Thattukada Chicken fry / Chicken Fry ( Kerala Style) / Kozhi Porichathu

"Thattukada" is a Malayalam word for roadside vendors in Kerala, South India. It's a very famous  hot selling dish. It can be made as a side dish or as a star player. This dish is perfectly crisp from outside and juicy from inside. Can have with Rice or Chapati. Do try this mouthwatering dish.

Ingredients:

1 lb Chicken breast ( bone or boneless) ( You can even use drumsticks)
3-4 green chillies ( slit lengthwise)
1 small onion finely sliced ( lengthwise)
Oil for shallow frying

Marination:

1 tblsp Kashmiri chilli powder
1 tblsp red chilli powder ( alter as per your spice tolerance)
1 tblsp ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 tblsp chicken masala
salt to taste
few curry leaves

Method:

• First wash and make a deep slits on the fleshy part of the chicken pieces.
• In a mixing bowl, add all the ingredients listed for marination.
• Marinate the chicken from all sides even into the slit part and massage well.
• Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.
• Heat oil in a nonstick pan and add the chicken pieces.
• Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning)
• Fry them until the sides are golden brown and fully cooked.
• Remove and transfer it onto a paper towel.
• In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes.
• Garnish on top of fried chicken pieces.
• Serve hot.

Pictorial:

First wash and make a deep slits on the fleshy part of the chicken pieces. In a mixing bowl, add all the ingredients listed for marination.

Marinate the chicken from all sides even into the slit part and massage well. Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.

Heat oil in a nonstick pan and add the chicken pieces. Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning) Fry them until the sides are golden brown and fully cooked. In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes. Garnish on top of fried chicken pieces.

Notes:

1. Can deep fry instead of shallow frying.
2. Using coconut oil enhances the flavor
3. Flame should be on low.

Chicken sukka / chukka recipe | Dry Chicken with coconut

"Chicken Sukka / Chukka" refers to a South Indian meat dish, Ingredients and produce are similar yet each region has many signature dishes to offer. This recipe comes from my Aunt, she used to prepare it with Mutton. You can try with all kind of meat, I tried with boneless chicken.

Morsels of chicken fried over a low flame with grated coconut and spices.The coconut in this recipe is not overwhelming and works beautifully with the chicken. I would say, coconut is the key ingredient apart from meat.Try it out, I'm sure you are gonna love it!!!

Ingredient:

300 grms Chicken
1 tblsp coriander powder
1 tblsp red chilli powder
1/2 tsp garam masala
salt to taste
1/4 cup water
oil

Wet Ingredients:

1 medium size Onion
1 small Tomato
2-3 Garlic cloves
1 inch Ginger
2-3 sprig Curry leaves
1/2 cup Coriander leaves ( or handful)
2 Cloves
1/2 inch Cinnamon bark
2 Cardamom pods
3 tblsp shredded Coconut ( fresh or dry)

Method:

• In a pan add little oil, cumin seeds, cloves, cinnamon, cardamom, ginger, garlic and onion. Saute for few seconds or till onion turns little golden brown.
• Then add tomato, shredded coconut and coriander leaves. Saute for 1 minute ensure that you regularly keep stirring as the coconut can easily stick to the bottom of the pan. Once done turn off the flame and keep it aside. Once it cools down add little water and make a paste.Wet masala can easily be prepared in advance and freezes well.
• Heat little oil in a kadai/pan, add the paste and stir,be careful as the masala may splatter. Again ensure that you stir the masala occasionally or it will burn.
• Once the masala oozes oil, lower the flame and add red chilli powder, garam masala and coriander powder.
• Add chicken pieces and some curry leaves. Mix well and coat all the chicken pieces with the masala.
• Since this is a dry dish add very little water around 1/4 cup or 3 tblsp. Mix and cover the pan with a lid and cook.
• Once the chicken pieces becomes succulent, add leftover curry leaves on top mix again for few seconds. Then switch off the flame.
• Serve with steamed rice or roti.

Pictorial:

                                                      Get all wet ingredients ready.

In a pan add little oil, cumin seeds, cloves, cinnamon, cardamom, ginger, garlic and onion. Saute for few seconds or till onion turns little golden brown.

Then add tomato, shredded coconut and coriander leaves. Saute for 1 minute ensure that you regularly keep stirring as the coconut can easily stick to the bottom of the pan. Once done turn off the flame and keep it aside. Once it cools down add little water and make a paste.Wet masala can easily be prepared in advance and freezes well.

Heat little oil in a kadai/pan, add the paste and stir,be careful as the masala may splatter. Again ensure that you stir the masala occasionally or it will burn.

Once the masala oozes oil, lower the flame and add red chilli powder, coriander powder and garam masala.

Add chicken pieces and some curry leaves. Mix well and coat all the chicken pieces with the masala.

Since this is a dry dish add very little around 1/4 cup or 3 tblsp of water. Mix and cover the pan with a lid and cook.

Once the chicken pieces becomes succulent, add leftover curry leaves on top mix again for few seconds. Then switch off the flame.

                                                            Serve with steamed rice.

Shrimp Biryani | Prawns Biryani recipe | Chemmeen Biryani

Shrimp/Prawns Biryani !!  Even though I'm not a big fan of Shrimp, but this biryani taste heaven and the best part is, it takes very less time to make unlike meat. If you are going to prepare this for first time the chances of failure is minimal unlike other biryani.

Try this yummilicious recipe !!Visually it may find very time consuming and difficult with so many steps but trust me it's one of the simplest biryani.

Ingredients:

For Rice:

2 cups Basmati rice
4 cups water
2-3 cloves
2-3 cardamom pods
1 bay leaf
1/4 tsp shahi jeera
salt 
oil

For Marinating Prawns:

200-300 grms Prawns /Shrimp (deshelled and devined )
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Red chilly powder
1/4 tsp Garam masala
1/2 tsp ginger and garlic paste
Salt

For Prawn Masala:

1 tsp Red chilli powder
1/4 tsp Garam masala
1/2 tsp Coriander powder
11/2 tsp Biryani masala
2-3 Green chillies ( slit)
1 tblsp Yogurt/ Curd
fried onions
Mint and Coriander finely chopped
Oil
salt

For garnishing:

Fried onions
Mint and Coriander leaves
1tblsp Warm Milk
2-3 strand Saffron

Method:

• First wash and clean the prawns and marinate it with coriander powder, turmeric powder, red chilli powder, garam masala, ginger and garlic paste and salt. Keep it aside for half an hour.
• Wash and soak the rice for 30-40 mins.
• Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.
• Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.
• Once it's 80-85% cooked, drain out the water and keep it aside.
• In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one and fry for 1-2 minutes, fry from both sides until half cooked ( do not over cook the shrimp)
• Meanwhile mix saffron strand in warm milk and keep it aside.
• Next lower the flame and add all the ingredients mentioned in Prawns masala.
• Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.
• Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala ( a pinch)
• Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of maida or wheat flour, the same way you do it for chapati and seal the edges and place a lid.
• Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.

Pictorial:

Wash and clean the prawns and add all the above mentioned ingredients for marinating and keep it aside for half an hour.

Wash and soak the rice for 30-40 mins.Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.

Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.Once it's cooked, drain out the water completely and keep it aside.

In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one for 1-2 minutes and fry from both sides until half cooked ( do not over cook the shrimp)

                  Meanwhile mix saffron strand in warm milk and keep it aside.

Next lower the flame and add red chilli powder, coriander powder, garam masala, biryani masala, mint and coriander leaves, fried onions and yogurt.

Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.

Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala (a pinch)

Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of all purpose or wheat flour, the same way you do it for chapati and seal the edges and place a lid.

Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.

                                                          Serve it with raita or salad.

Notes:

1. Be careful while adding salt as it's added in each step.

One Pot Meal-Chicken Rice

 On days, when you feel tired and drained with no energy to slog in the kitchen nor do you feel like going out, yet you want a healthy meal without much effort - One Pot meal, no fuss easy to make.

 Chicken and Rice makes a great combo. You can make this dish by substituting rice with any other grain and water with any stock. As this dish is made in single pot and rice simmers with chicken and other spices this produce a flavorful dish. Healthy and tasty all together, with less effort in no time.

Ingredients:

boneless chicken, cut into bite size
1 cup rice and dal ( dal is optional)
1/2 cup onion chopped
1/4 cup tomato chopped
1-2 garlic chopped
1/4 tsp cumin seeds
pinch of asafoetida
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp chicken masala
1/4 tsp garam masala
salt to taste
oil/ ghee
water

Method:

• Wash the rice and dal, keep it aside.
• Cut the chicken into bite size and wash them nicely. Keep it aside.
• In a pan or pressure cooker, add some oil/ ghee and cumin seeds and asafoetida, after cumin seeds sizzles add the finely chopped onion and garlic and saute for few minutes. Add salt to speed up the process. You can even add chopped vegetables.
• Next add chopped tomatoes and saute for few seconds and then add in the dry spices like turmeric powder, red chilli powder, coriander powder, chicken masala and garam masala.
• After 1-2 minutes add the chicken pieces and mix everything.
• Next add the washed rice and dal and give everything a last mix and add the water 1:2 of rice and water. 
• If using pressure cooker, cook for 3 whistle or if using pan, cook until the rice and chicken are both cooked. Allow the pressure to settle down on its own of the cooker.
• Lastly, garnish it with some finely chopped coriander leaves. Serve hot.

Pictorial:

 Cut the chicken into bite size and wash them nicely. Keep it aside.

In a pan or pressure cooker, add some oil/ ghee and cumin seeds, after cumin seeds sizzles add the finely chopped onion and garlic and saute for few minutes. Add salt to speed up the process

Next add chopped tomatoes and saute for few seconds and then add in the dry spices like turmeric powder, red chilli powder, coriander powder, chicken masala and garam masala.

                      After 1-2 minutes add the chicken pieces and mix everything.

Since I was preparing it for my toddler, I have added moong dal, you can add or skip this dal.
I have washed the dal and rice in water.

Next add the washed rice and dal and give everything a last mix and add the water 1:2 of rice and water.
If using pressure cooker, cook for 3 whistle or if using pan, cook until the rice and chicken are both cooked. Allow the pressure to settle down on its own of the cooker.

Lastly, garnish it with some finely chopped coriander leaves. Serve hot.

Notes:

1. Vegetables can also be used in this dish.
2. Dal used is optional, taste better with dal. 

Mutton soup recipe | Meat broth recipe

This recipe comes from a very good friend. He made this delicious, mouthwatering soup when his family visited us and trust me that was so tasty, I was craving for more and ended up preparing by myself within few days. Healthy as well as simple dish with an attractive flavor and aroma of cooked mutton. Mutton pieces are boiled with seasoning and cooked until garvy reduces to half. Highly nutritious, it is an inexpensive protein source, secret to a great soup is a simmering stock pot filled with bones. This is great to have during wintry days or down with flu and specially for kids and expecting mom's.

Ingredients:

250 grams Mutton pieces
1 cup onion and tomato
1/4 tsp garlic chopped
1 tsp ginger chopped
small cinnamon
1 star anise
1/4 tsp turmeric powder
11/2 tsp coriander powder
1 tsp red chilli powder
1/4 tsp pepper powder
generous amount of kasuri methi
1 tsp lemon juice
lemon zest
salt
water

Method:

• First wash and clean the mutton pieces ( with bones) in a cold running water several times.
• Coat the pieces with dry spices turmeric powder, coriander powder and red chilli powder and keep it aside.
• Meanwhile in a pressure cooker add whole spices and chopped onion, tomato, ginger and garlic. Saute for few seconds on low flame.
• Then add the mutton pieces coated with spices into the pressure cooker and mix well.
• Then add desired amount of water and salt. Pressure cook for 4-5 whistle or until the meat is tender.
• When the whistle settles down open the lid and switch on the flame once again on low and add dry fenugreek leaves/kasuri methi, pepper powder and lemon zest and bring it to a boil.
• Add finely chopped cilantro and some lemon juice (optional). 
• Serve hot. Goes well with steamed rice, bread stick. 

Pictorial

First wash and clean the mutton pieces ( with bones) in a cold running water several times.

                                           Coat the pieces with dry spices and keep it aside.

Meanwhile in a pressure cooker add whole spices and chopped onion, tomato, ginger and garlic. Saute for few seconds on low flame.

                                         Then add the mutton pieces and mix well.

            Then add desired amount of water and salt. Pressure cooker for 4-5 whistle.

When the whistle settles down open the lid and switch on the flame once again on low and add dry fenugreek leaves/kasuri methi, pepper powder and lemon zest and bring it to a boil.

           Add finely chopped cilantro and some lemon juice (optional). Serve hot.

Notes:

1. For soup bones should be more than flesh.
2. Mutton pieces should be nicely cooked.
3. Spices can be adjusted according to taste.

Chicken 65 | South India style Chicken 65

Chicken 65 is a spicy dish, soft and juicy from inside and crispy from outside. Makes a great starter for any party.This dish can be made with bone or boneless chicken.

Ingredients:
For marination:

250 grms of  chicken (bone or boneless)
2 tablespoon  yogurt
2 tablespoon corn flour / rice flour
1 tablespoon  kashmiri chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon ginger and garlic paste
1/4 teaspoon pepper powder
salt

For seasoning:
sprig of curry leaves
1/4 teaspoon mustard seeds
2-3 garlic cloves finely chopped
2-3 green chillies
oil

Method:

• Wash and clean chicken pieces in water. Drain out the water completely then taken them into a mixing bowl.
• Add yogurt, chilli powder, coriander powder, turmeric powder, ginger garlic paste, pepper powder and some salt.
• Mix everything well then add corn or rice flour to the mixture and coat well ( if needed add little water)
• Rest the marinated mixture for 30 minutes
• Heat a pan, add some oil ( can deep fry or shallow fry)
• Then add the marinated chicken pieces into the hot oil ( flame should be on low)
• Turn the pieces once it starts changing the colour.
• Fry till all the pieces turns golden brown.
• Then take out the pieces and drain out the excess oil into the kitchen towel.
• Finally take another pan add some oil, once hot add mustard seeds let it crackle then add curry leaves, green chillies and finely chopped garlic.
• Saute till the garlic turns golden brown, then add the fried chicken pieces and mix all together nicely for a minute.
• Switch off the flame and serve with some onion and lemon wedge.

Pictorial:

                         Take washed and cleaned tender chicken in a mixing bowl

To that add yogurt, turmeric powder, coriander powder, ginger and garlic paste, salt and pepper powder. Mix everything nicely then add corn flour or rice flour, mix again and coat well ( if needed add little water)

                            Rest for 30 minutes so that all the masala get infused into the chicken pieces.

Heat a pan add oil and fry the marinated chicken ( deep or shallow fry). Fry on low flame till they are golden brown from all sides.

      Once they are nice golden brown and nicely cooked drain out the pieces on a paper towel.

Heat a small pan for seasoning. Add little oil, mustard seeds once it starts spluttering add curry leaves, slit green chillies and finely chopped garlic. Saute nicely until garlic turn golden brown.

Now add the chicken pieces to the seasoning and mix everything for a minute.

                Enjoy this spicy chicken served along with lemon and onion wedge.

Notes:

1. You can use bone or boneless chicken for this recipe.
2. For extra spicy use regular red chilli powder, kashmiri chilli powder adds little colour to this dish.
3. You can also add food colour.
4. You can add finely chopped curry leaves or cilantro while marinating.