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.

Kosha Mangsho

Bengali dry Mutton curry

Ingredients:
750 gms of mutton
4 medium size potato cut into half
4 tbs of mustard oil for frying potato
4 onions
For Marinadegarlic 10
ginger-1.5 inch
2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp of salt
4 heaped tbs yogurt
1tsp garam masala
For the tempering
10 black pepper
3 bay leaves
4 greem cardamom
5 cloves (lavang)
0.5 inch cinnamon stick
1 tsp sugar
0.5 cup mustard oil

Preperation:Make a smooth paste of Garlic and Ginger, add little water if required.
Do the same with onions.
Marinate the mutton with Turmeric powder, salt, Coriander powder, Red chilly powder, Yogurt and 1 tbs of mustard oil, garlic-ginger paste and half of the onion paste.
Let it sit there for 2 hrs.

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.