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

Pavakka /Kaipakka Mezhukkupuratti /Crispy Bitter gourd Stir fry

Ingredients 

Bitter gourd/Pavakka/Kaipakka - 1 or 2 

Onion - half of a medium one

Coconut chips- 2-3 tbsp

Green chillies- 2 split

Chilli powder- 1 tsp

Salt

Cooking Oil

Method

1. Cut the ends of Bitter gourd/Pavakka/Kaipakka.Cut it in the middle into two halves and again cut it into two length wise.You should have 4 long strips. Remove the seeds and spongy material in the gourd.

2. Put the cut vegetable in water for 1 hr .It helps in reducing the bitterness.

3. Then cut it into thin slices. Mix it with sliced onion,salt,red chilli powder and split green chillies.

4. Heat oil in a pan.Add the coconut chips and saute for a few seconds.Add the above mix and saute well in medium heat until its almost cooked.

5. Reduce the heat to low/simmer and saute it in low flame for 5-6 minutes until its crispy. Take care not to burn the onion slices. Crispy bitter gourd will have less bitterness.

Serve hot !!

Savala Thoran / Onion Stir Fry

Ingredients
Big onion- 2 medium;red/white/yellow
Grated coconut- 1/4 cup
Green chillies - 2-3 chopped
Ginger - 1 small piece
Turmeric powder- a pinch (optional)
Salt
Mustard seeds 
Oil
Method
1. Chop the onion 
2. Mix together chopped onion, grated coconut, green chillies,ginger, salt and turmeric powder.
3. Heat oil in a pan and splutter mustard seeds.
4. Add curry leaves and onion mixture to this and stir well.
5. Sprinkle water in between and cook on a medium heat.Always keep an eye on it, and stir frequently. Serve hot with rice!!

Anchovy/Netholi/Chooda/Kozhuval Fry

Ingredients

Anchovy /Netholi/Chooda/Kozhuval - 250 gm, cleaned

Chilli powder- 1tbsp

Turmeric powder- 1/2 tsp

Pepper powder- 1/2 tsp

Oil - 1/4 cup

Salt to taste

Curry leaves 

Method

1. Mix the powders and salt together and make it into a paste using enough water

2. Clean and pat dry the fish .Add this to the above spice mix.Keep it for 30-45 minutes. 

3. Heat oil in a pan/cheena chatti .Add the fish and fry until it turns  reddish brown .

4. Flip it occasionally using slotted spoon .Make sure both sides are fried well.It may take 5-8 minutes.Finally add curry leaves and remove everything from oil .Drain on a paper towel 

Serve immediately with rice!!!

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.

Palak-Dal/Spinach-Lentil stir fry/Thoran

Ingredients
Spinach/Palak - 1lb - 500 gm, cleaned and chopped 
Toor dal - 1/2 cup,cooked
Grated coconut - 1/4 cup
Turmeric powder- 1/2 tsp
Cooked rice- 1 tbsp
Red chillies- 2-3
Mustard
Curry leaves 
Oil
Salt 
Method
1. Clean an chop spinach. Try to avoid stem.
2. Heat oil in a pan/cheena chatty ,Splutter mustard seeds, then add  cooked rice, red chillies and curry leaves.Saute for a minute
3. Stir in chopped leaves.Volume will get reduced to 1/4th. Stir well.
4. Add cooked toor dal and mix well.
5. Add salt - Keep in mind to add less salt than what you usually add to other curries.
6. Mix coconut and turmeric powder together and add to the spinach-dal and mix well.
7. Cook for 2-3  minutes and remove from heat 
Serve hot !!!

Mushroom Stir Fry / Koon Thoran

Ingredients
Button Mushroom - 200 gm
Shallots-10-12 chopped in circle shape
Grated coconut-1/4 cup
Turmeric powder-1/4 tsp
Coriander powder- 1/2 tsp
Pepper Powder- 1/4 tsp
Green chillies- 2 chopped
Red chillies- 2 
Curry leaves
Mustard
Oil

Method
1. Clean and remove stalk from the button mushrooms.Cut them into medium sized pieces.
2. Mix the grated coconut with pepper,turmeric, and coriander powders together.Do not grind or crush.
3. Heat Oil in a pan , splutter mustard seeds, add red chillies, green chillies, curry leaves .Then add chopped shallots and saute for a minute.
4. Add the chopped mushroom and salt.Mix well.Saute for 2-3 minutes until it is almost done. No need to add water, since the mushrooms will produce water .
5. Add the grated coconut-spice powder mix and stir well for 2-3 minute. Remove from heat and serve hot with rice !!

Puttum Payarum Pappadavum

Note : To make puttu, you may need a puttu maker/puttu kutti/puttu mould  ,or at least a steamer

Puttu 

Ingredients

Puttu podi/Roasted Rice powder- 1 cup

Grated coconut - 1/2 cup

Cumin seeds- 1/2 tsp (optional)

Salt

Warm water 

Method

1. Take the Puttu podi in a deep vessel,add the salt cumin seeds and mix well

2. Add water little by little (approx 2 tbsp at a time)and moisten the powder

3. Using hands ,crush all the lumps formed and Try to make it without lumps as much as possible .Keep aside.Just before filling the mould, give a quick blend using a mixer/blender .Do not grind the powder. ("otta karakkal" in mixie)

4. Layer the puttu maker/ kutty/mould with coconut first and then the puttu mixture and finally before closing the lid ,final layer of coconut .(total 3 layers of coconut- bottom, middle and top)

5. Steam cook it by keeping the puttu maker/ kutty/mould on a pressure cooker  (Prestige cooker only) or a regular puttu making vessel for 5 minutes .

7.If you are using a steamer , mix the puttu mix with coconut and spread the powder mix in steamer,and steam cook. 

8.Remove the puttu maker from heat and keep for 2 minutes without disturbing.Put the puttu out of  traditional puttu maker using a spoon :) and serve hot with  payar curry  and pappadam, or kadala curry, or  pazham

Payar curry (Moong Dal curry)

Ingredients

Whole green gram/Moong dal- 1 cup

Grated coconut- 1/2 cup

Shallots-2-3 chopped

Turmeric powder- 1/2 tsp

Chilli powder- 1tsp

Red chillies - 3

Mustard

Curry leaves

Salt

Oil 

Method

1. Cook moon dal in pressure cooker for 2-3 whistles .Or soak it in water for 2-3 hours and cook it in an open vessel until its done.

2. Mix the grated coconut, powders and chopped shallots together and crush it with hand , or pulse it in a mixer .

3. Add this to the cooked moong dal and cook for few minutes.Adjust salt. You can drain or add excess water according to your taste for gravy. (Usually payaru curry with puttu is dry ,but we want gravy , so I dont drain the excess water )

4. Heat oil in another pan ,Splutter mustard seeds, add red chillies, curry leaves .Pour this to the Curry .Serve hot with Puttu.This curry goes well with Chapati too.

Puttum Parippum Pappadavum is also a tasty combination..For the recipe click here

Konchu Thoran / Shrimp Stir fry

Ingredients
Konchu/Chemmeen/Shrimp/Prawns - 1 cup cleaned and washed 
Grated coconut - 1/2 cup
Green chillies - 3-4
Shallots chopped - 3/4 cup -no need to cut thin
Ginger crushed -1 tbsp
Chilli powder - 1tbsp
Turmeric powder -1/2 tsp
Red chillies - 2-3
Curry leaves - 1 string
Mustard -1/2 tsp
Water - 1 cup
Coconut oil - 1 tbsp


Method
1. Crush grated coconut with 2 green chillies , chilly powder, turmeric powder .Do not make it into a smooth paste 
2.Heat Coconut oil in a Manchatti/Meenchatti/deep pan /cheena chatti and Splutter mustard seeds ,add the red chillies and curry leaves .
3.Add crushed ginger and 1 or 2 green chillies (split lengthwise) and saute for 1 minute
4.Add chopped shallots and saute until it becomes soft 
5.Now add cleaned Konchu/Chemmeen/Shrimp/Prawns  and saute for 1 minute
6.Add crushed coconut and mix well . 
7.Add water and salt ,mix well
8.Close with a lid and cook for 5 minutes 
9.Remove the lid and stir until it becomes dry -Do not over dry .Semi dry is the right consistency
10.Garnish with Curry leaves and serve hot


Note :
1. If you want ,you can put a cleaned and soaked kudampuli to the konchu-coconut mix before cooking
2.Try to use coconut oil ,it adds taste and beautiful flavor
3. Manchatti/Meenchatti is the best vessel to prepare this . 


Recipe Courtesy : Lakshmi Nair, Magic Oven 

Bhindi Fry / Okra fry / Vendakka fry

Ingredients 

Bhindi /Okra/ Vendakka - 200 gm

Corn flour-1 tsp

Besan/Chick pea flour/Kadalamaavu - 1tbsp

Turmeric powder- 1/4 tsp

Chilli powder- 1 tsp

Coriander powder - 1/2 tsp

Asafoetida/Kaayam/Hing - a pinch 

Oil - 2-3 tbsp

Salt 

Method 
1. Wash and clean Bhindi .Pat dry .Cut lengthwise and then again into two halves.
2. Mix together all other ingredients except oil.Make it into a semi thick paste using enough water.
3. Add the cut bhindi into it and coat the bhindi pieces with the paste.Keep for 15-30 minutes.
4. Heat oil in a pan.Add the above mix and fry it in a medium heat. Drain it in a paper towel.Serve hot with roti or rice !!

Easy egg roast/Easy Mutta curry

Ingredients
Egg -2 ,boiled 
Onion - 2 medium , thinly sliced
Green chillies - 2-3 split lengthwise
Tomato- 1 small ,sliced (optional)
Chilli powder- 1-1.5 tsp
Turmeric Powder -1/2 tsp
Salt
Oil
Curry leaves 
Mustard

Method
1. Heat oil in a pan and splutter mustard seeds. Add green chillies ,curry leaves and saute .
2.Add the sliced onion and saute well in medium heat, until it turns brown (approx-.Then add the tomato and mix well .
3.Add the powders , mix well with onion and roast it . 
4. Cut the boiled egg into halves and add to this onion masala and mix well 
with care .
Serve hot with chapati, appam and poori .


Note : 
a)This recipe gives dry dish, but if you want gravy you can add water or coconut milk and cook .
b) If you dont eat/have egg, the onion masala itself is a tasty side dish for vegetarians 
c) You can add 1/4 tsp of chicken masala/garam masala if you want .I prefer less masalas in my food .

Mushroon Stir Fry /Mushroom Ularthiyathu

Ingredients 
Mushroom - 2 cup
Onion - 2 medium thinly sliced
Ginger - 1 tsp chopped
Garlic- 1 tsp chopped
Chilly powder- 1 1/2 tsp
Garam Masala- 1/4 tsp
Pepper powder- 1/4 tsp
Coconut chips -2-3 tbsp
Method
1.Clean mushroom in hot water and chop it 
2.Heat oil in a pan, splutter mustard seeds
3. Add onion, ginger ,garlic, curry leaves and fry till they all turn brown.
4. Now add coconut chips
5. Add all powders and fry for a minute
6.Add sliced mushroom and mix well with masala .Saute well for 5-6 minutes till they are done .
Serve hot !!

Chilli Paneer

Ingredients
Paneer - 1 cup cubed
Tomato - 1 medium chopped or Tomato Sauce - 2 tbsp
Capsicum -1 cubed
Onion - 1 Large ,chopped 
Green chillies - 2-3 split lengthwise
Pepper powder- 1 tsp
Garlic - 2 cloves crushed
Soy sauce - 1-2 tbsp
Chilly sauce -  1tbsp
Coriander leaves - chopped
Salt
Oil
For frying Paneer
All purpose flour/ cornflour -2 tbsp
Salt 
Oil

Method
1. Make batter using all purpose flour/ cornflour,salt and water .Dip the paneer cubes in this thick batter and then deep fry in oil.Drain in paper towel.
2. Heat oil in another pan , add the crushed garlic ,green chillies,pepper powder and saute all for few minutes
3. Then add the onion and  saute till transparent.Now add the capsicum and tomato. Saute till it turns soft.
4. Add sauces, mix well and adjust salt. Add the deep fried paneer cubes .
5. Drizzle 1 tsp lime juice (optional),Mix chopped coriander leaves finally.
Serve hot !!

Shrimp/Prawns Fry

Ingredients 
King Prawns - 10-12nos
Turmeric powder- 1/4 tsp
Chilli powder -1 1/2 tsp
Pepper powder -1/4 tsp
Fenugreek/Methi powder- 1/4 tsp
Coriander powder- 1/2 tsp
Corn flour- 1tsp
Salt
Curryleaves
Oil


Method
1.Peel and clean the prawns
2. Mix all the powders flour and salt together and make a paste with 1-2 tbsp of water
3.Marinate the cleaned prawns in the spice mix for 1-2 hrs.Keep in refrigerator
4.Heat oil in a deep pan and deep fry the prawns .
5.Just before removing fried prawns from the pan, add curry leaves to the oil and fry for a few seconds. A sweet aroma will come when the prawns are done.
6.Drain the prawns in a paper towel and  enjoy the yummy fried prawns with rice or chapati .

Koorka Mezhukkupuratti/Chinese Potato Fry

Ingredients

Chinese potato/Koorka - 300 gm, Peeled and Cleaned (I used cooked and frozen koorka bought from Indian store- Tulsi brand)

Long beans (optional ) - 100 gm , Cleaned and cut 

Turmeric powder- 1/2 tsp

Green chillies - 2-3 

Red chillies -6-8

Shallots -10 nos

Chilli powder -1 tsp

Salt

Oil 

Method

1. Cook the cleaned koorka and long beans in enough water with turmeric powder and split green chillies .

2. When water dries and the koorka is done, remove from heat and keep aside

3.Crush the shallots and red chillies together in a mortar or just give a pulse in the mixer .

4. Heat oil in a pan and saute the the crushed shallot-red chilly mix until the raw smell goes .

5. Add the cooked koorka- payar to this and saute well. 

6. Add salt and chilli powder and mix well .You can avoid chilli powder if you don't want hot mezhukkupuratty .

7.Reduce the heat to low and keep the pan for 10 minutes or so, with occasional stirring .

8.When it is done remove from heat and serve hot with rice!!

Kozhuval Peera /Meen Peera /Chooda peera pattichathu /Anchovy stir fry

Ingredients
Kozhuval/Chooda/Anchovy - 250 gm
Grated coconut - 3/4 cup 
Green chilies - 3 or 4
Shallots /Onion -  1/4 cup Sliced
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fenugreek Powder  1/4 tsp
Ginger - 1 Medium piece
Curry leaves - 1sprig
Salt - as required
Oil - 1tbsp(coconut oil preferred)
Kudampuli/Kokum- 1 or 2 pieces


Method
1. Clean and Wash the fish .Add 1/2 tsp salt and turmeric powder to water and keep the fish in this water for 15 minutes . Then wash the fish by changing water 3 or 4 times. This will help to remove the bad odor of fish
2. Crush/Grind the coconut, green chillies , shallots, all powders ,ginger together ,either in a mixer or by your hand .If it is in a mixer pulsing is enough.
3. Combine the fish pieces, coconut mixture ,and kudampuli in a manchatti /pan .Add around 1 cup of water.
Cook in medium heat with occasional gentle stirring Take care while stirring because the fish breaks easily .  It will take only 10 or 15 minutes to cook .
4. Add coconut oil and crushed curry leaves . 
OR
If you want tempering , to give a final touch , Splutter mustard seeds in coconut oil and add this to the fish mixture.(Optional)
Serve with rice 

Vazhachundu Thoran /Banana flower stir fry

Ingredients 
Banana Flower /Vazhachundu - 1
Cooked red chori/moong dal /toor dal - 1/2 cup
Grated coconut - 1/2 cup
Green chillies - 2 or 3
Cumin - 1/2 tsp
Garlic /Shallots -1 or 2 (optional)
Curry leaves - 1 sprig
Red chillies -2 or 3
Mustard- 1/2 tsp
Cooking oil (coconut oil prefered)
Salt - as required 
Turmeric powder - 1/2 tsp
Method
To remove the stain -:
1. Mix water with salt, turmeric powder and half tsp oil in a bowl .
2. Clean and remove the 3 /4 outer layers of vazhachundu .Chop it finely .or You can use a food processor. Put the chopped flower in the above water for about 15 minutes .
3. After 15 minutes , take them out and squeeze the water out. 


To cook -:
1. Crush grated coconut ,green chillies, cumin and garlic /shallots together 
2. Heat oil in a pan and splutter mustard seeds .Then add curry leaves and split red chillies 
3.Add the chopped vazhachundu and salt along with half cup of water .
4. When it is half done , add the crushed coconut mix and cooked  red chori/moong dal /toor dal. 
5.Close with a lid and cook till the water gets completely dried.
Serve hot with rice