NADAN CHICKEN FRY.

Today's Chicken Fry recipe is a proper Kerala Style recipe.Marinating boneless chicken pieces with masalas and deep frying in oil is the recipe.It is a simple and easy recipe to prepare.The only problem is while frying  since a lot of crumbs will be produced.So take only little oil and fry little by little.Now we can see the preparation....

                            INGREDIENTS

• Chicken Breast                 - 2 cut into cubes
• Red chilly powder           -  2 tsp ( use only very hot chilly                                                                                                                     powder)
• Coriander powder          -  2 tsp
• Turmeric powder           -  1/4 tsp
• Fennel powder               -  2 pinch
• Garam masala powder -  1/4 tsp
• Salt to taste
• Vinegar                            - 1/2 tsp
• Curry leaves                   - 3 to 4 sprigs to fry 
• Onions slice                    - few to garnish

                          METHOD

• Keep ready all the dry ingredients by side.

• Cut the chicken pieces and keep it aside.

• Marinate the chicken with the dry ingredients and with little vinegar.Keep this for 30 mins.

                                      

• Heat oil in a kadai.

• Firstly, fry the curry leaves till crispy and remove it to a plate.

• Fry the chicken pieces little by little.

• Fry all the chicken pieces and garnish with curry leaves and sliced onions.

ENGOY!!!!

COD FISH CURRY/FISH THILAPPICHATHU-FORT KOCHI STYLE

COD/Mullan fish Thilappichathu is an authentic Fort Kochi style recipe.Since Fort Kochi is a place where all varieties of  fresh fishes are available, there are many styles of fish recipes prepared in this place.Today I have used here COD/Mullan fish.Today's recipe is a special one for all fish lovers.So try out his recipe in your home too.Let us move on to the preparation now.

                                                INGREDIENTS

• COD/Mullan Fish           -  1 kg
• Onion chopped               -   1 medium
• Green chilies slit            -   3
• Ginger crushed               -  1 tb sp
• Garlic crushed                -  1 tbsp
• Curry leaves                   -  2 sprigs
• Chilly powder                -  2 tbsp
• Turmeric powder           -  1/4 tsp
• Water                             -  1.5 cup
• Coconut milk                 -  1/2 cup
• Salt to taste
• Oil                                -   3 tbsp
• Vinegar                        -   1 tsp or as required

                                          METHOD

•  Set the ingredients by side.

•  Clean the fish and keep it aside.

•  Heat a kadai and add oil to it.

•  Add the chopped garlic to it.

•  Add chopped ginger to it.

•  Then add green chilies.

•  Now add chopped onions to it.Saute this for few minutes.

•  Now add red chilly powder, curry leaves and turmeric powder.

•  Saute it well for 2-3 mins.

•  Add water and salt.Let it boil for 2 mins.Add vinegar and boil it again.Now taste the masala gravy.

•  Add fish to it.Close it with a lid and cook it well.

•  When it is done add coconut milk to it .Allow it to boil and turn off the flame.

• Finally the COD/ Mullan Thilappichathu is ready to serve hot.

                                                            ENJOY!!!

UZHUNNU VADA/URAD DAL FRITTERS

Uzhunnu Vada or Ural Dal Fritters is a South Indian dish which is served as a breakfast food item and also as a snack.Vada is of different types also like Sambar vada, Curd vada, Chutney vada etc.So let us get started with the preparation.

                                            INGREDIENTS

• Uzhunnu /black gram dal       -  1 cup + 2 tbsp
• Raw rice                                 -  2 tbsp
• Salt to taste
• Onion chopped                     -  1/4 cup
• Green chilies                        -  3 finely chopped
• Ginger                                  -  a small piece chopped
• Curry leaves chopped          -  1 tsp
• Oil to fry

                                      METHOD

•  Soak the black gram dal for 4 hrs and grind it to a fine paste by adding little water.If  more water is necessary you can add.

•  Roast the 2tbsps of raw rice and black gram dal together.

•  If it is roasted well ground it and keep it aside.

•  The batter will have a consistency as shown in above picture.

•  Add the grounded powder to this batter.

•  Mix it well.

•  Add salt ,onions,ginger chopped, green chilies and curry leaves. Mix well.

•  Heat some oil in a kadai and wet our both palms.Take some batter with our right hand and place it on our left hand .Press to shape like a round vada and put a hole in the center.

•  Fry the vada in low flame till it becomes crispy and light brown.

• Here is your crispy Urad Dal Fritters/Uzhunnu vada.

    

                  Serve the hot Vada with chutneys of your choice!!

CHICKEN 65-DRY TYPE

Chicken 65 is a popular starter available in all food shops.We can prepare the dish in two ways.One in a juicy form and other one in a dry form.For marination, first we season  the chicken with red chilly powder,ginger-garlic paste and vinegar, etc then deep fry it.While marinating I used little baking powder in order to make it juicy and soft.Here outer part will be crispy and the inner part will be juicy.Now let us see the presentation.

                                                       INGREDIENTS

For marinating the chicken

• Chicken (with bone)                            -  800 gms
• Ginger Garlic paste                             -  1 tbsp
• Red chilly powder                               -  1 tbsp
• Vinegar                                                -  1 tsp
• Corn flour                                            -  1 to 2 tbsp
• Baking powder                                    -  1/4tsp
• Egg                                                      -  1
• Red color                                             -  1/4 tsp
• Salt to taste 

                                                             METHOD

•  Take a bowl and marinate the chicken with salt and  ginger garlic paste.

•  Next add the red chilly powder to it.

•  Add vinegar to it.

•  Add corn flour to it.

•  Next add baking powder to it.

•  Add egg to it.

•  Combine well.

•  Finally I added a few drops of Bush red liquid color to it.I have added this color before frying.Keep this in refrigerator for 30 mins.

• Heat some refined oil in a pan and add chicken pieces one by one.Fry it on medium flame.

• Now it is ready to serve.

                                Enjoy the tasty Chicken 65 guys!!!!

TARO LEAF PATRODA/CHEMBILA ADUKKU FRY

This is an Udupi Konkani recipe.I learnt this recipe long back from my neighbor who belonged to Udupi place..This is not exactly the correct recipe because I have made some modifications according to my taste. I am sure you people will like this.This can be use as a snack item or with rice,Today's recipe is prepared by grinding the masala to a fine paste , then spreading the masala over the leaf layer by layer.Then we will cook them in a steamer .After that slice it and fry and then use.So let us see the preparation...

                                                       INGREDIENTS

• Taro leaf                                     -  3 leaves
• Raw Rice                                    -  1 cup
• Bengal Gram dal                        -  1/2 cup
• Red chilies                                 -  10
• Coriander seed                           -  2 tbsp
•  Cumin seed                               -  1/4 tsp
• Garlic cloves                              - 10
• Tamarind                                   -  little
• Jaggery                                      -  a small piece
• Onion                                        -  1 medium
• Coriander leaves                       -   as per your taste you can add
• Curry leaves                              -  2 sprigs
• Asafoetida                                 -  a small piece
• Coconut grated                          -  3/4 cup
• Salt to taste
• Turmeric powder                      - 1/2 tsp
• Oil                                            -  1 tsp

                                                     METHOD

•  Soak rice and dal for 4 hrs.

•  Set all the ingredients ready  by side.

•  First grind all the leaves item, onion,jaggery,tamarind together.

•  Fry the asafoetida in 1 tsp of oil.

•  Then add the coriander seeds, red chilies to it and roast for some time.After roasting grind it to a fine powder.

•  Do not add water to it.First grind it well.If required add little water to it.

•  Next add the grounded powder to it and grind it again.

•  Add turmeric powder and salt.

•  Place a big Taro /Chembu leaf over a piece of paper. Apply this grinded masala over it .

• Follow the same process of spreading masala for second and third leaf too,

•  Fold the both sides of the leaf like shown in picture.Apply again the balance masala over it.

•  Now roll the leaf  from bottom.

•  Stick it as shown in the picture.

•  Remove this to a plate.

•  Tie this with a banana thread .

•  Heat a steamer and place gently on it and steam it for 45 mins.

•  Allow it to cool.When it gets cooled, slice it.This can be refrigerated and used too.

•  Heat a tawa and sprinkle little oil and place these slices on it and fry it till crispy brown.If one side is cooked flip it and cook the other side too.

                                               

                                 Enjoy today's Taro Leaf Patroda !!!!!!!!!!!