Ingredients: - Minced chicken : 250 g - Crushed garlic : 1 Tbsp - Crushed shallots : 3 Tbsp - Grated coconut : ½ coconut - Chilly powder : 1 Tbsp - Turmeric powder : ½ Tsp - Pepper powder : ½ Tsp - Garam masala : ¼ Tsp - Dry red chilly : ...

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"kaipunyam.com" - 5 new articles

  1. Chicken Thoran
  2. Thengayaracha Mutta Curry (egg curry with ground coconut paste)
  3. Golden Pineapple Cupcake
  4. Muthira (Horsegram) Thoran
  5. Capsicum Besan Fry
  6. More Recent Articles

Chicken Thoran



Ingredients:

 
  • Minced chicken : 250 g
  • Crushed garlic : 1 Tbsp
  • Crushed shallots : 3 Tbsp
  • Grated coconut : ½ coconut
  • Chilly powder : 1 Tbsp
  • Turmeric powder : ½ Tsp
  • Pepper powder : ½ Tsp
  • Garam masala : ¼ Tsp
  • Dry red chilly : 3
  • Mustard seeds : ¼ Tsp
  • Sliced shallots : few
  • Curry leaves : few
  • Salt : As rqd
  • Coconut oil : 2 Tbsp
  • Water : As rqd

Clean and mince the chicken well. Keep it aside. Then, crush the coconut with chilly pdr, turmeric pdr, garam masala and keep it aside. Heat oil in a kadai and add the crushed ginger, garlic, shallots and curry leaves into it. Saute till it's translucent and put the minced chicken and required amount of salt and little water. When it is ¾th cooked, add the crushed coconut mix into this and mix well. Cover and cook. Remove it from fire. Heat little coconut oil in another pan  and add mustard seeds. When it splutters, add the curry leaves, dry red chilly and sliced shallots. Saute it and add the cooked chicken and pepper powder. Make it dry. Serve it hot with rice.
    

Thengayaracha Mutta Curry (egg curry with ground coconut paste)


Ingredients:
  • Boiled egg : 4
  • Onion : 2 sliced
  • Green chilly : 2
  • Shallots : 5
  • Grated coconut : 1 cup
  • Kashmiry chilly powder : 3 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : ½ Tsp
  • Sliced ginger : 1 Tsp
  • Tamarind : small piece
  • Curry leaves : handfull
  • Coconut oil : 2 Tbsp
  • Water : 1 cup

Grind together the ingredients from shallots to tamarind, in the list above, into a fine paste. Keep it aside. Heat oil in a kadai and add sliced onion, chilly and curry leaves. Saute till it turns light brown. Pour the ground coconut paste and salt into it and stir it. When oil starts to separate, add 1 cup water into the masala and boil it well. Reduce the heat and put the boiled eggs into it. Cover and cook it for a few more minutes. Remove it from fire and serve it hot with rice or roti.
    

Golden Pineapple Cupcake


Ingredients:
  • Butter : 125 gm
  • Powdered sugar : 125 gm
  • Egg : 2 at room temp
  • All purpose flour : 125 gm
  • Baking powder : 1¼ Tsp
  • Pineapple essence : ½ Tsp


Pre-heat the oven to 160° C. Sieve the flour and baking powder twice and keep it aside. Cream the powdered sugar and butter till it turns soft and creamy. Add eggs one by one into the butter and beat well after each addition. Slowly add flour and combine well. Finally, add the pineapple essence into it. Pour the batter into the cupcake liners and bake it for 20 to 25 minutes. 
    

Muthira (Horsegram) Thoran



Ingredients:

  • Horsegram : 200 gm
  • Coconut : ½  coconut grated
  • Green chilly : 3
  • Shallots : 3
  • Garlic : 3 pods
  • Pepper pdr : ½ Tsp
  • Turmeric pdr : ½ Tsp
  • Mustard seeds : 1 Tsp
  • Curry leaves : few
  • Oil : 1 Tbsp
  • Salt : as rqd


Soak the horsegram for 1 to 2 hrs. Clean and add the required amount of salt and water into the horsegram and pressure cook it till 3 whistles. Remove the lid and make it dry. Crush together grated coconut, shallots, garlic, green chilly and turmeric powder. Heat oil in a pan and add mustard seeds. Allow it to splutter and add crushed coconut mixture and curry leaves. Saute it for a couple of minutes and put the cooked horsegram and pepper powder into it and mix it with the coconut mixture.
    

Capsicum Besan Fry


Ingredients:

  • Capsicum : 3 big
  • Cumin : 1 Tsp
  • Hing : ¼ Tsp
  • Turmeric  pdr : ¼ Tsp
  • Chilly pdr : 1½ Tsp
  • Besan flour : 4 Tbsp
  • Vegetable oil : 2 Tbsp
  • Curry leaves : few
  • Salt : as rqd


Clean and cut the capsicum into small cubes. Heat oil in a kadai and put cumin seeds. Then add hing, capsicum pieces, curry leaves and salt into the pan and saute it in low flame for 5 minutes. Put turmeric pdr and chilly powder and stir. Slowly add besan flour into it and mix it properly. Cover and cook it for a few more minutes. Serve it hot with chapathi.
    

More Recent Articles


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