Kerala Style Chilli Chicken

Ingredients

1.5 lb chicken, cleaned and cut into small pieces

To Fry

3 tbsp all purpose flour
2 tbsp kashmiri chilli powder
2 eggs
1 tbsp ginger paste
1 tbsp garlic paste
11/2 tbsp soy sauce
2 tbsp green chilli sauce
salt to taste
oil to fry
water if needed

To make the gravy

2 large onion, ground to smooth paste without adding water
1 tsp garlic paste
7 green chillies, chopped into medium pieces
2 tsp kashmiri chilli powder
4 tbsp tomato sauce
3 tbsp soy sauce
2 tbsp green chilli sauce
11/2 tsp pepper powder
salt to taste
2 tbsp oil (the oil that was used to fry the chicken can be reused)

Preparation

1. Make a smooth paste with all the ingredients mentioned in the "to fry" section and marinate the chicken with this and keep aside for an hour.

2. Heat oil in a kadai and fry the chicken until they turn light brown in color. Keep them aside.

3. Now heat 2tbsp oil in a large vessel and put the chopped green chillies to this and fry for a minute.

4. Add the onion and garlic paste to this and fry for 10 minutes in medium heat.

5. After that, add kashmiri chilli powder and fry for a minute.

6. Now add the fried chicken pieces to this and mix well.

7. Add the tomato sauce, soy sauce ,green chilli sauce and pepper powder to this and mix well gently. (You can add salt at this stage if required)

8.  Cook for another 15 minutes, stirring continuously and turn off the heat.

Nadan Meen Curry / Fish Curry without Coconut

Ingredients

750 gm King Fish
4 medium gamboogi / Kudampuli
2 tsp coconut oil
1/2 tsp mustard seeds
a large pinch of fenugreek seeds

7-8 curry leaves
10 pearl onions, chopped
6 or 7 cloves of garlic, chopped
1 inch ginger, chopped
3 or 4 green chillies, slit open

2 tbsp kashmiri chilli powder
11/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder

salt to taste
a twig of curry leaves
1 tsp coconut oil
1 cup warm water
water as required

Preparation

1. Clean and cut the fish into medium size pieces and keep aside.

2. Soak the kudampuli in 1 cup of warm water and keep aside.

3. Heat oil in earthen pot(manchatti). Add mustard seeds to this. Once it splutters, add fenugreek seeds and fry them in medium heat until they turn light red in color.

4. Now add the curry leaves, chopped pearl onions,garlic ginger and green chillies to this and saute until the raw smell goes.

5. Take the kashmiri chilli powder, chilli powder, coriander powder and turmeric powder in a bowl. Adding 4 or 5 tbsp of water make a smooth paste and add this to the manchatti and fry until the oil separates.

6. Now add the kudampuli along with water and salt to this and bring to boil. If you need more gravy ,you can add more water at this stage.

7. Add the fish pieced to this and cook in medium heat till the fish is well cooked.

8. Add 1 tsp coconut oil and a twig of curry leaves to this and mix gently. The fish curry is ready.

Mutta Pola - A Malabar Snack

Ingredients

4 eggs
1.5 tbsp all purpose flour
20 tsp sugar (5 tsp sugar per egg)
a large pinch of cardamom powder

Preparation

1. Preheat the oven at 250 degree Fahrenheit temperature for 10 minutes.

2. Beat the eggs, sugar and cardamom powder until it becomes light, fluffy and double in quantity. It may take a while.

3. Once you get the right consistency, add maida little by little and mix it slowly . Do not over mix.

4. Butter a nonstick pan. Pour the prepared batter into the pan and cover it with a lid.

5. Bake for 20-30 minutes or until the cake is completely cooked. You can see whether it is cooked by inserting fork in the cake. (Instead of the nonstick pan, you can use a baking tray also. Cover it with an aluminium foil then)

6. Once the cake is completely cooled down, you can cut it into required shapes.

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