Muringaila Thoran / Drumstick leaves Thoran

Drumstick Leaves or Muraingaila thoran is a dry dish which is very nutritious. It is a good side dish for rice.

INGREDIENTS:

• Drumstick leaves - 2cups
• Grated coconut - 1 Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Rice - 1 tsp
• Garlic - 2 nos
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - as needed

PREPARATION METHOD:

• Detach the leaves from the stem and chop it very nicely.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add rice fry it.
• Once rice becomes crispy add drumstick leaves, salt, turmeric powder.
• Sprinkle water and cover the pan and cook for 10 mins.
• Crush Coconut, garlic and chilly powder together and add to it.
• Mix finely and slow down the flame and cook it for 2 mins.

Recommended Combination: Muraingaila thoran can be served hot with Rice.

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

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.