Neethu's Kitchen To Yours: June 2010

Wednesday, June 30, 2010

Chicken Fry



10 Chicken DrumSticks, Skin peeled
1 1/2 tsp ginger
3/4 Tsp Garlic
2 tblsp Chilly Powder
1 tsp Garam Masala
1/2 tsp Turmeric powder
1 tsp Pepper powder
2 tsp fresh lemon Juice
1 sprig curry leaves
Oil for frying


1 large onion thinly sliced
4 chillies slit


1. Clean the drumsticks and pat dry with paper towel. Make a marinade ( from the marinade ingriedients) and apply it on the chicken pieces. Let it stay over night, otherwise minimum of 2 hrs is a must for good taste.

2. Add oil in pan amd fry the curry leaves. keep it aside. Fry the chicken until it is brown and well done on both sides. Keep aside.

3. In the same oil, saute the onions until they turn golden brown or until they caramelize. Saute for about 6 to 7 minutes. Add the chillies and the fried curry leaves. Saute for 2 minutes.

4. Add the fried chicken and mix them well for about 5 minutes. Keep stirring for 5 minutes so that they dont stick to the pan. Sprinkle lemon juice and close the pan with a lid. Let it sit for 5 to 10 minutes before serving.

This fry is my personal favorite with Mutton Biriyani , salad and pappad :)

Wednesday, June 23, 2010

Shrimp Vada (vegetarians can substitute it with Mushrooms)


1 1/2 pound shrimps, deviened and cleaned
1/2 tsp turmeric powder
8 chillies
2 tblsp ginger
1 sprig curry leaves, finely chopped
5 pearl onions


1. Add onions, chillies, ginger, curry leaves in a food processor and blend

2. Squeeze the excess water from the shrimp and blend it again in the food processor along with onion mixture.

3. Transfer into a bowl. Add turmeric and salt. Mix them well.

4. Make 8 patties. Wet the hands each time you make patties that way it doesnt stick to your hands and comes out in  good shape.

5. Heat oil in a pan for deep frying. Fry each side for 5 minutes until golden brown.

TIP: Be careful while adding salt. I ve made mistakes :(. So start off with adding very little and keep adding until you reached the desired saltiness. Any seafood, requires a cautionary SALT ALERT. So Watch out!! You dont want to raise your guests Blood Pressure =P

 Oh and Serve this with Indian tea :)

Tuesday, June 22, 2010

30 minutes Chettinad Chicken exclusively in Neethu's Kitchen! YOU MUST TRY THIS ONE....Truly a DELISH and so soo sooo EASY TO MAKE!


1 pound chicken
1/4 tsp turmeric powder
9-10 red chillies
1/2 tblsp fennel seeds
1 cup finely chopped onions
1 cup finely chopped tomatoes
2 tblsp oil
1/2  tsp lemon juice 


1.Marinate the chicken with Salt and turmeric. Keep aside.
2. Add oil in a pan. Then add fennel seeds and broken red chillies. Saute for 1 minute. Do not burn them.
3. Add onions and saute for another 4 minutes until they become brown.
4. Add the tomatoes and saute for 3 minutes or until they have blended well like the picture below.

5. Add the marinated chicken and mix them properly. Sprinkle hot water once in a while ( i had to do around 3 times, depending on the pan you use)  when sauteing the chicken. Keep it on medium high and  let the chicken turn brown.  Keep stirring the chicken so that they dont stick to the pan. If they do, you can add little bit of oil at the end. This would take around 10 to 15 minutes. Switch off the stove and sprinkle some fresh lemon juice and some cilantro leaves for garnish.

OMG! This dish is perfect as an appetizer or even with rice and yoghurt. My favorite is to have this with a cocktail. The Sweet and then the spicy combination is just YUUUUUUM and to die for!!...Thanks to my mom for this recipe :)

Wednesday, June 16, 2010

Delish Orange Ecstasy


1 can ( 14 oz) sweetened condensed milk
1 cup heavy whipping cream
1 1/2 tblsp unflavored gelatin
1/2 tsp Orange Zest
1 1/2 cups orange juice
Orange Cups (Optional)


1. Stir the gelatin with orange juice continuously until it dissolves thoroughly.

2. Beat the whipping cream until it becomes double the amount and creamy.

3. Mix the condensed milk, orange juice, orange zest in the whipped cream slowly until you see no lumps.

4.  Let it set for 8- 10 hrs. Pour the mix in orange cups or small dessert bowls.

How to prepare the Orange Cups

Squeeze out the juice from half the orange and remove all the pulp left. Clean the inside well. Sprinkle some sugar and refrigerate them for 30 minutes. Then pour the Orange Delight Mix into these cups for serving :)...(Show the guests u've got some style BABY..;)...)

This is a creamy dessert with a little tangy taste. My friends love it with small slices of oranges mixed with it or even peaches or even mixed fruits. Trust me, you are not going to be satisfied with just one cup. I wasn't ;)...Look AT IT, How could you be? =P.

Tuesday, June 15, 2010

Delish Chicken Ulathiyathu


1 1/2 pounds Chicken
2-3 tblsp lightly roasted Coriander powder
2 tsp lightly roasted chilly powder
1/2 tsp turmeric
1/2 -3/4 tsp pepper powder
Salt, according to taste
3 tblsp coconut oil
1 large onion, thinly sliced
4 chillies, slit
5 garlic cloves, Minced
2 tblsp Ginger, Minced
2 sprigs curry leaves
1tsp + 1/4 tsp garam masala


1. Marinate the chicken with coriander powder, chilly powder, pepper powder and salt. Keep aside for 30 minutes.

2. Heat oil in a large pan, add onions in low medium heat. Saute till they caramelize and add 1 sprig curry leaves along with the onion. Saute for 1 minute. Remove everything and keep aside in a plate.

3. Add ginger, garlic and chillies to the pan. Saute for about 1 minute or until they turn golden brown. Add the marinated chicken and mix well. Cook it covered for about 15 minutes in medium heat by the end of which the chicken would have produced some water.

4. Add 1 sprig of curry leaves , 1tsp garam masala and little salt. Mix them all well and cook it covered with a lid on low heat to do the slow cooking for about another 10 minutes.

5. Add the caramlezied onions and blend them all together without breaking the chicken. Keep stirring to avoid the meat sticking to the pan.When the chicken looks dried or the chicken looks well coated on the meat, add 1/4 tsp garam masala and stir gently again for 2 minutes.

6. Switch off the stove and cover the chicken. Let it rest for another 25 minutes.

Serve it with roti or rice with yoghurt :)

Sunday, June 13, 2010

Kerala Fish Curry With some Secret tips! ;)


6- 7 slices of cleaned fish( I used  Tilapia, You can use any fish of your choice like King Fish or Salmon)
8 Small Onions, sliced
4 chillies
1 small piece Ginger,sliced
3 Tblsp Coconut oil
1 cup thin coconut Milk ( Munnam Paal)
3/4 Thin Coconut Milk ( Randam Paal)
1/4 Thick Coconut Milk ( Onnam Paal)
2 tsp chilly powder
3/4 tsp coriander powder
1 tsp pepper powder
1 Sprig Curry Leaves
2-3 pieces of Kodam Pulli , Soaked in little hot water(Gamboge)
Sea Salt, according to your taste


1. Clean the fish well with  little turmeric to avoid fish smell.

2. Crush Ginger, chillies and onions together seperately.

3.  Add chilly powder, coriander powder and pepper powder to 1 cup coconut milk seperately.Mix well.

4.Take a earthenware ( Curry chatti), add coconut oil, sea salt and crushed ginger, chillies and onions. Crush them with your hands for 30 seconds. Add Kudam-pulli water along with the 2 small Kodam Pulli pieces. Then add the 1 cup coconut milk (with the spice mix) and then the 3/4 cup coconut milk. Mix everything well.

5. Switch on the stove ( Only now....Secret#1) at medium heat and let the above mix come to a boil. Let it boil for 5 minutes. Add the fish and let it cook for another 10 minutes or until you see a thin layer of oil on the sides. ( While it is boiling, check the level of sourness and adjust by adding or removing the pieces of Kudam- Puli). DO NOT COVER with  a lid (Secret #2;)...).

6.  Reduce the heat to low flame.Add the 3rd coconut milk in circular motion. Let it cook for 3 - 5 minutes. Just 1 minute before switching off the stove,add the curry leaves on top.

7. Do not cover the chatti with a lid until the curry cools down ( Secret#3 ;)...).

I love it with Tapioca or White rice :). Everytime my mom makes me this, i could hog and hog forever!! Hope you all will love it as much as I do :) And Yea, ur welcome!! ;-D

Friday, June 11, 2010

1 month Anniversary and a HUGE TOAST to my blog ;)

First, Cheers and Bravo to Neethu's Kitchen for completing 1 month of Blogging Glory and cooking (( Pat on my shoulder:D,,yea yea!!)) 

Second, Thanks to all my followers, friends and family for all the criticism, support and confidence. Most importantly, trying out all my delish recipes, posting their experiences and telling me how they enjoyed making it (( Pat on my shoulder Again ;D))

Third, Sorry for not cooking up any vegetarian dishes, in spite of all the constant requests. The reason being that I am a unskilled vegetarian cook. Humph!! But dont you worry, I promise Neethu's kitchen will cook up some yummylicious veggie dishes this month. :)

Lastly, My favorite quote, "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating" food from Neethu's Kitchen! Weeeeeeeeeee!! ~Luciano Pavarotti and William Wright Pavarotti 

Bon Apetite and Have A Great Weekend! :)

Monday, June 7, 2010

Delish Tiramisu


8 egg yolks
500 ml Heavy whipped cream
750 gms Mascarpone cheese
2 cups Strong expresso coffee
1/2 cup sugar
1 1/2 cup Marsala wine
2 tblsp sugar
2 packets Sponge fingers or biscuits of your choice (Make sure its less sweet)
3 tblsp Kahlua


1. Seperate the egg yolks. Beat the egg yolks with 1/2 cup of sugar. Beat it till they become very thick around 8 minutes. Transfer to another bowl that you can use on a double boiler. Mix Marsala wine to the egg mix and keep stiring till smooth and creamy. There is should be no granules from the sugar. And then stir again for 7 minutes on medium heat. Transfer to a ice bowl and stir it well again until it cools down.

2. Beat the cream until its nice and thick.

3. Mix mascarpone cheese and blend them together until it becomes smooth. There should be no lumpy bits.

4. Mix the egg mix with the mascarpone and mix them evenly. Now add the cream to the mixture.  Make sure that they are  well mixed.

5. Mix espresso coffee with sugar, 1 cup of marsala wine and 3 tblsp of Kahlua and stir them well.

6. Dip the fingers in the coffee mix for 2 seconds and layer them in a desert bowl (large one). Then pour in some coffee mix if you feel its not soft. Then add half of the tiramisu cream on top of the biscuits. Then start on the next layer and finish it with the rest of the tiramisu mix. Cover it with foil paper and let it stay over night.

7. Dust it with cocoa powder and shredded chocolate.

( if u dont use wine, add 1/2 cup extra coffee instead)

Wednesday, June 2, 2010

Delish Tangy Coconut Chicken Curry

  • 1 1/2 pound chicken breast, cut into 1 1/2 inch pieces
  • 4 tblsp Olive oil
  • 1 Large red onion, cut into thin wedges
  • 4 chillies, slit
  • 2 cloves garlic, finely chopped
  • 2 inch ginger, thinly sliced
  • 1/4 cup lemon juice
  • 1/2 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp mustard seeds
  • 1/2 cup unsweetened coconut milk


1. Heat 2 tblsp of the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes

2. Add the chillies, ginger, garlic and lemon juice and cook for 5 minutes. Transfer to a plate.

3. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through for about 4 minutes.

4. Add the chilly powder,coriander, cumin and mustard seeds and stir for 2 minutes.

5. Add the onion mixture, 1/2 cup water and simmer for 6- 8 minutes. reduce the heat and then add cocount milk and simmer for another 2 minutes.

Tastes better with White rice and yoghurt :)