Chicken molee CHICKEN MOLEE Ingredients: 1 kilo chicken, cleaned and cut into small pieces 2 potatoes, boiled, peeled and cubed 2 tomatoes, chopped 2 onions, sliced finely 4 green chillies, slit 6-8 garlic, sliced 1"piece ginger sliced 1/2 tsp turmeric powder 1 tsp chilli powder 2 tsp coriander powder 1 tsp garam masala powder 3 cups of coconut milk taken from 1 coconut ( 1/2 cup first, 2 1/2 cups of second and third milk put together) 2 tbsps oil salt to taste juice of 1 lime Method: Mix turmeric powder, chilli powder, coriander powder and garam masala powder with a little water to make a paste. Heat oil in a pan, add ginger and garlic. Saute for a minute , add onions and green chillies. Saute till golden and add the masala powder paste, saute for a minute. Add the chopped onion and saute till the onions turn mushy. Add the chicken pieces, salt to taste and stir till the chicken gets coated with the masala. Add the second and third coconut milk and cook till the chicken is tender. Add the cooked potato pieces and cook for a while. Then add the first coconut milk . When it comes to boil, remove from fire. Add the limejuice and garnish with either curry leaves or coriander leaves. Serve hot with appams or pulaos etc Note: You an also make mutton molee the same way. But make it a point to cook the mutton separately in a pressure cooker first and then follow the recipe.
Mutton Stew MUTTON STEW Ingredients: 1/2 kilo mutton, cut into small pieces 6-8 garlic, sliced finely 2 onions cubed 2 potatoes, peeled and cubed 1"piece ginger, sliced finely 10 green chillies, slit whole garam masala ( 2 cinnamom , 4 cloves and 2 green cardamom, 1 bayleaf) 3 cups of coconut milk (1/2 cup first milk and 2 1/2 cups second and third milk from 1 coconut) salt to taste curry leaves 1 tbsp vinegar 2 tbsps oil Method: Pressure cook mutton for 15 minutes with half cup of water. Heat oil in a pan, add garam masala. When it splutters add ginger, garlic, green chillies and onions. When they are golden, add the potatoes and the cooked mutton. Mix well and saute for three minutes. Add the 2 1/2 cups coconut milkand salt to taste. Cook till the potatoes and mutton are tender and the gravy is thicker. Add the first milk. When it comes to boil remove from fire . Add the vinegar and mix well. Sprinkle curry leaves on top and serve with appams. Note: You can also make chicken stew the same way.
Chilli Chicken (dry) CHILLI CHICKEN ( DRY) Ingredients: 1/2 kilo chicken, cut into bitable pieces 2 onions , sliced finely 2-4 green chillies, slit into two 2-3 tbsp oil 2-3 drops of Red colour (optional) Mix together: 2 tsps Red chilli powder 3 ybsps vinegar 1 tbsp soya sauce 1 tbsp ginger garlic paste 1 tsp black pepper salt to taste Method: Mix all the ingredients to gether and make a marinade for the chicken pieces. Leave it for half an hour. Heat oil in a pan. Add the onions , saute till they are golden. Add green chillies and saute till they just turn colour. Add the marinated chicken, alongwith the remaining masala , if any. Cook till the chicken is tender and the gravy is dry. Note: It is supposed to be a hot dish. I have reduced the chilli powder. If you like you can add chilli powder to make it hot.
Chilli chicken (dry) II CHILLI CHICKEN DRY II Ingredients: 1/2 kilo boneless chiken,cut into bitable pieces 2 onions, cubed or cut into small pieces 4-5 green chillies, slit into two 2 capsicums, cut into small pieces oil for frying Mix together: 2 tsps chilli powder 2 tbsps vinegar 2 tbsp soya sauce 1 tbsp ginger-garlic paste 1 tsp pepper powder 2-3 drops of red colour ( optional) salt to taste Method: Mix all the ingredients for the marinade, apply it over the chicken pieces and leave it for half an hour. Heat oil in a pan. Deep fry the chicken pieces. Draon and remove to a kitchen towel. Add the slit green chillies, fry and remove. Remove most of the oil and keep just a tbsp of oil in the pan. Add the onions, saute for a while, till they are transparent. Add capsicum and saute. Then add the chicken pieces and toss well. To garnish, if you have springonion, chop the leaves and sprinkle on top. Serve with fried rice. Note: I have not added ajinomoto. If you like you can add a pinch or two as per your taste.
Easy chicken Recipe EASY CHICKEN RECIPE Ingredients: 1/2 kilo chicken 2 onions chopped 2 tbsp tomato puree 1 tsp ginger-garlic paste 2 tsps chicken masala (readymade masala powder you get in the markets) 1/2 tsp chilli powder salt to taste 1 tbsp oil Method: Heat oil in a pan, saute onions till they are golden brown. Add ginger garlic paste and saute for three minutes. Add chilli poder and the chicken masala and salt to taste. Add the chicken pieces and cook till they are tender. Your chicken is ready to serve . You can garnish with chopped coriander for the aroma. Note: This recipe is just for the novice who is learning to cook. All the ingredients are available in the shops. Only onion and coriander leaves they have to chop.
Egg Thoran EGG THORAN ( dry dish like scramble eggs) Ingredients: 4 eggs 1 onion chopped 2 green chillies chopped 2 tomatoes chopped 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup grated coconut salt to taste 1 tbsp oil Method: Beat th eggs nicely with salt to taste. Heat oil in a pan. Add chopped onions and saute till it is transparent. Add the green chillies and saute till they turn golden together. Add the tomatoes and mix well. Cook till they get mushy and soft. Add chilli powder and turmeric powder. Add the beaten eggs and cook till they are scarmbled. Add the grated coconut , mix well and remove from fire Note: This is a side dish to be taken with rice. It is also good with chappathies if you like dry things with them.
Fish Onion Roast FISH ONION ROAST Ingredients: 500 grams of boneless fish (cut into small pieces) 2 onions, sliced finely 2 green chillies (slit into two) some curry leaves 1 tsp Coriander powder 1/2 tsp chilli powder 1/2 coconut milk 1/2 cup grated coconut 1/2 cup oil Marinade: 1 tbsp chilli powder 1/4 tsp pepper powder juice of two limes 1 tsp ginger paste salt to taste Method: Mix all the ingredients for the marinade together and make a paste. Apply the paste over the fish pieces and leave it for an hour. Roast the grated coconut to a golden colour. Heat oil in a pan, fry the fish pieces. Remove and leave it in a tissue to drain of extra oil. Heat the remaining oil in the pan, saute onions till golden. Add green chillies, curry leaves, saute for a minute or two. Add the chilli powder and the coriander powder. Add salt to taste and the coconut milk. When it comes to boil, add the fish pieces and cook till tender and the gravy dry. Add the roasted coconut and remove from fire.
Prawn Fry PRAWN FRY Ingredients: 500 grams of prawns 1/2 tsp tumeric powder 2 tsps chilli powder salt to taste 1 cup sambar onions choppd 1 tsp ginger chopped 12 small flakes of garlic 1 tomato chopped curry leaves as you like 2 tbsps coconut oil Method: Add chilli powder, turmeric powder, half the chopped onions, chopped tomatoes, salt to taste chopped ginger and the garlic to the prawns and cook without adding water. It should be somewhat dry. Heat oil in a pan. Add the rest of the chopped onions and curry leaves. Saute till they are golden. Add the cooked prawn masala to this and mix well. Seethat the prawns do not crumble. Once it gets dry remove from fire. Serve with steaming rice as a side dish.
Fish Curry Malabar style FISH CURRY (MALABAR STYLE) Ingredients: 250 grams of Mackerel, 1 tsp turmeric powder 1 cup grated coconut 3 green chillies (slit into two) 1 small piece ginger 1 tbsp tamarind paste 1 1/2 tsp chilli powder salt to taste curry leaves as per taste Method: Wash and clean the fish, cut into an inch long pieces. Mix tamarind paste , chilli powder, chopped ginger, curry leaves and green chillies with a little water. Keep aside. Grind the coconut and turmeric powder to a smooth paste. Mix the tamarind mixture and the coconut paste together to form a thick gravy. Put it on the fire. When it starts boiling , simmer and add the fish pieces. Cook till the fish is tender and the gravy is thick.
Nadan chicken curry NADAN KOZHI CURRY (KERALA STYLE) Ingredients: 1/2 kilo chicken 1/2 cup small onions chopped 2 green chillies (slit into two) 1 piece ginger curry leaves as per taste salt to taste To fry and grind to a paste: 1 cup grated coconut 3 flakes garlic 1" long patta/ cinnamon 2 cloves 2 cardamom 1/2 tsp peppercorns 1/2 tsp chilli powder 2 tsps coriander powder Temper: 1 tbsp coconut oil 1 tbsp small onions chopped curry leaves Method: Clean chicken pieces, add the chopped onions, slit green chillies. sliced ginger, curry leaves a little and salt to taste. Cook the chicken gets tender with just enough water to cook them. Roast all the ingredients with a little oil and grind to a smooth paste Add the ground paste to the chicken and simmer till the gravy thickens. Adjust water to the consistency you like. Heat oil, temper with chopped small onions and curry leaves. Pour over the curry and cover for the flavour to get in. Serve with any rice dish, roti's or varieties etc.
