Chilly Chicken

Ingredients:

Chicken – 500 gms (cut into small pieces)

Ginger – small piece

Garlic – 3-4 pods

Green chili – 2

Capsicum – 1 (cut into small cubes)

Onion – 1 (cut into small cubes)

Celery – 2-3 springs

Pepper -1/4 tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 tbsp

Red chili sauce – 1 tsp

Corn flour – 1 tbsp

Red color – 1 pinch (optional)

Salt

Oil

Method:

• Mix chicken with salt and shallow fry.
• Heat oil ,  add crushed ginger, garlic and green chili.
• Add capsicum and onion, celery & pepper .Sauté well.
• When onion becomes translucent add chicken & salt.
• Cover and allow chicken to cook.
• Add soya sauce, tomato sauce, chili sauce and sauté well.
• Mix corn flour, red color in 1 glass of water.
• Add this mix to chicken.
• When the gravy become thick, remove from fire.
• Garnish with celery.
• Serve with fried rice or rice .

Check out rice recipes:

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Vegetable Fried Rice

Ingredients:

Basmati Rice - 2 cup

Carrot - 1

Beans - 10- 15

Green peas- 1/2 cup

Spring Onions - as required

Onion - 1

Garlic -2-3 pods

Ginger - Small piece

Green chilly - 1

Pepper - 1/4 tsp

Oil / Ghee - 2tsp

Soya sauce - 1 tsp (optional)

Salt

Method:

• Wash and drain rice.
• Cook rice and keep it aside.
• Heat a kadai and add ghee .
• Add ginger and garlic paste & green chilly.
• Add chopped onions and saute till it become light brown.
• Add vegetables and saute.
• Add soya sauce & pepper powder.
• Add salt.
• Add cooked rice & combine well
• Garnish with roasted nuts & raisins .
• Serve with Chilly Chicken .

Check out chilly chicken recipe:

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Pork Varattiyadu

Ingredients:

Pork: 1/2 kg

Onion: 1 small

Shallots:10-15 nos

Garlic -2-3 pods

Ginger- 1 small piece

Turmeric powder: 1/4 tsp

Chilli powder: 2 tsp

Coriander powder: 1 tsp

Garam Masala: 1/2 tsp

Pepper powder:1/2 tsp

Curry leaves

Coconut oil

Salt

Method:

• Cook pork with onion sliced lengthwise,ginger  & salt.Add only little water.
• Roast chilli powder,coriander powder,turmeric powder & garam masala and keep it aside to cool.
• Heat a pan and add oil.
• Add crushed shallots, garlic and curry leaves & saute it.
• Add roasted powders and saute.
• Add cooked pork with its water.
• Saute well until its water gets evaporated.
• Add pepper powder & drizzle some oil.
• Saute till dark color came.

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Chicken Fry

Ingredients:

Chicken -7-8 pieces

Onion-1

Curry leaves

Oil – To deep fry

For grinding:

Ginger – 1/2 inch

Garlic – 4 – 5 cloves

Turmeric powder – 1/2 tsp

Chili powder – 1- 2 tbsp

Pepper powder – 1/2 tsp

Coriander powder – 1/2 tsp

Lemon juice – 1 tbsp

Garam masala powder – 3/4 tsp

Fennel seeds – 1/2 tsp

Salt – To taste

Method:

• Grind all the ingredients to a paste.
•  Remove skin and clean chicken pieces.
• Marinate them with the ground paste overnight or for at least 1 hour in a refrigerator.
• Heat oil in a heavy bottomed pan at medium heat.
• Deep fry the chicken.
• Fry the curry leaves & onions separately and garnish chicken pieces.

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Beef Cutlet

Ingredients:

Beef – 1/2 kg

Potato – 1

Shallots – 10-15 finely sliced

Ginger – 1/2 tbsp (chopped)

Garlic -1/2 tbsp (chopped)

Green chili – 2-3 (chopped)

Garam Masala – 1 tsp

Curry leaves

Bread Crumbs – 1 cup

Egg  – 1 egg

Oil

Method:

• Cook the cleaned beef with salt.
• Mince cooked cooled meat in mixer or food processor.
• Heat a frying pan and put oil.
• Saute shallots till it becomes soft. You can use 1 onion instead of shallots.
• Add chopped ginger, garlic, green chilies and curry leaves.
• Add garam masala and little salt.
• Add minced meat. Mix well. Saute the minced meat till it becomes dry. Keep it aside to cool.
• Add mashed potatoes & mix well. Make small balls with the mixture & roll into desired shapes.
• Beat the egg . Dip each cutlet in egg  & roll with bread crumbs. Deep fry in oil.
• Serve hot with tomato sauce and salad.

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Meen Curry

Ingredients

Fish – ½ kg

Mustard seeds – 1 tsp

Fenugreek (uluva) – ¼ tsp

Ginger – small piece

Garlic – 2-3 pods

Small onion – 6-8                                                        

Kashmiri chili powder – 1½ – 2 tbsp

Coriander powder – 1½ – 2 tbsp

Turmeric powder – ½ tsp

Kudampuli – 3 pieces

Curry leaves –as required

Salt                - as required

Coconut oil - as required

Method:

• Soak Kudampuli in water for 10 minutes.
• Mix chili powder, coriander powder & turmeric powder together with water & make a paste.
• Heat oil in a meenchatti  or a pan & splutter mustard & fenugreek.
• Add crushed small onion , ginger & garlic ,curry leaves .Saute till it becomes soft.
• Add the masala paste, salt & fry till oil starts appearing.
• Add kudampulli & water for gravy.You can add same water which kudampulli soaks.
• When the water become boils add fish pieces. Mix well by rotating the pan .
•  Cook till the fish is done & gravy becomes thick.
• Put some curry leaves over it.
• It will be more tastier on the next day !!

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Beef Ularthiyadu /Beef Fry

Ingredients :

   Beef – 400 gm, cubed

   Ginger – 2 tsp, chopped

   Garlic – 2 tsp, chopped

   Turmeric powder – 1/4 tsp

   Shallots – 1 cup, sliced

   Coconut cuts – 1/4 – 1/2 cup

   Ginger – 2 tsp, finely chopped

   Garlic – 2 tsp, finely chopped

   Green chilies – 2

   Curry leaves – as required

   Turmeric powder – 1/4 tsp

   Coconut oil – 1.5 tbsp

   Salt – To taste

   Pepper powder (optional)

To roast and grind :

   Coriander seeds – 1 tbsp

    Dry red chilies – 6 – 7

    Whole pepper corns – 3/4 tsp

    Fennel seeds – 1.5 – 2 tsp

    Cloves – 3

    Cardamom – 2

    Cinnamon – 1/2 inch

    Star anise – 1 small

Method :

• Heat a pan at medium heat. Add the dry red chilies and stir for 2 minutes. Add coriander seeds and stir for 1 – 2 minutes. Switch off the fire and add the remaining ingredients. Stir for a few seconds and leave aside to cool. Grind it into powder .
• Marinate the beef with ginger,garlic,turmeric powder,ground masala powder – 2 tsp,salt   for about 15 – 30 minutes. Pressure cook it by adding 1/4 cup water. Switch off and set aside for the pressure to release.
• Heat oil in a kadai. Add the coconut cuts and fry until golden. 
• Add ginger, garlic, green chilies, sliced shallots, curry leaves and little salt. Saute until shallots turns light golden. Add the turmeric powder and remaining masala powder. Saute for a few seconds.
• Add the cooked beef along with the gravy. Saute until dry .
• Drizzle  little oil and pepper powder ,stir fry for another 5 – 10 minutes, at low heat to make it brown and dark in  color.

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Chicken Curry

  Ingredients:

Chicken – 750 gms

Onion – 4, sliced finely

Tomato – 1 medium – big, chopped finely

Cashew paste – 1-2 tbsp

Water -3- 3.5 cups

Salt

Oil

Curry leaves

For Grinding:

Ginger & garlic – 1- 1 1/2 tbsp, crushed

Kashmiri chili powder – 2 tsp

Coriander powder – 3/4 – 1 tbsp

Turmeric powder – 1/4 tsp

Garam masala – 1 tsp

Fennel powder /Jeerakam  powder– 1/2 tsp

Black pepper corns – 1/4-1/2 tsp

Method:

• Grind together all the ingredients for grinding with 1-2 tbsp water, into a fine paste. 
• Heat oil in a pan. Add sliced onions. Cook till it becomes golden brown colour.
•  Add ground masala & curry leaves. Fry the masala till the oil appears.
•  Add chopped tomatoes. Mix well & cook for 3-4 mins.
• Add cleaned chicken pieces & salt. Mix well and make sure that chicken pieces are coated well with masala.
• Add 2- 2.5 cups of water. Cover & cook till the chicken is almost done.
• Add the cashew paste to 1 cup of water and pour to the curry. Mix well and bring it to a boil. Reduce the flame.
• Cook for a few more minutes & remove from fire.
• Garnish with tomato & curry leaves.

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Naadan Tharavu Curry /Duck Curry

Naadan Tharavu Curry

Ingredients:

Duck - 1 kg

Oil - 2 tablespoons

Cloves - 4-5

Cardamom - 4

Star anise crushed - 1/2 or 1

Curry leaves - lots

Onion diced - 2 big

Green chilies - 7 split lengthwise

Ginger finely chopped - an inch piece

Garlic finely chopped - 3-4 cloves

Turmeric powder - 1/4 tsp

Garam Masala powder - 1 tsp

Thin coconut milk- 1 cup

Whole black peppercorns - 1 tsp

Thick coconut milk - 1/2 to 1 cup

Salt to taste

For Marinating:

Black Pepper - 1 tsp

Green chili - 4

Ginger - a small piece

Garlic - 3-4 cloves

Fennel seeds - 1/4 to 1/2 tsp

Salt to taste

Vinegar - 1 tablespoon

Method:

• Wash and clean the duck and cut it into medium pieces.
• Grind all the ingredients for marinating and marinate the duck pieces with it and keep in the fridge for 1-2 hours.
• Pressure cook this for 3-4 whistles with just enough water or till done.
• Heat oil in a pan, sauté onion followed by ginger, green chili and garlic till soft .
• Add lightly crush cloves, cardamom and star anise.
• Add turmeric and garam masala, mix well.
• Add the duck pieces with liquid and add thin coconut milk. Simmer covered for 15 minutes.
• Add freshly crushed black pepper and let stand for another 10 minutes.
• Finally add thick coconut milk (don't boiled) and remove from fire.
• Serve with Appam or Rice.

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Pork Ularthiyathu/ Pork Dry Fry

Pork Ularthiyathu/ Pork Dry Fry

Ingredients:-

Pork - 1 kg

Onion chopped - 3

Coconut cuts - 1/2 cup

Green chiles - 3

Garlic chopped - 2 tsp

Ginger crushed - 2 tsp

Turmeric powder - 1/2 tsp

Curry leaves

Oil

To Roast and Grind 

Dried Red chiles - 10-15  

Coriander Seeds - 1/4 cup 

Cinnamon - 2

Cloves - 6

Cardamom - 5

Bay leaves - 1

Star ANise - 1 

Crushed pepper corns - 1/2 tsp

Method

• Heat a pan and add all the ingredients to roast.
• Stir continuously and be sure not to burn it.Remove and grind it into a fine powder.  
• Marinate the cleaned pork cubes with 1/2 of the roasted powder , turmeric powder and 1 tsp of crushed ginger and salt to taste.
•  Pressure cook this by adding very little water, for 2-3 whistles.
• Heat oil in a pan and add chopped garlic, ginger, curry leaves, green chilies, coconut cuts and chopped onions.
• Saute until they turn golden brown. 
• Add the remaining roasted powder 
• Add the cooked pork pieces with its water. 
• Saute this mixture for another 10-15 minutes, until it is dry and brown.
• Serve with hot rice !!!!

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Appam

Appam with Potato Masala

Ingredients:

White rice- 2 cups
Coconut grated-1 cup
Yeast -1/4 tsp
Sugar- 2 tsp
Milk-1/4 cup
Salt -as required
Water-as required


Method:

• Wash soaked rice .
• In a glass mix 1/4 tsp of yeast with 1 tsp of sugar.Keep it aside for 15 minutes.
• Grind 1 cup of rice into a smooth paste.
• Take 2-3 tbsp of batter into a pan and boil it.Stir continuously to till its all water content get evaporates .Off the stove and allow it to cool.
• Grind rest of rice with coconut and cooled paste (step 4) into a smooth paste.Add less amount of water while grinding.
• Add yeast to batter and mix well.Keep it for 10 hours for fermenting.
• After 10 hours add 1/4 cup of milk with 1 tsp of sugar for 10 minutes.
• Add salt 5 minutes before making Appam.
• Heat appachatti and make appam.

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