Mint and Corriander Flavoured Chicken

Ingredients:
For marination:
Chicken 1 kg
Coriander leaves 1/4 bunch
Mint leaves 1/4 bunch
Crushed ginger 1 big pieces
Crushed garlic 1 pods
Sliced Green Chilly 4 to 5
Curd 1/2 cup
Turmeric pdr 1/2 Tsp
Chilly pdr 1/2 Tsp
Crushed pepper 1/2 Tsp

How to Marinate:
Marinate the pieces of chicken with finely chopped coriander and mint leaves.Add the coarsely crushed ginger and garlic.Add the sliced green chillies along with the the turmeric powder, red chilly powder and the crushed pepper corns.Finally add the curd to tenderize the meat.Keep this mixture aside for at least 2 hours.

For Curry:
Onion 6 to 7
Tomato 3 to 5
Green chilly 2 to 3
Mint and Coriander leaves 1/4 bunch each
Ginger garlic paste 2 to 3 Tsp
Salt to taste
Turmeric pdr 1/2 Tsp
Chilly pdr 1/2 Tsp
Coriander pdr 1 Tsp
Garam masala 2 Tsp
Crushed pepper 1 Tsp
Cashewnut paste 30gms
Oil/ghee

Directions:
In a pan, pour oil/ghee and once hot, add the ginger garlic paste, add the sliced onions and allow it to get light brown.Add the turmeric powder, chilly powder, coriander powder, crushed pepper corns and the garam masala.Allow the masala to get cooked.
A paste of mint leaves and coriander leaves is already kept prepared and this is added into the curry.Allow this mix to get cooked.Now add the tomatoes along with the green chillies.
Now add the chicken which is kept marinated and when the chicken is halfdone, add the nut paste.Allow the chicken to get completely cooked.Add salt as per requirement.Let the gravy thicken.
Once done, garnish with Fresh coriander leaves.
Goes wonderfully with Chappathis and ghee Rice.
Bon Appetit!!!!
Recipe Courtesy: Tony Toms

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Cappuchinian Delight with Rum Raisins & Nuts

Ingredients:

• Egg 3
• Flour 2 cup
• Veg oil 1 cup or
• Butter 200 g
• Baking pdr 1 Tsp
• Baking soda 1/2 Tsp
• Sugar 1 1/2 cup + 2 Tsp
• Handfull of assorted nuts & dry fruits
• Instant coffee pdr 4 to 5 Tsp
• Melted dark chocolate 100 g
• Vanilla essence 2 Tsp
• Rum

Preparation:

Soak the assorted nuts and dry fruits in rum along with 2 tsp of vanilla essence and 2 tsp of castor sugar. Keep this mixture for atleast 3 to 4 days so that the rum is well absorbed by the nuts and dry fruits. The nuts and dry fruits include, Cashew nuts, Walnuts, Almonds and unsalted pistacchios, Golden and black raisins and prunes.

Mix together vegetable oil and sugar in a food processor and add the eggs one by one. Allow it to get mix well. Continue this process till the mixture becomes fluffy and soft. Pour this mixture into a mixing bowl and add the coffee pdr, the melted chocolate, the rum infused and the nuts and fruits. Mix it well.

The flour is kept sieved along with baking pdr and baking soda. This flour is carefully folded into the cake mixture.

Pre heat the oven at 180 d Celcious. Grease two baking pan and pour the batter into it. Bake it for 45 to 50 mins.

[Recipe Courtesy: Tony Toms]

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Easy Rava Payasam or Rava Kurukku

Ingredients:

• Rava 1 cup
• Ghee 2 Tbsp
  
• Sugar as rqd
  
• Milk 2 1/2 cup
• Vanilla essence few drops
• Cardamom pdr 1/2 Tsp
  
• Cashew nuts as rqd
• Raisins as rqd
  

Mix together milk and sugar. Boil it well. Then reduce the heat and add the rava into it. Stir it continously till it reaches a semi thick consistency. Add half of the ghee, vanilla essence and cardamom pdr. Remove it from fire. Fry raisins and cashews in ghee and pour it into the payasam.

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Warm White Chocolate Gateaux

Ingredients:

• Egg 2
• Salt a pinch
• Sugar 1 cup
• Butter 1/2 cup
• Flour 1 1/4 cup
• Milk 5 to 6 Tbsp
• Baking pdr 1 Tsp
• Vanilla essence 2 Tsp
• Nuts - handful of assorted
• White chocolate 150 g(Melted)

Preheat the oven to 350 deg F(180 deg C). Sieve flour, baking pdr and salt. In a bowl beat butter and sugar till it becomes creamy and fluffy. Slowly add egg and vanilla essence into the butter and beat well. Then add flour and milk alternately starting and ending with flour. Melt the white chocolate for 2 mins and pour it into the flour. Add chopped nuts into this. Mix it well using a spatula. Bake it for 45 to 50 mins.

[Recipe Courtesy: Tony Toms]

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Chicken Biriyani

Ingredients:

• For chicken
• Chicken 1 kg
• Onion sliced 4 big
• Crushed chilly 8 to 10
• Crushed ginger 1 big piece
• Crushed garlic 5 to 10 pods
• Chopped corriander leaves 1/2 cup
• Chopped mint leaves 1/4 cup
• Poppy seeds 1 Tsp
• Garam masala 3 Tsp
• Tomato 2 big
• Curd 1 cup
• Oil as rqd
  

For rice:

• Rice 1 kg(4 cups)
• Water 7 1/2 to 8
• Lime juice of 1 lime
• Cinnamon 1 big piece
• Elaichi 1 to 2
• Cloves 2 to 3
• Ghee as rqd
• Salt

For Garnishing:

• Cashews 1/2 cup
• Raisins 1/2 cup
• Fried onion as rqd
• Rose water 1 to 2 Tbsp
• Pinch of garam masala
• Corriander leaves
• Mint leaves

Crush chilly, garlic and ginger. Grind the poppy seeds and keep it aside. Saute the half of the sliced onion in oil. When it turns brown, add the crushed ingredients. Saute well and add the chopped tomato, grounded poppy seeds and curd. Reduce the heat and add the chicken, salt and 1/2 cup of water. Combine well and add 1/2 of the corriander and mint leaves. Cook it in low flame. When the gravy becomes dry, remove it from heat.

Fry the rest of the onion in oil until it turns golden brown. Fry the nuts and raisins in the same oil and keep it aside.

Wash the rice and drain it for 10 to 15 mins. Add 1 tbsp of ghee, juice of half a lime, crushed whole spices and salt into water and boil it well. At the same time, saute the rice in a little ghee. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside.

For layering:
Add some fried onions, corriander leaves, mint leaves and garam masala on the top of the chicken. Add the rice and spread it with a spoon. Sprinkle little rose water and add nuts, raisins and fried onion. Repeat the same process. Arrange the top most layer with rice and garnish it with fried onion, rasin, nuts and rose water. Cover it and cook it in low flame for 5 to 10 mins.

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Mutta Curry

Ingredients:

• Egg 6
• Onion 3
• Tomato 3
• Garlic 2 pods
• Green chilly 1
• Garlic 1 med piece
• Coconut milk 1 cup
• Corriander leaves 1/4 cup
• Corriander pdr 3 Tsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 1/2 Tsp
• Garam masala 1 Tsp
• Cumin seeds 1/2 Tsp
• Water 2 1/2 cup
• Salt
• Oil

Grind together chilly pdr, corriander pdr, turmeric pdr, garam masala, ginger and garlic and keep it aside. Grind the tomato and keep it aside. Heat oil in a kadai and add cumin seeds. When it splutters, add sliced onion and splitted chilly and saute it well. When it turns brown colour, add the grounded masala and roast it well. When oil starts separating, pour the grounded tomato into this. Saute it well. Then add water and rqd amount of salt and boil it well. Add the splitted egg and boil it for 15 mins in low flame. When the gravy starts to thicken, pour the thick coconut milk and corriander leaves. Combine it well and remove it from fire.
[Courtesy: Lakshmi Nair]

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Ayala (Mackerel) Mappas

Ingredients:

• Fish (Ayala)1/2 Kg
• Onion 2 big
• Garlic 5 to 6 pods
• Ginger 1 big piece
• Green chilly 5 to 6
• Thick coconut milk 1/2 cup
• Semi thick coconut milk 3/4 to 1 cup
• Corriander pdr 2 Tbsp
• Turmeric pdr 1/2 Tbsp
• Garam masala 1 Tbsp
• Vinegar 1 Tbsp
• Curry leaves
• Mustard
• Salt
• Oil

Cut the fish into medium pieces and keep it aside. Heat oil in a kadai and add mustard seeds. When it splutters, add the thinly sliced onion, ginger, garlic, green chilly and curry leaves. Saute it till it turns to a light brown colour. Mix corriander pdr, turmeric pdr and garam masala in little water and make a paste. Add this paste into the above sauted onion and roast the gravy till it turns to a dark colour. Pour the semi thick coconut milk and mix well. When it starts boiling, add the fish pieces. Reduce the heat and cook it. When it is completely cooked, add vinegar and thick coconut milk. Mix slowly and cook it for few min. Do not over boil. Garnish it with fresh curry leaves and tomato pieces.

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