Chilly Chicken

Ingredients

For the batter

1. Boneless chicken, preferably thighs - Around 400 - 500 gm, cubed
2. Corn flour - 1 tbsp (I used Argo corn starch)
3. Egg - 1
4. Pepper powder - 1/2 tsp
5. Salt - As required

For the gravy

1. Onion - 1 small, diced
2. Bell pepper - 1 cup, diced
3. Garlic - 1.5 tbsp, finely chopped
4. Green chillies - 4, slit
5. Red chilli powder - 1/4 tsp
6. Pepper powder - 1/4 tsp
7. Spring onions - 1 + 1 tbsp
8. Cashews - 10 - 12
9. Chili-garlic sauce - 2.5 tbsp
10. Soy sauce - 1.5 tbsp
11. Vinegar - 2 tsp
12. Sugar - 2 - 3 pinches
13. Corn flour - 1 tbsp mixed in 1/4 - 1/2 cup water, for thickening the gravy ( I used Argo corn starch)
14. Chicken Stock / Water - 2 - 2.5 cups
15. Salt - To taste
16. Vegetable oil - For deep frying
17. Vegetable oil / sesame oil - 1 tbsp

Method

1. Clean, wash and cube the chicken thighs. Combine them with 1 tbsp corn flour, beaten egg, pepper powder and salt. Deep fry in oil until brown, at medium heat. Drain on to a paper towel. Keep aside.

 

2. Heat 1 tbsp sesame oil or vegetable oil (you can use the oil that was used for deep-frying the chicken pieces) in a wide pan at medium heat. Stir in the chopped garlic, green chillies. Saute for two seconds and add the cashew nuts. Saute for a few seconds and add the diced onion. Saute for a few seconds and add the diced bell pepper and 1 tbsp spring onions. Saute for a few seconds and add 1/4 tsp chilly powder, 1/4 tsp pepper powder, 2 - 3 pinches of sugar, chili-garlic sauce and soy sauce. Add 2 - 2.5 cups of chicken stock / water.

 

3. Bring it to a boil and add the vinegar and fried chicken pieces. Mix well and cook for a few more minutes. Check for salt. Add the corn flour dissolved in water little by little, stirring well, till the sauce thickens. I used around 1.5 - 2 tbsp. If you want a really thick gravy simmer it for a few more minutes. Switch off. Garnish with chopped spring onions. Serve hot with fried rice or noodles.

 

 

 

Notes:

 

1) If you want dry chilly chicken, you need not add corn flour in water. Or else you can boil the gravy until the chicken gets coated well with the sauces.

2) You can substitute chili-garlic sauce with green chilly sauce or red chilly sauce.

 

Recipe adapted from VahRehVah.com

Adamanga Achar /Dried Mango Pickle

 

  This is one recipe that is surely going to bring nostalgic memories to at least a few malayalees. Most of the homes in Kerala used to prepare adamanga during the mango season so that it could be relished upon even when the season was over. Once the best mangoes are pickled, the next thing that people did was drying of raw mango slices, which is fondly called adamanga. Raw mangoes are sliced with their peels on, mixed with salt, chilly powder(optional) and dried in the sun for about 10 -12 days. They can be preserved for at least 2 years or so. You can make pickle with them whenever you want. It’s taste is completely different from the regular mango pickles and it goes best with steamed rice and curd.

Ingredients

1. Adamanga / dried mango slices - 1 handful or around 20 - 25 slices
2. Garlic - 12 - 15 (Slice the garlic flakes if they are large)
3. Curry leaves - 1 sprig (optional)
4. Chilly powder - 1 tbsp (Adjust it according to your spice tolerance)
5. Fenugreek powder / uluva podi - 1/4 tsp
6. Hing / asafoetida - 1-2 pinches
7. Gingelly oil /  nallenna - 1 tbsp
8. Dry red chilly - 1 - 2
9. Mustard seeds - 1/4 tsp
10. Salt - To taste

Method

1. Wash the adamanga and squeeze out the water. In a pan heat 1 tbsp gingely oil. Splutter mustards and fry dry red chilly. Add the garlic and curry leaves, if you are using them. Brown the garlic flakes.

 

2. Add chilly powder, fenugreek powder and hing. Add about 2 cups of  water immediately. Bring it to a boil and add the adamanga pieces. Cook the adamanga pieces in the gravy for around 30 - 45 minutes until they become really soft. The spice powders should really coat the adamanga pieces (pirandirikkanam). Switch off the stove. Cool down and transfer to a pickle jar. Enjoy it with curd rice or plain steamed rice. Remember to use a clean and dry spoon every time you take out pickle from the jar.

 

Chicken Pulav

 

This is for all those people who love biryani, but don't have time for the elaborate process involved in making it. Sometimes we might just wish, how nice it would be to have biryani, but feel lazy to make it and end up buying it from a restaurant and would say...oohhhh this is not the biryani I wished for! So this recipe is dedicated to all those people, for this is the next best alternative to chicken biriyani. This pulav uses almost the same ingredients as a biriyani, only the method is entirely different. So be prepared to taste the difference!

Ingredients

1. Chicken - 2.5 chicken breasts or around 1/2 kg (You can also use chicken thighs or whole chicken)
2. Basmati rice - 2 cups
3. Water - 4.5 cup
4. Onion - 1 medium, thinly sliced
5. Tomato - 1, chopped fine
6. Mint leaves - 1/2cup, chopped
7. Cilantro - 1/4 cup, chopped
8. Ginger - garlic paste - 1 tsp
9. Ginger - 1 inch, roughly chopped
10. Garlic - 2 - 3, crushed 
11. Green chillies - 3 - 4 slit
12. Chilli powder - 1 tsp
13. Garam masala powder - 1 tsp
14. Shahi jeera/ black cumin seeds - 1/2  tsp (optional)
15. Whole spices -  Cinnamon stick - 2, cloves - 5 -6, cardamom - 3-4, bay leaves - 2-3, whole pepper corns- 5-6
16. Cashews - 2 tbsp, to garnish
17. Raisins - 2 tbsp, to garnish
18. Oil / ghee - 3 tbsp
19. Salt - To taste

Method

1. Wash and soak the rice for 30 minutes. Drain water and keep aside.

2. Clean and cut the chicken to small pieces. Marinate them with around 1/2 tsp salt for at least 30 minutes. This step is optional.

3. Boil 4.5 cups of water in a vessel adding enough salt, roughly chopped ginger, crushed garlic and half of the whole spices mentioned under the ingredients. Add the chicken pieces and cook until just tender (for around 8 - 10 minutes). Take out the chicken pieces with a slotted spoon. Keep aside. Reserve the stock for cooking rice. Discard the whole spices along with the chopped ginger and garlic. You can pass the stock through a fine-meshed sieve if you want.

 

4. Heat ghee / oil ( 2 - 3 tbsp) in a pan at medium heat. Fry cashews until golden brown. Drain on to a paper towel. Now fry the raisins until they get plump. Drain on to a paper towel. Finally fry sliced onion until golden brown. Drain 2 tbsp of fried onion onto a paper towel. Keep aside for garnishing.  Now add the remaining whole spices to the pan. Mix well and saute for a few seconds. Add ginger-garlic paste, green chillies. Saute until their raw smell is gone. Now add the chopped tomato pieces. Saute for 2 minutes and add chilly powder, shaji jeera, little salt and garam masala powder. Mix well and add the chicken pieces, chopped cilantro and mint. Saute until the chicken pieces are lightly browned or for around 8  - 10 minutes. Add the strained rice and mix well. Saute for another 2-3 minutes.

 

 

 

5. Now add 4.25 cups of chicken stock to the pan. Give it a mix. Bring to a boil. Cover and cook at medium flame until the liquid gets absorbed. I prefer cooking it in a pressure cooker. Pressure cooker procedure - Transfer the whole mixture to a pressure cooker after step 4 and add 4.25 cups of the chicken stock to it. Give it a mix. Let the mixture come to a boil. Close the pressure cooker with its lid and cook at medium heat. When steam starts coming out continuously and profusely from the vent, put the pressure cooker weight and switch off the stove. Open the pressure cooker when the pressure releases or after 12 - 15 minutes. The rice will be perfectly cooked. Fluff the rice with a fork and transfer immediately to a wide serving bowl. Garnish with fried onion, cashews, raisins, 1 - 2 tbsp chopped cilantro and mint leaves. Serve hot along with raita.

 

Roasted Asparagus

 

 

 

Ingredients

1. Asparagus spears -  15 - 20
2. Pepper powder - 1/2 - 3/4 tsp
3. Garlic - 1 -2 cloves minced
4. Olive oil - 2 tsp
5. Lemon juice - To taste
6. Salt - To taste ( I used garlic salt)

Method

1. Preheat the oven to 425 F.

2. Wash the asparagus and trim off their hard woody ends. Pat with a paper towel. Spread them on an aluminium foil in a baking sheet. Rub them with olive oil, pepper powder, garlic and  salt.

3. Bake at 425 F for 12 - 14 mts turning them over in between, until lightly browned and tender. Adjust the seasonings. Sprinkle a little lemon juice and serve.

 

Parippu Pradhaman…..it’s time to Celebrate!

    There is a very happy news that I would love to share with you all. Lakshmi is blessed with a baby boy on Oct 22nd. Both the mother and the little one are doing fine. Lakshmi has decided to take some time off to devote herself to her baby boy.....and so you guys would have to wait a few months to get more of the naadan recipes.

    To celebrate this very happy occasion, I am sharing with you a parippu pradhaman recipe. This recipe belongs to one of my friend, Girija. It is soo easy to make and would turn  out to be a nice dessert to a naadan meal. Long back , parippu pradhaman used to be served in sadyas for weddings but now a days its mostly semiya, ada pradhaman, pal payasam, palada, pineapple payasam etc etc. Heres the recipe:

Ingredients

1. Split mung dal /  skinless split green gram /cherrupayar parippu - 3/4 cup
2. Jaggery - 1 - 1.5 cup or to taste
3. Coconut milk - 1/2 can or 1.5 - 2 cup thick coconut milk
4. Milk - 3/4 cup
5. Cumin powder - 1/2 tsp
6. Cardamom powder - 1/2 tsp
7. Cashew nuts - 10 - 15
8. Coconut bits (thenga kothu) -2 tbsp
9. Ghee - 1 tbsp

Method

1. Heat  ghee in a pressure cooker. Throw in some cashews and fry them until golden brown. Drain them on to a paper towel. Then add the coconut bits and fry until brown. Drain on to a paper towel. Now add the split mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 3 cups of water and pressure cook for one whistle.

2. Meanwhile melt the jaggery in 1 cup water, at medium heat. Stir until it reaches a light syrupy consistency. It would not take more than 10 - 15 mts. Open the pressure cooker when the pressure releases.  Mash the mung dal really well with the back of a spoon. Add 3/4 cup milk and the jaggery syrup to the pressure cooked mung dal. Mix well and bring to a boil at medium heat.

3. Add the coconut milk. Stir  well until it reaches a thick consistency at medium heat. Now add cumin powder and cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee (optional). Serve warm or chilled.

Tips:

 

1)  You can add brown sugar instead of jaggery.

2)  Adding milk is completely optional. You can add thin coconut milk (second extraction) instead of milk in step 2.

3) If the payasam is very thick, add hot milk to dilute.

4)  I added chaokah (canned) coconut milk. Fresh coconut milk will taste best. For fresh coconut milk - Add around 1/4 - 1/2 cup warm water to grated coconut and squeeze to extract thick coconut milk(first extraction). Now add more water to the already squeezed coconut and squeeze again to get the second extraction or thin coconut milk. Finally strain the extractions through a fine sieve. You can make this process easier using a mixer. Grind the grated coconut with little warm water in a mixer. Then use a meshed strainer and press down on the coconut for the first extraction. Repeat the same for the second extraction.

 

 

Love

Maya

Mathappoo Thoran / Pumpkin Flower Stir fry

 

  We can prepare delicious thoran with flowers too!! For example muringappoo (drum stick flowers), banana flower, yam flower, pumpkin flower etc. All these thorans are highly nutritious, healthy and tasty. They have lots of medicinal values as well. Here is the recipe for mathappoo thoran:

 

Ingredients

• 1. Pumpkin Flowers (Mathappoo) –  10 - 12
• 2. Grated coconut – 1 tbsp 
• 3. Turmeric powder - A pinch
• 4. Pepper powder - 1-2 pinches
• 5. Oil - 1 tsp
  6. Mustard – 1 tsp
  7. Curry leaves – A few
  8. Dry red chilly – 1
• 9. Salt - As required

Method

1. Wash and chop the pumpkin flowers finely.

2. Heat oil in a pan. Add mustards. When it splutters, fry the dry red chillies, then add the chopped pumpkin flowers, pepper powder, turmeric powder and coconut. Stir fry until cooked. It would take only a few minutes. Serve hot with rice.

 

Idli Podi / Uzhunnu Chammanthi Podi

 

Ingredients

1. Whole urad dal / uzhunnuparippu - 1 cup
2. Red rice (Kerala rosematta rice / kuthari) - 1 cup
3. Whole pepper - 2 tsp
4. Chilly powder - 1.5 tsp ( I added 3 tsp whole pepper corns and 1/2 tsp chilly powder. You can adjust these spices according to your taste preference.)
5. Coriander powder - 2 tsp
6. Hing / asafoetida - 1 tsp
7. Salt - To taste

Method

1. Heat a pan and roast the urad dal, whole pepper and rice at low heat, stirring occasionally. When they are about to turn brown, change the flame to medium heat and roast them until golden brown, stirring continuously. It will take around 20 - 25 minutes. ( Ariyum uzhunnum kadichal pottanam). Take care not to burn them. The color of this idli podi depends on how much you roasted them.

2. Switch off and add chilly powder, coriander powder, hing and salt. Mix well. Keep aside to cool. Grind to a coarse or fine powder in a mixer or coffee grinder. Store in an air-tight container, at room temperature. It will keep for at least 2-3 months. Mix required podi with enough coconut oil  / sesame oil and enjoy with dosa / idli.

 

 

 

Tips:

 

You can substitute red rice / kuthari / rosematta rice with Bengal gram / kadala parippu / chana dal.