CHICKEN ROAST[CHICKEN ULATHIYEDUTHATH]

DISH FROM KERALA CUISINE MAINLY PRESENTED AS A SIDE DISH.

INGREDIENTS

• Boneless chicken [900gm] diced nicely into square pieces.[i used fresh breast pieces]
• shallots [6 or 7]
• ginger garlic and green chilly crushed [3sp]
• curry leaves
• masalas: tandoori masala [2tbsp]

turmeric powder [1tbsp], chilli powder [1tbsp].chilli powder is optional if u prefer more spicy you can add.

• garlic and ginger powder 1/2 tbsp each.
• to grind into paste: coriander seeds[1sp], cumin seeds[1sp], peppercorns[11/2sp], fennel seeds1[sp], red dried chillies[4 or 5].
• 3 to 4 kashmiri round chillies.
• 11/2 cinnamon sticks[small]
• 3 to 4 cloves
• yogurt 1/2 bowl
• oil
• salt to taste.
• lemon juice [1tbsp].

METHOD

• TO MARINATE : In a bowl marinate diced boneless chicken pieces with tandoori masala, turmeric powder, garlic and ginger powder. keep aside for two hours.
• in a pan dry roast the ingredients to grind into paste : coriander seeds, cumin peppercorns red dried chillies, cinnamon sticks and cloves. also dry roast kashmiri chillies.
• keep aside, after it cools grind it into paste by adding min water required.
• now shallow fry those marinated chicken pieces with some oil [see that it is half cooked] keep it aside. this takes around 5 to 6 mins as it is boneless pieces.
• in a wok take 2 to 3 tsp of oil add minced ginger garlic and greeen chillies. saute till raw smell goes off.
• now add finely chopped shallots and cook till golden brown.
• now add the grind paste to this mixture and cook till masala leaves the sides of wok.
• add whisked yoghurt to it and cook it well. add no amount of water.
• now add half cooked chicken and mix it with these thick gravy and cook till chicken is cooked completely ,see to it that you dont overcook chicken else it will turn rubbery.
• this almost takes 15 to 20 min.
• now add some curry leaves and off the flame and cover it.

SERVE WITH RICE AS SIDE DISH OR WITH AAPAM, CHAPATTI, PATHIRI.

DO TRY THIS AND POST YOUR FEEDBACK OR ANY CHANGES YOU WANT TO MAKE YOU CAN MAIL US TO OUT ID.

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Egg Keema Samosa

 

**Ingredients

• Eggs-   6 Nos.
• Maida flour –  2 cups.
• Onions – 1 Nos. finely Chopped.
• Ginger Garlic -1 tbsp.
• Tomato Paste – 1 nos.
• Chili powder –  2 tbsp.
• Green Chili- 3 nos.
• Coriander powder – 1/2 tbsp.
• Turmeric powder – 1/2 tbsp.
• Cumin powder – 1/2 tbsp.
• Garam masala- 3 pinch.
• Coriander leaves to garnish.

** Method

1. Make a dough with maida ,salt and oil. Cover the dove with wet muslin cloth for half an hour.
2. In a pan, heat 2tbsp of oil add minced ginger and saute till the raw smell leave. Add onion , green chili and fry  until they are golden brown
3. Add tomato paste along with turmeric powder ( 1/2 tbps ), Chili powder ( 2 tbps ), Coriander Powder ( 1/2 tbsp ) , Cumin powder ( 1/2 tbps ) , Garam Masala ( 2 or 3  pinch ) . Mix all the masala on a low flame.
4. In a bowl mix egg with salt , pepper and add it in the masala. Cook till all the spices are mixed well with the egg.
5. Garnish with Coriander leaves

6.   Make balls out of Maida dough. Roll the ball in a square and cut it into two . ( as shown in the picture.

7.   Fill the Egg masala and roll as shown below.

Sprinkle maida powder above the rolls and keep it in the fridge for 15 to 20 Mins.

8. Heat oil until hot and drop 3-4 egg keema samosas at a time and cook in medium flame to ensure even cooking,until golden brown.

Enjoy these hot hot samosas with either green chutney or tomato sauce!

 

Chicken Masala Curry

Chikken  Masala Curry  being a favorite dish for many , is a staple order at restaurants.  Hubby who is very fond of nonveg dishes, like this gravy with rice or  roti. I have given  Authentic South Indian touch in my recipe.

 

 

Ingredients :-

• Chicken –  1 kg.
• Onion – 3 Nos. fliced lengthwise.
• Shallots-  8 Nos finely chopped.
• Tomatoes – 1 or 2 Nos. [ Depend on sourness ]
• Dry Red Chili- 4 Nos.
• Curry Leaves –  12 Nos.
• Ginger Garlic Paste –  4 tbsp.
• Tandoori Masala – 3 tbsp.
• Curd – 2 tbsp.
• Turmeric Powder – 2 tbsp.
• Chili powder – 3 tbsp.
• Coriander power – 1/2 tbsp.
• Cumin Powder – 1/2 tbsp.
• Chicken Masala Powder -2 tbsp.
• Lime juice – 1 tbsp.
• Coriander Leaves – 1 tbsp finely chopped.
• Fennel Seeds – 1/2 tbsp.
• Black Pepper –  1 tbsp.

**Method

1. Clean fresh chicken, Marinate it with Tandoori Masala ( 3 tbsp ) , Turmeric Powder      ( 1 tbsp ) , Ginger Garlic paste (1 tbsp ) , Curd ( 2tbsp ) with required salt for 2 and half hours.
2. Heat oil ( 1 tbsp )  in a pan, add shallots, dry Red Chili & curry leaves . Stir fry till it gives a nice smell . Grind it to fine paste .
3.  Marinated chicken is kept in Pre-heated oven for 5 mins. ( This is done to mix masala with chicken. )
4. Heat 3 tbsp oil in a pan, add fennel seeds . when  it start crackle add sliced onions       (3 Nos. ).  Saute till it get golden brown.Add 3 tbsp of Ginger garlic paste & tomato ,fry till raw smell leaves.

1.  Once the tomato soften & leave off its juice add turmeric powder (1 tbsp ) , chili powder ( 3 tbsp ) , coriander powder ( 1/2 tbsp) , cumin powder (1/2 tbsp ) &  Chicken curry powder ( 2 tbsp ).
2. Add little water , mix well and cover the pan with lid On low flame,  cook for 5 mins or till the gravy thickens as per the desired consistency. 😛
3. Add the cooked chicken into the gravy along with the stock and mix well. Add Grinded paste of shallots ,dry chili and  curry leaves and mix it well. Cover the pan with lid and let it cook for first 15 mins on medium flame and then on low flame for 20 Mins or till the chicken cooks well.

Note :- Water is not added into the gravy as chicken will release all its water and that’s sufficient for the chicken to cook well. water can be added at later stage to change the consistency of the gravy.

8. Once the chicken is cooked, add lime juice and  garnish with coriander leaves. Cover the pan with lid so that taste of coriander is absorbed well with the gravy.

ENJOY!!

Hope u enjoy this dish…….Do let us know the reviews…….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Tikka Dum Biryani

Chicken Tikka Dum Biryani!! Yes you read that right.. ! Finally, here I’m with the recipe of a delicious biryani. It’s  a Ramadan  Preparation Special  by me …  In these Ramadan evenings, it’s the aroma mouth-watering biryani  in the air . The hunger ignited by the aroma has inspired me to try this dish out and present it for you guys.. Give it a try .. I am sure you all will love it.. my husband surely did:-)

” Happy Ramadan to all the readers  !! “

** Chicken Tikka Dum Briyani

Preparation Time :  30 Min                   Cooking Time : 120

Min     Serves : 4 person

Recipe Category  : Main         Recipe Cuisine : Punjabi

Ingredients :-

For Making Rice

• Basmati or Biryani Rice or  – 3 cups

To Temper 

• Onion – 1 Chopped big size
• Bay leaf  – 2
• Cardamom – 4
• Cinnamon Stick – 3
• Oil -2 tbsp
• Ghee- 3 tbsp
• Star anise – 1

To Marinate  Chicken

• Chicken -500 Gm boneless
• Ginger Garlic paste- 2tbsp
• Tandoori Masala – 3tbsp
• Red chili powder –   1/2tbsp
• Turmeric power- 1/2 tbsp
• Lime Juice – 1 tbsp

Marinate the Chicken atleast for 2-3 hrs along with the Ingredients mentioned under ” To Marinate “.

For Making Chicken Tikka                

• Onion –  3 big, fine chopped 😑
• Tomato- 2 small, chopped roughly
• Ginger Garlic Paste-3tbsp
• Cumin Seeds- 1 tbsp
• Coriander leaves- 2 or 3 Stands
• Fennel Seeds- 1/2 tbsp
• Chilli powder- 2tbsp
• Turmeric powder – 1tbsp
• Chicken  powder- 2tbsp
• Coriander powder- 1tbsp
• Nutmeg powder- 2 pinch

**Method

1. Soak basmati rice in water for 20mins, Heat Ghee in a frying pan and add the ingredients mentioned under ” To Temper & saute well.
2.  Add  5 and Half cup of water along with Rice then mix  well with all dry spices. add salt and pepper as required.
3. Cook for 25-30min in slow frame [ Rice should be 3/4 cooked ] .

Note :- You can adjust water if required.

** For Tikka 

1. Heat 2tbsp olive oil in a pressure cooker , add cumin & fennel seeds , Ginger garlic paste.  Saute till raw smell waves off.
2. Add sliced onions & saute till golden brown.( add pinch of salt ). Later add Chopped tomatoes and cook well. Mix well along with coriander leaves.
3. Once all the spices are mixed along add coriander powder

** For Tandoori Chicken

1.  Deep fry the marinated chicken . Keep it in tissue to Soak extra oil in it .

** Tandoori Chicken Tikka Masala

1. Grind 3/4th of the Chicken tikka masala  from the Pressure Cooker, make a paste of it.
2. Mix the grinded paste with remaining curry .  Add fried chicken to the curry & bring to boil.
3.  Make sure the gravy is thick in consistency.

** Dum Biryani

1. Deep Fry 1 large sliced onion till it get golden brown.
2. Take large pan , add 2tbsp  of dark fried onions, add rice on top of it evenly one layer. Add another layer of tandoori chicken tikka masala. ( Optional :- Add a pinch of food Color  )
3. Then layer by layer add remaining Rice and Tandoori Chicken Tikka Masala , top up with the remaining fried onions .
4. In a Steel bowl Take three Hot Char coal pieces , Dry red chilli & Curry leaves which are stir fried & place that steel bowl on top of the Biryani. Immediately cover up with aluminium foil tightly with a wheat dough. Close the lid of pan.

Serve hot with Pappad , Raita & pickles.

ENJOY!!😋

Hope u enjoy this dish…….Do let us know the reviews…….

 

 

 

Garlic Butter Prawns with Spinach

** Ingredients:

• Prawns (10-12pcs)
• Spinach
• Butter (3 tbsp)
• Garlic Cloves (5-6)
• Sweet Corn (boiled)
• Salt
• Pepper
• Olive Oil
• Maida-All purpose flour (2tbsp)
• Milk (1/2 cup)

** For Marinating Prawns

• Tandoor Masala
• Ginger Garlic Paste
• Turmeric Powder
• Chilly Powder
• Nutmeg and Cumin Powder
• Salt
• Lime Juice(1/2 tsp)

**Method 

1. Marinate the prawns in above mentioned spices for 1-2hours.
2. Blanch the spinach, drain and keep aside
3. The marinated prawns are now to be tawa fried on hot pan with less oil(You can also bake them). Cooking on gas on hot pan gives it a smoky flavour. Cook on low flame for 7-8 mins (both side) is enough to cook prawns as excess cooking would make it rubbery.
4. In another Wok, take 3tbsp butter and 2tbsp of maida (all purpose flour) and add milk to make a white sauce.
5. Add salt and pepper
6. Let it boil and cook well
7. Add the cooked prawns to it and let it mix well with the white sauce.
8. The blenched spinach should be cut into pieces and now after you see all prawns are coated well with white sauce, add spinach and sweet corn.
9. Mix well
10. Keep lid closed and cook for 2-3 mins more on low flame.
11. Serve hot with side dish.

**Note:: You can replace sweet corn with green peas or else only spinach can be used

Also fresh cream can be added

Hope u enjoy this dish…….Do let us know the reviews…….

 

 

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