Daily Archives: August 13, 2014

Naattu kozli kulambhu

Preparation Time : 30 minutes

Cooking Time : 40 minutes

Serving : 6 – 8 members

Description

Country chicken or Nattu kozli kolambhu as its known in its original form . Two days back as usual was just surfing through all the foodie groups that I am a part of . One post just got my full attention on home chefs guild as fami tha of salem had posted nattu kozli kolambhu picture with the recipe mentioning that it helped her kids heal their cold . Went through the recipe and just loved the rustic process of it with few simple, humble ingredients transforming into a delicious one pot dish . Took note immediately as I am having a terrible cold and cough . Tried it out last morning and had it with dosas .the kick of crushed pepper serves as a cold remedy here . Felt much better once I had this kolambhu . Thanks fami tha to have shared this wonderful medicinal recipe that was tasty and a natural awakening to my cold that served me as my comfort food .

Ingredients

Ingredients	Quantity
Chicken-	1kg
Onions	2 (coarsely ground)
Garlic	2 full pods (coarsely ground)
Tomato	small 2 (coarsely ground)
Pepper	1 tablespoon
Coriander	leaves i closed handfull (roughly grind pepper and coriander leaves together )
Curry masala powder	1/2 tablespoon
Coconut milk	1 cup
Water	1cup
Oil	1/2 tablespoon
Salt	as needed

Method

Grind the specified ingredients separately.Place cooker on flame.
Put the chicken in first and jus keep sauteing it for 1min till the water from the chicken dries up.Remove the chicken and keep aside.
Add oil in the cooker. Add ground onions and saute for 1min and then add ground garlic and saute for a min till the raw smell goes.
Add chicken and try incorporating the onion and garlic masala and chicken.
Add curry masala, tomato , ground pepper & coriander. Mix well. Add required salt and water and pressure cook until done.
Wait for the pressure to release and add coconut milk and cook it for 1min on low flame. Naatu kozhi kulambu ready.

Note

I substituted onions with small onion and omitted the dehydrating part of the chicken in the first step .
I pressured cooked the chicken for whistles on high flame and another 3 whistles on low flame .

Curry masala powder

Coriander powder – 4 tablespoons

Red chilli powder -3 teaspoons

Cumin seed powder – 1 teaspoon

Fennel seed powder – 1 teaspoon

Garam masala powder -1/2 teaspoon

Mix all together for curry masala powder . Use as required and can store the rest in a clean air right container to be used for further use .

Liver kaliya

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Liver Kaliya . An authentic dish of the Muslims in Sri Lanka . I first got to know about this dish at my in – laws place . Felt wired about vegetables being mixed with liver . But when I tasted the dish , the roit of clever flavour combination that burst in my mouth can not be put into words . This dish is best served with ghee rice as a side dish ( as at my in – laws place but no harm in serving it with anything and everything ).I used to love liver gravy that was served to us at GSPS ( good shepherd public school ) in ooty . It used be so very soft . At home the liver mom used to serve was nice but not as soft as in school . Used to wonder why but never complained as 90 % was in school and only 10 % was at home . Only after I was married and started my kitchen experiments did I get the answer to this . My mother – in – law , one mid morning while prepping to cook came with a plate full of roasted liver seasoned with crushed pepper and salt . Tasted one piece , immediately my taste buds took me back to school as the liver was soft and tasted like what I had in school . Enquired my mother – in – law about how she prepared it and only then she mentioned saying it was chicken liver along with the recipe . Pity my mom , as I always used to think she is a bad cook that’s why the liver she prepares is hard . Felt like banging my head as I was dum not knowing the real reason . This incident was a definitive update to me . But you can never ever assure about being armed with knowledge and know – how about food . The more you dig into it gets big , bigger and deep , deeper .

Ingredients

Ingredients	Quantity
Goats liver	1/4 kg cut into small bits
Potatoes	2 big peeled and chopped in the same size as livers
Brinjal's	1/4 kg cut into the same size as livers
Raw bananas ( ash plantains )	2 peeled and cut into the same size as the livers ( immerse chopped potatoes , brinjal's and ash plantains in water separately so that the vegetables do not turn black )
Thin coconut milk	3 cup
Thick coconut milk	1 cup
Onion	1 big chopped
Green chillies	4 slit
Tomato	1 big chopped
Ginger paste	1/4 teaspoon
Garlic paste	1/4 teaspoon
Chilli powder	1 teaspoon
Coriander powder	2 teaspoon
Cumin powder	1/2 teaspoon
Fennel powder	1/2 teaspoon
Turmeric powder	1/4 teaspoon
Salt	to taste
Oil	4 tablespoon .( I use coconut oil ) + oil to deep fry
Pandan leaves ( ramba )	1/2 torn ( optional )

Method

Heat oil to deep fry . Deep fry potatoes , brinjal’s and ash plantains separately to golden colour and crisp . Drain and set aside .
Heat a kadai with oil . Add chopped onions and fry to translucent .
Top with ginger and garlic paste and sauté to crisp . Add green chillies , pandan leaf and tomato .
Sauté till the tomatoes break down and gets to a saucy consistency and oil separates . Top with chilli powder , coriander powder , cumin powder , fennel powder and turmeric powder . Mix well .
Add liver and toss well adding thin coconut milk and cook the liver till 3/4 cooked . Add salt to taste . Once the liver is cooked and all the fried vegetables ( potatoes , brinjal’s and ash plantains ) . Mix well .
Add the thick coconut milk and bring to boil . Reduce the flame , simmer till the Kaliya gets to a thick gravy consistency infusing all the flavours with each other .
Once oil floats on top remove from flame and serve hot as a side dish for flavoured rice , boiled rice , roti , chapatis ……

Mars cornflakes crackle bites

Preparation Time : 10 minutes

Cooking Time : 10 -15 minutes

Serving : 6 – 8 members

Description

Mars cornflakes crackle bites . A really simple four ingredient wonder recipe that I came across in UAE food guild which can be made with effortless ease . Wanted to give it a try immediately but as eid ul azha was to come in a few days , saved it for later and to be celebrated on that day . This was done in a jiffy of 20 minutes . Served it to my hubby’s niece azrin and nephew ahraf . They were like from where did you buy it and just didn’t want to believe that I made These cute , little party nibbles . This drool worthy dessert will feed a crowd in fine fashion . have a few left , ( even after we all almost had a few after every meal ) that’s been packed for my girl ANISHA ( who is a chocoholic ) can’t wait to get her verdict on this sweet culprit that is a complete seduction to all your Senses :-)) .

Ingredients

Ingredients	Quantity
Mars chocolate bars	(200 grams ) 4 pieces chopped
Butter	50 grams
Cornflakes	2 cups
Almond flakes or chopped	1/4 cup
Cup cake paper moulds	few

Method

In a non stick pan melt butter and mars chocolate chunks and melt to get a nice , gooey sauce consistency in medium heat .
Then add the cornflakes and almond flakes . Mix well .
With the help of teaspoon drop 2 teaspoons of this mixture into a greased cup cake paper mould and chill it in fridge for 15 mins only . .If u chill for more time , it becomes like eclairs hard..not crispy crunchy .
Later u can store all in a air tight glass container.

Notes

Those who want kids to eat walnuts you can dip walnuts or whole almonds in this sauce….kids will love it too…

Chinese – kerala chicken fry

Preparation Time : 30 minutes + marination time for 8 hours or over night

Cooking Time : 15 – 20 minutes

Serving : 8 members

Description

Chinese – Kerala chicken fry . A recipe I came up in a foodie group ( don’t remember exactly which one ) .when i first saw the recipe wasn’t sure how it would taste , but the textures and flavours came together beautifully and really complemented each other . the magical marriage of these two diverse cuisines resulted in a knock out dish with an explosion of different flavours. Every home has its own fusion of their fathers side authentic dishes along with their mothers side authentic dishes that creates a togetherness of two culinary cultures as one . to add upon this the new trend of foreign touches manifest each home kitchen more with an undeniably complex and interesting cuisine imbued with influences from around the world . Fusions always leads to fresh ideas with a celebration of vibrant flavours of the world along with the love for the brilliant deep craving , nostalgia of home cooked food . why wait ???? Go ahead and enjoy peeps !!!

Ingredients

Ingredients	Quantity
Chicken	1 kg
Cinnamon stick	2 inch piece
Peppercorns	2 tablespoons
Dry red chillies	6 to 8
Turmeric powder	1/2 teaspoon
Green chillies	3 slit
Garlic	7 flakes
Ginger	2 inch piece
Curry leaves	few
Vinegar	2 teaspoons
Soya sauce	1 tablespoon
Onions	2 sliced
Coconut oil	4 tablespoons
Salt	to taste

Method

Dry roast pepper , cinnamon , cloves and dry red chillies separately for a few minutes until a nice aroma arises .
Make sure not to burn these ingredients .
Cool the roasted ingredients and grind along with ginger , garlic , vinegar , soya sauce and salt to a smooth paste .( add little water if required ) Marinate cleaned chicken in this ground masala over night or for 8 hours at least in the refrigerator . ( over night marination tastes better .) Cook the marinated chicken with a lid covered until the masala gets fully absorbed and becomes dry . Set aside .
Heat 3 tablespoons of coconut oil in a pan and roast the cooked chicken to a brown colour for a 5-8 minutes in low flame as we don’t want the chicken to become to dry and rubbery .
Fry sliced onions , green chillies and curry leaves to a golden caramelised brown colour In one tablespoon of coconut oil .
Mix with the roasted chicken and serve hot .