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 |
Murukku
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| Murukku |
Ingredients:
Raw rice flour - 3 cups
Urad dal flour - 1 cup
Butter - 1 tablespoon
Sesame seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Salt - to taste
Asafoetida - 1/2 teaspoon
Water - 1 cup
Oil - for deep frying
Method:
Add rice flour, urad dhal flour, cumin seeds, sesame seeds, salt and butter in a bowl and mix well.
Add water little by little and form a soft non sticky dough.
Heat oil in kadai apparently, enough to deep fry the murukkus.
Use 3 rounds holes plate in murukku press.grease some plastic sheets and make murukku first Then drop into the oil.
Deep fry in medium flame.
Fry them till golden brown .Make sure it gets cooked evenly on both sides,turn over accordingly.
Drain in tissue,cool down completely and then store in airtight container.
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| Murukku |
UPPERI [OR] KERALA BANANA CHIPS
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| Kerala Banana chips |
Ingredients
Raw banana (Nentrankai) - 3
Turmeric powder - 1 tsp
Water - 1 cup
Salt - 2 tsp
Oil - for frying
Method
Peel the banana and immerse the same in turmeric water for 10-15 minutes. Remove and pat dry.
Mix turmeric powder and salt and water
Using a mandoline, slice the bananas directly into the hot oil.
Stir once so that they don’t stick together
When it is half cooked, add 1 tsp salt added turmeric water.
When the bubbling sound stops, remove from the oil and put in paper napkin to remove excess oil.
Cool and keep it in airtight container.
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| Upperi |
SWEET MANGO PACHADI
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| Sweet Mango Pachadi |
Ingredients:
Mango - 1 big
Green chillies - 1 slit
Red chilli - 1
Jaggery - 1/4 cup
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few leaves
Water - 1/2 cup
Salt - 1 pinch
Method:
Peel off skin from mango and chop them into cubes
Take a pan, heat oil, add mustard seeds, urad dhal Red chilli and curry leaves
Once seeds start to pop up, add chopped mango and saute for 2 mins.
Add the green chillies and salt Cover the pan with lid and cook at medium heat for 5-8 mins
Add jaggery [melt jaggery and filter impurities] and keep stirring till jaggery is dissolved.
Add salt ,cook for another 5 mins till mango has mixed well with jaggery and then turn off heat
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| Sweet Mango Pachadi |
