Mulakum Malliyum varutharacha meen curry

INGREDIENTS:

• Fish - Pomfret or Pompano –  500gm or 1 lb
• Sliced Shallots –  6 nos or (2 tbsp sliced onion)
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(fish tamarind)- 4nos
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tsp oil in a pan.
• Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
• Add chili powder and coriander powder and sauté for a minute.
• Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
• When the gravy gets thick, add the cleaned fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add fenugreek powder, curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Chicken Pakora

Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

• Boneless Chicken Pieces - 250 gm or  ½ lb
• Besan Flour - 3 tbsp
• Corn Flour - 2 tbsp
• Ginger & Garlic paste - 1 tbsp
• Corriander powder -  ½  tsp
• Red chilly powder -  ½  tsp
• Garam Masala Powder -  ¼   tsp
• Egg - 1 nos
• Turmeric powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix all the ingredients together .
• Marinate the chicken and keep it aside for 5 minutes.
• Heat Oil in a Pan
• When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.

Fish Curry in Tamarind Juice

Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

• Fish (King Fish or Pomfret) - 500g or 1lb
• Chopped Ginger - 1 tsp
• Green Chilies (slit) - 4 nos
• Sliced Onion - 2 tbsp
• Tamarind - A gooseberry sized ball
• Tomato - 1 medium size
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut Oil - 1 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tsp oil in a pan or chatti.
• Add sliced onions and saute for a minute.
• Add ginger, garlic, green chilly and saute well.
• Add chilly powder and corriander powder into it and stir well till the raw smell goes.
• Grind tomato to fine paste.
• Add this paste into the pan. 
• Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
• Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Chicken Varattiyathu / Chicken Roast

We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:

• Chicken pieces -500 gm or 1 lb
• Sliced onion - 1 nos
• Pearl onion  / shallot(sliced) - 10 nos
• Green chilly(slit)- 3 nos
• Crushed ginger - 2 tsp
• Crushed garlic - 2 tsp
• Corriander seeds - 1 tbsp
• Red chilly  - 5 nos
• Garam masala powder - ½ tsp
• Turmeric powder - ½ tsp
• Pepper corn - 1 tsp
• Salt to taste
• Coconut oil - 1 tbsp
• Curry leaves - few

PREPARATION METHOD:

• Heat oil in a pan.
• Add crushed ginger and garlic and saute.
• Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
• Crush red chilly, corriander and pepper corn.
• Add this to the pan along with chicken pieces.
• Add turmeric powder, garam masala, salt and mix well.
• Cover the pan with a lid and cook the chicken in medium fire. 
• Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste

Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

• Fish - Pomfret (Aavoli) – 500gm or 1 lb
• Sliced Shallots – 6 nos or (2 tbsp sliced onion)
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Fish Tamarind)- 4nos
• Grated Coconut- ½ cup
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
• Add chilly powder and corriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat 1 tsp oil in a pan.
• Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
• Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
• When the gravy gets thick, add the fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Baked Chicken in Gravy

For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:

• Chicken Pieces - 1 lb or 500 g
• Chopped Onion - ½ Onion
• Chopped Tomato - 1 nos
• Garlic(chopped) -1 tbsp
• Ginger(chopped) -1 tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil - 1 tbsp
• Salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, ginger and garlic.
• Saute onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
• Cover the pan and let it cook in a medium fire.
• Once the Gravy is cold, grind it into a fine paste.
• Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 30 minutes.
• Turn the chicken and again bake it for 20 mins.

Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice

Chemmeen Thengapaal Curry / Shrimp Curry in Coconut milk

Chemmeen Thengapaal Curry / Shrimp Curry in Coconut Milk is a delicious curry for shrimp lovers.
It can be prepared to accompany Rice, Appam or Chappathi as a rich gravy curry.

INGREDIENTS:

• Cheemeen / Shrimp - 1 lb / 500g
• Finely sliced Onion - 1 no
• Green chillies(slit) - 3 nos
• Sliced Tomato -1 no
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Chilly powder - 2 tsp
• Corriander powder - 2 tsp
• Turmeric powder - 1 tsp
• Pepper Powder - ½ tsp
• Garam masala - 1 tsp
• Fenugreek seeds - pinch
• Thin coconut milk - ½ cup
• Thick coconut milk - ½ cup
• Kudampuli - 2 pieces
• Mustard seeds - ½ tsp
• Coconut oil - 2 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Mix 1 tsp Chilly Powder, 1 tsp Coriander powder, 1 tsp Turmeric Powder , ½ tsp Garam Masala, Pepper Powder and Salt.
• Marinate the Shrimp / Chemmeen with Masala mix and keep it in the fridge for an hour.
• Heat Oil in a pan.
• Add Mustrard seeds and allow to Splutter.
• Add Onion and Green Chilly and saute well till the Onion turns transparent.
• Add ginger garlic paste and saute for a minute.
• Add the remaining Chilli powder, corrainder powder, gram masala powder and saute till the raw smell goes.
• Add sliced Tomato and staute well till the tomatoes are mashed.
• Add the marinated Shrimp / Chemmeen to the pan.
• Add the thin coconut milk along with kudampuli and salt and mix well
• Cover the Pan and allow to cook the shrimp in medium heat.
• When Shrimp is cooked, add thick coconut milk and cook for another 2 mins.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Chemmen Thengapaal Curry can be served hot with Rice / Appam / Chappathi

Chemmeen Fry / Shrimp Fry

Chemmeen Varuthathu / Shrimp Fry is a spicy fried dish which can be served together with rice or as an apetizer/snack.
Dont forget to remove the vein of the shrimp by making a shallow cut lengthwise down the outer curve of the shrimp's body after you remove the shell.

INGREDIENTS:

• Chemmen / Shrimp – 20 nos
• Ginger Paste - ½ tsp
• Garlic Paste - ½ tsp
• Lime juice – 1 tsp
• Turmeric powder – 1 tsp
• Red chilly powder – 2 tbsp
• Pepper powder – 1 tsp
• Curry leaves – few 
• Coconut oil for frying
• Salt to taste

PREPARATION METHOD:

• Clean and devein the Chemmeen / Shrimp. 
• Marinate the fish with all ingredients and keep it aside for 2 hrs in refrigerator.
• Heat Oil in a Pan.
• Fry the chemmeen along with curry leaves in low fire for 10 minutes.

Recommended Combination:Chemmen Varuthathu / Shrimp Fry can be served hot with Rice / Appam / Chappathi

Cabbage Mutta Thoran / Cabbage Egg Thoran

Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:

• Egg - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Cabbage-2 cup
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent.
• Add Cabbage and saute for 2 - 3 minutes.
• Cover the Pan and cook the cabbage well.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

Muringaila Mutta Thoran / Drumstick leaves Egg Thoran

Muringaila or Drumstick Leaves can be used in combination with Egg for preparing Thoran. It is a dry dish and goes in combination with Rice as a side dish.

INGREDIENTS:

• Egg - 3 nos
• Finely chopped onion - 1 nos
• Finely chopped drumstick leaves- one handfull
• Green chilly(chopped) - 3 nos 
• Grated coconut -  2 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tbsp
• Mustard seeds – ½ tsp
• Red chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion, green chilly, drumstick leaves and saute well till the onion turns transparent.
• Add turmeric powder and salt.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Muringa ila Mutta Thoran can be serve hot with Rice / Chappathi

Mutta Kurma / Egg Kurma

Mutta kurma is a thick gravy curry using Egg which can be served with any breakfast item.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Sliced Tomato - 1 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Green chilly(Slit) - 6 nos
• Cashewnut - 6 nos
• Coconut milk- 1 cup
• Red Chilly Powder - 2 tbsp
• Coriander Powder- 2½ tbsp
• Turmeric Powder- 1 tsp
• Cinnamon Stick - 1 inch
• Cardamom - 2 nos
• Cloves - 2 nos
• Fennelseed (perinjeerakam) - ½ tsp; 
• Pepper - ½ tsp
• Coconut oil - 1 tbsp
• Salt -to taste
• Mustard seed - 1 tsp
• Curry leaves - a few

PREPARATION METHOD:

• Boil eggs, break the shell, slit it and keep aside.
• Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennelseed and pepper.
• Add cashewnut and fry for a minute.
• Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add tomato into it and cook till it becomes soft.
• Remove from fire and let it cool.
• Grind the mixture into a fine paste.
• Heat a pan and add remaining oil.
• Add mustard seed and let it splutter.
• Add masala paste, turmeric powder and salt into it
• In a medium heat cook the masala for 3-4 minutes.
• Add eggs and coconut milk and allow to boil for a minute.
• Add curry leaves and remove from the fire and serve.

Recommended Combination: Serve hot with Appam / Chappathi / Idiyappam

Kozhi Kurma / Chicken Kurma

Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:

• Chicken(Small Pieces) - 2lb
• Sliced Tomato - 1nos
• Sliced Onion - 2 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Green Chilly(Slit) - 6 nos
• Grated Coconut- 1 cup
• Cashewnut - 10 nos
• Curd - 1 cup
• Red Chilly Powder - 2 tbsp
• Coriander Powder- 2½ tbsp
• Turmeric Powder- 1 tsp
• Cinnamon Stick - 1 inch
• Cardamom - 2 nos
• Cloves - 2 nos
• Fennelseed (perinjeerakam) - 1 tsp
• Pepper - ½ tsp
• Coconut Oil- 2 tbsp
• Mustard Seed -1 tsp
• Red chilly- 3 nos
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD

• Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
• Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
• Heat oil in a Pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add tomato and saute it.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add coconut paste and cashewnut paste and boil for 2 minutes.
• Add curd and mix well.
• Add chicken, turmeric powder and salt and allow to cook.
• Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
• Heat ½ tsp oil in a pan.
• Add Mustard seeds and red chilly and let it splutter.
• Add curry leaves into the oil and turn off the stove.
• Pour this seasoning to kurma and mix well.

Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

Roasted Chicken with Soya

Roasted Soya Chunks and Chicken can form a special combination dish as narrated in this receipe.


INGREDIENTS:

• Soya chunks - 1 cup
• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-2 tbsp
• Corriander Powder-2 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- 1 tsp
• Aniseed powder -1 tsp
• Pepper Powder - 1½ tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak soya chunks or in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces.
• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic .
• Fry onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, Soya, garam masala, aniseed powder,pepper powder,water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Dosa/ Chappathi /Appam / Rice

Varutharacha Kozhi Curry / Chicken Curry in Roasted Coconut Paste

This recepie uses fried, grinded coconut paste which makes it a unique form of Chicken Curry

INGREDIENTS:

• Whole Chicken (Small Pieces) - 2lb
• Pearl Onion - 12 nos
• Diced Onion - 1 nos
• Garlic (chopped) -2 ½ tbsp
• Ginger (chopped) -2 ½ tbsp
• Green Chilly (Slit) - 6 nos
• Grated Coconut- 1 cup
• Red Chilly Powder - 3 tbsp
• Coriander Powder- 3 tbsp
• Turmeric Powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder - 1 tsp
• Coconut Oil-3 tbsp
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat Oil in a Pan.
• Add onions, pearl onion , green Chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add Chicken and saute it for 2 minutes.
• Add Water,Turmeric powder and Salt and allow to Cook.
• When Chicken is cooked fully add coconut paste,Pepper powder,Garam masala and Fennel seed Powder.
• Allow to boil for 5 minutes.

Recommended Combination: Serve hot with Appam / Rice / Chappathi

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste

This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

INGREDIENTS:

• Whole Chicken (Small Pieces) - 2lb or 1 kg
• Diced Onion - 2 nos
• Tomato Ichopped)-1 no
• Garlic (chopped) -2 ½ tbsp
• Ginger (chopped) -2 ½ tbsp
• Green chilly (Slit) - 6 nos
• Grated coconut- 1 cup
• Red Chilly powder - 3 tbsp
• Coriander powder- 3 tbsp
• Turmeric powder- 1 tsp
• Garam masala- ½ tsp
• Fennelseed powder - 1 tsp
• Coconut oil- 2 tbsp
• Salt -to taste
• Curry leaves - A few

PREPARATION METHOD:

• Grind coconut into fine paste.
• Heat oil in a pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add chopped tomato and saute well.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When chicken is cooked fully add pepper powder and garam masala and allow to boil .
• Add coconut paste and let it boil for 5 minutes
• Turn off the stove.
• Add curry leaves and mix well.

Recommended Combination: Serve hot with Appam / Chappathi / Rice

Chicken Stew

Chicken Stew can serve as a delicious combination with Appam, Idiappam or Chappathi.

INGREDIENTS:

• Boneless Chicken pieces - 1 lb
• Diced Onion - 1 nos
• Diced Carrot - ½ cup
• Diced Potato - ½ cup
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -1 tbsp
• Ginger(chopped) -1 tbsp
• Cinnamon Stick - 2 inch
• Cardamom - 3 nos
• Cloves - 3 nos
• Bay leaves -2 nos
• Fennelseed powder(perinjeerakam) -½ tsp
• Pepper Powder - ½ tsp
• Thick Coconut Milk-1 cup
• Salt -to taste
• Curry leaves - a few
• Water required to cook
• Coconut Oil - 2 tbsp

PREPARATION METHOD:

• Heat oil in the pan.
• Put Cardamom, Cinnamon, cloves Bayleaves and fry it
• Add onions, green Chillies, ginger and garlic .
• Saute till Onion turns transparent. 
• Add chicken pieces and saute for a minute.
• Add Potato,Carrot along with water and salt into it.
• Cover the pan and let it cook.
• When the chicken cooks well, add Fennelseed powder and pepper powder and mix well.
• Add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Idiyappam / Chappathi

Chicken Cutlet

Cutlets are prepared as vegetable or non-vegetable patties fried in oil.
Chicken cutlet is made by adding minced cooked chicken made as a patty and fried in oil.
The snack is good to be served hot during tea time or as an appetizer.

INGREDIENTS:

• Boneless Chicken -500 g or 1 lb
• Potatoes -2 big
• Onion(chopped) -2 nos
• Chopped Ginger -1 tbsp
• Chopped Garlic - 1 tbsp
• Green Chilly (chopped) -3 nos
• Turmeric powder -¼ tsp
• Pepper powder-1 tsp
• Corriander powder - ½ tsp
• Chilly powder - ½ tsp
• Garam masala powder - 1 tsp
• Bread Crumbs - 3 cup
• Egg -2 nos
• Curry Leaves-few
• Oil for frying
• Salt to taste

PREPARATION METHOD:

• Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
• Mince the cooked chicken and keep aside.
• Cook Potato, peel and mash well and keep aside .
• Heat oil in a Pan.
• Add ginger, garlic, green chillies, chopped curry leaves and chopped onion and saute till the onion become light brown in colour.
• Add chilly powder, corriander powder and garam masala powder and saute for a minute.
• Add minced chicken and mashed potatoes and stir well.
• Remove the mix from fire and allow to cool .
• Make small balls from this mix and flatten them.
• Heat oil in a pan.
• Beat the egg in a bowl.
• Dip the flattened patties in it and roll them in bread crumps.
• Slide each of the patties in hot oil and fry them till it turns golden brown on both sides.

Recommended Combination: Serve hot with Tomato sauce.

Chicken Fried Rice

Chicken Fried rice is a popular food.
Chicken Fried Rice is prepared by mixing scrambled egg, Vegetables and chicken in rice.

INGREDIENTS:

• Basmati rice - 2 cup
• Small Chicken pieces -½ cup
• Eggs - 2 nos
• Thinly sliced carrot, string beans  - 1 cup
• Thinly sliced onion – 1 small
• Green peas- ¼ cup
• Thinly sliced garlic – 1 tsp
• Pepper powder - 2 tsp
• Soy sauce - 2 tsp
• Olive oil / oil
• Salt to taste
• Chopped green onion

PREPARATION METHOD:

• Cook the rice and let it cool.
• Mix the chicken pieces with salt and pepper powder .
• Heat oil in a pan .
• When chicken is fried, remove it from oil
• Heat 2 tbsp oil.
• Add onion, garlic and saute till it turns trasparent.
• Then add eggs into it and stir it.
• Add pepper powder, salt and vegetables into it and stir well for few minutes.
• Add fried chicken, soy sauce and salt into it and mix well.
• Add cooked rice and mix well.
• Garnish with Spring Onion.

Recommended Combination: Serve hot with raita.

Chicken Biriyani

Chicken Biriyani is a spicy delighthful dish very popular in India. There are different varieties of Biriyani based on the spices added and the main ingredient.

INGREDIENTS:

• Basmati Rice - 2 cups
• Chicken pieces - 500g or 1lb
• Sliced Onion - 2½ cups
•  Tomato ( Chopped ) - 1 nos
• Green chillies - 5 nos.
• Chopped Garlic- 1 tbsp
• Chopped Ginger - 1 tbsp
• Cinnamon-4 pieces
• Cardamom-2 nos
• Cloves-4 nos
• Turmeric powder - ¼ tsp
• Chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Garam Masala - 2 tsp
• Boiled Eggs - 2 nos.
• Ghee - 5 tbsp
• Oil -2 tbsp
• Salt as needed
• Chopped coriander leaves - 3 tbsp
• Chopped mint leaves - 2 tbsp

For garnishing

• Thinly sliced onion - ½ cups
• Raisins - 2 tbsp
• Cashewnut - 15 nos
• Chopped coriander leaves

PREPARATION METHOD:

• Wash Rice and drain it.
• Roast the drained rice in ghee for 2 minutes.
• Add 4 cups of water with salt, cinnamon, cardamom and cloves.
• Cook rice(half cook).
• Crush garlic, ginger and green chillies.
• Heat oil in a pan.
• Add 2 cup sliced onion, crushed green chilly,  garlic, ginger, and saute well. 
• When onion turns transparent, add chilli powder, corriander powder, 1 tsp garam masala and saute well.
• When the raw smell goes, add tomato and saute .
• Add chopped corriander leaves and chopped mint leaves.
• Add chicken pieces, salt, turmeric powder, water and allow to cook .
• Once the chicken is cooked, remove it from fire (make sure the gravy is thick).
• Fry Raisins, cashewnuts and 1/2 cup sliced onions in ghee, till brown and keep aside.
• In an tray, spread a layer of chicken, rice, sprinkle corriander leaves, sprinkle garam masala then ghee. 
• Keep repeating the above step and finally spread the remaining rice and corriander leaves on it.
• Sprinkle fried cashews, raisins and fried onion.
• Cover the tray and bake for 20 min at 350 deg celsius in Oven or tightly cover the pan and put it on a heated heavy pan and cook on low fire for 20 mins. 
• Add the boiled Egg in rice and serve it.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Roasted Chicken

Roasted Chicken is presented here in a a Kerala style with lots of spices. This is a dry dish with the chicken cooked in steam.

INGREDIENTS:

• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic.
• Saute Onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, garam masala, fennelseed powder, pepper powder, water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Chappathi / Rice/ Appam, Fried