Wednesday, February 29, 2012

Citrus Baked Chicken


Citrus Baked Chicken

Here is the recipe for an easy baked chicken with the refreshing and lively citrus and garlic flavor.I was looking around for a sticky citrus flavored chicken and found some very tempting recipes in the net. I tweaked some recipes into one that suits my preference and taste and it came out delicious. This is a great recipe for simple and quick meal. Marinated the chicken and leave it in the fridge overnight(for better results) and  place it in oven and bake.I have used orange marmalade,sugar free variety to baste the chicken and give it a rich tangy, sweet coating and glaze.


Ingredients
Chicken Drumsticks- I used 4

For the marinade
Juice of one orange
Juice of half lemon
Lemon zest- 1/2 tsp
Orange Zest - 1/2 tsp
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Soya sauce- 3 tsp
Vinegar- 1 tsp
Pepper powder- 1/2 tsp
Shredded chilly- 1/2 tsp (optional)
Cloves - powdered-3-4
Cinnamon powder- a pinch
Sugar- 1 tsp
Salt to taste
Oil- 2 tsp

To baste the chicken
Orange Marmalade-3 tsp
Orange juice- 1/2 orange
Crushed garlic-2 pods
Soya sauce- 1 tsp
 

Clean and remove chicken skin and pat dry (removing the skin is optional). If you like you can make slits in chicken so that the marinade penetrates.Whisk all the ingredients listed under marinade and mix with the chicken. Cover and put it in the refrigerator over night or at least for three hours.

Preheat oven to 400 degrees. Place in a foil lined baking pan. Arrange the marinated chicken pieces leaving little space between them. Bake for thirty minutes.

While the chicken is baking, whisk together the marmalade, soy sauce orange juice and crushed garlic.Take the chicken out and baste (using a pastry brush) with the marmalade mixture. Reserve a little for later use.Return to the oven and bake for another 15 minutes or till the outer gets a caramelized color . Baste once again and put it back into the oven for 5 more minutes. Let it cool down a bit before serving.

Try this..
Hope you will all enjoy.

Monday, February 27, 2012

Thakkali Pachadi


Thakkali Pachadi

Today's recipe is a simple and lightly tangy pachadi made with tomatoes. It is quick side dish for rice. All you need to do is to saute tomatoes and add spiced yogurt. In some regions the tomatoes are not cooked. They are just smashed with hands and yogurt is mixed followed by tempering.You can use any of this methods either raw as a salad or briefly cooked. It has a nice cooling effect on the body and is healthy and delicious.

Ingredients
Tomatoes- 4 medium
Green chilly- 2
Dry red chilly- 2
Mustard seeds- 1/2 tsp
Curry leaves- a few
Sugar-1 1/2 tsp
salt to taste
oil- 2 tsp

Yogurt- 1 1/2 cup
Grated coconut-1/4 cup
Cumin- a pinch


Cut tomatoes into cubes. Heat oil in a pan and add mustard seeds. When the splutter add curry leaves and dry red chilly and fry for a few seconds. After this add diced tomatoes and green chilly,sugar and salt and saute till the tomatoes get soft and cooked. Switch off the flame and let it cool down
Meanwhile make a paste of grated coconut, cumin. Blend this mixture into the yogurt and pour it over the cooked tomatoes. You can serve it like this or just heat and allow the pachadi to warm a bit. Serve with rice.

Version 2:  Chop tomatoes and slightly mash it with hands and mix the coconut -yogurt mixture and finally do tempering with oil,mustard seeds, dry red chilly and curry leaves and pour on top. This is an instant pachadi as there is no actual cooking involved.
Note:You can substitute tomatoes with mangoes that are slightly sweet,not too ripe ones to make an instant   mango kichadi.

Sending this to Now Serving's event "The Big Chutney Chow Down"



Try this..
Hope you will all enjoy

Thursday, February 23, 2012

Sarkara Appam


Sarkara Appam

This is a quick and instant snack.It is made with wheat flour and sarkara/jaggery. Wheat flour,banana and jaggery is made into a smooth thick paste and fried. There is no need to ferment and you can use it instantly.For best results and taste use smaller type bananas. In Kerala we use  cheru pazham or palayam thodan or you can use ripe plantains or ethapazham which can be easily mashed. Try this, it is simple and very tasty.

Ingredients
Wheat flour- 1 1/2 cup
Jaggery powdered-  3/4 cup
(adjust according to sweetness you like
and also according to the type of banana)
Banana/cheru pazham-3
Cardamon crushed- 5
Dry ginger/chukku - a pinch
Salt- a pinch
Ghee- 1/2 tsp
Oil for frying



Mix powdered jaggery with 1/2 cup of water and bring to boil. When it dissolves completely switch off and allow to cool. In a blender make a paste of this jaggery water and banana.
In a bowl add wheat flour, crushed cardamon, dry ginger powder  salt and ghee and finally the the banana jaggery paste. Use more water if needed and make a medium thick batter. Consistency should be similar to idli batter. Allow it to rest for four to five minutes.
Meanwhile heat oil in a pan and now pour spoon full of batter into the oil.Fry in medium low flame or the inside of the appam will not get cooked and the outside will get browned up quickly. Fry on both side till it becomes evenly brown. Drain into paper towels. Serve with tea.

Try this..
Hope you will all enjoy

Monday, February 20, 2012

Meen Peera Pattichathu




Meen Peera Pattichathu

Meen peera pattichathu is a traditional sea food delicacy of Kerala. It is usually made with small fish like anchovies or sardine. Here I have used smelt fish. The fish is cooked in spiced coconut and Kudampuli/gambooge  mixture and is cooked till they is no gravy left.It is served as a side dish for rice.

Ingredients
Fish - 1 lb
Grated coconut- 3/4 cup
Kudampuli- 3
Green chilly-3
shallots- 5-6
Ginger- 1 inch thick
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Salt to taste

For tempering
Mustard seeds- 1/2 tsp
Fenugreek seeds- a few
Dry red chilly 3
Curry leaves- one spring
Two tsp of coconut oil

Wash and clean fish and keep aside. Make a course paste of coconut, turmeric powder,chilly powder shallots,ginger and green chilly. In a cooking pot add this mixture along with the fish, salt and kudampuli. Sprinkle a little water not more than 1/4 cup. Cover and cook till done. Make sure that it becomes dry and there is no moisture left.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry red chilly and after a minute add the cooked fish. Toss a mix well and after a minute switch off the flame.
Note: If you do not want to do the tempering you can finish off the dish with some fresh curry leaves and coconut oil.

Try this..
Hope you will all enjoy

Thursday, February 16, 2012

Kapplanga Thenga Aracha Curry/Green Papaya Curry


Kapplanga Thenga Aracha Curry/Green Papaya Curry

 Today's recipe is a humble green papaya charu curry.The chief ingredient is raw papaya and the curry base is a spiced coconut paste.Papaya is very common in Kerala and there are several recipes using green papaya.It is rich source nutrients and is widely known for its medicinal properties.My favorites is papaya thoran and this charu curry.It is a real comfort food and is served over rice. Have it with rice, vegetable thoran and pickle or spicy fish fry and it makes a perfect healthy meal.

Ingredients
Green papaya  cubed- 3 cup
Green chilly-4-5
Turmeric powder- 1/3 tsp
Salt to taste

To make the paste
Shredded Coconut- 1 cup
pearl onion- 4-5
(or a small piece of onion)
Garlic -2 cloves

For tempering
Mustard seeds- 1/2 tsp
Dry red chilly-2
Curry leaves- a few



Peel off the skin of the papaya and wash it under running water once again. Cut open the papaya and scrape off the seeds using a spoon. Now cut papaya into medium sized cubes. Cook this along with green chilly, turmeric,salt and a cup of water till it is done.
Make a fine paste of all the ingredients listed under 'to make paste' and add this into the cooked papaya. Adjust salt and also consistency by adding little water and simmer in medium flame for two minutes.Do not allow to boil,but make sure that the raw flavor disappears.
Heat oil in a pan and add mustard seeds and when they splutter add curry leaves and dry red chilly and when it changes color pour over the curry and keep it covered till it is time to serve. Serve over rice.

Try this..
Hope you will all enjoy

Tuesday, February 14, 2012

Carrot Halwa- A Guest post at Zesty South Indian Kitchen



Today is an exciting day as I have been invited to Swathi's home- Zesty South Indian Kitchen. Yes you guessed right,my first ever guest post and I am so excited :) When Swathi asked me to do a guest post,I just could not believe it and I felt honored.This being my first guest post makes it even more special.

Blogging was one of the best things that has happened to me, in the past two year.I started this space to express my love for flavors and my humble space was blessed with visits by some really versatile bloggers with great culinary talent. Swathi was one such early friends who's passion and energy has always been inspiring and filled me with awe.She presents delish food and always has a healthy edge to her cooking, with I really admire.

Today I am posting my favorite desserts of all Carrot Halwa. It will soon be( it is) celebration time for Swathi and her family.Her bundle of joy has arrived. This one is for you, Swathi.. For the full recipe please visit Swathi
Thank you for having me as a guest in your space.


Happy Valentine's Day to all my friends and readers..

Enjoy

Monday, February 13, 2012

Potato Paneer Bonda


Potato Paneer Bonda

 This is a quick snack all fried and crispy with a delicious filling inside.It is a simple paneer and potato stuffing and has a South Indian touch to it.It is a wonderful snack and also can be served as an appetizer.

Ingredients
To make batter
Gram flour- 1 1/3 cup
Turmeric- 1/3 tsp
Chilly powder-1/2 tsp
Hing- a pinch
salt to taste
Water as required to make a smooth paste

For the filling
Potato- 3 medium
Paneer- 100 grams
Onion- 1 medium
Ginger and garlic paste- 1 tsp
Turmeric powder-1/3 tsp
Green chilly finely chopped- 3
Coriander leaves- finely chopped- a handful
Garam masala- 1/2 tsp
lemon juice- a few drops
hing-a pinch

To make the filling first boil potatoes and when cool peel of the skin and mash it. Crumble paneer finely with your hands and keep aside.
Heat oil in a pan and when hot add a pinch of hing followed by onions and saute till it changes color. Saute ginger garlic paste and green chilly till its raw flavor disappears. Add turmeric powder and garam masala along with paneer potato mixture. Combine well,squeeze lemon juice and garnish with coriander leaves.Once cool make into small lemon sized ball and keep ready.

To make all the batter,mix all ingredients listed under to make batter into a smooth paste. Start by adding half a cup of water and mix.Add more to adjust consistency. It should be neither too thick nor too thin.Dip the balls in this batter and immediately drop into hot oil. Turn around and fry till all sides are golden brown. This will make around 14-15 bondas.Serve with tea.

Try this..
Hope you will all enjoy..

Thursday, February 9, 2012

Kozhi Nirachathu (Malabar Stuffed Chicken)


Malayalees especially from Malabar needs no introduction to this dish. It is one of the popular dishes among the Malabar Muslims. It is stuffed and roasted chicken and is usually made on festive occasions.The cuisine  of Malabar is rich and has many unique recipes and this stuffed chicken has a unique flavor and taste..no wonder it is so popular!

Kozhi nirachathu means stuffed chicken.The stuffing is a spicy onion and egg masala. This recipe invokes some sort of traditional and nostalgic feeling of good old times,with joint families and huge gatherings and bountiful supply of food. Here I have used Cornish hen, it is small and is perfect for one family dinner.

This is the first time that we tried this recipe.We made it as part of our Christmas dinner and is now a family favorite.Recipe source is from here

Ingredients
To marinate
Whole chicken-1
Red chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Lemon juice- a few drops

For the stuffing
Onion sliced- 1 medium
Egg-1
Ginger-1 inch thick
Garlic- 2-3 pods
tomato- 1/2
Turmeric powder- a pinch
Chilly powder- 1/3 tsp
Fennel powder- 1/3 tsp
cloves-2
Cashew nuts- 5-6
Raisins- a few
Coriander leaves chopped- a little
oil- 2 tsp

For the masala
Onion sliced- 2
Ginger garlic paste- 2 tsp
Green chilly-2
Tomatoes-2
Chilly powder- 1 tsp
Kashmiri chilly powder- 1/2 tsp
Turmeric powder- a pinch
Coriander powder- 1 tsp
Garam masala- 1 tsp
Biryani masala- 1/3 tsp
Curry leaves-a few
Coriander leaves- to garnish
salt to taste
oil as needed



Remove the skin and clean the chicken thoroughly both inside and outside.Squeeze and rub lemon juice inside the cavity and wash it thoroughly.Cut slits to allow the marinade to penetrate. Mix all ingredients listed under marinade into a smooth paste and rub all over the chicken and apply in the inside too. Allow this to marinate for about an hour.

Boil eggs and remove the shell and keep aside.
To prepare the stuffing heat oil in a pan and add cashews and raisins followed by ginger and garlic. Saute till raw flavor disappears .Add onions and fry till golden brown. Add tomatoes and cook till it becomes soft. Finally add turmeric powder, chilly powder fennel powder and coriander leaves. Saute for one more minute and switch off the flame.Allow this to cool.

To stuff the chicken.
Into the cavity first stuff the egg followed by the above masala. Do not over stuff the chicken.Bring the legs together and using a twine tie the legs. Pull the wings together to the front and tie them.
In a wide fry pan heat 1/4 cup of oil and place the chicken. Cook in medium flame till it gets fried slightly browned up.Turn around and fry the other side. Similarly rotate the chicken and brown up the sides. This will take about 8-10.Mean while pre heat oven to 350 degree F and grease a baking dish. Place this fried chicken in the baking pan and bake for about 25 minutes.

To make the masala gravy
Use the same pan in which the chicken was fried. Heat and add sliced onion and curry leaves and saute till golden brown followed by ginger garlic paste and saute for about one minute. Add tomatoes and allow to cook till completely mashed up and oil separates. Add all the spice powders and fry till there is a nice aroma.Add 1/3 cup of water and simmer for about a minute. Place the baked chicken on top. Fully cover and coat with the masala and gently roast it in low flame  for another three to four minutes on each side till chicken gets coated with the masala and together they get slightly roasted. Serve this with pathiri or rice.

Try this..
Hope you will all enjoy.

Tuesday, February 7, 2012

Bitter Gourd/Pavakka Theeyal


Bitter Gourd/Pavakka Theeyal

Pavakka/bitter gourd theeyal is a traditional Kerala recipe. Bitter gourd is cooked in a tangy and spicy gravy. The aroma of theeyal comes from roasted coconut and spices.In addition to bitter gourd this recipe needs a generous amount of pearl onions. Together it forms a delicious combination and the bitterness of  the pavakka will get reduced. It is a perfect accompaniment with rice.

Ingrdients
Pavakka/bitter gourd thinly sliced- 3 cup
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-1/3 cup (pulp)
Sugar- 1/2 tsp
mustard seeds- 1/2 tsp
Salt to taste

To roast and grind
Coconut grated- 1 cup
Dry red chilly-8
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/3 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Cut bitter gourd into thin slices. Add salt and a pinch of turmeric and mix well. Heat three to four tsp of oil in a pan and add this. Saute this till it is cooked and and fried to slight brown . No need to make it crisp.Keep this aside.

In a separate pan dry roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.
Note: this is an important step. Roast in low medium flame till the coconut is evenly brown.This is will impart flavor and color to the theeyal
Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onions get almost fried and browned up.
Add the fried bitter gourd,tamarind pulp and one cup of water and salt.Cover and cook for four to five minutes. Finally add the fried coconut paste, adjust consistency( if it is too thick add a little water) and allow to simmer for one more minute in medium flame. Serve with rice.

 Try this,
Hope you will all enjoy.

Thursday, February 2, 2012

Ammini Kozhukattai


Ammini Kozhukattai

Ammini Kozhukattai/ Mani Kozhukattai is a savory snack made with rice flour, steamed and finally tempered. This savory pearl mothakas can be served as a quick snack or a brunch. I do not know from where this recipe derived its name but is usually made with left over kozhakattai or idiyappam dough.

This is not the traditional version where tempering is done with a spicy urad dal mixture, which is often used as a filling for uppu kozhakattai. Here I have used chutney powder/idly powder for the spicy seasoning. My mom makes it this way or with just roasted coconut as seasoning.If you have prepared chutney powder in your pantry this snack can be prepared quickly. Try this, you will surely love it.

Ingredients
For the kozhakattai
Rice flour- 2 cups
Water- 1 to 1 1/3 cup
Salt to taste
Sugar- 1/2 tsp
Ghee- 1/2 tsp

For the podi
Urad dal- 2 tsp
Channa dal- 1 tsp
Dry red chilly- 3-4
Asafoetida- a pinch
salt to taste
( if you do not have chutney powder)
For the tempering
Mustard seeds- 1/2 tsp
Urad dal- 1/2 tsp
Dry red chilly- 3
Curry leaves- 1 spring
Grated coconut- 3 tsp
Oil - 2 tsp


Bring 1 1/3 cups of water to boil. Add sugar, salt and ghee to it. In a large mixing bowl add the rice flour and pour this hot water little by little and mix with a wooden spoon. Add enough to forms a thick dough. Allow this to cool. Mix with your hands to make a smooth soft dough. Grease your hands with oil and make small balls, the size of cheery or goose berries.You can make approximately 110-120 balls with this dough. Steam this in medium high in an idli maker for about 5-6 minutes.Allow this to cool.

To make the podi dry roast chilly and lentils in low flame.Roast till lentils changes color to light brown. Add asafoetida and allow to cool down and make a fine powder of this and keep aside.

Heat oil in a pan and add mustard seeds. When they splutter add urad dal and dry red chilly and fry till it changes color. Next add curry leaves and coconut and saute till the coconut becomes golden brown. Add the kozhukattas and sprinkle the chutney powder. Toss it in the pan till all is well coated. Serve with tea.
Try this..
Hope you will all enjoy.

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