Chicken 65

Preparation
Blend the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for 1-2 hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in and stir-fry over high heat for one minute, lower heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.

Chicken-65

Chicken 65

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Chatpata Chicken – Hot and Sour Chicken

Preparation
Wash the chicken and cut into medium size pieces. Drain the water completely. In a deep saucepan or kadai, heat the butter (1/2). Add sliced onion & green chillies. Shallow fry for 4-5 mins in low flame. Add ginger garlic paste, cloves, black pepper,  bay leaf, cinnamon, 1tsp coriander leaves and a pinch of salt. Stir well and cook it for another 1-2 mins. Add the chicken and stir well. Add water & small piece of butter and cover it with a lid. Cook it for another 20-25 mins in medium flame.

Garnishing
Garnish with fresh coriander leaves and lemon juice.

Hot and Sour Chicken

Hot and Sour Chicken

Kingfish (surmai/arka) Varutharacha Curry

Cut the fish into medium size and wash it carefully. Marinate with 1/2 tsp turmeric and a pinch of salt.

Prepare the masala: In a saucepan, dry fry cinnamon, cloves, cardamom, black pepper corns &, coriander powder, red chili powder, 1/2 tsp turmeric powder & bay leaf for around 3-4 mins in low heat. Add shredded coconut and stir well for another 2-3 mins. Take this off from the heat and wait to cool. Blend this masala to make a fine paste. Add little bit of water if required.

In an another deep saucepan, heat oil. Add sliced onion & garlic and sauté till lightly browned.  Add green chilies, ginger julienne and tomato and saute for another 2-3 mins. Add blended masala and cook this for 4-5 mins in low heat. Stir occasionally. Transfer this masala into a small bowl and keep this aside.

In the same saucepan, add tamarind pulp and carefully place the fish pieces. Add water and cook this for 5-10 mins in medium heat. Transfer the prepared masala into this and stir slowly. Cook it for another 2-3 mins.

Seasoning

Season your dish with coriander leaves or curry leaves.  Serve hot with Veg Pulav or Steamed Rice.

Kingfish in a tender coconut based gravy

Arka Varutharacha Curry

Aavoli Fry (Black Pomfret Fried)

Preparation
Cut the fish into medium sized pieces and clean it with fresh water. Blend onion, garlic cloves, black pepper corns, turmeric powder, chilli powder and salt. Prepare a fine paste. Marinate the fish with this paste and keep aside for 15-20 mins.

In a deep fry-pan heat oil. Place the fish one by one and cover it with a lid. Cook in medium flames for around 10-15 mins. Turn the fish in between to get that to get that brown color.

Seasoning
Place the fish into a plate with some layered paper napkins to remove any excess oil. Move the fish into your serving plate and decorate with green chilly julienne & lemon.

Black Pomfret Fry

Aavoli Fry

Aloo Ajwaini (Baby potato cooked in spicy carom seeds & coconut)

Preparation
Dry fry Jeera, Coriander, Dal-Chini, Kali Mirch, Lal Mirch, Laung & Ajwain for around 3-4 mins in low heat. In an another saucepan dry fry shredded coconut, and garlic cloves for 2-3 mins. Blend the masala, coconut and cloves to make a smooth paste.

Heat oil in a deep saucepan, shallow fry chopped onion. Add the masala and stir well. Add water, salt & boiled potato. Cook for 10-15 mins in low heat. Add tamarind pulp and stir well. Garnish with chopped coriander leaves. Serve hot with rice or pulav.

Note: You can prepare this recipe with Mushroom instead of Aloo.

Baby Potato Cooked in Carom Seeds & Coconut based gravy

Aloo Ajwaini

Dahi Aloo (Baby Potato in a tangy creamy curd gravy)

Preparation
Blend tomato and onion to make a fine paste. Heat oil in a deep saucepan, add ginger garlic paste. Fry it for 1-2 minutes. Add blended tomato-onion puree. Cook it in low flame, till the oil is starting coming out. Add Dhaniya Powder, Chlli Powder,  & Turmeric Powder. Cook it for another 1-2 minutes. Add water, boiled potato. Mix it with salt & yogurt. Add Garam Masala and stir well. Garnish with Kausri Methi.

Baby Potato in a creamy tangy yogurt gravy

Dahi Aloo

Cherupayar Curry / Mung Dal Curry (Green Gram Curry)

Preparation
Soak cherupayar (green gram) 3-4 hours in water. Drain the water and boil it with fresh water in a pressure cooker adding salt and turmeric.

Heat oil in a deep saucepan. Add onion, garlic cook it for 1-2 minutes. Add chopped ginger and green chilies.  Stir well and add boiled Cherupayar (Green Gram).

Seasoning
Heat 1-2 tsp oil in a saucepan. Add mustard seeds. When its start spluttering add broken red chilies, curry leaves. Stir well and garnish with fresh coriander leaves.
Serve hot with rotis or rice.

Green Gram Curry

Cherupayar Kootan