Chicken fry, Kerala style (Serves 2)

Thank you my dear friends for your wishes and blessings on this blog’s birthday.

Today’s recipe, is a very simple, delicious CHICKEN FRY, the recipe of which came from my friend ANANDHU, who lives in Pune. He is a wonderful follower of my blog. This recipe, according to him, is a product of his bachelorship, “chickenophilia” and distance from home. I saw him online last week and during our chat, he mentioned that he was preparing chicken fry and shared that recipe with me. We enjoyed it with some rotis and  I am sure it tastes great with rice and even kerala parotta too…Thank you Anandhu and hope this new skill of yours adds to your resume of a promising “Nalan”…

Chicken drum sticks 2 pieces
Red chilly powder 1 TBSP
Coriander powder ½ TBSP
Chicken masala powder 1 tsp, I used eastern brand
Turmeric powder ¼ tsp
Garam masala ¼ tsp
Salt as needed
Lime juice 1 tsp
Water 1-2 TBSP
Oil 2-3 TBSP or for shallow frying

Other ingredients :

Curry leaves 2 sprigs
Ginger a small piece
Garlic 1 clove
Sliced onions ½ cup, optional

Preparation

Wash and clean the chicken drum sticks well, Pat dry using a paper towel. Do not remove the skin from the chicken, pull it down and make two slits each on both the sides. Set aside.

In a bowl, prepare a rub (marinade) with red chilly powder, coriander powder, chicken masala powder, turmeric powder, garam masala, salt, lime juice and water. Apply it onto the chicken pieces thoroughly. Cover the bowl with a plastic wrap and refrigerate the chicken for a minimum of 2 hours.

Heat oil in a frying pan, add two sprigs of curry leaves, a piece of ginger and a clove of garlic. This makes the oil more flavorful. Now shallow fry the chicken at medium heat until you get a brown color on all the sides. Make sure you keep the heat at medium, so that the inside of chicken gets cooked well too. Take it off of the pan and allow to slightly cool before digging in..

Notes: If you prefer, you can sauté sliced onions in the same oil and mix with the chicken..
You can also add, tomato paste along with the marinade, which will ensure a tangy taste to the fry..

Cheers!!!
Suji

Mushroom Pepper dry fry (Serves 4)

We are starting a new section named “Reader’s Corner”  wherein we will be publishing recipes and pictures from individuals interested in displaying their culinary skills and experiences through our website. As the first entry we are delighted to present today’s recipe “Mushroom pepper dry fry. This dish was prepared and photographed by  Vinitha Chechi, from North Carolina.  Vinitha Chechi had stated that this dish is very  easy to make and is a hot favorite of her vegetarian family. This claim was validated by us as we made it quite a number of times and enjoyed its taste and flavor. So dear friends, try this recipe and tell us what you think…..

Button mushroom 1, 8 oz tub (cut into quarters)
Pepper powder 1 tsp
Onion 1 medium size finely chopped
Ginger - Garlic paste 1 tsp
Coriander powder 1 tsp
Salt  as needed
Oil  2 tsp

Preparation

Heat oil in a pan at medium heat. Add onions and sauté until it turns brown. Add ginger-garlic paste and mix well. Add coriander powder and pepper powder and cook for a minute or two. Now add the mushrooms, salt and let it cook covered for sometime ~ around 12-15 minutes. Mushroom, as it cooks oozes out water, now keep the pan open and cook until the water dries up completely (If u want u can add curry leaves). Cook the mushrooms preferable in an wide pan, that helps in fast cooking process.Your mushroom pepper dry is ready to serve. Goes so well with chappathis, rotis and parathas…