Sunday, 9 September 2018

CHICKEN ROAST

September 09, 2018 Saffron Flavours Non Veg No comments

Chicken pieces marinated and stir fried with simple spices. The caramelized onion gives great taste to this dish.I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of chilli added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.It is a perfect preparation to serve to guests along with rice or chapati.

Course : side dish
Cuisine: South Indian
Serving: 4

INGREDIENTS

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

Red chilli powder-2 tsp
Salt- to taste
Turmeric powder- 1/4tsp
Lemon juice-1tspn

METHOD

Marinate the chicken pieces with salt ,red chilli powder , turmeric powder and lemon juice and keep it aside for 30minutes.
Heat a kadai preferably iron kadai. Add coconut oil and curry leaves .
Now add the marinated chicken pieces an fry till till the chicken is half cooked. Add sliced onion, ginger garlic paste and slit green chillies.
Fry till the onion caramelized and the chicken is completely cooked and dry.
Garnish with curry leaves and serve hot with rice or chapati.

AYALA/INDIAN MACKERAL THORAN

September 02, 2018 Saffron Flavours No comments

Bored of eating same old curry or fried fish try this recipe of fish thoran .Fishes are yummy. Life without fish is unimaginable. If they were bone less they would have been all the more desirable.
This is a classic fish preparation from Kerala. The boneless fish pieces cooked in an earthenware pot or iron pot . The interesting part of this dish is the slow mixing procedure along with the perfect blend of spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavour. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani’s etc.
If you love Nadan style /Country style spicy recipes, this dish will definitely tingle your senses.

INGREDIENTS

3 large mackerels( ayala)
2 pieces of gambodge( kudam puli)
1/4 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste

For the masala paste:
10 cloves of garlic
10 whole red chillies
5 shallots

For tempering:
1 medium sized onion, diced to small pieces
2 tbsp coconut oil
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 or 2 dried red chillies
2 sprigs of curry leaves

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Heat oil in a heavy bottomed pan earthenware and add curry leaves.Add the diced onion and saute until golden brown. Add turmeric and chilli powders to it and saute. Then add coarsely ground masala and saute for a few minutes. Finally add the cooked fish and mix every thing well. Adjust the salt and remove from heat. Serve hot with rice.

CHICKEN MANCHURIAN(gravy)

August 31, 2018 Saffron Flavours Non Veg No comments

You don’t even need to look at the menu before ordering Chicken Manchurian at any Indo-Chinese restaurant. The manchurian gravy that is served in India is full of flavours, spices and drama – just like how we like it. Batter fried chicken pieces are just one of the delicious things you can make manchurian in. Besides chicken manchurian, soya, paneer, prawns and mixed vegetable manchurian are popular, simple to make and equally delicious! These yummy fried chicken pieces in a sauteed ginger garlic and chilli based thick gravy tastes best with fried rice.

This dish is quintessentially spicy and full of garlic flavor. This dish is served across the world more in Indian restaurants than in Chinese restaurants. This dish was originally a Chinese dish but our Indian chefs modified it by making it more spicy and adding Indian masalas to best suit the Indian tastebuds .

Prep Time : 21-25 minutes

Cook time : 21- 25minutes

Serve : 4

INGREDIENTS

Boneless chicken cut into fingers400 gms

Eggs 1

Cornflour/ corn starch 6 tablespoons

Salt to taste

Soy sauce 2 tablespoons

Oil 4 tbsps + to deep fry

Ginger finely chopped 2 inch piece

Garlic finely chopped8-10 cloves

Onion sliced 1 medium

Green chillies roughly sliced3-4

Chicken stock 2 cups

Green capsicum cut into thin strips1 medium

Vinegar 2 tablespoons

Spring onion greens finely chopped2 stalks

Method

Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining cornflour in one cup of water.

Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.

Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, chicken stock and salt.

Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.

Add fried chicken pieces and capsicum and cook for a couple of minutes.

Stir in vinegar and serve hot, garnished with spring onion greens.

PALADA PAYASAM

August 29, 2018 Saffron Flavours No comments

Payasam Recipe – Palada with Readymade Ada

Palada payasam is probably my favourite payasam recipe popularly made during the Onam festival and served for Onam Sadya. You can make Ada Pradhaman with milk (and therefore called Palada Pradhaman) or with coconut milk and jaggery which I prefer to milk-based payasams. However, Palada Pradhaman is easier and quicker to make than jaggery based payasam. So hope this is a useful payasam recipe for Vishu and Onam for you.

Preparation Time : 20 minutes
Cooking Time : 30-45 minute
Serves : 4-6

Ingredients :

Rice Ada : 1 cup ( I used ready-to-use ada, which is available in Kerala grocery Stores.)
Boiled Milk :2 ltrs
Sugar : 1 cup
Cardamom powder : 1/4 tsp
Ghee : 2 tbsp
Water : 2 cups
Cashew nut : 4tbsp /50 grams
Raisins : 4 tbsp /50 grams

INSTRUCTIONS :

par-boil ada in boiling water for about 3-4 mins and then drain and set side before proceeding.
Make sure our ada pieces are not too large. If they are, break them into smaller pieces for quicker cooking.
Add the milk and water to a heavy-bottomed pan and bring to boil. Add the semi-cooked ada and simmer on low flame stirring frequently.
In about 15-20 mins, it will reduce to half the quantity. Continue to stir and cook the payasam.
Soon you will see the ada starting to show on the surface of the payasam. This will depend on the size of the pan you are using so don't go by this along, just make sure the milk is reduced to more than half of original quantity and the ada is soft.
Add sugar at this stage and mix well (I use raw sugar for all my cooking and drinks but white sugar works perfect too).
Cook for another 3-4 mins and switch off flame. Add the crushed cardamom and mix well. Remove from stove and set aside.
Heat the ghee in a small pan and add the cashew nuts and raisins. Fry until the nuts turn golden brown and add to the payasam. Stir well to combine.

Serve Palada Pradhaman warm or cold.

PRAWNS CUTLET

June 24, 2018 Saffron Flavours Non Veg, Sea Food No comments

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Ingredients

Prawns 1 cup

Bread 2 slices

Oil 3 tablespoons

Onion 1 large

Green chillies 2

Garlic 4 cloves

Ginger 1 inch piece

Coriander powder 1/2 teaspoon

Turmeric powder 1 teaspoon

Garam masala powder 1 teaspoon

Lemon juice 1 tablespoon

Fresh coriander leaves a few sprigs

Refined flour (maida) 2 tablespoons

Egg beaten 1

Bread crumbs 1/2 cup

Method

Remove Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth.

Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves.

Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopped garlic and grated ginger for about 6-8 minutes.

Add coriander powder, turmeric powder and garam masala powder, stir fry for 1 minute. Add salt, pepper powder and chopped coriander cook for 30 seconds. Add the chopped prawns, bread mixture and lemon juice.

Remove from heat, mix thoroughly. Chill for atleast two hours. Divide the mixture into 12 equal portions and shape into cutlets.

Dust them with flour, then dip in beaten egg and roll in bread crumbs. Ensure that the cutlets are coated properly.

Heat oil and deep fry till golden brown.

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Prep Time : 21-25 minutes

Cook time : 21- 25minutes

Serve : 4

INGREDIENTS

Method

Payasam Recipe – Palada with Readymade Ada

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Method

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CHICKEN ROAST

AYALA/INDIAN MACKERAL THORAN

CHICKEN MANCHURIAN(gravy)

PALADA PAYASAM

PRAWNS CUTLET

MUTTON PEPPER FRY

Chicken -500gms Ginger garlic paste -1 tbsp Curry leaves- 2 strands Onion - 3 medium sized (sliced) Green chillies-4 no's slit Coconut oil - 2 tbsp

MARINATION

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Prep Time : 21-25 minutes

Cook time : 21- 25minutes

Serve : 4

INGREDIENTS

Method

Payasam Recipe – Palada with Readymade Ada

These prawns cutlet are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks.

Method

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp