CHILLY SQUARE

SWEET KOZUKKATTA Ingredients : Rice flour - 1 cup Grated coconut - 1 cup Jaggery - 150 gm Crushed Cardamom - 2 Water - 1 1/2 cup Salt to taste Method : For the filling : Heat a pan and melt the jaggery with 1/4 cup of water and strain the jaggery with a strainer. Reheat the jaggery. Add grated coconut and keep stirring until it turns to thick consistency. Add crushed cardamom and remove from fire. This is for the filling. For the dough - Kozhukatta Maavu: Boil 1 1/2 cup of water with salt. Pour the boiled water to the rice flour little by little and mix it with a spoon. Keep it aside till it is warm enough to handle. Knead the dough and make it into a soft ball. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Starts folding it inwards in such a way that you get a cup shape. Place 2 tsp of the filling and cover it and roll it back into a ball. Repeat the process with the rest of

CHEERA PACHADI Ingredinets : Cheera - 1 bunch water Salt Curd - 100 ml Grated  Coconut - 1/2 cup Greenchilly - 3  Mustard Seeds -1 tspn Curry leaves  Red chilly Oil Method : In a bowl, mix chopped Cheera, water and 1/2 teaspoon salt. Cover with a lid and cook on a low to medium heat for 10 minutes or until softens. Mash well. Grind coconut ,greenchilly and 1/2 tsp mustard seeds and add to the cheera cook again for 5 minutes on low heat.Switch off and season it with mustard seeds red chilly and curry leaves.

BEETROOT & DATES PICKLE Ingredients: 1 big beetroot(grated) 8 dates(cut into small pieces) Mustard seeds -1/4 tsp Greenchilly -2 1tsp chilli powder 3-4 garlic pods (grated)  1/2 cup Vinegar Salt to taste Method: Splutter the mustard seeds and add red chilly add the   grated beetroot,dates and garlic,greenchilly.Add chilli powder ,salt and vinegar.Mix well . Make sure to store it in a clea n and dry bottle.

CHICKEN NIRACHATHU Ingredients:  Whole Chicken : 1 small  For Marinating the Chicken : Turmeric Powder : 1 tsp Red Chili Powder : 3 tbsp Lemon Juice : 1 tbsp Salt, to taste Oil : 1 tsp For the Stuffing :  Boiled egg :  1or 2 (depending on the size of your chicken) Onion : 2 medium /2 cups (thinly sliced) Tomato : 1 medium (finely chopped) Garlic : 3 pods (minced) Ginger : 1 medium size piece (minced) Green chili : 2-3 nos (slit) Turmeric Powder : 1/2 tsp Red Chili Powder : 1 tsp Coriander Powder : 1 tsp Garam Masala : 1tsp Coriander Leaves : little Curry leaves : 1 spring Cashew nut : 2 tbps nos (optional) Raisins : 2 tsp nos (optional) Kitchen Twine : 2 Thread (for tying the chicken’s hands and legs) For Frying Chicken : Oil -1/4 cup For the Gravy : Onion : 2 medium / 11/2 cups (finely chopped) Tomato : 1 medium /1 cup (finely chopped) Garlic : 3 pods (minced) Ginger : 1 medium size (minced) Green Chili : 2-4 no

KADA FRY  Ingrdients : Quail/Kaada - 4 Red Chili powder - 4 tsp Pepper powder - 1 1/2 tsp Turmeric powder 1/2 tsp Garam Masala - 1 1/2 tsp Ginger garlic paste - 2 tsp Salt to taste Oil for frying Method : Clean the Quail and make incisions in it with a fork or a knife Make a paste with all the powders and ginger garlic paste and salt by adding a little water Apply the marinade on the Quail and set aside for 2- 3 hours Heat oil in a pan , Deep fry the quail /Kaada and drain the excess oil in a paper towel