Chicken Fried Rice

Ingredients:

• Basmati Rice - 1 kg
• Soya Sauce - 300 gms
• Beans - 200 gms
• Ginger - 200 gms (cut into small pieces)
• Garlic - 300gms (cut into small pieces)
• Coriander leaves
• Onion - 2
• Chicken - 10 to 12 pieces pre cooked
• Pepper & salt to taste

Directions:

Boil the Basmati Rice and after it is cooked well keep it aside, and drain the water in it. Take some oil in a pan and heat it. Add chopped onions, finely cut ginger and garlic, pre cooked chicken pieces and beans. Add the soya sauce and pepper to it. When the soya sauce gets boiled, add the cooked rice and mix it. Finally garnish it with coriander leaves.

Chicken Biriyani

Ingredients:

• Chicken cut into large pieces - 900 gms
• Basmathi rice - 2 1/2 cups
• Sliced medium size onions - 1
• Chopped medium size tomatoes - 2
• Garlic paste - 2 tablespoon
• Ginger paste - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Chilli powder - 1 teaspoon
• Salt to taste

Spice Paste I

• Fennel seeds - 1/2 teaspoon
• Poppy seeds - 2 teaspoon
• Cummin seeds - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Pepper corns - 4 to 6
• Cinnamon stick - 1 piece
• Green cardamom - 2
• Black cardamom - 2
• Clove - 4 to 6

Spice paste II

• Green chillies - 2
• Chopped coriander leaves - 2 tablespoon
• Chopped mint leaves - 1 tablespoon

For garnishing

• Medium onions, sliced - 2
• Ghee/oil - 1 tablespoon
• Coriander leaves, chopped - 2 to 3 tablespoon
• Mint leaves, chopped - 1 tablespoon

Directions:

Grind spice paste I and spice paste II separately in a mixer. Take a pan, heat it and add 1 tablespoon of ghee or oil and fry the garnishing onions till it becomes crisp and golden brown. Keep this aside. Roast the chicken pieces in a pan and then add the sliced onions, ginger garlic paste, turmeric and chilli powder to it. Stir for a few minutes. Next add spice paste 1, tomatoes and salt to taste. Lower the heat and cook for around 20 minutes till the chicken becomes tender.
In the next step add spice paste I and fry it on medium heat. Dry up the excess moisture. Add the rice and fry for a few minutes. Add 4 cups of water, fried onions, salt to taste and the remaining garnishing ingredients. Cover and simmer for around 18 minutes on low heat. Remove form heat and keep covered for another 5 minutes. Serve hot with a raita.

Chilli Chicken

Ingredients:

• Chicken cut into medium pieces - 1/2 kg
• Onion - 1 large
• Chopped spring onions - 3 tablespoon
• Green chillies, chopped - 1 small
• Ginger, chopped - 1 teaspoon
• Garlic cloves - 2
• Pepper powder - 1/2 teaspoon
• Soya sauce - 2 to 3 tablespoon  

Directions:
Marinate the chicken pieces in soya sauce and pepper for about 2 to 3 hours. Drain the marinade well and keep both aside.
Heat a deep pan and put the marinated chicken into it and roast well on all the sides. To this mix garlic, chopped ginger, green chillies and sliced onions. Add the required amount of salt. Cover this with a lid and cook till the chicken is tender. Dry up the excess moisture, add the marinade and the chopped spring onions. Fry it for some more time while keep on stirring it. Remove from heat and serve hot with fried rice.

Pazham Pori (Banana Fry)

A simple and tasty snack from the God?s own country. It is a regular in most households, be it North or South Kerala. Pazham pori tastes best hot off the pan and with a cup of tea , that?s like heaven. We hope you guys will enjoy making this simple and easy snack.....

Ingredients 

• Ripe plantain/ Nendra pazham 2 nos
• Roasted rice flour ½ cup
• Maida/All-purpose flour 3-4 TBSP
• Cardamom powder 1/8 tsp
• Cumin seeds 1/8 tsp, crushed
• Sugar 3 TBSP, depending on the sweetness of plantain
• Turmeric powder ¼ tsp
• Salt a pinch
• Water ¾ -1 cup
• Oil for deep frying

Garam Masala--- Kerala Style

Garam Masala Powder is a blend of various spices, that is dry roasted to release the aroma of the spices and then powdered. This is stored in air tight containers, so that the aroma of the spice mix is not lost. Garam masala powder is used in a dish towards the end of the cooking, when the dish is almost done, so that the aroma of the powder is not lost. Making of garam masala powder differ from region to region and as per one's requirement to a particular dish. Here is a spice blend, given to me by a maharastrian lady, who uses this garam masala powder in her chicken curry, sabzi and other maharastrian dishes that she prepares.

 Ingredients

• 2 tbsp - Coriander seeds
• 2tbsp - Black pepper corns
• 2 tbsp - Fennel seeds
• 1 tbsp - Cloves
• 1 tsp - Shah jeera
• 4 big sticks - Cinnamon
• 2 to 3 - Mace /Javitri
• 6 - Bay leaves
• 5 - Big black cardamom
• 2 - Star anise

Kadala curry/ Black chana curry (Serves 4)

Today's recipe is one of the easiest and tastiest curries and is a regular in most households of Kerala on their breakfast table. It calls for a very few common ingredients and takes very short time to cook. Puttu and kadala curry is an ultimate combination and is a well preferred breakfast combo in Kerala…Enjoy!!!

Ingredients

• Black chana/ kadala 1 ½ cups
• Grated coconut ½ cup
• Garlic 2 cloves, sliced
• Red chilly powder ½ TBSP
• Coriander powder 1 TBSP
• Turmeric powder ¼ tsp
• Curry leaves a handful
• Salt as needed

Paalaada

Paalaada is one of the specialty dishes that is made back home during Eid and other special occasions. It is as thin as a crepe paper and just melts in your mouth. Paalaada is so thin that it is folded to some special shape that makes it easy to handle. The name may be cause it is as thin as the skin that forms on heated milk which is called "Paal - Aada" in Tamil/Malayalam. Paalaada is basically a South Tamil Nadu Muslim recipe and being nearer to the border is also made by Muslims in Trivandrum area as well - that is the history that I know of.
Back home, we would not even let Mom fold that first Paalaada that comes out of the pan, as it is definitely for tasting. I still follow that tradition :-) and eat the first one that comes out sharing with my son. But the only thing is that you find it hard to stop with that first one!

Makes 40 - 45 (Serves 5-6 people)

• Basmati Rice    - 2 cups (or any variety of raw rice)
• Water    - 2-3/4 cups
• Eggs    - 2
• Coconut Milk    - 1-1/2 cup (thick)
• Salt    - to taste

Preparation Method

Lime Rice (Nimbya Seeth)

"Seeth" is a konkani word which means cooked rice. with the cooked raw rice we can make different varieties of rices.lime rice is one of them......

Ingredients:

• Rice - 2 cups
• Ghee - 2 tblsp
• Salt to taste
• Sugar - 1/2 tsp
• Lime Juice - 3 tblsp
• Gingelly Oil - 3 tblsp
• Mustard Seeds - 1/2 tsp
• Bengal Gram - 2 tblsp
• Dry Red Chillies - 3, halved
• Green Chillies - 1/2 tblsp, chopped

For the Garnish

Kootukari--------- A colourful, yummy savoury dish!

Ingredients

• 50 gm gram dal (chana dal) soaked overnight.
• 3 cups vegetables diced small (raw banana, white pumpkin, beans, yellow pumpkin, snake gourd etc )
• 6 red chilies
• 2 tsp coriander powder
• 2 tsp black gram dal (urad dal)
• 2 tsp chana dal (gram dal)
• 1 tsp turmeric powder (haldi)

Chicken Fried Rice

Chicken Fried Rice is easy to make specially if you are using some precooked Chicken pieces. I use Perdue Chicken Breast Shortcuts while making fried rice. I suggest all of you should try Perdue Shortcuts whether it is salad, fried rice or noodles.

Ingredients 

• Long grain Basmati rice – 3 cups
• Cooked Chicken pieces – 2 cups
• Onion, thinly sliced – 1
• Spring Onions, finely chopped – 1 Bunch (separate the greens and whites)
• Carrot, finely chopped – 1/2 cup

Asian Style Veg Fried Rice

Be it a quick meal for weekday dinners or a fancy meal for guests, Fried Rice is one dish which can’t go wrong. You can prepare it so many different ways with whatever ingredients you have in your refrigerator and pantry. Here is the recipe for a one-pot Asian Style Veg Fried Rice which I prepared with left over veggies and a few other ingredients I had in my pantry.

 This Fried Rice gets a rich flavor from Fish Sauce, Peanut Butter, Cilantro & Tomato Ketchup.

Ingredients 

• Long grain Basmati rice or any other Long Grain Rice – 2 cups
• Diced Onions – 1 medium
• Diced Spring Onions – 1 Bunch (separate the whites & greens)
• Diced Carrots – 2 medium
• Diced French Beans – 1 cup

Vegetable Fried Rice

Vegetable Fried Rice can be made using any number of vegetables. You can use carrots, beans, broccoli, mushroom, spring onion, green peas and the list goes on. Here is the recipe for making a low fat vegetable fried rice using less oil. This recipe serves 2 people.

Kanji & Payar A Traditional favourite of many Keralites.

Pre-requisites for Express cooking Kanji & Payar

• 2 pressure cookers + 1 shallow pan

Time Frame :30 mins  

  
0-15 mins

• Wash rice and keep it in pressure cooker.
• Wash Cherupayar/green grams and keep it in pressure cooker
• Peel off small onions and garlic and make a coarse paste

16-30 mins

• Set the table and clean up the kitchen counter and relax until the steam is fully out from the cooker
• Heat the pan and stir-fry cherupayar/green grams

Kanji- Rice Gruel (Serves 2)

 

Mulaku Chammanthi/ Dry Red Chilli Chutney

This is a very hot chutney. Add or reduce red chillies according to your taste. Optional - To bring down the heat, if you want can substitute red chilli powder with kashmiri chilli powder or paprika powder. It pairs very well with Kappa Puzhungiyathu /Boiled Tapioca or with Idili /Dosa or with Rice greul /Kanji or as a relish with curd rice.

 Preparation Time : 5 minute
Cooking & Grinding Time : 5 minutes
Serves : 4









Ingredients :

Roasted Coconut Dry Chutney Recipe/ Chuttaracha Chammanthi

This is a one of those superb combination of roasted coconut and spices. Traditionally whole coconut and red chillies are roasted over burning charcoal and then pounded and grounded with all other ingredients in ammikallu (the flat stone with a cylindrical pestle). But then later those were replaced by gas and all modern gadget like blender(mixie) /grinder that made life so easy.

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 4  

Kerala Style Fish Stew with Coconut Milk/ Fish Molee

Fish Molee /Moli is a famous fish curry from Kerala (South India). The word molee literally means "stew". Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

For Marination :

• King fish  /Pomferts or any firm fleshed fish  : 1 lbs or 2 medium sized 
• Turmeric Powder : 1 tsp
• Lemon juice : 1 tsp
• Salt to taste

Varutha Ayala Curry / Fried Ayala Curry

Yet another fish curry that I often make…

I have made this so many times – I love it for many reasons.  First and most importantly, it tastes amazing.  Second, the fish is fried and then cooked with combination of spices along with coconut milk, gives a special flavor to curry.

• Preparation Time : 30 minute 
• Cooking Time : 20 minutes
• Serves : 4 

To Fry Fish:

• Mackerel /Ayala : 2 (cleaned & cut to pieces)
• Red Chili Powder : 1 1/2 tsp
• Turmeric powder : 1/4 tsp
• Salt to taste
• Coconut oil or Cooking oil to fry 

Nadan Mathi /Kerala Sardines Curry/ Chaala Curry

Sardines are rich in omega-3 fatty acids and also a good source of vitamin D, calcium, B12, and protein. This signature dish of Kerala features sardines in a deliciously spicy and tangy sauce flavored with tamarind. Makes a nice dish to serve company or anyone who loves sardines, so give this easy fish recipe a try - you won't be disappointed!

  Ingredients :

• Sardines /Mathi/Chaala : 15 nos /150 grms
• Fish Tamarind /Camboge fruit rinds /Kudampulli : 2 pieces (broken into pieces)
• Curry leaves : 6 sprig
• Coconut oil : 2 tbsp
• Salt to taste

About me and the Blog

 About me and the Blog

GREEN PEAS MASALA

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