Chicken Salna

Chicken Salna

May 14, 2020




Ingredients:


  • Pearl onions                            : 6 nos
  • Onion                                      : 1
  • Tomatoes                                : 2
  • Green chilli                             : 1
  • Ginger                                     :1/2 " pc
  • Garlic                                      : 4 nos
  • Cumin seeds                           : 1/4 tsp
  • Saunf/Fennel seeds                : 1/8 tsp
  • Coconut grated                       : 1/4 cup
  • Chilli pdr                                 :1 tsp
  • Coriander pdr                         : 2tsp
  • Turmeric pdr                          : 1/8 tsp
  • Chicken kheema                     :1/4 cup
  • Oil                                           : 2 tbsp 
  • Khus khus                              : 2 pinch
  • Salt to taste
  • Chopped coriander leaves      : 1 tbsp

Method:


  • Heat  one tbsp of oil and add fennel seeds fry for 2 secs and add pearl onion and pieces of one tomato to this saute for 2 mins and add the coconut to this and again fry for one more minute.
  • Remove from the fire and cool it and  add poppy seeds, ginger and garlic to this.Grind it in a mixie to a paste and keep aside.
  • Heat balance oil in a pan and add chopped onion and tomato, saute for 2 minutes. Then add the ground paste to this and saute for a while, now add one cup water and salt to this . Then add  chilli pdr, coriander pdr and turmeric pdr to this. Add the green chilli and chicken kheema. Mix well and cook for 10 more minutes.  Check the consistency, if it is too thick add some more water. The salna is a side dish for parotta, roti or biryani, ghee rice etc.. So the gravy should be medium thickness. Now transfer this to the serving bowl and chopped coriander leaves.
  •  Salna can be prepared even without chicken.   The whole process is same, without adding chicken kheema. Empty salna, this also goes well with rotis, rice etc. 

Alleppey Fish Curry

Alleppey Fish Curry

March 03, 2019





Ingredients:


  • Seer fish                             : 5 pcs
  • Shallots sliced                    : 3/4 cup
  • Green chillies                    : 2 nos
  • Ginger                               : 1/2"thinly sliced 
  •  Chilli pdr                          : 1tsp
  • Turmeric pdr                     : 1/8 tsp
  • Raw mango                       : 1 small
  • Salt to taste
  • Coconut milk                    : 1/2 cup
  • Coconut oil                       : 2 tbsp

Method:


  • Slice shallots and slit green chillies.  Cut raw mango to thin pieces.
  • Heat coconut oil in a pan add sliced shallots and saute it for 2 mins.
  • Add green chillies and ginger pieces to this. Saute again for a few seconds, reduce flame,  add chilli pdr and  turmeric pdr.  Saute it till the raw smell goes.
  • Add the mango pieces, salt  and half cup of water. Cook for 2 to 3 minutes.
  • Add the fish pieces and cook  for 3 mins. Then add the coconut milk and stir it slowly.  Cook again for 2 mins and add curry leaves. Switch off the stove. 
  • Transfer to the serving dish. Serve hot with steamed rice!
 


Non veg

Palak Fish

September 29, 2018








Ingredients:


  • Fish                                  : 4 pieces
  • Palak                                : 1/4 bunch
  • Coriander leaves              : 1/2 cup chopped
  • Green chilli                      : 1no
  • Turmeric pdr                   : a pinch
  • Onion                               : 1 medium
  • Garlic                               : 2 cloves
  • Ginger                              : 1/2"pc
  • Black pepper powder       : 1/8 tsp
  • Cumin seeds                    : 1/4 tsp
  • Kashmiri chilli pdr          : 1/4 tsp
  • Oil                                   : 2 tbsp
  • Garam masala pdr           : a pinch 
  • Lemon juice                    : 1 teaspoon

Method:



  • You can use any fleshy fish for this.  Wash the fish pieces and rub salt, pepper powder and turmeric pdr and keep aside.
  • Wash spinach well and blanch it.  Grind spinach coriander leaves and green chilli together to make a puree and keep aside.
  • Make a paste with ginger and garlic.
  • Heat oil in a tawa and fry the fish  for 5 mins.  
  • Remove the fish from oil. Add cumin seeds to the tawa, let it crackle. Now add the chopped onion a d saute. Then add the ginger garlic paste, saute it and add the chilli pdr and mix well.
  • Add the  palak puree, salt to this and fry it for 2 mins. Add the fried fish, cook  for for a few minutes  till the puree coats the fish well. 

  • Add garam masala and lemon juice to it. Remove from fire. 
  •  Transfer to a serving dish and serve it hot with rice or paratha!  

Fish Mappas

Fish Mappas

July 08, 2018


à´®ീൻ മപ്à´ªാà´¸് 





Ingredients:


  • Fish pieces (any fleshy fish)         : 4 pcs
  • Shallots sliced lengthwise            : 15 nos
  • Greens chillies                              : 2 no slit
  • Tomato chopped                           : 1no
  • Mustard seeds                               : 1 tsp
  • Fenugreek seeds                           : 1/2 tsp
  • Turmeric pdr                                 : 1/4 tsp
  • Curry leaves                                 : 1 sprig
  • Chilli pdr                                      : 1/2 tsp
  • Coriander pdr                               : 1 tsp
  • Soaked kokum                             : 2 nos
  • Garlic chopped                            : 1 tsp
  • Ginger chopped                           : 1 tsp
  • Coconut milk                               : 1 cup
  • Coconut oil                                  : 2 tsp

Method:


  • Heat coconut oil in a pot. Add mustard seeds  and fenugreek seeds. When it splutters add sliced onion, chopped garlic, chopped ginger, green chilles and curry leaves. Saute it, no need to brown the onion. When  it becomes translucent add the chilli pfr, coriander pdr and turmeric pdr to this.
  • When the raw smell goes add fish pieces,chopped tomato, soaked kokum and salt,  cover  and cook it for 5 mins. 
  • Open the lid and add the coconut milk to this simmer it and stir slightly, take care not to break the fish pieces.
  • No need to boil the coconut milk. Switch off the flame.
  • Garnish with a piece of tomato and serve it hot with rice or appam.
 

Chicken fry

Chicken fry

August 10, 2017







Ingredients:



  • 4 pcs Chicken drumsticks                     
  • Salt to taste
  • 1 tsp Ginger paste                                
  • 1 tsp Garlic paste                                 
  • 1 tsp Chilli pdr                                     
  • 1/ tsp Chicken masala                           
  • 1 cup Maida                                          
  • 1 tbsp Cornflour                                     
  • 2 pcs Bread 
  • Oil for frying


Method:



  • Remove the skin from the drumstick and wash it thoroughly. Cook it adding little salt, chilli pdr and 1/4 cup of water in a pressure cooker. Cool it and remove the chicken pieces from it, don't throw away the liquid. It can be used to make the batter. 
  • Mix the  chicken masala, salt, ginger paste, garlic paste , maida, cornflour together and add the liquid from the pressure cooker to this. Mix it well to make a semi thick batter.
  • Take the bread pieces and tear it not small pieces and add it to a blender or food processor, just turn to once or twice to make the bread crumbs. Remove it and spread it in a plate.
  • Heat oil in a kadai. Take the cooked chicken piece and dip it in the batter  and roll it in the  bread crumbs, slowly add it into hot oil,  when it is golden brown on all sides take out and place it on a tissue to remove excess oil.
  • Repeat the same way with the remaining chicken pieces. Serve it hot!!




Chicken samosa

Chicken samosa

June 09, 2017




Ingredients:


  • 1 cup  Shredded cooked chicken              
  • 1Onion chopped finely                                
  • 2 nos. Green chillies  chopped                  
  • 1 tsp Ginger garlic paste          
  • Salt to taste
  • a pinch Turmeric pdr                     
  • 1 tbsp oil                                     

For samosa cover:

  • 1 cup maida 
  • Salt to taste
  • water as required  

Method:



  • Heat one tablespoon oil in a pan, saute chopped onion and green chillies. When the onion is translucent add the ginger garlic paste and saute again till the raw smell goes.  
  • Add salt, turmeric pdr and the cooked shredded chicken to this and mix well and cook for 2 more minutes. Switch off the flame and keep aside.


  • Knead maida  with salt and enough water to make a smooth dough. Take a lemon sized ball from it, roll it into thin round  shape  like a chappathi.




  • Cut it into two halves. Fold one half into two join the end and make a cone shape with it.




  •  Fill  a spoonful of the chicken filling and join  the end to make the shape  of the samosa.






  • Repeat the process with the balance dough. Heat oil in a frying pan, when it is hot, reduce it to medium flame and slide the samosas slowly to the oil. 
  • When the samosa are golden brown take out from the oil and drain it in a kitchen towel to remove excess oil. 
  •  Serve it hot with tomato sauce!!









Chicken kothu parotta

Chicken Kothu parotta

May 25, 2017








Ingredients:


  • 3 nos. Cooked parottas  
  • 1 Onion chopped finelly
  • 2 Green chillies chopped
  • 2 Garlic cloves chopped
  • 1/2 Green Capsicum  chopped finely
  • 1 Tomato chopped
  • 1/2 Carrot chopped finely 
  • Salt totaste  
  • 2 tbsp Oil 
  • 2 tbsp chopped coriander leaves  
  • 1 tsp Lemon juice             
For making minced chicken:

  • 1 Chicken breast cubed
  • 1 tsp Chicken masala
  • 1/4 tsp Salt
  • 1 tbsp Oil
Mix all the ingredients  except oil together and cook it in a covered pan till the chicken becomes tender. Cool it and shred it . Saute the shredded chicken in oil till it becomes brown.Keep it aside.

Method:


  • Mince the cooked parottas  in a food processor.
  • Cook minced chicken with chicken masala, salt garlic paste 
  • Heat oil in a pan, add chopped garlic and saute it.
  • Then add finely chopped onion and green chillies.  When it become light pink add the chopped green capsicum, chopped carrot and tomato.
  • Add salt. When the veggies got cooked add the minced chicken and the minced parottas.
  •  Simmer it for 2 minutes mixing well. Add the lemon  juice and mix it.
  • Transfer it to a serving plate and garnish with coriander leaves. Serve hot!!
  • The dish will be more tastier if u add 1/4 cup  of the  chicken curry.  The gravy of the curry will do. Add the gravy just before adding the shredded parottas and mix it well. 

Chicken

Allepey Chicken Curry

March 09, 2017



Ingredients


  • 750g of Chicken
  • 3 cloves of Garlic
  • 1 inch piece of Ginger
  • 1 sprig of Curry Leaves
  • 3 Dried Red Chillies
  • 1/4 stick of Cinnamon
  • 3 tsps of Coriander Powder
  • 1/2 tsp of Turmeric Powder
  • 10 Cashew Nuts
  • 3/4 cup of Coconut Milk
  • 1  1/2 cups of thinned Coconut Milk 
  • 1 tbsp of Coconut Oil


Method


  • Take a deep pan and heat some coconut oil.
  • Add the red chilies and sauté for a few seconds.
  • Add the onions and cook until light brown.
  • Add ginger/garlic paste and curry leaves and sauté for a few minutes.
  • Reduce flame, add Coriander Powder, Turmeric Powder and Cinnamon and sauté for a further two minutes. For a little bit of heat, add crushed peppercorns. Add salt to taste. 
  • Add chicken and stir to coat well and cook on low for 10 minutes until slightly tender. 
  • Pour the thinned coconut milk into the chicken mix and cook for 15 minutes. 
  • Pour thickened coconut milk.
  • Add Cashew nut paste and cook on low for a further 3 minutes. 
  • Garnish with curry leaves and serve hot with Dosa/Paratha. 

Non veg

Prawns Masala

February 08, 2017




Ingredients:



  • Prawns                           : 200gms
  • Onion                             : 1 chopped finely
  • Green chillies                 : 2nos chopped finely
  • Ginger garlic paste        : 1 tsp
  • Chilli pdr                       : 1 tsp
  • Coriander pdr                : 1 tsp
  • Turmeric pdr                 : 1/8 tsp
  • Garam masala               : 1/4 tsp
  • Tomato                          : 1 no chopped
  • Pepper pdr                    : 1/2 tsp
  • Salt to taste
  • Oil                                 : 3 tbsp
  • Curry leaves                  : 1 sprig
  • Coriander leaves           : for garnishing

For Marination:

  • Turmeric pdr                  : 1/8tsp
  • Chilli pdr                        : 1/2 tsp
  • Salt to taste
  • Ginger garlic paste        :1/2 tsp

Method: 



  • Take the cleaned prawns in a bowl and add all the marination ingredients with it. Keep it for 15 mins.
  • Heat oil in a kadai  add the marinated prawns to it toss it well. Cook it for 7 to 8 mins in oil till it curls and become pink.
  • Remove the cooked prawns from the oil, add finely chopped onion. Saute it well add chopped green chillies and ginger garlic paste to this, saute it again till the raw smell goes. Reduce the flame, add the spice powders and mix well for a minute.
  •  Now add the chopped tomato to this, saute well till the tomato become mushy.





  • Now add the cooked prawns and mix well, add curry leaves to this cook for one minute. Remove from fire.  Transfer the dish to a serving bowl. Garnish with coriander leaves. Serve it hot!!









Mutton Dry Fry

Mutton Dry Fry

January 05, 2017






Ingredients:



  • 1/2 kg Mutton                                    
  • 1 tsp Chilli pdr                                
  • 1/2 tsp Coriander pdr                         
  • 1/8 tsp Turmeric pdr                          
  • 1 tsp Pepper                                    
  • 1" pc Ginger                                    
  • 5 nos. Garlic cloves                          
  • 2 nos Green chillies                         
  • Salt to taste
  • 1 Onion big                               
  • 8 nos. Small onions                          
  • 2 tsp Coconut oil                            
  • Salt to taste
  • 2 tbsp Coconut oil                            
  • 2 tbsp Coconut pieces                      


Method: 



  • Mix pepper, chilli pdr,  coriander pdr, turmeric pdr, ginger, garlic and small onions and grind it in a mixie.  Take a portion of the ground paste and required amt of salt and then marinate the muton with it,  keep it for an hour. 
  • Then cook it in a pressure cooker for 4 whistles. Cool it and open the cooker, simmer it for 8 to 10 mins to reduce the gravy.
  • Slice onion finely. Slit green chilllies.
  • Heat oil in a pan,  add the sliced onion and green chillies, saute it well.  Add the remaining ground paste and saute it for a while. Now add the cooked mutton to this and simmer it again till the gravy become dry. Add the coconut pieces to this and mix well. A very tasty side dish for rice, parotta etc






Kadai Prawns

Kadai Prawns

December 17, 2016







Ingredients:



  • 200 grms Prawns                              
  • 1 Onion                                
  • 1 Tomato                              
  • 1/2 Green capsicum                
  • 1 tsp Chilli pdr                          
  • 1 tsp Coriander pdr                   
  • 1/4 tsp Kuzhambu chilli pdr       
  • 1/8 tsp Turmeric pdr                   
  • 1 tbsp Ginger garlic paste           
  • 1 Green chilli  slit
  • Salt to taste
  • 2 tbsp Oil                                   
  • Coriander leaves for garnishing


For marination:


  • 1/2 tsp Chilli pdr                         
  • A pinch Turmeric pdr                   
  • Salt 1/4 tsp
  • 1/2 tsp Ginger garlic paste         
  • 1 tsp Lemon juice                   

Method:



  • Wash prawns well and marinate it with the ingredients under "for marination" and keep it for 20 mins.
  • Chop onion finely.  Cut tomato  and capsicum into small pieces. 
  • Heat oil in a pan add finely chopped onion and saute it well.




  •  Add ginger garlic paste and green chilli to this and saute again. Now reduce the flame and add the spice powders and saute again till the raw smell goes. Now add the tomato pieces and  salt to this, saute it till mushy.



  • Then add the capsicum pieces and mix well, now add the marinated prawns to this and cook it for 5 mins. Remove from fire when the masala covers the prawns.

  • Transfer  the dish to a serving bowl and garnish with coriander leaves.


  

Fish molly

Fish molly

June 21, 2016






Ingredients:


  • Fish pieces                                : 6 nos
  • Onion                                        : 1
  • Shallots                                     : 5 nos
  • Garlic                                        : 3 cloves
  • Ginger                                       : 1/2"pc
  • Green chillies                            : 3 nos
  • Tomato                                      : 1 meduim
  • Coconut oil                               : 1 tbsp 
  • Coconut milk thin                     : 1/2 cup
  • Thick coconut milk                   : 1/4 cup

For Marination :



  • Turmeric pdr                             : 1/4 tsp
  • Lemon juice                              : 1 tsp
  • Pepper pdr                                 : 1/4 tsp
  • Salt to taste

Method:



  • You can use any fleshy fish pieces, here I used Barracuda (Koduva) fish for this recipe.
  • Clean and marinate the fish pieces with turmeric pdr, salt, pepper pdr and lemon juice and keep it for 20 mins.
  • Crush the garlic and ginger.  Slice shallots and onion,  slit green chillies  and keep aside.
  • Heat one tsp of oil in a pan and shallow fry the marinated  fish pieces  for just 2 to 3 minutes.
  • Heat the remaining oil and add crushed ginger and garlic to that. Saute for a while and add the sliced shallots and onion.  When the onion become translucent add the green chillies. Add the  thin coconut milk,  tomato pieces, salt and fried fish pieces.






  •  Mix it slowly and let it boil for 2 mins. The gravy thickens, now add the thick coconut milk , before boiling switch off the flame. Add curry leaves.  
  • Serve it with steamed rice, or aappam.






Goan Fish Curry

Goan Fish Curry

June 20, 2016





Ingredients:



  • Fish pieces                         : 6 nos (any fleshy fish)
  • Onion                                 : 1 chopped
  • Green chillies                     : 2 nos
  • Red chillies                        : 4 nos
  • Coriander seeds                 : 1 tbsp
  • Cumin seeds                      : 1/4 tsp
  • Grated coconut                  : 1/2 cup
  • Turmeric pdr                      : 1/4 tsp 
  • Ginger                                : 1/2" pc
  • Garlic                                 : 2 cloves
  • Oil                                      : 1 tbsp
  • Salt to taste
  • Vinegar                              : 1 tsp

Method:




  • Roast red chillies, coriander seeds and cumin seeds in a dry pan. Cool it and grind it well along with ginger, garlic and grated coconut to a paste, keep aside.






  • Take a small portion of the ground paste and marinate the cleaned fish for about 10 mins.
  • In a pan heat oil, add the chopped onion and saute till translucent. Slit green chillies and add this and saute along with onion for one more minute. 
  • Now add the ground paste and saute again for 2 to 4 minutes. Add one cup of water  and required amount of salt, turmeric pdr to this and let it boil.





  •  Then add the fish pieces to this and boil again for 2 mins.   The gravy becomes thick and add the vinegar to this, mix well and switch off the stove.  The fish curry is ready, serve hot with steamed rice!!


Fried chicken curry

Fried chicken curry

May 11, 2016




Ingredients:


Chicken                    : 1/2 kilo
Egg                           : 1
Onion                        : 1small
Turmeric pdr             : a pinch
Garlic                        : 2 cloves
Ginger                       : 1"pc
Chilli paste                : 1 tsp
Chicken masala pdr  : 1tsp
Green chilli               : 1no
Coriander leaves       : 1/4 cup chopped
Oil                             : 1/4 cup
Corn flour                  : 1/2 tsp


Method:

Heat little water in a pan and add 2 or 3 kashmiri chillies, boil for 2 minutes. Cool it and grind it to a paste. 
Grind garlic and ginger together to a paste.
Cut chicken into bite sized pieces,  wash it well.  Marinate the chicken with chilli paste, salt, 1/2 tsp of ginger garlic paste and pinch of turmeric pdr.
Crush  onion ,green chilli, coriander leaves together. 
 Heat oil in fry pan, shallow fry the chicken pieces and remove it from oil.  Saute the crushed onion chilli in the same oil, add the remaining ginger garlic paste and saute for a few seconds, then  reduced the flame, add the chicken masala powder  mix well. Add the fried chicken pieces, one cup of water and little salt for the gravy. Close it and cook in reduced flame till the chicken becomes soft.
Serve hot!

Fish curry

Fish curry

April 28, 2016






Ingredients:


Fish (like sardines, silver white)       : 1 kg
Chilli pdr                                           : 1 tbsp
Coriander pdr                                    : 1 tsp
Turmeric pdr                                     : 1/4 tsp
Tamarind juice                                  : 1/2 cup
Shallots                                             : 10 nos
Green chillies                                    : 2
Garlic cloves                                     : 4 nos
Ginger chopped                                : 1 tbsp
Fenugreek powder                            : a pinch
Coconut milk                                    : 1/2 cup
Lime juice                                         : 1 tsp
Salt to taste
Coconut oil                                       : 2 tbsp
Curry leaves                                      :1 sprig


Method:


Wash the fish pieces  well and marinate it with salt, turmeric pdr and lemon juice.

Mix chilli pdr, coriander pdr, turmerc pdr together with very little water to make a paste.
Chop shallots and  green chillies. 
Heat oil in a claypot, add chopped shallots, green chillies and garlic cloves.  Saute well and add the paste and saute again for one more minute.  Then add the fish, tamarind juice and salt to this. Let it boil for 2 minutes.  Reduce flame, then add the coconut milk to this, mix slowly. Switch off the flame. Add curry leaves.



Chicken kohapuri

Chicken kolhapuri

March 06, 2016


Chicken kolhapuri is a spicy dish and a very good combination with roti, chappathi or nan!!




Ingredients:


For marination:


Chicken drumsticks                : 3 pcs
Ginger garlic paste                 :  1 tsp
Red chilli pdr                         : 1 tsp
Garam masala pdr                  : 1/4 tsp
Turmeric pdr                          : 1/4 tsp
Salt to taste
Lemon juice                           : 1 tsp

For masala :

Onion                                     : 2 nos
Coriander seeds                     : 1tsp
Cloves                                    : 3 nos
Bay leaf                                  : 1
Pepper corns                           : 1/2 tsp
Green cardamom                    : 3 nos
Star anise                                : 1
Cumin seeds                           : 1/2 tsp
Sesame seeds                          : 1 tsp
Garlic                                      : 1 clove
Tomato                                    : 2
Grated coconut                        : 2 tbsp
Oil                                            : 2 tbsp

For the gravy
 
Chilli pdr
Salt

Method:


Remove skin and wash the chicken pieces well.
Mix the chilli pdr, garam masala, ginger garlic paste, salt,  turmeric pdr & lemon juice together and  rub it well over the chicken pieces  and keep it for 30 mins.




In a non stick pan heat one tablespoon of oil and add the whole garam masala. Then add the coriander seeds, cumin seeds, sesame seeds, chopped garlic and grated coconut. Saute it till it slightly changes the colour. 
Add sliced onion pieces and saute again till the onion changes colour. 
Cool it and grind it to a paste and keep aside.   Grind tomato into a puree,



In a non stick fry pan heat the remaining oil and add  the tomato gravy and the onion paste, saute it in a reduced flame.  for 2 mins and add the chilli pdr  and the salt,  mix well and saute again for 4 to 5 mins and add the marinated chicken pieces. Add a cup of water, cover it and cook for 15 mins or till the chicken becomes soft. Stir it in the middle. 
Remove from fire when chicken is cooked well and the gravy is semi thick.
Sprinkle coriander leaves over it, Serve hot!





Karimeen fry

Karimeen fry

November 21, 2015


à´•à´°ിà´®ീൻ à´ªൊà´°ിà´š്à´šà´¤് 


Karimeen is usually found in backwaters of Kerala and  its a popular dish in Kerala.   Its a very tasty  dish! 






Ingredients:


Karimeen                   : 2 nos
Chilli pdr                   : 1 tsp
Turmeric pdr             : 1/8 tsp
Pepper pdr                 : 1/2 tsp
Small onions             : 4 nos
Garlic cloves             : 2nos
Salt to taste
Lemon juice               : 1 tsp
Oil                              : 2-3 tbsp


Method:


Clean and wash karimeen well and make slits, with a sharp knife, on both sides of the fish. 
Grind chilli pdr, turmeric pdr, pepper pdr, salt, small onions and garlic cloves to a paste. 
Add lemon juice to this paste and marinate karimeen with this paste and keep it in fridge for 30 mins.

Heat oil in a frying pan and fry both sides of the marinated fish  till golden brown. 
Serve it hot with onion slices and lemon.  


Chicken masala

Chicken masala

November 05, 2015


à´•ോà´´ി മസാà´² 


I have already posted a chicken masala in this blog, but this one I made it in a different way. Its tasty, just try it!!





Ingredients:


Chicken                      : 1/2 kg
Onion                         : 2 no
Garlic cloves              : 3
Tomato                       : 1
Chilli pdr                    : 1/2 tsp
Coriander  pdr            : 1/8 tsp
Almonds                     : 6 nos
Oil                              : 3 tbsp
Salt to taste
Coriander leaves        for garnishing


Roast & Grind


Pepper  corns            : 1/2 tsp
Cumin seeds             : 1/2 tsp
Coriander seeds        : 1 tsp
Grated coconut         : 1/4 cup
Cinnamon                 : 1" pc
Cloves                      : 3 nos


For marinating:


Turmeric pdr               : 1/8 tsp
Ginger garlic paste      : 1 tsp
Yoghurt                       : 1 tbsp
Pepper pdr                  : 1/2 tsp
Salt                             : 1/4 tsp


Method:


Cut chicken into medium size pieces and wash it well. Marinate it with turmeric powder, pepper powder, salt, ginger garlic paste and yoghurt. Keep it for 30 minutes.

Soak almonds in  water for 20 mins and grind it to a paste, keep aside.

Roast peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and finally add grated coconut and fry it for a minute. Remove from fire, cool it.

Slice onion. Heat one tsp of oil in pan and fry the sliced onion and garlic cloves. 
Powder the roasted masala and add the fried onion and garlic and grind it to a smooth paste.
Grind tomato and keep aside.

In a non stick pan heat oil and add the ground masala and saute it well.



Reduce flame and add chilli pdr and coriander pdr to this and fry it till the raw smell goes.





Now add the chicken pieces and mix well, after 2-3 minutes add the ground tomato puree and 1/2 cup water,  salt and close the pan with a lid and let the chicken cook.  Add almond paste and mix well.


Switch off the stove when the gravy  covers the chicken pieces. Garnish with coriander leaves.

Chicken stew

Chicken stew

August 09, 2015





Ingredients:


Chicken with bones                  : 1/4 kg
Potatoes                                    : 2 nos
Onion                                       : 1 big
Green chillies                           : 3 nos
Crushed pepper                        : 1/4 tsp
Cloves                                      : 2 nos
Cinnamon                                : 1" pc
Garlic                                       : 2 cloves
Ginger                                      : 1" pc
Salt as needed
Thin coconut milk                    : 2 cups
Thick coconut milk                  : 1/2 cup
Curry leaves                             : 1 sprig
Coconut oil                               : 2 tbsp


Method: 


 Cut the chicken into small pieces. Cut potatoes into cubes.  Slice onion thinly. Cut ginger  and garlic into small thin pieces.  Slit green chilli lengthwise. 
Heat one tbsp of coconut oil and fry the cloves and cinnamon. Then add the chopped garlic, ginger, green chillies and and onion to this and saute for a few seconds.  Add potato cubes and chicken pieces to this  and add the thin coconut milk to this, transfer to a pressure cooker, add salt and cook it for 2 whistles. 
Cool it and check the consistency, if there is too much liquid boil for some more time  and then add the thick coconut milk. Switch off the flame, add the crushed pepper, curry leaves and one spoon of coconut oil. 
This dish is good for idli, dosa, chappathi or Ghee rice!


Pot logo by Sma-Rtez , used under the Creative Commons license