Kerala Style Spicy Chicken

India is diversified country where people talk in so many different languages, also they have plenty no of different cuisines. From north to south, east to west people have different languages and different food. As a foodie I love all the different foods and among all the states one of my favorite state is Kerala - Gods own country. Where you will get so many different kinds of foods, I really love the spices they use and the spiciness of the dishes.

As I say before I love to cook chicken in different way, so this time I tried to cook some KERALA STYLE SPICY CHICKEN. The taste of the dish is just mesmerizing with the smell of fennel and curry leaves. After we ate the dish my husband told me to cook some more kerala style dishes. And I love to do that again and again.

Preparation time: 15 mints.

Cooking time: 30 to 40 mints.

Ingredients:

For marination:

1.Chicken: 600 gm (with bone or boneless).

2.One table spoon curd.

3.Half tea spoon turmeric powder.

4.Half tea spoon red chili powder.

5.Half tea spoon black pepper powder.

6.Half tea spoon salt.

For gravy:

1.Two medium sliced onion.

2.One small chopped tomato.

3.Three to four green chilies (cut into straight wise).

4.One table spoon ginger and garlic paste.

5.10 to 12 curry leaves.

6.One small cinnamon stick, 3 to four clove, two cardamom (freshly crushed).

7.Pinch of fennel seeds, Pinch of mustard seeds.

8.Half tea spoon coriander powder, Half tea spoon Kashmiri red chili powder.

9.Salt and sugar as per taste.

10.Sunflower oil for cooking.

Process:

Wash and clean the chicken pieces then marinate them with all the mentioned ingredients for 15 to 20 mints.

Now add some oil in a vessel and add the fennel seeds and mustard seeds  and some sugar (if you add sugar directly to the oil then its helps to bring a nice color to the dish) after the oil become hot. Then add the sliced onions and the green chilies and cook till the onions are become transparent.

Now add the freshly crushed whole garam masala, Kashmiri red chili powder and coriander powder and cook for another 1 mint.

Now add the ginger garlic paste and saute for 2 to 3 mint next add the chopped tomato and curry leaves and cook with a lid till the tomatoes become soft.

Now add the marinated chicken pieces and cook in high heat to avoid the water which used to come from the marinated chicken, for 5 to 6 mint.

Now reduce the heat and cook in medium heat for 20 to 25 mints and add some salt if needed.

After 20 mints you can see a nice color came out from the dish with a lovely smell.

Enjoy your KERALA STYLE SPICY CHICKEN.

Malaver Macchi

Last few weekends we were so busy that could not get time to purchase fish from the Bangladeshi store. Finally this weekend anyhow managed to go and purchase some fish from there. If fish is not at home really it’s a difficult time for me then because every day I have to think what to cook. That was really a horrible job. Fish curry in any style we enjoy every time. Previously also I tried one Kerala fish curry which was awesome so again tried to cook a fish curry in Kerala style. And this time I made Malavar Macchi recipe courtesy my friend Sunita.

The fish curry which I cooked with coconut, curry leaves and tamarind. The taste was just too good. My husband doesn’t like the sour taste in food that much. But he just loved this one. And the cooking procedure is so easy. So any day u can try this one.

Preparation time: 10 mints.
Cooking time: 30 mints.
Serve for 2 people.

Ingredients:

1.Fish of your choice (any big fish): 4 piece.
2.One medium sliced onion.
3.One small chopped tomato.
4.Two chopped green chilies and few curry leaves.
5.One tea spoon ginger garlic paste.
6.Two table spoon grated coconut.
7.One tea spoon turmeric Powder, One tea spoon red chili powder, Few mustard seeds, Few fenugreek seeds.
8.One table spoon tamarind pulp water.
9.Salt and sugar as per taste.
10.Sunflower oil for cooking.

Process:

Marinate the fish pieces with little turmeric powder and salt.

Fry the fish pieces and keep it aside.

Now make a mixture with grated coconut, ginger garlic paste, turmeric powder, chili powder and tamarind pulp water.

 

 
Now add oil in a vessel and add the mustard seeds and fenugreek seeds when it start splutter add sliced onion and curry leaves fry till the onions are golden brown.

 
Now add the coconut and masala mixture with some salt and sugar. Cook till the oil come out.

 
Now add little water and the fried fish pieces. Cook till the grave become thick.

Enjoy with plain rice.

Kerala Fish Curry



Let’s cook something from South India. I chose ‘Kerala Fish Curry’; it’s tasty, spicy and the lovely smell. The dish made my day. I learned this fish curry from one of my Malayalam Friend Varna Menon. She is a Vegetarian, but used to cook for her Husband and sometime for us. I just love her cooking. And u are also going to love this dish too.

Prep time 15 mint.
Cooking time: 20 mint.
Ingredients:

1.Fish of your choice. (I cooked with Ruhu fish): 4 pieces.
2.One medium size chopped onion.
3.One small size chopped tomoto.
4.One tea spoon ginger garlic paste.
5.One tea spoon grinded coconut.
6.Half tea spoon grinded Fenugreek seeds.
7.Red chili powder, Coriander powder, Turmeric powder. (One tea spoon of each Powder).
8.Few Fenugreek seeds, Few Mustard seeds.
9.Few curry leaves.
10.One tea spoon of tamarind extract.
11.Salt & Sugar as per taste.
12.Sunflower oil.



Process:

Marinate the fish pieces with some turmeric powder & salt & keep it aside. Make a smooth paste with the grinded coconut, fenugreek powder, Coriander powder, Red chili powder and turmeric powder with some water.

Put oil in a vessel and shallow fry the fish pieces.

Now add some more oil and add the mustard seeds, Fenugreek seeds and curry leaves when its start spluttering put the chopped onion and tomato and cook till the onion transparent.

Now add the ginger & garlic paste and cook for few mints.

Now add the coconut and masala mixture with some salt and sugar till the oil separate.



Now add one small cup of water and add the fried fish pieces, when the water start boiling add the tamarind extract and cover with lid. Cook for 5 to 8 mints.



Serve hot with plain rice, and enjoy the tasty fish curry.