Thattukada Kozhi Porichathe (Chicken Fry)

 Hi Friends! How are you all doing today? It's Hello time to Thattukada Kozhi Porichathe today on Thenga Chamanthi. There have been several names for chicken fry called Thattukada Chicken Fry /Kerala Thattukada Style Chicken Fry or just simple Kozhi Porichathe . This has been my all time comforting food at home during childhood and still on with the same. I love to have chicken fry with chapati. Being in Bangalore for a long time and craving for outside food, we came across Poricha Kozhi near my hostel from a Kerala restaurant. It took me many years to have the same taste and tried to cook this fry at home. Today, I am too happy to see my son loving the same chicken fry. Made him many fry recipes, he loves them all.. But this dish stood out for him. So, here's the Thattukada Kozhi Porichate from my kitchen to you all .. give it a try today.. Have a great weekend friend. Stay home and Stay Safe :)

Ingredients:

Chicken - 3 Full leg pieces

Coconut Oil - For Frying 

Curry leaves - 3 strings

Green Chillies - 5 nos (slit into half)

Marination:

Ginger garlic paste - 2 tsp

Turmeric powder - ½ tsp

Kashmiri chilli powder - 5 tbsp

Black pepper powder - 1 tsp

Corn flour - 3 tbsp 

Garam masala powder - 1 tsp

Thick curd / Yogurt - 5 tbsp

Lime juice - 2 tsp

Dry roasted red chillies - 15 nos (crushed)

Salt - to taste

Preparation:

- Cut, Clean the chicken legs and keep aside.

- Add the marination to the chicken pieces and mix well. Keep the marinated chicken  aside for at least 30 minutes to 1 hour.

- Take a thick bottom pan and pour oil for deep frying. Once the oil is piping hot, add curry leaves. 

- Now add in the marinated chicken legs one by one and fry well on both the sides till golden brown and crispy. Remove the fried chicken and keep them aside. 

- In the same friend oil, add a few more curry leaves, green chillies and fry for a sec and add them to the fried chicken pieces as garnish. Spicy Thattukada Kozhi Porichathe (Chicken fry) is ready to be served with Porotta, Chapati or Rice. 

Note:

- Add spice and salt as per taste.

- I have used Coconut oil for frying. You can use any oil as per taste. 

Puli Meen Curry (Tamarind Fish Curry)

 Puli Meen Curry (Tamarind Fish Curry), this is a fish curry prepared on spot without any recipes in mind. This was my first try and now it's been a hot and hit fish curry at home from couple of months. Very few home kitchen ingredients adds the taste to the marinated fish pieces and curry. So, without any delay, let me get into the method of cooking "My Own Style" made Puli Meen Curry. Friends..try this recipe for the weekend at home and let me know your comments on the same. Have a great weekend and stay safe 😍😍

Ingredients:

Bassa Fish - 500gms (boneless,small cube pieces)

Shallots - 10 nos (cut to thin slices)

Green chillies - 4 nos (slit into half)

Ginger - small piece (sliced)

Garlic - 6 nos (sliced) 

Turmeric powder - ½ tsp +½ tsp

Kashmiri Red chillie powder - 5 tbsp + 2 tsp

Corriender powder - 1 tbsp

Black pepper powder - 2 tsp + ½ tsp 

Tamarind Pulp - 1 cup (thick)

Water - 1 cup

Coconut oil - 3 tbsp

Mustard seeds - ½ tsp

Dry red chillies - 3 nos

Curry leaves - 4-5 string

Sugar - ½ tsp

Salt - to taste

Preparation:

- Marinate the cut, cleaned fish pieces with ½ tsp turmeric, 2 tsp red chillies powder, ½ tsp black pepper powder, salt and keep aside for half hour. 

- Heat oil in a chatti (earthen pot), when hot, add mustard seeds and let splutter. Now add dry red chillies and 2 string of curry leaves and saute for a second.

- Add green chillies, ginger, garlic and saute for a minute. Now toss in the shallots and saute well till they are translucent. 

- Once done, add turmeric powder, red chillie powder, corriender powder, black pepper powder and fry well till oil shows out. 

- Pour the tamarind pulp, water, salt and let boil for a minute or two. 

- Now, add the cut fish pieces and mix well. Add salt at this stage if required. Let the curry boil for another 5 minutes on a low flame, with lid on. 

- Once done, add sugar, curry leaves and switch off flame. Pour one tsp of coconut oil on top of the curry, and cover lid till serving.

- Spicy and delicious Puli Meen curry is ready to serve with rice and fish fry.

Note:

- Any fish can be used to prepare this curry.

- This is a very spicy dish. Adjust salt and spice according to taste. 

- I used thick tamarind pulp for the gravy, as I like this curry thick rather than watery. You can add water to the pulp to make the gravy watery.

Tawa Paneer

 Tawa Paneer is a spicy semi-dry Paneer dish which is made on a flat tawa. It is a super easy and delicious recipe which can be cooked at home at any time of the day. So, let's start 2021 with a lip smacking side dish called Tawa Paneer. Paneer is one of the favorite dishes my son loves to eat. He wanted something different from Chilli paneer Or Paneer Butter Masala. So, Tawa Paneer was an option. This is my version of preparing Tawa Panner… tried frying the paneer and also added a few ingredients to enhance the taste. This was a great hit at home. We all loved the dish and would be preparing this more often. Friends..try this recipe today at home and let me know your comments on the same. Have a great day and Happy New Year to all.. 😍🎊❤

Ingredients:

For the marination: 

Paneer - 400 gms/ 2 cups (cut to big thin pieces)

Curd - 3 tbsp

Kashmiri chilli powder - 2 tsp

Garam Masala - 2 tsp

Salt - 1 tsp

Cooking:

Onions - 1 large (chopped finely)

Tomatoes - 2 large (chopped finely)

Capcicum - 1 small each (red, yellow, green, cut to cube- optional)

Green chillies - 6 nos (chopped finely)

Ginger Garlic paste - 1 tsp

Turmeric powder - ¼ tsp

Kashmiri chilli powder - 1 tsp

Corriender powder - 1 tsp

Jeera powder - 1 tsp

Chat Masala - ½ tsp (optional)

Water- 5 tbsp

Oil - 3 tbsp (for cooking)

Butter - 1 tbsp (for cooking)

Oil - 4 tbsp for shallow frying

Salt - to taste

Dry Kasuri Methi - ½ tsp (garnishing)

Preparation:

- In a bowl, combine the marination ingredients together and mix well. Keep aside for at least 10 mts before frying (make sure the paneer is well coated in the marination).

- Heat oil in a Tawa/Pan and shallow fry the well coated paneer cubes to slightly brown in color on both sides and keep aside for the oil to drain. 

- In another Tawa/Pan, heat 3 tbsp of oil and 1 tbsp of butter. Now add onions, green chillies and fry till the onions turn translucent and brown in color (make sure not to burn the onions).

- Once done, add ginger garlic paste and fry for a sec. Add the chopped tomatoes and let cook well till they become mushy. 

- Now add turmeric powder, kashmiri chilli powder, corriender powder, jeera powder, chat masala, salt and fry the masala well till the raw smell is out. Now add water and let the masala cook well till oil separates from the masala.

- Once done, toss in the fried Paneer pieces and mix well till the masala is coated well on the paneer pieces (make sure not to break the pieces while mixing).

- Now, cover and let the Paneer cook for another 2-3 minutes on low flame. 

- Once done, garnish with dry kasuri methi and serve hot. 

- A great side dish or a starter dish with Rotis or Rice.

Note:

- This is a semi spicy dish. Please adjust the spice and salt accordingly. 

- The marinated Paneer pieces should be kept aside for at least 10 mts before shallow frying. 

- Adding butter to the dish to caramelize the onions is again optional. But will surely enhance the taste of the dish. 

- I have not added capciscum or spring onions to the dish. Adding them is optional.

Chilli Chicken (Dry)

 Chilli Chicken Dry is an Indo Chinese starter dish which is spicy and juicy fried chicken pieces cooked in sauces with onions and peppers. This dish tastes hot, sweet and sour. It is best served hot as an appetizer or with fried rice, noodles and the best combination with our own Kerala Parotta. This is my style of preparing this dish. Try this recipe and let me know your comments. Have a Great Day Friends :)

Ingredients:

Chicken Marination

Chicken - 500 gms (boneless/with bone)

Corn flour - 3 tbsp

Egg - 1 nos

Ginger garlic paste - ½ tsp

Black pepper powder - ½ tsp

Red chilli powder - 2 tsp

Salt - 1 tbsp

For cooking

Oil - for deep frying the marinated chicken

Onion - 2 large (cut to cube pieces)

Capsicum - 1 large (cut to cube pieces)

Green chillies - 4-6 nos (slit into half)

Soy sauce - 1 tbsp

Red chilli sauce - 2 tbsp

Tomato sauce - 1 tbsp

Black pepper powder - 1/2 tsp

Sugar - ½ tsp

Vinegar - ½ tsp

Salt - to taste

Preparation:

- Cut, clean the chicken, marinate and keep aside for 1/2 hour. 

- Heat oil in a kadai, deep fry the marinated chicken pieces on medium high flame till crisp. Drain excess oil on a paper towel and keep aside.

- Once done, in a kadai, heat oil, add green chillies and saute for a sec. 

- Add onions and saute till translucent, now add capsicum and saute for a minute or two. (Make sure the onions and capsicum should be slightly crisp and soft)

- Now add the ginger garlic paste, soy, red chilli, tomato sauce and mix well on high flame. Add black pepper powder, vinegar and salt at this stage.

- Add the fried chicken pieces and mix well on high flame for a minute or two. At this stage add the sugar as well.

- Off flame and garnish with spring onions or sesame seeds (optional).

- Delicious and spicy chilli chicken dry is ready to serve with Fried Rice, Rotis, Kerala Porotta.

Note:

- Adjust spice and salt as per taste.

- Garnishing with spring onions or sesame seeds is optional.

Egg Pepper Roast

Egg Pepper Roast or Naadan Mutta Pepper Roast is one of the easy and tasty side or main dishe that we can prepare very quickly. This is mostly served for breakfast or for any meal of the day. This is a special recipe prepared by my Mom-in-law and the dish hubby can have any day. So, sharing this delicious recipe to all my friends and family. Have a great week ahead..

Ingredients:

Egg - 4nos (hard boiled) 

Onions - 3 large (Sliced) 

Tomatoes - 1 large (chopped) 

Green chillies - 3mos (slit into half) 

Ginger garlic paste - 1 tsp

Curry leaves - 5 strings (cooking and garnishing)

Mustard seeds - ½ tsp

Turmeric powder - a pinch

Pepper powder - 3 tbsp

Peppercorns - ¼ tap for garnishing 

Chicken masala -1 tsp

Garam masala powder - ½ tsp

Water - 3 tbsp

Oil - 5 tbsp

Salt - to taste

Preparation :

- Heat oil in a kadai, add onions and saute till onions turn translucent.

- Add ginger garlic paste, green chillies, curry leaves and fry well till the raw smell leaves.

- Now, add the tomatoes and cook well till cooked well and the onions are fried to a slight brown colour. (make sure not to burn the onion mixture).

- Add turmeric, chicken masala, pepper powder and fry for 2-3 minutes.

- Here, add water, salt and let cook the masala for another minute on medium flame.

- Add the boiled eggs to the masala and mix well till water evaporates. Once the eggs are coated well with the onion mixture, off flame and garnish with crushed pepper and curry leaves.

- Delicious and spicy Pepper Egg Roast is ready to serve with Appam, Rice or Chapatis.

Note:

- Adjust spice and salt to taste.

- Adding crushed pepper at the end is optional.

- You can add boiled egg cut into half if desired.

Chicken Ghee Roast

Chicken Ghee Roast is a popular Tuluva Chicken recipe whose origins go back to a small town, Kundapur, close to Mangalore. This is not the actual Kundapur Recipe, but this recipe followed by all households in Mangalore. I tried this recipe from a food blog video and the dish was yummy. Request all my friends to try preparing this dish.. Have a great weekend ...

Ingredients:

Chicken - 1 kg (with bone)

Onions - 1 large (chopped finely)

Ghee - ½ cup

Jaggery - 1 tsp

Vinegar - 1 tsp

Salt - to taste

Curry leaves - 2-3 strings

To marinate the chicken:

Curd - 4 tbsp (thick)

Turmeric powder - ½ tsp

Salt - to taste

Chicken

For the Roast masala:

Dry kashmiri chillies - 15 nos

Corriender seeds - 1 tbsp

Fennel seeds - 1 tsp

Cumin seeds - 2 tsp

Pepper corns - 2 tbsp

Garlic - 5 pods

Ginger - 1 piece

Lemon juice - 2 tbsp

Water - 2-3 tbsp

Preparation:

- Marinate the cleaned chicken with curd, turmeric powder, salt and keep aside for 10 mts. 

- Preparation of dry masala: In a pan dry roast only the Kashmiri chillies first and keep aside. In the same pan roast coriander seeds, cumin seeds, fennel seeds and pepper corns till we get a nice aroma. Once done keep this mixture aside and let cool.

- Preparation of roast masala -  In a blender add the dry roasted mixture, ginger, garlic, lemon juice, water and grind it into a smooth thick paste and keep aside.

- Now, take a kadia, add ½ cup ghee and let heat. Add chopped onions and saute till onions are translucent and slight brown in colour (make sure not to burn the onions).

- Into this add the grinded masala and saute for two minutes. 

- Add the marinated chicken and mix well till chicken is completely coated with the masala. Let the chicken cook on medium-high  flame till done (without lid on). Keep mixting the chicken and make sure not to get the chicken burnt.

- Add vinegar, jaggery and curry leaves and mix for a sec. 

- Once the masala is coated well and the chicken is cooked, off flame and delicious Chicken Ghee Roast is ready to serve with chapathi, rice, parata and so on…

- The best combination of Ghee roast is Neer Dosa..

Note: 

** You can also add the grinded mixture to the chicken and keep aside for 1-2 hours. 

- This dish can be prepared with Prawns too. Just replace chicken with Prawns.

- This is a very spicy dish, adjust your taste buds for this yummy dish.

- Add salt as per taste.

- Instead of adding jaggery, you can also add sugar.

Chilli Paneer

Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form, (cheese curd) before pressing, is called chhena. 

As of now, many would have guessed that I eat veggies very less… and had complaints from friends of not sharing much of Veg recipes. So here it is..Chilli Paneer (Indian cottage cheese) tossed in a flavorful and spicy soy sauce, chilies and vinegar. This is a recipe I tried from an online food video with slight variation from my side. Try this recipe for the weekend and have a great time with family..

Ingredients:

Paneer - 2 cups (cut to cube pieces)

Onions - 1 large (cut to cube)

Capcicum - 1 small each (red, yellow, green, cut to cube- optional)

Green chillies - 3 nos (slit to half)

Garlic - 2 tsp (chopped)

Ginger - 2 tsp (chopped)

Soya sauce - 3 tsp

Tomato sauce - 4 tbsp

Vinegar - 1 tsp

Black pepper powder - ½ tsp

Sugar - a pinch

Salt - to taste

Spring onions - 2 tbsp (for garnishing- optional)

Kashmiri chilli powder - 1 tsp

Water- 4 tbsp

OIl - 3 tbsp (for cooking)

Oil - for frying

For the marination: 

Paneer pieces

Kashmiri chilli powder - 2 tsp

Corn flour - 3 tbsp

Salt - to taste

Preparation:

- In a bowl, combine the marination ingredients together and mix well. Keep aside for half an hour (make sure the paneer is well coated in the marination).

- Heat oil in a kadai and deep fry the well coated paneer cubes to slightly brown in color and keep aside for the oil to drain. 

- In another kadai, heat 3 tbsp of oil. Add ginger, garlic chopped and fry for a sec. Now add onions and fry till translucent. Now add the capcicum and fry till soft. 

- In a small bowl, add kashmiri chilli powder, water and make a liquid paste. Pour the mixture into the sauted onions.

- Now, add the green chillies, soy sauce, tomato sauce, vinegar, pepper powder, sugar and saute for a sec for a minute on high flame. Add salt at this stage.

- Once done, lower the flame to medium and add fried paneer cubes and mix well for 2 minutes. (Check salt and spice at this stage and add accordingly)

- Once done, garnish with chopped spring onions and serve hot. 

- A great side dish with Fried rice or any Chinese dishes.

Note:

- This is a very spicy dish. Please adjust the spice and salt accordingly. 

- The marinated Paneer pieces should be kept aside for at least half an hour or taste. 

- You can replace other veggies from paneer and cook the same dish. 

- I have not added capciscum or spring onions to the dish. Adding them is optional.