Dry Kerala Chilli Chicken (My Mom's Recipe)

This is my Mom's original recipe. 

I can boldly say that when I started imitating my mom in my kitchen, I turned into a good cook. Yet, I am no where near to my mom, she is the best cook I’ve ever seen and l want that to be like that forever…There are a ton of recipes from my mom, this is one among them.. 

I am sharing my mom's kerala style Chilli Chicken. This is probably one of the dishes I crave the most on odd days.

Here comes the recipe:

Ingredients:-

Chicken boneless or bone in-  1/2 kg(cut into small cubes)

Salt to taste - check before adding coz we are using soya sauce

Dalda or Refined Oil - for frying ( I used dalda, it adds taste)

Onion sliced - 2 medium

Capsicum sliced - 1(optional)

Green chili sliced – 4 – 6

Soya sauce - 1 1/2 tbsp

Tomato sauce – 1tsp

Pepper powder – ½ tsp (optional)

Method 

Clean and cut the chicken into small cubes. In a non-stick pan pour refined oil or dalda and fry the chicken, till half cooked. In the same oil sauté sliced onions till light golden brown colour. In that add sliced green chillies and capsicum,sauté for 3-4 mins. Add the fried chicken into this and mix well. Now add all the sauces and pepper powder into the chicken mixture, and stir well.Cover the pan and cook the chicken for 10 mins.  Put salt if you want, because we are using soya sauce, it has salt. So check it and add salt if needed. Chilli Chicken is ready. 

This  is a mouth-watering chicken recipe, turns into delicious and simply irresistible. 

Enjoy it !!!!!

Serve it with Chappati, Fried rice etc. Have a try

Cheers!!!!

Powered by eRecipe.com

Pepper Chicken

All set for Christmas??  Here comes another spicy chicken dish for your Christmas Treats. 

PEPPER CHICKEN, is one of our family favorite dishes, which I regularly prepare. This was on my weekend menu and is true delight for spicy food lovers. Like other spices, freshly ground pepper is much more aromatic and flavorful, than the ground powder in the tin. It is one of the authentic delicious menu items in the restaurants of Kerala. This dish tastes excellent as side dish for fried rice, pulao, roti, plain white rice etc. 

Today I am sharing the recipe of pepper chicken, which is one of my favorite dishes. In this recipe the freshly crushed pepper lends the spicy touch and the curry leaves provides a very strong flavor. Adding soy and tomato sauce balances the spiciness to an extent. Let’s go to the recipe now.

Ingredients

·      Chicken – 400-450 gms, cut into medium size pieces

·      For Marination

·      Pepper powder – ¼ tsp

·      Lemon juice – 1 tsp

·      Salt

·      For Masala

·      Onion – 2 med-large, sliced

·      Ginger & garlic – 2 – 21/2 tsp each, grated/crushed

·      Greenchilli – 1-2, slit lengthwise

·      Whole Black pepper – 1¼ tsp

·      Garam masala – ½ tsp

·      Fennel (perumjeerakam) powder – ¼ tsp

·      Turmeric powder – ¼ tsp

·      Chicken/meat masala – ½ tsp (optional)

·      Soya sauce – 1 tsp

·      Tomato sauce – 1 tsp

·      Curry leaves

·      Coconut oil

·      Salt

Instructions

1.  Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).

2.  Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.

3.  Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.

4. Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.

5.  Garnish with onion & lemon/lime.

Notes

I strongly recommend using crushed pepper in the masala for the flavour and taste. Also if you are looking for that typical Kerala style preparation, use coconut oil. Be careful while adding salt, since the chicken is already marinated with salt and salt comes from soya sauce too. I suggest you prepare this dish in advance, so it helps the flavour to settle in.

Recipe source : Maria Jose 

Apart, from its unique flavor, this black beauty has lots of medicinal benefits that includes, helps in digestion, reduces intestinal gas, antioxidant and antibacterial effects, improves blood circulation, alleviates constipation and even helps to fight against cancer. So include black pepper in your diet and stay healthy.

Check out this hot and spicy authentic recipe ….it’s really going to  be a treat for your taste buds…

Enjoy!!!!

Christmas Spl - Pepper Chicken

Mutton Pepper Fry

This dish is a lip smacking dish, from the cuisine of South India. If you like spicy gravies with chapathis or rice, then this recipe is obviously for you…! Yupp…this mutton pepper fry is very hot..! 

It makes a delicious combo with Indian rotis and also with rasam, sambar rice, etc. Its not only a mouth watering dish, it also makes us feel like we had a hearty meal.

Check out this tasty recipe

Ingredients

·   Mutton – 500 gms, cut into small-medium size pieces

·   Whole black pepper – 2 tsp

·   Green chilli – 2

·   Ginger & garlic chopped – 1 tbsp

·   Coriander leaves chopped – 2-3 tbsp

·   Lemon juice – 1 tbsp

·   Onion – 2 big, sliced finely

·   Coriander powder – 2 – 2½ tsp

·   Turmeric powder – ½ tsp

·   Garam masala – ½ tsp

·   Fennel (perumjeerakam) powder – ½ tsp

·   Tomato – 1 small-medium, sliced

·   Water – 1 cup

·   Curry leaves

·   Salt

·   Oil – I used coconut oil

Instructions

1.       Grind together whole black pepper, green chilli, ginger, garlic and coriander leaves with 2 tbsp water to a fine paste. Add this ground masala, lemon juice and salt to cleaned mutton pieces. Marinate it for half an hour to one hour.

2.            Heat oil in the pressure cooker. Add sliced onions and cook till it becomes golden brown. Add all the masala powders. Mix well. Add a little water (1 tbsp) to mix everything well. When oil starts appearing, add tomato, salt (keep in mind that salt is already added to mutton) and curry leaves. Mix well. After 3-4 mins, add marinated mutton pieces. Mix well. Add 1 cup water, let it boil. Pressure cook till the mutton is done.

3.            If there is any gravy, continue cooking, so that the water dries up and mutton is covered with masala. Garnish with freshly ground pepper and onion rings.

4.            Serve it with rice, roti, etc;

Notes:

This curry has a dry consistency. But I made a semi dry version. You can adjust the gravy to suit your taste. The more you roast on low flame, the darker the mutton will be. It will be great if you can marinate mutton for 1-2 hours.

Recipe courtesy Maria Jose 

This Mutton Pepper fry is my  hubby's  favorite dish and I was happy it came out well. Its quite spicy, so got to be careful with the chilli and pepper! 

Enjoy ! ! !

Chatti Pathiri

A Traditional Malabar Cuisine

It's a famous tasty spicy malabar dish, can be served as a starter and as an evening snack.

Chatti pathal / Chatti Pathiri is a dish that has layers of chappathi/ pancakes, that can be made with sweet or spicy non veg filling. I had bookmarked this recipe last Ramadan when my friend Neethu Akhil told me about this dish from Asianet Taste Time Programme. She told it was a must try dish and was too good. So I thought I would give it a try. These kind of snacks are only made during Ramadan for Breaking the fast. I wanted to try this since very long time, so tried and we liked it very much and so sharing with you all. We can make it with egg/beef/ chicken/mutton/ with fish (prawns).Here I explain the preparation of Chatty Pathiri with chicken and scrambled egg.

Ingredients:

I tried it with two layers egg and chicken. You can try it with chicken only or with egg and other items of your choice.

Chicken Layer: First cook chicken with below ingredients

750g chicken on bone or bone less (I used boneless, make it into small cubes)

2 tsp oil

½ tsp black pepper powder

¼  tsp turmeric powder

1 tsp coriander powder

½ to 1 tsp chicken masala powder (optional)

Salt

Scrambled Egg Layer: Total eggs for both coating and for layering is 8 to 9 eggs

3  to 4 Eggs – add a pinch of salt, beaten and keep aside

For masala: for both layer same masala

6 medium or big onions sliced (each for chicken and egg)

6 garlic 1 ½ tbsp, finely chopped (each for chicken and egg)

2 ”, 1 ½ tbsp finley chopped ginger (each for chicken and egg)

5 green chillies finely chopped, 2 tbsp (each)

½ cup finely chopped coriander leaves

¾ tsp garam masala powder (each)

For pancakes:

1 ½  cups plain flour (Maida)

1 large egg

Water – to make dough

¾ tsp salt

2 tsp melted ghee

For egg and milk mix to coat the pancakes or rotis:

4 eggs, or you may use 5 if you don’t have enough eggs to coat the pancakes

½ to 1 cup milk

pinch of salt

Preparations:

For the pancakes/ roti:

Whisk together the flour, salt , egg and enough water to make a smooth dough, and make medium size rotis. (not-so- thick  or thin rotis).You can eyeball the diameter of the crepe to the tin/pan you will be layering it.It's perfectly OK to be a little big. Do not overcook the rotis. Make them to the size of the saucepan that you will be doing your final assembly. I cooked in a 9 inch pan, so I made my rotis slightly bigger than the pan, about 10-11 inch, so that I can cover the base of the pan well.

For the filling (Chicken masala):

1. Rub the chicken with salt, turmeric and pepper powder. Place a saucepan, add oil, put all the powders and sauté, add the chicken and salt. Mix it well with the masala and cover and cook on medium heat until the chicken is done. Once the chicken is cooked, boil off the liquid in the pan, turn off the heat.

2. Cool the chicken down, (separate the chicken off the bone,) and shred the chicken using fingers and  discard the bones. Keep the shredded chicken pieces aside. For scrambled Egg layer take 3  to 4 eggs and add a pinch of salt, beaten and keep aside.

3. Take two large frying pan or a sauce pan(one for chicken and one foe egg),pour oil or ghee ( I used ghee) throw in half a quantity of (masala ingredients in each pan )the sliced onion, ginger, garlic, green chillies and salt and cook on medium heat until onions are soft, translucent and light golden brown. Add the shredded chicken in one pan and mix it well with the masalas. In other pan pour the beaten eggs and scramble it.

4. Add chopped coriander and garam masala to both items mix it well and keep it aside.

Egg-milk mix:

Break 4 to 5 eggs into a wide bowl and whisk.  Add a pinch of salt and keep aside. In another wide bowl take ½ to 1 cup milk or coconut milk. This is used to coat the rotis while layering, and to keep the whole chatti pathiri into one piece without splitting.

For the pancakes and final Assembling: (also refer notes below for the video)

1. Grease Place the saucepan you are going to make your chatti pathiri on low heat put 1 ½  tsp ghee and grease it. Take your first pathiri (roti) and dip it into milk and then to beaten egg and place it onto the base of the pan. (while dipping don’t soak it just dip it and take immediately, otherwise it will break). Scatter some chicken masala on top sparingly and place another pancake dipped in egg-milk mix and on top of that scatter scrambled eggs. Keep repeating the procedure until the roti and filling is over. Note the top layer should be the roti.

2. Pour the remaining egg mix onto the stacked pathiris and tuck in the sides of the pan cakes in.

3. Cover the pan tightly with a tight fitting lid, and place it on low heat Let the Chatti pathiri cook on low heat until the egg mix on top is set and steam has started coming through, about 20-30 minutes depending on the heat and the pan used. Flip this on to a plate, and slide it back to the pan, the top side going down. Cook for 5 more minutes. 

You can cut them into squares of serve in wedges and have with ketchup if you like it that way.

Notes: Making this Chattipathiri is not a science. You can use any size pan and make make pancakes to fit that pan.This can also be baked in a pan. Bake it in a moderate temperature oven until the top is just golden.

I am also attaching a youtube link here Chatti PathiriAsianet 4 10 11 - YouTube

 

This video has no voice but you will get the method of assembling and the procedures.