Easy To Make Recipes

SPECIAL CHICKEN FRY

Ingredients

Chicken (medium sized pieces)- 500 gms
Oil
Curryleaves- 2 sprigs
Rice powder- 2 tsp

For Marination

Kashmiri chili powder-1 tbsp( or to taste)
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Black peppecorns-1/4 to 1/2 tsp(or to taste)
Ginger-1" piece
Garlic-4 cloves
Mint leaves ( chopped)- 1 tbsp
Coriander leaves (chopped)-2 tbsp
Shallots- 4 nos
Tomato ( chopped)-1/4 cup
Salt to taste
Water-( as required)

Method

Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
Just before frying add rice powder to the marinated chicken pieces and mix well.
Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
Now add curry leaves ,mix well and fry it for a few seconds more.Transfer it on to a kitchen paper.
Drizzle lemon juice on it just before serving ,if desired.
Serve with rice or chapathi.

MAMBAZHA (Mango) PULISSERY
~Kerala Cuisine~

Ingredients

Small ripe mango-(nattu manga)-(peeled) 2 to 3 nos
Green chilies-cut vertically- 2 to 3 nos
Red chili powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
Water- 3/4 cup( or as required)
Yogurt- 1.5 cups
To grind together
Grated coconut- 1/2 cup
Cumin seeds- 1/2 tsp
Water- as required

For tempering

Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Curryleaves- 2 sprigs
Dry red chilies- 2 to 3 nos
Coconut oil- as requied

Directions

Whip yogurt and salt to taste in a mixing bowl and set aside.
Grind together coconut and cumin seeds to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.
In a pan combine together mango,green chilies,red chili powder,turmeric powder and water.Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to just under a boil.
Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
Heat oil in pan and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.Add curry leaves and dry red chilies and saute for few more seconds.Add this to the prepared curry and mix well.
Serve with rice.

Prosciutto and Egg Panini

INGREDIENTS

8 large eggs
kosher salt and black pepper
2tablespoons unsalted butter
4 soft rolls, halved lengthwise
8ounces prosciutto, thinly sliced
8ounces Swiss cheese, thinly sliced
DIRECTIONS

In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
Repeat with the remaining sandwiches.

Italian Pasta Salad

Ingredients
1/2 teaspoon salt, plus more for seasoning
1 pound bow tie pasta
1 cup store-bought balsamic vinaigrette dressing
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1 (4-ounce) can sliced mushrooms, drained
2/3 cup pitted kalamata olives
1 brocoli
1/2 diced green bell pepper
1/2 teaspoon freshly ground black pepper
Grated Parmesan, for topping

Directions
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.

Drain the pasta well, transfer to a large serving bowl, and let cool.

Add the tomatoes, mushrooms, olives, green pepper, salt, to taste, and the black pepper.

Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.