Kozhi Pidi /Chicken Curry and Rice Dumplings

Nadan Kozhi Curry /Kerala Style Chicken Curry

Ingredients

1. Chicken- 6oo to 750 gms
2. Ginger (crushed)- 2" Piece
3. Garlic (Crushed)-5 to 6 cloves
4. Shallots (sliced)-1 1/2 cup
5. Onion (Sliced finely)-1 Large
6. Curry Leaves-2 to 3 sprigs
7. Coconut pieces (Sliced)-1/4  cup (Optional)
8. Coconut milk(Thin)-1 1/4  to 1 1/2  Cup
9. Fennel seeds( Powdered)-1/2 Tsp
10. Coconut milk(Thick)-1/4 cup
11. Garam masala-1/4 tsp
12. Vinegar-1/2 tsp
13. Water-As required
14. Salt to taste
15. Oil

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/4 tsp
3. Ginger and Garlic paste-1 tsp
4. Salt to taste

For Masala Paste

1. Kashmiri chili powder-3 tbsp( See Note)
2. Coriander powder-2 tbsp
3. Turmeric Powder-1/2 tsp
4. Garam masala-1 1/2 tsp
5. Water -as required

Method

• Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
• Combine all the ingredients for the masala paste  with sufficient quantity of water to form a smooth paste and keep aside.
• Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well  until onion turns golden brown.
• Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously  until oil separates.(for about 5 minutes on Medium LOW flame)
• Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
• Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
• Next ,add fennel powder,garam masala and vinegar , mix well.
• Add the thick coconut milk and cook for few minutes or until gravy thickens.
• Add the remaining curry leaves and switch off the stove.

Note:* I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the  quantity according to your spice level.
*If  using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
*For best results use homemade garam masala

PIDI / RICE DUMPLINGS

Ingredients

1. Rice Powder(i used puttu podi)- 1 cup
2. Grated Coconut-4 tbsp
3. Cumin seeds- 1/2 tsp
4. Shallots-4 nos
5. Garlic-2 cloves
6. Water-2 Cups
7. Coconut Milk-1/2Cup
8. Salt to taste
9. Rice Flour-2 tsp
10. Boiling water- as required(add salt to taste to the water)

Method

• Grind cumin seeds,shallots and garlic to form a smooth paste.
• Combine rice powder and grated coconut ,mix well for a minute .
• In a heavy bottomed pan dry roast this rice powder ,stirring continuously until  the color turns pale(almost golden).Allow it to cool slightly.
• Add the ground shallots paste, and sufficient quantity of boiling  water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
• Roll this into small balls and steam it for 5 minutes.and keep aside.
• Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well. 

NADAN MUTTA ROAST (KERALA STYLE EGG ROAST)

Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Onion(sliced finely)-2 large or 3 medium nos
3. Ginger (chopped)-1 tsp
4. Garlic (chopped)- 1tsp
5. Curry leaves-1 sprig
6. Water-1/4 cup appr ( or as required)
7. Vinegar- 1/4 tsp(optional)
8. Oil
9. Salt - to taste

For masala

1. Kashmiri chili powder- 1  to 1 1/2  tsp( or according to taste)-see note
2. Coriander powder-1 1/2tsp
3. Turmeric powder- 1/2 tsp
4. Garam masala-1/2 tsp

Method

• Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
• Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown ,over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is well caramelized, you can add salt while frying the onion to speed up the process.)
• Reduce the flame to low and add the masala paste,saute for 4 to 5 minutes.
• Now add  water (and vinegar ,if using)and mix well.Adjust salt level at this point.
• Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
• Garnish with chopped coriander leaves ,if desired.
• Serve with idiappam or appam.

Note: Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg roast ,then use 3/4 to 1 tsp Kashmiri chili powder only.

Other Egg Recipes
Nadan Mutta curry (Kerala Style Egg Curry)
Egg Curry with potato
Egg Curry
Egg Roast with Tomato
Egg Curry with Tomato

KERALA STYLE BEEF CUTLET

Ingredients

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

Method

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!

NADAN MUTTA CURRY (KERALA STYLE EGG CURRY)

Ingredients

1. Hard boiled eggs- 2 nos
2. Onion(sliced finely)-2 large or 3 medium nos
3. Ginger (chopped)-1 tsp
4. Garlic (chopped)- 1tsp
5. Curry leaves-1 sprig
6. Coconut milk-1/2 cup
7. Water-1/4 to 1/2 cup( as required)
8. Vinegar- 1/4 tsp(optional)
9. Oil
10. Salt - to taste

For masala

1. Kashmiri chili powder- 3/4   to 1 1/2  tsp( or according to taste)
2. Coriander powder-1 1/2tsp
3. Turmeric powder- 1/2 tsp
4. Garam masala-1/2 tsp

Method

• Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
• Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is caramelized, you can add salt while frying the onion to speed up the process.)
• Reduce the flame to low and add the masala paste,saute for a minute or two.( Update:if you want onion to be really soft in the curry (and just melt in your mouth!!) ,add 1/4 cup or a bit more of water after sauteing the masala and cook covered over medium low flame for about 12 to 15 minutes )
• Now add coconut milk , required amount of water and vinegar.Mix well and bring to just under a boil over medium flame.Adjust salt level at this point.
• Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
• Garnish with chopped coriander leaves ,if desired.
• Serve with appam.

NOTE: For best results use homemade garam masala

             Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg curry ,then reduce the quantity of Kashmiri chili powder to 3/4 tsp.

BAKED ONION RINGS

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Jyothi of Pages.I chose to make these delicious baked onion rings her blog. You can find the original  recipe here.

INGREDIENTS

1. Onion-  1 large( sliced into rings)
2. Bread crumbs - as required.
3. Oil- 1 tsp
4. Mixed Italian Spices- 1/4 tsp

For the batter

1. All purpose flour-3 tbsp
2. Corn flour- 1 tsp
3. Apple cedar vinegar- 1/4 tsp
4. Water- app 1/4 cup
5. Salt - to taste
6. Pepper powder- to taste

METHOD

• Preheat oven to 200 deg C.Line the baking tray with parchment paper .
• In a bowl ,combine all the ingredients for the batter  and keep aside.Whisk well until it is smooth.
• In another bowl,mix breadcrumbs,oil and Italian spices together.
• Dip onion rings in the batter and coat it with breadcrumbs and arrange it on the prepared baking tray.
• Bake for about 15 minutes,turning sides once in between.
• Serve with tomato ketchup.

ENJOY!!!

BUTTER CHICKEN

Recipe source:My Kitchen treasures
You can find the original recipe here

Ingredients

Chicken (cubed)-300 gms

For Marination

1. Coriander powder-1 tsp
2. Tandoori masala Powder-1 tsp
3. Kashmiri chilli powder-1 tsp (or to taste)
4. Coriander leaves(chopped)-1 tbsp
5. Yogurt-1 1/2 tbsp
6. Salt to taste
7. Butter/Ghee- 2 tsp

For the sauce

1. Onion( sliced)-2 large 
2. Ginger (chopped)-1" piece
3. Garlic (chopped)-2 cloves
4. Tomato (sliced)- 1 medium
5. Cashew nuts- 5 to 6 nos
6. Turmeric powder-1/2 tsp
7. Coriander powder-1 tsp
8. Kashmiri chili powder-1 1/2 to 2 tsp( or use 1tsp paprika and 1/2 tsp chili powder)
9. Tandoori masala powder-1/2 tsp
10. Cardamom powder-1/4 tsp
11. Water- as required
12. Fresh cream-1/2 cup
13. Garam masala powder- 1/2  to 3/4 tsp
14. Nutmeg powder-1 pinch
15. Fennel  seeds (powdered)-1/2 tsp
16. Coriander leaves ( chopped)- 2 tbsp(optional)
17. Butter/Ghee
18. Salt to taste
19. Dried Fenugreek leaves( Kasuri methi)- 1 large pinch (optional)

Method

• Combine the chicken pieces with  all the ingredients  for marination and refrigerate for about an hour.
• Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
• To prepare the sauce,heat  butter in a pan and saute the onion until golden brown.Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
• In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
• Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
• Add required amount of water( appr 1 cup) and bring it to a boil.
• Reduce the flame to low and add cream and mix well.
• Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder ( add dried fenugreek leaves if using at this point)and mix well.Cover and cook  for few minutes.
• Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.

Serve with naan or cumin rice.ENJOY!!

HOMEMADE DAIRY FREE NUTELLA

Recipe Source: Twenty one no gluten
You can find the original recipe here

Ingredients

1. Hazelnuts-1 cups
2. Canola oil- 1 tsp
3. Cocoa powder-1/4 cup
4. Honey-1/3 cup
5. Vanilla extract-1/4 tsp (optional)

Method

• Preheat oven to 180 deg C
• Spread hazelnuts onto a baking sheet and toast them in the oven for 10 to 15 minutes or until the skins are blistered a little.Allow this to cool a bit.
• Transfer it onto a clean kitchen towel, wrap it and rub vigorously to remove as much skin as possible.Let it cool completely.
• In a food processor ,grind the hazelnuts until it forms a paste.Now add the rest of the ingredients and grind until it is smooth.
• Store in a jar and refrigerate up to 2 weeks.

NOTE: Adjust the amount of honey according to your taste or desired consistency.

ENJOY!!

,,

..