Chilly Chicken Recipe for Easter

Ingredients

Chicken 1 lb (250gm)

Egg 1

Chilly powder 1 tspn

Paprika 1 tspn

Vineger 1 tbsn

Soy Sauce 2 tbsn

Salt as per taste

Onion 1

Green chilly 2

Cooking oil, for deep frying.

Preparation

1. Mix chicken with vinegar, 1 tbsn soy sauce, chilly powder,paprika, salt, and beaten egg. Keep aside for 2 hours.

2. Slice onion and green chilly thin.

3. Heat oil in a pan and deep fry chicken pieces. (Keep aside the remaining marinade). Remove from oil keep aside.

4. Remove oil from pan leaving about 1 tbsn. Add onion and green chillies and sauté till onion is translucent. Add the remaining marinade and cook till thickened. Add chicken pieces and remaining soy sauce and little salt. Heat through. Serve hot

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.