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CHILLY CHICKEN

Ingredients
Chicken - 1 kg boneless cut into small pieces.
Onion - 3 cut into square pieces
Capsicum - 2 cut into square pieces and seeds removed
Green chilies - 6-7
Tomatoes - 1 cut into 4 pieces
Ginger garlic paste - 2 tbsp
Soya sauce - 21/2 tbsp
Chili sauce - 1 tbsp
Vinegar - 1tbsp
Aginomotto - 2 pinches
Red colour - a little
Cornflour - 1 tbsp dissolved in water
Chilly powder - 1 tsp
Salt
Oil
For the batter
Maida - 5 tbsp
Egg - 1
Cornflour - 2 tbsp
Salt to taste
Water

Method
Mix the egg, maida, cornflour, salt and water and prepare a thick batter.
Mix half of the soyasauce, vinegar salt chilly powder and cook the chicken with 2 cups of water.
Retain the stork. take the cooked chicken pieces and mix them in the above said batter and fry in hot oil to a golden brown colour.
Heat oil in a pan and add ginger garlic paste, saute then add the onions and capsicum, green chillies and saute till the onions turn translucent in colour.
Add the red colour, aginomotto and tomatoes.
Add chilly sauce the remaining soya sauce, vinegar, as well as the stork.
Add the cornflour and the chicken pieces and keep stirring on low heat till the gravy becomes thick. garnish with cellary and serve.
The above preparation can be followed with beef to make chilly beef , or with prawns and cauliflower.paneer can also be made chilly with the above recipe.
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PEPPER CHICKEN

Ingredients
Chicken - 1 kg
Onions - 4
Tomatoes - 2
Ginger garlic - 2 tbsp
Saunf powder - 2 tsp
Mustard seeds - 1 tsp
Garam masala - 2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 6 tsp
Coriander powder - 2 tsp
Vinegar - 1 tbsp
Coriander leaves chopped

Method
Cut chicken into small pieces. marinate the chicken pieces with 2tsp pepper powder and vinegar for 1 hour.
Heat oil, add mustard when it starts spluttering add fennel seeds and fry. then add the ginger garlic paste and onions and fry till golden brown in colour.
Add the tomatoes finely chopped, and saute on medium heat till the tomatoes are cooked.
add chicken pieces, garam masala, turmeric, coriander powder, salt and cook on low heat with 1 cup water for 10 minutes.
When cooked add cumin seed powder, coriander powder, pepper powder and cook till done.
garnish with coriander leaves and serve.
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Tips pepper chicken goes well with coconut oil and if prepared to a dry gravy. the amount of pepper used can be varied according to taste.

CHICKEN STEW

Ingredients

Chicken : 1 kg.
grated coconut : 4 nos.
Potato : 200gms.
Sliced onion : 300gms.
Sliced green chillies : 30gm
Shredded ginger : 10 gm.
Ginger - garlic paste : 10 gm.
Coconut oil : 150 gm.
Chilly powder : 2 tsp.
Coriander powder : 2 tsp.
Tumeric powder : tsp.
Garam masala powder : 2 pinch.
Sliced shallots : 25 gms.
Curry leaves : 1 sprig.
Salt : to taste.
Vinegar : 25 ml.

Method
Heat the oil and saute the onion , ginger ,green chilli and fry it till it turns golden brown.
Add the ginger -garlic paste, chilli powder , coriander powder and tumeric powder and saute it well.
Add tomato pieces and saute it well.
Add in the third extraction of the coconut milk and add in chicken pieces and cook the chicken
in this mixture till it reduces to half.
Add in the first extraction and add in the potato pieces.
Add in the second extraction of coconut milk and then cook for a while.
When the chicken is cooked add the vinegar,salt, garam masala powder.
Add in the first extraction of coconut milk and reduce it to half .
Garnish it with the fried shallots.
And serve hot with Appams
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MUTTON ULATHIYATHU
CHICKEN CHETTINAD
CHICKEN FRY
CHILLY CHICKEN
PEPPER CHICKEN
CHICKEN STEW
MUTTON CURRY

PULINKARI
SAMBHAR
THEEYAL
VEGETABLE STEW
MALAI KOFTA
BUTTER PANEER MASALA
CHICKEN CURRY
SPECIAL KERALA CHICKEN
MURG KALI MIRCH
MURG MIRCHI MASALA
CHICKEN WITH THICK GRAVY
SAAG CHICKEN
SPICY FRIED EGGS
KERALA CHICKEN
CHICKEN TIKKA MASALA
EGG KURMA
FRIED EGG & POTATO MASALA
EGG TIKKA
EGG&CHEESE
CURRIED OMLETTE