Kitchen Corner-Try It

Spicy Almond Chicken-  Easy Pan Fried Chicken Chicken lovers will love this simple yet flavorful chicken with the enticing flavor of almonds, chilies, and spices. It is an easy pan-roasted chicken that is slightly crispy on the outside and soft and succulent inside. The toasted almonds add a delightful crunch. It goes well as a side dish for rice, but you can get creative and use it as a filling for wraps and sandwiches. It is one of my go-to recipes when my family craves chicken. There is no elaborate cooking and a perfect for lazy weekend meals. The best part is that it is easy, and you can make this delicious chicken in under 25 minutes! The chicken is well coated, with flavorful masala, and each bite will make you crave for more! It is aromatic, pan-roasted chicken that you can pan fry or baked in the oven.  The fried chicken is bursting with flavor-earthy spices, nuttiness of almonds, the tang from tomato paste and lemon adds a unique touch. The heat is from Kashmiri chili po

Oatmeal Banana Bread Oatmeal and banana loaf is healthy low fat breakfast. Oatmeal gives the bread and nice and bananas makes it moist. I tried making banana bread before but found the texture was a little sticky over moist  bread. But this time when I combined oatmeal,  got it perfect.I added a crumble topping because my kid loves this a little sweet and nutty. The recipe source is from here .Made a little alteration to the original recipe  by increasing the amount of oats and it worked. It is a filling and healthy breakfast Ingredients All purpose flour- 1 1/2 cup Old fashioned oats- 1 1/2 cup Baking powder- 1 tsp Baking soda- 3/4 tsp Salt- 1/4 tsp Sugar- 4 tbs Vegetable oil- 1/3 cup ( You can also substitute it with 1/2 stick butter) Eggs-2 Banana-3 Orange zest- of one orange Vanilla extract- 1 tsp For the topping (optional) Walnuts- chopped- 1/2 cup Light brown sugar- 1/3 cup Cinnamon- 1/2 tsp Pre heat oven to 375 degree F and grease and prepare

Kronuts Baking partners challenge for this month is a very interesting recipe.  Swathi suggested CrouKronut / Kronut a home made version of the newest and most popular pasty sensation. It was created by Dominique Ansel bakery owner in New York. If you want to know more about this pasty check Cronut 101 and you can see the original in all its glory. It is an innovative hybrid pastry,half croissant and half doughnut. Definitely these beauties are rich in calories as they are fried and then filled with pasty cream and glaze. But will you be tempted to try this at least once in a life time :). I do not know whether it is available hear in Ohio, so I too decided to try the home made version. This pastry recipe is unique and trying to make it was a great learning experience for me. I have never tried making laminated dough or puff pastry. Laminated dough consists of alternative layers of dough with thin sheets of butter. There are different types of laminated dough from puf

Ethapazham Erisseri  Wishing all my friends and readers a very happy and prosperous Onam! Erisseri is an important dish in Kerala Sadhya . Since it is Onam I thought of sharing this recipe. Erisseri is  mildly spicy curry with one or a combination of  vegetables and lentils. It is  seasoned with roasted coconut, fried curry leaves which adds to its unique flavor and taste to the curry.  This one is made with ripe and slightly sweet plantain. I brought a batch to make banana chips but the skin turned yellow. So I had to abandon the idea of making chips and made this erisseri instead. It has a slight sweetness like the pumpkin erisseri  is a flavorful and quick dish. Try this for Sadhya ,you will surely love it. Ingredients Plantains/Ethakka- 3 medium Black eye beans- 3/4 cup (or you can use red beans/vanpayar) Shredded Coconut- 3/4 cup+ 1/2 cup Turmeric- a pinch Chilly powder- 3/4 tsp Jeera/cumin -1/3 tsp Curry leaves Coconut oil Dry red chilly-2 mustar

Chakka Vattal/Jackfruit Chips Chakka/Jackfruit is a seasonal fruit in Kerala but you can still enjoy this chakka vattal/chips all the year round. Plantain chips and jackfruit chips are the most devoured chips in Kerala. Jack fruit is found in every backyard in Kerala and you can get up to 30-40 fruits per year. It is a huge and utterly unique fruit. The young or tender jack fruit is used for savory dishes and the ripe sweet fruit for desserts. The unripe ones are used in curries and also to make chips/vattal. The ripe sweet fruit is or preserved as chakka varatti or chakka jam. Recently jack fruit has gained much interest as a plant-based meat alternative. The unripe one has a neutral flavor and we use it to make mashed jack fruit/puzhukku that can be served with spicy fish curry. It is also perfect to make crispy chips. The edible part of this fruit is the yellow sheath around the seeds but when it is unripe it will be white. The outside will be green in color while the ripe

Sweet Breakfast Omelet Sweet omelet adds an interesting twist to your regular breakfast omelet and is quite filling on its own. The first time I read about sweet omelet was the Persian sweet omelet with dates. Later I found interesting versions with different fillings like chocolate chip, jam filled sweet omelet and  poached fruit omelet. Earlier I posted a recipe of Malabar Kayapola which is a thick omelet loaded with ghee roasted plantains and nuts. In this recipe I have used dates,nuts and coconut. You can use any nuts of your choice. Try this,hope you will all enjoy :)  Ingredients Eggs - 2 Milk or cream- 1 tbs Sugar or maple syrup- 1 1/2 tsp Salt- a pinch Cinnamon- a pinch Vanilla essence-a few drops Cashew nuts chopped- 5-6 Almonds chopped- 5-6 Dates chopped- 3 tbs Coconut shredded- 2-3 tbs Butter- 1 tsp Beat egg, cinnamon, sugar,salt, cream/milk and vanilla essence till the egg mixture is thick and bubbly. Heat butter in a pan and when it melts po

Nelikka Achar/Gooseberry Pickle Pickles is a spicy condiments and a must in my house. It is long since I made gooseberry pickle. I could not find fresh ones here so finally decided to make pickle with frozen gooseberry. I know it is crazy and not sure about the shelf life of the pickle. So I am planning to store it in refrigerator and serve it as a todu curry for Onam sadhya. But if you are lucky to get fresh ones try this pickle recipe.It is perfect with curd and rice. Ingredients Gooseberry/nelikka- 15 large sized ones Garlic- 15- 20 pods sliced Mustard seeds- 1/3 tsp Chilly powder- 4 tbs (or according to your spice tolerance) Fenugreek powder- 1 1/2 tsp Asafoetida- 3/4 tsp Salt- to taste Sugar- 1/2 tsp Gingerly oil- 1/3 cup Vinegar- 1/3 cup Steam gooseberry for about four to five minutes till it becomes soft. If you are using the frozen ones,first defrost and place it on paper towels till all moister is absorbed and then steam. Cut the goose berry into sma