My little treasures : Chicken Roast ( Kerala Style)

My little treasures : Chicken Roast ( Kerala Style): This is a Kerala style restaurant chicken roast. This can be done with whole chicken cut into medium pieces or with boneless chicken....

Chicken Roast ( Kerala Style)

This is a Kerala  restaurant style chicken roast. This can be done with whole chicken cut into medium pieces or with boneless chicken. In this recipe I am using boneless bite sized pieces. It is perfect accomplishment to appam, idiappam, kerala patratha, chapathi and fried rice. This measurements will serve 4.

Ingredients:

Chicken  - 650 gm ( boneless and cubed )
Onion - 2 nos ( medium)
Tomato - 2 nos ( medium)
Ginger - 1 inch piece
Garlic - 5 to 6 podes
Green chilli - 2 nos
Kashmiri red chilli powder- 2 tsp
Pepper powder- 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder- 1 sp
Garam masala - 1 tsp
Tomato ketchup - 2 tbsp
Lemon juice - 3 tbsp
Curry leaves -1 stem
Mustard seeds- 1 tsp
Dried red chillies - 2 nos
salt - as reuired.
Boiling water- 1/4 cup
Oil - for deep frying.

Method of preparation.

1) Clean the chicken pieces. Add lemon juice, half a tsp pepper powder and salt to this, mix well and set aside for 30 mts.
2)Chop the onions, tomato, ginger, green chillies and garlic.
3) In a small bowl mix one tsp of  Kashmiri chilli powder, 1/4 th tsp of turmeric powder and a little bit of water to make a paste. Apply this paste over the chicken pieces and keep it again for 20 more minutes.
4) Heat oil in a pan for deep frying.
5)Put the chicken pieces in oil  and keep the flame in medium. Fry the chicken till golden brown.

7) In another pan heat some oil ( you can use the same oil used for frying.)
8) Splatter some mustard seeds and add red chillies and curry leaves to the pan.
9) Now add Chopped garlic,ginger and green chillies and sauté it till it turns light brown.
10) Transfer the Chopped onions to this pan and sauté it well till it becomes golden brown.
11) Add rest of Kashmiri chilli powder, coriander powder, turmeric powder and pepper powder and mix it well.
12) Put the chopped tomatoes and sauté it until it cooks well. Now add garam masala.
13)Adjust salt, pour some boiling water and cook it for almost 10 minutes. ( adding water is optional, if want it dry avoid water, I prefer it with some gravy. )
14) Add tomato ketchup to this pan and mix well.
15) Put the fried chicken pieces and coat it with the gravy. keep it in low flame for 5 more minutes.

Authentic Kerala roast chicken is ready to serve!

Kallummekkaya Fry /Mussels Fry

 This serves for 3 people.

Ingredients: 

Marination :

Mussels cleaned - 200 gm
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder- 1 tsp
Lemon juice - 2 Tbsp
Salt - as required.

Tampering

Onion - 1 no
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp
Chopped green chilli - 1 Tsp
Curry leaves- 1 stem
Mustard seeds- 1 tsp
Dries Red Chilli- 2 nos
Salt - as required.
Oil  - For deep frying

Method of preparation:

1) Marinate the mussels with pepper and lemon juice and sit for 15 minutes. Add chilli powder, turmeric powder and ginger garlic paste to this and mix well keep it aside for 30 minutes.

2) Heat oil in a pan Once it is hot enough , deep fry the mussels, and drain the excess oil.

3) In another pan heat oil and splatter some mustard seeds. To this add dried red chillies and curry leaves.
4) Add the sliced onions, chopped ginger , chopped garlic and chopped green chillies to the pan and sauté it till deep brown
5)Put some salt if necessary.
5) Now transfer the fried mussels to the pan and mix it and cook for 2 more minutes by mixing in between.

Serve hot. It is a side dish for rice, appam and chappathi.
 

Chicken 65

It is very popular South Indian deep fried chicken dish. this recipe serves 3.

Ingerdients :

For marination,
Chicken Boneless - 400 gm (cubed).
Chilli powder - 1/2 tsp.
Turmeric Powder- 1/2 tsp.
Pepper powder-1/2 tsp.
Ginger garlic paste- 1 tsp
Corn flour - 2 tsp
Lemon juice- 2 tbsp
Egg-1
Salt - as required

For Main Preparation:

Oil: for deep frying
Cumin seeds - 1/2 tsp
Cumin powder- 1/2 tsp
Chilli powder - 1/2 tsp
Chopped ginger - 1 tsp
Chopped Garlic - 1 tsp
Chopped green chilli -2 tsp
Chilli garlic Paste - 2 tbsp. ( you will get it in the Thai /Chinese section of almost all the super markets. You can make them by soaking 3- 4 green chillies in hot water for almost 1 hr and grinding this along with some vinegar and 2-3 pods of garlic. )
Curry leaves - 1 stem.
Red colour - 2 -3 drops ( optional )
Salt - as required
Water- 3-4  tbsp

Method of preparation.

1) In a mixing bowl add the chicken pieces , salt and lemon juice mix it well and keep it aside for 15 mts.
2) To this add chilli powder, pepper powder, turmeric powder, corn flour, ginger garlic paste and mix until the masala coats evenly in all chicken pieces and keep it for 30 minutes.
3) Add one egg  and mix it again . Let it sit for 15 minutes. ( The more time you marinate the better, also you can keep it overnight in a refrigerator.)
4) Heat oil in a pan for deep frying.
5) Fry the marinated chicken pieces till golden brown.( Keep the flame in medium to high)
6) In another pan heat 2 tbsp oil (you can use the same used for frying) and splatter cumin seeds.
7) Turn the flame to low and add curry leaves , chopped ginger, chopped garlic and chopped green chillies.
8) Sauté it until the raw smell goes, to this add cumin powder and chilli powder sauté it again and add chilli garlic paste.
9) Now add 1 to 2 drops of red food colour and mix well. Sprinkle some water and let it cook for 1 to 2 minutes.
10) When the raw smell  is gone add the fried chicken pieces and continue to mix it for 2 -3 minutes until all the masala is coated well on the chicken pieces.

Note: The increase or decrease the amount of chilli powder and green chillies according to your taste. This is a less spicy version. You can substitute with Kashmiri chilli powder and jalapeño peppers if you don't want to make it hot.
 
Enjoy authentic delicious chicken-65 at home !

  








   

Kadala Curry ( Chana Masala ).....

Ingredients 

Kadala ( Black chana) - 1 cup
Onion -1 (medium)
Tomato-1(medium)
Ginger-1/2 inch piece
Garlic- 2-3 pods
Green chilli-1
Chilly powder- 1 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
salt-as reqd
water-as reqd
Oil - 1 tbsp

Tampering.

Mustard seeds- 1 tsp
dried red chilli- 1
Small onion -1
Curry leaves-1 stem.

1)   Soak one cup of black chana for at least 8 hours. Cook it in a pressure cooker by adding enough water and salt  for about five to 6 whistles.

2)  Chop onion , tomato, ginger and garlic.
3) Heat oil on a pan.
4) Add chopped onions,  half of the curry leaves and green chillies and saute till the onions turn translucent and slightly brown.

5) Now add chopped ginger and garlic. Stir for a minute and then add chopped tomatoes.
7) To this add chilli powder, coriander powder and turmeric powder and saute till the aroma comes.
8) Take 1/4 cup of cooked chana and keep it aside. Pour the rest of cooked chana with water to the pan.
9) Adjust salt because we cooked the chana with salt .
10) Let it cook in low/medium flame for almost 10 minutes.
11) Grind the chana we kept aside with a little water and add this to the curry this is to thicken the gravy.
12) Add garam masala and coock for five more minutes and switch it off.
13) Heat some oil in another pan and splatter mustard seeds. Add sliced small onions, red chillies and curry leaves . Saute till onions turn brown.Pour this tampering over the curry.

Puttu..........

Puttu is a traditional Kerala breakfast dish. I was not a great fan of puttu ....but its a crime in Kerala to say that you don't like puttu.... But after marriage when I started cooking by myself I found out the beauty of puttu it's so convenient to make and will go with almost all the side dishes. You don't even need a side dish for puttu, just sugar and ripe banana is enough. 

Ingerdients

Rice flour - 3 Cups 
Grated coconut - 1 cup 
Water- to sprinkle 
Salt- as required. 

I have used chamba puttupodi ( Brown rice flour) that is the reason it is slightly pink in colour. 

1) Mix salt with the rice flour.
2) Sprinkle water to the flour to make the powder wet . Do not add lot of water just sprinkle it and mix. 

  Make the flour without lumps if there is lot of lumps you can run it in a food processor for 1 or two beats( seconds) .

 3) Put a handful of grated coconut in the puttu mould (puttu kutti) and fill the rest with rice flour . 

4) close the lid and steam it for 5 to 6 minutes. 

Serve hot  have it with sugar, banana, pappadam  or steamed whole moong dal (pachapayar) or with Kadala Curry ( Chana Masala) 

puttu and chana masala (kadala curry)