Mushroom Masala

Mushroom Masala  :


















 Ingredients:

Mushroom: 250 gm.
Onion: 2 Medium Sizes
Tomato: 1 Small Piece
Ginger Paste: 1 ½ tsp.
Green Chilies: 3 No’s
Curry Leaves: Few
Coriander Powder: 2 Tbsp.
Chili Powder: 1 Tbsp.
Meat masala: 1 tsp.
Pepper Powder: ½ tsp.
Salt: For Use
Turmeric Powder: ½ tsp.
Coconut Grated: 1 Cup
Shallots: 7 Nos.
Garlic: 3 Cloves
Coconut Oil: 2 Tbsp.

Preparation:

1. Wash mushroom in turmeric and salt mixed water, drain and Cut in to required size and marinate with little salt and turmeric powder and keep it aside.
2. Roast the grated coconut,4 shallots,3 garlic, few curry leaves until it turns to brown on low flame ,then add coriander ,chili and roast continue for 3 minutes. Allow cooling and grinding along with 1 cup of water and keep it aside.
3. Heat 1 Tbsp. coconut oil in a kadai and sauté the onion till it’s become translucent, add silted green chilies ,ginger paste , 1 piece tomato to it and sauté well .
4. Add 1 tsp Meat Masala, ½ tsp pepper powder and continue sauté for 1 minute.
5. Add Marinated Mushroom to it, cover and cook for 10 minutes.
6. Add the ground coconut paste and cook till the gravy become thicken.
7. Heat 1 Tbsp. oil in a pan and add 3 sliced shallots and roast it for 2 minutes and add to the prepared gravy.

Cheers!!!!
Kishore.

Coriander Chicken

Coriander Chicken Curry:

 
 














Chicken – 1 kg marinate with Turmeric powder-1 pinch, fenugreek powder- ¼ tsp , Pepper powder -1 tsp. and salt. Keep in refrigerator. 
 
Grind coriander leaves – 1 bunch , green chillies 8 nos ,shallots -3 ,curry leaves –few , lemon juice with little water and keep it aside.
 
Heat 2 tbsp. oil in a pan. Add 1 big onion sliced and ginger-garlic paste 1 ½ tbsp. Sauté until onion become translucent. Add marinated chicken pieces and 2 tbsp yoghurt, 1 tsp soaked fenugreek mix well cover and cook until chicken is half-done. Add ground coriander leaves paste and 3/4 cup hot water for gravy. Again cover and cook until the chicken pieces are done and oil separated on top. Sprinkle ½ tsp. garam masala powder and mix well.

Cheers!!!

Sesame Balls

Sesame Balls

 
 

Sesame: 200gm

Jaggery : 100gm.

Cardamom: ¼ tsp.

Preparation:
 
Wash the Sesame seeds well and dries in sunlight, then roast this sesame in one pan (medium heat) (don’t use oil) till it starts burst, remove from pan and spread sesames in a flat plate.
Boil Jaggery in little water till it becomes thick syrup, and add the roasted sesame and powdered cardamom to it and stir continuously. When temperature decrease to handling level make small balls, and serves when cools.

NB: 1: To check the right consistency of jaggery syrup , drop little syrup into a cup of cold water, it will form a soft ball.
2: Store in Air Tight Containers .

Paneer Masala

Kappa & Fish Curry

Kappayum Meenum.

Chicken Malabari

 
Chicken Malabari

Ingredients:

1. Chicken: 1 Kg.
2. Onion: 2 Medium Sizes (Chopped)
3. Tomato: 1 Chopped
4. Ginger: 2 tsp. (Chopped).
5. Green Chillies:5 No’s Chopped
6. Coriander Leaves: Few
7. Coconut Grated: 1 ½ Cup
8. Shallots: 6 No’s
9. Chili Powder: 1 ½ Tbsp.
10. Coriander Powder: 4 Tbsp.
11. Pepper Powder: 2 tsp.
12. Fenugreek: 2tsp.
13. Garam Masala: 2 tsp.
14. Coconut Oil: 2 Tbsp.

Method:

1: Roast Grated Coconut, Shallots, Coriander Powder & Chili Powder until colour changes to Brown. Don’t wait till become dark. Grind all together with little water and keep it aside.
2: Take a Heavy Bottomed Pan and add coconut oil and sauté ginger, green chilli then add Onion chopped and continue Sauté until onion becomes translucent. (Medium Flame)
3: Add Pepper Powder, Turmeric Powder,Fenugreek, chicken Pieces along with ½ glass of water, garam masala, salt and grinded paste, tomato. Continue cooking on medium flame until its grave becomes thicken and chicken cooked very well.
4: Add Coriander Leaves and cover with a lid for 2 minutes.
Best with Kerala Paratha , Mughalayi Paratha ,Chapathi or Ghee Rice

Cheers!!!
Kishore.

Chilli Chill Manali

Manali Chicken Fry!!!

 

   

Manali Chicken Fry!!!

 Marinate 1 kg chicken pieces with ¼ tsp turmeric powder, ½ tsp pepper powder, ½ tsp chilli powder, 3 garlic chopped,3shallots chopped, ½ “ size ginger chopped and salt for 2 minutes and cook in 1 glass of water until chicken pieces 75 % cooked and keep it aside.
Meanwhile in a separate pan splutter mustards and sauté ,3 tsp ginger chopped, 3 tsp garlic chopped,3 green chilies chopped in 1 ½ tbsp. coconut oil till the row smell gone and add 3 medium sized onion sliced thinly 1 and sauté till onion become very translucent and add 1 medium sized tomato chopped continue sauting . Add 2 ½ tsp chili powder , ½ tsp chicken masala,1 tsp garam masala,2 tsp coriander powder, 1 tsp pepper powder, 1/2 tsp fenugreek powder and sauté well and add the chicken cooked water ( stock ) to it and continue sauting till masala becomes thicken .Add the cooked chicken pieces to it and mix very well until all masala covered with chicken pieces.
Then Take 3 Tbsp. coconut oil in a pan and Fry the masala mixed chicken pieces well, remove the chicken pieces from pan and pour little more oil to it and fry 3 garlic sliced,1 ½ “ size ginger sliced,3 green chili sliced, 3 stems curry leaves and 1 medium sized onion sliced until it become golden brown colour and mix it with fried chicken pieces and garnish with sliced tomatoes.
Spicy Manali Chicken Fry Ready
Cheers!!!!

Mutton Kheema

Kada Fry

Sweet Potatoes