Tuesday, January 29, 2008

Kozhi (Chicken) Varattiyathu

Today is a special day for "Secret of Taste",her first birthday! She is my youngest daughter . Today I wanted to make her more beautiful with this lovely naadan dish,Kozhi Varattiyathu.


1 kg chicken
1/4 kg chopped small onions(Kunjulli)
1tbsp finely chopped ginger
1 tbsp finely chopped garlic
3 green chilies
2 sprigs curry leaves
1 tbsp vinegar
3 tsp coriander powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
salt to taste
1/2 cup thick coconut milk
2 tbsp coconut oil


Wash and cut chicken into small pieces .Heat coriander powder,turmeric powder,chili powder and garam masala till its aroma comes out and keep aside.Make a paste with the powders ,vinegar and salt and marinate chicken pieces well with that and leave it for 1 hour.
Heat oil in a pan.Add ginger and garlic and saute well for 2 mins.Add shallots ,green chilies and Curry leaves , saute till it turns brown.Add the marinated chicken into it and cook in a low fire.Once it is half done add the coconut milk and make the fire high and Keep stirring till the gravy is coated with chicken and the oil is separated.
Serve with boiled rice ,Appam or chapathi

Monday, January 28, 2008

Rava Upma

Upma Upma is very popular among South Indians. Though the recipe is very simple, the measurement of water, timing, order and the extra ingredients changes the texture and taste. I got certificate for” Most horrible Upma” from my husband several times. But that gives me an inspiration to do more experiments on that. Now I am little confident in making Upma and I tried various types of upmas using vegetables and dry fruits .This is one of the basic recipe.


1 cup Rava /Semolina
1 ½ cup hot water
25 gms cashew nuts
15 gms raisins (both optional)
1 inch ginger finely chopped
1 chopped onion
2 green chilies chopped
1tsp mustard seed
Few curry leaves
2 tbsp oil
Salt to taste


Heat a flat pan on a medium flame and roast the rava lightly, don’t allow it to brown, once done remove it from fire and keep aside.
Heat oil in a pan and roast cashew, then raisins and remove from the pan and keep aside. In the same oil, add mustard and allow to splutter. Add onion, ginger, green chilies and curry leaves and sauté for 3-5 minutes. Add hotwater, and salt to taste. Bring to boil. Add the roasted rava, a little at a time, stirring constantly to avoid forming lumps. Simmer and cook till the upma is ready. Garnish with roasted cashew and raisins. Serve hot and enjoy it with some crispy pappad or boiled banana.

Wednesday, January 16, 2008

Fish Moli

Fish moli

Fish Moli is very popular dish during any special occasion in Kerala. It is a kind of stew made with coconut milk.
It can be eaten with bread or Appams.

Fish moli


1 kg black pomfret
4 green chilies
1 inch piece ginger, thinly sliced
5 cloves garlic, sliced
1 sprig curry leaves
½ tsp turmeric powder
1 tsp garam masala
1 stick cinnamon
4 cloves
3 pods cardamom
1 cup coconut milk
1 tbsp oil
1 tbsp vinegar
½ cup water
Salt to taste.


Remove skin, clean and cut the fish into medium sized pieces. Marinate with garam masala and salt, and keep aside for half an hour.

Shallow fry or grill the fish (I grilled it instead of frying).Heat oil in a pan and fry cloves, cinnamon and cardamom for a minute. Add onion, ginger, chilli, and garlic and curry leaves and sauté well. Add turmeric and stir for one minute then add water. When water begins to boil, add fish, cover and cook for some time.

Now add coconut milk. Heat for a few seconds. Just before mixture begins to boil, add vinegar and remove from fire .Garnish with slices of tomatoes.

This goes to RCI-Kerala ,hosted at Currybazaar.