Mutta Maala

Mutta Maala

Ingredients:

1-Egg-10

      2-  Sugar- 1 cup

     3-  Water-2 cups

Methods:

1.     First the eggs are separated, and the yolks kept aside.

2.     Boil water and sugar in a pan.

3.     The beaten egg yolk is now added through a small hole in the coconut shell so that it falls like a thread.

4.     Pour it continuously until the egg yolk in the shell has all been used up.

5.     By this time the yolk will be cooked. Reduce the heat and sprinkle a little cold water.

6.     Remove the egg strings from the syrup with out breaking them.

7.     Spread in a thali and keep slightly raised to remove the excess syrup.

8.     Mutta mala ready.

9.     Beat the egg white with the remaining sugar syrup. Steam the mixture.

10.  Beat the egg white with the remaining sugar syrup. Steam the mixture.

11.  Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.

Malai Chicken

Malai Chicken

Ingredients

·         1 red chile

·         2 whole cloves

·         2 cardamom pods

·         1/2 inch cinnamon stick

·         1 bay leaf

·         1 onion, chopped

·         1/2 inch piece ginger made into a paste

·         6 cloves garlic made into paste

·         2 pounds boneless chicken, chopped into small cubes

·         1 1/4 teaspoon chili powder

·         1 teaspoon dhania powder

·         1/2 teaspoon cumin powder

·         Turmeric to taste

·         Salt to taste

·         1 small can tomato paste

·         1 carton light whipping cream

·         1 teaspoon garam masala

·         Fresh coriander

Methods:

Heat oil. Add red chile, cloves, cardamom, cinnamon stick and bay leaf; cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger and garlic paste and fry for four to six minutes.

Add the chicken and fry for 5 minutes. Sprinkle in chili powder, dhania powder, cumin powder and turmeric. Add salt and cover the pot, add water if needed, and cook for 15 minutes.

Add tomato paste and cook on low heat for another 15 minutes. Add the whipping cream, garam masala and coriander leaves. Lower the heat to simmer and cook for an additional 10 minutes.

Chicken Masala

Chicken Masala

Ingredients:

·         4 tablespoons oil

·         2 tablespoons cinnamon

·         2 tablespoons cloves

·         1 1/4 cups onions, chopped

·         1 tablespoon ginger

·         1 tablespoon garlic paste

·         1 1/4 cups tomatoes, chopped

·         2 tablespoons chili powder

·         1 tablespoon coriander powder

·         Pinch of turmeric

·         1 1/4 pounds boneless chicken, diced

·         Salt to taste

·         Water as required

·         1 teaspoon garam masala (a blend of spices, there are as many variations of garam masala as there are indian cooks)

·         5 to 10 black peppers (to taste), crushed

Methods:

.Heat oil in a deep pot (kadai), add cinnamon and cloves. Add onion and sautee until caramelized then add ginger, garlic paste and tomatoes.

Add the chili powder, coriander and turmeric and mix thoroughly. Add the chicken, salt and water and cook for 10 minutes or until chicken is done.

Finally, add garam masala and crushed pepper then cook for 3 minutes.

Serve hot with chappathi or pathiri

special chicken kuruma

Special Chicken Kurma

Ingredients:

Chicken-1 kg
Onion - 1/2 Kg (5 or 6 onions chopped)
Turmeric Power - 1/2 teaspoon
Pepper Powder - 2 tablespoon
Ghee - 2 tablespoon
Red Chilli Powder - 1 tablespoon
Small Onion - 5 Nos. (cut into small pieces)
Ginger - 1/2 teaspoon
Garlic - 1 teaspoon (grind into paste)
Perum Jeera (Fennel Seeds) - 1/4 teaspoon
Cardamom - 2 Nos.
Cinnamon - 1 stick
Cloves - 2
Coriander leaves - 1 tablespoon chopped
Pudhina leaves - 1 tea spoon 

Salt-1 spoon

Method 

Cut chicken into pieces and wash it thoroughly, keep it aside to drain water. Mix pepper powder, turmeric power and salt with little water to make a paste and mix the paste to chicken and keep it for 10 minutes. Heat ghee in a  frying pan and deep fry chicken till it turns brown. Grind small onions, Jeera, Turmeric and red chilli powder, garlic, ginger, coriander leaves and pudina leaves and mix it with  fried chicken. Add cardamom, cloves and cinnamon and salt to taste. Mix all these and cook for 15 minutes. Add coconut extract and close the lid and cook again for 10 minutes. When the gravy becomes thick add 1 teaspoon of lemon juice or vinegar. The taste will be fantastic.