Chicken 65 recipe

Yummy Chicken curry. Even can try as snacks.

Ingredients :-

• 2 pounds skinless boneless chicken breast
• 1 teaspoon Chili Powder
• 1/2 teaspoon Black pepper
• Salt to taste
• 2 Egg whites
• 2 Tablespoons Corn flour
• 2 Tablespoons Refined Wheat Flour or all
• purpose flour
• 1 cup Butter milk
• 1 Tablespoon Ginger Paste
• 1 Tablespoon Garlic Paste
• 1/4 teaspoon orange food coloring
• Salt to taste
• 2 Tablespoons Vegetable Oil
• 1 1/2 Tablespoons Lemon juice
• Oil for deep frying

Preparation Method :

1. Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2. In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3. Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
4. Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.

Kerala Fish Fry

Tasty, Yummy and Delicious Fish Fry. Very easy to cook and serve it with Lime and Onion slices.

Ingredients :-

• Fish - 1/2 Kg (King Fish or any other good fish) 
• Red Chilli Powder - 5 tea spoons
• Turmeric Powder - 2 pinch 
• Ginger - 1 small piece 
• Black Pepper - 8 to 10 
• Vinegar - 1 tea spoon 
• Salt, Oil

Preparation Method :
 

1. Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.
   
2. Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar.
3. Add few teaspoons of water to make a thick, smooth paste.
4. Apply this mix on both sides of the fish slices as a very thin layer.
5. Keep aside for 30-45 minutes.
    
6. Deep fry the fish pieces on either side until golden brown.
7. Drain the oil.

Prawns curry

This is a good dish which could be served with Rice.

Ingredients :-

• Prawns - 500 gms 
• 1 Large onion
• 2 tsps of ginger garlic paste 
• Garam Masala - 1 tsp 
• Curry/Meat Masala - 3 tsps 
• Curd - two cups 
• Curry leaves 
• Green chillies - 5 
• Salt - to taste

Preparation Method :

1. Fry slices of 1 large onion and 2 tsps of ginger garlic paste in a tbs of oil.
2. Add 1 tsp of garam masala and 3tsps of fresh(preferably home made) curry/meat masala.
3. Add 500 gms of prawns.
4. Add two cups of curd, stir well and let the prawns cook in this mixture.
5. Toss in some curry leaves, five slit green chillies and add salt to taste.
6. Serve when well cooked.

Njandu (Crab) Masala

A Non Veg. Preparation made with Njandu & goes well with appam- check it out.

Ingredients :-

• Crab diced ½ kg
• Onion 200 g
• Ginger 25 g
• Green Chilli 4 no
• Garlic 25g
• Curry Leaves little
• Tomato 100g
• Coconut milk 2 no (11/2 glass)
• Garam masala little
• Turmeric Powder 1tsp
• Coriander powder 25g
• Chilli powder 30g
• Salt To taste
• Coconut oil 100g

Preparation Method :

1. Heat oil in a pan.
2. Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
3. Add all spice powder and little chopped tomatoes.
4. Add the diced crab to the masala and cook it with some water.
5. Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Kallummakaya Ularthiyathu

It's a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.

Ingredients :-

• Coconut oil 50ml
• Fennel 10ml
• Curry leaves 1
• Ginger julienne 50g
• Green Chilly 25g
• Coconut slice 25g
• Mango puree 1tsp
• Chilly powder 11/2tsp
• Turmeric powder 1/2tsp
• Coriander powder 1 1/2tsp
• Tomato 100g
• Salt to taste 
• Mussles 1 kg
• Small onion 250g

Below mentioned items should be crushed

• Fennel 10g
• Pepper corn 10g
• Red chilly 10g
• Small onion 50g

 Preparation Method :

1. Heat the coconut oil in pan and temper Fennel and Curry leaves.
2. Add ginger, green chilly, small onion, coconut slice and then make it brown.
3. Then add chilly powder, turmeric powder and coriander powder after tomato slice.
4. Sauté it well, till it becomes paste.Add mussels,
5. add some salt to taste and then sauté it well till it becomes dry.

Karimeen pollichathu

An easy to make Karimeen pollichathu..Yummy..

Ingredients :-

• Karimeen 200 gm
• Ginger 10 gm
• Garlic 10 gm
• Onion (chopped) 50 gm
• Curry leaves 2 sprigs
• Chilly Powder 5 gm
• Turmeric Powder 3gm
• Coriander Powder 5 gm
• Peppercorn crush 2 gm
• Lime 1 no
• Salt to taste
• Coconut Oil 25 ml
• Banana leaf

Preparation Method :

1. Clean fish. Make gashes all over.
2. Mix all the herbs and spices.
3. Add limejuice and smear all over the fish.
4. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides.
5. Grill both sides evenly in a hot tawa.
6. Serve with a piece of lime, & mixed salad.

Dry Prawn Chutney (Chemmeen Chammanthi)

Ingredients :-

•  Dried Prawns - 1/4 cup 
• Grated Coconut - 1 cup 
• Small Onion - 4                
• Dry Red Chilly - 4-5 pieces 
• Curry Leaves - 5

 Preparation Method :

1. Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies.
2. Then grind or crush well the coconut, curry leaves, salt, with this mixture.
3. Your mouthwatering chutney is ready. 

Kozhi varutharacha currry

A little spicy delicious currry.

Ingredients:-

• Chicken ½ kg
• Potatoes 2 no.s
• Onion  2 no.s
• Coriander seeds 2 tbsp
• Red chillies 10 no.s
• Pepper 1 tsp
• Grated coconut 2 full cups
• Small onions 6 to 8 no.s
• Coconut oil 2 tbsp
• Salt to taste
• Green chillies/Ginger cut lengthwise
• Small onions and curry leaves for tempering

Preparation Method :

1. Fry the coriander seeds, red chillies and pepper together and keep aside. 
2. Fry the grated coconut till it turns light brown and add small onions and curry leaves. 
3. Grind both these fried items separately. 
4. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
5. Add salt and pressure cook till the chicken becomes soft.
6. Once the chicken is tender, add the coconut mixture and let it boil once.
7. Temper it with small onions and curry leaves in coconut oil. 

Fish Molee

Tasty and Yummy Fish Molee.

Ingredients :-

• 1/2 kg fish fillets, cut into pieces
• 2 cup refined vegetable oil
• 1 cup onion, sliced
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• 6 green chillies, half slit
• 1 tsp peppercorns, crushed
• A few curry leaves
• 2 cups thin coconut milk
• Salt to taste
• 1 big tomato, cut into four
• 1 cup thick coconut milk

Preparation Method :

1. Clean fish well in salted water.
2. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
3. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
4. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
5. Remove from heat and serve hot.

Karimeen curry

A rich and yummy Fish curry.

Ingredients :-

• Kareemeen – 1/2 kg (cut into pieces)
• Oil - 2 tbsp  
• Mustard seeds- 1/2 tsp  
• Curry leaves few  
• Onion - 1  
• Ginger- 1"piece  
• Garlic- 6 cloves  
• Red Chilly 2  
• Chilly powder 1 tblsp  
• Coriander powder 2 tsp  
• Turmeric Powder- 1/2 tsp  
• Fenugreek Seeds- 1/2 tsp  
• Mustard 1/2 tsp  
• Tamrind 1/2 tsp  
• Tomato 1  
• Coconut Oil 1/2 tsp  
• Salt

Preparation Method :

1. Put fish in cold water. Add 1/2-cup salt, vinegar. Keep for 15 minutes. Remove and cut.
2. Heat oil in a pan .Add mustard seeds.
3. Then curry leaf, onion, ginger, and garlic. Fry till onions are golden brown.
4. Now add coriander powder, chilly powder and turmeric. And fry.
5. Add water with tamarind juice. Add salt and boil.
6. Add fish and cook till done.
7. Heat coconut oil and add fenugreek seeds. Pour over the gravy.
8. Allow to simmer for 1/2 hour on slow fire till gravy thickens.

Masala Fried Prawns

Tasty, Yummy and Delicious dish.

Ingredients :-

• Jumbo prawns 6 pcs
• Small onions 100 g             
• Green chillies 3 nos         
• Chilly powder 1 tsp 
• Coriander powder ½ tsp            
• Curry leaves One pinch   
• Ginger vallience One pinch
• Coconut oil 2 tsp
• Coconut milk 2 tsp
• Salt To taste

Preparation Method :

1. Marinate the prawns with little chilly, coriander, turmeric powder and salt.
2. Heat the coconut oil, fry the prawns and keep aside.
3. In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour.
4. Add the rest of the masala and salt.
5. Put the prawns and coconut milk and then cook and fry.

Beef Ularthiyathu

A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.

Ingredients :-

• Beef (trimmed) ½ kg
• Red chilli powder ¾ spoon
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Pepper powder ¼ tsp
• Cummins (Jeera) 1 pinch
• Cinnamon 2 pinch
• Cloves 3-4
• Cardamom 2
• Shallots (sliced) 100 g
• Garlic (flakes) 1 big clove
• Ginger 1 piece
• Curry leaves 2 sprigs
• Coconut (cut into small pieces) 100 g
• Vinegar ½ tsp
• Salt to taste
• Coconut oil 50 ml
• Mustard seeds 1 tsp

Preparation Method :

1. Grind all spices together into a fine paste.
2. Marinate beef with the spice paste and keep aside.
3. Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
4. Cook meat on a slow fire till tender.
5. Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
6. Serve hot.

Spicy Chicken Curry

Simple and Tastes great!!

Ingredients :-

• Chicken - 1/2 Kg
• Onion - 1 (Big)
• Ginger Garlic Paste - 2 tbsp
• Tomato Puree - 1/2 cup
• (From 2 Tomato)
• Chilli Powder - 1 tsp
• Jeera - 1 tsp
• Cahsew nuts - 7-8
• Corriander Powder - 1tbsp
• Black Pepper - 1 tbsp
• Curd - 1 tbsp
• Salt - As rqrd
• Sugar - a pinch

Preparation Method :

1. Marinate the cut chicken (cut chicken into small pieces) with salt, chilli powder, ginger garlic paste and curd, keep aside for 20 min.
2. In a pan, roast pepper, cashew nut, coriander powder and jeera.
3. In another pan, take 2 tbsp of oil and stir the finely chopped onion till golden brown.
4. Grind the onion with the roasted spice with little water to form a paste.
5. In a pan put 1 tbsp oil and add the paste (stir till oil appears on the top, which shows the paste is cooked).
6. Add the marinated chicken and add the tomato puree and half cup of water.
7. Keep it over a low flame for about 10 min.
8. Add a pinch of sugar and finally add the chopped coriander leaves.
9. Serve it hot with Roti

  

Nadan Chicken Curry

Ingredients :-

• Chicken  1 kg
• Onion  400 g
• Green Chilli 20 g
• Ginger  20 g
• Chilli powder  2 sp
• Coriander powder 3 sp
• Chicken masala powder  2 sp
• Curry leaves 2 g
• Coconut oil  150 ml
• Coconut milk  1.5 ltr
• Salt  to taste
• Turmeric Powder  1 pinch

Preparation Method:

1. Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while. 
2. Make the first and second extract of coconut milk. 
3. Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves. 
4. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done. 
5. Add the second extract of coconut milk and get it cooked gently in slow fire. 
6. Finally add the first extract of coconut milk and serve hot.

Fish Curry

Ingredients :-

• Fish - 250 gm
• Tamarind(Puli) - A small ball in hot water
• Onions(big) (sliced) - 1 no
• Tomato(big) (sliced)- 1 no
• Curry leaves - A small bunch
• Red Chilly powder - 3 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Fenugreek(Uluva) powder - 1/4 tsp
• Coconut oil - 2 tbsp
• Ginger - 1/2" piece
• Garlic pods - 4 nos
• Salt - As reqd
• Mustard seeds - A Pinch
• Fenugreek seeds(Uluva) - A pinch

Preparation Method:

1. Clean the fish, drain and keep aside.
2. Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3. Heat oil in a pan.
4. Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates.
5. You could use a cup of small onions instead of big onions.
6. Add a tsp of vinegar if desired. ( optional)
7. Add tamarind extract and check the level of sourness.
8. When the water starts boiling, add the fish pieces and salt.
9. Add enough water to cover the pieces.
10. Cook on a gentle heat.
11. When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.
12. Serve hot with rice.

Tips:-

1. If you really think the curry is too hot, reduce chilli/ or add two tea spoon of coconut milk.
2. When you make fish or meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.
3. If you like the smell of coriander leaves in ur curries, you can add some in this fish curry too.
4. Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.