Spicy Chicken Nuggets - Perfect Snack

Spicy Chicken Nuggets

Chicken - Breast or thigh pieces will be good
Cut into small cubes or as you would prefer.

Prepare your dipping mixtures:

Eggs - 2 beaten

Spice
Corn flakes - a cup
Oats - 1/2 cup
Parmesan Cheese - 1/2 cup
Garlic powder - 1 tsp
Black Pepper - 1 tsp
Chilli Powder (kashmiri chilli powder would be best if you do not want too much heat) - 1 tsp
Dried Rosemary (You can skip this if you are not able to find it) - a pinch
Salt -  as required

Wash and drain the chicken to remove excess water
Dip into the egg mixture followed by the spice mixture
Repeat process till all the chicken cubes are coated well.

In a pan, heat oil for deep frying.

Deep fry the chicken nuggets for about 4-5 minutes till golden brown.

Drain and serve hot with a sauce of your choice.

Malabar Chicken Biriyani

Malabar Chicken Biriyani

Prepare Rice

1)Biriyani Rice - 3 cups
Wash and drain

2) Ghee - 3 Tbsp
Cinnamon Stick - 1 Whole
Cloves - 5 pieces
Elaichi - 6 pieces
Cashew Nuts - 5 pieces
Raisins - 5 pieces

In a pan, heat Ghee and fry the other spices and nuts (add the raisins last as it browns very easily)

Once done, add the rice and fry till fragrant.  Make sure the rice do not stick to the bottom.

Transfer them to rice cooker and add water (1 cup rice : 1 1/4 cup water). Then add salt to taste.
3) Ghee - 1 Tbsp
Onion - a handful (diced)
Cashew Nuts - a handful
Raisins - a handful
In a pan, heat ghee and fry cashew nuts, followed by onions and then raisins. Once they turn brown, rain and keep aside. This will be used later for garnishing.

Chicken Masala

Saute Red Onions - 4 (Big) Chopped until soft and pinkish in color. Add salt to taste.

Ginger - 2 tbsp
Garlic - 2 tbsp
Green chilli - 9 (or according to your taste)

Grind  the garlic, ginger and green chilli together without adding water.
Add to the onions and saute  again till fragrant.

Add Tomato - 5 Big to the mix and stir well.
Add Spices
Coriander Powder - 1 tbsp
Chilli Powder (if required) - 1 tsp
Garam Masala - 1 to 2 tsp

Add Chicken (1 Whole cut into 12 - 14 pieces)
Stir in the chicken well with the masala mix and bring to boil.

Let the chicken cook on low heat till tender.

Once the chicken is cooked, add

Yoghurt - 2 Tbsp
Lemon Juice - 1 Tbsp (if required.. before adding check to see if the masala is tangy enough)
Coriander leaves - a handful.

Stir Well and keep aside.

Once your rice is done, you need to mix the chicken masala with the rice.

To do that, transfer the rice into another bowl.

You need to divide the rice and the chicken into sections.

Firstly, add a little gravy to the rice cooker,
Then add a little rice to it and mix well.
Add chicken with gravy at sides
Cover the chicken with rice.
Add the fried cashew, raisins and onions.
Sprinkle chopped coriander leaves
Sprinkle garam masala
To this, add chicken again followed by rice, then the cashew/raisins/onion/coriander leaves/garam masala garnish.
Continue the same process till all your ingredients are in the rice cooker.

Then, close the rice cooker with lid and press cook again.
Once the button turns warm, your chicken biriyani is ready.

Chicken Satay (Indonesian special)

Chicken Satay is best served with the Special Peanut Sauce (Indonesian style). I will give that recipe in a bit. Meanwhile, enjoy the Chicken Satay Recipe.

Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.

Boneless Chicken - 400gm

Part1

Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required

Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)

Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered

Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.

Karimeen (Pearl Spot Fish) Pollichathu

Karimeen (Pearl Spot Fish) Pollichathu

Karimeen (Pearl Spot Fish) - 3

***Clean this with salt and vinegar first and then clean again with flour to get rid of all impurities

Heat Oil (3-4 Tbsp) in a non stick pan.

Onion - 3/4 kg
Garlic -  a cup
Ginger - 1/2 to 3/4 cup
Green Chillies - accordingly
Curry Leaves - 1 stalk

Saute the above

Tomato -  4 to 5 medium sized ones

Add tomato the the pan

Tumeric - 1 to 3 tsp
Chilli powder - to color if you are using lots of green chillies. Otherwise, add 1 Tbsp and check if you need more
Black Pepper - as required

Add the above 3 spices and mix well.

Add Salt - as required

If you feel the mixture is not sour enough, you can add a little vinegar as well.

Once the masala is well cooked, turn off the heat.

Now, you need to wrap the masala and the karimeen (pearl spot fish) in banana leaves. Take one banana leaf for one karimeen (pearl spot fish).

First, slightly heat the banana leaf on medium heat on both sides so that it will not tear when you wrap the fish.

Place the masala first, then place the karimeen on top and then add more masala to the top.

Wrap this and tie it with a string

Cook this covered on a non stick pan till the fish is cook. You will need to turn the wrap over halfway in order to fry both sides well.

If you have a mud pot, you should use it instead. It will add to the taste manifold.

Net Pancake (Valappam)

I love this snack

Eggs - 5
Sugar - 1 cup (add more if you need)

Beat the mixture till all the sugar dissolves and it becomes light and frothy. You should lots of bubbles

Salt - 1 to 2 pinch
Ground Cardamom - 1/2 tsp
Baking Powder - 1/2 tsp

Add the above to the egg mixture and beat well

Fold in flour to the mixture bit by bit (1 tbsp at a time) till the mixture becomes a nice consistency.

The mixture should not be too thick or too runny.

Prepare your mould

If you have a small tube funnel use it. If not you can make a small hole in your egg shell.

Heat enough oil in a pan to deep fry the Net Pancake. 2 Cups should be sufficient. The amount will depend on your pan as well.

Once the oil is hot, pou the mixture into your mould and let it flow into the oil in a small circular motion. Be sure to keep your mould close to the oil as you pour. Otherwise, your net will become very thin.

Once the pancake browns on one side, turn over and brown the other side.

Once done, keep the net pancake on a kitchen roll to draw out excess oil.

You can serve hot. This pancake will last 2-3 days.

Macadamia Nut Coated Chicken with Mango and Pineapple Salsa

From the name of the recipe, you would have realised I didn't name it. This recipe is from the show called Chris Saleems Boho Kitchen. It airs on the channel Food First. I am sharing this here but if you really liked this recipe, you should thank them.

What you need and what you need to do

A chicken breast marinated with salt and pepper.
Keep aside

In a blender, mix macadamia nuts, bread crumbs, pepper, some flour and salt(if you need).

Transfer the blended contents onto a plate

Break an egg on to another plate and beat it slightly

In another plate, keep some flour.

Now, dip your chicken breast into the flour, then the egg and then the blended mixture. Ensure you coat the chicken breast nicely.

In a pan , heat oil and place your chicken breast till the outside browns well.

Then, transfer the chicken breast into a glass dish and place in the oven to finish cooking.

Meanwhile, prepare the mango and pineapple salsa

Mango and Pineapple Salsa

Dice a pience of mango and a pience of pineapple.
Dice a small tomato and onion.
Slit or dice a green chilli.
Add a pinch of cumin powder and pepper
Add coriander leaves and mint leaves as per desire.
Squeeze a little lime juice on top of it and mix he contents well

Once your chicken is done cooking, plate it up and cut your chicken breast into a few chunks and place the mango and pineapple salsa on top of it.

Cheezy Chicken Sticks

Cheezy Chicken Sticks

This menu is for kids and is a snack item. Best served in the evening or packed to go for a quick bite during a tiring outing!

You will need cubes of chicken, cubes of cheese and tootthpicks (washed and dried).

Grind 2 bread pieces to fine crumbs and keep aside.

To marinate, you will need,

shallots / onions (cut into small pieces / ground)
ginger / garlic (optional)
Chilli (optional)
Chilli / tomato sauce (as required by taste)
Pepper (as required by taste)
salt (as required by taste)
one small egg (beaten well)


Mix all ingredients for marinate and knead well. add cubes of chicken and leave aside for 2-5 mins.

Afterwhich, take a toothpick and poke in one cube of chicken, followed by a cube of cheese, followed buy a cube of chicken. You can continue doing so depending of how long your toothpick is.

Now, you will need to roll the ,toothpick on the ground breadcrumbs. Make sure all parts are fully covered.

You will need oil (use sunflower oil for better taste), enough for deep frying.

Heat the Oil for a few mins before placing the cheezy sticks. Deep fry on low heat till golden brown and till the chiken is cooked till tender.

Serving Suggestions

Serve with mayo / tartar / chilli / tomato sauce.

Baked Rice with Hot dog chunks

Baked Rice with Hot dog chunks
Butter - 1/2 cup
shallots - 8 or as requiredm finely chopped
Salt - as required
Pepper - as required
Seasoning - chicken - as required
Rice - long grain or as you like - 1 cup
Water - 2 cups
Celery / mint leaves / any fragrant leaves - finely chopped


Melt the butter over low heat.
Add the shallots, celery and rice to the melted butter and saute till the rice is coated light brownish

Prepare soup while the rice is getting ready.
Add the seasoning, pepper and salt to boiling water.

Pour the cooked rice in a casserole, add cut hot dog chunks and pour the soup over it. Without stirring, cover with an aluminium foil and and bake in the over. Pre-heat the oven at 350 deg and once the over is ready, place the dish into the oven and cook for 30-45 minutes. Ensure that the water is absorbed fully by the rice; but not such that it gets too sticky.

Serve hot.

Chilli Cottage Cheese (Spicy Paneer)

Chilli Cottage Cheese (Spicy Paneer)
Hmm.... This is yummy! You can eat it as it is or mix it with roti's or rice or bread.
the best part is that you can add you own feel to it everytime you make it.

Cut the cottage cheese in different shapes,
Vary the amoount of sauces and sugar you use to get a different taste,
Decorate it with ingredients that are not mentioned here but you love anyway!

Cornflour - 1.5Tbsp
Flour - same as cornflour
Salt -To taste
Cottage Cheese 150 grms
Tomato Sauce - depends on your taste, for me, I'll take 2 tbsp initially and add on for more taste, if needed
Chilli Sauce - depends on your taste and the spiciness of the chilli sauce you use. I'll take 1 tbsp
Soy Sauce - Be on the safe side and take 2 tbsp and add on if you need more color or taste
Chillies (green / red) - 3-5 depending on the spiciness of the chillies
Garlic - optional and a pinchfull
Capsicum - as many as you like, don't overdo it though!
Vinegar - 1/2 tbsp
Sugar - to taste
Pepper - to taste
Water - 3-4tbsp

Mix first three ingredients together with water. This is to coat the cottage cheese. So make sure that the batter does not turn too watery or too thick.

ut the cottage cheese in shapes you like. The size should be bite sized. Coat it with the batter prepared earlier and deep fry thill golden brown.'

Keep aside

In a seperate pan, heat oil (as required) and fry the chillies and the garlic. Toss in the capsicum.

Add a pich of salt, pepper and sugar. Top it up with the sauces and vinegar.

Add in the cottage cheese to mix with the sauces.

Add in some coriander leaves for the color and the aroma.

Serve hot.

Veg and Non Veg Spring Rolls

Spring Rolls
Depending on your taste, you can either make a veg spring roll or a non-veg spring roll.

First, note the ingredients to make the wrap.

Spring Roll Wrap
Flour - 1 cup
Corn flour - 1/2 cup
Oil - as required
Salt - as required
Cold water - as required

To prepare the wrapper,
Sift the flours and salt together.
Add oil and water to knead the dough.
The end result should be smooth and slightly elastic.
Keep aside, covered, for 15-30 mins.

Make small balls and roll into circles.

Heat a pan and roast the circles for 1-2 secs on each side

Do the same for all balls and keep aside, covered with a moist cloth, while you prepare the fillings.

Non-Veg Filling for the spring rolls
Chicken - cut thinly into small strips.
Depending on the rolls. For the above measuring of wrap, you will need a cup of chicken

Onion - 1
chillies - 3-5 as per the spiciness of the chillies
Garlic - 2 cut thinly as the chicken
Ginger - optional
Pepper - as required
Salt - as required
Oil - as required

To prepare the filling,
Marinate the chicken strips with pepper, salt and little oil.
Keep aside.

Heat oil in pan.
Add in the onions and saute till soft
Add garlic and ginger. Saute till light brown.

Add in the marinated chicken strips.

Cook till ready.

Veg filling for Spring Rolls
Onion - 1
Beans - depending on the size and you liking. i'd take 5
Bean sprouts - To give that chinese taste if you like
Carrot - depending on your liking
Cabbage - if you like.
Capsicum - hmm... this one is not optional as it helps to distinguish the veggie taste.
white pepper and black pepper - as you like
Salt - as required
Sugar - as required (optional)
Soy sauce - as required
Oil - as required

Note : Actually the different veggies add different tastes and texture when you bite into the spring rolls. And hence, I strongly recommend that you choose the veggies to your liking and not strictly as stated here.

To prepare the filling,
Heat oil in a pan,
Add onion and cook till soft.
Add veggies and took till it is not raw and not overcooked.
Add the capcisum as well.
Add the peppers, salt, sugar and soy sauce.

Now there you go!

How to wrap spring rolls

The wrapping part is tricky. I bet you will get it right from the second on onwards.

You will have to cut the circles into squares, first.
Put in the filling; not too much, not too little.
Cover from each side and the bottom and then do a roll.
Take it up with your hands and then seal the edges on the top.
To seal, you can actually use cornflour paste (1tsp cornflour dissolved in 1tsp flour).

Now you can keep this in the fridge / chiller, covered in clingfilm, till you are ready to cook.
Serving Suggestions

Deep fry till golden brown and serve hot for tea/coffee with chilli / tomato sauce.

How you want to garnish is up to you :D

Prawn in sultry garlic sauce

Prawn in sultry garlic sauce

Prawn - big not jumbo - 6-8 pieces or as much as you require
Garlic - 2-3 tbsp
Pepper - 2-3 tbsp
tomato sauce - 1-2 tbsp
sugar - 1 pinch
salt - as required
cornflour - 1-2 tbsp

Marinate the prawn for 30 mins with the following.
Salt, sugar, pepper and cornflour
Add lemon juice if you prefer but not required.

After 30 mins, fry the prawn in a pan and keep aside. Take care not to poru the entire thing as you need the remaining marinate sauce for the sauce.

In the same pan, remove the excess oil. You will need only 2-3 tbsp of oil.
Add garlic paste and saute till golden brown.
Add in the tomato sauce and pepper.
Add in the marinate, which is leftover after adding a little bit of water and mixing well.

Now, add in the prawn and mix well.

The prawn in sultry bgarlic sauce is ready!

Serving Suggestions

You can eat it as a snack or with sides such as rotis / bread, ghee rice etc.

Chicken Roast

Chicken Roast
Chicken -1kg
Turmeric powder - as required
Salt - as required

Mix the above and marinate for about 30 minutes to 1 hr

onion - 5
Tomato - 5
chilies - as required (I would use 5-6 small green chillies)
water - 2 cups

Bring to boil and add the marinate chicken in the above and cook till approximately dry.

Chilli Powder - 1 tsp
salt - as required (and if required)
pepper - as required
Lime - 1/2 slice

Add to above to the cooked chicken and mix well. Add oil and mix well for 2-3 mintues.

Serving Suggestions

Garnish with coriander leaves and serve hot.

This curry can be served with Ghee rice or any rotis such as Chapati/ Puri

Smoked Lamb Cubes

Smoked Lamb Cubes

Cooking takes about 30 minutes. Marinate for about 1.5hrs minimum for better taste.,

You will need 1/2 kg of lamb. Cut them into small cubes or chunks as you would prefer. Wash them well and get ready to marinate.

To marinate, you will need the following:
Ginger and garlic paste - about 2tbsp
Lemon Juice - 1-2 tsp
Vinegar - 1-2tsp or as much sourness as your prefer.
Chilli Powder - 1 1/2 tsp
Salt - to taste
Chat masala - a pinch

Marinate for 1-1.5 hrs or overnight. You need ot do this in order for the lamb pieces to accummulate and fully give it the flavor.

Once you are ready to cook, put the marinated lamb pieces into a pressure cooker and cook on low heat. Wait for a whistle and then simmer open till the liquid becomes less.

Note: there is no need to add any oil while cooking.

Once the meat is cooked, you need to smoke them. You decide how you want to do it. You can do it the traditional smoking way or you can just use your stove. Just place a grill over your stove and place the lamb cubes or chunks on it and smoke on low flame. Use tongs to ensure that the lamb cubes or chunks are smoked all over evenly.

Serving Suggestions

Serve it hot, with roti, bread or even rice. You can even have it on its own.

So have friends over and have a blast! Try out the recipe and send us your comments on how it was. Do not forget to send us your own entries if you want them to be featured here.