Chicken Capsicum Masala

I love capsicum a lot! Just gave a try of capsicum with ever favourite chicken, a very spicy and tickling side dish.

Ingredients:

1. Chicken- 1/4 kg,cut into small pieces
2. Capsicum- 2, thinly sliced
3. Onion-1 large,thinly sliced
4. Garlic- 3 pods,sliced
5. Ginger-1/2 inch,thinly chopped
6. Lemon Juice- 2 teaspoon
7. Red chilly powder-1 1/2 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Salt- 1-2 teaspoon,as required
10. Chilly sauce- 2 teaspoon
11. Soya sauce-1 teaspoon
12. Oil- 1 1/2 tablespoon
13. Water- 1/2 cup

Method:

1. Marinate the chicken pieces with 1 teaspoon red chilly powder,1/2 teaspoon salt, turmeric powder and keep aside
2. Heat oil in a pan, saute onion,capsicum till soft.
3. Add the sliced garlic,ginger and saute till raw smell fades away.
4. Add the marinated chicken pieces and stir till they turn brown on all sides.
5. Add the sauces along with all other spice, salt and lemon juice, stir well.
6. Cover and cook in low flame for 2 mins.
7. Add water,cover and cook in low flame for 5-10 minutes till the gravy becomes dry.
8. Serve hot with rice/Chapathis.

Enjoy chicken masala with a flavour of capsicum! Add more chilly sauce if you would love it to be more spicy!

Aloo Palak Subji

Healthy vegetarian side dish prepared with potatoes and spinach

Ingredients:

1. Potato- 3 large
2. Onion- 1 small, thinly sliced
3. Tomato-1 medium,chopped into small pieces
4. Green chillies-2,slit
5. Spinach- 1/4 kg, chopped fine
6. Garlic- 4 pods, thinly cut
7. Red chilly powder- 1 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Cumin seeds-1/4 teaspoon
10. Mustard seeds-1/2 teaspoon
11. Salt- 1-2 teaspoon
12. Curry leaves- a handful
13. Oil-1 1/2 tablespoon
14. Water- to boil potatoes

Method:

1. Cut the potatoes into chunks and pressure cook with a little salt and turmeric and set aside.
2. Heat oil in a pan
3. Splutter mustard seeds,cumin seeds.
4. Add onion,garlic and saute till soft.
5. Add the chopped tomatoes, green chillies till they blend well with onion.
6. Add curry leaves, red chilly powder, turmeric powder and salt,mix well.
7. Add the potatoes and mix well.
8. Add the chopped spinach and stir well 
9. Cover and cook under low heat for 5-10 minutes,stirring in between.
10. Remove from fire when the spinach is cooked
11. Serve hot

Serves as a perfect side dish for rotis/ rice. Potato lovers will love this for sure!

Special Chicken Masala

A very special chicken masala rich with spices.

Ingredients:

1. Chicken- 1/2 kg
2. Onion- 1 large onion,sliced
3. Ginger- 1 inch chopped finely
4. Garlic-4 pods,chopped
5. Red chilly powder- 1 teaspoon
6. Turmeric powder- 1/4 teaspoon
7. Salt- as required
8. Cinnamon- 1 stick
9. Cardamom- 2 
10. Cloves- 2
11. Fennel seeds- 1/2 teaspoon 
12. Fenugreek seeds- 1/4 teaspoon
13. Coriander seeds- 1/2 teaspoon
14. Pepper whole - 6-8
15. Coriander leaves-  a bunch
16. Oil- 1 tablespoon
17. Water 

Method:

1. Marinate the chicken pieces with 1/2 teaspoon salt and turmeric powder and keep aside.
2. Fry ingredients 8-14 and grind them to a fine powder.
3. Heat oil in a pan and saute ginger and garlic till they become soft.
4. Add onions and saute till soft.
5. Add the marinated chicken pieces and cook for 10 mins, till the water in the chicken dries up.
6. Add the red chilly powder, the ground powders and stir for 2 mins.
7. Cover and cook for another 5 mins in low flame.
8. Throw in the coriander leaves,cover and cook for another 2 minutes
9. Serve hot with rice/chapathis.

Making slits in the chicken pieces would add more flavour to the dish. Add more red chilly powder/salt as to adjust to ones requirement! I have used boneless chicken here, but boned ones are even more tastier. Enjoy special chicken masala!

Nadan Kozhi Curry

A very much nadan kozhi curry, the one loved by all. I still remember how I used to fight for the gravy in childhood! its slurping! I have made a small variation to the traditional one adding a little lime juice.


Ingredients:

1. Chicken- 1/2 kg
2. Onion- 2 ,thinly sliced
3. tomatoes- 2 large,sliced
4. Green chillies- 2 slit
5. Curry leaves- 8-10 leaves
6. Lemon Juice- 1 tablespoon
7. Water- 2 cups
8. Ginger- 1 inch, thinly chopped
9. Garlic- 4 pods, sliced
10. Dried red chilly-4
11. Fennel seeds- 1/2 teaspoon
12. Cumin seeds- 1/2 teaspoon
13. Cinnamon stick- 2 inch piece
14. Cardamom- 2 
15. Cloves-2
16. Coriander seeds- 2 teaspoon
17. Coconut,grated- 1 cup
18. Oil- 3 tablespoon

 Method:

1. Marinate the chicken pieces with 1/2 teaspoon each of salt red chilly powder and keep aside.
   Heat 2 tablespoon oil in a pan , fry the ingredients 10-17 along 2 teaspoon onion.
2. Cool them and grind them along with ginger,garlic,water to a fine paste.
3. Heat the remaining oil in a pan and saute onion till golden brown.
4. Add curry leaves along with the ground paste, cover and cook for 5 mins
5. Add tomatoes, green chillies, turmeric powder, red chilly powder, cover and cook for another 5 mins.
6. Add the marinated chicken pieces, water,lime juice, cover and cook till the chicken is done
7. Throw in the coriander leaves, cook for another min.
8. Test for the salt requirement and add more if required.
9. Move to a serving dish and enjoy!

Serve with rice,puttu,dosa chapathi and enjoy traditional Kerala nadan kozhi curry!

Prawns Roast

Prawns roast in a very traditional way. Spicy, simple and yummy. Even being allergic to prawns I cant resist myself from having a bite whenever I cook for him.

Ingredients:

1. Prawns- 1/4 kg
2. Onion-1 large,thinly sliced
3. Tomato- 1 medium, chopped into wedges
4. Green chillies-2,slit
5. Ginger-garlic paste- 1 teaspoon
6. Red chilly powder-2 teaspoon
7. Pepper powder-3 teaspoon
8. Coriander powder-1 teaspoon
9. Garam masala- 1/4 teaspoon
10. Turmeric powder- a pinch
11. Curry leaves- 10
12. Salt-1-2 teaspoon, as required
13. Think coconut milk- 1/2 cup
14. Water-1/4 cup
15. Oil- 3/4 tablespoon

Method:

1. Clean and wash the prawns
2. Marinate the prawns with 1 teaspoon each of pepper powder and chilly powder,1/2 teaspoon salt,turmeric powder and keep aside for around 30 mins.
3. Heat oil in a pan and shallow fry the prawns and keep aside
4. To the same pan add onions and saute till soft
5. Add ginger garlic paste and saute till raw smell fades away
6. Add slit green chillies, tomatoes along with ingredients 6-12 and mix well
7. Add prawns,water and cook in low flame for 5 min.
8. Check for salt and spice requirements and and if required
9. Add coconut milk,cook in medium flame for 2 mins then on high flame till the water evaporates and masala becomes thick.
10. Move to a serving dish.

Serve hot with rice/ chapathi/ roti. Its simple delicious. 

Achari Murgh/Chicken Achari

Achari Murgh as the name says ,is spicy as any pickle. Very much tempting chicken delicacy.

Ingredients:

1. Chicken- 1/2 kg
2. Onion- 2, very thinly sliced
3. Green chillies- 4,slit
4. Ginger garlic paste- 1 tablespoon
5. Red chilly powder- 2 teaspoon
6. Salt- 1 1/2 teaspoon
7. Sugar- 1 teaspoon
8. Cumin seeds- 1/2 teaspoon
9. Cardamom- 2
10. Cloves- 2
11. Dried red chilli flakes- 1 teaspoon
12. Asafoetida- a pinch
13. Fenugreek seeds- 1/2 teaspoon
14. Mustard seeds- 1/2 teaspoon
15. Turmeric powder- 1/4 teaspoon
16. Lemon juice- 1 tablespoon
17. Curd- 3/4 cup, beaten
18. Oil- 1 tablespoon
19. Coriander leaves for garnishing
20. Water- 1/4 cup

Method:

1. Heat oil in a pan and splutter mustard seeds.
2. When they splutter reduce heat and add ingredients 8-14 and fry for a while.
3. Add the cut onions and saute till golden brown
4. Add the ginger garlic paste and saute till raw smell goes away
5. Add the chicken,green chillies, salt,red chillies, sugar,turmeric powder and fry for 2-3 mins on high flame
6. Add curd and stir well, and let it boil. 
7. Cover and cook for another 10-15 mins till chicken is cooked
8. Add the lime juice,boil for another 3 mins.
9. Add water and stir well.
10. Cook in high flame till the gravy becomes thick.
11. Garnish with coriander leaves and serve hot.

Serve with roti/ rice! Adjust the spice levels as desired. Lime juice too can be adjusted to suit demand. Enjoy Achari Murgh!

Chicken Piralan

Lemon flavoured chicken side dish served with rice and rotis.

Ingredients:

1. Chicken- 1/2 kg
2. Onion- 1 onion,sliced
3. Curry leaves- 10- 15
4. Red Chillies- 2-3
5. Ginger- 1 inch chopped finely
6. Garlic-4 pods,chopped
7. Cinnamon- 1 stick
8. Cardamom- 2 
9. Cloves- 2
10. Fennel seeds- 1/2 teaspoon
11. Chilly powder- 1 teaspoon
12. Turmeric powder- 1/4 teaspoon
13. Coriander powder- 1 1/2 teaspoon
14. Pepper powder-1/2 teaspoon
15. Lemon Juice-1 tablespoon
16. Salt- as required
17. Oil
18. Water

Method:

1. Cut chicken into small pieces
2. Roast chilly powder,turmeric powder,coriander powder,pepper powder without oil till raw smell disappears.
3. Marinate the cut chicken pieces with the above roasted mix ,lime juice,ginger garlic paste and salt.Keep aside for min 30 mins.
4. Cook these chicken pieces with little water till all water is absorbed and gravy is thick.
5. Now heat oil in a pan and saute onion,curry leaves,red chillies.
6. Add the cooked chicken pieces,mix well
7. Pour very little water, cover and cook in low flame for 10- 15 mins.

 Garnish with coriander leaves and serves hot with rice/ chapathi/ roti or appam! People who love lemon flavour will surely love this dish!

Spicy Pepper Chicken

Very hot and sexy chicken dish for all spice lovers. Heat tolerance can be adjusted to suit ones level

Ingredients:

1. Chicken- 1/2 kg cut into pieces
2. Onion - 2 large
3. Ginger - 2 inch piece
4. Garlic- 3 pods
5. Green chillies- 2,slit
6. Fennel seeds-  1/2 teaspoon
7. Pepper corns- 5
8. Cinnamon stick- 2 pieces
9. Pepper powder-2 teaspoon
10. Turmeric powder- 1/2 teaspoon
11. Curry leaves- A handful
12. Oil
13. Water

Ingredients for Roasting:

1. Coconut grated-1/2 cup
2. Onion-2 tablespoon
3. Pepper powder-2 tablespoon
4. Coriander powder- 1 teaspoon
5. Garam masala- 1 teaspoon
6. Curry leaves
7. Oil- 1 table spoon

Method:

1. Heat oil in a pan and roast the ingredients for roasting
2. Add the onions, grated coconut,curry powder and saute till coconut turns brown( Do not burn them!)
3. Now add the coriander powder,pepper powder,garam masala and fry till dark colour.
4. Cool and grind them to a paste with minimum water.
5. Meanwhile in another pan heat oil, add curry leaves, fennel seeds,pepper corns,cinnamon and stir well. 
6. Add ginger,garlic and slit chillies and saute till raw smell fades away.
7. Now add the sliced onions ,turmeric powder,pepper powder and saute till onions turn light.
8. Add the chicken pieces,little water,salt,cover and cook for 10 mins.
9. Now add the ground paste to the chicken gravy and mix well.
10. Cover and cook for 10 mins.
11. Stir in between till the gravy thickens

Garnish with coriander leaves and serve hot with rice /roti/chapati/dosa.. Well a very spicy side dish for any sort of drinks! Give a try

Tempting Goan Chicken fry

Very spicy and simple chicken fry. Side dish that can be served anytime.

Ingredients:

1. Chicken- 1/2 kg, cut into pieces.
2. Salt- 1 1/2 teaspoon
3. Lime juice- 3 teaspoon
4. Dried Red Chilly- 5
5. Green Chillies- 3
6. Black Pepper whole- 1 teaspoon
7. Ginger- 2 inch piece
8. Garlic- 5 pods
9. Oil- for frying
10. Onion rings,coriander leaves- for garnishing

Method:

1. Make slits in the chicken pieces with a fork.
2. Grind together ingredients 4-8 to a fine paste.
3. Marinate chicken pieces with salt,lime juice,grind paste and refrigerate for minimum 8 hrs.
4. Deep fry in oil and transfer to an oil absorbing paper.

 Garnish with onion rings,serve hot!!!

Red Spicy Tamarind Fish Curry

Spicy and sour fish curry. Malabar special, easily prepared with limited ingredients. Love to have it with rice,dosa,puttu.

Serves-4

Ingredients:

1. Fish- 10 pieces
2. Onion- 1 large
3. Ginger- 1 inch piece
4. Garlic- 3 pods
5. Red chilly powder- 2 1/2 tablespoon
6. Coriander powder- 1 teaspoon
7. Turmeric powder- a pinch
8. Salt-2 teaspoon
9. Mustard seeds- 1/2 teaspoon
10. Tamarind- 1 teaspoon/ 4 kodampuli(I used paste since only that is available here)
11. Curry leaves- 10
12. Oil-2 tablespoon

Method:

1. Marinate the fish pieces with 2 teaspoon chilly powder and 1 teaspoon salt for 1/2  hr.
2. Grind the garlic,ginger along with chilly powder,coriander powder,turmeric powder to a fine paste.
3. Heat oil in a pan and splutter mustard seeds.
4. Add the sliced onions and curry leaves and saute
5. When they turn golden brown add the ground paste and fry for a min.
6. Add 2 cups water,stir well on low flame.
7. Add salt, tamarind paste, mix well.
8. Cover and cook for a min.
9. Add the fish pieces,cover and cook for 10 mins.
10. Stir in between and cook till the gravy thickens.

Move to a serving bowl. Have it with rice/dosa.

Fish Curry in Fried Coconut Gravy

A spicy fish curry goes well with rice and only rice! Any time favourite for fish lovers. The coconut flavour makes the gravy rich.

Serves- 4

Ingredients:

1. Fish,cut- 10 pieces
2. Grated coconut- 1 cup
3. Onion- 1 large,sliced
4. Tomato- 1 big
5. Green chillies- 2,slit
6. Garlic- 4 pods
7. Dried red chillies- 2
8. Ginger- 1 inch piece
9. Chilli powder- 1 tablespoon
10. Coriander powder-1 tablespoon
11. Salt-1 teaspoon
12. Turmeric-1/2 teaspoon
13. Pepper powder- 1 teaspoon.
14. Curry leaves
15. Oil
16. Water

For marinating:

1. Chilli powder-3 teaspoon
2. Turmeric powder-1 teaspoon
3. Pepper powder-1 teaspoon
4. Salt-1 teaspoon

Method:

1. Marinate and keep the fish aside for an hour(minimum)
2. Heat 1 tablespoon oil in a pan
3. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
4. Stir continuously in low flame till these turn brown.
5. Make sure they don't get burned.
6. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
7. Take out from flame and allow to cool.
8. Grind them to a very fine paste.
9. Meanwhile, cut the remaining onions into slices, and make 1 teaspoon of them into small cubes.
10. Saute the sliced onions in oil.
11. When they turn golden brown add the chopped tomatoes,green chillies.
12. Add the remaining chilli powder,turmeric powder,salt.
13. Stir well in low flame.
14. Cook covered for 5 mins.
15. Add the marinated fish pieces along with 1 cup water.
16. Cook covered for 10 mins, stirring in between.
17. Add the grind paste, half cup water , stir well.
18. Cover and cook for another 10 mins adding curry leaves.
19. Transfer to a serving bowl.
20. Saute the cubed onions till dark brown.
21. Add them to the curry and mix well.

Serve hot with rice. Can be had with chapathis, Puttu, Appam,Idiappam etc. Add more salt and spice if required. Kerala style coconut fish curry is ready to be served.

Spicy chicken curry

This simple chicken curry is very easy to make, less time consuming, a perfect match for rotis,ghee rice.

Serves-4


Ingredients:

1. Chicken- 1/2 kg
2. Onion- 3 large
3. Tomato-2
4. Slit green chillies-4
5. Garlic- 5 pods
6. Ginger- 2 inch piece
7. Curry leaves- a handful
8. Salt- 1 teaspoon
9. Turmeric powder- 1 teaspoon
10. Red Chilly powder- 2 teaspoon
11. Pepper powder- 3 teaspoon
12. Oil for cooking
13. water- 1 cup
14. Coriander leaves-handful(optional)

Ingredients for marination:

1. Red chilly powder- 2 teaspoon
2. Pepper powder- 2 teaspoon
3. Turmeric Powder-1 teaspoon
4. Coriander powder- 1 teaspoon
5. Salt-1 teaspoon
6. Ginger garlic paste- 2 teaspoon

Method:

1. Marinate the cut chicken pieces and keep aside for minimum 30 mins.
2. Thinly slice the onions and tomatoes
3. Cut the ginger into fine parts, garlic into half.
4. Heat oil in a pan
5. Saute the onion till golden brown. 
6. Add ginger,garlic,chillies and tomatoes.
7. Add turmeric powder,red chilly powder,pepper powder.
8. Cover and cook for 1 min.
9. Add the chicken pieces , pour water,stir well.
10. Cover and cook in medium flame for about 20 mins, stirring in between
11. Cook till the gravy becomes thick.
12. Add curry leaves,mix well,cook for another 5 mins.
13. Garnish with coriander leaves.

Spicy chicken curry is ready! for spice lovers, more pepper or chilly powder can be added to match their taste. Serve them hot with rotis,ghee rice.