Special Chicken Soup Recipe for Easter

Ingredients

Chicken Thigh (with bone) 1

Salt as per taste

Butter 1 tspn

Garlic chopped 1 tbsn

All purpose flour 2 tbsn

Dried rosemary 1 tspn

Water 4 cups

Pepper As per taste

Vineger 1/4 cup

Chopped green chilly 2 tbsn

Preparation

1. Cook Chicken with water and little salt.Let it cool and then remove the bone and shread the meat.

2. Heat butter and fry garlic till browned and add flour and rosemary and fry for 2-3 minutes.

3. Add Chicken along with the water and bring to a boil. Reduce heat and cook for 2-3 mintes.

4. Add salt and pepper and adjust taste.

5. Serve with vineger and green chillies

Kerala Style Chicken Roast - Easter Special Recipe

Ingredients

Chicken ½ lb

Onion 2 medium

Ginger-Garlic paste 2 tspn

Garam masala 1 tspn

Chilly powder 2 tbsn

Salt as per taste

Turmeric powder ¼ tspn

Vegetable oil 3 tbsn

Chopped cilantro 2 tbsn

Preparation

1. Slice onion thin

2. Wash chicken and pat dry. Cut into thin strips of 1 inch length.

3. Heat oil in a pan and add onion and ginger garlic paste. Fry till onion is golden brown.

4. Add spices and chicken and keep frying till chicken is done and browned.

5. Serve hot rolled up in a roti or with rice.

Easter Special Carrot-Prawns Soup Recipe

Ingredients

Carrot 5

King prawns 6

Ginger 2 inch piece

Garlic 6 cloves

Onion 1

Fresh Ornage Juice 1/2 cup

Bay leaf 1

Butter 1 tbsn

Turmeric powder A pinch

Salt and pepper As per taste

Cream of coconut(unsweetened) 3 tbsn

Mint leaves 3

Preparation

1.Cut Carrot into 1 inch long rounds. Chop ginger, garlic and onion.

2. Heat butter in a pan and saute ginger, garlic, onion and Prawns for a while. Add carrots, bay leaf and 4 cups of water and bring to boil. Reduce heat and cook on law flame till carrot and prawns are done well.

3.Remove the Prawns and bay leaf and puree the soup batch by batch and return to pan. Add fresh Ornage juice and heat through.Adjust taste with salt and pepper and serve in 3 bowls.Put 2 prawns in each bowl and top with a tbsn of cream of coconut and a mint leaf.

Special Easter Butter Chicken Recipe

Ingredients

Chicken 1 lb

Tomato puree ½ cup

Cashew 10

Milk ¼ cup

Garam masala 1 tbsn

Chilly powder ½ tspn

Onion 1

Ginger-garlic paste 2 tbsn

Butter 2 tbsn

Salt as per taste

Turmeric ¼ tspn

Chopped coriander 2 tbsn

Preparation

1. Soak cashew in milk for 30 minutes. Grind cashew adding enough milk to get a fine paste.

2. Chop onion. Wash and pat dry chicken. Cut into bite sized pieces.

3. Heat 1tbsn butter in a pan, add onion and ginger-garlic paste and fry till onion is golden brown.

4. Add chicken and fry for while. Add tomato puree, Chilli powder, salt, turmeric, and masala, and cook for while.

5. Add cashew paste along with milk.

6. Cook covered till gravy is thickened and chicken is done.

7. Top with remaining butter and remove from flame.

8. Garnish with chopped coriander leaves. Serve hot with Roti or Nan

Kerala Celebrating Vishu on 15th of April this year

Vishu is a festival held in the state of Kerala (and adjoining areas of Tamil Nadu) in India around the first day in the Malayalam month of Medam (April – May). This occasion signifies the Sun's transit to the zodiac Mesha. Mesha Raasi as per Indian astrological calculations. It is also known as the Malayalam New Year day and thus the importance of this day to all Malayalees regardless of their religion or sect. Similarly the day is celebrated in almost all places in India by the Hindus albeit by different names.

DRY POTATO CURRY RECIPE

POTATO CURRY INGREDIENTS:

Yield: 4 servings

1 lb Potato; Red skins
Salt to taste
2 tablespoon Vegetable oil
1 teaspoon Mustard seeds
1 Onion; finely sliced
2 Garlic cloves
1 (1 inch) piece gingerroot;
1 Green chile; seeded, chopped
1 teaspoon Ground turmeric
½ teaspoon Red (cayenne) pepper
1 teaspoon Ground cumin
¼ cups Green pepper; strips

Instructions:
Cut Potatoes into ¾ inch chunks.

Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more.

Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with

Your DRY POTATO CURRY is ready.

Kashmiri Rogan Josh - Recipe

KASHMIRI ROGAN… INGREDIENTS:

Yield: 6 servings

1 tablespoon whole fennel seeds
3¼ cups plain yoghurt
6 tablespoon vegetable oil
1 ¾" stick of cinnamon
½ teaspoon whole cloves
2½ teaspoon salt
1 pn asafetida
3 lb cubed lamb
4 teaspoon paprika
½ teaspoon cayenne pepper
1½ teaspoon dried ginger
3 2/3 cups water or beef broth
¼ teaspoon garam masal

Kashmiri Rogan Josh
Instructions:

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.

Your Kashmiri Rogan Josh is ready. Good luck!