Kerala Style Chicken Curry

Chicken - 1 kg
Onion(large) - 3 nos(finely sliced)
Tomato - 3 - 4 nos
Pepper powder - 3 tsp
Dried red chillies - 4 - 5 nos
Ginger - A two inch piece
Garlic pods - 10 nos
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Lemon juice - 1 tbsp
Salt - As reqd
Oil - 3 - 4 tbsp
Curry leaves - A few
Coriander powder - 4 tbsp
Tamarind - A lemon sized ball
Garam masala powder - 1 tsp
Coriander leaves(chopped) - 2 tbsp
***********************************LETS START COOKING**
1)Clean the chicken and cut into small pieces.
2)Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.
3)Heat oil in a pan or a kadai.
4)Fry finely sliced onions till golden brown.
5)Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Keep it aside.
6)Heat 2 tbsp of oil in another kadai.
7)Fry the chicken for 5 minutes on high flame. :- The chicken will cook very quickly.
8)Add the tomato-onion mix and blend everything properly.
9)Add tamarind pulp dissolved in half cup of water and simmer for some time.
10)Add garam masala. Mix lightly.
11)Add coarsely ground peppercorns.
12)Garnish with finely chopped coriander leaves.
Serve hot.

Chicken Vindaloo

Ingredients :

1 kg chicken
For Seasoning :

3 tsp ghee

few coriander leaves

1/2 onion finely sliced

Salt to taste
For VindalooMasala :

To be ground into paste :

3 tsp jira

12 dry kashmiri chillies

1/2 an inch turmeric

2 pods cardamoms

10 garlic cloves

2 tbsp vinegar

Method :Cut and wash the chicken and make pieces.Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours.Add them to the meat. Allow it to simmer for 10 minutes.

Chicken Khurma

Ingredients :

1-1.5lb chicken

2 medium Onions

3 big Green Chillies, chopped

1/2 inch Ginger, chopped

1/4 cup Coconut grated

1/2 tsp turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin seed powder

1 tsp Saunf Garam masala

1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)

Salt to taste

4 tsp Oil

2 tbsp Coriander leaves

Method :Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions.Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish. Goes well with rice and rotis.

Butter Chicken

Ingredients :

1 whole chicken

2 tomatoes puree in a blender

2 onions, chopped

1 tbsp ginger-garlic paste

15 cashew nuts paste

1 ½ tbsp butter

3 tbsp cream

1 tsp chilli powder

Oil for frying salt to taste

For the marinade :

1 tbsp tandoori masala

½ tbsp garam masala (cloves, cinnamon and cardamom powdered)

2 tbsp lime juice

½ tsp jeera

5 tbsp yoghurt

Method :

Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done. Garnish with coriander.

Baked Chicken

Ingredients :

Chicken 2 portions (without skin)

Lemon juice 2 tsp.

Ginger garlic paste 1 tsp.

Green chilies Four

Oil 1 tsp.

Plain flour 20 gm.

Salt and pepper as per taste

Lemon wedges and coriander leaves

Method :Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hoursPre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.

Rosemary Chicken with Orange-Maple Glaze

Ingredients
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
Method

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Chicken Tikka

Ingredients :

2 tbsp coriander seeds

2 tbsp paprika

2 tbsp jeera

1 tsp mango powder

1 tsp chilli powder

juice of a lime

good thick yoghurt

salt to taste

2 lb chicken, diced

5 to 6 cloves garlic, chopped

1 large onion, finely chopped

chicken stock or wateroil

Method :Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm.Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve.

Fish Patties

Ingredients:
2 eggs, beaten

1/2 cup bread crumbs

Oil for frying
Mix together for the patties:

250 gms codfish, cooked and minced

2 potatoes, boiled and smashed

1 small onion, chopped finely.

1/2" ginger, grounded into paste

3 garlic flakes, grounded into paste

5 green chillies, chopped finely

1/2 tsp garam masala

1/4 tsp turmeric powder

1 tbsp coriander leaves

Salt as per taste

Method:
Add to the patties mixture 1/2 of beaten egg
Mix it well
Make small rolls of the mixture and flatten it
Heat oil for frying
Dip the patties in the remaining beaten egg
Roll it in the bread crumbs
Deep fry till golden brown
Remove and drain it
Serve hot with wafers

Meen Mappas

Ingredients:
½ kg - fish (black pompfret), cut into pieces

150 g - onion, chopped

150 ml - thick coconut milk

4 - green chilies, slit

12 flakes - garlic, chopped

2 tsp - ginger, chopped

curry leaves3 petals

kudampuli, torn into pieces and soaked in 150 ml water50 ml

oilmustard seeds

methi seeds

salt to taste

mix the flowing powders with 4 tbsp of water½ tsp - black pepper powder½ tsp - turmeric powder½ tsp - chili powder2 tsp - coriander powder.

Method:
Apply, chili, turmeric powders, galic paste, salt on fish. Marinate and deep fry
Heat the oil and season with mustard, methi, garlic, ginger, green chilies and curry leaves. Add onion and fry till sift.
Add masala paste, fry well.
Add kodumpuli and boil and boil till thick.
Add fish, cook on low flame for few minutes.
Add coconut milk, give boil and remove.

Chicken Fry

Ingredients:

1 lb chicken

1 onion

1 tsp ginger-garlic paste

2 green chilies, finely chopped

3 tsp dhania powder

1 tsp garam masala

½ tsp haldi powder

1 tsp chili powder

A pinch of nutmeg and pepper powder

Cilantro leaves Salt to taste

Method:Heat oil in a pan.Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.Add salt and dhania powder to taste and cook until it is done.Garnish with cilantro.

Meat Stew

Ingredients:
1/2 kg meat

3 chopped potatoes

2 tbsp ghee (optional - oil)

lemon juice as per taste
Make a paste of:

3 small onions

1" ginger2 garlic flakes

3 green chillies

3 cloves

1 black cardamoms

1" cinnamon

7 black pepper

1 tsp cummin seeds

1 tsp corriander seeds

Salt as per taste

Method:
Cut the meat into small pieces
Cook in enough water till half done
Remove the pieces and keep the meat gravy aside
Heat the ghee in a pan
Fry the grounded paste for 5 minutes; till oil separates
Add meat pieces and fry till brown
Add potatoes pieces and fry for a minute
Add the meat gravy and let it cook
When done, add lemon juice
Serve hot

Vegetable Cutlet

Ingredients:
potatoes

peas

carrots

beetroot (optional)

ginger crushed

green chilies crushed

cinnamon and clove powder

sugar

lemon juice or citric acid

bread crumbs

salt to taste

Method:
First boil and peel and mashed the potatoes.
Boil the carrots and peas and then add to mashed potatoes.
Mashed them together.
Add salt, sugar, lemon juice or citric acid, cinnamon and cloves powder, crushed ginger and green chilies according to your taste.
Make little balls from this and give them your favorite shape.
Now roll into breadcrumbs and shallow fry on the griddle.
You can deep fry too, if you want to dip those in egg white and then roll into bread crumbs and fry.