Easy Chicken (Thick Curry)

Ingredients

·         1 lb. (1/2 kg) Chicken, cut into 1-inch cubes and washed.

·         1 Onion, chopped coarse in a chopper (or diced)

·         1 Tomato cut into medium pieces

·         1 tbs Ginger Paste

·         1 tbs Garlic Paste

·         1 tbs Coriander Powder

·         1 tsp Chillie Powder

·         1/2 tsp Garam Masala

·         1/2 tsp Cumin Powder

·         Salt to taste

·         2 tbs Sour Cream

·         1tbs Vegetable Oil

Method

1.      Heat Oil in a pan and sauté the onion to a light brown.

2.      Stir in Ginger and Garlic paste. Cook 2 minutes.

3.      Reduce the heat add all the items above, from Ginger paste thru Salt, and mix well.

4.      Add tomato and cook for 3 minutes.

5.      Add chicken cook until the water evaporates and the oil pools (mix is no longer bubbling water and oil seeps out of the mix).

6.      Turn off the heat, add the Sour Cream and mix well.

7.      A great side dish for rice or any type of bread including chappathi, poori or naan..

Cheru payaru (moong dal) Payasam

 

 

Ingredients

·         1 cup Cheru payaru (Moong Dal)

·         1 cup Jaggery (brown sugar)

·         2 cups Coconut Milk (1 can)

·         1 cup water

·         1 tbs Ghee

·         1tbs Raisin

·         1 tbs Cashew

Method

1.      Fry the Cheru payaru in a pan for 5 minutes.

2.      Set aside and let it cool for about 5 minutes.

3.      Wash (not soak) the fried Cheru payaru in water and cook it in a pressure cooker until 3 steam bursts.

4.      Wait until the steam subsides and it is safe to open the cooker (should not steam when you lift the weight on top). This could be up to about 10 minutes. Take the lid off.

5.      Turn the flame back on to medium heat.

6.      Add the Jaggery, stir the mix and cook for 3 minutes.

7.      Reduce the heat down to slim.

8.      Add the coconut milk and cook for 5 minutes, lightly stirring occassionally. The mix will become thick and viscous, but will still pour down from a spoon.

9.      Separately in a pan, heat ghee and lightly fry the cashew and raisins until the cashews turn a golden brown.

10.   Turn off the heat on the cooker. Transfer the contents to a serving dish.

11.   Add the fried cashew and raisins on the top and serve either warm or cold.

Mango Chammandhi

 

 

Ingredients

·         1/2 cup Mango cut into small pieces

·         1 cup grated coconut

·         3 small pearl onions (sambar onion or kunjiya ulli)

·         4 green chillies

·         1/2 tsp chopped ginger

·         1 curry leaf stem

·         Salt to taste

·         1 tbs coconut oil

Method

1.    It very simple. Just put all the above ingredients, except the coconut oil, in a blender (mixie) and grind to a coarse mix.

2.    It takes about 3 minutes in the blender. Stop halfway, after about a 1 ½ minutes, to stir the mix, folding in what is stuck to the sides of the bowl. This is a good time to check if the salt is enough. If the mix is sour add a little salt.

3.    Towards the end, check occasionally to ensure that the mix does not get to a fine paste.

4.    Transfer the mix from to a serving dish. Add the coconut mix and mix well. 

5.    The chammandhi is ready to eat. Best eaten with rice.

Chillie Fish Fry

Ingredients

·            4 Tilapia fish, filet

·            1 tsp Chillie powder

·            ½ tsp Turmeric Powder

·            1 tsp Oil (in marinade)

·            1 Onion, diced

·            1 tsp Ginger paste

·            1 tsp Garlic paste

·            1 Bell Pepper, cut into large pieces

·            2 tbs Chillie Sauce (or Sriracha Sauce)

·            1 tbs Soy Sauce

·            1 tbs ketchup

·            1 stem Curry leaf

·            Oil to deep fry fish

·            Little water in a cup

·            Salt to taste

Method

1.        Wash the Fish and cut in to 1-inch cubes.

2.        Mix Chillie powder, Turmeric powder, Salt and Oil to create a marinade.

3.        Mix the fish in the marinade, cover and refrigerate for 1 hour.

4.        Deep Fry the fish and set it aside.

5.        Fry the curry leaves in the oil and set aside.

6.        Heat 2 tbsp of oil in a pan. Sauté the Onion to a light brown

7.        Add ginger and garlic paste and sauté for 2 more minutes

8.        Add bell pepper and sauté for 2 more minutes.

9.        Add chillie sauce, soy sauce, ketchup, 2 tbs water and mix well.

10.    Add fried fish and mix very lightly. Turn off the stove.

11.    Garnish with the fried curry leaves.

Home Style Chicken Hakka Noodles

Ingredients

·            1 Packet Hakka Noodles ( Suggested Brand - Ching's Secret )

·            1 Carrot, cut into square and thin long 2 inch pieces

·            5 Green Beans, sliced thin diagonally (comes out long)

·            1 Cup sliced Cabbage

·            2 Eggs

·            1 Cup Chicken pieces

·            1 Medium Onion, sliced

·            1 spring onion, sliced in circles

·            4 Green Chillies, split in half (or as spicy as you want)

·            1 tbs Ginger paste

·            1 tbs Garlic paste

·            1 tbs Soy Sauce

·            2 tbs Vegetable Oil

·            Salt to taste

Method

1.        Cook Noodles per direction on the packet  (I boil for 5 mints.)

2.        In a deep pan, heat oil

3.        Sauté the chicken for about 2 minutes

4.        Add carrot, beans, cabbage and sauté for 2 minutes

5.        Transfer sauté to a plate

6.        Beat eggs, adding a tsp of water.

7.        Scramble eggs in the pan and transfer to a plate.

8.        Add a tbs of oil and sauté onion and green chilly, until onions are light brown.

9.        Add Ginger, Garlic paste and Spring Onion to the sauté and cook for 2 minutes.

10.    Add soya sauce and mix well.

11.    Add noodles, add the sauté and scrambled egg that was set aside and mix well.

12.  Suggest you serve it with ketchup or a hot sauce. Serve hot and enjoy.

Egg Puffs

Egg Puffs 

Ingredients

• Puff Pastry Sheets - 2 tri-folded sheet makes 18 puffs
• 9 Hard Boiled Eggs - shell removed and cut in half
• 1 tbsp. Water (to stick sheet corners)
•  1 Egg, raw, with 1 tsp water, beaten well

Method

1.    If taken out of the freezer, let the pastry sheets thaw at room temperature for about 30 minutes, to make them pliable.

2.    Open the tri-fold of the pastry sheet (Pepperidge Farm Puff Pastry Sheets). First cut them vertically along the fold, then cut each of them into 3 equal pieces. You will get 9 square pieces. It is important that the pieces are square.

3.    Line a baking tray with a baking sheet and spray with oil.

4.    Take each square piece, place one egg-half diagonally, face down, on the square piece.

5.    Fold over the other two corners over the egg half. Wet the corners with some water so the corners stick together over the egg.

6.    Place the prepared pieces onto the baking tray.

7.    Before baking, brush on the beaten egg over each piece.

8.    Preheat the oven to 400 degrees (F).

9.    Bake for 15 to 18 minutes (It is ready when the top of the egg puffs turns brown)

10.  When done, take it out and let it cool for 5 minutes.

11.  Serve with a sauce of your choice

12.  Ketchup, Sriracha, Hot Sauces, Maggie Hot and Sour are some options.