Kozhi malli peralan/ Chicken coriander dry roast (Serves 6)

Here is a yummy chicken roast you can try and make your guests wanting for more. This is such an easy and delicious recipe that can be cooked up with everyday ingredients in your pantry. This uses coriander powder as the main masala ingredients and has a very distinctive flavour. I am sure you all will love it as much as we did…

Ingredients

1. Chicken 1 kg, cut to medium pieces
2. Ginger 1 inch piece, crushed
3. Garlic 3 pods, crushed
4. Red onion 2 medium, thinly sliced
5. Tomato 1 medium, cut to wedges
6. Coriander powder 3 TBSPs
    Red chilly powder 1 tsp
    Turmeric powder ½ tsp
    Garam masala ½ tsp
    Black pepper powder ½ TBSP
7. Fennel seeds ½ tsp
8. Mustard seeds ½ tsp
9. Curry leaves a few
10. Coconut oil 2 TBSP
11. Thin coconut milk 1 cup
12. Thick coconut milk 1 cup
13. Salt as needed

Directions

• Cut and clean the chicken well. Set aside.
• Heat oil in a wide mouth pan at medium heat and splutter mustard seeds. Follow up with fennel seeds and saute for a minute.
• Add ginger, garlic and curry leaves and saute well till aromatic.
• Now add the sliced onions and tomatoes and cook till onions are translucent and tomatoes are mushy.
• Add the cleaned, cut chicken and mix well to combine. Cook this for 10 minutes.
• Now add all the powders (ingredient 6) and mix well with the chicken to coat the pieces. Add salt and the thin coconut milk. Simmer covered for 20 minutes.
• Remove lid and increase heat to medium high and cook till all the liquid evaporates.
• Now reduce heat back to medium and add the thick coconut milk and cook until gravy thickens..
• Remove from flame and serve hot with appam, idiyappam, porotta et al…

Cheers
Suji!!!

Kadai chicken (Serves 5)

Ingredients

1. Chicken ¾ kg, cut to medium pieces (I used boned)
2. Red onions 2 medium, roughly chopped
3. Ginger garlic crushed 1 TBSP
4. Bell pepper 1 medium, cubed
5. Tomato 2 medium, chopped
    Turmeric powder ¼ tsp
    Coriander powder ½ tsp
    Kashmiri chilly powder ½ tsp
    Garam masala ½ tsp
6. Cashew nuts 10 nos, soaked and ground to smooth paste
7. Kasoori methi a few pinches
8. Yogurt 3 TBSP
9. Coriander leaves a few sprigs, chopped
10. Salt as needed
11. Oil 2 TBSP

For the Kadai Masala

1. Whole coriander seeds 5 tsp
2. Kashmiri dry red chilly 5 nos
3. Fennel seeds ½ tsp
4. Black pepper corns ¼ tsp
5. Cumin seeds ¼ tsp

Dry roast everything and powder fine using a blender.

Directions

• Heat oil in a deep pan and saute the cleaned chicken pieces for 5 minutes. Transfer this to a plate.
• Now add the crushed ginger garlic to the oil and saute till aromatic.
• Follow up with onions along with salt and saute for about 8 minutes.
• Add ingredients numbered 5 to the pan and mix well. Cook this for 5 minutes and add the chicken. Incorporate well and add the prepared Kadai masala.
• Next add chopped coriander leaves and ½ cup water.
• Throw in the bell peppers and cook covered for 15 minutes at medium heat. Open lid and add the yogurt, cashewnut paste. Mix well and cook for 6 minutes.
• Add the kasoori methi and remove from fire.

Cheers!!!
Suji

Peruvian style roasted chicken (Serves 4)

Super bowl is just in two days. This year we wanted to try something different with chicken, than making the traditional buffalo wings, and that’s when this recipe came to my mind. We first had Peruvian style chicken in Maryland while visiting a friend and oh my my, fell in love with it. It was juicy, slightly tangy and roasted to perfection and was fingerlickingly delicious. So I researched a lot and finally put together the ingredients which I found close to the one we had in Maryland and here you have it. This is a keeper and hope you all enjoy it as much as we did. Food is as important as the Super bowl match itself, so friends hope you all will have a fun and foodelicious Super bowl experience ahead..

Ingredients

1. Chicken drumettes 10 nos
2. Roasted cumin powder 1 TBSP
3. Paprika 1 TBSP
4. Black pepper powder ¾ tsp
5. Garlic 4 large cloves, finely chopped
6. Olive/canola oil 1 tsp
7. Salt ¾ tsp or as needed
8. White wine vinegar 2 TBSP
9. Lemon 1 medium, sliced
10. Yellow onions 1 medium, sliced thick
11. Yellow bell pepper 1 no, cut to chunks
12. Cooking oil spray

Directions

• In a small bowl, mix together paprika, cumin powder, black pepper powder, salt, garlic, vinegar and oil to make a paste. Reserve 1 TBSP for using with onions and rub the remaining onto the chicken drumettes evenly. Let it stand for 1 hour.
• Preheat oven to 425°F.
• Place onions in a large bowl and toss with 2 tablespoons of the paste
• Place the chicken drumettes into a oven safe dish sprayed with oil, then cover with onions, peppers and lemon.
• Bake this for about an hour, basting occasionally with pan juices or turning the chicken twice in between, until chicken is cooked through and vegetables are very tender.
• Remove from oven and let rest 5 minutes before serving.
• Serve over rice and a salad..

Cheers!!!
Suji

Shish Taook/Lebanese chicken kebabs (Serves 5)

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Paprika powder 1 tsp
    Salt as needed
    Ginger garlic paste 1 tsp
    Yogurt 6 TBSP
    White pepper powder 1 tsp
    Fresh Oregano/Thyme 1 tsp, finely chopped (you can also use dried)
    Crushed cumin seeds ½ tsp
    Lemon juice 2 TBSP
    Tomato ketchup/Tomato paste 2 TBSP
3. Red onion 1 medium, cut to cubes
    Green pepper 1 medium, cut to cubes
    Olive oil 1 TBSP
4. Skewers (if you are using wooden skewers, soak them in cold water for 30 minutes before grilling/baking)

Method

• Clean and cut chicken in cubes.
• Make a marinade with ingredients number2 and apply well onto the cubed chicken and leave for 1 hour.
• Preheat oven at 375 F.
• Mix the cubed onions and green peppers with olive oil, salt and pepper.
• Thread the marinated chicken, red onions and green peppers onto skewers and place on a lined, greased baking tray.
• Bake at 350 F for 20 minutes or GRILL till done.
• Serve with Baba ghanouj/ Lebanese garlic sauce.

Cheers!!!
Suji

Kozhi Ada (Makes ~18-20)

Hello friends, hope you all had a great Thanks giving!!!It was busy here with family visiting and black friday shopping and all. Also we are going to India for a month and had to do a lots of packing and shopping for the same. I will try to update the blog as much as I can and hope you all have a great holiday season ahead.

The recipe today is one of my favorite snacks from the malabar and I was eating this all the time during my visits to kerala for the past couple of years. We were craving it here and I had to make it and am sure once you do it, this is will be a regular in your household too. Its simple and easy to prepare and if you fry it right, will stay for a long time at room temperature. Enjoy!!!

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Red chilly powder 1 TBSP
    Turmeric powder ½ tsp
    Fennel seed powder ½ tsp
    Garam masala ½ tsp
3. Red onion 1 medium, thinly sliced
4. All purpose flour/maida 2 cups
5. Oil 2 TBSP plus more for frying
6. Salt as needed
7. Roasted rice flour ¼ cup
8. Water as needed to make the dough

Preparation

• Clean the chicken well and pressure cook for 1 whistle along with enough salt and ingredients numbered 2. Allow the pressure to release and open lid, cook until all liquid evaporates from the chicken at low heat. Once cooled, mince the chicken using a blender and set aside.
• Now in a deep pan, add 2 TBSP oil and saute thinly sliced onions until brown color.
• Add the minced chicken and mix well. Saute this at medium low heat for about 30 minutes. By then it will attain a crispy texture. Remove from flame and allow to cool.
• Meanwhile, in a mixing bowl, add the all purpose flour/maida, enough salt, 1 TBSP oil and mix well. Slowly add water and make a smooth dough like you do for chappathis.
• Divide the dough into lime size balls. Dust each ball in rice flour and roll out into thin rounds. Now using a cookie cutter or sharp edged lid, cut out round shaped pooris. Stuff one end with 1 TBSP of the prepared chicken mix and fold the other end. Using a fork pinch the edges to lock the sides. Repeat the process with rest of the dough and chicken mix.
• Heat oil for frying and when it is hot, add the adas one by one and make sure not to over crowd and fry on medium low heat till golden brown. Keep in mind, if the heat is too high, the outside will get cooked but not the inside, and if its too low heat, the whole ada will be a soggy oily mess. You need to keep patience to get crispy and super crunchy all the way through. If fried well, it stays outside for a good period of 2-3 weeks.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Pepper chicken gravy (Serves 6)

Ingredients

1. Chicken 1 kg, cut to medium size pieces
2. Red onion 1 big, finely chopped
3. Green chilly 6 nos, chopped into rounds
4. Ginger 3 tsp, chopped
5. Garlic 3 tsp, chopped
6. Turmeric powder ½ tsp
    Coriander powder 2 TBSP, heaped
    Crushed whole pepper 2 TBSP, heaped or more accordingly
    Pepper powder ½ tsp
    Garam masala 2 tsp
7. Tomato 2 medium, finely chopped
8. Cashew nut paste 3 TBSP (Soak the nuts for 10 minutes and grind to a smooth paste using 1-2 TBSPs water)
9. Curry leaves
10. Lime juice 1 tsp
11. Salt as needed
12. Coconut oil 1 TBSP

Preparation

• Heat coconut oil in a deep pan and add the chopped ginger and garlic. Saute this for 3 minutes, until aromatic.
• Next add the green chilly and onions followed by salt and curry leaves. Saute this for 5-6 minutes until translucent.
• Now add ingredients number 6 one by one and saute for 5 minutes.
• Add the chopped tomatoes and cook covered for few minutes until mushy. Remove lid and add ¼ cup water and allow to boil.
• Add the cleaned, cut chicken and coat well with the masala. Cook this for few minutes and cover with a lid. Cook for 10 minutes stirring occasionally. This will attain a thick gravy consistency at this stage.
• Open lid and add the cashew paste and lime juice, mix well. Adjust salt and remove from fire. Serve with any kind of rice, chappathi, appam, idiyappam etc..

Cheers!!!
Suji

Chicken Peralan (Serves 4)

Who doesn’t love chicken, right? Chicken is every meat lover’s favorite and its same with my family too. We love dry chicken preparations and this peralan is a perfect fit. It has the authentic Kerala taste with a great texture and will please your palettes without any complaints. I don’t know why this peralan took this long to make it here in the blog, as it is regular on our dinner tables…Hope you all will enjoy too…

Ingredients

1. Chicken ½ kg, I used chicken breasts, cut to bite size pieces
2. Onion 1 medium, chopped
    Shallots 10 nos, halved
    Ginger 1 inch piece, crushed
    Garlic 2 pods, crushed
3. Onion 1 medium, thinly sliced
4. Tomato 1 medium, chopped
5. Curry leaves 2 sprigs
6. Coriander leaves 2 TBSP, roughly chopped
7. Black pepper powder ½ TBSP
    Red chilly powder 2 tsp
    Turmeric powder ¼ tsp
    Garam masala ½ tsp
    Fennel seeds ½ tsp, crushed
8. Salt as needed
9. Coconut oil 1 TBSP
10. Water 1 cup

Preparation

• Clean and cut the chicken into bite size pieces.
• In a mixing bowl, add chopped onions, shallots, ginger, garlic, black pepper powder, red chilly powder, turmeric powder, garam masala, fennel seeds and salt. Add chicken to this and incorporate well with the masala and marinate for 30 minutes.
• Heat oil in a heavy bottomed pan, and saute sliced onions until golden brown color. Add tomato and salt along with curry leaves and coriander leaves and cook this until oil separates.
• Now add the marinated chicken and cook at medium heat uncovered for 10 minutes.
• Add 1 cup water and salt if necessary, mix well and cook covered for 15 minutes.
• Open lid and cook the chicken until all water has evaporated and oil starts to separates.
• Remove from fire and serve with rice, rotis or anything you enjoy it with….

Cheers!!!
Suji

Rava erachi puttu (Serves 4)

Ingredients

1. Roasted rava 2 cups
2. Grated coconut ¾ cup
3. Salt as required
4. Chicken ¼ kg, boneless
5. Onion 1 medium, finely chopped
6. Ginger 1 tsp, chopped
7. Garlic 1 tsp, chopped
8. Green chilly 3 nos, finely chopped
9. Curry leaves a few
10. Whole black pepper 5 nos, crushed
      Turmeric powder ¼ tsp
      Garam masala a few pinches
11. Tomato 1 small, chopped
12. Coriander leaves 2 TBSP, chopped
13. Mint leaves 1 TBSP, chopped
14. Oil 1 TBSP

Preparation

• Clean and cube the chicken into small bite size pieces. Cook this in a pressure cooker along with ingredients numbered 10 and salt till one whistle. Allow the pressure to release, open lid and cook until dry. Set aisde.
• In a nonstick pan, heat oil and saute ginger, garlic and green chilly one by one.
• Next add the chopped onions and curry leaves. Cook until onions start to turn golden brown.
• Add salt and the leaves. Mix well and add the tomato. Cook for 3 minutes.
• Now add the cooked chicken and saute for a few more minutes. Switch off flame and set aside. Make sure the masala is dry, we don’t need any water content as it will make the puttu soggy in texture!

To make the puttu:

• Combine roasted rava and salt in a bowl. Now sprinkle water little at a time and wet the flour well by mixing with your fingers. For 1 cup of flour you will approximately need 3-4 TBSPs water. It should hold its shape when pressed between your fist but easily crumble when you press it harder, that’s when you know it has the correct wetness needed.
• Add water to the pressure cooker and close with a lid. Do not put the weight. Put this at medium high heat and wait until steam start to come.
• Meanwhile, in the puttu maker (I used the cylindrical one here), add a layer of grated coconut. Top it with the chicken masala and top with wet puttu flour and then top it again with grated coconut, chicken masala and wet flour. Make sure the final layer should be grated coconut. Put the lid and set aside. Once you see steam coming from the pressure cooker, keep the puttu maker on it and steam for 4-5 minutes. You should see steam coming out of the puttu maker holes too.
• Transfer to a plate and serve…

Cheers!!!
Suji

Quick and Simple Chetttinad chicken biriyani (Serves 4)

Here is a quick and simple chettinad style chicken biriyani, hope you all will like it …

Ingredients

1. Chicken bone in ½ kg, cut to medium pieces
2. Basmati rice 2 cups
3. Onion 1 big, thinly sliced
4. Ginger ½ inch piece
    Garlic 3 cloves
    Green chilly 3 nos
5. Tomato 1 medium, chopped
6. Cloves 5
    Cardamom 1
    Cinnamon 1 stick
7. Grated coconut 2 TBSP
    Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Garam masala ½ tsp
8. Turmeric powder ½ tsp
    Red chilly powder ½ tsp
    Cumin powder ¼ tsp
    Fennel powder ½ tsp
9. Mint leaves a few stalks, chopped
10. Salt as needed
11. Oil 1 TBSP
12. Ghee 1 TBSP
13. Water 5 cups

Preparation

• Clean and cut the chicken to medium pieces.
• Wash and soak the basmati rice for 20 minutes.
• Crush together ingredients numbered 4 and set aside.
• Meanwhile, in a pan dry roast ingredients numbered 7 to a golden brown color, cool and grind to a smooth paste. Set aside.
• In a wide mouth pan, heat oil and saute onions till golden brown color. Add ingredients numbered 6 and sauté for 1 minute or till aromatic. Now add ingredients numbered 4 and 8, mix well and saute for 6 minutes. Now add the ground coconut masala and mix well to combine.
• Next add the chicken pieces and incorporate well with the masala and cook for 5 minutes. Add tomato, mint leaves and salt. Mix and add 5 cups of water and cook till boiling.
• Drain water from the rice and add to the pan, mix and add 1 TBSP ghee. Close with a lid and cook at medium high heat for 12 minutes. Switch off flame and keep covered for another 15 minutes.
• Fluff the biriyani with a spatula and serve with raita and pappad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Al Faham Chicken/Arabian grilled chicken (Serves 4)–Ramadan Special

Ingredients

1. Chicken thighs/drumsticks 4 pieces, skin removed
2. Red onion 1 small
    Ginger 1 inch piece
    Garlic 6 cloves
    Green chilly 4 small
    Tomato 1 small
3. Greek yogurt 1 cup (if using regular yogurt, hung it in a cheese cloth for 30 minutes to     remove all water content)
    Lemon juice 2 TBSP
    Arabian masala (recipe follows) 3 tsp, heaping
    Salt, pepper as needed
    Olive oil 2 tsp

Recipe for Arabian masala:

1. Cumin seeds ½ cup
2. Fennel seeds ½ cup
3. Cinnamon stick 3 two inch sticks
4. Whole coriander seeds ½ cup
5. Whole pepper corns ¼ cup
6. Dry red chilly 6-8 nos (use according to your spice preference)
7. Turmeric powder 2 TBSP

Dry roast everything except turmeric powder at medium low flame for 10 minutes. Cool completely and blend to a fine powder along with turmeric powder. Store in an air tight container. This recipes makes about a cup of the masala.

 

 

 

 

 

 

 

 

 

 

Preparation

• Clean and make silts on the chicken pieces.
• Blend together ingredients numbered 2 to a smooth paste. Transfer to a mixing bowl.
• Add yogurt, lemon juice, Arabian masala, salt, pepper and olive oil. Mix well to combine.
• Now add the chicken and incorporate well with the marinade. Keep in refrigerator for at least 4 hours.
• Preheat oven to 450 F.
• Place the marinated chicken onto a foiled tray and bake for 30 minutes. Change the oven mode to BROIL and cook for 1 minute. Immediately remove from the oven and allow to rest for 5 minutes before serving.
• Alternately you can use a grill to cook the chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Pepper chicken dry fry (Serves 4)

Here is an absolutely delicious chicken pepper dry fry that makes you want to eat more and more with every bite. I got this recipe from prassana chechi who is my close friend chitra’s cousin sister. She is an awesome cook and you will know that as soon as you make this yummy chicken dry fry. Thanks a lot chechi and I am look forwarding to try more recipes from you…Hope you all will enjoy making this…

Ingredients

1. Chicken ½ kg, cut to small pieces
2. Onion 1 big, half of it thinly sliced and other half cubed
    Ginger garlic paste 1 tsp
3. Black pepper powder 1 TBSP, heaped
    Red chilly powder ½ tsp
    Coriander powder 1 tsp
    Turmeric powder ¼ tsp
4. Tomato 1 small, chopped
5. Green chilly 3 nos, slit
6. Oil 2 tsp + 2 tsp
7. Salt as needed

Preparation

• Heat oil in a deep heavy bottomed pan and add ginger garlic paste. Saute till a nice aroma and add half of the thinly sliced onions along with salt. You can add some curry leaves if you prefer.
• Saute the onions until a golden brown color, about 8-10 minutes.
• Now reduce flame and add ingredients numbered 3, one by one. Mix well and cook for another 3 minutes or until raw smell from the spice powders goes off.
• Add tomato and cook till oil starts to separate.
• Switch off flame and add the chicken, Mix well to combine and keep aside for 15 minutes, so that the masalas will be well coated to the chicken pieces.
• After marination, turn the flame back on, and cook covered for 20 minutes or until the chicken pieces are tender. Stir occasionally. DO NOT ADD ANY WATER as liquid will ooze out from the chicken pieces.
• While the chicken is cooking, preheat oven to BROIL and keep a baking tray lined with aluminum foil ready.
• Switch off flame and transfer the curry to the baking sheet. Spray cooking oil on the chicken and broil for 5 minutes or until dry. Remove and keep aside.
• Heat the remaining 2 tsp oil in a pan and saute rest of cubed onions along with green chilly to a golden brown color. Adjust salt and add the broiled chicken pieces and mix well.
• Switch off flame and serve hot with any kind of rice preparations or rotis. These are great as appetizer too.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Kung Pao chicken (Serves 4)

Ingredients

1. Boneless chicken ½ kg, cut to small pieces
2. Corn flour 2 TBSP
3. Garlic 4 pods
    Ginger 1 TBSP, finely chopped
    Onion 1 small, finely chopped
    Green bell pepper 1 small, finely chopped
    Green onion 5 stalks, chopped
     Dry red chilly 6 nos
4. Vinegar 1 TBSP
5. Soy sauce 2 TBSP
6. Sugar 1 tsp
7. Roasted peanuts ¼ cup
8. Salt as needed
9. Oil 2 TBSP

Preparation

• In a bowl, mix together chicken, salt and corn flour. Set this aside for 10 minutes.
• Heat oil in a nonstick deep pan and add the marinated chicken and cook well for 10 minutes at medium flame. Turn around the pieces 2-3 times so that it gets cooked evenly.
• Next add ingredients numbered 3 and sauté well for another 5 minutes.
• Now add the vinegar, soy sauce, sugar, salt and mix well to combine.
• Now reduce flame to simmer and cook covered for 10 minutes.
• Remove from flame and add the peanuts and serve warm…

Cheers!!!
Suji