Easy Chicken Pepper Fry | Kerala Chicken Kurumulaku Fry

Easy Chicken Pepper Fry

Spicy kerala style chicken pepper fry.
Recipe source:Taste of Kerala
Prep Time: 30 to 40minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cut into small pieces - 400 to 500 gms
2. Turmeric powder - 1/4 tsp
3. Curry leaves - 1 sprig
4. Lemon juice- 2 to 3 tsp
5. Coriander powder - 1 tsp
6. Coconut slices - 1/4 cup
7. Black Pepper powder- 1.5 to 2 tsp( according to taste)
8. Garam masala powder - 1/4 to 1/2 tsp
9. Fenugreek powder- 1 pinch
10. Sliced onion- 1 or 2 tbsp ( optional)
11. Salt- to taste

For masala paste:

1. Shallots - 6 to 7
2. Ginger - 1.5" piece
3. Garlic - 4 to 5 cloves
4. Tomato,diced- 1 small
5. Green chilies- 2

Instructions:

Combine chicken with turmeric powder ,curry leaves ,lemon juice and salt to taste.Marinate for about 30 minutes.In a blender,combine together all the ingredients listed under " For masala paste" and grind to form a  paste.

Heat oil in a heavy bottomed pan /non-stick pan.Add the masala paste and cook for about 5 minutes or until the raw smell leaves.

When the masala is cooked add the marinated chicken and mix well.Cook for about 5 minutes,mixing well in between.Add more salt as required.

Now add coriander powder and mix well.Cover and cook until chicken is 3/4 cooked and gravy coats the chicken pieces.

Now add the coconut slices and mix well.Cook until chicken is done and turns slightly darker in colour.

Now add black pepper powder to taste and mix well.Cook for few more minutes,stirring gently in between until the chicken pieces are browned evenly.

Next add garam masala and stir gently until combined.Finally add fenugreek powder and mix well.

Switch off the stove.Add sliced onion ( if desired) and mix well.

NOTES

• Adjust the quantity of black pepper powder according to your taste.For best results use freshly ground pepper powder.
• I used 400 gms chicken.For best results use chicken thigh cut into small pieces.

Thai Sticky Chicken

Oven Roasted Thai Sticky Chicken

Sweet ,sour and spicy oven roasted Thai sticky chicken .
Prep Time: 20 minutes (  2+ hrs for marination)
Cooking Time: 40- 50 minutes
Serves: 2 to 3
Recipe source: Yummy Tummy, You can find the original recipe here.
Ingredients:

1. Chicken,cut into medium size pieces - 500 gms
2. Oil - 1tbsp

For marination:

1. Dry red chilies - 6 to 8
2. Coriander leaves,chopped- 1/2 cup
3. Coriander stalk,chopped - 1/4 to 1/2 cup
4. Ginger,finely chopped - 1 tbsp
5. Garlic,finely chopped - 1 tbsp
6. Soya sauce- 1 tbsp
7. Brown sugar - 1 tbsp
8. Coconut milk - 1/2 cup
9. Lemon Juice - 1 to 2 tbsp
10. Salt - to taste

Instructions:

Soak red chilies in warm water for about 10 minutes.( remove the seeds ,if you like it less spicy).In a blender grind together all the ingredients listed under " For Marination" ( including the soaked ,drained red chilies)to form a smooth paste.

Rub this onto the chicken pieces and refrigerate for about 2 hours (  preferably overnight).

 

Transfer the marinated chicken along with the remaining marinade to a baking dish and drizzle 1 tsp oil on top.Preheat oven to 200 Deg C .Bake for about 20 minutes or until it turns golden brown on top.

Carefully turn the chicken pieces and bake for about  10 to 20 minutes or until golden brown on top.

Transfer the chicken pieces to a serving plate.Pour the sauce into a pan and cook over medium flame until thick and sticky.Drizzle the sauce over the chicken or serve as a dip.

NOTES

• Adjust the quantity of red chilies according to your taste.( I used Kashmiri red chilies)
• Use medium thick coconut milk.
  

Varutharacha Duck Curry | Kerala Style Duck Curry | Nadan Tharavu Curry

Varutharacha Duck Curry

Kerala style duck in spicy coconut gravy.
Prep Time: 20 minutes
Cooking Time: 50 to 60 minutes
Serves: 4 to 6
Recipe source: Amma 
Ingredients:

1. Duck,cut into medium size pieces - 1 kg
2. Coconut slices - 1/4 cup
3. Turmeric powder - 1 pinch
4. Mustard seeds - 1/2 tsp
5. Onion,sliced - 4 large ( about 4.5 cups)
6. Ginger,garlic paste - 2 tbsp
7. Green chilies,cut vertically- 3 to 4 ( according to taste)
8. Water - as required
9. Vinegar - 1 tsp
10. Curry leaves - 4 to 5 sprigs
11. Black pepper powder,freshly ground - 1/4 tsp( or to taste)
12. Garam masala powder - 1/4 tsp
13. Oil - as required
14. Salt - to taste

For coconut masala paste:

1. Grated coconut - 1 cup
2. Fennel seeds- 1 tsp
3. Cardamom pods - 2
4. Cinnamon stick - 1" piece
5. Cloves - 3
6. Kashmiri chili powder - 2 tbsp( see notes)
7. Coriander powder - 1 tbsp
8. Turmeric powder - 3/4 tsp

Instructions:

Heat oil in a pan add coconut slices and 1 pinch turmeric powder.Fry until it turns golden.Drain and keep aside.

To prepare coconut masala paste,dry roast grated coconut,fennel seeds,cardamom pods,cinnamon and cloves until it turns dark brown,stirring continuously over medium low flame.Reduce the flame to low and  add kashmiri chili powder,coriander powder and turmeric powder.Mix well and cook for about a minute,stirring continuously.  

Transfer this to a plate and allow it to cool completely.Place this coconut mixture in the bowl of a food processor /mixie( do not add water) and process for 1 minute then scrape the sides of the bowl with a spatula.Process another 1 or 2 minutes or until it forms a fine paste .( If you are finding it difficult to grind it to a smooth paste,just powder it as fine as possible.).Keep aside.

Heat oil in a pan/ pressure cooker .Add mustard seeds and let it splutter.Add onion and saute until it turns golden brown.

Add ginger garlic paste and saute for few minutes or until raw smell leaves.

Now add green chilies ,curry leaves and duck ,cook for about 5 minutes,stirring well in between.Next add the prepared coconut masala paste and mix well.  

Add water ( about 1.5 cups or as required),vinegar and salt to taste. Cover and cook until duck turns soft and is done.

Add fried coconut slices,black pepper powder and garam masala powder.Mix well and switch off the stove.Serve with rice /appam / chapathi.

NOTES

• If you are using regular chili powder,adjust the quantity according to your taste.
  

One Pot Chicken Stir Fry

One pot chicken stir fry

Quick and easy one pot chicken stir fry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 5 to 6
Recipe source: Rias collection ,you can find the original recipe here.
Ingredients:

1. Chicken,cut into small pieces - 1 kg( see notes)
2. Tomato,finely chopped - 1 medium
3. Onion,finely chopped - 1 small
4. Curry leaves - 2 sprigs
5. Coconut oil- 2 to 3 tsp
6. Black pepper powder - as required

For Marination:

1. Red chili powder - 1.5 tbsp (see notes)
2. Turmeric powder- 3/4 tsp
3. Ginger garlic paste - 2 tbsp
4. Dark Soya sauce - 1/4 cup( i used regular soya sauce )
5. Salt - to taste

Instructions:

In a pan /pressure cooker,combine together all the ingredients listed under 'For Marination' along with the chicken pieces. Keep aside for 10 minutes.

Cover and cook until chicken  turns tender.( Check in between and give it a stir to avoid burning).Next add tomato,onion,curry leaves and coconut oil.

Saute until it turns dry and slightly dark in colour.Add Black pepper powder (if using)and stir well.

NOTES

• You can use boneless chicken if desired.For best result use boneless chicken thighs.
• If you are using kashmiri chili powder,adjust the quantity according to your taste.(about 2 to 2 and 1/4 tbsp)
  

Homemade Tandoori Masala ( Spice Mix)

Homemade tandoori masala spice mix

Tandoori masala mix , can be used in many tandoori preparations like Tandoori chicken,Butter chicken,Tandoori paneer,Tandoori Aloo and many more.
Prep Time: 5 minutes
Cook time: - minutes
Makes: 3/4 cups ( approx)
Ingredients:

1. Cumin seeds- 1/3 cup
2. Coriander seeds - 1/4 cup
3. Carom seeds/ Ajwain- 1/4 tsp
4. Fenugreek seeds- 1 tsp
5. Fennel seeds- 1/2 tsp
6. Black peppercorns-1 tsp
7. Cardamom- 5
8. Cloves- 5
9. Bay leaves- 2
10. Cinnamon stick- 1/2 " piece
11. Nutmeg powder- 1/4 tsp
12. Mace,ground- 1/2 tsp

Instructions:

Grind together all the ingredients to form a fine powder.Store in an airtight container and refrigerate.

It stays fresh for upto 2 months.

NOTES

• This masala mix  can be used in most of the tandoori preparations like Tandoori chicken,Tandoori Paneer,Tandoori aloo,chicken tikka,butter chicken,Paneer tikka ,etc.
  

Thattukada Style Beef Curry / Nadan Beef Curry

Thattukada style beef curry

Recipe adapted from : Marias Menu,you can find the original recipe here.
Spicy Kerala style beef curry
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Beef,cut into cubes- 1/2 Kg
2. Onion,sliced-2 medium
3. Ginger ,finely chopped- 1 tsp
4. Green chilies,cut vertically- 2 nos
5. Curry leaves-3 to 4 sprigs
6. Water-1 cup( or as required)
7. Coconut oil- as required
8. Salt- to taste

To grind together:

1. Ginger,chopped-1 tbsp
2. Garlic,chopped-1 tbsp
3. Kashmiri chili powder-3/4 to 1 tbsp
4. Turmeric powder- 1/4 tsp
5. Coriander powder- 1 tbsp
6. Fennel seeds- 1/2 tsp
7. Cinnamon - 1" piece
8. Cloves-2 nos
9. Cardamom-2 nos
10. Star anise- 1 small
11. Whole black pepper- 1/2 tsp

Instructions:

Combine all the ingredients listed under ' to grind together' in a blender.Grind it to a paste.

Heat oil in pan/pressure cooker.Add sliced onion,ginger,green chilies and curry leaves.Saute until onion turns translucent.

Now add the ground masala and fry until oil starts to seperate.

Add beef and mix well.Add water and salt to taste,cover and cook until beef is done.Uncover and cook for few more minutes or until gravy turns thick.

NOTES

• Serve with rice /porotta /puttu or tapioca.
• Adjust the quantity of black pepper according to your taste.
• Garnish with green chilies ,if desired.

Kerala Beef Fry | Nadan Beef Fry

Nadan Beef Fry

Recipe adapted from : Flavors of Kerala
Spicy Kerala style beef fry.
Prep Time: 15 minutes
Cook time: 45 minutes
Serves: 3 to 4
Ingredients:

1. Beef,cut into cubes- 1/2 Kg
2. Ginger,finely chopped-1.5 tsp
3. Garlic,finely chopped- 1.5 tsp
4. Shallots(chumanulli),sliced-3/4 cup
5. Coconut slices-1/2 cup
6. Kashmiri chili powder-3/4 to 1 tbsp
7. Coriander powder-1 tbsp
8. Turmeric powder-1/2 tsp
9. Vinegar-2 tsp
10. Onion ,sliced-3/4 to 1 cup
11. Curry leaves-3 to 4 sprigs
12. Garam masala powder-3/4 to 1 tsp
13. Black pepper powder-as required
14. Salt-to taste
15. Water-as required
16. Coconut oil-as required

For Masala Powder:

1. Fennel seeds- 1 tsp
2. Cinnamon - 1" piece
3. Cloves- 4 to 5 nos
4. Star anise- 2 small pieces
5. Whole black pepper- 1/4  tsp

Instructions:

Combine all the ingredients listed under ' For masala powder' in a blender.Grind it to a fine powder.

In a mixing bowl, combine together  beef,powdered masala,ginger,garlic,shallots,coconut slices,kashmiri chili powder,coriander powder,turmeric powder,vinegar and salt to taste.Keep aside for 10 minutes.Cover and cook the marinated beef adding sufficient quantity of water,until tender.( you can use a pressure cooker ,if desired)

Uncover and cook until all the water is absorbed.

Now,heat oil in a heavy bottomed pan.Add onion and curry leaves,saute until it turns golden brown.Now add the cooked beef , garam masala and black pepper powder.Mix well until combined.( Add more salt if required)

Saute on a medium heat for about 10 to 15 minutes ,until it turns dark and dry,stirring well in between.

NOTES

• Serve with rice or tapioca.
• Adjust the quantity of black pepper according to your taste.
• Garnish with green chilies ,if desired.
  
  

KAPPA BIRIYANI / TAPIOCA BIRIYANI

Kappa Biriyani

Ingredients

1. Kappa/Tapioca-( cut into medium sized pieces)- 1 kg
2. Turmeric powder- 1/2 tsp
3. Mustard seeds- 1/2 tsp
4. Dry red chilies- 3 nos
5. Curry leaves- 1 sprig
6. Shallots-sliced- 10 to 12 nos
7. Cumin powder- 1/4 tsp
8. Fennel powder- 1/2 tsp
9. Grated coconut- 2/3 cup
10. Salt- to taste

For beef / mutton masala

1. Beef or mutton-(cubed)- 600 to 700 gms
2. Onion-sliced- 1.5 cups
3. Ginger-crushed- 1/2 tbsp
4. Garlic-crushed- 1/2 tbsp
5. Green chilies-cut vertically- 1 or 2 nos
6. Curry leaves- 1 sprig
7. Kashmiri chili powder- 1.5 to 2 tbsp
8. Coriander powder- 1 tbsp
9. Turmeric powder- 1/2 tsp
10. Black pepper powder- 1/4 to 1/2 tsp
11. Garam masala powder- 1 tsp
12. Tomato-chopped- 1/2 cup
13. Coconut milk- 1/2 cup
14. Water- as required
15. Salt- to taste
16. Oil- as required

Directions
 To prepare beef / mutton masala

• Heat oil in a pan and add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.
• Reduce the flame to low,add chili powder,coriander powder,turmeric powder,black pepper powder,garam masala powder and 1/4 cup water.Cook until oil starts to separate,stirring continuously.
• Add tomato and cook until it turns mushy.Now add beef /mutton pieces  and salt to taste.Add sufficient quantity of water.Cover and cook over medium heat until it is done.(you can use a pressure cooker ,if desired)
• Add coconut milk and cook for few more minutes or until the gravy turns thick.Keep aside.

To prepare kappa/tapioca 

• Cook tapioca with turmeric powder,salt and plenty of water.Drain and keep aside.
• Heat oil in a pan and mustard seeds,let it splutter.Add dry red chilies,curry leaves and shallots.Saute until it turns golden brown.
• Add cumin powder and fennel powder.Saute for few seconds and add grated coconut.Cook for a minute ,stirring continuously.Add cooked kappa/tapioca.Mix well until combined.Add more salt if required.
• Now add the prepared beef/mutton masala and mix well.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the gravy without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• For best result use meat with bone..