Spicy Kerala Chicken Fry

Ingredients

    Chicken-(medium sized pieces)- 500 gms
    Onion-sliced- 1/2 cup(one medium sized)
    Curry leaves- 2 sprigs
    Oil- as required

For Masala paste

    Kashmiri chili powder- 2 tsp( or to taste)
    Coriander powder- 1 tsp
    Turmeric powder- 1/4 tsp
    Fennel seeds- 3/4 to 1 tsp
    Black pepper corns- 1/2 to 1 tsp
    Green chilies- 1 or 2 nos( according to taste)
    Ginger- 1 inch piece
    Garlic- 3 to 4 large cloves
    Vinegar- 1 tsp
    Water- as required
    Salt- to taste

Directions

    In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
    Rub this onto the chicken pieces and refrigerate for about 1 hour.
    In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
    Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
    Add more curry leaves if required.

Serve with rice or chapati.

Chicken Nihari

Chicken stew, very tasty and high in colestrol

Ingredients:
Chicken 1.5 kg
Clarified butter 1 cup heaped
Water 8 cups
All purpose flour ½ cup
Wheat flour ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Chili powder 3 tsp heaped
For Nihari Spice:
Cinnamon sticks 6 pieces
Black cardamom 6
Green cardamom 12
Black pepper ½ cup
Fennel seeds ½ cup
Poppy seeds ½ cup
Cloves 2 tbsp
Mace 2 tbsp
Dry ginger powder 2 tbsp
Chili powder 4 tbsp

Preparation:
For Nihari Spice:
Finely grind together cinnamon sticks, cardamoms, green cardamoms, black pepper, fennel seeds, roasted gram, poppy seeds, cloves, mace, dry ginger powder and chili powder
Put in an air tight jar and use as required

Anda Jholo

(Eggs in coconut gravy)

Ingredients:

Eggs (4 nos)
potatoes ( 1 large )
onions (1 large)
tomato (1large)
cumin seeds (1/2 tsp)
coriander seeds(1 1/2 tsp)
fennel seeds ( 1/2 tsp )
ginger-garlic paste (1 1/2 tsp )
red chilli ( 2 nos )
cinnamon ( 1 inch long )
turmeric ( 1/3 tsp)
cloves (2-3 nos )
small cardamon ( 2-3 nos)
bay leaves ( 1 no)
oil ( 4-5 tsp )
freshly grated coconut (3 tbs, optional)
chopped coriander leaves ( 3 tbs )
kashmiri chilli powder ( 1/4 tsp )
salt

Preparation:

Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell. Put slits along the sides of the eggs.
Grind the coconut and coriander separately and keep aside.
Cut the potaoes into long pieces.

Janhi Posta

Ridge gourd cooked with poppy paste

Ingredients:

Ridge gourd ( cut into large chunks, 1 1/2 cups )

potato ( cut into thin slices, 1/3 cup )

onion ( 1 small )

red chillis ( 2 nos )

garlic cloves ( 1-2 nos )

poppy seeds ( 1 tsp )

coriander seeds ( 1/5 tsp )

fennel seeds ( 1/5 tsp )

turmeric ( 1 pinch )

oil ( 2-3 tsp)

cumin seeds ( a pinch )

salt

Preparation:

Grind the poppy seeds without water to crush them.

Add the garlic cloves along with a little water and grind for 5 secs to get into a coarse paste.

Channa Chadchadi

Ingredients:

Bengal gram (1 cup)

Onion (1 small)

Green chilies (1)

Coriander powder (1/5 tsp)

Roasted cumin-chilies powder (1/4 tsp)

Cumin seeds (1/4 tsp)

Mustard seeds (1/4 tsp)

Fennel seeds (1/4 tsp)

fenugreek seeds (1/8 tsp)

Oil (1 tsp)

Salt to taste

Chopped coriander leaves (1 tsp)

Preparation:

Soak the Bengal gram overnight

Wash and cook for 2-3 whistles in a pressure cooker. Drain the excess water and keep aside.

Chop the onion and green chilies into small pieces.