Chicken Varattiyathu

Ingredients:-

Bonned chicken – 1/2 kg
Onion sliced thin – 4 big
Ginger-Garlic paste – 3 tsp
Curry leaves – 2 sprigs
Red Chilly powder – 3 tsp
Coriander powder – 5 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste
Coconut oil – as needed

Method:-

Marinate the chicken with 1 tsp ginger garlic paste and salt for 1 hr preferably in a refrigerator.Cook it slowly without adding much water(add 1 or 2 tsp of water just enough to prevent it from sticking),and keep it aside.

Heat oil in a pan ,add onions,curry leaves,salt and rest of ginger-garlic paste and saute it for around 10 minutes until onion turns very translucent and soft.

Add all the spices and fry it for 3 more minutes.Now add cooked chicken and fry it well till the chicken is well coated with the masala.Or else you can add the uncooked chicken directly into the sauteed masala and allow it to cook in the masala itself.

When a reddish brown color is attained,switch off the stove and allow it to stand for half an hour.Once cooled,the dish will turn into a dark brown appealing color.Serve with rice/roti.

This chicken dish when made into a gravy tastes great with puttu/Idiappam as well.Just add enough water or coconut milk and heat it for sometime.

How to Make Popcorn Chicken

         

Ingredients

• 1 egg
• 1 cup white flour
• 1 tsp Cajun seasoning( a blend of seasonings for Cajun cuisine that generally includes chiles and other spices such as celery, garlic, mustard, onion, and pepper)
• 2 small boneless chicken breasts
• 3/4 cups vegetable oil (or any other frying oil)
• 2 paper towels

                                                        

Steps

1. 1
   Mix flour and cajun seasoning in small mixing bowl.
   
   
   
2. 2
   In another mixing bowl, mix egg and half of the above to make a kind of batter.
   
   
   
3. 3
   Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
   
   
   
4. 4
   Pour oil into a small skillet and place on a medium heat.
   
   
   
5. 5
   Dip pieces of chicken into flour, then the batter, being sure they are fully covered. The first dip in flour assures adhesion.
   
   
   
6. 6
   Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
   
   
   
7. 7
   Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
   
   
   
8. 8
   When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
   
   
   
9. 9
   This will catch and drain the excess oil so your chicken is super crunchy.
   
   
   

Kerala Mutton Peralan

Ingredients
1)Mutton - 1 l/2 lb
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Salt to taste

2)For masala
Shallots crushed - 1 cup
Onion finely chopped - 1 meduim
Ginger and garlic finely chopped - 3-4 tsp
Whole red chilly- 3-4
Turmeric powder- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/2
Coriander powder- 1 tsp
Cumin - 1/2 tsp
Fennel powder- 1/2 tsp
Garam masala- 3/4 tsp
Thick coconut milk- 3/4 cup

3) For Garnish
Cashew nuts- 6-8
Sliced coconut pieces- 10-12
Raisins-  a few
Chopped coriander leaves- a hand full





Clean and cut mutton into medium sized pieces, mix with all ingredients listed under one and half up of water and cooked till meat is soft and tender. Simmer till all the water evaporates.
Heat oil in a pan( preferably coconut oil) and fry one by one coconut slices, cashews and raisins till golden brown and set aside.
In the same pan add cumin seeds, curry leaves and whole chilly and fry till there is a nice aroma. Next add garlic and ginger and saute for a minute followed by shallots and onion and saute till golden brown. Add all spice powders and masalas along with the cooked meat. Fry this for a minute and add the roasted cashews, raisins and coriander leaves. Finish it off with thick coconut milk. Reduce the flame and allow this to simmer and thicken. Serve with rice or pathiri/appam.

Spicy Mutton Chops

To marinate:
6nos Goat chops
3tbsp Yogurt
1tsp Ginger garlic paste
1/2tsp Turmeric powder
1/4tsp Salt


For Gravy:
10nos Shallots (chopped finely)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1/2tsp Turmeric powder
1no Green chilly (slit opened)
1/2tsp Red chilly powder
1/2tsp Coriander powder
1/2tsp Cumin powder
1/4tsp Pepper powder
5nos Curry leaves
2nos Whole spices
1/2tsp Fennel seeds
Oil
Salt
2tbsp Coriander leaves or mint leaves chopped

Wash thoroughly the goat chops with ginger garlic paste,yogurt,turmeric powder, salt and let them sit for an hour in fridge..

Heat enough oil in a pressure pan, add the whole spices(bayleaves, cinnamon stick, cardamom, cloves,star anise) and fennel seeds, let them fry for few minutes, add the chopped onions,curry leaves, green chillies, tomatoes,ginger garlic paste and fry until the veggies get well cooked, add the marinated meat with the marinade,turmeric powder, coriander powder, red chilly powder, cumin powder, pepper powder, salt and enough water, bring everything to boil and close with lid, cook until 3whistles..once u open the pan, the gravy will looks thin and cook them until the gravy turns thick or get completely evoporates..garnish the coriander leaves or mint leaves...

Serve hot with rice!!

Hot and Sour Egg roast

Ingredients:-
Boiled eggs -4
Chopped Onion -3
Chopped Tomato -1 and half
Ginger-Garlic paste – 1 tbsp
Kashmiri Chilly Powder /Paprika – 1tbsp(This gives a bright red color to the curry.You can use normal chilly powder also,but then reduce the amount to 3/4 tsp..otherwise the curry will be too hot)
Coriander Powder -1/2 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves -a few
Coriander Leaves chopped – 1 tbsp
Tomato Ketchup -1 tbsp
Salt – to taste
Coconut Oil – 2 tbsp
Method:-
Boil the eggs and break the shells.Cut the eggs into two.Keep aside.
Pour oil into a heated pan.When the oil is heated add chopped onion & curry leaves and saute for a while.
Add ginger-garlic paste and stir.When the onion turns brown add salt,chilly powder,coriander powder and turmeric powder.Saute till the raw smell of the masala goes away.Then add tomatoes and stir well.You can add water if needed.After sometime the oil starts to seperate.Add Tomato ketchup and stir for a while.Then add coriander leaves and egg pieces and let it simmer for 2-3 mins.Garnish with Coriander leaves.This goes very well with Porotta or Roti.

Egg-Mushroom Rice

Ingredients:-
Cooked rice -1 cup
Chopped Onion- 1/2
Ginger-garlic paste -1 tsp
Chopped button mushrooms – 1/2 cup
Sun dried tomatoes chopped- 1
Egg -1
Chopped coriander -1/4 cup
Pepper powder – 1/4 tsp(Use it accordingly.You can also use chilly powder and coriander powder if u like)
Lime Juice – 1/4 tsp
Salt -to taste
Oil -as needed
Method:-
Heat oil in a pan and add onion and ginger-garlic paste into it.Saute until onion turns translucent and add salt,mushrooms and sun dried tomatoes into it.Saute for 4-5 mts or until mushrooms get cooked.Now stir in pepper powder and coriander leaves into it.Beat the egg and pour it over.Mix well together and allow it to cook.Throw in cooked rice,stir well and simmer for few minutes.Garnish with lime juice and serve hot.

Mutton Kolhapuri

Ingredients:
Roast on a tava or frying pan:

• 6 tbsp. of copra grated till golden brown. Remove from pan.
• 1 tbsp. khus/ poppy seeds. Remove from pan.
Now roast the following together, stirring continuously to prevent burning, till they give off a nice aroma:

• 3 tsp. peppercorn
• 1 tsp. jaipathri / mace
• 3 tsp cloves
• 2 2" pieces cinnamon
• 6 badi elaichi / black cardamom
• 6 green cardamom
• 1/4 jaiphal / nutmeg
• 20 Kashnmiri chillies / or three lavangi chillies and 10 kashmiri chillies
• 4 tsp. khus / poppy seeds
• 2 tbsp. dhania /coriander seeds
• 2 tsps jeera / cumin seeds
• 3 tsp. saunf /fennel seeds
• 2 tsp. shahzeera /caraway /
• 3 tsp. dagad phool / lichen /
• 2 pcs. badal phool / star anise
• 2 tsps sesame seeds

Let the spices cool then grind in a coffee grinder till a fine paste is formed.I add the coconut, poppy seeds and sesame seeds last of all, as they release the oil required to make the powdered ingredients into a paste..

• 1 and 1/2 kg. mutton shoulder with cartilage removed.Cut into cubes.
• 6 - 12 tbsp. oil.(I use the lesser amount but its a question of taste and necessity)
• 6 large onions minced
• 2 onions and 15 cloves garlic pureed into a paste.
• 2 level tsps haldi/ turmeric
• 3 tbsp. ginger garlic paste.
• 1 litre/ 2 pints boiling water
• 2 tbsp. lime juice
• 3 tsps salt or to taste
• 1 tbsp. fresh coriander
Heat the oil in a large kadhai. Add bay leaves and stir for a second before adding the minced onions. Fry the onions till brown .

Now add the garlic/ onion paste and the turmeric, stirring well so it does not burn. Add the ginger garlic paste,give it a stir and then add the mutton pieces all together. Let the meat change colour and brown a bit before adding the boiling water.Cover and cook for 40 minutes on a medium flame.

Now add the masala paste the lime juice and salt. Stir to cook the paste well., add more water if required. Cover tightly and cook till done for approximately 45 minutes on a low flame.

This meat should not be dry and should have plenty of gravy. Garnish with some coriander and serve hot.Goes great with jowar roti or plain rice.

Spicy Mutton Chukka

Ingredients:

• Oil : 1/4 cup
• Mutton : 1/2 kg (cut into small pieces)
• Onion :  2 cups
• Tomato : 1/2 cup
• Chili Powder : 2 tbsp
• Green chilies : 2 to 3
• Turmeric Powder : 1/4 tsp
• Ginger : 2 tbsp
• garlic : 3
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Cloves: 3
• Bay leaves : 2
• Cinnamon : 1/4 “
• Curry leaves : 8 to 10

Method Of Preparation:

1. Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.
2. After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4. And add the mutton with turmeric powder, a glass of water and little salt.
5. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6. After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7. Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9. Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

SPICY MUTTON FRY

Spicy mutton fry ingredients:

1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Spicy mutton fry preparation:

Clean and wash the mutton pieces.

Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

Now take a kadai and heat with oil.

Add mustard seeds and curry leaves.

Then add chopped onions.

Fry till the onion colour changes to golden brown colour.

Then add chopped tomatoes and ginger garlic paste and pepper powder.

Fry for few mins.

Then add the pressure cooked mutton pieces.

Combine well.

Now close with a lid and cook till the mutton pieces would be in dry form.

In between stir well.

Finally garnish with coriander leaves.

Spicy mutton fry is ready.

Serve hot with biriyani, fried rice, white rice etc...

Mushroom Curry Recipe

Ingredients:

Mushrooms-250gm
Onion-1 sliced
Garlic-2 cloves
Potato-1 cut into small cubes
Mustard paste-2 tbsp
Poppyseeds paste-1tbspn
Green chillies
Mustard oil

Preparation:

• Cut the mushrooms into slices.
• Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
• Set them aside.Similarly fry the sliced potatoes and keep aside.
• Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
• Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
• When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
• Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
• Serve with rice or chapati