Recipes
Chicken Pakodas
Ingredients
For the marinade:
250 gm boneless chicken- cut into 3 cm cubes
6-7 garlic pods
2.5 cm ginger piece
1/4 tsp white pepper powder
1/4 tsp salt
1/4 tsp red chilli powder
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice
For the batter:
1 egg
2 Tbsp refined flour
2 Tbsp gram flour
2 tsp lemon juice
1/4 tsp salt
1/2 tsp red chilli powder
1/2 tsp garam masala
Oil to deep fry
Method
Marinate the chicken with ginger-garlic paste.
Moong Dal Pakori
Ingredients
1 cup soaked (for 3-4 hours) dhuli moong daal (husked green gram)
1 tsp salt or to taste
Hari mirch (green chillies), chopped fine to taste
1/4 cup methi (fenugreek) leaves, chopped fine
2 tsp adrak (ginger) chopped fine
Oil for deep-frying
Method
Grind the daal to a smooth consistency without using water.
Beat the daal till fluffy and mix in the rest of the ingredients.
Heat the oil and drop teaspoonfuls into the hot oil and fry, first lightly and then to a golden brown and serve.
Fruit Custard
Ingredients
4 egg yolks
3 Tbsp sugar
400 ml milk
100 ml cream
1/2 tsp vanilla essence
4 green cardamom cloves
1 Tbsp flour, to thicken
1 1/2 cups freshly cut fruits
Method
On a double boiler, whisk egg yolks and sugar.
In a pan, add milk, cream, vanilla essence and green cardamom.Mix them well and let them cool a bit.
Add egg mixture into the pan. Keep it in a slow fire and stir them slowly.
Spicy Kerala Roast Chicken
Ingredients
1 kg chicken
5 tsp coriander powder
3 tsp chilli powder
1/4 tsp turmeric powder
1 tsp pepper powder
Salt – as per taste
2 tsp garam masala
4 tsp ginger paste
4 tsp garlic paste
4 tomatoes
3 large onions
6 green chillies
3 Tbsp soya sauce
4 Tbsp oil
10 -13 curry leaves
Method
Clean the chicken and make a few slits in both sides.