Tandoori chicken

Ingredients:
Red chilly powder - 2 tsp.
Thick curd - 1/2 cup
Ginger garlic paste  - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 2 tbsp

First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp
      Mix everything above and apply this on the chicken and marinate for one hour.


Second marination:
Thick curd - 1/2 cup
Ginger garlic paste  - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 3 tbsp

       Mix all the items above in a  vessel and keep the chicken marinated for 4 hours in refrigerator.


Method:
Preheat the oven to 230 deg F.


Grease the borosil with 1 tsp oil and place the chicken and keep in high rack grill.

Cook for 30 minutes. Turn the chicken and bake again for 10 minutes.

Then  roast the chicken both sides in grill mode for 5 minutes.

Tandoori chicken is ready.

Serve with mint-curd chutney.


Method for mint-curd chutney:
1/2 cup mint
1 cup thick curd
2 green chillies
1/4 tsp amchoor powder(optional)
salt as per your taste


    Grind mint,green chillies and salt with little water
    Beat the curd smooth and mix well.
Serve with tandoori chicken.

FISH KULAMBU

Ingredients:

 Fish - 1/2 kg

Coconut - 2 cups

Chilly powder - 1 tbsp

Coriander powder/malli podi- 2 tsps

Pepper  - 1/2 tsp

Jeera  - 1/2 tsp

fenugreek -1/2 tsp

small onions - 6(to grind)+2(to temper)

tomato - 1

Tamarind paste - 1 lemon size

Turmeric powder - 1/2 tsp

Curry leaves - 1 strand

Mustard and fenugreek seeds- 1/2 tsp each for tempering

Oil - 2 tbsp

Salt - to taste

Method:

1.In kadaai fry  coconut,chilly powder, coriander powder and pepper, turmeric powder and jeera with 1 spoon gingelly oil

2. Grind adove ingredients and small onions to a paste with some added water.

3. Heat gingelly oil and crackle mustard seeds. Fry fenugreek for a while and add a couple of chopped onions and chopped tomato, then add curry leaves.

4. Add the ground paste, tamarind salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.

5. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins.

6. Serve hot with rice.

Microwave channa masala

Ingredients:

Channa - 1 cup

water - 4 cup

soda-bi-carb - 1/2 tsp

salt - 1 tsp

oil - 1 tsp

medium onion - slized

channa masala - 1 tsp

Garlic paste - 2 tsp

Ginger paste - 2 tsp

Tomatoes - 2 (chopped)

Green chillies - 2

Garam masala - 1 tsp

Tamarind paste - 2 tsp

Coriander paste -chopped

Method:

Soak channa overnight

Boil channa in deep microwave safe bowl with salt and soda-bi-carb on high power 100% power for 15 min

Then stir it and lower down the power to 80% power for 20-25 min. Stir twice and check, if not boiled repeat at 80% for 20-25 min

Heat oil in a bowl at 100% power for 1 min.

Now add onion, giner and Garlic paste, chillies while stirring it and cook at high power for 6-8 min

Now mix tomato, garam masala, red chilli powder, channa masala. Mix it and cook for 2 min at 80% power.

Now add boiled channa to it and microwave at 80% power for 10 min. and mix tamarind paste dissolved in water. cook for 5 min.

 Channa masala is ready.

Kootan choru

Ingredients: 
Rice - 200 gms
Gram dhal or Thoor dhal- 50 gms 
(Gram dhal will give more taste)
chilli powder - 2 tspTurmeric - a pinch.
Asafoetida - a pinch.
tamarind - small gooseberry size.
cumin powder- 1/2 teaspoon.salt.
To grind :
grated coconut -  1/4 cup.
garlic- 2 cloves
small onion- 4 nos


vegetables:
mango - 4 pieces
carrot -1.
unripe banana- 1 small size.
brinjal - 2 small.
drumstick - 1.
tomato - 2
potato - 1 small size
murungakeerai  - a handful.
small onion - 5 nos.

Method:
Soak the  dhal and rice for 1/2 and hour.
cut the vegetables into small pieces.
Bring 4 cups of water to boil and add  dhal, turmeric, asafoetida. cook it almost soft. Then add rice and vegetables.
Then add chilli powder, turmeric powder, cumin powder and salt.
Then After 90 % cooked add tamarind extract and add grinded coconut. 
Then fry murungakeerai in kadaai with little oil and then add with rice. 
In kadaai fry mustard seed, 1 red chilli and curry leaves with oil and add to rice.
Reduce the flame and Cover it. After 10 minutes put off the flame . 
Now Kootan choru is ready.


Serve with Ellu thovaiyal, mango pickles, reidha and appalam.

Ellu Podi

Ingredients:
Black Ellu (sesame seeds) - 50 grms.
Dry red chilli - 7 nos
Tamarind - lemon size
salt - to taste 
garlic - 10 cloves
Asafoetida (hing / Perunkaayam) - 1 pinch

Method:
Heat a kadaai dry roast the ellu and keep aside.

Again heat the kadaai add 1 tsp oil and fry red chillies.

Put the roasted chillies along with the Ellu and let them cool completely.

After they get cooled, grind Ellu, red chillies,hing and garlic.


Then add tamarind and salt along with the ellu and grind together.


Now Ellu podi is ready and serve with idly or dosai.

Idly podi

Ingredients:
Channa dhal (Kadalai paruppu)- 100 gm 
Urad dhal (black gram) - 200 gm 
Dry red chilly - approximately 15 to 20 numbers
(Reduce chillies if you need a lesser spicy)
Curry leaf - 2 sprig
Pepper - 1 tsp
salt - to taste 
garlic - 7 cloves
Asafoetida (hing / Perunkaayam) - 2 pinch

Method:
Heat a kadaai and  roast the red chilli with 1 tsp oil. Keep aside.

Again heat the kadaai roast the urad dhal ,gram dhal , pepper ,curry leaves ,hing and pepper in remaining oil.


Put the roasted chillies, garlic,salt along with the others above and let them cool completely.

After they get cooled, grind them to a medium fine powder Store in air tight container.

Idly podi is ready!

Butter biscuit

Ingredients:
Butter - 1/2 cup
Icing Sugar - 1/2 cup
Baking powder- 1/4 tsp
All purpose flour - 1 1/4 cup
Salt a pinch

Method

Preheat the oven to 350 degree C.
1. Mix butter and sugar in mixing bowl with a fork to get a creamy texture.
2. Mix well the salt,baking powder and flour.
3. Add everything together , make a dough like chapathi dough.
Make a soft dough.The dough should be slightly sticky on your finger.
(adjust flour and sugar to get the dough consistency).
4. Place an aluminium foil on a baking tray. Make small balls , slightly flatten it and place it on the baking tray and bake for just 8 - 10 minutes depending upon your oven.
5.Remove the biscuit once it starts leaving the tray. 
Let it cool and then store in air tight container.
Butter biscuit is ready!

CHICKEN FRIED RICE

Chicken 65:

INGREDIENTS:

Chicken (boneless) - 1/2 Kg
Ginger & Garlic Paste - 3-4
Salt - As per taste
Chilly powder - 1 and 1/2 spoon

Gram masala -1 and 1/2 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Oil - To fry the chicken

Vinegar or Lemon juice - 1 spoon

PREPARATION :
* Cut the chicken into small cubes.

* Now add all the above mentioned item to the chicken and mix well.

* Keep it in fridge for 1/2 hr.

* Then heat oil in a pan and add the chicken and fry it.

FRIED RICE:

Ingredients :

Chicken - ( 200 grms) Deep fried as told in the recipe.

Spring Onions - 2 ( Chopped finely)

Capsicum - green colour ( Chopped length wise)

Green chilly - 3 ( chopped)

Ginger and garlic  - 2 tsp(chopped finely)
cabbage - 50 grms

Carrot - 1 (chopped)

Beans - 50 grms(chopped)

Onion-1 no(chopped)

Oil - 5 tsp

Salt - To taste
White Pepper powder -1 spoon
Sugar - 1/2 spoon

Soya sauce - 1 to 2 tsp

Ajinomoto - 2 pinch

Basmathi rice - 1 cup cooked. ( With 1 : 2 water and rice ratio) and cool it.

Preparation :

*First prepare the chicken as mentioned, then cut it into small pieces as shown below

* Then take a pan, add the oil, then add the spring onions and fry it, then add the capsicums,carrot,beans,onions and fry for few mins, then add the green chillies and fry it.

* Then add te ginger and garlic paste and fry till the raw smell disappears.

* Now add the cooked and cooled rice to the pan, and mix well.

* Now add the Ajinomoto and soya sauce and salt and mix together.

* Add the prepared chicken to the rice.

* Mix well and serve.

SPONGE CAKE

Ingredients :
All purpose flour - 1 1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter - 1/2 cup
Sugar - 1cup
Lemon juice - 1 tsp
Buttermilk - 1/4 cup
Vanilla extract - 1 tsp
Eggs - 2
Preparation :

* Preheat oven to 350F . Grease a  pan with butter.
*First cream the butter and sugar in the bowl using an electric mixer for 4 to 6 minutes at medium speed until light and fluffy.
*Add one egg, beat for few minutes then followed by the next.
*You may add the lemon juice,  vanilla and buttermilk to this and mix for few seconds.
*Sift together flour, baking powder, baking soda and salt in a bowl and keep aside.
*Now add flour and beat again.
*Pour the batter in the  pan, smooth the top .
*Bake for 55 to 60 minutes.