Chicken Curry with Coconut Milk | Vattal mulakittu arachu vecha kozhi curry

How to prepare Chicken Curry with Coconut Milk/Thanga pal ozhicha 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 "Thenga paal ozhicha chicken curry/Chicken curry with coconut milk". 

In this recipe I haven't used chilli powder or green chilli. I have used only dried red chilli and pepper powder. So you will find a huge difference in the taste. Please try from your side and provide the feedback.

 Chicken Curry with Coconut Milk | Vattal mulakittu arachu vecha kozhi curry

Ingredients:-

• Chicken – 750 gm
• Dried red chilli - 10
• Garlic – 20 pods
• Ginger – 2 Inch
• Turmeric Powder – ¾ Tsp
• Coriander Powder - 2 Tsp
• Shallot/Small Onion – ½ Cup chopped
• Oil as needed
• Ghee ½ Tbsp
• Cloves -5
• Cinnamon Stick – 1 Inch
• Cardamom – 3
• Fennel Seeds – ¼ Tsp
• Onion– 3 Big onion chopped
• Tomato – 3 Medium size chopped
• Chicken masala – 3 Tbsp
• Pepper Powder – ½ Tsp
• Garam Masala – ½ Tsp
• Coconut milk – ¾ to 1 Cup (Prepared using ½ Cup Grated coconut)
• Curry leaves as needed
• Salt to taste

 

Preparation:-

• Take a mixer jar and grind 8 dried red chilli, 20 pods of garlic, 2 inch ginger, ¾ Tsp turmeric powder, 2 Tsp coriander powder and make a thick paste
• Transfer the dried red chilli paste, ½ Tsp chopped shallot/small onion and salt into the chicken and mix it well
• Keep one big vessel in a stove and add 2 Tbsp oil and ½ Tbsp ghee
• Once it become hot add spices (Cloves -5, Cinnamon Stick – 1 Inch, Cardamom - 3, Fennel Seeds – ¼ Tsp) into it and sauté well
• Add curry leaves, 3 big chopped onion, 3 medium size chopped tomato, salt into it and sauté well
• Transfer marinated chicken into the pan and mix well
• Add 3 Tbsp chicken masala and mix well again
• Add required water for the chicken gravy. Once it starts boiling keep the flame into sim to medium and close it by using a lid
• Add ½ Tsp pepper powder, ½ Tsp garam masala mix well
• Pour ¾ to 1 cup coconut milk prepared using ½ cup grated coconut and boil
• Add curry leaves into the chicken curry
• Once it starts boiling switch off the stove. Chicken curry is ready to serve

Cheers!!!

Minu

Thalassery Special Ghee Rice | Malabar Special Neychoru

How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?

Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.

Thalassery Special Ghee Rice | Malabar Special Neychoru

Ingredients:-

• Jeera Rice – 2 Cup/Glass (Around 230 ml)
• Oil - 1 Tbsp
• Ghee – 2 Tbsp
• Cloves - 10
• Cardamom - 5
• Cinnamon Stick – 1 Inch
• Dry pepper - 10
• Star Anise - 1
• Fennel Seeds – ½  Tsp
• Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra)
• Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
• Onion for Bista – 3 Big onion finely chopped

 

Preparation:-

• Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Once it become hot add spices (Cloves -8 , Star Anise -1, Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp) into it and sauté well
• Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
• Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel
• Make sure to keep the flame between low and medium and cook for 6 min
• Open the lid and mix the rice after 6 min.
• Again close the vessel with a lid and keep a weight on top of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the stove. Keep it aside for 5 min without taking the weight.
• To prepare the bista (Onion Fry), cut the 3 big onion as much thin as possible
• Heat a pan and pour oil into it. Add finely chopped onion and sauté well until it become dark brown
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Open the lid and mix the rice. Let’s garnish the rice with bista(Onion fry), cashew and raisins. Ghee rice is ready to serve

Cheers!!!

Minu

Thakkali Chammanthi | Tomato Chutney | Tomato Onion Chutney

How to prepare restaurant style Thakkali Chammanthi/Tomato Chutney?

Thakkali Chammanthi | Tomato Chutney | Tomato Onion Chutney

Ingredients:-

• Tomato – 5
• Onion – 1 Big
• Green chilli - 2
• Turmeric Powder – ¼ Tsp
• Chili powder – ½ Tsp
• Salt to taste
• Mustard seeds as needed
• Curry leaves as needed
• Oil as needed

 

Preparation:- 

• Cut the onion, tomato and green chilli into small pieces
• Heat a pan and add oil into it. Splutter the mustard seeds and then add onion and sauté well
• When the onion become transparent add Tomato into it continue sautéing
• Add green chilli, salt to taste, chilli powder, turmeric powder curry leaves into the pan and sauté
• Once the tomato mixture become normal temperature transfer that into a mixer jar and crush it. Make sure you don’t grind it.
• Tasty tomato chutney is ready to serve with Dosa or idli

Cheers!!!

Minu

Vazha Koombu Thoran | Banana Flower Stir Fry

How to prepare Kerala Special Vazha Koombu Thoran/Banana Flower Stir Fry?

 Vazhakoombu Thoran | Banana Flower Stir Fry

Ingredients:-

• Vazha Koombu/Banana Flower – 1 finely chopped
• Turmeric Powder – ¾ Tsp
• Chili powder –1 Tsp
• Green chilli - 1
• Curry leaves as needed
• Boiled rice – 2 Tsp
• Urad dhal – 1 Tsp
• Mustard seeds as needed
• Dried red chilli – 2
• Grated Coconut – 1/2 Cup
• Salt to taste
• Oil as needed

Preparation:- 

• First clean vazha koombu / Banana Flower and then cut it into fine and small pieces
• Transfer the chopped vazha koombu / Banana Flower into a big vessel and then add green chilli cut it into slices, salt to taste, turmeric powder, chilli powder, curry leaves, grated coconut and then mix it well
• Heat a pan and add oil into it. Splutter the mustard seeds and then add boiled rice, urad dhal, dried red chilli and sauté well
• Transfer the clean vazha koombu / Banana Flower into the pan and mix it well
• Pour the required water to cook the vazha koombu / Banana Flower
• Close the lid and cook for approximately 10 to 15 min in medium flame
• Tasty vazha koombu / Banana Flower stir fry is ready to serve
• Switch off the stove

 

Cheers!!!

Minu

Kerala style Chena Parippu Curry | Yam and Dhal curry

How to prepare Kerala Style Chena Parippu (Yam & Dhal) curry?

Kerala style Chena Parippu Curry | Yam and Dhal curry

Ingredients:-

• Yam – 200 gm cut into Medium size pieces
• Dhal – 1/3 Cup soaked for an hour
• Chili powder –1 ½ Tsp
• Turmeric Powder – ¾ Tsp
• Grated Coconut – ¾ Cup
• Cumin Seeds - ¼ Tsp
• Green chilli - 2
• Salt to taste
• Mustard seeds as needed
• Dried red chilli – 2
• Grated Coconut – 3 Tbsp for stir fry
• Curry leaves as needed
• Oil as needed

 

Preparation:-

• Take a cooker and transfer Dhal, Yam/Chena, Salt to taste, Turmeric powder, Chilli powder, required water and then mix it well. Switch on the stove and cook the yam
• Take a mixer jar and grind the coconut by adding green chilli, cumin seeds and required water
• Smash few cooked yam/Chena pieces to make the curry bit thick
• Pour the ground coconut paste into the cooker and mix well.
• Switch on the stove and pour the required water into the curry
• When it starts boiling add curry leaves into the curry
• Taste the salt add if required
• Switch off the stove
• Heat a pan and pour required oil to splutter the mustard seeds. Add the grated coconut, dried red chilli and curry leaves into it and sauté well
• Transfer the fried coconut along with mustard seeds into the curry

Cheers!!!

Minu

Crab Masala/Roast | Njandu Masala

How to prepare Kerala Style Crab Roast (Njandu Masala)?

 Crab Masala/Roast | Njandu Masala

Ingredients:-

• Crab – 750 gm
• Onion – 3 Big - Nicely chopped
• Tomato – 4 Medium size
• Ginger Garlic paste
• -          Green chill - 2
• -          Ginger – 1 Inch
• -          Garlic – 15 pods
• Turmeric Powder – 1 Tsp
• Chili powder – 2 Tsp
• Coriander powder – 2 Tbsp
• Pepper powder -1 Tsp
• Garam Masala – ½ Tsp
• Fenugreek powder – ¼ Tsp
• Salt to tast
• Curry leaves as needed
• Oil as needed

Preparation:-

• Taka a clay pot and add oil into it. Add onion, little salt and sauté well
• Add ginger garlic paste in to the onion and continue sautéing
• Add turmeric powder, Chilli powder and coriander powder and sauté well
• Add Curry leaves and then Tomato and continue sautéing
• Transfer the crab in to the pot and mix it well
• Pout ¼ cup water to cook the crab
• Taste the salt and add if required
• Close the pot using a lid and cook well
• Add Pepper powder, Garam masala and Fenugreek powder into the Crab and mix well
• Pour 1 to 1 ½ Tbsp coconut oil and curry leaves into the mixture
• Tasty Crab roast is ready to server!!!

Cheers!!!

Minu

Beetroot Pachadi | Kerala Style Beetroot Pachadi

How to prepare Kerala style beetroot pachdi?

Beetroot Pachadi | Kerala Style Beetroot Pachadi

Ingredients:-

• Beetroot – ¾ Cup chopped
• Grated Coconut – ½ Cup
• Curd – ½ Cup
• Mustard Seeds – 1 Tsp for grinding
• Green Chilli - 2
• Dried red chilli - 2
• Mustard seeds as needed
• Oil as needed

 

Preparation:-

• Take chopped beetroot in a pan and cook by pouring little water
• Transfer the cooked beetroot into a mixer and grind it well to make a thick paste
• Transfer the ground beetroot into another bowl
• Grind the grated coconut along with green chilli, mustard seeds and curd
• Pour the ground coconut along with the curd into the beetroot paste and mix it well by adding required salt
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried green chilli and curry leaves
• Transfer the spluttered mustard into the beetroot
• Tasty beetroot pachadi is ready to serve!!!

 

Cheers!!!

Minu

Mushroom Butter Masala | Easy and simple Butter Masala

How to prepare quick and easy Mushroom Butter Masala?

Mushroom Butter Masala | Easy and simple Butter Masala

Ingredients:-

• Mushroom – 200 gm
• Onion – 2 Medium chopped
• Tomato Puri – 2 Tomato
• Star Anise - 1
• Cardamom - 3
• Cloves – 4 to 5
• Cinnamon – Small piece
• Fennel Seeds - ½ Tsp
• Garlic/Ginger Paste – 2 Tsp
• Green Chilli – 1 Big chopped
• Chili Powder – 1 Tbsp
• Turmeric Power – 1 Tsp
• Salt to taste
• Fresh Cream – ¼ Cup
• Coriander Leaves as needed
• Oil as needed
• Butter – 1 Tbsp
• Water as needed

 

Preparation:-

• Make Tomato puri by grinding 2 tomatoes without adding any water
• Heat a pan and pour required oil. Add Butter and all the spices into it and sauté well
• Add chopped onion into the pan and sauté well
• Add ginger garlic paste and chopped green chilli into the pan and continue the sautéing
• Add Chilli powder and turmeric powder
• Pour tomato puri to the pan and mix well
• Transfer the cleaned mushroom into the pan and mix it well
• Pour required water (around ½ cup) and cook the mushroom
• Pour fresh cream and mix well
• Once it starts boiling add coriander leaves and switch off the stove
• Serve it with Chapathi!

 

Cheers!!!

Minu

Coconut Onion Chutney for Dosa and Idli | Shallot/Small Onion Chutney

How to prepare Coconut Onion Chutney for Dosa and Idli?

Coconut Onion Chutney for Dosa and Idli | Shallot/Small Onion Chutney

Ingredients:-

Grated Coconut – 1 Cup

Shallot/Small Onion - 3

Chili Powder – ½ Tsp

Salt to taste

Curry leaves as needed

Dried red chilli – 1 Big

Oil as needed

Mustard seeds as needed

Water – ¼ cup for grinding

-          ¼ cup while boiling

 

Preparation:-

Take a mixer jar and add grated coconut, shallot/Small Onion, chilli powder, salt to taste and ¼ cup water and then grind well

Heat a pan and pour the required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves and saute well

To avoid overheat switch off the stove and transfer the ground coconut mixture and stir continuously

Pour another ¼ cup (based on your choice/consistency you may like) water and mix well

Add little more curry leaves and check the salt and add if required

Switch on the stove and heat the chutney in medium flame. Make sure you DON’T boil. Switch off the stove when you notice bubbles started coming up.

Serve it with Dosa, Idli!

Cheers!!!

Minu

Onion Pakoda | Crispy Onion Pakoda | Evening Snacks

How to prepare crispy Onion Pakoda?

Onion Pakoda | Crispy Onion Pakoda | Evening Snacks

 

Ingredients:-

• Onion – 4 medium size chopped
• Besan/Gram flour – 1 Cup
• Salt to taste
• Green Chilli – 1 Big chopped (1 Tbsp)
• Ginger – 2 Tsp
• Cumin seeds – 1 Tsp
• Chili Powder – 1 Tbsp
• Curry leaves as needed
• Water as needed

 

Preparation:-

• Take a big bowl and add Onion, Besan flour, Salt, Green Chilli, Ginger, Cumin Seeds and Curry powder and mix well
• Once it is mixed well add chilli powder and pour water (1 ½ Tbsp) little by little and mix
• Check the consistency by holding the mixture on your palm
• Heat a pan and pour the required oil. Take a small portal of onion and deep fry it

Cheers!!!

Minu