Sukhiyan(Modhak) Kerala Recipe:
Ingredients:
Whole Green gram : 1 cup
Jagger y : ½ cup
Grated coconut : ½ cup
Cardamom powder : ½ teaspoon
All purpose flour / Wheat flour / Maida : 1 cup
Water : as required
Oil : for deep frying
Salt : a pinch
Method of Preparation:
1.Soak green gram for 3-4 hours.
2.Wash thoroughly and add this to a cooker along with 2 cup of water and a pinch of salt.
3.Heat
a kadai, add jaggery along with 1/4 cup of water .When the jaggery is
completely melt ,add grated coconut,cardamom powder and mix well.
4.Now add cooked green gram and saute well till the mixture is dry.
5.Mix maida ,salt,turmeric powder and enough water to make a thick batter.
6.After cooling take small portions of the mixture and make small balls from it.(lemon size)
7.Heat oil in a pan.Dip each ball in the batter and deep fry till golden brown..
8.Serve with tea and enjoy....
Chettinad Chicken Dry Fry Recipe:
Ingredients:
Chicken - 1 kg,Boneless cut to medium pieces
For marination:
Chilly powder - 1.5 tablespoon
Turmeric powder - 1/2 tsp
Coriander powder - 2 tbsp
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Crushed pepper - 1 tsp
Salt as needed
For masala
Oil - 2 tbsp
Mustard seed-1 tsp
Onion - 1 large
Ginger garlic paste - 1 tbsp
Curry leaves - a sprig
Tomatoes - 2
Method of Preparation:
1. Wash and drain the chicken. Combine all the marination ingredients in
a bowl and add the chicken pieces and marinate for a minimum of 30
minutes.
2. In a pan, heat oil and add Mustard seeds. Add onions and
saute till soft. Add ginger garlic paste and saute for a few minutes.
3. Add tomatoes and saute till oil starts oozing. Add the marinated chicken
and cover and cook till chicken is done. As this is a dry preparation,
no need to add water.
4. Add crushed pepper,garam masala and curry leaves saute till you get a nice color. Add this mix to the
cooked chicken and combine well.
5.Serve hot with rice, appam, parotta, Chappathi etc....
Chicken Puffs Recipe Using Puff pastry sheets:
Ingredients
4 pieces skinless chicken breast
Salt- 1/8 teaspoon
Masala paste-1 Table spoon
ground black pepper- 1/8 teaspoon
Sunflower oil-1 tablespoon
1 sheet puff pastry
1 egg
1 tablespoon water
1.Season the chicken with salt, pepper and masala paste. Heat the oil in a nonstick pan medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
2. Cut pastry into 8 pieces. Place a piece of chicken pieces on pastry sheet.Seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.
3. Bake at 400° for 18-22 minutes or until golden brown.
Fish Manchurian
Ingredients:
Fish Pieces ( Tilopia(Kerala karimeen) ) - 500 gms ( Boneless, White Fleshed Fish )
Oil for Deep frying
For the Batter:
All Purpose Flour / Maida - 3/4 cup
Corn Starch / Corn Flour - 1/4 cup
Salt to taste
Pepper - 1 tsp
Water as needed
For the masala :
Oil - 2 tblspn
Ginger Garlic Paste - 1 tblspn
Onion - 1 chopped
Green Chilli - 2 chopped
Bell pepper-1 Large
Salt - to taste
Red Chilli Paste - 1 tblspn ( Dry red chillies ground with water)
Soy Sauce - 1 tsp or to taste
Tomato Ketchup - 1 tblspn or to taste
Water - 1/2 cup
Corn flour - 1 tblspn mixed with water to form a paste
Pepper - 1 tsp or to taste
Coriander leaves ,Spring Onions - for garnishing
Method of Preparation:
1.Heat oil in a Pan
2.Take all the batter ingredients and add
water to it. Form this into a smooth paste. Dip the fish pieces in it
and fry them in hot oil for 5 mins till they are golden and cooked
through.
4.Drain them in a paper towel.
5. Again Heat oil in a Pan.
6.Add in ginger garlic paste and mix well.
7.Add in onions, green chillie,Bell pepper and mix well. Cook this for a min.
8.Add some salt and to it and mix well.
9.Now add in red chilli paste, soy sauce, ketchup, and mix well.
10..Add some water to it and mix well to form a sauce. Let them come to a boil.
11.Add in the corn flour slurry (corn flour mixed with water). Mix well so that it gets thick and saucy.
12.Add in pepper and mix well.
13.Garnish with coriander leaves or spring onions.
14. Serve over with Fried rice.
