KERALA CHICKEN FRY ( In coconut oil)

KERALA CHICKEN FRY ( In coconut oil)


Ingredients
Young Chicken of 1.5 kg whole weight – 1
FOR RUB
Small Onion --- 0.25 kg
Red chilies – 10
Green chilies – 10
Ginger – 50 gm
Garlic – 50 gm
Curry leaves
FOR MARINATE
Chili powder
Sombu powder
Coriander powder
Cinnamon –
Clove
Star anise
Cardamom
Black pepper
Salt
Curd
Orange red food color
Preparation
Skin off chicken and cut in to medium size Fry pieces , wash the chicken in warm salt water. Drain it completely . mix all the marinate masala and grind it to a fine paste. Add curd and salt as needed. Marinate for 2 to 3 hours or 1 hour in refrigerator.
Squeeze off the marinate and set aside ,
Now crush the rub ingredients and rub it over the marinated chicken pieces , don’t paste the rub on the chicken .
Heat coconut oil in a pan , first deep fry the Left over rub masala till they are crispy . then fry the chicken pieces till the water in the pieces are evaporated.
Drain the oil from the pieces for 15 minutes . Put the pieces on a plate and put the fried rub over the pieces , decorate with onion rings and fried curry leaves.

Easy Cakes At Home

EASY CAKE AT HOME

Ingredients
Plain flour - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 tsp
Milk - 1 cup
Vanilla essence - 1 tsp


Method
Mixture Preparation

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.
14. If the mixture will not stick on it, means that cake is done.

Note:
You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter. 

Butter Naan

Ingredients
Maida ( All Purpose Flour) -1 Kg
Milk                                  - 250 ml
Curd                                 - 250 ml
Baking soda                      -  10 Gm
salt               ( to taste)
sugar                                -    1 Tbsp

How to Prepare
1. add salt, sugar, baking soda, to flour and sieve it.
2. add  milk and curd to the flour and mix till it becomes a ball.
3. cover with a moist cloth and keep aside to raise.
4. divide the dough into tennis ball size.
5. roll it with a chapatti pin to small oval shape 3mm thick, make all remaining balls to same size.
6. heat a dosa tawa in one stove and a chapatti grill on the other stove.
7. take a rolled dough sheet and moist the edges by holding it on your right palm.
8. put the dough on the heated tawa and close it with a lid. open it in 20 seconds and lift it.
9. put the one side roasted naan on the grill to roast the other side.
10. put the naan on a kitchen tray and wipe of the ashes with a kitchen towel.
11. brush butter over the grilled side if the naan and serve it with any butter gravy.

note: use plain flour for keeping the balls non sticky.

Kanchipuram cup Idli

Kanchipuram Idli as the name goes is from Kanchipuram, a holy city in Tamilnadu, India. History goes that Kanchipuram Idly is served as prasadam in Varadharaja Perumal Temple, a famous Hindu temple dedicated to Lord Vishnu, located in the Kanchipuram. It is a huge Idli (Steamed Rice Cake) which is added with spices.

This is best for a relaxed Sunday breakfast. Amma makes this and serves with Podi, which is specially made for this. Mixed with Ghee, tastes very good.

Soaking Time : 5-6 hours.
Cooking Time : 20 min.
Fermenting Time : 10 hours or overnight.
Preparation Time : 10 min.
Cuisine : Tamil Nadu

Ingredients needed

Boiled rice - 200 gms
Raw rice - 100
Urud dal - 150
Fenugreek - 5 gms
Cooking soda - 1/2 tsp
salt to taste

For seasoning

Pepper corns - 1 tsp
ginger - 1 inch
Bengal gram - 2 tsp
Black dal (urud) - 2 tsp
curry leaves
cashew nuts - 10
coriander leaves
Method to prepare:

Clean and soak both the rices and Urud dal for 5-6 hrs. Grind the rice first and then Urud to a fine paste. Mix both together.

Let it ferment for 10 hrs or overnight.

Add cooking soda and salt atleast an hour before cooking,

In a kadai, add 1 tsp, and roast all the items for seasoning. Add to the batter.

Take small tumbles to be used as molds and pour the batter into it and cook for 15- 20 mins.Once done, remove and serve with Podi.