Kung Pao Chicken

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 Ingredients:
Boneless chicken    -   500g., cut in small cubes
Corn starch             -   3 tbsp.
Salt a pinch or two
Oil                           -   4 tbsp.
Dried red chillies     -   6 no., broken
Onion                      -    1 no., diced
Red bell pepper       -    1 no., diced
Zucchini                  -    1 no., diced
Pepper                     -     1 tsp.
Roasted peanuts      -     4 tbsp.

For the sauce:
Oil                     -   1 tsp.
Garlic                -   3 tsp., sliced finely
Ginger               -   3 tsp., sliced finely
Brown sugar     - 3 tsp.
ground pepper    -  ½ tsp.
White distilled vinegar  - 3 tsp.
Soy sauce           - 3 tsp.
Hoisin sauce (or soy sauce)  -  2 tsp.
Corn starch        - 2tsp. dissolved in ½ cup water


Method:
Sauce Preparation:

1. Heat 1 tsp oil in a pan, add the garlic and ginger and saute for 3 mins. Add the soy sauce, hoisin sauce and mix well.
2. Add the corn starch dissolved in water, brown sugar, vinegar and pepper powder and stir until the sauce thickens. Set aside.

Chicken Preparation:

1. Toss the chicken cubes with 3 tbsp. of corn starch and salt and set aside for 5 mins.
2. Heat oil in a wide pan at medium heat and add the chicken pieces and fry until chicken is cooked well. Remove excess oil from the chicken on to a paper towel and set aside.
3. In the same pan, heat 1 tbsp oil at high heat add the dried red chillies and stir-fry until for 2 mins. 
4. Add all the required vegetables along with a pinch of salt and required amount of pepper. Stir-fry for a few minutes until they are  ¾th done(do not overcook).
5. Combine the fried chicken pieces and the prepared sauce. Mix well and cook until the sauce coats the chicken and vegetables. 
6. Add in the roasted peanuts and mix well. Garnish with chopped spring onion and serve hot.

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

Yum

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

Yum

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.