Category Archives: Non Vegetarian

Chicken Peratiyadh / Roast

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Preparation time: 10 mins

Cooking time: 45 mins

Serves: 5 to 6

INGREDIENTS : 

  • Chicken: 500 gms
  • Onions: 2 chopped
  • Ginger garlic paste: 1 tsp
  • Red chilli powder: 2 tsp
  • Pepper powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Chicken masala: 2 tsp
  • Salt: for taste
  • Coriander leaves: for garnishing
  • Oil

PREPARATION: 

  • Marinate chicken pieces along with all the dry spice powders and keep it for 10 mins.
  • Put this marinated chicken pieces in pressure cooker with little water and cook for 2 to 3 whistles.
  • Remove and keep aside.
  • Heat oil in a wok, add onions and little salt and saute until it turns golden brown.
  • Add ginger garlic paste and saute for 2 to 3 mins.
  • Now add the cooked chicken to this and mix well.
  • Cook for another 5 minutes till the gravy thickens and garnish with coriander leaves.

Crab Roast

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Preparation time: 15 mins

Cooking time: 30 mins

Serves: 5 to 6

INGREDIENTS: 

  • Crab : 500 gms
  • Onions: 2 chopped
  • Tomatoes: 1 chopped
  • Ginger: 1 tsp crushed
  • Garlic: 1 tsp crushed
  • Green chilli : 2 crushed
  • Grated coconut: 1 cup
  • Salt: for taste
  • Curry leaves: few
  • Coconut oil : 2 tbsp

For masala paste: 

  • Kashmiri red chilli powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Pepper powder: 1 tsp
  • Coriander powder: 1 tsp
  • Shallots: 5 to 6 nos.
  • Garlic cloves: 2 to 3
  • Ginger: a small piece

PREPARATION:

  • For masala paste, grind all the ingredients listed under masala into a smooth consistency.
  • Heat oil in a clay pot , add crushed ginger , garlic, green chilli and curry leaves.

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  • Saute for a minute and add onions with little salt .
  • Saute onions until it turns golden brown.

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  • Add the ground masala paste and little water and mix well.

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  • Add tomatoes and cook until it turns mushy.

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  • Now add the cleaned crab pieces into it and mix well.

 

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  • Close and cook for 5 mins.

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  • Remove the lid and add grated coconut ( blend it just once coarsely in grinder before adding).
  • Mix well and cook for another 5 minutes.
  • Garnish with curry leaves and serve.

Egg Puffs

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A common snack in Kerala, the egg puff is one of several “puff” type popover with spicy fillings.

It is a small pie consisting of spicy filling with veggies and egg in a deep-fried or baked pastry shell. The filling is quite thick to prevent it from oozing out of the snack.

Preparation Time: 30 mins

Cooking time : 20 mins

Makes: 10 nos.

INGREDIENTS:

  • Boiled eggs: 5
  • Onions: 3 vertically chopped
  • Ginger garlic paste: 2 tsp
  • Refined flour: 1 bowl
  • Wheat flour: 3 tbsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1 tbsp
  • Coriander powder: 1 tsp
  • Black pepper powder: 1 tsp
  • Garam masala powder: 1 tbsp
  • Salt: for taste
  • Tomato ketchup: 1 tbsp
  • Oil : for deep frying

PREPARATION:

  • Hard boil eggs , remove the shell and cut it into halves and keep aside.
  • For puff  covering, knead together refined flour/ maida , wheat flour salt and water.keep it for 5 minutes.
  • Roll it into big round size, cut the edges and make it into a square shape sheet.
  • Fold all four corners into the centre as shown below.

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  • Now to make filling; heat oil in a wok, add onions and saute for 3 to 4 min till it becomes golden brown. Add salt and mix.
  • Add ginger garlic paste and saute well.
  • Now add all the dry spice powders, tomato ketchup and little water so that the spices blend well.

 

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  • For the puff , add 1 spoon filling in the centre of rolled puff sheet and place a piece of egg and close it from all sides.

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  • Deep fry it and serve with tomato ketchup.

Note:

  • Readymade puff sheets can be used.
  • You can bake it if you are health consious and dont want deep fry.

Crunchy Chicken Fry

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Preparation time : 30 mins

Cooking time: 30 mins

Serves: 5 to 6

INGREDIENTS:

For Marination:

  • Chicken : 3/4 kg
  • Ginger garlic paste: 1 tsp
  • Red chilli powder: 1 tbsp
  • Pepper powder: 1 tbsp
  • Chicken masala: 1 tbsp
  • Soya sauce: 1 tsp
  • Red chilli sauce: 1 tsp
  • Salt: for taste

For coating :

  • Refined flour: 1 cup
  • Corn flour : 1 cup
  • Eggs: 2
  • Bread crumbs: 1 cup
  • Red chilli powder: 1 tsp
  • Salt: for taste
  • Oil: for deep frying

PREPARATION:

  • Combine all the ingredients given under marination list.Keep it for 15 mins.
  • First coat the chicken pieces one by one in corn flour, dip in egg , drench in maida mix (refined flour, salt, chilli powder) and finally roll in bread crumbs.
  • Keep it in refrigerator for 15 mins.
  • Deep fry it and serve with any sauce or dip.

Honey Glazed Chicken

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This is Indo chineese recepie i made with a little innovation. A perfect blend of sweetness and spicyness makes this dish yummy.

Preparation time : 15 mins

Cooking time: 30 mins

Serves: 3

INGREDIENTS:

  • boneless chicken: 1/4 kg
  • Bell pepper: 1 cubed
  • White onion: 1 cubed
  • Corn flour: 2 tbsp
  • Eggs: 1 beaten 
  • Refined flour: 2 tbsp
  • Ginger garlic paste: 1 tsp
  • Garlic cloves: 5 to 6 chopped
  • Soya sauce: 1 tbsp
  • Sweet chilli sauce: 1 tbsp
  • Tomato sauce: 1 tbsp
  • Apple Cider Vinegar: 1 tsp
  • Honey: 1 tbsp
  • Pepper powder: 2 tsp
  • Red chilli powder: 2 tsp
  • Salt : for taste
  • Vegetable oil / olive oil

MARINATION:

  • Mix together chicken, pepper powder, chilli powder, salt, ginger garlic paste, soya sauce and chilli sauce.
  • Marinate for 15 to 20 mins.

PREPARATION:

  • Heat oil for deep frying.
  • Coat chicken pieces first in corn flour, dip in beaten egg mix and coat in maida mix ( add salt pepper powder and chilli powder to maida ) .
  • Deep fry the chicken pieces.
  • Drain the oil and keep aside.
  • In a wok add little oil , add garlic cloves and saute.
  • Add onion and saute till it beacomes translucent followed by bell peppers.
  • Saute well , add salt and pepper powder.
  • Add soya sauce, sweet chilli sauce and tomato sauce; mix well.
  • Mix together honey and apple cider vinegar; add it to the wok.
  • Mix 1 tbsp corn flour in 1/4 cup of water and add it to the preparation.
  • Cook for 2 minutes and add fried chicken pieces and mix well.
  • Garnish with chopped spring onion leaves and sesame seeds.

Fish pakora

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Preparation time: 15 mins

Cooking time: 10 mins

Serves: 3 to 4

INGREDIENTS:

  • Fish : 2 ( I used pomfret)
  • Besan/ gram flour: 1/ 2 cup
  • Ginger garlic paste: 1 tbsp
  • Chilli powder: 2 tsp
  • Turmeric powder: 1/ 4 tsp
  • Pepper powder: 2 tsp
  • Soya sauce: 1 tbsp
  • Red chilli sauce: 1 tbsp
  • Salt : for taste
  • Oil : for frying

PREPARATION:

  • Cook fish along with salt, pepper powder, turmeric powder and water. Boil it till 3 whistles.
  • Drain and keep aside the fish for cooling.
  • Prepare batter using besan, all dry spice powders , chilli sauce, soya sauce, ginger garlic paste and water.
  • The batter should be of little thick consistency.
  • Remove the skin from fish and make small pieces of it and mix it into the prepared batter.
  • Keep it for 10 minutes.
  • Heat oil in a wok and add dumplings of batter into oil.
  • Deep fry it till golden brown.
  • Serve with coriander chutney or tomato ketchup.

Sweet Corn Chicken Soup

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Preparation time : 10 mins

Cooking time : 10 mins

Serves : 4

INGREDIENTS :

  • Corn kernels : 1 cup
  • Boiled chicken pieces : 1/ 2 cup
  • Egg : 1
  • Corn flour : 2 tbsp
  • Salt: for taste
  • Pepper powder: 2 tsp
  • Soya sauce : 1 tsp
  • Vinegar: 1 tsp

PREPARATION:

  • Boil chicken pieces , drain and keep the stock aside.
  • In a vessel add the chicken stock.
  • Add corn kernels and chicken pieces let it boil for 2-3 mins.
  • Add corn flour and mix well.
  • Add water to make the consistency of soup neither too thick nor watery.
  • Add egg in a strainer and pour it into the soup through strainer.
  • Boil for some time.
  • Add soya sauce , vinegar, salt and peooer powder.
  • Boil for 5 mins and serve hot.
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