Chatpata Chicken Legs with crunchy Onions

Chicken leg chatpata is very simple to prepare with basic Indian spice. These can be deep fried or pan fried or even baked. The tastes remain equally good. This is an ideal and perfect snack for any occasions for chicken lovers. My little one loves chicken legs alot and she gets excited whenever she sees that I am preparing chicken drumsticks :)

1/2 kg Chicken drumsticks

1 Big Onions sliced.

INGREDIENTS FOR MARINATION

4 tbsp Thick Curd

2 tsp Ginger Garlic paste

1/2 tsp Turmeric powder

2 tsp Kashmiri powder

1 tsp Pepper powder

1 tsp Coriander powder

1/2 tsp Chat masala powder or Amchur powder

1 tsp Garam Masala Powder

2 tbsp Tomato Ketchup

1 tbsp Lime juice

2 tbsp Coriander leaves chopped

2 tsp Curry leaves chopped

Pinch of Cooking soda (it makes the meat tender)

Salt to taste

3 tbsp Oil (1 tbsp for the masala and remaining for shallow fry)

METHOD

Wash the chicken legs with turmeric powder 2 to 3 times. Pat them with a paper towel to dry. Make cuts and keep aside. Take a bowl and add all the ingredients for marination one by one. Mix well and pour the masala on the chicken legs. Let it marinate for an hour or 2. Now heat oil in a non stick pan and place the chicken carefully. You should get the sizzling sound as soon as you drop the chicken. Cook the drumsticks on the both the sides under low flame. Add the remaining masala and cook well. Once the drumsticks are fully cooked, increase the flame and cook for 2 min on both the sides till you see the roasted crust. Now remove the chicken from skillet.

Last but not the least. When you just look into the pan, there will be roasted masala sticking. Most of the people just avoid them but what I would say is - thaaaaaaaaat is the real flavour guys. So to enjoy thaaaaat intense flavour thoroughly, add the sliced onions and mix for about a min. Season with little salt if needed and lime juice if needed. Transfer them on a plate and serve hot hot :) Garnish with raw onions.

NOTE: Please dont skip the onion fryed mixture :) I bet you will thank me for the wonderful flavours when you have it  :)

ENJOY!!!

LASOONI DAL FRY WITH VAALI LEAVES

Dal with generous amount of yummy garlic and spices makes a very satisfying meal. All you need is only a cup of  hot steamed white rice. The most interesting ingredient in the curry is The Vaali leaves or the Malabar spinach which has a high amount of protein and good source of Potassium & Magnesium in it. It is said that decoction of  leaves helps to relieve constipation in children and pregnant woman. Also consuming raw leaves treats mouth ulcer as well and many more health benefits. Sharing the pic of my Home grown Vaali spinach:)

 Looks fresh ney? I know it is :) Now Lets check out the recipe

INGREDIENTS

7 to 8 Vaali leaves chopped

1/2 Cup Boiled Dal

1 tsp Jeera

2 tbsp Chopped Garlic

2 Green Chillies

Few Chopped Curry leaves

Pinch of Hing

Pinch of  Turmeric powder

2 tsp Ghee

Salt to taste

Water as per needed

METHOD

Heat ghee in a pan. Add jeera followed by garlic, green chilly and curry leaves. Fry the garlic till the pieces turned brown in colour. Now at this stage add turmeric powder, hing and boiled dal. Season with salt and hing. Saute for 2 min till the lentils turned toasty. Add adequate amount of water and bring them to boil. At the time of boiling, add in chopped Vaali leaves. Remove from flame. Add a spoon of ghee on top and serve hot with steamed rice.

NOTE: 

           1. Use ghee instead of oil. It really tastes delicious :)

           2. Instead of  Vaali you can also use Palak leaves.

           3. I have not added Onios, but if you prefer you can 

ENJOY!!

BROCOLLI MIXED FRY

I just love to have crunchy munchy veggies any time. You know that bite is just satisfying. So In today's post, I prepared mixed of Brocolli fry where I got them in bunch at lowest price :) Lucky me :) yeyyyy!!!  These are half fried in butter with addition of mixed spices. You can include any types of your fav veggies like carrots, beans, mushrooms, cooked prawns into it. Now letz dig into the ingredients 

INGREDIENTS

15 Brocolli Florets

5 Chicken Sausages 

1/2 Cup of Diced Cabbage (medium size) as shown in pic.

5 Garlic pods crushed

2 tsp Red chilly flakes

1 1/2 tsp Oregano

1 tsp Garlic powder

Butter

METHOD

Heat 1 tsp of butter in non stick pan  Put the chicken sausage and fry them until colour changes. Cut them into small pieces as shown in the pic and keep them aside. Same pan add 1 tbsp of butter. Add crushed garlic and fry till it turns brown and then the brocolli florets with salt and saute for about 5 to 7 min under low flame. Once you feel its half cooked cum crunchy add the diced cabbage and sausage followed by oregano and red chilly flakes. Fry them for about 5 min. Transfer them on plate.Serve hot.

ENJOY!!!

MOLAGU CHAMMANDI

The word Molagu means Chilly and Chammandi means Chutney in malayalam which is one of the most popular dish for Keralities. The best combi for this chutney is to have with Boiled Tapioca which is said to be Kappa in mallu lang. The chilly used here is dry red chilly which is fryed in coconut oil along with pearl onions or shallots or small onions. This chutney remains fresh for a week. No need to refrigerate. So do try out and let me the know the result how it turned out. Chalo lets dig into the ingredients.

NOTE: 1) Make sure the chutney is coarsely ground. Those chilly seeds look are the real beauty to admire at the final stage :) :) 

             2) Do not add Water at all. 

INGREDIENTS

1 Cup Peeled Shallots

15 to 18 Red Chilly 

2 Sprig of Curry leaves

1 tsp Tamarind Extract

Pinch of Turmeric powder

Salt to taste

2 tsp Coconut oil

METHOD

Heat 1 tbsp of oil in a kadai. Add red chillies and fry for few sec or until the colour changes into dark brown. Transfer them into the plate. Add remaining oil and fry shallots with salt till golden brown. Add in the curry leaves and saute well. At the time of removing from flame,add turmeric powder and tamarind extract. Allow the mixture to cool. Now coarsely blend the onion mixture along with the fryed chillies. Transfer into the bowl. Drizzle some coconut oil and serve.

ENJOY!! 

MAHA SHIVARATHRI DAY

MAHA SHIVARATRI means the Great night of Lord Shiva. (Darkest day of the month). The 14th day of  every lunar month is Shivaratri, the one which falls in the month of Feb and March. It is believed that on this day,  Lord Shiva got married to the goddess Parvathi. The duo is the symbol of Love, Power and oneness. This festival is also the reminder of  overcoming darkness and ignorance in life. This celebration includes Poojas, Abhishekas, Jaagran (all night prayer) It is believed that in this night, lord shiva perform Heavenly dance (taandav) of creation, Preservation and Destruction. Some devotees perform all day Fasting where few people avoid the consumption of water as well with vedic workship of shiva. They even offer milk to Shivaling and pray for Moksha. 

Now, this is just the brief info :) Coming back with my today's post, My celebration was entirely unique. hehe :) I celebrated Shivarathri in my own way. My motto is "Do what you believe in and believe in what you do" :) and I think most of you guys agree with me or may not :) Depends :) Hmm now sharing few homely clicks below

My divine Mandir ⚘

My tiny cute Shivaling Idol decored with flowers.

My Neiyvedyam was Broken Wheat Sheera.

Thus I ended my divine day so peacefully :) I always pray that lord Shiva protects us all from evil and give us strength to face the challenge of life and bless you all with only good things and grant peace and good health :) JAY BHOLENATH.

I taught of sharing Broken wheat Sheera recipe to you all. So here the it goes..

INGREDIENTS

1 Cup Broken Wheat or Daliya

3/4 Cup Sugar

3 Cups of Milk

1 Cup Water

3 Tbsp Ghee

Pinch of Cardamom powder

Ghee Fried Dry fruits

METHOD

First combine the milk and water and bring them to boil. Meanwhile, heat 1 tbsp of ghee and add washed broken wheat and saute atleast for 8 to 10 min under medium flame until you get a mild aroma. Once the milk is heated up add them into the fryed daliya and mix well. Allow the daliya to cook under low flame for half an hour. Makesure give it a stir in between to avoid burning at the bottom. When its almost cooked, add sugar and mix well. Cover and cook for another 2 to 3 min or till the liquid is fully absorbed. Now this is the time you add rest of the ghee and fry for another few min. Lastly add the cardamom powder and dry fruits and mix well. Keep few for decore. Serve the hot prashaad :)

THANK YOU & ENJOY!!