Pomfret Fry / Avoli Varuthathu.

http://www.raniskitchenmagic.com/

Chicken Fry (Chicken Pakora style)

recipe type - starter /side dish
serve  - 4 to 5

               

Chicken Pakora is a spicy and crunchy Indian starter dish.It is quick and easy to make .It taste fantastic. Here I am introducing my own take of this recipe. I am using here corn flour instead of basin flour and adding some yogurt for juicy and fresh taste.This is an egg less recipe too...cook it and enjoy it..

Ingredients

• chicken breast - 500g cut in to small pieces
• chilly powder - 1 tbs
• turmeric powder - 1 tsp
• garam masala - 1 tsp
• cumin seed powder - 1 tsp
• thick yogurt - 3 tbs
• white corn flour/ basin flour- 2 tbs
• rice flour - 1 tsp
• black pepper powder - 1 tsp
• salt - as your taste
• ginger garlic paste - 1tsp
• onion paste - 2 tbs
• curry leaves
• oil - for deep fry

Method

Marinate chicken with above ingredients. Refrigerate 30 mints. Heat the oil in a pan.Make sure oil is warm and add the chicken pieces one by one with curry leaves.Fry it until golden brown. Serve hot and crispy..and enjoy..:-)

Fish with mashed chilly and shallots (Ulliyum mullakum chathacha meen curry)

  

          It is a typical Kerala style fish curry. Normally we use any small fish like Mackerel, Sardine, Pomfret etc. to cook this type of curry. It is very simple and easy to cook yet very tasty. The main highlight of this recipe is its smashed paste. In kerala the paste is prepared on a grinding stone/mortar and pestle ( ammi kallu or ara kallu) and cooked in a clay pot (mann chatti).  It gives a fabulous taste but I used a blender . It still tastes good.

 

recipe type:- side dish (spicy)

serve - 4 to 5
cooking time - 10 to 15 minutes

Ingredients:

• any small fish - 250gm ( clean and cut 2 pieces or use as whole )
• smashed spicy paste ( red  dry chilly - 12 to 15, shallots (small onion) - 50 g , curry leaves , salt(to taste) blend it without water and make a smashed paste form)
• tamarind juice ( gooseberry sized tamarind soak in  1/2 cup water and strain it)
• coconut oil - 2 tbs
• water - 1/4 cup 
• curry leaves

Method:-

Heat the pan . Add oil. Add smashed spice paste. Fry 2 minutes. Add tamarind water and plain water.Mix well. When boiled add fish pieces one by one, make sure each piece is dip in the gravy. Cover it and cook 5 to 10 minutes. Uncover the pan.Add salt, if needed. Cook until the gravy thicken. Sprinkle some coconut oil for taste and smell. Turn off the heat. Garnish with curry leaves. Serve with white rice or tapioca (kappa) and enjoy!

Chicken Dum Biriyani..

 recipe type - main course ( spicy )

serves - 4 to 5

cooking time - 45 mins to 1 hr

  Ingredients for meat masala:-

• Cinnamon - 1 inch stick
• cloves  - 4 pieces
• cardamom - 4 pieces
• fennel seed - one pinch

( roast all the spices and make it to powder form )



Ingredients for marinating chicken :-

• chicken - 1 kg ( cut in big, medium pieces)
• ginger garlic paste - 1 tsp
• turmeric powder - 1/2 tsp
• pepper powder - 1 tsp
• red chilly powder - 2 tsp
• yogurt - 5 tbs
• meat masala - 1 tsp
• salt to taste

(marinate the chicken with all above ingredients and refrigerate for 30 mins to 1 hr and shallow fry it. keep a side)

 Ingredients for chicken gravy :-

• oil - 2 tbs
• onion - 6 (sliced thinly)
• ginger garlic paste - 2 tbs
• tomato - 2 ( chopped )
• green chilly - 6 ( crushed )
• meat masala - 2 tsp
• chilly powder - 1 tsp
• coriander powder - 4 tsp
• turmeric powder - 1/2 tsp
• mint leaves - 1/2 cup ( chopped)
• coriander leaves - 1/2 cup (chopped)
• curry leaves
• water - 1/2  cup
• nutty paste - 2 or 3 tbs ( soak some cashew nuts and 2 pinch fennel seeds in the water for half an hour and grind smoothly)

Ingredients for rice :-

• basmati rice - 4 cups
• water - 8cups
• cloves - 5 to 6
• cardamom - 5 to 6
• cinnamon stick - 2  inch piece ( cut into small sticks )
• bay leaves - 2 to 3
• fresh lemon juice - 3 tsp
• salt to taste
• ghee - 2tbs

Ingredients for garnishing :-

• cashew nuts raisins  - 10 each ( fry it until golden brown and keep a side)
• onion - 1 ( sliced thinly, fry it golden brown and keep a side )
• saffron  - 2 pinch  ( soaked in 1 spoon warm milk )
• coriander leaves

Method ( chicken gravy )

Heat oil in a pan. add chopped onions and curry leaves.when it's brown add ginger garlic paste and crushed green chillies. stir well. Add chopped tomatoes. when its cooked add the spices , nut paste  and fry it until the raw smell is gone.Add chopped coriander and mint leaves. Add fried chicken pieces and mix well.Add water.cover the pan and cook on medium flame for 10 to 15 mints. Adjust the water and salt as your taste.If  gravy is form turn off the heat .


Method (  rice )

Soak the rice for 30 mints and drain it. Heat the pan. add ghee. Add masala. Add drained rice and fry it  for 2 mins. Add water and salt to taste. cover the pan and cook the rice.Sprinkle the lemon juice.keep a side.


Final cooking and Layering ( dum method )

Place a thick pan on the lowest flame. Layer the chicken with gravy, rice , fried ingredients (nuts, raisins, onions), coriander leaves and soaked saffrons one by one.Repeat this process. sprinkle some ghee.Cover it with tight fitting lid.Cook for 10 to 15 mins. Make sure it does not stick to the bottom  and burn. Turn off the heat. Allow to rest covered for another 10 to 15 mins. Mmmm... smells nice and yummy:-).Your Chicken Dum Biriyani is ready!! serve hot with pappad, salad and pickle. Enjoy it!

Chicken Fillet (Rani's Kichen Magic Style)

       

      

Recipe type :- snack / side dish
Serve to - 3 to 4
Cooking time - 10 to 15 mins

Ingredients:-
Chicken - 500 g ( I prefer chicken breast pieces. cut in to even, medium size )
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Red chilly sauce - 1 tbs
Salt - to taste
Egg white - from two eggs ( beat well )
Bread crumbs - for coating purpose
Oil - for deep fry

Method:-

Marinate the chicken pieces with above spices and salt. Refrigerate 30 mins. Dip the chicken pieces in egg white individually and coat it with bread crumbs evenly. Heat the oil in a pan .Make sure oil is warm. Add fillets one by one. Turn over when its golden brown. Both sides are golden brown remove it from oil. Drain the excess oil with kitchen tissue / towel. Serve it hot and crispy. Enjoy!!

Tips:- It's goes with salad and bread or any main course.

Rava / Sooji / Semolina Kesari(Indian Sweet)

Hii..friends..here is a quick and tasty sweet recipe for Diwali. Rava kesari is a common sweet in South and North India. This is a perfect and simple recipe.Anyone can try this recipe even those who are  lazy in kitchen .:-) Hope you will enjoy this sweet feast....Happy healthy and sweet Diwali:-)

recipe type - sweet
cooking time - 15 to 20 mins
serve - 6 to 8

Ingredients:-

• rava / sooji / semolina - 1 cup
• sugar - 2 cup ( adjust to your taste )
• milk - 2 cups
• water - 1/2 cup
• ghee - 3 tbs
• cashew nuts and raisins - 10 each 
• warm milk - 1 tbs 
• saffron  - 1 pinch
• cardamom powder - 1tsp
• kesar food colour - a pinch ( dilute in a tbs water)
• cashew nuts and raisins ( for garnishing )

Method:-

Add saffron to 1 tbs of warm milk and keep a side.Heat the pan roast rava  for 5 to 10 mins until it turn in to light brown.remove it and  keep a side. Add  1 tbs ghee to the pan and fry raisins and cashew nuts until it turns golden brown  and keep a side.Boil the milk and water in the same pan. When  boil add roasted rava. Stir continuously to prevent lumps forming. Add sugar. Add ghee. Stir continuously.Add kesar colour liquid and saffron milk. Stir well until mixture thicken. Add cardamom powder and roasted cashew nuts and raisins. Remove from heat.apply some ghee on a medium deep tray , place the cooked kesari in it. Use a spoon and level it. sprinkle some ghee over it. leave it for some time for setting. Cut it into desirable shapes and garnish with any dry fruits...serve and enjoy it.

Prawns/ Shrimps with Curry leaves Fry(Konju kariveppilla Fry)

Hi guys..... hope everyone is good. Are you exhausted from reading my long recipes and cooking experience???  don't worry :-) Here I give a simple but royal recipe for you. I am sure all of you like my this magic dish very much because it is one of my families favourite.

recipe type:- starter/ side dish

serve:- 2 to 3
cooking time - 15 mins

Ingredients:-

• prawns/ shrimps  - 250 g ( pealed and cleaned but keep the tail)
• ginger (small piece), garlic (2 cloves ) ,shallots (2 piece) ,curry leaf (4 to 6) - make a paste
• turmeric powder - 1/2 tsp
• chilly powder - 1 tsp
• pepper powder - 1 tsp
• meat masala - 1/2 tsp
• yogurt/lime - 1 tsp
• curry leaves - 2 stems
• salt - as your taste
• oil - for frying

Method:-

marinate all the ingredients except oil with the curry leaves. Refrigerate for 15 to 30 mins. Heat oil in a pan. Fry prawns with the curry leaves till golden brown. Serve it hot and crispy. Enjoy!!

tips:- yogurt gives a fresher taste. If anyone dislike yogurt choose lime instead.