Malabar Chicken Curry

"Malabar Chicken Curry" - this one is my own version.

A rich gravy is formed using cashews, coconut, almonds. All childrens will definitely like this, as it would be less spicy.

This will be a good side dish for all kinds of Indian flat breads. We had this with Malabar Parathas.

Ingredients
Chicken - 200 gms
Onion - 1 (Large, chopped)
Ginger Garlic Paste - 1 tsp
Curry Leaves - 8 to 10
Coconut Oil - 3 tbsp

To Grind 1
Tomato - 2 (Large, Diced)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 1/2 tsp
Salt - to taste
Water - as required

To Grind 2
Grated Coconut - 1 1/2 tbsp
Cashews - 4
Almonds - 4
Fennel Powder - less than 1/4 tsp
Water - as required

Method

Grind the items given in "To Grind 1" to a fine paste with little water and keep it aside.

Heat one tbsp of Coconut Oil in a kadai. When the oil gets hot, add the chopped Onions and saute for 2 minutes. Add Ginger Garlic Paste, Curry Leaves and saute till the raw smell is off. See to it that you don't brown the onions, so saute it in a medium flame.

Add the finely grinded paste 1 and saute it till you find the oil leaving out from the gravy. When you find the oil oozing out, add the washed Chicken pieces. Saute it for 2 minutes.

Now cover the kadai with its lid and cook in medium flame till chicken is half done.

Grind the items given in "To Grind 2" with enough water. See to it that cashews and badam pieces are finely grinded.

When chicken is half cooked in the gravy, add the grinded paste 2 and cook it in medium flame till its 3/4th done.

Now add the remaining coconut oil and cook the chicken in that coconut oil till its full done.

Transfer the Malabar Chicken Curry to a serving dish and serve it hot.

Chicken Curry

"Chicken Curry" is an authentic recipe from my own kitchen. It would go well with Rice, Idly, Dosai.

Ingredients
Chicken - 300 gms
Ginger Garlic Paste - 1 tsp
Onions - 1 (chopped)
Tomato Puree - 100 gms
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Oil - 2 tbsp
Salt - for the curry

To Marinate
Turmeric Powder - 1/4 tsp
Home-made Chilli powder + Dhaniya Powder - 2 tsp
Salt - for marination alone

For Seasoning
Cumin seeds - little
Fennel Seeds - little
Curry Leaves - few

Method
Marinate the washed Chicken with items given "To Marinate" for 15 min to 30 min.

Heat Oil in a kadai. Pour one tbsp of Oil and season with items given in "For Seasoning". Once it starts spluttering, add the chopped onions, little salt and saute till it turns transparent. Add ginger garlic paste and saute till raw smell is off.

Add the marinated chicken and cover cook in medium flame for few minutes.

To the tomato puree, add the store bought red chilli powder, corriander powder. Mix it well and keep it ready.

Once chicken is quarter done, add the tomato puree mixture and cook the chicken for another few minutes.

When chicken is half done, add the fennel powder and cook till its fully done.

Chicken Curry is ready to be served hot.

Prawn Fried Rice

Ingredients
Medium Sized Prawns - 250 gms (de-veined)
Eggs - 2
Basmathi Rice - 500 gms
Chopped Beans - 100 gms
Chopped Carrot - 100 gms
Chopped Cabbage - 100 gms
Chopped Spring Onions - 100 gms
Chopped Onions - 1
Green Chillies - 2
Ginger Garlic Paste - 1 1/2 tsp
Soya Sauce - 1 tsp
Ajonomotto - a pinch
White Pepper Powder - 1 tsp
Oil - 7 tbsp
Salt - to taste
Water - to cook the rice

Method

Boil the rice to 3/4th. Spread it wide in a plate and allow it to cool.

Heat Oil in a kadai. Add the chopped onions and saute for a minute. Add the ginger garlic paste and saute till the raw smell is off.

Add all the chopped Vegetables, Prawns and saute for another 2 minutes.

Break the Eggs, add salt, a pinch of ajonomotto and saute for a minute.

Now add soya sauce and fry for another 2 minutes.

Add the cooled boiled rice. Fry it for 5 minutes.

Now add the white pepper powder. Mix it well and finish it with chopped spring onions.

Transfer the Prawn Fried Rice to a serving dish and serve it hot.

Egg Bhurji

"Egg Bhurji" is a dish popular in North and Western India. Its preparation and appearance are similar to scrambled eggs.

One of the best dry side dish for your Phulkas/Chappathis..

Ingredients
Eggs - 3
Chopped Onions - 2 (thinly cut, lengthwise)
Chopped Tomatoes - 2 (very thinly cut, lengthwise)
Ginger Garlic Paste - 1 tsp
Fennel Seeds - 1 tsp
Cumin Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1 tsp
Corriander Powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Oil - 2 tsp
Chopped Curry Leaves - a small cup

Method

Heat oil in a pan. Add fennel seeds and allow it to splutter.

Add the chopped onions, salt and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell is off.

Add all the dry powders one by one, and saute for 2 to 3 minutes.

Add the very finely lengthwise cut tomatoes, half of the chopped curry leaves and fry till you find the oil oozing out.

Break the Eggs and fry it in high flame for 3 to 4 minutes.

Add ghee at the end and switch off the stove.



Transfer the Egg Bhurji to a serving dish and garnish with the remaining chopped curry leaves.

Beetroot Vadai

"Beetroot Vadai is a famous starter from the Chettinad kitchen.

Most of the kids don't eat this vegetable, if it is in the form of any dry curries. So as cute vadais, it is one of the interesting ways to make the kids to eat this sweet veggie.

Ingredients
Grated Beetroot - 200 gms
Finely Chopped Garlic - 2 or 3
Bengal Gram - 150 gms
Toor Dhal - 100 gms
Bengal Gram Flour - 3 tsp
Chopped Onions - 1
Chopped Curry Leaves - few
Oil - to fry

To Grind
Soaked Dhals - 250 gms
Fennel Seeds - 1 teaspoon
Dry Red Chillies - 6
Salt - to taste

Method

Soak Bengal Gram and Toor Dhal in water for one hour.

In a Mixer along with the soaked dhals, add the items given in "To Grind" and grind it to a very coarse paste.

To the coarsely grinded paste, add the grated beetroot, chopped onions, curry leaves, finely chopped garlic and Bengal gram flour.

Heat Oil in a kadai and wait till it gets hot.

Reduce the flame to medium and fry the vadais in batches.