PATHEY MURGH

INGREDIENTS
1	Chicken	:	500 Gm
FOR MARINATION
2	Curd	:	4 Table spoon
3	Ginger	:	1 Inch
4	Garlic	:	1 Pod
5	Chilly	:	10 To 15 Nos
6	Onion	:	1 Medium
7	Coriander Powder	:	1/2 Tea spoon
8	Chilly Powder	:	1/2 Tea spoon
9	Turmeric Powder	:	1/2 Tea spoon
10	Curry Leaves	:	1 Spring
11	Coriander Leaves	:	1 Hand Full
12	Mint Leaves	:	1 Hand Full
13	Lemon (Juice)	:	1 Table spoon
FOR PREPARATION
14	Oil	:	1/2 Cup
15	Cumin Seed	:	1/2 Tea spoon
16	Curry Leaves	:	2 Spring
17	Gram Masala	:	1 Tea spoon
18	Pepper Powder	:	1 Tea spoon
PREPARATION METHOD
1	Clean the chicken
2	Grind 2 to 12 ingredients without adding water
3	Marinate the chicken with 2 to 13 ingredients with needed salt
4	Keep the marinated chicken for minim 2 hrs or over night
5	In a pan add oil make it hot.
6	Add cumin seed and  split it, add curry leaves
7	After add marinated chicken mix it well and keep it in medium flame for 5 mints
8	Simmer over low heat until chicken is cooked through till the oil separates
9	Add garam masala and pepper
10	Stir gently until light and browned
11	Serve it with Chapathi or other Bread

Chicken Dry Roast

Ingredients
1	Chicken	:	1 Kg
	Turmeric Powder	:	1/4 Tsp
	Lemon Juice	:	1/2 Portion
	Chilly Powder	:	1 Tspn
	Salt	:	Needed
2	Oil	:	4 Table Spoon
3	Onion	:	2 , Slice Thin
4	Shallot	:	10 Nos
5	Garlic	:	10 Nos
6	Ginger	:	1 1/2 Inch
7	Fenugreek Seeds	:	1 Tsp
8	Mustard Seed	:	1 Tsp
9	Cumin Seed	:	1 Tsp
10	Turmeric Powder	:	1/2 Tsp
11	Pepper Powder	:	1 1/2 Tsp
12	Kashmiri Chilly Powder	:	1 Tsp
13	Chilly Powder	:	2 Tsp
14	Curry Leaves	:	2 Springs
15	Coconut Milk	:	1/4 Cup Coconut Milk
Preparation
1	Clean the chicken and marinate it with salt , turmeric and chilly powder
2	Heat a kadai and add oil.
3	Put onion and salute it well till the onion become golden color
4	Wait until the onion slices have deep golden brown color.
5	When the onion comes to golden brown color keep it aside
6	Take a grinder and add 4 to 14 ingredients , and grind to a smooth paste (please don't add water)
7	Pour coconut milk to the grinder, mix it with the smooth paste.
8	Then add  to the kadai (use same kadai and oil used for onion fry) salute for 5 minutes
9	Add chicken and mix it well and cover  it with a lid in small flame for 1/2 an hour (every 7 minutes slate it )for  the chicken cooks well
10	When water will dry add fried onion. Wait till the gravy become dry.

Mushrooms & Grind Mix

1. Shittaki Mushroom 2
2. Grinded  Dry Chilli 1 teaspoon
3. Coriander Powder 1 pinch
4. Cummin Seed 1 Pinch
5. Karuvappata peice
6. Gramboo 2
7. Elanchi 1
8. Grinded Thakoolam  1 pinch
9. Pepper Powder 1 pinch
10. Salt
11. Coconut oil 11/2 teaspoon

Cut mushrooms into small pieces.
2 - 10 mix and grind well . Then add with coconut oil. Then mix well it with Mushroom

Dal Paneer Bonda

Ingredients

1. Toor Dal                     1/2cup
2. Turmeric Powder
3. Paneer                       1 Cup
4. Onion                         1 
5. Ginger                        1/2 inch
6. Green Chilly               1 
7. Corn Flour 
8. Salt 
9. Oil 

Preparation Method


Cook dal with salt and turmeric.

Take the paneer grind and powdered. 
Add tablespoon oil in a pan and add tiny sliced onion, ginger and green chilly stir it well. Mix dal and paneer with it.
Then make it tiny balls (amla). 
Make tick batter with  corn flour and mix with water and salt.
Dip balls in Corn flour mix. And fry it...Serve hot with checkup.

Masala curry

Ingredients :

Potato                                3 Medium or Big

Carrot                                2

Green Peas (optional)       1/4 Cups (soaked dry green peas or frozen or fresh)

Water 

Salt 

Oil

Ginger                               small piece chopped 

Garlic                                3 cloves chopped 

Curry Leaves                    1 spring 

Chilly                                2 chopped 

Onion                                3 medium thin 

Turmeric                           1 T Spoon

Pepper Powder                  3/4 T spoon

Preparation method :

Cook well potatoes,carrots and Green peas in pressure cooker with 1/2 T spoon Turmeric powder and salt .  

In a pan put oil add ginger, garlic curry leaves, chilly, onion and pinch salt.

when the onion turns to transparent and raw smell of ginger and garlic gone add turmeric and peeper powder . salute till the raw smell of pepper gone.After that add cooked potatoes green peas and carrots and mash well and make it dry .... After that had it with Dosha or Appam or Chapathi or poori ..... Enjoy the taste 

Easy Appam & Masala Curry

Easy Appam

Ingredients 

White Rice               2 cups
Urad Dal                  1/4 cup
Fenugreek Seeds      2 pinch
Sugar                      1 Table Spoon
Rice/Poha               1/4 cup
Grinned coconut      1/4 cup
yeast                       11/2 T Spoon
water                      1 cup only  - use 3/4 for rice and 1/4 other
Salt 

Preparation Method

Clean and Soak Rice , Urad dal and fenugreek seed for minimum 8 hrs .
Then grind all ingredients without Yeast .. after grinding keep it in a steel or aluminum or mud pot vessel(don't use plastic ) after all sprinkle yeast and mix with hand.Only at the time of cooking add salt .
For starters : give 1/2 of the vessel free to rise the batter .
In cold place it will take time to batter soaking .
if some time the batter comes very thick at cooking time add little water ( not more )

Masala curry 

Ingredients :

Potato                                3 Medium or Big

Carrot                                2

Green Peas (optional)       1/4 Cups (soaked dry green peas or frozen or fresh)

Water 

Salt 

Oil

Ginger                               small piece chopped 

Garlic                                3 cloves chopped 

Curry Leaves                    1 spring 

Chilly                                2 chopped 

Onion                                3 medium thin 

Turmeric                           1 T Spoon

Pepper Powder                  3/4 T spoon

Preparation method :

Cook well potatoes,carrots and Green peas in pressure cooker with 1/2 T spoon Turmeric powder and salt .  

In a pan put oil add ginger, garlic curry leaves, chilly, onion and pinch salt.

when the onion turns to transparent and raw smell of ginger and garlic gone add turmeric and peeper powder . salute till the raw smell of pepper gone.After that add cooked potatoes green peas and carrots and mash well and make it dry .... After that had it with Dosha or Appam or Chapathi or poori ..... Enjoy the taste 

Tomato chutney

Ingredients 

Tomato                     2 medium

Onion                       1 medium

Green Chilly              1-2

Garlic                        2-3 cloves

Dry Red Chilly            4-5

Chilly Powder            1 powder 

Mustard                    1/2 T Spoon

Curry leaves              1 Spring 

Preparation Method

Tomato Fry without oil without cutting ,after make it hot peal off the covering  of tomato

heat a kadai / or pan add oil , onion, green chili, garlic gloves  and salute it till onion get transparent and add add red dry  chilly  for a second (only for make it hot).

Then grind  tomato, onion  well in a mixer and keep it aside

then heat a kadai and add mustard seed and curry leaf and garnish the chutney . Taste it with Dosha !! Idli ....

Bullseye Moli

Ingredients

For Bulls Eye:

1. Egg                               3

2. Green Chilly                 1 finely chopped

    Onion                           1 finely chopped

    Curry Leaves                  1 spring        

3. Salt                                   

For Gravy:

4. Coconut Oil                     2 table spoon

    Mustard                          ½ T spoon

5. Fenugreek Seed              ½ T spoon

6.  Ginger                           1 inch piece    
Garlic Chopped              1 Table Spoon  
Green Chilly                   2
Curry Leaves                  1 spring

7.  Onion                            2 finely chopped

8.  Turmeric Powder           ½
Salt

9.  Tomato Chopped            1

10. Coconut Milk                 2 cup

Preparation Method           

Heat a pan and make 3 bulls eye one by one and sprinkle 2^nd ingratiates on the bulls eye.
Take a kadai, heat coconut oil and put mustard and fenugreek seed , then add 6th ingredients one by one stir  it well .
Then add onion to it stir till it become brown color, then add turmeric powder and salt .
Then add tomato stir it well, till the oil become clear and add coconut milk and boil.
Then add bulls eye above the curry (without breaking). Then serve well will with appam. 
 

Crab garlic fry

Ingredients
1	Crab	:	4 Nos
2	Garlic  Paste	:	6 Nos
	Pepper  Powder	:	1 Tsp
	Turmeric Powder	:	1 Tsp
	Gram Masala Powder	:	2 Tsp
	Water	:	1/2 Cup
	Salt	:	Needed
3	Coconut Oil	:	500 Gram
Preparation Method
1	Remove shells and other legs and clean the meat portion.
2	Then add mix 2nd and marinate the crabs.
3	Then keep it as side for 1hr.
4	Then hot the paneer add oil and fry the marinated crab

Egg Fried Rice

Ingredients 1 Basmati Rice    : 4 Cups 2 Ghee                      : For Fry 3 Lime                        : 1 Nos 4 Water                      : 7 ½ Cups 5 Onion                      : 3 - 4 Vertically & Very Thin  6 Carrot                    : 2 - 3 Small Thin Pieces 7 Capsicum              : 1 Big  Small Thin Pieces 8 String Beans        : ¼ Kg Small Thin Pieces 9 Egg                          : 7 Nos 10 Soya Sauce              : 3 Table Spoon 11 Pepper                    : To Taste 12 Salt  : To Taste 13 Coriander Leaves : For Garnish
Preparation Method: 1 Wash the rice and keep it for dry. 2 Then take 7 ½ cups of water add salt and lime juice without seed keep it aside. 3 Then heat a pan put ghee add cleaned rice stir it to fry  for 4-5 min. 4 Then add the water to it and put medium flame and close the pan. 5 Then you can see upper water side water completely evaporated, then change to low flame for 2 more min. 6 After 2 minutes check with a knife its completely evaporated or not yes of the flame 7 Close the pan and keep it aside for few min.
Mixture : 1 Take a pan fry 5-9 ingredients in ghee with salt one by one. 2 Then mix all together put 3 spoon pepper and soya sauce mix well. 3 Mix the rice and mixtures  slowly .and garnish it with coriander leaf
Notes

1 Half glass less from double of rice

Paneer Fried Rice

Ingredients
1	Basmati Rice	:	4 Cups
2	Ghee	:	For Fry
3	Lime	:	1 Nos
4	Water	:	7 ½ Cups
5	Onion	:	3 - 4 Vertically & Very Thin
6	Carrot	:	2 - 3 Small Thin Pieces
7	Capsicum	:	1 Big  Small Thin Pieces
8	String Beans	:	¼ Kg Small Thin Pieces
9	Paneer	:	1/2 kg small pieces
10	Soya Sauce	:	3 Table Spoon
11	Pepper	:	To Taste
12	Salt	:	To Taste
13	Coriander Leaves	:	For Garnish
Preparation Method:
1	Wash the rice and keep it for dry.
2	Then take 7 ½ cups of water add salt and lime juice without seed keep it aside.
3	Then heat a pan put ghee add cleaned rice stir it to fry  for 4-5 min.
4	Then add the water to it and put medium flame and close the pan.
5	Then you can see upper water side water completely evaporated, then change to low flame for 2 more min.
6	After 2 minutes check with a knife its completely evaporated or not yes of the flame
7	Close the pan and keep it aside for few min.
Mixture :
1	Take a pan fry 5-9 ingredients in ghee with salt one by one.
2	Then mix all together put 3 spoon pepper and soya sauce mix well.
3	Mix the rice and mixtures  slowly .and garnish it with coriander leaf
Notes
1	Half glass less from double of rice

മുട്ട മസാല Egg Masala Curry

ആവശ്യം ഉള്ള ചേരുവകൾ 

 മുട്ട പുഴുങ്ങിയത് -  4  എണ്ണം
 വെളിച്ചെണ്ണ  - അവശ്യത്തിന്‌
 ചുവന്നുള്ളി  - 2 (നീളത്തിൽ അറിഞ്ഞത് )
  മുളക്കുപോടി - 1 ¼  T spoon
  ഉപ്പ് - പാകത്തിന്

തയ്യാറാക്കുന്ന വിധം

മുട്ട പുഴുങ്ങി രണ്ടായി മുറിച്ചു മാറ്റിവയ്ക്കുക  

എണ്ണ ചൂടാക്കി സവാള  ഗോൾഡൻ ബ്രൌൺ നിറത്തിൽ 

വറുത്തു വക്കുക്ക .ഇതെല്ലേക്കു മുളകുപൊടിയും ഉപ്പും

 ചേർത്ത് വഴറ്റി മുട്ടയുടെ മുകളിലേക്കിടുക

ചുട്ടരച്ച തേങ്ങാ ചമ്മന്തി Roasted Coconut Chutny

ആവശ്യം ഉള്ള ചേരുവകൾ 

തേങ്ങാ - 1/2 മുറി

വറ്റൽ മുളക്‌ - 4 എണ്ണം

കുഞ്ഞുള്ളി - 4 എണ്ണം

ഇഞ്ചി - ചെറിയ കഷ്‌ണം

വാളൻ പുളി - ചെറിയ കഷ്‌ണം

ഉപ്പു - ആവശ്യത്തിന്

വെളിച്ചെണ്ണ - വേണമെങ്ക്കിൽ

തയ്യാറാക്കുന്ന വിധം

തേങ്ങാ ചെറുക്കിഎടുത്തു ,കുഞ്ഞുള്ളി ,ഇഞ്ചി,പുളി,ഉപ്പു എന്നിവക്കൊപ്പം വറ്റൽ മുളക് ചെറുതായ് ഒരു ചീനച്ചട്ടിയിൽ ഇട്ടു ചൂടാക്കി അൽപ്പം വെള്ളം ഒഴിച്ചു നന്നായി അരച്ചെടുക്കുക.

ശേഷം അതിൽ വെളിച്ചെണ്ണ ഒഴിക്കുക. അങ്ങിനെ ചുട്ടരച്ച തേങ്ങാ ചമ്മന്തി , റെഡി

Savala Vada / Onion Baji

Ingredients

Onions                           2 thinly sliced

Gram flour                     1 cup

Rice flour                       3 tbsp.

Semolina                       1 tbsp.

Ginger                           1 inch piece thinly chopped

Garam masala              1/2 tbsp.

Green chilies                 3 finely chopped

Red chili powder           1/2 tbsp.

Curry leaves                  2 Spring

Salt to taste

Oil to deep fry

Preparation Method

                        Combine gram flour, rice flour, red chili powder, Garam masala and salt.Mix it well. Add few drops of water and make a thick batter (for well mixing one small turn in mixer)and keep it aside .Mix sliced onions, green chilies, ginger, curry leaves and salt with hand. Add this mixture with the batter. Onions should be coated in the batter but the batter should not be too loose.then keep it aside for 10 minute. Heat oil in a Kadai. When the oil is hot reduce the heat into medium. Take some mixture and deep fry in oil till crispy and onions becomes slightly brown in color.