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.