CHILLY SQUARE

Beef Varattiyad Ingredients Beef - 3/4 Kg Chopped Onions-2 Ginger garlic paste- 2 tsp Chilly powder-1/2 tsp Turmeric powder- 1/2 tsp Coriander powder 1 tsp Pepper powder- 1 1/3 tsp Fennel powder- 1 tsp Cloves -3-4 Shallots- 1 cup Coconut slices- 1/2 cup(optional) Curry leaves- a few Coconut oil- 3 tsp Heat oil in a pan and add curry leaves and coconut slices and saute till coconut pieces become golden brown. Add in the shallots and saute till it changes color. Now add in the cooked meat and allow to get roasted. Serve with chapatis,rice or parottas. Preparation Clean and wash beef into small pieces. Marinate with ginger garlic paste and all the spice powders( turmeric powder,chilly,coriander and pepper and fennel) and salt keep aside for half an hour. Pressure cook this with chopped onions and half cup of water. Put heat in high and after one whistle reduce to low flame and cook for two more whistles. Remove lid and continue cooking till all the gravy thickens.

Gobi Manchurian Ingredients Cauliflower florets- 3 cups 1)Corn Starch- 1/3 cup All purpose flour/maida- 1/2 cup Kashmiri chilly powder-11/2 tsp Turmeric powder- 1/2 tsp Ginger garlic paste- 11/2 tsp Garam Masala- 1 tsp Chilly garlic paste- 3 tsp Cumin powder- 1/2 tsp Coriander power- 1/2 tsp  Soya sauce- 1 tsp For garnish Onion- 1 medium Bell pepper- 1/2 Coriander leaves- a little Cumin Powder - a pinch Garam masala- 1/2 tsp Curry leaves - a few(optional) Lemon juice- a few drops  Preperation Cut cauliflower into small pieces.Sprinkle salt and pepper powder and put into micro wave in high for two minutes or just drop into boiling water for a minute and drain(Only half cooked the florets). Mix all the ingredients listed under one to make a smooth batter. Batter should be similar to bhajis  or pakodas.Heat oil in a pan. Dip cauliflower florets in the batter and deep fry in batches medium flame till crispy. Drain and place on paper towels. Heat 2 tsp of oil in a pan and saute on

Chilly Gobi Ingredients c auli flower -mediam size ginger garlic paste 1-1/2 tbs cornflour-2tbs maida-3tbs Rice flour-2 tsp curry leaves redchilli powder 1 1l2tbs lime juice1l2tbs Oil-for frying Preperation: Marinate all the ingredients and keep 1l2 hour .F ry &serve it hot  

Sausage masala Ingredients Chicken Sausage: 1 pack Kashmiri Chilli powder: 1 ½ tbsp. Meat/Chicken Masala: 1tbsp Onion: 2 Capsicum: 1 Carrot: 1 Tomato: 1 Coriander leaves: needed Salt: if needed Oil: 6tbsp Method Of Preparation Cut the chicken sausage into round pieces. Cut onion, capsicum, carrot and tomato into cubes. In a bowl add chilli powder, meat masala, salt if needed and 2tbsp oil. Mix this with hand and add chicken sausage and chopped vegetables, mix well with hand. Marinate this to about 1 hour. Heat 4 tbsp oil in a wide non stick pan, add the marinated sausage mix to it. When it is well heated put in low flame and stir occasionally till you get it done, it will take around 15-20 minutes. When done add chopped coriander leaves and switch off the flame.

Chilly chicken Ingredients: Chicken - ½ kg (prepare it as above mentioned)  Onions - 1 (slice lengthwise)  Green chilly - 5 (sliced lengthwise)  Ginger & Garlic - Small piece.( Sliced into very small pieces)  Cornflour - ½ tsp (mix it with water to make it paste)  Ajinomoto - ½ tsp  Soya Sauce - ¼ tsp  Cooking oil - 6 spoons  Chilly powder-2 tsp  Salt - To taste Preparation:  Marinate chicken with chilly powder,salt,soya sauce,and  deep fry after 1hr.  Heat oil in an vessel.  Add ginger & garlic pieces(chopped very finely) and fry well.  Add Green chilly and fry for just 30 seconds.  Add onions and fry till golden brown.  Now add ½ cup water and also the vinegar and boil for 20 seconds.  Add the corn flour paste and when the mixture thickens add salt, ajinomoto, soya sauce, food colouring and boil for few mins.  Finally add the chicken to the mixture and boil it for about 2-3 mins.

Irachi pathil Ingredients...  For the Dough... Maida- 1cup Oil- 5 tbsp Salt to taste Water as reqd Preparation: Mix all of the above and make a smooth and pliable dough…Cover it with a cloth and keep aside…. For masala: Chicken -500 gm Turmeric powder- 1 tsp Salt to taste Ginger-Garlic paste- 1 tbsp Onions- 3-4 big chopped Curry leaves- as reqd chopped Coriander leaves- as reqd chopped Green chillies- as reqd chopped Turmeric powder-1/2 tsp Garam masala powder- 1/2 tsp Oil- 2 tbsp Oil- to deepfry Preparation: Boil the chicken wid 1/2 tsp turmeric powder, salt and ginger-garlic paste... Now, take the chicken pieces out and shred it roughly...Reserve around 3 -3tbsp of the chicken stock Now, heat oil in pan, add the onions and saute till the colour starts to change slightly and becomes soft...To this add curry leaves,green chillies,coriander leaves,salt,turmeric powder and garam masala powder and saute for a few minutes...Now, add the sto

Vegetable kurma Ingredients: Potato,cubed - 1/2cup Carrot,cubed-1/2cup Cauliflower florets - 1/2cup Green peas - 1/2cup Green beans - 1/4cup 1 big onion ,chopped 1/4tsp cumin seeds  2tsp ginger-garlic paste 3 cloves 2 cardmom 1 big piece of cinnamon. 3 green chillies 1/4tsp turmeric powder 2tsp coriander powder  1/4cup chopped coriander leaves 1tbsp Vegetable oil   For grinding  Grated coconut - 3tbsp Cashews - 10 Poppy seeds -1tsp Fennel seeds - 1/2tsp Preparation: Soak cashews and poppy seeds in water for 10minutes. Heat oil in a pan.Splutter cumin seeds.Add whole spices and curry leaves, saute well.Add onion,ginger-garlic paste and green chillies.Saute it well till onion turns light brown.Add turmeric and coriander powder and mix well.Put all the veggies and saute for 2-3 minutes.Add enough water and salt to this.Cover and cook it.Mean while grind coconut,soaked cashews and poppy seeds and fennel seeds.Add this to the cooked veggies.Add more water if required.Cook it for an

Chicken kuruma Ingredients Chicken - 1kg Onions finely chopped - 3 medium Ginger garlic paste- 2 tsp Chilly powder- 1/2 tp Coriander powder 2 tsp Turmeric powder- 1/4 tsp Green Chilly- 5-8  Yogurt- 1/2 cup Garam masla powder 1 tsp whole garam Masala- cinnamon stick, 5 cloves, 5 cardomon, bay leaf. Cream or low fat milk- 1/3 cup Cashew nuts- 15-20 Chickpea flour- 2tsp  Salt to taste Ghee /butter- 1 tsp Oil - 1 tsp Preparation: Wisk together yogurt,one tsp of salt and chickpea flour till well blended and marinate the cleaned chicken peices with this paste for half and hour. Soak cashew nuts with half a cup of warm water  for half an hour. Mix in cream and make a fine paste. In a heavy bottom pan heat ghee and oil ( or you can add ghee alone) and add whole garam masala and gently roast. Add chopped onions and saute followed by ginger garlic paste, turmeric powder, coriander powder and chilly powder and green chilly and curry leaves. Add in the marinated chicken and saute for one or

Banana Halwa Ingredients: Nethra Pazham(extra ripe) - 3 medium Sugar - 1 cup Ghee - 1/2 cup Cardmom Powder - a pinch All purpose flour - 3tsp Milk - 1 1/4 cup Method: Steam the bananas in a pressure cooker.cook well and remove the black seeds.Allow them  to cool.Make a smooth paste in a grinder.Meanwhile put a heavy bottom pan on the stove and add the milk and sugar.Boil them ,When they reach a thick consistacncy add the banana paste and mix them well.Keep on stirring.you have to be patient,it needs more time.To thicken the halwa add the flour dissolved in 1/4 cup of water.keep on stirring.When they are almost thick add the ghee little by little.Mix well till  the colour become brown.Add cardmom powder .When the halwa is leaving the side of the pan switch off the stove and spread this to a greased plate.Allow them to cool.Garnish with cashews.