Pacha vacha Irachi Curry - Malabar Mutton Stew.

I am sharing a delicious stew which is common in my hometown Kannur, Pacha vacha irachi curry or Malabar Mutton Stew..Its preparation is simple to make with less ingredients..This curry is not very spicy, I am sure the kids as well as adults will definitely loved it..Its definitely my mom's recipe..It goes well with any combination of your choice like ghee rice, chappathi, poori, appam etc..My favourite combination is with Madaki parathiya Chappati ( Folded chappathi layered with ghee/oil).Let's go to the recipe :)

Recipe courtesy: Umma

      Ingredients

• Mutton - 1/2 to 1 kg
• Potato - l large cut into large pieces ( optional)
• Onions - 2 no.s sliced
• Tomato - 1 large sliced
• Ginger-garlic paste - 2 tsp
• Green chillies - 2 no.s sliced
• Turmeric pdr - 1/4 tsp
• Black pepper pdr - 1/4 tsp ( optional )
• Coriander pdr - 1/4 tsp
• Garam masala pdr - a pinch ( for sprinkling)
• Coriander leaves  - a few for garnishing
• Lemon juice - 1/2 to 1 tsp ( accordingly)** ( Refer Notes)

      To grind

• Garlic - 2 cloves
• Yogurt - 2 to 3 tbsp ** ( Refer Notes)
• Coconut shredded - 1 heaped handful

      Method

• Wash the mutton thoroughly and drain..Keep aside..

• In a pressure cooker, add little oil and saute sliced onions sprinkled with salt till translucent..

• Add ginger-garlic paste and green chillies and saute till raw smell disappears..

• Add sliced tomato and saute till mushy.

• Then add all the spice powders mentioned except garam masala pdr and saute till raw smell disappears.

• Add cleaned mutton and saute well...Add one cup of water into it..

• Close the lid of pressure cooker and cook in a medium flame for 4 whistles..Off the flame..

• Add cubed potatoes ( if using) and cook another 3 whistles...If you are not using potatoes, cook for 6 to 7 whistles..

• Allow the whistle to release itself..Meanwhile grind the ingredients mentioned below..

• In a mixi or blender, add grated coconut, garlic and yogurt by adding little water and blend well.

• When the pressure releases, open the lid and switch on the flame.Add blended coconut mixture and lemon juice into it..Taste and add salt..cook in a low flame till bubble appears..

• If the curry appears watery, add l tsp of rice powder or corn flour into it and mix well..

• Switch off the flame..Sprinkle Garam masala powder and garnish with chopped coriander leaves..

• Serve it with any combination of your choice like chappathi, poori, Appam etc..

       Notes:

• You can use chicken or beef instead of mutton..

• Vegetarians can prepare it by using any vegetables of your choice.

• Please do not use too much spice powder other than the mentioned quantity..The colour of the stew should be whitish with a tint of yellow or light brown colour...

• Yogurt and lemon juice can be adjusted according to your sour level..This stew should not have too much sourness.If your using sour yogurt, add lemon juice accordingly...My yogurt is not sour, so I use around l tsp of lemon juice..

• If using potato, make sure to cut into equal large cubes..Do not cut into small pieces, as when you are using pressure cooker, it cook very fast and tends to break and dissolve in curry...

Chicken Dry Roast - Kerala Style

Normally, chicken dry roast is made by frying the marinated chicken and combined with onion masala..Today, I am sharing a healthy version of chicken dry roast..Instead of deep frying,I boiled the marinated chicken in water till water dries out and combined with sauted onion...Its very easy to make and tastes much better than chicken fry ( deep fry)..Its definitely my own successful recipe...When I made this for Ramadan dinner, my hubby loved its taste and he told me to make this again for Eid lunch..So I made this again for Eid lunch accompanied by Mutton Biryani and Vermicelli-Custard-Coconut Pudding..My bro in laws and hubby loved it very much...Do make this dish and let me know its feedback :)

          Ingredients

          For marination

• Chicken,cut into medium pieces - 1200 gm
• Kashmiri Chilli paste  - 2 to 3 tbsp ** (can use Kashmir Chilli Powder)
• Turmeric pdr - 1/2 tsp
• Coriander pdr - 1 tsp
• Garam masala pdr - 1 tsp
• Ginger-garlic paste - 1 tbsp
• Salt - as per taste
• Vinegar/Lime juice - 2 tsp
• Water - 1 cup

        For Sauting

• Coconut Oil - 1 tbsp + few for drizzling
• Onion/Shallots - 1 medium size onion,chopped / 8 to 10 medium size shallots,chopped
• Curry leaves - required

         Method

• Wash the chicken thoroughly and drain it..Make slit on the chicken here and there so it will infuse flavours of marinated paste quickly..

• Marinate the chicken from 'Kashmiri Chilli paste' till 'vinegar' for 1/2 hr to 1 hr in a refrigerator..More you marinate more tastier the chicken will be.

• Boil the marinated chicken in a large vessel with one cup of water from low to medium flame..Make sure to turn the chicken in between..

• Boil till water dries out and you will notice thick marinated paste settled at bottom..That's fine..Switch off the flame and transfer into the chicken into the plate..

• In a kadai or wok, add 1 tbsp coconut oil and heat it..Add chopped shallots or chopped onion,sprinkle salt and cook till translucent..

• Add few curry leaves and saute it...

• Add boiled chicken along with thick paste ( remaining thick paste left after boiling chicken) and saute well..

• Drizzle some coconut oil and cook till chicken turn brown on both sides..

• Add some more curry leaves and off the lid..Close the lid for some time to infuse flavour..

• Transfer it into serving dish and serve hot with a slice of lemon or you can squeeze lemon juice before serving..

       Note

• For making Kashmiri Chilli paste: Remove the stem of Whole Kashmiri Chilli and boil it in a hot water for few minutes till soft..Off the flame and set aside to cool completely..Then add the kashmiri chillies from soaked water and blend well without adding water at this stage..Then add soaked water little by little and blend into thick paste (you can see seeds settled at bottom while soaking k.chillies,ignore seeds and grind it only using water)...Transfer kashmiri Chilli paste in a clean bottle with lid..For longer life, add 2 drops of vinegar in a kashmiri chili paste and mix well..It will stay fresh in a refrigerator for 1 mnt..Make sure to use clean, moisture free spoon while taking spoonful of it..It can be used for any fries and curries...

• I didn't add any red colour, as Kashmiri Chilli powder itself give red colour..

• Serve with any side dish of your choice..

Murgh Makhani - Butter Chicken

Today, I am sharing a famous and everyone's favourite tasty chicken curry,Butter Chicken..'Murgh' in Hindi means Chicken and 'Makhani' means Butter..This dish origin is in Punjab,India..According to Wikipedia, this dish is first cooked in restaurant chain , 'Moti Mahal Delux' which is introduced by Kundan Lal Gujral and Kundan Lal Jaggi..It also said that this curry is cooked to serve foreign guests who don't like to eat spicy curry..Gravy which is combined with spices is pureed in order to form thick consistancy..It has a final garnishing of cream and butter is added in order to reduce the spiciness..Hence it is called Butter Chicken..
In Butter Chicken,Boneless or Bone in chicken is marinated with yogurt and spices,which is kept for hours or overnight..Traditionally,Chicken is cooked in Tandoor ( Clay oven)..Most of the household don't have tandoor, so grill is used..I heard from other sources that butter chicken is made with left over tandoor or grilled chicken..The grilled chicken is cooked in gravy which consists of whole spices, onions,tomatoes and spice powders which are sauted in butter and pureed into thick paste..Some may add cashew paste for thick gravy..Finally it is garnished with cream and a dollops of butter for richer gravy..That makes the curry taste and it is not much spicy..It may be the reason butter chicken is favourite among foreigners too..
Infact,butter chicken is tasty and rich curry too..It might not be good for cholesterol patients and those who are health freaks ;)..But doesn't matter, if you prepare once in a while or if you have guests..Its not very difficult to make..Everyone has their own method for making this curry,but the basis of preparation will be same..I read the recipes from various sources and finally I have my own idea of making it..I had made it many times and it is hit among my family..Do make this curry and impress your family..Ok,Lets go to the recipe :)

Cute paper flower gifted by son's nursery at Mother's day 

     Ingredients 

       For Marination;

• Boneless Chicken/ Bone-In - 500 to 700 gm, cut into medium-small pieces
• Ginger-garlic paste - 2 tsp
• Yogurt - 2 tbsp
• Kashmiri Chilli pdr - 2 tsp heaped
• Turmeric pdr - 1/4 tsp
• Garam masala pdr - 1/2 tsp
• Cumin pdr - 1 tsp
• Coriander pdr - 1 tsp
• Kasoori methi  ( dry fenugreek leaves) - 1/4 tsp
• Salt - as required
• Lime juice/Vinegar - 1 tsp

       For Gravy

• Butter - 2 tsp + a dollop for garnishing
• Cumin seeds - 1 tsp
• Cardamom - 2 no.s
• Bay leaf - 1 no. broken into pieces
• Cinnamon - a small pc
• Cloves - 3 no.s
• Onions, roughly chopped - 3 medium
• Red Tomatoes,roughly chopped - 2 large
• Garlic,roughly chopped - 4 large no.s
• Kashmiri Chilli  pdr - 1 tbsp
• Coriander pdr - 1 tsp
• Turmeric pdr -  a pinch
• Kasoori methi - 1/4 tsp
• Salt - to taste
• Cashew nut paste - made from 5 to 6 cashew nut ( optional )
• Cooking Cream - 1/4 to 1/2 cup + few drops for garnishing.
• Chopped coriander leaves - required for garnishing

      Method

• Marinate the chicken as mentioned in 'For marination'  for 6 hours in a refrigerator or overnight for best results..This step is a must as it makes this dish tastier..

• Grill the chicken in a grill pan or oven till 80 percent cooked..Remaining it will cook on gravy..If you don't have grill never mind..You can shallow fry chicken pieces in a fry pan by adding little oil or butter..Take out the chicken pieces and keep aside..

• In a wide pan or kadai, heat butter in a low flame till melted..Add all the whole spices from ' cumin seeds' till 'cloves' and let it splutter..

• Add onions and saute till it changes colour..Add garlic and tomatoes and saute well for few seconds..

• Add mentioned spice powders and kasoori methi and saute well..

• Off the flame and set aside to cool completely..

• Blend the cooled mixture into thick paste..

• Switch on the flame again, add pureed thick paste in a kadai and saute for few seconds..Add 1/4 cup of water to loosen the gravy..

• Add grilled or shallow fried 80 percent cooked chicken pieces.. Cover and cook the chicken in a medium flame for 5 mins..

• Add cashew nut paste ( if using) and cook for few seconds..Add salt of your taste..

• Add cooking cream and cook in a low flame for 1 second..After adding cream,do not cook for more time otherwise cream will curdle..switch off the flame

• Finally add chopped coriander leaves and a dollop of butter..Cover it for few minutes to infuse flavour..

• At the time of serving drizzle few drops of cream to look attractive..

• You can add it with a combination of poori,battoora,appam,plain rice,ghee rice,chappati etc..

       Note:

• I strongly recommend to use kashmiri chilli powder to make this curry..It is not spicy and it gives nice red colour to this curry..I normally use homemade kashmiri powder which is made by my MIL in Kerala..I don't buy readymade kashmiri pdr..Ready made kashmiri pdr may be mixed with ordinary red chilli pdr and they do add preservatives..

• Most of the restaurant will add red colour to the curry to look attractive..I don't use any artificial colour in my cooking..Colour of K.chilli pdr gives nice colour to the gravy which is enough for me..Colour of the butter chicken gravy will be orange or orange red in colour..

• Some may blanch the tomatoes and make tomato puree seperately..I don't use this step..I saute the onions and tomatoes and spice powders together and puree it..It not only saves times it tastes delicious too..

• If you don't like to cashew nut paste and cream, substitute it with almond paste and little milk..

Tomato Nutty Chicken Roast

Today, I am posting a special chicken curry called, Tomato Nutty chicken roast. As the name indicates, this chicken roast is rich in tomato and nuts..Chicken is first marinated in spices,deep or shallow fried,which is combined with tomato and nuts-coconut curry..I got this recipe from my cook book 'Malabar Chef',which I bought in Kerala...It has a slight taste of kurma,but the preparation is entirely different..Its a tasty chicken roast..It goes well with the combination of chappati,appam.poori, batoora etc..Ok, Lets move to the recipe.

Recipe Courtesy: Taken from my cookbook,Malabar Chef

    Ingredients:

      To marinate:

• Chicken,cut into small pieces - 500 to 900 gm
• Kashmiri/Red chilli pdr - 2 tbsp
• Coriander pdr - 2 tsp
• Turmeric pdr - 1/4 tsp
• Salt - to taste
• Garam masala pdr - 1/4 tsp
• Vinegar - 1 tbsp

      Other ingredient:

• Cumin seeds ( Nalla Jeerakam) - 1/2 tsp
• Fennel seeds ( Perumjeerakam) - 1/2 tsp
• Cinnamon - 2 pcs
• Cloves - 2 to 3 no.s
• Onion sliced - 3 medium
• Ginger-garlic crushed - 1 tbsp
• Green chillies,sliced into halves - 2 no.s ( optional)
• Black pepper pdr - 1/2 tsp
• Garam masala pdr - 1/4 tsp
• Tomato sliced - 2 medium
• Almonds - 1 tbsp
• Cashew nuts - 1 tbsp
• Coconut shredded - 1/4 cup
• Coriander leaves,chopped -11/2 tbsp
• Spring onion,chopped ( green part) - 2 stalk

      Method:

• Marinate the chicken mentioned in 'To marinate' and set aside for 1/2 hr..

• Soak the nuts in little water for 10 mins..This is done in order to grind into paste easily..

• Deep fry or shallow fry the marinated chicken in oil till brown on both sides till 70 percent cooked..No need to fry chicken fully as it will cook in gravy later...Drain the chicken and set aside..

• In a deep pan, heat oil and add whole spices mentioned and let it crackle..

• Add the ingredients from sliced onion till garam masala powder and saute one by one..

• Add fried chicken and  sliced tomatoes and saute well..Close the lid and cook for 8 to 10 mins or till cooked..

• Meanwhile grind the nuts into smooth paste along with soaked water in a grinder...

• In a blender, add coconut shredded and grinded nut paste with one cup of water...

• Pour coconut and nuts mixture into the chicken  and cook for 5 mins in a low flame..

• Taste and adjust salt..

• Off the flame..Sprinkle little garam masala ( optional) and garnish with chopped spring onion (green) and coriander leaves..

• Serve hot with any combination of your choice like chappati, batoora, appam etc

Chemeen Varatiyat- Kerala Prawn Roast ( Dry Version)

Today,I am sharing a Kerala based seafood special, Chemeen varatiyath (Dry Prawns Roast)....I made this dish, when my cousin came to lunch at my home 3 weeks ago..Sorry, for delaying to post this recipe,I had too many food photo in my draft, which is yet to be posted...It depends upon my time..In Sha Allah,will try my level best to post the recipe..I started blogging 2 months ago, response is amazing..I have more than 200 likes in facebook during these times, alhamdullilah..I starts blogging as a time pass,which to my surprise,turns into serious and enjoyment...I enjoyed taking food photos...But I still wish, I have to improve my photography more...Most of the time, I took photo from my smartphone....Coming to the recipe, its a delicious dish which is perfect for biryani,ghee rice, chappati etc..I had the combination with chicken biryani,which I will share later..Do try this dish and impress and your family..Lets go the recipe.

     Ingredients

• Prawns - 500 gm

• Onions, thinly sliced - 3 medium sized

• Ginger-garlic paste - 2 tsp

• Crushed green chillies - 2 no.s

• Red tomato,chopped - 1 large or 2 small no.s

• Turmeric pdr - 1/4 tsp

• Coriander pdr - 1/2 tsp

• Kashmiri chilli pdr - 1 tbsp

• Garam masala pdr - 1/2 tsp

• Chopped coriander leaves - 1 tbsp

• Salt - to taste

• Curry leaves - few

• Coconut oil - 2 tsp

     Method

• Remove the skin, head and tail of prawns..Discard the thick black thread on top of prawns..Wash and clean the prawns thoroughly and drain in colander...

• In a fry pan, heat coconut oil, add onion sprinkled with salt and saute till light brown..

• Add ginger-garlic paste and crushed green chillies and saute for a second..

• Add chopped tomatoes and saute for 5 mins till mushy...

• Add all the spice powders and saute thoroughly till raw smell goes away...

• Add chopped coriander leaves and saute well..

• Add cleaned prawns and mix thoroughly..

• Close the lid and cook for medium flame at 3 to 4 mins till prawns changes colour..

• Turn all the prawns other side and cookat high flame for 1 min..

• Off the flame and garnish with curry leaves...Sprinkle little coconut oil on top...Close the lid for few minutes to infuse flavour of curry leaves...

• Serve warm as a side dish of any combination like chappati, biryani, ghee rice etc..

     Notes

• Prawns cooks very fast..Do not overcook the prawns as it may turn rubbery...

• Instead of prawns, you can substitute it with fish,squid and chicken...

Pepper Beef Curry

Today, I am sharing a spicy Kerala style curry, Beef curry...I used to make mostly with mutton either in biryani or curry..I rarely make it with beef as my hubby is not so fond of beef..He prefer mutton..As its long since I had beef, so I wished to have and decided to make it...Lots of things comes to my mind,what to make with beef..I even think to make beef roast which I used to make mostly before..I tried making pepper curry with chicken,but didn't try it beef...Finally I decided to make beef with pepper curry version...Its a spicy curry which contains lots of pepper powder,instead of red chilli powder..So adjust spice accordingly..I had it with the combination of pathiri ( rice roti), which tastes awesome..Its very simple to make..Try to make this curry and impress your family..Had it with any combination of your choice like plain rice, chappati, pathiri etc..Lets go to the recipe:

     Ingredients

       To marinate:

• Beef/Mutton with bone - 500 gm

• Turmeric pdr - 1/4 tsp

• Yogurt - 1 tbsp

       For Gravy:

• Coconut oil - 1 tbsp + extra for drizzling

• Bay leaf - 1 no.

• Cardamon - 2 no.s

• Cloves - 3 no.s

• Cinnamon stick - 1 small piece, broken

• Shallots,sliced - 8 no.s

• Large Onion, sliced - 2 no.s

• Ginger-garlic paste - 1 1/2 tbsp

• Chopped green chillies - 2 no.s

• Chopped tomatoes - 3 no.s

• Turmeric pdr - 1/4 tsp

• Crushed pepper powder - 2 or 3 tbsp ( peppercorns crushed in grinder coarsely)

• Coriander pdr - 1 tbsp

• Garam masala pdr - 1 tsp

• Coriander leaves, chopped - 2 tbsp

• Beef stock - 3 tbsp 

• Water - 1/2 cup

• Curry leaves,few - for garnishing 

    Method

• Trim the fat and wash the beef thoroughly and drain in colander..

• In a pressure cooker, add cleaned beef with pinch of turmeric pdr and little water and cook for 1 whistle..After one whistle open the pressure cooker...You can see too much oil that comes from fat of beef..reserve 3 tbsp stock from it, drain and throw remaining stock...If you are using mutton, ignore this step and proceed next step ( marination), as mutton didn't contain too much fat like beef..

• Then marinate the beef with ingredients mentioned in 'To marinate' and keep aside for 15 mins..

•  In same pressure cooker, heat coconut oil and add all whole spices mentioned and let it crackle..

• Then add shallots and onions together, sprinkled with salt and saute for few minutes till transparent.

• Then add ginger-garlic paste and chopped green chillies and saute for few seconds..

• Add chopped coriander leaves and saute for few seconds..

• Add chopped tomatoes and saute for few minutes till mushy..

• Add all the spice powders and saute till raw smell goes away..

• Finally add marinated beef and 3 tbsp of stock and mix well...

• Add 1/2 cup of water and pressure cook it for 8 to 10 whistles till soft and cooked ( It depends upon the beef)..

• When the pressure releases, taste and adjust salt and spice...

• Garnish it with curry leaves and drizzle few coconut oil on top..

• Close the lid to infuse the flavour for few minutes..

• Serve warm with any combination of choice like ghee rice, chappati, pathiri etc...

     Notes:

• Instead of beef/ mutton, you can replace it with chicken..

• Vegetarians/vegans can make it with any vegetables of your choice...

Chicken Kofta / Balls Curry

Koftas are made with minced or ground meat, which is made with chicken, beef and mutton. There is vegetarian versions of koftas too..Koftas are otherwise known as meat balls...Koftas are popular dish in India, Iran, Pakistan, Middle East, Greek and of course U.K too...Koftas are made into round shape, which consists of grounded or minced meat/chicken, combines with spices and sometimes  mixture of vegetable, which used egg/cornflour/breadcrumbs for binding the meat..Koftas are deep fried/ shallow fried or baked and served with thick curry..There are different variations of making koftas..Its texture is same for making kababs, which is served as dry version..If you don't want curry, you can eat fried koftas directly without curry..I love that version too..Today, I am posting a recipe of Chicken Kofta curry..I have a piece of chicken breast in my freezer..I was thinking,what to make for dinner..I thought of making many things like chicken chilli, chicken and veg stew, butter chicken etc..Finally, I decided to make kofta curry..Its long since, I made this curry..I google search it, and found more than 100 varieties of kofta curry..I read few of the recipes..I combined few of the ingredients here and there..Finally, I had my own way of making this curry..My hubby love this curry..We had the combination with crispy hot poori..It tastes too delicious..Do make this curry and impress your family..Off to the recipe..

     Ingredients

        For Koftas:

• Boneless Chicken Breast / Chicken mince (kheema) -  200 gm

• Onion, chopped - half of 1 small onion

• Garlic chopped - 4 to 5 no.s

• Any vegetables of your choice - 1/2 cup ( I used carrot,beans and capsicum)

• Chopped green chilly - 1 no.s

• Coriander leaves,chopped - 2 tbsp

• Mint leaves,chopped - 1 tbsp

• Cumin seeds - 1/2 tsp

• Turmeric pdr - a pinch

• Chilli pdr - 1/2 tsp

• Pepper pdr - 1/4 tsp

• Garam masala pdr - 1/4 tsp

• Corn flour - 1 tsp

• Bread crumbs - 2 tbsp

• Salt - adjust accordingly

          For Gravy:

• Cardamon - 2 no.s

• Cloves - 2 to 3 no.s

• Cinnamon stick - 1" size

• Bay leaf - 1 no.

• Large Onions, sliced - 2 no.s

• Large Tomato, sliced - 1 1/2 no.s 

• Garlic, chopped - 4 to 5 no.s

• Ginger,chopped - 1tsp

• Green chillies, chopped - 2 no.s

• Turmeric pdr - 1/4 tsp

• Kashmiri chilli pdr - 2 tsp

• Coriander pdr - 1 tbsp

• Garam masala pdr - 1/4 tsp

• Kasoori methi ( dry fenugreek leaves crushed) - 1/4 tsp ( optional )

• Chicken Stock / normal water - 1 cup

• Coriander leaves - for garnishing

• Milk / Cooking cream - 2 tbsp 

     Method

• Grind chicken breast into grinder/food processor for few seconds for 1 stroke..Don't grind it into fine paste,otherwise koftas won't taste good..Grind coarsely in a shredded chicken consistency i.e kheema ( minced) consistency...If you are using chicken kheema, ignore grinding part...

• Transfer minced chicken in a large bowl..

• In a same grinder, add ingredients from 'onion' till 'cumin seeds' mentioned in "For Kofta' and grind it into coarse paste..

• Transfer grinded ingredients into minced chicken and mix well..

• Add rest of the ingredients from ' Turmeric pdr' till 'salt' mentioned in " For Kofta" and mix thoroughly..

• Shape chicken mince into equal lime size balls and keep aside..

• Deep fry or shallow fry these chicken balls ( koftas) into medium flame till both sides are golden brown..Drain and place these in kitchen paper towel and keep aside..

• In another kadai/ wide pan, add 2 tbsp of previously fried kofta oil, add whole spices mentioned in " For gravy" and let it splutter.

• Add onions sprinkled with salt and saute till pink..

• Add chopped garlic,ginger and green chillies and saute for few seconds..

• Add tomato and saute till mushy..

• Add all the spice powders and saute till raw smell goes away..

• Off the flame and set aside to cool..

• When it cools down, pour this sauted onion mixture into blender and blend it into fine paste..

• Transfer the grinded mixture back into kadai and switch on the flame..

• Add water or chicken stock water and salt and mix it well..

• When it comes one boil, add little milk or cream and sprinkle little kasoori methi..

• Add fried koftas into the gravy, pour the gravy on top of koftas and cook for few seconds..

• Garnish it with chopped coriander leaves and decorate it with cream ( optional)

• Serve warm with chappati, porotta, batoora, poori etc.

      Notes

• Vegetarians can replace it with any of the desired vegetables combined with paneer or soya chunks..They can make it with boiled and minced chickpeas too..

• You can cook the kofta in curry itself, instead of frying or baking..But you have to be careful,there is a tendency to break while stiring the curry and it won't get hard..I wished to fry the koftas and simmer in curry, this method is commonly done...Fried koftas tastes better...

• Instead of chicken mince, you can replace it with beef or mutton...

Chicken Kurma - South Indian special

It is believed that Korma / Kurma  can be traced back through the roots of Mughal cuisine, which is characteristics by the present day India,Pakistan and Bangladesh...Traditionally, Kurma is made with meat or vegetables which is infused with yogurt, nuts and spices and it is cooked in a very slow flame...Korma is made either with chicken, meat,vegetables or a mixture of meat and vegetables...This curry is mildy spicy and has rich nutty taste..North Indians called this dish as korma,whereas South Indians called as kurma...There are few variation in South Indian kurma..They combined it with spice powders along with coconut milk, nuts,yogurt and also poppy seeds ( Khas -khasa)...Each one has their own way of making this dish..Today, I am sharing  a South Indian version of Chicken Kurma, which is of course my mom's speciality...Its an excellent combination for ghee rice, pathiri ( rice flatbread), appam ( laced thin rice pancake), chappati etc..Lets go to the recipe

Recipe Source : Umma

     Ingredients

        To marinade:

• Chicken,cut into small pieces - 1/2 kg

• Black pepper powder - 1 tsp

• Turmeric pdr - a pinch

• Salt - depends

• Yogurt - 1 tbsp

        For Gravy:

• Cardamom - 2 to 3 no.s

• Cloves - 3 no.s

• Cinnamon stick - 1" pc

• Bay leaf - 1 no. 

• Onions,sliced - 2 large

• Shallots,sliced - 4 to 5 no.s

• Ginger-garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.s

• Tomatoes,sliced - 2 large

• Mint leaves,chopped - 1 tbsp ( optional )

• Coriander leaves,chopped - 1 tbsp + few for garnishing

• Turmeric pdr - 1/4 tsp

• Kashmiri chilli pdr - 1 1/2 tsp

• Coriander pdr - 1 tbsp

• Garam masala pdr - 1/2 tsp

• Water - 1/2 to 3/4 cup

       To grind:

• Cashew nuts - 7 no.s

• Coconut shredded - 1/4 cup

• Fennel seeds - 1/4 tsp

    Method

• Marinate chicken as mentioned in ' To marinate' and keep aside for 10 mins.

• Soak cashew nuts in a hot water for 10 to 15 mins..

• Heat a oil in a kadai or deep wide pan, add cardamom till bay leaf and let it splutter.

• Add sliced onions and shallots sprinkled with salt and saute till transparent..

• Add ginger-garlic paste and chopped green chillies and saute for few seconds.

• Add tomatoes and saute till mushy or till oil seperates from pan..

• Add chopped mint leaves and coriander leaves and saute for few seconds..

• Add all the spice powders and saute till raw smell goes away.

• Add marinated chicken and mix well.

• Add water, mix well thoroughly and close the lid..Cook for 15 to 20 mins or till chicken is cooked..

• Meanwhile, grind coconut, cashews and fennel seeds with a soaked cashew water and make it into thick paste..

• Add coconut- cashew paste in this curry and mix well.

• Taste and adjust salt and spice accordingly..

• Heat this in a medium flame,when it comes one bubble,off the flame..

• Garnish it with coriander leaves and sprinkle little garam masala on top..

• Serve it with the combination of ghee rice, chappatis, pathiri, appam etc..

    Notes:

• If the curry becomes too thin, add 1 tsp of rice powder to thicken it..

• You can add your desired vegetables along with chicken pieces..

• Instead of chicken, you can replace it with mutton,beef or fish..

• Vegetarians can replace it with soya chunks or any vegetables..

• If you don't like cashewnuts. you can add poppy seeds ( khas - khasa) instead..

Koontal Varatiyat - Spicy Squid Gravy

Today, I am posting a Kerala seafood recipe,Koontal Varatiyat i.e Squid prepared in Spicy Red Gravy..Its a simple recipe which can be prepared in a few minutes..If you are a squid lover like me, definitely you will love this dish...I prefer squid in gravy form..Its tastes delicious... Its a great side dish for plain rice, chappatis etc..Lets move to the recipe.

       Ingredients

• Squid - 3 to 4 no.s

• Large onions, sliced - 2

• Large tomato, sliced - 1

• Green chilly,chopped - 1 or 2 no.s

• Ginger-garlic paste - 1 1/2 tsp

• Turmeric pdr - a pinch

• Coriander pdr - 1/2 tsp

• Garam masala pdr - 1/4 tsp

• Kashmiri chilli pdr - 3 to 4 tsp

• Salt - to taste

• Curry leaves - 1 sprig

• Coconut oil/ any oil - 2 tsp 

    Method

• Clean the squid inside and outside, discard the intestine and skin and cut into medium or round pieces. Wash it with couplets of water. Drain and keep aside.

• Heat coconut oil in a pressure cooker, add sliced onions with salt and saute till translucent.

• Add ginger-garlic paste and chopped green chilly and saute for few seconds.

• Add sliced tomato and saute till mushy.

• Add all the spice powders and saute well till raw smell goes away.

• Add cleaned squid into it and mix well..

• Add quarter cup of water and close the lid of pressure cooker.

• Pressure cook for 6 to 7 whistles till squid cooks.

• When the pressure subsides, open the lid and cook at high flame for 3 mins till gravy reaches semi-thick consistency. If you prefer more gravy, ignore this step.

• Off the flame. Add curry leaves and  a few drops of coconut oil and close the lid to infuse the flavour for few mins.

• Serve warm as a side dish with plain rice, chappati etc.

      Notes

• Always use fresh squid as it tastes better..

• You can substitute it fish,prawns,chicken,etc..

Varatharacha Mutton Curry or Mutton in Roasted Coconut Curry

In Kerala,most of the dish has a presence of coconut..Most non or non veg curry is made either with extracted coconut milk,coconut paste or roasted coconut paste..There are many types of mutton/beef curry or dry gravy like mutton/beef stew, naadan mutton/beef curry, beef varatiyath( Beef gravy) etc..Will share these in my later post..Today, I am sharing a recipe of mutton with roasted coconut curry,it is called 'varatharacha irachi curry'in Kerala...In this curry, shredded coconut is pan roasted along with spices and blended to make smooth roasted coconut paste and combined in the curry..I made this curry last week for dinner for my in-laws who is there for short visit to UAE,as they are leaving to their hometown that day..I had the combination with pathal/ pathiri ( rice flat bread).My hubby and my in-laws loves this curry so much..I got the recipe from  here, but I slighly modified according to my taste..Everyone has their own method for making this curry..Do try this curry and impress your family..

    Ingredients:

        For Masala:

• Mutton (Goat meat) - 1 kg

• Large Onions,sliced - 3 large

• Tomatoes,sliced - 2

• Ginger-garlic paste - 1tbsp

• Turmeric pdr - 1/4 tsp

• Kashmiri chilli pdr - 1 tsp heaped

• Hot water - 1 1/2 cup

       To Roast and Grind:

• Coconut shredded - 3/4 cup

• Fennel seeds ( perumjeerakam) - 1/4 tsp

• Pepper corns/black pepper pdr - 1/2 tsp

• Coriander seeds/ coriander pdr - 2 tbsp

• Cardamom - 2 no.s

• Cloves - 3 no.s

• Cinnamon stick - a small pc

• Dry Red Chillies,stem removed - 3 to 4 no.s ( according to your spice level)

• Shallots ( Cheriya ulli) - 4 to 5 no.s

• Curry leaves,chopped - 1 tbsp ( I didn't use as its not available in my pantry)

        To temper: ( taalikal)

• Coconut oil - 1 tbsp

• Shallots - 5 to 6 no.s

• Curry leaves - few

• Coriander leaves,chopped - one handful

• Green Chillies - 2 no.s

     Method:

• Heat a pan,roast the shredded coconut and add few drops of coconut oil ( to brown faster)at medium flame.When it turns brown ( never mind if it leaves few traces of whites here and there),turn the flame to low and add all the ingredients mentioned in ' To roast and grind' and saute for few mins..Be careful not to get burnt..If using coriander powder and pepper powder, make sure to add last and saute it, otherwise these will get burnt..Off the flame and set aside to cool..when it cools down, grind into paste by adding 1/4 cup of water.

• Heat a pressure cooker and add little oil . Add sliced onions with salt and saute till translucent.

• Add ginger-garlic paste and saute for few seconds.

• Add tomatoes and saute till mushy.

• Add turmeric and chilli powder and saute till raw smell goes away.

• Add cleaned mutton and saute well.

• Add hot water, mix well and close the lid. Pressure cook for 6 or 7 whistles , depending upon the mutton.

• When the pressure releases, add roasted coconut paste and mix well.

• Adjust salt according to your taste.When it comes one boil, off the flame.

• In separate pan, add coconut oil and add sliced shallots and saute till light brown.

• Add chopped coriander,curry leaves and green chillies and saute for few seconds.

• Off the flame and pour these into the mutton curry.

• Close the lid of pressure cooker,so the flavour will infuse.

• Serve warm with the combination of your choice like pathal, ghee rice, plain rice,chappati, poori. kerala porotta etc..

Kadai Chicken

Kadai Chicken is the famous North Indian and Pakistani dish...They make it with mutton or beef too..Its a spicy dish..It is said that all the ingredients including roasting and sauteing are made in a one dish, a thick wok called 'kadai'..Its a common dish in most Indian and Pakistani restaurants..They serve this curry in Kadai itself,hence the name ' Kadai Chicken'...The spices used in the curry are roasted and freshly grounded..Its the main highlight of this dish,which gives a nice aroma to this dish and tastes delicious too.. I got this recipe from 'Vah Chef' from you tube,but I altered slightly..I am a great fan of his cooking and he explains every details clearly....My hubby gives thumps up to this dish..Do try to make and impress your family.

     Ingredients:

     To Roast:

• Peppercorns ( muzhuvan kurumulak) - 1/2 tsp
• Dry Red Chillies - 6 to 7 no.s (depends upon your spice level)
• Cumin seeds ( Sada jeerakam) - 1/2 tsp
• Fennel seeds ( Perumjeerakam) - 1/2 tsp
• Coriander seeds ( Muzhuvan malli ) - 2 tbsp
• Kasuri Methi pdr ( dry fenugreek leaves ) - 1/2 tsp

     For masala:

• Chicken ( cut into small pcs ) - 500 gm
• Large Onions, chopped - 1
• Ginger- Garlic paste - 1 1/2 tbsp
• Capsicum,cubed - 1 
• Tomato puree - 1/2 cup ( make a paste of 1 large tomato)
• Almonds or Cashewnuts - 10 no.s ( optional )
• Turmeric pdr - 1/4 tsp
• Kashmiri Chilli pdr - 1 tsp
• Coriander leaves,chopped - 1/2 bundle
• Oil - 1 tbsp
• Salt - to taste

     Method:

• Heat a kadai or fry pan, roast all the ingredients mentioned in ' to roast ' and set aside to cool. When it cools down, grind the spices into coarse powder.

• Soak cashews/almonds in a hot water for 10 to 15 mins..First grind the nuts into powder,then add soaked water and make into paste.

• In a same kadai heat some oil, stir fry the capsicum for few mins and keep aside.

• Add chopped onions in the same work ,add salt and saute till translucent.

• Add ginger-garlic paste and saute till raw smell disappears.

• Add tomato puree and saute for 5 mins till the oil seperates from the wok.

• Add turmeric powder and kashmiri chilli powder and saute well till raw smell goes away.

• Add half of ground roast spices and saute it.

• Add cleaned chicken pieces and mix well.

• Then add remaining ground spices and almond/cashew paste and mix well.

• Add 1/2 to 3/4 cup of water, mix well,close the lid and cook for 15 to 20 mins.

• Add capsicum,mix well and cook for high heat at 5 mins with lid closed.

• Open the lid,taste and adjust salt. 

• Off the flame.Sprinkle little kasoori methi powder and chopped coriander.

• Serve warm with kadai itself..Its a excellent combination for ghee rice, chappati, poori, naans, dosas etc.

Palak Dal Gosht or Meat cooked in lentil and spinach curry.

Today, I am sharing  a Pakistani or North Indian cuisine, Palak dal Gosht..Its a meat cooked in lentil and spinach curry.. Mutton is prepared mostly made in this dish...Its definitely a healthy curry as  spinach is rich in iron and lentils is rich in protein, so when it combines with meat its a excellent combination..North Indian or Pakistani's used to cook curry with meat combined with vegetables and lentils.. Another example is  Murg Chole ( Chickpeas curry combined with chicken)...South Indian don't cook curry with lentils and meat together...Believe me, its tasty..Pakistani cuisine is somewhat similar to indian cooking..But their spice level is mild..I ate this curry in one of the pakistani restaurant in sharjah,during my school days...we all feel love with this curry and  ate it with the combination of Pakistani traditional bread,'tandoor roti'..My mom used to make this curry before...Her curry is somewhat similar to restaurant style,we love her curry too..Instead of mutton, you can replace it with chicken..Vegetarians can avoid mutton..Curry tastes delicious without adding meat too...I am sharing my mom's version of making this curry,but I slightly altered according to my taste...Here goes the recipe :) :)

Ingredients:

• Mutton ( with or without bone) - 300 gm
• Palak leaves ( Spinach ) - 6 to 7 leaves
• Bengal gram dal ( kadala paripp)- 1 cup
• Fennel seeds ( perumjeerakam) - 1 tsp
• Bay leaf (Vazhana ila ) - 1
• Cinnamon ( karuvapatta) - 1/2 ''
• Cloves ( grambu ) - 2 to 3 no.s
• Large onion, sliced - 2
• Ginger-Garlic paste - 1 1/2 tbsp
• Green chillies,slit - 2 no.s
• Large tomato,sliced - 1
• Chopped coriander leaves - 1 tbsp
• Coriander powder - 1 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Kashmiri chilli powder - 1 tbsp
• Garam masala powder - 1 tsp
• kasoori methi - 1/2 tsp ( optional )
• Salt - to taste

Method

• Wash the palak leaves thoroughly with couplets of water and remove the stem. Boil the palak leaves with enough water for few mins. Drain and chop the palak leaves.

• In a pressure cooker, add oil and add fennel seeds and let it crackle.

• Add bay leaves,cinnamon and cloves and saute for few secs.

• Add sliced onions with salt and saute till light brown.

• Add ginger-garlic paste and saute for few secs.

• Add chopped tomato and saute till mushy.

• Add chopped coriander leaves and add all the spice powders from " coriander powder' till " Garam masala powder' and saute till raw smell disappears.

• Finally add washed bengal split lentils ( no need to soak) and cleaned mutton pieces and mix well.

• Add kasuri methi ( optional ) and saute. 

• Add about  l to 1 1/2 cup of water and close the lid of pressure cooker. Cook for 6 to 7 whistles till both lentils and mutton are cooked.

• When pressure releases, open the lid and add chopped palak leaves and mix well. Taste and adjust salt.

• If the gravy becomes too watery, add 1 tsp rice flour or corn flour to thicken it..

• Sprinkle some garam masala powder and kasoori methi . Garnish it with chopped coriander leaves.

• Its a excellent combination for chappati,dosas,poori etc.

Chilli Chicken

Today, I am sharing a famous fusion dish,i.e an Indo-Chinese cuisine called 'Chilli Chicken'...Some people may slightly alter the recipe,but the method of preparation is almost same ..Chilli Chicken is a popular dish in restaurant too..They add generous amount of red colour in it, in order to  look attractive..But I am against adding red colour,which is not good for health..If you prefer, you can add a pinch of red colour to it..Adding little kashmiri chilli powder,though not spicy, gives red colour to the dish,if you prefer to give red colour..I am going to share the recipe with step by step pictures,which is definitely a hard work,so it might be helpful to beginners..It is definitely my own successful dish..Its very yummy..Excellent combination for fried rice,chapatti,biryani etc..Do make it and impress your family :)

chilli chicken

preparation of chilli chicken

Ingredients:

To  marinade:

• Boneless Chicken(skinless), cubed - 500 gm
• Soya sauce - 1tsp
• Vinegar - 1 tsp
• Egg white - 1
• Ginger-garlic paste - 1 & 1/2 tsp
• Black pepper powder - 1/2 tsp
• Kashmiri chilli powder - 1/2 tsp ( optional )
• Corn Flour - 2 tsp 
• All purpose flour ( Maida) - 1 tsp
• Salt - to taste ( taste and adjust accordingly,as soya sauce contains salt)

For Gravy:

• Onion,cubed - 1
• Green Capsicum,cubed - half of one capsicum.
• Chopped Garlic - 4 to 5 tsp
• Spring onion,white ( bulbed part), chopped - 3 to 4 tsp
• Spring onion.green ( stalk), chopped - 5 to 6 tsp 
• Green chilli sauce - 1 tsp
• Soya sauce - 1 to 1 & 1/2  tsp
• Pepper powder - 1 tsp
• Kashmiri chilli powder - 1/2 tsp ( optional)
• Tomato Ketchup - 1 & 1/2 tbsp
• Sugar - 1/4 tsp ( to balance the taste)
• Salt - to taste

Method:

• Make a paste of' soya sauce' till 'salt' mentioned in the ingredient, ' To marinade'. Coat this paste in the chicken well and refrigerate for 1 hr.

• Heat a fry pan,add oil and shallow fry the marinated chicken in batches till both sides are golden brown. Drain and keep the fried chicken aside.

• In the same pan ( shallow fried chicken pan), add little olive/veg oil, add chopped garlic and chopped spring onion whites and saute for few sec ( don't turn brown).

• Add cubed onion and  saute for 1 min at high flame, till its slightly pink in colour.

• Add  cubed capsicum and saute for l min at high flame.

• Add half of spring onion greens and saute.

• Add the ingredients from' green chilli'  till 'salt' and saute well.

• Add fried chicken pieces and  saute well for 3 to 5 mins at high flame, taking care not to get burnt.

• Taste and adjust salt and spices required.

• Can add little water if you prefer gravy. Boil for few seconds.

• Off the flame and garnish with remaining spring onion greens.Serve warm.

• Its an excellent side dish for fried rice,biryani,chappati etc.

Tips:

• Make sure to make with boneless chicken while making this dish. It tastes better. 

• Can add pinch of red colour to the 'marinated chicken' ,if you wish to look attractive.

• Since soya sauce contains salt, its very important to taste and adjust salt if required

Mulakitta chicken curry or Malabar spicy red chicken curry

This is a very simple chicken curry,even beginners can try it. All the ingredients mentioned here are easily available at home. You can make this curry when you are hurry,without compromising the taste. This is hubby's one of his favourite curry . He appreciates me, whenever I make this curry..For him, it is one of the best chicken curry..what more I want, feels proud and happy :) :)..Do try this and impress your household :) :)

Ingredients:

• Chicken - 1 kg
• Cinnamon - a small piece
• Onions, thinly sliced - 3 medium
• Cloves - 2 to 3 no.s
• Garlic - 6 to 7 pods
• Ginger - 1 thumb size
• Green Chillies - 2 no.s
• Tomatoes, chopped - 2 medium
• coriander leaves,chopped - 1 tbsp
• Turmeric pdr - 1/4 tsp
• Coriander pdr - 1/2 tbsp
• Garam masala pdr - 1/2 tsp
• Kashmiri chilli pdr - 4 tbsp
• Salt - to taste
• Curry leaves - 1 sprig
• Coconut oil/ sunflower oil - 2 tbsp + 1 tbsp

     Method

• Wash and clean the chicken and drain in the colander.

• Heat 2 tbsp oil in a wide pan ,add whole spices and sliced onion and saute till pink. Add salt , it will make onion saute faster

• Make a paste of ginger and garlic and add to the onions and saute.

• Add tomatoes and saute till mushy.

• Add all the powders and saute till raw smell disappears.

• Add chopped coriander leaves and salt.

• Add chicken and saute well.

• Add 1/2 cup of water and close the lid.

• Close the lid and cook the chicken at high heat for 2 mins then reduce the heat to medium and cook the chicken for about 15 to 20 mins or till cooked. Can stir the chicken in between after 10 mins.

• Taste and add salt according to your preference.

• Can add the water if you prefer thin gravy. If you prefer thick gravy,  ignore adding water.

• Close the flame and keep aside.

• In another pan, add 1 tbsp coconut oil and heat it.

• Add slice green chillies and saute for few seconds.

• Add curry leaves and saute. Off the flame.

• Pour these to the chicken curry and close the lid for few mins,so it will infuse the flavour of green chillies and curry leaves.

• Serve this curry warm . It is the excellent combination for ghee rice,pathiri or chappati :)