EGG PUFFS

Puff Pastry Sheet (ready made- available in frozen section), 1
Eggs, 4 nos
Oil, 1 tablespoon
Cumin seeds, 1/4 teaspoon
Onion, 1 no.
Curry leaves, 1 sprig
Ginger garlic paste, 1 1/2 teaspoon
Cumin powder, 1/2 teaspoon
Turmeric powder, 1/4 teaspoon
Coriander powder, 1 teaspoon
Chilli powder, 1 teaspoon
Salt, as required


Preparations

Thaw the frozen pastry sheet as per the instructions given in the package.
Boil the eggs, remove the shells and slice it into two and keep it aside.
Preparing the egg masala/egg filling



In a skillet, heat oil, add cumin seeds, then curry leaves and fry for a minute. Then add chopped onions and fry till the onions turn translucent.
Then add the ginger garlic paste, turmeric powder, cumin powder, chilli powder and coriander powder and fry for another 2 minutes or till the raw smell is gone.
Add the required salt, mix and add the sliced eggs and gently mix well and turn off the heat.




Cut the pastry sheets into 9 squares or according to the size you require.
Take each roll and slightly roll it.
Then place the masala/spicy onion filling and then egg on top of it.
Pull the sides together. Then the other sides together such that the egg is covered with pastry sheets. Then seal the ends together.
Preheat the oven for 400 F.
Arrange the prepared puffs on the baking sheet and brush oil on top of the puff pastry and bake for 15-18 minutes.
Remove from the oven and serve it warm with tea

CHICKEN BHAJI

CHICKEN BHAJI

Ingredients Serves 6
•Boneless Chicken……......450 grams (thighs preferred; cut into bite (small) size pieces)
•Oil for deep frying

To Marinate
•Salt…………………………....1/2 Teaspoon
•Pepper Powder………......1/4 Teaspoon
•Lemon Juice…………….....1 Teaspoon

To Make the Batter
•Besan/ Chickpea Flour….1/4 Cup (Kadala Mavu)
•Maida………………………….2 Tablespoons (All Purpose Flour)
•Rice Flour………………..…..2 Tablespoons
•Baking Soda………………...1/4 Teaspoon
•Red Chilly Powder………..1 Teaspoon
•Salt……………………………..1/2 Teaspoon
•Garam Masala Powder…1/2 Teaspoon
•Ginger Garlic Paste……...1/2 Teaspoon
•Curry Leaves ……………...1 Teaspoon (Cut into very small pieces; 6-8 leaves will do)
•Coriander Leaves…….…..2 Teaspoons (Cut into very small pieces)
•Lemon Juice………………..1 Teaspoon
1.Wash the Chicken pieces and drain thoroughly. Wipe off the excess Water as much as possible with a kitchen tissue.
2.Marinate Chicken with the ingredients mentioned in the ‘to marinate’ section and keep for at least 3-4 hours in the refrigerator. (If you don’t have so much time, please do keep it marinated for at least 1 hour at room temperature; but overnight in the fridge is the best.) Pakora that we eat from the restaurant has added food color; so if you are using it, please do add along with the marinade.) Let the Chicken come to the room temperature before mixing with the batter.

1.Mix all the ingredients to make the batter (adding a bit of Water if needed) and mix in with the marinated Chicken. (Don’t make the batter too thin as there will be some liquid in the marinated Chicken too. So if you feel it is too dry after mixing the batter with the marinated Chicken , do sprinkle some more Water.) Keep aside for 30 minutes at room temperature.
2.Heat at least an inch of Oil in a frying pan on high heat. Once really hot, reduce the flame to medium or medium high (depending on your stove; too low heat will make the Chicken absorb too much Oil and too high heat will burn the Chicken without cooking) and deep fry the Chicken pieces. Do try to drop the pieces one by one to avoid clumping. Don't overcook and do stir now and then to ensure even cooking. If you are doubtful about the cooking time (which depends on size of the pieces and the heat of the stove), do take one piece out of the Oil and check.
3.Repeat the process with all the Chicken pieces.

CHICKEN MULAKITATH

Chicken - 1/2 kg
Shallots / pearl onions - 10
Tomatoes - 2
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Garam masala powder - 3/4 tbsp
Pepper powder - 2 tbsp
Chilly powder 1 or 2 tbsp or as
per taste
Turmeric powder - 1/2 tbsp
Crushed red chillies (dry) - 2
Curry leaves - few
Salt as needed
The preparation method:
Cut and clean chicken.
Crush shallots, red-chillies.Chop
tomatoes.Mix the ingredients
together except curry leaves and
oil.
Add salt,pour little water and
allow to cook on a medium
flame, keeping the lid closed.
Stir occasionally to avoid
sticking to the pan.After the
chicken is cooked well, allow the
excess water to reduce by
cooking on a low flame.
When the curry turns dry, remove
from fire.
Heat another wok.Pour enough
coconut oil.Put curry leaves into
that with the above dry curry.Stir
well for a while.
Chicken Mulakittathu is ready to
be served hot with roti or rice.

MUTTON STEW

MUTTON STEW

Ingredients:
• ½ kg Mutton
• 3 Onions (chopped) 
• 6 Green Chillies (slit)
• 2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 1 cup Thick Coconut Milk
• 1 cup Thin Coconut Milk
• 1 tsp Poppy Seeds (grounded)
• 4 small Cinnamon
• 4 Cloves
• 3 stems of Coriander Leaves
• 4 tsp Oil
• 1 tbsp Lemon Juice
• Salt to taste



How to make Kerala Style Mutton Stew:
• Take oil in a pan and put cinnamon, cloves, onions, chillies in it. Fry it until onion gets translucent.
• Mix ginger, garlic paste in it and whisk for few minutes. Put the mutton in it and cook.
• Add thin coconut milk,, poppy seeds, coriander leaves and water to it. Flavor it with salt to taste. Cook it covered until the mutton is tender and ¾ water is absorbed in.
• Pour thick coconut milk, lemon juice and simmer it further.
• Serve it hot

BEEF VARATTIYATHU

BEEF VARATTIYATHU

Beef - 500 gm
Onion(big) - 2 nos
Ginger(crushed) - 1 tsp
Garlic(crushed) - 1 tsp
Tomato(big) - 1 no
Curry leaves - 2 stem
Green Chillies - 2 nos
Fennel seeds(Perinjeerakam) - 1 tsp
Fenugreek(Uluva) - 1/4 tsp or less
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Chilly powder - 1/2 tsp
Meat Masala - 2 tsp
Garam masala powder - 1/2 tsp
Coconut Oil
Salt - As reqd
Coriander leaves

)Cut beef into small pieces.

2)Boil water in cooker and add beef, salt and a pinch each of turmeric and garam masala powders.

3)Heat 2 tbsp of coconut oil in a kadai or a pan.

4)Add fenugreek seeds and then sliced onion.

5)Add salt, cover and let simmer.

6)When the onions are tender, add torn curry leaves, slit chillies, ginger and garlic and saute` for 3 mins.

7)Add chopped tomato. Let simmer, till the oil is separated.

8)Add all the powders and fennels.

9)Saute, till it emits the aroma of getting roasted.

10)Add the beef pieces to this masala.

11)Mix the meat and masala well.

12)Add a bit stock, if the masala is too dry to be mixed.

13)Add 2 more tbsp of oil and saute.

CHILLY GOBI

CHILLY GOBI

Ingredients
1.Cauliflower Florets -Separated from 1 big cauliflower
2.Capsicum (diced into small cubes) – 1 medium
3.Spring Onions (chopped) – 1/2 cup
4.Sliced Onion – 1 medium
5.Chopped Green Chillies – 3
6.Ginger (cut into small pieces) – 1 tbsp
7.Garlic (chopped into small pieces) – 1 tbsp
8.Red Chilly Powder -1 tsp
9.Tomato Sauce – 3 tbsp
10.Hot and Sweet Sauce – 2 tbsp
11.Soya Sauce -1 tbsp
12.Salt – As required
13.Oil – As required

For Marinating the Florets

•Cornflour – 3 tbsp
•Maida/All Purpose Flour – 4 tbsp
•Rice Flour – 1 tbsp (Optional)
•Red Chilly Powder – 1 tsp
•Soya Sauce – 1 tbsp
•Tomato Ketchup – 3 tbsp
•Hot & Sweet Tomato Sauce – 1 tbsp
•Ginger Paste – 1/2 tsp
•Garlic Paste -1/2 tsp
•Green Chilly Paste – 1 tsp
•Salt – As required
•Water – Optional

Preparation Method
1.Make a marinade of the above ingredients. It should be in the form of a thick paste so that the cauliflower florets get coated well. Mix the cauliflower florets and marinate it for half an hour. You can place it in the fridge.
2.Heat oil in a skillet and deep fry the marinated cauliflower pieces. You can do this in different steps, so that you don’t over crowd the skillet. Keep it aside and allow it to cool.
3.Heat oil in another pan and saute the onions, green chillies, ginger and garlic till the onions become translucent.
4.Next add capsicum pieces and saute for 2 minutes.
5.Add the spring onions and saute for a while.
6.Stir in 1 tsp chilly powder, 3 tbsp tomato sauce, 2 tbsp hot and sweet red chilly sauce, 1 tbsp Soya sauce and salt.
7.Add the fried cauliflower florets and mix well so that the gravy is coated well. Keep it covered on low flame for another 3 minutes.

CHICKPEAS MASALA

CHICKPEAS MASALA

1 tbsp oil

1 onion, chopped

1 garlic clove, crushed

¼ tsp salt

½ tsp cumin powder

¼ tsp coriander powder

¼ tsp turmeric powder

¼ tsp red chilli powder

1 fresh tomato, chopped

1 x 400g/14oz can chickpeas, drained and rinsed

5cm/2in piece root ginger, grated

pinch of garam masala


Preparation method
1.Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.

2.Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.

3.Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.