Kerala RecipesWM

KERALA RECIPES
COLLECTIONS : ER.SULTHAN

FREE COPY FROM ER.SULTHAN
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INDEX

Sambar............................................................................................................................... 4
Avial - Vegetable side dish............................................................................................. 5
Vegetable Fried Rice......................................................................................................... 6
Kootucurry ........................................................................................................................ 7
Tomato Chammanthi........................................................................................................ 8
Kerala Chicken.................................................................................................................. 8
Ghee Rice ........................................................................................................................... 9
Nombu Kanji Recipe....................................................................................................... 11
Pacha Mango Choru Recipe .......................................................................................... 11
Lemon Rice...................................................................................................................... 12
Soya Biriyani ................................................................................................................... 13
Onion Cashew Pulao Recipe .......................................................................................... 14
Apna Fried Coconut ,Roasted Cashew Fish Curry ..................................................... 15
Chemeen Theeyal ............................................................................................................ 17
Chemmeen Curry............................................................................................................ 19
Chilli Prawns ................................................................................................................... 20
Chilly Fish Curry............................................................................................................ 20
Chinese Chilli Prawns Recipe........................................................................................ 21
Cochin Fish Mollie .......................................................................................................... 22
Crab Curry...................................................................................................................... 24
Crab Masala .................................................................................................................... 25
Crispy Fried Prawns Recipe .......................................................................................... 26
Dried Fish Curry............................................................................................................. 26
Dry Prawns Fry............................................................................................................... 27
Fish Biriyani .................................................................................................................... 28
Fish Manjurian ............................................................................................................... 30
Fish Roll Recipe............................................................................................................... 31
Fish Tamarind curry ...................................................................................................... 33
Fish(Aikura) Cutlet Fry ................................................................................................. 34
Garlic Butter Prawns with Rice Recipe........................................................................ 35
Kozhi Molavu Varuval in Tamil Nadu Style Recipe ................................................... 35
1 Whole Chicken Masala Nirachathu Recipe............................................................... 37
18 Chilli Chicken Recipe ................................................................................................ 38
Chicken Kentukcy Recipe .............................................................................................. 39
Badam Chicken Recipe................................................................................................... 40
BBQ Chicken Recipe ...................................................................................................... 40
Boneless Tandoori Chicken Tikka Recipe.................................................................... 41
Butter Chicken Recipe.................................................................................................... 43
Chettinad Chicken Pepper Fry Recipe ......................................................................... 44
Chicken - 65..................................................................................................................... 45
Chicken Biriyani Recipe................................................................................................. 45
Chicken Chilli Fry........................................................................................................... 47
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Chicken Coconut Milk Curry(Jacky`s) ........................................................................ 48
Chicken Corn Soup......................................................................................................... 49
Chicken Curry Recipe .................................................................................................... 50
Chicken fried rice............................................................................................................ 51
Chicken Fry..................................................................................................................... 52
Chicken Kabsa(ARABIAN) ........................................................................................... 54
Chicken Korma............................................................................................................... 55
Chicken Kulambu........................................................................................................... 56
Chicken Madras.............................................................................................................. 57
Chicken Manchurian...................................................................................................... 58
Chicken Mughlai............................................................................................................. 59
Chicken Potato Kurma................................................................................................... 60
Chicken Roast.................................................................................................................. 61
Chicken Salna.................................................................................................................. 62
Chicken Tikka................................................................................................................. 63
Chicken Tandoori ........................................................................................................... 64
Chinese Chilli Chicken................................................................................................... 65
Coimbatore Fried Chicken............................................................................................. 66
Easy Red Chicken........................................................................................................... 67
Green Chicken................................................................................................................. 67
Hyderabadi Dum Biriyani.............................................................................................. 68
Kadai Chicken................................................................................................................. 70
KFC Chicken (Secret Recipe) ........................................................................................ 71
Kozhi Mint Roast ............................................................................................................ 72
Kozhikode Chicken Biriyani.......................................................................................... 73
Lemon Chicken ............................................................................................................... 75
Madurai Chicken Saalna................................................................................................ 76
Malabar Chicken Curry................................................................................................. 78
Malai Chicken ................................................................................................................. 79
Original Butter Chicken................................................................................................. 79
Pepper Chicken............................................................................................................... 80
Sambal Chicken .............................................................................................................. 81
Thengapal Chicken......................................................................................................... 82
Tomato Chicken.............................................................................................................. 83
Brain Fry (LAMB).......................................................................................................... 84
Malabar Mutton Curry Recipe...................................................................................... 85
Mutton Fry ...................................................................................................................... 86
Mutton Kuruma.............................................................................................................. 87
Mutton Liver Fry............................................................................................................ 88
Beef Roast ........................................................................................................................ 89
Beef Fry............................................................................................................................ 90
Beef Pepper Fry............................................................................................................... 91
Classic Beef Fry............................................................................................................... 92
Kinnathappam................................................................................................................ 93
Tharichoru....................................................................................................................... 93
Kadala Curry .................................................................................................................. 94
4
Sambar

Ingredients
Tur dal - 100gms
Sambar Masala - 3 tablespoons
Drumstick - 2 (medium sized)
Lady's finger - 3 (cut into small pieces)
Brinjal - 1
Medium Onion - 1 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Curry leaves - 10
Coriander leaves - 1 table spoon (chopped)
Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 Cut into pieces
Salt - 1/2 tablespoon
Tomatoes - 2 (medium sized cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon

Preparation
Cook Tur Dal in two cups of water, when half cooked add pieces of
drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt.
Cook till dal is very soft. Dissolve sambar masala in little water and add it
to the cooked vegetables. Take the pulp of the soaked Tamarind and add,
blend well and cook. In another pan heat oil and add mustard seeds.
When they stop spluttering add chopped garlic, methi seeds, dried red
chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then
add to dal vegetable mixture and boil it for 1 minute. Finally add chopped
coriander leaves on the top.

5

Avial - Vegetable side dish
Ingredients
Cucumber/Ash gourd diced - 2cups
Snake gourd - 1 cup diced
White brinjal - 3 nos
Carrot - 1 Yam - 1 cup diced
Drum stick - 2 nos cut to 2 inch pieces
Raw banana - 1 no
String bean(valli payar) - 1/2 cup
Raw mango - 1/2 cup
Coconut - 1/2
Cumin seeds - 1 tsp
Small onions - 10
Green chillies - 4
Turmeric - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Coconut oil - 3 tbsp
Preparation
Dice the vegetables into 1 inch long pieces with medium thickness. Keep the
diced yam in a vessel of water seperatel y from the other vegetables. Take a
heavy bottom vessel and put the yam and half cup water and cook covered
till half done. Then add all the other vegetables except the mango. Put the
turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There
is no need to add water as the water will come out of cucumber. When half
done put half of the thinly sliced mango pieces and cook covered. Grind the
cumin seeds, small onions, green chillies, raw mango and coconut with a
little turmeric to a coarse paste. Add no water. When the vegetables are
cooked, mix with a spoon and check for water. If there is excess of water
cook uncovered on high flame till the mix comes to a custard consistency.
Lower the flame and add the ground paste and mix well. Let it cook for 2
minutes. Now add the curry leaves and the coconut oil and mix well. Switch
off flame and keep covered on the hot stove. The curry has to sit for at least
half an hour before serving.

6
Vegetable Fried Rice

Ingredients
1-1/2 cups rice, preferably basmati rice, rinsed
1 tablespoon butter
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon chilli powder
1 baking potato (about 1/2 pound), peeled and cut into 1-1/2-inch pieces
2 carrots, cut into 1-1/2-inch pieces
2 cups water
1-1/2 teaspoons salt
1 10-ounce package frozen peas, defrosted
1/4 cup plain yogurt
1 capsicum, seeds and ribs removed, minced
1 tomato, seeded and cut into 1/2-inch pieces
1/2 cup coriander leaves
Preparation
FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and
boil until just done, about 10 minutes. Drain the rice, return to the pot, and
cover to keep warm.
FOR VEGETABLE: Meanwhile, in a large frying pan, melt the butter with the
oil over moderately low heat. Add the onion and cook, stirring occasionally,
until translucent, about 5 minutes. Add the garlic and ginger and cook,
stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry
powder, and chilli powder and cook, stirring, for 1 minute longer. Add the
potato, carrots, water, and salt. Increase the heat to moderately high and
simmer until the vegetables are tender and no liquid remains in the pan,
about 10 minutes.
TO SERVE: Stir the peas into the other vegetables and remove the pan from
the heat. Stir in the yogurt and rice and serve topped with the capsicum,
tomato, and coriander leaves. .

7

Kootucurry

Ingredients
Kadala (Bengal gram) - 50 gms (soak overnight)
Raw banana, White pumpkin, beans, - 3 cups
Yellow pumpkin, snake gourd etc cut into small pieces
Red chillies - 6
Coriander powder - 2 tsp
Urad dal (black gram) - 2 tsp
Chana dal - 2 tsp
Turmeric powder - 1 tsp
Til - 3 tsp
Raw rice - 1 tsp
Grated coconut - 6 tbsp
Jaggery - 1 piece (lemon-sized)
Oil - 3 tbsp
Tamarind - the size of a gooseberry
Mustard - tsp
Curry leaves, salt, - as required
Asafoetida

Method of Preparation
Fry coriander, urad dal, turmeric, asafoetida, chana dal, rice, coconut, red
chilies in a little oil. Clean til and fry it. Grind all these into a rough paste. Cut
vegetables into small pieces and mix with jaggery and salt. Cook with
required amount of water. Boil the Bengal gram. Now mix the vegetables and
cooked dal and place it over the fire. Add the ground rough paste allow it to
boil. Season with mustard and curry leaves.

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Tomato Chammanthi

Ingredients
ripe tomato 2 Nos
sugar 1 table spoon
salt as needed
chilli powder half table spoon
oil to fry
Method of Preparation

Slice the tomatoes into small pieces. Add oil to fry into the chatti. Heat in low
heat. Add cut tomatoes, sugar, salt and chilli powder and stirr well. Remove
from oven the items have mixed thoroughly. Serve hot with rice, dosa, idly or
any item.

Kerala Chicken
Serves: 4
Cooking time (approx.): 28 minutes
Style: Kerala Non-Vegetarian

12 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) sliced
2 cup(s) grated coconut
8 cloves garlic
1 tablespoon(s) each of coriander and red chilli powders
1 tablespoon(s) juliennes of ginger
2 green chilli(es) slit
2 whole red chilli(es)
1 teaspoon(s) turmeric powder
12 curry leaves
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing (optional)
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1. Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the
garlic, coriander and red chilli powders along with the grated coconut. Roast on
low heat while stirring frequently till the coconut is evenly dark brown and
aromatic. Allow to cool and grind with little water to make a thick paste.
2. Heat the remaining oil in the same pan and add the curry leaves, ginger, green
chilli(es) along with the chopped onions. Fry on medium level for about 3
minutes or till the onions are light brown in color.
3. Add the chicken, turmeric powder, whole red chilli(es), water and the coconut
paste. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25
minutes or till the chicken is tenderised.
Garnish with finely chopped coriander.
TIP:
Boneless chicken pieces can also be used in this dish. The taste will be as good
or maybe even better.
Traditionally this recipe does not require the garnishing of coriander leaves.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

Ghee Rice
Description Ghee rice or Neyi choru Cuisine
Style
Kerala
Ingredients
Rice - 2 cups
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 3 nos
Cinnamon(Karugapatta) - 1" stick
Pepper - 1 tsp
Green chillies - 2 no
(coarsely chopped)
Garlic pods - 3 nos
(coarsely chopped)
Ginger - 1 cm
(coarsely chopped)
Oil - 3 tbsp
Bay leaf(Vazhana/Karuga ela) - 1 no
Carrot(sliced) - 1 no
Onion(finely sliced) - 1 no
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Coconut Milk - 2 cups
Salt - 1 tsp
Cashewnuts - 1 tsp
Raisins(Onakka munthiri) - 1 tsp
Preparation Method
1)Grind cardamom, cloves, cinnamon and pepper.

2)Grind chillies, garlic and ginger with a little water to a fine paste.

3)Heat oil in a pan.

4)Add bay leaf, carrot and 1/2 the onion. Fry for 3 minutes.

5)Add ginger garlic paste. Stir and fry for 2 minutes.

6)Add the ground spices.

7)Add washed and drained rice.
Fry for 1-2 minutes.

8)Add coconut milk, salt and one cup of water.

9)Stir and bring to boil.

10)Cover and cook on very low heat for 1/2 hour or till rice is done.

11)Heat a tbsp of oil in another pan.

12)Add the remaining onion and fry till golden brown.

13)Add the cashew nuts and raisins. Fry for a minute.

14)Spread the fried onions, cashews and raisins over the rice before serving

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Nombu Kanji Recipe
Description Recipe Kanji or gruel made specially on Ramadan Cuisine
Style
Kerala
Ingredients
Kayama rice 100 gm
Green gram(Cheruparippu) 100 gm
Coconut 1 no
Salt As reqd

Preparation Method
1)Grate the coconuts and extract thick and thin coconut milk.

2)Dry roast the dhal lightly.

3)Heat up a vessel.

4)Place the washed rice, roasted dhal and thin coconut milk.

5)Allow it to cook.

6)When it gets cooked, add thick coconut milk followed by salt and mix well.

7)As soon as it gets a first boil, remove from the flame.

:- Serve hot or warm.

Pacha Mango Choru Recipe
Description Recipe Mangalapuram recipe - rice dish with
raw mango slices
Cuisine
Style
Kerala
Ingredients
Parboiled rice or basmati rice(use white rice, if parboiled) - 2 cups
Very slightly raw and ripe mango
(sliced lengthwise) - 100 gm
Cumin seeds(Jeerakam) - 1/2 tsp
Fenugreek(Uluva) - 1/2 tsp
Black gram(Uzhunnuparippu) - 1 tsp
Green chillies(sliced) - 1 tsp
Mustard seeds - 1 tsp
Salt - As reqd
Oil - As reqd

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Ground nuts(Nelakadala) - 20 gm(roasted)
Dry red chillies(Kollamulaku) - 2 nos
Preparation Method
1)Cook rice(not sticky) and keep aside.

:- Mango slices can be roasted or can be dried in hot sun.

2)Roast cumin and powder it.

3)Heat oil in a pan or a kadai.

4)Splutter mustard seeds.

5)Add fenugreek, curry leaves, green chillies and red chillies and roast it.

6)Add cumin powder and mix well.

7)Add cooked rice and mango slices to this and mix thoroughly.

8)Garnish with roasted groundnuts and curry leaves.

Lemon Rice
Description Lemon Rice Cuisine
Style
Kerala
Ingredients
Rice - 2 cups
Oil - 2 tbsp
Mustard Seeds - tsp
Dry Red Chillies
(Kollamulaku) - 3-4 nos
Curry leaves - 8-10
Bengal gram(Kadalaparippu) - 1 tsp
Black gram(Uzhunnuparippu) 1 tsp
Papad(Pappadam) - 2 nos
Turmeric powder - tsp
Lemon - 1 no
Salt - As reqd

Preparation Method
1)Boil rice in the normal way.


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3)Add mustard seeds, curry leaves, Bengal gram, black gram and red chillies.

4)Break papad into small pieces and fry it in the tadka for 30 seconds.

5)Add lemon juice, salt and turmeric powder.

6)Finally, add boiled rice and mix well.

:- Serve hot.
Soya Biriyani
Description Spicy biriyani made with soya chunks - Ramya V Cuisine
Style
Kerala
Ingredients
Basmati Rice - 2 cups
Cinnamon(Karugapatta) - 1 inch
Ghee or oil - 2 tbsp
Soya chunks - 100 gm
Onion(big) - 1 no
Tomato - 1 no
Salt - As reqd
Cashewnuts - 1 tsp
Raisins(Onakka munthiri) - 1 tsp

For Masala:
Ginger - 1.5 piece
Garlic pods 6 nos
Coriander leaves - 1 cup
Mint(Pudina) leaves - 1 cup
Chilly powder - 1 tsp
Green chillies - 2 nos
Garam Masala - 1 tsp
Grated Coconut - 2 tbsp
Onion - 1 no

Preparation Method
1)Heat ghee in a pan.

2)Fry cashews and raisins and keep aside.

3)In the same ghee, splutter cloves, cinnamon and cardamom.

4)Add washed rice and fry.

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5)Add 4 cups water and salt. Keep closed and cook on low flame.

6)Grind masala ingredients into a smooth paste.

7)Heat some oil/ghee in another pan and saute chopped onions.

8)Add ground masala and cook till raw flavour leaves.

9)Add diced tomato, salt and saute.

10)Add soya and fry.

11)Add water(1/4 cup at a time to avoid soya becoming soggy) and boil till soya
chunks are cooked. Let it be a thick gravy.

12)Make layers of the soya mix and rice and keep on very low flame for 6-7
minutes.

13)Garnish with fried cashews and raisins.

:- This pulao smells and tastes better after 5-6 hours.

Onion Cashew Pulao Recipe
Ingredients
Description Recipe Easy pulao with fried onions and cashews Cuisine
Style
Kerala
Basmati rice - 1 cup
Cardamom(Elakka) - 3 whole ones
Cinnamon(Karugapatta) - 1 piece
Saffron - A pinch
Onion - 2 nos
(cut into long and thin pieces)
Cashewnuts - 20 - 25 nos
(cut into small pieces)
Ghee - 3 tbsp
Salt - As reqd

Preparation Method
1)Wash and drain the rice.

2)Heat a thick bottomed frying pan and pour a tbsp of ghee.

3)Fry cardamom, cinnamon and cloves.

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4)Add rice and fry on a low fire, till it become light brown.

5)Add salt and saffron.

6)Cook the rice along with the masalas and 2 cups of water on a low fire.

7)Heat the remaining ghee in a frying pan.

8)Fry cashewnuts and remove.

9)Fry the onions, till they turn deep brown and crispy.

10)Remove the cooked rice to a shallow serving bowl.

11)Garnish with fried onions and cashewnuts.

:- Serve hot with any spicy side dish.

:- Chefs variation: Try cooking the rice in coconut milk instead of water for
different and yummy taste

Apna Fried Coconut ,Roasted Cashew Fish
Curry
Description The Best you have ever tasted !! Cuisine
Style
Kerala
Ingredients
Tilapia/Cod/Pomfret/King Fish/Jumbo Shrimps(cleaned and cut)
Onions(large) - 2 nos
(thinly sliced)
Tomato(medium) - 1 no
(cut length wise)
Ginger-garlic paste - 2 tsp
Cinnamon,cardamom,and clove powdered - 1 tsp each
Curd - 1 cup
(well beaten)

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Cumin seeds(Jeerakam) - 1 tsp
(broken)
Curry leaves - As reqd
Coriander leaves(chopped) - A handful
Cooking oil - 3 tbsp
Salt - As reqd

For the coconut paste:-
Fresh coconut shredded - 1 cup
Cashewnuts - A handful
Red chilly powder - 1 1/2 tbsp
Turmeric powder - 1/2 tbsp
Garam masala powder - 1 tsp
Coriander powder - 1 tbsp
Parachute coconut cooking Oil - 3 tbsp
Preparation Method
1)Marinate the cut fish with chilly, turmeric powder and salt for 15 mins.

2)Fry them till brown and keep aside.

3)Heat 2 tbsp of oil in a skillet kept on medium-high.

4)Fry onions till it turn brown.

5)Grind it with little water into smooth paste. Keep aside.

6)Roast the cashews dry on a pan without adding oil.

7)In a frying pan, pour in the parachute cooking oil and heat it.

8)Add fresh coconut shreds and keep stiring, fry it till it turns brown.

9)Add chilly, turmeric, coriander and garam masala powders and fry it.

10)Cool it and add the roasted cashews and then grind it very well with water just
enough to soak the coconut.

11)Grind it into a smooth paste.

12)Heat 2 tbsp of parachute cooking oil in a deep bottomed pan.

13)Add cinnamon, clove, cardomom powder and dried red chillies, cumin and curry
leaves and roast them.

14)Add ginger-garlic paste and saute.
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15)Add tomatoes and saute till its soft.

16)Add the ground onion paste, stir and then boil the mixture for 1 min.

17)Add the ground coconut paste, stir and then add 1 cup of well beaten curd. Mix
well.

18)Add 0.5 - 1 cup of water according to your desired consistency,wether you want
the curry to be thick or thin.

19)Add salt and mix in well.

20)Add the fried fish, stir in very slowly.

21)Sprinkle a litlle bit of coriander leaves on top.

22)Cover and keep boiling the curry for 10 mins on medium heat.

23)Finally, just shake the pot back and forth, instead of a spoon to mix well, to avoid
breakage of the fish.

24)Sprinkle coriander leaves on top.

:- Serve hot with parathas, chappatis, pita bread or dosas.

:- Do let me know ur sincere comments on this dish..,Eat wise and Keep yourself
healthy, Enjoy!

Chemeen Theeyal
Description Prawn curry in coconut Cuisine
Style
Ke
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Ingredients
Prawns(Chemeen) - 1/2 kg
Onion(cut long) - 200 gm
Green chillies(cut long) - 6 nos
Coconut(shredded finely) - 1 no
Fenugreek seeds(Uluva) - 1/2 tsp
Red chilly(Kollamulaku) - 6 nos
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 stems
Sambhar tamarind(Puli) - As reqd
Small onions(Kunjulli)
(cut into small pieces) - 8 nos
Preparation Method
1)Heat 1 tbsp of oil in a pan.

2)Add fenugreek seeds and when it becomes red, add red chillies, coriander powder
and coconut.

3)Fry till they become brown in colour. Cool for a while.

4)Grind without water till oil separates.

5)Add 1/4 glass of water and mix to grind well.

6)Clean the prawns and add to green chilly, onion cut long, turmeric powder, salt
and boil nicely.

7)Add tamarind juice.

8)When it starts boiling, add the ground paste to the prawns and boil again.

9)Add curry leaves.

10)Heat coconut oil in another pan.

11)Add mustard seeds, fenugreek, and onions cut small and fry for a min and add to
the prawn curry.

12)Close the pan so as not to lose the flavour.

19
Chemmeen Curry
Description Chemmeen(Prawns) curry made without
cocunut
Cuisine
Style
Kerala
Ingredients
Prawns(Chemmeen) - 250 gm
Onion - 1 no
Ginger - 1 piece
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - tsp
Kukum Star(Kodampuli) - 4 nos
Oil - cup
Mustard seeds - tsp
Curry leaves - 1 sprig
Salt - As reqd

Preparation Method
1)Clean the prawns very well.

2)Cut onion, ginger, garlic into very small pieces.


4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry
leaves.

5)Fry well till onion turns light brown.

6)Add all the other powders and mix well.

7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.

8)When it boils, add green chillies and prawns.

9)Cook for 15 minutes till it forms a gravy.To make the gravy thick, u can cook for a
few minutes without closing the pan.

20
Chilli Prawns

Ingredients
Prawns - 30 nos
Salt - As reqd
Red chilly powder - 1 tbsp
Garam masala powder - 1 tbsp
Turmeric powder - 1 tbsp
Lemon juice from 1/2 a lime
Rice flour - 1 tbsp
Oil for frying - 4 tbsp

Preparation Method
1)De-shell the prawns and wash them.

2)Marinate them with all the ingredients for 30 mins.

3)Place a pan on flame and add oil to shallow fry it on a low flame.

4)Cook for 5 mins.

5)Turn the prawns and leave it to cook for another 5 mins.

:- Serve hot.

Chilly Fish Curry
Description Fish in hot and spicy gravy(Meen
thilappichathu)
Cuisine
Style
Kerala
Ingredients
Any fish(Salmon, Tilapia, Kingfish etc.) - 1 lb
Small onions(Kunjulli) - 8 nos
Ginger - 1 piece
Tamarind(Puli) - 6 small pieces
Red chilly powder - 2 tsp or more
Oil - 1/2 cup
Coconut oil - 1 tsp
Salt - As reqd

21
Preparation Method
1)Cut and clean salmon pieces.


3)Add curry leaves, ginger, small onions, sliced chillies and saute till golden brown.

4)Add turmeric powder, red chilly powder and salt.

5)Add a little water and allow it to boil.

6)When it boils, add tamarind and boil further.

7)Add fish pieces.

8)Close the pan with a lid and when the fish is cooked, remove from fire.

9)Top it with a tsp of coconut oil.

:- This tastes even greater if prepared in clay pot.

:- Add more chilly powder to suit your tastes.

Chinese Chilli Prawns Recipe
Description Recipe Non veg side dish Cuisine
Style
Chinese
Ingredients
Prawns - 1/2 kg
Garlic(chopped) - 2 tsp
Ginger(chopped) - 2 tsp
Onion - 1 no
(chopped)
Soya sauce - 2 tsp
Veg stock - 1 cup
Pepper powder - 2 tsp
(chopped)
Maida - 1/2 tbsp
Egg - 1 no
Corn flour - 1 tbsp
Water - 1/2 cup
Sugar - A pinch
Salt - As reqd
Red colour - 1/4 tsp

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Oil to deep fry
Spring onion(chopped) for garnishing
Preparation Method
1)Marinate the prawns with salt and pepper and keep it aside for atleast 1/2 an hour.

2)Beat egg in a bowl.

3)Mix maida with egg.

4)Pour egg-maida mixture over the marinated prawns and mix well.

5)Deep fry prawns till golden brown and keep it aside.

6)Heat oil in a wok.

7)Add chopped onion, garlic, ginger, green chillies and saute.

8)Add soya sauce and veg stock.

9)Add salt to taste.

10)When the stock boils, add fried prawns.

11)Mix corn flour with 1/2 cup of water and add to the gravy.

12)Add sugar and red colour.

13)Add chopped spring onion.

:- Chilli prawns is ready to serve.

Cochin Fish Mollie
Description
Fish made in coconut milk Cuisine
Style
Kerala
Ingredients
Red snapper or pomfret - 12 fillets
Coconut oil - 2 tbs (30 ml)
Mustard seeds - 1 tsp (5 g)
Garlic pods(finely chopped) - 8 nos

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Ginger(julienne) - 2.5 cm
(slit lengthwise, deseeded & julienne)
Onions(sliced into rings) - 150 gm
Salt - As reqd
Curry leaves - 24 nos
Tomatoes - 3 nos(225 gm)
(cut into 8 slices each)
Turmeric powder - 1/2 tsp (2 g)
Coconut milk(3rd extract) - 1/2 cup
Coconut milk(2nd extract) - 3/4 cup
Coconut milk(1st extract) - 3/4 cup
Lemon juice - 1 tbsp(15 ml)
Preparation Method

2)Add mustard seeds. Stir over medium heat until they begin to splutter.

3)Add garlic and ginger and stir for a minute.

4)Add green chillies and stir lightly.

5)Add the onions and saut until translucent and glossy.

6)Add turmeric powder and stir well.

7)Add fish and the third extract of coconut milk. Bring it to a boil.

8)Lower the heat and simmer, turning carefully once, for three minutes.

9)Add salt and stir well.

10)Add curry leaves, tomatoes and the second extract.

11)Cover and simmer for three minutes.

12)Remove the pan from heat and gently (make sure that the fillets do not break)
stir-in the first extract of coconut milk.

13)Return the pan to heat and bring to a boil over low heat.

14)Sprinkle lemon juice and stir carefully.

15)Remove from heat and adjust the seasoning.

16)Transfer the contents to a bowl.
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:- Serve with steamed rice.

Crab Curry
Description Crab in spices Cuisine
Style
Kerala
Ingredients
Crabs(large) - 4 nos
Small onions(sliced) - 100 gm
(Kunjulli)
Green chillies(chopped)- 2 nos
Roasted curry powder - 3-1/2tbsp Turmeric powder - 2 tsp
Pepper - As reqd
Chilli powder - tsp
Fenugreek(Uluva) - 1 tsp
Gamboges(chopped) - 2 pieces
Curry leaves - 1 stem
Water - 2 cups
Thick coconut milk - 4 cups
Mustard powder - 1/2 tsp
Lemon juice - 1 lime
Salt - As reqd

Preparation Method
1)Clean the crabs and divide
each into 4 pieces.

2)Place them in a large pan, adding all the ingredients except coconut
milk, mustard powder, lime
juice and salt.

3)Bring the contents to a boil.

4)Add coconut milk and allow to simmer for 10 minutes.

5)Add lime juice, mustard powder and salt.

6)Stir for a few minutes until flavours are married.

7)Remove from heat and serve
hot.

25
Crab Masala
Description Spicy Crab Masala - Kerala Style Cuisine
Style
Kerala
Ingredients
Crab(medium) - 1 no
Pepper powder - 1 tbsp
Onion(chopped) - 1 cup
Ginger-garlic paste - 1 tbsp
Crushed pepper - 1 tbsp or add more if you need it more spicy
Curry leaves - 4 - 5 nos
Lemon - 1 no
Salt - As reqd
Oil - As reqd
Onion(sliced) - 1/2 cup of deep frying
Water - 1/4 cup

Preparation Method
1)Marinate cooked small pieces of crab(with shell) with salt and lemon juice and
keep for an hour.

2)Saute chopped onion, ginger-garlic paste and curry leaves.

3)Add chilly powder, coriander power, turmeric, pepper and crushed pepper and
saute on medium flame till oil comes out.

4)Add marinated crab and water to the sauted masala.

5)Close with a lid and cook for few mins.

6)Open lid and cook it on low flame till the gravy becomes thick.

7)Garnish with fried onions.

:- Serve with kappa.

26
Crispy Fried Prawns Recipe
Ingredients
Prawns(Chemmeen) - 25 - 30 nos
(medium sized)
Soya sauce - 1 tsp
Vinegar - 1 tbsp
Pepper powder - tsp
Salt - As reqd
Corn flour - As reqd
Oil for frying
Preparation Method
1)Shell the prawns but leave the tails in tact.

2)Devein, wash and pat dry.

3)Mix together soya sauce, vinegar, chilly powder, pepper powder, ginger-garlic
paste and salt.

4)Marinate the prawns with the above for 30 mins.

5)Add enough corn flour to absorb all the moisture.

6)Heat oil for deep frying.

7)Fry the marinated prawns, few at a time, in moderately hot oil.

:- Serve immediately.

Dried Fish Curry
Description Dried fish (Onakka meen)
cooked with raw mango and
coconut
Cuisine Style Kerala
27
Ingredients
Dried fish (small variety) - 500 gm (cleaned and washed)
Shallots(Kunjulli) - 20 nos
Green chillies - 8 - 10 nos
(slit into two)
Grated coconut - 1/2 cup
Raw mango - one half
(depending on sourness )
Coconut oil - 2 tsp
Chilly powder - 1/2 tsp
Turmeric powder - A pinch
Salt - As reqd

Preparation Method
1)Grind the coconut with 1 - 2 shallots into a fine paste.

2)Cook the dried fish with green chillies, shallots, salt, turmeric powder and chilly
powder, till half done.

3)Cut the raw mango into thin slices and add it to the fish.

4)Cook well, till the fish is done.

5)Add the coconut paste and cook, till the raw smell goes.

6)Switch off the stove.

7)Add coconut oil and curry leaves and keep it closed for 2 mins.

:- Can prepare sardine or mackerel in the same way, but need to increase the
quantity of ingredients.

Dry Prawns Fry
Ingredients
Dry prawns - 100 gm

28
Curry leaves - 1 stem
Salt - As reqd
Preparation Method
1)Wash and clean the dry prawns.

2)Strain the water.

3)Fry in a pan for few minutes till it becomes golden brown.

:- Do not add oil.

4)Make a paste of pepper powder, chilly powder and salt.

5)Add the fried prawns to this, mix well and keep aside for 10 mins.

6)Cut the onions into thin pieces.


8)Saute the onions.

9)Add curry leaves and prawns to this.

10)Cover and cook for 2 mins on low flame.

11)Remove the lid and again fry for few more minutes.

:- Do not add too much of oil.

12)Once the prawns and the masala are mixed and fried well, remove from flame.

:- Serve hot.

Fish Biriyani

Ingredients
For Rice:
29
Ghee - 2 tbsp
Cinnamon(Karugapatta) - 4 sticks
Pepper - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Salt - 2 tsp

For fish masala:
King fish or seer fish - 1/2 kg
Chilly powder - 1 tbsp
Salt - 1 tsp
Oil - 1 cup
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Tomatoe(chopped) - 1 no
Curd - 1 tbsp
Thick coconut milk - 1/4 cup
Coriander leaves(chopped) - 1 cup
Mint leaves(chopped) - 2tbsp
Ghee - 2 tbsp

For garnishing:
Cashew nuts(roasted)
Raisins(Onakka munthiri)(roasted)
Preparation Method
For preparing rice:

2)Add cardamom, cinnamon, cloves and pepper. Stir them.

3)Add onions and fry for 5 min.

4)Add rice and stir for 5 min.

5)Pour boiled water along with salt and cook till it done.

For making fish masala:
1)Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.

2)Fry the marinated fish pieces in oil.
30

3)Heat the same oil used to fry the fish in a pan.

4)Add sliced onions and fry on a low flame, till it becomes slightly brown.

5)On medium flame, add ginger-garlic-green chilly paste and tomato.

6)Stir it for 6 min.

7)Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it
for 5 min.

8)Add fried fish pieces and reduce the flame.

9)Cook till it starts to boil.

For making fish biriyani:
1)Take a deep bottom vessel and layer rice and fish masala.

2)Pour 2 tbsp of ghee and tightly cover with a lid.

3)Keep it on a very low flame for 10 min.

4)Garnish with roasted nuts and raisins.

:- We can use fish with not much bones like tuna, salmon, akoli.........etc, but it will be
tastier when we use king fish.
:- Pour 2tsp of pineapple essence or some small pieces of pineapple before putting the
lid on.it will give a very nice smell
:-YES! you can use prawns or chicken instead of fish

Fish Manjurian
Ingredients
Fish - 250 gm
Soya Sauce - 300 gm
Ginger
(small pieces) - 200 gm
Garlic
(small pieces) - 300 gm
Onion
(long pieces) - 1 no
All purpose flour(Maida)- 200 gm
31
Egg - 1 no Bell pepper
(small pieces) - 1 no
Chilly powder - As reqd
Salt - As reqd
Black Pepper - As reqd
Coriander leaves - A little
Ajinomotto - A pinch
Oil for frying
Preparation Method
1)Cook the fish separately in boiling water with 2 tsp of salt.

2)Take the fish and separate them into very small pieces taking the bones off the fish
completely.

3)Mix the all purpose flour, beaten egg, ginger & garlic paste, salt,
chilly powder and pepper powder to make a paste.

4)Add the fish to the paste and marinate it for 45 minutes.

5) Heat oil in a pan and deep fry the fish.

6)Heat oil in another pan and saute` the onions, bell pepper, ginger and
garlic pieces.

7)Add the soya sauce and allow it to boil.

8)Add the fried fish pieces to the boiling mixture.

9)Finally, add ajinomotto and coriander leaves.

Fish Roll Recipe
Ingredients
For marinating:
King fish - 1/2 kg
(avoid bony fish)
Ginger-garlic paste - A little
Salt - As reqd

32
For stuffing:
Onions - 4 nos
Curry leaves - A few
Ginger & garlic(chopped) - 5 tsp
Oil - 4 tsp

For pan cakes:
Allpurpose flour(Maida) - 2 cups
Salt - As reqd
Water - 1 - 2 cups
(pancake should be thin, so add water according to that)
Egg - 1 no

For frying:
Egg(beaten) - 1 no
Bread crumbs for coating
Oil for frying - 1 1/2 cups
Preparation Method
1)Marinate the fish with some ginger-garlic paste, chilly powder, turmeric powder
and salt.

2)Fry them and break it into pieces. Keep it aside.

3)Heat 4 tsp of oil in a pan or a kadai.

4)Saute well onions, green chillies and curry leaves.

5)When the onions turn brown, add ginger & garlic chopped and saute it again for 2
mins.

6)Add the fish pieces.

7)Mix together maida, one egg, water and salt.

:- The batter should be of running consistency.

8)Pour some batter onto a hot tava and spread like dosa into thin pancakes.

:- Do not cook on both sides.

9)Close it with a lid and after it gets cooked, put it inverted over a plate.

:- The unturned part shoud lie below, it should be sticky.

10)Put some stuffing inside the pan cake covering around half the portion of it.
33

11)Fold the two sides from inside.

12)Roll it again to get the fine look and to make the stuffing very tight.

13)Dip the rolls in beaten egg and coat it with bread crumbs like cutlets.

14)Fry it in oil, till golden brown.

Fish Tamarind curry
Ingredients
Fish - As reqd
Fenugreek seeds(Uluva) - 1 tsp
Ginger(sliced lengthwise) - 2 tsp
Garlic(chopped) - 1 tsp
Small onion(Kunjulli) - 1/4 cup
(sliced)
Tomato(small) - 1 no
(finely chopped)
Thick tamarind(puli) water - 1 tsp
Salt - As reqd
Preparation Method
1)Heat coconut oil in a pan.

2)Splutter fenugreek seeds followed by mustard seeds.

3)Add ginger, garlic and small onion and saute well.

4)Reduce the flame.

5)Add turmeric powder, chilly powder coriander powder and salt and fry it lightly.

6)Add tomato and saute, till it blends.

7)Add the thick tamarind water and mix well.
34

8)Add curry leaves.

9)Reduce the flame.

10)Add coconut milk and allow it to boil.

11)Add very little water as reqd.

12)When the gravy boils, add fish and cook, till done.

Fish(Aikura) Cutlet Fry
Ingredients
Fish(Aikura) - 7 pieces
Egg - 1 no
Bread crumbs - 1 cup
Salt - As reqd
Oil enough for deep frying

Preparation Method
1)Clean the fish and cut into round shapes.

2)Marinate fish with 3 tsp of chilly powder, turmeric powder and salt for 15 mins.

3)Add 1/2 tsp of chilly powder and some salt into the egg and mix it well.

4)Dip each piece of fish into this mixture.

5)Cover it with bread crumbs like cutlet preparation.

6)Deep fry in hot oil, till it becomes golden brown.

:- Can be used even as a snack with tomato sauce.
35

Garlic Butter Prawns with Rice Recipe
Ingredients
Tiger/medium prawns - 6 - 8 nos
(de-shelled)
Cooked rice - 1 cup
Unsalted butter - 100 gm
(finely chopped)
Fresh coriander(finely chopped) - 1/4 cup
Salt - A pinch
Garlic pods - 5 nos
(peeled and crushed)
Preparation Method
1)Place the butter, coriander leaves, chillies, garlic and salt in a microwaveable bowl
and cook on high for a minute.

2)Heat a non stick pan.

3)Fry the prawns for 2 - 3 mins.

4)Pour the mixture of butter over the prawns and stir well till the prawns are coated.

5)Take the serving dish and place the rice in one half and the prawn mixture in the
other half.

:- Serve hot.

Kozhi Molavu Varuval in Tamil Nadu Style
Recipe
Ingredients
Chicken - 1 kg
Lime - 1 no
36
Salt - As reqd
Coriander leaves for garnishing - 1/2 cup

To Powder:-
Whole black pepper corns - 2 dsp*
Cumin seeds(Jeerakam) - 2 dsp*
Cinnamon(Karugapatta) - 2 nos (1" pieces)

For tempering:-
Oil - 3 tbsp
Onion(large) - 2 nos
(thinly sliced)

*dessertspoon
Preparation Method
1)Extract the juice from the lime and mix with ginger-garlic paste, turmeric powder
and enough salt for the chicken.

2)Marinate the chicken with the above for an hour.

3)Broil(roast without oil) the ingredients listed under `To Powder` and powder them
coarsely.

4)Heat oil in a kadai.

5)Temper with curry leaves.

6)Add the onion and saute.

7)When it turns golden brown, add the powdered spices and saute for 2 mins.

8)Add the marinated chicken pieces.

9)Fry on low heat for 5 mins.

10)Add half a cup of water and allow the chicken to cook.

11)When chicken is tender enough, keep on the heat till all the water is absorbed.

12)Continue sauting till the chicken browns evenly.

13)Garnish with coriander leaves.

37
1 Whole Chicken Masala Nirachathu
Recipe
Ingredients
Whole chicken - 1 kg
(skinned)
Onions - 8 nos
Tomato - 3 nos
Garam masala powder - tsp
Eggs - 3 nos
Coriander leaves - 2 sprigs
Salt - As reqd
Oil - As reqd

Preparation Method
1)Boil and de-shell the eggs and cut them into halves.


3)Saut the onions until browned.

4)Add the green chillies and the ginger-garlic paste and fry well.

5)Add turmeric, garam masala and chilly powder.

6)Fry well and add the tomatoes.

7)Saut, until the oil runs clear.

8)Mix a quarter of the masala with the boiled egg-halves.

9)Stuff the chicken with this, tie a string around the chicken and place the chicken in
a pressure cooker.

10)Cook upto 1 whistle.

11)Remove the whole chicken immediately and fry it in a large kadai.

12)Add the whole remaining masala into the kadai and coat the chicken well.
38

13)Garnish with curry leaves and coriander leaves.

:- Serve with naan, parathas or rice.

18 Chilli Chicken Recipe

Ingredients
Chicken(boned & skinned) - 1 lb
(large chillies soaked in warm water)
Fennel(Perinjeerakam) - 1/2 tsp
Coriander seeds - 2 tbsp
Fresh ginger - 3-4 pieces
(peeled & pulped)
Lemon juice - 1 no
Salt - As reqd
Vegetable oil for deep frying
Lemon wedges for garnishing

Note : Reduce Chilli if you don`t like spicy food.
Preparation Method
1)Dry roast the cumin, fennel and coriander together and then grind with the
drained chillies.

2)Mix the ground spices with ginger, lemon juice and salt in a bowl.

3)Chop chicken into bite size pieces.

4)Add chicken to bowl and mix with the marinade thoroughly.

5)Cover and refrigerate overnight.

6)Heat oil in steep sided pan or wok. Youll need at least 1 inch of oil in bottom of
the pan.

7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd.
Chicken should take only a few minutes to cook and will be dark golden brown on
outside, white and juicy on the inside.

39
8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next
batch.

9)You can keep chicken warm in a low oven until all is ready.

10)Garnish with lemon wedges.

Chicken Kentukcy Recipe

Ingredients
Chicken - 500 gm
(cut into medium size pieces)
Green chillies(hot) - 10 nos
Garlic pods - 10 nos
Salt - As reqd
Allpurpose flour(Maida) - 100 gm
Oil for deep frying
(preferably Sunflower oil)

Preparation Method
1)Grind together chilly and garlic to a very smooth and thick paste.

2)Marinate chicken with the above mix.

3)Add enough salt and mix it again.

4)Keep this for 20 - 30 mins.

5)Take each chicken piece and soak it in the maida.

:- Make sure that maida is covered almost every where of the chicken piece. Do not
add water.

6)Keep it aside for 10 mins.

7)Deep fry it in hot oil.

40
Badam Chicken Recipe
Ingredients
Chicken thighs - 1 kg
Yoghurt - 1 cup
Lemon - half
Salt - As reqd
Egg - 1 no
Corn flour - 1 tbsp
Badam - 6 nos
Cashewnut - 6 nos

Preparation Method
1)In a bowl, put yoghurt, lemon, salt and pepper powder.

2)Put the chicken into this amd mix well and leave for one hour.

3)Beat egg and cornflour nicely.

4)Grind badam and cashewnut and put into the mix.

5)Dip the chicken in the above and deep fry.

:- Serve hot.

BBQ Chicken Recipe
Ingredients
41
Chicken - 2 kg
(skinned and cut into pieces)
(Whole chicken or parts of chicken may be used)
Ginger(chopped) - 3 tbsp
Garlic(chopped) - 3 tbsp
Green chillies(hot) - 3 nos
Red chilly powder - 1 1/2 tsp
Black pepper(ground) - 2 tsp
Salt - As reqd
Soy sauce - 4 tbsp
Teriyaki Sauce - 4 tbsp
Preparation Method
1)Grind together all the ingredients(except for the sauces) along with a little water.

2)Mix together the ground paste along with the two sauces in a large bowl.

3)Poke the chicken pieces with a fork all over.

4)Add the chicken pieces into the bowl and mix well.

5)Leave at room temperature for half hour, mixing once more.

6)Refrigerate overnight (preferably about 24 hours) and mix at least once more.
Mixing every 3 hours is recommended.

7)BBQ the chicken pieces.

:- Add a few crushed curry leaves to the marinade for extra flavour.

:- The amount of Red chilly powder and Black pepper may be increased or
decreased to vary the hotness

Boneless Tandoori Chicken Tikka Recipe
Ingredients
42
Boneless chicken - 1 kg
Kashmiri chilly powder - 2 tsp
Lemon juice - 1 tbsp
Salt - As reqd

For marination:
Yoghurt/Curd - 1 cup
Kashmiri chilly powder - 1 tsp
Salt - As reqd
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Garam masala powder - 1/2 tsp
Mustard oil - 2 tbsp

For basting(optional):
Butter
Chat masala - 1/2 tsp

For garnishing:
Onion rings
Lemon wedges

Preparation Method
1)Clean the chicken, remove the bones and cut it into small cubes.

2)Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken
and keep it aside for half an hour.

3)Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15
minutes.

4)To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon
juice, garam masala powder and mustard oil. Mix well.

5)Apply this marinade onto the chicken pieces and refrigerate for 4 hours.

6)Heat 4 - 5 tbsp of oil in a non - stick pan.

7)Fry the chicken pieces on a very low flame.

:- At first, the chicken will leave some water but it will dry up soon and you will
start getting a tantalising smell, while the chicken is getting roasted.

8)Fry the chicken on the other side too, until both sides are reddish brown in colour.
43

9)Garnish with onion rings and lemon wedges.

:- Serve hot.

Butter Chicken Recipe
Ingredients
Chicken - 900 gm
Onion(big) - 4 nos
(finely chopped)
Tomato(big) - 4 nos
(finely chopped)
Ginger - A small piece
(cut into long and thin strips)
Capsicum(big) - 1 no
(cut into square pieces)
Cashew nuts - 10 nos
Fresh Cream - 1 tin(Nestle)
Butter - 4 tbsp
Salt - As reqd
Coriander leaves for garnishing

Preparation Method
1)Grind cashewnuts to a smooth paste.

2)Heat butter in a pan.

3)Saute onions in it, till transperent.

4)Add tomatoes and saute till they are soft.

5)Add ginger and mix well.

6)Add turmeric and chilly powder and mix well.

7)Add chicken, salt and mix well.

8)Close the lid and cook.

44
9)When it is half cooked, add capsicum.

10)Add cashewnut paste.

11)Finally, add fresh cream(whipped well with a spoon).


Chettinad Chicken Pepper Fry Recipe
Ingredients
Chicken -1 no
Veg oil - 2 tbsp
Onions(medium) - 2 nos
Garlic pods - 2 nos
Fresh root ginger - 3/4 inch piece
Cayenne pepper - 1 tsp
Ground coriander - 1 tsp
Black peppercorns(crushed)
(Kurumulaku) - 2 oz
Tomatoes
(peeled & chopped) - 3/4 cup
Salt - As reqd

Preparation Method
1)Cut the chicken into small pieces.

2)Heat the oil and fry the finely chopped onions, garlic and ginger.

3)Add the spices and cook for a few minutes longer.

4)Add the tomatoes and salt to taste and cook for a further 5 minutes.

5)Put in the chicken pieces and stir so that they are thoroughly coated with the
gravy.

6)Cover the vessel and simmer for about 30 minutes at the end of which, the mixture
should be almost dry. But you need to check from time to time and add a little water
if necessary

45
Chicken - 65
Ingredients
Chicken - 1/2 kg
Ginger - 1 small piece
Garlic pods - 5 nos
Corn flour - 1 1/2 spoon
Fennel seeds(Perinjeerakam) powder - 1 spoon
Cumin(Jeerakam) powder - 1 spoon
Turmeric powder - 2 pinch
Chilly powder - 1 1/2 spoon
Yoghurt - 1 spoon
Salt - As reqd
Colour powder - 1 pinch
Lemon - 1 small piece for garnishing
Oil for frying
Preparation Method
1)Marinate all the above ingredients and refrigerate for 3 hrs.

3)Deep fry them in oil.

3)Garnish with coriander and lemon.

Chicken Biriyani Recipe
Ingredients
Chicken -1 kg
Basmati rice 1 kg
Carrots(big) 2 nos
Onions(medium) 3 nos
Cloves(Grambu) 4 nos
Cinnamon(Karugapatta) 3 nos of 1 stick
Bay leaves(Vazhana/Karuga ela) 2 nos
Garlic pods 1 big
Ginger - 2 piece
Green chillies 8 nos
Ghee cup
Oil 3-4 tbsp
Milk - cup
46
Saffron A pinch
Lemon juice 1 tbsp
Salt As reqd

For the marinade:
Cashewnuts 10-12 nos
Raisins(Onakka munthiri) 5-7 nos
Curd cup
Coriander powder 2 tsp
Chilly powder 1 tsp
Garam masala powder 1 tsp
Turmeric powder 1 tsp

For garnishing:
Cashew nuts -10 nos
Raisins(Onakka munthiri) -10 nos
Onion(big) 1 no
Coriander leaves A bunch
Preparation Method
1)Grind together the ingredients for marinating, into a fine paste and marinate the
47
12)In the same ghee, add the finely chopped carrots and saut for a while.

13)Add this to the cooked rice and mix well.

14)Soak the saffron in warm milk for a while.

15)Grease a big vessel with butter and layer the rice and cooked chicken.

16)Pour the soaked saffron over the rice.

17)Bake it for 20 minutes at 180 degree C.

18)Garnish with fried cashews, raisins, onions and chopped coriander leaves.

:- Serve hot.

Chicken Chilli Fry
Ingredients
Chicken - 700 gm
(cut into 4 cm cubes)
Oil - 2 tbsp
Butter - 2 tbsp
Garlic pods(chopped) - 6 nos
Ginger - 5 cm piece
(cut into very thin pieces)
Fresh red or green chillies - 8 nos
(shredded)
Curry masala powder - 2 tsp
Salt - As reqd
Chicken soup cubes - 2 nos
Water - 150 ml
Green chillies(slit lengthwise) - 5 nos
Tomatoes - 2 nos
(cut into thin slices)
Coriander leaves(chopped) - 15 gm
Lemon juice - 1 lime

Preparation Method
1)Heat the oil in a wok.
48

2)Fry the chicken until it is sealed, stirring frequently. Remove from oil and put in a
pan.

3)Heat the butter in a wok and fry the garlic, ginger and chillies for one minute.

4)Add the onions and fry till they become brown in colour.

5)Add half of the curry masala powder and stir well.

6)Add the chicken pieces and salt and saut for 10 minutes.

7)Add the fried onions, soup cubes and water to the chicken and mix well. Cook till
done and dry.

8)Add the green chillies, tomato slices and the remaining curry masala powder and
saut for three minutes.

9)Garnish with coriander leaves with a squeeze of lemon juice.

:- Serve hot.

Chicken Coconut Milk Curry(Jacky`s)
Ingredients
Chicken - 1 kg
Onion - 1 1/2 cups
(sliced)
Ginger(chopped) - 2 tbsp
Garlic(chopped) - 1/2 tbsp
Green chillies(slit) - 4 nos
Curry leaves - 2 - 3 sprigs
Potato(big) - 1 no
(boiled and cubed)
Lemon - 1 no
Red chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Aniseed(Perinjeerakam) powder - 1/2 tsp
Coconut milk - 2 cups
Oil - As reqd
49
Salt - As reqd
Preparation Method
1)Marinate chicken with 1 tsp salt and 1 tsp lime juice and keep aside for 1/2 an
hour.

2)Make a paste of coriander powder, chilly powder and turmeric powder. Keep
aside.

3)Heat oil in hard bottomed vessel.

4)Add onion, ginger, garlic and green chilli and saute them till brown.

5)Add masala paste and stir fry for a minute.

6)Add chicken, stir and fry for 5 mins.

7)Add 1 1/2 cups of coconut milk, required salt and cook for 1/2 hour or till done.

8)When the chicken is half done, add the cubed and boiled potato.

9)Add rest of the coconut milk (1/2 cup), garam masala, pepper powder and curry
leaves.

10)Heat it for a minute and the chicken curry is ready.

9)Dissolve 1 tbsp corn flour in 1/4 cup of water and add to chicken curry for a
thickened gravy.

:- Serve with chapatthis and parathas.

Chicken Corn Soup
Ingredients
Chicken pop - 2 - 3 pieces
or
Crab flakes - 100 gm
Cream of Corn Can - 1 no
Eggs - 2 nos
Corn starch - 1 tbsp
Salt - As reqd
Pepper - As reqd

50
Preparation Method
1)Cook chicken in a pressure cooker.

:- You can fill up ur cooker with 5 glasses of water or as much you want.

2)Drain the stock and in a vessel continue heating the stock.

3)Shred the chicken pieces and remove the bones.

4)Add the cream of corn to the boiling stock on low flame.

5)Add the shredded chicken and mix it.

6)Take 1 tbsp of corn starch powder and mix with water till it gets dissolved and
add this to the water and mix it.

:- It will start getting thicker.

7)Finally add 2 eggs.

8)Use a chenni(filter tray) and pour the egg into ingredients and keep mixing so that
the egg gets cooked spilting over.

9)Once the egg gets fluffy and the soup is pretty cooked, turn off the gas.

:- Serve in a bowl.

:- You can add salt, pepper or soy sauce for taste.

Chicken Curry Recipe
Ingredients
Chicken - 1 kg
Onion(large) - 1 no
(chopped)
Tomato(large) - 1 no
(chopped)
Chilly powder - 1 1/2 tsp
Coconut milk - 1/2 cup
Oil - 3 tbsp

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Salt - As reqd
Preparation Method

2)Saute the onions, till they become transparent.

3)Simmer the heat and add the ginger-garlic paste.

4)Fry for sometime, until the raw smell of the ginger-garlic paste disappears.

5)Add tomato and saute for another 2 mins.

6)Once the tomatoes are almost cooked, add the coriander powder, chilly powder,
garam masala powder and turmeric powder and mix well.

7)Saute this mixture for a min.

8)Add the chicken pieces and mix it well with the masala.

9)Add 2 cups of water and salt.

10)Allow it to cook on a medium flame for about 45 mins.

11)Once the chicken is cooked and the gravy is thickened, add the coconut milk.

12)Heat it through.


:- Serve hot with chappathis, pooris, rice, appam etc.

Chicken fried rice
Ingredients
Basmati rice - 2 cups
Shredded chicken - 1 cup
Eggs(beaten) - 2 nos
Chinese salt - 1 pinch(optional)
Salt - As reqd
Onion(small) - 1 no

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(finely chopped)
Capsicum(medium) - 1 no
(finely chopped)
Fresh green peas - 1/2 cup
(boiled)
Oil - 2 tbsp
Preparation Method
1)Cook the rice along with salt and a tsp of oil. Keep aside.


3)Add onion and fry, till it becomes soft.

4)Add eggs and scramble well.

5)Add chicken and saute for few secs.

6)Add capsicum and green peas and saute for a min.

7)Add rice, salt, a pinch of chinese salt and pepper powder and toss nicely.

:- Serve hot with Chilly chicken or any spicy dish.

Chicken Fry
Ingredients
Chicken - 1 kg
(boneless/with bone is also fine)
Soya sauce - 4 - 5 tbsp
Chilly powder - 2 tsp or as reqd
Salt - As reqd
Lemon juice - 1 tsp
Curd - 1 small cup
Chicken masala powder - 1 1/2 tsp - 2 tsp
Oil for frying
Onion - 2 big ones or 3 small ones

Chicken masala powder - any brand is fine, like MTR, BADSHAH, SHAN etc....
Preparation Method
1)Clean the chicken and cut it into medium size pieces.
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You can do this in 2 ways.

a)without marination - the easy one and b)with marination.

a)Preparation without marination:-
1)Mix the chicken with salt, turmeric powder and chicken masala and keep it for
about 10 - 15 mins.

2)Heat oil required for shallow frying.

3)Fry the chicken pieces till they are cooked and they turn golden brown in colour.

4)After all the pieces are fried, put all the pieces into the same skillet.

5)Add soya sauce and allow it to cook, till the sauce is absorbed.

:- You can also add salt, chilly powder and chicken masala before you add soya
sauce.

b)Preparation with marination:-
1)Marinate the chicken pieces with turmeric powder, chilly powder, salt, chicken
masala, lemon juice and curd for 30 mins.

2)Heat oil in a skillet.

3)Add onions and fry till they turn golden brown.

4)Add the marinated chicken.

5)Add 1/2 glass of water and stir well.

6)Cover and allow the chicken to cook.

7)When the chicken is cooked, take off the lid, simmer the stove and cook till there is
no gravy left.

:- Cook only in sim as there are chances of it getting burned.

8)When there is no gravy left, add soya sauce and cook for about 5 - 10 mins.

:- Absolutely, there should not be any gravy left.

9)Garnish with coriander leaves if reqd.

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Chicken Kabsa(ARABIAN)

Ingredients
Chicken - 2.5 - 3 lbs
(cut into 6 - 8 pieces)
Long grain rice - 1 lb
(washed and soaked in water for atleast 15 mins)
(thinly sliced)
Tomato - 2 nos
(finely chopped)
Carrots(medium) - 2 nos
(grated)
Tomato puree - 1 can
Garlic pods - 5 nos
(crushed)
Rind of one orange(grated)
Cinnamon(Karugapatta) - 4 nos
Raisins(Onakkamunthiri) - 4 - 5 tbsp
Almonds(sliced) - 4 - 5 tbsp
Vegetable Oil/Corn oil/Butter - 1/4 cup
Salt - As reqd
Pepper - As reqd
Hot water or Chicken Broth - 3 cups
Preparation Method
1)Heat oil/butter in a pan or a kadai.

2)Add onions and saute till they turn brown.

3)Add chicken pieces followed by tomato puree, chopped tomatoes and crushed
garlic.

4)Saute for about 4 - 5 mins on a low flame.

5)Add around 3 cups of hot water or broth and mix well.

6)Add carrot, grated orange rind, cloves, cardamom and cinnamon and mix well
again.

7)Add salt and pepper and mix well and cook for about 1 minute.

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8)Cover and cook on low flame for about 25 - 30 mins.

9)When the chicken is done, stir rice into the liquid in between the pieces of chicken.

:- Or else you can also remove the chicken pieces from the pan, add rice and and
then return the chicken pieces back to the pan.

10)Cover and simmer for about another 30 - 45 mins or until rice is cooked or the
liquid is fully absorbed.

11)Set aside to keep warm.

12)Place it on a serving dish and garnish with raisins and almonds.

:- If you are cooking rice alone, then, arrange the chicken on top of the rice while
serving and then garnish with raisins and almonds.

Chicken Korma
Ingredients
Chicken - 1 no
(cut into pieces
Onion(medium) - 2 nos
Garlic pods - 2 nos
Ginger - 2 pieces
Coriander seeds - 1 tbsp
Cinnamon(Karugapatta) stick - 1 no
Oil - 1/2 cup
Yoghurt - 1 cup
Coriander leaves(choppd) - A few
Salt - As reqd

Preparation Method
1)Grind 1 onion, ginger, garlic, chillies and coriander seeds into a paste.

2)Spread the mixture on the chicken and leave it aside for 1 hour.


4)Fry the other sliced onion.

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5)Add whole spices, chicken and fry well for a while.

6)Add yoghurt little-by-little at a time, cover and simmer on gentle heat, till chicken
is cooked.

7)Sprinkle coriander leaves.

:- Serve hot.

Chicken Kulambu

Ingredients
Chicken pieces - 1 lb
Onion(small) - 1 no
Coconut milk - 2 cups
Ginger - 1" long
Cashew paste - 2 tsp
Black pepper - 1 tsp
Oil - 1 tbsp
Salt - As req

Preparation Method
1)Chop the onion finely.

2)Grind 6 red chillies, cumin and black pepper.

3)Add ginger and grind to a smooth paste by adding sufficient water.

4)Heat the oil in pan.

5)Add the remaining red chillies.

6)Add onion and when it gets sauteed, add the chicken pieces, turmeric powder and
salt.

7)Cook for about 10 mins.

8)Add the coconut milk, cashew paste and the ground paste.

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9)Cook till the chicken pieces are done.

Chicken Madras
Ingredients
Chicken breasts - 2 nos
(skinned and cut into 1 inch cubes)
Veg oil or ghee - 2 tbsp
Whole small dry chillies - 6 nos
(Bird`s Eye or Thai Hots)
Hot chilly powder - 1/2 tsp
(ground)
Coriander seeds(ground) - 1 tsp
Paprika - 1 tsp
Basic curry sauce - 1/2 a batch
Salt - As reqd
Garam masala - 1/2 tsp
Fenugreek(Uluva) leaves
(dried) - 1 tsp
(Fenugreek leaves should be washed in a sieve and then left moist for at least 10
minutes.)
Preparation Method
1)Heat a little of the oil in a large heavy frying pan.
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8)Finally, add the garam masala and fenugreek leaves. Simmer gently for the last 10
minutes stirring frequently as the sauce should now be nice and thick.

Chicken Manchurian

Ingredients
Chicken - 1/2 kg
(Boneless, preferably breast meat)
Corn flour - 150 gm
(finely chopped)
Green chillies(split) - 4 nos
Garlic paste - 1 tsp
or cut into small pieces
Ginger paste - 1 tsp
or cut into small pieces
Black pepper(crushed) - 1 tsp
Olive oil
Soya Sauce(Black) - 2-3 tsp
Salt - As reqd

Preparation Method
1)Cut the chicken into small sized pieces.

2)Mix it well with chilly, turmeric and
coriander powder and salt.

3)Add the corn flour and mix well with enough water.

4)Keep the mixture on the freezer for 1/2 hour.

5)Heat oil in a frying pan.
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6)Add onions and fry, till it becomes light brown.

7)Add enough salt, green chillies, black pepper, ginger and garlic and fry.

8)Add 2 tsp of soya sauce and keep on low flame.

9)Once the chicken mix is settled, fry the mix in oil, in a separate pan, until
the chicken is cooked well.

10)Transfer the mix with the oil to the onion - soya mix and add extra sauce, if
needed.

11)Keep on a low flame and cook for 10 minutes.

12)Add coriander leaves, just before switching off.

13)Decorate with extra coriander leaves, once the dish is transferred to the serving
bowl.

:- Serve hot with chappathis.
:- A pinch of ajinomotto would
be nice too.

Chicken Mughlai
Ingredients
Chicken(large) - 1 no
(skinned, meat removed and cut into pieces)
Ghee or unsalted butter - 12 oz
Onions(grated) - 2 nos
Salt - 2 tbsp
Ginger(grated) - 1 1/2" piece
Garlic pods(crushed) - 8 nos
Green cardamom - 6 nos
(broken slightly)
Cinnamon(Karugapatta) - 1 1/2" stick
Eggs(lightly beaten) - 4 nos
Sugar - 4 tbsp
Almonds(Badam)(ground) - 6 tbsp
Cream - 27 fl
Flaked almonds for garnishing
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Preparation Method
1)Heat ghee or butter in a large pan over medium heat.

2)Add onions and fry them along with salt until translucent.

3)Add ginger, garlic, cardamoms & cinnamon sticks. Stir-fry until the onions are
brown.

4)Add chicken pieces & cook, stirring occassionally, for about 5 minutes.

5)In a small bowl, mix together the eggs, sugar, ground almonds & cream.

6)Lower the heat & pour the egg & cream mixture into the pan.

7)Simmer gently for 7 minutes, until the chicken is cooked & tender.

8)Do not overcook the sauce or the egg & cream will curdle.

9)Garnish with flaked almonds.

:- Serve with rice or chappathis.

Chicken Potato Kurma

Ingredients
Chicken
(cut into pieces ) - 2 lbs
Potatoes - 1 lb
(diced into big pieces)
Oil - 2 tbsp
Onion(medium & chopped) - 1 no
Tomato(small & chopped ) - 1 no
Garam masala - 2 pinches
(you can add cinnamon(Karugapatta) stick and cloves(grambu))

For making the paste:
Chopped coconut - 6 tbsp
Poppy seeds(Khashakhasha) - 1 tsp
Cashew nuts - 5 nos
Roasted Bengal gram(Kadalaparippu) - 2 tsp
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Ginger - 1" piece
Aniseeds(Perinjeerakam) - 1 tsp

Preparation Method
1)Mix the chicken pieces, potato pieces and half of the onion in a sauce pan.

2)Add the ground paste and 3 cups of water.

3)Sprinkle some salt.

4)Cover and cook until soft.

4)Remove the cover and lower the flame.

5)Season it with all the other ingredients and allow it to boil.

6)When it becomes thicker, remove it from the flame.

:- Serve it with any rice, chapathies, idlis, dosas.

Chicken Roast

Ingredients
Chicken - 1 kg
Onion - 1/2 kg
(finely sliced)
Tomato - 1/4 kg
(finely sliced)
Shallots(Kunjulli) - 1/2 cup
Ginger - A small piece
Garlic pods - 8 nos
Salt - As reqd
Oil - 1/4 cup
Preparation Method
1)Clean and cut chicken into medium pieces.

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2)Crush together shallots, garlic, ginger and green chillies.

3)Heat oil in a heavy bottom vessel.

4)Add curry leaves and onion and saute, till they become soft.

5)Add the crushed masala and simmer for 1 min.

6)Add all powders and stir once.

7)Add chicken and tomatoes and allow it to boil.

8)When it starts boiling, add salt.

9)Cover and cook in simmer for 20 - 30 mins.

10)When the oil separates, allow it to cook on a low flame for another 10 mins to roast
it.

:- Serve hot with boiled rice or rotis.

Chicken Salna
Ingredients
Boneless chicken - 1 lb
(1/2 kg approx, cut into very small pieces)
Onion - 2 nos
(very finely minced)
Tomato - 1 no
(finely chopped or crushed)
Coriander leaves - 6 sprigs
(chopped)
Cinnamon(Karugapatta) - 2 nos
Cumin seeds(Jeerakam) - tsp
Fennel seeds(Perinjeerakam) - tsp
Red chilli powder - 3 tsp
Salt - 1 tsp or as reqd
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Oil - 4 tbsp
Lemon juice - 2 tsp
Water - 1 cup

For grinding:-
Black peppercorns - 2 tsp
Coriander seeds - 3 tsp
Fresh grated coocnut - cup
Preparation Method
1)Make a fine paste using all ingredients for grinding and keep it aside.

2)Wash and cut chicken into small pieces and marinate with 1/2 tsp salt and lemon
juice.

3)Heat oil in a deep sauce pan.

4)Add bay leaf, cumin seeds, fennel seeds, cinnamon, cloves and cardamom and fry till
it releases aroma.

5)Add onions and fry until it turns golden brown.

6)Add the ground masala paste and saute till it blends well with onion.

7)When the mixture turns slightly brown, add marinated chicken, tomatoes, turmeric
powder, chilli powder, coriander powder, curry leaves, salt and mix well.

8)Bring the whole thing to a boil by adding water and simmer until the oil separates
from the gravy.

9)Garnish with corrainder leaves and serve.

:- It can be served as a side for Parotta, Biryani, Idli, idiyappam and kal dosai.

Chicken Tikka
Ingredients
Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces
Garlic 3-4 Cloves to marinate
Ginger 10 Grams peeled (to marinate)
Onion 1 Small Piece peeled (to marinate)
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Curd (Yoghurt) 150 ml (to marinate)
Chilly Powder 1 Teaspoon (to marinate)
Coriander Powder 2 Teaspoon (to marinate)
Garam Masala 1 Teaspoon (to marinate)
Lemon 1/2 Piece lemon Juice (to marinate)
Oil 1 Tablespoon (to marinate)
Salt To Taste (to marinate)
Onion 1 Piece peeled and thinly sliced (for garnish)
Lemon 1 Piece halved length wise and sliced thickly (for garnish)
Corriander Leaves 1 Fistfull washed and chopped (for garnish)
Preparation Method
1. marinate
2. Grind onion, ginger and garlic in a food processor.
3. Add this to all other ingredients except chicken and mix well.
4. Add chicken and mix well.
5. Marinate overnight in a fridge. Keep in an airtight container otherwise everything
else in the fridge will smell of garlic and spices!
6. Preheat oven to maximum, 240 C or 475 F.
7. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook
well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella
food poisoning.
8. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a
grill or on a barbecue.
9. Remove chicken from skewers and serve on a warm plate, garnished with thinly
sliced onions, coriander leaves and slices of lemon or lime.

Chicken Tandoori
Ingredients
Chicken Leg, Thigh Pieces (as you desire) - 3 - 4 nos
Tandoori powder - 5 tbsp
Yoghurt/Curd - 4 tbsp
Lime - 1 no
Salt - As reqd
Preparation Method
1)Make few cuts in the chicken with knife.

2)Mix together lime juice, salt, curd, ginger-garlic paste, tandoori powder and red
chilly powder.

3)Marinate the chicken well with the above atleast for 3 hours(24 hrs is perfect).

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4)Preheat oven to 450 f.

5)Place chicken on a cookie sheet with foil paper.

6)Keep shaking and turning it to avoid the chicken pieces from sticking to the Sheet.

:- Takes about 45 mins for perfect taste.

Chinese Chilli Chicken
Ingredients
Boneless chicken - 1 whole
Tomato sauce - 1 tbsp
Chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Vinegar - 1 tbsp
Salt - As reqd
Onions(big) - 4 nos
(chopped)
Corn flour - 1 tbsp
Eggs - 2 nos
Ajinomotto - 1 tsp
Cooking oil (refined)
Preparation Method
1)Wash the chicken pieces and dry them.

2)Marinate the pieces with soya sauce, vinegar, tomato sauce, chilli sauce and enough
salt.

3)Beat the eggs and pour them on the chicken pieces.

4)Add 1 tbsp of corn flour and mix it well with the whole mixture.

5)Allow it to stand for 2 - 3 hours.

6)Drain excess liquid and store in a container.


8)Fry the chicken pieces.

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9)Keep the fried pieces in a separate container.

10)In the leftover oil, fry the green chillies and chopped onions slightly.

11)Pour the excess liquid stored earlier.

12)Stir continuously.

13)Add the chicken pieces.

14)Add 1/2 tbsp each of tomato sauce and chilly sauce.

15)Add a pinch of salt and ajinomotto.

16)Stir well.

:- Serve hot with rice, chappathis, etc.

Coimbatore Fried Chicken
Ingredients
Chicken - 1 kg
Soya sauce - A few drops
Vinegar - A few drops
Chicken stock - 1/2 cup
Oil - 5 tsp
Onion(big) - 3 nos
Ajinomotto - 1 tsp
Preparation Method
1)Marinate the chicken in turmeric powder, chilly powder and ginger garlic paste for
half an hour.

2)Fry the marinated chicken in oil.

3)Add onion, soya sauce and vineger and fry till golden brown.

4)Pour the chicken stock along with ajinomotto and fry till the water evaporates.

:- Serve hot.

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Easy Red Chicken
Ingredients
Chicken - 1 kg
Tomato sauce - 1/2 cup
Vinegar - 4 tbsp
Turmeric powder - 2 level tsp
Red colour - As reqd
Salt - As reqd
Ajinomotto - A pinch
(finely chopped)
(cut into round)
Curry leaves - 1/4 cup
Oil - 1/4 cup
Preparation Method
1)Cut chicken into small pieces.

2)Drain off the water completely.

3)Mix the chicken pieces with tomato sauce, vinegar, turmeric powder, red colour, salt
and ajinomotto.

4)Cook the chicken pieces, without adding water.

5)When the chicken pieces are completely covered with the masala, remove from fire.


7)Add onions, green chillies and curry leaves and fry, till they become brown.

8)Add the chicken pieces and mix well and simmer for a further 10 mins.

9)Garnish with chopped coriander leaves.

:- Serve with parathas or appam.

Green Chicken
Ingredients
Chicken - 2 lb
68
Tomatoes - 3 nos
(finely chopped)
Onions - 2 nos
(finely chopped)
Ginger(chopped) - 1/4" long
Coriander leaves(chopped) - A bunch
Cinnamom(Karugapatta) - 1 stick
Cumin(Jeerakam) powder - 1 tbsp
Garam masala (optional) - 1 tbsp
Salt - As reqd
Vegetable oil or butter - 3 tbsp

Preparation Method
1)Clean the chicken and cut them into pieces.

2)Heat oil or butter in a large deep non-stick pan.

3)Add onions and saute` them.

4)Add cinnamon, ginger, powders and fry them until onions turn golden brown.

5)Make a paste of coriander leaves and red chilly powder in a blender using water.

6)Add this paste to the onions-spices mixture and fry for a couple of minutes.

7)Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes (till
tomatoes are kind of mushy).

8)Add chicken pieces and a glass of water and bring to boil (takes about a minute or
two).

9)When it starts to boil, lower the flame and allow it to cook for about 40 minutes. Stir
occasionally.

:- Serve hot with parathas or plain rice.

Hyderabadi Dum Biriyani
Ingredients
Chicken/Mutton - 2 kg
Rice - 2 kg
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Oil - 1/4 of the rice quantity
(say 2 kg of rice measures 8 glass so the oil will be 2 glass)
Curd - 1 ltr
Coriander leaves - A bunch
Mint leaves - 1 bunch
Red chilly powder - 2 tbsp or as reqd
(slit)
Garam masala(whole) - 150 gm
Bay leaves(Karuga/Vazhana ela) - 4 nos
Salt - As reqd
Turmeric powder - A little
Synthetic food colour(red or saffron) - 3 - 4 pinch
Ginger-garlic paste - 2 big tbsp
Lemon(medium) - 4 nos
Preparation Method
1)Cut the chicken into pieces preferably bigger than the usual size.
Wash it and keep aside.

2)Marinate it with turmeric powder, salt, ginger-garlic paste and curd and mix it well
with hand and keep it for about an hour.

3)Now, add red chilly powder, green chillies, coriander leaves, mint and garam masala
in whole and mix well with the hand.


5)Fry the onions.

:- Be careful if the oil is over heated, the moment u drop onions in it, it may bring the
boil.

6)Take the onions out and keep the oil to cool.

7)Add the 1/3 of the oil to the chicken marination.

8)Keep the chicken for say 2 - 3 hrs.

:- The longer the marination beter the taste.

9)Take a good amount of water in a big vessel and add the whole garam masala (the
remaining 50 gm) and the bay leaves and salt as per the taste and bring it boil.

10)After the water comes to boil, add rice to it and cook the rice still its half done.

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11)When the rice is half cooked, drain out the water.

12)Put the marinated chicken in the bottom of the vessel (a wider vessel is preferred)
and on top off that place the half cooked rice.

:- Rem it better be quick so that the heat from the rice is not lost.

13)Make the surface flat and even. After that, take a long spoon and make straight
hole in the rice from top to the bottom as many as possible.

14)Add the remaining oil, lemon juice and synthetic colour (add in little water or u
can add it the little prtion of lime juice or even milk) and place the vessel on the high
flame.

15)Cook the biriyani on high flame say abt 15 - 20 mins or the better way is cook it till
u hear the oil slattering in the bottom (for that u have to observe it by placing ur ear
near the bottom of the vessel ;-)).

16)Keep the flame low and sim the biriyani for another 10 mins.

17)Take the vessel down and mix it well top to the bottom of the vessel.

:- You can use another vessel for this.

18)Garnish with the golden brown fried onions.

:- Serve hot.

:- Add 2 tbsp of dhaniya powder and 2 tbsp of jeera powder in the marination.
:- Salt has to be added to marination separately and to rice separately.
:- Should be patient enough to stand there all the time as the cooking of rice is quite
tedious.
:- Chichen/mutton`s quantity is either equal or 1/4 - 1/2 kg more to the rice but not
less.

Kadai Chicken
Ingredients
Chicken - 1 kg
Onion(big) - 1 no
Cashewnuts -10 nos
Poppy seeds(Khashakhasha) powder - 1 tsp
Ghee - A little
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Tomato - 6 nos
Ginger - 1/4 cup
Coriander leaves - 1/4 cup
Salt - As reqd
Garam masala - 1 1/2 tsp
Kasuri methi(Uluva ela) - 1 tsp
Preparation Method
1)Boil onions in a vessel.

2)Make a paste of the boiled onions, cashews and poppy seeds.


4)Add garlic paste and saute for a min or so.

5)Add coriander powder and chilly powder and saute till the poke goes.

6)Add chopped tomatoes and saute.

7)Add ginger, green chilly and coriander leaves and saute for atleast 5 mins.

8)Add the chicken pieces and mix well.

9)Add salt as reqd.

10)Cook chicken on low flame.

11)Once chicken is cooked, add garam masala, kasuri methi and the boiled onion
paste and mix well.

12)Garnish with chopped coriander leaves.

KFC Chicken (Secret Recipe)
Ingredients
Chicken - 1 no
(cut into pieces)
Flour - 2 cups
Salt - 1/2 tsp
Thyme - 1/2 tsp
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Basil - 1/2 tsp
Oregano - 1/2 tsp
Celery salt - 1 tbsp
Black pepper - 1 tbsp
Dry mustard - 1 tbsp
Paprika - 4 tbsp
Garlic salt - 2 tsp
Ground ginger - 1 tsp
MSG (Accent) - MSG
Preparation Method
1)Mix well all the ingredients in a large bowl.

2)Dip chicken pieces in beaten eggs.

3)Turn them over in regular bread crumbs (commercial).

4)Finally plunge them in the flour-spices mixture (above).

5)Heat oven to 350 degrees.

6)Place chicken in a tray and cover with foil (shiny side out).

7)Cook for 40 mins.

8)Remove the foil and cook again for another 40 mins.

9)Baste lightly with oil for 5 mins before the end.

10)Let stand for 5 mins and serve.
Kozhi Mint Roast
Ingredients
Whole chicken - 1 1/2 kg
(uncut and unskinned)
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Salt - As reqd
Mint(Pudhina) leaves - 1 bunch
Green chillies(big) - 2 nos
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Preparation Method
1)Wash the mint leaves well.

2)Grind together green chillies and mint leaves into a smooth paste. Keep it aside.

3)Mix together yoghurt, turmeric powder, chilly powder, ginger paste, garlic paste,
garam masala, pepper powder and salt in a bowl.

4)Add pudhina-green chilly paste into the above.

5)Mix them well to make it into a smooth mixture to get the consistency of a thick
paste.

6)Wash the chicken and dry well.

7)Make small slits(not too deep) in the chicken.

8)Smear the above paste nicely on the bird and also into the cavity of the chicken.

9)Cover all areas.

10)Marinate in the fridge for 2 - 6 hrs.

:- The longer the better.

11)Pre heat oven to 350 degree centigrade.

12)Place in oven on aluminium foil in a baking tray.

13)Cover chicken with foil to prevent burning.

14)Bake evenly, until juice runs clear.

:- Alternatively, use meat thermo meter.

15)After about 1 hr, remove foil and let grill for 20 more mins at 400 degree
centigrade to get that well browned look.

:- Always check, if fully cooked and no blood is visible.

:- Serve hot with rice or flat bread.

Kozhikode Chicken Biriyani
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Ingredients
For marinade:
Chicken - kg
Yoghurt/Curd - cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - tsp
Coriander seeds - 1 tsp
Aniseed(Perinjeerakam) powder - tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

For rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - litre

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) seeds - 4 - 5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

For garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee
Preparation Method

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1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds,
coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime
juice and poppy seed paste and marinate the chicken in it. Keep aside for an hour.

2)Heat clarified butter or ghee in a pan.

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

4)Add onions and saute, till they turn translucent.

5)Add washed and cleaned rice.

6)Cook, till rice turns translucent.

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.

9)Cook on low flame for at least 15 minutes, after which the rice would be done.

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

12)Add onions and saut, till brown.

13)Add tomatoes and saute`.

14)Add marinated chicken.

15)Cover the pan and cook for at least 5 minutes on a medium flame.

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to
thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Lemon Chicken
Ingredients
Chicken breast - 1 no
Chili sauce - 1 tsp
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Corn flour - 2 tbsp
Ajinomoto - A pinch
Lemon - 1 no
Ginger-garlic - 25 gm
(finely chopped)
Lemon colour - A pinch
Oil - 50 gm
Egg - 1 no
Salt - As reqd
Coriander leaves - A bunch

Preparation Method
1)Mix chicken breast, salt, lemon juice, egg, chili sauce, corn flour in a bowl and soak
them for about 20 minutes.

2)Fry the chicken breast in oil.

3)Slice them into pieces, vertically and arrange them on a plate.


5)Fry chopped ginger-garlic for few minutes.

6)Add 2 cups of water, salt, ajinomoto, lemon colour and boil the water.

7)In a separate bowl, add 2 tbsp of corn flour to sufficient water and add this mixture
to the above boiling water.

8)To this thick sauce, add few drops of lemon juice and pour this sauce on the chicken
pieces arranged on a plate.


Madurai Chicken Saalna
Ingredients
Chicken - 1lb
Turmeric powder - a pinch
Onion - 1 (cut into length wise)
Tomato - 2 (chopped)
Salt

For grinding: (Masala-1)
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1) Corriander seeds - 1tbsp
2) Red chillies - 7 nos
3) Black pepper - 1 tbsp
4) Cumin seeds- 1 tbsp
5) Ginger - 1 pod
6) Garlic - 6 to 7 pods
7) Curry leaves - few
8) Onion - 1/2

Masala 2:
1) Coconut - one long piece
2) Cardamom - 1
3) Fennel Seeds - 1 tbsp
4) Cashew nuts (optional)

For seasoning:
1) Bay leaf - 1
2) Cloves - 2
3) Cinammon stick - 1
4) Cardamom - 1
5) Oil
Preparation Method
Grind the ingredients mentioned in Masala 1 to a fine paste. Keep aside.
Then grind the ingredients mentioned in Masala 2 and keep it aside.
Take some oil in a pan.
Add the chopped onions and saute it. Add tomatoes and fry them until they are
cooked well.
Now add masala - 1 to this. Allow it to cook for about 7 min until the raw smell goes
off.
Add chicken, salt, 2 cups water, and turmeric powder to it and allow the chicken to
cook well.
Once the chicken is cooked, simmer the stove and now add masala - 2.
Do not allow the mixture to boil after adding masala 2.
Cook this for 5 min on a medium flame until the oil separates on the top of the gravy.
Turn off the stove and keep it aside.

Now take oil in another pan. Add bayleaf, cardamom, cinammon stick, cloves. Add
this seasoning mixture to the cooked gravy.

Garnish it with plenty of corriander leaves. Serve hot.

Goes well with parata, chapathi, idly, dosa and boiled rice

78
Malabar Chicken Curry
Ingredients
Chicken - 1 kg
(cut into medium sized pieces)
Onion - 3 nos
(grind without water)
Tomato - 2 nos
(grind without water)
Ginger paste - 1 tsp
Thin coconut milk - 1 cup
Curry leaves - 1 stalk
Salt - As reqd
Oil for frying
Preparation Method


3)Add cloves and curry leaves.

4)Add onion and tomato and saute for a few mins.

5)When the color changes, add ginger and garlic paste and saute, till the raw smell
goes away.

6)Add the chicken pieces along with coriander, chilly, turmeric and garam masala
powders.

7)Mix well and stir for few mins.

8)Add thin coconut milk.

9)Add water as required and salt to taste.

10)When chicken is fully cooked, add thick coconut milk and allow it to simmer for a
few mins.
79

:- Serve hot with chappathi, porotta, idiyappam.

Malai Chicken
Ingredients
Chicken - 1/2 kg
Ginger-garlic paste - 2tbsp
Cashew nuts - 15 nos
Yoghurt - 50 gm
Oil - 50 gm
Cream - 50 gm
Red orange color - A pinch
Lemon - 1 no
Coriander leaves - 1 small bunch
Salt - As reqd
Preparation Method
1)Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside
for 15 mins.

2)Blend the cashew nuts and make a paste.


4)Add onions and fry until they become golden brown.

5)Add yoghurt, chilly powder, chopped green chilies, garam masala, salt, red orange
color and cashew paste and mix well.

6)Add chicken pieces and cook until chicken is done.

:- Serve with cream and coriander leaves on it.

Original Butter Chicken
Ingredients
80
Chicken breast or thighs boneless -1/2 kg
Onion - 3 nos
Tomato - 4 nos
Cashew or Almonds - 10 nos
Poppy seeds(Khashakhasha) - 1 tsp
Red chilly powder - 1/2 - 1 tsp
Red colour - 1 pinch
Milk or Cream - 1/4 cup
Butter - 8 tbsp (1 stick) or more as reqd
Garam masala(Everest) - 3/4 tsp
Cumin(Jeerakam) powder - 1/2 tsp
Soy sauce(light) - 1 tsp
Ajinomotto - 1/2 tsp
Preparation Method
1)Fry 2 onions in oil and make a paste. Chop the other onion and keep it aside.

2)Boil tomatoes in hot water and peel skin and grind it.

3)Soak poppy seeds and cashews in warm milk for 1 hr and grind it.

4)Heat butter in pressure cooker.

5)Add the chopped onion and fry well.

6)Add ginger-garlic paste and fry it a little.

7)Add chicken and fry for 5 mins.

8)Add red chilly powder, turmeric powder, cumin powder, salt and tomato puree and
fry till oil separates.

9)Add little water and cook upto 1 -2 whistles.

10)Add rest of milk with cashew and poppy seed paste, ajinomotto, soy sauce and red
colour and cook it till butter comes out.

:- If u want, u can add more butter at this time, but it is optional.


Pepper Chicken
81
Ingredients
Whole chicken (cut up) - 1 no
Onions (finely chopped) - 3 nos
Tomatoes (finely chopped) - 2 nos
Fennel seeds(Perinjeerakam) powder - 2 tsp
Garam masala - 1 tsp
Red chili powder - 3 tsp
Freshly ground pepper
powder - 4 - 6 tsp
Fresh coriander leaves
(finely chopped) - 2 tbsp
Salt - As reqd
Oil for frying

Preparation Method
1)Clean the chicken and cut into small pieces.

2)Heat oil in a non-stick pan.

3)Add mustard seeds and fennel seeds powder and fry until seeds splutter.

4)Add ginger-garlic paste, onions and allow them to cook until they turn golden
brown in colour.

5)Add chicken pieces.

6)Sprinkle garam masala, red chilly powder, turmeric powder and salt and allow it to
cook.

7)Add cumin seeds, coriander powder and pepper powder.

8)When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

9)Cover the pan and let the chicken cook well.

:- Serve hot with chapathis or parathas.

Sambal Chicken
82

Ingredients
Tomato(large) - 1 no
(chopped)
Small onion(Kunjulli) - 2 nos
Garlic pods - 2 nos
Salt - As reqd
Cooking oil - 5 tsp
Oil for frying
Preparation Method
1)Marinate chicken with chilly powder, turmeric powder and salt.

2)Soak dry red chillies in water for sometime so that it will be easy to grind.

3)Grind together tomato, shallots, garlic and soaked dry red chillies.


5)Fry chicken, till golden brown on a medium heat. Keep it aside.

6)Heat up the remaining oil in the pan.

7)Add onion, till it becomes translucent.

8)Add curry leaves.

9)Add the ground ingredients along with very little water.

10)Allow the contents to boil.

11)When it boils and when the gravy is about to thicken lightly, add the fried chicken.

12)Add more salt, if necessary.

:- Serve with chappathis, rotis or rice.

Thengapal Chicken
Ingredients
83
Chicken - 1/4 kg
(boneless and skinless)
Potatoes(medium) - 2 nos
Coconut milk - 1 cup
Water - 1-2 cups
Cooking oil - 1 tbsp
Garam masala - 1 tsp
Salt - As reqd

Preparation Method
1)Cook potatoes and cut into cubes.

2)Slice chicken to 1 inch strips.

3)Heat oil in a deep pan and fry chopped onions till brown.

4)Add chicken and fry for a while.

5)Add all other ingredients and cook on medium heat for about 10-15 minutes.

:- Serve with chapathies, idiappam, naan etc.

Tomato Chicken
Ingredients
Chicken -1/2lb
Onion - 1 no
Tomato - 2 nos
(blended without water)
Chilly sauce - 1 tsp
Soya sauce - 1 tsp
Tomato sauce - 1 tsp
(sliced)
Oil for frying
Salt - As reqd
84

Preparation Method
1)Mix chicken with salt, turmeric powder, chilly powder and 1 tsp of pepper powder.
Keep it for 30 min.


3)Fry chicken well. Keep it aside.

4)Heat oil in another pan.

5)Add ginger-garlic paste and saute for 3 min.

6)Add chopped onion and fry, till it becomes brown.

7)Add fried chicken pieces and chillies and fry for 5 min.

8)Add ground tomato along with salt and saute for another 5 min.

9)Add pepper powder, chilly sauce, tomato sauce and soya sauce.

:- You can add more pepper powder according to you taste.

Brain Fry (LAMB)
Ingredients
Brain (lamb) - 500 gm
Oil - 5 tbsp
Onion - 1 cup
(sliced into thin pieces)
Green chillies - 1 tsp
(cut into round pieces)
Ginger - 1/2 tsp
(sliced into thin pieces)
Pepper - 1 1/2 tsp
(coarsely powdered)
Salt - As reqd
Preparation Method
1)Apply little salt on the brain lamb and steam cook, cool and make a few gashes on it.

2)Heat oil in a pan and saute sliced onions over medium fire.

3)When it changes colour, add green chillies and ginger. Saute and remove.
85

4)In the remaining oil, fry chilly powder and when it turns brown, add pepper
powder.

5)When done, add the brain.

6)Sprinkle salt to taste.

7)When it becomes hot, add the sauted ingredients and stir gently without crumbling
the brain.

:- Serve hot.
Malabar Mutton Curry Recipe

Ingredients
Mutton/lamb - 1 kg
Grated coconut - 1 cup
Red chilli powder - 1 tsp
(mixed with water to form a paste)
Fresh ginger-garlic paste - 2 tsp
Paprika - 3 tsp
Black pepper powder - 1/2 tsp
Fennel seeds(Perinjeerakam) - 1/2 tsp
Cinnamon(Karugapatta) - 2" stick
Bay leaf(Karuga/Vazhana ela) - 1 no
Cashew nut paste - 2 tsp
Tomato(large) - 2 nos
Salt - As reqd
Oil - 3 tbsp
Curry leaves/coriander leaves
Preparation Method
1)Grind together grated coconut, red chilli paste, ginger-garlic paste, coriander,
turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a
paste.

2)Heat oil in a cooker.

86
3)Fry the onions well.

4)Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.

5)Add the mutton/lamb and stir well.

6)Add the chopped tomatoes and the cashew nut paste.

7)Add salt and 2 cups of water.

8)Cook, until the meat is done.

9)Add the coconut milk and allow it to simmer.

10)Remove from fire.

11)Garnish with coriander leaves or curry leaves.

:- To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used

Mutton Fry

Ingredients
Mutton - 1 kg
Cinnamon(Karugapatta) - 3-4 sticks
Chilly powder - 2 1/2 tsp
Pepper - 1 tsp
Ginger - 2" piece
Garlic pods - 6 nos
Coconut oil - 2 tsp
Salt - As reqd

For seasoning:
Onion(big) - 1 nos

Preparation Method
1)Grind all the ingredients into a paste (except mutton).
87

2)Add salt.

3)Mix this paste with mutton and place it in a pressure cooker.

4)Add coconut oil and pressure cook for 3 or 4 whistles to come.

5)Open the lid and cook on low flame for 8 to 10 mins till dry.

6)Fry the mutton pieces in oil.

7)Saute onions and green chillies in another pan, till dark brown in colour.

8)Add the above mixture to the fried mutton.

:- Serve hot.
Mutton Kuruma
Ingredients
Mutton - 1/2 kg
Oil - 1/4 cup
Cinnamon(Karugapatta) - 3 small pieces
Onions - 1/2 cup
(chopped length-wise)
Ginger - 1 tsp
(chopped length-wise)
Garlic pods - 12 nos
Curd(not sour) - 1/4 cup
Coriander leaves(chopped) - 1 tsp
Mint leaves(Pudhina) - 3 leaves
Milk - 1/2 cup
Allpurpose flour(Maida) - 1 tsp
Salt - As reqd
Preparation Method

1)Mix together coriander powder and chilly powder with water and keep it aside.

88

3)Add onions and fry till, they turn brown.

4)Add cinnamon sticks, cloves and cardamom pods and stir well.

5)Add ginger, garlic and green chillies and stir well.

6)Keep this mixture aside.

7)Heat some more oil in the same pan.

8)Saute the chilly-coriander powders mixed with water.

9)Add the mutton pieces, curd, salt along with enough boiled water and cook well.

10)When mutton is almost cooked, add the kept aside mixture along with lemon juice,
coriander leaves and mint leaves.

11)Mix the maida in milk and add to the curry, when mutton is fully cooked.

12)Mix well.

Mutton Liver Fry
Ingredients
Liver - 500 gm
Turmeric - 1 small piece
Dry chillies(Kollamulaku) - 10 nos
Coriander - 2 1/2 tbsp
Pepper - 1 tsp
Cumin seeds (jeerakam) - 1 pinch
Red onions(Kunjulli) - 1/2 cup
(sliced)
Garlic(sliced) - 3/4 tsp
Ginger(sliced0 - 1 tsp
Cinnamom(Karugapatta) - 2 sticks
Cloves(grambu) - 8 nos
Curry leaf - 1 stem
Vinegar - As reqd
Salt - As reqd
Ghee - 1 tbsp

89
Preparation Method
1)Powder turmeric and then crush all the ingredients except garlic and mix with liver.

2)Add required water, garlic and curry leaves.

3)Add vinegar and salt and cook till dry.

4)Heat coconut oil and ghee and fry the small onions.

5)Add the cooked liver and fry till dry.

6)Crushed pepper can be added while tempering.

Beef Roast

Ingredients
Beef - 1 kg
Ginger - 2 big pieces
Garlic pods - 4 nos
Onion - 1/2 kg
Tomato - 1/2 kg
Coriander powder - 1/2 tsp
Mint leaves(Pudhina) - A few
Salt - As reqd
Oil - 1 - 2 tsp
*Spices powder - 1 tsp

*Cinnamon(Karugapatta)
Cloves(Grambu)
Pepper(Kurumulaku)
Aniseeds(Perinjeerakam)
Cardamom(Elakka)
Preparation Method
1)Grind together ginger, garlic, coriander powder and green chillies.

2)Mix the above paste with yoghurt or curd.

3)Add powdered spices to it and mix well.

4)Rub this paste onto the beef and marinate for 1 - 2 hours.
90


6)Fry onions, till they become golden brown in colour.

7)Add marinated beef and fry for a while.

8)Add tomato and mint leaves and salt.

9)Add little hot water and cook on a medium heat.

10)When the gravy becomes very thick, remove from the stove.

Beef Fry
Ingredients
Beef - kg
Coconut - 6 tbsp
(finely chopped)
Coriander powder - 2-1/2 tsp
Jeera powder - 1 tsp
Ginger - 1 inch
Garlic - 8 cloves
Cinnamon(Patta) - 2 - 1 inch
Cloves(Karayampoo) - 8-10 nos
Vinegar - 3 tsp
Salt - As reqd
Coconut oil - To fry

Preparation Method
1)Clean and cut the beef into small pieces.

2)Pound the whole spices(cinnamom & cloves) and keep it aside.

3)Mix the other spice powders with salt and vinegar.

4)Chop ginger and garlic into small pieces and mix all these with the beef, adding
vinegar. Keep aside for a while.

91
5)Meanwhile, cut rings from the coconut and slice into chips. Fry these in hot oil,
remove and add to the meat.

6)Slice onions fine and fry till brown. Drain and keep aside.

7)Pressure cook the marinated beef till tender.

8)Heat oil and put in shredded curry leaves and then pour in the meat with the
remaining gravy.

9) Add fried onions and fry well till dry.

:-Serve with plain boiled rice and buttermilk curry.

Beef Pepper Fry
Ingredients
Beef - 1/2 kg
Oil - 2 tbsp
Onions(cut long) - 2 nos
Ginger - 1" piece
Garlic pods - 2 nos
Curry leaves - 2 stems
Salt - As reqd
Coriander leaves - 2 stems

Preparation Method
1)Mix beef with chilly powder, turmeric powder along with salt and pressure cook.


3)Fry onions till brown in colour.

4)Add green chilly cut long.

5)Add coriander powder, pepper powder, curry leaves, ginger and garlic and fry well.

6)When a nice aroma comes, add the cooked beef.

92
7)Fry till the water evaporates.


Classic Beef Fry
Ingredients
Beef - 1 kg
Onions(medium;sliced) - 2 nos
Green chillies - 6-8 nos
Ginger(chopped) - 1" piece
Coriander ppwder - 2 tsp
Garlic pods - 8 nos
Tomatoes(chopped) - 2 nos
Cinnamon(Karugapatta) - 1" piece
Fennel(Perinjeerakam) - 4 tsp
Black peppercorns - 20 nos

For seasoning:
Onions(chopped) - 1 no
Coconut(chopped) -1 cup
Coconut oil - 1 cup

Preparation Method
1)Mix meat with all ingredients except cardamom, cloves, pepper corns & fennel
seeds.

2)Grind the above 4 spices to a masala.

3)Cook the beef with the ground masala & salt in a pressure cooker till cooked(appr.
15 min.).(Around 80% cooked.)

4)Heat the oil in a pan.


6)Add the chopped onions & saute.

93
7)Add the coconut pieces & curry leaves till light brown.

8)Add the meat & cook till the gravy is dry & dark brown.

Kinnathappam

Ingredients
Ponni Rice kg
Thick coconut milk 1 cups
Sugar kg
Salt A pinch
Ghee 100 gm
Cashews
Raisins(Onakkmunthiri)
Cardamom(Elakka) 8 9 nos
(powdered)
Preparation Method
1)Wash the rice well and soak in water for sometime.

2)Grind it to a fine paste.

:- Make sure you dont have any lumps in it.

3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of
water. Mix well.

4)Strain the above mixture through a clean cloth for about 2 3 times.

5)Add cashews and raisins fried in ghee into the above mixture and mix well again.

6)Pour the above into a greased vessel of about 2 3 inch thickness.

7)Steam it till done.

Tharichoru

Ingredients
Semolina(Rava/Sooji) 1 kg
Meat kg
Onion kg
94
Green chillies 10 nos
Ginger 2 tsp
Garlic 2 tsp
Coriander powder 1 - 2 tbsp
Garam masala powder 1 tsp
Lime 1 no
Coriander leaves A few
Oil
Ghee 1 cup
Water 2 cups
Onions for frying 2 nos

Preparation Method
1)Heat oil in a pressure cooker.

2)Add onions and saut followed by green chillies, ginger and garlic.

3)Add coriander powder and saut well.

4)Add meat and enough water.

5)Pressure cook, till it is cooked.

6)Add lime juice and mix well.

7)Heat ghee in a pan and fry the onions. Keep it aside.

8)Fry the semolina in it.

9)Add water, coriander leaves, garam masala and fried onions and mix well.

10)Lower the flame and cook for some time till done.

Kadala Curry
Ingredients
Chickpeas(Vella kadala) - 1 cup
(soaked for 1 hour)
Grated coconut - 1/2 cup
Ginger(crushed) - 1/4 tsp
Garlic paste - 1/2 tsp
95
Oil - 3 tbsp
Green chillies(slit) - 2 nos
Cumin seeds(Jeerakam) powder - 1 tsp

For garnishing:
Tomato flakes
Grated coconut

Preparation Method
1)Cook channa in 1 1/2 cups of water or more as reqd.

2)Heat oil in a kadai or a pan.

3)Add chopped onions and saute.

4)When the onions are translucent, add ginger, green chillies, curry leaves, garlic and
mixed powders.

5)Saute, till oil separates.

6)Add half a cup of water and bring to boil.

7)Add channa/kadala and grated coconut.

8)Cook for 10 minutes, till the gravy thickens.

9)Add coconut milk and lemon juice.

10)Let it boil, till the gravy is thick.

11)Add paprika colour to give a reddish colour.

12)Garnish with tomato flakes and shredded coconut.

:- Serve hot with chappathis or puttu.

:- You can make it thick by adding a little coconut milk. However if adding coconut
milk sweetens it too much, you can adjust it by adding a little chilly powder/grounded
chilly.


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