Chicken Tomato Roast

1. Chicken – 1/2 kg
For Marination
2. Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Vinegar – 1 tsp
Salt – to taste
For Masala
3. Onion – 3, sliced
Ginger & garlic paste – 1 tbsp, each
4. Coriander Powder – 2 1/2 tsp
Red Chilli Powder – 1 1/2 – 2 tsp
Garam Masala – 1 tsp
Fennel Powder (perumjeerakam) – 1/2 tsp
5. Tomato – 2, sliced
6. Thick coconut milk – 3/4 cup
7. Curry leaves
Salt
Oil (sunflower oil or coconut oil)

Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour. Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan. To the same pan, add sliced onions & salt. Cook till onions become golden brown in color. Add ginger & garlic paste & cook for 3-4 minutes. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing. Add sliced tomatoes & curry leaves. Mix well & when tomatoes become soft add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala. This curry has a semi gravy consistency.Serve hot with rice/roti/appam.

Dry Red Chicken

Chicken recipes always strike the right chord with many people. The aroma and the flavour are tempting and would be the right choice for any food lover.
Kanakalatha

1. Chicken 1/2 kg
2. Crushed ginger 1 1/2 teaspoon
3. Crushed garlic 2 teaspoon
4. Tomatoes cut into long pieces 3
5. Green chillies slit vertically 5
6. Kashmiri chilly powder 4 teaspoon
7. Curry leaves
8. Coconut oil 3 tablespoon
9. Turmeric powder 3/4 teaspoon
10. Salt

Pressure cook the chicken pieces with salt and turmeric. Then take a thick bottom vessel and pour little oil. Saute the ingredients from item 2 to 6. Pour little water and make it into a thick consistency. Then add the cooked chicken pieces with little salt and simmer it for some time till the gravy becomes thick. Finally add curry leaves and serve it hot.

Chakka Vada

Vada is a tasty fast food and there are different kinds of vada. The new recipe which could be tried out during the jackfruit season is simple and is an authentic Kerala cuisine.

1. Cooked chakkakuru (jackfruit seeds) grinded in mixie 500gm
2. Channa dhal flour 250gm
3. Coconut oil 150ml
4. Chilly powder 10gm
5. Asafoetida 4gm
6. Chopped onions 2
7. Garlic 25gm
8. Curry leaves
9. Salt

Mix all the ingredients by adding 2 cups of hot water and make it into a dough not very hard enough. Then make into small vada shaped ones and deep fry in coconut oil.

Coorg chicken curry

This is the special item of the Coorg region which is very hot and green in colour. The speciality of this curry is that it does not need any oil. Why not try an oil-less curry for the health conscious.

1. Chicken 1 kg
2. Coriander leaves 100 gm
3. Pudhina 100 gm
4. Green chillies 10 nos
5. Garlic 20 gm
6. Ginger 20 gm
7. Scraped coconut 2
8. Garam masala 10 gm
9. Salt to taste

Grind all the ingredients from item 2 to 7. Marinate the chicken pieces with the grinded masala and cook it. After it is cooked properly, add garam masala, salt and boil it well. Serve it hot.

Chicken parippu vada

Everybody has heard about the evening snack parripu vada. But with a little chicken in it the parippu vada may taste delicious. Try this new tea time snack.

1. Boneless chicken: 300 gm
2. Soaked channa dal: 175 gm
3. Chicken masala: 1 teaspoon
4. Chopped green chillies: 6 nos
5. Chopped ginger
6. Chopped onions: 2
7. Curry leaves
8. Fennel seeds (perinjeeragam) powdered: 1/2 teaspoon
9. Salt
10.Oil

Cook the chicken pieces with salt and masala powder. After it is cooled mince it. Grind the soaked channa dhal. Add the rest of the ingredients to the minced chicken and then add the grinded channa dhal. Mix it well and make into a smooth dough. Take a small portion and roll it on the palms to make it flat. Fry in heated oil till it becomes light brown in colour. Chicken parippu vada is ready.

Egg Fried Rice

Egg fried rice is a simple recipe and can be prepared on special occasions. All ingredients are available at home any time and children would love this delicacy.

1. Boiled Biriyani Rice 1 cup
2. Chopped Carrot, Capsicum, Beans, Cabbage 1/4 cup
3. Eggs 2
4. Pepper powder 1/4 teaspoon
5. Soya sauce 1/4 teaspoon
6. Oil 2 teaspoon
7. Salt to taste
8. Finely chopped coriander leaves 1/4 cup

Saute the chopped vegetables with a little oil and salt. Beat the eggs nicely and make it into scrambles with little pepper powder. Then add the boiled rice to the vegetables and a little salt, pepper powder, soya sauce and mix it well. Then add the scrambled eggs with coriander leaves. Egg fried rice is ready.

Cherunaranga masala achar (lime masala pickle)

Pickles are very common in every household and lime pickle is particularly good because it is tangy and hot at the same time. But try this masala and spicy pickle to tickle your tastebuds.

1. Lemon 1 kg
2. Salt 250 gm
3. Cloves 10 gm
4. Cumin seeds 50 gm
5. Big Cardamom 50 gm
6. Pepper 25 gm
7. Ayamodakam (celery) 25 gm
8. Asafoetida a small piece
9. Chilly powder
10. Lime juice

Keep the lemons in hot water for 2 hours. Then clean it dry and cut it into 4 pieces. Coarse grind the masalas and add it to the lemon. Store it in a bottle and place under the sun for a week. Shake the bottle every day. Then add lime juice. Keep it under the sun for 2 or three days. Cherunaranga masala achar is hot and spicy.