Follow by Email

Sunday, 29 April 2012

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

Friday, 27 April 2012

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

Wednesday, 25 April 2012

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

Monday, 23 April 2012

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

Saturday, 21 April 2012

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

Thursday, 19 April 2012

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

Tuesday, 17 April 2012

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

Sunday, 15 April 2012

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

Friday, 13 April 2012

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

Wednesday, 11 April 2012

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

Monday, 9 April 2012

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