Diced Chicken With Cashew Nuts

Ever since we had this dish from Lerk Thai we became a fan of this. Till this time we only had it in restaurants. Then I thought it is high time we try it at home. Mmmm and my hubby took charge of this. And wow... it came really wonderful!!!

Ingredients:
Chicken Breast - 500 gm (Cut in to 1.5 cm cubes)
Button Mushrooms - 5 (Discard stem and cut in to 4)
Carrot - 1 (Cut in to 1 cm cubes)
Onion - 1 (Cut in to 1 cm cubes)
Ginger - 1 inch piece (Slice in to thin long pieces)
Baby Corn - 2-3 (Chop in to 1 cm pieces)
Capsicum - 1 (Chop in to 1.5 cm cubes)
Spring Onion - 5 (Chop in to 1 inch length)
Cashew Nuts - 10-15 Roasted
Light Soy Sauce - 1.5 t spoon
Oyster Sauce - 2 t spoon
Corn Flour - 1 t spoon
Salt - 1.5 t spoon
Coriander Leaves - 1-2 sprig for garnishing
Oil - 3 table spoon

Preparation:

1. Put chicken cubes, corn flour and 1 t spoon salt in a bowl, mix well & set aside for around 30 mins
2. Heat 1 table spoon oil in a wok. Stir-fry mushrooms & carrots for 1 min & dish out
3. To heated wok, add seasoned chicken & stir-fry until cooked. Dish out and wash wok
4. Heat 2 table spoon oil in the wok & fry onion pcs until transparent
5. Return fried chicken, mushrooms & carrots to the wok, then add young corn, ginger, remaining salt & stir-fry for 1 – 2 mins
6. Add green capsicums, spring onions, roasted cashew nuts, soy & oyster sauce and stir well

Garnish with coriander leaves and serve hot (I ran out of coriander, so used capsicum for garnishing ;))

Thanks Beena for remembering and sharing it with me. Sorry for publishing it too late..

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Kairali sisters

Sushma

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Sangi

Gayathri

Friends please accept these awards and share it with your friends!!

Kudampuliyitta Ney Meen Curry (Seer Fish Curry With Gambooge/Fish Tamarind) And Awards

Fish is one of the most consumed food in Kerala. If you ask most of the Keralites about their favorite fish dishes, I am sure a good % will include Kudampuliyitta Ney Meen Curry in their list and I am not an exception. I love this with kuthari choru (Kerala red rice/Paalakkadan matta rice). mmmm!!!!

Ingredients:
Seer Fish (Ney Meen) : 8 pieces (Cut one round piece into 4 equal sized pieces)
Shallots : 5-6 nos (Chopped finely)
Ginger : 1 inch (Chopped finely)
Garlic : 2 cloves (Chopped finely)
Green Chilly : 2 nos (Splitted length wise)
Tomato : 1 medium (Sliced length wise)
Fish Tamarind/Gambooge (Kudampuli) : 3 pieces
Red Chilly Powder : 2 1/2 t spoon
Coriander Powder : 1 tspoon
Black Pepper Powder : 1/2 t spoon
Turmeric Powder : 1/2 t spoon
Salt : To taste
Cooking Oil (Preferably coconut oil) : 2 1/2 t spoon
Curry Leaves : 1 sprig

Preparation:

1. Make a thick paste with turmeric powder and a little salt mixing it with very little water.
2. Apply it on fish pieces and keep it aside.
3. Wash the fish tamarinds and dip it in a bowl with water.
4. Boil 1 1/2 table spoon oil in a man chatti (Earthen pot)
5. Saute the chopped shallots till it is brownish and soft.
6. Add curry leaves, ginger, garlic and green chillies and saute well.
7. Add the red chilly powder, coriander powder, black pepper powder and mix well for 2-3 minutes.
8. Add chopped tomatoes and mix for 10-20 seconds and then add 1 1/4 cup water and bring to boil.
9. Add the soaked fish tamarind and fish pieces, lower the flame and heat it with lids open till fish is cooked.
10. Don't stir using spoon after adding the fish because it may cause the pieces to break. For stirring, instead the chatti should be swirled.
11. Spread 1 table spoon oil over the curry and swirl the chatti to make it spread on top of the gravy.

Delicious meen curry is ready. It is a great combination with kuthari choru.

Tips:
The curry taste great after 7-8 hrs. I normally keep a portion for the next day. :)
The fish tamarind keeps on add sour taste when it stands. If you find the curry too sour remove the fish tamarind from it.

Awards
Thanks a lot to Fathima of Thattukada for sharing with me the below 3 awards. I am so excited to get 3 in a bundle!!!

I would like to share it with my following friends.
Sarah
Tina
Sangeetha
Nithu
Faiza
Beena
Jisha

Thanks a lot to Beena of My Kitchen for sharing with me the below award.

To know more about me please click here. I love to share with all my blogger friends. Please feel free to accept it and post it in your blogs.

Ghee Rice with Grilled Chicken Legs (Ney Chor & Kozhikkalu Porichathu) And Awards

Ghee Rice (Ney Chor)

Last week I was in great mood to make something special. Suddenly thought of Ghee Rice and Egg Masala. And my hubby volunteered to make some nice Grilled Chicken Legs which he is always so fond of. He was insisting "Not too much ghee in ghee rice and egg masala should not be too spicy.". He really don't like too much oily and spicy. So I made the ghee rice less oily and the egg masala a bit spciy!!! But my hubby made the grilled chicken super spicy!!! :)

Ingredients:
Basmati Rice - 2 cups (Washed and drained)
Ghee (Ney) - 3 1/2 table spoon
Onion - 1 medium (sliced lengthwise)

Fennel Seeds - 1/4 t spoon

Cashew Nuts - 5 nos
Raisins - 5 nos
Cardamom - 3 nos
Cloves - 5 nos
Cinnamon Stick - 1 inch (Break into pieces)
Aniseed (Flower) - 1 no
Water - 3 cups (boiled)
Salt - To taste

Preparation:

1. Heat a deep sauce pan and add 1 1/2 table spoon of ghee. Add cloves, cinnamon, cashew nuts, raisins aniseed and fennel seeds and heat till fragrant. Transfer to a bowl and keep it aside.
2. Add sliced onions to the same pan and saute well till golden brown. Transfer this also to the bowl.
3. Add remaining 2 table spoon ghee to the pan and add the drained rice and fry it till it becomes firm and start breaking.
4. Add 3 cups boiled water and salt to taste and cover it with the lid and cook over low flame.
5. When water is almost over you will see bubbles and holes appearing in rice. At that moment turn off the flame, but don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.
6. Transfer it to a serving bowl and garnish with the fried onion and spices.
7. Delicious neychor is ready to serve with Chicken, mutton, egg or any other varutharacha curries and also with fried items.

My combination with ghee rice was Egg masala and Grilled chicken legs (Given below).

Grilled Chicken Legs

Ingredients:
Chicken Legs : 4 nos
Chilli Powder : 2 t spoon
Turmeric Powder : 1/4 t spoon
Black Pepper Powder : 1 t spoon
Salt - To taste

Preparation:

1. Slit the chicken legs with knife so that it will absorb the masala well.
2. Mix all the above ingredients with very little water and apply uniquely over the chicken legs and keep it aside for 10-15 minutes.
3. Preheat the oven in fan assisted mode for about 5 minutes at 220 C.
4. Keep the oven rack in 3rd level from below and place the chicken at the center and grill for 35-40 minutes in fan assisted grill mode.

Awards

Many thanks to Cicily Antony, Nithu Bala and Sowmya for presenting me these awards. I feel so excited.

I would like to share these with my following friends.
Priya (Priya's Easy N Tasty Recipes)
Rachana (Veggi Fare)
Supriya (My Kook Book)
Nithya (Fourth Sense Samayal!)
Sushma (Authentic Food Delights)
Siddhi (Cooked Dil Se...!!!)
Viki (Viki's Kitchen)

Mushroom Pepper Masala

Ingredients:
White Beech Mushroom - 150 gm
Onion - 1 medium sliced lengthwise
Tomato - 1 medium sliced thin and lengthwise
Curry Leaves - 1 sprig
Ginger Garlic Paste - 1/2 t spoon
Green Chilly - 1 (slice it lengthwise)
Cooking Oil - 1 1/2 table spoon
Turmeric Powder - 1/4 t spoon
Red Chilly Powder - 1/2 t spoon
Black Pepper Powder - 1 1/2 t spoon (Coarsely powdered)
Coriander Leaves - 1 sprig (Chopped small)
Water - 1/2 cup
Salt - To taste

Preparation:

1. Heat oil in a sauce pan
2. Saute onion till golden brown
3. Add tomato, green chilly, curry leaves and ginger garlic paste and mix well for around 15-30 seconds
4. Add turmeric, black pepper and red chilly powder and mix well.
5. Add mushroom, salt and water, mix well, close the lid and heat in low flame till mushroom is cooked.
6. Your tasty mushroom pepper masala is ready.

Black Pepper Crab

Singapore is rich in sea foods, mainly lobsters & crabs. Black Pepper crab is our personal favorite. Usually when we go out for dinner, we try chilli or black pepper crab with eggs. I became fond of crabs after coming to singapore. We prepared this with live crab which I am totally afraid off. Its my dear who handed this live crab and I was watching him from 1 km away. So all credits to him only.

Ingredients:
Mud Crab - 1 no.
Ginger - 1" piece (Chop it lengthwise)
Garlic - 5 no.s (Chop into fine pieces)
Red chilly - 1 no (Non spicy. Chop into fine pieces)
Butter - 2 table spoon
Oil - 300ml for deep frying
Black Pepper - 2 table spoon (coarsely powdered)
Spring Onion - 1 no (Chop into fine pieces)
Soy Sauce - 2 table spoon (Don't add any salt as saltness of sauce will be enough for cooking)
Oyster Sauce - 2 table spoon
Sugar - 1/2 t spoon

Preparation:
Clean the crab well. Separate the outer shell and remove the spongy part. Wash it again well.
Separate the two claws and smash it with a cleaver to create cracks.
Cut off the tip of the remaining smaller claws.
Cut the remaining body into 2 or 4 pieces without removing the smaller claws.

1. Deep fry the crab until half-cooked, drain and keep aside.
2. Heat a wok and melt butter.
3. Put in garlic, black pepper, curry leaves, spring onion and chilies. Saute till fragrant.
4. Add crab, soy sauce, oyster sauce and sugar and mix well.
5. Cook for 5-10 minutes until the crab is done.
6. It is an awesome combination with white rice. 

Mushroom Coconut Stir Fry

Ingredients:
Button Mushrooms - 10 to 12 nos (Cut 1 into 6 pieces)
Onion - 1 medium size (Slice lengthwise)
Grated Coconut - 1/7 th of mushroom
Green Chilly - 2 nos (Splitted)
Curry Leaves - 1 strip
Turmeric Powder - 1/4 t spoon
Coriander Powder - 1 t spoon
Pepper Powder - 1 1/2 t spoon
Cooking Oil - 1 1/2 table spoon
Salt - To taste

Marination:
Marinate chopped mushrooms with turmeric powder, coriander powder, pepper powder, salt and grated coconut and keep for 15 minutes.

Preparation:

1. Heat a pan with cooking oil.
2. Add onion, green chilly and curry leaves, and saute it well until becomes golden brown.
3. Transfer the marinated mushrooms to the pan, mix it well. Cover with a lid and cook over low flame for about 5-7 minutes.
4. Now it is ready to serve for 4 people.

Aavoli Pollichathu (Pomphret Fry in Banana Leaf)

Ingredients:
Pomphret - 1 medium
Banana Leaf - 1 leaf
Turmeric Powder - 1 t spoon
Red Chilly Powder - 2 table spoon
Garlic - 2 cloves (Slice it thin and long)
Ginger - 1 small (1" in length) (Slice it thin and long)
Onion - 1 medium (Slice it length wise)
Salt - To taste

Marination:
Take turmeric powder, red chilly powder and salt in a bowl. Sprinkle some water and mix it well. Make sure that the mixture is not too solid.
Make thin slits width wise on the fish on both sides and apply the above mixture evenly on the fish and keep it for around 20-30 minutes.

Preparation:

1. Heat 1 banana leaf directly on the flames till it becomes soft.
2. Apply 1 tspoon oil evenly on the banana leaf.
3. Keep the marinated fish on the banana leaf.
4. Add the sliced ginger, garlic and onions along the side of the fish.
5. Pour one table spoon of oil on and around the fish.
6. Fold the banana leaf.
7. Heat a pan and place the folded banana leaf with fish and keep it over medium/low flame.
8. Cover the pan with the lid.
9. After around 5-7 minutes turn the fish, and keep the other side for frying around 5-7 minutes.
10. Now it is ready to serve. Garnish it with roundly sliced onions and curry leaves.

Tips:

If banana leaf is too long, don't fold it too many times over the fish. Just fold it on the sides and use a tooth pick to stick it.

Chicken Masala

Ingredients:
Chicken - 1 Kg (Sliced in medium pieces)
Onion - 3 medium (Sliced length wise)
Tomato - 3 medium (Sliced length wise)
Green chilly - 3 (Split lengthwise)
Ginger - 1 small (2" in length)(Sliced thin and long)
Garlic - 5 cloves (Sliced length wise)
Turmeric powder - 1/2 tspoon
Chilly powder - 1 1/2 table spoon for medium spicy. (If you want more spicy take more)
Coriander powder - 1 table spoon
Pepper powder - 1 table spoon
Chicken masala - 1/2 table spoon
Lime juice - 1 small lime
Cooking oil - 4 table spoon
Curry leaves - 2 strips
Fennel seeds -  1/2 tspoon

Clove - 5

Cardamom - 4
Cinnamon stick - 1 small (Split into pieces)

Marination:
Apply lime juice on the chopped chicken pieces & marinate with salt, turmeric, half the chilly powder, coriander powder & pepper powder specified above. Keep it aside for 20 to 30 mins.

Preparation:

1. Heat the cooking vessel and add the oil.
2. Once heated add the onions and cook it till it becomes tender.Add salt to taste.
3. Add the remaining chilly powder, coriander powder, pepper powder & chicken masala and stir well.
4. Add tomatoes, green chilly, ginger, garlic and fennel seeds and stir for around 20-30 secs.
5. Add the marinated chicken, close the lid and cook it over low flame. (There will be enough water coming from chicken and tomato. So don't add any water at all)
6. Check in between and stir to make sure that it doesn't stick to bottom.
7. Once chicken is cooked add curry leaves, clove, cardamom, cinnamon stick and close the lid for 2-3 minutes.
8. Now it is ready and transfer to a bowl and garnish with sliced carrots, sliced tomatoes and coriander leaves.

Pavakka Thoran (Bittergourd Fry)

Ingredients:
Pavakka (Bitter gourd) - 300 gm/2 no.s
Onion - 1 medium
Green chilly - 1 no.
Curry leaves - 1 strip
Mustard seeds - 1/2 t spoon
Turmeric powder - 1/4 t spoon
Salt - to taste
Cooking oil - 1 table spoon

Preparation:

1. Chop the cleaned pavakka (bitter gourd) into small pieces and transfer to a bowl.
2. Add 1/2 t spoon salt and knead it for 10 - 15 sec.
3. Slice onion into small pieces (as for omlette).
4. Chop green chilly & curry leaves to very fine pieces.
5. Heat oil in a pan. Splutter mustard seeds.
6. Add finely sliced onions & saute it till golden brown.
7. Add pavakka, green chilly & curry leaves to the pan.
8. Add turmeric, remaining salt & stir well.
9. Cook for around 3 - 5 mins with the lids closed.
10. Pavakka thoran is ready to serve.