Calicut Style Chicken Piralan (Onion Chicken)

I got this recipe from one of my blogger friend .. Her recipe link is given below

Malabar spices

 

In this recipe I made slight variations..So here comes the recipe ..

onion chicken

Ingredients

 

Chicken-1 kg (cut into medium sized pieces)

Big Onion-3 for frying

Big onion-2 for sauting

Tomato-4 (medium pieces)

Curry leaves -plenty of

Coconut Oil

coconut pieces-10 small pieces for frying

 

onion chicken

For Marination

 

Chilly Powder-1/2 tsp

Turmeric powder -1/2 tsp

Salt-1 tsp

Lemon juice -of 1  medium sized lemon

 

For Grinding

 

Chilly Powder-2 tsp

Turmeric powder-1/4tsp

Cardomom-3 whole

Cinnamon-1 inch piece(cut into small parts )

Pepper-1tbsp

Ginger-1 medium size piece

Garlic-4-5 medium size pods

Method

 

Clean and wash medium size chicken pieces thoroughly and drain for few minutes ..Now take a bowl and mix chilly powder ,turmeric powder ,salt and lime juice ..marinate chicken with this masala mix for minimum 1 hour ..Keep aside..

Grind all these spices and powders together along with some water to a very fine paste ..Keep that also aside ..

Heat coconut oil and fry thinly sliced big onions(3) until they become golden in colour..Drain them and keep it in  kitchen tissue ..(very careful while frying onion,don’t burn ) when they get cool crush 3/4 of the fried onion with our hands..keep 1/4 of the fried onion separately for  garnish in the end..

In  one tsp of coconut oil (the same oil we fried onion) saute  sliced onion (2) until it become transparent. To this add  tomato pieces and cook  for 5 minutes and keep aside..Fry coconut pieces until they become light golden colour ..keep that also aside

In the same pan add very less oil and saute the ground paste for 5 minutes in very low flame or until the raw smell of the masala goes..

Now its time to add all the ingredients together ..To the sauted masala ,add our marinated chicken ,crushed fried onion (3/4 th portion),tomato-onion mix ,fried coconut,10 curry leaves salt and mix well..Add 1/4 cup of water and mix nicely and close the kadai and cook the chicken in low flame..Check the salt and stir occasionally until the chicken get cooked .. When the chicken is ready add hadful of curry leaves  and fried onion (if u want u can add tomato cuts (1/2 of one) and close tightly.The dish is a piralan ..so there should not excess water nor the dish should be too dry ..Semi medium consistency..So the final dish is ready to serve ..U can serve with all kinds of rice ,appam …..

kerala onion chicken

Love

Veena

 

 

 

 

Chembu(colocasia/taro) Vattichathu…

Chembu(colocasia) vattichathu

Ingredients

Small type of Chembu-10 nos

Small onion-3

Garlic-2

Ginger-very small piece

Red chilly power-1tsp

Coconut oil-1tsp

Turmeric powder-less than 1/4tsp

Salt-to taste

Kudampuli-one small piece

Water–2cup

Curry leaves-few

Chembu vattichathu

Method

Cook chembu with salt and a pinch of turmeric powder..keep aside..in a KaAdi add water,chillypowder,turmeric powder,crushed ginger ,small onion d garlic,coconut oil,curry leaves,salt and puli .. Boil well and let the water become  half portion ,then add the cooked chembu to this gravy… Allow to cook for another 5 minutes in low flame..check the salt..finally if u want u can fry onion  d curry leaves in 1/2tsp of oil d add to the curry….close the Kadai tightly d keep aside…D serve with rice ….u can keep this curry for two days with out refrigerating d it’s taste more nice  after one day..  : )

U can check my other chembu recipe by clicking the link below

Chembu Kuthikachiyathu

Love

Veena

Dragon Chicken

Ingredients

Boneless Chicken-200gm

Onion-2 medium

Green Capsicum-1

Yellow Capsicum-1/2 of 1(opt)

Red  Capsicum-1/2 of 1(opt)

Carrot-1

Broccoli-4-5 florets(opt)

Dry Red chilly-5

Chilly powder- 1 1/2tsp

Celery-2tbsp

Chilly Sauce-1 tbsp

Tomato Sauce-2 tbsp

Soya Sauce-2tbsp

Cashew nut-2tbsp

Sesame Oil-1tbsp

Ginger-garlic paste-3tbsp

Vegetable Oil- for frying

For Marination

Corn flour-2tbsp

All purpose flour-2tbsp

Egg white-1

Pepper Powder-1tbsp

Salt-

Soya Sauce-1tsp

Water

Method

First marinate the chicken pieces which is cut into thin strips with the above mentioned ingredients for 30 minutes.The batter should be medium thick.

In between fry the cashew nuts in light golden brown and keep aside.

Take a kadai and heat 1 tbsp of sesame oil and add ginger -garlic paste .Saute for 2 minutes in low flame .Now add finely chopped celery and dry red chillies(cut lengthwise) and saute for 3-4 minutes.

Now add thinly sliced onion , finely chopped green capsicum and salt.

Saute till they become soft .

In a bowl add chilly powder,soya sauce ,chilly sauce  and tomato sauce

Mix well and add this mix to the kadai and mix well..

So the gravy part is ready..Remove the kadai and keep aside..

Now its time to shallow fry our chicken pieces

Fry them till it become golden brown..

Drain the fried pieces in kitchen tissue

Now we can add these chicken to the gravy which we kept aside..

Along with chicken add carrot (cut into long pieces) ,2 types of capsicum and broccoli.Mix well.

Close the kadai and cook for another 10 minutes in low flame or till the vegetables are  done .

Don’t overcook these vegetables..let it be little bit crunchy.

Then open the lid and add cornflour mix(add 1tbsp of corn flour in half glass of water) to the gravy and cook for another 2 minutes..

Finally add fried cashew nuts and serve hot.

So the very tasty Dragon chicken is ready ..Can use this as a starter or as a side dish with fried rice..

 

Courtesy : Vanitha

Love

Veena

Tofu In Blackpepper Sauce

Ingredients

Tofu        -500gm (soft)

Shallots(Small Onion)-10 no

Garlic-5 no

Ginger – one medium piece

Green chilly-2

Crushed black pepper – 1 tbsp

Sweet soya sauce -2 tbsp

Dark Soya sauce-2tbsp

Light soya sauce-1 tbsp

Sugar – 1 tsp

Spring onion -

Corn flour – for dusting

Oil -for frying

Butter-1tbsp

Method

Cut tofu into medium sized pieces..Toss them in some  corn flour d shake off the excess flour .Heat vegetable oil and shallow fry the pieces ..Fry till all the sides become golden in colour ..After done transfer them in to kitchen tissue to remove the excess oil..Keep them aside.

Now add butter in a hot pan and add thinly sliced shallots,finely chopped ginger,garlic and green chilly..Saute for at least 10 minutes in low flame until those turn soft .By that time the raw smell of the ingredients has gone..

Now its time to add all the sauces one by one ..Then add sugar and crushed pepper ..Mix well..The amount of the sauces and pepper can change according to ur convenience..

Finally add the tofu pieces to the sauce and stir for one minute ..Now garnish with spring onions ..If u want gravy u can add 1 tsp of cornflour in 1/2 cup of water and add to the sauce and boil until the cornflour gets cook… So the easy and yummy tofu in black pepper sauce is ready to serve ..Serve with boiled rice or fried rice …

Love

Veena

Papaya(kapplanga) Thoran/Stir fried Raw Papaya with Coconut

Ingredients

Papaya      - 1

Crushed Dry red chilly-1 1/2 tsp

Small Onion (cheriya ulli)- 6

Curry leaves-1 string

Salt- to taste

Coconut Oil-1 tbsp

Grated Coconut- handful

 

Method

 

Peel,deseed and cut the papaya into cubes..Here I used an unripe papaya which is going to ripe soon ..I selected this from fruit section as here in dubai never get such papayas in vegetable section..Too raw papaya won’t taste as good as this ..

Boil water in a kadai by adding salt..Put these papaya pieces in the water  and cook till it done ..I never use cooker for this ..Sometimes papaya may over cook and that will spoil everything !!

Heat oil in a pan,add crushed onion and saute.When the colour began to change add crushed dry red chilly and curry leaves .Saute till the raw of the chilly goes.Now add grated coconut and stir for 2 minutes.Finally add cooked papaya and mix well..Stir well for few minutes and transfer into the serving plate ..

Its a good combination with kanji and rice ..

 

 

 

 

 

Love

Veena

Pickled Beetroot

Ingredients

 

Beetroot                  -6 medium

Sugar                      -1 cup

Cider Vinegar       -1/2 litre

Chillies                   -2 (slits) optional

Salt                          - accordingly

Method

 

Trim Beetroot ,3cm of the stem attached.

Wash carefully.

Add beetroot to a large saucepan of cold water

Boil 45 minutes or until tender.

Allow to cool in the cooking water.

Reserve 1/2 cup of the liquid.

Rub skin off beetroot

Cut into medium thick slices

Then place in hot sterilised jars

Combine reserved cooking liquid ,sugar ,vinegar,chilly and salt in large saucepan

Stir over heat,without boiling,until sugar sugar is dissolved.

Bring to a boil

Pour liquid over beetroot and sale while hot

Store in cool ,dark place for about 3 months,refrigerate after opening.

Courtesy

Women`s Weekly

 

Love

Veena

Vendakka /Okra Curry (Fish Curry Style)

Ingredients

Vendakka/Okra         -15

Ginger                           -one small piece

Small Onion                -2

Kudampuli                  -1

Chilli Powder             -1tbsp

Turmeric powder     -less than 1/4 tsp

Salt                                 -to taste

Coconut milk              -3/4 of 1  coconut

Water                            -1 cup

Curry leaves                -few

Green chilly                -1(slits)

Coconut Oil                 -2 tbsp

For Seasoning

Coconut Oil                 -1 tsp

Small onion                -2 (finely chopped)

Curry leaves               -5 no

Method

Select 15 small tender okras for the curry ..

Thoroughly wash them and dry with a towel.

Remove the head and tail portions.

Heat the oil  and shallow fry the okras.

Take them out and put them into the pan.

Crush ginger and small onion and add these to the okras.

Add kudampuli slits (dip it in the water for 10 minutes and wash b4 putting into the curry),turmeric powder,chilly powder ,curry leaves ,salt and 1 cup of water and mix well .

Cook until the water gets into very small amount.

Then add coconut milk and chilly slits.

Simmer the fire and cook by stirring occasionally.

When gravy thickens into semi medium consistency season with small onions and curry leaves..

After seasoning close the pan for 5 minutes .

So meen illatha meen curry(fish curry with out fish ) is ready to serve

Serve with Kuthari Choru..

Love

Veena

Chena-Muringakaya Theeyal /Yam-Drumstick Theeyal

Ingredients

Chena/Yam– 200gm

Drumstick – 1

Grated Coconut – 1/2 of 1

Dry red chilly-3

Coriander seeds-handful

Tamarind Juice – of one Lemon size

Curry leaves -few

Coconut oil – 2tbsp

Mustard seeds – 1 tsp

Shallots/cheriya ulli – handful

Salt – to taste

Water – 2 cup

Jaggery- very small amount ( optional)

Method

Peel the yam and cut into medium sized cubes ..

Also cut the drumstick into small pieces..

Wash both vegetables well and keep aside..

In a pan add 1/2 tbsp of coconut oil and heat.

When hot  add coconut scrap ,dry red chilly,coriander seeds and curry leaves and stir well..

Fry these till  the coconut turns golden brown in colour.

Take out the pan and keep aside for cooling the coconut mixture.

Now  grind the coconut into fine paste by adding very small amount of water..

In a pan add remaining  coconut oil and heat .Splutter mustard seeds ,then add dry chilly and curry leaves one by one.

Then add the shallots slices and saute for 5 minutes.

Now add  the coconut paste into this and add 2 cups of water and salt..

Now add the yam cubes , drumstick pieces and curry leaves .

Close the pan and cook until the vegetables are done ..(in medium flame)..

When the vegetables are done add the tamarind juice and stir well ..(by this time if the consistency of the gravy is too thick u can add boiled water into this and mix )

Boil the curry for another 10 minutes .

Now u can add jaggery ..

Check the salt ..

So the yummy theeyal is ready to serve .

Transfer the curry in to the serving dish and enjoy the meal..

U can have this theeyal with rice ,chapathy ,nan etc..

Love

Veena

Ethakka Varuthathu/Raw Banana Chips (Upperi)

I am here after a long break ..Could not able to update my recipes for the past 1 1/2 years ..But still I am getting a warm support from my dear reader friends..Thanks a lot for that ..Onam is nearing and thought of restarting my blog on this auspicious occasion..Today I am with a very very simple recipe but of course yummy d crunchy..A  Sadya cant be complete with out this ..Yea going to present the preparation of ethakka upperi though its very simple to make So wish all my dear friends a very very  HAPPY ONAM  :) 

banana chips

 Ingredients

Raw banana -6 

Salt-4 tsp 

Turmeric powder-1tsp

Coconut Oil-for frying

banana chips

Method 

Remove the outer skin of each banana .

Put the bananas in to turmeric water for 15 minutes.

Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..

Wipe them with a clean cloth and keep aside ..

In between dissolve salt into 1/4 cup of water and keep it aside..

Heat the coconut oil in high flame ..

When done slice each banana using a slicer  directly into the oil .

Make sure that all the pieces are even .

Put one or two bananas with out overcrowding.

Stir occasionally  to flip them and keep them from sticking ..

In the beginning u can see some bubbles coming ..

Lower the flame when the bubbles completely disappears.

When these chips turns little crunchy increase the flame and  add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..

After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue  to absorb the excess oil..

After some time transfer the yummy chips to a tight container ..

Do the same procedure with the rest of the bananas except  the change in the amount of salt water ..

After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..

Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )

banana chips

So enjoy ur sadya with this tasty home made chips ..

Click the link below to take the print out

chips

love 

Veena

Green Peas Thoran

Ingredients

Fresh Green Peas – 1/4 kg

Grated Coconut – 1/4 of 1

Cumin Seeds – few

Green chilly – 1 small

Chilly Powder -  1/2 tsp

Turmeric powder – less than 1/4 tsp

Curry Leaves – 1 string

Salt – to taste

Garlic – 1/2 pod

Mustard Seeds – 1/4 tsp

Dry Red Chilly – 2

Coconut Oil  – 2 tbsp

Shallots/small onion -  4

Method

Remove peas from its shell and clean them properly

Add these peas in boiling water along with salt .Cook till done .

When cooked remove from the fire and strain and keep them aside .

Now take a blender and add coconut ,green chilly ,2 shallots ,3 curry leaves,cumin seeds,turmeric powder,garlic ,chilly powder and salt along with little water .

Grind them in the consistency of aviyal gravy ..Keep it aside .

Heat oil in a kadai and splutter mustard seeds ,dry red chilly and curry leaves.

Now add sliced small onion (2) and saute .

Then add the coconut mix to this and saute for 5 minutes in low flame .

Finally add cooked green peas to this and mix well with the coconut..

Stir for another five minutes in low flame .Check the salt .

So the yummy green peas thoran is ready to serve …….

Click the link below to view the print out version

green peas thoran

Love

Veena