Friday, October 24, 2014

Chicken Peralan (Serves 4)

Chicken Peralan

Who doesn’t love chicken, right? Chicken is every meat lover’s favorite and its same with my family too. We love dry chicken preparations and this peralan is a perfect fit. It has the authentic Kerala taste with a great texture and will please your palettes without any complaints. I don’t know why this peralan took this long to make it here in the blog, as it is regular on our dinner tables…Hope you all will enjoy too…

Ingredients

1. Chicken ½ kg, I used chicken breasts, cut to bite size pieces
2. Onion 1 medium, chopped
    Shallots 10 nos, halved
    Ginger 1 inch piece, crushed
    Garlic 2 pods, crushed
3. Onion 1 medium, thinly sliced
4. Tomato 1 medium, chopped
5. Curry leaves 2 sprigs
6. Coriander leaves 2 TBSP, roughly chopped
7. Black pepper powder ½ TBSP
    Red chilly powder 2 tsp
    Turmeric powder ¼ tsp
    Garam masala ½ tsp
    Fennel seeds ½ tsp, crushed
8. Salt as needed
9. Coconut oil 1 TBSP
10. Water 1 cup

Preparation

  • Clean and cut the chicken into bite size pieces.
  • In a mixing bowl, add chopped onions, shallots, ginger, garlic, black pepper powder, red chilly powder, turmeric powder, garam masala, fennel seeds and salt. Add chicken to this and incorporate well with the masala and marinate for 30 minutes.
  • Heat oil in a heavy bottomed pan, and saute sliced onions until golden brown color. Add tomato and salt along with curry leaves and coriander leaves and cook this until oil separates.
  • Now add the marinated chicken and cook at medium heat uncovered for 10 minutes.
  • Add 1 cup water and salt if necessary, mix well and cook covered for 15 minutes.
  • Open lid and cook the chicken until all water has evaporated and oil starts to separates.
  • Remove from fire and serve with rice, rotis or anything you enjoy it with….

Chicken Peralan

Cheers!!!
Suji

Tuesday, October 21, 2014

Karachi Halwa/ Corn flour halwa (Microwave method) Makes 18- 20

Corn flour Halwa

Wishing all my dear friends a very very HAPPY DIWALI…

Ingredients

1. Corn flour ½ cup
2. Sugar 1 ½ cup
3. Water 2 cups
4. Ghee 1 TBSP
5. Cashew nuts 1 TBSP
6. Golden raisins 1 TBSP
7. Saffron a few strands

Preparation

  • Grease a plate with ghee and set aside.
  • In 1 TBSP ghee, roast the raisins and cashew nuts and set aside.
  • In a microwave safe glass bowl, add the corn flour, sugar, saffron and water. Stir well to dissolve and microwave high for 4 minutes. Carefully take the bowl out and mix well with a a spoon and microwave for another 2 more minutes. Take the bowl outside and stir well.
  • Place back into the microwave and cook for another 6 minutes, stirring well after every 2 minutes. Immediately add the cashews and raisins along with the ghee, mix well and transfer to the greased plate. Let it sit aside for 30 minutes. Cut to squares and enjoy!!!!

Coming soon..Kerala Jilebi/Jalebi…
Thanks to my friend Ranjini Krishnakumar!!!

IMG_7722

Cheers!!!
Suji

Tuesday, October 14, 2014

Vendakka/Okra mappas (Serves 4)

Vendakka mappas

Ingredients

1. Vendakka/okra/Ladies finger ¼ kg, cut to 1 inch batons
2. White/yellow onions 1 small, thinly sliced
3. Green chilly 3, slit
4. Ginger ½ inch piece, chopped
5. Tomato 1 small, chopped
6. Red chilly powder 1 tsp
7. Turmeric powder ¼ tsp
8. Coriander powder 2 tsp
9. Garam masala ½ tsp
10. Coconut milk, thick ½ cup
11. Black pepper powder a few pinches
12. Salt as needed
13. Coconut oil 1 TBSP

Preparation

  • Clean and cut the okra into 1 inch batons.
  • Heat oil in a pan and saute onion , ginger and green chilles for a couple of minutes and add vendakka/okra and fry until they are well sautéed , for about 10- minutes.
  • Add chopped tomato fry for a minute, followed by chilly powder, coriander powder and turmeric powder and toss it well for a minute.
  • Add salt, 1 cup water and boil for 5-7 minutes. Now add the thick coconut milk and garam masala and black pepper powder, simmer for a couple of minutes and remove from heat.
  • Serve warm. Goes well with appam, idiyappam, rice etc..

Cheers!!!
Suji

Tuesday, October 7, 2014

Vermicelli/Semiya upma (Serves 3)

Vermicellli upma

Ingredients

1. Semiya/vermicelli 1 cup
2. Carrot 1, peeled and finely chopped
3. Green beans 10 nos, chopped
4. Onion ½ cup, chopped
5. Ginger ½ inch piece, chopped
6. Green chilly 2 nos, finely chopped
7. Turmeric powder 1/4 tsp
8. Peanuts ¼ cup
9. Dry red chilly 2 nos
10. Mustard seeds ½ tsp
11. Curry leaves a few
12. Salt as needed
13. Oil 1 TBSP
14. Hot Water 2 cups

Preparation

  • In a deep pan, at medium heat roast the semiya/vermicelli for 3-4 minutes until just browned. Set this aside to cool.
  • In the same pan, add oil and splutter mustard seeds and dry red chilly.
  • Follow up with ginger, green chilly and curry leaves and sauté till aromatic.
  • Next add the onions, carrot, green beans and peanuts. Saute for 5 minutes.
  • Now add the turmeric powder, roasted semiya/vermicelli and add 2 cups hot water, keep stirring until semiya is cooked and all water has evaporated.
  • Serve warm with pappad…

Cheers!!!
Suji

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