Red Chicken Masala

Red Chicken Masala is a semi dry chicken dish which is very spicy dish. As mentioned earlier, i and my family loves spice and spicy food. This was a dish prepared when my hubby wanted to eat and taste something different and he also wanted it spicy. I had no idea what to do...

This is a dish what i prepared on a blind note. My hubby was very happy and requested to prepare the same on a weekend party for our friends. From that day on, i used to prepare this dish often and our family loves this recipe!!!!

Ingredients:

Chicken - 400 gms

Small onions - 1 cup (chopped)

Green chilli - 2 nos (slit to half)

Garlic - 5 pods (chopped)

Tomatoes - 1 large (chopped)

Jeera seeds - ½ tsp

Kasuri methi - ½ tsp (dry leaves)

Turmeric powder - ¼ tsp

Red chilli powder - 1 tsp

Kashmiri chilli powder - 1 ½ tsp

Chicken masala - 1 tsp

Vinegar - 1 tsp

Sugar - ½ tsp (optional)

Coriander leaves - ½ cup (for cooking and garnishing)

Oil - 2 tbsp

Water - ½ cup

Preparation:

- Heat oil in a kadai, when hot splutter jeera and methi leaves and saute for a sec.

- Add onions, green chilli, garlic and fry well to brown in color (make sure not to burn the onions). Add tomato and saute well till mushy.

- Once done add turmeric powder, red chilli powder, chicken masala powder, kashmiri chilli powder, salt and fry well till raw smell goes.

- Add the chicken, coriander leaves, vinegar and mix well. Add ½ cup water and let the chicken cook with lid on for 12-15 minutes.

- Once chicken is cooked, open lid and let cook for another 3 minutes for water to evaporate for a semi dry masala. (Can add sugar at this stage if you want to cut down the heat)

- Garnish with coriander leaves and serve hot with Pulao, Rice or Chapathis.

Easy Ghee Cake

Ghee Cake is a delicious and yummy cake for tea time. Kannur (Kerala) people would have at least once tasted our Sheen Bakery Ghee Cake. I can never ever forget the taste of ghee cake from sheen bakery. I love this cake so much that I searched and searched for the recipe and at last ended up making a yummy cake to my taste.  This a very easy tea time cake and tastes yum, yum and yum:)

Ingredients:

Maida or All purpose flour - 1 ½ cup

Milk - ⅓ cup

Sugar - ½ cup (powdered)

Baking powder - 2 tsp

Eggs - 2 nos

Ghee - 100gms + 5 tbsp

Vanilla essence - 2 tsp

Preparation:

- Separate egg yolk and whites and keep aside.

- Sieve all purpose flour and baking powder together and keep aside.

- Beat egg yolks till fluffy. Once done, add, powdered sugar, ghee, milk and beat well.

- Add flour mix little by little and fold well.

- Now beat egg white well and fold well with cake mixture.

- Dust flour in a cake tin and pour the cake mix. Place the cake tin in a pre heated oven for 35 to 40 minutes at 200 degree centigrade.

- Once the cake is ready, immediately pour the 5 tbsp of ghee over the cake and wait for 15 minutes before serving.

- Tasty and easy Ghee cake is ready to serve.

Chemeen/Prawns Ularthiyathu

Chemeen/Prawns Ularthiyathu is a simple and delicious non-vegetarian sea food dish prepared in Kerala homes. This is my way of preparing this yummy dish with variations in masala and ingredients. Love and enjoy your daily food :)

Ingredients:

Chemeen/Prawns - 250 gms (cleaned and unveined)

Small onions - 15 nos (sliced)

Onions - 1 large (sliced)

Ginger and Garlic paste - ½ tsp each + ½ tsp each

Green chillies - 4 nos (slit into half)

Curry leaves - 2 string

Turmeric powder - ½ tsp + ¼ tsp

Kashmiri Red chilli powder - ½ tsp

Garam masala - 1 tsp

Kudam Puli (kukum) - 2 nos (soaked in warm water with salt)

Fenugreek powder - ½ tsp

Curry leaves - 3 string

Coconut oil - 3 tbsp

Salt - to taste

Preparation:

- Add cleaned prawns, ½ of ginger garlic paste, green chillies, turmeric powder, curry leaves, puli, salt, water and mix well. Cook till prawns are soft and done (make sure not to over cook the prawns). Once done, strain the water and keep aside.

- Heat oil in a kadai, add fenugreek powder, small onions, ½ of ginger garlic paste, green chillies and fry well till soft and brown.

- Now add the sliced onions and fry well till brown in color.

- Add ¼ tsp turmeric, chilli powder, garam masala powder and fry well till raw smell goes. Check for salt at this stage.

- Now add the prawn mixture and mix well till prawns are well coated in the onion masala. Add 4tbsp of hot water and let cook till water is dried on low flame for another 5 minutes and serve hot.

- Spicy and delicious Chemeen/Prawns Ularth is ready to serve with rice and chapathis.