Payyoli chicken fry

Ingredients:
Chicken : 1/2 kg(cut it into small pieces)
Ginger garlic paste : 1 Tbs
Salt to taste
Lemon juice : 1 Tbs
Kashmiri Chilli powder : 1 1/2 Tbs
Turmeric powder : 1/2 Tsp
Pepper powder : 1/2 Tsp
Corn flour : 2 Tbs
Shredded coconut : 1 cup
Curry leaves : 3 spring

Green chillis : 4
Oil for deep frying

Method:
*Wash the chicken using salt and lemon juice.
*Marinate the chicken using ginger garlic paste,salt,lemon juice,chilli powder,turmeric powder,pepper powder and corn flour.
*Marinate for 30 minutes or overnight.
*Heat a kadai with very low flame and deep fry the chicken pieces untile done.
*Remove from from fire when chicken are cooked.
*In same oil fry coconut,green chilli and curry leaves.
*Fry till coconut gets golden brown.
* Remove from oil and drain in a kitchen towel.
*Now mix this with fried chicken.
*Serve hot .

Watch how to make Payyoli chicken fry

Chicken Masala

Chicken masala is a semi dry version and is great accompaniment with rice and chapathi .

INGREDIENT:
Chicken-1kg cut into medium size

Onion-2 medium size

Tomato-2 medium size (make into pure)

Butter-3 to 4 tps

Ginger finely chopped -1Tbs

Garlic finely chopped-2 Tbs

Salt to taste

Onion -1 cut it into big pieces

Coriander leaves to garlish

MASALAS:

Kasuri methi-2 Tps

Kasmeri chilli powder -2 Tbs

Turmeric powder-1/2 Tsp 

Cumin powder -1 Tsp

Coriander powde-2 to 3 Tbs

Black pepper-1Tbs

Garam masala-1 Tbs

METHOD:

*Heat a pan or kadai and add butter,saute the chopped ginger and garlic.Saute till a nice aroma comes out.

*Now add sliced onion  and little salt.Saute till onions begin to light brown.

*Now add all the masalas,but add 1/2 tsp garam masala only.

*Saute well and add tomato pure.Now let the tomato pure cook well.

*Now add the chicken pieces,1 glass of water and salt to taste.cover and cook in very low flame.

*Stirring the chicken occasionally and add water if needed.
*When chicken gets tender and cooked add the onion pieces and rest of the garam masala.
*Now remove the lid and cook in high flame for 5 minutes or till the gravy gets thicker.
*Remove from fire and garlish with coriander leaves.

Butter Chicken

Ingredients:
Boneless chicken-1/2kg
Yoghurt-100gms
Lemon juice-1tbsp
Garam masala-1/2tsp
Red chilli powder-1 1/2tsp

Onion chopped -1

Chopped toamatoes-2 big

Cumin seeds - 1/4 tsp

Cardamom - 2

Cinnamon - 1/2 inch

Cloves - 2 - 3

Black pepper-1/2tsp

Oil-1tbsp

Finely chopped ginger-1 tsp

Finely chopped garlic-1tsp

Salt-to taste

Butter-4tbsp

Cream-1/2cup

Cilantro - 2 tbsp to garnish

Method:
1.Marinate the chicken by adding Yoghurt,lemon juice,garam masala,red chilli powder.Let it rest for 4-5 hours in fridge.
2.Heat the oil and add the whole spices and saute for a few seconds.Now gently fry the ginger and garlic for one minute.
3.Now add the onion and fry till golden brown.Now add the tomato.Saute till oil seperates.Grind this to fine paste after cooling.

4.Place another pan on the stove and cook the chicken by adding some water.
5.When the chicken is cooked add the paste.And saute the chicken and paste for 5-10 minutes.
6.Now reduce the fire and add the cream and cook for another 5 minutes.
7.Add butter and Garnish with chopped cilantro.
Serve hot roti,rice or bread

Chicken 65

This is for jaya of (Tasty Appetite) “I Love My Dad”.....
Ingredients:
Chicken pieces (I used boned)- ½ kg
Lemon juice - 2 tsp
Red chilly powder - 2 tsp
Pepper powder - 1 tsp
Corn flour - 3 tsp
Egg  - 1
Ginger garlic paste - 2 tsp
Yoghurd - 2 tsp
Food colouring (Red)- ¼ tsp
Salt to taste
Oil for deep frying
Corindar leaves,curry leaves and oninon for garnishing

Method:
1. Cut chicken into small pieces.
2. Except oil mix all the ingrediants together in a bowel and marinate with chicken.
3. Set aside for 3-4 hour.

4. Heat oil in a pan, deep fry the chicken pieces.
5. Remove from oil.
6. Garnish with Corindar leaves,curry leaves and oninon

Chicken Liver Masala

This is for jaya of (Tasty Appetite) “I Love My Dad”

Dad is so precious for every child.My father helped so many people.He gived us good education good life style.I used to get scoldings form him when I do any wrong…But still he is so precious for me.

Now came about the dish.He love all the chicken recipe.Most favt. Is he like curd and rasam with rice.here iam posting a chicken liver masala.

 Ingredients

 Chicken liver - 1 cup

 Onion - 3 no(finely chopped)

 Tomato - 1 no (finely chopped)

 Ginger - garlic paste - 3 tsp
 Green chillies -4-5
 Chilli powder - 1 tsp
 Chicken masala -3/4 tsp
 Turmeric powder - 1/4 tsp
 Pepper powder -1tsp
 Coriander powder -2tsp
 Salt - to taste
 Refined oil - 1 tbsp
 Curry leaves- little
 Chopped coriander leaves little

Directions
1. Heat a pan a roast all the powders and marinate with liver also add salt. And keep it aside for half an hour.
2. Heat oil in a pan . put onions and green chillies and sauté till onion change its colour.Now add ginger garlic paste and curry leaves.Now add tomatoes and saute for 2-3 mins till tomatoes begin to melt, and put chicken liver pieces and add 1/2 cup water and cover with a lid.

3. Cook for 5-10 mins till gravy becomes dry and keep aside.
4. Garnish with fried curry leaves and chopped coriander leaves and serve hot.
5. This dish will go with rice or chapathis.

Chicken Samosas

Ingredients :
For the dough :

Flour - 500gm

Salt - 1/2tsp

Ghee - 1tbs

Water - 1cup

For the Mince :

Minced chicken - 500gm

Ginger-garlic paste - 1tbs

Minced onion - 2nos (large)

Green chillies - 6nos

Oil - 2tbs

Coriander leaves - a handful Chopped

Curry leaves -few chopped

Oil - for frying

Method:

1.Heat ghee in a pan and fry onion and green chillies.Add the minced chicken and fry till dry.Mix in the coriander and Curry leaves. Keep aside.

2.Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the water. Mix well and knead to a soft, but not sticky dough.

3.Divide the dough into lime-sized balls and roll them out into thin discs.Now cut it into four quaters as shown in the picture.

4.Take one quarter and revolve it along the curved edge till the two ends meet. Spread a drop of water along the edge and seal it to make a cone. Now fill with 2 tsp of filling (or less). Wet the remaining flap and turn it over and seal over the cone. Now repeat .

5.Heat oil in deep frying pan and fry all the samosa till golden brown.

Hubbies Special (Gee Rice,Pappadam,Curd Salad,Chicken Curry)

This friday the whole day we was out side roaming.Saturday i have work,as we was late to home i could not wake earily because i was so third.My hubby said go dont cook any thing we will have our food out side.When i was back to home after my work i was fully surprised to see the dinning tabel.My hubby is a bit lazy in cooking.So i could not belive my self.I asked him from where u brought,when he said thats all made by him,i did not belived.....
He prepared chicken curry,gee rice,pappadam and salad....Its was realy taste...

Varutharacha Kozhi Curry / Chicken in Sautéed Coconut Gravy
These foodes are very famous in kannur kerala area.Years back when some guest are caming to our home we serve them the above dish..Now it has been changing to briyani,fried rice,noodles etc.

Ingredients:
1kg Chicken, cut into medium size pieces
4 med-large onions chopped
3-4 Shallot chopped
9 large cloves of garlic minced
2 tbsp minced ginger
1 ½ tsp Kashmiri chilli powder
1 ½ tsp Coriander powder
½ tsp turmeric powder
1 tsp pepper powder
3 small tomatoes chopped (1 ½ cups, appx. 250g)
1 cups freshly grated coconut
3cardamoms
4 cloves
3 small pieces cinnamon sticks (1 cm each)
½ tsp- 1 tsp Fennel seeds (Perumjeerakam)
Salt to taste
1½ - 2 cups water
3 twigs curry leaves
Few corrindar leaves
2-3 chopped green chillies
2-4 tsp coconut Oil

Preparation:
1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other powder ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.And keep it aside.

2.In a large cooking pot add chicken and all other ingrediants except curry leaves and corrindar leaves.Also add ground paste of coconut.
3.Remove from fire when chicken is cooked and gravy turns to thick.
4.Now add curry leaves and corrindar leaves.

Onion Tomato Curd Salad / Kachambar
Here is a simple Raitha made using Onions, Tomatoes and Green Chillies. This goes very well with Biriyani,gee rice etc.

Ingredients
Big Onion -1
Tomato-1
Green Chilly-2
Some corrindar leaves for garnishing
Curd-250gm
Salt -To taste

Method
Finely chop onion ,tomato and green chilly
Mix everything together with salt and keep it for 5 minutes .
Finally add curd and mix well ..Check the salt .

Neichoru / Ghee Rice
Ney choru is a traditional malabar dish and it tastes good with any non veg. curry ,papadam,pickle and raita.Ghee rice is one of the simplest form of cooking.

Ingredients
2 cups - Basmati rice
4 cups - Water
4 - cloves
2 inch long - Cinnamon
4 tbsp - Ghee
Salt to taste

Garnishing
2 - Onions, thinly sliced
Few golden raisins
Few cashew nuts

Method
1 ) Wash rice and drain very well.
2 ) In a deep heavy bottom vessel, heat ghee, add cinnamon and cloves. Fry for a few seconds. Now add the drained rice and on simmer, fry the rice well in ghee for 5-10 minuts
3 ) Meanwhile in another vessel, place 4 cups water on stove and bring to a boil and switch off the stove.Add sufficient salt to taste. Now carefully, with stove on simmer, pour water into the rice utensil and stir once. Close with a tight lid and cook on high flame for 5 minutes.Then reduce the fire and let the rice be cooked. Once the rice has absorbed all the water and is cooked, switch off the stove. Do not open the lid now. Keep it closed for 10 to 15 minutes. Then open the lid and gently stir the rice.
4 ) To garnish - Heat 3 to 4 tbsp ghee, simmer then add raisins and fry till raisins plump up. Drain off from the ghee and set aside. Now add cashew nuts and fry, till cashews turns lightly brown. Drain and set aside along with raisins. Now add onion, sprinkle little sugar on top, to speed up onion caramelising. Fry till onion turns golden brown. Drain and set aside.
5 ) Mix little of the fried onion, cashew and raisin with the rice and set aside some to garnish finally on top of the rice, when serving. Serve rice on a platter, then on top of the rice, garnish with fried onion, cashew and raisins.

Pentagon Chicken

This Pentagon Chicken is from kairali sisters...By trying out this i understood one thing that they love spicy food...I had reduced spices.But still it was spicy for me...But yummy one.......You can check their recipe here.Me and my hubby realy enjoyed this....


Ingrediants:
Chicken -800grm

For Marination
Red chilly powder 1 1/2 tbsp
Coriander powder 1 tsp
Turmeric ¼ tsp
Ground Pepper 3/4 tsp
Lemon juice 1 tsp
Egg 1 no
Curd 2 tsp
Salt as needed

For the gravy
Onions 2 nos, sliced
Green chilly 3 nos, chopped
Cashew 7-8 nos
Ginger garlic paste 1tsp
Tomato-1
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Oil 3-4 tsp
Salt as needed

Preparing the marination
1.In a bowl, make a marinade of all the above ingredients, add the chicken pieces, mix well and marinate for 1 hour at room temperature.

Preparation
1.In a deep bottomed wok, add the entire oil and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a golden brown color. Turn the chicken in between for an even browning on all sides. Drain the fried chicken and set aside.
2.At medium to high heat, in the same oil, add the onions and sauté till golden brown.

3.Next add in the green chillies, ginger garlic paste and sauté till raw smell goes. Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato. Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi…I had it with chappathi.

Kozhi Nirachathu Stuffed Chicken And My 100th Post

Now the time to celebrate my 100th post.I really feel proud :).First of all i would love to thank my dear friend Aparna of Ladies Special Adukkala (http://ladiesspecialadukkala.blogspot.com/) for introducing this blogging.....She have a very beautiful blog....

Also in this occation i thank all my blogger friends for there loveliy commends.....

In this special i would love to share Kozhi Nirachathu Stuffed Chicken with u.....

When i saw kozhi nirachathu in (pranis http://pranithworld.blogspot.com/2010/03/kozhi-nirachathustuffed-chicken.html) nithu (http://neetzkitchen.blogspot.com/2010/04/kozhi-nirachathu-wo-oven-stuffed.html)...I was in hurry to try it out.....So i thought i will post it in my 100th post

Ingredients :

Chicken : 800 g

For marination:

Chilli Powder - 2 tbsp

Turmeric Powder - 3/4 tsp

Lime Juice - 1/2 lime

Salt and water

Make a paste of all the ingredients under marination.Marinate the chicken and keep it in the refrigerator for 2-4 or more hour.

For Stuffing:

Egg - 1no

Onion - 1 large thinily sliced

Ginger Paste - 1/2 tsp

Garlic Paste - 1 tsp

Curry Leaves - 1 twig leaves

Green Chilli - 3 nos chopped  

Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Coriander leaves -few

Cashew Nuts - 6 nos

Raisins - 5 nos

Salt to taste

Oil

Preparation for the stuffing:

1.Boil the egg and keep aside.

2.In a pan, add oil and saute cashew and raisins till light brown and remove.

3.Now add in the onion and add some salt.When its colour changes add ginger garlic and green chilli and saute for 5 - 10 minuts. Then add in all the powders listed and saute till the raw smell goes.

4.Add the egg,nuts and raisin and saute.

5.When it cooled down add this stuffing inside the marinated chicken and then with a neddle and thread stich the flesh in between the legs.Then tie the legs with thread or twine and also the wings (hands).

6.Fry the stuffed chicken.Heat oil in the pan..Fry the chicken until all the four sides get light brown.

7.Preheat the oven in 350F. Place the chicken in to the oven safe bowl.. Bake it covered for 30 - 45 minutes .

Now for the Gray Part :

Ingedients :
Onions - 2 large nos sliced
Tomatoes - 2 large nos chopped
Curry Leaves - 3 twig leaves
Fennel Seeds - 1 tbsp powdered (perinjeerakam)
Green Chilli - 4 nos chopped
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Water - 1/2 cup

Preparation :

Heat oil in a pan(use the same oil for frying the chicken) and add the onions and then add in the curry leaves, green chilli and ginger and gralic paste and saute till onions are almot borwn in color and then add the tomatoes and saute till tomatoes are cooked . Add in the powders and spices and saute till raw smell goes. Add in the water to make a thick gravy and leep aside.

Pour this gravy into the half baked chicken and bake it for another 20-30 minute.Serve Hot.

chicken tikka

When i saw the chicken tikka recipe in anjus blog,i was in a hurry to try it out...And i tried this my hubby loved it very much..Thank u so much anju...Here u can check out her recipe.. I did not add Kasoori methi and food colour.

Ingredients:

Chicken pieces boneless-300grm

Red chilli powder-1/2 tsp
Turmeric powder-1/4tsp
Garam masala powder-1/4tsp
Ginger garlic paste-1/2tsp
Thick curds-2tbsp
Bell peppers(capsicum) chopped into large thin squares-as required.
Onions chopped into large thin squares-as required
Lemon juice-1tsp
Salt-to taste
Bamboo Skewers

Mix all the ingredients together except the vegetables and marinate for about 6 hours.
Mix the veggies with the marinate.
Preheat the oven to 225 °C.
Place the marinated chicken pieces into the skewers,alternating with bell pepper and onion pieces.
Arrange the skewers onto a baking tray.
And cook for 30mints or till done

Chilli Chicken And Happy Easter

Ingredients

Chicken pieces – 1kg

Capsicum (diced into cubes) – 3 medium

Spring Onions (chopped) – 1/2 cup

Diced Onions – 3 medium

Ginger (cut into small pieces) – 1 tbsp

Garlic (chopped into small pieces) – 1 tbsp

Red Chilly Powder -1 tsp

Hot and Sweet Chilly Sauce – 5 tbsp (You can use the tomato sauce,but i always prefer hot and sweet chilly sauce)

Soy Sauce – 3 tbsp

Black pepper Powder -2 tsp

Salt – As required

Oil – As required

For Marinating
Egg – 2
Cornflour – 5-6 tbsp
Red Chilly Powder – 1/2 tbsp
Soya Sauce – 1 tbsp
Ginger Paste – 1/4 tsp
Garlic Paste -1/4 tsp
Salt – As required
Water – Optional

Preparation Method

1.Make a marinade of the above ingredients. It should be in the form of a thick paste so that the chicken pieces get coated well. Add the chicken cubes and marinate it for an hour. You can place it in the fridge.
2.Heat oil in a pan and deep fry the chicken pieces. Keep it aside and allow it to cool.
3.Heat oil in another pan and saute the onions, ginger and garlic till the onions become translucent.
4.Next add capsicum pieces and saute for 2 minutes.
5.Add the spring onions and saute for a while.
6.Reduce heat and stir in 1 tsp chilly powder,hot and sweet red chilly sauce, soy sauce and salt.
7.Sprinkle 1 tsp pepper powder.
8.Add the fried chicken pieces to the pan and toss everything so that the gravy is coated on the chicken.
9.Remove from heat after 2-3 minutes.

Note
If you want gravy for your Chilly Chicken, add 1 cup of water or stock after step 7 and bring it to a slow boil.
To thicken the gravy, dissolve 1 tbsp of Corn Flour in 1/4 cup of warm water and add it to the chilly chicken.

Sausage Potato Sticks And Award

Ingredients:
Sausage -5
Potato -1
Tomato Chili Sauce -1tsp
soya sauce -1/2tsp
pepper powder -1/2tsp
Cucumber for garnishing -2
Bread crumbs
Egg -1
Salt to taste
Oil frying
Bamboo sticks

Method:
1.Cook Sausage and Potato.
2.Take a bowel and mix Tomato Chili Sauce, soya sauce, pepper powder, Salt.Make a paste of it.
3.Now mix this with Sausage and Potato.And keep it aside for half an hour.
4. Thread one piece of Sausage and Potato onto sticks.
5. First dip this into the egg and then roll it in the bread crumbs.
6. .Deep fry it in oil. Take it out of the oil when it is of a golden brown colour.
7. Garnish with Cucumber.

Now cames a sweet and lovely award from some sweet friends (Kairali sisters of http://www.cookingwithkairalisisters.com/2010/03/bhel-puri-serves-8.html). I neaver expected such a lovely award from them....Thank u sooo much my dear friends for remembering me while sharing the award..Awards are really an encouragment!!!

Now, it's not enough just to grab this award, there are conditions and obligations in receiving it:

Requirements:-
I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of Honest Scrap logo on my blog
I must select atleast 7 other worthy bloggers and list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Now cames the 10 honest thing about me.

1.I love gardening and cooking.
2.I hate waking up earyily morning.
3.My hubby is my good friend,he used to fulfill all my needs.
4. I love gardening and cooking.
5.Feels so sad because my amma and achan is alone there in kannur.
6.I love sitting simpily and chit chatting.
7. Love to cook for the ones I love and love to please them with good, comforting food.
8. I love cooking for my husband.Every day I cook according to hubbies choice.
9.I love my Parassinikadavu Muthappan.Muthappan full fill all my needs.
10.I love to travel.

I would like to share this award with

Aparna
Devi
Gita
Tina
Sarah Naveen
sangi
Neetz
Malar Gandhi
Fathima
Rekha shoban

Vrinda

Anjum

Chicken Cutlet

Ingredients:

500 gms chicken
2 boiled big potatoes
1 inch ginger
4 Garlic
2 or 3 green chillies (as per your taste)
bread crumbs for rolling the cutlets
2 egg
1 tsp. chicken masala or garam masala
1/2 tsp turmeric
1/2 tsp Pepper powder
2 onion cut into very small pieces
Coriander leaves as per your taste
Salt as per requirement
Oil for frying
Method:

1.Boil the chicken in a little water and salt.
2.When it is cooked remove the bones and blend it with a blender or chopper
3.Mash the boiled potatoes, salt and the chicken mixture.
4.Heat a pan add 2 tsp oil, saute the onions, ginger,garlic and green chillies. Add the turmeric, 5.Pepper powder and chicken masala and saute for a minute. Add the potato and chicken mixture and mix.Now add Coriander leaves.
6.Remove this mixture from fire. Make small balls from this mixture and then press this ball slightly with your other hand to get into a cutlet shape.
7.First dip this ball into the egg and then roll it in the bread crumbs.
8.Follow the same procedure with the other cutlets.
9.Deep fry it in oil. Take it out of the oil when it is of a golden brown colour.
Serve it with tomato ketchup.

Pepper chicken fry and my 50th post

Thanks to all my blogger friends for their support, encouraging feedbacks and lovely comments.Today iam posting 50th recipe. I'm very excited.

Ingredients:
Chicken 200 grm
Salt to taste
3 tbsp Oil
1 Onions, chopped
Chilli green-3
Half of one lemon
1/2 tsp Turmeric powder
1/2 tsp Black Pepper powder
1/4 tbsp chopped ginger
1/4 tbsp chopped garlic
2-3 Curry Leaves
Coriander Leaves, chopped

Method:
1. Wash and clean the chicken and cut into small pieces.
2. Mix all the ingredients expect Coriander Leaves, Pepper powder, Curry Leaves and oil.
3. Pour half glass of water.
4. Cook over medium heat until chicken is tender. Remove from heat and set aside.
5. Heat the oil in a pan and fry curry leaves.
6. Add the cooked chicken and pepper powder and fry until its dry and change its colour to a dark brown colour.
7. Garnish with coriander leaves and serve with roti or bread.