CHILLY SQUARE

Ingredients Prawns - 1/ 2 kg Salt Turmeric powder- 1 tsp Chilly powder - 1 tbsp Onion - 3 big (slice thin) Tomato - 2 medium Green chilli -3 cut lengthwise Ginger garlic crushed - 2 tsp Coconut milk thick - 1 cup Coconut milk thin - 2 cup Garam masala - 1 tsp Pepper powder - 1 tsp Coriander leaves Curry leaves Oil Preparation Marinate the cleaned prawns with salt turmeric powder and chilly powder.shallow fry the prawns and keep aside. In the same pan add some more oil and saute the onion till it becomes translucent. Then add ginger garlic green chilly and curry leaves.saute again well. Add tomato followed by garam masala pepper powder . When the tomatoes become mushy add fried prawns and the thin coconut milk.check the salt and add .cook well.. then add thick coconut milk and flame off before its started boiling.. Finally garnish with coriander leaves.

Ingredients Chicken - 500 gms Onion - 2 medium Tomato - 2 medium Greenchilly - 2 nos Ginger garlic crushed - 1 tbsp kashmiri Redchilly powder- 2 tbsp Turmeric powder - 1/2 tsp Fennel seeds -1/4 tsp Garam masala - 1 tsp Coriander leaves Curry leaves Oil Preparation Heat the oil in a pressure cooker and then add fennel seeds cardamom cloves and cinnamon. Once its crackled add sliced onion green chilli crushed ginger garlic and curry leaves and saute well.once its turns to brown  simmer the flame add kashmiri chilly powder turmeric powder and garam masala.saute well and add chicken pieces. Mix well with masala and add half a cup of water and cover the cooker and whistle it.one to two whistle s.switch off .garnish with coriander leaves.yummy chicken mulakitath ready to serv with pathiri neer dosa and porotta.

Ingredients Tomato  - 3 no.s Chicken - 500 gm Turmeric powder- 1 tsp kashmiri Chilly powder- 2 tbsp Ginger garlic - 1 tbsp each Curry leaves Coconut oil Coriander leaves Cumin seeds- 1/4 tsp Mustard -1/4 tsp Red chilly -1 or 2 Preparation Marinate the chicken with salt , turmeric powder and chilly powder. Heat 3 tbsp coconut oil in a pressure cooker . Season with cumin seeds mustards and red chilly and some curry leaves. Put 3 chopped tomatoes and then the marinated chicken and crushed ginger garlic. close the cooker andpressure cook  around 2 whistles. Open and add some more oil and cook till it dry and oil seperates .garnish with coriander leaves.

Ingredients For pathiri - Wheat flour - half cup All purpose flour -half cup Salt Water For masala Chicken - 250 gm Onion - 2 big Curry leaves Garam masala - 1 tsp Chilly power - 1/2 tsp Pepper powder-1 tsp Turmeric powder - a pinch Coriander leaves Method In a bowl combine plain flour, wheat flour, salt . Add lukewarm water, gradually and make a soft dough similar to that of poori dough. Divide into equal sized small balls. Roll out each ball into small lemon sized balls. Press it between palms.Dust the rolling board and rolling pin using the same all purpose powder used for making pathiri dough. Roll the flattened balls using chapathi roller until you get thin round roti/pathiri; just like you make the pooris.   At the same time marinate chicken with salt chillypowder, pepper powder, turmeric powder and chicken masala.and cook .and let them cool.when its cool..shread it to small pieces. Heat oil in a pan, and saute finely chopped onions, 2 green chilies and li...

UNNAKKAYA Ingredients Ripe Plantain- 2 Coconut- 1/2 cup Sugar- 3-4 tsp salt- a pinch Raisins- a few chopped cashew nuts- a little ghee- 2 tsp Cardamom- 1/3 tsp Method: To make the filling Heat ghee in a pan and fry cashew nuts and raisins followed by rava. Stir fry this for a minute and add coconut. Fry this till it attains light  golden brown.Add sugar and blend well with the coconut mixture. Let this cool. Steam cook plantains till its is soft. Peel off the skin and run knife through the center remove the small black seeds in the center. Mash this in a grinder or hand blender without using water into the form of a dough. You can add a pinch of salt to this. Make lemon size balls and flatten then between your palms. Put the filling in the center and seal the edges. The best way is to take between your two hands and gently fold and press the edges and roll . Heat oil in a pan and deep fry the unnakayas in medium flame or shallow fry in a non stick pan.

IRACHI PATHIRI Ingredients (makes 3 medium size) For Pathiri 1 cup maida/all purpose flour salt & water as required For stuffing A. 250 gm minced meat (I used chicken) 1/4 tsp turmeric powder 1/2 tsp chilly powder salt B. 2 medium sized onions,chopped finely 2-3 green chillies, chopped finely 1 piece of ginger,chopped finely 6-7 garlic cloves,crushed 1 tsp mint leaves,chopped 1 tbsp coriander leaves,chopped 2 sprig curry leaves oil as required For the final coating 2 eggs, 1 tsp sugar 1/4 tsp cardamom powder Method Cook the minced meat adding the spices and salt mentioned in section A.Cook in low heat without adding water.Chicken mince will release the water while cooking.Cook till the meat is dry and done.Switch off and keep it ready.Meanwhile make a smooth dough with maida,salt and water.Keep it aside too.Heat oil in a kadai or cooking pot and roast the chopped onion till light brown.Add the chopped chillies,ginger and garlic.Roast till the raw smell vanish.Add chopped cu...

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 (m...

Undaputtu Ingredients: 3 cups rice flour 250 gm prawns/ chemmeen 1 tbsp chilli powder 1 tsp coriander powder 1 tsp turmeric powder 3 onions, finely chopped 3 green chillies, finely chopped 4 cloves garlic, chopped 1 small piece ginger, chopped 1 sprig curry leaves, chopped 2 tbsp coriander leaves, chopped  2 cups grated coconut salt oil hot water (3 cups) Preparation: Clean the prawns and marinate it with chilli powder, coriander powder, turmeric powder and salt. Heat oil in a pan, add chopped onion, green chillies, ginger, garlic ,curry leaves and coriander leaves and saute well.  Add marinated prawns and salt and cook it until done and keep it aside. In a bowl, add rice flour and salt. Add about 3 cups of hot water and knead well to a smooth dough. Make lemon size balls out of the dough  and pat them into small disc . Add 1 tbsp prawn/ chemmeen masala into it and make a small ball  Repeat the same process with the remaining dough and prawn masala. ...

ARIKKADUKKA / MUSSEL FRY / KALLUMMAKKA FRY Ingredients: Mussels(Kallummakkai) - 10 nos To be ground: Rice(soaked in hot water) puzhungal ari – 100 gms Raw rice(Pachari) – 1/2 cup sauf perum jeeragam –1 tsp Cumin seeds(Jeerakam) –A pinch  Coconut(grated) –1/2 cup Green chilly-1  Onions(sliced) or shallots – big onion 1 shallots 3,4 Salt – As reqd For preparing masala: Chilly powder – 1 tbsp saunf perum jeeragam – 1/2 tsp Turmeric powder – 1/4 tsp Oil – As reqd for frying Salt – As reqd Preparations : Clean the mussels and drain. Slit half way down into each mussel and remove the black pith in the center. In a separate vessel soak rice in hot water for 5 hours. Wash well and drain. Take the items to be ground in a mixer: drained rice, raw rice, saunf , cumin seeds, grated coconut, onions and required salt. Grind to a fine paste it shud not be watery but lil thick  Stuff each mussel neatly with the ground paste and steam for 30 minutes. prepare the chilli...

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...

Meen Pathiri Ingredients For the Rice Rotis or pathiri. Ponni rice- 3 cups soaked for atleast 3- 4 hrs and drained Grated coconut - of 1 coconut Perumjeerakam - 1 tsp Jeerakam - 1 tsp  Small onions (cheriya ulli)- 9-10 or a handful slit into 2 Cardomom- 2 Cinnamon stick- 1 piece of 1 and ½ inch long Cloves- 2 Salt to taste Rice powder- as reqd Optional  Preparation Grind the ponni rice with all other ingredients and make it like a thick and rough dough by adding very little water. If the water gets more and to get the right consistency, add the rice powder and knead it to the right consistency. Ingredients For the Fish masala. Kingfish- 3/4 kg Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Onions- 3 big sliced thinly Ginger- garlic paste- 2 tsp Green chillies- 3-4 slit Curry leaves- as reqd Coriander leaves- as reqd Salt to taste. For the coconut paste. Grated coconut-1/2 of one small coconut Perumjeerakam-1/2 tsp Red chilly powder- 2 tsp Turmeric powder- 1/2 ...

Kalathappam Ingedients: Rice -1 cup Cooked rice- 1 hand  Coconut grated 1/2 cup   Jaggry 1 blocks or as per your taste Small onions 4 Coconut oil and gee Salt to taste Cardamom 4 powdered Raisins Cashew nuts Baking Powder 2 pinch Preparation 1.Grind rice,cooked rice and coconut to a fine paste.Now add baking powder and keep aside for half an hour. 2.Melt jaggery in little water and remove all the impurities. 3.Now mix jassery with rice batter and add 1/4 tsp salt. 4.Heat a pressure cooker and add coconut oil and gee in equal preposition. 5.Fry chopped onions and coconut,when its colour change to brown colour add raisins and cashew nuts. 6.Off the stove.Now take half portion of coconut mix and mix it with rice batter. 7.Place the batter on the fire,and heat the batter for 5 minutes.Stair continuesily without taking hand. 8.Now on the cooker and pour this to cooker.Now close the cooker lid without putting the weight. 9.Now pressure cook for 2 -3 minutes on a high ...