CHICKEN AND DUMPLINGS

      CHICKEN
          AND
     DUMPLINGS

Ingredients

 1 whole chicken

 2 1/2 quarts cold water

 1 large carrot, cubed

 1 capsicum chopped

 1 onion, chopped

 1 bay leaf

 2 tablespoons all-purpose flour, or as needed

 Salt

Freshly ground black pepper to taste

FOR DUMPLINGS

  1/2 cup cream

  1/2 cup milk

  2 eggs (optional)

  2 cups all-purpose flour  

  4 to 6 tablespoons butter

  1 teaspoons baking powder

  1/2 teaspoon salt

  1 teaspoon sugar

Method:

•  Add Chicken, water, carrot, capsicum, onion, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken and transfer to a bowl; set aside to cool.
•  Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock  and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
•   Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, to taste. Continue simmering for 10 to 15 minutes.
•   Whisk cream, milk, butter and eggs together in a large bowl.  Add baking powder, sugar, salt and flour.  Stir in all-purpose flour until almost entirely incorporated and make a soft dough.
•  Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with parsley.

EASY SPICY CHICKEN CURRY....

EASY SPICY CHICKEN CURRY

Ingredients:

Chicken – ½ kg

Onion – 2

Fennel seeds (perumjeerakam) – ½ tsp

Ginger garlic paste – 3 tsp

Tomato – 2 medium

Pepper powder – 1-1 ½ tsp

Turmeric powder – 1  tsp

Coriander powder – 3 tsp

Garam Masala – 2 tsp

Chilli Powder-1tsp

Water

Curry leaves – few

Oil

Salt

Method:

•    Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, fennel seeds and curry leaves and fry for 1 minute.
•  Add the garlic and garlic paste , and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
•  Add sliced tomato and cook till tomato becomes soft.
•   At this point add pepper, turmeric, coriander, red chilli,  garam masala and cook for 2-3 min.
•  Put the chicken and combine with the mixture.

•  Keep the lid closed and let the chicken cook well ( Add Water if  needed). In about 30-45 minutes you will have a delicious  Chicken Curry

MIXED FRIED RICE

MIXED FRIED RICE

Ingredients:

For the Rice>

Basmati Rice - 2cups

Capsicum - 1 medium

Beans, Carrot and Cabbage - 2 cups

Fresh or frozen peas, defrosted-1/2 cup

Salt to taste

Soya Sauce - 2 tbsp

Ginger - 2 tablespoons (minced)

Red pepper flakes-1/4 teaspoon

Cumin Seeds - 1 tsp

Oil - 2 tbsp

Pepper powder - 1 tbsp

For Chicken>

Boneless Chicken - 250 gms

Ginger Garlic paste - 1/4 tsp

Salt to taste

Pepper powder - 1/4 tsp

Garam Masala - 1/2 tsp

Oil - 1 tsp

Method:

To make Chicken:

•   Pressure cook the chicken, along with salt to taste, Pepper powder, turmeric powder and Ginger Garlic paste.
•    Once it is done, remove the bones and keep the boneless chicken pieces aside. We normally don't  add water for pressure cooking as chicken will let out water. If you are not making any gravy, you can cook the chicken to make it dry.

To make Rice:

Clean and soak rice for 15 mins. Cook the rice in a non stick pan with 4 & 1/2 cups of water. Once its cooked, remove and spread it on a plate so that you have each grain separate.

To make Veg Masala:

• Heat a Kadai . Add 2 tbsp of Oil, to this add cumin seeds. When it splutters add the ginger and  red pepper flakes and stir fry for 10 seconds or until fragrant.
•  Add chopped onions. Fry well, then add all the chopped vegetables. Sauté well with the flame high
• This dish requires the vegetables to be crisp and not over cooked .
• Then add salt and Soya sauce. Sauté well .. Add the pepper powder and adjust the salt.
•  Slowly add the cooked rice and add  the chicken pieces to the rice  and mix well.
•   Garnish with  some scrabled eggs.

BEEF CURRY

BEEF CURRY

Ingredients:

Beef: :1/2 kg, chopped preferably with fat.
Lime: 1 whole.
Mustard seeds: 1 tsp.
Shallots/button onions: 200 gms, sliced.
Garlic: 2 pods, chopped.
Ginger: 1 inch, chopped.
Green chilly: 2, slit.
Tomato: 1 chopped.
Kashmiri red chilly powder: 2 tsp.
Meat masala: 2 tbsp.
Coriander powder: 1 tsp
Garam masala: 1/2 tsp.
Turmeric: 1/2 tsp.
Pepper powder: 1/2 tsp.
Coconut oil: 1/4 cup.
Water: 1/4 cup.
Salt.
Curry leaves.
Method:

Marinate beef with lime juice, 1 tbsp meat masala, and salt. Keep aside in fridge for at least 2 hours.
In a pressure cooker heat oil and add 1 tsp mustard seeds and let it splutter. Add the sliced shallots, garlic, ginger, green chilies, and salt.(Remember salt was added for marinating so add little here). Let it fry on low flame for 5 to 10 min.
Now the shallots must have started to brown....add red chilly powder (if using ordinary red chilly pls reduce by 1 tsp), coriander powder, turmeric powder, meat masala, garam masala, and pepper powder. Allow it to fry for a min or until the raw smell goes.Add the chopped tomato.Let it fry for 2 or 3 min or until oil comes out.
Dunk in the marinated beef and mix well. Let it fry for another 5 min, mix well.
Add little water. Close pressure cooker and cook on low flame till it becomes tender.

LASAGNA EASY RECIPE...

LASAGNA EASY RECIPE

Ingredients:

1 1/2 pounds lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 1/2 teaspoons salt

1 -2 cup diced tomatoes

1 cup tomato paste

9 dry lasagna noodles

2 eggs, beaten

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons parsley

1 teaspoon salt

1 cup mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Method:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in oregano, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 190 degrees C . Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, and drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

BEEF VINDALOO

BEEF VINDALOO



Ingredients:

Chopped 1 Medium Onion

Cumin seeds- 1 tsp

Garlic- 6-8 Cloves(chopped)

Ginger 2 inch piece (chopped)

Vinegar- 1/4 Cup

Turmeric- 1 Tbsp

Boneless Beef- 1 Kg

Coriander Powder- 1 Tbsp

Kashmiri Chili Powder- 2 Tsp

Ghee- 3 Tbsp

Light Mustard Seeds- 1/2 Tsp

Water- 4 Cups

Fenugreek- 1/2 Tsp

Cardamom-5-6nos

Cloves- 2-3 nos

Salt to taste


Method:

Marinate beef with a mixture of vinegar, salt & kashmiri chilly powder for at least 1/2 hr.
In a pan, add some refined oil and saute onion, garlic, ginger & curry leaves.
When onion turns to a light brown colour, remove from fire and keep it aside to cool down
Finely grind all masalas and sauted onion mixture with 5 tbsp of water
Place a pressure cooker on fire and add 2 tbsp of oil. Add onion masala mixture and saute until oil gets separated.
Now add the marinated beef cubes to this mixture, mix well and cook until done.
Spicy beef vindaloo is ready to serve.


# Drain off water as much as possible before marinating the beef. Since vindaloo is a semi gravy preparation, remember not to add too much of water while cooking.

FRENCH FRIES

FRENCH FRIES


Ingredients:

potatoes (about 4-5 large potatoes)
oil
salt


Method:

Peel the potatoes and cut in half and then half again.
Cut into even thin pieces.( Cut the round edges off the potato, so that you have a fairly solid rectangle.Cut the long sides in three or four sticks.Then cut the potato into fries.)
Put them in a bowl of ice water and let them soak for about 20 minutes. This helps remove starch and make them more crispy. You don't have to soak them, you can just give them a good rinse if you don't have time.
Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can.
Fry it.

CHICKEN TIKKA HOME MADE

CHICKEN TIKKA

Ingredients:

• 6/10  boneless chicken
• 10 tbsp olive oil
• Ginger garlic paste                      2 tsp
•  Kashmiri red chilly pwd              3/4 tsp
•  Lemon juice                                1 tsp
• Salt to taste 
• Turmeric pwder                           1/4 tsp
• Garam Masala                             1/2tsp    
• Chicken Tikka Masala                  1-2tsp   
• Black Pepper Powder                  a pinch

  Method  :

1. Marinate  chicken with all the above ingredients.
2. Keep it aside for 1 to 2 hrs.
3. Thread the marinated chicken pieces onto the skewer one by one and keep ready.
4. Pre-heat your oven or grill to a medium high temperature (200 C / 400 F)
5. Place the skewers on the grill racks in your oven with a tray underneath to collect the drippings.
6. Roast the chicken until it is browned on all sides and tender
7. Check if the chicken is cooked , by smearing oil to the surface.Turn the pieces for about 10 minutes.
8. Delicious Chicken Tikka is Ready....

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MURUKKU

MURUKKU

Ingredients:

• 1/2 kilo Maida
• 1/4 kilo Oil 
• Asafetida 
• 1 tbsp Salt 
• Hot water(hand bearable)

Method:

1.Steam cook maida for 15 mins (I laid a white cloth inside the container then added the flour). After 10mins - When you take it, it will have lumps formed . Cool down and break the lumps formed and  spread it in a plate and leave it to cool down until it is dry.

2.Then sieve it and collect it in a container, now the flour for murukku is ready.In a mixing bowl, add maida, required salt and mix it once. Then add hot water and combine.

3.Combine  to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.

4.Grease the murukku press(it is like cookie press) and add the dough till it fills 1/2 to 3/4th of the murukku press. Then press it circular to form a pattern.

5.Form a round pattern . Heat oil in a kadai (as required for the murukku to immerse fully) - carefully flip the laddle and drop the murukku in oil.Cook the murukku on both sides till the 'shh' sounds ceases and they turn golden brown in color(Fry it in medium low flame.).Drain in tissue paper and then store in an airtight container.

CHICKEN FRY

CHICKEN FRY

Ingredients:

1. Chicken (medium sized pieces)- 500 gms
2. Oil

For Marination

1. Kashmiri  chili powder-1 tbsp( or to taste)
2. Turmeric powder-1/2 t
3. Garam Masala -1/2 tsp
4. Black Pepper-1/4 to 1/2 tsp(or to taste)
5. Ginger-1" piece
6. Garlic-4 cloves
7. Shallots- 4 nos
8. Salt to taste
9. Water-( as required)

Method:

• Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
• Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
• Drizzle lemon juice on it just before serving ,if desired.

FRENCH TOAST

FRENCH TOAST

Ingredients:
        

• 2 eggs (depending on the number of breads)
• 1/2 cup milk
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla essence
• 1 pinch salt
• 6 slices bread
• 1 teaspoon sugar
• 
  
• Method:

1. Put eggs in small plastic Tupperware container and add milk, sugar and cinnamon
2. Mix with fork until frothy.
3. Heat a lightly oiled frying pan or tawa over medium heat.
4. Take one slice of bread at a time and cover it in the eggs. Depending on the size of your pan, place each slice of bread on the pan.
5. Flip each slice over once the sides are cooked with the spatula (don't overcook).Cook bread until both sides are lightly browned and crisp.
6. Pour some syrup on your homemade french toast if you desire it!

                                                                                                                                       

CHICKEN ROLL

CHICKEN ROLL

Ingredients:

1. Minced Cooked Chicken – 900 gm
2. 2cups -Onion chopped
   2  ” - Ginger, grated
   10  Cloves of garlic, grated
   8-10 Crushed Green chilli
3. ½ tsp Turmeric
   1 tsp + 1/2 tsp Pepper powder
   1/4 + 1/4 tsp garam masala
4. Salt – as reqd.
   3-4 tbs- Oil
   1 tsp – Lime juice
5. ½  cup- chopped coriander leaves
6. Chicken  Masala preparation:

In a sauce pan, add 2 tbsp oil and add minced chicken. Add 1 tsp pepper powder,1/4 tsp turmeric powder,¼ tsp garam masala and enough salt. Cook until the chicken is tender and all water has dried up completely. 

Slice the onion and chop them into even smaller size. Grate ginger, garlic and Green chillies. In a large non-stick sauce pan or frying pan add oil and set the heat to medium-high. Add the onion, grated ginger, garlic, green chillies and salt and sauté until onion becomes just translucent i.e. they have become soft and started turning pale. Don’t brown them. If you see any moisture in the onions at this stage, just turn up the heat, and dry them out. Once the water has completely dried up,add ½ tsp of pepper powder and ¼ tsp of turmeric powder and sauté for few more seconds.

Add cooked minced chicken and lime juice to this; mix well and simmer for about 5- 10 minutes on medium flame by covering with the lid. Add chopped coriander leaves and rest of the garam masala to this and stir well and cook for further couple of minutes until the leaves are wilted. 

Pancake

1 cup Plain Flour 
1 1/4 cup water
1 medium size egg
Salt to taste

Pancake preparation:

To make the batter, mix all the ingredients well in a large bowl using  a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side  and take them out..Place them in a plate rubbed with oil. Place a heaped teaspoon of the masala on the uncooked side. Place it in the top part from middle, an inch away from the sides. Fold both sides to enclose the filling in and then roll it completely to seal the filling in . When you fill one spring roll, you can start making the next one.

1. 1-2 Eggwhites
   Breadcrumbs- As required
   Vegetable oil- To deep fry the rolls.

Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated.Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.

GHEE RICE

GHEE RICE

Ingredients:

Basmati rice - 1 cup
Ghee - 2 tbsp
Onions - 2,thinly sliced
Cashewnuts - 10,halved
Cardamom - 2
Cinnamon - 1' stick
Cloves - 3
Water - 2 cups
Salt to taste

Method:

• Wash the rice well under running water 2-3 times or till the water runs clear.Soak in enough water for 10-15 minutes and drain.
• Heat the ghee in a pan, add the cinnamon, cardamom, cloves, cashewnuts and cook for a couple of minutes.
• Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the garnish.
• Add the rice and 2 cups of hot water and salt and cook for 15 minutes.
• Garnish with the fried onions, cashewnuts and raisins and serve hot.

KERALA FISH CURRY

KERALA FISH CURRY

Ingredients:

Fish (King Fish/Ney meen) – 500 gms (1/2 kg)
Tamarind – one big lemon size
Mustard – 1 tsp
Fenugreek – half tsp
Garlic pods – 6
Ginger – one medium piece
Green chillies – 5
Shallots – 10
Curry Leaves – a few
Turmeric powder – half tsp
Kashmiri Chilli powder – 3 tbsp
Coriander powder – 1/4tsp
Oil – 2 tbsp
Salt – to taste

Method:

1)Clean the fish, drain and keep aside.

2)Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.

3)Heat oil in a pan.

4)Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, curry leaves and the paste and fry till the oil separates.


5)Add tamarind extract and check the level of sourness.

6)When the water starts boiling, add the fish pieces and salt. 

7)Add enough water to cover the pieces.

8)Cook on a gentle heat. 

9)When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. 

:- Serve hot with rice.

Tips:

• If you want to keep this curry more than a day, at room temperature, it's better to avoid coriander powder.
• The addition of raw coconut oil and fenugreek powder at the end,does magic to the texture and taste of this curry. If you really like coconut oil,go ahead and add one more spoon and a little bit more fenugreek powder too.

KULCHA

KULCHA (NORTH INDIAN)

Ingredients:

For the Kulcha:
300 gm all purpose flour
2 Tbsp Yogurt
1/2 tsp Salt
1/4 tsp  baking powder
1 tbsp. Ghee
1/2 tsp. dry yeast
To prepare yeast:
3/4 cup Warm water
1/2 tsp. Lemon juice
1 tsp Sugar

For Filling:
250 gm Potatoes
1 tsp. Chili chopped
1 tsp. Salt 1/2 cup Finely chopped coriander leaves
1 tsp. lemon juice
Oil 

Method:

Method for preparing yeast:

1. Sprinkle yeast in warm water.
2.Add sugar and leave it for ten minutes.
3. Add 1/2 tsp lemon juice to it and your yeast is ready.

For Masala Kulcha:

1. Sieve all purpose flour and add baking powder, salt, Ghee, and yogurt to it.
2. Prepare the soft dough with yeast- water, and leave the dough for about two hours.
3. For the filling boil the potatoes and mash it very smoothly. Now mix the remaining masala and prepare a mixture.
4. Make small ball from the dough, roll into a disc shape and put potato filling on it. Give it a ball shape by sealing its edges. Finally roll it into a thick paratha . Apply Ghee or oil n a griddle and bake.

CHICKEN BALLS

CHICKEN BALLS

Ingredients:

1/2 kg boneless chicken pieces, cleaned and washed

1/4 kg onions finely sliced

8-10 fresh green chillis

5-6 dry red chillis (adjust according to your choice)

5 garlic flakes

1' piece ginger chopped

2tbsps coriander powder

1 1/2 tbsps cumin seeds

2″ cinnamon stick

3 green cardamoms

5-6 cloves

10 cashewnuts

salt to taste

oil for deep frying

Method:

1.  Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2.  First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
3.  Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
4.  Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
5. Serve hot with tomato sauce or green chutney.

Mango Chammanthi

Mango Chammanthi

Ingedients:

Green mangoes sliced – 1 cup
Green chillies – 4-5(use it accordingly)
Shallots – 2
Ginger – 1/2 inch piece
Grated coconut- 1 cup
Salt – to taste

Curry leaves- 2 leaves

Method:

Grind all the ingredients together in a wet grinder/small jar in the Indian mixer. At the end, try shaping it round.....