CHICKEN COCONUT STEW w/POTATOES & NEER DOSA
Chicken- 1 Kg
Grind the following and make a fine paste and set aside
Onions- 3 medium
Green Chili’s- 2
Garlic cloves- 5 to 6
Ginger- 1 inch
Coriander Leaves- 2 to 3 Tbspn
Mint leaves- few (optional)
Tamarind- marble size
Coconut grated- 3 Tbspn
*Stew Powder- 1 Tbspn or more as desired
Onion- sliced- 1
Oil/Ghee- 2 Tbspn
Potatoes- Cut into round shape ( optional)
In a non-stick vessel, pour oil/ghee and add sliced onion and fry till they turn golden brown. To this, add the ground paste and fry well till the oil separates
Add chicken and mix well with the masala and fry for sometime. Add water as per your desired gravy requirement. Add salt and cook till the chicken turn tender or the oil appears on top. Add shallow fried potatoes.
Serve with Neer Dosa or Appam’s, Nan’s, Idli, Sanna’s, Chapattis…
*Stew Powder recipe
Powder the foll ingredients:
Pepper corns- 3 Tbspn
Cumin seeds-1 Tbspn
Turmeric Powder- ½ Tspn
Watch our Neera Dosa Video here:
Potatoes( aloo)- 2 Medium sized- Boiled, peel and mashed
Coriander Leaves – 2 Tspn finely chopped
Ginger Garlic Paste- 1 Tspn
Turmeric powder- ½ Tspn
Chili Powder- 1 Tspn
Cumin Powder- ¼ Tspn
Salt to taste
Mix all of the above and make a lime size and set aside
Muli grain flour ( or wheat flour)
In luke warm water & salt- Make a soft dough similar to chapathi or roti.
Take a lemon size of dough, flatten it on your palm and place the the stuffing in the centre. Cover the dough around. Roll them to a round shape and fry them in generous amount of butter.
Serve it with Yogurt, Onion/Tomato sald and pickle.
This can also be served hot with your favourite curry
Sambhar, Dal. Brinjal Fry, Crab Roast, Puri, Mackerel Fish Fry, Rice, Pappad & Pickle
Crab Roast Recipe
1 kg- Fresh Crabs
1 cup- Grated Coconut
1 Tspn- Turmeric Powder
2 Nos- Medium size onions thinly sliced
1 Tspn- Garam Masala powder
2 pcs- Tamarind balls(Kodampuli)
2 pcs- Green Chilli
4 cloves- Garlic thinly sliced
2 Tspn- Crushed Pepper
1 Sprig- Curry leaves
1 Tspn- Chili Powder
1 Tspn- Oil
Salt to taste
1 cup- Hot Water
1. Clean & Rinse crabs in running water and remove thorny tips.
2. Mix all above ingredients with the cleaned crabs by your hand in a vessel for abt 5 mnts and leave it marinated for about 15 mnts
3. In a heavy bottom pan. Add the crab mix along with hot water and cook for 5 mnts with the lid closed. Stir once and continue cooking for 10 more minutes
CHICKEN TIKKA MASALA
( Easy Method)
Boneless Chicken pcs- 500 gms
Prepare the Tandoori Chicken as per the link below and set aside https://www.facebook.com/HomemadeCulinary/photos/a.111105159017884.8401.111104895684577/111410182320715/?type=3&theater...
( use only required amount of powder)
Ginger garlic paste- 1 Tspn
Onion medium sized-1 finely chopped
Tomato medium size finely chopped- 1
Tomato Paste( readymade from the can)- 1 Tbspn
Kasuri Methi- ½ Tspn
Fresh Cooking Cream- ¼ cup
Butter + Oil- As required
Salt + Sugar- as per taste
To be powdered:
Kashmiri Chili’s- 2 or more
Cumin Seeds- 1 Tspn
Garam Masala- 1 pc Cinnamon + 1 Cardamom whole + 2 Cloves + 1 petal of anise
In a vessel, add Butter + Oil as required. When butter melts, add onions and when they turn slight brown, add ginger garlic paste + tomatoes.
When the tomatoes turn mushy, add tomato paste and the prepared powder.
Fry for a minute or so. Now add 1 cup hot water. Mix well and let it boil. Add salt + sugar as per your taste. Ensure the gravy is medium thick.
Add the cooked chicken pcs. Give a boil and add the cooking cream.
Stir a bit and when it starts bubbling, garnish with kasuri methi and turn off the flame. While serving, add a blob of butter on the hot gravy.
Serve with Piping hot Pulav rice or paratha’s, Nan’s, Chapathi’s
Dried Fish (Golai) with Okra Curry
Dried Fish(Golai-Blackline Rasborra)- 25 to 30 pcs
Small Okra- 10 to 15 pcs...
Kokum- 2 to 3 pcs or as per your desired sourness requirement
For the Masala
Coconut Grated- ½
Red Chilli’s ( Ghatti- Long Ones) -6pcs
Coriander Seeds- 1 Tbspn
Turmeric Powder- ½ Tspn
Pepper corn – 6
Garlic Cloves- 2
Onion – 1 small
Grind this and make a fine paste with sufficient water and set this masala aside
In an earthern port, pour the prepared masala and add water from the grinder and should have a medium thick consistency. When starts boiling, add okra. When Okra gets half cooked, add the fish and kokum.
Cook till it is done.
Since the fish is salty, this dish does not require salt. If necessary, you may add salt.
Seasoning is optional
For Seasoning: In coconut oil, fry ½ thinly sliced onion and pour on the dish.
DARK FRUIT CAKE:
1 cup dark molasses...
1/2 cup water
425 grm raisins
1 ½ cups dates chopped
300 grm candied fruit
1 cup butter or margarine
1 ¼ cup dark brown sugar
2 ¼ cups sifted flour
¼ Tspn baking soda
1 ½ Tspn cinnamon
1 ¼ Tspn nutmeg
¾ Tspn all spice powder
½ Tspn ground cloves
½ cup orange juice & brandy
1 cup chopped walnut
Blend together molasses and water in a large deep sauce pan.
Place over low heat, stirring constantly, until the mixture comes to a boil.
Add raisins, bring to a boil again. Reduce heat, stir in dates, and candied fruit. Reserve a bit.
At this point, you can leave this mixture for about 15 to 20 days at the maximum or you can bake it in the same day.
Cream together butter and sugar. Blend 1 egg at a time. Sift together flour, baking soda and spices.
Add to butter mixture alternating with orange and brandy mix. Stir in molasses fruit mixture. Stir in nuts. Turn into two wax paper lined 9*5*2 inches (length x breadth x height).
Bake in a 275 degreeF oven for three hours. Makes two 3 ½ pound fruit cakes.
Pour abt 2 Tbspn of Brandy/Orange juice mixture on the hot cake, so that it remains moist.
If you want to preserve for long, ensure that you pour this mixture once everyday
Rava( Fine Soogi)- 1 cup
Desiccated Coconut or Sweetened – ½ Cup
Dry Fruits- Cashews, Raisins and Pistachios
Cardamom powder- ½ Tspn...
Ghee- 1 Tbspn
Condensed Milk- ½ Can (Rainbow Brand 400g)
In a non stick vessel, heat 1 Tbspn ghee and roast the rava. Remove this rava and set aside.
In the same vessel, heat 1 Tbspn ghee and fry the
Cashews, raisins and Pistachios. To this add coconut and fry a bit. Add rava and cardamom powder.
Mix well and add condensed milk. Cook this till sides separate and form in to a ball.
When completely cooled, make shape of ladoo (round shape) and roll it over the coconut and serve.