Payyoli Chicken Fry

Yum

Ingredients:

Chicken, cleaned &cut in medium size pieces - ½kg 
Ginger garlic paste - 2 tbsp.
Kashmiri red chilly - 10nos.
Lemon Juice           - 1 tbsp.
Turmeric powder    - 1tsp.
Green chilly            - 5 nos (slit lengthwise)
Grated coconut       - ½ cup   
Curry leaves           - 2 sprigs
Oil for frying        
Salt to taste

Method:

1. Marinate chicken pieces with salt,lemon juice and half of ginger paste and refrigerate for 15 minutes.
2. Boil kashmiri red chilly just enough water for 10 minutes and grind(only the chilly) it into a fine paste. 
3. Add 3/4 of red chilly paste, turmeric powder,the remaining ginger garlic paste to the refrigerated chicken,mix well and keep aside for 1 hour(in the refrigerator).
4. Mix the the remaining chilly paste to the grated coconut and keep aside until required.
5. Heat oil in a kadai. Fry the chicken pieces until half cooked.
6. Lower the flame to a medium heat and add the grated coconut, curry leaves and green chillies and fry until the chicken is cooked well and golden brown in colour.(Take not to burn the coconut). Remove from flame and serve.

Note:

• Step 6 can be done separately (i.e) fry the chicken and the coconut and curry leaves in the same oil one after the other.

Peanut cookies

Yum

Recipe source: betty crocker
Ingredients:
Serves:30
granulated sugar        -   ½ cup 
packed brown sugar  -    ½ cup 
peanut butter              -    ½ cup 
shortening                  -    ¼ cup 
butter, softened          -    ¼ cup 
egg                             -    1
all-purpose flour        -   1 ¼ cups 
baking soda                -  ¾ tsp.
baking powder            -  ½ tsp. 
Salt                              -  1/4 tsp.


Method:

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl(use spatula or your fingers). Stir in remaining ingredients and roll it into a ball. Cover and refrigerate about 2 hours or until firm.
2.  Heat oven to 375º F.
3. Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet(baking tray)(the dough will spread). Flatten in criss-cross pattern with fork dipped into sugar(do this gently else the dough will break).
4. Bake 9 to 10 minutes or until light golden brown(middle rack). Remove from oven and cool for 5 minutes(the cookies will be soft to touch); remove from cookie sheet. Let it rest on wire rack.(It will become firm after few mins.)

Here is another recipe using without peanut butter:
Wheat  flour    -  25 g.
Sugar               -  25 g.
Peanut(Without salt and skin) - 25 g.
Butter(or margarine)     -  15 g.
Egg                   -  ¼
Baking Soda    -  ¼ tsp.

Method same as above

Baked Apple

Yum

Ingredients:
Red Apple   -  1 
Brown Sugar  -  2 Tbsp.
Butter   -   2 Tbsp.
Cinnamon Powder - 2 tsp.

Method:

1. Preheat oven to 190 C.
2. Wash and core the apple. Place it in a glass baking dish.
3. Place butter and brown sugar in small quantities inside the core of the apple and spread the rest of the butter and sugar along with cinnamon around the apple.
4. Place in oven and bake for an hour or until the apple is soft and wrinkled. The butter and sugar melts to form a syrup like consistency. Coat the apple in the syrup every 15 mins. 
5. Serve warm with cream or vanilla ice cream. The Syrup thickens and becomes chewy as it cools.

Prawns Theeyal(Prawns Cooked In Fried Coconut Gravy)

Yum

Ingredients:
Prawns   -  500 gm,cleaned & de-veined
Shallots -  250 gm, sliced finely
Tamarind pulp  - lime sized, soaked in water
Asafoetida powder -  a pinch
Fenugreek powder  -  a pinch
Curry leaves  -  a sprig
Dry Red chillies   -  2 no.
Oil                 -  1 tbsp.
Salt to taste

For Grinding:
Grated Coconut  -  1 cup
Dry red Chillies    - 2 no.
Turmeric powder   -  1 tsp.
Red Chilli powder  - 2 tsp.
Coriander powder   - 1½ tsp.
Whole black pepper  - 1 tsp.

Method:

1. Cook the prawns in 1/2 cup of water for 3 mins(until half cooked).
2. Take a pan and roast the grated coconut along with dry chillies and pepper until the coconut turns light brown in colour.
3. Lower the flame and add all the other spice powders(turmeric, chilli &coriander) and saute until the raw smell goes and the coconut becomes dark brown in colour. Take care not to burn the spice powders.( the colour of the roasted coconut determines the colour of the final gravy, so darker the roasted coconut darker the gravy, doesn't mean burnt colour)
4. Once roasted, remove from flame and keep it aside until cool. Grind the cooled mixture to a paste like consistency (use very little water if required)
5. Heat oil in a deep pan or mannchatti and saute the sliced shallots until light brown, add asafoetida and fenugreek powder and saute for a couple of minutes.
6. Add the tamarind extract(only the soaked water), add more water if required(depends on how you like your gravy consistency thick or thin)and allow it to boil for 3 minutes or so.
7. Now add the ground paste and salt and mix well. Add the half cooked prawns, mix, lower the flame and let it simmer until the gravy thickens and the prawns is cooked (do not overcook else the prawns will become rubbery). Remove from flame when done.
8. Prepare the tempering, heat oil in a small pan and saute curry leaves and dry chillies for a minute or two and pour it over the prepared gravy, cover the dish with a lid and serve hot with rice after 15 minutes or so.