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Chicken Piralen
You will need:
1. 1 kg chicken
2. 1 ½ dsp coriander powder
3. 1 dsp chilli powder
4. ½ tsp turmeric powder
5. ½ tsp pepper powder
6. ½ tsp cumin seeds
7. 1” cinnamon
8. 8 cloves
9. 4 cardamom pods
10. 1 tsp aniseed
11. ¼ cup button onions, sliced
12. 1 dsp garlic, chopped
13. ½ dsp ginger, finely chopped
14. Salt to taste
15. 1 dsp vinegar
16. A few curry leaves
17. ½ cup hot water
18. ¼ cup refined vegetable oil
Method:
1. Wash and clean the chicken. Cut into pieces of desired size.
2. Grind into a paste ingredients 2 to 10.
3. Blend the masala into the chicken pieces. Add ingredients 11 to 16.
4. Add hot water to cook the chicken. Turn heat low, cover and cook until chicken is tender.
5. When it is cooked and the gravy has thickened, remove from fire. Separate the chicken pieces from the gravy.
6. Heat oil.
7. Add the chicken pieces and fry until brown.
8. Pour the gravy over and fry until the chicken pieces are coated with it.
9. Serve hot.
To serve 10
PORK ULARTHIATHU
Ingrediants:
Pork - 500 gm
Vinegar - 2 desert spoon
Salt - As required
Long sliced Onion - 1
Long sliced Ginger - 1 tsp
Chilly powder - 1 tsp
Coriander powder - 1 desert spoon
Turmeric powder - ½ tsp
Cinnamon - 2 pieces
Cardamom - 3
Cloves - 6
Garlic - 12
Oil - 2 desert spoon
Procedure:
Clean pork and cut into small pieces.
In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.
When cooked, drain extra water.
Heat oil in a kadai, sauté onion, curry leaves till golden.
Add the cooked pork and sauté well until dry and gets brown.
Serve hot with Bread, Chappathi and Appam.
CHICKEN MASALA
Ingrediants:
Chicken pieces - 1 kg
Tomato (chopped) - 3
Pepper - ½ tsp
Fennel seeds - ½ tsp
Turmeric powder - ½ tsp
Red Chilly - 10
Ginger - 1 piece
Garlic - 2 bulbs
Cloves - 4
Cinnamon - 1 piece
Sliced Shallot - 1 cup
Green chilly (chopped) - 4
Coconut oil - ½ cup
Salt, Curry leaves - As required
Procedure:
Grind pepper, fennel seeds, turmeric powder, red chilly, ginger, garlic, cloves, and cinnamon.
Heat oil in a kadai.
Sauté shallot, green chilly until it turns lightly brown.
Add the grinded mixture, tomato and sauté well till the tomatoes are half done.
Add chicken pieces and salt.
Add water and allow cooking for 20-30 minutes or till the chicken is done.
Cook on a low flame to make it dry.
BEEF CURRY
Ingrediants:
Mattirachi - 500 gm
Sliced Onions - 3 desert spoon
Coconut Milk - 1/2 cup
Garam masala - 2 tsp
Vinegar - 1 desert spoon
Salt - As required
Oil - 2 desert spoon
Mustard - 1 tsp
Boiled water - As required
Procedure:
Soak the garam masala in little water and make a smooth paste.
Heat oil in a Kadai, splutter Mustard seeds.
Fry the sliced Onion until well browned.
Add Garam masala and stir until oil floats above.
Place the meat pieces into it.
Adding boiling water, vinegar, salt and simmer the fire and allow it to cook.
When the meat pieces have cooked well, add coconut milk.
Cook on a low fire until gravy becomes thick. Serve hot.
Cheera (Spinach), Thuvara Parippu (Split Gram) Curry
Spinach - 1 kilo
Split gram - 1 kilo
Salt - As required
Oil - As required
Cumin - 1 tbsp
Green Chili - 6 nos.
Red Chili - 6 nos.
Pudina - little
Garlic(chopped) - 8 nos.
Ginger(sliced) - 2 tbsp
Wash and cook parippu with water and salt. Wash spinach and put it in boiled water for 5 minutes. Then cut it into small pieces and add this to the cooked parippu.
In a pan pour oil and let it heat. Put Green chili, Red chili, Pudina, Chopped Garlic and Ginger and sauté well. Pour the mixture to parippu curry and stir.
Moru (Whey) Curry
Curd - 2 cup
Pepper Powder - ¼ tsp
Fenugreek Powder - 1 pinch
Turmeric Powder - ¼ tsp
Ginger (sliced) - 1 tsp
Garlic (chopped) - 2 nos
Green Chili - 2
Coconut Oil - 1 tbsp
Mustard Seed - ½ tsp
Red Chili - 2
Curry Leaves - 1 stem
Salt - As required
Blend the curd without water. Add Pepper powder, turmeric powder, ginger, garlic, fenugreek powder, salt, then keep on fire and stir. Stir well and remove from fire when heated. Do not let to boil.
In a pan pour coconut oil, put mustard, when the mustard starts popping add red chili (cut into 3) and curry leaves. Then pour the mixture to moru curry.
Cauliflower Kurma
Ingrediants:
Cauliflower - 250 gm
Onion - 1
Carrot - 2
Green Chili - 3
Ginger - 1 Small piece
Red Chili powder - 1½ tsp
Coriander powder - 2 tsp
Turmeric Powder - ½ tsp
Coconut Milk - 1 cup
Salt - As required
Water - 1 cup
Coconut Oil - 3 tsp
Curry leaves - 2 stems
Procedure:
Wash the Cauliflower and cut into Florets. Cut onion into small pieces. Also cut ginger and green chili. Then cut carrot into piece.
In a pan pour coconut oil and let it heat. Fry onion until it becomes golden brown. Add cauliflower, carrot, ginger, green chili, red chili powder, coriander powder, turmeric powder, salt and water. Close the pan and allow it to cook.
When cooked, add coconut milk, let it boil. Put curry leaves and remove from fire.
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