Chicken Roast

My Easter special dishes – Chicken roast and Chicken Curry

Here goes the recipe for chicken roast

Don’t add any of the chicken masala available in markets for this!!!!

For marinating the chicken

Chicken – ½ kg (cut into smaller pieces)
Salt
Chili powder – 1 tablespoon
Turmeric powder – ½ tsp
Pepper powder – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1 tsp

Mix thoroughly with hand.

For preparation

Oil as required
Curry leaves – a few
Sliced onions – 3 big ones
Chopped Green chilies – 5
Coriander powder – 1 tsp
Chili powder – 1-2 tablespoon (I made spicy chicken)
Pepper powder – 1 tsp
Garam masala (powdered spices) – 1 table spoon
Perumjeerakam - powdered (Aniseed) – 1 tablespoon


Marinate the chicken for half an hour.
Now pour oil in a kadai. Add onions, curry leaves, green chilies and salt.
Saute till onions are brown in color.
Add coriander powder, chili powder and pepper powder.
Saute for few seconds.
Now add the chicken pieces, garam masala and aniseed's powder.
Mix well.
Pour some water. Keep simmer and close the lid.
It may take nearly 40 minutes to get the chicken cooked. You can stir in between and add chili powder if it’s not spicy.
Switch off the flame when the chicken is cooked and the gravy is fully coated in chicken pieces.
You can garnish with curry leaves.
Serve hot with rice, Chapatti or porota.

Chicken Curry

My Easter special dishes – Chicken roast and Chicken Curry

Here goes the recipe for chicken Curry

Don’t add any of the chicken masala available in markets for this!!!!

For marinating the chicken

Chicken – ½ kg (cut into smaller pieces)
Salt
Chili powder – 1 tablespoon
Turmeric powder – ½ tsp
Pepper powder – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1 tsp

Mix thoroughly with hand.

For preparation

Oil as required
Curry leaves – a few
Sliced onions – 3 big ones
Green chilies – 5 (each cut into half).
Coriander powder – 1 tsp
Chili powder – 1-2 tablespoon (I made spicy chicken)
Pepper powder – 1 tsp
Garam masala (powdered spices) – 1 table spoon
Perumjeerakam - powdered (Aniseed) – 1 tablespoon
Coconut milk (1st and 2nd milk) – from half the coconut

Marinate the chicken for half an hour.
Now pour oil in a kadai. Add onions, curry leaves, green chilies and salt.
Saute till onions are brown in color.
Add coriander powder, chili powder and pepper powder.
Saute for few seconds.
Now add the chicken pieces, garam masala and aniseed's powder.
Mix well.
Pour some water. Keep simmer and close the lid.
When the chicken is half cooked add 2nd coconut milk. Stir well and close the lid.
It may take nearly 40 minutes to get the chicken cooked. You can stir in between and add chili powder if it’s not spicy.
When the chicken is fully cooked add 1st coconut milk. Stir and keep simmer for 3 minutes. Switch off the flame.
You can garnish with curry leaves.
Serve hot with appam, idiyappam, Chapatti or porota.

Kappa Puzhugiyathu

It was was getting more than a month that I had the taste of my favorite dish kappa and was longing to eat it. So I made it yesterday.

Here is the recipe

Chopped Kappa (tapioca) – 1 kg
Green chilies – 5 (each cut into half)
Sliced Ginger – 1 tablespoon
Curry leaves – a few
Turmeric powder – 1 tsp
Salt to taste
Coconut Oil as required
Mustard seeds - a few

Cook tapioca in some water adding salt and turmeric powder. {Make sure tapioca is cooked till it becomes soft}
Heat some oil in pan. Add mustard seeds, curry leaves, ginger and green chilies.
Saute for some time. Now add cooked tapioca. Mix well. Switch off the flame.
Garnish with few curry leaves.

Peas Masala

This suits wells with appam, idiyappam, chapatti and porota. It’s simple and easy to make.
Here is the recipe.

Cooked Green peas – 100gm
Sliced Onion – 2
Sliced tomato – 1 [I didn’t add tomatoes]
Green chilies – 4(each cut into half)
Curry leaves – a few
Mustard seeds – a few
Oil as required
Salt to taste
Garam masala – 1 tsp
Turmeric powder – ½ tsp
Chili powder – 1 tsp
Coriander powder – 1 tsp
Coconut milk – 1 cup (1st & 2nd milk extracted)

Heat some oil in a pan. Add mustard seeds.
Add onions, green chilies and curry leaves. Add a pinch of salt. Saute till onions becomes brown in color.
Now add tomatoes, chilies powder, coriander powder, garam masala and turmeric powder. Stir for few minutes.
Add cooked peas, salt and some water. Close the lid
Simmer and add 2nd coconut milk. Let it be there in flame for few minutes.
Now add 1st milk. Stir and switch off the flame.
Garnish with few curry leaves. Serve hot.

Sambar (using sambar powder)

Recipe for sambar - quick and easy way to make sambar using eastern sambar powder

Chopped vegetables (as your wish) - Drum sticks, potatoes, lady’s finger and tomatoes.
Dal – 1 small glass
Tamarind water – ¼ cup
Turmeric powder – ½ tsp
Asafoetida (Kayam) – 1 tsp

chili powder – 1 tsp
Easter sambar powder – 1 tablespoon
Salt to taste

For seasoning

Oil as required
Mustard seeds – a few
Curry leaves – a few
Red chilies – 3
Fenugreek – 1/4 tsp


Cook dal in some water.
Pour some more water and add vegetables, turmeric powder, Asafoetida, chili powder, eastern sambar powder and salt. Mix well.
Once the vegetables are cooked add tamarind water. Allow it to boil.
Stir well. Let it boil until sambar becomes a little thick. Switch off the flame.
Now prepare seasoning in the pan and add it to sambar.
Garnish with curry/coriander leaves. Sever hot with rice.

Dal Curry (Mulakoshyam)

People call this in different names in different places. I call it as ‘mulakoshyam’.
This is one of the easiest side dish we can prepare along with rice.

Recipe is below

Dal (Red Gram Dal/ Toor Dal) – 1 cup
Sliced Tomato – 1
Green chilies – 4 (each cut into half)
Turmeric powder – ½ teaspoon
Red Chili powder – 1 teaspoon
Curry leaves – a few
Salt to taste
Coconut Oil – 1 teaspoon

Cook Dal in some water.
Add sliced tomatoes, green chilies, turmeric powder, red chili powder and salt.
Pour some water and keep simmer.
Switch of the flame when tomatoes are cooked and the gravy becomes semi thick.
Add curry leaves. Sprinkle coconut oil. Mix well. Serve hot with rice.