PESHWARI CHICKEN(A MUGHAL DELIGHT/MUGHAL DISH)

1. Chicken(medium cut pieces) - 1 kg
2. Red chili Powder -1 tabs
3. Coriander Powder - 1 tabs
4. Black pepper powder - 1 tsp.
5. Cumin Powder - 1/2tsp
6. Saunf -1/4 spoon
7. Fenugreek Powder -1/4 spoon
8. Cardamom pods -3nos
9. Cloves - 3 no s
10. Cinnamon stick - 2 piece
11. Turmeric Powder -1/2 tsp.
12. Pearl Onions(very thinly sliced) -2 cup
13. Ginger - 2 tabs
14. Green chilly - 6no s
15. Yoghurt - 3/4cup
16. Lemon juice - 2 tsp.
17. Ghee -1/4 cup
18. Salt - to taste
19. Coriander leaves(finely chopped) - 2 springs

How to Prepare:

1. Clean the chicken and cut at a medium size pieces.

2. In Blender, add Red chili Powder, Coriander Powder, Pepper Powder, Cumin Powder, Saunf, Fenugreek, Cardamom, Cloves, Cinnamon stick, and turmeric powder, with a little bit of water and blend it well to get a smooth thick paste and keep it aside.

3. In the same blender add pearl onions thinly sliced ,ginger and green chilly just whip it to become a crushed texture and take this texture and the abovementioned smooth paste apply this to the chicken pieces by adding ,yoghurt ,salt ,lemon juice and little ghee mix it well ,and keep this marinated chicken pieces covered for 2 hours.

4. After 2hours ,In bottom thick kadai or in a nonstick pan ,add ghee and put the chicken pieces into it at a medium flame for 15to 30 minutes covered ,in between sauté it .

5. After half an hour, it will become a semi gravy type.

6. You can garnish it with freshly chopped coriander leaves or by deep fried pearl onions on the top of it.

7. Serve hot with Rice, roti, chapattis or Nan.

APPLE CANDY/APPLE PUDDING WITH CRUSHED NUTS AND PISTACHIOS.

Apple pulp -4 no s
Gelatin (dissolved in a ½ cup of cold water) -2 tabs
Powdered sugar -6 tabs
Apple essence/vanilla essence -1 tabs
Nuts, almonds Pistachios (crushed) - ½ cup
Ghee - 3 tabs


HowtoPrepare:

NB: For apple pulp –Take 4apple, Peel it, remove the seed, and add little bit of water and in a mixy or blender blend it well; you will get thick apple pulp.

1. In a bottom thick nonstick pan, add 3tabs of ghee, when it gets hot add this apple pulp into it and stir well to become a thick texture.

2. When it cooks half, add the gelatin mixture and mix well. Suddenly add the powdered sugar and stir it again, in this add apple essence or vanilla essence and mix well until it becomes a thick texture and switch off the flame.

3. In A glass dish or in a bottom thick palate, brush with little butter or ghee allover and Add this texture and just keep for some time to reduce the heat and you can now garnish with nuts almond or pistachios crushed on the top of it.

4. Keep this candy mixture at least 12 hours in the refrigerator, after 12 hours you can take it out and can cut in any shape as you wish and can enjoy this apple candy.

KURUKKU KALLAN/RAW PLANTAIN IN THICKYOGHURT GRAVY(TRADITIONAL ONAM DISH)

Plantain (paccha kaya) - 1 cup
Turmeric Powder - ½ tsp.
Pepper Powder - 1 tsp.
Yoghurt - ½ cup
Fenugreek Powder - ½ tsp.
Coconut oil - 2tsp
Salt - to taste

To Grinding:

Grated Coconut - 1 cup
Green chilly - 2 no s
Cumin seeds - 1 tsp.

For Seasoning:

Ghee/Oil - 2 tsp.
Mustard Seeds - ½ tsp.
Red chilly - 3 no s
Curry Leaves - few


How to Prepare:



1. In a Pan, cook the raw plantains small sliced, with turmeric powder, pepper powder, and salt by adding little water, when the water is reduced, and plantains half cooked, add 2tsp of ghee or oil.
2. Grind the coconut green chilly and cumin seeds and add this paste to the plantains cooked and keep it in a low flame for 5 mins.
3. At this stage add the thicken yoghurt, and boil until the bubbles came out and the gravy gets thick no need to boil more switch off the flame.
4. In a tadka pan ,put oil or ghee ,add the mustard seeds when it splutter and red chilly and curry leaves add this to the cooked texture on top and sprinkle the fenugreek powder on top of kalan.
5. Serve it hot.

CHICKEN GHEE ROAST/KOZHI VARRATTIYATHU.

1. Chicken Pieces - ½ kg
2. Coriander Seeds - 1 ½ cup
3. Red chilly - 8 no s
4. Pepper Powder - 1/2tsp
5. Ghee - 8 tabs
6. Shallots - 20 no s
7. Green chilly (half slit) - 3 no s
8. Ginger(long sliced) - 2 tabs
9. Salt -to taste
10. Curry Leaves - 1 spring


How to Prepare:

11. In a Small Kadai Or pan ,Put coriander seeds ,Red chilly and pepper powder roast it well without burning and put this in a blender with little bit of water and blend well to get a paste form.
12. Take half of the paste in a plate n keep it aside and another half apply it in the chicken pieces and so marinate it for at least 3 hours.
13. In a Pan, melt 5tabs of ghee, when it gets hot add the chopped shallots green chilly ginger chopped and sauté it well until it becomes soft, and add the remaining paste which is already kept and mix gently, add the marinated chicken pieces into this and add salt as needed no need to add water and stir well in a medium flame.
14. Take another pan ,Add the remaining ghee into it add the remaining shallots deep fry it ,add curry leaves then finally add the chicken boiled into this and mix well until it becomes the roasted form that means the masala should completely absorb in the chicken all at a medium flame, until it turns the roasted brown color. Turn off the fire.
15. Serve it in a dish and garnish with sliced onion rings, green chilly, tomato slices or even with chopped coriander leaves.

SNAKEGOURD SPROUT WITH GRINDED COCONUT MIXTURE/PADAVALANGA THORAN.

Snake gourd (medium size, peeled) - 1 full
Pearl Onions (square diced) - 2 cup
Ginger Garlic Paste - 2 tsp.

For Grinding:

Grated coconut -1cup
Green chilly (slit) -3nos
Cumin seeds -1/2tsp
Turmeric Powder -1/2 tsp.
Kashmiri chilly -1/2spoon
Garlic Pods -3nos
Curry Leaves -4nos

For seasoning:


Mustard seeds -1/2tsp
Dry red chilly -4 no’s
Curry Leaves - 1 spring
Coconut Oil/Olive Oil - 2 tabs


How to Prepare:

In a Kadai,Put 2tabs of coconut oil or olive oil ,when it gets hot ,add mustard seeds when it splutters add Dry red chilly and curry leaves sauté it ,Then add Pear onions diced ,sauté it to become a nice brown color and also add ginger garlic paste in a low flame.

In a Blender or food processor, add grated coconut, slit green chilly, garlic pods, cumin seeds, Turmeric powder, Kashmiri chilly, curry leaves and a bit of salt without adding water just whip a while and keep this mixture in a plate.

When the pearl onions get a nice brown color add the Snake gourd pieces and mix together with onions by adding little water and close with a lid to cook it well at a medium flame for 10 minutes, after 10 minutes open the lid sauté together and finally add the grinded mixture to this and mix all together, add salt also at this stage cook this for another 5 minutes and switch off the flame.

Garnish with red chili flakes or coriander leaves and serves hot with rice.

SHAHIPANEER(MUGHAL TREAT/MUGHAL DISH)

Paneer (cottage Cheese) - 250 Gms
Pearl onions (diced) - 2 no s
Tomato Sauce - 2tsp
Beaten curd - ¼ cup
Cardamom crushed - 3 no s
Ghee/ Butter - 3tsp
Ginger sliced - ½ no
Green chilly (chopped) - 3 no s
Milk/fresh cream - ½ cup
Red chili Powder - ½ tsp.
Tomatoes (finely Chopped) - 1 ½ cup
Salt - to taste
Coriander leaves - few


How to Prepare:

1. Chop Paneer into 2 fingers.

2. In a Kadai ,Heat 1 ½ tsp. of ghee, Add pearl onions ,ginger ,green chilly and cardamom and fry for 3 to 4 mins ,add tomatoes and cook for 6 to 8 mins covered.

3. Add Curd and cook for 5 minutes also add ½ cup water and cool it for some time.

4. After cooling, put this mixture in a blender and blend it well until it becomes smooth a texture.

5. In the kadai, Heat the remaining ghee, add this texture and other ingredients except the milk and paneer.

6. Boil to get a very thick gravy, Add paneer, then fresh cream or milk you can add and let it cook for 3 to 4 minutes and switch off the flame.

7. Garnish with Chopped Coriander leaves and grated paneer or cheese on the top of gravy.

MANGO PACCHADI/MAMBHAZHA PACCHADI(PALAKKAD SPECIAL)

Mango (big pieces without peeling) - 3 to 4no s
Grated coconut - 2 cup
Mustard Seeds - ½ tsp.
Green chilly - 3 no s
Turmeric powder - ½ tsp.
Yoghurt - 1 cup
Curry leaves - 2 springs full
Dry red chilly - 4 no s
Salt - to taste


How to Prepare:


1. In a bottom thick kadai or pan, put the mangoes, add water half to cover the mango by adding turmeric powder and salt to boil 5 minutes, when the bubbles come out just switch off the flame.

2. In a blender ,add grated coconut ,mustard seeds little ,green chilly and water blend it well ,add this texture to the boiled mango and mix well ,but not to boil when the bubbles come out just switch off the flame and cool for some time.
3. Then add the yoghurt, and mix well and no need to boil.

4. Finally in a tadka pan, Add little bit oil, when it gets hot, add mustard seeds, when it splutters, add dry red chilly and curry leaves and put this on top of the mango pacchadi.

5. Serve hot with rice.