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.

Coriander Chicken

Ingredients

1 whole chicken, cleaned and cut into small pieces (approximately 1.5 lb)
1 large onion, finely chopped
1 tbsp oil/ghee
salt to taste

To marinate

1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tbsp lemon juice
salt to taste

To grind

11/2 cups chopped coriander leaves
1/2 cup grated coconut
10 garlic cloves, roughly chopped
1 inch ginger, roughly chopped
4-5 green chillies, roughly chopped
1 tomato, roughly chopped
1 large onion, roughly chopped

Preparation

1. Marinate the chicken with the ingredients mentioned in the "to marinate" section and keep it aside for 30 minutes.

2. Grind all the ingredients mentioned in the "to grind" section to a smooth paste and keep it aside.

3. Heat oil/ghee  in a kadai.  Add the chopped onions to this and saute until they turn golden brown in color.

4. Now add the marinated chicken to this and mix well. Cover the kadai with a lid and allow it to cook for 10 minutes in medium flame (No need to add water as chicken will cook in it's own water).

5.  Now add the ground smooth paste to the chicken and mix well. Add salt as required. Cover it with the lid and cook for another 10 minutes in medium flame.

6. Remove the lid and cook until the chicken is completely cooked and the gravy has reached your required consistency. 

Kerala Style Mathi Fry/Sardine Fry

Ingredients

4 or 5 sardines/mathi
2 tbsp coconut oil

To Marinate

1/2 tsp red chilli powder
1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp pepper powder
1/4 tsp garlic paste
1/4 tsp ginger paste
salt to taste
a twig of curry leaves, hand crushed
water as required

To clean the fish

1 tbsp lemon juice
1 tbsp salt

Preparation

1. Wash and clean the sardines well. Rub it with lemon juice  and salt. Keep aside for 10- 15 minutes and wash well 2-3 times . Make 2 or 3  gashes on both sides of the fish.

2. Mix all the ingredients mentioned in the "to marinate" section to a thick smooth paste and marinate the sardines evenly with it. Keep it aside for 30 minutes. ( While marinating, rub with marinate inside the sardine stomach and gashes)

3.  Heat oil in a non-stick frying pan. When oil is hot, place the sardines gently on it and fry both the sides in medium heat until they are done.

Serve warm with rice and other curries. 

Kerala Style Beef Fry

Ingredients

To marinate and cook the beef

1 lb beef, cleaned and cut into small cubes
20-25 pearl onions, sliced
1 cup coconut, cut into bite size pieces
1 tbsp ginger paste
1 tbsp garlic paste
1/4 tsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp kashmiri chilli powder
1 tbsp coriander powder
1 tbsp garam masala
salt to taste
2 tbsp water for pressure cooking the beef

To fry the beef

1 medium size onion, thinly sliced
2 tbsp red chilli flakes
2 green chillies, sliced
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp pepper powder
5 or 6 twigs of curry leaves
salt to taste
3 tbsp or more coconut oil
a twig of curry leaves

Preparation

1. Marinate the beef pieces with all the ingredients except water mentioned in the "To marinate the beef" section and keep aside for an hour.

2. Pressure cook the beef in medium flame till the beef is cooked well by adding 2 tbsp of water.

3. Once the pressure releases, open the cooker. If there is excess water in the cooker, cook until the water evaporates and the gravy is completely thick.

4. Heat 3 tbsp coconut oil in a kadai. Add curry leaves to the oil and fry for a minute.

5. To this add sliced onion, green chillies, ginger paste and garlic paste and saute till the onions turn golden brown in color.

5. Now add red chilli flakes and pepper powder to this and saute for 2 minutes.

6. At this stage, you can add the cooked beef to this. Mix well and add more salt if required. Fry the beef on low flame until the beef turn dark brown/black in color. Stir occasionally. (If the beef becomes dry add more coconut oil)

7. Turn off the heat and add curry leaves. Mix well.

Mutton Sukka / Mutton Chukka / Dry Mutton Masala

Ingredients

2 lb mutton, cut into small pieces
2 large onions, chopped
1 tomato, chopped
2 green chillies, slit lengthwise
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp chopped coriander leaves
3 cloves
2 cinnamon sticks
2 cardamom pods
a twig of curry leaves
salt to taste
2 tbsp coconut oil
1/4 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp mutton masala powder/garam masala

To pressure cook

1/4 tsp cumin seeds
1/4 tsp red chilli powder
1 pinch turmeric powder
1/4 tsp ginger  paste
1/4 tsp garlic paste
6 nos whole black pepper
1/2 tomato, sliced
water, enough to cover the mutton pieces
salt to taste

Preparation

1. In a pressure cooker, add all the ingredients mentioned in the "to pressure cook" section along with the mutton. Pressure cook in high flame for 5 whistles. Turn off the heat and allow the pressure to release.

2. In the mean time, heat oil in a kadai. Add cloves, cinnamon sticks, cardamom pods and curry leaves to it and saute for a minute.

3. To this, add chopped onions and green chillies along with ginger garlic paste and salt. Saute until it turns golden brown in color.

4. Now add the chopped tomatoes to this and saute until they become soft.

5. Add red chilli podwer, coriander powder, turmeric powder and mutton masala at this stage and saute the masala for 3  minutes in low heat.

6. Drain the cooked mutton and save the gravy for later use.

7. Now add the mutton pieces in the kadai and mix it well with the masala and saute for 5 minutes in medium heat.

8. Add half of the gravy to this and adjust the salt if required. Cook in medium flame till the gravy becomes dry stirring  occasionally.

9. Add the remaining gravy at this stage and cook in high flame till the gravy becomes dry stirring continuously.

10. Once the gravy is thick, add the chopped coriander leaves, pepper powder and cumin powder. Mix well and turn off the heat.

Unakka Chemmeen Chathachath / Crushed Dry Shrimp

Ingredients

75 gms of dry shrimp
20 pearl onions
2 tbsp crushed dry red chillies
2 tbsp + 1 tsp coconut oil
salt to taste

Preparation

1. Dry roast the dry shrimp and crush them to tiny pieces and keep aside. (2 or 3 quick pulse in a mixer will give the right consistency).

2. Grind the pearl onions to a coarse paste and keep aside.

3. Heat 1 tsp coconut oil in a pan and fry the crushed red chillies till they change the color. Now grind it to a smooth paste.

4. Take the crushed dry shrimp, pearl onion paste, the red chilli paste in a bowl. Add salt and 2 tbsp coconut oil and mix  thoroughly  with hand.

The unakka chemmeen chathachath is ready. It goes well with rice and curd based curries.

Pressure Cooker Mutton Biriyani

Ingredients

For the Rice & Masala

3 cups of basmati rice
2 large onions, sliced
2 medium tomatoes, sliced
3 green chillies, cut lengthwise
1/4 tsp ginger paste
1/4 tsp garlic paste
a little less than 1/4 cup of chopped mint leaves
1/4 cup chopped coriander leaves
4 cardamoms
4 cloves
3 cinnamon sticks
3 bay leaves, hand crushed
2 tsp biriyani Masala ( I used the *homemade biriyani masala)
2 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste
water as required
2 tbsp ghee/clarified butter
1 tbsp oil

To pressure cook the Mutton

2 lb mutton, cut into medium size pieces

1 tbsp ginger paste

1 tbsp garlic paste
1/2 tsp turmeric powder
1/4 tsp cumin seeds(optional)
water just enough to cover the mutton
salt to taste


* To make the home made biriyani masala

 6 cloves
 5 cinnamon sticks
 6 bay leaves
 1/4 tsp fennel seeds

1.  Dry roast all the ingredients in low heat until they turn a little crispy. Be careful not to burn the spices.

2.  Grind in a blender to fine powder.

If you make some extra biriyani masala, you can store it in an airtight container. It will stay good for 2 months.

Preparation

1. Wash the rice well. Drain the rice in a strainer and keep aside. Allow it to air dry.

2. In a pressure cooker, add mutton along with ginger paste, garlic paste, turmeric powder, cumin seeds , salt and water just enough to cover the mutton. Pressure cook the mutton in medium flame until it is completely cooked. (For me it needed 6 whistles). Allow it to cool.

3. Mean time, heat the ghee and oil in a kadai. To this add cloves, cinnamon sticks, cardamom and bay leaves and saute for 2 minutes in medium flame.

4. To this add the sliced onions and saute until they turn golden brown.

5. Now add the sliced tomatoes to this and saute until the tomatoes turn soft.

6. Add the chopped mint leaves and coriander leaves to this and saute until the raw smell goes.

7. To make the masala, you can add chilli powder, turmeric powder, biriyani masala and salt to this. Mix well and saute in low flame for 4-5 minutes and keep aside.

8. Now separate the pressure cooked mutton pieces from the gravy. Add them to the masala and mix well. Cook it for another 2-3 minutes in low flame. You can save the gravy for cooking the rice.

9. Rice to water ratio for cooking the rice is 1:1 1/2. Since we are cooking 3 cups of rice we need 41/2 cups of water. Measure the gravy you have saved and add required amount of water to make it 41/2 cups.

10. Transfer the masala, rice and 41/2 cups of water-gravy mix to a pressure cooker and mix well. If needed, add salt at this stage. Now Pressure cook it in low flame for 1 whistle and turn off the heat. Let the pressure go off.

The easy mutton biriyani is ready.

Note : You can cook the rice in a rice cooker also. For this transfer the masala rice and water to the rice cooker and cook it in white rice mode.

Kerala Style Chicken Fry / Kozhi Porichath

Ingredients

1 lb skinless chicken, cut into small pieces, washed and drained
2 inch ginger, ground into coarse paste
12 garlic cloves, ground into coarse paste
a twig of curry leaves, hand-crushed
Coconut oil to deep fry the chicken

To marinate

2 tbsp red chilli powder
1 tbsp kashmiri chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp garam masala
11/2 tsp pepper powder
1 tsp coconut oil
1 tsp lemon juice
1 tbsp yogurt
salt to taste
water as required to make a smooth paste

Preparation

1. Mix all the ingredients mentioned in the to marinate section to make a smooth thick paste.

2. Marinate the chicken pieces with this paste and keep it refrigerated at least for 3 hours (Keep refrigerated overnight for best results).

3. Take out the chicken from refrigerator before frying.  Add the freshly ground garlic, ginger and crushed curry leaves to the chicken and mix well. Keep outside for 15 minutes.

4. Heat the coconut oil in a kadai. Add the chicken pieces in batches and deep fry the them in medium heat . Turn the pieces in between and fry them until all the sides turn golden brown in color.

5. Drain the fried chicken pieces in a kitchen towel.

It goes well with rice or indian bread.

Kerala Style Fish Curry with Raw Mangoes / Manga Itta Meen Curry

Ingredients

1 lb fish ,cleaned and cut into small pieces (preferably king fish or pomfret)
1 cup grated coconut
2 tbsp red chilli powder
1 3/4 tbsp coriander powder
1 tsp fenugreek seeds
1/4 tsp fennel seeds
1 tomato, sliced
1/2 portion of a big mango, sliced into medium pieces (You can add more if you like sourness)
2 or 3 green chillies, cut lengthwise
1 cup water
salt to taste
2 tbsp coconut oil

For tempering

3 tbsp coconut oil
6 or 7 small onions, thinly sliced
a twig of curry leaves

Preparation

1. In a blender add the grated coconut, red chili powder and coriander powder. Blend well to get a smooth paste and keep aside.

2. Heat coconut oil in a earthen pot and asd the fenugreek seeds and fennel seeds to this. Once it splutters, reduce the flame to low and pour the ground coconut paste to the pot.

3. Add water and salt to this and mix well.

4. Now add the sliced raw mango,tomato and green chillies to it and cook in medium heat.

5. Once the curry starts to boil and mangoes are cooked enough, add the fish pieces and cook in low heat until the fish is cooked well and the gravy thickens up. Turn off the heat.

6. For tempering , heat coconut oil in a pan and add pearl onions and curry leaves. Saute until they turn light brown in color. Add this to the curry.

7. Cover the fish curry with a lid and keep aside for 30 minutes to enable the flavors to seep inside the fish.

Nadan Mutton Roast

Ingredients

For the gravy

1 lb mutton, cut into small pieces
2 large onions, thinly sliced
3 green chillies, sliced
2 tsp ginger paste
2 tsp garlic paste
1/2 tsp chilli powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
31/2 tsp coriander powder
11/2 tsp garam masala
a twig of curry leaves
2 tbsp coconut oil
salt to taste

For cooking the mutton

11/2 tsp red chilli powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
21/2  tsp coriander powder
1 tsp pepper powder
1 tsp lemon juice
1 tsp coconut oil
salt to taste
water as required to make a smooth paste

Preparation

1. Wash the mutton pieces well and pat them dry using a paper towel.

2. Mix all the ingredients mentioned in  the "for cooking the mutton" section and make a smooth paste.

3. Marinate the mutton pieces with this and keep aside for 10 minutes.

4. Pressure cook the mutton until it is cooked well. (Do not add water. I had cooked the mutton in low heat for 6-7 whistles). Keep aside.

5. Heat oil in a kadai and add the sliced onions along with curry leaves and salt.

6. Saute until  the onions are golden brown in color.

7. Now add ginger paste, garlic paste and the sliced green chillies and saute for another 5 minutes.

8. To this, add the chilli powder, kashmiri chilli powder, turmeric powder, coriander powder and garam masala and mix well. Saute for 2 minutes in low heat.

9. Add the mutton pieces and the water remaining in the cooker to this and mix well.

10. Cook in medium flame until the the gravy is in the right consistency. Stir in between to avoid burning. (You can make this a dry preparation or semi-gravy one).

Kozhi Nirachath /Spicy Egg Stuffed Roast Chicken

Ingredients

1 medium size whole chicken, cleaned and skinned

For marinating the chicken

2 tbs red chilli powder
1 tsp kashmiri chilli powder
1 tsp turmeric powder
3 tsp lemon juice
1 tsp oil
salt to taste
water as required

For stuffing

2 boiled eggs
1 medium size onion, thinly sliced
3 green chillies, finely chopped
2 large garlic pods, skinned
1/2 inch ginger, finely chopped
1/2 tsp chilli powder
1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
a twig of curry leaves
a handful of coriander leaves, chopped
salt to taste
1 tbsp coconut oil

For shallow frying the chicken

1/4 cup coconut oil


For Baking the chicken

1 medium onion, sliced

For the gravy

1 large onion, thinly sliced
1 tomato, sliced
4 green chillies, chopped
1 tsp fennel seed
1 tsp ginger , chopped
1 tsp garlic , chopped
1 tsp chilli powder
1 tsp kashmiri chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
salt to taste
a twig of curry leaves
1 tbsp coconut oil remaining after frying the chicken

Preparation

For marinating the chicken

1. Clean the whole chicken  thoroughly with water and lemon juice and pat dry.

2. Make a smooth paste with all the ingredients specified in the "for marinating the chicken" section.

3. Apply this paste all over the chicken both inside and outside and refrigerate it overnight or at least 4 hrs.


For Stuffing

1. Boil the eggs and keep aside.

2. Heat oil in a pan or kadai. Add the sliced onion along with the chopped green chillies, garlic cloves ,chopped ginger and curry leaves. Saute until the onions are light brown in color.

3. Now add chilli powder, kashmiri chilli powder, coriander powder, turmeric powder , garam masala and salt. Mix everything together and fry for 3 to 4 minutes.

4. Add the boiled eggs to this masala and fry for another 2 minutes.

5. Finally add the chopped coriander leaves to this, mix well and turn off the heat. Allow the masala to cool down.

6. Stuff this masala inside the chicken.
First put the eggs inside, then the masala.Using kitchen twine tie the chicken legs first and then the wings. (Do not stuff heavily ).

For shallow frying the chicken

1. Heat oil in a large pan. Place the stuffed chicken carefully in the pan and fry until all the four sides are light brown in color. (You need to turn the chicken carefully as needed and no need to fry fully).

2. Drain the chicken and keep it aside.

For baking the chicken (Initial Stage)

1. Preheat the oven in 350 F.

2. Make a bed using sliced onion in the baking dish and place the chicken on that facing the breast side down.

3. Drizzle some oil (used for frying the chicken) on the chicken

4. Cover the baking dish with an aluminium foil and bake it for 40 minutes.

Meantime you need to prepare the gravy, which has to be poured on the half baked chicken.

For the gravy

1. Heat oil in a pan . Add the sliced onion to this and saute for a minutes.

2. Add chopped ginger, garlic ,green chillies  and curry leaves to this and saute for another 2 minutes.

3. Then add the sliced tomato.

4. Once the tomato is soft, add chilli powder, kashmiri chilli powder, coriander powder, turmeric powder and garam masala along with salt and fry for 3 minutes in medium flame.

5. Grind the fennel seeds to fine powder and add it to this gravy and mix well. Fry for another 2 minutes and turn off the heat.

For baking the chicken (Final Stage)

1. Once the initial baking is done, take the chicken out carefully and pour the prepared gravy all over the chicken.

2. Bake the chicken uncovered for another 40 minutes in 400F 

and that is it. The egg stuffed chicken is ready. (Take off the kitchen twine before serving)

Chicken Pasta Soup

Ingredients

1/2 white onion, sliced
2 or 3 garlic cloves, chopped
2 or 3 celery, diced medium
1 carrot, diced medium
2 or 3 french beans, cut into 1/2 inch pieces
green peas, 1 handful
a small piece of cabbage, thinly sliced
pasta , 1 handful (Butterflies or shells will be the best. I used butterfly pasta)
2 cans of chicken stock (440 ml each)
salt as required
pepper powder as required
1 tsp olive oil
1 tsp corn flour (optional)
water as required

Preparation

1. Heat oil in a vessel. Add the sliced onions, chopped garlic and the remaining vegetables along with 1 tsp of  pepper powder and enough salt. Saute for 3 to 4 minutes. (Add a little salt as the stock will have salt)

2. Now add the chicken stock along with pasta. You can add water if you feel it is required. Cover the vessel with a lid and allow to boil in medium heat.

3. If you want a thick consistency , mix the cornflour in water to get a smooth paste and add this to this boiling soup and cook for a minute.

4. Check for salt and pepper and add if needed.

The simple and yummy chicken soup is ready!!
Special thanks to my friend P for this awesome recipe.

Fish Molee

Ingredients

To marinate and fry 

1 lb fish, cut into medium pieces (I used king fish. Pomfret will also go well)
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp lemon juice
salt to taste
oil to shallow fry the fish in a nonstick pan

To make the stew

2 onions, thinly sliced
1 tomato, cut horizontally into circles
1 inch ginger, thinly sliced
4 or 5 garlic cloves, thinly sliced
4 or 5 green chillies, slit open lengthwise

1 or 2 cardamom, crushed
4 or 5 cloves
1 inch cinnamon stick
1/2 tsp fennel seeds
1 tsp mustard seeds

1/2 tsp turmeric powder
1 tsp pepper powder
2 cups thin coconut milk
1/2 cup thick coconut milk

2 tbsp coconut oil
salt to taste
a twig of curry leaves

Preparation

1. Marinate the fish pieces with turmeric powder, pepper powder, salt and lemon juice. Keep it refrigerated at least for half an hour.

2. In a non-stick pan, shallow fry the marinated fish pieces for 2 to 3 minutes and drain on a paper towel.

3. Heat oil in a pan and add the mustard seeds. Once it splutters add the fennel seeds, crushed cardamom, cinnamon stick and cloves and fry for 30 seconds. (I used an earthenware instead of pan)

4. Add the thinly sliced onion, ginger, garlic, green chillies and turmeric powder to this and saute.

5. Once the onions are soft, add the thin coconut milk and allow it to boil.

6. At this stage, add the fried fish pieces and tomato slices along with salt. Cover the pan and cook in medium heat for 10 minutes.

7. Once the tomatoes are cooked, add the thick coconut milk. Addpepper powder, curry leaves and adjust the salt. Let it cook for 5 minutes in low flame and turn off the heat.

It goes well with rice, appam , bread etc

Mutton Liver Fry

Hi everyone..

Got busy in between and couldn't post any recipe for a while. Decided to make it active with a hot and spicy liver fry :)

Here you go..

Ingredients

1/2 kg goat liver, cut into small pieces
2 onions, sliced
10 pearl onions, sliced
10 garlic cloves
1.5 inch ginger
5 green chillies
1/2 tbsp fennel seeds
31/2 tsp whole peppercorns
1 tsp garam masala
11/2 tsp chilli powder
1 tsp kashmiri chilli powder
2 tsp coriander powder
2 or 3 sprigs of curry leaves
1/2 tsp mustard seeds
2 dry red chillies
2 tbsp coconut oil

salt to taste
1/2 cup water
1/2 tsp pepper powder

To clean the liver

1 tsp turmeric powder

1 tsp salt

water enough to soak the liver cubes

Preparation

1. Cut the liver in to small pieces and wash well. Soak it in water in which turmeric and salt are added for about 30 minutes. Wash well and drain it.

2. Crush the pearl onions, ginger, garlic,green chillies, fennel seeds and peppercorns in a mixer and keep aside.

3. Heat oil in a frying pan. Splutter the mustard seeds. Add the dry red chillies and fry for 30 seconds.

4. Add the sliced onion and curry leaves to it and fry the onions until they are light brown in color.

5. Add the crushed mix to this and saute until the raw smell goes. At this stage, add the chilli powder, kashmiri chilli powder, coriander powder, garam masala and turmeric powder. Saute well until the oil separates.

6. To this, add 1/2 cup of water and allow it to boil.

7. Add the liver pieces to this boiling water. Close the lid and cook on low flame. In 10 minutes, the liver will be half cooked. At this stage you can add the salt to taste and mix well. 

Close the lid and cook for another 10 minutes on low flame. (Do not over cook the liver as it will get hard)

8. Now, open the lid and stir fry the masala on medium heat until the dish turns dry. Turn off the heat

9. Add curry leaves and 1/2 tsp pepper powder to this and mix well. Keep it closed for 10 minutes.  

Butter Chicken

Ingredients

2 lb boneless chicken, cut into small cubes

For Marination

3 tsp Kashmiri chilli powder
3 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
11/2 tsp tandoori masala powder
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp lemon juice
1/2 cup yogurt
salt to taste

For Gravy

3 medium size tomatoes
4 onions, sliced
1 tbsp chopped ginger
1 tbsp chopped garlic
6 tsp kashmiri chilli powder
11/2 tsp turmeric powder
3 tsp coriander powder
11/2 tsp tandoori masala powder
11/2 tsp garam masala powder
1/4 tsp vinegar
1/2 tsp kasuri methi (dried fenugreek leaves)
1/2 - 1 cup fresh cream
unsalted butter, as required for frying the sliced onions
water, as required (I have used 31/2 cups)
salt to taste

Preparation

1. marinate the chicken pieces with all the ingredients mentioned for the marination and refrigerate for at least one hour. For best results, leave overnight.

2. Preheat the over to 300 degree  Fahrenheit. Arrange all the chicken pieces in a baking tray and bake for about 30 min, turning once in between. Keep the baked chicken aside.

3. Scald the tomatoes and peel off the skin, mash it well and keep aside.

4. Now heat enough butter in a pan and saute the onions until they are golden brown. At this stage, add the chopped ginger and garlic and saute for2 minutes. Now add the mashed tomatoes to this and fry for another 5 minutes. Turn off the heat and allow it to cool down.

5. In a blender add the sauted onion tomato mix along with kashmiri chilli powder, coriander powder, turmeric powder, garam masala powder, tandoori masala powder , salt and vinegar. Blend until you get a smooth paste.

5. In a heavy bottomed kadai, heat butter. Add the ground masala paste and fry until the oil separates.

6. Now add required quantity of water to this mix and allow to boil.

7. Reduce the heat to low and add fresh cream. Mix well.

8. Now add the baked chicken pieces and kasuri methi to this. Mix well. Add more salt if needed. Cover the kadai with a lid and cook for 10 minutes.

9. Turn off the heat and add 1 tsp butter and coriander leaves to garnish.

Fish Fry with Onions

Ingredients

1.5 lb Fish (Preferably Pomfret or Pompano), cut into small pieces
2 or 3 large onions, sliced
coconut oil to shallow fry the fish
a twig of curry leaves

To Marinate

3 tbsp chilli powder
1/2 tsp turmeric powder
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
1 tbsp rice powder
1 tbsp vinegar
1 tsp coconut oil
1 tsp mustard seeds
a twig of curry leaves
salt to taste

* The marinade mentioned above will be a little more than that is needed to marinate the fish. Because it will be used along with onions for frying.

Preparation

1. Grind all the ingredients mentioned in the to marinate section into a thick smooth paste.

2. Marinate the fish pieces for minimum 1 hour. (Marinate over night for better taste).

3. In a pan, heat coconut oil and shallow fry the fish until they turn brown in color. Keep the fried fish aside.

4. In the same oil, add the sliced onions and saute well. Once they become transparent, add the left over marinade to this, mix well and saute the onions until they turn brown in color.

5. At this stage, add curry leaves and fried fish to the fried onions and mix well without breaking the fish pieces.

Bread Pizza

Yet another great dish all the way from my friend Soumya's kitchen. Kids are going to love this..

Ingredients

For Pizza

12 bread slices

2 eggs
1 cup milk
ghee/butter as rquired

For Toppings

1 chicken breast, cut into small cubes
1 onion, chopped
1 tomato, chopped
1 capsicum, de-seeded and chopped
2 tsp soy sauce
1 tsp red chilli sauce
salt, to taste
a pinch of sugar
Oil, as required
shredded mozzarella cheese, as required

To Marinate the chicken

1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp lemon juice
1 tbsp curd
salt, to taste

Preparation

1. Marinate the chicken with the ingredients mentioned and keep aside for 10 to 15 minutes.

2. Heat oil in kadai and fry the marinated chicken cubes till they turn light brown in color. Allow the fried chicken to cool down so that you can shred the fried chicken using your hand.

3. Mean time, heat oil in a pan to saute the chopped onions. Once the onion becomes brown in color, add the chopped tomato. When it becomes soft add the chopped capsicum and saute for 5 minutes.
(You can put the flame on sim and shred the chicken at this stage)

4. To this, add the shredded chicken,soy sauce and the chilli sauce. Now you can add sugar to this and salt as required. If you want your pizza to be a little spicy, you can add chilli powder also. Mix everything well and allow to cook for 5 minutes. The topping is ready.
(If you feel the topping is too dry, you can add 1 or 2 tbsp of water and cook.)

5. Remove the crust of the bread and cut the bread into required shape. (I cut the bread in  triangle  shape so that it will be easy to arrange it in a round pan for cooking).

6.Now beat the eggs and milk very well.

7. Coat a non stick flat pan with a little ghee or butter and heat the pan in low flame.

8. Dip each bread slice in the egg-milk mixture and place it on the pan. Now spread the toppings on the bread slices. Allow to cook for 2 to 3 minutes.

9. Now add the shredded cheese on top of it and cover the pan with a lid and cook for another 2 to 3 minutes.

The yummy pizza is ready!!

Mutta Aviyal / Egg in Coconut Sauce

Ingredients

4 hard boiled eggs, cut lengthwise into halves
1 1/2 cups grated coconut
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp red chilli powder
5 pearl onions
a twig of curry leaves
salt to to taste
water as required
coconut oil to drizzle

Preparation

1. In a mixer, add the grated  coconut, cumin seeds, turmeric powder, red chilli powder, curry leaves, pearl onion and enough water to make a smooth paste and transfer this to a mud pot/bottom thick pan.

2. Add salt and 1/2  cup water to the ground mix and turn on the flame.

3. After 2 or 3 minutes, add the hard boiled egg halves to this. Do not mix after adding the eggs as it may break the egg pieces.

4. Cook in low flame till the gravy gets thick  consistency. (It should not be too dry)

5. Turn off the flame and drizzle coconut oil over the curry.


* This goes well with rice and rasam.

Nagercoil style meen kuzhambu / Nagercoil style fish curry

This is a special recipe from my friend Soumya and she was sweet enough to even come home and prepare it for this blog :)

Ingredients

1 lb Tilapia or any other white fish, cut into medium size cubes

salt to taste

3 to 31/2 cups water + 1/2 cup water

Lemon size tamarind ball

1 or 2 green chilies, slit length wise

For grinding :

1 1/2 cups grated coconut

1 tbsp chilli powder
1/4 tsp turmeric powder

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp whole black pepper

4 or 5 pearl onions

2 big pieces of dry ginger

water enough to grind 

For seasoning:

2 tbsp coconut oil

1 tsp mustard seeds

1 twig of curry leaves

2 dry red chillies

Preparation

1. Wash the cut fish cubes well and keep aside.

2. Soak the tamarind in 1/2 cup water for 10 to 15 minutes and extract the tamarind juice.

3. In a mixer, add all the ingredients mentioned for grinding and adding enough water grind them to smooth paste.

4. Transfer this smooth paste to a mud pot or a bottom thick vessel. Add the tamarind juice ,3 to 31/2 cups of  water and salt to this smooth paste and mix well. 

5. Add the fish cubes and the green chilies to this mix and allow the fish to cook in medium flame. It may take 15 to 20 minutes depending on the thickness of the fish. (Do not cover the pot with lid)

6. For seasoning, heat oil in a frying pan and add the mustard seeds. When the mustard seeds start to splutter, add the dry red chilies and curry leaves and saute for 20 seconds . Pour this over the prepared  fish curry.

* It tastes better the next day and goes well with rice.