This dish is a speciality among Malabar Muslims especially in the Calicut area. Mostly prepared during weddings or salkkaram, the dish occupies central position and is usually complimented with Dum rice or Porotta. I would say you won't be needing any side dishes for this particular recipe as its a whole meal in itself. But if you are so particular that you need to have something with this chicken, just try baked or fried potato wedges instead!! A big thank you to my darling Nads for sharing this with me especially her Mom who with much love has dedicated this dish for my blog. Love you both..........!!! ;-)
I am posting this recipe in the same way I received it. Sorry but no pics as she was saying - "I devoured it as soon as it was made!, so forgot about the snaps". Funny, but it happens all the time honey, hehehe...............
Ingredients
Chicken - one full weighing around 500 - 600g
(please note that the insides of the chicken have to be removed without cutting it.)
Egg - one boiled
Onion - 3 medium sized ones
Tomato - 2 medium sized ones
Cashew / Kishmish - 01 tbsp
Ginger / Garlic Paste - 02 tsp
Oil - as per requirement
green chillies - 2 nos cut into small pieces
Red chilli powder (kashmiri) - 1 tbsp
Coriander powder - 3 tbsp
Garam Masala - 1/4 tsp
salt - to taste
water - 1 cup
Method
Saute the onion in some oil until golden brown. Medium roast the cashew and raisins. Keep it aside. Take the chicken and line them with a knife as how is done for frying fish. Put the boiled egg, and the above mentioned items in to the inside of the chicken. Once this is done tie the legs of the chicken with a clean thread.
Take a fairly large dish like Chinese Wok and pour some oil. Saute the ginger- garlic paste and the sliced green chillies. Slice the remaining one onion and two tomatoes and add to the above. add the chilli powder, corriander powder, garam masala and salt and stir for about 10 - 15 seconds. Then add the water. Once it starts boiling, put the chicken into this gravy. Allow it cook in very low flame for around 20 minutes. Flip the chicken over after 10 minutes in order to cook both sides. Once the gravy has thickened and the chicken looks cooked, receive it from the stove. Serve on to a serving dish and slice the yummy bird according to convenience.
Voila!! its ready to be attacked.
Courtesy: Nadia & her Mom (thanks aunty..)
Wednesday, May 20, 2009
Thursday, May 7, 2009
Parippu Pradhaman
I am sooo happy and excited today 'coz my blog got enlisted in 'The Foodie Blogroll' that means formally its an invitation to the blogging world of gastronomy (You can check the special widget on the right hand side of this page). So I am celebrating this moment by posting this special sweet dish.
This protein dessert is a very popular dish in Kerala especially during festivals and wedding. No milk and sugar is added instead the dal is cooked in jaggery syrup and garnished with ghee-fried coconut slices and cashews. This payasam/ kheer/ pradhaman can be had by any sweet tooth even a diabetic because of the jaggery factor!!!! So dig in and NJOI.......!!! :P
Ingredients:
Green Gram Dal - 1 cup
Jaggery - 5 blocks (depending on one's sweetness level)
Light Coconut Milk - 2 cup
Thick Coconut Milk - 1 cup
Cardamom Powder - 1 tsp
Coconut slices - 2 tbsp
Cashews - 7-8
Ghee - 1 tbsp (for frying)
Method
Finely roast the dal till brown, filter out any dirt or stones, wash them well. Pressure cook for 3 whistles, when the steam is released add the jaggery syrup (The jaggery blocks should be diluted with hot water till a thick syrup like consistency is reached). Add the light coconut milk and let it come to a final boil. At this stage, thick coconut milk and cardamom powder should be added. When the payasam is almost warm and beginning to boil, switch it off. Fry the coconut pieces and cashews in ghee till they turn golden and garnish with sweet tender love. :)
This protein dessert is a very popular dish in Kerala especially during festivals and wedding. No milk and sugar is added instead the dal is cooked in jaggery syrup and garnished with ghee-fried coconut slices and cashews. This payasam/ kheer/ pradhaman can be had by any sweet tooth even a diabetic because of the jaggery factor!!!! So dig in and NJOI.......!!! :P
Ingredients:
Green Gram Dal - 1 cup
Jaggery - 5 blocks (depending on one's sweetness level)
Light Coconut Milk - 2 cup
Thick Coconut Milk - 1 cup
Cardamom Powder - 1 tsp
Coconut slices - 2 tbsp
Cashews - 7-8
Ghee - 1 tbsp (for frying)
Method
Finely roast the dal till brown, filter out any dirt or stones, wash them well. Pressure cook for 3 whistles, when the steam is released add the jaggery syrup (The jaggery blocks should be diluted with hot water till a thick syrup like consistency is reached). Add the light coconut milk and let it come to a final boil. At this stage, thick coconut milk and cardamom powder should be added. When the payasam is almost warm and beginning to boil, switch it off. Fry the coconut pieces and cashews in ghee till they turn golden and garnish with sweet tender love. :)
Sunday, May 3, 2009
Tapioca Masala Curry
Tapioca or kappa is a starchy vegetable which is a staple diet and poor man's food in Kerala. It is commonly available and widely grown in almost everyone's vegetable garden. The vegetable is used in many forms like powdered, dried, steamed and fried like chips. More info about this veggie can be found here
Tapioca Masala Curry is a must try when you are exhausted from the conventional Potato or Veggie Masala Curry. So here goes the recipe:
Ingredients:
Tapioca diced into cubes - 2 cups
Onion - 2 No.'s cut into cubes
Tumeric powder- 1 tsp
Salt to taste
Curry leaves - 2 sprigs
Coconut Oil - for garnish, as per one's taste level
Masala Paste
Coriander Seeds - 3 tbsp
Red Chillies - 6 No.'s
Garam Masala - 1 tsp
Coconut- one handful (optional)
Ginger- Garlic paste - 2 tsp
Shallots - 6 No.'s
~ Dry roast the above except garam masala and coconut and grind everything to a smooth paste. Keep aside
Method:
Boil the tapioca and onions with tumeric powder and salt. It should boil up to a mushy state. Then add the ground masala and let it come to a good boil, keep stirring in between. Garnish with coconut oil and curry leaves. Its that simple!!!!!!
This dish is best served with appam, chapathi, puttu, porotta or plain rice. You can substitute tapioca with any kind of tuber vegetable.
Tapioca Masala Curry is a must try when you are exhausted from the conventional Potato or Veggie Masala Curry. So here goes the recipe:
Ingredients:
Tapioca diced into cubes - 2 cups
Onion - 2 No.'s cut into cubes
Tumeric powder- 1 tsp
Salt to taste
Curry leaves - 2 sprigs
Coconut Oil - for garnish, as per one's taste level
Masala Paste
Coriander Seeds - 3 tbsp
Red Chillies - 6 No.'s
Garam Masala - 1 tsp
Coconut- one handful (optional)
Ginger- Garlic paste - 2 tsp
Shallots - 6 No.'s
~ Dry roast the above except garam masala and coconut and grind everything to a smooth paste. Keep aside
Method:
Boil the tapioca and onions with tumeric powder and salt. It should boil up to a mushy state. Then add the ground masala and let it come to a good boil, keep stirring in between. Garnish with coconut oil and curry leaves. Its that simple!!!!!!
This dish is best served with appam, chapathi, puttu, porotta or plain rice. You can substitute tapioca with any kind of tuber vegetable.
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