Pepper Chicken

Ingredients :

For Marination :
Chicken with bones : 1.1 lb /1/2 kg (cut into medium size pieces)

Turmeric Powder : 1/4 tsp

Freshly crushed Whole Black Pepper Powder : 1/2 tsp

Lemon juice : 3/4 tsp  

Salt to taste

For Masala :

Shallots /Red Small Onion  /Kochu ulli  : 25-30 nos or Onion : 1 large ( finely sliced )

Garlic : 6 cloves (crushed )

Ginger : 1 medium sized pieces (crushed )

Green Chillies : 2-4 nos ( slit lengthwise)

Tomato : 2 medium sized  (chop and grind it to a paste )

Turmeric Powder : 1/4 tsp

Freshly Grounded Black Pepper Powder  : 2-21/2 tsp or to your tolerances level

Homemade Grama Masala : 1/2 tsp (To Make Fresh homemade masala: Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom //elakka : 2 pods (or) Use Store Bought Garam Masala : 1/4 tsp)

Coriander powder : 2 tsp

Grated coconut  : 1/2 cup
Curry leaves : 2 sprig
Salt to taste
Coconut oil : 2tbsp

Method of Preparation for Fresh Homemade Garam Masala :

1. Dry roast all the ingredients listed above for "To Make Fresh Garam Masala" and grind to fine powder and keep it aside. (Note : You can prepare this in bulk and store, but fresh masala taste too good or use store bought garam masala.)

Method of Preparation for Kerala Pepper Chicken : 

1. Clean and wash the chicken pieces with turmeric powder and drain it.
2. Marinate the chicken for 1/2 hr to 1 hrs with above listed ingredients 'For Marination' and set it aside.
3. Heat 1tbsp of coconut oil in a pan; add few curry leaves followed by crushed ginger, crushed garlic and saute for couple of minutes. Now add finely chopped shallots (or) onion (whichever you use) and green chillies; saute it over medium-low heat  till it turns to translucent.
4. Add coriander powder, turmeric powder and saute for a minute. Add ground tomato paste along with coupled of tbsp of water and cook till the tomatoes are nicely cooked and almost all water is evaporated.
5. Add marinated chicken pieces, mix it nicely and make sure that chicken pieces are coated with masala; adjust the salt and cook covered for around 20 minutes without adding water. 

6.  Now open the lid and then cook uncovered for another 10 more minutes. Now add freshly crushed black pepper powder, homemade garam masala, grated coconut and 1sprig of curry leaves. Combine everything well and cook it in a low flame till the chicken pieces dry and  have attained the light brown color (Note : Stir in between to avoid burning and it takes 10 minutes approximately.)

7. At this point add 1 tbsps of coconut oil and  dry roast it till browned up . Do not close the lid after adding oil to roast the chicken.

8 Once the chicken meat starts to fell apart and have attained the dark brown color then remove from the fire.  Keep covered for 10-20 minutes, let the flavor set.
9. Tasty Kerala Pepper Chicken is ready to serve.

Egg Puffs

Ingredients

1. Eggs – 6, hard-boiled and sliced into halves

2. Onion – 1 large or 2 medium, finely chopped

   Ginger-garlic paste – 2 tsp

   Green chilly – 1 - 2, finely chopped

   Curry leaves – 4 – 5, chopped

3. Turmeric powder – 1/4 tsp

    Chilly powder - - 1/2 tsp

    Pepper powder – 1/2 tsp

    Chicken masala powder / meat masala / garam masala – 2 tsp

4. Tomato ketchup – 1 - 2 tsp

5. Salt – To taste

6. Oil – 1 – 1.5 tbsp

7. Egg-white – of 1 egg, for egg wash

Method

1. Heat oil in a pan. Saute chopped onion, little salt, green chilies and chopped curry leaves. Saute until onion turns golden. Add the spice powders numbered 3. Mix everything well and saute until their raw smell is gone. Add ketchup. Mix well and cook for a minute. Check for salt. Add the halved eggs and mix everything well. Set aside. 

2.  Thaw the puff pastry sheets as instructed in the package. I used pepperidge farm puff pastry sheets. Each packet has 2 puff pastry sheets. You can make 6 puffs from each sheet. Cut the puff pastry sheet into desired shapes. Put some onion masala on each pastry and place an egg half on top of it. Seal the puffs using your fingers. Arrange the prepared puffs on a baking sheet lined with foil/ aluminium paper or greased with oil. Lightly beat the egg white and brush it on top of the stuffed puff pastries. Preheat the oven to 400 F and bake for 15 - 20 minutes or until the puffs turns golden brown on top. Serve warm with a cup of tea or with ketchup.

Paneer Butter Masala

Ingredients:

1. Paneer - 3 cups
2. Butter-3 cube size
3. Ginger Garlic Paste-1tsp
4. Fried onions-2 tsp
5. Coriander Powder-1tsp
6. Garam Masala-3/4 tsp
7. Chili Powder-1/2 tsp
8. Tomato Sauce-1tsp
9. Tomato Puree-1tsp
10. Milk-1 cup 
11. Salt to taste

Method:

• Take a bowl and add coriander powder, Garam masala, chili powder, tomato sauce, tomato puree and mix
• Add milk to it , mix it well.Keep it aside
• Take a pan ,add butter
• Once the butter melts add ginger garlic paste
• Stir it for 2 minutes
• Add friend onions and stir for less than a minute.
• Add the ingredients from the bowl .
• Simmer the flame and cook it for another 3 min.Make sure that you close the lid as the ingredients are raw and we need it to cook through...
• Open the lid ,you can see that oils getting separated and if the sauce is thick you can add more milk to it .Make sure that mik doesn't get cuddled so cook in low flame 
• Add panner and cook it for another 3 min.

Prawns Bhiriyani

Ingredients:

For Rice :
Basmati rice : 2 cups
Water : 4 cups 
Cloves : 4 nos
Cardamom pods : 2 nos
Cinnamon stick : 2 (1" pieces)
Bay leaves : 1 (optional)
Onion : 1 (big, finely sliced)
Lemon juice : 1 tsp
Salt to taste

For Marinating :
Prawns : 1.1 lb /1/2 kg (deshelled, devined and washed)
Red chilly powder : 1 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Ginger Garlic paste: 1 tsp
Lime juice : 1/2 tsp
Salt to taste
Ghee/Oil for frying 

For Prawn Masala :
Onion : 2 (medium, thinly sliced)
Green chillies : 8-10 or to your spice level
Ginger : 1"pieces 
Garlic : 5 cloves (big)
Red chilli powder : 1 tsp
Coriander powder : 1 tbsp
Turmeric powder : 1/4 tsp
Bhiriyani Masala: 2 tsp(nirapara prawns masala)
Mint leaves : 1/4 cup (chopped)
Cilantro/Corainder leaves : 1/4 cup (chopped)
Ghee/oil : 2 tbsp

For Garnishing :
Fried Onion : 1/2 cup
Coriander leaves : Handful
Saffron : 1-2 strand
Warm milk : 2 tsp

Method of Preparation :

Cooking the Rice:
1. Soak the rice for 30mins and drain keep it aside.
2. Heat the ghee/oil in the pan,add sliced onions,all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices.
3. Boil the required water,add flavored rice,and cook the rice for 8-10mins.(uncovered)
4. When rice done drain the excess water immediately. 
5. Sprinkle the lime juice.

Cooking the Prawns :
1. Clean the prawns and make a wet marinate with above mentioned marinate ingredients; apply it on prawns and keep it in the refrigerator for half an hour.
2. Make a paste of garlic,ginger and green chillies and set aside.
3. Heat a oil in the frying pan and shallow fry the prawns; drain the excess oil in the paper towel and keep it aside.
4. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, saute until brown color,now add chopped corainder,mint leaves and combine well.
5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone.
6. Add fried prawns and mix well; if the gravy dry then add 3tbsp of water. (if needed).
7. Cover & Cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Preparing for garnish :
1. Mix saffron strand in warm milk and keep it aside.

Final Cooking and Layering :

Cooking in Oven :
1. Preheat oven to 350 degree F/180 degree C.
2. In a oven proof dish, grease your cooking dish and spread half of the prawn/shrimp masala and with some cooked rice,
3. Sprinkle bhiriyani masala ,fried cashews, raisins, fried onions and chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk over the rice as the final layering. Repeat this process.
4. Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
5. When it is done, remove and keep the dish covered until serving.

Cooking in Stove top - Dum Method :
1. Make a dough out of the wheat flour / maida with little water, the same way you would do it for chappathi and set it aside.
2. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
3. Layer the prawn masala and rice; sprinkle bhiriyani masala , fried cashews & raisins, fried onions and chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and  over the rice as the final layering. Repeat this process.
4. Close with tight fitting lid seal the edges of the lid with above prepared dough. (Note : There should not be even the slightest opening) (or) if you don't prefer sealing it dough, then close it tight fitting lid and place the biryani vessel on top of the iron skillet or tawa and cook on for 15 mins and turn off the flame.
5. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.

Serve hot with Pickle, Raita and Pappadam on the side and Enjoy! 

Mussel Fry With A Twist

Ingredients:

• Mussels-1/2 kg(cooked)
• Carrots-3 Medium Size(sliced in cube shape,try to slice it as thin as possible)
• Onion-1 Large
• Ginger-2tsp
• Garlic-3tsp
• Red Chili Pwd-1/2 tsp
• Garam Masala-2tsp
• Termeric Pwd-1/4 tsp
• Green Chili-3 Splited
• Curry Leaves-few
• Oil
• Salt to taste

Method:

1. Heat Oil in a pan
2. Add onions into it 
3. Add ginger and garlic. Saute it for few minutes
4. Lower the flame and add red chili pwd,garam masala and termeric.
5. Saute it for 2 min
6. Add mussels and carrots 
7. Add salt 
8. Close the lid and let it stand for 5 min
9. Open the lid and stir it and keep it open for another  min
10. Add green chili and curry leaves

Bread Pudding

Ingredients:

1. 6 slices day-old bread
2. 2 table spoons butter
3. 1/2 cup raisins
4. 4 eggs beaten
5. 2 cups milk
6. 1 teaspoon ground cinnamon
7. 1 vanilla extract
8. 3/4 cup white sugar
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Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

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Roast Chicken

Ingredients:

1. Whole Chicken-1kg
2. Red Chilli Pwd-2tsp
3. Termeric Pwd-1/2 tsp
4. Garam Masala-1T
5. Kashmiri Chilli Pwd-1tssp
6. Pepper Pwd-1tsp
7. Garlic-5Pods
8. Ginger-Small Piece
9. Salt
10. Onions (3) and garlic(5 pods)

Method:

Grind items from 2-8 items.Marinate the chicken with the Grinded items.Place the lemon/s inside the cavity.Let it sit for overnight.

For Baking:

Using Cotton string tie the legs together tightly.

Set oven to 450 degrees F.

Roast the chicken at 450 degrees for 20 minutes.Open the oven turn the chicken upside down add salt,pepper and lemon juice.

Then reduce the heat to 400 degrees and continue roasting for about 40 minutes(or until the internal temperature reaches about 175 to 180 degrees F.about 1 hour or a little less).Turn the chicken again and add salt,pepper and Lemon...

You can add onions and Whole garlic pods and bake for another 10-15 min or till onions get that caramelized taste....

Cover with foil and let it sit for 15 minutes before slicing(do not slice before that time or the juices will flow out!)

Goes well with a glass of wine ....enjoy a relaxing evening.......lay back ..take a break......:-)

Moru Kaachiyathu

Ingredients

1. Yoghurt - 6 cups
2. Turmeric - 1/4 teaspoon
3. Curry Leaves - To taste
4. Salt - To taste
5. Coconut scrapings - 1 dessert spoon
6. Red Chilly powder - 1/4 teaspoon
7. Small Onion - 3 no.s
8. Cumin seeds - 1 pinch
9. Coconut oil - 1 dessert spoon
10. Mustard seeds - 1/4 teaspoon
11. Fenugreek seeds - 1/4 teaspoon
12. Dry red chillies (whole) - 2 no.s

Method

Mix ingredients 1 through 4 and keep it aside.

Grind the ingredients 5 through 8 and add it to the mixture.

Put the mixture on low flame and stir continuously. It it gets too warm take it off the stove and stir until it gets cooler. Once the mixture gets somewhat warm take it off the stove and set it aside

Take a pan and heat the oil; splutter the mustard seeds.
Add fenugreek and dry chillies. Take the pan off the stove and wait till it is cool.

Add the oil to the curd mixture.

Note: For healthier option, you may add 1 garlic pod while grinding the coconut.And if you want to add more coconut while grinding you will get a thick curry...

Raisin Cookies

Ingredients

2 cups (260 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (210 grams) light brown sugar

12 tablespoons (170 grams) unsalted butter, softened

1 large egg

1/4 cup (60 ml) milk

1 teaspoon pure vanilla extract

1 cup (125 grams) dark raisins

Method:

Preheat oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. 

In the bowl of your electric mixer, beat together the flour, baking powder, salt, and ground cinnamon. Add the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until incorporated.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing the cookies a couple of inches apart. Bake the cookies for about 8 -10 minutes, or until the tops of the cookies are just barely touched with color yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool.

Makes about 4 dozen cookies.

Banana Chocolate Cake

Ingredients: 2 cups (400 grams) granulated white sugar 1 3/4 cups (245 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas(about 2 medium sized bananas) 1 cup (240 ml) warm water 1/2 cup (120 ml) milk 1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil) 1 1/2 teaspoons pure vanila extract Chocolate GanacheFrosting: 8 ounces (227 grams)semi sweet or bitter sweet cut into small pieces 3/4 cup (180 ml) heavy whipping cream 1 tablespoon unsalted butter Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.  In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.   Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips. Serves 16 people. I am not an artist .....so bear with the cake decoration......enjoy!!

Beef Mulakae Ullarthiyathae/Beef fry with a Twist

Ingredients:

1. Beef diced into small pieces and cooked in salt -1/2 kg
2. Oil--1/4 cup
3. Onions sliced-11/2 cup
    Garlic sliced-1/4 cup
    Ginger-2 tsp
    Green Chili-4
    Turmeric-1/2 tsp
    Curry leaves-10
4. Dry Chili freshly crushed-4 T
5. Garam Masala-2T

Preparation:

• In a pan heat oil and add 3 ingredients one by one and saute. After few minutes the onion will start to be translucent that time add the crushed dry chili.Add saute for another 2 min.
• Add cooked beef into the pan.Stir well till all gets mixed properly.Let it be in the pan for another 10 min.
• Add Garam masala and stir for few min.Enjoy....

Chocolate Cake

Ingredients

Cake:

• 4 sticks butter, plus more for greasing
• 8 heaping tablespoons cocoa, plus more for dusting
• 4 cups all-purpose flour
• 4 cups sugar
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup buttermilk
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 4 whole eggs, beaten

Frosting:

• 3 cups heavy cream
• 24 ounces semisweet chocolate, broken into pieces
• 2 teaspoons vanilla extract

Directions

For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.

In a mixing bowl, combine the flour, sugar and salt.

In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.

Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.

Divide the batter among the prepared cake pans and bake for 20 minutes.

Cool completely before icing. Refrigerate the layers after cooling for best results.

For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.

Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.

Frost the cake in between each layer, on the top and around the sides.

Fried Rice

Ingredients:-

Eggs - 3

Basmati rice - 1.5 cup( you can use left over rice or any other rice  just cook it as usual)

Onion chopped - 1 large

Garlic thinly sliced - 3 cloves

Ginger thinly sliced - a smal piece

Green chilli chopped - 1-2

Beans chopped - 1/2 cup

Carrot chopped - 1/2 cup

Spring onion chopped - a handful or as much as u like 

Soy Sauce - 1 - 1.5 tea spoon

Chilli - tomato sauce - 1 tea spoon ( optional)

Crsuhed Pepper - a large pinch

Salt to taste

Butter or Sesame Oil

Directions :-

Cook Rice with 3 cups water and salt to taste and keep aside.

Beat the eggs with a pinch of salt and pepper .Heat butter in a pan and add the beaten egg.

Stir it continuously to scramble it and continue doing it till its cooked and dry . Set aside

Heat butter or sesame oil in a Wok or any other pan and add sliced onions , garlic , green chili and ginger

Toss well and fry for 5-6 minutes.

Add chopped french beans and carrots and fry for 3 minutes , sprinkle a couple of table spoons of water and cook it covered for 3-4 minutes or till it is cooked. saute till it is dry ( or you can keep on sauteing it instead of cooking it with water)

Add Soy sauce and chilli tomato sauce if using and mix well.( you can add the scrambled egg now or after adding rice )

Add cooked rice and combine well. saute for 3-4 minutes or it is heated through.

Sprinkle scrambled eggs , chopped spring onions , salt to taste( if needed) and pepper .

Combine well, switch off the flame.

You can serve it with chilli chicken. Enjoy!!!

Butterball Cookies

Ingredients:
2 cups (260 grams) all purpose flour

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 teaspoon pure vanilla extract

Filling:

1/2 cup (120 ml) raspberry jam/Blackberry Jam

Garnish:

1 1/2 cups (300 grams) granulated white sugar

Method:

In a separate bowl whisk the flour with the salt. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Wrap the dough in plastic wrap, and chill in the refrigerator for 2-3 hours, or until firm.  

Roll the dough into small balls that are about the size of a hazelnut (about 3/4 inch) (about 2 cm). Place the balls of dough on a parchment lined baking pan and place in the freezer for about 30 minutes. This will make the dough very firm which will prevent the cookies from spreading during baking.

Preheat the oven to 375 degree F (190 degrees C) and place the oven rack in the center of the oven.

When the balls of dough are firm, remove from freezer. Bake in preheated oven for about 10 to12 minutesor until the cookies are firm but not brown. Remove from oven and place on a wire rack to cool.

Place the sugar on a large plate. While the cookies are still a little warm, lightly roll each cookie in the sugar. Place on a wire rack to finish cooling. Then take one cookie and spread a little raspberry jam/black berry jam on the underside of the cookie. Top with a second cookie to form a sandwich. Repeat with the rest of the cookies.

Makes about 36 sandwich cookies.