" Simply delicious fried chicken using, of all things, Marinating the chicken pieces in buttermilk or yogurt is the key to juicy fried chicken. For best results, remember to use a deep, heavy pan and a deep fry thermometer. This recipe cooked in Southern style. It will be perfect--crispy on the outside, juicy on the inside. "





 Serves -  2
Prep. time -  15 minutes,
Cooking time -   20 minutes

 Ingredients: 

Directions:

•   Combine buttermilk or yogurt and fried chicken seasoning. Place in a large zip-top bag or container. Add chicken pieces, mix well. Cover and marinate in the refrigerator overnight.

•  Preheat oil in a deep, heavy-bottomed pan until it registers 325°F on a deep-fry thermometer. Drain chicken pieces from yogurt marinade.
• Combine flour and chicken seasoning on a plate, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces Dredge chicken in seasoned flour. Deep-fry chicken until golden and crisp. Drain on paper towels to remove excess oil.
• Serve immediately with gravy or ketchup on the side.

" This recipe cooked in Kerala style with coconut or coconut milk. Fish curry is a very popular dish in the Malabar region of Kerala and is commonly known as Meen Kulambu. Fish is a highly nutritious food. Being an excellent protein food with fewer calories, it is better than other meat sources."


Recipe type -  side dish
Cooking time  -  30 - 40 minutes
Serves -   4

Ingredients:

Method :

• scale, clean wash and cut into 1cubes
• Grate coconut & extract the milk from half of it.
• Make a thick paste of 1 teaspoon turmeric, 1 tablespoon chilli powder, 1 tablespoon coriander   powder, 1 teaspoon pepper powder,salt and lemon juice. A it to the fish pieces and keep it fridge for atleast an hour.
• Heat oil in a pan, add marinated fish pieces on medium flame and keep it reserved. remove excess oil from the pan and fry mustard seeds, till they splutter.
• Add onions and fry till golden brown. add the grated ginger, garlic and chillies. Add tomato and fry till dry. Add chilli powder, coriander powder, garam masala and 1/2 cup of water. Fry for 2-3 minutes.
• Take of the coconut extract and add tomato mixture along with 1/2 cup water.
• when it start boiling reduce the flame, add salt and fried fish pieces. Cook covered for 5 minutes in the lowest flame. turn off the flame. 
• Now add reaming thick coconut milk and stir gently. Garnish with curry.

 

Ingredients: 

Method:

• Boil noodles in six to eight cup of salted to which one tablespoon of oil has bean added to cook till almost done.
• Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper.
• When cool, lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanut and toss to mix well.
• Add Szechuan sauce and tomato ketchup and toss the mixture again.
• serve, garnished with spring onion greens. 

 

Ingredients:                                                                            

Method: