Easy Homemade Snickers Bars Recipe

Ingredients

• Peanut 300g
• Condensed milk 5tbs (75ml)
• Salt 1/4 tsp
• Peanut butter 2tbs(30g)
• Sugar 3/4 cup(150g)
• Cream 1/2 cup(100g)
• Butter 2tbs(30g)
• Milk chocolate 250g

 Method

• Powder 200g peanut
• Add salt, peanut butter and condensed milk and combine well
• Transfer to a tin lined with parchment paper
• Set this aside 
• Add sugar into a heavy bottomed vessel
• Heat this on medium heat until sugar is dissolved; Swirl the pan in between to keep the sugar heating evenly.
• Once sugar is a deep golden colour reduce the heat and add cream followed by butter
• Stir constantly and heat again till it reaches "soft ball  stage" (120 degree Celsius)
• Turn off the heat and add 100g peanuts and combine well
• Pour this over the first layer and allow this to cool completely. Refrigerate for 1 hour. 
• Cut this into bars and set aside
• To melt chocolate, add some water, not too much, to a pot
• Place this on the stove over low heat
• Place a heat proof bowl on the pot
• Put the chopped chocolates in the bowl.
• Stir every few minutes until fully melted
• Dip each bars in the melted chocolate and place them over baking paper
• Refrigerate for 30 minutes
• Trim the sides 
• Delicious , easy homemade snickers bars are ready.

Easy Chicken Bread Recipe

Ingredients

 for bread

• Maida/all purpose flour 2.5 cups(350g)
• Instant yeast 1 tsp
• Sugar 2tbs(30g)
• Butter 2tbs(30g)
• Salt 1tsp
• Water 210 ml

 For filling

• Chicken 300g
• Ginger garlic paste 1tsp
• Salt and pepper as needed
• Onion 1 small (50g)
• Capsicum 1 small (50g)
• Carrot 1 small (50g)
• Chilli flakes
• Milk 1 1/4 cup(310ml)
• Flour 3 tbs (30g)
• Butter 2 tbs(30g)
• Nutmeg 1/4 tsp
• Garlic 5 cloves(5g)

 Method

• Prepare bread dough by combining flour, salt, sugar, yeast, butter and water
• Knead the dough for 10 - 15 minutes until soft and elastic
• Transfer into a greased bowl and let the dough rest until double the volume.
• Heat up 2 tsp butter and 2 tsp oil in a pan
• Add the chicken and cook along with ginger garlic paste, salt and pepper
• Cook on high flame for 3 minutes , then on low flame for 5 minutes
• Transfer to a plate
• Heat 2tsp butter and 2tsp oil in a pan
• Add onion, capsicum and carrot and cook along with salt and chilli flakes.
• Transfer to a plate.
• Heat up 2tbs butter on low flame
• Add garlic and cook for a few seconds
• Add flour and cook until the raw smell goes away
• Add milk little by little and stir and cook until bubbles begin to appear
• Season with salt, pepper and nutmeg.
• Combine cooked chicken and cooked veggies with this white sauce.
• Allow this mix to cool down.
• Divide the dough to 8 equal pieces
• Fill with the prepared filling
• Allow them to rest for 45 minutes
• Then give egg wash and sprinkle sesame seeds
• Bake in preheated oven at 190 degree Celsius for 20 minutes
• Serve warm. 

Special Egg Biryani Recipe

Ingredients

 For egg masala

• Boiled eggs 7
• Onion 3 (300g)
• Ginger garlic paste 1tbs (20g)
• Green chilli 2 (10g)
• Coriander leaves 
• Mint leaves
• Cashews 25g
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Fennel powder 1 tsp
• Pepper powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Tomato 2
• Curd 2 tbs
• Cardamom 4, cloves 4, cinnamon 1 inch

 For rice

• Ghee 2 tbs
• Whole spices (cardamom 4, cinnamon 1 piece, cloves 3, mace 1,

                             bay leaf,  fennel seeds 1/2 tsp)

• Ginger garlic paste 1tsp
• Onion 1 small piece
• Green chilli 1
• Mint leaves
• Coriander leaves
• Rice 2 cups (450g)
• Water 3.5 cups
• Salt

 Method

• Slice onion lengthwise. Do not make them too thin or too thick.
• Deep fry in moderately hot oil until golden brown.
• Add 3/4 of the fried onion into a mixer jar
• Grind them along with cashews and 1/4 cup of water
• Add 4tbs oil in a pan
• Add some cashews and fry until golden
• Add rasisns and fry till they puff up.
• Remove them from the pan and keep aside.
• Add the whole spices
• Add ginger garlic paste and green chilli
• Stir and cook till the raw smell goes away
• Add tomatoes and cook until soft.
• add salt as needed
• Add curd and cook until the oil appear
• Add turmeric powder, chilli powder, pepper powder, garam masala and fennel powder
• Stir and cook for 45 seconds
• Add the onion cashew paste
• Add 1 cup of water 
• Add coriander leaves and mint leaves
• Now add the boiled eggs; Cut 3 eggs lengthwise and add to the gravy to increase the flavor
• Mix well and keep aside. 

 Rice preparation

• Wash and soak the rice for 30 minutes; Then drain and keep aside.
• Heat up 2 tbs ghee in a pot.
• Add the whole spices 
• Add ginger garlic paste, onion and green chilli
• Stir for 2 minutes and add add water
• Cover the pot and bring the water to boil
• Now add salt, coriander leaves and mint leaves
• Add the rice and stir well
• Cook without lid till the level of rice and water becomes the same
• After that cover the pot and cook on very low flame till the entire water get absorbed.(almost 8 minutes)
• When it is done gently fluff up the rice.

 Dum

• Remove half portion of the cooked rice 
• Sprinkle some garam masala, fried onion , fried cashews, fried raisins and coriander leaves and mint leaves.
• Add the egg masala
• Now add back the removed rice
• Repeat layering with garam masala, fried onion, fried cashews and fried raisins
• Cover the pot and cook on very low flame for 10 minutes
• Turn off the heat and open after 30 minutes
• Serve with pickle, salad and pappad.

Mutton Stew Recipe Kerala Style

Ingredients

•  Mutton 250g
• Potato 2(200g)
• Carrot 2 (100g)
• Green chilli 5-6(adjust according to taste)
• Pepper powder
• Garam masala 1 tsp
• Thin coconut milk 2 cups
• Thick coconut milk 1 cup
• Ginger garlic crushed 2tbs
• Cashew nut 1 tbs
• Onion 1 (100g)
• Whole spices cardamom 6-7, cloves 4, cinnamon 2"piece

 Method

• Crush together 20g ginger and 30g garlic and keep ready.
• Cook mutton along with 1/2 tsp pepper, salt and 1tbs crushed ginger and garlic
• Cook cubed potato and carrot along with salt and 1/4 cup of water
• Add 2tbs coconut oil in a pan
• Fry the cashews until golden and keep aside.
• Add onion and stir well until transparent(6-8 minutes)
• add 1tbs crushed ginger and garlic, green chilli and curry leaves
• Stir and cook till the raw smell gone(2 minutes)
• Add cooked meat and veggies
• Add the thin coconut milk and boil for 3-4 minutes
• Further add the thick coconut milk and heat up well; No need to boil.
• Then turn off the heat and add garam masala and fried cashews.
• Delicious mutton stew is ready to serve. 
• Mutton stew goes well with appam, pathiri, idiyappam, putt and chappati.

Fried Chicken Dum Biryani Recipe

Ingredients

 For chicken masala

• Chicken 1kg
• Onion 4 (400g)
• Tomato 3 (230g)
• Ginger 20g
• Garlic 30g
• Green chilli 4
• Curry leaves
• Curd 1/4 cup (60g)
• Coriander leaves
• Mint leaves
• Red chilli powder 2tbs
• Coriander powder 2 tbs
• Garam masala 1tsp
• Pepper powder 1 tsp
• Lemon juice 1tbs
• Turmeric powder 3/4 tsp

 For rice

• Basmati rice 4cups(850g)
• Ghee 5tbs
• Whole spices (cardamom 8, cloves 4, cinnamon 2inch pieces 2, mace 2 pieces, fennel seeds 1 tsp)
• Ginger 8g(crushed)
• Garlic 12g(crushed)
• Carrot 30g
• Onion 30g
• Coriander leaves
• Mint leaves
• Salt1tbs
• Water 7 cups

 Others

• Fried onion 
• Fried cashews
• Fried raisins
• Pineapple pieces

 Method

   Chicken masala

• Marinate chicken pieces with salt, lemon juice, 1tbs red chilli powder ,1/2 tsp pepper powder and 1/2 tsp turmeric powder for minimum 30 minutes.
• Deep fry the marinated chicken until cooked thoroughly.
• Add 7tbs oil in a pan and stir and cook  4 thinly sliced onion along with some coriander stem.
• When the onions become very soft add ginger, garlic, green chilli and curry leaves.
• Stir for 2 minutes.
• Add tomatoes and cook until very soft.
• Add chilli powder, coriander powder, turmeric powder and pepper powder and stir for 1 minute.
• Add curd and stir well.
• Add fried chicken, 1 cup hot water, garam masala, coriander leaves and mint leaves
• Turn off the heat and keep this ready.

 Rice

• Wash and soak the rice for 30 minutes
• Then drain and keep this ready.
• Heat up ghee and add the whole spices
• Add ginger, garlic, onion and stir for a few seconds
• Add water and bring to boil
• Add salt, carrot, coriander leaves , mint leaves and rice
• When water and rice become the same level, reduce the flame to low, put the lid and cook till the entire water get absorbed.(almost 8 minutes)

 Dum

• Layer half of the chicken masala and rice in a thick bottomed vessel.
• Sprinkle garam masala, fried onion, fried cashew, fried raisin, coriander leaves, mint leaves and pineapple pieces
• Layer the remaining masala and rice
• Repeat the layering with garam masala, fried onion, fried cashews, fried raisins, coriander leaves, mint leaves and pineapple pieces.
• Heat on the lowest heat for 10 minutes.
• Wait for 30 minutes.
• Then serve with pickle, raita and pappad.

  

Special Chicken Biryani Recipe

Ingredients 

  To marinate

• Chicken 1 kg
• Onion 4 (450g) (to be fried until golden brown)
• Ginger garlic paste 3tbs
• Salt
• Lemon juice 1tbs
• Turmeric powder 1/2 tsp
• Red chilli powder 1tbs
• Coriander powder 2tsp
• Garam masala 1tbs
• Green chilli 6
• Coriander leaves 
• Mint leaves
• Curd 1 cup (230g)

 For rice

• Basmati rice 4 cups (850g)
• Cardamom 6, cinnamon 1 small piece, cloves 4, mace 2 small pieces, fennel seeds 1 tsp
• Ginger garlic crushed 1 tsp
• Onion a small (30g)
• Coriander leaves and mint leaves
• Carrot a small piece 30g
• Water 7 cups
• Salt 3 tsp
• Ghee 5 tbs

 Method

• Marinate chicken with all the ingredients listed under 'to marinate' for minimum 1 hour
• Heat 4 tbs oil in a pan
• Add marinated chicken pieces and stir for 5 minutes
• Cover and cook till the chicken pieces become soft
• Stir in between to prevent burning
• 
  

Vegetable Stew Kerala style Recipe

Vegetable Stew

 Ingredients:

• Potato 2 (200g)
• Carrot 1(100g)
• Green peas 1/2 cup (100g)
• Beans 4 (50g)
• Onion 1 (100g)
• Thin coconut milk 2 cups (500ml)
• Thick coconut milk 1 cup (250ml)
• Green chilli 4(adjust according to taste)
• Curry leaves
• Ginger 1 small piece
• Roasted cashews 2tbs
• Pepper powder 1/2 tsp
• Garam masala 1/2 tsp
• Whole spices (cardamom 4, cloves 3, cinnamon 1 inch piece, star anise)

 Method

• Heat 2tbs coconut oil in a pressure cooker.
• Add whole spices and let them crack.
• Add sliced onion, ginger, green chilli and curry leaves.
• Stir and cook for 2 minutes.
• Add pepper powder and garam masala and combine well.
• Add potato, carrot, green peas and beans and give a good stir.
• Add thin coconut milk.
• Add salt as needed.
• Cover and cook for 1 whistle.
• Turn off the flame and let the pressure goes away naturally.
• Open the cooker and turn on the flame.
• Add thick coconut milk and heat this up; Do not boil after adding the thick coconut milk.
• Finally add some roasted ghee and fresh curry leaves.
• Delicious vegetable stew is ready.
• Serve with appam, idiyappam, pathiri, chapati etc.