CHICKEN IN FRIED COCONUT GRAVY

Chicken In Fried Coconut Gravy

This is a sumptuous preparation of chicken commonly dined with Indian types of bread such as Pathiri, Chappathi, Appam, Bread, Roti, Paratha,etc. Just as the name suggests, the chicken is made in a gravy comprised of fried coconut which adds to its flavour. Its a must try out recipe and is sure to leave you craving for more ;-)

Ingredients:

• Chicken -1kg (Small pieces)
• Onions -4 (Chopped)
• Garlic-1 pod or 10-12 cloves (Finely chopped)
• Ginger-3 inch (Finely chopped)
• Green chilly-3 (Slitted)
• Chilly powder-3 tsp
• Turmeric powder- 1/2 tsp
• Garam masala-1 tsp
• Coconut grated and fried- 1/2 cup
• Curry leaves- 1 bunch
• Mustard-1/4 tsp
• Dried red chilly-2
• Shallots -2
• Oil-1/2 cup

Preparation:

1. Saute onions, garlic, ginger and green chilly in 1/3rd cup of oil. 
2. Now add coriander powder, chilly powder, turmeric powder and garam masala.
3. Stir till the aroma comes.
4. Now add chicken, salt and half cup water.
5. Close the lid and cook in low flame till the chicken is cooked.
6. Make paste of fried coconut and add to the cooked chicken. 
7. If the gravy is less, add half cup of water and let it boil.

Garnishing:

1. Fry mustard in the remaining oil.
2. Add sliced shallots and cook till it is golden brown.
3. Further add red chilly and curry leaves. 
4. Garnish chicken with this.

Liby's tip

1. Serve with a topping of pepper and cinnamon powder.
2. Mix cinnamon powder, clove powder  (of equal quantity) cardamon powder (half the quantity) , and fennel powder (of double the quantity) and voila, you have just made garam masala!

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FISH MOLLY-1

Fish Molly

Fish Molly is a famous fish preparation that hails from Kerala. The word molly literally means "stew". The curry  is cooked in coconut milk with a spicy masala which lingers on to the fish and enhances its savour. This curry is cooked mainly with fleshy fish .The fish used here in this recipe is Pearl Spot.

Ingredients

• Fish- 250g (Sliced)
• Onions-2 (sliced)
• Ginger-1 inch (finely chopped)
• Green chilly- 4 (slitted)
• Tomato-1 (chopped)
• Curry leaves (as required)
• Shallots-2 (Thin slices)
• Floor-1 tbsp
• Turmeric- 1/2 tsp
• Oil- 3tbsp
• Butter-1 tsp
• Coconut milk-1 1/2 cup
• Coriander leaves -1 stem
• Salt -1 1/4 tsp

Preparation

1. Saute onions in oil.
2. Add ginger, green chilly and curry leaves.
3. Saute for 2-3 minutes.
4. Add 1 tsp salt, turmeric powder, tomato and coriander leaves.
5. Saute again for another 2 minutes
6. Pour 2 cups of water and cook for 10-15 minutes keeping the lid closed till the onions are soft.
7. Add fish one by one and half cup of water and bring to boil.
8. Flip the fish carefully and let the curry boil.

White sauce in coconut milk

1. Fry the shallots in butter till they are golden brown.
2. Add floor and turn off the flame.
3. Pour coconut milk and stir till the floor is dissolved
4. Add this into the cooked fish along with the remaining salt, mix well and bring to boil till the gravy thickens.
5. Garnish with coriander leaves.

Liby's Tip

1. After cooking onions and tomatoes, the water will be reduced.
2. Press the ladle to check if onions are cooked well.
3. Mash the onions and the tomatoes gently if they are not your favorites.

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SPICY EGG MASALA

SPICY EGG MASALA

A hot and spicy dish that goes with anything from your everyday bead to well everything. The best combination I believe would be with Idiyappam .

Ingredients

• Egg 2 nos (hard boiled)
• Onions 2 nos (finely sliced)
• Red chilly powder 1 teaspoon
• Kashmiry chilly powder 1 teaspoon
• Salt 1/2 teaspoon
• Pepper powder 1/4 teaspoon
• Water 400 ml
• Oil 3 tablespoons

Preparation

1. Saute sliced onions in oil till its colour changes .
2. Add salt,the chilly powders , pepper and saute it  in slow fire till the aroma comes .
3. Then add water .Close it with a lid..
4. Cook in slow fire for 5 to 10 minutes till onions are soft or till oil starts coming out.

Liby's Tips

• When you saute onions please ensure that you add the pepper and chilly powder just before the onion turns brown.

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VEGETARIAN/NON VEGETARIAN SPAGHETTI

Spaghetti

A delicious twist to an all time favorite. 

Ingredients

• Spaghetti  500 gm 
• Capsicum 1(julienne cut)
• Tomato 1(julienne cut)
• Carrot 1(julienne cut) 
• Garlic 5 cloves (finely chopped)
• Ginger 1/2 inch (finely chopped)
• Tomato ketchup 4 tablespoon
• Green chilly 1
• Oil 4 table spoon
• Butter 1 tablespoon
• Shredded chicken boneless. 200g (cooked).*
• Boiled egg - 2 *

 *- Only for Non vegetarians.

  Method

1. Cook spaghetti and drain it.
2. Spread 1 tablespoon of oil on it
3. Heat remaining 3 tablespoon oil in a pan
4. Add chopped garlic,green chilly and ginger
5. Saute it
6. Add tomato
7. Saute till it is well cooked
8. Now add capsicum and carrot
9. Mix spaghetti evenly 
10. Add tomato ketchup
11. Put off the fire
12. Add butter on the top  
13. Garnish with chicken and boiled egg.*

Liby's Tips

1. Cook spaghetti in, at least 3 L of water,with 1 tsp of salt in it.
2. Keep the drained spaghetti under running water and toss it to avoid stickiness.
3. Add 1 more tablespoon of oil if the spaghetti is still sticky.
4. Avoid chilly to make it less spicy.

   

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The easiest method to make your own flavored buttermilk

FLAVORED BUTTERMILK

Flavored buttermilk is the most common refreshing drink during summer in southern India. Popularly known as ' sambaram ' . The easiest way is presented to you.

Ingredients

• butter milk 250 ml
• ginger (peeled and cleaned)1/2 inch
• green chilly- 1 no
• salt -1/4 tsp
• curry leaf-1 or 2

Technique

1. Run the above in a mixer for few seconds.
2. Strain it
3. Pour it in a glass and enjoy or add with boiled rice

Liby's Tips :

•  If it is too spicy for you feel free to avoid green chilly. 
• If buttermilk is sour add more salt.
• Add more flavor by adding curry leaves. 

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