Nadan Chiken Fry(Chiken Varuthath)

Kerala Style Chicken Fry is one of the most irresistible dishes both for adults and kids. Fried chicken pieces will be crispy on the outer surface and soft on the inside. The uniqueness of Kerala Style Chicken Fry dish is that chicken pieces will be properly cooked inside. It is fried curry leaves that does the trick, to render that perfectness and special flavor to the dish.

Chicken pieces are precooked along with onion, tomato and other spicy ingredients. Let the water dry up and make the gravy coat thick on the chicken pieces. Pour enough oil into the pan and deep fry for at least 20 minutes in low flame. Keep adding sprigs of curry leaves every 5 minutes. Garnish with lemon. Enjoy the dish.

Recipie

Ingredians

For Marination:

1.Chicken 

Chicken-1 kilo

2.Turmeric Powder

TurmericPowder-1tsp
Pepper Powder-1tsp
Cumin Powder-1/4tsp
Garam Masala-3/4tsp

3.ChillyPowder

Chilly Powder-1tsp

4.Ginger\Garlic Paste










Ginger/GarlicPaste-2tsp
Vinegar-1tsp
Curd-2tsp
Dark SoyaSouce-1tsp
RicePowder-1tsp

5.Salt









Salt-As Required

For Frying:

1. CoconutOil









Oil-2cups

2.Curry Leaves









CurryLeaves-As Required

Directions

Step1

Heat enough coconut oil to deep fry the chicken in a small pan on a medium heat.

Step2

Heat enough coconut oil to deep fry the chicken in a small pan on a medium heat.

Step3

Once the oil is hot, fry the chicken in batches. Flip the chicken after 7 minutes.

Step4

When it is 75% fried (after around 10 minutes) , add curry leaves.

Step5

Remove the chicken when it is golden brown to plate with paper towel to remove excess oil from chicken fry.

Step6

Serve hot as an appetizer or with chapathi/porotta.

Kappa and Fish Curry

Kerala recipes are very spicy and famous for its variety in preparation of both vegetarian and non vegetarian dishes. There are hundreds of cooking tradition in this state. Food preparations differs in Kochi when compared to Malabar. Non vegetarian tradition of Malabar Muslims renowned in whole state.Thalasseri biryani that itself proclaims richness of Malabar food tradition. The mango curry of central keralites always salivatory.

Recipie

Ingredients

Ingredients for preparing Kappa Puzhukku:

 1.Tapioca                                                                             

(Kappa) - 500 gm

(chop into small pieces)

Grated coconut – ½ cup

Cunin seeds(Jeerakam) – ½ tsp

2.Greenchillies

Greenchilles- 2 nos

3.Turmericpowder

Turmeric Powder- ½ tsp

Garlic pods – 3 nos

4.Curryleaves

Curryleaves- A few

5.Salt

Salt- As reqd

Ingredients for preparing Meen Curry (fish curry):

1.Sardines Fish(Mathi,Chaala) 

Mathi-1Kg

2.Chilli Powder

ChillyPowder- 2 tbsp

3.Turmericpowder

TurmericPowder- 1/2 tsp

Fenugreek(Uluva/Methi) - 1/2 tsp

4.Mustardseeds

MustardSeeds- 1 tsp

Red onions(Kunjulli) - 4 nos(sliced)

Garlic pod - 6 cloves(crushed)

5.Ginger

Ginger- A small piece(chopped)

Kukum star(Kudam Puli) - 4 pieces(soaked in water)

6.Coconutoil

CoconutOil- 1/4 cup

7.Curryleaves

CurryLeaves- 5 sprigs

8.Salt

Salt- As reqd

Split green chilies - 6 nos

Paprika - 1 tbsp

9.Water

Water- 3 cups

Directions

Step 1

Cook tapioca pieces along with salt in a pressure cooker, till it is done.

Step 2

Drain off the excess water.

Step 3

Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.

Step 4

Heat oil in a pan.

Step 5

Add cooked tapioca pieces and the coconut mixture and allow it to cook.

Step 6

Stir well, till all the water gets evaporated and it becomes dry.

Step 7

Preparation of Meen Curry:
For preparing gravy:
1)Crush onion, green chilly and ginger. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.

Step 8

Add mustard seeds and when they splutter, add cumin seeds, chopped onions, few curry leaves and ground paste.

Step 9

Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.

Step 10

When the oil begins to clear, add the remaining spices previously ground, half a cup of `tamarind pulp` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.

Step 11

Add salt and cook until the gravy is thick. Keep this aside.

Step 12

For cooking the fish in the gravy:

1)Take a fairly large frying pan.

Step 13

Prepare a bed of curry leaves.

Step 14

Arrange the pieces of fish on this bed.

Step 15

Pour the previously prepared gravy over this. The pieces of fish should be completely covered.

Step 16

Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir.