CHICKEN IN ROASTED COCONUT GRAVY(VARAUTHARACHATHU)

               CHICKEN IN ROASTED COCONUT GRAVY
            (VARAUTHARACHATHU)

Here I am again with yet another Chicken recipe.Varutharacha chicken curry is a traditional Malabar recipe cooked in roasted coconut gravy.The gravy has a base of some roasted flavored spices which  gives this dish an awesome Aromatic taste.This dish will smoothly  combine with Rice,Chapatti,Parotta, Appam, Idiappam etc...   

                        

                        INGREDIENTS    

• Chicken pieces                   - 400 gms
• Lemon juice                      - 1/2 of lemon
• Coconut grated                   - 1 cup
• Ginger                           - 2 piece julienned
• Garlic                           - 1 bulb  crushed
• Onions                           - 4 small sliced
• Tomato                           - 2 cut into big pieces
• Green chilies                    - 4 to 5 slit
• Potato                           - 1 big cut into big pieces
• Curry leaves as required
• Coriander leaves                 - 2 tbsp
• Red chilly powder                - 2 tsp
• fennel powder                    - 1/2 tsp
• Pepper powder                    - 1/2 tsp
• Turmeric powder                  - 1/4 tsp
• Cloves                           - 6 to 8
• Cinnamon                         - 2 stick
• Oil                              - 3 tbsp
• Mustard seed                     - 1/4 tsp
• Red chilly                       - 2 cut into 3          

                        METHOD

•  Clean the chicken pieces and apply lemon juice on it and marinate for 30 mins.

                         

                               

                                       

                                       

• Heat a heavy bottom kadai and add grated coconut to it.

•  Add 5 garlic cloves to it.

•  Add 5 ginger julienne and 2 tb sp of sliced onions to it.

•  Add curry leaves to it.

•  Mix well together.

•  Add cinnamon stick to it.

•  Add cloves  to it.

•  Fry this coconut.

•  When this becomes brown add the coriander leaves to it.

•  Add pepper powder to it.

•  Add fennel powder to it.

•  Roast it well and grind it on a mixie with out adding water.

•  Heat again the same kadai and add oil to it.

•  Splutter the mustard seeds.

•  Fry red chilies and curry leaves .

•  Remove the 3/4 th portion of fried item to a plate.

•  Saute crushed garlic to it and saute well.

•  Add ginger julienne to it.

•  Saute it well.

•  Add sliced onions  to it.

•  Add slited green chilies to it and saute til it becomes tender.

•  Add potato pieces and saute it again.

•  Add turmeric powder to it and stir well.

•  Add red chilly powder to it.

•  Saute it well.

•  Add chicken pieces to it.

•  Add tomato pieces too.

•  Saute everything well.

•  When the colour of chicken changes to whitish, mix the grinded coconut masala with water and add this to it.The coconut paste should be a fine paste.

•  Mix well.

•  Add salt to it.

•  Close it with a lid and cook in medium flame till it is done.

•  When the gravy thicken and chicken gets cooked switch off the flame and serve it on a dish.

•  Here is the CHICKEN IN ROASTED COCONUT GRAVY ready to serve..Garnish with fried items and coriander leaves.....

CHEERA THORAN ( SPINACH STIR FRY)

CHEERA THORAN (SPINACH)

Today I m presenting a simple and healthy daily dish.Spinach stir fry or cheera Thoran  is a green leaf vegetable and is a common dish with rice.Thoran means a mixing  of coconut grated masala with boiled vegetables. Spinach is used in Dal, Cutlets, Soup, Pasta,Dips also.There are two colours of Spinach -Red and Green. Spinach has a high nutritional value and is  a rich source of Vitamin A, vitamin C, vitamin K, Iron,Mangesium, Manganese,vitamin E etc..Its a dietary fibre too.So everyone must include this green leaf dishes daily in our diet.


                                     INGREDIENTS

• Spinach                     -  3 cups chopped( clean the leaves and chop)
• Red chilly powder       -  1/2 tsp
• Salt to taste

                 To Grind masala

• Coconut grated           - 3/4 cup
• Shallots                      - 3
• Green chilies               - 2
• Garlic                         - 2 cloves
• Jeera                          - 2 pinch
• Turmeric powder         - 1/4 tsp

               To Garnish

• Mustard seed             -  1/4 tsp
• Dry red chilly             -  2 cut into 3
• Curry leaves              -  1 sprig
• Oil                            -  2 tsp

                                    METHOD

•  Grind this coconut mixture coarsely and keep aside.

•  In a kadai, heat some oil and splutter mustard seeds,red chilly,and curry leaves one by one.

•  Add red chilly powder to it and saute for few seconds.

•  Add the chopped spinach to it and saute for some time.

•  Let it reduce to half.

•  Then add salt to it.Mix well.

•  Now add the coconut masala to it , close it with a lid and let it cook for 5-10 mins in  medium flame.

• Now add the coconut masala to it , close it with a lid and let it cook for 5-10 mins in  medium flame.

• Here is the  Spinach stir fry or Cheera Thoran is ready to use!!!

FORT KOCHI STYLE MACKEREL FISH CURRY

              FORT KOCHI STYLE MACKEREL FISH CURRY

Hi...Foodies...Fish curry is one of the famous and delicious dish in Kerala..Today I am going to prepare Mackerel fish curry with coconut milk and vinegar..This is a Fort Kochi style fish curry..This is my MIL's favorite fish curry..I have prepared this special dish after a very long time..The most popular fish of Fort Kochi is MULLET(kanambu).Mullet fish curry can also prepared in this way..It's a very tasty dish..All of you give a try to this Fort Kochi style fish curry!!!

                                       INGREDIENTS

• Mackerel fish                 -  5 (750 gms)
• Onions sliced                 -  2
• Ginger julienne              -  1.5 piece
• Garlic julienne               -  12 cloves
• Green chilles julienne    -  2
• Tomato                          -  2 cut into big pieces
• Vinegar                          - 1 to 1.5 tb
• Turmeric powder           - 1/2 tsp
• Red chilly powder          -  2 tsp
• Coconut milk                 -  2 cups
• Curry leaves                   - as required                                       

                                      

                                      METHOD

                 
                      

• Cut the vegetables as per the requirement and keep it ready.

         

• Clean and cut the fish.Take 2 cups of coconut milk from 1/2 part of coconut.

                    

•  Heat a kadai, add some coconut oil and saute ginger julienne.

•  Add garlic julienne.

•  Add green chillies too.Do not fry much. Half done is enough.

•  Add the sliced onions to it and saute it till it  becomes tender.

•  Add turmeric powder to it and mix well.

•  Add red chilly powder to it and saute for few mins.

•  If the oil leaves out the sides, add tomatoes to it and saute for 5 secs only.

•  Add coconut milk, salt and vinegar.( Do not saute tomatoes  for long time)

•  When the gravy starts boiling add the cleaned fish to it.

•  Cook this in high flame itself.When it is done add curry leaves and switch the flame to  low. Keep for 5 mins in low flame till the oil appears on top.

                                
Here is your Mackerel Vinegar & Coconut milk Fish curry ready.ENJOY!!!!!!!!