Coriander chicken masala

Ingredients

Chicken 500 gms

Onion 1

Ginger garlic paste 1 tsp

Chilli powder 2 tsp

Turmeric powder ½ tsp

Pepper powder 2 tsp

Coconut paste ¼ cup

Fennel seeds 1 tsp

Curry leaves 2 sprigs

Salt and oil as required

To grind

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Coriander seeds 100 gms

Green chilli 3

Curry leaf 2 sprigs

Coriander leaves ¼ cup

Dry roast and ground to a coarse powder

Preparation

1.      In a pan add oil,fennel seeds,curry leaves,onion and ginger garlic paste.saute well

2.      Add chicken and sauté well

3.      Add chilli powder,turmeric powder,salt and a little water.cook till chicken is done

4.      Add pepper powder and ground powder.

5.      Finally add coconut paste and toss once

Serve with rotis,briyani,pulao or rice

Kerala mutton stew

Ingredients

Mutton 250 gms

Potato cubes and carrot cubes 1 cup

Onion 1

Ginger garlic paste 1 tbsp

Green chilli 2

Cinnamon 1

Cloves 3
bay leaf 1

Pepper powder 1 tbsp

Coconut milk 2 cups

Salt and oil as required

Preparation

1.      Cook potatoes and carrot with little salt in water and keep aside

2.      In a pressure  pan add oil,cinnamon, cloves, bay leaf, onion, ginger garlic paste, green chilli and pepper powder.saute well

3.      Add mutton pieces ,salt and water(1 cup)

4.      Pressure cook for 5-6 whistles

5.      Once the pressure settles down,add cooked vegetables and coconut milk

6.      Once it starts boiling ,turn off the flame

 Serve with rice

Egg tomato delight

Ingredients

Egg 2

Onion chopped 1

Tomato chopped ½

Green chilli chopped 1

Italian herbs 1 tsp

Chilli flakes 1 tsp

Oil and salt as required

Preparation

1.      In a bowl add onion, tomato, green chilli, eggs, Italian herbs and salt. Beat well

2.      In a pan add little oil and pour the egg mixture

3.      Sprinkle chilli flakes on it

4.      Cook well on both sides

Serve hot

Chicken pakodas

Ingredients

Chicken 500 gms

Ginger garlic paste 1 tsp

Gram flour 3 tbsp

Cornflour 3 tbsp

Curd 3 tsp

Chilli powder 1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Onion 1

Sweet chilli sauce 2 tbsp

Curry leaf 1 sprig

Coriander leaves 2 tbsp

Salt and oil as required

Preparation

1.      In a bowl mix gram flour ,corn flour ,salt ,chilli powder, garam masala,turmeric powder and ginger garlic paste

2.      Add this mix and curd to the cleaned chicken pieces

3.      Marinate for ½ hour and deep fry the chicken in oil.keep aside

4.      In a pan add oil,onion,sauce and fried chicken pieces.toss well

5.      Finally add curry-coriander leaves

Serve hot as a starter

Can also serve fried chicken with sauce as a dip 

Malaysian butter prawns

Ingredients

Prawn 200 gms

Onion 1

Green chilli 2

Curry leaf 2 sprigs

Egg 1

Turmeric powder ½ tsp

Mustard seeds ½ tsp

Urad dal ½ tsp

Buter 2 tbsp

Salt as required

Preparation

1.      In a pan add a tbsp butter, prawns, turmeric powder and salt.saute well

2.      Keep aside

3.      In a pan add remaining butter,mustard seeds,urad dal,curry leaf,green chilli and onion.saute well

4.      Add egg and scramble it well

5.      Add little salt,sautéed prawns and toss well

Serve hot as starter

Grilled Indian mackerel

   l,

Ingredients

Mackerel 2

Turmeric powder ½ tsp

Chilli powder 2 tsp

Salt and oil as required

Preparation

1.      Clean the mackerel and remove the intestine by making a slit on the neck part

2.      Make fine sharp slits on the body

3.      Mix salt, turmeric powder and chilli powder in a tbsp of water

4.      Rub this mix on and inside of the mackerel

5.      Keep aside for 30 minutes

6.      Preheat oven

7.      Place the mackerel on the grill tray and cook it for 20 minutes (10 minutes on each side) in 180 c

Serve hot

Goa fish curry (fish ambotik)

Ingredients

Pomfret fish 500 Gms

Onion 1

Garlic 5 pods

Green chilli slit 2

Turmeric powder ½ tsp

Tamarind extract ½ cup

 Salt and oil as required

To grind

Garlic 15 pods

Ginger 1 inch

Coconut grated ½ cup

Cinnamon 1

Cloves 3

Dry red chilli 10

Vinegar 1 tbsp

Cumin seeds 1 tsp

Coriander seeds 1 tbsp

Roast cumin and coriander seeds in oil

To it add all the ingredients and grind it to a smooth paste without adding water

Preparation

1.      Marinate the fish pieces with salt and turmeric powder for ½ hr

2.      In a pan add oil, onion, garlic, ground paste and salt. Sauté well till the raw smell goes off

3.      Add required water and allow it to boil

4.      Add fish pieces and tamarind extract

5.      Cook till the fish is done

Serve with rice

Simple egg fry( muttai poriyal)

Ingredients

Egg 2

Onion chopped 1

Green chilli chopped 2

Salt and oil as required

Preparation

1.      In a bowl add egg, onion, green chilli and salt

2.      In a tava add the egg mix and add a little oil to it

3.      Scramble it well

Serve with rotis or rice

Village Liver roast( gramathu eeral varuval)

Ingredients

Lamb liver 250 gms

Ginger garlic paste 1 tsp

Curry masala powder 2 tbsp

Pepper powder 2 tsp

Green chilli chopped 2

Coriander leaves chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a pan add 2 tbsp of oil and sauté the liver pieces till water oozes out of it dries well

2.      Add curry masala, green chilli and salt

3.      Toss well till it is done

4.      Finally add pepper powder and coriander leaves

5.      Toss well and serve with rice

Saucy Fried chicken balls

Ingredients

Boneless chicken 250 gms

Ginger garlic paste 1 tbsp

Garam masala 2 tsp

Onion 1

Tomato ketchup 2 tbsp

Lemon juice 1 tsp

Salt and oil as required

Preparation

1.      Grind chicken with ginger garlic paste, garam masala and salt

2.      Make balls or (any shape  u like)out of it and deep fry it in oil

3.      In a pan add oil,onion,tomato ketchup and salt

4.      Add fried chicken balls and toss once

5.      Turn off the flame and add lemon juice

Serve hot

Coriander chicken dry fry (kozhi malli chukka)

Ingredients

Chicken 500 Gms

Onion 2

Ginger garlic paste 2 tsp

Turmeric powder ½ tsp

Coriander seeds 3 tbsp

Dry red chilli 4

Green chilli 2

Curry leaves 2 sprigs

Fennel seeds ½ tsp

coriander leaves chopped 1/4 cup

Oil and salt as required

Preparation

1.      Dry roast coriander seeds and dry red chilli

2.      Grind it to a coarse powder

3.      In a pan add oil, fennel seeds, curry leaves, onion, ginger garlic paste and green chilli. Sauté well

4.      Add chicken, turmeric powder and salt. Sauté well

5.      Add 1 cup of water and allow it to cook

6.      Once the water reduces to ¼ cup add ground powder and coriander leaves

7.      Cook till chicken is done and dries up well

Goes well with rice

Madurai chicken curry (varutharacha kozhi kulambu)

Ingredients

Chicken 500 gms

Dry red chilli 2

Onion 1

Ginger garlic paste 2 tsp

Tomato 1

Turmeric powder ½ tsp

Curry leaf 1 sprig

Salt and oil s required

To grind

Dry red chilli 8

Coriander seeds 2 tbsp

Cumin seeds 1 tsp

Pepper corns 1 tsp

Coconut grated ¼ cup

Cashew 10

Roast in a tsp of oil and grind it to a smooth paste

Preparation

1.      In a pan add oil,curry leaf, dry red chilli, onion and ginger garlic paste.saute well

2.      Add tomatoes,turmeric powder and salt

3.      Add chicken pieces and sauté well till water oozes out of it dries up well

4.      Add a cup of water and cook till chicken is done

5.      Add ground paste and allow it to boil once

Serve with rice

Chicken egg masala

Ingredients

Chicken 250 gms

Egg 1

Onion 1

Tomato 2

Ginger garlic paste 2 tsp

Turmeric powder ½ tsp

Coriander powder 2 tsp

Fennel powder 1 tsp

Cumin powder 1 tsp

Cinnamon 1

Cloves 2

Fennel seeds ½ tsp

Curry leaf 1 sprigs

Salt and oil as required

Preparation

1.      In a pan add fennel seeds, cinnamon, cloves, curry leaf, onion andginger garlic paste. Saute well

2.      Add tomatoes and sauté it

3.      Add chicken ,turmeric powder and salt

4.      Sauté it till it oozes out its water

5.      Add 1 cup of water and cook till it is done

6.      Add cumin powder, fennel powder and coriander powder

7.      Allow it to dries up well

8.      Add an egg to it and toss well till egg blends well with the gravy and dries up

Serve with rotis