Baked Chicken with Garam masala

Baked Chicken is a healthy option compare to fried chicken, yet having a delicious punch of taste.
This recepie is prepared in a Kerala style blended with garam masala.

INGREDIENTS:

• Chicken leg quarter -6 nos
• Olive Oil - 1 tsp
• Ginger Garlic Paste- 1 tbsp
• Chilly Powder- 1 tsp
• Corriander Powder- 1 tsp
• Aniseed(Perimjeerakam) Powder- ½ tsp
• Garam Masala powder - ½ tsp
• Turmeric Powder - ½ tsp
• Pepper Powder -1 tsp
• Salt to taste

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 2 hours.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 35 minutes.
• Turn the chicken and again bake it for 30 - 40 mins.

Recommended Combination: Serve hot with Rice/ Chappathi

Fried Chicken

Fried Chicken can serve as a tasty snack or can go as a side dish with any meal of the day. This is a very simple recipe.

INGREDIENTS:

• Chicken Drumsticks -5 nos
• Lemon Juice - 1 tbsp
• Ginger Garlic Paste- 1 tsp
• Chilly Powder- ½ tsp
• Corriander Powder- ½ tsp
• Aniseed(Perimjeerakam) Powder- ¼ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ½ tsp
• Salt to taste
• Oil - for deep frying

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 3 hours.
• Heat Oil in a Pan.
• Put Drumstick in to the hot oil.
• Deep fry the chicken pieces until it is golden brown .and tender.

Recommended Combination: Serve hot with Rice / Chappathi / Paratta.

Chicken Curry in Coconut Milk

This is a thick gravy curry cooked in Coconut milk.

INGREDIENTS:

• Chicken pieces- 500g or 1lb
• Sliced Onion - 1 nos
• Diced Tomato - 1 nos
• Green Chilly(Slit) - 4 nos
• Ginger-Garlic Paste -1 tsp
• Chily Powder-1 tsp
• Corriander Powder-1½ tsp
• Pepper Powder-¼ tsp
• Garam Masala- ½ tsp
• Turmeric powder- ¼ tsp
• Mustard Seed -1 tsp
• Red chilly- 2 nos
• Thick Coconut Milk- ½ cup
• Coconut Oil - 3 tbsp
• Water- ½ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, green chillies, and saute well, till onion turn transparent.
• Add the ginger-garlic paste in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala and stir well till the raw smell goes .
• Add tomato to it and allow to cook.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When the gravy gets thick add coconut milk and mix well.
• Boil for 2 mins then turn off the flame and add curry leaves.

Recommended Combination: Serve hot with Chappathi, Appam, Pathiri, Rice.

Chicken Curry

This is a hot and spicy kerala Chicken Curry .

INGREDIENTS:

• Whole Chicken(Small Pieces) - 500g or 1 lb
• Diced Onion - 1 cup
• Diced Tomato - 1 nos
• Green Chilly(Slit) - 4 nos
• Ginger-Garlic Paste- 1 tsp
• Chily powder-1½ tbsp
• Corriander Powder-2 tbsp
• Garam Masala Powder- 1 tsp
• Turmeric powder- ¼ tsp
• Pepper Powder - ¼ tsp
• Mustard Seed -1 tsp
• Red chilly- 3 nos
• Sliced pearl onion - 1 tbsp
• Coconut oil - 2 tbsp
• Water- 1 ½ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in a pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic paste in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala, stir well 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 fully cooked add tomato and allow to boil .
• Turn off the flame when the gravy gets thicker.
• Heat oil in a pan put mustrard seeds, red chillies and curry leaves in to it, allow to Splutter.
• Add sliced pearl onion into it and fry it.
• Add this into the chicken curry and mix.

Recommended Combination: Serve hot with Appam, Pathiri, Chappathi, Rice

Scrambled egg with Chicken

Scrambled egg is a dish made from beaten egg.
This dish contains Onion, eggs and cooked miced chicken.
We can use leftover cooked chicken( boneless).

INGREDIENTS:

• Eggs - 4 nos
• Finely Chopped Onion - 1 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -5 tbsp
• 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 and saute well till the Onion turns transparent.
• Add the beaten Egg, minced Chicken, Salt, Curry leaves and Pepper Powder and stir continuously.
• When the egg becomes dry, remove from fire.

Recommended Combination: Serve hot with Rice.

Pepper Chicken

This is a Gravy-less Chicken receipe prepared by using Crushed Pepper.

INGREDIENTS:

• Boneless Chicken Breast(Chopped) -500g or 1 lb
• Sliced Onion(length wise) -1 nos
• Chopped Tomato -1 nos
• Ginger- Garlic Paste -1 tsp
• Crushed Pepper - 2 tsp
• Turmeric Powder-¼ tsp
• Mustard Seed - 1 tsp
• Red Chilly - 2 nos
• Oil- 3 tbsp
• Salt to taste
• Curry leaves

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, ginger-garlic paste, curry leaves and saute well.
• Add Tomato and saute it for sometime.
• Add chicken, turmeric powder,salt and let it cook without water(Water in the Chicken and Tomato is enough to cook the chicken).
• Once the chicken cooked very well and water dries up,mash the chicken and add crushed pepper and stir well.
• Cook 5 more minutes in low flame.

Recommended Combination: Serve hot with Chappathi, Rice, Fried Rice.

Chicken Omlette.

Chicken Omlette is a type of Omlette prepared by using minced boneless chicken(we can use leftover chicken curry) with Egg and Onion.


INGREDIENTS:

• Shallot/Pearl Onion(finely chopped)-6 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -2 tbsp
• Eggs - 4 nos
• Salt to taste
• Chopped Curry leaves - 1 tsp
• Oil- 1 tsp

PREPARATION METHOD:

• Add chopped Pearl Onion, Curry leaves, minced Chicken and Salt into eggs and beat well.
• Pour some Oil in a frying Pan with little Oil.
• Pour one spoon full of egg mix in the pan and spread it like a dosa.
• When one side is cooked and turn the other side and cook it.

Recommended  Combination:Serve hot with Rice.

Meen Curry / Fish Curry in Coconut milk.

The description for this item goes here.

INGREDIENTS:

• Fish - 500g or 1lb
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Shallot(Sliced) -3 nos
• Green chillies - 4 nos
• Sliced Onion - ¼ Cup
• Tamarind - A gooseberry sized ball
• Tomato - 1 nos
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut milk - ½ cup
• Coconut Oil - 2 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 tbsp oil in a pan or chatti.
• Add sliced onions and Saute till it turns golden brown.
• Add ginger, garlic, green chilly and saute well.
• Grind tomato, chilly powder, coriander powder to fine paste.
• Add this paste into the pan.
• Add turmeric powder, salt and Tamarind juice along with water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well add coconut milk and remove from fire.
• Heat remaining oil in a pan.
• Add Sliced Shallot, fry it and add to the curry.
• Add Curry leaves and sprinkle Fenugreek powder.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Spicy Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked with Kudampuli.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Sliced Shallots – 15 nos or 1 onion
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tbsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
• Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
• Add water,Salt,Kudam Puli and Turmeric Powder and allow to boil for 15 minutes.
• 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

Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked in Coconut paste.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Shallots – 15 nos or 1 onion
• Green Chilly(slit) - 4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Grated Coconut – 1 cup
• Tamarind Syrup– 1tbsp
• Tomato – 1 nos
• Corriander powder – 2 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder - ¼ tsp
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the grated coconut, tomato, chilly powder, corriander powder and the 5 shallot to a fine paste.
• Add tamarind juice and mix it with the paste.
• Heat 2 tsp oil in a pan.
• When the oil is hot add remaining chopped shallots/ onions, ginger, garlic and saute until the it turns transparent.
• Add the grounded paste with water, salt and turmeric powder and allow to boil for 15 minutes.
• 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.
• Sprinkle fenugreek powder and add curry leaves and remaining coconut oil. 

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Mathi Peera Pattichathu

It is a dry dish, a common fish dish in Kerala.
The main ingredients are Sardine, grated Coconut and chopped Onion with Kudampuli.

INGREDIENTS:

• Sardine – 10 nos
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• Finely chopped Ginger- ½ tsp
• Finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves -1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice green chilly and pearl onion.
• Cut the fish into small pieces.
• Cook the fish along with salt, kudampuli and turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the grated coconut, chilly powder, corriander powder, sliced green chilly, chopped ginger and garlic and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice.

Mathiyum Mangayum

This is special preparation of sardine with raw mango.This curry is very tasty and commonly served with Rice.

INGREDIENTS:

• Sardine – 10 nos
• Shallots – 4 nos
• Green Chilly(Slit) -6 nos
• Grated Coconut – 1 cup
• Sliced Raw Mango - ¼ of a mango
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the Grated coconut, Chilly Powder,Corriander Powder and Shallot.
• Cut the fish into small pieces.
• Cook the fish along with mango, Green Chilly, Salt and Turmeric Powder in water.
• Cover the pan with a lid and allow to cook .
• When the fish and mango are cooked well,add coconut paste and let it boil for few minutes.
• Sprinkle Fenugreek powder and remove the curry from fire .
• Add Curry leaves and Coconut Oil.

Recommended Combination: Serve hot with Rice, Kappa puzhukku.

Konjum Mangayum Curry / Shrimp Mango Curry

This is special preparation of Prawns with raw mango. Here we use raw Mango instead of Kudampuli or Tamarind Juice.

INGREDIENTS:

• Shrimp/ Konju –1 cup
• Shallots/Pearl Onion – 8 nos Green
• hilly(Slit) -6 nos
• Grated Coconut – 1 cup
• Sliced Raw Mango - ¼ of a mango
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the Grated coconut, Chilly Powder,Corriander Powder and 2 Shallot.
• Cut Shrimp into small pieces and chop Shallot.
• Cook the Shrimp along with mango, Green Chilly, Chopped pearl onion, Salt and Turmeric Powder in water.
• Cover the pan with a lid and allow to cook .
• When the Shrimp and mango are cooked well,add coconut paste and let it boil for few minutes.
• Sprinkle Fenugreek powder and remove the curry from fire .
• Add Curry leaves and Coconut Oil.

Recommended Combination: Serve hot with Rice.

Konju Theeyal / Shrimp Theeyal

Prawns cooked with fried coconut paste.It is similar to regular theeyal. Here we use prawns as the ingredient instead of vegetables.

INGREDIENTS:

• Cleaned Shrimp - 1 cup
• Sliced shallots(Pearl Onion) - 15 nos
• Slit Green Chilly- 6 nos
• Sliced Coconut - ¼ cup
• Grated Coconut- 1 cup
• Red Chilly Powder - 2 tsp
• Coriander Powder- 2 tsp
• Turmeric Powder- ½ tsp
• Fenugreek Powder- a pinch
• kudampuli - 2-3 pieces
• Curry Leaves - a few
• Salt to taste
• Coconut Oil - 2 tsp

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.
• Soak kudampuli in water..
• Heat oil in a pan.
• Add sliced onions, Green Chilly and saute,
• Add Shrimp, sliced Coconut, Turmeric Powder, kudampuli, salt and water,let it cook.
• Add coconut paste and let it to boil till the gravy thickens and oil seperates.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve hot with Rice, Chappathi, Bread.

Chooda / Netholi / Anchovies Peera Pattichathu

Anchovies or Netholi or Chooda is a small fish rich in calcium.
It can be used to make Meen Peera or can be fried to make it a delicious side dish for rice.
Chooda Pattichathu is a dry dish containing lot of grated cocconut and shallot with fish. It is prepared similar to any Thoran.

INGREDIENTS:

• Netholi/Chooda – 1½ cup
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• finely chopped Ginger- ½ tsp
• finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves - 1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice Green Chilly and Pearl Onion.
• Cook the fish along with Salt, kudampuli and Turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the Grated coconut, Chilly Powder, Corriander Powder, sliced green chilly and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice

Chemmeen Roast / Shrimp Roast

This is a gravyless curry. It can be used as a side dish with Rice, Chappathi, Bread etc.

INGREDIENTS:

• Cleaned Prawns- 1 lb
• Sliced Onion/Shallot- 1 cup
• Chopped Ginger paste-1 tbsp
• Chopped Garlic - 3 tbsp
• Green Chilli(slit) - 5 nos
• Fish Tamarind / Kudampuli - 1 nos
• Coconut Slices - ¼ cup
• Red Chilli Powder- 1 ½ tbsp
• Corriander Powder - 2 tsp
• Turmeric Powder- ½ tsp
• FennelSeed powder - 1 tsp
• Pepper powder- ½ tsp
• Garam Masala - 1 tbsp
• Lemon juice - 1tbsp
• Curry Leaves- 1 stem
• Mustard seeds- 1 tsp
• Coconut oil - 3 tbsp
• Salt to taste

PREPARATION METHOD:

• Soak kudampuli in water.
• Mix garam masala, turmeric powder and salt in lemon Juice.
• Marrinate the prawns and keep it aside for 15 minutes.
• Heat oil in a Pan.
• Add chopped pearl onions, green chillies and saute well, till they turn transparent.
• Add the ginger and garlic in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder stir well till raw smell goes.
• Add coconut slices and prawns along with curry leaves into it.
• Add kudampuli along with little water.
• Cover the pan and cook in medium heat.
• When the Prawn is cooked well, remove the lid and roast it until the water fully dried up

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

Chemmeen Masala / Shrimp Masala

Cooked Prawns in thick Masala Gravy prepared in a traditional Kerala style.

INGREDIENTS:

• Prawns(Cleaned) - 1 lb
• Sliced Onion- 1 no
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Green chillies(Slit) - 4 nos
• Grated Coconut - ¼ cup
• Fish Tamarind (kudam puli) - 2 nos
• Redchilli powder - 1½ tsp
• Coriander powder - 2 tsp
• Turmeric powder ¼ tsp
• Garam masala Powder- 1tsp
• Curry leaves - a few
• Coconut Oil- 2 tbsp
• Salt - to taste

PREPARATION METHOD:

• Soak kudampuli in water.
• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add ½ tsp chilly powder and ½ tsp 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 sliced Onions, Green Chilly and saute, till they turn golden brown colour.
• Add the 1 tsp chilli Powder ,1 ½ tsp Corriander Powder, Turmeric Powder and the Garam masala and stir well till raw smell goes.
• Add the prawns, kudampuli, salt and little water to this and mix well.
• Cover the pan and cook in medium heat.
• Once the prawns are cooked add the coconut paste and let it boil .
• Once the gravy is thickened, add curry leaves and remove from fire.

Recommended Combination: Serve hot with Rice, Chappathi, Bread.

Ayala Curry / Mackerel Curry

Mackerel is a rich, oily fish, and as such is an excellent source of omega-3 fatty acids, which have been shown to reduce the risk of heart disease and other serious illnesses. Mackerel is an abundant source of vitamin.
Kerala Mackerel Curry is a hot and Spicy Curry cooked with kudampuli.

INGREDIENTS:

• Mackrel – 500gm or 1 lb
• Sliced Shallots – 8 nos
• Green Chilly(Slit) -4 nos
• Chopped Ginger - ½ tsp
• Chopped Garlic - ½ tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
• Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
• Add Water,Salt,Kudam Pui and Turmeric Powder and allow to boil for 15 minutes.
• 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.
• Sprinkle Fenugreek powder and add Curry leaves and remaining Coconut Oil. 

Recommended Combination: Serve hot with Rice.

Mathi Varuthathu / Sardine Fry

Sardines are and excellent source of protein and good fatty acids.
For Sardine Fry,fishes are marrinated and deep fried in cooking oil..

INGREDIENTS:

• Sardine - 10 nos
• Turmeric powder - 1/2 tsp
• Chilly powder - 1 tsp
• Garlic pods - 1 nos
• Ginger - A small piece
• Shallots - 3 nos
• Pepper powder - 1/4 tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean the Fish and make slits through the fish .
• Grind the Chilly powder,Turmeric powder,garlic, ginger, shallot,Pepper powder and Salt.
• Marinate the fish with the mix and keep aside for 20 minutes.
• Fry the fish on both sides over a low fire.

Recommended Combination: Serve hot with Rice.

Kilimeeen Varuthathu / Red Snapper Fry

Kilimeen or Golden Thread fish can be used to make a good fry dish. Prepare by frying the marinated fish in oil.

INGREDIENTS:

• Kilimeen/Golden Thread - 6 nos
• Turmeric powder - ½ tsp
• Chilly powder - 2 tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean the Fish and make diagonal slits through the fish .
• Mix Chilly powder,Turmeric powder and Salt with little water.
• Marinate the fish with the mix and keep aside for 15 minutes.
• Fry the fish on both sides over a low fire.

Recommended Combination: Serve hot with Rice.