CHICKEN PALANDY


This is my version of chicken palandy with a

mix of thick coconut milk.

One pot cooking ( see picture ) . The chicken is

fried while the onions are also being fried . All

this is fried in ghee .You can use butter for

ghee.

Now to the recipe

INGREDIENTS

250 gm chicken

3-4 onions sliced fine

2 green chillies slit

1 small tomato

1 piece cinnamon

1 tsp chilli powder

1 tsp cummin seed powder

1/4 tsp pepper powder

1/2 tsp garam masala powder

1/4 cup coconut milk

1/2 tsp.sugar

2-3 lightly beaten eggs

Few curry leaves

5-6 tbsp.ghee

Salt to taste

To marinade the chicken

1 tsp.chilli powder

1 tsp ginger-garlic paste

1 tbsp.vinegar

1 tsp salt

METHOD

Heat the ghee in a flat bottomed pan,and fry

the chicken for few minutes.

Shove the chicken,to one side and put the

onions and cinnamon and let it brown.

Once the chicken is done ,add the rest of the

ingredients except the eggs and mix well for 5

minutes.

Shove again the chicken mixture,add the eggs

and scramble .Once partly scrambled mix the

chicken well . Add coconut milk with a sprinkle

of sugar and switch of the flame . Mix lightly

and serve .

The same recipe can be used to make kothu

parota

CUTTLE FISH FRY


Cuttle fish is one dish to long for , if done with

extra care . I have erred many times , in getting

the correct texture, but this recipe is perfect.

Even a beginner will not fail to get the correct

texture. So here’s to the failproof recipe.

INGREDIENTS

500 gm cleaned and cut cuttle fish

1 tblsp ginger garlic paste

2-3 slit green chillies

1 tomato

1 tblsp red chilli powder

1/2 tsp turmeric powder

1 tblsp coriander powder

1 tsp cummin powder

1 tsp pepper powder

1 tsp Kashmiri chilli powder ( for color)

Salt to taste

Curry leaves

2-3 tblsp oil

METHOD

Add the fish ,chilli powder, coriander,turmeric

powder,ginger garlic paste ,1/2 cup water,

tomato and pressure cook to 2 whistles.Let

steam release on its own.

Heat oil in a kadai/ wok and add onions and

sauté till light brown .

Add the cuttle fish ( water drained) with the

rest of the spices, and a little of the stock and

cook till semi dry .Remove from fire and serve.

QUICK RAW BANANA VADA


Yesterday I made raw banana Bajji ( valakkai Bajji).

Here’s the proof 🤪

To continue my story of on the spot innovation.

After making the fritters, there were leftover

marinaded banana slices.

I kept it in the fridge ,having an idea to make

some crispies out if it .While tossing the slices,

in the pan I changed my mind , broke in 2 slices

of bread and tossed with the masalas for few

seconds.

Then, I switched off the flame ,and thought for

a while how to make it interesting than a crispy

So let’s get to the recipe to know how…,

INGREDIENTS (makes 6)

1/2 of a raw banana slices marinaded in 1 tsp chilli powder,1/4 tsp turmeric,salt

3 slices bread

1 tsp ghee

1 onion chopped

2 green chillies chopped

A handful of chopped coriander leaves

A little water to moisten bread

1 egg ( vegans can opt out)

2 tblsp wheat flour

1/4 tsp garlic paste

A little oil to shallow fry

A handful of Panko crumbs or breadcrumbs ( optional)

Salt to taste

METHOD

Heat the ghee, and toss in the marinaded

banana slices, till brown .

Add the bread and mix in with the banana,and

toss for another 2-3 minutes.

Remove from fire.Sprinkle little water, on the

bread . Add the rest of the ingredients and

knead to get the consistency of a vada.

Heat oil in a shallow frying pan and fry these

vadas to a golden brown color.

I served it with South India’s dish ‘ Sambhar

Sadam ,valathandu chutney (banana stem) and

this cutlet. It was excellent!

Do try my innovated recipe , and post in your

comments and suggestions!

BUTTER BADAM CHICKEN


This is another lovely dish, cooked in butter

with the creaminess of almonds!

This can be served with rotis,rices, or any dish

you prefer.Very easy and delicious!

To the recipe now

INGREDIENTS

For the marinade ( minimum20 minutes)

Ingredients

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp garam masala powder

1/2 cup curd

1 tsp salt.

For the sauce

Ingredients

1 cup coarsely ground onions

3-4 tomatoes ground

1 tsp cummin seed powder

1 tsp Kashmiri chilli powder

1 tblsp kasuri methi leaves

10-12 almonds ground

30-50 gm butter

Method

Heat a wide non stick pan ,add the butter .

Next add the marinated chicken, and allow

to cook in its juices with butter.

Next add the onions and allow to cook on

medium flame for 10 minutes.

Next add tomatoes and the rest of the spices

Let the chicken and the tomatoes blend well,

and the oil separates.

Finally add the almond paste . Check for

salt.Add in kasuri methi leaves and remove

from fire .

KOVAKKAI FRY (IVY GOURD)


Ivy gourd ,kovakkai ,coccinea is a vegetable

which resembles a tiny watermelon. It contains

many health benefits. Good for diabetic,heart,

pressure related problems …,and many more to

find .

This vegetable can be sliced fine ,and made into

a salad, cooked with coconut milk , cooked with

tomatoes and chilli flakes and well suited for

rice or rotis.

Well,today’s recipe is a fry , with sambhar

masala. The easiest and tastiest .

To the recipe….

INGREDIENTS

250 gm kovakkai ( washed and cut into strips)

2 tblsp sambhar masala powder

1/4 tsp turmeric

salt to taste

Oil/ ghee

1 tblsp lime juice / 1 tblsp vinegar

1 tsp besan flour ( gram dal flour)

METHOD

First cook the vegetable with turmeric salt and

water( 1/2 cup water).Once the water is starting

to dry up , add the sambhar masala,besan flour

and oil .

Cook till the masala is well blended with the

vegetable.

Remove from fire . Serve with rice or rotis!

BRINJAL CAVIAR (GOTSU)


This South Indian dish is well suited with

rice .The fleshy eggplant or Aubergine is the

best for these type of dishes.

The brinjal is roasted/steamed and mixed with

tamarind and spices in the authentic recipe

My version of this dish was, to add mango for

the tangy taste, and it turned to be much more

tastier than the original recipe .

The best type of rices to match this would be

plain steamed rice ,cummin seed rice ,coconut

rice or any pulaos.

Now to the recipe…

INGREDIENTS

1 big brinjal ( Aubergine,Egg plant,)

1 raw mango ( peeled and chopped)

1-2 tsp cummin seed powder

1 tsp chilli flakes.

1 tsp oil ( olive oil,sesame oil)

Salt to taste

For tempering

1 tblsp ghee / sesame oil

1/2 tsp mustard seeds

1-2 dry chillies

Small piece of ginger chopped

Few curry leaves

A tsp of jaggery powder (add after tempering)

Coriander leaves to garnish.

A pinch of asafoetida

METHOD

Steam/roast the brinjal, and mango together

with salt and a tsp of oil .

Remove after it is cooked and scoop out the

pulp if you don’t like the skin .( I blended with

skin on with the mango ).Blend with the mango

and temper with the ingredients listed for

tempering .Add cummin seed powder and chilli

flakes.Remove from fire .

If you prefer , you could add finely chopped

onions ,green chillies and a little coconut to

garnish.

So do try this recipe and post in your valued

likes and comments!

CLAY POT CHICKEN TIKKA MASALA


This is a dish cooked only in clay pot and one

pot cooking,

The grilling or roasting part is also done in the

clay pot.

This recipe is purely my own find,it just took its

course while I was preparing lunch for Easter.

After the preparation,I added scrambled eggs to

garnish.You can add fried egg pieces or boiled

egg pieces if you prefer.

To the recipe now

INGREDIENTS

For the marinade

500 gm chicken

1 tblsp ginger garlic paste

1 tsp amchur powder (dry mango powder)

or 2 tblsp vinegar

2-3 tblsp curd

1 tblsp lime juice

1 tblsp red chilli powder

3/4 tblsp cummin powder

1/2 tsp garam masala powder

1 tblsp mustard oil / normal oil

Salt to taste

Oil to grill chicken 2-3 tblsp

METHOD

Marinade the chicken for minimum 30 minutes

To prepare the chicken

Add the oil to the clay pot,and arrange the

chicken pieces .Cook on a slow fire,turning it to

sides . This will give out some water.Remove

the water, and keep it separate.Remove the

chicken pieces also and keep separate.

For the masala

2 big onions sliced

4 tomatoes chopped

1 tsp saunf seeds

1 -2 tsp Kashmiri chilli powder

1-2 slit green chillies

Salt to taste .

Kasuri methi leaves

2 tblsp oil

1/2-1 tsp pepper powder(to sprinkle at the end)

METHOD

In the same clay pot,add oil ,saunf and onions

and sauté till brown.

Remove the onions,and add chopped tomatoes

and the rest of the ingredients and cook till

tomatoes are soft.

Now add the tomato mix to the onion and

blend coarsely.

Return the mixture to the clay pot. Add the

grilled chicken pieces, and cook in the masala

till well blended.

Now add the remaing stock ( 1/2 cup )and cook

till you get the masala consistency .

Add methi leaves.

Sprinkle pepper powder,and add green chillies

and scrambled eggs.

I shoved the masala to aside and scrambled

in the same pot itself 😀.

This masala was awesome , and could be

served with rotis, rice .

RAW BANANA CHIPS SALAD


This is a nice crunchy salad to be served with

rice.

https://calinskitchen.com/2014/10/10/bitter-gourd-salad/ click on this link to check for

bitter gourd salad which is the same as this

salad excluding pineapple.

To the recipe now

INGREDIENTS

1-2 raw bananas sliced,washed in salt water,

and marinaded in turmeric and salt .

Two big onions sliced thin

1-2 tomatoes sliced ( remove seeds)

2 green chillies sliced

Juice of 1 lemon / or to taste

A little pepper or chilli flakes

Salt to taste

Oil to fry

METHOD

Fry the marinaded banana slices till golden

brown, and set aside.

Mix the rest of the ingredients .

Add the banana chips to the onion mixture and

serve .

Best if you mix in the chips a few minutes

before you serve !

BOILED POTATO SALAD


This is an easy salad,and will be a favourite of

potato lovers.A simple tasty dish .You can omit

the red chilli flakes, if you are serving kids.Just a

little sprinkle of pepper would be fine.

I’m going to the recipe right away!

INGREDIENTS

5-6 boiled and peeled potatoes ( lightly mashed)

1/2 cup grated coconut

1/2 cup chopped onions

2 green chillies finely

grated carrot

1-2 tblsp of red chilli flakes

Chopped coriander leaves

Lemon juice to taste

Salt to taste

METHOD

Just mix all the ingredients,and it’s ready to serve!

SAMBHAR MASALA EGG


When I’m down in my energy levels , I make

dishes like this.

Even meat with sambhar masala is a delicacy ,

worth trying .

You could try with vegetables like ladies

finger,coccinea ( kovakai)raw plantain …

This dish is best with any variety rice , rotis or

bread.

To the recipe now

INGREDIENTS

4-6 boiled eggs

1 onion ( chopped)

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2 tblsp sambhar masala powder

1/4 tsp pepper

1/2 tsp cummin seed powder

1 tomato coarsely mashed

Curry leaves

A pinch of asafoetida powder

A tsp of sugar/ jaggery

Light tamarind extract

Salt to taste

Few curry leaves

You can add 1-2 brinjals chopped into 4.

2-3 tblsp gingerly oil or any oil if your choice

METHOD

Heat oil

Add asafoetida,mustard,curry leaves,fenugreek

seeds.

After a minute ,add onions and salt.

Once the onion changes color , add tomatoes

and the sambhar powder and sauté for 2-3

minutes.

Next add boiled eggs and mix in a way that

masalas are sticking to the egg.

Finally add tamarind water and the rest of the

ingredients and cook till thick.

Garnish with dried fenugreek leaves or

coriander leaves.