Ingredients

Chicken – 1/2 kg cut into pieces

Mushrooms – 1 cup quartered

Onion – 1 chopped

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Bird’s eye chillies – 3 slit

Curry leaves – 2 sprigs

Tomatoes – 2 medium chopped

Chicken masala – 3 tsp

Pepper powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Coconut cream -4 tbsp

Water – 1 cup

Vinegar – 2 tsp

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a non-stick pan and add onions, ginger, garlic, bird’s eye chillies and curry leaves.  Fry till the onions turn light brown in color.  Add the tomatoes and fry till oil separates.  Now add all the spice powders and fry till the aroma comes out.  Pour one cup of water into the pan and add the chicken pieces, salt and vinegar.  Mix well and cover with a lid.  Cook on a medium flame till 3/4th done.  Open the lid and add the mushrooms.  Stir and cook covered till done.  When the gravy is thick, add the coconut cream and mix well.  When it is about to boil, switch off the flame.  Serve delicious ‘Chicken and Mushroom Curry’ with rice, chapathis or bread.

I am sending yummy ‘Chicken and Mushroom Curry’ to Padma for the event “Cooking with Seeds – Pepper” which was started by Priya.

Ingredients

Mackerel – 1 kg  cut into pieces

Onion – 1 big chopped

Ginger – 1 tbsp chopped

Garlic – 1 tsp chopped

Green chillies – 6 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Coriander powder – 2 tsp

Fish masala – 2 tsp (optional)

Chilly powder -3 tsp

Turmeric powder -2 tsp

Tamarind – 1 small lemon size

Grated coconut – 1 cup

Water – 3 cups

Salt – to taste

For Tempering

Small onions – 5 sliced

Curry leaves – 2 sprigs

Mustard seeds – 1 tsp

Fenugreek seeds/ Uluva – 1/4 tsp

Coconut oil – 1 1/2 tbsp

Coconut oil – 1 tbsp

Method

Soak the tamarind in 1 cup of water for half an hour.  In a large pan or chatti, mix together onions, ginger, garlic, green chillies, curry leaves, tomatoes, spice powders, tamarind extract, salt and 2 cups of water.  Close with a lid and allow it to boil.  Add the fish pieces and cook covered on a medium heat for 15 minutes.  Grind the coconut to a fine paste adding enough water.  Add this paste to the fish and gently mix in with a small spoon.  Cook for another 10 minutes more.  Switch off the flame when the gravy is thick.  Heat oil in a small pan and splutter mustard seeds and fenugreek seeds.  Add the small onions and curry leaves and fry till golden brown.  Pour this over the fish curry.  Gently mix in with a spoon.  Serve lip-smacking ‘Malabar Fish Curry’ with rice, chapathi, appam or puttu.  Enjoy!

Use any fish of your choice.

Add more coriander powder if you are not using fish masala.

Ingredients

Chicken – 1 kg cut into pieces

Onions – 2 big chopped

Ginger garlic paste – 1 tbsp

Green chillies – 3 slit

Curry leaves – 3 sprigs

Tomato paste – 4 tbsp

Maggi coconut milk powder – 3/4 cup

Chicken masala – 2 tsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

Chilly powder – 2 tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Perumjeerakam/Aniseed powder – 1/4 tsp

Jeera/Cumin seed powder – 1/4 tsp

Water – 3 cups

Salt – to taste

Mustard seeds – 1 tsp

Oil – 2 tbsp

Method

In a small non-stick pan, mix together coconut milk powder and all the spice powders.  Dry roast it on a very low flame till the mixture is golden brown in color.  Stir continuously during the process.  Allow the mixture to cool.  Heat oil in a pan and splutter mustard seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add the ginger garlic paste and fry on a low flame till the aroma comes out.  Add the tomato paste and fry for a minute.  Now add the roasted coconut -spice powder mixture.  Add 1/4 cup of water and fry well.  Pour 3 cups of water and add the chicken pieces and salt.  Mix well and cook covered till done.  Stir in between.  Switch off the flame when the gravy is thick.  Lip-smacking ‘Varutharacha Kozhi Curry’ can be served with rice, appam, puttu, idiyappam, rotis, dosa or bread.  Enjoy with your loved ones!!!

Use coconut oil to bring in more flavor.

In the traditional method, grated coconut is dry roasted along with whole spices and ground to a paste.  I have made it into a simple recipe by using all the powders.

Similarly, use two chopped tomatoes, ginger and garlic instead of pastes to bring in the authentic taste.

‘Varutharacha Kozhi Curry’ is off to Priya for the event “Healing Foods – Onions” which was started by Siri.

My daughter came home today after three years of study in Singapore.  It was really a joyous occasion for the whole family!  To celebrate the day, I made this delicious Kerala style ‘Chicken Biriyani’.  I made the Biriyani in the simplest way possible since I had very little time after coming back from the airport.  Hope it will be of use to many of you who would like to make the yummiest Chicken Biriyani within no time!

Ingredients

Chicken – 1.25 kg cut into pieces

Curd – 2 cups

Turmeric powder – 1 tsp

Salt – to taste

Onions – 3 big sliced

Ginger – 4″ piece

Garlic – 5 big

Green chillies – 15

Tomatoes – 6 chopped

Coriander powder – 2 tsp

Garam masala – 2 tsp

Coriander leaves – 1 cup chopped

Mint leaves – 1 cup chopped

Oil – 3 tbsp

For the Rice

Basmati Rice – 4 cups

Water – 5 1/2 cups

Cardamom – 8

Cloves – 10

Cinnamon – 4

Bay leaves – 4

Ghee – 3 tsp

Salt – to taste

For Garnishing

Onions – 3 big sliced

Cashew nuts – 2 tbsp

Kismis/ Golden raisins – 2 tbsp

Oil – for frying

Milk – 1/4 cup

Rose essence – 1 tsp

Saffron essence – 1 tsp

Pineapple essence – 1 tsp

Lemon yellow color – 1 tsp

Method

Marinate the chicken pieces with curd, turmeric powder and salt.  Keep aside.  Crush the ginger, garlic and green chillies together in a grinder.  Heat oil in a non-stick pan and fry the onions till light brown.  Add the crushed mixture and fry till the raw smell goes.  Add the tomatoes and fry till oil separates. Add coriander powder and garam masala.  Fry for a minute and add chopped coriander and mint leaves.  Now add the marinated chicken pieces and mix well.  Do not add any water.Close with a lid and cook till done.  Stir in between.  Open the lid and evaporate excess water till the gravy is really thick.

Wash and soak the rice in water for 20 minutes.  Pour 5 1/2 cups of water into a rice cooker.  Drain and add the rice into it.  Also add whole spices, ghee and salt to taste.  Cook till done.  Keep the lid open after cooking.

Fry the onions, cashew nuts and raisins in oil till golden brown.

Take 1/4 cup of milk and add all the essences and color.  Mix well.

Layer the cooked rice on top of the chicken mixture, garnish with fried onions, nuts and raisins.  Sprinkle the milk mixture on top of it.  Close with a tight lid and keep it on a low flame for 20 minutes.  Switch off the flame and allow the biriyani to sit for another 15 minutes before serving.

Layering can also be done in the rice cooker.  Put it in the cooking mode and cook till done.

Or layer the biriyani in a microwavable dish and cook on high for 5 minutes.

Use rose water, saffron strands and pineapple, if available.

Cheers!!!

Ingredients

Karimeen / Pearl Spot – 1 kg

Chilly powder – 4 tsp

Turmeric powder – 1 tsp

Pepper powder – 1/2 tsp

Vinegar – 2 tsp

Salt – to taste

Oil – for frying

Method

Clean the fish and wash it with salt and vinegar.  Make slits on the fish with a knife.  Make a paste with all the spice powders, salt and vinegar, adding  little water.  Apply the paste on the fish and keep aside for 30 minutes to 1 hour.  Deep fry the fish in hot oil. Serve ‘Karimeen Varuthathu’ garnished with lemon wedges and onion rings along with steamed rice.  Enjoy!

Use coconut oil to enhance the flavour of the fried fish.

Wish You All A Very Happy Easter!

Ingredients

Chicken Breast – 850 gm cut into small pieces

Onions – 2 diced

Green Capsicum – 1 diced

Ginger – 2 tbsp finely chopped

Garlic – 2 tbsp finely chopped

Green chillies – 5 cut slantwise

Celery – 2 tbsp chopped

Water – 1 cup

Corn flour – 3 tsp

Pepper powder – 1/2 tsp

Orange red color – 1/4 tsp

Soya sauce – 3 tbsp

Tomato sauce – 3 tbsp

Vinegar – 2 tbsp

Sugar – 1 tsp

Salt – to taste

Aginomotto/ MSG – 1/4 tsp

Spring onions – 2 tbsp chopped

Oil – 2 tbsp

Oil – for frying

For the Marinade

Egg – 1

Soya sauce – 1 tsp

Pepper powder – 1/2 tsp

All purpose flour/ Maida – 3 tbsp

Corn flour – 2 tbsp

Salt – to taste

Method

Marinate the chicken pieces with egg, soya sauce, pepper powder, all purpose flour, corn flour and salt for 15 minutes.  Heat oil in a skillet and fry the chicken pieces till they turn golden brown.  Keep aside.  Heat oil in a non-stick pan and add ginger and garlic.  Fry till they are light brown.  Add onions, capsicum, green chillies and celery.  Saute till the onions turn pink.  Lower the heat and add pepper powder, soya sauce, tomato sauce, vinegar, sugar and salt.  (Be careful while adding the salt since the sauces and aginomotto have salt in them).  Mix the corn flour and orange red color with water and pour into the pan.  When it boils, add the fried chicken pieces and mix well.  Stir -fry for a minute so that the chicken pieces are well coated with the mixture.  Garnish with spring onions.  Serve yummy ‘Chilly Chicken’ with fried rice, noodles, steamed rice or rotis.  Enjoy with your loved ones!

Ingredients

Shark or Ray – 1 kg cut into pieces

Onion – 1 sliced

Ginger – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 3 sprigs

Kudampuli/ Gambooge – 4 pieces

Water – 2 cups

Salt – to taste

Oil – 2 tbsp

For Grinding

Grated coconut – 3/4 cup

Garlic – 1 tbsp chopped

Coriander seeds – 2 tbsp

Dry red chillies – 5

Peppercorns – 1 tsp

Jeera/ Cumin seeds – 1/2 tsp

Uluva/ Fenugreek seeds – 1/4 tsp

Turmeric powder – 1 1/4 tsp

Oil – 2 tsp

Method

Soak the kudampuli in 1/2 cup of water.  Heat 2 tsp of oil in a non-stick pan and roast the grated coconut, garlic, coriander seeds, dry red chillies, peppercorns, cumin seeds, fenugreek seeds and turmeric powder till the grated coconut turns golden brown color.  Let it cool completely.  Grind it to a fine paste, adding water as required.  Keep aside.  Now heat  oil (use coconut oil to enhance the flavor of the curry) in a pan and add onions, ginger, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the roasted coconut paste, kudampuli, water and salt.  Keep covered and allow it to boil.  Open the lid and add the fish pieces.  Cook covered till done.  Twist the pan once or twice in between.  Open the lid and allow it to simmer.  Switch off the flame when the oil starts to float on top of the fish curry.  Serve lip-smacking ‘Varutharacha Meen Curry’ with rice, chapathi or dosa.  Enjoy!

This is the best way to prepare fish curry using fish like Shark and Ray.

Ingredients

Chicken – 1 kg cut into small pieces

Onions – 2 sliced

Ginger – 2″ piece chopped

Garlic – 4 chopped

Green chillies – 4 slit

Curry leaves – 2 sprigs

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Pepper powder – 2 tsp

Vinegar – 2 tbsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add turmeric powder and garam masala. Then add the chicken pieces, vinegar, salt and water.  Mix well and cook covered till done.  Open the lid and add pepper powder.  Mix well and simmer for another 2 minutes till the gravy is thick.  Lip-smacking ‘Pepper Chicken’ is ready to be served!

This quick and easy ‘Pepper Chicken’ goes well with rice, chapathi, bread, appam or idiyappam.  Enjoy!

Award

My friend Sarah has passed on this beautiful award.  Thanks a lot dear for remembering me!

I would like to share this award with Asha, Cynthia, Finla, Priya, Padma and Raks.

Ingredients

Small variety Fish – 1/2 kg cut into pieces

Shallots – 12 sliced

Ginger – 1/2″ piece chopped

Curry leaves – 2 sprigs

Kudampuli/Gambooge – 2 pieces

Water – 1/4 cup

Salt – to taste

Mustard seeds – 1/2 tsp

Coconut oil – 1 1/2 tbsp

For Grinding

Grated coconut – 1 cup

Green chillies – 3

Garlic – 1 chopped

Cumin seeds – 1/2 tsp

Turmeric powder – 1 tsp

Chilly powder – 1/2 tsp

Method

Wash and soak  kudampuli in 1/4 cup of water.  Coarsely grind all the ingredients mentioned above.  Heat oil in a non-stick pan and splutter mustard seeds.  Add shallots, ginger and curry leaves.  Fry till shallots turn light brown.  Add coarsely ground coconut mixture.  Also add the kudampuli along with water.  Add the fish pieces and salt.  Mix gently and close with a lid.  Cook on medium flame till done.  Stir gently, in-between.  Open the lid and allow excess water to evaporate.  Serve tasty ‘Meen Peera’ with hot rice.  Cheers!

I used Sardines to prepare this dish.  Anchovies, small Mackerels and Prawns can be used to make yummy ‘Meen Peera’.

Remember the ‘Red-hot Kerala Fish Curry’ Arundhati Roy had described in her Booker Prize winning novel “The God of Small Things”…?  ‘Meen Vattichathu’ is something Kerala Christians, especially those from Central Kerala love to have everyday with hot rice!  This mouth-watering fish curry is usually prepared in an earthen pot or ‘manchatti’ which makes it more flavorful.  It tastes better and better as it sits and can be refrigerated for up to a week.

Ingredients

King (Seer) Fish – 1/2 kg cut into cubes

Shallots – 10 sliced

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 4 sprigs

Kudampuli/ Gambooge – 4 to 5 pieces

Mustard seeds – 1/2 tsp

Fenugreek seeds/ Uluva – 1/8 tsp

Coriander powder – 2 tsp

Kashmiri chilly powder – 4 tsp

Turmeric powder – 1/2 tsp

Water – 2 cups

Salt – to taste

Coconut oil – 2 tbsp

Method

Soak kudampuli in half a cup of water and keep aside.  Heat oil in a pan and splutter mustard seeds and fenugreek seeds.  Add shallots (I used one onion), ginger, garlic, green chillies and curry leaves and saute till they turn light brown.  Add a little water to the spice powders to form a paste.  Now add this paste to the pan and saute till the raw smell goes.  Add the soaked kudampuli along with the water.  Add more water and salt to taste.  Mix well and keep it covered till it boils.  Open the lid and add the fish pieces.  Keep covered and cook on a medium flame till the oil starts to float on top of the curry.  Yummy ‘Meen Vattichathu’ is ready to be served.  Enjoy!