DRAGON CHICKEN

Dragon chicken is a delicious Chinese recipe served as a starter or a side dish with fried rice or chapati. My daughter like chicken very much. She wants different varieties of chicken dishes as I searched everywhere for the same. We tasted Dragon Chicken from a restaurant  Kalavara near our home. Try this recipe today itself.  It is really very tasty and easy to prepare.

DRAGON CHICKEN

See the recipe below.

INGREDIENTS


For Marination

Boneless chicken - 1 kg
Soy sauce - 2 tablespoon
Red chilli paste - 1 table spoon
Corn flour - 1/4 cup
Egg - 1
Ginger - garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - to taste

For Masala Mix

Cashew nuts - 5 (chopped)
Onion - 1 (big) (chopped)
Ginger - Garlic paste - 1 tablespoon
Red chilli paste - 1 table spoon
Green chilli - 3
Dried chilli - 3
Soy sauce - 1 tablespoon
Tomato sauce - 3 table spoon
Sugar - 1 teaspoon
Salt - to taste

Cooking oil - as required
Coriander leaves - 1 teaspoon (chopped)


PREPARATION


   Take black pepper powder, soy sauce, red chilli paste, ginger - garlic paste, egg, corn flour and salt and combine it well. Marinate cleaned chicken pieces with this paste for 30 minutes. Pour some oil in a hot pan and fry marinated chicken pieces till it get golden. Keep the chicken pieces aside. Pour some oil in a pan and add chopped cashew nuts and dried chilli into it and roast it. (We can use the same pan for this) Add chopped onion and green chillies to it. Saute for some time. Then add ginger - garlic paste and stir well. Saute well. Then add red chilli paste, tomato sauce, soy sauce, salt and sugar and stir well. When it get dry, add fried chicken and cook for 3 minutes. Stir well and turn off the flame. Garnish the Dragon Chicken with chopped coriander leaves. Enjoy...

1. Marinate chicken pieces with soy sauce, black pepper powder, red chilli paste, ginger - garlic paste, egg,corn flour and salt and keep for 30 minutes.

2. Fry the marinated chicken pieces in oil till it turned golden.

3. Chop cashew nuts, dried chilli, green chilli and onion.

4. Roast cashew nuts and dried chilly in oil.

5. Add chopped onion and green chilli to it and saute well.

6. Add ginger - garlic paste and saute well.

7. Add red chilly paste and stir well.

8. Add tomato sauce.

9. Add soy sauce to the onion mix.

10. Add sugar and mix well.

11.  Add fried chicken pieces to it and mix well. 

Dragon Chicken is ready.

Like this recipe?

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THANK YOU FOR VISITING MY BLOG.

BINDU JAYESH

bindurohinipillai@gmail.com

MAMPAZHAM KULUKKI SARBATH / SHAKEN MANGO LEMONADE

Kulukki Sarbath is a traditional soft drink of Kerala, which is  made with lemon and few other ingredients. The word Kulukki  in Malayalam means shaken and its actual taste obtain by shaking the juice while preparing. In Kulukki sarbaths, the taste may vary by adding the other ingredients with lemon. During summer season, the availability of ripen mango is plenty and here I am adding mango pulp to prepare this Mampazham Kulukki Sarbath. It is a perfect refreshing drink for the summer.

MAMPAZHAM KULUKKI SARBATH

INGREDIENTS


(For 2 glasses)

Ripe Mango - 3
Lemon - 1
Mint leaves - 1/2 cup
Kaskas (black) - 2 table spoon
Green chilli - 1 -2
Sugar - as required ( Sugar syrup )
Soda - 1 glass
Ice cubes


PREPARATION


Peel and cut mango into pieces and make a smooth pulp. Soak kaskas in some water for 15 minutes. Grind mint leaves and green chilly to make a smooth paste. Mix it with the mango pulp. Add sugar syrup and kaskas and mix well. Take two glasses. Cut lemon into two and squeeze each piece in each glass and put the lemon piece into the glasses itself. Pour the mango pulp into the glasses. Add ice cubes and soda into the glass and cover it with another long glass. Shake the sarbath well for 30 seconds. Now the Mampazham Kulukki Sarbath is ready with an awesome taste.

ENJOY THE SUMMER SPECIAL TASTE AND SHARE YOUR COMMENTS AND SUGGESTIONS.

THANK YOU

BINDU JAYESH

bindurohinipillai@gmail.com

PINEAPPLE PAYASAM / PINEAPPLE KHEER

Today a special payasam recipe for you.

   Pineapple is actually a wonderful fruit which has a lot of health benefits and it is very delicious too. It has the ability to improve respiratory health, cures coughs and cold, improve digestion, helps to lose weight, improves eyesight, prevent cancer etc. Yesterday I got some pineapple from a farmer and I made several food items with the sweet pineapple. Pineapple Pulisseri, Pineapple smoothie, Pineapple Kulukku sarbath etc (will addd the recipes later). Today's special is a sweet pineapple payasam. I am sure everyone should like its special taste.

PINEAPPLE PAYASAM

INDREDIENTS


Pineapple - 1
Jaggery - 250 g
Coconut Milk - First consistency - 1 cup
Coconut Milk - Second consistency - 2 cup
Ghee - 2 table spoon
Cashew nuts - 10
Raisins - 15
Sago seeds - 1 cup
Cardamom powder - 1 teaspoon

PREPARATION


   Cut pineapple into pieces and grind it in a mixie. Put jaggery in a vessel and mix with some water and bring it to boil. In a hot  heavy bottomed pan or uruli, pour some ghee and roast cashew nuts and raisins respectively and keep aside. In the same pan, add pineapple pulp and saute well. Stir continuously. Meanwhile, cook sago seeds with some water and keep aside. When pineapple get sauteed, add boiled jaggery and second consistency milk to it and boil. Stir well. Cook the pineapple jaggery mix in medium flame and stir occasionally. When the payasam getting cooked, add cooked sago seeds and mix well. Cook for 5 minutes more or still the payasam get cooked. Then add the first consistency milk and cardamom powder and boil it. Then turn off the flame. Garnish the pineapple payasam with roasted cashew nuts and raisins. Now the tasty and yummy Pineapple Payasam is ready to serve. Enjoy the traditional taste of Kerala.

Try this recipe and share your comments and suggestions here. 

Thank you all for your co-operation.

BINDU JAYESH
bindurohinipillai@gmail.com


 

KADALA CURRY / CHICKPEAS MASALA /CHANA MASALA

Chana Masala is a popular dish all over India and Pakistan. The main ingredient of chana masala is chickpeas.Along with chickpeas, the ingredients typically include onion, ginger, tomato, garlic, chilli powder, coriander powder, garam masala etc. In Kerala, Appam and chana masala is one of the main dishes for breakfast. Chana masala is known as Kadala curry among Keralites.  Puttum Kadalayum is one of the main cuisine of traditional Kerala breakfast.

   We can prepare chana masala by various methods. In some places, adding ground coconut to the kadala curry is common. But here I am preparing this chana masala in a special way that I didn't add coriaander powder and tomato. I added chat masala instead of garam masala. See the recipe below and try this easy recipe for your healthy breakfast.

CHANA MASALA

INGREDIENTS


Chana/ Chickpeas / Velutha kadala - 2 cup
Turmeric powder - 1/4 teaspoon
Onion - 1 (big) (cut it into pieces)
Ginger - 1 piece (chopped)
Garlic - 6 pods
Green chilli - 2
Chilli powder - 1 teaspoon
Chat Masala - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilli - 2
Curry leaves - 2 springs
Coriander leaves - 1 table spoon (chopped) (optional)
Salt - to taste
Cooking oil - as required


METHOD

Soak Chana in water overnight.  Take chana in a cooker with some water. Add turmeric powder and salt and cook. Keep it aside. In a hot pan, pour some oil and put onion pieces and saute well. Add chopped ginger, garlic and green chilli to it and saute for some time. When the raw smell disappears, add chilli powder and saute for one minute. Then turn off the flame. Allow it to cool. Grind this mix well and keep aside.

   In a hot pan, pour some oil and splutter mustard seeds and dried chilli. Add curry leaves and onion mix and saute for one minute. Then add cooked chickpeas and allow it to boil. Then cook the curry in low flame to get thick. When it get ready, add chat masala to it and turn off the flame. Garnish the chana masala with chopped coriander leaves (optional).

   Enjoy the chana masala with steamed rice cake (puttu) or appam.

TRY THIS RECIPE AND SHARE YOUR COMMENTS AND SUGGESTIONS HERE. 

THANK YOU FOR VISITING MY HUMBLE SPACE.

BINDU JAYESH
bindurohinipillai@gmail.com

CHILLI CHICKEN

FRIENDS,

Today I am sharing an Indo - Chinese recipe with you.  Chilli Chicken is a popular dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommended to use boned chicken too.

CHILLI CHICKEN

See the recipe below:

INGREDIENTS

Chicken - 1 kg
Onion - 1 (big) (cut it into cube size)
Ginger - 1 inch piece (chopped)
Garlic - 10 podes (chopped)
Green chilly - 5 (chopped)
Chilly sauce - 3 easpoon
Soy sauce - 2 teaspoon
Tomato sauce - 3 teaspoon
Chilly chicken masala - 2 teaspoon
Corn flour - 3 teaspoon
Capsicum -  1 (big) (cut it into cube size)
Egg -1
Coriander leaves (chopped) - 2 table spoon
Cooking Oil - as required
Salt - to taste


PREPARATION

   Cut chicken into small pieces. Mix 2 teaspoon corn flour, egg and chilly chicken masala with some water and make a thick batter. Dip the chicken pieces in this batter and keep aside for 30 minutes. Fry chicken pieces in oil and keep aside. Pour some oil in the same pan and put chopped ginger, garlic and green chilly to it and saute well. Add tomato sauce, chilly sauce and some water to it and allow it to boil. Add the fried chicken to this gravy and mix well. Turn the flame to low flame and cook for some time. Then add onion pieces to it. Add soy sauce and capsicum pieces to it and mix well. Mix corn flour with some water and pour it to the curry. Add salt and mix well. When the gravy get thick, turn off the flame. Tasty chilli chicken is ready. Garnish chilly chicken with chopped coriander leaves. Serve it with chapathi or fried rice.

Like this recipe?

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THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

HYDERABADI CHICKEN TAHARI

Hyderabadi cuisine is also known as Deccani cuisine of India, is the native cooking style of the Hyderabadi Muslims. Tahari is a type of Biriyani. But it is prepared in a different method that the meat or chicken prepared first and the rice cooked in its gravy. Its very spicy and tasty too. Try this recipe on the next Sunday and enjoy the authentic Hyderabadi taste.

HYDERABADI CHICKEN TAHARI

INGREDIENTS


Chicken - 1 kg (cut it into medium sized pieces)
Basmati Rice - 1 kg
Onion - 3 (chopped)
Tomato - 3 (chopped)
Green chillies - 3 - 4 (slit into two)
Ginger - garlic paste - 1 1/2 teaspoon
Black pepper - 1/2  teaspoon
Caraway seeds - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 4
Cloves - 4
Garam masala - 1 teaspoon
Curd - 1 cup
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Coriander leaves - 1 bunch (chopped)
Cashew nuts - 10
Raisins - 15
Mint leaves - 1 bunch
Lemon juice - 2 teaspoon
Salt - as required
Cooking Oil - 5 teaspoon


PREPARATION


   Soak rice in water for half an hour and wash it well and drain it after 30 minutes. In a hot pan, pour some oil and add chopped onion and green chilly to it and saute until it turned golden. Add black pepper, cinnamon, cloves, cardamom and caraway seeds and saute for 2 minutes. Then add ginger - garlic paste and saute until the raw smell disappear. Add turmeric powder, chilly powder and garam masala and saute. Add chopped tomato and curd respectively and saute for 3 minutes. Add chicken pieces to this gravy. Add enough water and cook well. Cover it with a lid and cook in medium flame. When chicken pieces get semi cooked, add coriander leaves, mint leaves, soaked rice, water, salt, garam masala and lemon juice respectively and cook for 15 minutes in low flame. Cover the tahari with a lid. When the rice get cooked, remove tahari from flame. Fry cashew nuts, raisins and chopped onion in ghee. Garnish Tahari with fried raisins , cashews and onion. Tasty Chicken Tahari is ready. Serve it with vegetable raitha and mint chutney. Enjoy the authentic Hyderabadi taste.

How is it? 

Try this and enjoy the cooking with a different Sunday Biriyani

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THANK YOU ALL FOR YOUR SUPPORT

BINDU JAYESH

bindurohinipillai@gmail.com

THENGA ARACHA MEEN CURRY / FISH CURRY WITH COCONUT GRAVY

We can prepare fish curry in various methods. In Mid Travancore region, the fish curry is prepared with a special touch with kudampuli. My mom's pacha aracha meen curry is very special and authentic. Our guests appraised her a lot of times for her fish curry.


Pacha aracha meen curry of Onattukara is entirely different from that of Trivandrum. We add fenugreek powder and kudam puli for a special taste. Now I am presenting the recipe of our Pacha Aracha Meen Curry.

PACHA ARACHA MEEN CURRY

INGREDIENTS

Fish (cleaned and cut) - 1/2 kg
Coconut (grated) - 1 cup
Chilli powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Fenugreek Powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Shallots - 4-5
Kudam Puli - 2-3 pieces
Green Chilly - 6 (slit into two)
Curry Leaves - 2 springs
Coconut oil - 1/2 teaspoon
Salt - to taste


METHOD


   Clean and cut fish and keep it aside. Grind grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder and mix it with some water. Put this coconut mix in a manchatty (clay pot). Add fish pieces to the coconut gravy. Add curry leaves, kudam puli, green chilly and salt to the curry and boil it. Then turn the flame into low mode and cook until the fish get ready. Then pour some coconut oil into the cooked fish curry and then turn off the flame. Nadan, Pacha aracha meen curry is ready. Serve it with hot rice.

How is this curry?

Please Share Your Comments and Suggestions Here.

Thanks to All

BINDU JAYESH

bindurohinipillai@gmail.com