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.



Mutton Stew

           

   Mutton Stew is a Kerala style Christian dish. It reminds me of my mom's Christmas and Easter breakfasts in my childhood days.It brings back fond memories of my childhood. During those days I would enjoy the stew with appam or bread for breakfast, lunch and dinner till the pan get empty:-) yeah! She is an excellent stew maker and  is the best for me. Here I will attempt to share that recipe with you. I am sure you will enjoy it as much as I do. I usually use home made meat masala in my magic kitchen. It gives a special taste and smell.

cooking time:- 30 to 45 mins
Recipe type:- side dish
serve :- 4 to 5

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 pressure cook :-

•  mutton with bones - 500 gm (cut in to 1/2 inch cubes )
• carrot - 1 ( cut in to 1/2 inch cubes)
• potato - 2 ( cut in to 1/2 inch cubes)
• big onion - 1 ( sliced)
• green chilly - 4 ( slit length wise )
• ginger - 1/2 tbs (chopped or crushed)
• garlic - 1/2 tbs ( chopped or crushed)
• meat masala - 1 tsp
• turmeric powder - 1/2 tsp
• pepper powder -  1 tsp
• water - 1 cup
• curry leaves
• salt to taste

Ingredients for the stew:-

• oil - 1 tbs
• ginger - 1 tsp (crushed/chopped)
• garlic - 1 tsp ( crushed/chopped)
• shallots - 1 cup ( chopped)  
• tomato  - 1 medium size ( sliced)
• turmeric powder - 1/2 tsp
• meat masala - 1 tsp
• pepper powder - 1 tsp
• cashew nut powder - 1tbs
• milk ( coconut/ cow's) - 2 cup (thick)
• curry leaves
• salt

Method:-

Cook  the ingredients for the pressure cook. Turn off the heat after 2 whistle. keep aside until pressure is  released. Heat the oil in a deep pan. Add chopped ginger, garlic, shallots and curry leaves.stir until golden brown. Add chopped tomatoes.stir tomatoes until soft. Add pepper and meat masala powder.Pour the cooked pressure cooker ingredients with the stock. Add water if needed. Cook in medium heat. cook to reduce the liquid quantity to 1/3. Reduce heat. Add milk and cashew nut powder, stir well.Do not allow the stew to boil once the milk has been added. Add salt to taste if needed. Sprinkle some pepper powder for taste and smell. Turn off the heat and serve hot.Enjoy your stew.

Tips:- Serve mutton stew with palappam or bread.



Eat Fresh...Live Fresh :-)

Spaghetti With Bolognese Sauce(Italian with Rani's Magic)

Ingredients for the sauce:

 Beef / chicken - 300 g (minced)

olive oil/any veg oil -  2 tbs

spices:

Dried oregano - 1 tea spoon

Dried basil leaves - 1 tea spoon

Ground thyme - 1 tea spoon

red chili powder - 1 tbs

black pepper powder - 1 1/2 tbs

all spice powder - a pinch

Vegetables:

Carrots - 2 medium size(diced finely)

celery - 1 rib(diced finely)

capsicum( red /yellow/green) - 1 medium size ( diced finely)

garlic - 6 cloves(chopped finely)

 large onions  - 2 medium size( chopped finely )

Tomato - 3 medium size (chopped finely)

tomato puree - boil 4 tomatoes and blend it

grated cheese - 2 tbs for serving(optional)

water - 2 cup

Salt - as your taste

Method:

Heat the oil into a sizable sauce pan over a medium heat. Fry the chopped onions and garlics .Add minced meat and all the spices. Fry until the meat is brown. Add chopped tomatoes and stir well. After that put the remaining vegetables and stir continuously and add tomato puree and stir again. Finally add water and salt to taste. Cover the pan with a lid.Cook it for 20-30 minutes in a medium heat.Then remove the lid and cook the sauce until gravy form. Turn off the heat.Thereby the spicy bolognese sauce is ready. You can serve it with cooked spaghetti noodles/pasta with grated cheese.

How to make spaghetti noodles/pasta?

Ingredients:

spaghetti noodles/pasta - 500 g (serving per package 5-6 people)

Water - 4 liters( 500 g of pasta usually needs 4 liters of water)

salt - 2 table spoons

Oil - 2 table spoons( adding oil to the boiling water prevents the pasta from sticking)

Method:

Heat a large pot with water(you need a large pot with enough space so that pasta will not stick together).When the water is boiled add oil and salt.Then add pasta in the boiling water.No need to cover the pot or else water might over flow.Cook it for 9-10 minutes .To check if pasta is cooked, take and cut a piece of pasta to see if it is cooked in the inside, if not cooked then let it cook for 1-5 minutes.Then drain the pasta and shock them in cold water.Remember, the heat in the heap will continue cooking the noodles to a soggy bunch. When the noodles is ready, you could serve it with bolognese sauce.

Bon Appetit...enjoy!!!!



vermicelli / Semiya / Kheer Payasam (An Indian sweet dessert)

Ingredients:-
Vermicelli/semiya - 1 cup(broken in to small pieces)
sago pearls (chauwari) - 1/4 cups
sugar - 1 cup (as your taste)
Ghee - 3 tbsp
cows milk - 3 cups
coconut milk - 1 cup (thick)
water - 1 1/2 cups
cashew nuts - 10 pieces
raisins - 10 pieces
cardamom (elakka) - 4pieces (crushed to powder form)
salt - a pinch 
Method
Wash the sago and boil it with 1 cup of milk and 1/2 cup of water. Add sugar (1spn) and stir constantly to prevent it from sticking to the bottom of the pan until it becomes translucent .Lower the heat and leave it for 15 mins. Stir occasionally.Keep aside.
Heat one spoon of ghee in a thick bottomed pan ( like small urulli ) and fry the cashew nuts and raisins till  golden brown, remove and keep aside. Roast the vermicelli in the remaining ghee till  golden brown , remove and set it aside. Heat the cow's milk with the remaining water in the same pot and boil it .Once it boiled, reduce the heat and add the remaining sugar and mix well. Place the roasted vermicelli and stir well . Then cook uncovered and stir with a spatula or big spoon continuously.Make sure it doesn't  stick at the bottom of the pan.When the vermicelli is cooked, put in the  cooked sago and mix well. Add a pinch of salt for taste. Add coconut milk and cardamom powder. Hmmmm....it's smells fragrant with rich aroma.Then turn of the heat.Don't boil the Payasam too long.
Finally add the fried cashew nuts and raisins and mix well.Yummy Payasam is ready!:-) Serve hot or chilled and enjoy!
Tips
If you refrigerate the payasam, it will be tastier and creamy .

Fish Curry/ varutharacha meen curry ( Kerala Style )

Please visit here for the recipe..

http://www.raniskitchenmagic.com/

Thanks
Rani Vijoo