Chilli Chicken

Chilli Chicken is a popular Indo-Chinese dish. It is made using boneless chicken. It can be made either  dry chicken or gravy chicken. It is a very popular dish in India as well. And is made in different methods. 

What did I use?

Boneless Chicken - 1/2 kg

Cornflour - 1/2 cup

Spring onion greens - 5 - 6 stalks (cut into 1 inch size)

Spring onion bulbs - 5 - 6 (cut into two halves)

Green Capsicum - 1

Green Chillies - 2 - 3 (slit into two, length wise)

Black pepper powder - 1 tsp

Ginger chopped - 1 inch

Garlic chopped - 7 cloves

Red chilli sauce - 2 tsp

Dark soya sauce - 3 tsp

Salt - to taste

Oil - 1 tbsp 

How did I do this?

In a hot pan pour some oil. Add chopped ginger and garlic. Satute it for a while. Add the spring onion bulbs, capsicum and green chillies. After tossing it for couple of minutes, add chicken pieces, salt, pepper and mix them well. Let the chicken cook for 15 - 20 minutes. Keep stirring it in between to avoid getting burnt. Then pour soya sauce and red chilli sauce. Mix the corn flour with 2 tbsp water and pour it in the pan. Mix them well for few minutes. Finally garnish with spring onion greens. 

Serve it hot with Fried rice. 

Fried Rice

Fried rice is a Chinese dish made of steam cooked rice and vegetables. It tastes so good when cooked in a wok (Chinese cooking vessel). It is also made with eggs and meat for variations. It is very easy to cook and can use the leftover rice. This can be prepared as one of the party menu. 

  

All you need is:

Boiled rice - 2 cups
Onion - 2 large
Beans, chopped - 10 to 15
Carrot, finely chopped - 1
Green capsicum, finely chopped - 1
Cabbage, chopped - 1/2 cup
Spring onion green, sliced - 2 stalks
Garlic cloves, chopped - 3
White pepper powder - 1/2 tsp
Light soy sauce - 1 tsp
White vinegar - 1/2 tbsp
Salt - to taste
Oil - 4 tbsp

How is it cooked?

In a hot pan, pour some oil. Add garlic and stir fry it for a minute. Add chopped onions, beans, carrot, capsicum and cabbage. Stir fry it for couple of minutes. Add salt, white pepper powder and soy sauce.  Now add the boiled rice and mix thoroughly. Pour some vinegar and stir it for a minute. 

Garnish with the spring onion greens and serve it hot.

You may consider:

1. I prepared it using a pan as I don't have a wok. But generally, wok helps to cook faster.
2. Add less salt. Because soy sauce also has salt in it. It can be adjusted after adding rice with the vegetables. 
3. Do not overcook the vegetables.

Kathirikai Thayir Pachadi

All it needs:

Brinjal - 10 nos (kathirikai/aubergine)

Onion - 1 large

Ginger - 1/2 inch

Grated coconut - 1/2 cup 

Green chilli - 3 nos (sliced into two)

Yogurt - 2 cups

Salt - to taste

Oil - 3-4 teaspoons 

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Chana dal- 1/2 tsp

Curry leaves

Coriander leaves

This is how it is cooked:

Pour some oil in a hot pan. Add mustard seeds, ural dal, chana dal and curry leaves. When the mustard splutters add onion, green chillies and a bit of salt to it. I always add salt with the onion so that it removes the moisture from the onion and helps it cook fast. Cut the ginger into tiny pieces and add it when the onion turns slightly brown. Leave it for 2-3 minutes in low flame.  Cut the brinjal into thin slices and add it with the onion. Saute it for a couple of minutes. When the brinjal is cooked, add grated coconut and turn off the flame. Now mix these with plain yogurt. Finally garnish with coriander leaves. 

Best served with Briyani or Pulao.

You may consider:

1. Using small sized brinjal rather than the bigger ones will taste better.
2. Cut the onion and brinjal into thin equal slices.
3. Avoid mixing the ingredients with the yogurt while it is hot, because the yogurt might taste sour after an hour.

Hyderabadi Biryani

Biryani is a popular Mughal dish in India and it has got variations in the method of preparation in each state. I've been longing to make Hyderabadi biryani for a long time. Finally, cooked it today. The taste was so good that my hubby ate a lot. The bowl was empty within a couple of minutes. I was happy that he loved it. Hope I will cook this biryani often.

  

What did I use?

1. Rice - 2 cups, washed and soaked for 15 mins
2. Chicken - 1/2 kg, cut into small cubes
3. Onion - 3 medium, thin sliced
4. Tomatoes - 3 medium, cut into cubes
5. Biryani powder - 2 tbsp
6. Turmeric powder - a little
7. Coriander leaves - 1/2 cup, chopped
8. Mint leaves - 1/2 cup, chopped
9. Plain yogurt - 1 cup, whipped
10. Oil/ghee - 3 to 4 tbsps
11. Salt - to taste

How is it prepared?

Boil the rice (not fully) and drain it thoroughly.

Heat the oil/ghee in a pan. Fry the onions until it turns golden brown. Add tomatoes and cook until the raw smell goes out. Now add the chicken and stir fry for few minutes. Then cover it with a lid and cook it until the chicken is tender.

Now add yogurt and the Biryani powder. Stir fry until the oil separates from the masala. Now, layer the rice and chicken curry. Spread the coriander and mint leaves. Cover it and cook until the rice is done in low flame. 

Serve it hot with curry or raita. My husband doesn't like raita. So, I served it with plain yogurt. 

Biryani Powder - homemade masala

Recently, I was looking to cook Hyderabadi Biryani. Usually I use the readymade masalas. This time I wanted to prepare the masala powder at home. I came across so many blogs which had different methods. Didn't know which one to follow and suddenly I thought I could prepare it with my own ideas. I decided not to make something similar to the garam masala. Finally, came out with the below recipe and tried the powder in the biryani. It came out so well with a new flavour and my husband loved it so much. I'm sharing it with you all so that you can also try it.

All you need is:

Red chilli - 5

Ginger - 2 inch

Garlic - 10 to 12 cloves

Dried onion - 5 tbsp

Cumin seeds - 3 tsp

Turmeric powder - 1/2 tsp

Coriander seeds - 3 tsp

Cardamom - 10

Black pepper - 2 tsp 

Cinnamon - 2 to 3 inch

Cloves - 7

How is it prepared?

Dry roast all the ingredients until it turns brown in a medium flame and grind it in a mixer grinder or a blender. Transfer it to an air tight container and store it for six months.

Kadala Curry - Kerala Style

Puttu with kadala curry is a breakfast dish of Kerala.

To make this curry:

Black chickpea (bengal gram/black chana) - 1 cup

Onion - 1 cup (chopped)

Grated coconut - 2 cups
Coriander powder - 2 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Tomato 1/4 cup ( chopped)
Ginger garlic paste - 1 tsp
Salt - to taste
Coconut oil - 1/2 cup
Mustard seeds - 1 tsp
Curry leaves
Coriander leaves

Preparation method:

Soak the black chickpea overnight by adding salt. Cook it well and keep it aside (do not overcook).

Pour the oil a hot pan. Add 1 cup grated coconut and fry until it turns brown. To this add coriander powder, chilli powder and garam masala. Stir the ingredients until it turns brown. Make it a paste and keep it aside.

In the same pan, pour some oil. Add some mustard seeds, curry leaves and add red chillies. When it begins to splutter, add the remaining grated coconut (or can use diced coconut). Stir it for a while. Then add the ginger garlic paste, followed by onions, tomatoes and salt. Add the black chickpea to this and pour sufficient water. Stir it well. Now add the ground coconut paste to it. Boil the curry well. Garnish it with chopped coriander leaves.


The best combination always would be Puttu. It can also be served with rice, roti or naan.

Masala Salmon

This is an easy method to cook salmon. It requies no marination. My husband loves to eat salmon. It makes us our weekends so special whenever I cook salmon. But salmon always tastes so good when fried rather than making a curry.

All you need is:

Salmon - 1/2 kg

Fish fry masala - 2 tsp

Chilli powder - 1 tsp

Salt - to taste

Turmeric powder - a pinch

Lemon juice - 4-5 tsp

This is how it is made:

Add fish fry masala, chilli powder, salt, turmeric powder and lemon juice in a bowl. Mix them well. Dip the Salmon in the mixture for just a couple of minutes. Need not marinate for a long time. Toast it in a pan on all sides. Serve it with mayonaise and fries.

You may consider:

Salmon oozes oil on its own while toasting. So it does not require oil while mixing the masalas.

Chicken 65

Chicken 65 is a South Indian side dish, originated from Chennai. No one exactly knows the story behind its name. It is a spicy dish which is deep-fried in the oil. I learnt this method from a TV show when I was in my high school. But I don't remember either the name of show or chef who performed in the TV show. As I've hardly been to the kitchen while with my mom, I used to do this chicken side dish as it is very simple and easy to prepare. Gradually, I started to cook this for any family functions to help my mom to prepare some varieties. This is my all time favourite dish. Today I've made it using the masala's that I have at home.

This preparation needs:

Chicken - 1/2 kg (cut into small cubes)

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Turmeric powder - a little

Lemon juice - 1/4 cup

Ginger garlic paste - 1 tsp

Egg -2 (white gel)

Salt - to taste

 Oil

For Garnishing:

Onion - 1 large

Lemon juice - 2 tsp

Black pepper powder - 1/2 tsp

It is made this way:

Take a large bowl and mix all the ingredients except egg whites and chicken. Add the egg whits and beat until well mixed with other ingredients without forming lumps. Now add the chicken pieces to the mixture and marinate it for 1/2 an hour. 

Heat the oil the a thick bottom pan. Deep fry the chicken pieces in medium flame (do not cook in the high flame). 

Garnish it with thin sliced onion. Sprinkle lemon juice and pepper powder on it. Serve it hot. 

   

Quick Chicken Lasagne - Indian style

Serves: 4
Time: 1.30 Mins

You'll need:

Minced Chicken - 1/2 kg

Lasagne sheets - 150g (pre-cooked)

Grated cheese - 500g

White sauce - 500g

Butter - 50g

Onion - 2 to 3 large

Tomato - 5

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Curry powder - 1 tsp

Salt - to taste

Turmeric powder - a pinch

Yogurt - 2 tbsp

Oil - 3 tbsp

It is cooked this way:

Pour some oil in a pan. Add onion and salt. Cook until the onion turns golden brown. Add ginger garlic paste and tomatoes. When the raw flavour of tomato goes off, add chilli powder, coriander powder, curry powder, turmeric powder and yogurt. Mix them well. Then add the minced chicken and gently mix them. Close the pan with a lid. Cook for 20-30 mins. Stir them in between the process. 

Take a glass bowl. Apply butter inside the bowl completely. Place lasagne sheets to make it the bottom layer. Add a layer of cooked chicken on top of it. Cover the chicken with a thin layer of grated cheese. Repeat it twice. You should make three layers on the whole. Then on top of the layers, pour some white sauce. 

Pre heat the oven to 200c/ fan 180c/ gas 6. Finally place the bowl in the oven and bake it  for approximately 30 mins. 

Puttu Maavu/Puttu Flour- make at home

Puttu is one of the favourite South Indian breakfast and snack. It is prepared using puttu maavu (puttu flour) combined with fresh grated coconut. It is very easy to make puttu maavu at home. It is made of either raw rice or boiled rice. Yes, it is the same rice flour that is used to prepare murukku. The quantity doesn't matter as you can store it in a air tight container for months.

All you need is:

Raw or boiled rice

Dry mixer or blender

Raw rice method:

Soak the raw rice for an hour. Drain the water and grind the rice to semi coarse powder (do not powder it too fine). Then dry it in a thick bottom pan for about 10-15 minutes till the vapour oozes out. Ensure that it doesn't form lumps. Keep stirring it for a while in low flame. Allow it to cool and transfer it to an airtight container.

Boiled rice method:

Puttu maavu is prepared in the same way as made using Raw rice. The only difference is the time used for soaking the rice. But the puttu turns very soft while prepared with boiled rice.

You just need to soak the boiled rice for 20-30 minutes. Then dry it using a muslin cloth. Follow the same procedure as above.

Badam Kheer/ Almond Kheer

Badam Kheer (Almond Kheer) is a very simple and a festival drink/dessert. In this drink, milk is blend with nuts and saffron. Saffron gives a beautiul yellow colour, unqiue flavour and aroma. Cardamom gives sweetness to it. It can be made for any occasion and it is my family's favourite drink. 

All you need is:

Milk - 2 1/2 cup

Almonds - 15

Cardamom pods - 2 nos  

Sugar - 3 - 4 tsp (as per your taste)

Saffron - 5-6 strands

For Garnishing:

Tiny pieces of Badam - 1 teaspoon

Saffron - 3-4 strands

So easy to prepare:

Soak the almonds overnight or for about 10 minutes in hot water. Blanch the almonds and grind it smooth using 2-3 tablespoons of milk. In a heavy bottom pan, boil the milk in medium flame. Stir it often to avoid burning. Now add the almond paste, sugar, smashed cardamom pods and saffron strands. Boil it or another 4-5 minutes by stirring often. Turn of the flame. 

Garnish with Badam and saffron. Serve it hot or chill. 

You may consider:

1. If you don't have cardamom pods, you can use 1/4 tsp cardamom powder.
2. Pistachios can also be added to give a rich flavour. In that case, soak it overnight and grind it along with almonds.

Chicken Meatballs Curry - Indian style

Meatballs are also called as 'Kofta'. No one knows from where it originated. It is made from ground meat. It can be made of chicken/lamb/beef. They are usually rolled into small balls. Also, you can add minced onion, spices, eggs and also herbs. Vegetarians can also make using smashed potatoes with other vegetables of your choice instead of minced meat.

All you need is:

Oil - 2 tbsp

Mustard seed - 1 tsp

Chicken masala powder - 1 tsp

Coriander leaves

To make balls:

Minced Chicken - 1/2 kg

Bread Crumbs - 1/2 cup

Chilli powder - 1/2 tsp

Turmeric powder - a little

Salt - to taste

To Grind:

Onion - 2 large

Tomato - 2

Coriander seeds - 4 tsp

Ginger - 1 inch

Garlic - 5 cloves

Cumin seeds - 2 tsp

Fennel seeds - 1 tsp

Poppy seeds - 1 tsp

Cloves - 2

Cinnamon - 1 inch

Pepper balls - 1/2 tsp

Red chillies - 2 or 3 (I used 3 to make it spicy)

Oil - 5 tbsp

Salt - to taste

This is how it is made:

Roughly cut the onions and tomatoes.

Pour oil in a hot pan . Add coriander  seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, pepper balls, ginger, garlic and red chillies. Cook them for a couple of minutes.  Add onions and salt. Cook until it turns golden brown. Then add roughly chopped tomatoes until the raw smell goes off. Leave it aside to cool. Grind them all to make a paste. Just add 1/2 cup water if needed.

Mix the minced chicken, bread crumbs, turmeric powder, chilli powder and salt. When it is well mixed, just use little oil to make it stick together. Then make tiny balls. Apply oil in your hands which helps to make the balls round in shape.

Meanwhile, heat another large pan and add a lug of oil. Fry the chicken balls. Stir them around and cook for 8 - 10 mins. Make sure they are cooked well.

In a hot pan, pour little oil and mustard seeds. When it splutters, add the ground paste. Add chicken masala powder and water to your consistency level. Stir it well. Close the pan with a lid and let cook or 15 - 20 mins in medium flame. You will see the colour of the gravy changing to brown.

At that level, make holes around each meatball using a knife. This will make meatballs little juicy while you eat. Now add them into the gravy. Leave it cook in low flame for half an hour. 

When the gravy has reached the right consistency, you can turn off the flame and garnish with coriander leaves (I have used finely chopped coriander leaves to garnish).

Serve it with chapati, naan bread, rice or pulao.

Spicy Broccoli and Baby Corn Curry

All you need is:

Baby corn - 175g

Onion - 2

Red chillies - 2

Capsicum - 1

Cumin seeds - 1 tsp

Double cream - 1/2 cup

Turmeric powder - a pinch

Oil - 4 tablespoon

Salt - to taste

For grinding:

Onion - 1

Tomato - 2

Cashew nuts - 5

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Cumin powder - 1 tsp

Garam masala - 1/2 tsp

Mixed herbs (optional) - 1/2 tsp

This is how it is made:

Half cook the baby corn and broccoli in the boil water. Add salt and turmeric powder with it. Pour some oil in a hot pan. Add 2 onions and little salt. When the onion turns golden brown, add tomato and cook till the raw flavour of tomato goes off. Let it cool down. Then grind it to a fine paste with red chilli powder, coriander powder, cumin powder, garam masala, cashew nuts and mixed herbs. 

Again in a hot pan, pour some oil, cumin seeds, red chillies, capsicum and the remaining onion. Fry till the onion turns golden brown. Then add the ground mixture and half a cup of double cream. Cook it for a while in low flame.  Now add the broccoli and baby corn with it. Cook till you get the right consistency.


Best served with Rice, Naan, Roti and Pulao.

Flavoured Frozen Yogurt

Serves: 2

Preparation time: Under 10 minutes.

All it needs:

Strawberries jam - 2 tablespoon

Condensed Milk or double cream- 1/2 cup

Plain Yogurt  - 1 cup

Raisins - 5 nos

Chocolate chips - 50g

This is how its made:

In a bowl, mix the condensed milk and strawberry jam. Then add the yogurt and gently stir until well mixed. Now add the raisins and chocolate chips. Freeze it overnight in a air-tight container. Tasty strawberry yogurt will be ready in the next day.

You may consider:

Freezing it in cute little cups for good presentation and to avoid scooping.

Kootu Podi

My mom makes her own podi/powder for kootu and she stores it for 6 months. It is so handy if you have kootu podi ready at home and the curry is made very easy. I always follow what my mom does. So I use the below ingredients to make this podi.

All I used is:

Coriander - 1/2 cup

 Idly rice -3 tablespoon

Cumin - 1/4 cup

Black Pepper balls - 2 tablespoon

Fennel seeds - 2 tablespoon

Cinnamon - 1/2 inch

Cloves- 5 nos

Poppy seeds - 1 tablespoon

Chana dal - 3 tablespoon

Urad dal - 1 tablespoon

Minute made podi: 

Dry roast all the above ingredients in medium flame until they turn golden brown. Leave the mixture for a while to cool down. Then blend them into fine powder.

Muttaikos/Cabbage Kootu

Kootu is made of any vegetable combined with lentils and grated coconut. It is always made in a semi solid consistency. It is best served with rice. To make the day's lunch more special, you can always serve it with appalam (papad/ papadum). All the members of my family enjoy kootu with appalam. Whenever my mom prepares this kootu, she makes it with valakkai poriyal, few appalam and rasam along with curd and pickle. I love kootu that she cooks. Today, I have used cabbage and chana dal to make this kootu.

All you need is:

Cabbage - 1 small

Onion - 2 large

Tomato - 1 big

Brinjal (optional) - 3 medium

Tamarind juice - 1/2 cup

Chana dal - 1/2 cup

Grated coconut - 2/3 cup

Kootu podi - 2 tsp

Chilli powder - 1 tsp

Turmeric powder - a pinch

Castor oil - 5 drops

Salt - to taste

Water 

Also for tempering:

Oil - 3 tablespoons

Mustard seeds - 1 tsp

Chana dal - 1/2 tablespoons

Urad dal -1 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Vengaya vadagam (optional) - a little
Curry leaves

Method:

Take some washed chana dal in a cooker. Pour 1 cup water, castor oil and turmeric powder. Allow 2 whistles and add chopped onion, tomato, brinjal, salt, chilli powder, kootu powder and turmeric and mix them well. Now add chopped cabbage, grated coconut, tamarind juice and some water to your consistency level. Again close he cooker and let 1 whistle this time. 

Pour some oil in a hot pan. Add some mustard seeds, chana dal, urad dal, cumin seeds, vengaya vadagam and asafoetida. When the mustard splutters, pour the mixture from the cooker into the pan. Serve with chapati and rice.