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.

Ingredients

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

Method

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

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.

Ingredients

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.

Method

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.

Kadachakka Chemeen Varutharachathe(Bread Fruit and Prawns)

"Smile is a curve which makes other curves straight" So with that sweet smile again I am coming back to this beautiful world of experts.

Months back I posted this recipe and due to some technical problems, I removed that from my blog.
Here again!


There is a big Bread fruit tree in my house(Kerala) and who ever see this would say "those who have Kadaplave(Bread fruit tree) in their compound will always in debt" .My mother always been scared about that.But my dad is totally different and he never support on such superstition.He loves that tree as it bears lot of good quality breadfruits every year and we used to give that to all our neighbours and relatives ,some times we sell that too.It's really tasty and my mother will make variety of dishes with that.
Here in UAE its very difficult to find fresh bread fruits. So definetly this one is also not fresh!
This varutharacha dish is also one type of theeyal ,but in this curry we never put tamarind.Its mild aroma and delicious taste is world renowed.




Ingredients

bread fruit 1 large peeled and cut into medium sized pieces
prawns 1/4 kg
green chilies 2nos
turmeric powder 1/4 tsp
dry red chilies 3nos
coriander 2 tbsp
shallots(small onion) 10 nos
garam masala 1/2 tsp
coconut grated 1 1/2 cup
jaggery a pinch
salt to taste

For seasoning

2 sprigs curry leaves
1/2 tsp mustard seeds
2,3 broken dry chilies
1 tbsp coconut oil

Method

Cook the bread fruit and prawns together with green chilies,salt and a pinch of turmeric till soft.Meanwhile dry roast grated coconut and shallots until coconut turns light brown ,Add little coconut oil, coriander,dry chillies,remaining turmeric powder and garam masala and roast for few more minutes.keep aside to cool and make that into fine paste . Add the coconut paste into cooked bread fruit .Add a pinch of jaggery,mix well and boil for a while .Finally for seasoning..,Heat 1 tsp of coconut oil ,fry mustard seed ,curry leaves and broken dry chilies.Pour over the curry and serve hot.

Chicken Mappas

I got this recipe from one of the old friday magazine .The orginal recipe was duck mappas and I made an experiment on chicken and comes out well.This goes well with chappathi , appam or boiled rice

Ingredients

1 Kg chicken
50 gms ginger, julienned
50 gms garlic , julienned
50 gms onion., julienned
50 gms shallots sliced
1 tsp garam masala
1tbsp vinegar
2 tbsp coriander powder
1 tsp turmeric powder
1 tbsp chilli powder
salt ,to taste
3 tbsp oil
1 cup coconut milk

Method

Cut chicken into bite-sized pieces.In a pan ,heat oil and saute ginger and garlic.Add the sliced shallots and julienned onion.Add chicken ,garam masala,vinegar,coriander powder,turmeric powder and chilli powder and mix well.Add a cup of water and leave to cook till the chicken is well done .Add coconut milk and allow it to boil for about five minutes.
Garnish with fried curry leaves.

Prawns Moilee

You want some thing scrumptious in Jiffy??
You have a hand full of fresh prawns and a cup of coconut milk??
If answer is yes,Come with me, I will explain one simplest way of making delicious Prawns moilee.

We tasted this curry with appam first from one restaurant in Dubai.Wow!!Our tastebuds hooked into that dish.Thereafter we started going to that restaurant for having same dish on all weekends ,Weeks passed like that ,Once we went there with same desire ,but that time they were serving only buffet ..Taking buffet that time was really waste for us..So I decided to try that moliee at home .Luckily I got that same taste and same colour but the prawns they used to make were tiger prawns and they kept the tail part attached to the body for good look ..
:) As per RP prawns are not photogenic,Now I agree with you..Mine also in that category



Ingredients

250 gms prawns cleaned
1 small onion sliced
1 clove sliced garlic(optional)
1 inch sliced ginger
1 sprig curry leaves
1 large tomato sliced
2-3 green chillies,slit lengthwise
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp chili powder
1tbsp vinegar
1 cup thick coconut milk
salt to taste

Method

Heat oil in a pan and saute onion,garlic,ginger,green chillies and curry leaves until brown.
Add all the powders and saute for a minute.
Add prawns and cook for few minutes in slow fire then add tomatoes ,keep that in fire for few more minutes.
Add coconut milk ,Remain in fire until it starts making bubbles.
Drizzle vinegar and serve.