Chicken Roast

Ingredients:
Chicken                   -1kg
Coriander powder    -2 tbsp
Meat masala powder-2 1/2tbsp
Turmeric powder      -1 tsp
Salt as required
Cinnamon sticks       -2-3sticks
Fennel seeds            -1 1/2 tbsp
Green chillies            -5 slited into 2
Ginger chopped        - 1 1/2 tbsp chopped
Garlic chopped         - 1 tbsp
Onion(large)              -3 finely sliced
Coconut fl;akes         -1 cup
Pepper power           -1 tbsp
Curry leaves               -2 strings
Oil as required(preferably coconut oil)

.Cut the chicken into medium pieces.Marinate chicken pieces with corainder powder,turmeric powder,meat masala powder,1 sliced onion and salt (as required).Keep it aside for an hour or two.
.Heat oil in a pan.Add chopped ginger,chopped garlic and slited green chillies.Saute it.Add fennel seeds and cinnamon sticks and saute again..Now add  the remaining sliced onion and saute till it becomes transparent.To this, add the marinated chicken and cook with the lid closed on medium flame.When it is 3/4th done,add the coconut flakes to this and mix it .Cook it well with out lid now until all the water (from chicken) evaporates.
.Now in another pan heal some oil.Add curry leaves and pepper powder.Saute for a sec.Now add the chicken prepared and roast it well until it is done and pepper powder is well combined with the chicken pieces.

Ney pathal (Iftar Special)

Ingredients:
Rice  (Par boiled rice)   - 1cup
Grated cococnut            -1/4 cup
Shallots                          -4
Fennel seeds                   -1/4 tsp
Salt as required
Oil or ghee for frying

Method:
Soak rice in warm water for 3-4 hours.Grind together rice ,grated coconut,fennel seeds , shallots and salt to a  grainy paste with just enough water.The paste should not be watery.If it is watery ,just absorb water using kitchen tissues or cloth.
Heat oil in a deep frying pan.
Make pathal balls(size of a lemon) from ground paste and flatten it to  small thick rounds using hands by keeping it in any non sticky suface like plastic sheets .Now take each flattened pathals carefully and drop into the oil and fry both  sides until it is light golden brown in color.Serve with any spicy curry

Pathiri(rice roti-Kerala style)

Ingredients:
Rice flour       - 2cups
Water            - 2 cups
Salt to taste
Method:
.Boil water with salt.Add rice flour to this and lower the heat.Stir the flour with a spoon till it is well mixed.Remove from fire and keep it covered for 5  minutes.Remove it to a wide plate for kneading.

.Knead it well to a big dough  ball before the mixture is cooled completely.If you are feeling that water is not completely mixed with flour, you could wet your hands and do it.Make equal sized balls of it.(size of a lemon).Each ball makes each pathiri.

.Take each ball and dip it in dry rice flour.Sprinkle some rice flour on a dry rough surface.Now place each ball on the surface and roll it out into a thin round using a rolling pin.If you didnt get round shape, dont worry trim  the edges using any round shaped lid.

. Heat  tawa or griddle.Spinkle some water and  see whether the water is evaporating quickly.If so its ready to put pathiri.Cook the Pathiri  by turning both sides till it puffs.Remove from fire.

Preparationof coconut milk

Grated coconut  -   1/4 of a coconut
Shallots             -    2
Curry leaves      - 3-4
Oil                     - 1 tsp
Water                - a cup
Salt to taste

.In a mixi ,blend coconut, salt and water together.Drain it through a drainer to get coconut milk.Heat oil in a small pan.Add sliced shallots and curry leaves and saute for sometime.Pour this to the coconut milk.
.To make the pathiri softer,either dip pathiri in the coconut milk prepared earlier or keep it separately and serve.

Im sending this to theRice event hosting by Anita

Potato-Mutton Curry

I'm sending this mutton recipe to the "EFM MUTTON SERIES" of Srishkitchen.

Ingredients:
Mutton                          - 1 pound  cubes
Potato                            - 2 potatoes cut to cubes
Onion                             - 2 sliced finely
Tomato                          - 1 cut into cubes
Pepper powder              - 1tsp
Cardamom                      -4
Cloves                            -4 
cinnamon stick                -1
Dry red chilli                    -5
Garlic cloves                    -10
Ginger                             - 1 piece
Vinegar                           -2 tbsp
Dry kasthuri methi leaves  -2 tbsp
Ghee  or butter                 -1/4 cup
Salt to taste
Method:
Clean the mutton pieces throughly and keep it aside.
Grind  ginger piece,garlic cloves,salt and pepper powder to a paste.Marinate mutton pieces with this paste.
Heat ghee or butter in a pressure cooker.Add sliced onion,crushed dry red chillies,cardamoms,cloves and cinnamon sticks to this and saute till the onion turns light brown in colour.Now add cubed tomato pieces,cubed potatoes and mutton pieces and saute for some  more time.Add 1 cup water and dry kasturi methi leaves to this and pressure cook it in high flame for 3-4 whistles.

Naadan Mutton curry

Ingredients:
Mutton                - 1 kg
Onion(big)           - 2 sliced finely
Ginger chopped   - 1 tbsp
Garlic  chopped   - 1 tbsp
Green chilli           - 2 slit into two
Kashmiri chilli       - 11/2 tsp
Turmeric powder  - 1/2 tsp
Garam masala       - 1/2 tsp
Fennel powder      - 1 heap tbsp
Coriander powder - 1 tbsp
Curry leaves   a string,
Coriander leaves for garnishing

Method:
Heat oil in a pressure cooker.Add sliced onion,ginger and garlic chopped and saute for few minutes till the onion turns soft.Now add all the masalas and curry leaves and saute it till the raw smell of masalas go.Now add the cleaned mutton pieces and saute it again once or twice.Add 1 cup of water and close the lid.Now pressure cook it for 3 to 4 whisles.Garnish with coriander leaves and serve.

Rice Paalada

Paalada along with mutton curry is one of my sister's specialities.During our vacation in June- July in India ,when my sister and myself were together at our home,I was going behind her for more paalada and mutton though I had it for 2-3 times.While I'm writing this itself that taste is lingering on my taste buds.

Dont think that it can be taken only with mutton.Even sugar or pickle will goes well with it.Its very easy to make as well as tasty.Here comes the Rice Paalada recipe. Mutton curry is following.

Ingredients:
White Long grain rice  - 2cups
Egg beaten                  -1
Coconut milk               -3/4 cup
Salt to taste

Method:
Soak rice for three hours.Grind together all the ingredients except coconut milk to make a fine paste.Gradually add milk little by little to make it loose.Now it is ready to use.No need to ferment like dosa batter.In a hot pan pour 1/2 cup of batter and tilt the pan to form a thin even layer.Cook for a few minute on high flame until the edges start to leave the pan and is crispy.Remove immediately and fold to four.If you use more rice with less egg,the paalada will be more whitish.

Jeeraka Kanji( cumin flavoured rice porridge)

Ingredients:
 Basmati rice or any white rice   - 1glass
 Cumin seeds                            -1 tsp
 Fenugreek seeds                      -1/4 tsp
 Turmeric powder                     -1/4 tsp
 Coconut(grated)                      - 1cup
 Garlic                                      -1pod
 Shallot                                     -1
 Salt as required

Procedure: 

 For  1 glass of rice,add 3 1/2 glasses of water along with 1/2 tsp cumin seeds,a pinch of turmeric powder,1/4 tsp fenugreek seeds and salt in a cooker.Cook it in a high flame till one whistle comes.Switch it off and remove from fire.By this time grind together,coconut,1/4 tsp cumin seeds,1/4tsp turmeric powder,1shallot(optional) and1 garlic .Pour this mixture to the rice cooked and cook it in low flame .If the kanji is very thick,you can add more water.When it begins to boil,remove  from fire.In a small pan,add some oil or ghee.Now add chopped shallots , curry leavesand saute it .When shallots become light brown in colour add this to the porridge to give a good flavour.