Chicken Gold Coin

Ingredients

• Chicken breast - 250g
• Ginger (chopped) - 2 tbsp
• Garlic (chopped) - 2 tbsp 
• Onion (chopped) - 1 small
• Green chilly (chopped) - 2 tbsp
• Coriander leaves (chopped) -2 tbsp
• Pepper powder - 1 tsp
• Soy sauce - 1 tsp
• Salt - to taste
• Egg - 1 
• Bread crumbs - 1/4 cup
• Corn flour - 1 tbsp
• Bread slices - 6 to 8 slices
• White sesame seeds - 2 tbsp

   
      For dipping:

• Egg - 1 (for dipping)
• Water - 2 tbsp
• Salt - to taste

Method

Grind the chicken in a grinder till it becomes a very fine paste. Transfer the chicken into a mixing bowl and add chopped ginger, garlic, onion, green chillies, coriander leaves, corn flour, pepper powder, soy sauce, salt and egg to it. Mix it well with your hands. Then, add the bread crumbs to it and mix well again and keep it aside.

Take one egg in a bowl, add salt and water to it and beat it well. Cut the bread slices into a round shape using a round cookie cutter. Take each of the cut round slices and dip them in the beaten egg mixture. Spread some of the prepared chicken mixture on it and dip them again in the egg mixture. Sprinkle the sesame seeds on the side where the chicken mixture is spread and press lightly on it. Shake off excess seeds and refrigerate it for 10-15 minutes. Repeat the same process for all the other slices.

Heat oil in a pan and deep fry each of these chicken coins that were refrigerated earlier on a medium flame till it turns golden and crispy. Drain the excess oil on a kitchen tissue. The easy and delicious chicken gold coins are now ready to be served hot with condiments like tomato ketchup. Enjoy.

Kesar peda /Apple peda

Ingredients

• Milk powder     -    1 cup
• Condensed milk     -    1/2 cup
• Milk     -    1/4 cup
• Cardamom powder     -    a pinch
• Saffron     -    a pinch (soaked in 1 Tbsp hot milk )
• Unsalted butter     -    50 gram
• Cloves     -    16 - 18
• Red food colour     -    a drop (mixed in 1/2 tsp water )

Method

In a non stick pan combine together milk powder,condensed milk and milk till creamy without forming lumps. Heat this mixture over low flame and bring to boil  stirring continuously scraping the sides occasionally.
Add cardamom powder and soaked saffron milk to this and  combine evenly. Cook till the mixture is thick and leaves the sides of the pan.
Add butter to this and combine. Cook over low flame till it leaves the sides of the pan nicely. Move it to a greased plate and let it become warm for about 6 - 8 minutes. Knead it to a smooth dough.
Make about 16 - 18 smooth balls out of this and make a small dent at the center of each ball. Press lightly a clove at the dent of each ball.
Take a clean painting brush and paint the pedas with the red food colour mixture.

Flower samosa

Ingredients

• All purpose flour   -   3/4 cup
• Aatta   -   3/4 cup
• Water   -   1/2 cup ( or little more )
• Salt   -   to taste

Method

Add the all purpose flour,aatta and salt and combine well. To this add water and knead it to a smooth and soft dough. Keep it ready.

For the filling

Ingredients

• Boneless chicken   -   200 gram ( cut to small pieces )
• Red chilly powder   -   1 tsp
• Ginger garlic paste   -   1/2 tsp
• Lemon juice   -   1/2 tsp
• Ginger garlic   -   1 tsp ( chopped )
• Onion   -   2 ( diced )
• Capsicum   -   1 small ( diced )
• Red chilly powder   -   1/2 tsp
• Tomato sauce   -   1 tbsp
• Pepper powder   -   1/2 tsp
• Salt   -   to taste
• Oil   -   for deep frying

Method

Marinate the chicken pieces with 1 tsp red chilly powder,1/2 tsp ginger garlic paste,1/2 tsp lemon juice and salt and keep it in the refrigerator covered for an hour. Saute fry the marinated chicken pieces in 3 tbsp oil just till cooked. Remove the chicken from the pan.
In the same pan add 1 tbsp oil, over low flame, add 1 tsp chopped ginger garlic and fry till the raw smell disappears. Add diced onion and capsicum and saute over high flame for about 3 - 4 minutes.
Add 1/2 tsp red chilly powder,1/2 tsp pepper powder and salt. Saute till the raw smell disappear. Add the fried chicken pieces, tomato sauce and combine well. Cook for another 5 minutes and remove from the flame.
For making samosa, make about 6 - 7 balls out of the prepared dough. Take one of them and dust it with all purpose flour and roll it to make a thick poori like circle. Now follow the picture to make the flower samosa.

Payyoli Chicken

Ingredients

• Chicken   -   500 g (with bone)
• Ginger paste   -   2 tbsp
• Kashmiri red chilly   -   10 nos.
• Turmeric powder   -    1/2 tsp
• Vinegar   -  2 tsp
• Green chilly   -  4 (slits)
• Garam masala powder   -   1 tsp
• Grated coconut   -   5 tbsp
• Salt to taste 
• Curry leaves   -   2 sprigs
• Coconut oil   -   For frying.
• Dry red chilly   -   2 nos.

Method

      Cut the chicken into medium size pieces. Boil kashmiri red chilly in a little water. Then grind it into a fine paste.  Marinate the chicken pieces with ginger paste, vinegar and salt. Keep aside for 15 minutes. Add 3/4 of red chilly paste, 1/2 tsp of turmeric powder,1 tsp of garam masala powder and mix well. Keep aside for 1 hour. To the grated coconut, add 1/4 of the red chilly paste and mix well. Heat coconut oil in a pan, then fry the chicken pieces in a medium flame. Once the chicken pieces are half cooked, add the grated coconut mix, green chilly, dry red chilly and curry leaves to it. Fry until the chicken is properly fried. Remove the chicken from the pan when it is crispy. 

Mutta maala

Ingredients

• Egg yolks     -     15 (remove the egg yolks carefully from the egg white, keep the egg whites aside)
• Sugar     -     2  1/2 cup
• Water     -     3 3/4 cup
• Egg white     -     1 Tbsp ( to clean impurities in sugar syrup )

Method

Put the egg yolks to a strainer and sieve it (to remove the excess egg white,if any ). Beat it well with a spoon for a minute. keep it aside.
Add sugar to the water in a wide pan, and bring to boil. Reduce the flame and heat it to bring the sugar syrup to one string consistency (add one table spoon egg white to the sugar syrup, leave it for a minute or two and remove the egg white from it. This is to remove any visible impurities in the sugar syrups).
Move the egg yolk into a bottle with a very small hole. Make it into high flame when it starts to boil. Then slowly pour the egg yolk continuously to form thin threads. While poring rotate the bottle in a circular motion. Make sure the opening of the bottle is very small so that you can get very thin threads. Otherwise you will not get very thin thread. Reduce the flame and sprinkle little amount of water (2 -  3 table spoon) to the sugar syrup and remove the mutta mala slowly from the sugar syrup. Repeat the process with the remaining egg yolk using the same sugar syrup.

For the egg white pudding

Ingredients

• Egg whites     -     15
• Sugar syrup    -     (remaining sugar syrup from the above step), cooled
• Milk powder    -     4 Tbsp
• Cardamom powder     -     2 pinch
• Ghee (clarified butter)     -     2 Tsp

Method

Blend together the above ingredients except ghee in a blender. Grease a bowl with 2 Tsp ghee, pour the blended mixture to the bowl and steam it till cooked and firm for about 20- 25 minutes. Cool it completely at room temperature. Cut it to pieces in desired shape. Move it to serving plate and top it with mutta mala. Garnish with cherries and serve. 

Thalassery Dam Mutton Biriyani

For the mutton masala

Ingredients

• Mutton    -  1 kg
• Onion sliced      -   7
• Tomato   -  4
• Green chilly    -    10 - 12 ( or according to your taste )
• Ginger garlic paste     -    3 tbs
• Red chilly powder  -  1/2 tsp
• Coriander powder    -  1/4 tsp
• Turmeric powder  -   1/4  tsp
• Garam masala  - 3 tsp
• Lemon -  3  tbs
• Coriander leaves  -    1/2 cup
• Ghee -  2  tbs
• Oil   -  3  tbs

Method

First of all in a large pan, fry the sliced onion in ghee until golden brown. Drain and sprinkle 1 tsp garam masala and keep aside. Also fry and take cashew and raisins in this ghee. Fry washed and drained rice in this ghee for 5 minutes. Stir occasionally without breaking the rice. Add salt and pour pre-boiled water (11/4 cup of water for 1 cup of rice) and cook until the rice is 3/4 done. In another pan, saute sliced onion in oil till soft. Also saute ginger garlic paste, chilly and tomatoes. Saute till the tomatoes are well cooked. Now add chilly powder, turmeric powder, coriander powderand salt to it and saute till the raw smell disappears. Add garam masala and the mutton to it. Cook on low flame until till the mutton is well done. Lower the flame and add lemon juice and chopped coriander leaves and remove from the flame.

For the rice

Ingredients

• Ghee Rice  ( Kaima rice )  -  4 cup
• Water   -   6 cup
• Salt taste
• Ghee   -   3  tbs
• Oil   -  3  tbs

Method

Boil water and keep it aside. Heat ghee and oil together in a deep pan and fry the rice for about 5 mins stirring continuously. Add enough salt to it. Add the boiled water to it and cook the rice covered till done.

Layering the rice and masala

Ingredients 

• Fried onion  
• Fried cashew ans fried raisins
• Garam masala  - just enough to sprinkle on each layer

Method

Sprinkle a little fried onion and garam masala over the mutton masala. Now mix rest of the above ingredients and keep aside for layering. Layer 1/4 the rice over the masala and spread a little fried onion mixture. Again layer the rice and repeat the process. Finally top it with fried onion, cashew, raisins and coriander leaves and heat it covered on low flame for Dum for about 10 - 15 mins and remove from flame.

Mutton liver pepper roast

Ingredients

Liver   -   1/2 kg
Pepper powder   -   1 tbsp + 2 tbsp
Turmeric powder   -   1/4 tsp + 1/4 tsp
Garam masala powder   -   1/2 tsp
Onion   -   3 thinly sliced
Tomato   -   1 thinly sliced
Ginger garlic paste   -   1 tbsp
Green chilly   -   2
Oil   -   2 tbsp
Salt   -   to taste

Method

Cook the liver with 1 tbsp pepper powder, turmeric powder and salt. Do not add water. Heat oil in a pan and saute onion till golden brown. Then add ginger, garlic paste and tomato. Saute well. Add turmeric powder, pepper powder, garam masala powder and salt. Saute till the raw smell disappears. Now add cooked liver with stock. Add coriander leaves and curry leaves and cook in a low flame for 5 minutes. Now the mutton liver pepper roast is ready.