Nadan Kozhi Curry - Kerala Chicken Curry Recipe

The Naaden Kozhi Curry involves cooking the chicken in its own juices along with slightly bruised spices and fresh ginger and garlic. Once the chicken is juicy and infused with the aromatic spices, plenty of sautéed onions are added, along with fried slices of coconut, which is perhaps the most sought after part of the dish. The entire dish is cooked till the sauce reaches a bare minimum, and every bite of chicken is packed with the flavours of all the spices that Kerala is home to. For the authentic Kerala taste, coconut oil is a must.

Recipe

A.
1 kg chicken, on the bone, cut into medium sized pieces (approximately 30 pieces) and cleaned
1 tablespoon piece ginger, finely chopped + 8-10 cloves garlic, finely chopped
3 cardamom + 5 cloves + 1" piece cinnamon + 1 star anise + 2 pinches of mace (jathi pathiri) + 1 tablespoon fennel seeds, slightly bruised using mortar and pestle
1 table red chili powder + 1 tablespoon coriander powder + 1/4 teaspoon turmeric powder
1 tablespoon lemon juice
To taste, salt

B.
2 large onions cut into thin long slices
1.5 teaspoon mustard seeds
2 tablespoons ginger julienned + 2 tablespoons garlic julienned
1 sprig curry leaves
4 tablespoon oil, preferably coconut oil
1/2 teaspoons salt
1/2 cup thinly sliced pieces of coconut (1.5" long slices)
1 teaspoon red chili powder + 1 teaspoon coriander powder
3/4 tablespoon pepper powder + 1/2 teaspoon garam masala powder

Method:

Mix together all the ingredients labeled A, and let it marinate for 15 - 20 minutes.

In a large pot, cook the marinated chicken over a low heat till it is completely cooked. While cooking, add a quarter cup of hot water, if you find the chicken sticking to the bottom of the pot. Once the chicken is cooked, boil off excess juices.

In a large pan, heat the oil. Crackle the mustard seeds. Add ginger and garlic, and then toss in the sliced onions. Sauté the onions till they brown lightly. Add the chili powder, coriander powder and salt, and sauté over a low flame. Then add the coconut slices and curry leaves and continue sautéing till the onions have turned golden brown. Add the chicken pieces and continue sautéing till the onions have coated all the chicken pieces well. Sprinkle over the pepper powder and garam masala and mix well. 
 

This curry is quite fiery, as is the curry served in most homes in Kerala. For a milder version, reduce the quantity of spice and chili powder - drastically. Serve hot with rice.

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Ragi Puttu - Finger millet

 















Ragi(Finger millet) is a kind of millet and good for diabetics, cholesterol and general health. It is extremely rich in calcium and is very beneficial for women over the age of 35-40. It is also given to infants.

Ingredients
Ragi flour - 1cup
Water - ¼-1/2cup
Grated coconut - 3tsp
Salt - as rqd
How to prepare
=►It is as similar as preparing rice flour puttu. Instead of filling rice flour, we are
going to add ragi flour
=►Take wet ragi flour with required quantity of water (add water little by little slowly)
and salt. Mix for 5 min to obtain desired consistency. It should not be sticky like
chappati dough nor it should be very dry.
=►Transfer the mix into puttu maker with coconut gratings alternatively.
=►Place the maker on steaming vessel (puttu kudam) & steam for 5-10min
=►When it is finished cooking, remove the cylindrical portion (puttu kutti) and
push out the cakes with stick from the maker to plate and serve with curries or sugar…
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Rava Uppumavu - Kerala Food Recipe

 












Uppumavu, as the name suggests is an amalgam of two words uppu (salt) and maavu (flour). This is a south Indian breakfast dish. It is a favorite among housewives as it is easy to be made.

Ingredients
Rava(sooji) -1cup
Choped onion -1/2cup
Green chillies -3nos
Grated ginger -1/2tsp
Grated garlic -1/2tsp
Grated coconut(optional) -2tsp
Mixed vegetables(carrot, beans,green peas,and corn) -1/2cup
Curry leaves -a few
Fried cashew nuts -6nos
Split(yellow) Moong dhal -1tsp
Turmeric powder -1/4tsp
Mustuurd seeds -1/4tsp
Ghee(optional) -1tsp
Dry red chilly -2nos
Oil -2tsp
Water -2cup
Salt -as rqd

How to prepare
=►Dry-roast rava until it just begins to turn brown, then keep aside.
=►Heat oil in a pan and fry cashew nuts keep it aside for garnishing.
=►Heat oil and 1tsp of ghee (optional) in big a pan, add mustard seeds and
allow them to splutter. Add moong dhal, dry red chilly and curry leaves.
=►Now add Grated ginger and garlic. Sauté for 2-3min.
=►Add sliced onion and green chilies and sauté till the onions become tender.
=►Add mixed vegetables and sauté for 2-3 min.
=►Add two cup of water, turmeric and salt . Allow it to boil.
=►Then slowly add roasted rava into the pan stirring continuously.
=►Mix quickly to avoid lumps forming.
=►Garnish with grated coconut, fried cashew nuts.
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Onion Tomato Uthappam - Kerala Food

 



















 
It is a south Indian dish and is a form of thick dosha(dosa).It is usually made with left over Idly or dosha batter. Let us see how Onion-Tomato Uthappam is made.

Ingredients
Idly or dosha batter - 2cup
Chopped Onion - 1/2cup
Chopped Tomato - 1/4cup
Sliced Green chilies - 6nos
Curry leaves&Cilantro - a few
Oil - 1tsp

How to prepare

=►Preheat tava or griddle and spread little oil on it .
=►Pour a ladleful of batter& spread the batter into a thick dosha with ladle.
=►And garnish with all other ingredients above(Onion,etc)
=►Cover it with a lid and cook for 2-3min in medium heat.
=►When it is cooked on one side, carefully turn over&cook for 2-4 min
=►Serve hot with any gravies or chutney.

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Delicious Food Kaalan - Kerala Food

Kaalan is a Keralite dish made using yogurt, coconut and vegetables. Kaalan is very thick and is served as a part of Sadhya. Whether it is Onam Sadhya. Marriage Sadhya or any Sadhya it is incomplete without Kaalan. The preparation of this sour dish differs in different part of Kerala. This was the first dish that my mother in law taught me to make.

Ingredients
Raw banana - 1no
Yam(Chena) - 1cup
Turmeric powder - 1/2tsp
Chilly powder - 1/2tsp
Pepper powder - 2tsp
Salt - As rqd
Water - 3cups

For grinding
Grated coconut - 2cups
Green chilly - 6nos
Cumin (jeerakam) - 1/2tsp
Curd - 2cups
Fresh curry leaves - a few

For seasoning
Coconut Oil - 1tsp
Mustard Seeds - 1/2tsp
Fenugreek seeds - 1/4tsp
Dry Red Chilies - 3nos
Sliced Shallots - 3tsp
Curry leaves - 3nos

How to prepare
=►Peel the skin of vegetables ( Raw banana and Yam) and slice it into small pieces.
=►Take a vessal. Add 2 cup of water and little bit turmeric powder to it. Add the above cut vegetables and keep it aside for 10 minutes.
=►Grind separately 1 cup of coconut and 2 cups of curd.
=►Grind 1 cup of coconut, cumin seeds, green chilies and curry leaves. Add a little bit water to make a smooth paste.
=►Drain the vegetables from the turmeric water made in step 2.
=►Cook these vegetables in 3 cup of water and add the remaining turmeric powder, chilly powder and salt to taste.
=►Cook it for 20 minutes. Make sure that the vegetables are not undercooked. Mash the cooked vegetables.
=►Add the grinded coconut-curd paste (step 3) in to the cooked vegetables.
=►Mix it properly and allow it to cook for another 5-10 min in medium flame
and stir it continuously.
=►When it is boiling add coconut-cumin paste (step 4) and let it cook in low flame
for 3-5 min.
=►Heat oil in a pan and add mustard and once its splits add fenugreeks, dry red chilies ,
Shallots and curry leaves. Add this to above cooked mixture.
=►Thick sour kaalan is ready .
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Moong Dal Kheer Recipe - Parippu Payasam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the sweetest dish of south India, easy to make and readily available ingredients makes it a flavor to cherish. A very good healthy payasam.

Ingredients
Yellow split Moong dal – 1/2cup
(Cherupayar parippu)
Jaggery (Sarkkara) – 3-4cubes
Coconut Milk – ½ cup
Cashew nuts – 6nos
Cardamom – 3nos
Raisins – 6-10nos
Ghee – 3tsp
How to prepare

=►Preheat a tava, add ½ tsp of ghee and yellow moong dal into it on a medium flame.
=►Roast it until the color changes from yellow to light red and keep it aside.
=►Heat ghee in another pan, add and roast raisins & cashew nuts separately.
=►Cook moong dal with 1/4 cup of coconut milk and one cup of water.(I used pressure cooker and allow it to give 2 whistle).
=►Next take 4 cubes of jaggery in a pan and add 1/4 cup of water, allow it to melt properly and stir continuously.
=►Add melted jaggery in to cooked dal and allow it to cook for another 3-4 min on
a medium flame.
=►Reduce the heat and add cardamom, 1/4cup of coconut milk into it and mix it properly.
=►Finaly switch off the flame and garnish with raisins and cashew nuts…..

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Cabbage Upperi Thoran Recipe -

 

 

 

 

 

 

 

 

 

 Ingredients Grated cabbage – 1cup
Green chilies – 3nos
Grated Garlic – 2nos
Finely chopped Onion – 3tsp
Grated coconut – 2tsp
Dry red chilies – 2nos
Curry leaves – A few
Turmeric powder - 1/4tsp
Mustard seeds – 1/4tsp
Oil – 1tsp
Salt – as rqd
How to Prepare
=►Heat oil in a pan, add mustard seeds and allow it to splutter.
=►Add dry red chilies, curry leaves, green chilies, turmeric powder
and grated garlic.
=►Add onion, sauté till the onion become tender.
=►Finely add the grated cabbage into it. Cover it with a lid allow
it to cook for 5-10min on sim flame (without water).
=►Add grated coconut into cooked cabbage.

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Manga Pulli Recipe - Mango Curry

manga kuttan is one of my favourites...........during the mango season we often make it........here is the recipe Ingredients:

• raw or ripe mango-4
• buttermilk-1/2 glass
• grated coconut-1/2 coconut
• chilli powder-1tsp
• turmeric-1/2tsp
• cumin seeds-1/2tsp
• curry leaves
• cumin seeds-1/2 tsp
• whole red chilli-1
• salt
• oil
• jaggery(optional)-according to taste(I like it very sweet)

Wash the mangoes well and peel off the skin.Cut them into small pieces Cook mango with chilli, turmeric pdr and enough water(Don't use too much water.Otherwise it will become too watery).once it is cooked add salt and mash the pieces well. In the case of raw mango no need to mash.if you like the curry sweet ,you can add jaggery at this stage and mix it well.once jaggery has melted,add buttermilk. Grind together coconut and cumin seeds into a fine paste.once buttermilk is boiled add the coconut paste into it.cook it for a few minutes.remove it from the fire and season it with mustard seeds,red chilli and curry leaves

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Cabbage Upperi Recipe - Kerala Food

One of my Hubby's favourites.....

Very simple and fast !!!!!!

Heres how you can make it......

Ingredients:

• cabbage-1cup chopped
• coconut-1/2 grated
• green chilli-2
• garlic-3
• shallots-3
• cumin seed-1/2tsp
• urad dal-1/2 tsp
• mustard seed-1/2 tsp
• curry leaves
• salt
• oil

Grind coconut with green chilli,garlic,shallots and cumin seeds(just grind it once, don't make it a paste).In a pan heat oil and splutter the mustard seeds.When it splutters, add urad dal and curry leaves.When dal turns red add the coconut mixture.Mix everything well and add chopped cabbage, turmeric and salt.Cook covered in low flame.

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Fish Curry Recipe - Kerala Food

Ingredients:

• 1/2 kg medium sized fish pieces
• 1/2 cup thick coconut milk
• 1/4 tsp fenugreek powder
• 3 tamarind piece/kudampulli soaked in 1/4 cup hot water
• 1cup water
• 2 stick curry leaves
• 1 cup water
• salt as required

For masala:

• 1 big onion
• 6no shallots
• 2 green chillies
• 1tbsp ginger pieces
• 4 garlic pieces
• 1 tbsp coriander powder
• 11/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 big tomato cut into small pieces
• 1 1/2 tbsp coconut oil

Heat oil in a pan.Add ginger,garlic,green chillies,shallots,onion and saute for 2-3minutes.Add chilli powder,coriander powder, turmeric powder and cook well.Add tomato pieces and mix it well.Then grind them into a paste.Mix this masala paste with the fish pieces in a pan and add fenugreek powder ,tamarind water,salt and one cup plain water.Close the pan with a lid .When it starts to boil,lower the flame.When the gravy starts thickening ,add coconut milk and curry leaves.Finally sprinkle some coconut oil on top and let it boil one more time.Curry is ready.

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Cherupayar Papaya Thoran Recipe - Kerala Food

Ingredients:-

• 1 cup cherupayar
• 1/2cup grated raw papaya
• 1/2cup grated coconut
• 4 shallots
• 3 garlic
• 1 green chilli(according to the taste)
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1/2 tsp jeera
• curry leaves
• coconut oil
• salt to taste

Cook moong dal.Crush the coconut along with shallots,turmeric,garlic, green chilli and salt.Heat oil in a pan.Splutter mustard seeds and jeera.Add curry leaves and coconut mixture. Saute for a minute.Into this ,add the cooked moong dal and mix well.Now make a hall in the centre of the dal and add grated papaya .Cover it with the moong dal.Close the pan with a lid and cook well.Serve hot.

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Tuna Thoran Recipe - Kerala Special Food

Here is recipe for canned tuna.I never had tuna before.This is the first time am making it and it came out very well .So I thought I will share it with you.

Ingredients:

• 2 canned tuna fish
• 1 large tomato chopped
• 1 large onion sliced
• 1/2 cup grated coconut
• 1 tsp finely sliced ginger
• 3-4 pods crushed garlic
• 3 green chillies
• 1/2 tsp mustard seeds
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp chicken masala
• A sprig curry leaves
• 1 tsp pepper powder
• Salt as required
• 2 tsp oil

Drain the water and the oil from the canned tuna.Wash well with plain water.Heat oil in a pan.Splutter mustard seeds.Add onion and saute till translucent.Add ginger,garlic,slit green chillies,curry leaves and saute for a few minutes.Add tomatoes and salt.Stir till the tomatoes are mashed well.Now,add the masala powders and stir for a few minutes till the oil start separating from it.Now,add the tuna flakes and fry well for 5 minutes.aAdd grated coconut and mix well.Cover the pan and cook on low flame for 5 minute.Finally, sprinkle some pepper powder.Serve hot with rice.

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Kerala Vegetable Biryani Recipe

Sunday is usually a very lazy day.......... don't like to spend much time in the kitchen ......so i try and make some thing real quick for lunch ........ that way i can go out and spend time with my hubby.............usually the menu includes veg pulav or fried rice with tomato raita..........this week i made veg Biryani with pomegranate raita........

Although pomegranates have high nutritive value, i never liked it much. But then, one day i came across a recipe for pomegranate raita in a cookery programme called "Nigella bites"..so i decided to try it and guess what ? ....it tasted yummy with Veg Biryani and both of us loved it ............

Veg Biryani:

• 2 cups basmati rice(washed and soaked for 15min)
• 1 cup vegetables cut into small pieces
• 2 large onion sliced length wise
• 1 large tomato cut ino small pieces
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp chicken masala
• a pinch garam masala
• salt
• 3 1/2 cup water

for grinding:

• 6 garlic pods
• 1 inch ginger
• 2 green chillies
• 1 tsp fennel seeds
• 2 cloves
• 1 inch cinnamon stick
• 2 cardamom
• 1 star Anise
• 1 tbsp coriander leaves chopped
• 1 tbsp mint leaves chopped
• 2 tsp coconut

Heat oil in a pressure cooker.Add onion and sauté till transparent.Add all masala and sprinkle some water.Let all the masala cook well.Now add the paste,tomatoes and some water.Cook for 5 minutes.Add the vegetables and cook for 5 minutes.Drain the rice and add to this masala. Sauté till all the moisture evaporates.Add water and cook covered without the dead weight in the pressure cooker on high flame.once the steam starts to appear,lower the flame and put the dead weight on the pressure cooker.Wait for one whistle and turn off the flame.let it cool for 10 minutes.serve hot garnished with coriander leaves.

pomegranate raita:

ingredients:

• 1 pomegranate
• 6 shallots cut into small pieces
• 1 cup curd
• pinch of salt

First cut pomegranate into half. De-seed one half into the curd and squeeze juice from the other half into the curd to give nice pink texture.Add salt according to taste and that's it.Yummy raita is ready...

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Quick Mutter Recipe - Paneer Masala

Ingredients:

• 1 chopped onion
• 1tsp ginger-garlic paste
• 1tsp chilli powder
• 1/2 tsp turmeric powder
• 2tsp coriander powder
• 1 1/2 tsp chicken masala
• 1 finely chopped tomato
• 1/2 cup cooked peas
• 1/2 cup paneer
• salt

Heat oil in a pan.Add onion and saute till it changes colour.Now add ginger -garlic paste and saute till raw odour vanishes. Add all the masalas and tomato pieces.Sprinkle some water.Cover and cook for 5minute.Mash the tomato well.Add peas, paneer and salt.Let it cook for 10 minutes.If you want more gravy add one cup water.

 

This is an easy and delicious curry...this will go well with chappathi..but i love to have it with brown bread..

note:-if you are having this with bread,you don't need to add water.Curry can be stuffed inside bread slices !!!

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