Kitchen Corner-Try It

    Kerala Style Chicken Chukka Kerala Chicken chukka has a distinct flavor and taste. It is aromatic, slow-roasted chicken that you can pan fry or bake in the oven. The chicken is well coated, with flavorful fried onion masala, and each bite will make you crave for more. If you have been to this space before, you might have noticed that I love experimenting with chicken. So here is one more favorite South Indian style chicken masala . Each state in South India has different variations of chicken chukka/sukka. This one is popular in the restaurant menu in Kerala. So if you want to try restaurant-style chicken chukka at home, look no further. Here is how to make it. What is unique about chicken chukka? Well, the most important, it is a simple recipe.  It is one of my go-to recipes when my family craves chicken. There is no elaborate cooking, and this is perfect for lazy weekend meals.With basic ingredients, you can make delicious chicken in under 25 minutes! The key to m...

Crab Rangoon Crab Rangoon is easy to make crispy appetizer. It is often found in Thai and Chinese restaurants in USA, and is served as an appetizer with sweet spicy dipping sauce. Deep fried wanton wraps filled with crab and cream cheese filling, is yummy and an absolute party favorite. Try this, you will surely love it. Ingredients Wanton wraps- 16 Crab meat- 1 cup Cream cheese- 4 ounce Sugar- 1/2 tsp Minced garlic- 1 Soya sauce- a few drops Spring onion chopped- 3 tbs Salt and pepper to taste Oil for frying- 2 cup Keep wanton wraps under a damp towel to keep it from drying. If you are using fresh crabs cook and break the shell. Scoop out the meat and set aside. In a bowl add soften room temperature cream cheese, crab meat, salt and pepper, few drops of soya sauce, sugar and minced garlic.Mix well. Take one wanton wrap and wet the edges with water. Place a teaspoon full of crab filling in the center. Fold the wrap diagonally like a triangle.Press and seal...

Rasa vada/Rasam vadai Rasa vada is a delicious tea time snack common in  restaurants and tea stalls. It is also served as breakfast in tiffin stalls in South India. Spicy, crispy parippu vada made with thuvar vada/ channa dal soaked in tangy and mildly spiced rasam smells and tastes yummy . Try this, you will surely love it. Ingredients To make vadas  Thuvar vada/ channa dal-1 cup Green chilly- 3 Shallot- 2 chopped Ginger- 1inch thick Hing/ asafotida- a pinch Turmeric powder- a pinch Curry leaves salt to taste Oil for frying-1 cup To make rasam  Tamarind pulp thick- 1/2 cup Shallots- 3-4 Garlic crushed- 2 pods Turmeric powder- 1/3 tsp Chilly powder- 3/4 tsp Cumin powder- 1/4 tsp Fenugreek powder- a pinch Sugar- 1/4 tsp salt to taste Asafoetida/Kayam- a pinch Mustard seeds- 1/2 tsp Cumin seeds- 1/3 tsp Curry leaves- a few Chopped coriander leaves- a little Oil - 2 tsp   To make rasam : Heat two tsp of oil in a pan. Add mustard...

Paneer pepper masala/ fry is a nice side dish with chapatis or pulao. I love to try different recipes with paneer. This recipe is flavorful with the kick of black pepper. This is an easy quick recipe for dinner. I like this as a filling for chapati wraps. Ingredients Paneer - 2 cups cubed Onion - one large Tomato- 2 medium Bell pepper- half cubed Ginger garlic- finely chopped- 2 tbs Yogurt- 1/3 cup  Garam Masala- 1/2 tsp Chilly Powder - 1/4 tsp turmeric- a pinch Pepper powder- 1 tsp Salt to taste oil for frying coriander leaves to garnish Cut Paneer into small size cubes.Mix in yogurt, salt, and turmeric powder. Keep aside for 10 minutes Chop onion and tomatoes and keep it aside. Heat oil in a pan and fry the marinated paneer. Fry till golden brown on both sides and keep aside. In the same oil saute chopped onions. Fry till they are golden brown. Add ginger garlic and saute till the raw flavor disappears.Now add tomatoes and saute them till ...

Potato Bonda Indian style potato croquettes or bondas needs no introduction. It is staple in South Indian hotel menu. It is a perfect tea time snack and is also served as appetizers during weddings and festive meals. I made some coconut mint chutney to pair with the bondas. Ingredients For the filling Potatoes cooked- 1 pound Urad dal- 1 tbs Channa Dal- 1 tbs Mustard seeds- 1/2 tsp Hing- a pinch Turmeric powder- 1/3 tsp Onion- 1/2 Curry leaves chopped- 1 spring Chopped chilly- 3 Ginger- 1 inch thick chopped Lemon juice- 1/2 lemon Cilantro- finely chopped- 2 tbs For the batter Chick peas flour- 1 1/4 cup Salt- 1/2 tsp Baking soda- a pinch Chilly powder- 1/2 tsp Water- 1 cup Oil for frying Mash cooked potatoes. Heat oil in a pan and add mustard seeds and when it pops add urad dal and channa dal and saute for 30 seconds. Add hing, turmeric powder,onions,ginger and chopped curry leaves and saute for a minute.  Add mashed potatoes,salt and mix we...