Pepper Chicken....

This is one of the easy Chicken curry any one can try...Especially Bachelor's...and for the starters

Ingredients

1. Chicken - 1 kg (cut into medium pieces)
2. Pepper powder - 2 Tbsp
3. Salt - 1 Tsp
4. Lime juice - 1 Tbsp
5. Oinion - 2 Medium
6. Oil - 2 Tbsp
7. Mustard Seeds - 1 Tsp
8. Fennel seeds (perumjeeerakam) - 1 Tsp
9. Onion  - 2 Medium
10. Ginger paste - 1 Tbsp
11. Garlic paste - 1 Tbsp
12. Green Chilly - 4
13. Turmeric powder - 1/2 Tsp
14. Crushed Pepper powder - 2 - 3 Tbsp
15. Tomato - 1
16. Ghee - 1 Tbsp
17. Curry leaves - 2 Sprigs
18. Coriander Leaves - 2 Sprigs
19. Salt

Preparation

• Wash and clean chicken pieces and marinate with pepper powder,salt and lime juice for half hour minimum.
• Pressure cook chicken with the marinade and onion. Keep aside.
• In a kadai or deep pan , heat oil, splutter mustard seeds and fennel seeds. add finely chopped onions. Fry till it is nicely brown. Add ginger and garlic paste. Also add chopped green chilly. Saute well until it leaves the raw smell. Add turmeric powder.mix well.
• Add 1 tbsp ghee to it, and transfer the cook chicken to it. Also add tomato chopped and mix well with the masala. Let it boil on low flame.
• When it boils, check salt,add Crushed pepper powder, curry leaves and coriander leaves. Cook closed for 5 minutes.
• Serve hot with any item be it rice, chappathi or any roti.

Kaalan/Morozhicha Curry (Raw Plantain Curry - Kerala Style)

Kaalan/Morozicha Curry is a favourite curry in Kerala cuisine.... One of the main curry serve during onam and vishu and even marriages. There are many variations of this curry. The way it is prepared also varies from North to South Kerala.......

 This is how i cook my Kaalan or Morozicha Curry.. Enjoy!!!!

Ingredients

1. Raw Plantain - 1/4 kg
2. Turmeric powder - 1/4 Tsp
3. Green chilly - 6 
4. Ginger - 1" piece
5. Salt - to taste
6. Grated Coconut - 3/4  cup
7. Curd/Yogurt - 1/2 cup
8. Cumin - 1/4 Tsp
9. Fenugreek - 1/4 Tsp
10. Mustard Seeds - 1/4 Tsp
11. Dry red chilly - 3
12. Curry Leaves - 2 Sprigs
13. Oil - 1 Tbsp

Preparation

• Cut the raw plantain into 2" cubes. Pressure cook with turmeric powder,green chilly,ginger and salt with one cup of water. Cook for only 1 whistle or until cooked( Do not over cook it)
• Grind coconut, curd/yogurt and cumin into a smooth paste.
• Now open the cooker , add the coconut mix to it. mix well..Put it back on low flame. Let it boil slowly.When bubbles appear of the flame.
• In another pan, heat oil splutter mustard seeds, dry red chilly curry leaves and fenugreek. Of the fame and pour it on to the curry.
• Serve hot with boiled rice........
• 

Notes

• You can also make the same curry with yam, cucumber.
• Curd/yogurt should be a little sour.
• After adding yogurt do not boil for more time, as curd might curdle.So put on low flame.

Sending this to SIC @ Nivedhams and Anu's Healthy Kitcken 

Koottu Curry (Black Chickpea in coconut gravy)

Kerala Sadhya Recipe - Koottu Curry

Serves - 5

Cooking Time - 30 Minutes(excluding soaking time)

  
Ingredients

1. Black Chickpea (Kadala) - 1 cup
2. Raw Plantain - 2 Medium
3. Turmeric powder - 1/4 Tsp
4. Red Chilly powder - 1 Tsp
5. Pepper powder - 1/4 Tsp
6. Salt - to taste

To Grind

1. Grated Coconut - 1/2 cup
2. Green chilly - 3
3. Shallots (Cheriyaulli) - 15
4. Cumin powder - 1/4 Tsp

Tempering

1. Coconut Oil - 3 Tbsp
2. Grated Coconut - 1/2 cup
3. Dry Red Chilly - 3
4. Curry Leaves - 2 Sprigs
5. Fenugreek seeds - 1/4 Tsp
6. Mustard Seeds - 1/4 Tsp
7. Pepper powder - 1/4 Tsp
8. Red Chilly Powder - 1/4 Tsp

Preparation

• Soak chickpea with enough water overnight .
• Peel clean and cut the raw plantains into small cubes.
• Pressure cook chickpea, raw plantain with turmeric, chilly and pepper powder with little amount of salt. Cook for 5-6 whistles or till done.
• In a mixer, grind the ingredients for grinding to a coarse paste.Add this to the cook chickpea - raw plantain and mix well.Let it boil and reduce. Remove from heat. Check salt.
• In a pan heat oil for tempering, add coconut, fry until golden brown(Do not burn it).
• Move the coconut to the side of the pan and add other ingredients one by one.
• Pour this onto the curry.
• Serve Warm.

Sending this to SIC–South Indian Cooking , @ Nivedhams, event by Anu's Healthy Kitchen

Kadala Curry..........Kerala Style.(Black Chana Dal Curry)

Ingredients

1. Kadala (Black Chana Dal) - 1 cup
2. Onion - 1
3. Green Chilly - 4
4. Turmeric powder -1/2 Tsp
5. Coriander powder - 2 Tbsp
6. Red Chilly powder - 1 Tsp
7. Grated coconut - 1 cup
8. Pepper powder - 1/4 Tsp
9. Curry Leaves - 1 sprig

Tempering 

1. Oil - 2 Tbsp
2. Mustard seeds - 1/2 Tsp
3. Shallots - 6
4. Dry red chilly -2 
5. Curry Leaves - 2-3 Sprigs

Preparation 

• Wash and soak black chana overnight, drain and set aside.
• Pressure cook soaked chana with sliced onions, green chilly, little salt, turmeric (1/4 Tsp)and red chilly powder. Cook it for 3-4 whistles and allow it to cool.
• In a mixer add grated coconut and 1/2 Tsp turmeric powder. Grind it to a smooth paste.
• Add a spoonful of cooked chana to the coconut mixture and grind it for a minute to get a fine paste masala.
• On the flame , place the cooker and add the coconut mixture to the cooked chana and mix well , let it boil.
• Add coriander, pepper powder and curry leaves. Also add salt if necessary. Let it boil for 2-4 minutes and remove it from gas.

For Tempering: 

• Heat oil in a pan, splutter mustard seeds, add shallots, curry leaves. When the shallots brown, add dry red chillies. Saute well and pour over the curry. 
• Serve hot with puttu, vellappam etc...

Linking this to SIC–South Indian Cooking @ Nivedhams , event by Anu's Healthy Kitchen