CHICKEN LIVER ROAST

CHICKEN LIVER ROAST

Ingredients:

Chicken liver - 500gm.

Cooking Oil - 2table spoon

Onion - 2 Chopped

Tomato - 1 chopped

Green chilly - 2 chopped

Garlic chopped - 2flakes

Ginger chopped - small piece (½ inch length)

Pepper powder - 3 tea spoon

Garam masala - 11/2 tea spoon

Salt - to taste

Kashmiri chilly powder - 1table spoon

Turmeric powder - 1 tea spoon

Curry leaves - 6 or 9 leaves

Preparation:-

Marinate chicken liver with chilly powder, 2teaspoon pepper powder, turmeric powder, I tea spoon garam masala and salt. Keep for 15 minutes.

Mix cooking oil with marinated chicken liver.

Heat a frying pan. Sauté marinated liver mixed with oil in the pan for 1minute.Cover the pan and cook for 15 minutes in low flame.

Add chopped onion, green chilly, ginger, garlic, curry leaves and tomato. Sauté well and cover the pan. After 10 minutes, add remaining pepper powder and garam masala. You can add some more oil if required.

Sauté well till chicken liver, onion and all other masala get mixed.

Special chicken liver roast is ready to serve.

SPECIAL BHAJI

FRENCH FRIES PAKORA

BANANA DATES FRY

CHICKEN PAKORA

ANAR PUDDING

GRILLED CHICKEN

CHICKEN 65

SPECIAL CHICKEN FRY

                                                                   Chicken 1 kg
                                                               Kashmiri chilly pwdr

Curd. 1 cup
Garam masala pwdr. 1 spn

Ginger garlic chily
paste. 4 spn
Salt

marinate in the

mixture and keep for 3-4 hrs.

Heat the oil in a heavy-based pan and put the

chicken pieces into it.

Deep-fry over a medium flame, till the chicken is

tender.

Takes 15-20 minutes

ILANEER PAYASAM

ILANEER PAYASAM

Ingredients

Tender coconut pulp and water

Jaggery - 1 cup

Water - 1/2 cup

Ghee - 5 tbsp

Arrowroot powder( koova podi ) - 1 tsp

Raisins - 10 nos

Cashew nuts - 5 nos

Coconut milk - 3 cups

Cardamom powder - 1 tsp

Coconut pieces - 10 nos

Method

Take a pan, add jaggery and water. Then heat it

until it turns to a liquid form. Strain it using a

strainer. Keep it aside.

Heat a pan add 2 tbsp of ghee. Add tender

coconut pulp and water stir for 5 minutes. Add the thick

jaggery syrup and stir for 8 minutes .

When jaggery stick to the tender coconut well,

add 1 cup of coconut milk and stir well. For thick

consistency add arrowroot powder mixed in little cold

coconut milk through a sieve and stir well.

Continue stirring and when it boils add 2 cups of

coconut milk.

Cook it for 5 minutes in medium heat and stir

continuously. Then add cardamom powder and

stir well.

In another pan heat 3 tsp of ghee and add the

coconut pieces, cashews and saute well once.

When it turns to a light brown colour, add raisins

and saute for 2 minutes.

Remove from fire . Add roasted cashew nuts,

raisins and coconuts pieces. Tasty karikku

payasam is ready. Could be served hot or cold.

SPECIAL CHICKEN FRY

Chicken 1 kg

Kashmiri chily pwdr 4 spn

Curd. 1 cup

Garam masala pwdr. 1 spn

Ginger garlic chily 

paste. 4 spn

Salt

marinate in the

mixture and keep for 3-4 hrs.

Heat the oil in a heavy-based pan and put the

chicken pieces into it.

Deep-fry over a medium flame, till the chicken is

tender.

Takes 15-20 minutes

CHICKEN VARATTIYATH

Ingredients:-

Bonned chicken – 1/2 kg

Onion sliced thin – 4 big

Ginger-Garlic paste – 3 tsp

Curry leaves – 2 sprigs

Red Chilly powder – 3 tsp

Coriander powder – 5 tsp

Turmeric powder – 1 tsp

Garam masala powder – 1tsp

Salt – to taste

Coconut oil – as needed

Method:-

Marinate the chicken with 1 tsp ginger garlic

paste and salt for 1 hr preferably in a

refrigerator.Cook it slowly without adding much

water(add 1 or 2 tsp of water just enough to

prevent it from sticking),and keep it aside.

Heat oil in a pan ,add onions,curry leaves,salt and

rest of ginger-garlic paste and saute it for around

10 minutes until onion turns very translucent and

soft.

Add all the spices and fry it for 3 more

minutes.Now add cooked chicken and fry it well

till the chicken is well coated with the masala.Or

else you can add the uncooked chicken directly

into the sauteed masala and allow it to cook in

the masala itself.

When a reddish brown color is attained,switch off

the stove and allow it to stand for half an

hour.Once cooled,the dish will turn into a dark

brown appealing color.

SPICY CHICKEN ROAST

Ingredients

• Chicken – ½ kg

For Marination

• Turmeric Powder – ¼ tsp
• Red Chilli Powder – 1 tsp
• Vinegar – 1 tsp
• Salt – to taste

For Masala

• Onion – 3, sliced
• Ginger & garlic paste – 1 tbsp, each
• Coriander Powder – 2½ tsp
• Red Chilli Powder – 1½ – 2 tsp
• Garam Masala – 1 tsp
• Fennel Powder (perumjeerakam) – ½ tsp
• Tomato – 2, sliced
• Thick coconut milk – ¾ cup
• Curry leaves
• Salt
• Oil
• Instructions

1. Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour. Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan. To the same pan, add sliced onions & salt. Cook till onions become golden brown in color. Add ginger & garlic paste & cook for 3-4 minutes. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing. Add sliced tomatoes & curry leaves. Mix well & when tomatoes become soft add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala.