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Showing posts with label Non - Vegetarian. Show all posts
Showing posts with label Non - Vegetarian. Show all posts

Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Tuesday, January 24, 2012

Chicken Pakora




Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

  • Boneless Chicken Pieces - 250 gm or  ½ lb
  • Besan Flour - 3 tbsp
  • Corn Flour - 2 tbsp
  • Ginger & Garlic paste - 1 tbsp
  • Corriander powder -  ½  tsp
  • Red chilly powder -  ½  tsp
  • Garam Masala Powder -  ¼   tsp
  • Egg - 1 nos
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Mix all the ingredients together .
  • Marinate the chicken and keep it aside for 5 minutes.
  • Heat Oil in a Pan
  • When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.


Monday, January 9, 2012

Fish Curry in Tamarind Juice



Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

  • Fish (King Fish or Pomfret) - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Green Chilies (slit) - 4 nos
  • Sliced Onion - 2 tbsp
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 medium size
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut Oil - 1 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:

  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan or chatti.
  • Add sliced onions and saute for a minute.
  • Add ginger, garlic, green chilly and saute well.
  • Add chilly powder and corriander powder into it and stir well till the raw smell goes.
  • Grind tomato to fine paste.
  • Add this paste into the pan. 
  • Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
  • Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam


Sunday, January 8, 2012

Chicken Varattiyathu / Chicken Roast



We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:
  • Chicken pieces -500 gm or 1 lb
  • Sliced onion - 1 nos
  • Pearl onion  / shallot(sliced) - 10 nos
  • Green chilly(slit)- 3 nos
  • Crushed ginger - 2 tsp
  • Crushed garlic - 2 tsp
  • Corriander seeds - 1 tbsp
  • Red chilly  - 5 nos
  • Garam masala powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Pepper corn - 1 tsp
  • Salt to taste
  • Coconut oil - 1 tbsp
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add crushed ginger and garlic and saute.
  • Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
  • Crush red chilly, corriander and pepper corn.
  • Add this to the pan along with chicken pieces.
  • Add turmeric powder, garam masala, salt and mix well.
  • Cover the pan with a lid and cook the chicken in medium fire. 
  • Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)



Monday, January 2, 2012

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste



Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

  • Fish - Pomfret (Aavoli) – 500gm or 1 lb
  • Sliced Shallots – 6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(Fish Tamarind)- 4nos
  • Grated Coconut- ½ cup
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves

PREPARATION METHOD:

  • Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
  • Add chilly powder and corriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat 1 tsp oil in a pan.
  • Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
  • When the gravy gets thick, add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread



Sunday, January 1, 2012

Baked Chicken in Gravy



For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:
  • Chicken Pieces - 1 lb or 500 g
  • Chopped Onion - ½ Onion
  • Chopped Tomato - 1 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Chily powder-1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Coconut Oil - 1 tbsp
  • Salt to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, ginger and garlic.
  • Saute onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
  • Cover the pan and let it cook in a medium fire.
  • Once the Gravy is cold, grind it into a fine paste.
  • Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
  • Preheat the oven to 350F.
  • Place the chicken to a baking tray and bake it for 30 minutes.
  • Turn the chicken and again bake it for 20 mins.
Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice


Tuesday, May 18, 2010

Chemmeen Thengapaal Curry / Shrimp Curry in Coconut milk


Chemmeen Thengapaal Curry / Shrimp Curry in Coconut Milk is a delicious curry for shrimp lovers.
It can be prepared to accompany Rice, Appam or Chappathi as a rich gravy curry.

INGREDIENTS:
  • Cheemeen / Shrimp - 1 lb / 500g
  • Finely sliced Onion - 1 no
  • Green chillies(slit) - 3 nos
  • Sliced Tomato -1 no
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp
  • Chilly powder - 2 tsp
  • Corriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Garam masala - 1 tsp
  • Fenugreek seeds - pinch
  • Thin coconut milk - ½ cup
  • Thick coconut milk - ½ cup
  • Kudampuli - 2 pieces
  • Mustard seeds - ½ tsp
  • Coconut oil - 2 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Mix 1 tsp Chilly Powder, 1 tsp Coriander powder, 1 tsp Turmeric Powder , ½ tsp Garam Masala, Pepper Powder and Salt.
  • Marinate the Shrimp / Chemmeen with Masala mix and keep it in the fridge for an hour.
  • Heat Oil in a pan.
  • Add Mustrard seeds and allow to Splutter.
  • Add Onion and Green Chilly and saute well till the Onion turns transparent.
  • Add ginger garlic paste and saute for a minute.
  • Add the remaining Chilli powder, corrainder powder, gram masala powder and saute till the raw smell goes.
  • Add sliced Tomato and staute well till the tomatoes are mashed.
  • Add the marinated Shrimp / Chemmeen to the pan.
  • Add the thin coconut milk along with kudampuli and salt and mix well
  • Cover the Pan and allow to cook the shrimp in medium heat.
  • When Shrimp is cooked, add thick coconut milk and cook for another 2 mins.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Chemmen Thengapaal Curry can be served hot with Rice / Appam / Chappathi


Wednesday, May 12, 2010

Chemmeen Fry / Shrimp Fry



Chemmeen Varuthathu / Shrimp Fry is a spicy fried dish which can be served together with rice or as an apetizer/snack.
Dont forget to remove the vein of the shrimp by making a shallow cut lengthwise down the outer curve of the shrimp's body after you remove the shell.

INGREDIENTS:
  • Chemmen / Shrimp – 20 nos
  • Ginger Paste - ½ tsp
  • Garlic Paste - ½ tsp
  • Lime juice – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilly powder – 2 tbsp
  • Pepper powder – 1 tsp
  • Curry leaves – few 
  • Coconut oil for frying
  • Salt to taste

PREPARATION METHOD:
  • Clean and devein the Chemmeen / Shrimp. 
  • Marinate the fish with all ingredients and keep it aside for 2 hrs in refrigerator.
  • Heat Oil in a Pan.
  • Fry the chemmeen along with curry leaves in low fire for 10 minutes.
Recommended Combination:Chemmen Varuthathu / Shrimp Fry can be served hot with Rice / Appam / Chappathi

Wednesday, April 28, 2010

Cabbage Mutta Thoran / Cabbage Egg Thoran



Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:
  • Egg - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Cabbage-2 cup
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent.
  • Add Cabbage and saute for 2 - 3 minutes.
  • Cover the Pan and cook the cabbage well.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

Sunday, April 25, 2010

Muringaila Mutta Thoran / Drumstick leaves Egg Thoran



Muringaila or Drumstick Leaves can be used in combination with Egg for preparing Thoran. It is a dry dish and goes in combination with Rice as a side dish.

INGREDIENTS:
  • Egg - 3 nos
  • Finely chopped onion - 1 nos
  • Finely chopped drumstick leaves- one handfull
  • Green chilly(chopped) - 3 nos 
  • Grated coconut -  2 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tbsp
  • Mustard seeds – ½ tsp
  • Red chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion, green chilly, drumstick leaves and saute well till the onion turns transparent.
  • Add turmeric powder and salt.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Muringa ila Mutta Thoran can be serve hot with Rice / Chappathi

Tuesday, March 23, 2010

Mutta Kurma / Egg Kurma





Mutta kurma is a thick gravy curry using Egg which can be served with any breakfast item.

INGREDIENTS:
  • Eggs - 4 nos
  • Sliced Onion - 1 nos
  • Sliced Tomato - 1 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green chilly(Slit) - 6 nos
  • Cashewnut - 6 nos
  • Coconut milk- 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - ½ tsp; 
  • Pepper - ½ tsp
  • Coconut oil - 1 tbsp
  • Salt -to taste
  • Mustard seed - 1 tsp
  • Curry leaves - a few

PREPARATION METHOD:
  • Boil eggs, break the shell, slit it and keep aside.
  • Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennelseed and pepper.
  • Add cashewnut and fry for a minute.
  • Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add tomato into it and cook till it becomes soft.
  • Remove from fire and let it cool.
  • Grind the mixture into a fine paste.
  • Heat a pan and add remaining oil.
  • Add mustard seed and let it splutter.
  • Add masala paste, turmeric powder and salt into it
  • In a medium heat cook the masala for 3-4 minutes.
  • Add eggs and coconut milk and allow to boil for a minute.
  • Add curry leaves and remove from the fire and serve.
Recommended Combination: Serve hot with Appam / Chappathi / Idiyappam


Kozhi Kurma / Chicken Kurma



Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Chicken(Small Pieces) - 2lb
  • Sliced Tomato - 1nos
  • Sliced Onion - 2 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green Chilly(Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Cashewnut - 10 nos
  • Curd - 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - 1 tsp
  • Pepper - ½ tsp
  • Coconut Oil- 2 tbsp
  • Mustard Seed -1 tsp
  • Red chilly- 3 nos
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD
  • Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
  • Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
  • Heat oil in a Pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add tomato and saute it.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add coconut paste and cashewnut paste and boil for 2 minutes.
  • Add curd and mix well.
  • Add chicken, turmeric powder and salt and allow to cook.
  • Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
  • Heat ½ tsp oil in a pan.
  • Add Mustard seeds and red chilly and let it splutter.
  • Add curry leaves into the oil and turn off the stove.
  • Pour this seasoning to kurma and mix well.
Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

Roasted Chicken with Soya




Roasted Soya Chunks and Chicken can form a special combination dish as narrated in this receipe.


INGREDIENTS:
  • Soya chunks - 1 cup
  • Chicken Thighs - 6 nos
  • Diced Onion - 2 nos
  • Diced Tomato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Chily powder-2 tbsp
  • Corriander Powder-2 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- 1 tsp
  • Aniseed powder -1 tsp
  • Pepper Powder - 1½ tsp
  • Coconut Oil-3 -4 tbsp
  • Water- ¼ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Soak soya chunks or in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add onions, green Chillies, ginger and garlic .
  • Fry onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add chicken pieces, Soya, garam masala, aniseed powder,pepper powder,water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • Add Curry leaves when the chicken cooks well.
  • Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Dosa/ Chappathi /Appam / Rice

Varutharacha Kozhi Curry / Chicken Curry in Roasted Coconut Paste



This recepie uses fried, grinded coconut paste which makes it a unique form of Chicken Curry

INGREDIENTS:
  • Whole Chicken (Small Pieces) - 2lb
  • Pearl Onion - 12 nos
  • Diced Onion - 1 nos
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green Chilly (Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 3 tbsp
  • Coriander Powder- 3 tbsp
  • Turmeric Powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil-3 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat Oil in a Pan.
  • Add onions, pearl onion , green Chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add Chicken and saute it for 2 minutes.
  • Add Water,Turmeric powder and Salt and allow to Cook.
  • When Chicken is cooked fully add coconut paste,Pepper powder,Garam masala and Fennel seed Powder.
  • Allow to boil for 5 minutes.

Recommended Combination: Serve hot with Appam / Rice / Chappathi

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste



This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

INGREDIENTS:
  • Whole Chicken (Small Pieces) - 2lb or 1 kg
  • Diced Onion - 2 nos
  • Tomato Ichopped)-1 no
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green chilly (Slit) - 6 nos
  • Grated coconut- 1 cup
  • Red Chilly powder - 3 tbsp
  • Coriander powder- 3 tbsp
  • Turmeric powder- 1 tsp
  • Garam masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut oil- 2 tbsp
  • Salt -to taste
  • Curry leaves - A few
PREPARATION METHOD:
  • Grind coconut into fine paste.
  • Heat oil in a pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add chopped tomato and saute well.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add chicken and saute it for 2 minutes.
  • Add water, turmeric powder and salt and allow to cook.
  • When chicken is cooked fully add pepper powder and garam masala and allow to boil .
  • Add coconut paste and let it boil for 5 minutes
  • Turn off the stove.
  • Add curry leaves and mix well.
Recommended Combination: Serve hot with Appam / Chappathi / Rice

Chicken Stew



Chicken Stew can serve as a delicious combination with Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Boneless Chicken pieces - 1 lb
  • Diced Onion - 1 nos
  • Diced Carrot - ½ cup
  • Diced Potato - ½ cup
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Cinnamon Stick - 2 inch
  • Cardamom - 3 nos
  • Cloves - 3 nos
  • Bay leaves -2 nos
  • Fennelseed powder(perinjeerakam) -½ tsp
  • Pepper Powder - ½ tsp
  • Thick Coconut Milk-1 cup
  • Salt -to taste
  • Curry leaves - a few
  • Water required to cook
  • Coconut Oil - 2 tbsp

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put Cardamom, Cinnamon, cloves Bayleaves and fry it
  • Add onions, green Chillies, ginger and garlic .
  • Saute till Onion turns transparent. 
  • Add chicken pieces and saute for a minute.
  • Add Potato,Carrot along with water and salt into it.
  • Cover the pan and let it cook.
  • When the chicken cooks well, add Fennelseed powder and pepper powder and mix well.
  • Add Coconut milk and let it boil.
  • When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Idiyappam / Chappathi

Monday, March 22, 2010

Chicken Cutlet



Cutlets are prepared as vegetable or non-vegetable patties fried in oil.
Chicken cutlet is made by adding minced cooked chicken made as a patty and fried in oil.
The snack is good to be served hot during tea time or as an appetizer.

INGREDIENTS:
  • Boneless Chicken -500 g or 1 lb
  • Potatoes -2 big
  • Onion(chopped) -2 nos
  • Chopped Ginger -1 tbsp
  • Chopped Garlic - 1 tbsp
  • Green Chilly (chopped) -3 nos
  • Turmeric powder -¼ tsp
  • Pepper powder-1 tsp
  • Corriander powder - ½ tsp
  • Chilly powder - ½ tsp
  • Garam masala powder - 1 tsp
  • Bread Crumbs - 3 cup
  • Egg -2 nos
  • Curry Leaves-few
  • Oil for frying
  • Salt to taste

PREPARATION METHOD:
  • Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
  • Mince the cooked chicken and keep aside.
  • Cook Potato, peel and mash well and keep aside .
  • Heat oil in a Pan.
  • Add ginger, garlic, green chillies, chopped curry leaves and chopped onion and saute till the onion become light brown in colour.
  • Add chilly powder, corriander powder and garam masala powder and saute for a minute.
  • Add minced chicken and mashed potatoes and stir well.
  • Remove the mix from fire and allow to cool .
  • Make small balls from this mix and flatten them.
  • Heat oil in a pan.
  • Beat the egg in a bowl.
  • Dip the flattened patties in it and roll them in bread crumps.
  • Slide each of the patties in hot oil and fry them till it turns golden brown on both sides.

Recommended Combination: Serve hot with Tomato sauce.

Chicken Fried Rice


Chicken Fried rice is a popular food.
Chicken Fried Rice is prepared by mixing scrambled egg, Vegetables and chicken in rice.

INGREDIENTS:
  • Basmati rice - 2 cup
  • Small Chicken pieces -½ cup
  • Eggs - 2 nos
  • Thinly sliced carrot, string beans  - 1 cup
  • Thinly sliced onion – 1 small
  • Green peas- ¼ cup
  • Thinly sliced garlic – 1 tsp
  • Pepper powder - 2 tsp
  • Soy sauce - 2 tsp
  • Olive oil / oil
  • Salt to taste
  • Chopped green onion
PREPARATION METHOD:
  • Cook the rice and let it cool.
  • Mix the chicken pieces with salt and pepper powder .
  • Heat oil in a pan .
  • When chicken is fried, remove it from oil
  • Heat 2 tbsp oil.
  • Add onion, garlic and saute till it turns trasparent.
  • Then add eggs into it and stir it.
  • Add pepper powder, salt and vegetables into it and stir well for few minutes.
  • Add fried chicken, soy sauce and salt into it and mix well.
  • Add cooked rice and mix well.
  • Garnish with Spring Onion.
Recommended Combination: Serve hot with raita.


Chicken Biriyani



Chicken Biriyani is a spicy delighthful dish very popular in India. There are different varieties of Biriyani based on the spices added and the main ingredient.

INGREDIENTS:
  • Basmati Rice - 2 cups
  • Chicken pieces - 500g or 1lb
  • Sliced Onion - 2½ cups
  •  Tomato ( Chopped ) - 1 nos
  • Green chillies - 5 nos.
  • Chopped Garlic- 1 tbsp
  • Chopped Ginger - 1 tbsp
  • Cinnamon-4 pieces
  • Cardamom-2 nos
  • Cloves-4 nos
  • Turmeric powder - ¼ tsp
  • Chilli powder - 2 tsp
  • Coriander powder - 2 tbsp
  • Garam Masala - 2 tsp
  • Boiled Eggs - 2 nos.
  • Ghee - 5 tbsp
  • Oil -2 tbsp
  • Salt as needed
  • Chopped coriander leaves - 3 tbsp
  • Chopped mint leaves - 2 tbsp
For garnishing
  • Thinly sliced onion - ½ cups
  • Raisins - 2 tbsp
  • Cashewnut - 15 nos
  • Chopped coriander leaves

PREPARATION METHOD:
  • Wash Rice and drain it.
  • Roast the drained rice in ghee for 2 minutes.
  • Add 4 cups of water with salt, cinnamon, cardamom and cloves.
  • Cook rice(half cook).
  • Crush garlic, ginger and green chillies.
  • Heat oil in a pan.
  • Add 2 cup sliced onion, crushed green chilly,  garlic, ginger, and saute well. 
  • When onion turns transparent, add chilli powder, corriander powder, 1 tsp garam masala and saute well.
  • When the raw smell goes, add tomato and saute .
  • Add chopped corriander leaves and chopped mint leaves.
  • Add chicken pieces, salt, turmeric powder, water and allow to cook .
  • Once the chicken is cooked, remove it from fire (make sure the gravy is thick).
  • Fry Raisins, cashewnuts and 1/2 cup sliced onions in ghee, till brown and keep aside.
  • In an tray, spread a layer of chicken, rice, sprinkle corriander leaves, sprinkle garam masala then ghee. 
  • Keep repeating the above step and finally spread the remaining rice and corriander leaves on it.
  • Sprinkle fried cashews, raisins and fried onion.
  • Cover the tray and bake for 20 min at 350 deg celsius in Oven or tightly cover the pan and put it on a heated heavy pan and cook on low fire for 20 mins. 
  • Add the boiled Egg in rice and serve it.
Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Roasted Chicken



Roasted Chicken is presented here in a a Kerala style with lots of spices. This is a dry dish with the chicken cooked in steam.

INGREDIENTS:

  • Chicken Thighs - 6 nos
  • Diced Onion - 2 nos
  • Diced Tomato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Chily powder-1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Coconut Oil-3 -4 tbsp
  • Water- ¼ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, green Chillies, ginger and garlic.
  • Saute Onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add chicken pieces, garam masala, fennelseed powder, pepper powder, water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • Add Curry leaves when the chicken cooks well.
  • Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Chappathi / Rice/ Appam, Fried