Tandoori chicken in Nonstick Grill

Ingredients :

1. Chicken - 8 pieces
2. Lime juice concentrated - 2 tbsp
3. Ginger Paste- 1 tsp
4. Garlic Paste -1 tsp
5. Garam Masala- 1 tsp
6. Turmeric Powder-1/4 tsp
7.  Pepper Powder-1/2 tsp
8. Cumin Powder-1/2 tsp
9. Coriander Powder- 1 tsp
10. Chilly Powder -1 tsp
11. Asafoetida- 1/4 tsp
12. Mustard Powder -1/4tsp
13. Salt as required
14. Curd- 6 tbsp
15. Oil - 3 tsp or more if required

How to cook:
1. Clean the chicken pieces. (Preferably Breast/Leg pieces) . With a sharp knife make fine slits on the chicken pieces.
2. Apply lime and salt over the pieces and keep for half and hour.
3. Mix Ginger Paste,Garlic Paste,Garam Masala,Turmeric Powder,Pepper Powder, Cumin Powder,Corainder Powder,Chilly Powder,Asafoetida,Mustard Powder.
4. Add 6 tbsp thick curd to the Masala mix, salt as required and marinate the chicken pieces. 5. Place in refrigerator for atleast 6 hours. (Read note below for additional tips)
6. Keep the chicken pieces outside for 1 hour before cooking.
7. Apply 1 tsp oil over the nonstick grill/ nonstick pan and place the chicken pieces over the pan and brush the top of the chicken pieces with oil. ( Butter can also be used instead of oil ) . Close the pan with a suitable vessel.  After sometime flip the chicken pieces and again apply oil on the top and close the pan again with a suitable vessel. Make sure you cook on low flame always. Keep this at least for 20 minutes. Sometimes it may take some more time depending on the size of the chicken pieces.
8 . When the chicken is cooked, apply little oil and fry the chicken pieces on both sides for 2 mins without closing the pan .Chicken will trun brownish after it is done.




Note:  In case you want to cook within 3 hours after marinating the chicken pieces , it is not necessary to  keep in refrigerator . You can keep it outside for 2 hours before cooking.

Ammas Kerala Chicken Curry (Naadan Chicken Curry)

Ingredients :

1. Medium Sized  Chicken  Cleaned  - 1 Kg
2. Chopped Onion - 1 Kg
3. Onion Shallots- 10 No
4. Ginger- Garlic Paste - 2 tsp
5. Chilly Powder- 1 tsp
6. Coriander Powder- 2 tsp
7. Garam Masala - 1  tsp
8. Turmeric Powder- 1/2 tsp
9. Green Chilly - 2 No
10. Oil - as needed
11. Salt - as needed
12. Curry Leaves-few

How to Cook:

1. Heat oil in a non-stick kadai. Saute the onions till golden brown in colour. 
2. Grind the onion shallots.
3. Add the grinded onion shallots, ginger garlic paste. .
4. When it gets cooked add Chilly Powder, Coriander Powder, Garam Masala , Green chilly and saute well till the nice odour of the masalas come (The gravy will look brownish in color) 
5. Add cleaned chicken pieces into the masala. Add salt , turmeric powder and mix well till the chicken pieces gets a good coating of all the masalas .
6. Add water as required ( it should just cover the chicken pieces.) and bring to boil.
7. Close the Kadai, cook for 25 minutes (Make sure you saute the chicken pieces in between as required)
8. When the chicken is cooked (chicken will be soft by that time ) add curry leaves.

Fish Curry with Coconut Gravy. (Thenga aracha Meen curry))

I got this recipe from my mother-in -law. She cooks excellent kerala style fish curry.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 3 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango

How to Cook:

1. Grind the coconut with coriander leaves to a very fine paste and keep this aside.

2. Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .

3. Add the ginger garlic paste and cook for sometime, till the raw smell is gone.

4. Lower the flame, add the chilly powder and saute till raw smell is gone .

5. As soon as the raw smell is gone , add the grinded coconut-coriander paste  prepared in step 1,turmeric powder , kudampuli , salt , water ( 2 Cups ) and bring to boil.

6. When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame  and it start to boil . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).

7. Again close the pan and cook for 10 minutes.

8. After 10 minutes make sure the gravy start to thicken . Add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.

Pulissery ( Kottayam Style )

  Ingredients: 

1. Curd - 2 Cups ( Thick and sour)
2. Mustard Seeds- 1tsp
3. Jeera( Cumin Seeds)- 1 tsp
4. Fenugreek Seeds( Uluva)- 1/4 tsp
5. Ginger chopped- 1 inch piece
6. Garlic chopped - 4 Pods( Optional )
7. Green Chilly-2
8. Curry Leaves
9. Salt
10. Oil

How to Cook :

1. Grind the curd, green chilly( 1 No) , Ginger (1/2 the quantity) and Garlic ( 1/2 the quantity ) just for one round in a mixie.
2. Add oil to the pan , splutter mustard seeds.
3. After it splutter , add fenugreek seeds, curry leaves,ginger and garlic chopped, green chilly, jeera and saute for 1 minute.
4. Add 1/4 cup water ,turmeric powder and saute for 1 minute.
5. Add the curd to the mixture , salt required .
6. As soon as the bubble start appearing , make sure you switch off the flame. ( it should not be over cooked)
7. Garnish with curry leaves.

Paneer Coconut Gravy

Ingredients: 

1. Paneer pieces- 1 cup
2. Thick coconut milk - 1 Cup ( Mix  5 tbsp coconut milk powder with 1 cup water)
3. Ginger paste- 1 tsp
4. Cloves- 2 pieces
5. Cardamon- 2 pieces
6. Bay Leaves- 2 pieces
7. Tomato- small sized- 1 No
8. Onion - 2 No
9. Turmeric Powder- 1/4 tsp
10. Chilly Powder- 1/2 tsp
11. Garam Masala-1 tsp
12. Green Chilly - 1 No
13. Salt to Taste
14. Butter- 1 tbsp
15. Oil - 1tbsp

How to Cook:

1. Heat 1 tbsp butter  in a pan  and saute the paneer pieces till they turn light brown in colour.Keep this aside.
2. Heat 1 tbsp oil in a pan and saute the cloves , cardamon and bay leaves.
3. Add onion to the pan and saute till onion turn translucent.
4. Add ginger paste, tomatoes to the onions and saute for 1 minute.
5. Add turmeric powder, green chilly, chilly powder , salt and saute for sometime till the masala  and tomato gets cooked.
6. Add 1 cup thick coconut milk, close the pan and cook for 10 minutes.
7. Add the paneer pieces and saute for 3 minutes
8. After it is done, add 1 tsp garam masala .
9. Garnish and Serve hot with appams.

Cheera Mezhukkuvaratti

 

Ingredients

1. Green Cheera (  cut into small pieces)-  7 Cups
2. Mustard Seeds -  1 tbsp ( Optional )
3. Onion Shallots- 8 No
4. Red Chilly- 2 No
5. Green Chilly- 1 No
6. Chilly Powder-  1 tbsp
7. Turmeric Powder- 1/2 tsp
8. Oil -as required
9. Salt- as required

How to Cook

1. Heat oil in a pan , splutter mustard seeds. ( Optional)
2. Add red chilly, green chilly ,curry leaves , onion shallots and saute for 2 minutes.
3. Add the cheera leaves, little salt  and saute for 3 minutes , close the pan and let it cook.
4. After the cheera gets cooked , transfer to the serving bowl and serve hot with rice.

Note : When you add salt to leafy vegetables make sure you add  little salt at first and after it gets cooked well  , add salt if necessary after checking for a second time. The vegetables will get reduced in quantity after it gets cooked.

You can  avoid using mustard seeds and  directly add the onion shallots, green chilly, red chilly, curry leaves to the oil .Continue the same recipe .

Cheera ( Green ) Thoran

 

Ingredients

1. Green Cheera (  cut into small pieces)-  7 Cups
2. Coconut   grated - 1 Cup
3. Mustard Seeds -  1 tbsp
4. Onion Shallots- 8 No
5. Red Chilly- 2 No
6. Green Chilly- 1 No
7. Chilly Powder-  1 tbsp
8. Turmeric Powder- 1/2 tsp
9. Oil -as required
10. Salt- as required

How to Cook

1. Heat oil in a pan , splutter mustard seeds.
2. Add red chilly, green chilly ,curry leaves , onion shallots and saute for 2 minutes.
3. Add the cheera leaves, little salt  and saute for 3 minutes , close the pan and let it cook
4. After the cheera gets cooked , add the grated coconut and saute for  2 minutes.
5. Transfer to the serving bowl and serve hot with rice.

 

Note : When you add salt to leafy vegetables make sure you add  little salt at first and after it gets cooked well  , add salt if necessary after checking for a second time. The vegetables will get reduced in quantity after it gets cooked.

 

( Kaya/Green Banana ) Moloshyam

Ingredients : 

1. Raw Banana cut into square pieces - 2 Cups
2. Tur Dal - 6 tbsp
3. Turmeric Powder- 1/4 tsp
4. Chilly Powder- 1 tsp
5. Green Chilly - 1 No
6. Oil as required
7. Salt to taste
8. Curry Leaves

How To Cook :

1. Add tur dal , raw banana pieces, 1 green chilly,turmeric powder, chilly powder , required salt into the pressure pan and cook to 5 whistles.
2. Wait until the pressure is released. When it is out , open the pressure pan .
3. The dal should be cooked well.If not cooked well, again cook for 2 more whistles.
4. If the water is dried up then make sure you add water as you want for the gravy.
5. After sometime open the pan , check salt and add more if necessary.
6. Add adequate oil.
7. Garnish with curry leaves. Serve hot

VellaAppam

Ingredients:

1. Long grain Rice (pachari)- 2 glass
2. Coconut grated-1glass
3. Cooked Rice-1 glass
4. Jeera-A pinch
5. Sugar- 3 tbsp
6. Yeast-1 tbsp
7. Salt to Taste 

How to Grind  

1:Wash the long grain rice (pachari) and jeera well.Soak in water for 6 hours.

2:After 6 hours , drain it and keep it aside.

3:Put all the ingredients in a mixie with enough water to get a smooth batter.

4:Keep the batter for 6 hours in room temperature.

5:Mix the batter well with a spatula.Now the batter is ready for making smooth appam.

How to Make Appam

1:Heat the pan/appam chatti used for cooking appam.

2:Pour 1 ladle full of appam batter in the pan .

3:Take the appam chatti / pan with both your  hands and spread the batter by rotating the pan in one direction . Make sure more batter is concentrated in the middle.

4: Close the appam thatte with the lid.

5: Cook in low flame for 2 -3 minutes until the edges of the vellappam turn light brown in colour.

6: When it is done , take the vellappam slowly with a spatula.

Soya Capsicum Masala

Ingredients 

1. Soya Chunks   - 1 1/2 Cups
2. Capsicum -  1 Nos
3. Onion cut lengthwise - 2 Nos
4. Ginger- Garlic Paste - 2 tbsp
5. Tomatoes- 3 No
6. Turmeric Powder- 1/4 tsp
7. Coriander Powder-1 1/2 tbsp
8. Pepper Powder-1 tsp
9. Garam Masala Powder-1 tsp
10. Salt as required
11. Oil as required
12. Coriander Leaves for garnishing.

How to Cook:

1. Soak the soyachunks for minimum 3 hours.After 3 hours , drain the soyachunks, cut each  soya chunk into 4 pieces.Keep this aside.
2. Heat Oil in the pan , add ginger -garlic paste and saute onions till they turn translucent.
3. Add turmeric powder, garam masala (1/2tsp), pepper powder,coriander powder and saute till the raw smell of masala leaves.
4. Add the soya chunks, salt and saute for 5 minutes.
5. Add tomatoes and capsicum and saute for 5 minutes .
6. Add 1 cup water ,close the pan and cook on low flame till the capsicum and tomatoes are cooked.
7. Open the pan, add 1/2 tsp garam masala and saute for 5 minutes minimum till you get a dry form .
8. Garnish with coriander leaves.