Nadan/ Kerala Chicken Curry

Recipe No: 299
This is my 'everyday Chicken Curry' and the recipe comes from my Mother.  Of course, there are some differences in the method of preparation between our dishes, but tastes almost the same. So here is it...

Ingredients                                             Serves 4

• Oil…………………………........4 Tablespoons
• Red Chilly Powder….........1 ½ Teaspoons
• Coriander Powder….........2 Teaspoons
• Turmeric Powder…….......1/2 Teaspoon
• Garam Masala Powder…3/4 Teaspoon (Homemade is the best)
• Ginger Garlic Paste……..2 Teaspoons (Instead use 6 big cloves of Garlic and an inch Ginger crushed)
• Chicken…………………........650 Grams (Cut into medium sized pieces)
• Onion sliced Thin……......1 ¼ Cup
• Curry Leaves……………....2 Sprigs
• Tomato sliced……………...½ Large/ 1 medium
• Thick Coconut Milk……...1/4 Cup

For Tempering

• Coconut Oil………………...1 Tablespoon
• Mustard Seeds…………....1/2 Teaspoon
• Shallots sliced thin……...2
• Curry Leaves……………....1 sprig

Method of Preparation

1. Heat 2 Teaspoons of Oil in a pan on medium low heat and fry Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder for a minute or until fragrant. Do stir throughout to avoid burning.
2. Add the Ginger Garlic paste to the fried Masala Powder and cook well stirring continuously for about another minute or till the raw smell is gone.
3. Add the Chicken and Salt; mix well on high heat and let it fry for a minute.
4. Pour a cup of Water to the Chicken; mix well; cover the pan and let it boil. Once boiled, lower the heat to medium and cook for 15 minutes.

5. During that time, heat 2 Tablespoons of Oil in another pan on medium high heat and saute the thinly sliced Onion and Curry Leaves till the Onion is golden brown. Stir only now and then in the beginning but do stir continuously towards the end to ensure even browning and to avoid burning. (Please check the picture to know the level of browning.)
6. Once the Onion is browned, mix it with  the simmering Chicken together with the Tomato and let it continue cooking till the Chicken is tender for about another 15- 20 minutes.
7. Once the Chicken is nicely cooked and the gravy is reduced to a desired consistency, add the Coconut Milk and mix well. Check for Salt and add more if needed.
8. Switch off the heat and prepare the tempering.
9. Heat Coconut Oil in another pan on medium high heat and splutter the Mustard seeds.
10. Add the sliced Shallots and Curry Leaves; fry till they are golden brown and pour this on top of the prepared Curry along with the remaining Oil.
11. Sprinkle a pinch of Garam Masala Powder and a sprig of Curry Leaf on top of the Curry and keep it covered for 30 minutes. Mix well before serving it warm with Rice, Flat Breads, Appam, Idiyappam or Bread.

Notes:

• Burning the Spice Powders or the Onion will ruin the taste of this dish. So do take extra care during those steps.
• Sometimes the Tomato will not be able to give the necessary sourness to the Curry, especially if it is very ripe. In that case add a few drops of Vinegar towards the end. The Curry shouldn’t be sour but you will know that something is missing if a bit of sourness is not present. So adjust according to your taste.
• The time you keep the prepared dish covered at the end is called ‘Pathrapakam’ as per the elders, which means the dish should sit in the pan in which it is made for some time to get the real taste.
• Sauteing Onion side by side with Chicken will reduce the total time of preparation.
• You can add cubed Potato to this curry along with the fried Onion if you like. In that case add some Salt together with the Potato . Also reduce the resting time at the end to 15 minutes to avoid Potatoes from being over cooked. Don’t let the Potato over cook or the taste of the Curry will change. (The picture at the end has Potatoes in it.)
• You can avoid tempering at the end, but doing it, especially in Coconut Oil, gives a very desirable smell and taste to the dish.

Make it, enjoy the deliciousness and
serve it to your family with love…

Chicken Pakora/ Pakoda/ Bhaji

Recipe No: 291

There is a small restaurant near our home, here in Alpharetta, which serves these awesome Pakoras. Whenever we go by that area we stop at this restaurant and amazingly kids will never ask ‘are we eating from outside today?’ We all know that we will have Chicken Pakoras at any time of the day, even if we just had our food. This is the result of my desperate attempt to recreate its taste… I will never say that it taste the same but it is pretty close… (I think... I hope...)

Ingredients                                      Serves 6

• Boneless Chicken……......450 grams (thighs preferred; cut into bite (small) size pieces)
• Oil for deep frying

To Marinate

• Salt…………………………....1/2 Teaspoon
• Pepper Powder………......1/4 Teaspoon
• Lemon Juice…………….....1 Teaspoon

To Make the Batter

• Besan/ Chickpea Flour….1/4 Cup (Kadala Mavu)
• Maida………………………….2 Tablespoons (All Purpose Flour)
• Rice Flour………………..…..2 Tablespoons
• Baking Soda………………...1/4 Teaspoon
• Red Chilly Powder………..1 Teaspoon
• Salt……………………………..1/2 Teaspoon
• Garam Masala Powder…1/2 Teaspoon
• Ginger Garlic Paste……...1/2 Teaspoon
• Curry Leaves ……………...1 Teaspoon (Cut into very small pieces; 6-8 leaves will do)
• Coriander Leaves…….…..2 Teaspoons (Cut into very small pieces)
• Lemon Juice………………..1 Teaspoon

Method of Preparation

1. Wash the Chicken pieces and drain thoroughly. Wipe off the excess Water as much as possible with a kitchen tissue.
2. Marinate Chicken with the ingredients mentioned in the ‘to marinate’ section and keep for at least 3-4 hours in the refrigerator. (If you don’t have so much time, please do keep it marinated for at least 1 hour at room temperature; but overnight in the fridge is the best.)  Pakora that we eat from the restaurant has added food color; so if you are using it, please do add along with the marinade.) Let the Chicken come to the room temperature before mixing with the batter.



Mix all the ingredients to make the batter (adding a bit of Water if needed) and mix in with the marinated Chicken. (Don’t make the batter too thin as there will be some liquid in the marinated Chicken too. So if you feel it is too dry after mixing the batter with the marinated Chicken , do sprinkle some more Water.) Keep aside for 30 minutes at room temperature.
Heat at least an inch of Oil in a frying pan on high heat. Once really hot, reduce the flame to medium or medium high (depending on your stove; too low heat will make the Chicken absorb too much Oil and too high heat will burn the Chicken without cooking) and deep fry the Chicken pieces. Do try to drop the pieces one by one to avoid clumping. Don't overcook and do stir now and then to ensure even cooking. If you are doubtful about the cooking time (which depends on size of the pieces and the heat of the stove), do take one piece out of the Oil and check.
Repeat the process with all the Chicken pieces.
Serve it hot with Ketch up or Mint or Tamarind Chutney.

Notes:

• Adjust the amount of Salt, Coriander Leaves and Curry Leaves according to your taste.
• If you dont have Maida, do use 4 Tablespoons of Rice Flour and vice-versa. 
• Don’t overcrowd the pan while frying as it will decrease the temperature of the Oil resulting in over absorption of Oil by the Pakoras.
• I served this with a Chutney made of some Mint Leaves, Coriander Leaves, Green Chilly, Ginger, Salt and Yogurt.

Make it, enjoy the deliciousness and
serve it to your family with love…

Chicken Sliders

Recipe No: 289
This is a very easy and tasty appetizer that can be converted to a full meal with the addition of some Fries and a Salad. I made this with Chicken, but you can substitute it with any meat of your choice. With a hint of Chinese taste, this will satisfy any non vegetarian palate.

Ingredients                                            Makes 8
To make the Patties

• Ground Chicken………...1 lb/ 450 grams (raw Chicken is a must)
• Red Chilly Powder….....1/2 Teaspoon
• Black Pepper powder...1/4 Teaspoon
• Ginger Garlic Paste……1 Teaspoon
• Coriander Leaves………1 Tablespoon (chopped fine)
•  Salt to taste

To fry and make the sliders

• Butter………………………2 + 2 Tablespoons
• Oil…………………………..2 Tablespoons
• Dinner Rolls………….…8 (I used Potato Rolls; but any small buns will do)

To make the Sauce

• Onion chopped fine…..1/2 Cup
• Garlic chopped fine…..2 big cloves
• Ketchup…………………..2 Tablespoons
• Chilly Garlic Sauce….1 Tablespoon (If not available, please use 1/2 Teaspoon Sambal Oelek.)
• Worcestershire Sauce...1/2 Teaspoon
• Dark Soy Sauce…….…..1 Teaspoon
• Water……………………....1/4 Cup

Method of Preparation

1. Mix all the ingredients to make the patties thoroughly. Divide it into 8 equal sized portions.
2. Make each portion into a patty approximately the diameter of your buns. Keep them aside.
3. In a wide pan on high heat, melt Butter and Oil together. Once heated, place the patties in a single layer and cook for 3-4 minutes or until the patties are nicely browned on one side.
4. Turn them over and let the other side also brown for about 3 minutes. (By this time the patties will be mostly cooked through.)
5. Once browned on both sides, remove the patties from the pan and keep them aside.
6. To the remaining Oil (add a bit more if needed) add the chopped Onion and Garlic; sauté till slightly wilted.
7. Add Ketchup, Chilly Garlic Sauce, Worcestershire Sauce, Soy Sauce and Water; mix well and slide the patties back into the sauce. (Add the liquid oozed out of the patties (if any) too.)
8. Let it cook for a minute on both sides in the sauce or till the sauce is reduced considerably. (A bit of the remaining sauce is good.) 

9. In the mean time, cut the dinner rolls horizontally into two, apply a light pat of Butter on the cut sides of both halves and toast them in another pan on high heat. (You have to toast them only on the cut sides.) Once slightly browned, take and keep them on a plate ready for the patties. Repeat this with all the Rolls.
10. Place the patties on the bottom half of the Rolls and spoon the remaining sauce equally on top of the patties.
11. Place the other half of the bun on top of the patty and serve hot.

Notes

• Water is an enemy in making patties. So make the minced Chicken as dry as possible. (Meaning remove all the Water content with a kitchen tissue.)
• The minced Chicken mixture is usually on the sticky side; so please rub your palms with Oil to reduce sticking.
• The patties will be mostly cooked during frying itself, but by putting them in the sauce you can ensure that it is fully cooked. Before taking it off the stove, please check at least one patty for 'doneness'. The color of the meat will change from pink to almost white when fully cooked.
• If you don't have  a pan to fry all patties at one time, please do it in batches.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

  

Chicken Chili

Recipe No: 287
This is my version (also Chicken) of the American dish ‘Chili’ which is usually made with Beef. This recipe is a combination of Chicken and Red Kidney Beans (Rajma) with an outstanding Cumin flavor. Well, if you are not a Beef person, you can try this… Here is Chicken Chili that suits an Indian palate...

Ingredients                                      Serves 4-5

• Oil………………..................……2 Tablespoons
• Ground Chicken….................1 lb
• Onion chopped fine……........2/3 cup
• Garlic chopped fine….....……4 big ones
• Green Chilly chopped fine….1
• Bell peppers chopped fine….1/2 cup (Capsicum; I used red and green ones)
• Rajma……………………………...1/2 Cup (Red Kidney Beans; washed and soaked overnight in 2 cups water)
• Tomato chopped…………....…1 medium
• Tomato Sauce……………….....1/2 Cup
• Red Chilly Powder…………....1 Teaspoon (Use more if you want)
• Cumin Powder………………....1/2 Teaspoon
• Oregano……………………….....1/2 Teaspoon (If you don’t have this please skip; but I see them in Kerala cooking shows now a days.)
• Corn Starch…………………......1 Teaspoon
• Salt as needed

Method of Preparation

1. Heat Oil in the pan of a pressure cooker (If you want to wash more dishes, please feel free to use another pan!!!) on high heat and fry the minced Chicken with Salt, stirring and separating the Chicken.
2. Once the Chicken changes its color, add Onion, Garlic, Green Chilly, Bell Peppers/ Capsicum and the soaked Rajma (reserve the soaking liquid) and sauté for 2-3 minutes.
3. Add Tomato, Tomato Sauce, Red Chilly Powder, Cumin Powder and Oregano; add 2 ½ Cups of Water (Use the Rajma soaking Water now); mix well; close the pan and cook till 2 whistles.
4. Once the pressure subsides, open the cooker; switch on the heat again (put the flame on medium ) and adjust the seasonings and the level of the liquid. (You need some gravy, but not too much. With the amount mentioned in the recipe, I didn’t add more; but it depends on the Pressure Cooker too.)
5. Mix the Corn Flour in ¼ cup Water and add to the Chili once it is boiled. Mix well and let it boil and thicken for a minute.
6. Off the heat and serve hot with desired toppings. (I used chopped Onion, Grated Cheese and sliced Green Onions.

Notes:

• Tomato sauces generally come in cans and are different from Ketchup.  It is not sweet and in case you don’t have it, please blend 2 Tomatoes without the seeds (Seeds increases its sourness) and use.  But the canned Tomato Sauce gives a nice color and texture.
• Cooking Rajma/ Kidney Beans and Chicken together in the Pressure Cooker works only if the Rajma is soaked properly. So it is advised to do that. Otherwise you have to cook the Beans separate (or use canned Beans) and add it to the Chili once the Chicken is cooked and let them cook together for about 10 minutes.
• If you are cooking the Kidney Beans/ Rajma separate, please cook it only till soft. Over cooked Beans (It will be a bit slimy) are not good in this preparation.
• You can use any kind of Beans for this preparation but adjust the cooking time accordingly.
• Chili can be eaten by itself, serve over Chips or even Rice, over Burgers or hot dogs…. Let your imagination work...

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Stove top Whole Chicken with Vegetables and Caramelized Onion

Recipe No: 278
‘Mom, are you happy that our break is going to be over? You know, we still get time to annoy you in the evening’. 

My dear daughter was having a conversation with me yesterday… Even though I put a sad face to satisfy her,  inside I was like… 

'When and where did my sweet little daughter study this mind reading technique?'  

Yes, the winter break is over, I have time to breath and yes of course, some time for blogging… I didn’t get a chance to write about our Christmas lunch yet… so here is the main dish, a whole Chicken made entirely on the stove top…
Many whole roasted Chicken recipes call for cooking in an Oven, which may be a bit difficult, to at least some of us sometimes, so I decided to go entirely on stove top and the only thing needed is a big pan/ wok/ Chenachatti. So here it is…..

Ingredients                            Serves 6-8

• Chicken…………....…...1 (1 ½ - 1 ¾ Kg; without the skin)
• Oil………………………...2-3 Tablespoons
• Boiling Water….……..1 ½ Cups
• Cubed Vegetables…..4 Cups (I used Potato, Carrot and Cauliflower; Green Beans are also good for this)
• Onion sliced thin…....2 Cups
• Sugar……………….……1/2 Teaspoon
• Salt to taste; Coriander Leaves for garnish

To marinate the Chicken

• Red Chilly Powder……….1 Teaspoon
• Coriander Powder…….....1/2 Teaspoon
• Turmeric Powder……......1/2 Teaspoon
• Pepper Powder…………….1/4 Teaspoon
• Garam Masala Powder...1/2 Teaspoon
• Fennel Powder………….…1/2 Teaspoon (Peringeerakam Podi/ Anise seed Powder)
• Ginger Garlic Paste……...1 Teaspoon
• Salt………………………….....2 Teaspoons
• Vinegar…………………..…..1 ½ Teaspoons

Method of Preparation

1. Mix all the ingredients in the ‘to marinade’ section into a thick paste (Can use a bit of Water if needed, but keep it on the dry side; the residual Water from the Chicken will make it thin later.) and keep aside till ready to be used.
2. Wash and clean the Chicken; remove the giblets from the inside and wipe it dry with a paper towel. (Make it as dry as possible.)
3. Spread the marinade on the Chicken (inside the cavity also) as even as possible; keep aside for at least 2 hours. (Overnight in the refrigerator is better.) Tie the legs of the Chicken together (I used kitchen twin and don't forget to take it off before serving) and tuck the tips of the wings (if using; I didn't) behind the neck.
4. Boil the Vegetables in Water till just cooked. Drain and keep aside till ready to be used. (Alternatively you can also steam the Veggies; this can be done while the Chicken is cooking.)
5. Heat 1-2 Tablespoons of Oil in a pan on medium low heat and saute the sliced Onion, a pinch of Salt and Sugar till caramelized. We are not looking for crispy fried Onion, but slightly brown, sweet and nicely wilted Onion. This will take 20-25 minutes, but can be done while the Chicken is cooking. Keep aside till ready to be used.
6. Heat 2-3 Tablespoons of Oil in a deep pan on high heat. Swirl the pan so that the Oil spreads evenly on all sides (even the edges).
7. Place the Chicken in the pan and fry till slightly brown on all the four sides.

Once browned on all the sides, place the Chicken, breast side down and add 1 ½ cups of boiling Water. (Cold Water not allowed as it reduces the temperature as a whole.)
Shake the pan once; close it and let it cook for 3o minutes on medium low heat. (The liquid should be visibly simmering at all times; adjust the temperature accordingly.)
After 30 minutes, turn the Chicken once so that the breast side is up and let it continue cooking for another 20 minutes, covered. It is advised to shake the Chicken once in a while to avoid sticking at the bottom.
Once the Chicken is cooked, (the leg meat will pull up and look as if it is gonna fall off) carefully remove the Chicken to a plate and let the gravy reduce on high heat. Usually I used to reduce it till I can see the bottom of the pan clearly when I stir the gravy. (The thickness is according to your preference; I like it on the thicker side.)

8. Take 2-3 Tablespoons of the thickened gravy out and keep aside for later use (to coat the Vegetables). Reduce the heat to low; place the cooked Chicken in the pan with rest of the gravy; let the Chicken gets heated through and the gravy is coated well on all sides (turn once or twice in between, carefully).
9. Remove the Chicken to a serving plate and slather it with the remaining gravy from the pan (if any). Garnish it with chopped Coriander Leaves and Caramelized Onion.
10. To the same pan (which already has the gravy sticking), add the cooked Vegetables and the reserved gravy (2-3 Tablespoons). Mix, so that the vegetables are coated well with the gravy. Add more Salt and Pepper if needed.
11. Once the Vegetables are heated through, serve it hot, garnished with some Caramelized Onion,along with Chicken. 

Notes:

• As this recipe is made entirely on the stove top with the cooking liquid, the skin will not crisp up. So it is better to avoid skin in this preparation. (I usually remove the skin from a whole Chicken at home; it is not a painful process at all… try it if you can’t get a skinned Chicken.)
• Don’t use regular/ cold Water while cooking Chicken as it reduces the temperature of the pan and the Chicken, which in turn increases the time of cooking.
• Do swirl the Chicken now and then while it is cooking to prevent sticking on the bottom, especially if you are not using a non stick pan or a seasoned wok. Mine is a seasoned Carbon Steel Wok... well it doesn't have a pleasing look but it is well seasoned and acts almost like a non stick without any non stick coating!!! ( If you have a wok looking like this, dont even think about making it pretty by getting rid of all those brown color as it will take all its non stick/ seasoned nature with it.)
• Don't cook the Vegetables too much or it will break apart when mixed in the pan later.
• Cook the Vegetables and saute the Onion while the Chicken is cooking in order to save the time.

 




Make it, enjoy the deliciousness and 
serve it to your family with love….

Theengapalil Patticha Kozhi (Chicken cooked in Coconut Milk)

Recipe No: 274
How many Chicken recipes can you come up with? In fact... a lot… isn’t it? Of all those different types of Chicken dishes, I consider this as ‘the Chicken Curry’ for the laziest days… It sure is fast, easy and yes, the most important thing... tasty… With a prevailing taste of Coconut Milk, it  tastes somewhat like a stew but much easier than a stew. Go through the recipe; make it and you will see how easy it is…

Ingredients                                                                  Serves 4

• Chicken…………..............750 Grams (cut into small pieces)
• Shallots…………..............12 quartered
• Ginger Garlic Paste…....1 ½ Tablespoons
• Green Chilly chopped….3-5 (I used Indian; adjust according to your taste)
• Crushed Black Pepper…1/2 – 1 Teaspoon (Adjust according to your taste)
• Curry Leaves……………..2 Sprigs
• Thick Coconut Milk…….1 Cup (If you are using Coconut cream do dilute it with some Water)
• Crushed Whole Spices…1 inch Cinnamon piece, 6 cloves, 3 Cardamom pods and ½ of a Star Anise
• Salt to taste

Method of Preparation

1. Mix all the ingredients given in the ingredient list in a pan; mix well; close it and allow to boil on high heat.
2. Once boiled, reduce the heat to medium low and let it cook for about 20-25 minutes or until all the liquid is evaporated and Oil starts to separate. (We don’t add any Oil but, it will separate from the Coconut Milk as it cooks down.)  Do stir now and then to avoid sticking at the bottom of the pan.

3. Once Oil starts to separate, off the heat and serve it hot with Rice, Appam or Flatbreads.

Notes:

• If you don't have Shallots or if you are too lazy to peel them, do use 1/2 cup cubed Onion. Well... did I ever mention that it is very easy to peel Shallots if you soak them in warm Water for a few minutes?
• If you doesn’t want to use (or don’t have) whole spices, please do use ½ Teaspoon homemade Garam Masala powder or ¾ Teaspoon of a good variety store bought Garam Masala Powder instead.
• If you are using thick Coconut Milk, do use 3/4 Cup diluted with 1/4 cup of Water.
• It is very important that you have to cook the Chicken until the Oil separates as it decides the taste of the dish. I like it to be a bit moist but ha… you can even fry the Chicken a bit in the oozed out Oil if you want. But in that case make sure you use a good non stick pan.

Make it, enjoy the deliciousness and
serve it to your family with love…

I am linking this post to the event Christmas delicacies hosted by Julie of Erivum Puliyum

Chicken in Roasted Cashew-Peanut Gravy

Recipe No: 272
I had already posted the vegetarian version of this recipe with Cauliflower. Now this is the non-vegetarian version of the same. The basic ingredients and the method of preparation are the same but the amount changes to suit the taste of Chicken.

Ingredients                                        Serves 6

• Chicken………………............….2 lb/900 grams (Cut into medium sized pieces, washed and drained)
• Oil…………………………………...3 Tablespoons
• Peanuts…………………………….1/3 Cup
• Cashew nuts………………….....1/3 Cup
• Onion Chopped finely………..2 Cups
• Ginger-Garlic paste……….….1 ½ Tablespoons
• Red Chilly powder………..…..2 Teaspoons
• Coriander Powder…………….4 Teaspoons
• Turmeric powder……….…….1/2 teaspoon
• Garam Masala Powder..…..1 Teaspoon
• Tomato chopped…………..….1 large
• Cream or milk….….…………..1/4 Cup
• Coriander leaves chopped...2 Tablespoons (optional)
• Salt to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and fry the Peanuts and the Cashew nuts until golden brown.
2. Remove it from the Oil and when slightly cooled, grind it into a smooth paste using only just enough water. (Up to 1/2 cup will be good)
3. To the rest of the Oil in the pan, add chopped Onion together with Salt and saute till it starts to brown along the edges.
4. Add Ginger Garlic paste and continue sauteing till the raw smell is gone.
5. Adjust the heat to low and add Red Chilly powder, Coriander powder, Turmeric powder and Garam Masala powder; saute till the raw smell is gone for about a minute or two.
6. Add chopped Tomato and the ground Peanut-Cashew paste; saute till the Oil oozees out. (Do stir continuously.) This step is very important as it determines the taste of this dish. As we are not using too much of Oil, we will only be able to see small droplets of Oil  towards the sides of the mixture. (By this time all the Water from the Masala will be evaporated.)
7. Add 2 cups of water to dilute the gravy and add the Chicken pieces; mix well; close the pan and let it boil on high heat.
8. Once boiled, lower the heat to medium and continue cooking till the Chicken is cooked thoroughly; the level of the gravy is reduced and Oil starts to float on top of the curry for about 30 – 40 minutes.
9. Add Cream and Coriander leaves (if adding), mix well and let it start to boil along the edges. Add more Salt if needed.
10. Switch off the heat, close the pan and let it sit for 15 minutes before serving.

Notes:

• You can reduce the amount of Chicken in this recipe and add Cauliflower and Potatoes to fill that place.
• Since there are nuts in the gravy, chances are there it may stick to the bottom of the pan. So stir it now and then.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Chicken Veyichathu

Recipe No: 266
I have vague memories of my paternal Grandmother making Chicken Veyichathu and keeping it in ‘Uri’ (rope that is hanged form roof in the old days to keep ‘Chatti’ (earthen cooking vessel) with cooked  food). As this is made by sauteing everything really nice without any added water, it will stay good for many days even without refrigeration.

Ingredients                                                 Serves 4

• Chicken…………………......600 Grams (Bone in, cut into small pieces, washed and drained)
• Oil………………………….....3-4 Tablespoons
• Coconut pieces………......1/2 Cup (sliced thin; theengakothu)
• Onion sliced thin…….…..1 Cup
• Shallots sliced thin……...1/2 Cup (If not available, add the same quantity Onion)
• Ginger sliced thin………..1 Tablespoon
• Garlic sliced thin………...1 Tablespoon
• Curry Leaves……………...2 Sprigs
• Red Chilly Powder……...1 Teaspoon
• Coriander Powder……....2 Teaspoons
• Turmeric Powder………..1/2 Teaspoon
• Garam Masala Powder…3/4 Teaspoon
• Pepper Powder…………….1/4 Teaspoon
• Tomato chopped………….1 Small
• 1/4 Teaspoon Garam Masala Powder, ½ Teaspoon Coconut Oil and a Sprig of Curry Leaf to sprinkle on top

Method of Preparation

1. Wash and drain the Chicken pieces thoroughly.
2. Heat Oil in a pan on medium high heat and saute the Coconut slices till lightly brown.
3. Once the Coconut is browned, add Onion, Shallots, Ginger, Garlic and Curry Leaves; saute till it is golden brown and crisp. Add Salt at the beginning of sauteing to fasten the process.
4. Once golden brown, lower the heat to low and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Pepper Powder; saute for 3-4 minutes, stirring constantly (stirring is important or the spices will burn). This step is very important as it determines the color as well as the taste of the dish.
5. Add the chopped Tomato and saute till it is mashed thoroughly.
6. Add the Chicken pieces and Salt if needed (we did add some Salt while sauteing the Onion) ; mix thoroughly; adjust the heat to medium low; close the pan and let it cook for around 10 minutes. By this time Water will be oozing out of the Chicken.
7. Once the Water has oozed out of the Chicken, lower the heat to low and let it cook for 50 minutes to 1 hour. (Don’t add water; let it cook in its own liquid.) Do stir now and then. If a lot of liquid remains in the Chicken after it is cooked, do keep the dish open and let it evaporate. Add more Salt if needed.
8. Once the Chicken is cooked thoroughly; the liquid content is reduced and Oil starts to separate (The oozing Oil is the best sign of 'doneness' in this dish.), off the heat; sprinkle 1/4 teaspoon Garam Masala Powder, 1/2 teaspoon Coconut Oil and a sprig of Curry Leaf (tear the leaves for better flavor) on top and let it sit for 30 minutes before serving. (Keep the lid closed if you can keep the leftovers in the refrigerator and keep it uncovered (to prevent the vapor form falling back into the Chicken) if it is going to be at room temperature for longer period of time.)
9. This dish is best when served warm with hot boiled Rice and Kachiya Moru.

Notes:

• As excess Water is not so good in this preparation, do drain the Chicken properly after washing.
• Do take care to cut the Chicken into small pieces as it will reduce the cooking time.
• Once the other ingredients are added, Coconut slices won’t change much color, so saute it till the color you prefer in the first place itself. I like it light brown as the toasted Coconut slices taste better than white 'not toasted' ones.
• The stage to which the Onion and Shallots are to be browned require special mention. It should reach a thorough brown color as we do the Onion for Biriyani garnish. At this stage it will be crispy too. This is very important as this browning helps this dish stay good for a long time. Any stages before that can reduce the ‘shelf life’ of Chicken Ularthiyathu. Do stir often at this stage otherwise the Onion will brown in an uneven manner.
• Do look for the oozing Oil to know the 'doneness' of this Chicken dish.
• Chicken Ularthiyathu tastes the best when made with Coconut Oil, but if you are making it with any other Oil, please dont forget to drizzle some Coconut Oil at the end, as its aroma makes the dish very inviting.
• As this Chicken Veyichathu stays good at room temperature for a longer period of time, it is an excellent dish to carry while traveling.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Chicken Tikka Masala

Recipe No: 258

Ingredients                                   Serves 4

• Boneless Skinless Chicken……500 Grams (I used Thigh meat sliced into thin long pieces)
• Oil………………………………….….1 Tablespoon
• Coriander Leaves chopped….2 Tablespoons
• Kasoori Methi……………………1 Teaspoon (Crush with your palms before adding)
• Heavy Cream…………………….1 Cup
• Garam Masala Powder………3/4 Teaspoon
• Salt as per taste

To make hot Curry Powder

• Kashmiri Chilly Powder……...1 ½ Tablespoons
• Coriander Powder……………...1 Tablespoon
• Turmeric Powder……………….1/2 Tablespoon
• Cumin Powder………………..…1/2 Tablespoon

To Marinate

• Yogurt……………………………….2 Tablespoons
• Salt…………………………………...3/4 Teaspoon
• Pepper Powder………………..…1/4 Teaspoon
• Kasoori Methi………………….…1 Teaspoon
• Ginger Garlic Paste………….…1 Teaspoon
• Curry Powder……………….……1 Tablespoon (Recipe mentioned above)
• Lemon Juice………………………1 Tablespoon

To Grind

• Sliced Onion………………………….1 ½ Cups (Fry or Saute until brown)
• Almond……………………………………20 (Soak in ½ Cup Water, don't have to remove the skin.)
• Ginger Garlic Paste……………………1 Teaspoon
• Tomato Chopped………………………3/4 Cup (Seeds removed)

Method of Preparation

1. Mix all the ingredients to make the hot Curry Powder and keep aside till ready to be used.
2. Marinate the Chicken with the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
3. Spread the Chicken on an oiled baking tray and grill under the broiler (kept on high) on the second rack from the top for 6 minutes on each side. After the first 6 minutes, there may be a lot of juices oozing out of the Chicken. Do drain this and keep aside till ready to be used.
4. Grind the ingredients given in the ‘to grind’ section into a smooth paste along with the Almond soaking Water. (Don’t forget to saute or fry the onion till golden brown before grinding. Alternatively you can use the French fried Onion available in the market, and in that case use ¾ Cup.)
5. Heat a tablespoon of Oil in a pan on medium high flame and fry the ground paste together with the left over Curry Powder till Oil starts to ooze out. (As we are not using too much Oil, only small droplets will be oozing out.

6. Add the Chicken liquid (the one we drained while grilling) and a cup of Water to the fried Masala and let it boil.
7. Once boiled, add the grilled Chicken pieces, Salt and Garam Masala Powder; mix well; close the pan and let it cook for 5-8 minutes.
8. Add the Cream, chopped Coriander Leaves and Kasoori Methi (Crush between your palms before using.); mix well and let it boil along the sides.
9. Serve hot with Fried Rice or any Flat breads.

Notes:

• Normally glass trays are not used for broiling. So please use a metal tray for this.
• During broiling only the top coil/ burner of the Oven works. So you need to keep the tray near to that coil. Alternatively just fry the Chicken at a very high flame in a pan with a tablespoon of Oil till it is browned hear and there. (If low flame is used, the Chicken will start oozing the Water out and can end up boiling rather than frying. So stick on to the high flame and this will take only minutes.)
• It is nice to use boneless skinless Chicken Thighs for this recipe as it stays juicy and succulent after the process. If you are using Boneless Skinless Chicken breast, please reduce the cooking time. If you are using regular bone-in Chicken cut into small pieces, do use around 700 grams and also cook for 8-10 minutes per side while grilling and 15 minutes in the gravy.
• The measurement of Kasoori Methi given in the recipe is the amount before crushing/ powdering. Stick on to that amount as too much of it makes the Curry tastes bitter.
• Tikka Masala has a tendency to thicken as it cools down. Do keep that in mind while adjusting the gravy level.
• Usually Chicken Tikka Masala is red in color due to the added food color. So if you want that color, please do add a pinch of red food coloring into the gravy.

 




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Chicken n Veggie Rice/Pulav

Recipe No: 255
Most of us have that gene in us to rise to the occasion and do stuff when situation calls. On a normal day for Rice we have three sides… one Curry to pour into the Rice, one vegetable dish and one non vegetarian dish (Yes I accept... it is very difficult to run my household without that magic touch of Non-Vegetarian!!). What will you do if you have to make all these things in 45 minutes? Somehow I decided to cook all these things together and came up this wonderful recipe… Everyone except me at ours thought that the lunch was special that day and was very happy… I accepted all the comments, smiling, with a touch of regret for not telling the truth to them!!! Since then, it is one of my ‘thuruppu cheettu’ on busy days…

Ingredients                                        Serves 4

• Chicken…………………………350 Grams (bone in, cut into small pieces)
• Oil………………………………..2 Tablespoons
• Onion sliced thin…………...1 Cup
• Curry Leaves………………….1 Sprig
• Ginger Garlic Paste………...2 Teaspoons
• Indian Green Chilly………..3 (split into two)
• Red Chilly Powder……….…1 Teaspoon
• Coriander Powder………….1 ½ Teaspoons
• Turmeric Powder……………1/2 Teaspoon
• Garam Masala Powder…...1 Teaspoon
• Pepper Powder…………..….1/2 Teaspoon
• Tomato Sliced……………..…1/2 Large
• Vegetables cubed…………...2 Cups (I used Carrot, Beans, Potato and Fresh Green Peas)
• Ghee…………………………..…1 Tablespoon
• Whole Spices…………………4 Cardamom, 8 Cloves, 1 inch Cinnamon and 1 Star Anise
• Basmati Rice………………....1 ¼ Cup
• Thick Coconut Milk………..1 Cup
• Coriander Leaves......……..2 Tablespoons (chopped)
• Kasoori Methi……………..…1 Tablespoon
• Salt as needed
• ¼ Teaspoon Garam Masala to sprinkle on top

Method of Preparation

1. Wash Basmati Rice properly; soak in warm Water for 20 minutes; drain properly and keep aside till ready to be used. (Let this happen while you make Chicken.)
2. Heat Oil in a pan on medium high heat and saute Onion, Curry Leaves, Ginger Garlic Paste and Green Chilly till they are wilted.
3. Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder; saute for a minute or till the raw smell is gone.
4. Add Tomato, Chicken, Salt and 1 cup Water; cook till half done for about 8 minutes after boiling.
5. When it is half done, add the Veggies and cook completely for another 8-10 minutes.
6. Mean while in another pan on medium heat, melt Ghee and fry the whole spices till fragrant.
7. Add the drained Rice and fry really good till the Rice on the bottom of the pan starts to move on itself. Keep aside till ready to be used.
8. Once the Chicken and Veggies are cooked, remove the pieces with a slotted spoon and keep aside.
9. Measure the amount of liquid left in the pan after cooking Chicken and make it up to 1 ½ cups (use extra Water to make up.)
10. Boil together the Water - gravy mixture, Coconut Milk, Rice and some Salt (for the Rice) on high heat till boiled; then lower the heat to minimum; cover the pan and let it cook.
11. When the Water level reaches the level of the Rice, mix once; put the Chicken and the Veggies on top as a layer; sprinkle the Coriander Leaves and Kasoori Methi (Crush them between your palm before adding); close the lid and let it cook completely until all the Water is absorbed.
12. Once the Rice is cooked and the Water is all absorbed, mix it gently; check for Salt; sprinkle ¼ Teaspoon Garam Masala Powder on top; off the heat; close the pan and let it stand for 30 minutes before serving it warm with Raita.

Notes:

• If you are using dried Peas, do cook it before using. I used freshly frozen variety and hence added directly into the Curry.)
• Be very careful while mixing the Rice to avoid mashing of the Rice. I use a flat ended spatula and start from the side, scrapping the bottom and just turn it over. Do this in all of the portions; otherwise the Rice at the bottom may cook too much with less cooked Rice on the top.
• To prevent mashing and clumping of the rice, please do not try to mix this a lot while very hot.
• The amount of Salt should be enough, so that the dish can be eaten on its own.
• This dish is tastier the next day!

 




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Sweet Corn Chicken Soup

Recipe No: 250

This is one of our favorite soups to have whenever we eat out in Kerala. Not only is this easy to make, but a bowl of this on a rainy day (like today) makes us so 'at home'...

Ingredients                                             Serves 3-4

• Sweet Corn (cream style)….14.75 oz/ 418 grams
• Butter……………………………..1 Tablespoon
• Carrot chopped fine…………2 Tablespoons
• Onion chopped fine………….2 Tablespoons
• Celery chopped fine………….2 Tablespoons
• Chicken stock………………....3 1/2 Cups (I used homemade; for recipe click here)
• Cooked, shredded Chicken...1/2 Cup
• Egg………………………………....1, beaten well with a tablespoon of Water
• Light Soy Sauce…….............2 Teaspoons (I used Kikkoman; if using Indian dark Soy use 1 teaspoon)
• Salt and Pepper to taste

Method of Preparation

1. Heat Butter in a pan on medium heat and saute Onion, Celery and Carrots for a minute (don’t brown).
2. Add Corn together with Chicken stock and let it cook for 5-8 minutes. (There are chances of boiling over if you are not using a big pan)
3. Add Shredded Chicken, Salt, Pepper and Soy sauce; mix well.
4. While the soup is rolling boiling, add the beaten Egg in a thin steady line from top while stirring continuously as I explained in Egg drop soup. (Read more about Egg Drop Soup here.)
5. Once boiled again, look for seasonings; switch off the heat and serve it hot with a piece of crusty Bread.

Notes:

• Cream Style corn is different from Creamed Corn. Cream style Corn from American grocery stores tend to be on the sweeter side, so if you can get it from an Indian grocery store it will be better for this Soup. If you have no problem with the sweetness, this does not matter or you can decrease the amount of corn used to reduce the sweetness.
• Don't use regular Corn for this as it is not creamed.
• The Egg, if poured like I mentioned above, will be cooked instantly and will stay in the Soup as very fine threads. It will thicken the Soup too.

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Baked Chicken Parcels

Recipe No: 248

This is one of the best ways to use left over Keema. It is a very easy to make snack and the pastry/ covering, even though very different from Puff pastry, resembles it a lot being on the flaky side…

Ingredients                                        Makes 10

To make the covering

• All Purpose Flour/ Maida……2 Cups
• Baking Powder…………………..1 Teaspoon
• Salt……………………………….....1/4 Teaspoon
• Egg…………………………………..1 beaten (Reserve 1 Tablespoon from this to brush the top of the parcels.)
• Luke warm Water as needed
• Soft Butter…………………….....2 Tablespoons

For the Filling

• Chicken Keema…………………1 Cup (For recipe click here)

Method of Preparation

1. Mix together Flour, Baking Powder and Salt really well.
2. Add the Egg (don't forget to reserve a tablespoon) and make a soft dough using enough Luke warm Water. The dough should be smooth and soft.
3. Cover it with a damp towel and keep aside for 15 minutes. By this time the dough will be softer.
4. Roll it out into a 14 inch square.
5. Apply the Butter on top of the dough and roll it up tightly into a cylinder.
6. Wrap this rolled up dough in a plastic sheet or Aluminum foil and refrigerate for at least 40 minutes. (This will solidify the Butter)
7. Preheat the oven to 350˚F/ 180˚C.

8. Cut the chilled dough into 10 equal portions.
9. Press one portion of the dough slightly and roll it out into 5-5 ½ inch circle. The outer portions of the dough should be thin otherwise the underside of the Parcels , where all the dough from the sides meet, will be thick.
10. Place a big Tablespoon of filling (Chicken Keema) in the middle, leaving some space along the sides.
11. Fold the outer edges and pinch them together so that the filling is secured inside. (Take care not to gather up a lot of dough from the sides, which can make that  portion very thick.)
12. Place this parcels seam side down and press slightly to make a 3 – 3 ½ inch circle. Repeat with all the other portions.
13. Place this, seam side down, on an oiled baking tray; brush the leftover Egg on top evenly and bake for about 25- 30 minutes or till the parcels are golden brown.
14. Serve hot with ketchup.

Notes:

• Chilling the dough is very essential as it will solidify the Butter and the solid Butter when hits the hot oven releases vapor making the pastry flaky. (Solid butter pieces can be seen while rolling the chilled dough.)
• The dough can be made earlier and refrigerated for about a day or two. You can just roll it out and make the snack when ever needed, making it good for parties.
• You can use the filling of your choice to make this snack. If you are using left over Chicken Keema remove the big Potato pieces before using.

Make it, enjoy the deliciousness and
serve it to your family with love…

Chicken Stuffed Potato Balls

Recipe No: 233
The idea of this appetizer is from a Food Network show, that I just glimpsed while wandering through the channels. The idea suddenly struck me and decided to make it in my style, the way my family will like it the most. It came out delicious and I liked it warm than piping hot…

 

Ingredients                                           Makes 16 pieces

• Potato…………………....….1/2 Kg
• Salt………………………......1/4 Teaspoon
• Pepper Powder……....…..1/8 Teaspoon
• Egg………………………......1 (Beaten with a tablespoon of Water)
• Bread Crumbs…………....1/2 – 2/3 Cups
• Oil for deep frying

To make the filling

• Oil…………………………......1 Tablespoon
• Cooked Chicken……........1 cup (cooked with a pinch of Salt and Pepper; shredded into medium sized pieces)
• Onion chopped……….......1/2 Cup
• Ginger Garlic Paste…......3/4 Teaspoon
• Indian Green Chilly........1 chopped fine
• Curry Leaves………….......1 sprig chopped
• Tomato……………………….1/2 small chopped
• Garam Masala Powder…1/2 Teaspoon
• Pepper Powder…………….1/4 Teaspoon
• Soy Sauce……………………1 Teaspoon
• Coriander Leaves…………1 Tablespoon chopped
• Salt as needed

Method of Preparation

1. Prick the Potatoes here and there with a fork and microwave it on a Microwave safe plate (without Water) till a toothpick/ knife goes through it easily.
2. Once it is cooked, take the skin off and mash the Potatoes well. (Don’t whip/knead it too much; it will develop the glue/starchiness in the Potatoes which will give an unpleasant texture)
3. Mix in Salt and Pepper Powder; divide it into 16 parts and keep aside till ready to be used.

To make the Filling

1. Heat a Tablespoon of Oil in a pan on medium high heat and saute Onion, Ginger Garlic paste, Green Chilly and Curry Leaves until translucent.
2. Add Tomato and let it saute until mashed.
3. Add Chicken pieces, Garam Masala Powder, Pepper Powder and Soy Sauce; mix well and let it dry out. Add more Salt if you want at this stage.
4. Add Coriander Leaves; mix and switch off the heat. Let it cool down before filling the Potatoes.

To make the Potato Balls

1. Take one portion of Potato in your palm; flatten it; place a teaspoon full of filling in the middle and cover it with the Potato mixture from the sides.
2. Close the edges properly and keep aside till you make all of them.
3. Dip each of the balls in beaten Egg and roll in the Bread Crumbs. Keep aside till ready to be fried.
4. Heat at least 1 ½ inches of Oil in a pan on high heat and deep fry the Potato balls  until golden brown.
5. Drain the excess Oil on a paper towel and serve it warm with Ketchup.

Notes:

• While making the filling, add more Salt only towards the end ,as Soy Sauce contains a good amount of Salt.
• Let the Chicken mixture dry out, as moisture makes the Potato mixture soft.
• You can use any sort of filling (Fish, Meat, Shrimp,Paneer, Mushroom or Vegetable) to make this Potato Balls depending on your eating habits.
• As Water is an enemy in this dish, please don’t boil the Potatoes. Do microwave or bake them in the oven.
• For ½ kg Potato, it will take around 10-12 minutes in the microwave. But don’t do it in one stretch, start at 7 minutes and then progress depending on the power of your microwave.
• Do taste the Potato mixture before making it into balls to ensure proper seasoning.
• If the Potatoes are sticking to your hands, do lightly wet them before making the balls.
• Ensure proper closing of the Potato balls or it will crack open in the Oil making it absorb a lot of Oil. Not to mention that it will be an unpleasant scene with lot of spluttering.
• I made fresh Bread crumbs by grinding broken slices of Bread in a food processor. You can use a blender too. But if you use store bought Panko Bread Crumbs (Japanese style Bread Crumbs), the Potato Balls will become more crispy. You can find it in the international section of your grocery store.
• You can make the Balls and keep for 1-2 hours and fry it 10 – 15 minutes before serving, making it an excellent appetizer for parties.
• Do try to immerse the balls in the Oil while frying or it may break at the point that separates the portion that is in the Oil and that isn’t (due to the temperature difference). To avoid this do turn the balls after 30 seconds of putting them in the Oil.
• Don't overcrowd the pan while frying the balls, as it will reduce the temperature of the Oil, resulting in the over absorption of Oil by the Potato balls.
• These Potato balls are on the soft side and do take care while frying. Please handle them with care!!!

 





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Chicken Toast

Recipe No: 212

This is my version of the famous Chinese appetizer ‘Shrimp Toast’, made with Chicken. Generally this is deep fried and if anyone has fried Bread before, you will know how it will absorb Oil like a sponge. So I decided to shallow fry in a pan, but definitely you can bake or grill.

Ingredients                                           Serves 8

• Skinless, boneless Chicken….........200 grams
• Shortening/Dalda/ Margarine…..1 ½ Tablespoons
• Green/ Spring Onion/ Scallions….1 (Chopped fine)
• Ginger chopped fine………………....1 Teaspoon
• Green Chilly chopped fine………….1 Teaspoon
• Beaten Egg……………………………...3 Tablespoons
• Corn Starch……………………………..1 Tablespoon
• Salt…………………………………………1/4 Teaspoon
• Bread……………………………………..6 Pieces (I used whole Wheat)
• Sesame seeds…………………………..1 Tablespoon
• Oil as needed

Method of Preparation

1. Chop Chicken finely. Once almost chopped, add the Shortening and chop it together until it  blends in with the Chicken.

2. Add Spring Onion, Ginger, Green Chilly, Egg, Corn Starch and Salt and mix well.
3. Divide this mixture into 6 portions and spread each portion evenly on a slice of Bread.
4. Sprinkle some Sesame seeds on top and repeat this process with all the pieces of Bread.
5. Heat 2 tablespoons of Oil in a pan on medium low heat and place two slices of Bread each with the Chicken side down.
6. Once the Chicken is cooked and the top browns slightly, turn it over and let the bread side crisp up.
7. Once the Bread is crispy, take it out of the pan; drain the excess Oil by placing it on a paper towel; remove the sides of the Bread; slice each piece into 3 or 4 lengthwise (depending on the size of the bread) and serve hot with ketchup.

Notes:

• Frying, Grilling or Baking, place the Bread with the Chicken side down, first on the pan so as to keep much of the juices of the Chicken away from the Bread, thus preventing it from becoming soggy.
• Do this dish only in medium or medium low flame; otherwise it will brown the bread fast without making it crispy.
• Do add more Oil in between batches if necessary.
• Don’t cut the edges of the Bread before frying as it will give some sort of a support  while frying.
• If the Oil factor is okay with you, then do keep fry. (I should say it will make the Bread really crispy and tasty.)

 





Make it, enjoy the deliciousness and 
serve it to your family with love…