Ammayi's Kitchen

Wednesday, 28 October 2015

AMMAYIS CHICKEN ROAST

Hiii... Foodies.....

Am so fond of Non Veg recipes that am back with yet another Non-veg item... I am presenting for you today a Chicken dish...This is my own recipe.... After a long time my daughter-in-law came home from her work place for one long week..Whenever she comes home,the very first question she asks me is What special food am going to prepare for her..So I thought to cook a special chicken roast for her. Here I have cooked the masala chicken in coconut milk and dried the gravy and roasted it, so we get a nice flavour and taste.

This is a dry gravy recipe... It can be served along with rice, chappathi,parotta etc..

INGREDIENTS

One full chicken cut it into small pieces--1kg
Onion sliced -- 3+3
Ginger paste --2 Tb.sp
Garlic paste -- 2 Tb.sp
Garam masala -- 1 Tsp
Corriander powder -- 3Tb.sp
Red chilly powder -- 2 Tb.sp
Pepper powder -- 1 Tb.sp
Turmeric powder -- 1/4 Tsp
Tomato -- 2 nos chopped
Coconut milk -- 2 cups
Corriander leaves -- as required
Salt -- to taste

METHOD

Heat some coconut oil in a hard bottom pan.
Fry 3 finely sliced onions till golden brown.

Add curry leaves and fry till it becomes crispy and keep both aside .

In the same pan saute the 3 sliced onions till translucent.

Now add ginger paste and garlic paste to it.

Saute well. Now keep the masalas and tomatoes ready to use.

Add the powdered masalas together and saute it well till it gets a nice brown colour.
Now add the cleaned chicken pieces to it.

Saute the chicken for few minutes.
When the colour changes add chopped tomatoes to it and cook until it melts.

Keep some chopped coconut ready to use.
Add the chopped coconut,salt and combine well.

Add coconut milk to it and mix well.

Now add fried onions and curry leaves to it.
Allow it to get dry till oil comes out and the masalas gets coated on the chicken pieces .

Cook until it is well roasted on a high flame.
Add corriander leaves and combine well.

Serve it in a plate and garnish with fried onions and curry leaves.

Here is your Ammayi's Chicken Roast ready to serve !!!!.Try this dish and enjoy the meal!!

CHEMMEEN PEERA PATTICHATHU

Hi... Foodies !!!!!!!

Have you tasted before a dish named "Chemmeen peera pattichathu"???.....I am sure at least few would have prepared or tasted this dish... Here I m presenting for you people this tasty recipe.. Hope you will all love it....It's simple & easy to cook and it is a side dish as well.. Only few ingredients are required to prepare this ...

To be frank let me tell u something.....In my earlier posts I had mentioned you that Prawns are seen in fresh water and in sea. If we use fresh water prawns, the meat will be very soft and more tasty.. So I prefer you all to use fresh water prawns..Due to unavailability of fresh water prawns in my town, I have used here sea water prawns. We can use both the types for this dish which are discussing today...

One more thing which we have to keep in mind is that Do not over cook prawns..So use less quantity of water to cook....

INGREDIENTS
Prawns cleaned and de-veined- 1 cup
Shallots cut into small pieces - 1/2 cup
Ginger paste - 1 Tsp
Crushed Red chilly - 2 Tb sp
Turmeric powder - 1/2 Tsp
Garlic cloves - 4
Coconut grated - 1 cup
Gambooge - 3-4 pieces
Curry leaves - 2 Sprigs
Coconut oil - 2 Tb sp

METHOD

Keep aside the de-veined prawns, shallots, ginger paste and crushed red chilly.

Coarsely grind the coconut with turmeric powder and garlic cloves. Take a cooking pot and add coarsely grinded coconut, shallots, ginger paste, red chillies, curry leaves and mix well with hands.

Add gambooge pieces, salt and 4 tb sp water and mix properly.

Now add the cleaned prawns and mix well.

Add 2 tb sp coconut oil and cover it with a lid and cook for 10 mins in low flame.

When the prawns are cooked,turn the flame to high and allow it to dry.

Now our Chemmen peera pattichathu is ready to serve.

It can be serve with Rice and chappathi... Enjoy the meal well with this peera dish!!

Tuesday, 27 October 2015

GARLIC PICKLE

Hiii..Foodies....................

Today I m presenting to you my own Garlic Pickle Recipe.....

Garlic is a herb.Its a species belonging to Onion family.China is the largest producer of garlics where as, United States call itself as the " Garlic Capital" Of The World.It is used for medicinal and culinary purposes.Our own country India is the second largest producer of Garlic.

It is a bulbous plant.Mostly it seen in bulbs and in single clove.Garlic are of two types Hard neck and Soft neck.Hard neck garlics are generally found in a cool climate.Soft neck garlics are found near to equator.Now a days. dry garlic,garlic paste and garlic essence are available in the market.Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.In most dishes, garlic is used.This flavour is applied to different kinds of food items like Bread, Butter,Veg and Non-Veg dishes.Garlic as we all know is a good Appetizer by soaking them in vinegar solution.

It is also used as a medicine to prevent a wide range of diseases like High Blood Pressure,Heart Diseases,High cholestrol etc.It is also used in the areas of Cancer diseases like Colon cancer,Breast cancer,Stomach cancer,Rectal cancer,Postrate cancer,Lung cancer.Garlic is also accepted as a medicine in the field of Ayurveda.

Google defines Pickling as the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle.Pickling vegetables not only improves their flavor, it can also make them more nutritious and easier to digest. During fermentation, bacteria produce vitamins as they digest vegetable matter. Also, if the salting causes a vegetable to lose water, the fat-soluble vitamins will become more concentrated.

Since pickle makes a good combination with all food items, we can find atleast one type of pickle in all kitchen.

INGREDIENTS

Garlic - 500 gms,

Green Chillies - 10 nos cut into pieces
Ginger paste - 1 Tb sp
Whole Red chilly - 4 nos
Curry Leaves - as required
Kashmiri red chilly powder - 3 Desert spoon
Turmeric powder - 1 Tsp
Mustard powder - 1 tsp
Cummin powder - 1 tsp
fenugreek powder - 1 tsp
asofoetida powder - 2 tsp
Gingelly oil - 1 cup
salt - to taste
water - 1 cup
vinegar - 1/4 cup

METHOD

Peel garlic, slice lengthwise and keep aside.

Boil water and vinegar together and keep aside.

Heat 1 cup of gingelly oil in a pan, splutter fenugreekseeds, mustard seeds,dry red chillies and curry leaves.

Add ginger paste, green chillies, sliced garlic and saute for 2-3 minutes.

Add kashmiri red chilly powder,turmeric powder,mustard powder,fenugreek powder,jeera powder,asofoetifa powder and salt.Saute this until the raw aroma disappears.