Coconut Chicken Curry

This is a simple yet delicious Chicken curry recipe. It tastes absolutely great when served with rice or roti. Here a perfectly marinated chicken is cooked in a delicious coconut gravy to bring out all its flavours. Enjoy.

Ingredients

1 kg chicken
200 ml cream
100 ml coconut milk
200 gm onion, cut into small pieces
2 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric powder
Salt to taste
1/2 tsp Sugar
1 tsp garam masala
100 gm butter/refined oil
1 tsp red chilli powder

Method

Add garlic and ginger paste, turmeric powder, salt, garam masala, salt and chilli powder. Coat it on chicken and mix well. Keep the marinated chicken for two hours.
Then place the pan on fire and put the oil/butter and fry the onion till golden brown.
Add the marinated chicken to the pan and fry on a low flame adding coconut milk slowly till the chicken is cooked properly.
Then mix the cream slowly.
Add 1/2 tsp of sugar. Mix. Garnish with Coriander leaves. Serve with roti/rice.

Pepper Chicken

This is a very tasty chicken recipe which is perfect with both rice or chappathis. I had made it many times but realized only today that I hadnt posted its recipe in my blog. It can be made into a dry dish or as a gravy.

Ingredients

1 heaped cup chopped onions
/2 cup chopped tomatoes
salt as needed
1 tsp pepper corn
¼ tsp. red chili powder
¾ tsp. garam masala powder
1 sprig curry leaves
½ tsp cumin
2 to 3 green cardamoms
1 inch cinnamon stick
3 cloves
2 tbsp. oil

Marination

500 grams chicken (with bone or boneless)
1 tsp ginger garlic paste or grated
⅛ tsp turmeric
salt little

Instructions

Wash chicken and drain off the water. Marinate with ingredients under marination. Keep it aside until needed.
Add oil to a hot pan, add cumin, cinnamon, cloves and cardamom and allow them to sizzle.
Add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
Add onions and fry till they turn golden.
Add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
Add red chili powder, garam masala and coarsely crushed pepper corn.
Fry everything well till the mixture looses all the moisture.
Add chicken and fry for about 3 to 4 minutes.
Cover and cook on a low flame till the chicken turns tender. If the chicken doesn't ooze out enough water to cook, then add little water. Cover and cook. If you want to have gravy, switch off the stove.
If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. Fry till all the moisture dries up.
Serve hot.

Padavalanga Mezhukkupuratti (Snake Gourd)

This is one of my favourite mezhukkupuratti recipes. My mom makes it perfectly well and I still cherish the tasty lunches I enjoyed with my parents back in kerala.

Ingredients

Snake Gourd - 250 gms
Turmeric Powder - 1/2 tspn
Salt
Curry Leaves
Green Chilly - 2 cut into two
Coconut Oil - 2 tbspn
Shallots - 7
Red Chilly Powder/ Red Chilly Flakes - 1 tspn

Method

Cut Snake gourd into small pieces and wash it well. Cook the Snake gourd adding enough water, turmeric powder, salt, curry leaves and green chilly. Cook for 5-6 minutes with lids closed.
Heat oil in a pan. Add shallots and saute till it turns light brown. Now add red Chilly Powder. Saute till the raw smell goes off.
Now season with some curry leaves. Easy and tasty mezhukkupuratti is ready!

Padavalanga Thoran (Snake Gourd)

This is a traditional kerala recipe which is very tasty.This is perfect to be eaten with matta rice and kachiya moru. It takes very less time to be perfectly cooked. Enjoy.

Ingredients

Snake gourd-1
Shallot-12
Coconut1/4 cups
Green chilli-2
Salt to taste
Turmeric-1/2 teaspoons
Cumin Powder- A pinch
Oil-1 tablespoon
Mustard seed-1 teaspoon
Curry leaves

Method

Clean and cut snake gourd and set aside.
Cut shallots into small, slit green chillies.
In a pan add oil add mustard seeds, when it crackles add curry leaves, green chillies, snake gourd, shallots, coconut, turmeric, cumin and salt (you can use 1 medium size onion instead of shallots). Cover and cook, no need to add any water since snake gourd has enough water in it. Once it is cooked and all the water is evaporated, Switch off the flame.
You can use onion instead of shallots

Egg Ghee Roast

It is a very famous egg dish from Mangalore.It is easy to make and since it is completely cooked in ghee, it is absolutely yummy. I usually hate Egg Roasts. But this particular dish gave a new twist to the ordinary egg roasts because of the addition of tamarind and ghee. Enjoy.

Ingredients

1 teaspoon Kashmiri Chilly powder
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp
(Grind all the above ingredients into paste, add little water while grinding.)  
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Few Coriander leaves chopped to Garnish 

Method

Take a pan, add ghee, add onions and  curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves.  Serve hot.

Mix Veg Butter Masala

I've often sympathized with pure vegetarians wondering how thay would manage with only veggies on their dining table and very less creativity in their dishes. But I guess it is high time I change that opinion. There is a huge scope for variety and creativity in vegetarian dishes too. Try this Veg butter masala inspired from our very common chicken butter masala.

Ingredients

MixVeg – 1/4 Kg (Carrot,Capsicum,Green Peas, French Beans)
Tomato Sauce – 1/4 cup
Kasoori Methi – 1 tablespoon
Fresh Cream   - 1 cup
Cold Milk – 1/2 cup
Cashew Paste – ½ cup
Onion  - 4 no's pureed
Tomatoes - 8 no's pureed
Garlic  – 1tablespoon paste
Ginger - 1 tablespoon paste
Red chilli powder - 1/2 teaspoon
Turmeric powder  - 1/4 teaspoon
Coriander leaves - A bunch
Orange –Red colour – ¼ teaspoon
Oil - 8 tablespoon
Garam Masala Powder – 1 teaspoon
Salt to taste

Method

Put kadai on gas, add oil and heat it well.
Add onion puree, kasuri methi and ginger-garlic paste, saute on high flame.
Let the water of onion and ginger-garlic evaporate very well. The colour should become crispy golden brown .
Switch off the gas and add salt to taste, red chilli powder, turmeric powder, garam masala.
Mix them very well , now add tomato puree and Switch on the gas to a high flame.
Fry it till you hear a sizzling sound and till each particle of tomato contracts and the oil separates from the corners of the kadai.
Switch off the gas to add the milk ingredients.
Now add orange or red colour, tomato sauce, cream, cashew paste and cold milk.
Boil the Vegetables and add them into the gravy.
On the gas on high flame, mix it and let it boil once only and turn off the gas .
To garnish add green coriander leaves.

Chickpeas Curry

There is nothing to be proud of in this dish. It is made by everyone everywhere and is one of the easily made vegetarian recipes. It can be a tasty side dish with puttu or rice or chappathi and is a highly nutritious and healthy dish.

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick
Pinch of ground cloves
2 cans chickpeas
3 tablespoons ketchup
Salt and ground pepper

Directions

In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve hot.

Chicken Do Pyaza

Chicken Do Pyaza is a delicious Indian chicken gravy. It can made easily with the least of ingredients. This chicken dish is a popular Punjabi recipe served with roti or naan.

Ingredients

1 kg - Chicken
1/2 kg - onions, cut into rings
250 g - curds
2 tsp - chilli powder
25 g - Garam Masala
2 tsp - salt
1 tsp - turmeric
1 tsp - Garam Masala
1 tsp - coriander powder
250 g - Tomato puree
250 g - oil

Method

Fry the onion rings, reserving a little for later use.
Heat oil in a pan and add  garam masala to it.
Make a paste of curds and 1/4 kg fried onions in a grinder and add along with ginger-garlic paste to the garam masala.
Add the remaining spices and cool.
Then add tomato puree and continue stirring while you add 1/2 litre water.
When it starts to boil, add the chicken and cook for 10 minutes. Then add remaining onion rings.
Mix well and bring to a boil. Your dish is ready.

Paneer Lababdar

This was my first attempt at making paneer lababdar. (And I made this for a few friends who came for dinner!) Fortunately it was very good and everyone liked it. Till now I thought paneer butter masala was my vegetarian master piece recipe but now, I guess it has become this superb dish. Please try it.

Ingredients

1 cup low-fat paneer cubes
1 tsp oil
1/2 tsp cumin seeds
1 tsp roasted and crushed coriander seeds
3 whole dry kashmiri red chillies , coarsely powdered
1/2 tsp dried fenugreek leaves
1/2 cup finely chopped onions
1 1/2 tsp ginger-garlic  paste
1 1/2 cups chopped tomatoes
1/4 tsp turmeric powder
1/4 tsp cornflour dissolved in 1/2 cup low-fat milk
1/4 tsp garam masala
salt to taste
2 tbsp finely chopped coriander

Method

Heat the oil in a broad non-stick pan, add the cumin seeds, crushed coriander seeds, coarsely powdered dry kashmiri red chillies, dried fenugreek leaves, onions and ginger-garlic paste and sauté on a medium flame for 1 to 2 minutes or till the onions turn slightly brown in colour.
Add the tomatoes, turmeric powder and 4 tbsp of water and cook on a medium flame for 2 to 3 minutes.
Remove from the flame and allow it to cool slightly and then blend in a mixer to a smooth paste.
Transfer the paste into a deep non-stick pan, add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes.
Add the paneer, garam masala and salt, mix well and cook on a medium flame for 1 minute.
Garnish with coriander and serve hot with chappathi or fried rice.

Chicken Salna Tamil Nadu Style

This is a truly yummy chicken side dish recipe which is very common in Tamil Nadu. The masala that we grind makes the dish very special because the chicken is slowly cooked in it in such a way that it infuse all its flavours to create a magical melody in our mouths. Enjoy it with hot parottas.

Ingredients

Chicken-1 kg
Onion-1 big finely chopped
Green chillies-2 slit length wise
Ginger & Garlic paste-1 tbsp
Turmeric powder-½ tsp
Cardamom-2
Cinnamon sticks-2
Bay leaves-2
Oil-2 tsp
Lemon juice-According to taste
Salt-As needed
Curry leaves-8-10
Coriander leaves-1 tbsp finely chopped

To Roast and Grind

Cloves-2
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Black pepper corns-2 tsp
Coriander seeds-3 tsp
Dry red chillies-8
Grated coconut-¾ - 1 cup
Tomatoes-3 finely chopped
Oil-1 tbsp

Method

Cut and wash the chicken to large size pieces. Finally wash it with turmeric powder to get rid of any smell and keep it aside.
Heat oil in a kadai and roast the ingredients mentioned in roast and grind. Start with cloves, cumin seeds, fennel seeds, dry red chillies, coriander seeds, black pepper corns adding one by one. 
Now add the tomatoes and sauté until they are mushy. Finally add the grated coconut and sauté for about a min and switch off the stove.
Cool the above ingredients and grind it in the mixer to a fine paste by adding water.
In the same kadai heat the oil, add cinnamon sticks, cardamom, bay leaves and sauté for about 15 sec. Add the onions, green chillies, curry leaves and sauté until translucent. Now add the ginger and garlic paste and sauté until the raw smell goes off.
Add the cleaned chicken and sauté until the color of the chicken changes. Now add the ground paste, salt to the chicken and mix well.
Add about 1 to 1 ½ cups of water to the chicken, cover and cook until it is well done. Alternatively cook in the pressure cooker for 2 -3 whistles.
Super spicy and delicious  Chicken Salna is ready. Serve hot.

Vazhakka Thoran (Raw plantain)

This used to be a very common thoran dish in my home during my child hood days. When I bought a few vazhakkas last week to make some bajjis, I suddenly realized that its been too long since I've made it here for my family. So here it is, a truly yummy thoran recipe.

Vazhakka thoran

Ingredients

Raw plantain/ vazhakka – 3 – 4
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Grated coconut – 1/2 cup
Green chilli – 1
Garlic – 2 cloves
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry red chillies – 2
Brown rice – 1/2 tsp
Curry leaves – 1 sprig
Salt – To taste
Method

Peel the plantains and chop them to small cubes.
Heat oil in a pan.  Splutter the mustard seeds and add the dry red chiliesand brown them.
Stir in the chopped plantain pieces, turmeric powder, chilly powder, curry leaves and salt.  Cover and cook till tender at low heat.
Crush the grated coconut with cumin seeds, garlic and green chilies.  Add it to the cooked raw banana.  Mix well and cook for a few more minutes. Switch off. Serve with rice.

Spicy Pan Fried Potatoes

This is a spicy potato fry recipe where the potato is neither baked nor deep fried. Instead it is shallow fried in a yummy paprika and yogurt mixture. Potato , I would say is the tastiest of all veggies and it tastes awesome which ever way it is cooked. Hence, I can assure you that this is a tasty and easy recipe. Enjoy.

Ingredients

1 large baking potato
2 tbsp Yogurt
1 tbsp ginger garlic paste
1 tsp garam masala
1⁄4 teaspoon paprika
salt
pepper
olive oil

Directions

Slice potatoes into bite size pieces. Mix yogurt, paprika, ginger garlic paste and garam masala. Add little salt. Marinate potatoes in this yogurt mixture for 15 minutes.Microwave potatoes for 5-6 minutes to soften.
Spray large frying pan with olive oil and add potatoes. Cook on medium heat until tender and browned. When being cooked, the marinade might ooze off if it is not properly set in the oven. But just let the potatoes cook in it. It adds to its flavour.
When done, add salt and pepper to taste.

Paneer Achari Tikka

This is a variety paneer recipe and a truly yummy one too. Here, the paneer cubes are coated with a wonderful spice mix and a set of aromatic spices. The aroma that wafts through the kitchen when it is being cooked is truly worth all your efforts. It tastes perfect when served hot.

Ingredients

For The Achaari Marinade
1 tbsp green chilli paste
1/2 cup curd
1 tsp chopped garlic
1 tsp fennel seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek  seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp mustard oil
salt to taste

Other ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking

Method

For the achaari marinade
Combine all the ingredients, except the curd in a mixer and blend to a coarse mixture.
Transfer the mixture into a deep bowl, add the curd and mix well.

Now add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
Heat a non-stick tava, grease it with little oil, place a few paneer cubes on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Serve immediately.

Achari Malai Paneer

The name may seem a bit intimidating for you, but in reality it is a soothing and yummy dish and a perfect accompaniment with Chappathi or naan. I was on the lookout for some new paneer recipes when this one crossed my eye. I immediately  decided to make it and it became an instant hit. Try it.

Ingredients

1 cup paneer, cubed (cottage cheese)
1 teaspoon fennel seed
1⁄4 teaspoon mustard seeds
5 -6 fenugreek seeds
1⁄2 teaspoon cumin seed
1⁄2 teaspoon asafetida powder
1 cup onion, sliced
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon chili powder
1⁄2 teaspoon black salt
3⁄4 cup yogurt
1 teaspoon all-purpose flour
1 tablespoon oil
salt

Directions

Mix the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and asafetida in a small bowl.
Heat the oil and add the seed mixture.
When they crackle, add the onion and sauté till it turns translucent.
Add the paneer, turmeric, chili powder, black salt and stir for some time.
Add the yogurt, sprinkle the plain flour and mix well.
Add  salt and bring to a boil. Serve hot.

Turkey Paprikash

Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey. This is my version of a south Indian paprikash. I've added some garam masala too for extra flavour since being a south Indian, my tongue needed more flavour than that provided by paprika alone.

Ingredients

1 cup turkey cubes
Salt and pepper
3 tablespoons unsalted butter, divided
1 medium yellow onion, thinly sliced and pureed
1/4 cup tomato puree
2 tablespoons sweet or smoked paprika
1 cup water
1 tsp Garam masala
1/2 cup sour cream

Directions

Pat turkey dry with paper towels and season with salt and pepper.
In a large skillet, heat 1 tablespoon butter and cook it slightly to let the butter enter it and provide a flavour.
Reduce heat to medium, then add onion and  tomato puree, and remaining 2 tablespoons butter; cook until onion they are softened. Add paprika and cook 1 minute.
Add water and turkey and cook well. Sprinkle garam masala and stir well.  Remove from heat and stir in sour cream.  Serve hot.

Turkey and Potato Curry

Another experiment from my part using turkey and potato which came out to be truly a yummy dish. The soft mushy potatoes takes the dish to a different level. Enjoy it with Rice or Naan.

Ingredients

2 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp minced ginger
2 tbsp Indian curry paste
1 tbsp garam masala
1/4 tsp each salt and freshly ground pepper
3 tbsp tomato paste
1 cup water
2 cups chopped  potato, about 2 medium
2 cups cooked and cubed turkey

Directions

Heat butter in a large saucepan set over medium heat.
Add onion, garlic and ginger and cook, stirring occasionally, for 5 to 8 minutes or until they are softened. Stir in curry paste, garam masala, salt and pepper. Cook for 1 to 2 minutes or until fragrant.  Stir in tomato paste and cook for 1 minute.
Add 1 cup water and bring it to a boil. Add potatoes and turkey,  cover and bring to a simmer. Cook, stirring occasionally, for 20 minutes. Continue to cook, uncovered, for 15 minutes or until potatoes are tender.
Serve with rice or Nan.

Turkey Butter Masala

Chicken butter masala is one of my favourite non vegetarian dish and hence I didnt think twice before deciding to try out the same with Turkey. It is a yummy recipe and a perfect side dish with roti or Naan.

Ingredients

150 gm butter
2 Onions chopped
2 cloves garlic, chopped
1 (2cm) piece root ginger, chopped
2 tablespoons curry powder (or to taste)
500g turkey breast, cubed
6 fresh tomatoes, peeled and chopped.             2 tablespoon Cooking cream

Method

Melt butter in saucepan, then add onions, garlic, ginger and curry powder. Fry for 5 minutes, but don't let the onions or garlic brown.
Add the tomatoes. Mix together well. Stir in the cubed turkey, cover and allow to simmer for 30 minutes, stirring occasionally. Add the cooking cream, stir and switch off the flame. Serve with basmati rice, dal and naan bread.

Turkey Tikka Masala

We bought some turkey meat yesterday. It is quite an unfamiliar meat for me but you really need to bear with me as I've decided to roll up my sleeves and work on it. As a first attempt, here is my Turkey Tikka Masala dish.

Ingredients

1 cup Turkey slices
3 onions
2½ cm ginger, grated
4 garlic cloves
1 dessert spoon garam masala
½ tsp chilli powder
½ dessert spoon ground coriander
½ dessert spoon ground cumin
1 dessert spoon fenugreek leaves
1 tin chopped tomatoes
4 tbsp tomato purée
480 ml water
1 dessert spoon sugar
1 tub Greek yoghurt
Chopped fresh coriander, to garnish (optional)

Method

Chop and fry the onions, ginger and garlic until they start to turn brown. Add the fenugreek leaves, these are going to give this dish the authentic aroma of curry and a pleasing depth of flavour.
Add the garam masala, chili powder, ground coriander and ground cumin if you have them. If not do not worry-Garam masala is the one you really need.
Add the tomatoes and briskly simmer this spiced sauce for about 5 minutes. Now add the tomato purée, 480ml water, salt and sugar. You will now have the makings of a red masala sauce. Blend this mixture to a smooth sauce consistency.
At this stage add your turkey to the sauce and return the pan to a low heat and allow it to simmer and penetrate the turkey pieces.
Now add the Greek yoghurt and stir this in to give the masala a glossy piquant finish.
Garnish with freshly chopped coriander, if you have it.

Tari Wali Andey

Tari Wali Andey is a flavourful and aromatic dish made with eggs. It has an exceptionally thin silky gravy which is a treat to the taste buds.It is cooked in a  tomato puree which adds to its tasty flavour. It is a perfect side dish with roti, chappathi or Nan.

Ingredients

Tomato puree-  1/2Cup
Salt  -To Taste
Chilli powder  -1Teaspoons
Coriander powder  -1/2Teaspoons
Ginger garlic paste - 1Teaspoons
Turmeric powder -  1/2Teaspoons
Onion paste - 1Tablespoons
Garlic(chopped) 2-3Clove
Green chillies- 1/2Teaspoons
Coriander leaves  -1Tablespoons
Cumin seeds - 1Teaspoons
Eggs(boiled)- 5Numbers
Garam masala powder- 1Teaspoons
Oil  -2Tablespoons

Directions

Boil the eggs and keep aside. In a kadai, add some oil and when the oil gets hot, add cumin seeds, coriander leaves, green chillies, garlic, onion paste and saute it, well until they are nicely coloured. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree and stir well. Add garam masala and then add some water, mix and cover with a lid and cook for about 7-8 minutes.  Once the gravy becomes thick, add some more water and mix well.  Allow it to cook to thin gravy. Now add the boiled eggs into this silky gravy and allow it to cook for few minutes and then switch off the flame. Serve with roti, chapatti, naan or rice.

Spicy Potato Masala

This is a very easy vegetarian side dish with chappathi or roti. It can be put together in no time with the least of ingredients. Hence this one is my family's official idle dish which is usually made when I am too lazy for a grand dish. Enjoy.

Ingredients

Potato - 2.
large Onions - 2.
Coconut Milk - 1 cup.
Celery - a little.
mustard - 1 tsp
Red Chilli - 2.
cooking oil - 2 tbsp
Red Chilli powder - 1 tsp
Turmeric powder - 2 tsp
Garam Masala powder - 2 tbsp water - 1.5 cups
salt - 1 tsp

Method

Cut the onions and potatoes into large pieces. Heat oil, add the mustard seeds and red chillies.
When they splutter, add the onion pieces and mix well.
When the onions become slightly brown, put the potatoes pieces in and mix well. Then pour water into the pan and let it boil. When it boils, close the pan with a lid so that the potatoes get cooked.
After 5-7 mins, remove the lid and cook for 4-5 mins.
Add the turmeric powder, masala powder, red chilli powder and mix all the ingredients well.
Also add the salt.
When all the ingredients are very well mixed, pour the coconut milk and mix well.
When it boils, add celery leaves and mix well. Serve hot.