Carrot chicken

Chicken 300 gram, cut into small pieces, Carrot 100 gram, sliced round, Onion 1, thinly sliced,
Garlic cloves 12, crushed, grated ginger 1 tbsp., green chilly 3, crushed, chicken masala 2 tsp.,
pepper powder 1 tsp., vegetable oil 1/4 cup, tomato sauce 2 tbsp., lemon juice 1 tbsp., salt to taste.
Marinate chicken with chicken masala, lemon juice and salt to taste. Refrigerate for three hours.
Heat oil in a shallow pan. Just fry the chicken pieces, take out and sauté carrot pieces sprinkled
with salt. Take out carrot pieces, drop in onion. sauté till tender, add crushed garlic, green chilly
and ginger. Sauté till cooked, add pepper powder followed by chicken and carrot, mix well,
sauté till cooked, add tomato sauce, adjust salt and transfer into a serving bowl.

 

Chilly Aloo ( Chilly Potato )

Ingredients

Potato large 2, cubed, Carrot  1, cubed, Capsicum 1, 2" pieces, onion 1, cubed,

Green chilly, silted and seeded, ginger garlic paste 2 tsp.,

Tomato sauce 2 tbsp., chilly sauce 2 tsp., soy sauce 1tsp.,

vegetable oil 2tbsp., pepper powder 1 tsp., salt to taste.

Steam cook potato and carrot, sprinkle salt, keep aside. Heat oil in a shallow pan,

drop in onion, sauté till tender, add green chilly and ginger garlic paste, sauté

till aroma spreads, add capsicum, sauté for 2 minutes add sauces and

cooked potato and carrot. Reduce flame sauté for 5 minutes.

Adjust salt, transfer into a serving bowl.

 

 

Chilly fish

King fish fillets 1/2 kilogram, cubed, Kashmir chilly powder 2 tsp., pepper powder
1/2 tsp., salt to taste, garlic paste 1 tsp. Marinate fish with the ingredients and refrigerate
for 3 hours. Fry it light brown in required cooking oil and keep it aside.
Onion 1, capsicum 1, cubed, green chilly 4 silted, tomato sauce 1/4 cup, soy sauce 2 tsp.,
salt to taste, Kashmir chilly powder 1 tsp.
In the balance oil, drop in onion, sauté till light brown, add capsicum, sauté till tender,
add chilly powder, salt, followed by sauces, add fried fish pieces, combine well,
allow to remain in low flame for 10 minutes.
Transfer into a serving bowl and garnish with chopped cilantro.
Serve with aapam, chapatti and nan.

Green mango chutney

Green mango 1, peeled, cut into small pieces.
Grated coconut 2 cups, shallots 4, cumin seeds a pinch,
green chilly 7, salt to taste, curry leaf 1 sprig.
Grind all the ingredients in a mixer into a coarse mix.
With hand form the mix into a ball.
Serve with rice along with yogurt.

Nadan chicken roast

Whole chicken 1 kilogram, medium small pieces, curd 1/4 cup, chicken masala 1 tbsp.,
salt to taste. Marinate chicken with the other ingredients and refrigerate overnight.
Shallots 250 gram, garlic cloves 12, ginger 2 inch piece, chopped and crushed.
Onion 1, sliced, green chilly 6, silted, curry leaf 2 sprigs, Kashmir chilly powder
2 tsp., coriander powder 1 tsp., garam masala 1/2 tsp., salt to taste.
Coconut oil 1/3 cup.
Heat oil in a wok, drop in chicken pieces, turn it around till light brown, keep the
chicken pieces aside. Drop in onion, sauté till light brown, add curry leaves and
crushed mix, sauté till aroma spreads, add chilly and coriander powder, sauté for
30 seconds, add chicken pieces, combine well, and in low flame for 10 minutes
to get the chicken covered with the gravy.
Serve with rice, bread and chapatti.

Kappa mathi kuzhambu ( Tapioca and sardine mix )

Tapioca 1 kilogram, peeled, cubed, washed, cooked adding 1/2 tsp., turmeric powder
and salt to taste. Drain and keep aside.
Small sardines 1/2 kilogram, cleaned. Gamboge 3 cloves, soaked.
 Onion 1, garlic cloves 6, ginger 2" piece, all three
 chopped, bird's chilly 6, green pepper 3 spikes, just grinded.
Turmeric powder 1/4 tsp., salt to taste, curry leaf a sprig, fish masala 1 tsp.
Cook sardines with the ingredients, allow to cool, separate fish bones, add fish mix
into the cooked tapioca, mix and smash it in low flame, add 1 tbsp., coconut oil,
combine well and serve hot in banana leaves for better taste.


 

Cassava Brown peas in a bowl ( Kappa payar kuzhachathu )

Cassava 1 kilogram, peeled chopped, cleaned and cooked with little turmeric and salt to taste.
Brown peas 1 cup, soaked over night and pressure cooked, with salt to taste.
Grated coconut 1 1/2 cups, bird's chilly 12, cumin 1/3 tsp., turmeric powder 1/2 tsp.,
shallots 3, garlic cloves 3, grind all the ingredients into a coarse mixture.
Add coconut mix into cassava and pulse mix, smash well in low flame. Add coconut oil 1 tbsp.,
 curry leaves 2 sprigs, mix well, adjust salt. Dish is ready. Serve with red chilly chutney.