Chicken kuruma curry( chicken stew)

IIngredients

oil

spices- small quantity

ginger garlic paste-2 tsp

chicken-1 kg

pepper powder-1 1/2 tsp

onion-1

garam masala

carrot-1

potato-1

chilly chopped-1 tbsp

coconut milk ( second extract)

thick coconut milk

cashew paste

curry leaves

coriander leaves

preparation

In a cooker, saute all vegetables and spices, then add chicken , add salt, pepper powder, cashew paste and cook in second coconut milk, after cooking well, add thick coconut milk and coriander leaves.

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Easy chicken ifthar snack

Ingredients

chicken

potato-3

onion-1

capsicum

chilly-1/2 tsp

egg-1

corn flour-1 tbsp

all purpose flour-1 tbsp

garam masala-1/2 tsp

chilly powder-1 tsp

salt

pepper powder-1 tsp

coriander leaves

bread crumbs

Preparation

cook chicken with salt, turmeric and water, then crush it. Cook potato and mash it, then mix with chicken , then add other ingredients, mix well by using your hand, and make a shape, after done all, coat in bread crumbs and fry in hot oil

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Cooker dum biriyani

Ingredients

for cooking chicken

Onion-3

tomato-1

ginger, garlic, chilly paste

coriander, mint leaves

curry leaves

lime juice-1 lemon

curd-2 tbsp

salt-2 tsp

turmeric-1/2 tsp

garam masala-2 tsp

coriander-1 tsp

pepper powder-1 tsp

ghee-1 tsp

chicken-750 gm

Other ingredients

cinnamon stick

bay leaf-2

cardamom-2

cloves-5-7

onion sliced-1

cashews and kismis

ghee-1 tbsp

sun flower oil-2 tbsp

biriyani rice-3 cup

water-4 1/2 cup

lemon juice

salt

Preparation

For cooking chicken, take a pressure cooker, add all ingredients except chicken, mix well by using hand, now add chicken, mix well and cook for 1 whistle. Heat a pan add ghee and sun flower oil, roast cashew, kis mis and onion sliced separately. In the same pan add spices, add hot water, add salt and lemon juice, and allow it to boil, now add rice, cook in low- medium flame, cook rice about 75 %, now turn off flame and add rice above the cooked chicken, put cashew, kismis, coriander mint leaves, ghee onions above the rice and cover the cooker, cook low- medium flame for 15 minutes.

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Al-FAHAM CHICKEN

Ingredients

For arabic masala

Coriander seeds-2 tbsp

pepper-1 tbsp

fennel-1 tbsp

cinnamon-1 tbsp

cumin-1 tsp

cardamom-1 tbsp

cloves-1 tbsp

bay leaves-4-5

dry lemon-1

dry red chilly-2-3

For marination

arabic masala-1 1/2 tbsp

tomato-1

lemon-1

onion-1

ginger- 2 pieces

garlic-5-6

chilly powder-1 tbsp

turmeric-1/2 tsp

salt

red food color-1/2 tsp

olive oil-1 1/2 tsp

Other ingredients

chicken with skin

Preparation

Dry roast spices for arabic masala, and grind into fine powder. Grind tomato, onion, garlic ,ginger with lemon juice, and make a fine paste. Marinate chicken with the paste and above said ingredients, keep fridge for 1 day. Then heat a pan , spread some oil, and add chicken, cook in low flame, dont cover the pot, flip to another side, cook for 1/2 hrs, finally smoke charcol in chicken.

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Green gram curry

Ingredients

green gram – 1 1/2 cup

oil

mustards

curry leaves

onion-1

turmeric-1/2 tsp

green chilly-2-3

ginger garlic crushed

chilly powder-1/2 tsp

oil

Preparation

Cook green gram in a pressure cooker for 3 whistle. Heat oil in a pan, splutter mustards, then add onion, ginger garlic, curry leaves, and masalas, saute well, next add cooked green gram, mix well , add required salt and cook for 5 minutes, then turn off flame.

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Unnakkaya

Ingredients

Half ripe Banana-4

ghee-1 tbsp

cashews and kismis

grated coconut- 1 handful

sugar

cardamom powder-1 pinch

Preparation

Steam banana, then mash it well, make a soft dough. Heat a pan add ghee, and roast cashews and kismis, coconut with sugar and cardamom. Take small portion from the banana dough, flattern it by using your hand, fill with the coconut mix, and shape it like unnakkaya, and fry in hot oil

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Drum stick, mango curry

Ingredients

Drum stick-3

raw mango-2

onion-1

ginger- large piece

green chilly-4

chilly powder-2 tsp

coriander powder-1/2 tsp

turmeric-1/2 tsp

coconut milk( seperate 1st and second)-1 coconut

salt, curry leaves, oil

mustards-1 tsp

dry red chilly-4

Preparation

In a clay pot add, add all vegetables chopped, then add masalas into it, add salt and cook with second coconut milk, once it cooked well add thick coconut milk and turn off flame, now temper with oil, mustards and dry chilly.

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Karimeen pollichath

Ingredients

Pearlspot(karimeen)-2

onion-2

shallots-1 handful

garlic-3

ginger-1 piece

chilly-2-3

curry leaves

oil

chilly powder-1 1/2 tbsp

kashmiri chilly-1 1/2 tbsp

coconut milk-1/2 cup

tomato-1

salt

banana leaf

Preparation

Marinate fish with salt, chilly powder and turmeric, keep this for 1/2 hrs, then fry fish. Saute all vegetables in a pan,next add all masalas, add coconut milk, and cook until it become thick paste. Take the banana leaf, add masala, place fish above the masala, again fill with masala and tomato, then cover the leaf, cook in a pan.

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Egg keema masala

Ingredients

Oil-3 tbsp

onion-2

ginger garlic paste-1 tsp

tomato-2

green chilly-2

turmeric-3/4

chilly powder-1 tsp

garam masala-3/4 tsp

salt-1 tsp

boiled egg grated-4

water-1/2 cup

pepper powder-1/2 tsp

coriander leaves

Preparation

Heat oil in a pan, add onions , and saute until it become transculent, next add ginger garlic, tomato, and chilly, cook well, next add masalas, and cook until the raw smells gone, next add grated eggs with 1 cup of water, allow the curry become thick, finally add coriander and salt.

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Fried rice restaurant style

Ingredients

basmati rice-1 cup

water-4 cups

salt-1 1/2 tsp

refined oil-1 tbsp

egg-3

refined oil-1 tbsp

salt-1 pinch

pepper powder-1/4 tsp

refined oil-3 tbsp

finely chopped garlic-2 tbsp

spring onion-1/4 cup

carrots-1/4 cup

beans-1/4 cup

cabbage-1/4 cup

capsicum-2 tbsp

soy sauce-2 tbsp

chilly garlic sauce-2 tsp

crushed black pepper-1/2 tsp

spring onion-1/4 cup

Preparation

Soak rice for 30 minutes, then cook in boiled water, by adding salt and oil, once it cooked 75 % turn off flame drain out from water. Keep rice if fridge for 2 hrs. Scramble eggs with salt, and pepper, transfer to a plate. Add oil in the same pan, next add garlic, spring onion,carrot, cabbage,beans,capsicum, saute these well, then add scrambled egg, next add sauces, and sugar, mix well, now add rice and pepper, mix well, keep the flame in high.

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Thattukada

Chicken kuruma curry( chicken stew)

Easy chicken ifthar snack

Cooker dum biriyani

Al-FAHAM CHICKEN

Green gram curry

Unnakkaya

Drum stick, mango curry

Karimeen pollichath

Egg keema masala

Fried rice restaurant style

Recipe categories

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