Chicken Fry ( kerala )

Ingredients :

Chicken- 1 kg

Chillie powder - 3 1/2 tb sp

Turmeric powder - 1 tsp

pepper powder - 1 1/2 tbsp

All spice powder ( garam masala ) Nirapara masala has a naadan taste. - 3- 3 1/2 tbsp

Vinegar - 5 ml ( or curd 1/2 cup )

Garlic - 1 1/2 cloves

Ginger - two 1" pieces

Oil to fry

Salt to Taste

corn flower 3 tsp ( optional )

Grind all the ingredients in a mixer along with vinegar and salt.

Mix it thoroughly with the chicken pieces and keep aside for 1 to 2 hrs. You can keep it in the freezer also to marinate. ( needs less time . may be half an hr. )

( what I do is mix this in the beginning and cook it after I am done with other dishes or chores )

In a Kadai or non stick heat oil and put 4-5 chicken pieces . Cover it with a lid . Cook in sim or medium heat. Cook till golden brown.

Use sliced onions and tomato to garnish.

key point - If you are frying it raw do not add coriander powder . When you fry after cooking you can add coriander as well )

( I got this recipe from Manju's mother . It took me years to excel in it . What I believe is every house has its own food culture. And no recipe is complete. You will have to make changes according to your taste buds and hunches.

And you will have to add the two secret ingredients- Love and a Prayer for the health of the family. That is where the magic is ! )

Open French toast.

Required :
6 slices of bread
One/two potato
one / two onion
one tomato
one carrot
one egg
2-3 tsp corn flour
2 tsp suji/rava
salt to taste.
1 tsp pepper ( or any thing you would want to add for flavour )

oil or butter to grease

microwave the potato in a milk cover for 4 minutes . let it cool and smash

Meanwhile chop the vegetables , Mix in the other ingredients.

Take a non stick tava and heat it .

Divide the mixture into six parts. Place one part over each slice leaving the ends clean.

put it in the Tava with the filling side down . Press firmly for it to get embedded in the bread. ( Just like Onion Uthappam ) . Put some oil to grease. Fry both sides

Serve with Tomato Ketchup.

Mutton stew with left over curry

Required :

1. Left over mutton curry

2. 1-2 medium potatoes

3. thick coconut milk ( 1/2 cup)

4. curry leaves

5. 1 tsp coconut oil

Take one or two mutton pieces from the curry.

Cut one or two potato ( as you need ) into small pieces.

Add one cup water . Pressure cook in medium flame till 2-3 whistles.

Mix with left over curry . Bring to boil and simmer for 4-5 minutes.

Add one cup thick coconut milk. Add curry leaves and 1 tsp coconut oil .

Serve hot.

( Chicken stew can also be made like this from left over curry . Potato not necessary. )

Goes well with bread, appom, idiappom, dosa, chappathi ….anything. Makes a good easy Sunday breakfast .

Egg stew

I got this recipe from Nisha’s mother. One of our favourite dish at college. Aunty used to send extra appoms and curry so that her daughter wouldn’t starve After my marriage , as soon as I started cooking on a day to day basis I called her up for the recipe. Even after 10 years, it is one of the best in our Menu.



Ingredients

( Just the common things you have in your kitchen )

1.Potatoes – 3-4 nos cut into 1″ cubes

2.Onion – 1-2 nos sliced

3.green chilli – 2-3 slit into two

4.ginger – 1″ piece chopped

5.masala

chilli powder – 1/2 tsp

corriander powder – 2 tsp

all spice powder/ garam masala – 2 1/2 tsp

pepper powder – 1/4 tsp

6.coconut oil – 1 tsp.

7.salt to taste

8.mustard seeds and dry chilli for tadka . 1/2 tsp all spice powder / garam masala

9.curry leaves

10.coconut milk from 1/2 coconut ( I take 2 or 3 hand fulls of coconut scrapings depending on availability ). We need it thick so add less water and squeeze thoroughly.

11. boiled egg ( as reqd) or paneer cubes.

Method :
Pressure cook all the ingredients from 1 to 7. Three or four whistles will be enough .
After cooling add the coconut milk and boil till the gravy is thick. Smash potatoes if you like it that way.
Do the tadka . Add a pinch of masala to it after switching off the stove. Mix it with the curry.
Add boiled egg / softened paneer cubes . Simmer for some time.
Add 1/2 tsp raw coconut oil for the aroma . Ready to serve.
Goes best with Appom / bread.

Spicy Mutton chops

I followed Sanjeev Kappor’s recipe with some modifications and it came out very well. If you want the original recipe you can go here.

It is one of those dishes where I will have to try hard to reach Hubby’s expectations. They have got one hotel at his native place where it is served. Even when it is closed, he looks at that place and drools !!!

My recipe :

Mutton chops cooked with curd and a spicy masala.

Preparation Time :30 minutes

Cooking Time : 30 minutes

Servings : 4

INGREDIENTS
Mutton chops 1/2 kilogram
Turmeric powder 1 teaspoon
curd 1/4 cup
Salt to taste
Oil 2 tablespoons
Onions, sliced 4 medium
Lemon juice 1 tablespoon

For masala
Oil 1 tablespoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Garlic 12 cloves
Green chillies, halved 5-6

2 tsp chilli powder

1 tsp corriander powder

1/2 tsp pepper powder

2 1/2 tsp garam masala

Fresh coriander leaves, chopped 1/4 cup

method:

Clean and wash mutton chops thoroughly .

Add turmeric powder, curd and salt and marinate in refrigerator till you are ready to put them in the dish.

Take a pan. Add some oil. Add chopped garlic, ginger , 1 chopped onion , chopped green chillies with one or two minute difference in between. Saute 2-3 minutes.

To this Add:

2 tsp chilli powder
1 tsp corriander powder

1/2 tsp pepper powder

2 1/2 tsp garam masala

Keep aside.

In a pressure cooker add some oil . Add finely sliced onions and saute till pink .

Add the masala and saute for one or two minutes. Add the mutton chops till the masala clings to the chops and oil separates.

Stir one cup of water into the pan and add salt to taste.

Cover the cooker and cook over medium heat till five whistles .
Remove from heat and let the pressure reduce. Remove the lid and simmer till almost all the gravy dries up.
Sprinkle lemon juice over the chops and serve hot.