Chicken keema Pulav

INGREDIENTS

Basmati rice: 1 1/2 cups
Chicken mince: 200 grams
Oil: 4 tablespoons
Green cardamoms: 2
Cumin seeds: 1 teaspoon
Cloves: 2
Cinnamon: 1/2 inch stick
Black peppercorns: 8-10
Onions, sliced: 3 medium
Green chillies: 3-4
Tomatoes, chopped: 3-4
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Red chilli powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Fresh coriander leaves, chopped: 2 tablespoons
Fresh mint leaves, torn: 15-20
Salt to taste


METHOD

Soak the rice in sufficient water for half an hour.
Drain and set aside.Heat oil in a deep pan.
Add green cardamoms, cumin seeds, cloves, cinnamon, black peppercorns and stir.
Add onion and sauté for two minutes. Add hand broken green chillies, chicken keema and stir.
Add tomatoes, ginger paste, garlic paste and stir. Add red chili powder, garam masala powder and stir.
Drain the soaked rice and add.
Add four cups of water, coriander leaves, mint leaves and salt and stir. When the water comes to a boil, cover and reduce heat.
Cook till done. Serve hot.

:-)

Pachadi

Cook cucumber with salt in a cooker and keep it aside.

Grind coconut, mustard seeds and green chilli.

Kaduku varukkal with very small quantity of shallots and curry leaves.
To this, add the cucumber and the coconut paste.

After some time, add the curd and salt and mix well.

Avial

Ingredients:

Elephant Yam 500 gm
Cucumber 500 gm
Carrots 100 gm
Raw Banana 1
Drumstick 2
Snake Gourd 50 gm
Salt to taste
Grated Coconut ½ cup
Shallot 4
Green Chilly 2
Chilly Powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon
Curd 2 tablespoon
Curry leaves
Coconut Oil 1 tablespoon

Preparation Method:

Wash all the vegetables and cut them into 2 inches long pieces.
Put all the vegetables into a cooking pan and add water upto 3/4th of the vegetables. Add salt and turmeric into it and mix well.
Close the lid and cook it on a medium heat stirring in between.
Grind together coconut, shallot, green chillies and cumin powder to make a coarse paste.

Once the vegetables are cooked well, add the ground paste, oil, curry leaves and cook for few minutes. Add curd and mix well. (Optional)

Sheekh kabab

Chicken mince
500 grams

Ginger paste
1/2 tablespoon

Garlic paste
1/2 tablespoon

Green chilli paste
1 teaspoon

Cashewnut paste
2 tablespoons

Chaat masala
1 teaspoon

Garam masala powder
1 teaspoon

White pepper powder
1 teaspoon

Fresh coriander leaves
2 tablespoons

Lemon juice
1 tablespoon

Salt
to taste

Butter
2 tablespoons

Mint leaves

Onion

Cumin little

METHOD
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.

Kappa Puzhukku

For Grinding:-
Grated Coconut – 1/2 cup
Cumin Seeds – 1/2 tsp
Green Chillies – 4
Garlic pods – 4
Curry leaves – a few

For Spluttering:-
Coconut oil – 2 tsp
Mustard Seeds – 1 tsp
Curry leaves – a sprig
Chopped Shallots – 2
Dried red Chillies – 3

Method:

Cook the tapioca in a pressure cooker adding salt and a little water.
Strain the water well.

Grind together coconut,cumin seeds,green chillies,garlic and few curry leaves into a smooth paste.
Now add turmeric powder and the ground mixture to the tapioca and mix well.

Heat oil in a pan and allow mustard seeds to splutter.
Add shallots,red chillies and curry leaves into it.
Fry it for sometime and pour the mixture into tapioca.
Again mix it well for sometime.

Mathanga Erisherry

1. cook mathanga, cut pieces of pacha ethakka and cheru payar together in cooker for some time with some salt added..

mathanga will get all smashed..but payar will be round itself..

2. in mixi, grind coconut with turmeric powder, chilli powder, one green chilli and salt

3.kaduvarukkal with the usual ingredients (red chilli, ginger, garlic, veppila, green chilli)

4. To the kaduku, add grinded coconut paste and mix for some time.

5. Pour the ingredients of cooker with water into the above pan.

6. Close the lid and let it cook for some time.

Serve it :-)

Chicken fry