Stuffed and Grilled Chicken in Spicy Gravy 

Ingredients

01. Chicken breast – from one chicken 02. Ginger-garlic paste – 3/4th tsp 03. Lemon juice – 1 tsp 04. Salt – to taste 05. Pepper powder – to taste For the Gravy 06. Ghee – 2 tsp 07. Chillies (whole) – 7 08. Vinegar – 3/4th tsp 09. Boiling hot water - 2 tsp 10. Shallots – 10 11. Garlic – 14 flakes 12. Turmeric powder – 3/4th tsp 13. Carom seeds (aymodhagam) – ½ tsp 14. Kasoori methi – 1 tsp 15. Chat masala – ½ tsp 16. Corn flour (made into a paste with one cup of water) – 1 ½ tsp 17. Fresh cream – 4 tbsp For the Filling 18. Onions (big,finely chopped) – 2 tbsp 19. Green chillies (finely chopped) – ½ tsp 20. Mushroom (finely chopped) – 2 tbsp 21. Basmati rice (cooked) – 3 tbsp 22. Gravy (prepared) – 2 tsp 23. Ghee – 1 tsp 24. Red chilies (crushed) – ¼ tsp 25. Coriander leaves – as needed

Preparation

01. Cut the chicken breast portion diagonally in half. Flatten it using a meat mallet. 02. Apply the ginger-garlic paste, lemon juice, salt and pepper powder well on the chicken and keep aside. 03. Discard the seeds of the red chilies (whole) and grind it to a paste along with water and vinegar. 04. Grind the shallots and garlic into a paste and keep aside. 05. Heat ghee and sauté well both the prepared pastes. Add the turmeric powder, carom seeds, Kasoori methi, chaat masala, corn flour and fresh cream and sauté well again. 06. For the filling, mix the chopped onions, green chillies, mushroom, cooked Basmati rice and prepared gravy together. Place this filling in between the two marinated chicken pieces, like in a sandwich, and seal the edges with corn flour paste. 07. Heat ghee in a non-stick pan and grill the chicken on it. 08. Sprinkle the crushed red chili on both sides. When the chicken is dry and cooked well, place the pieces in the gravy and cook for two minutes. 09. Add the chopped coriander leaves and serve hot. http://www.manoramaonline.com/cgi-bin/MMOnline.dll/portal/ep/cuisineContentView.do?contentId=11443202&tabId=12&programId=7940869&BV_ID=@@@

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FRIED RICE OR PULAO

· WELCOME DRINKES (Fruit punch/Coconut punch/Grape juice/Pinapple juice) 

WITH CAKE

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മുല്ലപ്പെരിയാര്‍ ഡാമിന്‍റെ കപാസിറ്റി, 444.23 million meter cube. ഇടുക്കി ഡാമിന്‍റെ കപാസിറ്റി 2000 million meter cube. മുല്ലപ്പെരിയാര്‍ ഡാം ഉണ്ടാക്കിയിരിക്കുന്നത്, ചുണ്ണാമ്പും മറ്റു വസ്തുക്കളും ഉപയോഗിച്ചാണ്. ലോകത് ഇന്ന് ഈ രീതിയില്‍ ഉണ്ടാക്കിയിരിക്കുന്നവയില്‍, ഇത് മാത്രമേ നിലനില്‍ക്കുന്നുള്ളൂ.. മുല്ലപ്പെരിയാര്‍ എന്തെങ്കിലും സംഭവിക്കുകയാണെങ്കില്‍ മുഴുവന്‍ വെള്ളവും ഇടുക്കി ഡാമിലേക്ക് വരുകയും, അതിന്‍റെ ബലം പരീക്ഷിക്കുകയും ചെയ്യും. ഒരു മീറ്റര്‍ ക്യുബ്‌ വെള്ളം എന്ന് പറയുന്നത് 100kg വെള്ളം ആണ്. 444 മില്യണ്‍ മീറ്റര്‍ ക്യുബ് വെള്ളം എന്നത്, 4 കോടി ടണ്ണിന്‍റെ അധിക ഭാരം ഇടുക്കി ഡാമില്‍ ഏല്‍പ്പിക്കും. അത് താങ്ങാനുള്ള ശേഷി ഇടുക്കി ഡാമിന് ഇല്ലാ.. അപ്പൊ ആ ഡാമും തകരും.. 1800 meter ഉയരത്തില്‍ നിന്നുമാണ് ഇത്രയും വെള്ളം വരുന്നത്. അതിന്റെ പ്രഹര ശേഷി നമുക്ക് ആലോചിക്കാന്‍ പറ്റുന്നതിലും എത്രയോ കൂടുതലായിരിക്കും. U =mgh =2444000000000kg * 9 .8M / Sec 2 * 1800M = 4399320 ബില്യന്‍ ജൂള്‍സ്. ഇതാണ് ആ ജല ബോംബിന്റെ പ്രഹര ശേഷി. അതായത് 2444000000000 കിലോ 9 .8M / Sec 2 വേഗതയില്‍ 1800M ഉയരത്തില്‍ നിന്നും വരുന്നു. എന്തൊക്കെ തകരാതിരിക്കും?

Garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most indispensible ingredients around, and plays a central role in Mediterranean and Asian cookery. A bulb composed of many individual cloves enclosed in a thin white, mauve or purple skin, it's quite fiery, pungent and crunchy when raw. As it cooks it becomes more mellow and creamy.
It's mainly available dried, but fresh (also known as 'wet' or 'green') garlic, which has a mild flavour, can also be found in some stores in season.
Dried garlic is sold either loose, in bunches or plaited into strings; generally speaking, the smaller the bulb, the stronger the flavour. Solo garlic (just one large clove) and the large-bulbed elephant garlic are also available, though the latter is, in fact, more closely related to the leek, and has a very mild flavour and soft texture.
Garlic is believed by some to have a number of health benefits - from warding off colds to lowering blood pressure.
Availability
Dried is available all year round. Fresh garlic is in season from July to the start of October. You could try growing your own, too.
Choose the best
Store
Kept in an open container in a cool, dry place, dried, unbroken garlic bulbs will last for a couple of weeks. Separated cloves will keep for up to 10 days. Wet garlic should be kept in a cool, dark place and will last up to a week.
Prepare
Using your fingers, divide the whole bulb into individual cloves (if you don't want to use the whole bulb, just pull away the number of cloves you need and leave the rest of the bulb intact, as it will last longer that way). Remove any green shoots, as they taste bitter.
For crushed garlic, either use a garlic press (you don't have to remove the skin) or lay the blade of a large knife on top of the clove and press it down hard with the heel of your hand. Then remove the skin. If you'd like to break it down even further, sprinkle with some salt and crush it again.
For chopped garlic, peel the skin off, then slice. You can then remove the skin. If any of the cloves have small green shoots, remove them before chopping, as they taste bitter.

VEGETABLE  STEW – RECIPE

Description
Potatoes,peas & carrots in creamy coconut milk gravy.can be eaten with vellapam or rice.
	Ingredients for Vegetable stew recipe Potatoes 3 Peas     1/2 cup Carrot(cut into small cubes) 1/2 cup Onions    1 large green chillies,(cut into long slits)  5 cloves          5 cinnamon stick  1 inch whole black pepper  5-6 ginger,thinly chopped 1tbsp fresh curry leaves  7-8 coconut oil        2 tbsp Thick coconut milk,fresh or canned 1 cup salt to taste
Preparation of Vegetable stew recipe
Cut the potatoes and carrots into cubes. Cut the onion into thin long slices. In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon. Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix. Serve hot with vellappams.