Kolhapuri Chicken Curry - Gravy Recipe

Kolhapuri Chicken

Kolhapuri Chicken :

Ingredients:

For the marination:

Chicken – 1 kg
Yoghurt – 2/3 cup
Turmeric powder – 1 tsp
Red chilly powder – 2 tsp
Garlic paste – 1 tsp
Salt to taste
Lime juice – 1 tsp

For the Kohlapur masala:

Peanut oil – 2 tsp
Bay leaf – 1
Cinnamon sticks – 2
Cloves – 6
Crushed black pepper -1/2 tsp
Onions – 2 medium chopped
Grated coconut – 2 tsp
Tomato – 1 large chopped
Coriander leaves

Method:

For marination:

  • Mix turmeric powder, red chilly powder, garlic paste, salt, and lime juice with curd. The marinade is ready.
  • Add the cut chicken pieces to the marinade and leave aside for half an hour.

For the Kohlapur masala:

  • Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
  • Add grated coconut. Saute till coconut color changes to light brown.
  • Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

For the main preparation:

  • Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
  • Add the grounded paste and simmer on low flame for five more minutes.
  • Kolhapur chicken is ready. Garnish with coriander leaves.
  • Serve hot with rice.
How to make restaurant style butter chicken at home?

Butter Chicken

Butter Chicken :

Ingredients:

Chicken – 1/2kg

For Marination:
Red chilly powder – 1 tsp
Ginger and garlic paste – 1 tsp
Salt to taste
Curd – 1 cup

For the Gravy:
Butter – 100gm
Cumin seeds – 1/2 tsp
Tomato – 3 pureed
Sugar – 1/2 tsp
Red chilly powder – 1 tsp
Salt to taste
Fresh cream – 100 gm
Green chillies- 4 sliced
fenugreek leaves – 1/2 tsp crushed

Method:

For marinating the chicken:

Step 1:

  • In a mixing bowl, mix red chilly powder, ginger garlic paste, salt and curd.

Step 2:

  • Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.

Step 3:

  • Roast the marinated chicken in a tawa or an oven for about 10-12 minutes until it is three-fourth done.

For the chicken gravy:

Step 1:

  • Heat half the quantity of butter in a pan.

Step 2:

  • Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilly powder and salt. Mix well.

Step 3:

  • Add the prepared chicken, butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook.

Step 4:

  • Cook till chicken is done. Serve hot with rice or naan.
Super Easy Chicken Curry - Gravy Recipe

Simple Chicken Curry

Simple Chicken Curry :

Ingredients:

Chicken – 1 kg
Onions – 2 finely chopped
Ginger garlic paste – 1 tbsp
Red chili powder – 1 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 3/4 tbsp
Tomato puree – 1/4 cup
Garam Masala powder – 1/2 tsp
Coriander leaves
Fresh curry leaves
Salt to taste
Oil – 2 tbsps

 

Method:

Step 1:

Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 4 mts.

Step 2:

Add ginger garlic paste and saute for 2 mts. Add red chili powder, turmeric powder, coriander powder and mix. Place lid and cook on low to medium flame for 3 mts.

Step 3:

Add the washed and drained chicken and cook on high heat for 5 mts. Reduce flame and cook the chicken for another 5 mts.

Step 4:

Add tomato puree and mix. Cook for 3 mts. Add 1 cup water and salt and place lid. Cook on medium flame for 10 mts.

Step 5:

Add garam masala powder, coriander leaves and curry leaves. Mix and cook without lid till you achieve the desired curry consistency.

Step 6

Turn off heat and transfer it to a serving bowl. Serve warm with rice or rotis.

Beef Ularthiyathu - Beef Fry - Beef Varattiyathu - Kerala Beef Roast

Beef Dry Fry

Beef Dry Fry :

Ingredients:

Beef – 1/2kg

Onion – 3 (chopped)

Tomato – 1 (chopped)

Green chilly – 2

Lemon – 1/2

Ginger garlic paste – 1 1/2 tsp

Coconut – 4 inch (sliced)

Whole spices – few (4 cloves,1/2tsp fennel seed,1 anice,1 bay leaf)

Chilly powder – 1 tsp

Coriander powder – 1tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Pepper powder – 1tsp

Salt – to taste

Curry leaves – few

Coriander leaves – handful (chopped)

 

Method:

Step 1:

Clean beef with enough water.

Step 2:

In a pressure cooker add beef, 2 sliced onion, 2 green chilly, 1tsp ginger garlic paste, whole spices, salt, chilly powder, coriander powder, turmeric powder, pepper powder, garam masala, curry leaves and lemon juice. Mix everything well and add 2 tbsp water. Close the lid and pressure cook it for at least 15 to 20 mins.

Step 3:

Now check whether the beef cooks well, if not cook it again. Cooking time changes  according to the meat so be careful while cooking.

Step 4:

Now take another pan and place it in stove. Pour oil, when oil gets heated add sliced coconut, when it turn golden brown add chopped onion and ginger garlic paste.

Step 5:

Saute it for 5 mins now add cooked Beef along with the gravy.

Step 6:

With the lid open cook till the gravy drains, Keep the flame medium so that it doesnot get burnt.

Step 7:

Stir continuosly, when oil releases from side switch off the flame and now add coriander leaves and serve hot with plain rice or chapati..

Kovakkai Fry ( Tindora - Ivygourd Fry)

Kovakka/ Ivy gourd Fry

Kovakka/ Ivy gourd Fry :

Ingredients:

Kovakka – 250gm

Chilly powder  – 1 tsp

Turmeric powder – 1/4 tsp

Garam masala – 1/2 tsp

Ginger garlic paste – 1 tsp

Lime juice/ Vineger – 1 tsp

Salt to taste

Corn flour – 1 tbsp

All purpose flour – 1 1/2 tbsp

Oil to fry

 

Method:

Step 1:

Clean the ivy gourd an cut vertically into 4 or 6 pieces.

Step 2:

Add chilly powder, turmeric powder, garam masala, lime juice, ginger garlic paste and salt, mix well and keep it aside for 30 mins.

Step 3:

After 30 mins add maida and corn flour, check for salt and add if required.

Step 4:

Heat oil in pan an deep fry this kovakka till it turn golden brown. Keep flame in medium mode else it may get burn.

Serve hot with Rice and pappu.

 

Kurkuri Bhindi-Crispy Okra-Vendakka Fry Recipe

Crispy Bhindi/Vendakka Fry

Crispy Bhindi/Vendakka Fry :

Ingredients:

Ladies Finger – 15 nums

Chilly Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Salt to taste

Vineger/ lime juice – 1 tsp

Rice flour – 1 tbsp

Oil to fry

 

Preparation:

  • Clean the ladies finger  and pat dry then using kitchen towel. Drying is so important so that we can avoid the stickiness while chopping.

Method:

Step 1:

Chop the ladies finger.

Step 2:

Add chilly powder, turmeric powder, garam masala, vineger and salt. Mix everything together and keep aside for atleast 15 mins.

Step 3:

Add rice flour and mix well. By the mean time keep a pan in stove and pour oil to fry.

Step 4:

When oil gets heated throw the ladies finger in hot oil and fry it under medium heat.

When it turns slight brown take it off from oil and place in tissues to drain excess oil.

Serve it with hot rice and sambar.

Kanava - Koonthal Thoran - Squid Coconut Stir Fry

Squid Stir fry /Koondhal/Kanava Thoran

Squid Stir fry /Koondhal/Kanava Thoran :

Ingredients:

Squid – 500gm

Coconut – 1/2 shell (Shredded)

Shallots – 10 nums (Sliced)

Ginger – 1/2 inch

Chilly powder – 1tsp

Turmeric powder – 1/4tsp

Fennel seeds – 1/2tsp

Salt – to taste

Water – 1tbsp

Oil – 1tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Curry leaves – 2Sticks

Preparation:

  • Clean the squid and cut into small pieces.
  • Grind coconut, 2 or 3 shallots, turmeric powder, chilly powder, fennel seeds, curry leaves and ginger coarsely.

Method:

  • Mix squid and grinded coconut mixture together with water and required salt.
  • Heat a pan and add squid mix, close the lid and cook in low to medium heat for atleast 10 mins.
  • Stir occasionaly. Check for salt.
  • If needed add enough salt and remove from heat once squids are perfectly cooked.
  • Again heat a pan and add oil. When oil heats up add sliced shallots when it turns light brown add mustard seeds, urad dal, curry leaves and red chilly and temper it.
  • Now pour tempering over cooked squid and add curry leaves.
  • Hot and tempting Squid stir fry is ready.
  • Have this with rice or parathas.
Netholi- Kozhuva - Nethili - Natholi Fry Recipe

Anchovy/ Netholi Fry

Anchovy/ Netholi Fry :

Ingredients:

Anchovy / Netholi fish – 250gm
Chilly powder – 1 tbsp
Turmeric powder – 1/4 tsp
Rice flour – 1 tbsp
Lemon juice – 2 tsp
Curry leaves
Salt to taste
Coconut oil to fry

Method:

Step 1:

Clean the fish well. (Add salt to fish rub it well,then wash)

Step 2

In a bowl add all ingredients except fish and oil. Add little water mix well make a fine paste.

Step 3:

Marinate the fish with this paste. Keep aside for 15-30 minutes.

Step 4:

Heat oil in a pan and deep fry the fishes in a medium flame. Add curry leaves atlast.

Step 5:

Serve hot as a starter or side dish.