SPICY BEEF MASALA

Hai Friends...

    Great Morning to all....

 
      Today I am adding a non vegetarian recipe for you. Spicy Beef Masala is very tasty and easy to make with less ingredients. See the recipe below:

SPICY BEEF MASALA

INGREDIENTS

Beef - 500g
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green Chilli -2 (chopped)
Garlic - 6 pod (grind to make a paste)
Ginger - 1 inch piece ( grind to make a paste )
Coriander leaves - 2 tablespoon (chopped)
Chilli powder - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon + 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1/2 teaspoon
Dry red chilli - 2
Cooking oil - 1 teaspoon
Salt - as required


PREPARATION


   Clean and cut beef into small pieces. Marinate beef pieces with turmeric powder, 1/4 teaspoon black pepper powder and salt for 30 minutes. Cook marinated beef with some water in a pressure cooker.

   Meanwhile, put a heavy bottomed pan on flame. Pour some oil to it. Add chopped onion, tomato, green chilli, garlic paste, ginger paste and curry leaves. Saute well. Add chilli powder and black pepper powder and stir well. Add cooked beef along with the water and boil it. When the gravy get thick, add garam masala and mix well. Turn off the flame. Splutter mustard seeds and dry red chilli in hot oil and pour it to the beef masala. Add coriander leaves. Delicious Spicy Beef Masala is ready now. Enjoy....

Try this easy recipe and share your comments and suggestions here. 

Thank you for visiting my blog. Please visit again.

BINDU JAYESH
bindurohinipillai@gmail.com

KAPPA BIRIYANI / ELLUM KAPPAYUM / TAPIOCA BEEF BIRIYANI

Kappa Biriyani / Ellum Kappayum is a traditional and common preparation among the people in Kottayam district of Kerala. Actually it is a fantastic dish which is cooked out of boned beef and tapioca. It is a delicious whole meal which is the combination of cooked meat and cooked and mashed tapioca. Try this special recipe today and enjoy the Sunday Cooking.

Happy Cooking to All!

KAPPA BIRIYANI / ELLUM KAPPAYUM

INGREDIENTS

INGREDIENTS

Beef with bones – 1 kg ( cut it into pieces and clean well)
Onion - 1

Ginger - garlic  paste - 2 tablespoon
Chilli powder - 2 tablespoon
Coriander powder - 2 tablespoon
Turmeric powder - ½ teaspoon
Black Pepper powder - 1 teaspoon
Garam Masala - 2 teaspoon
Meat Masala – 1-1/2 teaspoon
Kappa (Maracheeni ) (Tapioca) – 1 kg (peeled and cut into medium pieces)

Coconut  (grated) - 1 cup
Shallots - 6

Curry leaves - 4 springs

Mustard seeds - 1 teaspoon
Salt - to taste
Coconut Oil - as required

PREPARATION

   Marinate the meat with ginger - garlic paste, chilli powder, turmeric powder, black pepper powder, and salt for 1 hour. Heat oil in a pan. Add the chopped onions, green chillies and curry leaves and saute well until onion turns translucent and golden in color. Add chili powder, meat masala, garam masala, and saute for 2-3 minutes. Add the marinated meat and combine well, and cook it well by adding sufficient water. Close the pan with a lid. (We can cook beef in pressure cooker also.)

Cook in medium flame.

   Now Clean and chop tapioca ( kappa ) into medium pieces. Pour enough water to the cleaned kappa so that the pieces will be immersed completely, and cook in a vessel. Don't cover the vessel. When the water boils, remove and drain the water and add some water, turmeric powder and salt, and allow it to cook for some time until it turns soft. It should not be too watery or too soft. Remove from fire and keep it aside for 5-10 mins. Drain the excess water if any. Grind the grated coconut, shallots, ginger, and green chillies and make it to a smooth paste. Add this to the cooked tapioca and mix well and mash the tapioca pieces well on low flame. 

   Finally, mix the cooked meat masala with the mashed tapioca and mix well. Pour 1 tsp oil in to a hot pan. Splutter mustard seeds. Add dry chilies, curry leaves, and chopped onions and saute  until it turns translucent. Pour this over the prepared Kappa Biriyani. Now the authentic Tapioca Biriyani is ready. Serve hot and enjoy.

HOW IS THIS RECIPE? ENJOYED IT?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL FOR YOUR SUPPORT.

BINDU JAYESH

bindurohinipillai@gmail.com

CHICKEN LIVER FRY

   Chicken liver is a good source of Thiamine, Zinc and a very good source of protein. Chicken liver can also be pan- fried for a dietary iron and protein rich meal. Chicken Liver fry is a very popular dish in South India. Of course it is very spicy and dry preparation. Chicken liver fried with shallots or onions, well balanced with pepper powder, makes a distinguished dry chicken dish for rice or chapathi. We can adjust the spiciness by adding more or less pepper powder.

CHICKEN LIVER FRY

Here is the recipe.

INGREDIENTS

Chicken Liver - 1/2 kg
Onion -2 (chopped)
Green chillies -2
Ginger - 1 inch piece
Garlic - 6 pod
Pepper - 2 table spoon
Coriander powder - 1 table spoon
Turmeric powder - 1/2 teaspoon
Coriander leaves (chopped) - 1 cup
Lemon juice - 1 teaspoon
Cooking oil - as needed
Salt - to taste

PREPARATION

Cut chicken liver into pieces. Wash chicken liver and keep aside. Heat oil in a heavy bottomed pan. Add chopped onions to it and saute well. Add finely chopped ginger, garlic and green chillies to it and saute again. Add coriander powder, pepper powder and turmeric powder and saute for one minute. Add chicken liver pieces and salt to it. Stir well. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame. Add coriander leaves and lemon juice to it and mix well.

   Now the tasty chicken liver fry is ready to serve. Enjoy it with chapathi or idiyappam.

STEP BY STEP METHOD

1. Clean and cut chicken liver into pieces.

2. Heat oil in a heavy bottomed pan or kadai

3. Add chopped onions to it and saute well.

4. Add finely chopped ginger, garlic and green chillies to it and saute again.

5. Add coriander powder, pepper powder and turmeric powder and saute for one minute.

6. Add chicken liver pieces  and salt to it and stir well.

7. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame.

8. Add coriander leaves and lemon juice to it and mix well.

9. Chicken liver fry is ready to serve. Enjoy it with rice, idiyappam or chapathi.

Do you like this recipe?

Please Share Your Comments and Suggestions here.

Thank You So Much

BINDU JAYESH

bindurohinipillai@gmail.com

CHICKEN ROGAN JOSH

   Chicken Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi- course meal. Chicken rogan josh is an aromatic chicken dish of Persian origin, which is one of the signature of Kashmiri cuisine. Chicken Rogan Josh means a deep red colored  and spicy chicken cooked in intense heat. Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

   Chicken Rogan Josh consists of pieces of chicken cooked with gravy based on browned onions, yogurts and aromatic spices. Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chillies that have been de-seeded to reduce their heat. The recipe,s spice is one of aroma rather than heat and the traditional dish is mild enough to be appreciated by Western palats that many not have been conditioned to tolerate the heat of chillies. It is really excellent and very delicious too.

CHICKEN ROGAN JOSH

   I got this recipe from a cookery show and I tried and tasted this recipe. My family members and guests like this dish very much. It is very easy to cook. See the recipe below. In this recipe I am adding some red capsicum too. Try this Chicken Rogan Josh and enjoy the spicy chicken taste.


INGREDIENTS


Chicken - 1 kg
Red capsicum -  1 (Cubed)
Cardamom - 4-5
Yogurt - 1 cup
Cumin seeds - 1 teaspoon
Green chillies - 3- 4
Onion - 2 ( cut lengthwise)
De-seeded Kashmiri Chilly Powder - 2 teaspoon ( if it is not de-seeded, then add 11/2 teaspoon chilly powder only)
Garam masala - 1 teaspoon
Salt - to taste
Coriander leaves - 1/2 cup (chopped)
Cooking oil - 1 teaspoon
Butter - 1/2 teaspoon


PREPARATION


   Grind 4-5 cardamom, red capsicum and yogurt to make a fine paste. Heat oil in a pan and add cumin seeds. When it splutter, add green chillies and onion and saute well. Add chicken pieces when it get sauteed. Stir well and saute for some time. Close the pan with a lid and cook for 5 minutes. Add red chilly powder, garam masala powder and mix well. Add salt to it. Saute for 5 minutes. Then cover it with the lid. After 5 min add the grinded paste and mix well. Cover the pan for 5 more minutes. Then open the lid and add chopped coriander leaves and stir well. Close the lid and cook for some time. Open the lid when chicken cooked and add little butter over it and stir well. Chicken Rogan Josh is ready. Enjoy....

STEP BY STEP METHOD

1. Put red capsicum, cardamom and yogurt in a blender to make a fine paste.

2. Chop onion and green chillies. 

3. Heat oil in a pan, Add cumin seeds to it and splutter

4. Add chopped onion and green chillies to it and saute well. 

5.When it get sauteed, add chicken pieces to it

6. Saute well and cover it with a lid. Open the lid and saute again

7. Add capsicum yogurt mix and stir well. Then add Kashmiri chilly powder, garam masala and salt. Mix well. Cover with the lid and allow it to cook.

8. Open the lid after some time.

9. Add coriander leaves and cover the curry until get cooked.  

10. Remove the lid and put some butter to the curry and stir well.

11. Chicken Rogan Josh is ready to serve. Enjoy the taste..

Like this recipe?

Please Share Your Comments and Suggestions here.

Thank You for Visiting My Blog

BINDU JAYESH

bindurohinipillai@gmail.com

NADAN KOZHI PERATTU / CHICKEN PERATTU

   Kozhi perattu is a fantastic Kerala nadan chicken recipe prepared  in almost all nadan restaurants and thattukadas.  Without adding more spices or artificial flavours, kozhi perattu is very spicy as well as tasty. Actually this is A dry chicken preparation. We can prepare kozhi perattu easily in our kitchen.

   There are so many methods to prepare nadan kozhi perattu. Here, I am adding a delicious way of preparation, which I had read in a book. Actually it was written by a cook in a famous restaurant. I followed his method and is very easy to prepare and extremely fantastic in taste.

KOZHI PERATTU

INGREDIENTS

Chicken - 1 kg
Chilly Powder - 2 table spoon
Coriander Powder - 1 table spoon
Garam Masala Powder - 1/2 table spoon
Turmeric Powder - 1/2 teaspoon
Pepper Powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Coconut oil - as needed
Curry Leaves - 1 cup
Mint leaves - 1/2 cup (or as needed)
Allspice leaves - 4
Salt - to taste


PREPARATION

   Cut chicken into small pieces and wash it well. Marinate chicken pieces with 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala powder, 1/4 teaspoon turmeric powder and salt. Keep it for half an hour.

   Heat coconut oil in a pan, add allspice leaves, mint leaves and curry leaves. Add marinated chicken pieces and mix well. Cover with a lid and turn the flame in medium level. Open the lid after 5 minutes and stir well. Close the lid and repeat stirring each 5 minutes. Turn the flame low after 15 minutes. Cook chicken without adding water.

   When chicken is about to cooked, put a pan on another stove and add some oil. Add mustard seeds and allow to splutter. Add 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala, 1/4 tsp turmeric powder and 1/4 teaspoon pepper powder to it and turn of the flame. Pour this oil with brown powders to the chicken and mix well. Add salt if necessary. Cover the chicken with lid again. Stir kozhi perattu after 5 minutes and turn off the flame. Cover the chicken perattu with lid for 10 minutes more.

   Now authentic, tasty Kozhi perattu is ready. Serve and enjoy with Chapathi, Rice or Pathiri etc.

Try this awesome recipe and enjoy the traditional Kerala taste

Thank you all for visiting my humble space

Please Share Your Comments and Suggestions Here.

BINDU JAYESH
bindurohinipillai@gmail.com

PAALAADA / RICE EGG DOSA

HAI FRIENDS... 

   Paalaada is a special recipe that my friend Mrs. Dowlath had given to me. Its a traditional Malabar recipe contains Raw Rice, Egg, Sugar and Coconut Milk. Really its a wonderful item that all of us like its taste and softness.

PAALAADA

See the recipe below:

INGREDIENTS

Raw Rice - 3 cup
Egg - 1
Coconut Milk 1st consistency milk - 3/4 cup
Second consistency milk - 1 cup
Sugar - 1 cup (as needed)
Salt - to taste

PREPARATION

   Soak raw rice for three hours in water. Wash it and grind it with egg and sugar to make a smooth batter. Add second consistency coconut milk to this batter and drain through a sieve for getting smooth batter. Add thick coconut milk and mix well. The batter should be very loose consistency as it spread automatically on the pan.

   Heat a dosa pan and rub little oil on it and pour the batter on the pan and spread it by rotating the pan. When it get cooked, remove it from the pan. Smooth and soft paalaada is ready.  Make all paalaada one by one like this. Serve it with mutton curry, chicken curry or vegetable curry.

    Like this recipe? Try this Paalaada today itself.

Please share your Comments and Suggestions here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

NADAN CHICKEN CURRY / CHICKEN CURRY (KERALA STYLE)

CHICKEN CURRY (KERALA STYLE)

   Nadan Chicken Curry ( Nadan Kozhi Curry ) is a traditional cuisine of Kerala. Nadan Chicken Curry is actually very nostalgic for me. I make a lot of chicken varieties, but in my tharavadu there is only one method commonly followed is Nadan Chicken Curry. It is fresh, aromatic and flavoured.

   Kerala style Chicken curry is very popular in restaurants too. Nadan Chicken Curry is very hot and spicy. It is good combination with Rice, Chappati, Pathiri, Appam, Palappam and Idiyappam. When we use Nadan Chicken Curry as a side dish of Appam or Idiyappam we add coconut milk to reduce the spicy flavour.

NADAN CHICKEN CURRY

Nadan Chicken Curry  Recipe ( my version)

 I cooked this in clay pot called Manchatty.

INGREDIENTS

Chicken - 1 kg ( cleaned and cut it into pieces)
Onion - 1( sliced lengthwise)
Shallots - 10 (chopped)
Ginger - 2 pieces (medium) (finely chopped)
Garlic - 1 pod( finely chopped)
Red Chilli Powder - 2 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Fennel Seeds - 1 teaspoon
Garam Masala - 1 teaspoon
Mustard Seeds - 1 teaspoon
Dried Red Chilli - 2-3
Curry Leaves - 3 springs
Green Chilli - 3 (split lengthwise)
Black Pepper Powder - 1/2 teaspoon
Oil - 2 teaspoon
Salt - to taste
Coriander Leaves - a few (optional)

METHOD

   In a hot pan add cooking oil and add onion and shallots together and saute. Add some salt and turmeric powder and stir well. When onion get translucent add ginger, garlic, green chillies and curry leaves and saute. Then add Red Chilli Powder, Coriander powder, garam masala, fennel seed powder and black pepper powder and stir and mix well. Add Chicken pieces to it and mix well.

   Saute Chicken in this gravy for 5 minutes in medium flame. Then add 11/2 glass of water to it and stir well. Cover the pan with a lid. Cook this in high flame first 3 minutes to get the curry boil.

   When the curry get boiled, turn the flame to lower mode and cook the curry in low flame. (cooking in low flame helps the chicken pieces to get more spicy and tasty.) (I don't use cooker for preparing nadan chicken curry.)

    When the Chicken pieces get cooked and gravy become thick turn off the flame. ( Add some coconut milk to chicken curry and boil it if necessary)  Now we want to do the final touch up. Seasoning the Chicken curry is essential. In a hot pan, pour some oil and add mustard seeds and dried red chillies and splatter it. Then add Curry leaves and pour this to the chicken curry and stir well. Garnish with Curry Leaves, Dried Chillies and Coriander Leaves (optional)

   Our Nadan Kozhi Curry is ready.

 Serve with Rice or Chappathi or Pathiri.

Do you like this recipe? 

Please share your comments

Thank you for watching my space.

bindurohinipillai@gmail.com

KUTTANADAN DUCK CURRY (കുട്ടനാടന്‍ താറാവുകറി) (ENGLISH & MALAYALAM)

കുട്ടനാടൻ ശൈലിയിലുണ്ടാക്കുന്ന  താറാവ് കറി വളരെ രുചികരവും പ്രഖ്യാതവുമാണ്. ഈ ഈസ്റ്റർ ദിനത്തിൽ പത്തിരിക്കും കള്ളപ്പത്തിനുമൊക്കെ  ഒപ്പം വിളമ്പാൻ കുട്ടനാടൻ താറാവ്കറി ആവട്ടെ. ആവശ്യമുള്ള സാധനങ്ങൾ 

താറാവിറച്ചി - 1 കിലോ (ചെറിയ കഷണങ്ങളായി മുറിച്ചത് )

മഞ്ഞൾപ്പൊടി  - 1/ 2  ടീസ്പൂണ്‍ 

ഇഞ്ചി - ഒരു കഷണം (ചതച്ചത് )

വെളുത്തുള്ളി - 5 അല്ലി (ചതച്ചത്)

മല്ലിപ്പൊടി - 1 ടീസ്പൂണ്‍ 

കുരുമുളക് ചതച്ചത്  - 1/2 ടീസ്പൂണ്‍ 

പെരുംജീരകം ചതച്ചത് -1/2 ടീസ്പൂണ്‍ 

വിനാഗിരി - 2 ടീസ്പൂണ്‍ 

ഉള്ളി - 1/2 കപ്പ് (നേർമ്മയായി അരിഞ്ഞത്)

ഇഞ്ചി -  1 കഷണം (ചെറുതായി അരിഞ്ഞത്)

വെളുത്തുള്ളി - 10 (അരിഞ്ഞത്)

പച്ചമുളക് - 4 (നീളത്തിൽ കീറിയത്)

മല്ലിപ്പൊടി - 1 1/2 ടീസ്പൂണ്‍

മുളകുപൊടി - 1 ടീസ്പൂണ്‍ 

കുരുമുളകുപൊടി -1 ടീസ്പൂണ്‍ 

ഗരംമസാല - 1 ടീസ്പൂണ്‍ 

പാചക എണ്ണ  - ആവശ്യത്തിന് 

[തേങ്ങാപ്പാൽ - 1/2 കപ്പ് (ആവശ്യമുണ്ടെങ്കിൽ മാത്രം )]

ഉപ്പ് - പാകത്തിന് 

പാചകരീതി 

   താറാവിറച്ചി നന്നായി കഴുകിവൃത്തിയാക്കിയ ശേഷം തൊലിയോടുകൂടി ചെറിയ കഷണങ്ങളായി മുറിക്കുക. അതിൽ മഞ്ഞൾപ്പൊടി, 1/2 ടീസ്പൂണ്‍ മല്ലിപ്പൊടി, ഇഞ്ചി ചതച്ചത്, വെളുത്തുള്ളി ചതച്ചത്, കുരുമുളക് ചതച്ചത്, പെരുംജീരകം ചതച്ചത്, വിനാഗിരി, ഉപ്പ് ഇവ ചേർത്ത് നന്നായി യോജിപ്പിച്ച് ഇറച്ചി അരമണിക്കൂർ വയ്ക്കുക. അര മണിക്കൂർ കഴിയുമ്പോൾ മാരിനേറ്റ് ചെയ്ത താറാവിറച്ചി കുക്കറിൽ വേവിക്കുക. (താറാവിറച്ചിക്ക് കോഴിയെ അപേക്ഷിച്ച് വേവ് കൂടുതലാണ് )

   അടുപ്പിൽ ഒരു ചീനച്ചട്ടി വച്ച് ചൂടാകുമ്പോൾ അതിൽ എണ്ണയൊഴിച്ച് ഉള്ളി വഴറ്റുക. വഴന്നുവരുമ്പോൾ ഇഞ്ചി അരിഞ്ഞത്, വെളുത്തുള്ളി അരിഞ്ഞത്, പച്ചമുളക് ഇവ ചേർത്ത് വഴറ്റുക. നല്ല ഗോൾഡെൻ നിറമാവുമ്പോൾ മല്ലിപ്പൊടിയും മുളകുപൊടിയും ചേർത്ത് വഴറ്റുക.വഴന്ന മണം വരുമ്പോൾ ഇതിലേക്ക് വേവിച്ച ഇറച്ചി ചേർത്ത് ഇളംതീയിൽ വേവിക്കുക. ആവശ്യത്തിന് ഉപ്പ് ചേർക്കാം. (ഇതിലേക്ക് വേണമെങ്കിൽ തേങ്ങാപ്പാൽ ചേർക്കാം.) കറിവേപ്പിലയും ഗരംമസാലപൊടിയും 1 ടീസ്പൂണ്‍ കുരുമുളകുപൊടിയും ചേർത്ത് 10-15 മിനിറ്റ് ഇളം തീയിൽ വേവിക്കാം.ചാറു കുറുകുമ്പോൾ തീ അണക്കാം. അരമണിക്കൂറിനു ശേഷം വിളമ്പാം.
 INGREDIENTS

Duck(Tharavu) -1kg (cut into medium pieces)

Turmeric powder-1/2teaspoon

Coriander powder-1/2 teaspoon

Ginger-1 piece (crushed)

Garlic-5 cloves(crushed) 

Pepper-1/2 teaspoon (crushed)

Fennel seeds-1/2 teaspoon

Vinegar-2 tablespoon  

Salt -  to taste

Shallots/small onion-1/2 cup (thinly sliced) 

Ginger-1' piece (chopped)

Garlic-10

cloves (chopped)

Green chilly-4 (slit lengthwise)

Curry leaves-2 sprigs

Coriander powder-11/2 teaspoon

Chilly powder-1 teaspoon

Pepper powder-1 teaspoon  

Garam masala-1 teaspoon 

(Coconut milk-half cup(optional))

Cooking Oil- as required 

Method:

Cut the cleaned duck into medium sized pieces with skin.Marinate the cleaned duck pieces with Turmeric Powder, Coriander Powder, crushed Ginger and Garlic, crushed Pepper, Fennel Seeds, Vinegar and Salt and marinate for at least 30 minutes.After 30 minutes,pressure cook the marinated meat in a pressure cooker until  it cooked. (Duck usually takes more time to get cooked compared to chicken). Heat oil in a kadai and add thinly sliced small onion  and saute till they begin to turn soft, add crushed ginger,garlic and green chilly and cook until it turns lightly golden brown colour. Add Coriander Powder, Chilly Powder to it and stir in low-medium heat. Then add cooked meat to this and cook this in a medium heat.Add some more salt. Add coconut milk if necessary. Add curry leaves, garam masala powder and pepper powder to this and cook in a low flame for 10-15 minutes till the gravy thickens, Switch off the flame and allow it for keeping 30 minutes before serving. then serve with APPAM, IDIYAPPAM and PATHIRI

CHICKEN STEW

CHICKEN STEW

   Hai Friends, 

Today I am presenting an Eater Special Item - Chicken Stew. It is a side dish of Appam, Palappam or Idiyappam.

CHICKEN STEW

INGREDIENTS
Chicken - 1/2 kg

Onion - 2 ( cut it into square pieces)
Green Chilly - 4
Ginger-Garlic Paste - 1 1/2 teaspoon
Carrot - 1 (cut to small pieces)
Beans - 10 (chopped)
Green Peas - 1/2 cup
Potato - 1 (cut it into square pieces)
Curry Leaves - 2 branches
Cashew Nut paste - 10
Garam masala- 1 1/2 teaspoon
Pepper Powder - 1 1/2 teaspoon
Coconut Milk (Ist) - 1 cup
Coconut Milk (2nd) - 1 1/2 cup
Salt - to taste
Coconut Oil - 1 table spoon

PREPARATION
Cook the Chicken with salt, Pepper powder, Potato pieces  and 1 glass water in a cooker for 5 min. Cook the vegetables (carrot, beans and green peas) in a steamer for 10 min and keep aside. Put the Garam masala in a hot pan and add some Oil to it. Add Onion, Ginger Garlic Paste,Green Chilly and Curry leaves to it and saute.( Dont allow to change the colour of Onion) Add the cooked vegetables and mix well. Add coconut milk (2nd) and cook it for 5 min. Add the cooked Chicken and Potato to it and cook this for 5-10 min in low flame. Mix the Cashew nut paste to the Coconut Milk (1st) and add it to the curry. Cook it in low flame until the gravy gets thick. Add some Pepper powder and stir well and turn off the stove. Serve it with APPAM and PATHIRI..

CHICKEN FRY ( NADAN) ചിക്കന്‍ ഫ്രൈ (നാടന്‍) ENGLISH & MALAYALAM

ആവശ്യമുളള സാധനങ്ങള്‍
ചിക്കന്‍ (കഷണങ്ങളാക്കിയത് ) - 1 കിലോ
ഗരം മസാല  1 1/2 ടീസ്പൂണ്‍
കുരുമുളകുപൊടി  - 1 1/2ടീസ്പൂണ്‍
മഞ്ഞള്‍പ്പൊടി  - 1 ടീസ്പൂണ്‍
ഉപ്പ്  - പാകത്തിന്
വറ്റല്‍മുളക്  - 8 എണ്ണം
കറിവേപ്പില  - രണ്ടുതണ്ട്
ഉള്ളി  -10 എണ്ണം
വെളുത്തുള്ളി  -10 അല്ലി
ഇഞ്ചി  - ഒരു വലിയ കഷണം
എണ്ണ  - ആവശ്യത്തിന്
തക്കാളി  - 1 (ഇടത്തരം)

തയ്യാറാക്കുന്ന വിധം
 കഷണങ്ങളാക്കിയ ചിക്കന്‍ കഴുകി വൃത്തിയാക്കി അതില്‍ മഞ്ഞള്‍പ്പൊടി, കുരുമുളകുപൊടി, ഗരംമസാലപ്പൊടി, ഉപ്പ് എന്നിവ പുരട്ടി അരമണിക്കൂര്‍ വയ്ക്കുക. അതിനുശേഷം ചിക്കന്‍ എണ്ണയില്‍ പൊരിച്ചെടുത്ത് മാറ്റിവയ്ക്കുക. (അധികം എണ്ണ ഉപയോഗിക്കാത്തവര്‍ മാരിനേറ്റ് ചെയ്ത ചിക്കന്‍ വളരെ കുറച്ചു വെള്ളം ചേര്‍ത്ത് കുക്കറില്‍വച്ചു വേവിച്ചശേഷം എണ്ണയില്‍ പൊരിച്ചെടുക്കുക) ഉള്ളി, വെളുത്തുള്ളി, ഇഞ്ചി ഇവ മിക്സിയില്‍ അരച്ചത് ചിക്കന്‍ വറുത്ത എണ്ണയില്‍ത്തന്നെ വഴറ്റിയെടുക്കുക. നന്നായി വഴന്നുവരുമ്പോള്‍ ചെറുതായി അരിഞ്ഞ തക്കാളി ചേര്‍ത്തു വഴറ്റുക. നന്നായി യോജിച്ചുവരുമ്പോള്‍ ചതച്ച മുളകും കറിവേപ്പിലയും ചേര്‍ത്തു വഴറ്റുക. ഇതിലേക്ക് ചിക്കന്‍ ചേര്‍ത്തിളക്കി അഞ്ചു പത്തുമിനിട്ട് ഇളംതീയില്‍ വറുത്തെടുക്കുക. നാടന്‍ചിക്കന്‍ ഫ്രൈ റെഡി.

INGREDIENTS
Chicken- 1 kg (cut it into pieces)
Garam Masala - 1 1/2teaspoon
Pepper Powder - 1 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Shallots - 10
Red Chilly (Dried Chilly) - 8 no (crushed)
Salt - to taste
Garlic - 10 cloves
Ginger - 1 big piece
Oil- For frying
Tomato - 1 (chopped)
Curry Leaves - 2 branches

PREPARATION
   Marinate the Chicken with Turmeric powder, Garam masala, Pepper powder and Salt and keep it aside for half an hour.Then fry the Chicken in hot oil.(Cook the marinated chicken in a cooker before frying to reduce the use of oil.) Grind the Shallots, Ginger, and Garlic in a mixie and saute this in the same oil.Add chopped tomato to this and saute well. Then add crushed Chilly and Curry Leaves to it and saute. Finally add the fried Chicken and fry for 5-10 min in low flame. Tasty Nadan Chicken Fry is ready. Garnish it with chopped Onion and chopped Tomato. SERVE and ENJOY....