Kaada/Quail Fry

This is an easy recipe I got while I was blog hopping one day. From here

Quail: 5
Chilly Powder: 5 tsp
Pepper Powder: 3 tsp
Turmeric Powder: 1/2 tsp
Garam Masala: 3 tsp
Salt: to taste
Curry leaves: lots
Oil: for deep frying.

Make gashes on the Quail.
Make a paste of all the masalas and salt and apply on the Quail and leave it aside for 2 hours or more.
Heat oil in  a kadai. Fry the Quail with lots of curry leaves.
Drain on an absorbant paper and serve warm.

Banana Cake

This is one cake that got good reviews when I baked and served to my extended family. Banana lovers will love the flavour and with the mild taste of cinnamon, this is for sure a crowd pleaser. So if you love bananas, go ahead and try this.

Ripe Bananas: 4 medium sized (mash it properly)

Sugar: 1 1/2 Cups

Butter: 125 gm

Eggs: 2

All Purpose Flour: 250 gm

Baking Powder: 1 tsp

Cinnamon: 1/2 tsp

Milk: 1/2 cup

Lemon Juice: 1 tbsp

Preheat Oven 180C.

Grease and flour your baking tin.

Sift the flour, baking powder and cinnamon powder twice.

Cream butter and sugar till light and fluffy.

Add the eggs to it and beat properly.

To this add the mashed bananas and work your mixer on speed 1 and beat till everything is mixed.

Now add the flour and milk alternately and work your mixer on speed 1 till everything is mixed. Do not over beat.

Pour the batter 3/4 th full to the tin and bake for 30 minutes (might take more time if all the batter is baked in one tin)

. Slice and enjoy!!!!

Alleppey Chicken Fry

Another super delicious Chicken roast recipe from Lekha (Ive mentioned her in my dum biriyani recipe page). Yes one of the lovely girls I mentioned in my earlier post.

Chicken : 1/2  kg boneless

To Marinate:
Chilly Powder: 1 tsp
Turmeric Powder: 1/2 tsp
Pepper Powder: 1 tsp
Salt: as needed.

Keep this aside for one hour or more.

Onion: 2 sliced
Tomato: 2 sliced
Pepper Powder: 1 tsp
Salt: as needed
Coriander Leaves and Curry leaves: a few.
Coconut oil: as needed.

To coarsely grind:
Small Onion: 15
Ginger: 1 inch
Garlic: 4
Green Chillies:4

Heat oil and fry the sliced onion till golden brown and keep aside.
Add a little more oil to the same pan and fry the marinated chicken till golden brown and keep aside.
In the same pan, Add a little more oil and saute the ground paste till raw smell is gone. Add curry leaves and tomato and saute till tomatoes turn limp. Add the chicken to it and mix everything properly. Sprinkle pepper and salt. Take off fire andgarnish with coriander leaves.

Fried Chicken in Gravy/ North Indian Chicken curry

This recipe is typical North style. Half fried chicken in fresh cream gravy. This was passed onto me by a one time neighbour (lol) They were a bunch of energetic college girls who made me feel young whenever I was with them. They were full of life with a heart of gold. O yes, each one of them is special to me. They were kind enough to add me also (oldie) in their whatsaap group, so one day Amal passed on this recipe to me.... and it is real yumm ..... real real yumm...... Thanks Amal.... this one is for keeps.

Chicken: 1 kg

To Marinate:
Curd: 3 tsp
Ginger Garlic Paste: 2 tsp
Tandoori Powder or Chicken 65 Powder: 2 tsp
Salt: as needed

For the Gravy:
Onion: 2 large chopped
Green Chillies: 4-5 sliced round
Tomato: 2 medium sliced
Ginger and garlic: 2 tsp sliced
Turmeric Powder" 1/2 tsp
Chilly Powder: 2 tsp
Fresh Cream: 200 ml (I used only 100 ml and still it was yumm.....it gets better with more cream)

Marinate the chicken in the "to Marinate" ingredients and keep aside for 2 hours or more.
Fry in oil till half done and keep aside.
In the same oil, saute the onions ginger, garlic and green chillies till it browns along the edges.
Now add the tomatoes and cook till it mashes.
Add the chilly powder and turmeric powder and required water.
Let it boil. Now add the chicken and let the chicken get cooked well.
Add fresh cream to it and when it boils along the edges, take off fire and add the coriander leaves and keep the lid.
After a few minutes take off the lid and serve warm with Poori /Chapati/Pita Bread /Bhatura / Naan/Kulcha/Ada Poori