Pidi (Rice Dumpings in Coconut Milk )

Rice Powder- 1 cup
Grated Coconut-3tbsp
Pearl onion-3 nos
Garlic-2 cloves
Cumin seeds- 1/2 tsp
Boiling water- 1&1/2-2 Cups
Thick Coconut Milk-1/2Cup
Salt 

• Grind cumin seeds,shallots and garlic to form a thick paste.
• Add coconut, small onion paste and salt to rice flour. Mix well. Add boiling water gradually and make a soft  dough.Roll this into small balls and keep aside.
• Boil 2 cups of water and add salt to taste.Add the dumplings and cook until it is slightly thick .
• Add coconut milk and bring it to a boil.Switch off the flame and  mix well.
• Tempering the pidi with mustard seeds, curry leaves,  and pearl onion.
• Serve with Chicken Curry 

Honey Glazed Baked Chicken

1.Chicken-600gms
2.Honey-3 tbsp
   Soy Sauce-3 tbsp
   Lemon juice-2 tbsp
   Garlic-4 minced
   Freshly ground pepper-1&1/2 tbsp
   Olive oil-2 tbsp
   Salt

• Whisk together the honey,soy sauce, lemon juice,ground pepper, garlic,salt and oil.Take half of the marinade and set it aside.Rub marinade inside and outside the chicken and let stand 1-2 hours.
• Preheat oven to 200 degree C.
• Place chicken pieces on wire rack.Bake for 40-50 minutes or until the juices run clear,baste the chicken with the remaining marinade every 15 minutes.
• Serve hot with rice,chappati,etc

Chettinadu Chicken Roast

1.Chicken-750gms
   Turmeric powder-1/2tsp
   Salt 

2.Shredded coconut-1/4cup
   Dry red Chilly-6-8
   Coriander seeds-1tbsp
   Fennel seeds-1/2 tsp
   Cumin seeds-1tsp 
   Pepper corns-1 tsp
   Cardamom-2
   Cloves-2 
   Bay leaf-1
   Cinnamon-1 small piece

3.Cashewnuts-6
4.Pearl onion(chopped)-1cup
   Ginger garlic paste-1tbsp
   Tomato(chopped)-2 medium
   Green chilly-2
5.Coriander leaves-a handful
   Curry leaves-2 springs
 

• Cut chicken into medium sized pieces.Marinate chicken with turmeric powder and salt for an hour.

• Dry roast second set of ingredients until the coconut turns a red brownish color.Add cashew nuts and grind it into a fine paste without adding water.

• Heat 1tbsp oil in a pan and fry onions until translucent.Add ginger-garlic paste and fry until the raw smell goes.
• Add curry leaves,tomatos,ground paste and chicken.Mix well. 
• Pressure cook for 1 whistle (no need to add water).Wait for the pressure to get released.
• Open the cooker and boil until gravy thickens.

• Garnish with coriander leaves.

Chicken Kofta Kabab

1.Chicken breast-1
2.Ginger-1inch piece
   Garlic-3
   Turmeric powder-1/4tsp
   Chilly powder-1tsp
   Chat masala-1/2tsp
   Cumin powder-1/2tsp
   Garam masala powder-1/4tsp
   Salt
3.Onion(minced)-2tbsp
   Coriander leaves(chopped)-2tbsp
   Mint leaves(chopped)-1tbsp
   Olive oil-1tbsp
   Mozzarella cheese(grated)-2tbsp

• Grind chicken with ingredients 2 in a food processor. 
• In a large bowl, mix ground chicken,onion ,coriander leaves ,mint leaves,cheese and olive oil.
• Shape into flat round shapes.Cover and refrigerate for 15minutes.
• Heat 1 tbsp oil in a pan and shallow fry until both sides are brown and done.(9-10minutes each side)

Malabar Irachi Pathiri /Chicken Pathiri

For Pathiri
Maida-2cups
Salt
Water
Oil-1tbsp

Mix all of the above and knead it to a soft dough. Cover with a plastic wrap and keep aside for 30 minutes.

For Filling
Chicken breast-1
Tuemeric powder-1/4tsp
Pepper powder-1/2tsp
Salt
Water
Cook chicken with 1/2 cup water,turmeric powder ,pepper powder and salt.Chop /shred the chicken pieces.

Onion (chopped)-2
Green chilly (chopped)-3-4
Ginger(chopped)-1tsp
Garlic (chopped)-1tsp
Turmeric powder-1/4tsp
Coriander powder-1tsp
Salt
Coriander leaves(chopped)-a handful
Oil-1tbsp

• Heat 1tbsp oil and fry raisins and cashew nuts.
• In the same oil fry onions, ginger ,garlic and green chilly till translucent.
• Add turmeric powder,coriander powder and garam masala powder.Fry for a minute.
• Add shredded chicken along with the water in which it was cooked .Adjust salt and cook until dry.Add cashewnuts ,raisins and coriander leaves. 
• Keep aside to cool.

Assembling
Egg-1
Milk-1tbsp
Sugar-2tbsp
Cardamom powder-1/2tsp
Ghee-1tbsp

• Divide the dough into lemon sized balls.
• Flatten each ball into a round pathiri using a rolling pin. 
• Spread the stuffing on to one of the rolled discs. Put the other rolled pathiri on top of the stuffing, press and seal the edges with your fingers.

• Heat  oil in a shallow frying pan, fry the pathiri  till golden brown on both sides. 

• In a bowl, beat 1egg, with 2 tbsps of sugar ,1tbsp of milk and cardamom powder .Heat 1tbsp ghee in a pan.Dip the fried pathiri in the egg batter and shallow fry utill the egg cooked on both sides .

Murg Makhani /Butter Chicken

1.Chicken-800gms 
   Yoghurt-4tbsp
   Ginger-garlic paste-1tbsp
   Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Kashmiri chilly powder-1tsp
   Garam masala Powder-1/2tsp
2.Butter-1tbsp
   Onion-2
   Tomato-2
   Ginger garlic paste-1tsp
   Chilly powder-1tsp
   Almond/Cashew nut-a handful (soaked in water for 15 minutes)
3.Butter-1tbsp
   Cardamom-2
   Cloves-2
   Cinnamon-1stick
   Pepper corns-1tsp
4.Coriander leaves (chopped)-2tbsp
5.Sugar-1/2tsp
6.Fresh cream-2tbsp

• Marinate chicken with turmeric powder, chilly powder, garam masala, yoghurt ,ginger-garlic paste, lemon juice and salt.Keep it aside for an hour.
• Heat 1tbs butter in a pan and saute onions unil translucent.Add ginger garlic paste and saute well another 2 minutes.Add chilly powder and fry for a minute.Now add tomatoes and saute until tomatoes turn soft.Add almonds /cashew nuts and remove from heat.
• Cool completely and grind it into a smooth paste.
• Heat 1tbsp butter in a kadai and fry cardamom ,cloves,cinnamon and pepper powder.Add ground paste,3/4cup water,sugar and salt.
• When it starts boiling Add marinated chicken and coriander leaves.
• Cover and cook on medium heat until desired consistency is reached.
• Switch off flame and finally add fresh cream.Mix well
• Garnish with fresh cream and coriander leaves.
• Serve with chapathi ,rice, parathas, naan,etc

Pepper Chicken Roast

1.Chicken-750gms
   Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Pepper Powder-1&1/2tbsp
   Salt
3.Onion(sliced)-3
   Garlic cloves(sliced)-3
   Ginger(chopped)-1tbs
   Green chilly-2
   Tomato(sliced)-1
   Thengakothu(coconut pieces)-1/4cup
4.Coconut oil-1tbs
   Mustard seeds-1tsp
   Fennel seeds-1/2tsp
   Cloves-3
   Cinnamon-1piece
   Cardamom-2
5.Curry leaves-2springs
   Coriander leaves(chopped)-1tbsp

• Marinate chicken pieces with lemon juice,turmeric powder,pepper powder and salt.Keep it aside for an hour.

• Heat 1tbsp coconut oil in a pan.Splutter mustard seeds,fennel seeds,cloves ,cinnamon and cardamom.
• Add onions, green chilly ,ginger ,garlic and coconut pieces.Fry until golden brown.Add marinated chicken pieces and fry on high flame for 2-3 minutes.Add tomato pieces and curry leaves.Cover and cook on low flame for 12-15 minutes.Stir 5-6 times during cooking.
• Then open it and cook until gravy thickens. Garnish with fresh coriander leaves. 

Chicken Puffs (Kerala Style)

1.Puff pastry sheet-1pkt

2.Chicken breast(minced)-1/2cup
   Turmeric powder-1/4tsp
   Pepper powder-1/2tsp
   Salt
   Water-2tbsp
3.Onion(chopped)-2
   Gingergarlic paste-1tsp
   Tomato(chopped)-1small
4.Kashmiri chilly powder-1/2tsp
   Coriander powder-1/2tsp
   Garam masala powder-1/4tsp
5.Semi thick coconut milk-1/4cup (optional)
6.Coriander leaves(chopped)-1tbsp
7.Coconut oil-1tbsp
   Mustard seeds-1tsp

• Cook chicken with turmeric powder,pepper powder and salt. 
•  Heat oil in a pan and splutter mustard seeds..Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices, cooked chicken, chopped tomato and coconut milk.Cook until all water is absorbed.Add coriander leaves and remove from heat.
• Roll out the pastry on a lightly floured surface and cut into 6 strips.Place 1-2tbsp of masala .Seal the edges by applying very little water.Brush with egg wash or milk.

• Bake at 200 degrees for 10-12 minutes.

Chicken Bread Roll

1.Bread Slices-8-10

2.Chicken breast(chopped)-1/2
   Turmeric powder-1/4tsp 
   Pepper powder-1/2tsp
   Salt
   Water-2tbsp
3.Onion(chopped)-2   
   Gingergarlic paste-1tsp 
   Tomato(chopped)-1small
4.Kashmiri chilly powder-1/2tsp 
    Coriander powder-1/2tsp 
    Garam masala powder-1/4tsp  
5.Semi thick coconut milk-1/4cup 
6.Coriander leaves(chopped)-1tbsp 
7.Coconut oil-1tbsp 
    Mustard seeds-1tsp 
8.Oil-for deep frying

•  Cook chicken with turmeric powder,pepper powder and salt. 
• Heat oil in a pan and splutter mustard seeds..Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices, cooked chicken, chopped tomato and coconut milk.Cook until all water is absorbed.Add coriander leaves and remove from heat. 
• Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently.
•   Stuff with chicken mixture. Seal the edges of the bread.

• Heat oil in a kadai and deep fry on medium flame till golden brown.

Kozhi Nirachathu (Stuffed Chicken)

1.Chicken-1
   Turmeric powder-1/2tsp
   Chilly powder-1tsp
   Garam masala powder-1/2tsp
   Ginger garlic paste-1tsp
   Lemon juice-1tbs
   Salt
2.Hard Boiled egg-2
   Ghee-1tbsp
   Cashew nuts-a handful
   Golden raisins-a handful
   Onion(chopped)-1
   Green Chilly(chopped)-1
   Ginger garlic paste-1/2tsp
   Turmeric powder-1/4tsp
   Coriander powder-1/2tsp
   Salt
3.Onion(sliced)-2
   Tomato-1
   Ginger garlic paste-1tsp
   Green chilly-2
   Turmeric powder-1/4ts
   Kashmiri chilly powder-1&1/2tsp
   Coriander powder-2tsp
   Garam masala powder-1/2tsp
   Semi thick coconut milk-1cup
   Water-1/2cup
   Coconut oil-1tbsp
   Curry leaves-3springs
   Coriander leaves-a handful
   Salt

Step 1

• Marinate chicken with turmeric powder,lemon juice,chilly powder, ginger-garlic paste ,garam masala and salt.Refrigerate for 2-3 hours.

Step 2

• Heat 1tbsp ghee and fry raisins and cashew nuts.In  the same ghee fry onions, ginger garlic  paste and green chilly  till translucent.Add turmeric powder,coriander powder and salt.Fry for a minute.Add eggs ,fried cashew nuts and raisins.Mix well and remove from heat.

Step 3

• Stuff chicken with egg masala and tie the legs together with a string.

Step 4

• Heat 1 tbsp coconut oil in a pan and splutter mustard seeds.Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices and fry for a minute.Add  chicken, salt,chopped tomato, curry leaves, water and coconut milk.Cover and cook on low flame until gravy thickens.

Step 5

• Then transfer chicken from the gravy to  preheated oven.Bake at 200 degrees until brown.(20 minutes).

Step 6

• Pour the gravy over the baked chicken.Garnish with fried cashew nuts and coriander leaves.

Chicken Puttu (Meat Puttu)

For Chicken Masala
1.Chicken breast(chopped)-1
    Turmeric powder-1/2tsp
    Pepper powder-1tsp
    Salt
    Water-2tbsp
2.Onion(chopped)-2
   Gingergarlic paste-1tbsp
   Tomato(chopped)-1
3.Kashmiri chilly powder-1&1/2tsp
   Coriander powder-1tsp
   Garam masala powder-1/2tsp
4.Semi thick coconut milk-1/2cu
5.Coriander leaves(chopped)-a handful
6.Coconut oil-1tbsp
   Mustard seeds-1tsp

• Cook chicken with turmeric powder,pepper powder and salt.
• Heat oil in a an and splutter mustard seeds..Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices, cooked chicken, chopped tomato and coconut milk.Cook until all water is absorbed.Add coriander leaves and remove from heat.

For Puttu

White Rice Flour-2cups

Water

Salt

Shredded coconut-3/4cup

• Add some salt to a cup of water and sprinkle it evenly over the flour and mix to make the powder wet.
• Put a handful of grated coconut in the puttukutty and then put 2tbsp of meat masala.Then add another handful puttu flour.This is done till the top.
• Close the lid and steam it until steam comes out through the holes of the lid.`

Nadan Chicken Biryani

For Masala
1.Chicken -600gms
   Lemon juice-1tsp
   Turmeric powder-1/2tsp
   Chilly powder-1tsp
   Garam masala-1/2tsp
   Ginger garlic paste-1tbsp
   Yoghurt-2tbsp
   Salt.
Mix together all the ingredients and marinate for an hour.
2.Ghee-1tbsp
3.Cardamom-3
   Cloves-2
   Cinnamon-1
   Bay leaf-1
   Fennel seeds-1/2ts
4.Pearl onion(crushed) -1cup
   Ginger(crushed)-1tsp
   Garlic(crushed)-3
   Green Chilly(sliced)-4
   Mint leaves(crushed)-1tsp
   Tomato(sliced)-1
5.Turmeric Powder-1/2tsp
   Yoghurt-2tbsp
   Coriander leaves(chopped)-a handful
   Salt
6. Cashew nuts-15
For Rice
1.Basmati rice -2cups soak the rice in water at least 30minutes
2.Cinnamon -2sticks
   Cardamom -1
   Cloves -4
   Bay leaf -1
3.Water
   Salt
4.Grated Pineaple-1tbsp
   Saffron -a pinch dissolved in 2tsp milk
   Chopped coriander leaves-1tbsp
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Ghee-1/2cup


Preparation of Masala

• In a nonstick pan heat 1tbsp ghee and shallow fry the chicken pieces.

• In the same pan fry cinnamon ,cardamom,cloves,bay leaf and fennel seeds.Add crushed onions,ginger,garlic and green chilly.It becomes translucent add crushed mint ,turmeric powder and tomato.Cook until tomatoes are tender.Now add fried chicken pieces,2tbsp yoghurt,1/2cup water and coriander leaves.Cook covered on low flame.Adjust salt and add cashew paste.When the gravy become concentrate ,remove from fire.
  

Preparation of Rice
Boil 6 cup water with salt and spices.Add rice and cook untill 70% done.Drain excess water and keep the rice aside.Mix 1tbsp ghee ,grated pineapple and chopped coriander leaves into the rice.


Heat 1/2cup ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins

• Preheat oven to 200 degrees.
• In an oven proof dish ,spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rice.
• Pour 2tbs of saffron milk on the top of it and sprinkle fried onions ,cashew nuts & raisins.

• Cover the dish with aluminium foil and bake for 15-20 minutes.

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