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!!

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!!

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! :) 

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!! :)

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!!