38 - Green Chicken Fry

Green Chicken Fry is a delicious chicken dry fry bursting with flavor.

It  is cooked in typical spicy south indian style , cooked in good old coconut oil.

Ingredients

500 gm chicken 

1/2 tsp turmeric powder

1 tsp chilly powder

1 tbsp black pepper powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam  masala powder
1  tsp fennel seeds
Coconut oil
salt, to taste

To grind

1 small onion, sliced

a bunch of coriander leaves
10 - 15 curry leaves
6 cloves of garlic
2 green chilies
1 cup curd

Preparation

Wash the chicken and add  to it all the powders. Grind together all the ingredients mentioned above to a smooth paste. Now add this to the chicken and mix everything well. Marinate it for atleast 1 hour. 

Heat the oil in a pan. Add a few curry leaves. Add the marinated chicken. Stir and mix well. Cover and cook on low flame. Stir occasionally. When the chicken is almost cooked, remove the lid and stir and cook till the gravy almost dries up and the oil seperates. Add some coriander leaves for garnish Switch off the flame and keep it closed. 

Serve hot! Enjoy!!

37 - Aloo Chana Masala

So with 2 hyper active school going boys growing up in this household, I am always on the look out for easy and simple recipes. And that is how I came up with this one. Easy, yet flavorful.

Ingredients

1 large onion, chopped finely

1" piece ginger, chopped finely

4 cloves garlic, chopped finely

2-3 green chilies (or as per taste) , chopped 

1 cup tomato puree

2 large potatoes , peeled and cut into small squares

1 can of chickpeas, or 1/2 cup chickpeas soaked overnight and cooked 

1 handful coriander leaves, chopped

1 cup water

1 tsp cumin seeds

1/2" piece of cinnamon

1 bay leaf

1/4 tsp turmeric powder

1 tsp chilly powder, or as per taste

2 tbsp oil

salt, to taste

Preparation

Heat the oil in a pan. Add the cumin seeds. Once they begin to splutter, add  the bay leaf and cinnamon. Then add the ginger, garlic and green chilies. Stir for a minute and then add the onions(keep a handful of chopped onions aside) to this. Cook till the onions turn brown. Once the onions begin to brown, add the turmeric, chilly powder and salt. Stir and mix for 2 minutes. Add the tomato puree to this and mix well. Cook this covered on low flame till the oil separates. Now add the potatoes and the water. Again cook covered on a low flame until the potatoes are cooked well, but not mushy. Stir occasionally. Add the chickpeas and mix well. Cook till you get the required consistency of gravy. Add the chopped coriander leaves and  the handful of chopped onions that you kept aside. Keep covered and switch off the flame. 

Serve hot with rotis, naan or parathas. Enjoy! :)

36 - No Ginger No Garlic Chicken Roast

Back to recipe blogging! And it feels goooood! A year or more of procrastination, and now its time to be back with a bang.

This is definitely the easiest chicken recipe I have come across. So lets get straight to it.

Ingredients

500 gm chicken 

1 large onion, sliced

2 medium tomatoes, chopped

1/2 tsp turmeric powder

1 1/2 tsp chilly powder

1 tsp black pepper powder

2 1/2 tbsp oil

a few sprigs of curry leaves

salt , as required

Preparation

Heat 2 tbsp oil in a pan. Add the curry leaves.Then add the sliced onion. Saute till brown. Add tomatoes. Stir and cook till the tomatoes are well done and squishy. Add the turmeric powder, chilly powder and salt. Stir for a minute and then add the chicken. Stir for 2  minutes. Cover and cook on low flame. Stir occasionally. When the chicken is almost cooked, remove the lid and stir and cook till the gravy almost dries up. Now form  a ring with the chicken, and in the hole in the middle, heat the rest of the oil. Add the pepper powder to this oil. Cover this with the chicken and continue to roast  till it is dry. Add more pepper , if you require. Switch off the flame and keep it closed. 

Serve hot! Enjoy!!

35 - Chicken Kurma

The other day, we were having a family over for lunch and I was  responsible for the non-vegetarian dish. Its been so long since I cooked anything other than the occasional pasta or paneer curry for  my 5 year old. So I had no  idea what to cook or where to start.

It  was the husband who suggested that I make a gravy with coconut  paste. Typical Kerala style! :) Obviously, since my mom doesn't cook  non-vegetarian at home, I have no idea how "typical kerala" style should be cooked. Anyway, armed with  chicken, onions, a whole  lot of green  chilies, curry leaves and coconut paste, I started. And  this  is what I came up with... And if I may say so myself, it was yummmm! :)

Ingredients

1 tsp cumin
1/2 tsp mustard
3 tsps coriander powder
3 onions, chopped
6 green chillies
curry leaves
1 kg chicken, thighs and drumsticks, skinned
1/2 cup curd, beaten
1 cup coconut paste
fresh coriander leaves, chopped
oil
salt, to taste

Preparation

Heat the oil in the pan.  Saute the cumin and mustard seeds till the crackle. Then add the chopped onions and let it cook till they turn golden. To this, add the green chillies, curry leaves, chicken and saute for about 4 minutes. Add the curd, water and salt to this and bring it boil. Cover and simmer for 5 minutes.  Add the coconut  paste to this and mix well. Then add the fresh coriander leaves and the coriander powder. Cook this till done.

Serve hot and Enjoy!! :)

30 - Olan - Onam Special

Second recipe for Onam -

Ingredients

Black-eyed Peas - 1/2 cup
Ash Gourd (Winter Melon) - chopped into small cubes, 1 cup
Curry Leaves
Coconut Milk, thick - 1/2 cup
Coconut Oil - 1 tbsp
Salt - to taste

Preparation

Cook the black-eyed peas and ash gourd in water together in a pressure cooker, first on high till 3 whistles, and then on low heat for 15 minutes or till the peas are well cooked.

Once cooked, add the salt and let it simmer for a few minutes. Add the thick coconut milk to this and let simmer on low flame till you get the required consistency.
Add the curry leaves and coconut oil, let it boil for a minute and then take off the flame.

Serve and enjoy!

29 - Kuttukari - Onam Special

Yesterday was the festival of Onam! And like every Malayali in the world, we celebrated it with a grand Sadya (feast) and our very own pookalam. :) This year, its extra special. Our first Onam in our new home, and our last as a family of 3! We are soon going to be 4! :)

We celebrated it with my parents this year, and my mom did most of the yummy cooking. I added my touch to the feast with 2 curries -  Kuttukari and Olan. 

Here is the first recipe .. 

Ingredients 

Black chickpeas - 1/2 cup, soaked overnight

Raw plantain - 1, chopped

Ash Gourd (Winter Melon) - 1 cup, chopped

Black pepper powder - 1 1/2 tbsp 

Turmeric powder - 1/4 tsp

Curry leaves

Mustard seeds - 1 tbsp

Dried red chilli - 3

Coconut - grated - 1 1/2 cups

Cumin seed - 1 tbsp

Coconut oil - 1 tbsp

Salt - to taste

Preparation

Cook the chick peas in the pressure cooker. It should be well cooked.

Add the chopped plantain, ash gourd, pepper, turmeric powder and salt to the cooked chick peas. Boil till the vegetables are well cooked and the curry is almost dry.

Blend 1/2 cup grated coconut with the cumin seeds in a blender. Add this to the curry and mix well. Cook for a few minutes. 

Heat the oil in a pan. Once hot, add the mustard seeds. Once they begin to crackle, add the red chillis and the curry leaves. Saute for a minute. Add the rest of the grated coconut to this and fry till the coconut turns brown. 

Add this to the curry and mix well. Let it cook on low flame for 2 minutes.( If you are using a non-stick pan, keep stirring so that the curry doesn't stick to the bottom of the pan and burn. )

Serve and Enjoy! :) 

28 - Butter Beans Masala

Butter Beans - Sometimes called lima beans, butter beans are a seed, and are considered a vegetable. Butter beans have tiny amounts of fat, are higher in iron, and are slightly higher in calories.

Call these butter beans or lima beans, they are yummy and this curry pairs well with rotis or parathas. 

Ingredients

Butter Beans - 2 cans

Onions - 2 , chopped

Tomatoes - 2, chopped

Ginger-Garlic paste - 1 tsp

Cumin seeds - 1 tbsp

Cinnamon stick - 1 inch

Bay leaves - 2

Kasuri Methi (dried fenugreek leaves) - 1 tbsp

Salt - to taste

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsps

Cumin powder - a pinch

Oil - 2 tbsp

Preparation

Heat oil. Add cumin seeds and let them crackle. Add cinnamon sticks and bay leaves and fry for a minute. Add the ginger-garlic paste and fry for another minute. Add the chopped onions and cook. When the onions start turning brown, add the turmeric powder, chilli powder, coriander powder and cumin powder. Fry for 2 minutes on low flame. Add the tomatoes and cook till the oil separates.

Rinse the butter beans and add it to the tomato gravy. Add a little water to get the required consistency. Cook covered for about 5 minutes on low flame. 

Add the dried fenugreek and stir. 

Serve hot with rotis/parathas. Enjoy!

26 - Green Peas Masala - Kerala Style

The first thing that comes to my mind when I think about restaurant food in Kerala is the authentic Kerala Porotta (flaky layered paratha). And what is the best curry that goes with it ? Either spicy chicken curry or green peas masala curry.

This is how I tried to recreate the Green Peas Masala at home...I think it tasted almost like the ones we get back home. And I was literally drinking it :)

Ingredients

Frozen Green Peas - 2 cups
Onions - 2, halved
Tomato -1, chopped
Ginger-Garlic paste - 1 tsp
Green Chillies - 2, chopped
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Fennel powder - 1 tsp
Medium thick coconut milk - 2 cups
Curry leaves - a handful
Oil - 2 tbsp
Salt - to taste

Preparation

Boil the onions in water until cooked, for about 10 minutes. Grind this to a smooth paste.
Heat oil in a pan, add the onion paste to it and cook till it turns golden brown. To this, add ginger-garlic paste and the green chillies. Cook for 2 -3 minutes. Add turmeric powder, coriander powder and fennel powder. Cook till oil starts to separate, for about 3-4 minutes. Add a little water to help it all mix well.
Add curry leaves, tomatoes, salt and 1 cup of water. Mix well. Let it boil.
To this, add the green peas and stir well. Add the coconut milk and bring it to boil. Cover and cook for about 6-7 minutes.

Garnish with curry leaves. Serve hot and Enjoy!! :)

25 - Malai Kofta Curry

I just love Malai Kofta and I order it regularly when we eat out. I have been wanting try it out on my own and got around to it yesterday. This recipe is time consuming, but definitely totally worth the time and energy. :)

Ingredients

For koftas

Potatoes - 4-5
Paneer (Cottage Cheese) - 100 gms
Green Chillies - 2,chopped
Cornflour - 1/4 cup
Salt - to taste
Raisins - 1/4 cup
Oil - for deep frying

For gravy

Onions - 3 , halved
Oil - 3 tbsps
Ginger-Garlic paste - 1 tbsp
Green Chillies - 2, chopped
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Tomato Puree - 1/2 cup
Red Chilli powder - 1 tsp
Milk powder - 1/2 cup
Fresh Cream - 1/2 cup
Garam Masala powder - 1 tsp

Preparation

Boil the potatoes, peel and mash them.
Mash/grate the paneer.
Boil the onions with a cup of water for 10 minutes. Drain and grind into a smooth paste.
Mix the ingredients for the koftas (except raisins and oil) together. Divide into equal sized balls (around 15). Stuff the raisins into each ball and deep fry until slightly brown. Drain onto a paper towel and keep aside.
Heat oil in a pan. Add boiled onion paste and cook for 5 minutes. Add the ginger-garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Cook for another minute. Add the tomato puree and red chilli powder and cook on medium flame for about 10 minutes or until the oil separates.
Mix the milk powder in 2 cups of water and add to the gravy. (You can add more water to get the required consistency)
Bring to boil and simmer for 10 minutes on a slow flame. Stir in the fresh cream and garam masala powder.
Place the koftas in a serving dish and pour the gravy on top.

Serve hot with rotis, parathas or rice! Enjoy!! :)

23 - Easy Mattar Paneer ( Green Peas with Cottage Cheese)

After a long break of more than 5 months, I am back to my kitchen and back to blogging. This is the reason for my break ... :)

I am almost in my third trimester, and thankfully have found more energy than I had till now. That encouraged me to find my way back to the kitchen and back to my blog...

So, this is what I came up with for dinner tonight. My easy twist on the household mattar paneer recipe... one with no chopping what so ever. And no chopping seems very very good to me right now. :)

Ingredients 

2 cups frozen green peas

6 tbsp tomato paste

2 cups cubed paneer

oil, to fry paneer and 2 tbsp for the gravy

1 tsp cumin seeds

2 bay leaves

1 tsp ginger-garlic paste

2 tsp coriander powder

1/4 tsp turmeric powder

1/2 tsp red chilli powder ( you can increase the amount; I used this much cause I have a 5 year old who has very low tolerance for the heat )

salt, to taste

2 tbsp fresh cream

1/2 cup fresh milk

1 tbsp dried fenugreek leaves

Preparation

Shallow fry the paneer until it turns into a light golden color.Take the paneer out and place on a paper towel so the extra oil is absorbed. 

Heat the 2 tbsp oil. Add the cumin seeds and let them crackle. Then add the bay leaves and stir for a few seconds.

Add the ginger-garlic paste and stir fry for a minute. Add the tomato paste to this and mix it well. Add the turmeric,chilli and coriander powder to the tomato paste and mix well. Cook till the oil seperates. 

To this, add the green peas and 1/2 cup water. Cook this covered on medium heat till the peas become tender. 

Add salt and paneer. Cook for 2-3 minutes on low heat. 

Now add the fresh cream and milk to this and cook covered on low heat for 5 minutes or till required consistency. Add the dried fenugreek leaves and mix well. 

Serve and Enjoy!! :)

22 - Dal Palak (Lentil with Spinach Curry)

This amazing winter definitely calls for some creamy hot dal with hot chapathis. I had some spinach in my refrigerator that I wanted to use. So that is when I thought of mixing the dal with the spinach. :)

Ingredients 


1 cup toor dal
2 cups chopped spinach
1 onion,chopped
1 tomato , chopped
1 inch piece ginger, grated
2 green chillies, slit
1/2 tsp red chili powder
1 tsp coriander powder
a pinch of cumin powder
1/4 tsp tumeric powder
1/2 tsp garam masala
salt, to taste
1/2 cup coconut milk
water, to boil the dal
pinch of hing/asafoetida
1/2 tsp cumin
1 tsp oil


Preparation


Cook the dal with water in a pressure cooker.
Heat oil, add the cumin seeds. When it starts spluttering, add hing and stir for  a few seconds.
Add chopped onions,green chili, ginger and saute for a few minutes.
Add red chili powder, tumeric, coriander powder and cumin powder and combine.
Add the chopped spinach and saute for 5 minutes. Add chopped tomato and saute for a few minutes.
Add the pressure cookered dal to this with salt, and water to make the required consistency.
Add the coconut milk and garam masala and cook on slow medium flame without a lid for 15 minutes or till you get the required consistency.
Serve and enjoy!! :)

20 - Scrambled Egg Curry - recipe courtesy - Dhanya Raghunath :)

Its been such a long time since I blogged. I just couldn't find a perfect recipe to share with everyone, and when I found one, I forgot to take pictures! Now yesterday, my friend Dhanya sent me this recipe as part of an experiment. I can't wait to see how many recipes I receive, and try them all out!

According to Dhanya, this recipe is inspired from mariasmenu.com .

Ingredients

Eggs - 2, beaten

Onions - 2, finely chopped

Tomato - 1, finely chopped

Green Chilly - 3, slit lengthwise

Ginger - a small piece, finely chopped

Curry leaves

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Pepper - 3/4 tsp

Garam masala - 1 tsp

Coconut milk - 1 cup

Oil - 2 tbsp

Salt - as per taste

Preparation

Heat oil in a pan. Add the curry leaves, ginger and green chilly. Saute for a few seconds and then add the onion. Saute till the onions turn golden brown, and then add the tomatoes. Once the tomatoes soften, add the powders and salt. Stir this until oil separates. Once the oil separates, add the beaten eggs into it, and scramble well.Once the eggs are cooked well, add the coconut milk and bring to boil. Lower heat and cook for around 5 minutes or until the gravy thickens.

Garnish with curry leaves and serve hot! Enjoy!!

15 - Madras Chicken Curry

This is one of the first chicken curries that I ever made, and my spouse loves it. :) It is so easy to make, with the least amount of work, but a whole lot of taste.

Ingredients

450 gm chicken breast fillets, skinned
3 tbsp tomato paste
large pinch of kasuri methi ( dried fenugreek)
1/4 tsp ground fennel seeds
1 tsp ginger, grated
1 1/2 tsp coriander powder
1 tsp garlic, crushed
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp lemon juice
salt, to taste
1 1/4 cups of water
3 tbsp vegetable oil
2 onions, diced
curry leaves
2 green chillies, chopped
fresh coriander leaves, chopped

Preparation

Cut the chicken into cubes.

Mix the tomato paste, kasuri methi, fennel,ginger, coriander powder,garlic,chilli powder,turmeric powder, lemon juice, salt and water in a bowl.

Heat the oil in a large pan, and fry the onions with the curry leaves until the onions are golden.

Add the chicken and stir for a minute.

Pour the tomato paste and spice mixture into the pan. Stir for 2 minutes, mixing well.

Lower the heat and cook for 8-10 minutes. Add the chillies and fresh coriander.

Serve hot. Enjoy!! :)

13 - Paneer Palak

This is the Palak Paneer for those who don't really like the taste of palak (like me) . If you want your kids to eat their spinach, and they wont touch it even if their life depends on it ; this one is for you! My boy loves it and I prepare it atleast once a week. That I can get him to eat spinach atleast once a week without complaining is "For Me Winning"   :")

Ingredients

1/2 kg cubed paneer

1 inch piece ginger, grated

2 garliv cloves, crushed

2 green chillies , chopped

2 bunches of spinach, washed

1 cup water

2 tbsp vegetable oil

2 bay leaves

1/4 tsp black peppercorns

1 onion, finely chopped

4 tomatoes, finely chopped

2 tsp coriander powder

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp jeera powder

3 tbsp fresh yogurt

salt, to taste

Preparation

Cook the spinach, without water, in a tightly covered pan for 5 minutes.

Put the spinach, ginger, garlic and green chillies with 1/4 cup of water into the food processor and make a puree.

Heat the oil, add the bay leaves and peppercorns, and fry for 2 minutes.

Add the onion and fry again for 6 -8 minutes , till the onion turns light brown.

Add the chopped tomatoes and simmer for 5 minutes. Add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and mix well. Allow to cook for 2 minutes.

Add the spinach puree and the remaining water to the pan, and leave to simmer for 5 minutes.

Strir in the yogurt, about 1 tbsp at a time, and simmer for 5 minutes. You can add more water, if you need more gravy.

Add the paneer. Cover and cook till the paneer becomes soft, about 10 minutes.

Serve and Enjoy!! :)

11 - Shahi Paneer - Cottage Cheese in Cashewnut and Tomato Gravy

Shahi Paneer means "Royal Paneer" or Paneer fit for a king!

This thick, creamy curry is a preparation of paneer, cashews and tomatoes, typically eaten along with rice, rotis or paranthas.

Ingredients

Paneer ( Cottage Cheese) - 1/2 kg
Oil - 3 tbsp
Onions - 2 , chopped
Tomato Paste - 1, 8oz can
Garlic - 3 cloves, chopped
Ginger - 1" piece, grated
Green Chillies - 2 , finely chopped
Cumin powder - 2 tsp
Coriander powder - 2 tsp
Garam Masala - 2tsp
Kasoori Methi - 1 tbsp
Cashewnuts - 3/4 cup
Milk - 1 cup
Water - 1 1/2 cup
Sugar - 1 tbsp
Salt - to taste
Coriander leaves - for garnishing

Preparation

Soak cashews in milk for 15 minutes. Heat 2 tbsp oil in a wok, add onions, and cook till they start to dry out. Add ginger, garlic and green chillies and saute for 2-3 minutes.
Add the tomato paste to this, and cook until the oil seperates.

While the onions and tomatoes are cooking, grind the cashews with milk to a fine paste.

Once the tomato-onion mixuture is done, add the cumin powder, coriander powder and garam masala and mix well.
Add the cashew paste and mix well. Make sure there are no lumps in the gravy.
Add water, salt and sugar and bring to a boil.
Saute the cubed paneer in 1 tbsp oil on medium - high heat. Once the paneer is light brown, drain the excess oil on a paper towel.
Once the gravy begins to boil, add in the kasoori methi and mix well. Then add in the paneer and mix slowly.
Garnish with fresh coriander leaves and serve.

Enjoy!!

10 - Kasoori Murg Malai ( Chicken in Fenugreek and Fresh Cream )

This is a rich curry with white gravy  with the fragrant flavour of fenugreek.

Ingredients

1 chicken (800 gms) - cut into 12 pieces

1 cup curd

1 cup fresh cream

1 tbsp kasoori methi (dried fenugreek leaves)

2 onions

6 cloves garlic

1" piece ginger

2 green chillies

oil

1 tsp garam masala

salt to taste

1 tsp pepper

fresh coriander leaves, for garnish

Preparation

Grind together onions,green chillies, ginger and garlic into a fine paste.

Heat oil. Add onion paste and fry till it just starts to change colour.

Add chicken, salt,garam masala and pepper. Fry for 3-4 minutes on moderate heat till chicken changes colour.

Add curd and kasoori methi. Mix well and cook for another 3-4 minutes.

Cover, lower heat and cook till the chicken is tender, approximately 15 - 20 minutes.

Add 1 cup of water and bring to a boil. Simmer for 2-3 minutes to get a thick masala gravy.

Keeping the heat low, add fresh cream. Mix well and give one boil, stirring continuously on low heat.

Garnish with fresh coriander leaves and kasoori methi.

Enjoy!! :)



5 - Paneer Capsicum Dry

This is a dry, spicy vegetable and utterly simple to make. This was for dinner tonight, and a hit with the husband and the son equally! And that is a winner for me. :)

Ingredients

1 cup cubed paneer
3 green chillies,chopped
3 cloves of garlic,chopped
1 inch piece ginger,chopped
2 tomatoes roughly chopped
2 capsicums (bell pepper),chopped
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp kasuri methi
salt to taste
1 tblsp oil or ghee (clarified butter)
a handful of chopped fresh coriander leaves

Preparation

Grind together the green chillies, garlic and ginger.
Heat oil and add the above paste to it. Saute for 2 minutes.
Add turmeric powder, coriander powder, cumin powder and combine.
Add the tomatoes and cook for 5 minutes till they become soft.
To this, add the chopped capsicum and cook for another 5-7 minutes. Add paneer, combine well and cook for another 5 minutes or so, until the paneer is soft.

Add garam masala and kasuri methi to this and combine well.

Garnish with chopped fresh coriander leaves.

* You can also fry the paneer before adding to the curry. Less healthy, but more tasty option. :)

Serve and Enjoy! :)