Now a days it takes forever for me to cook and i think i dont have to mention it takes more than that to click and post here. But a giveaway made me greedy and i clicked and posted as soon as it was ready! This recipe is from Shaheen’s blog a different type of Malabari chicken varatiyath she calls it Ulli Kozhi. i make it very differently so i thought why not give a try her style and it was very very yummy. There are a lot of recipes – veg and non veg in her blog to try out. I made some mild changes in the recipe.. mainly just reduced the oil.

here goes the recipe.

Chicken -1 kg cut in pieces

Onion- 3 cups thinly sliced

Tomatoes – 3 cut into small pieces

Juice of 1 lime
Potato – 1 large cubed

Salt to taste

Grind together:

Red chili powder- 2 1/2 tsp
Turmeric- ½ tsp
Ginger- ½ inch piece
Garlic- 4 cloves
Cinnamon- 1 inch piece
Cardamom -3
Pepper -1 tbsp
Oil -1/4 cup more or less (i used coconut oil recommended by the recipe owner)
Curry leaves- A handful
Coriander leaves – A Handful

Preparation:

• Marinate the chicken with ½ teaspoon chill powder, turmeric, salt , lemon juice for 1/2 hr.

• Heat oil, add the onion and fry them on medium heat till golden brown and crisp. Make sure they don’t burn.
• Remove the onions and keep aside.
• In the same oil  fry the tomatoes till softkeep aside.
• Then add the ground masala and fry on low heat until the oil runs clear.
• Now add the marinated chicken, potatoes, fried tomatoes, onions to the masala ,mix well and let the water come out of the chicken. If there is not enough wateradd a little bit. But not too much.
• Cover and cook on low heat. The chicken should get cooked in about 15 minutes on low heat, but keep checking and stirring.

This goes well with appam, rotis, rice. I’m going to have this with Ghee Rice.

This recipe goes to Priya’s event Healing Foods-Onion, a event started by Siri and  Padma‘s Cooking with Seeds-Pepper, started by Priya

This is one chicken curry my hubby will eat if  i cook everyday! He loves the creamy texture of the curry (i dont use cream at all at home because he thinks i’ll gain 2 lbs immediately!!) So when ever we eat out something creamy curry i wonder how to get this texture without adding the cream!! Finally i doubles the onions, finely sliced and mixed it well in low fire non stick skillet without burning the ingredients.

But be careful while choosing the onions. Some onions have a sweet taste. When i cook when ever i get the red ones and which make me cry as soon as i peel them are sweet. I dont chop onions at all im thankful to have a Braun food procesor which is a real time saver and i have to put less effort in chopping and kneading! LOL!

Coming back to onions, i find that if you those kind of onions which are reddish and makes u cry, 2 cups of it will surely make your curry sweet. If you have found the difference in onions it would be good if you avoid them in this recipe.  Also 1 large onion is equivalent to 1 cup of onions finely chopped.

650 grms chicken (may be a little more or less)

2 cups finely chopped onions

2 sprigs curry leaves

2 tbsps ginger garlic paste

1 cup ripe tomatoes finely chopped

1 tsp lemon/lime juice

4-5 tbsp coriander pwdr

1-2 tbsp freshly ground pepper (add more or less according to ur taste)

salt to taste

a bunch of coriander and mint leaves chopped finely.

oil for frying

Heat oil in a skillet and add onions and curry leaves.. once it starts to brown add ginger garlic paste and mix till it is blended with onions. Add tomatoes and let it get well mixed with onions.  Add rest of the ingredients and chk the spices. Fry for few mts before adding the chicken. . you may adjust the spices at this stage.

Add the chicken to ti and mix well. dont add any water till the chicken is half done. If you want more gravy add water accordingly only after the chicken is half done. Not before that. I added 1 cup of water to it.

1 chicken breast

pepper – 1 tsp

salt to taste

fat free mayonnaise - to taste

whole meal bread – 4 slices

cook chicken with salt and pepper and shred it. When its cooled add mayo as per you need and mix well. Apply on one side of bread, close with other slice.. Enjoy your instant meal!

You can freeze the left over chicken and thaw it when ever you need. Mix the Mayo only when you are ready to eat. Do not freeze the chicken mixed with mayo.  You can also add lettuce, tomatoes or any other veggies to this. I was so lazy today that i just did a simple sandwich!

Another recipe for the Light Meal Event!

Ramadan day 8

Whole Cardamons, cloves, pepper – 4 each

A small piece of Cinnamon stick

A bay leaf

1 tsp heaped ginger garlic paste

3 medium onions

3 heaped tsp coriander pwdr

1 heaped tsp chili pwdr

1/2 tsp turmeric

1 tsp fennel pwdr

1.3 kg chicken

2 large potatoes

4 tbsp oil

salt to taste

Heat oil in a pressure cooker and add the whole spices. When they begin to release the flavour add the ginger garlic paste. When they turn brown add the onions. When the onions are brown add the powdered spices. Mix for 2-3 mts and add the chicken  and potatoes and leave the cooker open for 5 mts. Keep mixing the chicken till the masala coats the chicken pieces. Add coriander leaves, water and cover and cook till the chicken is done.

This curry will have a very strong  flavour of the spices. Another post goes for the Ramadan Event

Ramadan Day 6

Samosas are the most famous snack in Malabar. These are not large samosas like the veggie ones, Malabar meat samosas are small, petite kind of samosas. They look really cute and you’ll need to et atleast 5-6 to fill your tummy.

Samosas are nicked as Triangle Chicken by my daughter! For her even when i make cutlets i make in triangle shape otherwise she wont eat them! And they should be perfect for her!

I make the meat mix and freeze them in small bags. Just take one bag at a time and thaw. Meat samosas can be made of chicken or beef or mutton. I havn’t tried mutton samosas till today but one of my friend was raving about it.

Its easy to prepare and very tasty to eat!

THe recipe for the meat mix

Boneless Chicken or beef – 1 lb

red chili pwdr – 1 tbsp or add more or less according to your taste

turmeric pwdr – 1/2 tsp

oil – 3-4 tbsps

onions – 3 medium sized finely chopped

ginger garlic paste – 1 tbsp

corriander pwdr – 1.5 tbsp

curry leaves,corriander leaves, mint leaves – a small bunch chopped finely.

How to proceed :

Cook chicken, red chilli powder, turmeric and salt.

Shred the cooked chicken and set aside.

Heat oil in a pan and add onions. When the onions are brown add ginger garlic paste and green chillies to it. Fry for another 3-4 mts and ad the shredded chicken, corriander powder and chopped leaves to it.

FOr the wrapper:

All purpose flour is usually used in Malabar but i use wheat flour

salt to taste

knead just like you make the Roti Aata. Divide the aata into small lemon size balls.

Roll the balls into a roti. It should be thin and not so big. Because we are going to make petite samosas not big ones. Cut into 4 pieces. Take a piece and fold the rounded edge into a cone. Fill in the meat mixture. Close the samosa with the pointed edge.

Deep fry in oil and enjoy!!

My Samosas are going for the Ramadan Event!

“Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth”.  source Wikipedia

When im lazy to cook or eat something solid food soups come to the rescue! One of the soups which i make during dinner time is this one.

It is easy to prepare and and very healthy as it as chicken breast, carrots, celery, potatoes, spinach and a lot of spices to spice it up!

So for this soup you will need

200-300 grams of chicken breast

1 medium size potato

1/2 of a spinach bunch

1 small carrot

1 celery stalk

Cut everything in to small pieces and boil together for 2 hours. Blend it with a hand blender into a fine paste or as per you like. Garnish with black pepper, marjoram,basil,oregano,crushed red pepper and salt!

This soup is really filling and you can also change the choice of veggies, u can add corn, green peas, tomatoes, or any other veggie.

This recipe is from the best cook in this whole world!!! not me my Mom!!! I make a lot of variation in her recipes but this time i thought I’ll try the authentic one!

In a large pan or cooker heat the oil and add the whole spices. When the aroma comes add the onions and saute till brown. Add the ginger garlic paste and saute again. Add the powdered spices and saute for another 2-3 mts. Add tomatoes, chicken and salt to it and cook till the chicken is done. Do not add water. Keep on stirring the chicken if its getting burned. When the chicken is cooked add some water if u want some gravy otherwise mix well and garnish with the green leaves. Serve with rice, roti, prata, bread or what ever!!!

Today my daughter had her orientation for her new class K1. (wow! time sure flies!!!) i though i would be back soon so i took the chicken out and didnt cook any thing else and went to her school. but when i came back it was already 11:30am and my kiddos usually have lunch by 12:30 ish. i was like OMG!! what im going to do now..

i decided to make neyichor (ghee rice) and chicken curry. but i knew that with all sauteing and stuff i cant make it by 12:30.

Then my sis called me and told me to come online. While i was chatting with her she gave me this recipe. She told me just mix every thing and toss it into the cooker and add grinded coconut.. i was like what??? no sauteing and no oil???? how come.. she said try it..
And then i just did just like she told me and it really came out good.

chicken 500 grms washed and cut into small pieces
1 medium sized onion
1 small tomato
1 large potato
1.5 tbsp ginger garlic paste
1 tbsp lime juice
1/2 tsp turmeric pwdr
1 tsp red chilli pwdr
2.5 tbsp coriander pwdr
1 tsp pepper pwdr
curry leaves, mint and coriander leaves – a handful
grated coconut – 1 cup
1 tsp fennel seeds/perumjeerakam
salt to taste

mix all the ingredients except the curry,mint and coriander leaves and coconut and fennel seeds in a pressure cooker. My sis told me not to add water but i added 1/4th cup to avoid burning (i didnt want to take the risk!!)LOL! Cook for 15 mts.

Grind the coconut and fennel seeds to a fine paste with 1/4 cup of water

When the pressure is gone add the coconut paste to it. And cook on a low flame till bubbles appear. Add all the leaves to it.

Serve hot with neychor or any type of pathiris.

This is the first time im cooking a chicken curry oilless!! Thanks to my dear sis for sharing such a wonderful recipe with me. I love you and miss you. **sniff sniff**

Biriyani is one of the most famous and lovable dishes in malabar.. name any occation u can find any type of biriyani in the main course. Chicken, mutton,fish,prawn,beef.. every malabari will start drooling seeing it!! LOL!!!

here is my biriyani recipe i made yesterday for my BIL! he gave me a 9/10 for it and when i asked him where did my 1 point go he said he needed more salt in rice! LOL!

here goes my recipe!

onions – 800grms
ginger garlic paste – 5 tbsps
small green chilli – 17 nons (to be made into a paste without adding water)
tomatoes – 250 grms
lime juice – 5 tbsps
yogurt – 2 tbsp
coriander leaves – 1 cup finely chopped
mint leaves – 1/2 cup finely chopped
curry leaves – 2 springs finely chopped
coriander pwdr – 1 1/4 tbsp
garam masala pwder (home made) – 1 tbsp
Chicken – 900 grms
rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Take a large non-stick vessal (see my non stick vessal in pic! )and heat about 2-3 tbsp of dalda. If u dont use dalda u can use ghee i use both for biriyani. Add finely chopped onions

When the onions are brown add ginger garlic paste to it. mix well and when its nicely done add green chilli paste to it. After 2 mts add tomatoes and mix well. Let all the ingredients cook well.

now add the lime juice and yogurt to it. and mix well. Then add chicken, coiander,mint,curry leaver to it and cook for 15-20 mts. Be sure u have got enough ghee or dalda in it so that it wont get burned.

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

Now by this time the chicken will also be cooked. Check whether its cooked if it is lets moove on to the dum part!!

in the chicken vessel add 1/2 tbsp of ghee or dalda in the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts. Please note that the chicken will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of chicken and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the chicken there should be lil rice in the chicken mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!! yummmmm

this is my second entry for the rice mela!

I love cutlets.. veg or non veg this is my all time fav snack. My daughter also started liking it now so thats another reason why i should make this often!

As i said in my earlier post the masalas in the recipe are not the exact as my son was sick i couldnt make out how much i added. But in the end it turned out to be yummmy and crispy!

200 grms chicken cooked and shredded
2 large potatoes boiled and mashed.
1 large onion finely chopped
1 tbsp ginger garlic paste
2 green chills chopped finely
1 tbsp coriander pwdr
1/2 tbsp garam masala
lots of coriander leaves chopped finely
3 white bread (1 day old) or 1 cup bread crumbs
1 egg beaten
oil for shallow frying

Heat some in a kadai and add the onions. When they are brown add the ginger garlic paste and fry for another few mts. When both are mixed well add the shredded chicken and mashed potatoes to it and mix well. fry again for 2-3 mts and add the coriander pwdr and garam masala to it. Mix well and add the fresh coriander leaves to it. Let the mixture cool.

Cut small pieces of the bread and run through the mixer (the small jar) and it will turn to bread crumbs. You can also use the ready made bread crumbs.

When the mixture is cooled make small tikkis of it. Dip the tikkis in the egg and then dip in the bread crunbs. Make sure that it is well covered with the crunbs. And shallow fry.