Chicken Curry without Chicken Masala | Chicken curry in Clay Pot | Bachelors Chicken Curry

How to prepare Chicken Curry without Chicken Masala | Chicken curry in Clay Pot | Bachelors Chicken Curry

Chicken Curry can be prepared in different style. In Kerala one of the variety of chicken curry you may find in restaurants are “Mulakitta Chicken Curry”. This is prepared without sautéing Onion or any other ingredients. Also no chicken Masala is used to prepare this bachelors special chicken curry.  I have prepared this special Mulakitta chicken Curry in clay pot and it adds additional taste to your chicken curry. You will find a huge difference in the taste due to this special preparation. Please try from your side and provide the feedback.

Chicken Curry without Chicken Masala | Chicken curry in Clay Pot | Bachelors Chicken Curry

Ingredients:-

• Chicken – 500 Gram
• Onion - 1 Medium sliced
• Tomato – 1 Medium Sliced
• Green Chilli – 3 Small
• Garlic – 10 Pods 
• Ginger – 1 Inch
• Curry leaves as needed
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 1 ½ Teaspoon
• Lemon Juice – ½ portion squeezed
• Salt to taste
• Coconut Oil – 1 Tablespoon
• Water – ½ Cup
• Coriander Powder – 1 Tablespoon
• Garam masala – 1 Teaspoon

Preparation:-

• Take a clay pot and add chicken, onion, tomato, garlic, ginger, green chilli, curry leaves
• Add salt to taste, turmeric powder, chilli powder, lemon juice, coconut oil and mix it well
• Keep it aside for 30 minutes
• Pour ½ cup water and mix it well
• Once it starts boiling close the pot and keep the flame at medium
• Add coriander powder, garam masala, curry leaves and cook well
• Once it reaches the required gravy switch off the stove and pour a little raw coconut oil and close the pot
• Tasty mulakitta chicken curry / Bachelors Chicken Curry is ready to serve. 

Cheers!!!

Minu

#MulakittaChickenCurry # Ruchikaram #BachelorsChickenCurry

Kerala style Chemmeen Parippu Curry | Special Prawns Dal Curry | Malabar Style Chemmen Parippu Curry

How to make Kerala style Chemmeen Parippu Curry | Special Prawns Dal Curry | Malabar Style Chemmen Parippu Curry

Prawns and Dal is a perfect combination to prepare curry for rice. By adding few drumstick will give super taste to the curry. Chemmeen is one of the favorite fish for all fish lovers and the curry prepared using chemmeen along with parippu is enough to eat a plate full of rice. Try to prepare this Malabar Style Chemmeen Parippu curry and let me know the feedback.

Chemmeen Parippu Curry | Prawns Dal Curry | Malabar Style Chemmen Parippu Curry

Ingredients:-

• Prawns – 250 Gram
• Drumstick - 1
• Dal (soaked) - ¼ Cup
• Onion – 1 Small
• Green Chilli – 2
• Ginger – ¼ Inch Crushed
• Garlic – 5 Pods Crushed
• Turmeric Powder – ½ Teaspoon
• Red chilli powder – ¾ Tablespoon
• Tomato – 1 Medium Size
• Tamarind – Gooseberry size soaked in 3/4 Cup water
• Salt to taste
• Grated Coconut – ½ Cup
• Cumin Seeds – ¼ Teaspoon
• Water as required 
• Mustard Seeds – ½ Teaspoon
• Fenugreek – ¼ teaspoon
• Curry Leaves as needed

Preparation:-

• Take a cooker and cook soaked dal
• Heat oil in a mud pot and sauté chopped onion by adding little salt
• Add green chilli, ginger garlic and sauté well
• Add turmeric powder, chilli powder and continue sautéing 
• Add tomato and curry leaves and sauté
• Add drumstick and cleaned prawns, ¾ Cup tamarind water and cook well by closing the pot
•  Smash cooked dal and add it in the curry and mix it well
• Take a mixer grinder, add coconut, a pinch of turmeric powder, cumin seeds and grind it well
• Transfer the ground coconut into the curry, add required water for the curry and mix it well
• Heat oil in a pan add splutter mustard seeds, add fenugreek, curry leaves into it and then transfer it into curry
• Tasty Chemmeen parippu curry is ready to serve

Cheers!!!
Minu
#PrawnsDalCurry #Ruchikaram #ChemmeenParippuCurry

Chena Kaya Erissery | Koottucurry Style Erisseri

 How to prepare a tasty Plantain Erissery | Chena Kaya Erissery | Koottucurry Style Erisseri

Chena Kaya Erissery | Koottucurry Style Erisseri

Ingredients:-

• Plantain - 1
• Elephant Yam – A small portion
• Turmeric Powder – ½ Tsp
• Chilli Powder- 1 ½ Tsp
• Grated Coconut – 1 Cup
• Green Chilli - 1
• Cumin Seeds – ¾ Tsp
• Mustard Seeds
• Dry red chilli -2
• Curry leaves
• Salt

 

 Preparation:-

• Add Elephant Yam, Plantain, salt, Turmeric powder, chilli powder and water into a cooker and cook well
• Grind ½ Cup coconut, green chilli and cumin seeds by adding required water
• Add ground coconut into cooked vegetables. Add curry leaves and boil
• Add coconut oil in a pan, splutter mustard seeds. Add remaining coconut, Curry leaves, dry red chilli and sauté well
• Add fried coconut into the curry
• Tasty Chena Pachakaya Erisseri is ready to serve

 

Cheers!!!
Minu
#ChenaErissery #Erisseri #Ruchikaram

Kerala style Green Peas Curry | Breakfast Curry

How to make Kerala style Green Peas Curry | Breakfast Curry

Kerala style Green Peas Curry | Breakfast Curry

Ingredients:-

• Green Peas (Soaked) – ½ Cup
• Onion – 1 medium
• Potato – 1 Big
• Garlic – 3 Pods
• Ginger – ¼ Inch
• Green Chilli – 1
• Turmeric Powder – ¼ Teaspoon
• Red chilli powder – 1 Teaspoon
• Coriander Powder – 2 ½ Tablespoon
• Coconut grated – ½ Cup
• Garam masala – ¼ teaspoon
• Pepper Powder – ¼ Teaspoon
• Mustard Seeds – ½ Teaspoon
• Small Onion/ Shallot – 2 pods
• Salt to taste
• Curry Leaves as needed

 

Preparation:-

• Take a cooker and cook soaked green peas for 3 whistle
• Add potato, onion, green chilli, garlic, ginger, salt to taste, ¼ Teaspoon turmeric powder, 1 teaspoon chilli powder, 2 ½ tablespoon coriander powder and pressure cook the green peas by adding required water
• Take a mixer jar and grind coconut
• Smash few potatoes and then add ground coconut along with required water into cooked green peas and mix it well
• Add ¼ teaspoon garam masala and ¼ teaspoon pepper powder and then switch off the stove
• Heat oil in a pan add splutter mustard seeds, add chopped small onion/shallot, curry leaves into it and then transfer it into curry
• Tasty Green Peas Curry is ready to serve

Cheers!!!

Minu

Special Bullseye Curry | Mutta Curry | Special Egg Curry

How to prepare Special Bullseye Curry | Mutta Curry | Special Egg Curry

Special Bullseye Curry | Mutta Curry | Special Egg Curry

Ingredients:-

• Egg – 2
• Tomato – 2
• Mustard Seeds – ¼ Teaspoon
• Turmeric Powder – ¼ Teaspoon
• Red chilli powder – 1 Teaspoon
• Garam masala – ½ Teaspoon
• Salt to taste
• Curry Leaves as needed
• Water as required

 

Preparation:-

• Heat oil in a pan add splutter mustard seeds.
• Add chopped tomatoes, salt as needed into the pan and sauté well
• Add ¼ teaspoon turmeric powder, 1 teaspoon chilli powder and continue sautéing
• Add required water, curry leaves, garam masala into the pan and allow it to boil
• Break two eggs and add it on top of the curry

Cheers!!!

Minu

Kerala Style Cherupayar Curry | Green Gram Curry

How to make Kerala style Cherupayar curry | Green Gram Curry

Kerala style Cherupayar curry | Green Gram Curry

Ingredients:-

• Green gram (Soaked) - 1 Cup
• Onion – 1 Small
• Green Chilli – 2
• Coconut grated – ½ Cup
• Turmeric Powder – ½ Teaspoon
• Red chilli powder – ½ Teaspoon
• Cumin Seeds - ¼ Teaspoon
• Mustard Seeds – ½ Teaspoon
• Salt to taste
• Curry Leaves as needed

Preparation:-

• Take a cooker and add soaked green gram, onion, green chilli, salt to taste, turmeric powder, chilli powder and pressure cook the green gram by adding required water
• Take a mixer jar and grind coconut and cumin seeds
• Add ground coconut into cooked green gram and mix it well.
• Add required water and allow to boil
• Heat oil in a pan add splutter mustard seeds and transfer it into curry
• Tasty Cherupayar Curry is ready to serve

Cheers!!!

Minu

Kadala Curry without Coconut | Kerala Special Thick Chickpea Curry

How to prepare Kadala Curry without Coconut | Kerala Special Thick Chickpea Curry

Kadala Curry without Coconut | Kerala Special Thick Chickpea Curry

Ingredients:-

• Soaked black chickpeas – 1 Cup
• Onion - 1
• Tomato – 1
• Ginger – ½ Inch
• Green chilli- 1
• Curry Leaves
• Turmeric Powder – ¼
• Chilli Powder – 1 ½ Tsp Teaspoon
• Coriander Powder 2 Teaspoon
• Pepper Powder - ¼ Teaspoon
• Garam Masala - ¼ Teaspoon
• Mustard Seeds – ¼ Teaspoon
• Salt to taste
• Oil as required

Preparation:-

• Add salt and Pressure cook the black chickpeas for 3 whistle.
• Once it is cooked take 4 Tablespoon cooked chickpeas and grind it well using a mixer grinder.
• Heat oil and splutter mustard seeds.
• Add onion, green chilli, ginger and salt and sauté well
• Add turmeric powder, chilli powder, coriander powder and sauté continuously until the raw smell goes away
• Add tomato, curry leaves and sauté well
• Add chickpeas into the pan and then add grinded Chickpeas and pour required water into it
• Once it start boiling add pepper powder, garam masala and curry leaves.
• Switch off the stove once it reaches the required consistency
• Serve it with puttu, appam, chappathi

Cheers!!
Minu

Kerala Special Mutton Stew | Nadan Style Mutton Stew

How to prepare Kerala Special Mutton Stew | Nadan Style Mutton Stew

Kerala Special Mutton Stew | Nadan Style Mutton Stew

Ingredients:-

• Mutton Cooked – 500 gm (½ Tsp pepper powder and salt)
• Mutton stock- Needed
• Onion   - 1
• Potato -1
• Carrot -1
• Beans - 4 no.s
• Green Chilli - 4
• Ginger - ¼ inch
• Coconut Milk (First) – ¾ Cup
• Coconut Milk (second) – 1 Cup
• Cardamom- 3
• Garam masala ¼ Tsp
• Pepper powder – ½ Tsp
• Curry leaves
• Salt to taste

 

Preparation:-

• Take a cooker and add onion, potato, carrot, beans, curry leaves, green chilli, ginger, and cardamom, salt to taste, cooked mutton, water as required and cook for two whistle.
• Smash few potatoes get thick gravy
• Pour second coconut extract and mix it well
• Once it starts boiling add pepper powder
• Pour first coconut milk extract and mix well
• Add garam Masala and switch off the flame
• Add coconut oil into the curry
• Mutton stew is ready to serve

 

Cheers!!!

Minu

Special Egg Curry | Mutta Curry

How to prepare Special Egg Curry | Mutta Curry

Special Egg Curry | Mutta Curry

Ingredients:-

• Onion sliced– 2 Medium
• Green chilli – 2
• Garlic – 5 pods
• Ginger Crushed– 1 table spoon
• Turmeric powder – ½ Teaspoon
• Chilli powder – 2 Teaspoon
• Coriander powder – 2 Teaspoon
• Tomato sliced – 1 big
• Water – ½ Cup
• Boiled Egg -2
• Garam masala – ½ Teaspoon
• Pepper powder – ¼ Teaspoon
• Coconut milk – ¾ Cup
• Curry leaves as required
• Mustard seeds – ¼ teaspoon
• Shallot – 5 Pods
• Salt as required
• Oil as required

 

Preparation:-

• Heat a pan and sauté onion by adding little salt
• Add green chilli, garlic, ginger and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and mix it well
• Add tomato and sauté well
• Pour ½ cup water and allow it to boil
• Transfer boiled egg and mix it well
• Add garam masala and pepper powder and mix it again
• Pour coconut milk and curry leaves and allow it to boil
• Heat a pan and splutter mustard seeds and then add shallot and sauté well
• Transfer mustard into the egg curry
• Tasty egg curry is ready to serve

Cheers!!!

Minu

Sadya Special Mulappicha Payar Pachadi | Green Gram Sprout Pachadi

How to prepare Sadya Special Mulappicha Payar Pachadi | Green Gram Sprout Pachadi

Sadya Special Mulappicha Payar Pachadi | Green Gram Sprout Pachadi

Ingredients:-

• Green gram sprout – ¼ Cup
• Grated Coconut – ½ Cup
• Curd – 250 ml
• Mustard seeds – ½ Teaspoon
• Green chilli – 5 Small
• Mustard seeds – ½ Teaspoon
• Salt as required
• Dried red chilli – 2
• Curry leaves as required
• Mustard seeds – ½ Cup

Preparation:-

• Steam green gram sprout until it is cooked
• Take a mixer jar and half grind grated coconut, green chilli, half portion of curd.
• Add half portion mustard seeds and grind again
• Transfer cooked sprout into another vessel and add grinded coconut, salt to taste, curry leaves and mix it well
• Heat a pan and pour required oil. Splutter mustard seeds and then add dried red chilli and curry leaves. Transfer the spluttered mustard into the Pachadi
• Tasty Green Gram Sprout Pachadi is ready to serve

Cheers!!!

Minu

How to prepare Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

How to prepare Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

Ingredients:-

• Pumpkin – 1 Cup
• Dal – ¼ Cup soaked
• Turmeric Powder – ¼ Teaspoon
• Chilli powder – ½ Teaspoon
• Green Chilli - 2
• Grated Coconut – ½ Cup
• Cumin Seeds – ¼ Teaspoon
• Mustard Seeds –¼ Teaspoon
• Dry Red Chilli - 2
• Salt as needed
• Curry Leaves as required
• Oil as needed

Preparation:-

• Cook dal using a cooker
• Add pumpkin, green chilli, required salt, turmeric powder, chilli powder and required water into the cooker and mix it well and then cook the vegetables for two whistles.
• Grind grated coconut, cumin seeds and make a thick paste
• Smash few cooked pumpkins
• Transfer ground coconut paste into the cooker and mix it well
• Once curry start boiling, switch off the stove
• Heat Oil in a pan. Splutter mustard seeds. Add dried red chilli, Curry leaves and sauté well
• Transfer spluttered mustard into the curry
• Tasty mathan parippu curry is ready to serve

 

Cheers!!!

Minu

Padavalam Pachadi | Kerala Sadya Special Pachadi

How to prepare Padavalam Pachadi | Kerala Sadya Special Pachadi

Padavalam Pachadi | Kerala Sadya Special Pachadi

Ingredients:-

• Snake Gourd – ½ Portion of a medium Size
• Green Chilli - 2
• Curry Leaves as needed
• Grated Coconut – ¾ Cup
• Curd - ¾ Cup
• Mustard Seeds – ¼ + ½ Teaspoon
• Dry Red Chilli -2
• Salt as needed
• Oil as needed

Preparation:-

• Peel the snake gourd and cut it into small pieces
• Transfer the snake gourd into a mud pot
• Add green chilli, curry leaves and salt
• Add required amount of water and cook
• Grind coconut curd and mustard seeds
• Heat coconut oil in a pan and add mustard seeds
• When mustard seeds splutter add dry chilli and curry leaves and add it into the pachadi
• Tasty Padavalam/Snake Gourd Pachadi is ready to serve

 

Cheers!!!

Minu

Cheera Sambar | Red Spinach Sambar

How to prepare Cheera Sambar | Red Spinach Sambar

Cheera Sambar | Red Spinach Sambar

Ingredients:-

• Toor dhal – ½ Cup Soaked
• Red spinach – 2 Cup
• Green chilli – 1
• Tomato – 1 Medium Size
• Turmeric Powder – ¼ Teaspoon
• Chilli powder – 2 Teaspoon
• Coriander Powder – 2 Teaspoon
• Sambar powder – 2 Teaspoon
• Tamarind water – 1 gooseberry size squeezed
• Asafoetida – A Pinch
• Fenugreek powder – A Pinch
• Jaggery a small piece
• Ghee – ½ Teaspoon
• Onion – ¼ portion of a medium size
• Dried red chilli - 2
• Salt as required
• Water as required
• Curry leaves as required

 

Preparation:-

• Cook toor dal in a cooker by adding required water
• Take a mud pot and add cooked dal, red spinach, green chilli, tomato, salt to taste, turmeric powder, chilli powder, coriander powder, sambar powder, curry leaves and mix it well
• Add required water and cook well by closing the mud pot
• Pour tamarind water into the pot
• Add asafoetida powder, fenugreek powder into the sambar and allow it to boil
• Add a small piece of jaggery and a ghee into it and then switch off the stove
• Heat a pan and pour required oil. Splutter the mustard seeds and then add onion, dried red chilli and curry leaves and sauté well. Transfer the spluttered mustard into the sambar.
• Tasty cheera sambar  is ready to serve

Cheers!!!

Minu

Vendakka Pulincurry | Vendakka Mulakitta Curry | Lady's Finger Curry

How to prepare Vendakka Pulincurry | Vendakka Mulakitta Curry

Vendakka Pulincurry | Vendakka Mulakitta Curry

Ingredients:-

• Lady's finger/Okra - 10
• Mustard seeds - ½ Teaspoon
• Dried red chilli – 2
• Shallot/Small onion – 20 to 25 pods
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 2 Teaspoon
• Coriander Powder – 2 Teaspoon
• Green chilli – 2
• Tomato – 1 Medium size
• Tamarind water – gooseberry size squeezed
• Fenugreek – less than ¼ teaspoon
• Asafoetida Powder  - A Pinch
• Salt as required
• Water as required
• Curry leaves as required

Preparation:-

• Take a pan and splutter mustard seeds. Add dried red chilli and sauté well
• Add shallot into the pan and continue sautéing
• Add ladies finger into the pan along with salt and sauté again
• Add turmeric powder, chilli powder and coriander powder and mix it well
• Add green chilli and mix it again
• Add tomato and curry leaves into the pan and sauté
• Pour tamarind water and water required for gravi into the pan and allow it to boil by closing the pan
• Add fenugreek powder and Asafoetida and mix it well
• Tasty Vendakka Pulincurry  is ready to serve

Cheers!!!

Minu

Manga Chertha Mathi Curry | Sardine Curry with Mango

How to prepare Manga Chertha Mathi Curry | Sardine Curry with Mango?

Manga Chertha Mathi Curry | Sardine Curry with Mango?

Ingredients:-

• Sardine – 250 Gram
• Raw mango – ½ portion of a big mango
• Grated Coconut – ½ Cup
• Chilli Powder- 2 Teaspoon
• Turmeric Powder- ½ Teaspoon
• Shallot – 20 Pods sliced
• Ginger – 1 Inch sliced
• Garlic – 6 to 7 pods
• Cumin seeds – ¼ Teaspoon
• Mustard seeds – ½ Teaspoon
• Fenugreek seeds – ¼ Teaspoon
• Salt as required
• Curry leaves as required
• Oil as required
• Water as required

Preparation:-

• Grind Coconut, chili powder, turmeric powder by adding required water and make fine paste
• Heat coconut in a clay pot and splutter mustard seeds and then add Fenugreek seeds.
• Add shallot, ginger, garlic into the clay pot and sauté well
• Transfer coconut paste, salt to taste, required water and allow it to boil
• Transfer cleaned sardine into the pot along with few curry leaves and cook well
• Tasty mathi Curry is ready to serve

Cheers!!!

Minu

Thakkali Fry | Tomato Fry For Porotta and Chappathi

How to prepare Thakkali Fry | Tomato Fry For Porotta and Chappathi?

Thakkali Fry | Tomato Fry For Porotta and Chappathi?

Ingredients:-

• Tomato – 5 Medium
• Green chilli - 2
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Mustard Seeds - ½ Teaspoon
• Salt as required
• Curry leaves as required

Preparation:-

• Heat oil in a pan splutter mustard seeds. Add curry leaves into the pan
• Add tomato into the pan and sauté well
• Add green chilli, salt, turmeric powder, chilli powder and continue sautéing
• Switch off the stove and then add raw coconut oil
• Tasty tomato fry is ready serve

Cheers!!!

Minu

Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

How to prepare Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

Ingredients:-

• Dhal – ¼ Cup Soaked
• Carrot – 1 medium sliced
• Onion – 1 Small sliced
• Tomato – 1 Medium sliced
• Ladies finger - 5
• Ginger – 1 Inch
• Garlic – 2 Pods
• Green chilli – 1
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – 1 Teaspoon
• Coriander Powder – 2 ½ Teaspoon
• Grated coconut – ½ Cup
• Cumin seeds – ¼ Teaspoon
• Turmeric Water – lemon size squeezed
• Asafoetida - ¼ Teaspoon
• Sambar Powder – 1 ¼ Tablespoon
• Mustard seeds – ½ Teaspoon
• Fenugreek – ¼ Teaspoon
• Shallot- 3 sliced
• Dried red chilli – 2
• Water as needed
• Curry leaves as needed
• Salt as needed

Preparation:-

• Take a cooker and add soaked dhal, carrot, onion, tomato, ginger, garlic, green chilli, required salt, turmeric powder, chilli powder, coriander powder, required water and cook well
• Heat a pan with a little oil and sauté ladies finger
• Grind ½ cup grated coconut, ¼ Teaspoon cumin seeds by adding required water
• Add sautéed ladies finger, squeezed turmeric water, asafoetida, sambar powder and all it to boil
• Add curry leaves and then transfer the ground coconut paste into the curry and mix it well
• Heat oil in a pan and splutter mustard seeds and then add fenugreek, shallot, dried red chilli and sauté well
• Transfer the spluttered mustard into the curry

Cheers!!!

Minu