Varutharacha Kozhi Curry

Varutharacha Kozhi Curry (Malabar Style)

Varutharacha Kozhi Curry is the most traditional way chicken curry is made in Malabar and we bet that every malayali who loves non veg has eaten this once or more. The gravy has a base of roasted coconut with some flavourful spices making it a terrific combination for pathiri, chappathi, idiyappams or appams. I never get

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Chettinad Chicken

[ingredients title=”Ingredients”] Chicken cleaned and cut into small pieces  -1 kg Oil – 1/2 cup Dried red chillies – 6-8 Coconut scraped – 1/2 cup Poppy seeds (khuskhus/posto)  – 2 tspn Coriander seeds – 1 tspn Cumin seeds – 1/2 tspn Green cardamoms – 3 Cloves – 2 Cinnamon – 1 inch stick Star anise – 1/2 Fennel seeds(saunf) – 1 tspn

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Murg Mussallam

Murg Mussallam

[ingredients title=”Ingredients”] Boneless chicken – 500 grams Yoghurt –  1 cup Ginger-garlic paste –  2 tspn Green chillies –  2(chopped) Coriander leaves(chopped) – 1tbspn Mint leaves(chopped) – 1/2- 1 tbspn Garam masala  –  1/2 tspn Salt – to taste Onion(chopped) – 1 cup Ginger (chopped) – 1 tbspn Garlic(chopped) – 1 tbspn Green chillies(chopped) – 1/2 tbspn

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Dragon Chicken

[ingredients title=”Ingredients”] Flour – 1/4 cup Cornflour -1/4 cup Egg white – 1 Pepper pwdr -1/4 tspn Soy sauce- 1/2 + 2 tspn Garlic paste -1 1/2 tspn Ginger paste – 1 1/2 tspn Kashmiri chilly pwdr -2 tbspn Tomato sauce – 2 tbspn Dry Red Chilly  flakes – 2 tspn Boneless Chicken Strips – 300

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Chicken Curd Fry

[ingredients title=”Ingredients”] Chicken – 1/2 kg Corn Flour – 2 tbspn Maida – 4 tspn Curd – 4 tspn Ginger paste – 1 tspn Garlic paste – 1 tspn Pepper powder – 1/2 tspn Salt to taste Oil for frying [/ingredients] [directions title=”Directions”] Clean and cut chicken into small pieces, Marinate chicken with Chicken, Corn

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