Roasted Chicken Salad With Cherry Tomatoes

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Ingredients:
Boneless Chicken breast  -  500gm
extra virgin olive oil         -    ¼ cup 
rosemary dried                  -    2 tsp.(or thyme)
salt as required
ground black pepper         -    1 tsp.  
red Chilli powder(optional)    -     2 tsp. 
Turmeric powder(optional)    -     ¼ tsp.
cherry tomatoes                -     2 cups
green leaf lettuce, chopped -  1 medium sized

Method:

1. Combine the olive oil, herbs, salt and pepper in a small bowl and marinate the chicken with the mixture preferably overnight.(at least 4 hrs.)
2. Preheat Oven to 400 F.
3. Toss the cherry tomatoes in olive oil, salt and pepper.
4. Place the marinated chicken along with the cherry tomatoes in a baking dish.
5. Roast in the oven for about 35 mins. or until the chicken is well cooked. Cook both side of the chicken.(turn it over in between)
6. Remove from oven and set it aside.
7. Arrange the lettuce on to serving plate and place the sliced chicken breasts on top and arrange the cherry tomatoes on top of the greens and serve.(Notes below)

Notes:
I rubbed the chicken breast with chilli powder and turmeric and  pan seared both sides for 8 mins each before placing in the oven.

Nadan Beef Curry

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Recipe Source: Marias menu
Ingredients:
Beef,cut into cubes               -  ½ Kg
Onion,sliced                         -  2 medium
Ginger ,finely chopped        - 1 tsp.
Green chillies,cut vertically  - 3 nos
Curry leaves                         - few sprigs
Water                                    
Coconut oil  as required
Salt to taste

To grind together:
Ginger,chopped               -   1 tbsp.
Garlic,chopped                -   1 tbsp.
Kashmiri chilli powder   -    1 tbsp.
Turmeric powder             -    ¼ tsp.
Coriander powder            -    1 tbsp.
Fennel seeds                     -    ½ tsp.
Cinnamon                         -    1" piece
Cloves                               -    3 nos.
Cardamom                        -    3 nos
Star anise                          -   1 
Whole black pepper          -   1 tsp.

Method:

1. Grind all the ingredients listed under ' to grind together' to a paste.
2. Heat oil in pan add sliced onion,ginger,green chillies and curry leaves and saute until onion turns translucent.
3. Now add the ground paste and fry until oil starts to separate.
4. Add  the beef and mix well and add water and required amount of salt,cover and cook until beef is done. Remove lid and simmer on low flame until the gravy becomes thick.
5. Serve with rice, appam or parotta etc.

Kerala Fish Curry

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Ingredients:

Black Pomfret (or any fish of ur choice) -  1 kg 
Shallots                                                    -   6  
ginger garlic paste                                    -  1 tbsp. 
fenugreek seeds                                        -   ½ tsp. 
curry leaves                                              -   1 sprigs 
chilli powder                                            -  1 tbsp. 
turmeric powder                                       -  ½ tsp. 
fenugreek powder                                     -  1 tsp. 
Gambooge/kodampuli     - 2 pieces of  soaked in 1/2 cup water for 5 to 10 mins
coconut oil or any kind of oil            - 1 to 2 tbsp. 
1/2 cup of water for gravy
Salt as required                                                                       

Method:

1. Clean the fish thoroughly using salt and vinegar and drain it.
2. Prepare a paste using chilli, turmeric, fenugreek powder and water.
3. Heat oil in a manchatti or a deep pan and when its hot add the fenugreek seeds and when the colour changes add the shallots, ginger garlic paste and curry leaves and saute for 1 to 2 mins. until the shallots is near transparent.
4. Add the prepared paste of powders to the manchatti (or deep pan)and saute till it changes colour to a maroon or till there is no raw smell.
5. Add the soaked kodampuli(Gambooge) along with the water and add the remaining water according to the desired gravy consistency and salt and allow it to boil.
6. Add the fish and swirl the pan lightly. Close and let it cook on low flame until the fish is done.
7. Check the taste, if its too tangy remove one kodampulli(Gambooge). The fish curry taste better the next day.

Garlic Pull-Apart Rolls (Eggless)

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Ingredients:
Plain Flour      -    1 ½ cups              
Warm Water   -    ½ cup                 
Yeast               -    ½ tbsp.                 
Salt                  -    1 tsp.                    
Sugar               -    1 Tbsp.                 
Olive Oil         -     1 tbsp.                 

For Garlic Spread:

Salted butter, at room temperature   -  6 tbsp.   
Minced garlic                                    -  2 tbsp.  
freshly chopped parsley  or coriander leaves  - 2 tbsp.    

Method:

1. Mix flour, yeast, warm water, salt and sugar together in a bowl until you get a smooth, slightly sticky dough.
2. Add oil to your fingertips and knead(5 mins.) until the dough springs back when you press with your fingers.

1. Wrap a cling film over the bowl and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simply mixing all the ingredients.
   
    
2. Grease a baking pan  with olive oil and set aside.
3. Knock down the air in the dough and divide the dough into two equal portions.
4. Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of 1/2" thickness. Apply more flour sparingly if sticky. 
5. Spread about 2 tbsp. of garlic spread on one side.
   
6. Roll from one end gently and firmly. 
7. Cut into half and then each half again into two halves to get 4 equal portions.(I wanted to fill my pan so I made smaller rolls)
   
8. Now place the rolls with the cut side up in the greased pan. Repeat the same procedure for the remaining dough. 
9. Brush a little milk or egg wash (refer notes)on the rolls and add the remaining garlic spread on top. 
10. Set aside and allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.
11. Bake for about 30 mins until the top is golden brown.

         Serve Hot!!



Note:

• Egg wash is optional.
• Add more garlic if you like.
• You can reduce the amount of yeast to 1tsp. if you dont like the taste, but doing so increases the amount of rising time of the dough.
• When kneading the dough pour warm water little by little do get the desired consistency.(Most probably you wont be requiring 1/2 a cup of water, but it depends on the flour)
• If you desire a golden brown shiny finish to the rolls mix together lightly beaten egg yolk and a  little milk and brush on top of the rolls.
• If you want a matte finish just brush with milk.