KOZHI ULLARTHIYATHU/CHICKEN ULLARTHU WITH COCONUT.

Chicken (medium cut pieces) - 1kg
Pearl onions (lengthy diced) - 4- 5 no s
Ginger - 2 tabs
Garlic - 2 tabs
Chili Powder - 3 to 4 tabs
Turmeric Powder - ½ tsp.
Cumin Powder - ½ tsp.
Fenugreek Powder - a pinch
Coriander Powder - 2 tsp.
Garam Masala/chicken Masala - 1 tsp.
Coconut Oil - 5 tsp.
Salt - to taste
Coriander leaves - a spring
Grated Coconut - 1 cup
Pepper powder - ½ tsp.




How to Prepare:

1. Clean and cut the chicken pieces and keep it aside.

2. In a Blender ,Add grated coconut ,Pearl onions ,Ginger and garlic ,turmeric powder ,cumin powder ,chili powder ,pepper powder ,coriander powder ,fenugreek powder ,salt and garam masala or chicken masala and whip for 3 to 4 times only to get a finer form.no need to become a paste so whip only.

3. Apply this mixture to the chicken and mix well together and keep it aside for at least 30 to 45 minutes.

4. Take a bottom thick nonstick pan, Heat 1 tabs of oil in it, add the marinated chicken to it and cook in a medium flame until the chicken start to drain out the water completely.

5. After draining out the water add the remaining oil into this and mix together and stir for some time and keep it in medium flame until it becomes roasted in color .(in between you have to stir the chicken for roasting it ,no need to cover with lid.)

6. It will take 30 to 40 minutes for attaining in a roasted form then only we can say it as kozhi ullarhtiyathu/chicken ullarthu.

7. Once it becomes roasted you can garnish it with fresh chopped coriander leaves.

"DEEP FRIED THREADFIN BREAM(EASY FRIED FISH RECIPE/MY VERSION)"

Threadfin Bream/any fish - 2 no s
Chili Powder - 3 tsp.
Turmeric Powder - ½ tsp.
Meat Masala/Garam masala - ½ tsp.
Salt - to taste
Coconut Oil - 3tabs
Pepper Powder - ½ tsp.
Coconut oil (deep frying) -
Curry leaves - 2 springs.


How to Prepare:

1. Clean the fish firstly and keep it aside.

2. For marinating it take a plate and add turmeric powder ,meat masala , pepper powder ,salt and coconut oil about 3 tabs and mix all together you will get a fine paste ,Apply this fine paste to cleaned fish and marinate it for 15 to 30 minutes.

3. Take a Bottom thick Pan ,put coconut oil into it when it gets hot ,add a hand full of curry leaves into it when it splutters ,put the marinated fish into the pan and deep fry it until it becomes crispy both the sides.

4. Garnish it with a spring of curry leaf.

"ONAM OLAN WITH RAJMA/RED COW PEAS AND ASH GOURD"(MUMMY'S SPECIAL/EASY TO MAKE)

Ash gourd (Medium pieces) - 1 cup
Red Cow Peas /rajma - 1/4 cup
Red Chilly - 4 no s
Green chilly(half slit) - 4 no s
Shallots(thin slices) - 4 no s
Coconut oil - 2 tabs
Coconut Milk - 1 cup
Curry leaves - 1 spring
Salt - to taste
Water -as required
Mustard Seeds - ½ tsp


How to Prepare:

1. In a Pressure cooker boil the red cow peas firstly by adding little bit salt.

2. In a Kadai ,put the cut pieces of ash gourd ,with required amount of water to get boil it well ,and add half slit green chilly also with little bit of salt, after boiling the water will fully drained out.

3. In a blender grind the grated coconut with some water and take a thick coconut milk, add this milk to the boiled ash gourd pieces and mix together and also add the already cooked red cow peas and mix along with a very low flame.

4. In a kadai, add a little bit of coconut oil, when it gets hot add ½ tsp. of mustard seeds when it gets splutter, add the red chilly and curry leaves and thin slices of shallots and sauté together, when it gets tender n smooth just turn off the fire and put this to the cooked ashgourd n red cowpeas texture and mix along.

5. Finally add ½ a tsp. of coconut oil on the top of olan and garnish with coriander leaves.

POTATO PODIMASS.

1. Potato(boiled n mashed) - 4 no s
2. Pearl onion(small sliced) - 1 ½ cup
3. Green chilly(half slit) - 3 no s
4. Turmeric powder - ½ tsp
5. Chilly powder - 1/2 spoon
6. Mustard seeds - 1 tsp
7. Oil - 2tsp
8. Curry leaves - ½ spring
9. Coriander leaves(chopped) - 1 spring
10. Red chilly broken - 2 no s
11. Salt - to taste

How to Prepare:

In a pressure cooker, boil the peeled potatoes by adding little bit of salt n turmeric powder, after boiled mash the potatoes well and keep it aside.

Take a pan add 2 tsp of oil into it ,when it gets hot add mustard seeds ,when it splutters add broken red chilly ,curry leaves and green chilly sauté it well ,then add chopped pearl onion ,and sauté well.

Add ½ spoon of garam masala (optional) into it for flavor,add 1/2 spoon of chilly powder(optional ) then add the mashed potatoes into this and mix all together and stir for few minutes, check out the salt, and turn off the fire.

Serve it in a dish and garnish with coriander leaves and curry leaves.

MUTTON MASALA CURRY/ HOME STYLE

Mutton - 1 kg
Pearl onions(small sliced) - 1 ½ cup
Shallots(small sliced) - 5 to 10 no s
Ginger(small sliced) - 2 big piece
Garlic(small sliced) - 6 to 8 pods
Turmeric Powder - 1 tsp
Red chilly Powder - 2 tsp
Cardamom(crushed) - 5 to 6 no s
Cinnamon stick - 3 no s
Cloves - 3 no s
Garam masala - 1 tsp
Tomato(small sliced) - 1 cup
Green chilly(half slit) - 4 to 5 no s
Pepper Powder - 1 tsp
Salt - to taste
Water -
Oil -
Mint leaves - 1 spring
Coriander Leaves - 1 spring


For Masala Grinding:


1. Cinnamon stick - 5 to 10 no s
2. Cloves - 5 to 10 no s
3. Aniseed - 5 tabs
4. Cumin seeds - 5 tabs
5. Nutmeg - 5 tabs

(These spices should dry roast and grind it in the mixer well, this can be used instead of garam masala .)


How to Prepare:


1. Clean and cut the mutton into pieces and for marinating it add ½ tsp of turmeric powder ,1/2 tsp pepper powder ,1 tsp of red chilly powder ,bit of salt ,1/2 tsp of lemon juice ,about 5 no s of sliced shallots ,1 tsp of garam masala , and mix all together ,and keep it aside for 10 minutes minimum and after that put it in a pressure cooker add a little bit water and close with lid for cooking and minimum 5 to 6 whistles should be needed for well cooking.
2. Take a kadai ,add oil in it when it gets hot add crushed cardamom ,Cinnamon sticks ,cloves together and mix well ,then add ginger n garlic pieces and sauté well ,then add half slit green chilly , sauté well ,add sliced shallots and pearl onions and sauté well until it becomes a light brown in color and soft for 5 to 7 minutes.
3. Add turmeric powder ½ tsp ,red chilly powder 1 tsp , ½ tsp of pepper powder ,mix all together for 2 minutes add sliced tomato and mix well for 5 minutes now add dry roasted grinded masala about 1 tsp first to it and mix together and keep in a low flame for 3 minutes.
4. Now add the already cooked mutton pieces into this texture and mix all together well and add water as a base for masala gravy, check out the salt, and close with a lid for 5 minutes to boil all the texture.
5. After 5 minutes open the lid and add sliced coriander leaves and mint leaves for garnishing it. Cook it for another 2 minutes and turn off the fire.
6. Serve it hot with rice or Indian breads.