marinade

Chicken Breasts – 1 pound cut in to small cubes

Pepper Powder – 1 tsp

Chilli Powder – 1/4 tsp

Soy sauce – 2 tsp

Ginger/Garlic paste – 1 tsp

Salt or Ajino moto

For the gravy:

Onions – 2 – 3 medium chopped

Bell pepper – half chopped(Optional)

Sesame seeds – ½ tsp(Optional)

Dry Red chilli – 3 sliced without seeds(Optional)

Ginger/Garlic – 1 tsp minced

All Purpose flour – ¼ cup plus 1 tsp for the gravy

Soy sauce – 1 tsp

Chilli sauce or paste – ¼ tsp(Optional)

Pepper powder – ¼ tsp

Green Onions – few sliced

For Garnish

Green Onions – A bunch

Mix chicken with the contents from Marinade. Keep it aside for 10 minutes. Heat oil in a skillet and sprinkle few green onions. Coat the chicken with the flour and shallow fry them for 5 minutes on each side. Remove the chicken pieces to a bowl. In to the same skillet, add a little oil. Add sesame seeds, dry red flakes and cashews. Saute until the cashews turn brown.  Add chopped onions and bell peppers, sauté for few minutes.

Now mix 1 tsp of flour with a little water and add to the onion mixture.  You can also add soy sauce , chilli paste and pepper at this point if you want to make it spicy. Add fried chicken pieces to it and mix it gently for about 5 minute. Transfer it in to a oval shaped platter and decorate it with spring onion. Serve it with fried rice or as appetizers.

Nool Puttu / Idiyappam (Steamed String Hoppers)

Idiyappam or String Hoppers is a very popular Kerala breakfast dish. It can also be served as a Dinner entrée along with some spicy curries such as Kerala Egg Roast, Mutton stew, Chicken curry or Potato stew.

 I simply loved it with white potato stew or the spicy green peas masala my mom used to make with pepper powder. She adds a dash of Garam masala at the end. It brings so many nostalgic moments. I remember my Brother and I ask for this dish every single dayJ

After my marriage, I tried this several times. Each time I will end up with some accidents. Either the dough will be too sticky or very hard to go through the sieve press. The secret behind is the right amount of water and flour and also the water needs to reach the boiling point.

Ingredients

Rice flour – 1 cup

Water – 1 ¼ cup

Salt – 1 tsp

Oil – 1 tsp

Steps

In a big vessel, heat water. Add a tsp of oil and boil it for 5 minutes. When it boils small bubbles will start appearing. After you see water bubbling a lot, add the salt. Switch the heat off. Now add the flour and mix it with a wooden ladle. Now while the dough is still warm, start kneading with your hands. The dough will turn to a non sticky and soft yet firm dough.

Now take the Idiyappam press, grease it with oil. Take a small dough and fill it in the press. Press the lid slowly and turn the press in a circular motion in to the Idiyappam thattu or plate.

 You’ll see thin strands coming out from the press. Fill all the plate with idiyappam.

Now take 3/4 cup water in a big vessel. When the water starts boiling place the idiyappam thattu in to the vessel. Close it with a lid under medium heat. Cook for 5 –10 minutes. Use a fork and take a little bit of the string. Taste to see if its cooked well.

Note: If the water is not well boiled, idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks. So add flour only when the water is bubbling.

Egg Plant Parmigiano

Eggplant Parmesan is a tasty and popular Italian Dish. This resembles Indian cutlets in many ways except the cutlets are made with a filling of veggies and potato. This is a very easy dish and can be prepared in advance. When you’re ready for dinner, just bake them with Pasta sauce and cheese and dinner will be ready in minutes. This is a perfect recipe to try it with your kids.

Ingredients

Eggplant (8 ounces) – 1

Salt – 1 tsp

Dry bread crumbs (Italian flavor) – 2 cups

Egg s – 2(You can substitute this with All Purpose flour - 1/2 cup)

Oil – 4 tbsp

Garden Vegetable/ Tomato & Basil Spaghetti sauce – 1 jar

Mozarella cheese – 8 ounce shredded

Parmesan cheese -   ½ cup

Steps

Slice an 8-ounce eggplant in slightly larger than ¼-inch thick slices. I made rectangular slices but you can cut in any shapes.

Sprinkle 1 teaspoon of salt over all of the slices of eggplant, being sure to salt both sides.

Now let it rest for few minutes. By then the eggplant should begin to sweat.

Remove the eggplant from the colander, and place the slices on a paper towel and remove the excess moisture.

Now grate the cheeses . I use Krafts Mozzarella and Parmesan.

Now take a bowl, mix bread crumbs with 3/4^th of  parmesan cheese.  Beat the eggs with a fork. Now dip the Eggplant slices in egg mixture so that both sides get coated with the egg and then into bread crumbs cheese mixture.

Press some of the crumbs into the eggplant making sure it is completely coated.

Once the eggplant is all breaded, preheat your frying pan on medium high heat. Add 3 Tablespoons of olive oil to the pan and let it get hot.

Once the eggplant is golden brown, flip them and fry the other side. It will take about 4-5 minutes in total to brown both sides. Place the eggplant on a plate that has been lined

with a paper towel.

Spread the sauce in a baking dish enough to hold the eggplant in a single layer. (A little bit of overlapping is fine.). Sprinkle on the mozzarella cheese and remaining parmesan cheese

Preheat oven to 375º F. Bake it for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.

Tiramisu - Simply Italian

Try out this simple Tiramisu recipe  

Ingredients

Brewed espresso or Coffee - 1/2 cup

Vanilla extract - 2 teaspoons

Large egg yolks - 3

Granulated sugar - 1/4 cup

Mascarpone cheese - 8 ounces  (1 1/4 cups)

Heavy cream - 3/4 cup

Ladyfinger cookies - 18 to 20

Bittersweet chocolate or cocoa powder - 1 ounce

Kit Kat Wafers – 24 count

Directions

Combine coffee and vanilla extract and a table spoon of sugar in a wide small bowl.

For Filling

Beat egg yolks, Add 3 table spoons of sugar in a bowl for 10 mins in medium speed. Add mascarpone cheese until just combined. Keep it aside.

Now whip heavy cream in a bowl until it holds stiff peaks.  Then gently mix with the yolk mascarpone mixture.

 

 

Assemble Tiramisu

Dip half of the ladyfingers very quickly into the coffee and line the botton of a 9 inch square dish.

Spoon half of the mascarpone filling over the ladyfingers. 

Add another layer of coffee dipped ladyfingers on top and finish off the top with the remainder of the mascarpone filling. 

Cover with plastic wrap and refrigerate for about 6 hours

When ready to serve dust grated chocolate or cocoa powder over it. 

Now layer Kit kat or any chocolate wafer sticks around the Dish. Enjoy!

 

 

Mutton Biriyani Bombay Style

Mutton Biriyani Bombay Style

Preparation of Rice 
Basmati rice - 4 cups

Water – 7 1/2 cup

Cardamom pods - 4
Cloves - 5
Cinnamon sticks - 2 pieces
Bay leaves - 2

Butter or Vegetable shortening - 2 tbsp
Salt - 1 Tbsp

For Goat Masala

Mutton/Goat – 2 Pounds

Chilli Powder – 1tbsp

Turmeric Powder – 1 tsp

National Bombay Biriyani Masala – 2 tsp

Yogurt – 1 tbsp

Salt to taste(2 tsp)

Onion – 4- 5 medium chopped

Ginger/Garlic Paste – 1 tbsp(You can also use grated Ginger and Garlic)

Green Chillies – 4 to 5

Tomato – 1 large chopped

Mint leaves  - a bunch(Optional)

For garnish
2 medium onions sliced thin and fried to slight brown

Biriyani essence - 1 or 2 drops(Optional)

Coriander/ Cilantro leaves - A bunch

How to prepare Rice

Wash rice 2 - 3 times and keep it on a colander to drain off the excess water. Add butter or Vegetable shortening in a large vessel. Add the spices and then the rice. Saute for 5 minutes. Add boiling water to the rice. Sprinkle salt and let it boil for sometime. Keep it on medium flame for another 10 minutes. As soon as the rice is cooked, remove it to another vessel. Add chopped cilantro and close it with a lid. If you follow the instructions correctly, you should get good textured rice that doesn’t stick to each other.

How to prepare Goat Masala

Wash Goat very well and keep it in a colander to drain off the excess water. This is important especially the meat absorbs lot of water. In a Mincer/Chopper add onions, green chillis, ginger garlic and mince it for few minutes.

Now marinate the goat with the Onion mixture, Spices and yoghurt. keep it aside for 15 minutes. Now place a pressure cooker with no lid under medium heat.

Add oil  and throw few mint leaves to the pan to see if the oil is hot enough. Now add the goat and sauté for few minutes. Close the pressure cooker with a lid. Cook it for 4 -5 whistles. Now run the cooker under cold water and slowly open the lid. This is to make sure all the pressure inside has gone.

Take a small piece and taste it to see if it is cooked properly. Some people like it little chewy but I prefer well cooked.

Now in another pan, add the sliced onions with little oil and sauté until they are golden brown. Remove onions. Pour ½ tsp of oil to same pan and add dry coconut or grated coconut. Saute until they change to golden brown.

Now take the goat gravy and mixed it with three fourth of grated cocounut and fried onions. Add a pinch of salt to it.

How to layer Biriyani

Place a big Dutch pan under low heat. When it is slightly warm, add 1 tbsp of Butter/Ghee to it. Add one fouth cup of rice to the pan. Now add Goat masala and keep layering with rice and goat masala. Cover the entire vessel with foil or tissue paper and close the lid tightly. This is to infuse the flavor of the biryani masala into the rice and the process is called "Dum".

Easy Masala Bread Toast

Easy Masala Bread Toast

 

Ingredients

Bread Slices – 6 count

Eggs – 2

Onions – ½ medium minced in to thin pieces

Green Chilli – 2 minced

Ginger – small piece minced

Chilli Powder – 1 tsp

Pepper Powder – ½ tsp

Salt – A Pinch

Oil or Butter – ½ tsp

Steps

Cut each slice of bread in to 2 pieces. There will be 12 pieces total. Break eggs in to a bowl. Add the minced onion ginger and chillis and start whisking slowly. Now add the spices and whisk it until everything is incorporated well. Now place a pan or skillet under medium heat. When it is medium hot, add ½ tsp of oil or butter . Dip the bread slices in egg mixture and place it in the pan. Let it cook for 2 minutes on each side. You see the color changing to slight brown.

 Serve it with Ketchup or Mint Chutney.

Now the Secret Ingrediient is tomato. Add a half tomato minced to the Onion mixture. This will give a tangy texture to the toast. Now enjoy this as a Snack or a quick breakfast.

 

 

 

Shrimp/ Prawn Fry - Kerala Style

Shrimp/ Prawn Fry - Kerala Style

Who can resist these fried Tiger Prawns? 

Ingredients

Prawn / Shrimp – 12 Large Ones(Fresh or Frozen)

Chilli Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1/2 tsp
Ginger/Garlic paste - 1 tbsp (My mom uses minced ginger and garlic. I prefer that)

Ginger - Medium piece cut into slices
Garlic - 4 cloves cut into slices
Curry Leaves - A bunch
Oil – 1 tbsp

Steps

Wash Shrimp very well and drain all the water. Now take the shrimp in a bowl and add spices and ginger garlic paste. Now knead very well with your hand until they are coated well. Keep it aside for 10 minutes.

Now keep a pan under medium heat. When it is hot, add oil. Throw few pieces of curry leaves to see if the oil is hot enough. Now slowly add shrimp one by one.

Fry it on medium flame until they turn brown abt 10 - 15 minutes. You can hear a sizzling sound when it is ready. Garnish with Lemon wedges.

Serve hot with Plain rice or Chappathi.

Spicy Okra Fry

Spicy Okra Fry

Ingredients
1 pound okra, stems removed and cut in to small cubes
1/4 cup cornmeal or maida
Vegetable oil
Kosher salt – ½ tsp

Chilli Powder – 2 tsp

Directions
Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into small cubes.

Place the cornmeal into a sealable ziptop bag. Or take the corn meal in a bowl. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.

Add enough vegetable oil to a pan. Place over medium-high heat and throw some curry leaves to see if the oil is hot enough to fry.

Add the okra and fry until golden brown on 1 side 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all side. Remove the okra from the pan to a bowl. Immediately sprinkle chilli powder and salt to it.

Easy Chicken Fry(Nadan Style)

Sharing My Amma's Nadan Recipe for Chicken or Kozhi fry.

Ingredients

Whole Chicken - 1(cut into medium pieces)
Chilli Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1/2 tsp
Ginger/Garlic paste - 1 tbsp (My mom uses minced ginger and garlic. I prefer that)
Ginger - Medium piece cut into slices
Garlic - 4 cloves cut into slices
Curry Leaves - A bunch
Oil - 1/4 cup

Steps

Wash chicken very well and drain all the water. Now add spices and ginger garlic to the chicken pieces and with your hand knead the chcicken pieces until they are coated well with all masalas.
Keep it aside for 10 minutes.

Now take a pan and add 1/4 cup of oil. Throw few pieces of curry leaves and slowly add chicken pieces the oil. Fry it on medium flame until they turn brown abt 10 - 15 minutes.

Serve hot with Kerala Paratha or Chappathi.

Strawberry Kheer

Ingredients:

Fresh Strawberries – 10 - 12
Rice Rava / Cracked Raw Rice - 1 /2 cup (You can also use Vermicille)
Whole Milk - 4 cups
White Granulated Sugar - 1 1/2 cups
Cardamom Powder - 1 1/2 tsps

For Strawberry Puree - Milk – ¼ cup
Strawberry Essence - 1 tsp(optional)
Dry Fruits (Cashew nuts, almonds, raisins) - 1/4 cup(optional)

Method:

1.                  Cut strawberries into thin slices. Add them into a mixer with ¼ cup milk and puree it. Keep it aside.

2.                 In a pressure cooker, pour the rice, milk and sugar.

3.                 Stir for few minutes. Add the lid and cook on medium flame. When you hear 2 whistles.

4.                 Switch the stove off. When it is cool, open the lid and see if the rice

becomes soft and the milk thickens. If not cook for 4-5 mins until it thickens and is well combined. Keep it aside for cooling.

5.                 Now add the strawberry puree in to the slightly cooled kheer.

6.                 Add Cardamom powder

7.                 Garnish with Cashews, Almond slices and Raisins.

Pumpkin Cake Roll with Cream Cheese filling

This pumpkin cake roll is filled with cream cheese filling and sprinkled with chopped pecans. Always a favorite cake among people who doesn't like regular store bought cake.

Ingredients

·         3 eggs

·         1 cup granulated sugar

·         2/3 cup store bought pumpkin puree

·         1 teaspoon lemon juice

·         3/4 cup flour

·         1 teaspoon baking powder

·         1 1/2 teaspoons cinnamon powder

·         1 teaspoon ground ginger

·         1/2 teaspoon ground nutmeg

·         1/2 teaspoon salt

·         1 cup finely chopped pecans

·         confectioners' sugar

·         .

·         Filling:

·         1 1/2 cups confectioners' sugar

·         8 ounces cream cheese, softened

·         4 tablespoons butter

·         3/4 teaspoon vanilla

·         milk or cream as needed

Steps

1.In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin puree and lemon juice.

2. In a bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured rolling pan.

 3. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger.

4. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar.

5. Starting at narrow end, roll towel and cake up together; cool. Unroll.

6. Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff.

7. Spread over the cooled cake and roll up.

Tea time Snacks - Roast Cashew nuts

Tea time Snacks - Roast Cashew nuts

Ingredients

• 1 cup cashew nuts (whole cashews taste better)
• 1 tablespoons chopped Rosemary or dried Rosemary (Optional) leaves
• 1/2 teaspoon chilli powder
• 1 tsp salt
• 1/2 tablespoon butter

Directions

Heat a pan on medium flame. Add butter and when it melts, start roasting the cashews until they slightly turn brown. Meanwhile, combine the rosemary, chilli powder, salt in a small bowl. Toss the warm nuts with the rosemary mixture until these nuts completely coated. Serve warm with a cup of tea or coffee.