MY RED ROSE DOILY.............
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| Red Rose Doily |
My latest doily......... doing one rose each day and joining it for one week .......... this time I was tooo lazy finishing it ....... I saw this pattern doily while browsing some thing ..... the color and design tempted me to start........fortunately I got somewhat the same colors of yarn in my yarn collection .......... I preferred to use the same colors as the colors were very attractive in that doily.........now may be I may give a try using different colors in future.............
PICKLE CHICKEN [ or ] SUPER CHICKEN
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| Pickle Chicken |
INGREDIENTS:
Chicken - 1/2 kg
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tbsp
Coriander powder - 2 tsp
Thick curd/yogurt - 1 cup
Salt - to taste
For Masala:
Onions(chopped finely) - 2
Garam masala powder - 1tsp
Red dry chillies - 2
Bay leaves - 2
Coriander leaves - for garnishing
Oil - 4 tbsp
Salt - to taste
METHOD:
Marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge 4hrs.
Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent.
Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked.
Now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces,
Add salt if needed and cook everything in medium high flame with lid closed, stir in between.
Switch off and garnish with coriander leaves.
Serve with Rice or Chapathi.
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| Super Chicken |
KOTHU PARATHA
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| Kothu Paratha |
Ingredients:
Paratha - 5
Egg - 4
Onion - 2 [finely chopped]
Chilli powder - 1 tsp
Salt - to taste
Chicken cooked - 1 ladle
Curry leaves - 3 stigs
Oil - 2 tbsp
Method:
Shred the paratha in to small pieces.
Heat oil in a Iron dosa tawa. Saute chopped onions till turns golden brown.
Add egg, curry leaves, chilli powder, salt and saute for 5mins.
Add four ladle full of chicken [cooked with salt and chilly powder ]to the kadai and fry till it becomes little crispy.
Use ladle to chop the mixture into small pieces.
Serve hot with raita.
PAZHAM PORI [OR] BANANA FRITTERS
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| Banana Fritters |
Ingredients:
Ripe Bananas – 2 sliced
[Nentran Pazham]
Plain flour – 1/2 cup
Rice flour – 1 tbsp
Sugar – 2 tbsp
Salt – 2 pinch
Water – 1/2 cup
Instructions:
Peel and slice the bananas.
Make the batter with flour, rice flour, sugar, salt and water.
The batter should be thicker as idli batter.
Dip the sliced bananas in the batter.
Heat oil in a frying pan.
Deep fry the bananas till golden brown.
Drain excess oil and serve hot.
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| PAZHAM PORI |
