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Chettinadu Chicken

Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
Salt
Fresh grated coconut- 1 cup
Large onion- 1 (chopped)
Medium tomatoes- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chili powder- 2 tsps
Poppy seeds- 2 tsps
Coriander seeds- 2 tsps
Fennel seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 2
Green cardamom- 2
Garam masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil- 6 tablespoons
Lime juice- 2 tablespoons
Curry leaves- 2
Chopped cilantro (coriander) leaves

Dry roast the poppy seeds in a pan and crush. Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.

Heat oil in large pan and fry the onions until golden. Add the ginger, garlic and fry for couple of minutes. Then add the red chili powder and the ground paste. Fry for 5 minutes. Add the chicken pieces and fry for 5 more minutes. Then add the tomatoes and stir-fry for 7-10 minutes. Then add 2 cups of water & salt. Cover and cook for about 25 minutes over medium heat. When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire. Garnish with chopped cilantro leaves. Serve hot.

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MUTTON ULATHIYATHU

contributed by Mrs Veena Geethakrishnan

Ingredients
Mutton (cut into very small pieces) - 1 kg
big onions - 6
ginger - - 2'' piece, cut lengthwise into long strips
garlic - a bulb ct lengthwise into long strips
garam masala - 11/2 tsp
coriander powder - 11/2 tsp
pepper powder - 2 tsp
chilly powder - 1 tsp
turmeric powder - 1/4 tsp
coconut pieces cut into small pieces - 1/4 cup
curry leaves - 2 sprigs
coconut oil - 1/2 cup
salt
Method
Wash the mutton well and cut into small bit size pieces. heat oil in a frying pan and add the onions, ginger and garlic and sauté till golden brown in colour. Add all the powder masalas and fry till oil starts leaving the sides of the pan.
Add the mutton pieces and fry for 5 minutes. add the coconut pieces and 2 cups of water and salt and pressure cook till 6-7 whistles.
Transfer the contents into the kadai and fry it on medium heat so as to make it dry. keep tossing it to prevent burning. when oil start leaving the sides add the curry leaves and 2tbsp coconut oil, and fry it till the masalas are coated well on the mutton pieces.
Serve hot with parottas or even rice.
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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