Chilli Chicken (Dry)

 Chilli Chicken Dry is an Indo Chinese starter dish which is spicy and juicy fried chicken pieces cooked in sauces with onions and peppers. This dish tastes hot, sweet and sour. It is best served hot as an appetizer or with fried rice, noodles and the best combination with our own Kerala Parotta. This is my style of preparing this dish. Try this recipe and let me know your comments. Have a Great Day Friends :)

Ingredients:

Chicken Marination

Chicken - 500 gms (boneless/with bone)

Corn flour - 3 tbsp

Egg - 1 nos

Ginger garlic paste - ½ tsp

Black pepper powder - ½ tsp

Red chilli powder - 2 tsp

Salt - 1 tbsp

For cooking

Oil - for deep frying the marinated chicken

Onion - 2 large (cut to cube pieces)

Capsicum - 1 large (cut to cube pieces)

Green chillies - 4-6 nos (slit into half)

Soy sauce - 1 tbsp

Red chilli sauce - 2 tbsp

Tomato sauce - 1 tbsp

Black pepper powder - 1/2 tsp

Sugar - ½ tsp

Vinegar - ½ tsp

Salt - to taste

Preparation:

- Cut, clean the chicken, marinate and keep aside for 1/2 hour. 

- Heat oil in a kadai, deep fry the marinated chicken pieces on medium high flame till crisp. Drain excess oil on a paper towel and keep aside.

- Once done, in a kadai, heat oil, add green chillies and saute for a sec. 

- Add onions and saute till translucent, now add capsicum and saute for a minute or two. (Make sure the onions and capsicum should be slightly crisp and soft)

- Now add the ginger garlic paste, soy, red chilli, tomato sauce and mix well on high flame. Add black pepper powder, vinegar and salt at this stage.

- Add the fried chicken pieces and mix well on high flame for a minute or two. At this stage add the sugar as well.

- Off flame and garnish with spring onions or sesame seeds (optional).

- Delicious and spicy chilli chicken dry is ready to serve with Fried Rice, Rotis, Kerala Porotta.

Note:

- Adjust spice and salt as per taste.

- Garnishing with spring onions or sesame seeds is optional.

Egg Pepper Roast

Egg Pepper Roast or Naadan Mutta Pepper Roast is one of the easy and tasty side or main dishe that we can prepare very quickly. This is mostly served for breakfast or for any meal of the day. This is a special recipe prepared by my Mom-in-law and the dish hubby can have any day. So, sharing this delicious recipe to all my friends and family. Have a great week ahead..

Ingredients:

Egg - 4nos (hard boiled) 

Onions - 3 large (Sliced) 

Tomatoes - 1 large (chopped) 

Green chillies - 3mos (slit into half) 

Ginger garlic paste - 1 tsp

Curry leaves - 5 strings (cooking and garnishing)

Mustard seeds - ½ tsp

Turmeric powder - a pinch

Pepper powder - 3 tbsp

Peppercorns - ¼ tap for garnishing 

Chicken masala -1 tsp

Garam masala powder - ½ tsp

Water - 3 tbsp

Oil - 5 tbsp

Salt - to taste

Preparation :

- Heat oil in a kadai, add onions and saute till onions turn translucent.

- Add ginger garlic paste, green chillies, curry leaves and fry well till the raw smell leaves.

- Now, add the tomatoes and cook well till cooked well and the onions are fried to a slight brown colour. (make sure not to burn the onion mixture).

- Add turmeric, chicken masala, pepper powder and fry for 2-3 minutes.

- Here, add water, salt and let cook the masala for another minute on medium flame.

- Add the boiled eggs to the masala and mix well till water evaporates. Once the eggs are coated well with the onion mixture, off flame and garnish with crushed pepper and curry leaves.

- Delicious and spicy Pepper Egg Roast is ready to serve with Appam, Rice or Chapatis.

Note:

- Adjust spice and salt to taste.

- Adding crushed pepper at the end is optional.

- You can add boiled egg cut into half if desired.

Chicken Ghee Roast

Chicken Ghee Roast is a popular Tuluva Chicken recipe whose origins go back to a small town, Kundapur, close to Mangalore. This is not the actual Kundapur Recipe, but this recipe followed by all households in Mangalore. I tried this recipe from a food blog video and the dish was yummy. Request all my friends to try preparing this dish.. Have a great weekend ...

Ingredients:

Chicken - 1 kg (with bone)

Onions - 1 large (chopped finely)

Ghee - ½ cup

Jaggery - 1 tsp

Vinegar - 1 tsp

Salt - to taste

Curry leaves - 2-3 strings

To marinate the chicken:

Curd - 4 tbsp (thick)

Turmeric powder - ½ tsp

Salt - to taste

Chicken

For the Roast masala:

Dry kashmiri chillies - 15 nos

Corriender seeds - 1 tbsp

Fennel seeds - 1 tsp

Cumin seeds - 2 tsp

Pepper corns - 2 tbsp

Garlic - 5 pods

Ginger - 1 piece

Lemon juice - 2 tbsp

Water - 2-3 tbsp

Preparation:

- Marinate the cleaned chicken with curd, turmeric powder, salt and keep aside for 10 mts. 

- Preparation of dry masala: In a pan dry roast only the Kashmiri chillies first and keep aside. In the same pan roast coriander seeds, cumin seeds, fennel seeds and pepper corns till we get a nice aroma. Once done keep this mixture aside and let cool.

- Preparation of roast masala -  In a blender add the dry roasted mixture, ginger, garlic, lemon juice, water and grind it into a smooth thick paste and keep aside.

- Now, take a kadia, add ½ cup ghee and let heat. Add chopped onions and saute till onions are translucent and slight brown in colour (make sure not to burn the onions).

- Into this add the grinded masala and saute for two minutes. 

- Add the marinated chicken and mix well till chicken is completely coated with the masala. Let the chicken cook on medium-high  flame till done (without lid on). Keep mixting the chicken and make sure not to get the chicken burnt.

- Add vinegar, jaggery and curry leaves and mix for a sec. 

- Once the masala is coated well and the chicken is cooked, off flame and delicious Chicken Ghee Roast is ready to serve with chapathi, rice, parata and so on…

- The best combination of Ghee roast is Neer Dosa..

Note: 

** You can also add the grinded mixture to the chicken and keep aside for 1-2 hours. 

- This dish can be prepared with Prawns too. Just replace chicken with Prawns.

- This is a very spicy dish, adjust your taste buds for this yummy dish.

- Add salt as per taste.

- Instead of adding jaggery, you can also add sugar.

Chilli Paneer

Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form, (cheese curd) before pressing, is called chhena. 

As of now, many would have guessed that I eat veggies very less… and had complaints from friends of not sharing much of Veg recipes. So here it is..Chilli Paneer (Indian cottage cheese) tossed in a flavorful and spicy soy sauce, chilies and vinegar. This is a recipe I tried from an online food video with slight variation from my side. Try this recipe for the weekend and have a great time with family..

Ingredients:

Paneer - 2 cups (cut to cube pieces)

Onions - 1 large (cut to cube)

Capcicum - 1 small each (red, yellow, green, cut to cube- optional)

Green chillies - 3 nos (slit to half)

Garlic - 2 tsp (chopped)

Ginger - 2 tsp (chopped)

Soya sauce - 3 tsp

Tomato sauce - 4 tbsp

Vinegar - 1 tsp

Black pepper powder - ½ tsp

Sugar - a pinch

Salt - to taste

Spring onions - 2 tbsp (for garnishing- optional)

Kashmiri chilli powder - 1 tsp

Water- 4 tbsp

OIl - 3 tbsp (for cooking)

Oil - for frying

For the marination: 

Paneer pieces

Kashmiri chilli powder - 2 tsp

Corn flour - 3 tbsp

Salt - to taste

Preparation:

- In a bowl, combine the marination ingredients together and mix well. Keep aside for half an hour (make sure the paneer is well coated in the marination).

- Heat oil in a kadai and deep fry the well coated paneer cubes to slightly brown in color and keep aside for the oil to drain. 

- In another kadai, heat 3 tbsp of oil. Add ginger, garlic chopped and fry for a sec. Now add onions and fry till translucent. Now add the capcicum and fry till soft. 

- In a small bowl, add kashmiri chilli powder, water and make a liquid paste. Pour the mixture into the sauted onions.

- Now, add the green chillies, soy sauce, tomato sauce, vinegar, pepper powder, sugar and saute for a sec for a minute on high flame. Add salt at this stage.

- Once done, lower the flame to medium and add fried paneer cubes and mix well for 2 minutes. (Check salt and spice at this stage and add accordingly)

- Once done, garnish with chopped spring onions and serve hot. 

- A great side dish with Fried rice or any Chinese dishes.

Note:

- This is a very spicy dish. Please adjust the spice and salt accordingly. 

- The marinated Paneer pieces should be kept aside for at least half an hour or taste. 

- You can replace other veggies from paneer and cook the same dish. 

- I have not added capciscum or spring onions to the dish. Adding them is optional.

Beef Pepper Masala

Today I am posting an easy and one of my son’s favorite Beef Pepper Masala. This is often cooked at my place and my son, hubby and dad loves eating just with plain rice or chapati. This is a very easy recipe with few ingredients. This is my family way of cooking beef with pepper. My grandma used the same ingredients and for sure tastes the same. Try on and sure you will love this dish. Stay home..Stay safe… Happy weekend..

Enjoy food and Live Life :) :)

Ingredients:

Beef - 1 kg (cut to small cube size)

Shallots - 1 cup (sliced)

Green chillies - 2 nos (slit into half)

Ginger Garlic paste - 1 tsp

Tomatoes - 2 medium

Turmeric powder - ¼ tsp

Red chilli powder - 1 tsp

Coriander powder - 2 tbsp

Pepper powder - 3 tbsp

Peppercorns - 1 tsp (crushed)

Meat masala - 2 tbsp

Garam Masala - ½ tsp (optional)

Curry leaves - handful

Water - 3 cups 

Salt - to taste

Oil - 3 tbsp

Preparation:

- Heat oil in the cooker, add shallots, ginger garlic paste, tomato, green chilli, curry leaves and saute for a few minutes. 

- Once the onions have turned translucent, add turmeric powder, red chilli powder, coriander powder, pepper powder, 5-6 peppercorns, meat masala and saute till the masala are fried and once we get a good aroma.

- Now, add the beef and mix well. Add salt and water and let the beef cook for at least 4-5 whistle in the cooker. 

- Once done, open the cooker and let simmer on heat for a couple of minutes till water reduces to the desired consistency. Delicious Beef Pepper Masala is done.

- Garnish with crushed pepper while serving the dish (it adds extra taste)

- Serve hot with rice, ghee rice, paratha, bread or chapati.

Note:

- Adjust spice and salt according to taste.

- Cooking the beef in the cooker is again as per the meat we use. I have used boneless lean meat for this dish.

- Adjust the consistency of the dish, to masala or gravy.

- If Shallots (small onions)are not available, you can use big onions 2 nos (sliced).

Chemeen/Prawn Curry

Chemmeen/Prawns kudampuli etta curry, is a simple and delicious non-vegetarian seafood dish prepared in Kerala homes.  This is a finger liking good recipe prepared at home every time (generation passed recipe). This is my way of preparing this delicious dish with slight variations in masala and ingredients. Enjoy this recipe ..Stay Safe..Stay Home..

Ingredients:

Chemmeen/Prawns - 250 gms (cleaned and deveined)

Small onions - 10 nos (sliced)

Tomato - 1 small (chopped)

Green chillies - 2 nos (slit into half)

Ginger Garlic paste - 1 tsp 

Turmeric powder - ½ tsp

Kashmiri Red chilli powder - 3 tbsp

Corriender powder - 1 tsp

Black pepper powder - ½ tsp

Garam masala powder - ½  tsp (marination)

Kudampuli (kukum) - 1 small piece 

Curry leaves - handful

Dry red chillies - 4 nos 

Fenugreek powder  a pinch

Mustard seeds - ½ tsp

Coconut oil - 4 tbsp

Water - 2 cups

Salt - to taste

Preparation:

- In a bowl, add cleaned prawns, turmeric powder, red chilli powder, corriender powder, garam masala powder, black pepper powder, salt and let marinate for half hour. 

- Heat oil in a chatti, add fenugreek powder, splutter mustard, dry red chillies and curry leaves.    Now add small onions, green chilies, ginger garlic paste and saute well till onions turn soft and translucent. Add the tomatoes and cook well.

- Once done, add water, kudampuli and let cook on medium flame with lid on for 3-4 minutes. Add salt at this stage.

- Now add the marinated prawns and mix well. (Make sure not to break the prawns) 

- Let the curry boil for a minute. Once done, close lid and let cook for 4 minutes. 

- Open lid, add garam masala powder, curry leaves and let cook on low flame till you get a delicious prawn gravy. 

- Once done, off flame, drizzle coconut oil on top of the curry and keep covered for another couple of minutes.

- Spicy and finger licking Chemmeen/Prawns Curry (with kudampuli) is ready to serve with rice, chapatis or appams.

Note:

- Adding prawn head to this recipe is of choice. Adding them is once choice.

- Adjust salt and spice as per taste.

- If small onions are unavailable, you can also use one big onion (chopped).

- This recipe can be served as a thick masala or gravy as your wish.