Naadan pepper chicken

Kerala's "naadan " pepper chicken gravy is spicy thick gravy just  loaded with mild spices and freshly ground pepper .
After returning back  to India , i realised how much i missed ..the rains , the smocky charcoal smell from the kitchen that fills the air in the morning , the beautiful sounds of the chirpy birds and the kids and folks running for school and work.... sometimes the village chaos is beautiful but at the same time i love and miss the city too. . I guess all go through the same scenario . I can niether choose home nor gulf , as both have always been dear to me....
As of now , first i had was all the fresh mathi and kappa which umma had already kept ready for us as soon as we came . And my folks were  waiting for the new recipes to be prepared by me . I made them the chicken curry that's loaded with pepper . Of course not that new but i just love the simple things that can bring huge differences to this curry .

There are many ways to prepare pepper chicken curry. I found this recipe in youtube and i must say it is simply superb .
The best part is its really easy and takes very little time  . A curry perfect for this rainy season.
There are two spices that i add almost in every day cooking . Turmeric and pepper . Its always a norm for me to add to the fish fries and curries be it chicken fish or vegetable . Umma makes sure that we all use only fresh.  Turmeric and pepper are  usually bought in bulk and powdered and stored for a year . So umma packs them up for me and my brothers to carry along .
I prepare this curry only for ghee rice and rotis.  The spice level is moderate but i think over the years of cooking , my curries are not that spicy any more . But if you want adding more green chilies to this recipe is fine.

Ingredients

1 kilo chicken
2 onions  chopped finely
2 tomatoes chopped finely
1 and 1/2 tablespoon Coconut oil
2 teaspoon ginger garlic paste.
1/2 teaspoon turmeric powder
1 and 1/2 teaspoon eastern chicken masala
2 and 1/2 tablespoon pepper powder
2 tablespoon corriander leaves
2 tablespoon curry leaves .
1 tablespoon cashew nuts
1 cup Coconut milk
Salt to taste.

Method

In a non stick kadai , heat some oil and curry leaves .
On medium heat, add the onions and saute for 10mins .
Add the tomatoes , ginger garlic paste . Cook for 10 minutes.
Add the turmeric powder ,salt and eastern chicken masala powder.
Cook for 5 to 10 minutes till the tomatoes are mushy.
Add the chicken pieces and cover and cook till the chicken is done , in low flame .
Once the chicken is done add the coconut milk and let simmer for 5 minutes.
Garnish with corriander and curry leaves and cashew nuts.
Serve warm.

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Beetroot cheese pudding

This is my first post after returning back from Dubai. Today i write this post with a great weight in my heart ...leaving my birthplace behind with a lot of memories both happy and sad..is something i just cannot pen in words. I love my hometown but still there will always be a pinch longing to go back. Living abroad for so long , i am still trying to adjust to my daily chores with each  aspect of it reminding me of my favorite spaces of life in Dubai.

So i decided to start my post with a positive note. A Sweet  dish for a new beginning . I have come across many sweets and savouries using beets as a main ingredient. Here's a recipe just alike . 

Beetroot cheese pudding.
This is a simple pudding which is really a gem just because of its easy to sample together quickly just under 45 minutes .
I prepared two trays of each . One will be going to a party which I will be attending shortly .
I have used beetroot juice  to be added   to the topping of the pudding .
I have used almarai brand of cream cheese for the pudding as its the most apt .
But i really miss my puck cream and the curd 

Ingredients
1 cup full fat milk
1 cup whipping cream powder
1 cup fresh cream
50 gms cream cheese
1/4 tin milkmaid
2 tablespoon gelatin powder
3 tablespoon cold water.
1/2 cup cashews
1 packet oreo buscuits crushed .
1 teaspoon butter

For the beetroot topping
150 gms liquid glucose.
150 gms white cooking chocolate
1/2 tin milkmaid
2 tablespoon sugar powdered .
2 tablespoon Gelatin powder
1/2 cup beetroot juice ( juice of 1/2 beetroot )

Method
Crush the oreos and cashews .
Roast the cashews in 1 teaspoon butter
Keep aside .
Soak the gelatin in water for 5 minutes  and double boil.
Beat the rest of the ingredients for 3 minutes and then add the gelatin and beat well for 2 minutes
Pour into the dish and add the oreos and the cashews.  Set aside.
Now to prepare the topping  ,soak  the gelatin in water to bloom and then double boil . Double boil the rest of the ingredients and stir till it thickens .
Cool and add to the set pudding.
Note :
Shred the beetroot and squeeze the juice required for 1 /2 cup. Do not add water.

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Chicken pastry rolls./ramadan recipe #1

Tandoori chicken pastry rolls are spicy and easily freezable for the upcoming ramadan .
The boneless chicken is marinated and cooked and the preparation of the masala with the inclusion of the tandoori chicken brings out the perfect filling for the rolls.

As the  day of ramadan has approached upon us we are much aware of our duties . With the little time we have to read and learn the quraan , much of our time must be reduced in cooking ,  for the iftar . We break our fast   with just water and dates and then followed by fruits and fresh juice . After the men folk return from magrib prayers we settle down for a simple iftar . Mostly it is just tea (for me ) and juice and milk drinks for kids and Aj. Along with the fruits we have one snack . Coming to the recipe, here i have used the homemade crispy pastry sheets .

Actually i made this test recipe myself being not sure whether the rolls would stay crisp throughout ... or least for some time till the men folk return after the maghrib prayer .. which is the time for chai and some snacks . But to my surprise it was perfect .
You can prepare the masala and freeze it for few days . I prefer to roll my pastry dough fresh . I try to  just have a few of these as i personally love Ramadan to be oil free .. but as said its only my choice and kids and hubby love to have some of the fries once in a while .
Here's my recipe ...

Ingredients

• 2 breast pieces of boneless chicken
• 2 teaspoons chilli powder
• 2 teaspoons curd
• 1/2 teaspoon turmeric Powder 
• 1 bay leaf
• Salt to taste 
• 1 teaspoon Jeera powder
• 1 teaspoon Garam Masala
• 1 teaspoon tandoor powder
• 2 tablespoon butter plus oil
• For the masala
• 2 onions sliced finely
• 1 teaspoon ginger garlic paste
• 2 green chillies chopped
• Few Curry leaves and mint leaves
• Salt to taste 

Method 

1. Combine the diced chicken pieces bayleaf curd and all the masala powders mentioned above.
2. Marinate for half hour . Drizzle some oil in a nonstick pan and cook the chicken till done
3. Heat a kadai , add  the butter and  oil 
4. Saute the onions .
5. Cook till translucent .
6. Add the ginger garlic paste.
7. Cook for 5 minutes.
8. Add the green chillies , chicken pieces . Stir in the fresh leaves and cook for 5 minutes till all the masalas are blended well .

For the dough

Ingredients 

• 2 cups wheat flour 
• 2 tablespoon  vegetable oil 
• Salt to taste. 
• Water 

Method 

1. Combine all the ingredients and knead the dough to a  thick firm and  piable .
2. Make small balls and flatten each  with the rolling pin into really thin round sheets.
3. Heat the tawa and just semi cook the sheets tossing both sides . 
4. Place the filling in the centre of the sheets and envelope on the sides and roll tight . 
5. Seal the edges with maida paste .
6. Fry in hot oil and serve warm with chutney or ketchup.

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Chocolate crepe cake

Chocolate crepe cake is made of layers of chocolate crepes sandwiched with layers of fresh creme and the final touch goes to the glossy ganache .

I love to bake something that's not chocolaty at times but my eyes went down the rail of recipes to try out this month and i found out that this is so unique that i had to give it a try .
I wish it could last for a week . But i think thats the case under all chocolate lover's dome. They never last more than two days if you have kids around.

Here are some insights into the making of this cake . 

The crepes should be just done and prepare them in the same measurement of a 9 "cake tin . Or else you will run out of batter having a short cake without much layers . The layers are the beauty of it all.
Cool the crepes before frosting .

INGREDIENTS

For the crepes:

6 tablespoons (100 grams) butter

3 cups  milk

6 eggs

1½ cups plain flour

⅔ cup  cocoa powder

7 tablespoons sugar

4 cups  whipped cream

For the ganache:

1 cup heavy cream

4 tablespoons sugar

170 grams semisweet chocolate bar

1 tablespoon butter

¼ cup powdered sugar, optional for topping

PREPARATION

1. Make the crepes by warming melting the butter and brown slightly . Set aside.

2. In the same pot, warm the milk. Remove from heat.

3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs,  mix in butter and warm milk. Chill.

4. On a nonstick pan over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Flip once the bottom of crepes are browned. Repeat until all of the crepe batter is used. Cool crepes.

5. Layer the  crepes top of each other,frosting the  whipped cream between each layer of crepes . Once assembled.  Trim edges for a cleaner look.

6. Now for the preparation of ganache, heat  heavy cream and sugar,   pour hot cream  over chocolate and butter. Let cool, and spread over the crepe cake. Refrigerate for one hour as the cake needs to set or else you will land up with slipping crepes and creams.

7. Enjoy!

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Wallai appam/rice appam

Wallai appam/ rice appam/yeast appam/lacy appam,....whatever the name these are our breakfast or dinner delights!this so soft and spongy appams goes well with chutneys and potato stews(that's how my grandpa loves it) and coconut milk(plain or little sugar added ).the options are limitless.if there anyone who hasn't tried this do so with no further hesitation.

My measurement here is exact so please do not faulter

Ingredients:

2 cups raw rice

1 /2 cup boiled rice per cup raw rice

coconut water  to grind 

coconut grind 1/2 of one coconut

yeast 1 tsp

sugar 3 tbsp

salt to taste

baking soda  a pinch

baking pwd a pinch

method:

1.wash and soak the rice for 4 hours at least .

2.grind all the ingredients except for the soda and the baking pwd.

3.mix everything and let to ferment overnight/8 hrs.atleast.

4.before preparing the appams add in the soda and the baking pwd.

5.appams always turn out well when you prepare them in the appam chatti/the nonstick pan.

or you can make them in the small pans too.

i make them very thin and lacy ,crispy is what the kids luv:)

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King fish biryani/aikura biryani

Its the season for the king fish.The name itself implies the this how wonderful fleshy and succulent this fish is.Aikura ,as that's how its said in malayalam , is best consumed in its first catch.Its easy and quick cooking time delivers  the biryani  ,an easy dish at hand.Kishgfish is usually cut into very thin slices.Over frying them would lead to dryness,so quick tossing works best for this recipe. Now over to the recipe ......

Ingredients:

Kingfish/aikura 1 kl Washed ,cut iinto thin slices

 For the marinade:

Red chilli pwd.(kashmiri)1 tsp

Turmeric pwd 1 /2 tsp

Salt to taste

Curry powder(homemade)1 tsp

Marinate the fish in the above mentioned powders and fry for 5 minutes on each side .

The masala should only coat the fish .

For the biryani masala:

Onions 1 kl sliced 

Tomatoes 1/4 kl sliced 

Ginger paste 1 tsp

Garlic paste 1 tsp

Green chillies 2 / cup of rice (10 for 5 cups rice)

Powders required:

Garam masala 1 tsp

Pepper pwd 1 tsp

Turmeric pwd.1/4 tsp

Coriander pwd 1 tsp

Cumin pwd. 1 tsp

Salt to taste

Lemon . Juice of one lime

Mint leaves 1/4 cup

Coriander leaves 1/4 cup

Curry leaves 1 strand

For garnishing

Fried onions 

Fried cashews and raisins

Fried shallots made into paste 1 tbsp

For the rice:

Biryani rice/basmati ricep or any rice of choice 1 kl( washed and drained for 5 mints)

Whole garam Marsala:

Cinnamon 1 

Cloves 2 cardamom

Boiling water (1 and 1/2 cup = 1 cup rice)

Measure the rice and take cup measurement of water

Salt to taste

Method:

1. Fry the onions and nuts for garnishing and keep aside.

2. Fry the fish and keep aside.

3. In a pressure cooker ,saute the onions till soft brown color.

3 add the ginger,garlic paste and the green chillies.cook till raw smell disappears.

 4. Add all the pwds.mentioned above,stir well and close the lid.

5. cook for 3 whistle time 

6.check the masala And add the shallot paste

I added only Haif a glass of water.

7 add the lime juice and the leaves ,salt 

Add the fish and let ti simmer for 5 mints 

The masala is ready

Now for the rice:

Heat the oil 1/2 cup ghee/ butter

Saute the onions and add the whole garam masala

Add the boiling water and the salt

Add the rice and  once the water has evaporated cover and cook for 20 mints

Take another vessel ( itook the fish out )layer the masala on the bottom .

Layer the semi almost cooked rice on top

Then layer again the masala and the rice finally

Place fish pcs. On top

Garnish with onions and the nuts

Close the lid tight and cook at low heat for 10 mints

This is called dum cooking

The vapours should arise from the bottom,so prick holes throughout the dum layered rice . 

The taste and the aromas will remind oneself as to why its known as a delicacy....

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Dragon chicken

Many hotels have  dragon chicken made in different ways,some just Fry them  in oil with the marination of the chicken .I wanted a little gravy added to it .So this is how I made this after searching many recipes.

Ingredients:

Chicken boneless 200 gms

White pepper pwd 2 tbsps

Tomato sauce 3 tbsps

Chilli sauce green 3 tsp

Chilli paste 3 tsp

Soyasauce 3 tsp

Ginger 1 tbsp

Garlic 1 tbsp

Cashews  few

Onion sliced 1 cup

Capsicum chopped 1/4 cup

Cornflour 2 tsp

Maida 2 tbsp

Spring onions 2 tbsp chopped finely

Egg 1/2 beaten

Red chilli whole 4 

Salt

 Sugar 2 tsps

Sunflower oil 

Method

Marinate the chicken in maida .cornflour,egg,Red chilli,salt,sugar.

Fry in oil for 10 mints.

In a wok,heat the oil add the ginger ,garlic, red chillies.saute for1 mint.

Add the cashews,stir, add the  onions and the capsicum,remaining sauces,add in the pepper powder.

Stir for a mint.add the chicken and the spring onions.stir well

Add 1/4 cup water   Check if chicken is cooked well and check for salt coz the sauces already contain it

Serve hot!

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