Oven Baked Chicken Legs

We were running out of the gas in the grill when my son insisted on having Chicken. I did not have any option but to try something with chicken and I remembered one of Suja Sugathan's Kitchen corner Recipe. It was an oven baked tandoori chicken.I made some changes and omitted some of the ingredients as I was lazy. It came out super soft and moist, and tasted entirely different from the grilled chicken as we use the gram flour. I still prefer the grilled chicken for its taste and its more healthier, because the baked chicken was bit oily,  but this sure is an option to try and  my son absolutely loved it.

Ingredients:
Chicken legs-  6 nos

First marinadeKashmiri chili powder
Ginger- garlic paste
few drops of lemon juice
salt to taste

Second marinadeGram flour- 6 tsp
Ginger garlic paste
Chicken masala powder
Oil

Method:*Make a marinade with "first marinade" and add the beef to the it, mix and leave to marinate at room temperature for 30 minutes.
*Heat 1 tablespoon of oil in a pan and add gram flour to it. Roast it to get a good flavour, Make sure the flour doesn't burn.Take the pan out and add other ingredients in the "second marinade" except oil.
*Add the Chicken legs into the roasted gram-masala mix. Brush with more oil on top. Leave this chicken in Fridge for few hours.
*Preheat oven to 450 degree F and place the chicken on a greased baking tray. Cook for 10 minutes and then turn around and cook for another 10 minutes.Reduce to 250 degree F and bake for another 10 more minutes. Serve Hot

Fish Pickle/Meen Achar

Ingredients

Fish - 1kg
Garlic
Ginger
green chillies
Turmeric
Chilli powder
Fenugreek powder
White vinegar
Salt
vegetable oil- 2 cups 

Method:

*Cut the fish into half inch cubes.You can use any fish with no bones or Prawns. I used Salmon
*Marinate the fish in turmeric, a little chilli powder and salt. Keep aside for half an hour.Fry the fish pieces.
*Pour oil into a pan and fry the thinly sliced ginger, garlic and green chillies till no water.Add the chilli powder, and fry it.
*Add vinegar to the mixture and bring to a boil on a slow flame.
*Add the fish pieces and stir carefully so that the pieces do not break.
*Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required.
*When it is cooled down, transfer to dry glass jars with an airtight lid.

Chicken Fried Rice with vegetables

Ingredients:

Basmati rice- 2 cups
finely chopped ginger
finely chopped garlic
chopped Carrot-1/2 cup
chopped beans-1/2 cup
chopped green peas-1/2 cup
chopped cabbage-1/4 cup
Onion- 1/4 cup
spring onions-chopped fine
chicken-1/2 cup
soya sauce -2 tsp
chilli sauce- 1 tsp
Black pepper powder- 1/4 tsp
salt
oil

Method:
1. Cook rice to three fourth with Salt and keep aside.( You can either cook rice with plenty of water and drain them into a colander or cook with just enough water to cook the rice.
Each cooked rice should be well separated and fluffy.For basmati Rice use 1.5 cups of water for each cup of rice and If you are using Sona masoori rice, use 2 cups of water for each cup of rice.
Let this cool completely once it is cooked.I used basmati rice)
2.Scramble Eggs:Heat up wok or large saute pan . Add eggs and scramble fry them and keep it aside.
3. Chicken: Clean the chicken and chop it into small pieces.Marinate the chicken with salt and pepper.Heat oil in a skillet and add the chicken pieces. Add some soy sauce and cook the chicken on medium heat till it becomes tender.
4. Fry vegetables: Heat the oil in a pan and saute the ginger, garlic and fry till the raw smell goes off.
5. Add all the diced vegetables and cook them .Add in the sliced chicken pieces and scrambled eggs.Fry till they are crispy and cooked. Add the chopped spring onion.
Add Soy sauce, Chili sauce, Salt and Pepper, Saute it for 1 or 2 minutes.
Sprinkle a pinch of ajinomoto for more taste. (optional- I did not)
6.Finally add cooked Rice and mix everything gently till the rice is evenly coated with the sauces and vegetables. Fry the rice on medium-high for another few minutes. sprinkle some more pepper powder and salt according to your taste. Garnish with  green spring onions. The Fried Rice is ready to be served hot.
Note

* you can fry the rice in oil/ghee before you pour the water. I skipped this step to reduce the amount of oil/calorie.
* Ajinomoto can give a nice flavour and taste, but as I am unsure of its health profile i skipped that as well.
* Always try adjusting the salt at the end when you make a Chinese item, as the sauces contain some amount of salt in itself.

Pancit/pansit

I had a chance to attend a Filipino Gathering and I came across this Filipino noodles, staple dish of the Philippines.A friendly lady I met there told me the name of that noodles is Pancit and the dish looked fancy as the name sounded. Pancit/pansit, is a quick-cooked rice noodle dish stir-fried with meat/fish and vegetables and is one of the essential meals of Filipino cuisine.Pancit tastes better when lemon is squeezed over it before eating.
I tried an easy Pancit recipe from Internet and It came out good. So I thought I will share this with you.
Usually they use the shredded chicken (or other meat), but I used the Shrimp as a substitute.

Ingredients

Pancit noodles
Shrimp fried
2 cups of chicken broth
Vegetables: cabbage, sliced into strips
onion, pealed and sliced
carrot, sliced into strips
Broccoli florets cut into small pieces
3 cloves of garlic, crushed and minced
2 tablespoons of cooking oil
3 tablespoons soy sauce
Salt and pepper to taste
1 lemon, sliced

Method:

*Soak the pancit noodles to soften for few minutes in very Hot water. Separate the noodle strands and then drain and set aside.
*Saute garlic and onion. Stir-fry until translucent. Remove and set aside.
*In a heated wok, separately stir-fry: carrot,Broccoli and cabbage until crisp-tender. Remove and set aside.
*Stir-fry  shrimp with some salt and pepper.Remove and set aside.
*Add noodles to the wok. Season with soy sauce, salt and black pepper.
*Add chicken stock if desired i.e if noodles seem dry. Stir constantly, scooping from bottom to top and until liquid has been absorbed.
*Add vegetable mixture, fried shrimp and Sprinkle garlic/onion mixture. Turn heat off and cover with lid for a few minutes, about 5 minutes until noodles are cooked through.
*Adjust Salt and pepper to taste.
*Serve hot with sliced lemon on the side.

Erachi ularthiyathu/ Kerala Beef fry

Erachi ularthu/ Beef fry is finger licking, lipsmackingly good authentic kerala dish that every Keralite has a nostalgic love. My house used to be wrapped in the aroma of it especially on Sundays , when we kids come back after the church. Usually at my home I never saw them using the tablespoon/ teaspoon measurements when they make Beef fry. it tastes the better the next day,so keep some for next day too.

It could be served with both rice, chapatti or porotta. My son and husband loves eating it as much I love cooking it for them.  

Ingredients:

beef cut into small cubes- 1Kg
garlic (thinly sliced)- 2 tbsp
ginger pieces  (thinly sliced) - 1 tbsp
Coconut slivers/Thenga kothu- 1/2 cup 
Shallots - 10 nos (if not substitute with 2 cups thinly sliced onion) 
curry leaves (optional depending on the availability)- Lots of it
salt to taste
2 tbsp oil
Mustard- to sputter

Masala:

Coriander powder -  1.5 tbsp
Red chilly powder - 1 tbsp
Turmeric powder - 1 tsp
black peppercorns ,fennel seeds (1 tsp), cloves(2#),cardamom pods (2#), Cinnamon sticks (4 pieces)
Star anise (2 nos),Bay leaves (1 no)

Method

*In a large heavy bottomed frying pan, heat the oil, crackle the mustard seeds and add the onions/shallot, sliced ginger and garlic and curry leaves.
Add salt to taste and saute till the onions start to brown.
*Add the Masala (ingredients listed in masala)and dry roast them along with diced coconut, for 3-4 minutes on a medium steady flame , until aromatic and brown.

*To this onion-masala mix , add washed beef and stir well. keep it closed and cook with a tight lid for around 45 minutes . Occasionally stirr the beef to make sure  bottom doesn’t burn.
*Open the lid and cook till the water is evaporated almost completely and you get the nice dark brown coloured Beef fry.

Notes: Some prefer adding a chopped tomato,  while sauteing, but i don't prefer it tangy.
I don't add water, the drained beef has its own water and make sure you use heavy bottomed pan
I don't use pressure cooking either but you can use it to save time.

Sabus Chilli Chicken

This is an easy dish and I cant think of anyone who doesn't like chilly chicken. whenever we have some guests on short notice, My husband helps me in this while I handle all the cleaning and arranging stuff. Lately he has become an expert in this.
and Here I am sharing my hubby dears chilly chicken secret.

1 Whole Boneless chicken cut into small cubes
1/2 tbsp ginger-garlic paste
1 egg (beaten)-optional
2 tbsp soy sauce
1 tbsp tomato sauce,
1 tbsp chili sauce,
1 tbsp cornflour
1/2 cup diced onions
1 cup diced capsicums-red and green
1 tsp Pepper powder
Salt to taste
Oil for frying

Method:

*Combine the Soy sauce, corn flour,ginger-garlic paste, salt and beaten egg into a medium bowl and mix completely. Use this mixture to marinate the chicken breast pieces. Let the chicken marinate in this mixture for 30 minutes. Next, heat the oil in a pan and add the marinated chicken. Fry the chicken until it is golden brown.
*In the left over oil fry the  chopped onion slightly.Add the ginger garlic paste.
*Add the 3 sauces,pepper.  and a pinch of salt.Stir continuously.
*Add the chicken pieces along with the diced Capsicum.
*Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
*Serve Hot. Goes well with steamed / boiled rice/Fried rice.

Juicy Beef Steak

Ingredients:
1/2 tsp cayenne pepper
1 1/2 tablespoon garam masala
1/2 teaspoon ginger garlic paste
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon Hawaiian marinade (optional)

1 1/2 lb beef cut into bite-size pieces
1 small to medium onion, cut into 8 wedges
1 small green pepper, deseeded and cut into bite-size pieces

METHOD:

* In a small bowl stir together the masala powders and Ginger garlic paste.
* Add the beef to the marinade, mix and leave to marinate at room temperature for 30 minutes.
* Soak bamboo or wooden skewers in cold water for the same time.
* Preheat your barbecue in the usual way until it reaches the   correct temperature.
* Thread the chicken, peppers and onion alternately onto the skewers.
* Brush any remaining marinade onto the peppers and onion pieces.
* Cook directly over a medium heat until the beef is cooked, turning halfway.

Egg Curry

Ingredients:

Egg  -  2  nos
Onion - 2 nos
Tomato - 2 nos
Green chilli - 2 nos
Ginger (finely chopped) -  1 tsp
Garlic  3 pods
Garam masala  1 teaspoon 
Chilli powder  1 tsp 
Coriander powder  1.5 tsp
Turmeric powder  1/2 tsp 
Coconut (grated)  1/2 coconut
Cloves (Grampoo)  2 nos
Cardamom  1 
Olive Oil
Mustard  1/2 teaspoon 
Salt  to taste 

METHOD:

* Boil the egg in water with some salt. Remove the shells when its cool.
* Grind the coconut and extract the first milk (concentrate) and the second milk (diluted).
* Cut Onion,tomato, ginger and green chilly into small pieces..
* Heat oil in a pan, when mustard splutters add onion,tomato, ginger and green chilli . Fry till the onion turns light brown.
* Now add tomato and fry again. Add the masala powders, i.e. garam masala, chilli powder, coriander powder and turmeric powder and saute for few seconds until the raw masala taste disappears
* Add the second milk. Keep it covered and cook till the gravy thickens.
* Now add the boiled eggs and cook for 2 minutes.
* Remove from fire and then add the first milk of coconut and mix well.

Vegetable Stir Fry with Shrimp

This is a healthy colourful inviting dish that can be made in minutes.
Just make sure you do not overcook the vegetables or you Will lose the vitamins. The vegetables taste great too.
We can make it according to our taste by adding the vegetables we like/are available and omitting the ones we do not like.
This can be served with plain steamed rice, fried rice  or noodles.

Ingredients:

Shrimp - 1 cup
mixed vegetables, chopped into bite size - 3 cups
(Carrot, Beans, broccoli Florettes, onions, mushroom, red bell peppers, green capsicum)
ginger& garlic paste - 1 tsp
corn starch - 1 tbsp
soy sauce - 1 tbsp
chili sauce - 1 tbsp
Vegetable stir fry sauce - 1 tbsp (optional)
vinegar - 1 tsp
Olive oil - 1 tbsp
Salt - according to taste.
Water  -2 tbsp

Method:

* Clean shrimp and marinate it with soy sauce, chilly sauce, vinegar and salt. Fry it in oil. drain the excess oil and keep it aside.
* Mix corn starch in a little water and add soy sauce, vegetable stir fry sauce, chili sauce, vinegar and salt to taste in a small bowl.Mix them together and Keep it aside.
* Heat oil in a pan and add ginger garlic paste and stir. Add carrot and beans and allow it to cook for around 5 minutes. Here we should start by adding the vegetables that take longer to cook.
* Add other vegetables and cook until heated through and vegetables are tender.
* When the vegetables are almost cooked, Add the corn starch mixture and Stir gently until mixture thickens slightly to required consistency.
* Stir in the fried shrimp and serve hot.

Grilled Chicken Sanwich

A seriously juicy, flavorful and healthy sanwich especially good on a summer day . I like it the subway style with lot of peppers.


Ingredients:


Whole wheat Sanwich Bread

Chicken breast -grilled

Vegetables and Pickles:

lettuce, tomatoes, cucumber(6 pieces),red onions, spinach (6 nos, green bell peppers, jalapeno peppers, olives, carrots(tiny sprinkling), pickles.
Ranch dressing
Sweet onion dressing
vinegar and oil
Mustard
Salt


METHOD:
*Grill the chicken breasts until no longer pink in center and juices run clear.


*Open the sanwich bread (I prefer whole wheat) and lay it flat on the table.


*Place your favorite cheese(swiss or American)and toast it till the oven for around 1 min or until cheese is melted.


*Place the other side of the bread with a thin line of shredded/chopped Iceberg Lettuce


*Layer it with tomato, cucumber,spinach, Onion, and other veggies


*Sprinkle it with ranch dressing and/or sweet onion dressing, vinegar and oil, salt, pepper, mustard


*Serve with your favorite chips and drink.

Fish Fry

Ingredients
Fish - 1/2 Kg
Red Chilli Powder - 2 tea spoons
Turmeric Powder - 1 pinch
Black Pepper powdered- 1 tea spoon
Ginger
garlic
Curry leaves-optional
Vinegar - 1 tea spoon
Salt
Oil -to fry

Method:

*Clean, drain and slice the fish.(I used Salmon here).
*Make a fine paste of ginger, garlic and pepper. Mix it with the chilli powder, turmeric powder, salt and vinegar.
*Add few teaspoons of water if necessory to make a smooth paste.
*Apply this mix on both sides of the fish slices as a very thin layer. Keep aside for around 1 hour.
* Fry the fish pieces on either side until golden brown with minimum oil.
*Serve it with Lime/Onion/tomato slices.

mmm...Ellum kappa (Kappa Biriyani)

Ellum Kappa is onething my husband and me agree on and has become one of our weekend special when we are free. Its preparation is easier than I thought and am sure its tastier than you think. mmm...
 For Tapioca Preparation:

Tapioca - 1 kg
Coconut(scraped) - 1 cup
Green chillies - 3 nos
Turmeric Powder - A pinch
Salt - to taste


For Beef preparation:

Beef  ribs with bones, fat trimmed - 1 kg(cut into small pieces)
Onion - 3 nos(sliced)
tomato-1 no (sliced)
Green chillies - 4 nos(split)
Ginger(finely chopped)
Garlic(finely chopped)
Chilly powder
Turmeric Powder
Coriander powder
Garam masala Powder
Mustard
olive oil
Salt - to taste

Preparation of Kappa (Tapioca) :

*Peel the skin of tapioca and Cut the tapioca into small pieces and boil it until cooked. Add salt and Strain the water.

*Slightly grind the scrapped coconut, green chillies and turmeric powder.

*Add the coconut mixture to tapioca and keep it inlow flame for few minutes untill you see the steam.

*Mix the tapioca with the coconut well and keep this kappa aside.

Preparation of beef:

*Pour Olive oil and put mustard seeds.Once the mustard seeds start to splutter, add sliced onions,tomato, ginger, garlic and green chillies. Saute for untill they are soft and golden red in colour.

*Add chilly powder, coriander powder, turmeric powder garam masala and salt to the onion mix and roast it untill the masala is cooked.

*Mix beef and onion mix and cook it thoroughly in a pressure cooker.

Here comes the Ellum kappa:

 * Add the tapioca to the beef and Mix it well.

* Garnish with curry leaves (optional) and serve HOT.

Spicy Kerala Puffs

INGREDIENTS:
Frozen Puff Pastry Sheet- 1 pkt
Beef - 250 gmOnion - 2 nos
Meat Masala - As reqd
Chilly powder - As reqd
Turmeric powder
Green chillies(minced)
Ginger & garlic - 1 full tsp
Salt - As reqd
Oil
Egg - 1 no (for brushing)Optional


METHOD:
*Cook the beef with salt and turmeric. Mince it in a mixer for around 10 sec.

*Saute the onions in oil until they are golden brown.Add the ginger,garlic, chillies and stir fry.Add salt,Meat Masala and chilli powders and stir.Let it cook, until oil separates from the mixture.

*Add the minced meat and mix well untill the mixture is brown and dry.

 *Thaw the pastry sheets for around 30 min untill easy to handle. Remember the pastry sheets should be thawed before rolling it out.Cut the sheets into required size.Open it and put 1 spoon of meat mixture into it and fold into a Rectangle. Press sides to seal.

*Preheat oven to 400 degree Farenheit.Lightly grease the baking dish and arrange the puffs in it. Bake 15 mins or until until they look fluffy and golden brown. Remove from baking dish adn let it cool on wire rack.

*For more gloden brown colour brush the top of each each unbaked puff with egg wash (egg beaten with water)