Wednesday, October 31, 2018


Ingredients of Hot and Spicy Chicken – Huna

4 tablespoon oil
1 scallion
2 to 3 hot peppers
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoon light soy sauce
2 lb fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoon wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 to 2 teaspoons anise pepper
1 tablespoon cornstarch

Preparation method of Hot and Spicy Chicken – Huna

Cut the chicken into bite-sized pieces, marinate for 15-20 minutes in (ginger, sherry, soy sauce mixture). Cut the scallion and hot peppers diagonally into one-inch pieces. Grind anise pepper to powder.
Mix the chicken broth, soy sauce, wine sugar, 
vinegar, salt, and pepper. Heat oil and add scallion, and stir-fry for several times.
Then add 
sherry, ginger, soy mixture and chicken to scallions and hot pepper, stir-fry for 1-2 minutes more.

Add chicken broth mixture and mix it well. Cook over low heat until chicken pieces are tender, then add cornstarch to thicken. 

Monday, October 29, 2018

Chili Chicken

chili chicken

Ingredients of Chicken Chili recipe


  • 2 lb chicken breast, cut up.
  • 8 chili peppers.
  • 2 large tomatoes, chopped.
  • 1 large red onion, chopped.
  • 1 large green bell pepper, chopped.
  • ½ a bunch of chopped cilantro.
  • 3 tablespoons of catsup.
  • 1 teaspoon of salt.
  • 1 teaspoon of chili powder.
  • 1 teaspoon of cumin powder.

Preparation method of Chicken Chili recipe

Split the all chilis lengthways.
Saute onions for five mins In a pan, then add the chopped green pepper and saute for another Five minutes.
Add all chili peppers and saute for another Five minutes.
Fry the chicken in salt and oil until it is cooked thoroughly In another pan.
When both the seasoning and chicken are cooked, combine the cooked chicken and vegetables.
Keep cooking over a medium heat for about 5 minutes.
Add the chili and cumin powder, and catsup.
Cook until thickened (takes about 7-8 minutes).
Add the chopped cilantro to top of the dish for garnish.

Wednesday, October 24, 2018

These deep fried chicken balls have simply the correct amount of crunch and a delicious savory flavor that'll make you wish to keep this recipe on hand for an extended time. Dip them in sauce or eat them dry, we all know you will love them.
Chicken Balls

Ingredients of Fried Garlic Chicken Balls

2 lb ground chicken meat
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoon cornstarch
1 tablespoon dark soy sauce
2 egg whites
1/2 teaspoon freshly grated ginger
2 tablespoon dry sherry
4 cloves garlic, crushed
1 coating:
1 cup cornstarch
1 cup water-chestnut flour
4 cup peanut oil for deep frying 

Preparation method of Fried Garlic Chicken Balls

Mix the chicken with all seasonings and egg whites. Mix it very well.
Form into balls regarding the size of large walnuts and set on waxed paper. Mix the cornstarch with the water-chestnut flour and roll each ball in this mixture, When all are formed.
Deep fry in many batches in 360-degree oil, till the balls, float and are golden brown in color, about 5 minutes. And finally taste one to be sure they are done to your liking.

Friday, October 12, 2018

Turkey Curry

Ingredients of Turkey Curry

  • Leftover turkey chopped into bite-sized pieces
  • Half Cup Curry Massalla Gravy
  • Quarter Onion finely chopped
  • 3 Teaspoons Curry Powder
  • 1 Teaspoon Chilli Powder
  • 1 finely chopped Cayenne Chilli
  • 4 cloves of crushed Garlic
  • 2 inches root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped Coriander Leaves
  • 1 tablespoon whole Coriander Leaves
  • 1 Teaspoon Garam Masala

Preparation of Turkey Curry

Make a paste of the Curry and Chilli Powder with some little water.
Fry the Onion until translucent in the Vegetable Oil, then add the Garlic, Ginger and Chilli and stir on a medium heat for 5 minutes.
Add the Curry and Chilli Powder Paste and fry for a further 30 seconds.
Add the cooked Turkey pieces.
Add the Massalla Gravy and simmer for a further 10 minutes, or until the meat is hot (Heat) stirring constantly. If needed add more water to stop the curry getting too thick or dry.
Add the chopped Coriander Leaves and cook for a minute.


Serve Turkey Curry with whole Coriander Leaves sprinkled over the top.

Banana And Mandarin Gratin - Although there are a few steps to this recipe it is certainly delicious. The bananas and the mandarin oranges make for an almost dessert-like dish.

banana
image - pixabay 
Ingredients to make Banana And Mandarin Gratin

  1. 4 bananas
  2. 4 mandarins
  3. 13 ounces (400g) of sugar
  4. 4 eggs
  5. 1 glass of champagne
  6. 1 vanilla pod
  7. 2 cups (50cl) of water
  8. slivered almonds

Directions to make Banana And Mandarin Gratin

  • Step 1: Pour the water into a pot with 1 cup (250g) of the sugar and the vanilla. Cook until a syrup solution is reached.
  • Step 2: Peel the bananas and the mandarins. Slice the bananas and separate it to the mandarins into quarters. Cook the banana slices in the syrup for five minutes, then add the mandarins and cook for an additional 3 minutes. Drain the fruits and reserve for later.
  • Step 3: Separate the eggs and egg yolks in a double boiler and pour in the remanding sugar. Whip in order to obtain a creamy zabaglione.
  • Step 4: Incorporate the champagne while still beating vigorously.
  • Step 5: Spread the slivered almonds on a baking sheet and grill in the oven turning over from time to time.
  • Step 6: Decorate your serving dish with the cooked and drained fruits and nap with the zabaglione. Sprinkle with the toasted almonds and return to the oven to brown for a few minutes. Ok done, now serve warm and enjoy this dessert with a glass of champagne.

Friday, September 21, 2018

Pineapple Pulissery

Pineapple Pulissery Ingredients

  1. Pine Apple pieces chopped 1 cup
  2. Green chili 4
  3. Coconut grated 1 cup
  4. Jeera 1 tsp
  5. Curd 1 cup
  6. Mustard seed 1 tsp
  7. Oil 1 tsp
  8. Red chilly 2
  9. Curry leaves a few
  10. Salt to taste
  11. Sugar(optional) to taste
  12. Turmeric powder a pinch

Pineapple Pulissery Preparation

Cook pineapple pieces with 2 green chilies slit lengthwise.
Grind coconut to a fine paste with green chilly and jeera.
Add this to cooked pineapple and add turmeric and salt.
When it thickens add curd and simmer for a minute.
Season with mustard seed, red chilly and curry leaves.

  • Serve with rice.

Today I would like to share with you the Ulli Theeyal recipe which i prepared. Its a typical dish prepared in Kerala Kitchen. Ulli Theeyal aroma itself is very yummy and mouthwatering.

Ulli Theeyal

Ingredients of Ulli Theeyal

  1. Coconut Grated 1/2 cup
  2. Button Onion 15 nos
  3. Jeera 1 tsp
  4. Turmeric powder 1/4 tsp
  5. Red Chilli Powder 1 1/2 tsp
  6. Coriander powder 2 tsp
  7. Oil 2 tsp
  8. Curry leaves a few
  9. Mustard seeds 1 tsp
  10. Salt to taste
  11. Tamarind pulp 5 tbsp extracted from lemon sized tamarind

Preparation of Ulli Theeyal

Heat a kadai and fry coconut grated with 2 button onion until the coconut colour becomes light brown.
Add turmeric powder, Red chili powder, coriander powder, and jeera to it and saute for 5 minutes till the colour becomes dark brown. Keep it aside and let it cool.
Grind the fried coconut to a fine paste
Heat oil in a kadai and season mustard.When mustard splutters add curry leaves and onion chopped.
Saute the onion for some time in low flame until the onion becomes soft and fine aroma arises from the sauteed ingredients.
Then add the grinded coconut and salt to it and let it boil.
Finally add the tamarind pulp and boil it for two minutes.
The Ulli Theeyal recipe is now ready to be served with rice…

This Ulli Theeyal tastes best if it remains for more time. I even try Ulli Theeyal with dosa and Idlis. It tastes very good with this breakfast also.

Try out this recipe and share with me on your comments.

Thursday, September 20, 2018

Appam is a thin pancake made from fermented rice flour and coconut milk. It is a popular breakfast dish in south India, especially in Kerala and Tamilnadu. In Tamilnadu, it is pronounced as Aappam. in Mangalore Kappa roti



appam, kappa roti

Ingredients of Appam

  1. Raw rice 2 cup
  2. Cooked rice 3/4 cup
  3. Sugar 1 tsp
  4. Salt to taste
  5. Soda Powder a pinch
  6. Yeast a pinch(optional)
  7. Thick Coconut milk 1/2 cup(as required to make the dough to ur consistency)

Preparation of Appam

Soak rice in water for 2-3 hrs.
Grind it finely with cooked rice to make a fine paste.
Don't add too much water.
Water should be added just enough to grind it.
Keep it for 24-30 hr left.
If you need to prepare appam next day add yeast to eat and keep it overnight.
Before preparing appam to mix it with soda powder, coconut milk, sugar and keep for half an hour.
Heat an Appam chatti vessel.
When it is heated add a ladle full of flour in the middle of it and rotate the flour on the appam chatti so that a thin layer forms on the side and the middle remains thick.
Repeat the process with the remaining batter.

Ingredients for Vegetable Stew

  1. Carrot chopped 1/2 cup
  2. Beans chopped 1/2 cup
  3. Potato chopped 1/2 cup.
  4. Coconut milk thick 1/2 cup
  5. Second milk of coconut 1/2 cup
  6. Cardamom crushed 3
  7. Peppercorns 5
  8. Green chili slit 3
  9. Salt to taste.
  10. Mustard seed 1 tsp
  11. oil 1 tsp
  12. curry leaves a few

Preparation of Vegetable Stew

Pressure cook vegetable in the second milk of coconut with salt and potato. Keep it aside.
Heat a kadai and pour oil.
Season mustard seeds with curry leave and then saute cardamom.
To the cooked vegetable and boil for 5 mins till it becomes thick.
Ad the thick coconut milk and bring to boil and remove from fire.
Serve with appam.

Ingredients

4 oz cream cheese
1/4 cup sugar
1/4 cup amaretto liqueur
1 1/2 cup 35% real whipping cream
3/4 cup peanut brittle, fine chopped
1 tablespoon lemon/orange peel, grated

Preparation method

  1. Whip cream cheese with sugar until light. Beat in Amareto. 
  2. Whip cream until light. Fold into cream cheese base. Gently fold in finely chopped peanut brittle. 
  3. Pipe or spoon mixture into eight gold or silver foil large muffin cups and Freeze two hours or until frozen. 
  4. Remove from freezer 5 minutes before serving. Sprinkle with orange or lemon peel. Tortoni cream can be frozen for 2-4 weeks. 
  • Note: Fruit liqueur or extra strong coffee may be used in place of Amaretto. Toasted almonds or coconut, finely chopped, may be substituted for peanut brittle.

Ingredients

One package Tagliatelle pasta
One 16 oz can of vegetarian baked beans
One envelope of meatless gravy, (turkey flavored)
One and 1/2 cups of shredded mozzarella cheese
One 8 oz can of tomato sauce (meatless)
Two cups of bread crumbs
One cup of flour
One teaspoon of garlic powder
One teaspoon of oregano
Two teaspoons of vegetable oil
Three tablespoons of grated cheese (Parmesan)
1/2 teaspoon of pepper
1/2 teaspoon of salt
1/2 teaspoon of taco seasoning

Preparation method

  1. Open the can of baked beans, and crush them. Add oil to the mixture, and stir. Add the bread crumbs, flour, shredded cheese, grated cheese together, blend well. 
  2. Add the tomato sauce, salt, taco seasoning, pepper, garlic powder, oregano. Mix into a firm paste. Form them into croquettes. (If you want to call them meatless meat balls, you may. Why not?) Chill the croquettes for half an hour. 
  3. Following this, marinate them in the turkey-flavored gravy for half an hour. 
  4. While you are doing this, boil the Tagliatelle to al dente consistency. Serve the croquettes and gravy on a bed of Tagliatelle.

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