Chicken Biriyani

Chicken Biriyani 


Spicy Chicken biriyani.
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes
Serves: 3   

Ingredients:

1. Chicken,cut into medium size pieces - 250 to 300 gms
2. Onion,sliced - 1 large( about 1 cup)
3. Tomato,chopped - 1 small( 1/2 cup)
4. Oil- as required
5. Water-as required
6. Salt-to taste

For Marination:

1. Kashmiri chili powder- 1/2 to 3/4 tsp
2. Coriander powder- 1tsp
3. Lemon Juice-1/2  tsp
4. Water-as required
5. Salt- to taste

For Masala paste:

1. Green chilies-3 to 4 nos( or more,according to taste)
2. Ginger- 1" piece
3. Garlic-3 cloves
4. Coriander leaves,roughly chopped- 2 tbsp
5. Mint leaves,roughly chopped- 1 tbsp
6. Cinnamon-1" piece
7. Cloves- 3 nos
8. Fennel seeds-1/2 tsp
9. Whole black pepper -1/2 tsp
10. Salt- to taste

For rice:

1. Basmati rice- 1.5 cups
2. Cardamom pods- 3 nos
3. Cinnamon stick,1" piece-2 nos
4. Cloves-5 nos
5. Bay leaf- 1 no
6. Water-3 cup( 1/2 cup more ,if required)
7. Ghee-as required
8. Salt- to taste

For Layering/garnishing:

1. Onion,sliced- 1 small
2. Cashew nuts- 12 to 15 nos
3. Raisins-1 or 2 tbsp
4. Garam masala- 2 to 3 pinch
5. Ghee /Oil- as required
6. Coriander and mint leaves,chopped-as required

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.

Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.

                 

To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.

Add tomato and saute until it turns mushy.

Add the prepared masala paste and saute until raw smell leaves. 

Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,cook until gravy turns thick.

To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.

For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.

Add a layer of the prepared chicken masala.Next add a layer of rice.

Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .

Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)

Serve with onion salad

NOTES

• Adjust the quantity of green chilies according to your taste.

Pepper Chicken

Pepper Chicken 


Recipe source :Marias menu,You can find the original recipe here
Spicy Pepper chicken fry.
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 3 

Ingredients:

1. Chicken,cut into medium size pieces - 400 gms
2. Onion,sliced - 2 medium sized
3. Ginger,crushed - 2.5 tsp
4. Garlic,crushed - 2.5 tsp
5. Green chilies,cut vertically - 1 or 2 nos
6. Curry leaves- 2-3 sprigs
7. Whole black pepper - 1 and 1/4  tsp(or to taste)
8. Garam masala - 3/4 tsp
9. Fennel powder - 1/4 tsp
10. Turmeric powder - 1/4 tsp
11. Soya sauce - 1 tsp
12. Tomato sauce- 1 tsp
13. Oil- as required
14. Water-as required
15. Salt-to taste

For Marination:

1. Black pepper powder- 1/4 to 1/2 tsp
2. Lemon Juice-1 tsp
3. Salt- to taste

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Coarsely crush whole black pepper , keep aside.

Heat oil in a pan,add onion and saute until it turns golden brown.

Add ginger,garlic,green chilies and curry leaves.Saute until raw smell leaves.

Add crushed whole black pepper,garam masala,fennel powder and turmeric powder.Mix well.Saute for 2- 3 minutes on medium low flame.

Add soya sauce and tomato sauce.Mix well.

Add 1/4 cup water and salt to taste.Add marinated chicken and mix well.Cook for about 3 to 4 minutes and add 1/2 cup water.Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,add more curry leaves and saute for about 5 to 10 minutes or until it turns golden brown on all the sides.

NOTES

• Adjust the quantity of black pepper according to your taste.
• Use freshly ground black pepper for best results.

Kallummekkaya varuthathu | Kerala Mussels fry

Kallummekkaya fry


Spicy Kerala style Mussels /Kallummekkaya fry.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 2 to 3 people

Ingredients:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

Instructions:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

Mathi Pollichathu | Grilled Sardines in banana leaf

Mathi pollichathu


Recipe source :Magic Oven, Lakshmi Nair
Spicy grilled sardines wrapped with banana leaf.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 

Ingredients:

1. Sardines,cleaned - 8 nos( see notes)
2. Shallots /chumanulli,sliced - 3/4 cup
3. Ginger,chopped - 1 tbsp
4. Garlic,chopped - 1 tbsp
5. Green chilies,chopped - 3 nos( or to taste)
6. Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
7. Turmeric powder - 1/4 tsp
8. Tomato,chopped - 1 small
9. Thick coconut milk - 1/2 cup
10. Curry leaves - 3 to 4 sprigs
11. Salt- to taste
12. Oil- as required
13. Plantain leaves - 4 to 5 nos

For Marination:

1. Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
2. Black pepper powder-1 tsp(or according to taste)
3. Turmeric powder- 1/4 tsp
4. Water - as required
5. Salt-to taste

Instructions:

Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.

Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry  until it turns golden brown on both the sides,turning once in between.

Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.

Add shallots( i used onion) and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.

Add tomato and salt to taste .Saute until it turns mushy.

Add coconut milk and remaining curry leaves.

Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.

To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.

Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between.

NOTES

• I used only 6 sardines and kept the quantity for the remaining ingredients the same,as we wanted it to be spicy.

Mutta- Chutney Kebab | Egg -Chutney Kebab

Egg-chutney kebab


Recipe source : Malabar cuisine
Quick,easy and delicious egg kebab with coconut chutney.
Prep Time: 20 minutes
Cook time: 10 minutes
Serves: 8 to 10 

Ingredients:

1. Eggs,hard boiled and cut lengthwise- 5 nos
2. Egg white,lightly  beaten-2 nos
3. Oil- for shallow / deep frying

For coconut chutney:

1. Grated coconut - 1 cup
2. Green chilies-3 to 4 nos( according to taste)
3. Ginger-1/2" piece
4. Garlic- 3 cloves
5. Curry leaves-1 sprig
6. Coriander leaves,chopped-2 or 3 tbsp
7. Lemon juice- 1 tsp
8. Salt-to taste

Instructions:

Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.

Cover each egg piece with the prepared chutney.(over the cut surface.)

Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

Unakka Chemmeen Peera Pattichathu | Dry prawns with coconut

Unakka Chemmeen Peera



Dried prawns cooked with coconut and fresh spices.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 3 to 4 people

Ingredients:

1. Dried prawns- 1/2 cup
2. Fish tamarind/Kudampuli/Kokum- 1 or 2 small pieces
3. Grated coconut-3/4 to 1 cup
4. Shallots-3 to 4 nos
5. Green chilies-2 to 3 nos( or to taste)
6. Ginger,chopped-1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Curry leaves- 2 sprigs
9. Coconut oil-as required
10. Salt- to taste

Instructions:

Clean the dried prawns and soak it in water for about 15 minutes.Drain and keep aside.

Soak the fish tamarind in water for about 5 minutes

Coarsely grind together grated coconut,shallots,green chilies,ginger and turmeric powder.

In a manchatti/clay pot combine together dried  prawns,fish tamarind, prepared coconut mixture,curry leaves and salt to taste.Mix well until combined.Add required amount of water( about 3/4 cup ),cover and cook for about 15 minutes.

Uncover and cook until it is almost dry.Drizzle 1//2 tsp coconut oil on top,if desired.

Serve with rice.

FISH MOLLY / MOLEE

Fish Molly


Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

For Marination

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

Instructions:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

Notes:

• You can use King fish,Pearl spot or Pomfret. 

PEPPER CHICKEN MASALA

Pepper chicken Masala

Recipe source: Magic Oven ,Lakshmi Nair

Ingredients

1. Chicken- 1 small( cut into small pieces)
2. Cinnamon- 2 " piece
3. Cloves- 5 nos
4. Curry leaves- 3 sprigs
5. Black peppercorns- 1 tbsp( crushed)
6. Tomato- 2 small( pureed)
7. Ghee/Oil- as required
8. Hot water- if required
9. Coriander leaves- 2 to 3 tbsp
10. Salt- to taste

For Masala

1. Onion-(diced) 1 cup
2. Ginger- 2" piece
3. Garlic- 5 to 6 cloves
4. Kashmiri chili powder- 2 tsp( or according to taste)
5. Coriander powder- 2 tsp
6. Turmeric powder- 1/2 tsp
7. Black peppercorns- 1 tbsp(or according to taste)
8. Salt- to taste

Directions

• Combine all the ingredients listed under 'For masala' in a blender.Grind to form a smooth paste.
• Rub this masala onto the chicken pieces and refrigerate for about 1 hour.
• In a heavy bottomed pan,cook the marinated chicken until 3/4 th done.
• Heat ghee/oil in a pan,add cinnamon,cloves and curry leaves.Saute for few seconds.
• Add crushed black pepper and saute for few seconds.
• Add tomato puree and saute until oil separates.
• Add cooked chicken and mix well.Add more salt if required.(Add hot water if you require more gravy)
• Cook until gravy is thick and it coats the chicken pieces.
• Add chopped coriander and serve with rice or roti.

Notes

• This is a spicy chicken  recipe, adjust the quantity of black pepper according to your spice level.

KERALA EGG PUFFS

Kerala Egg Puffs

Makes: 4 to 6 nos
Ingredients

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

Directions

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

Notes

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.