Chicken-Egg Pulav

Ingredients

1. Chicken - 150 gms
2. Rice - 2 cups ( I used Sona Masoori - pachari)( You can also use Basmati rice)
3. Onion - 2 Large
4. Carrot - 2
5. Green Chilly - 4-5
6. Red Chilly powder - 1 Tsp
7. Pepper powder - 3-4 Tsp
8. Egg - 2
9. Chicken Stock - 1/4 cup 
10. Garam Masala
11. Coriander Leaves - 2 Sprigs
12. Salt

Preparation

• Cook rice and keep aside.
• Boil and cook chicken, with little pepper powder and salt. Cool it down, and shred and keep.
• Heat oil in a kadai, add chopped onion and green chilly. Saute till the onions becomes pink and transparent.
• Add chopped carrot to it. Saute well and cook till the raw smell goes.
• Add red chilly and pepper powder. Add shredded chicken to it. Mix well.
• Beat eggs with the chicken stock. Add this mix to the masala. Cook and scramble eggs with the masala. Add salt and garam masala to it.
• Now add the cooked rice to it. Mix well. Garnish with chopped coriander leaves.
• Serve hot with cucumber raita, pappad and pickle.

Linking this to Lunch Box series - Kids Delight Event and a pretty Giveaway! and spicing your life 

Njandu (Crab) Thenga Varutharacha Curry

Ingredients
For The Gravy

1. Njandu (Crab) - 1 Kg ( Clean and cut the crab)
2. Onion - 2 Large
3. Tomato - 2 Large
4. Green Chilly - 5-6
5. Turmeric powder - 1/2 Tsp
6. Red Chilly powder - 1Tbsp + 1/2 Tsp
7. Pepper powder -1 1/2 Tsp
8. Ginger crushed - 1" piece
9. Tarmarind -  2 lime sizes(soaked in water)
10. Curry Leaves - 2 Sprigs
11. Salt
12. Crushed Garlic -3

For the Masala to grind 

1. Coriander powder - 5 Tsp
2. Coconut Oil - 2 Tbsp
3. Grated Coconut - 2 cups
4. Shallots - 6-8
5. Dry Red Chilly - 2
6. Curry Leaves - 1 Sprig
7. Turmeric powder - 1/4 Tsp
8. Red Chilly powder - 1/4 Tsp
9. Pepper powder -1/4 Tsp

For Tempering

1. Coconut Oil- 1 Tbsp
2. Onion - 1/2 of a small one
3. Curry Leaves - 1 Sprig
4. Mustard seeds - 1/2 Tsp

Preparation
For the Masala

• Heat a pan and dry roast coriander powder. Transfer it to cup and keep aside.

• In the same pan add coconut oil , add grated coconut,shallots, curry leaves.
• When the coconut is roasted to light brown, add in all the masala, dry red chilly. Mix well until the coconut turns to nice golden brown.(Do not burn the coconut).
• Then add the roasted coriander powder. Mix well. Allow it to cool, and grind it to a smooth paste.

• In a manchatti or a kadai , add all the ingredients "For the Gravy", with water,just to cover the crab pieces. Cook covered on a low flame. Also add curry leaves.
• When it is cooked add the smoothly grind coconut mix paste to the cooked crab.

• Let the gravy cook well, add salt . Allow it to boil. Cook for 5 more minutes.
• In a frying pan, heat oil, add onion and curry leaves. Fry till brown. Splutter mustard seeds. Pour this on to the gravy. Keep it covered and mix well when ready to serve.

• Delicious Njandu / Crab Curry ready to serve with hot steamed rice, appam, chappathi, or any roti's..............Enjoy!!!!!!!!!

Linking this to Side Dish Mela of Cooking 4 All Seasons

Coconut Chutney

Ingredients

1. Grinding
2. Grated coconut - 1/2 Cup
3. Green Chilly - 3-4
4. Yogurt - 1 Tbsp
5. Water - 1/4 cup
6. Salt

For Tempering

1. Oil - 1 Tbsp
2. Mustard Seeds - 1/4 Tsp
3. Split Urad Dal - 1/4 Tsp
4. Dry Red Chilly - 1
5. Asafoetida(Kaayam) - A Pinch
6. Curry Leaves - 1 Sprig

Preparation

• In a mixer grind the ingredients from grated coconut to salt. 
• For tempering, heat oil in a small kadai, heat oil, splutter mustard seeds, add split urad dal,dry red chilly, curry leaves. Off the flame add asafoetida(Kaayam).
• Pour this onto the chutney.
• Serve with dosa (Dosa),Idli etc

Sending this to Lets cook Preserves, Jams and Chutneys by Simply.food

Super Spongy Dosa

Ingredients

1. Idly Rice - 2 cups
2. Poha / White Aval - 1/4 cup
3. Butter milk - 3-4 cups
4. Cooking Soda - 1/4 Tsp
5. Oil & salt - as required

Preparation

• Soak washed rice and aval together in butter milk overnight.
• In the morning, drain the excess buttermilk if any and grind to a smooth batter like idly/dosa batter( A Bit watery than idli/dosa batter/ but not too loose).
• Mix salt ( I used 1 - 1 1/4 Tsp ) and cooking soda. Mix the batter well.
• Heat a non-stick pan/dosa tawa and pour a laddle full of batter, drizzle oil. Do not spread the batter, cook it covered on a medium flame for 1 - 2 minutes.
• Super soft spongy dosa ready hey!!!!!!!
• Serve hot with spicy coconut chutney and sambar.

Notes

• No need to flip the dosa.
• If no holes are formed in the dosa, Do check the consistency of the batter, if its too think or too thin holes will not be formed.
• Or add a bit more of cooking soda.

Linking this to Healthy Breakfast of Nandoo's kitchen

Rava Rotti (Semolina Rotti)

Ingredients 

1. Roasted Rava (Semolina) - 2 cups
2. Onion finely chopped - 1
3. Green chilly chopped - 4
4. Grated coconut - 1/2 cup
5. Curry Leaves - 1 Sprig
6. Coriander Leaves - 1 Sprig
7. Oil - 2 Tsp
8. Water - 1 1/2 cups
9. Salt - as required
10. Oil/ghee

Preparation

• In a bowl add rava,onion, green chilly,coconut, curry leaves, coriander leaves, salt and water. Mix all the ingredients with your hand. Check the salt. ( Do not add more water).
• Heat a tawa/non-stick pan, spread little oil on the tawa, also on your palm.
• Take a handful of the mix, spread with your hand. Drizzle little oil/ghee on top. Close with the lid and cook for 2 minutes.
• Flip the dosa, and cook the other side too. Let light brown spots appear on both the sides.
• Serve hot with tomato chutney.(Refer Tomato Chutney)

Linking this to Healthy Breakfast of Nandoo's kitchen

Tomato Chutney

Ingredients

1. Onion - 2 medium
2. Tomato (well ripe) - 2 Big
3. Turmeric powder - 1/4 Tsp
4. Kashmiri red chilly powder - 1 Tsp
5. Red Chilly powder - 2 Tsp ( adjust according to yours)
6. Asafoetida (Kaayam) - a pinch
7. Oil
8. Water - 1 Tbsp

Preparation

• Heat a kadai, add oil, add chopped onion to it. Saute till the onion turns pink and soft.Add chopped tomato. Saute and let the tomato cook well.
• Add turmeric,kashmiri and red chilly powder. Saute for 1 minute.Off the flame add asafoetida(kaayam). Keep it aside to cool.
• In a mixer , add the onion-tomato mix,salt and water. Grind it to a smooth paste.

Linking this to Lets cook Preserves, Jams and Chutneys of Simply.food

Chicken Fry : Malabar Thani Naadan Kozhi porichathu!!!!!!!!!!!!!!!!!!!!!!!

Ingredients

1. Chicken - 1/2 Kg
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 3-4 Tbsp
4. Salt - as required
5. Coconut Oil - 1 Tbsp
6. Onion - 1 Big
7. Tomato - 1 Medium
8. Ginger crushed - 1" piece
9. Garlic crushed - 2-3
10. Fennel seeds - 1/4 Tsp
11. Curry Leaves - 2 Sprigs
12. Coconut Oil - for shallow frying

Preparation

• In a deep kadai/pan cook chicken with 1/2 cup water and salt. Chicken should become . Let the water get absorbed.Cool it down.
• In a bowl mix turmeric powder, red chilly powder , salt and coconut oil. Make a paste and marinate chicken for about half an hour. ( Do a taste test of the masala mix, to check its seasoned well..... Ahhhh!!! it might spicy)
• Heat coconut oil in a frying pan,and shallow fry chicken pieces. Spread little curry leaves on top. Fry both the sides.

• After frying the whole chicken, in the same oil add fennel seeds,Let it leave its smell. Then add sliced onion, tomato, ginger and garlic crushed. Saute for 5 minutes, Let the masala get coated .
• Add the fried chicken pieces to it. Mix well. Add curry leaves.

• Garnish with Onion rings......
• Serve hot with rice , any roti's... or just like....that......

Linking this to Side Dish Mela of Cooking 4 All Seasons

Chicken Ottupathiri

Ingredients

1. Pathiri podi (Rice powder) - 1 cup
2. Salt
3. Boiling water -2 cups

Masala Preparation

1. Chicken (boneless) cooked with salt and shredded - 1 cup
2. Onion chopped - 1/2 cup
3. Green chilly - 3-4
4. Turmeric powder - 1/4 Tsp
5. Red Chilly powder - 1 1/2 Tsp
6. Pepper powder - 1/2 Tsp
7. Fennel Seeds - 1/4 Tsp
8. Mustard seeds - 1/2 Tsp
9. Curry Leaves - 2 sprigs
10. Coriander leaves finely chopped - 3 sprigs
11. Oil

Preparation

• Mix Pathiri podi/rice powder, salt , by adding boiling water little by little. Knead it to a soft dough.
• Heat oil in a pan , splutter mustard seeds,add onion and green chilly. Saute till onion turns pink.Add in all the masala powder. Let the masala leave its aroma.Add in the shredded chicken.Mix well.
• Add Fennel seeds. Cook closed for 5 minutes. 
• Add curry leaves and chopped coriander leaves. Leave it to cool.
• Now add the prepared masala to the dough.Drizzle little oil on your palm, Mix well to nice dough.
• Now take small balls out of the dough.
• Place it on a greased butter paper, flatten it to a thin round shape with your palm.(If you are not getting a round shape, shape it using a round cutter).
• Heat a tawa, drizzle oil, cook for a couple of minutes on both sides until you see brown spots all over. 
• Serve hot with dates chutney.

Chicken Samosa

Ingredients

1. Samosa Pastry Sheets - 10 nos (Thawed)
2. Chicken Boneless -250 gms
3. Turmeric powder - 1/4 Tsp + 1/2 Tsp
4. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
5. Pepper powder - 2 -3 Tsp (according to taste)
6. Onion (Finely chopped)- 2 medium 
7. Green chilli chopped - 3
8. Ginger-garlic paste - 2 Tsp
9. Carrot grated - 1/4 cup
10. Cabbage grated - 1/4 cup
11. Capcisum finely chopped - 3 Tbsp
12. Soya Sauce - 1/2 Tsp (for the colour)
13. Fennel seeds - 1/2 Tsp
14. Garam Masala - 1/2 Tsp
15. Salt - to taste
16. Oil 
17. Maida - 1 Tbsp
18. Water

Preparation 

• Thaw the samosa sheets.
• Cook chicken in a  kadai by adding 1/4 Tsp turmeric & 1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed.
• Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
• Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink. Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
• Add carrot, cabbage and capsicum . Saute well ,also add little salt to it.Close with the lid and cook till the veggies have become soft.
• Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder. Saute for 2-4 minutes.Add soya sauce.Mix well.

• Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling the pastry sheets.
• Make a paste of maida and water to seal the sides of samosa.
• Make cones out of samosa sheets, fill 2 -3 Tsp of the masala. Paste the corner with the maida paste . Repeat the process.
• Heat oil in a medium heat in deep pan/ kadai. Put 2-3 samosas, deep fry them, till it turns golden brown.
• Serve hot with tomato ketchup or any other dips of your choice.

I am sending this to the Kids Event hosted by Guru's cooking

Also to Monsoon Temptations by Indian Delights

Eggplant / Brinjal Masala Fry

Ingredients

1. Eggplant / Brinjal - 1/4 Kg
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 Tbsp
4. Kasoori Methi - 1 Tsp
5. Fennel Seeds - 1/4 Tsp
6. Garam Masala - 1/4 Tsp
7. Salt
8. Oil - for shallow  frying

Preparation

• In a plate , add in all the masala's , salt , 1/2 Tsp oil and sprinkle little water.Make a paste.

• Wash and clean eggplant/brinjal. Cut the brinjal/eggplant into thin round slices.
• Add the eggplant/brinjal to the masla mix. Coat it evenly. Keep for 5 minutes.

• Heat oil in a pan, shallow fry each slices.
• Drain off excess oil in a tissue paper.
• Serve with hot rice and curry.

Baby Corn Manchurian

Ingredients

Marination

1. Baby Corn - 20
2. Turmeric powder - 1/4 Tsp
3. Red Chilly powder - 1 Tbsp
4. Pepper powder - 1/4 Tsp
5. Salt - as required
6. Oil - to  fry 

For the sauce

1. Oil - 2 Tbsp
2. Green Chilly chopped  - 3 
3. Ginger paste - 1/2 Tsp
4. Garlic Paste - 1 Tsp
5. Onion finely chopped - 4
6. Kashmiri Red Chilly powder - 1 Tbsp
7. Pepper powder - 2-3 Tbsp
8. Salt
9. Soya Sauce - 2 Tsp
10. Red chilli sauce - 2 Tsp
11. Tomato Ketchup - 2 Tbsp
12. Water - 1/4 cup
13. Garam Masala - 1 Tsp
14. Chopped coriander leaves - 2 Tbsp

Preparation

• Cut the baby corns into half , marinate and keep for half hour.
• Heat oil in a frying pan , shallow fry the baby corns, till brown. Drain in a tissue paper and keep aside.
• In the same oil, add chopped onion, saute till it turns pink,add green chilly, ginger,garlic paste. Saute well for 5 minutes. 
• Now add Kashmiri red chilly, pepper powder and salt. Saute for 2-3 minutes.
• Add soya sauce, red chilly sauce and tomato ketchup.Add water , mix well.Add garam masala.
• Now add the fried baby corns to it. Mix well. Cooked close for 5 minutes, so that the masala is well coated.
• Garnish with chopped coriander.
• Serve hot with chappathi, naan or any  roti's.

Mint Flavored Rice (Pudhina Rice/Pudhina Baath)

Ingredients

1. Cooked Basmathi/Sona Masoori rice - 2 cups

For the masala

1. Ginger - 2" piece
2. Green Chilly - 10
3. Garlic - 6-8 
4. Onion - 1 Big
5. Grated coconut - 1/2 cup
6. Mint Leaves - 1 cup
7. Oil - 3 Tbsp
8. Salt - as required

Preparation

• Grind ginger, green chilly, garlic and onion in  a mixer to a paste. Transfer into a bowl.

• Then grind grated coconut and mint leaves to a coarse paste.(Do not make a smooth paste, it should be grainy).Mix both the masalas.

• Heat a pan/kadai, add oil, then add the mixed  masala to oil, saute until its raw smell goes.Add salt.
• Now add the cooked rice to it. Mix the masala and rice well.
• Serve hot with cucumber-onion raitha, pickle and pappad.