Chilly Chicken-Dry

Ingredients
Boneless chicken - 1 lbs/500 gm,cleaned and cubed
Onion - 1 big,cubed
Capsicum/Green bell pepper - 1/2,cubed
Corn flour - 3 tbsp
Chilly powder - 2 tbsp I used Kashmiri chilly powder)
Green Chillies -3 split
Pepper powder - 1 tbsp
Turmeric powder - 1/2 tsp
Ginger - 1 tsp crushed
Garlic - 1 tsp crushed
Coriander leaves/Cilantro - 1/4 cup chopped
Tomato Sauce -2 tbsp
Soya sauce - 1 tsp
Cooking Oil
Salt

Directions
1. Mix 2 1/2 tbsp of corn flour,Chilly powder,turmeric powder and salt together with very little water to make a smooth paste.Marinate the chicken pieces with this and keep it for 30-45 minutes.
2. Heat oil in a deep pan and deep fry the chicken pieces and drain them into paper towel
3. Heat oil in a saute pan,add crushed ginger garlic and split green chillies.Saute for a minute then add cubed onion,bell pepper and saute.
4. When they are soft, add pepper powder and salt.
5. Mix 1/2 tbsp of corn flour,tomato sauce,and soya sauce together. Add this to the onion and saute well. Now add the chopped coriander leaves.
6. Add the fried chicken pieces and mix well with the onion -bell pepper.When everything is mixed well and dried enough switch off the stove 
Serve hot with Fried Rice,Chappathi,Veg Biriyani,Porotta etc..

Ulli Theeyal/Shallots in Roasted coconut gravy

Ingredients
Shallots/Small Onions - 250 gm
Dry roasted/fried coconut - 3/4 cup
Tamarind juice- 1/4 cup
Coconut oil 
Mustard
Curry leaves 
Salt
For Fried/Dry Roasted-coconut (Thenga varuthu edukkan)
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown. Now remove the pan from heat allow to cool.You can keep this in air -tight box in refrigerator for more than one month
Directions
1. Soak tamarind in 1/4 cup warm water for 10 minutes and squeeze out the juice.Or dilute 1/2 tsp tamarind concentrate in 1/4 cup warm water.
2. Peel all onions,clean and allow to dry.Cut them into thin slices.
Fry them in medium heat without using oil until it makes rattling sound.(after cooling you can keep this in air tight box in refrigerator for later use !!)Dont over fry it, because it will make the theeyal bitter
3. Grind the dry roasted coconut in a mixer to a fine paste .(tip: first grind it to very fine powder,-you will see the coconut producing oil and becoming wet and will stick to bowl's sides.now add 2-3 tbsp water and grind again-fine paste is ready)
4. Pour the tamarind juice to the fried shallots,add salt and boil.
5.Now add the ground coconut paste.Then wash out the bowl with 1/4 cup water and add this to the shallots.Cook/boil it for 2-3 minutes
6. Heat oil in another pan,splutter mustard seeds, throw in red chillies ,and curry leaves. Add this tempering to the theeyal.Serve hot with rice, chappati, dosa etc..
Easy version
To make it more easier you can avoid the shallots frying step.Instead of frying you can 
1.Cut the shallots into 2-3 big pieces. 
2. Heat oil in a pot ,Splutter mustard seeds.Add red chillies and curry leaves.Then add the chopped shallots and saute until it is soft and almost fried -or you can fry it at this stage ;-)
3.Now add the tamarind juice, coconut paste and salt.Boil and cook.
Note :This theeyal is more of sweeter in taste, if you want a spicy one, adjust the red chilli powder while frying the coconut.or you can add green chillies while making it.

Royal Chicken

Ingredients
Chicken - boned or boneless -500 gm (1 lb)
Chilly powder- 1 tsp
Cumin powder- 1 tsp
Pepper powder- 1 tsp
Garlic- 1 tsp ,crushed
Ginger- 1 tsp crushed
Garam Masala - 1 tsp
Butter- 2 tbsp ,preferably unsalted ,at room temperature
Yogurt - 2 tbsp
Tomato ketchup - 1tbsp
Oil - 1/2 cup or for frying the chicken 
Red color - a pinch
Coriander leaves - one handful chopped
Salt - as required

Method 
1. Cut the chicken into small pieces or size of your choice. Clean it by adding 1 tbsp of vinegar, salt and all purpose flour.Drain the water several times and pat dry.Keep aside 
2. Grind ginger,garlic, chilly powder, cumin powder, pepper powder and salt together to a fine paste using enough water.
3. Marinate the chicken pieces with this and keep in refrigerator for 2 hrs.
4. After 2 hrs , take the marinated chicken from refrigerator and mix well with 1 tbsp of butter, and yogurt.Cook it in a thick bottomed vessel ,without adding water ,in medium heat.
5. After almost 15 minutes,when the chicken is almost done,add garam masala, mix well and stir continuously until all the water is evaporated from chicken and it is fully dried.
6. Heat oil in another pan , and deep/shallow fry the chicken pieces.
7. Take another pan,mix 1 tbsp butter,chopped coriander leaves, ketchup and red color. Transfer this to a stove top on low heat.When  the butter is melted mix all ingredients well and add the fried chicken pieces.Mix well  and serve hot !!!
This can be served with chapati,parotta and as an appetizer ..
Recipe courtesy :Jeleena & Jereena of  jellyjerry.com

Mushroom Tikka Masala

Ingredients
1.Vegetables 
Mushroom - 8 oz /250 gm cleaned and chopped 
Onion - 1 big, chopped
Tomato -1 pureed(2tbsp tomato puree, or 2 tbsp tomato paste mixed with equal amount of water to make puree)
Bell pepper - 1/2 cup cubed- green and red bell peppers
2. Spices 
Cumin- 1/2 tsp
Ginger Garlic Paste - 1tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1/4 tsp - optional
Dry Kasoori methi 
Yogurt - 1/4 to 1/2 cup Reduce the quantity depending on sourness
Heavy cream - 2tbsp - optional
Salt
Ghee
Cooking oil 
Coriander leaves 
Method
1. Heat oil in a pan and stir in cumin seeds, when the sizzle, add onion and salt .Saute until onion turns soft and brown.
2. Add ginger-garlic paste and saute till its raw smell goes.
3. Pour in the tomato puree and cook it till the oil separates ,and the gravy thickens.
4. Meanwhile, add cumin, chilly, turmeric and coriander powders to the yogurt and mix well. If using Garam masala, add that too.
5. Once the gravy is done, add  the above yogurt to this and stir continuously for 2-3 minutes. If your gravy is too thick add 1/2 cup of water at times according to the consistency.
6. Remove the sauce from heat and keep aside.
7. Cut the mushrooms to medium sized pieces , not too thin not too thick . Heat Ghee in a pan and stir in a handful of chopped mushrooms. Do not over crowd the pan.Each piece should touch  the pan . This should be done in high heat.
8. Mushroom will sizzle then turn golden brown in color. Flip each piece so that both sides turn golden brown and crusty.
9. Remove the mushrooms from ghee and drop it in the sauce/gravy. Add next batch and repeat the same. 

10. Stir in the cubed bell peppers to the same pan and saute until they are fired enough.
11. Drop the bell peppers to the gravy and mix well. 
12. Crumble the kasoori methi over the gravy , using your hands.
13. Cook on medium heat for 2-3 minutes.Turn off heat and stir in heavy cream if you are using it. Garnish with chopped cilantro.
Serve hot with basmati rice, chapati,or naan!!!

Recipe Courtesy : A Curry of Life 

Chicken Stir Fry with Coconut

Ingredients
Chicken - Boneless or boned- 250 gm cubed.
Onion - 1 medium,thinly sliced
Ginger- 1tsp chopped
Garlic- 1 tsp chopped
Chilly powder -1- 2tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Fennel seeds - 1/4 tsp 
Black Pepper powder- 1/2 tsp
Fenugreek Powder- 1 pinch
Garam Masala - 1 tsp (or grind 2 cloves,1 cardamom, 2 pepper corns,1 inch cinnamon stick, 1/2 bay leaf,to a fine powder)
Oil- 3 tbsp -preferably coconut oil
Curry leaves
Salt
Method
1. Mix grated coconut,chopped onion, garlic,ginger,salt ,and all powders together in a bowl.Crush it together with hands or pulse it in a mixer .Do not grind to a paste. We need a crushed form
2. Add  this to chicken and mix well .Keep it for 30 minutes.
3. Heat 1 tbsp oil in a heavy bottomed pan. Add the marinated chicken to this oil and cook covered in a medium heat until chicken produces enough water to cook . So no need to add water.
4. Remove the lid and cook uncovered with occasional stirring. All water will be evaporated.
5. Now add the remaining 2 tbsp of oil with curry leaves, reduce heat to low and roast the chicken until it attains the reddish brown color. Stir occasionally . It will take 30-40 minutes for the entire cooking.
6. When the color is attained , remove from heat and serve hot with rice, chappati, ghee rice,appam etc...
Note : a)If you use boned chicken , the chicken may fall apart from bone. Its fine ..If you use boneless chicken you can crush the chicken pieces with a wooden spoon just before removing from heat and can make it look like a thoran!!
b) Do not close lid,after adding 2 tbsp oil for roasting.

Chemmeen Kuruma

Ingredients

Prawns - 10-12 no: peeled and cleaned

Onion- 1 sliced 

Shallots -5-6 chopped

Green chilly- 2-3 split lengthwise

Tomato - 1 small ,chopped

Chilly powder- 1 tsp

Coriander powder- 1/4 tsp

Turmeric powder- 1/4 tsp

Grated coconut - 1/2 cup

Cashew nuts- 5-6 

Coriander leaves-optional

Coconut Oil 

Salt

Mustard

Curry leaves 

Method

1. Mix and crush together the onion, shallots, green chillies, Tomato ,1 tsp of coconut oil ,salt and all powders  using hands ('njeraduka ' in malayalam )in a cooking vessel. Add cleaned prawns to this and mix well.Keep marinated for 30 minutes.

2. Add 1/4-1/2 cup of water to this and cook.

3. Meanwhile grind the coconut and cashew nuts together to fine paste.

4. Pour this paste to the cooked prawns ,and allow it to heat for a short time.DO NOT boil .Just heating is required 

5. Add chopped coriander leaves and remove from heat.

6. Heat coconut oil in another pan and splutter mustard seeds, add curry leaves .Pour this tempering to the kuruma 

Serve Hot  with chappati, appam etc!!!