Kerala Non-Vegetarian Recipe's

Kerala Fried Chicken
Description: Fried Chicken
Cuisine Style: Kerala Cuisine
Servings: 5 Adults
Ingredients:
Chicken thighs - 1 kg
Yoghurt - 1 cup
Lemon - half
Salt - As reqd
Pepper powder - 1 tbsp
Egg - 1 no
Corn flour - 1 tbsp
Badam - 6 nos
Cashewnut - 6 nos

Preparation Method:

1)In a bowl, put yoghurt, lemon, salt and pepper powder.
2)Put the chicken into this amd mix well and leave for one hour.
3)Beat egg and cornflour nicely.
4)Grind badam and cashewnut and put into the mix.
5)Dip the chicken in the above and deep fry.
:- Serve hot.
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2. Green Chilli Chicken
Description: spicy chilly chicken
Cuisine Style :Kerala Cuisine
Servings: 3 Adult(s)
Ingredients:

Chicken drumsticks - 12 nos
Onions(large) – 2 - 3 nos
(finely chopped)
Green chillies – 15 – 20 nos or as reqd
(finely chopped)
Ginger(finely chopped) – 2 tbsp
Garlic(finely chopped) – 2 tbsp
Cinnamon(Karugapatta) - 2 - 3 nos
Cloves(Grambu) - 4 - 5 nos
Coriander seeds – 1 tbsp
Fenugreek seeds(Uluva) - 1/4 tsp
Cumin seeds(Jeerakam) – 1/4 tsp
Fennel seeds(Perinjeerakam) - 1/4 tsp
Dried fenugreek powder(Kasuri methi) – 1 tbsp
Kaloova – 1 tsp
Oil – 1 – 2 tbsp
Salt – As reqd

Procedure:

Preparation Method
1)Grind all the spices together into a fine powder.
2)Heat oil in a pan or a kadai.
3)Add onions and fry till it starts to turn brown.
4)Add the chicken pieces.
5)Add green chillies and cook till all the water is evaporated.
6)Add ginger and garlic and fry for a few mins.
7)When the chicken is nearly done, add the grounded powder and salt and mix well.
8)Fry for another few mins.
9)Add a little water and cook till the water is evaporated.

:-serve with hot chapathi or rice....if needed squeeze a lime.

------------------------------------------------------------------------------------------kerala Chicken Curry
Description Style: Kerala Cuisine
Servings: 5 Adults
Ingredients:

15 medium sized pieces (about 800 grams) of chicken 2

medium onion(s) sliced 2

cup(s) grated coconut

8 cloves garlic

1 tablespoon(s) each of coriander and red chilli powders

1 tablespoon(s) juliennes of ginger

2 green chilli(es) slit

2 whole red chilli(es)

1 teaspoon(s) turmeric powder

12 curry leaves

2 tablespoon(s) oil

2 cup(s) water

salt to taste

finely chopped coriander leaves for garnishing (optional)

Procedure

1.Heat a 1tsp of oil in a heavy-bottomed pan till hot.

2.Add the garlic, coriander and chilli with the grated coconut roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic.

3.Allow to cool and grind with little water to make a thick paste.

4. Heat the remaining oil in the same pan and add the curry leaves, ginger, green chilli(es) along with the chopped onion .

5 Fry on medium level for about 3 minutes or till the onions are light brown in colour.

6.Add the chicken, turmeric powder, whole red chilli(es), water and the coconut paste.

7.Sprinkle salt to taste.

8. Mix well.

9. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised.

10.Garnish with finely chopped coriander.

11.Add fried thin coconut pieces to the curry to taste more good.

Serve with pathri, rice or chapathi's.

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Quick Pepper Chicken

Description: Pepper Chicken
Cuisine: Kerala Cuisine
Serving: 3 Adults
Ingredients:
Chicken 500gms (cut into small square pieces)
Pepper 2tsp
Turmeric pwd ½ tsp
Big Onions (diced) 2no’s
Oil 2tbsp
Ginger (ground) 1tsp
Salt to taste

Procedure:
1. Take oil in a pan, add chicken pieces to it.
2. Let it cook for 1mnt in oil.
3. Add turmeric pwd, salt, ginger, pepper pwd and chopped onions.
4. As soon as the onions become tender add a little water to the chicken.
5. When the water is evaporated and oil starts leaving from the gravy, your chicken is ready to take out from the flame.
Serve with chapatti, pathri or rice.

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Chicken Fry with Methi

Description: Chicken Methi Fry

Cuisine: Kerala Cuisine

Serving: 3 Adults

Ingredients:

Chicken 500gms
Tomatoes 3no’s
Coriander leaves ½ cup (chopped finely)
Methi leaves 1 cup (chopped finely)
Onions (big) 1no’s sliced finely
Ginger paste 2tsp
Garlic paste 2tsp
Turmeric pwd ½ tsp
Chili pwd 2tsp
Salt to taste
Oil 2tbsp

Procedure:
1. Take a nonstick pan; add oil and chicken pieces to it let it cook for a mnt.
2. Add chopped onions to it and sauté till transparent.
3. Next add ginger garlic paste and sauté till the smell of rawness is gone.
4. Next tomatoes are to be added and cook till dissolved.
5. To the sautéed ingredients add turmeric, salt and chili pwd.
6. Now it is the turn to add methi and coriander leaves.
7. Add about a ½ cup of water and cover it tightly.
8. After about 5 mnts the dish is ready to serve.

Serve with chapattis, rice and bread.

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Description: Chicken in Mushroom & Spring Onion Delight
Cuisine: Kerala
Serving: 5 Adults
Ingredients:
Chicken 500gms
Mushroom (chopped) 6no’s
Spring onions (finely chopped) ½ cup
Coriander leaves (chopped) ½ cup
Coriander pwd 2tsp
Chili pwd 1tsp
Everest chicken masala 1tsp
Garam masala ½ tsp
Tomatoes 5 no’s
Oil 2tsp
Coconut Milk pwd 1 pck 200gms
Saunf (aniseeds) ¼ tsp
Black pepper ¼ tsp
Jeera ¼ tsp
Onions (sliced) 3 no’s

Procedure:
1. Grind tomatoes, saunf, black pepper, jeera and ginger garlic paste to a fine paste.
1. Take a pressure cooker put oil and adds cinnamon, cardamom and cloves.
2. Add the chopped onions and fry till light brown.
4. Now add the grounded paste and fry till oil leaves from the mixture.
5. To the mixture add chili, turmeric, coriander, garam masala, Everest chicken pwd and salt.
6. Add the chicken pieces along with mushroom and spring onions and coriander leaves.
7. Make a thick liquid of coconut milk pwd and water, mix with the chicken masala.
8. Stir well and cover the lid and let it cook for about 2 whistles.
Your yummy yummy chicken curry in mushroom spring onions is ready!!!!!!!!!!!!.

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Vajra Meen Curry
Description: Fish curry
Cuisine: Kerala Cuisine
Serving: 10 Adults
Ingredients:
Water 2 cups
Salt to taste
Turmeric pwd 1tsp
Chili pwd 4 1/2tsp
Coriander pwd 4 1/2tsp
Fish 1kg
Green chilies 6no’s
Onions 1no’s
Garlic (crushed) 6 pods
Kokum 6no’s
Ginger 1large piece
Coconut fried 2tbsp (paste)
Procedure:
1. Boil 2 cups of water with salt, turmeric pwd 2tsp chilli pwd, 2tsp coriander pwd and bring it to a boil.
2. Add fish and let it get cooked for about 10 mnts.
3. Remove from fire and keep aside.
4. Now take another vessel and add coconut oil 2tbsp.
5. to this add crushed garlic and onions.
6. Sauté until brown.
7. Add ginger and chilies and sauté for 2 mnts.
8. Add the kokum along with 1 cup of water and let it boil for 15 mnts.
9. Now add coriander pwd, 2 ½ tsp chili pwd and the coconut paste.
10. Add few curry leaves.
11. Add this mixture to the cooked fish mixture.
Serve with brown rice.

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Dry Fish and Mango Curry

Description: Fish Curry
Cuisine: Kerala Cuisine
Serving: 3 Adults
Ingredients:
Koluva (nethuli) 1 cup
Chili pwd 1tbsp
Ginger 2tbsp (chopped)
Garlic 2tbsp (chopped)
Curry leaves few
Raw mango 1cup (chopped)
Kokum 2-3no’s
Turmeric pwd ½ tsp
Coconut 1cup
Garlic 7 pods
Shallots 20no’s
Oil 2tbsp
Mustard seeds 1tsp
Fenugreek seeds 1tsp
Procedure:
1. Grind the coconut 7 garlic pods and 10 shallots in a blender.
2. Take a frying pan add little water and the nethuli fish.
3. Add chili pwd, chopped ginger, and chopped garlic curry leaves, mangoes, kokum.
4. Close the pan and let it get cooked for about 10 mnts.
5. Now add the ground paste of coconut to the frying pan and let it cook.
6. Add little water if necessary.
7. When it starts to boil put off the flame.
8. In another pan add coconut oil, when hot add mustard seeds, curry leaves, fenugreek seeds and cut shallots.
9. Fry till the shallots are brown and add this to the fish curry.
Enjoy with brown rice!!!!!!!!!!!