March 13, 2017

Country Chicken Roast, a Kerala Recipe


Ingredients needed for the Country Chicken Recipe
1 chicken
oil as required
1/2 cup small sambar onions chopped
Handful curry leaves
1/2 cup each of carrot and potatoes cut into thin lengthwise pieces

Ingredients to grind to a smooth paste 
8  red chillis
1 tsp pepper
1/2 tsp jeera / cumin seeds
1/4 tsp mustard
1 piece ginger
6-8 garlic flakes
1/4 tsp turmeric powder

How to prepare Country Chicken Roast recipe?
Keep chicken whole, clean and was the chicken nicely. apply the ground masala paste all over the chicken. Keep aside  for half an hour. Prick the chicken here and there with a fork for masala to get into the thicker parts of the chicken.
Mix chopped small onions, curry leaves ad the chicken well . Cook with very little water.
Parboil carrots and potatoes and then saute in a little oil. Remove and keep aside.
Just remove the cooked chicken from the gravy and fry in the same oil. When it gets a fried look, remove .
In the remaining oil, add the chicken gravy and let it get thicker.
Add the chicken, potatoes and carrits to the gravy . Mix well so that the gravy coats chicken, potatoes and carrots.
Serve as a side dish with Rotis, Chappathies, Naans as well as Pulaos and Biryanis.


Chicken Navrattan Kurma Recipe


This chicken dish is very heavy and very very rich, in the sense that this will a "NoNo" for the calorie conscious. It is very mild and not spicy has a thick creamy gravy. Once in a blue moon if you ever feel like having this royal dish, go ahead, you will not be disappointed.

Ingredients needed for the Navarattan Kurma Recipe
8-10  small pieces of  chicken
3/4th cup curds
1/2 cup Ghee
3 green cardamom
1 black cardamom
3 cloves
1 bay leaf
a pinch of mace
1 cup onion finely sliced
1 tsp ginger
2 green chillies
1/2 tsp turmeric
1 tsp red chilli powder
2 tbsp cream
1/2 tsp mace and green cardamom powder

Clean and cut Chicken into medium sized pieces. Add Salt to the curds amd whisk nicely. Marinate the chicken pieces in the curd mixture for half an hour.
Slice onions finely, deseed and chop green chillies. Chop ginger fine. Keep aside.

The Shahi Paste:
2 tbsp Poppy Seeds
2 tbsp almonds
2 tbsp cashew nuts
1 tbsp Melon seeds

Soak poppy seeds for half an hour. Blanch almonds and grind the shahi paste ingredients to a smooth paste.

How to prepare the Garnish?
8 pistachios,
5 almonds
5 walnuts
5 pine nuts
1 tsp raisins
1 tsp melon seeds
1 tsp Watermelon seeds
1 tsp sunflower seeds
Blanch pista and almonds, remove skin. Soak in lukewarm water for 15 minutes with all the other seeds, raisins and nuts.

How to prepare te Gravy and the Kurma?
Heat Ghee in a Handi, add whole garam masala. When they splutter add sliced onions, saute till golden.
Add ginger and green chillies stir for a minute.
Add turmeric and red chilli powder mixed with a little water to make a paste. Saute for a minute or two. Be careful not to burn the chilli powder, for the colour and the flavour will change if you burn them.
Add the marinated chicken along with the remaining marinade, add a little more water, cover and cook. Once it comes to boil, simmer and cook till the chicken gets tender.
Add shahi paste, bring to a boil and then simmer till the fat starts floating on top. Add cream and stir well.
Sprinkle mace and green cardamom powder and half the garnish. Mix well.
Adjust seasoning if required. Just before serving add the remaining garnish mix and serve.

Points To Note
You can serve this as a side dish with Chicken  /  Mutton Biryani or some Pulao Recipes and Plain Rice .

Yam / Chena Theeyal, a traditional Kerala Curry Recipe


Ingredients needed for Chena / Yam Theeyal
1 cup of cubed yam / chena pieces
6 green chillies  slit
1/4 cup small onions sliced
2 tsps coconut oil
2 tbsps tamarind paste
salt to taste
1 pinch of grated jaggery
1 cup grated coconut
6 small onions
1 1/2 tsps chilli powder
1 tsp Dhaniya powder
curry leaves
1 tsp ghee
1/4 tsp mustard seeds
curry leaves and 2 broken red chillis

How to prepare Chena Theeyal?
Heat 2 tsps of coconut oil, saute the chopped onions and slit green chillies.
Add the chena pieces, mix well for a minute. Add water, salt to taste and cook well.
In a fry pan heat a little oil, add the fresh grated coconut and small onions rill they are golden coloured. Add curry leaves, chilli powder, coriander powder, mix well.  Fry till the raw smell goes and remove.
Grind the masala to a paste.
Add the tamarind paste to the cooked yam pieces. Let it boil and simmer for a minute.
Add ground coconut paste  and bring the gravy to the right consistency as per your taste, by adding water.
Check for salt.
As the gravy starts boiling , remove from fire. Temper with ghee, mustard, red chilli and curry leaves. pourover the Theeyal and serve hot with plain rice.

September 04, 2016

Kunjulli / Small Onion Curry from Kerala



Ingredients needed for Ulli Curry
2 cups of Small onions sliced fine
4 green chillies
handful curry leaves
Roast all the ingredients and grind to a smooth paste 
1 1/2 cup grated coconut
1/4 tsp cumin seeds
1 tsp coriander powder
2 tsps chilli powder
1/2 tsp turmeric powder
2 tbsps coconut oil
tamarind pulp to taste
1/4 cup melted jaggery
Salt to taste

For tempering Ulli Curry
2 tsps coconut oil
1/2 tsp mustard seeds
2 chillies broken into bits
handful curry leaves
 2 tbsps coconut cut into small bits  / Thenga Kothu

How to prepare Ulli Curry?
Heat 2 tbsps oil, fry all the ingredients in the to grind list till they are golden. Cool and grind them to a smooth paste.
Heat 1 tbsp oil, fry onions till golden, then add slit green chillies  and curry leaves.
Now add the ground coconut masala paste , tamarind pulp and a cup of water. Mix well.
Add salt to taste. Add jaggery according to your taste.
As the gravy thickens remove from fire.
Heat oil, splutter mustard seeds, chillies, curry leaves and the small coconut pieces  to a golden colour.
Pour over Ulli curry and serve hot as a side dish.

September 03, 2016

Vendaikka / Lady'sfingers Pachadi with sesame seeds


Ingredients needed for Vendaikka Ellu Pachadi
2 cups of Vendaikka / Lady's finger cut small pieces 2 cups
2 tsps thick tamarind extract
2 pinches turmeric powder
salt to taste
oil
1 tbsp seasame seeds
4 red chillies
1 tbsp raw rice
2 tsps grated jaggery (optional)

Ingredients for tempering
1 tsp mustard seeds
1 red chilli broken into bits
Handful curry leaves

How to prepare Vendaikka Ellu Pachadi ?
Roast sesame seeds, powder and keep aside.
Roast raw rice, red chilli, powder and keep aside.
Now take a vessel / a saucepan,  pour tamarind water, turmeric powder and salt to taste.
As it comes to boil add ladies finger pieces, cook until soft. Now add grated jaggery if you like.
Add chilli, rice powder and mix well. Let it boil for a minute.
In the end add sesame powder and mix well.
Temper with mustard seeds, broken pieces of red chilli and curry leaves.

September 02, 2016

Vendaikka / Lady's finger Masala Curry from Kerala


Ingredients needed for the Vendaikka Masala Curry
4 cups Vendaikka cut in to 1" pieces
4green chillies slit
1 tsp ginger chopped fine
10 garlic cloves
1 cup onions sliced
Handful of curry leaves
Salt to taste
3tbsps oil
1/2 tsp mustard seeds
2 tsps Coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp pepperpowder
1/4 tsp garam masala powder
2 1/2 cups coconut milk ( 1/2 thick + 2 thin )

How to prepare Vendaikka Masala Curry?
Heat a little oil in a fry pan, saute the lady's fingers  till the stickiness goes. Keep aside.
Now heat another fry pan, add a little oil, saute onions, garlic, ginger, and curry leaves.
Add chilli powder, coriander powder, turmeric powder, pepper powder and garam masala powder. Mix well till the raw smell goes.
Now add the second and thin coconut milk and ac up of water. Bring it to boil, simmer and add the Lady's fingers and salt to taste.
Once the gravy starts thickening, add the first and thick coconut milk.
As it comes to boil, remove from fire, mix well. Do not let the gravy boil.
Garnish with a few coriander leaves and serve with chappathis / rice. 

August 31, 2016

Maambazha / Ripe Mango Pachadi from Kerala


Ingredients needed for preparing Maambazha Pachadi
2  small ripe mangoes
1 raw mango
1/2 tsp turmeric powder
1 small piece jaggery
Salt to taste
1 cup freshly grated coconut
2 green chillies

For tempering
2 tsps coconut oil
1/2 tsp mustard seeds
2 red chillies broken

How to prepare Maambazha Pachadi?
Cut both raw and the ripe mangoesin to small pieces . Keep aside.
In a vessel add the mangoes , turmeric powder, salt to taste and a little water for the mangoes to cook till tender.
When done, add the crushed jaggery to the mangoes . boil for a minute.
Meanwhile, grind grated coconut, green chillies together to a smooth paste.
Add the coconut paste to the boiling mangoes and mix well. As it comes to boil, remove from fire.
Heat oil in a fry pan, splutter mustard seeds, add red chillies and curry leaves. Pour over the Maambazha Pachadi.
Serve hot with plain rice and the other side dishes.