CHICKEN FRY IN RAW MASALA

Ingredients : medium size chiken pcs – half kg, for grinding : pepper – 2 spoons, turmeric – half teaspoon, coriander powder 1 spoon, mustard-1 teaspoon, fenugreek -1 teaspoon, cumin seeds – 1 tespoon, ginger – 1 inch pc, garlic – 1 pod, shallots -6 , salt to taste, 1 pc cinnamon, cloves 3, cardamom 3, (grind all these to fine paste). Oil 3 spoons, 1 sliced onion, curry leaves 3stems. Method : marinate the chicken pcs with the ground masala and refrigerate for 2 hrs. In a thick bottomed pan heat oil and fry onions when the onions are brown add the marinated chicken. Sauté well. Cook in high flame for 5 mts and till dry in slow fire stirring at intervals. Remove from fire and garnish with curry leaves.

CHOYYATHAM

Ingredients :Par boiled rice - 2 cup (soak overnight), coconut oil – 4 spoons,mustard seed-1 teaspoon, udad dal- 1 teaspoon, chanadal-1 teaspoon, dried chilly – 4, curry leaves 2 stem, garated coconut- 1 cup, salt to taste Method : grind the soaked to coarse paste. In a thick bottomed pan heat oil, sputter mustard seeds, then add udad dal and chana dal, when it turns to light brown add curry leaves and dried chillies broken to pcs. Now add the ground dough and salt. Stir well till the dough is almost dry so that balls can be made of it. Add grated coconut mix well and remove from fire. Make balls of this when cold or dipping hand in water. Steam for 10 mts. Best with chickpea coconut milk curry.

SHAHI PANEER

Paneer 400 gm Tomato 4 Chopped onion 1 ½ cup Crushed ginger-garlic 1 table spoon Soaked cashewnuts 8 Chilli powder 1 spoon Pepper powder t teaspoon Oil 3 tbl spoon Gram masala ½ teaspoon Milk ½ litre Coriander leaves chopped 2 tbl spoon Salt to taste Method:- Grind well tomato to pure, and cashew nuts to fine paste. In a kadai heat full oil and fry paneer to golden brown ( If paner is ice cold, bring it to room temperature before frying). Remove and keep aside. To the remaining oil add chopped onion and stir well till transparent and then add ginger garlic stir well till little brown. Now add chilli powder, sauté for 1 minute and add the tomato pure and add half of the coriander leaves. Stir till the oil clears. Now add the paneer and salt stir well and simmer for 2 mts . To this add the cashew paste, simmer for 1 mt and add milk slowly continuously stiring. Simmer for 1 mt remove from fire and balance coriander leaves. Serve hot with,roti or basmati rice.