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a.-antekeralam.peperonity.net

KERALA NON VEG RECIPES

Onam feast

CHICKEN 65::: Ingredients
1. 2 pounds skinless boneless chicken breast
2. 1 teaspoon Chili Powder
3. 1/2 teaspoon Black pepper
4. Salt to taste
5. 2 Egg whites
6. 2 Tablespoons Corn flour
7. 2 Tablespoons Refined Wheat Flour or all
8. purpose flour
9. 1 cup Butter milk
10. 1 Tablespoon Ginger Paste11. 1 Tablespoon Garlic Paste
12. 1/4 teaspoon orange food coloring
13. Salt to taste
14. 2 Tablespoons Vegetable Oil
15. 1 1/2 Tablespoons Lemon juice
16. Oil for deep frying
Preparation Method
1. Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At theend of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2. In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil ishot, fry the chicken pieces untilthey are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3. Heat the two tablespoons of oilin a wide skillet and when oil ishot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
4. Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.
QUICK CHILLY CHICKEN :::
Ingredients
1. Chicken , diced into cubes with or without bones- 1kg
2. Red food color-optional 1/4 tsp
3. Grated ginger- 1 tsp
4. Chopped garlic- 3 tsp
5. Ajinomotto - a pinch
6. Chopped  onion- 1 cup
7. Chopped green onion - 1/2 cup
8. Chilly sauce - 2 tsp
9. Soy sauce- 4tsp
10. Tomato sauce - 4 tsp11. Vinegar - 1 tsp
12. Cornflour- 1 tbsp
13. Oil- 1 tbsp
14. salt- to taste
Preparation Method
*. Mix soy,chilly and tomato sauces keeping 1 tsps from each.
*. Add chopped garlic, ginger andmix well.
*. Add color., ajinomoto Marinate the chicken pieces for 10-20 minutes.
*. Heat  oil in  a pan. Add the chiken , and stir well, sprinkle cornflour, stir well.
*. Keep it covered, and cook under low flame for 15 minutes.
*. Increase the heat and stir very well,till it reaches semi dry consistency..
*. Add chopped green onion and vinegar.
*. Stir in the remaining sauces.
*. Stir well.
*. Serve hot with fried rice or  chappathi
KERALA BIRIYANI ::: Ingredients
1. Chicken ½ kg
2. Potatoes 2 no.s
3. Onion  2 no.s
4. Coriander seeds 2 tbsp
5. Red chillies 10 no.s
6. Pepper 1 tsp
7. Grated coconut 2 full cups
8. Small onions 6 to 8 no.s
9. Coconut oil 2 tbsp
10. Salt to taste11. Green chillies/Ginger cut lengthwise
12. Small onions and curry leaves for tempering
Preparation Method
*. Fry the coriander seeds, red chillies and pepper together and keep aside.
*. Fry the grated coconut till it turns light brown and add small onions and curry leaves.
*. Grind both these fried items separately.
*. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
*. Add salt and pressure cook till the chicken becomes soft.
*. Once the chicken is tender, addthe coconut mixture and let it boil once.
*. Temper it with small onions and curry leaves in coconut oilKerala Biryani
Phirni ::: Ingredients
1. 3 cups milk
2. 3 tbsp. rice washed and soaked in water for 2 hours
3. 3/4 cup sugar
4. 1 tbsp. blanched almonds (optional -> it can be slivered)
5. 1 tbsp. pista (optional -> it can be slivered)
6. 3/4 tsp. cardamom powdered
7. 1/4 tsp. kewra, saffron, or icecream essence as desired
8. silver foil (optional)
Preparation Method
*. Grind rice to a fine, smooth paste, keep aside.
*. In a heavy deep pan boil the milk in high flame.
*. Slowly pour in rice paste, stirring continuously to avoid lumps.
*. Stir and cook till mixture is thick.
*. Add sugar, stir to dissolve.
*. Mix cardamom in 1 tsp. cold milk or water, mix into mixture.
*. Mix in essence, pista and almonds, saving some for garnishing.
*. Pour mixture into a glass bowl and chill till it looks set.
*. Garnish with silver foil and remaining chopped almonds and pista
SPICY CHICKEN CURRY
Ingredients
1. Chicken - 1/2 Kg
2. Onion - 1 (Big)
3. Ginger Garlic Paste - 2 tbsp
4. Tomato Puree - 1/2 cup
5. (From 2 Tomato)
6. Chilli Powder - 1 tsp
7. Jeera - 1 tsp
8. Cahsew nuts - 7-8
9. Corriander Powder - 1tbsp
10. Black Pepper - 1 tbsp11. Curd - 1 tbsp
12. Salt - As rqrd
13. Sugar - a pinch
Preparation Method
1. Marinate the cut chicken (cut chicken into small pieces) with salt, chilli powder, ginger garlicpaste and curd, keep aside for 20 min.
2. In a pan, roast pepper, cashew nut, coriander powder and jeera.
3. In another pan, take 2 tbsp of oil and stir the finely chopped onion till golden brown.
4. Grind the onion with the roasted spice with little water to form a paste.
5. In a pan put 1 tbsp oil and add the paste (stir till oil appears onthe top, which shows the pasteis cooked).
6. Add the marinated chicken andadd the tomato puree and half cup of water.
7. Keep it over a low flame for about 10 min.
8. Add a pinch of sugar and finally add the chopped coriander leaves.
9. Serve it hot with Rot
MIXED FRIED RICE::: Ingredients
1. Boiled basmati rice - 5 cups
2. Thinly sliced carrot, cabbage, capsicum, Beans, Coriande leaves, Celery, Green peas - 1 cup
3. Egg - 3 no's
4. Salt - to taste
5. Pepper powder - 1 tsp
6. Cooked & sliced meat - 1 cup
7. Cooked prawn - 1/2 cup
8. Soya sauce - 1 tsp
9. Chilly sauce - 1 tsp
10. Oil - 2 tbs11. Coriander leaves - to garnish
Preparation Method
*. Steam carrot, cabbage, beans and green peas.
*. Heat oil in a pan.
*. Sauté the egg well by adding salt and pepper powder.
*. Add boiled rice, vegetables, meat, prawns and salt to taste.
*. Sauté well by adding chilli sauce and soya sauce.
*. Remove from fire.
*. Garnish with coriander leaves and serve hot
KOZHI VARUTHARACHA CURRY::: Ingredients
1. Chicken ½ kg
2. Potatoes 2 no.s
3. Onion  2 no.s
4. Coriander seeds 2 tbsp
5. Red chillies 10 no.s
6. Pepper 1 tsp
7. Grated coconut 2 full cups
8. Small onions 6 to 8 no.s
9. Coconut oil 2 tbsp
10. Salt to taste11. Green chillies/Ginger cut lengthwise
12. Small onions and curry leaves for tempering
Preparation Method
*. Fry the coriander seeds, red chillies and pepper together and keep aside.
*. Fry the grated coconut till it turns light brown and add small onions and curry leaves.
*. Grind both these fried items separately.
*. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
*. Add salt and pressure cook till the chicken becomes soft.
*. Once the chicken is tender, addthe coconut mixture and let it boil once.
*. Temper it with small onions and curry leaves in coconut oil
MALABAR CHICKEN BIRIYANI ::: Ingredients
1. Basmathi rice  1 kg
2. Chicken  1
3. Biriyani Masala Paste 4tbsp
4. (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn)  4tbsp
5. Green chilly  10
6. Ginger garlic paste  2 tbsp
7. Coriander leaves  50 g
8. Mint leaves 25 g
9. Curd  150 ml
10. Tomato 150 g11. Onion 1 kg
12. Black cumin seeds  1 tsp
13. Cinnamon stick  2 pieces
14. Bay leaves  2
15. Cashew nuts kismis  50 g
16. Cardamom  5
17. Ghee  200 g
18. Coriander powder  2 tbsp
19. Milk  500 ml
20. Saffron  1 pinch
21. Water (For rice)  1 litre
Preparation Method
*. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well.
*. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
*. Add the chicken pieces and cook well.
*. Soak the rice about 10 minutesand drain well.
*. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bayleaves and sauté till brown in colour.
*. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue tocook for 15 minutes.
*. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remainingrice on top of the chicken. And spread to make an even layer.
*. Make random holes through the rice with a spoon and pourinto each a little saffron milk.
*. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly


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