Tomato jeera chicken fry

Ingredients

chicken ½ kg

Ginger garlic paste 2 tsp

cinnamon 1 inch

cloves 2

green chilli 2

tomatoes 2

turmeric powder 1 tsp

salt and oil as required

To grind

 pepper corns 1 tsp

cumin seeds 1 tbsp

To dry roast and grind to a powder

Preparation

1.      Pressure cook chicken with a tsp of ginger garlic paste, turmeric powder, salt and a1/2 cup of water for a whistle

2.      Once the pressure settles down cook till all the water dries up

3.      In a pan add oil, cinnamon, cloves, a tsp of ginger garlic paste, green chilli and tomatoes. Saute well

4.      Add cooked chicken, once the tomatoes blend well with chicken add ground powder, salt  and toss well

Serve with rotis or pulao

Chicken lollipop

Ingredients

Chicken wings pieces 6

Chicken masala 2 tsp

Turmeric powder ½ tsp

Ginger garlic paste ½ tsp

Curd 1 tbsp

Vinegar 1 tsp

Oil as required

Preparation

1.      Clean and shape the chicken wings as for lollipop

2.      Marinate chicken pieces with ginger garlic paste, turmeric powder, chicken masala, curd and vinegar

3.      Chicken masala available in stores may have salt in it

4.      Check for salt and add as required

5.      Keep aside for 2 hours

6.      Deep fry it in oil

Serve hot with tomato ketchup as starter

Varkala fish curry (nadan meen curry)

Ingredients

Seer fish 250 Gms

Coconut milk ½ cup

Green chilli slit 2

Garlic chopped 1 tsp

Ginger chopped 1 tsp

Small onion chopped 15

Curry leaf 2 sprigs

Turmeric powder ½ tsp

Kashmiri red chilli paste 3 tbsp

Tamarind extract ¼ cup

Fenugreek seeds 1 tsp

Oil and salt as required

Preparation

1.      In a pan add oil, fenugreek seeds,green chilli, ginger,garlic,onion and curry leaf. Sauté well

2.      Add turmeric powder, red chilli paste and salt. Sauté well

3.      Add fish pieces, tamarind water and a cup of water

4.      Once the fish is done add coconut milk and allow it to boil once

Serve with rice

Sengottai fish fry (podi meen varuval)

Ingredients

fish slices 4

Egg 1

Lemon juice 2 tsp

Pepper powder 2 tsp

Salt and oil as required

To grind

Coriander seeds 2 tbsp

Dry red chilli 6-8

Bengal gram 1 tsp

Toor dal 1 tsp

Pepper corns 1 tsp

Curry leaf 4 sprigs

Dry Roast the above items and grind to a coarse powder

Preparation

1.      Marinate the fish slices with lemon juice, pepper powder,egg and salt

2.      Coat the marinated fish with the ground powder

3.      Shallow fry the fish pieces with oil

Serve hot

Serve as starter or with rice

VILLAGE STYLE CRAB ROAST (GRAMATHU NANDU VARUVAL)

Ingredients

Crab 2

Garlic 10

Onion 1

Dry red chilli 1

Cinnamon 1

Cloves 2

Mustard seeds ½ tsp

Ginger garlic paste 1 tsp

Tomato ½

Chilli powder ½ tsp

Pepper powder 1 ½ tsp

Cumin seeds-fennel seeds coarsely ground 1 tsp

Oil and salt as required

Preparation

1.      Clean and wash crab. Keep aside

2.      In a pan add oil, mustard seeds, cloves, cinnamon, dry red chilli, garlic and onion. Sauté well

3.      Add ginger garlic paste, tomato and crab

4.      Sauté well and add chilli powder, water

5.      Allow it to cook till it dries up

6.      Add ground fennel-cumin powder and pepper powder. Toss well

Serve with rice

Capsicum chicken gravy

Ingredients

Chicken 500 gms

Fennel seeds ½ tsp

Curry leaf 2 sprigs

Onion 1

Ginger chopped 1 tsp

Garlic chopped 1 tsp

Tomato chopped 1 tsp

Green chilli paste 1 tbsp

Capsicum paste 4 tbsp

Salt and oil as required

Preparation

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

2.      Add chicken pieces and salt

3.      Sauté well

4.      Once it turns white add green chilli paste and sauté well

5.      Add capsicum paste and toss well

6.      Add ½ cup of water and cook till done

7.      Cook till it dries up well

Serve with rotis or pulao

Puduvawal Country chicken curry(naatu kozhi idicha kulambu)

Ingredients

Country chicken 750 gms

Small onion 10

Garlic whole 2

Dry red chilli 15

Tomato 3

Turmeric powder ½ tsp

Mustard seeds ½ tsp

Cumin seed ½ tsp

Fenugreek seed ½ tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      Pressure cook chicken for 5 whistles

2.      Mince garlic and small onions together

3.      Hand mash tomatoes well

4.      Dry roast and powder coarsely the dry red chilli

5.      In a pan add oil, mustard seeds, cumin seeds,fenugreek seeds and curry leaves

6.      Add garlic- onion minced, chilli flakes, cooked chicken ,salt and turmeric powder.toss well

7.      Add tomato mashed and allow to cook till oil oozes out of the gravy

Serve with rice, idli or dosa

Goes well with idiappam

Kerala choora meen mulakku curry (tuna fish curry)

ingredients

Tuna 500 gms

Kudampuli 2 pieces (soak in ½ cup warm water for 10 min)

Onion 1

Small onion minced 10

Ginger garlic minced 2 tsp

Garlic 10 pods

Green chilli 2

Curry leaves 2 sprigs

Turmeric powder ½ tsp

Chilli powder 2 tsp

Fenugreek seeds ½ tsp

Salt and oil as required

Preparation

1.      In a pan add oil, fenugreek seeds, curry leaf, onion, small onion, ginger- garlic , green chilli and garlic

2.      Add chilli ppowder, turmeric powder and salt

3.      Saute well till oil oozes out

4.      Add kudampuli with soaked water, ½ cup water and fish pieces

5.      Close the lid and simmer for 15 minutes

Serve with rice

Chicken kofta gravy

Ingredients

For koftas

Minced chicken 250 Gms

Bengal gram 2 tbsp+ moong dal 2 tbsp(Dry roast it and grind it coarsely to powder)

Fennel seeds ¼ tsp

Curry leaf 2 sprigs

Onion 1

Ginger garlic paste 2 tsp

Green chilli 2

Coriander leaves chopped ¼ cup

Salt

Mix all the items above and make balls

Deep fry it in oil and keep aside

For gravy

Onion 1

Tomato 1

Grind tomato and onion to a fine paste

Ginger garlic paste 2 tsp

Coconut paste ¼ cup

Turmeric powder ½ tsp

Chilli powder 1 tsp

Fennel seeds ½ tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

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

2.      Add turmeric powder,chilli powder and salt

3.      Add 1 cup of water

4.      Once it starts boiling add the fried koftas and coconut paste

5.      Allow it boil

Serve hot with rice, rotis or pulao

Mallur chicken fry

Ingredients

Chicken 500 gms

Small onion chopped 20

Dry red chilli 6

Ginger garlicpaste 2 tsp

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Coriander powder 2 tsp

Salt and oil as required

Preparation

1.      In a pan add oil, cinnamon, fennel seeds, bay leaf , small onion, dry red chilli and ginger garlic paste

2.      Sauté till the oil gets the red colour of the chilli

3.      Add chicken and salt

4.      Add 2 tbsp of water

5.      Sauté till the chicken is done

6.      Finally add coriander powder and toss well

Serve with rice

Siamese chilli fish

Ingredients

Fish pieces cut into cubes 250 gms

Onion chopped 1

Garlic chopped 10 pods

Ginger chopped 1 inch

Celery chopped 1 tbsp

Chilli pastes 1 tbsp (Boil Kashmiri red chilli in water for 10 min.remove the seeds and stem. Grind the remaining to a smooth paste)

Chilli flakes 1tbsp (dry roast the dry red chilli and grind it coarsely)

Tomato sauce 1tbsp

Pepper powder 1 tbsp

Sugar ½ tsp

Coriander leaves chopped 1 tbsp

Salt and oil as required

For marination

All purpose flour 3 tbsp

Corn flour 1 tbsp

Egg 1

Pepper powder 1 tsp

Marinate fish with above ingredients and salt for 1 hour and deep fry it in oil

Preparation

1.      In a pan add oil,onion,garlic,ginger and celery

2.      Add salt, pepper powder,sugar,chilli paste and tomato sauce

3.      Add fried fish and chilli flakes. Toss well

4.      Garnish with coriander leaves

Serve as a starter dish