Chicken Ularthiyath

Ingredients

For marination

1.Chicken - 1 1/2 kg

5.Turmeric powder -1/2

6.Red chilli powder - 4 tsp

7.Coriander powder -2 tsp

8.Garam masala powder - 1 1/2 tsp

9.Salt

For the masala

2.Coconut grated - 1/2 cup

3.Onion - 5 no

4.Ginger - 5 medium piece

5.Garlic cloves - 20 no

6.Pepper corns - 1 1/2 tsp

7.Red chilli powder - 2 tsp

8.Turmeric powder - 1/2 tsp

9.Coriander powder - 2 tsp

10.Garam masala powder - 1 tsp

11.Fennel seed/Perum jeerakam - 1/2 tsp

12.Cinnamon stick - 2 big piece

13.Cloves - 5 no

14.Salt

Other ingredients

15.Coconut oil - 5 to 6 tsp

16.Curry leaves

Preparation

1.Marinate the chicken with 4tsp red chilli powder,1/2 tsp turmeric powder,2 tsp coriander powder,1 1/2 tsp garam masala powder and salt.Keep it for 30 mts.

2.Crush the ingredients under the heading ingredients for the masala in a mixer.Just crush it no need to make paste from it .

3.Mix the marinated chicken with the crushed masala.

4.Heat 2 tsp oil in a pan add curry leaves to it then add the chicken with masala to it.Cover it with lid and cook the chicken in simmer.Check it between 5 mts and again cook it.

5.It is a time consuming procedure it will took nearly one hour for its preparation.

6.Stir it in between and again add 2 tsp oil and cook it till it gets a brown color.Till all the masala become brown and crispy.

Mathi meen Pollichath (Sardine pollichath) -Kerala style (lakshmi nair)

Ingredients

For the marination

1.Mathi/Chala - 8 no
2.Chilli powder - 1/2 tsp
3.Pepper powder - 1 tsp
4.Turmeric powder - 1/4 tsp
5.Salt
6.Oil -3 table spoon

Other ingredients

1.Shallots/kunjulli - 3/4 cup
2.Chilli powder 3/4 tsp
3.Green chillies chopped - 3
4.Ginger chopped - 1 table spoon
5.Garlic chopped - 1 table spoon
6.Turmeric powder - 1/4 tsp
7.Curry leaves
8.Thick coconut milk - 1/2 cup
9.Tomato - 1
10.Salt
11.Plantain leaf /Foil paper - 4

Preparation

1.Marinate the mathi with red chilli powder,turmeric powder,pepper powder,and salt .Keep it for 30 mts .And then heat 3 table spoon oil in a pan and add the curry leaves to it .Then add the marinated mathi on top of it.

2.Cover it with lid and fry it till both sides become lightly fried .Drain it out from the oil.

3.Then in the same oil add garlic ,and ginger to it .Then add the kunjulli and saute it well.

4.Add chilli powder,turmeric powder,salt and mix it well.Then add tomato to it and when it is done add the coconut milk and curry leaves to it.

5.When the gravy becomes thicken turn of the fire .

6.Then slightly smoke the banana leaf then it will become flexible.

7.In an aluminium foil or banana leaf place two fish in the center and then pour the gravy to it and wrap the fish and tie it with cotton thread.Then heat it in non stick pan till both sides become cooked well.No need to add any oil in it.

Choco Vanilla Pie By lakshmi Nair

Ingredients

1.Maida /All purpose flour - 2 1/2 cup
2.Powdered sugar - 6 table spoon
3.Milk powder - 2 1/2 tsp (optional)
4.Butter - 200 gm
5.Salt a pinch
6.Egg - 1

For the filling

1.Milk - 2 cup
2.Powdered sugar - 6 table spoon
3.Egg - 3
4.Gelatin - 1 table spoon
5.Cold water - 1/4 cup
6.Corn flour - 4 tsp
7.Vanilla essence -1 tsp
8.Milk Chocolate - 150 gm Pie dish used to make the pie
Blind baking


Preparation

1.Soak the gelatin in 1/4 cup cold water.

2.Mix the butter with powdered sugar by using a spoon.Then add one egg to it and mix it with spoon. Add maida,milk powder,a small pinch of salt to it.

3.Then make a dough out of it just like for the chappathi dough.Then keep it in fridge for 30 mts.

4.After that take a butter paper and place the dough on it ,cover it with another butter paper and then roll it with chappathi roller.Depending on the pie dish you are using the dough shape should be like that.

5.Then remove the butter paper and place the dough on the greased pie tray ,shape the dough with your hand.Using a fork make some holes in the dough.

6.Then we are going to blind bake the dough.Means bake the dough by keeping some weight on its top.Like you can place some soya beans in butter paper on its top.

7.Then bake it in a 5 mts preheated oven at 180 degree for 20 mts .Then take the soya beans out from it and then bake it again for another 15 mts.

8.Then take it out from the pie plate.

Preparation of the filling

9.Beat three egg yolk with 3 tsp powdered sugar and corn flour.

10..Then heat the milk in a pan .And add this hot milk to the above mixture.And boil it again to form the custard.Take 1 cup out from this custard mixture.And to the rest add the soaked gelatin and melt it.Then add 1 tsp of vanilla essence to it.

11.Then melt the chocolate by double boiling and add 1 cup of custard and 1 tsp of vanilla essence to the chocolate.

12.Pour the chocolate sauce to the baked pie and keep it in fridge for 10 mts to become set.

13.Beat the egg white with a egg beater and add 3 tsp of powdered sugar to it.Mix this with the rest of vanilla custard.Fold in very slowly using a spoon.

14.Then pour this to the already set pie chocolate base and level it using a spoon.Keep it in fridge for 6 to 7 hours to become set.


15.Then by using 1 cup of whipping cream you can again fill the top.And after filling the top garnish it with grated chocolate. (or you can skip this step)


16.Keep it again in fridge for another 30 mts so that the whipping cream layer to become set.Then you can cut it in the form of wedges.

Kerala style sweet bonda

As the name indicates it is typical local Kerala recipe .During my hostel days i started to love the bonda.Some times our chef make it a little harder then we named it as Bomb .But when we make it in right texture it will be soft and delicious.And its ingredients are also very simple.

Ingredients

1.All purpose flour /maida -1 cup
2.Sugar - 1/2 cup
3.Soda powder/baking soda - 1/2 tsp
4.Salt
5.Oil

Preparation

1.Mix the flour,sugar,baking soda,salt well.And using water knead it to make the dough.The dough should not be too thick.Kept it for 2 hours for fermentation.

2.Shape it in to balls in the size of lemon with wet hands .

3.Heat the oil in the pan and deep fry the balls i medium heat so that its inner part to be cooked.And drain it out from the oil when it gets golden brown color.