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MURG KAALI MIRCH

Ingredients
Chicken cut into small pieces 1 medium
Ginger-garlic paste 2 tsp
Coarsely ground pepper corns 2 tsp
White pepper powder 1 tsp
Oil 3 tbsp
Water 1/2 cup
Lemon juice 2 tbsp
Green chilies, slit length wise 3
Salt to taste

Method
Make a paste with ginger-garlic paste, salt, black pepper and white pepper powder. Apply this paste on the chicken pieces and leave for 1 hour. Heat oil in a pan and add the chicken pieces. Stir-fry for 10-15 minutes. Lower the heat and add the green chilies and water. Simmer until the chicken is tender. Add lemon juice and serve hot.
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MURG MIRCHI MASALA

Ingredients:
Chicken, boneless 300 gms
Green chilies 12
Oil 75gms
Dried coconut, grated 25 gms
Poppy seeds 20 gms
Garam masala 2 tsp
Fresh yogurt 1 cup
Fresh cream 1/4 cup
Onions, finely chopped 2-3
Ginger-garlic paste 1 tsp
Few coriander leaves, chopped
Turmeric 1/4 tsp
Chili powder 1/2 tsp
Salt to taste

Method:
Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside.
Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions until brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chili powder and fry for few more minutes.
Now add fresh cream, yogurt and mix well. Boil until the mixture thickens to a gravy and remove from heat. Keep it aside.
Heat the remaining oil in another pan and fry the whole green chilies until they splutter. Then add chicken pieces, stir well and cook until the pieces are tender.
Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and remove.
Serve hot with roti or plain rice.
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Chicken with Thick Gravy

Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
Salt
Fresh grated coconut- 2 cups
Medium onion- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 4 cloves (crushed)
Mustard seeds- 1/4 tsp
Fenugreek seeds- 1/8 tsp
Dried red chilies- 6
Coriander seeds- 2 tsp
Cumin seeds- 1/2 tsp
Cinnamon- 1 piece
Cloves- 2
Black peppercorns- 1/8 tsp
Turmeric powder- 1/2 tsp
Tamarind paste- 2 tsp
Curry leaves- 10
Oil- 5 tablespoons

Soak 1 cup of the grated coconut in 1 cup of warm water for 30 minutes and grind it in a blender. Strain and reserve the liquid. Then add 2 cups of water to the same coconut and grind. Strain and reserve the liquid separately.

Heat 1 tablespoon of oil in a pan and fry the remaining grated coconut for 5 minutes over low heat. Remove and keep aside.
Add another tablespoon of oil in the same pan and fry the red chilies, cinnamon, cloves, coriander, cumin, mustard, fenugreek, peppercorns & turmeric for 1 minute.
Grind these fried spices with fried coconut, tamarind & half of the chopped onions in 1/2 cup of second part of the coconut milk. Grind it into a smooth paste.

Heat oil in a large pan and fry the remaining onions until golden and add the ground spice paste with little water and fry for 3 minutes. Then add the chicken pieces and fry for few more minutes. After that add the second part of coconut milk and salt. Add 1 cup of water. Cook over low heat, until the chicken is 3/4 cooked. Then add the first part of the coconut milk and curry leaves and boil for 5 minutes. Serve hot.
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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