Mom's Chicken Vevichathu

Chicken: 1 kg

Onion: 3 sliced

Tomato: 3 chopped

Ginger Garlic Paste; 2 tbsp

Curry leaves: 2 sprigs

Mustard: 1 tsp

Cumin: 1/2 tsp

Saunf/ perinjeerakam:  1/4 tsp

Cloves: 3

Cinnamon: 1

Cardamom: 2

Coriander powder: 3 tbsp

Kashmiri Chilly Powder: 2 tbsp

Garam Masala; 1/2 tsp

Turmeric Powder: 1/2 tsp

Oil: 2 tbsp

Salt: as needed

Heat oil. Splutter mustard. Add the cardamom, cloves, cinnamon, cumin and saunf.

Saute for a few seconds

Now throw in the onion.

When it brown along the edges, add the ginger garlic paste and let the whole mix brown properly.

Add the tomatoes and saute till limp

Add the masalas and saute till the raw smell is gone and oil separates.

Now mix in the chicken, salt and let it cook in low flame for 5 minutes.

Now add half a cup water, close the lid of pressure cooker and cook on high till first whistle.

Lower the flame and turn off the stove at the second whistle.

Serve warm with rice or chapati

Linking this to Cooking Concepts- Moms Recipe

Simple Kulcha

Ive been watnting to make Kulcha for a long time but I wanted a simple recipe. I was too lazy to google it as well and guess what? Yesterday Jay posted a simple recipe and within minutes I was in the kitchen making the dough. It was simple to make and really tasted wow. You can see the original recipe here . Check out her space for other yummy flat breads and O yes, loads of  really yummy dosa recipes too.. :)

Maida: 2 cups

Curd: 5 tbsp

Oil: 2 tbsp

Water: as needed

Salt: as needed

Sugar: 1 tsp

Baking Powder: 1 tsp

Mix all the ingredients and make a dough and keep it covered for atleast half an hour.

Make balls out of this (about 10)

Roll out like for chapati but not as thin.

Heat the tawa and cook both sides till done.

Apply butter as you take it off stove.

Serve warm with any curry of your choice

Mutton Biriyani

This is one of the best Mutton Biriyanis Ive ever had. I used my Chicken Dum Biriyani recipe and changed a little bit here and there as this is Mutton. But the end result was just so wonderful that there was nothing left at all after our lunch that day.

         

Basmati Rice: 2 cups
Ghee: 2 tbsp
Cardamom:2
Cloves: 4
Cinnamon: 2 pieces
Star anise: 1

Mutton: 500 gms
Oil: 2 tbsp
Onions: 2 sliced
Tomatoes: 2 chopped
Meat Masala: 3/4 tsp (you can substitute it with Garam Masala)
Mint leaves and Coriander leaves: a handful

To marinate Mutton:
Onion Fried: 1/2 of an onion
Garlic; 6 cloves
Ginger: 1 inch
Green Chillies: 3
Curd: 3 heaped tbsp
Pepper: 1 tsp
Turmeric: 1/2 tsp
Garam Masala: 1 tsp
Lime Juice: 1/2 tbsp
Salt; as needed
Grind these ingredients in your mixie and marinate mutton in this atleast for half an hour.

To garnish:
Fried Onions: 1/2 cup
Fried cashews ad raisins: a handfu

To cook the mutton
Heat oil, saute the sliced onions till brown.
Throw in the tomatoes and cook till it is mashed up properly.
Add the meat masala and the marinated mutton.
Add 1/4 cup water, close the lid of the pressure cooker.
After the first whiste, lower the flame and let it cook for 15 minutes on low flame (dont bother about the whistle after the first)
When done, open the lid after the pressure is gone. Boi till all the water is drained.
Add a handful of chopped mint and coriander leaves

To cook the rice:
Wash rice and soak in water for atleast 20 minutes
Heat ghee and saute the drained rice till it is coated completely with the ghee.
Add 3 cups of water and the whole garam masala and let it cook on medium flame.
Turn off stove when done.

Assembling:
Preheat oven to 180 C
In a greased baking dish (make sure you grease it with ghee for the flavour), layer the mutton gravy first, topped by the rice, again mutton and lastly rice on top.
Garnish with fried onions, cashew and raisins
Cover it with aluminium foil.
Bake for 20 minutes.
Serve warm with raita and pickles

      Photos taken by my dear friend, Sarita. 

Prawn Ball Curry

To make the ball:
Prawns: 500 gm
Onion: half of a medium
Green Chillies: 2
Ginger; a small piece

Mince all these in a food processor (ofcourse, raw prawns, I know I dont have to tell u this, but just in case)
Add a little salt and make lime sized balls out of these and keep aside (you will get about 20 balls) Keep aside

To make the curry:
Mustard: 1/2 tsp
Onion: 1 sliced
Ginger: 1/2 inch chopped
Garlic: 3 cloves chopped
Tomato: 1 chopped
Turmeric Powder: 1/2 tsp
Chilly Powder: 1 tsp
Coriander Powder: 1 1/2 tsp
Garam Masala: 3/4 tsp
Coconut Milk: 1 cup
Water: 1/2 cup
Salt and Oil: as required

Heat oil in a pan and splutter mustard.
Add the sliced onion, ginger, garlic and saute till it browns along the edges.
Add a the masalas and saute til the raw smell is gone.
Add the tomato and saute till limp
Add half cup water mixed with 1/2 cup coconut milk and required salt.
When it boils, drop the prawn balls and let it get cooked.

When it is done, add 1/2 cup thick coconut milk and let it just boil along the edges.
Turn off the stove and serve warm with Rice or Roti.

Squid Masala (Toddy Shop Style)

This is another recipe I got from Vanitha Pachakam (the one that was published in 2005 with recipes from all the major toddy shops in Kerala). This is easy, tasty and spicy!!!

Squid/Kanava; 1 kg cleaned

To marinate:
Turmeric: 1 tsp
Salt: as needed

For the Masala;
 Onion: 4 sliced
Ginger: 1 inch piece chopped
Green Chillies; 2 chopped
Chilly Powder: 1 tbsp
Coriander Powder: 2 tbsp
Pepper Powder: 1 tsp
Garam Masala/Meat Masala: 1 tsp
Tomato: 1 chopped
Coconut Oil: as needed.

Cook the marinated squid with just enough water ( 1/2 cup will do)
Drain excess water.
Heat oil in a wok and saute the onions, ginger and green chillies till onions turn brown.
Add the chilly powder, coriander powder, pepper powder and Garam/Meat Masala and saute for a few minutes till the raw smell is gone.
Now add the tomatoes and saute for a few minutes.
Mix in the cooked squid and let it get coated with the masala properly.
Simmer for a few minutes.
Serve with Rice or Chapatis.