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Cooking
Simple Chicken Curry
Ingredients
1 Onion 2 medium
2 Green Chelly 8 pcs
3 Ginger small pc
4 Garlic 4 pcs
5 Tomatto 2 medium
6 oil 1/4 tea spoon
7 chicken 1 kg
8 red chelly powder 1 to 6 tea spoon
9 coriand pwdr 2 to 8 spoons
10 turmaric pwdr 1/2 teaspoon
Method
Cut items from 1 to 7 and and mix well by hand then keep on the
low fire after 5 minuts put the items no 8-10 and mix again then
cover the pot stirr every 10 minutes cook for 30 minuts total
and serve adding coconut milk if required change the amount of
chilly powder and coriander powder to change taste this is better
for Gulf Malayalees & heart patients, for mutten and beef
add hot cumin water every 15 minuts and cook 1 1/2 hours
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Simple Pepper Chicken
Ingredients
Chicken -1 kg
Onions- 2 big
Garlic- 5/6
Ginger- 1/2 inch pc
Powdered Pepper- 5 tspns or more depending on how spicy you would
want it to be.
Oil- 4tbspn
Method
Heat the oil and saute the onions, chopped ginger and garlic.
Once the onions get a glassy appearance add the pepper and saute
for 2 minutes. Add the chicken and stir. Add salt to taste and
cover the vessel. Cook for 10 minutes until chicken is tender.
Serve hot.
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Dry Chicken Curry
Ingredients
1.Chicken - 1 Kg
2.Coconut,grated - 2 tsp
3.Coriander Seeds - 2 tsp
4.Cinnamon - 4
5.Cloves - 6 Nos.
6.Onion (Big) - 3 Nos.
7.Garlic - 12 Flakes
8.Ginger - 1 Inch Piece
9.Red Chillies - 10 Nos.
10.Coriander Leaves - A handful
11.Onions, cut finely - 2 Nos.
12.Tomatoes,Chopped - 2-3 Nos.
13.Ghee (For Frying) - as required
14.Salt - To Taste
Method
1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon,
cloves, onions, garlic, ginger, red chillies, coriander leaves
to a fine paste without water. 3.Remove the masala,pass water
in the mixer jar and keep water aside. 4.In a vessel heat 2 tsps
ghee and fry onions till brown. 5.Then add the chicken pieces,
chopped tomatoes, salt and stir on low fire for 10 minutes. 6.Then
add the ground masala and masala water. 7.Cook the chicken curry
until quite dry.
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Creamy Egg Curry
Method
Pour 3tbs of oil into a kadai. Add mustard seeds and a sprig of
curry leaves. Fry 2 onions, 2 tsps ginger and garlic paste....toss
in 3 julienned ripe tomatoes and 3 slit green chillies. When the
tomatoes are cooked, add 3 tsps of meat masala. Add 3 cups of
fresh cream plus salt to taste. Boil four eggs and add them to
the gravy. Let it simmer for a few minutes. *This curry goes well
with Parathas or Paal Appams
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