Side Dishes
Shrimp Kerala style
Jumbo shrimps- 1 lb
Chilly powder - 2 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Pepper powder - 1/2 tsp
Lime juice - 1 tbsp
Salt - 1/2 tsp
Oil - enough to shallow fry
Water - if needed to make paste
Curry Leaves - A few
1. Mix together all the powders along with the lime juice and a little water.
2. Marinate the shrimps with the above for 30 mins.
3. Heat oil in a pan or a kadai.
4. Add curry leaves and immediately, add the marinated shrimps.
5. Fry, till done or crispy.
6. Serve with steamed rice.
Mothers Chicken Fry
Chicken - 1 kg
Lemon - 1 no
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Onion - 1 no
Tomato - 2 nos
Green chillies - As reqd
Salt - As reqd
Sugar - A pinch
Food colour(Red) - A pinch
Curd - 3 tsp
Oil - 4 tsp
Coriander leaves for garnishing
1. Clean the chicken well and cut it into medium pieces.
2. Marinate the chicken with all the above ingredients(except oil) for 2 hrs.
3. Heat oil in a pan or a kadai.
4. Add all the ingredients and fry it on high flame for 5 mins.
5. Simmer it and let it cook for 30 mins.
6. Once the chicken is cooked well, switch off the flame.
7. Garnish with coriander leaves.
8. Serve with rice or roti.
Chettinad chicken Fry
Chicken - 1 kg
Ginger paste - 1 tbsp
Garlic paste- 1 tbsp
Kashmiri chilly powder - 1 tbsp
Egg - 1 no
Lemon juice - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Onion(medium) - 1 no
(chopped)
Corn flour - 2 tbsp
Gram flour - 1 tbsp
Green chillies - 2 nos
(chopped)
Curry leaves - A few
Salt - As required
1. Cut the chicken into small cubes and clean well.
2. Rub the chicken pieces with lemon juice, chilli powder, salt, turmeric powder, ginger paste, garlic paste, beaten egg, garam masala powder, corn flour, gram flour and keep it aside for atleast 1 hr.
3. Heat oil in a kadai and deep fry the marinated chicken pieces till golden brown.
4. Heat 2 tbsp oil in a pan.
5. Add chopped onion, chopped green chillies, curry leaves and saute well.
6. Add this to the fried chicken and mix well.
7. Chettinad chicken fry is ready to be served
Egg Masala
Ingredients :
1.Eggs,( hard boiled) - 4 large
2.Onion, finely chopped -1
3.Tomato, finely chopped 1
4.Cumin seed -1 tbs
5.Chilly powder -1 tsp
6.Garlic cloves, finely chopped -4
7.Ginger, finely chopped -1 tbs
8.Coriander powder - 1 tsp
9.Chopped cilantro -2 tbs
10.salt
11.pepper – 1/4tsp
12.oil
Method:
1.Hard boil the eggs and peel off the shells.
2.In a deep pan, heat some oil and saute the boiled eggs for a while. keep them aside.
3.In the same pan, add some more oil(if required) and saute ginger, garlic and cumin seeds for two minutes.
4.Add onions, season with some salt and pepper and cook till onions are translucent.
5.Now, add the tomatoes to it and cook for another few minutes.
6.Transfer the whole content to a mixer and grind it to a thick gravy.
7.Pour them back to the same pan and add coriander powder, chilly powder and cook it for some more time.
8.Add the boiled eggs to the gravy and pour some water. Then, let it cook for another couple of minutes.
9.Garnish with chopped cilantro and serve it hot with layered paratha or any bread of your choice
Puri
Ingredients:
1.Atta (Whole Wheat Flour -1cup
2.All purpose flour -2 tbsp
3.Water - approx 80 ml, depends on consistency
4.Salt -1/4 tsp
5.Chilli Powder - 1/4 Tsp
6.Oil -1/2 Tbsp (also additional oil is required to deep fry)
7.Ajwain Seeds (Carom Seeds) -1/4 tsp
Method:
1.Mix together all the ingredients in a bowl.
2.Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth and add oil if required. Cover, let it rest for at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
3.Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan.
4.Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Palak Paneer
Ingredients:
1.Onion - 50 Gms
2.Palak -5 bunch (Spinach)
3.Ghee - 1 TBSP (clarified butter)
4.Lemon - Few drops
5.Diced Tomatoes -2 Tablespoon
6.Chat Masala - 1/4 Tsp (this is a mix of spices)
7.Dhania Powder -1/2 Tsp (Coriander Powder)
8.Jeera Powder - 1/2 Tsp (Cummin seeds)
9.Turmeric powder - 1/4 Tsp
10.Kasuri Methi - 1/4 Tsp (This is dry leaves of Fenugreek)
11.Cashew - 5-6 pcs
12.Garlic (Chopped) - 1/4 Tsp
13.Garlic Pods - 2
14.Paneer - 50-60gms (Cottage Cheese)
15.Green Chillies - 3
Method:
1. Take bowl of water, add Chopped palak, 2 Green Chillies, 5 pieces of cashew nuts and boil it for a few minutes. Filter the water out and grind it in a mixer till it becomes a smooth paste.
2.Cut cottage cheese into small cubes approximate 1cm X 1cm size. Deep fry the cubes in oil, drain it out of the oil and dip it in water briefly.
3.Take oil in a fry pan add garlic and 1 chopped green chilli and lightly fry. Add onion and fry it a bit and add tomatoes.
4. After it is a bit fried add the palak paste and add Jeera powder, Dhania powder, Turmeric powder, Kasuri Methi, Ghee, Chat masala and the fried paneer cubes and let it cooke for some time.
Curry is ready to serve.