Kerala Feeds: [Keralites] Recipes

Saturday, January 12, 2008

[Keralites] Recipes

Handi Kebab

Ingredients:

1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing

Method:

Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.

Basil Chicken

Ingredients:

1/2 kg boned chicken breasts
4 cloves garlic, finely chopped
4 green onions, chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers, finely chopped
3/4 cup fresh basil leaves, finely chopped
2 tbsp fish sauce
1 tsp salt

Method:

Put chicken in the freezer for about half an hour to make it firm but not frozen.
Cut the chicken into slivers.
Heat oil in a wok and stir fry garlic and green onions until tender.
Add peppers and cook, stirring for a couple of minutes more.
Add chicken and salt, and stir-fry until cooked.
You can add a little water if needed.
Stir in basil and fish sauce, mixing thoroughly.
Cook for a couple of minutes more and serve hot with rice.

Papri chaat

Ingredients:

8 pieces of papri
2 potatoes, boiled and cubed
2 cup boiled chick peas
1 pomegranate
1 tbsp chaat masala
1/2 tsp red chilli powder (optional)
1 tsp ginger juliennes
6 tbsp tamarind chutney
8 tsp chilled yoghurt
1 tbsp coriander chutney
Salt to taste

Method:

Arrange the papris on a plate.
Pour the yoghurt over it and sprinkle chaat masala, salt and chilli powder over it.
Arrange the chickpeas, pomegranate seeds and potatoes on top.
Spread tamarind chutney and coriander chutney and garnish with ginger juliennes.

Coconut Chicken

Ingredients:

150ml chicken stock
25gms coconut cream
1tbsp oil
800gms boneless chicken thigh, cut into thin, long strips
4 spring onions, sliced thinly
4tbsp butter
Juice and rind of a lemon
1 green chilli chopped

Method:

Mix together chicken stock and coconut cream until it dissolves.
Heat oil in a wok and sauté chicken until it turns golden in colour.
Add green chilli and spring onion and cook for three minutes.
Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
Serve hot.

Lemon grass chicken

Ingredients:

2 tbsp fish sauce
2 stalks fresh lemon grass
1/2 kg boneless chicken, cubed
3 cloves garlic, crushed
1/4 tsp freshly ground black pepper
1/2 tsp Thai chilli powder
2 tbsp sugar
1 tsp salt
4 tbsp peanut/olive oil

Method:

Cut off the woody tops and bottoms of the lemon grass.
Remove the outer two layers of the stalk and cut the tender middle part into one-inch lengths.
Pound the lemon grass in a mortar.
Combine crushed lemon grass, chicken, garlic, black pepper, ground Thai chilli, sugar, salt, and fish sauce in a bowl.
Mix thoroughly and refrigerate for a couple of hours.
In a wok over medium-high heat, add oil, heat for a minute and add the marinated chicken mixture.
Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelised).
Remove from heat and serve with fresh salad and rice.

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