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


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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.






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