CHICKEN MOLEE (Traditional Fare)

We are very familiar with fish molee. The word “ MOLEE”, I think, is derived from the Portugese word “MOLHO” meaning sauce/gravy.

Kerala tourism popularises this dish almost exclusively using Karimeen/pearl spot, Sear fish or Pomfret. These fish are however seasonal & hence, fresh fish is hard to find.

And it is here that, this recipe becomes relevant. Juices from the chicken flesh gels well with coconut milk just as gracefully & the result is amazing & is there for you to try for yourself.

  

INGREDIENTS:

Chicken: 1 kg

Coconut milk: 1 cup thick

Coconut milk: 3 cups thin

Onion: 1 chopped

Green chilli: 8 to 10 slit

Ginger: 1 tbsp sliced

Garlic: 1 tbsp sliced

Turmeric powder: ½ tsp

Cinnamon stick: 1” piece

Cloves: 4

Cardamom: 2

Pepper powder: 1 tsp

Vinegar: 1 tbsp

Tomato: 1 sliced

Curry leaves: a few

Salt to taste

Coconut oil: 2 tbsps

METHOD:

Clean & cut chicken into medium sized pieces, smear a little turmeric & salt & keep aside for half an hour.

In a kadai, heat oil & add the whole spices, after it splutters add the sliced onion.

When light brown, add the slit chillies, ginger & garlic. Fry for a while.

Put in the chicken & sauté till the chicken flesh turns white.

Now, pour the thin milk, stir, cover & cook.

When chicken is done add salt, thick coconut milk & pepper powder.

Last, add the vinegar & curry leaves.
Arrange the sliced tomatoes over the molee.

Take off fire & serve. 

Japanese Quail masala /Kada masala

 Japanese quails & their eggs have been a part of our diet in recent times because of their easy availability, thanks to government  sponsorship & encouragement.Hatcheries are aplenty because of low maintenance & risk.
The flesh of the bird is known for its medicinal properties,besides containing very little fat making it an altogether healthy proposition.

INGREDIENTS:
Quail/kada: 2
Onion: 1 sliced fine
Curry leaves: a few
Oil: 2 tbsps

 Grind:

Ginger-garlic paste: 1 tsp
Whole black pepper: 2 tsps
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Salt to taste

METHOD:

 Wash the kada, keep them whole.

Grind the ingredients under “Grind”, to a smooth paste.
Smear this paste all over the birds & keep aside to marinate.
Heat oil in a frying pan, fry sliced onions & curry leaves with a pinch of salt. Remove onto a plate.
In the same pan, add the marinated kada, turn around a few times.
Pour half a cup of water, cover & cook till done.
Put the fried onions back into pan. Stir till the quails are well coated.
Serve hot with rice or bread.
Another way of preparing this is to deep fry the marinated quails & serve it with fried potatoes. 

 

 

 

 

Chicken Cutlet (Traditional Fare)

INGREDIENTS:

Chicken mince: 500 g

Potato: 150 g

Onion: 2 chopped fine

Green chilli: 2 chopped fine

Ginger: 1 tsp chopped fine

Garlic: 1 tsp chopped fine

Coriander leaves: 2 tbsps chopped fine

Mint leaves: 1 tbsp chopped fine

Pepper powder: 1 tsp

Bread crumbs: 1 cup

Eggs: 2

Garam masala powder: 1 tsp (optional)

Oil: 1 tbsp + for frying

Salt to taste

METHOD:

Heat 1 tbsp oil in a frying pan, add the chopped ingredients one by one.

Sauté till onions are transparent.

Now, add the chicken mince, &stir till well combined.

Cover & cook for a while.

Remove lid & dry out the mince well, sprinkle pepper powder & take off fire.

Cool & add mashed potatoes.

Shape into medium sized cutlets, dip in beaten egg, roll in bread crumbs & deep fry.

Serve with tomato sauce.

Chicken Pulao (Party Menu)

This is a North Indian style pulao, very mildy flavoured, white in colour unlike the Malabar counterpart.

 

INGREDIENTS:

Chicken: 1 cut into 8 pieces (about 800 g)

Rice: 3 cups (basmati or jeera rice)

Onion: 3 sliced fine

Green chilli: 6 crushed

Cumin seeds: 1 tsp

Cinnamon: 1” piece

Cardamom: 2

Cloves: 2

Whole black pepper: ½ tsp

Ginger-garlic paste: 2 tsps

Mint leaves: 1 small cup

Coriander leaves: half a cup

Garam masala powder: 1 tsp

Hot water: 6 cups

Ghee: 2 tbsps

Salt to taste

METHOD:

Wash rice, soak for 10 minutes & drain.

 Chop mint & coriander leaves fine & set aside.

Heat ghee in a heavy bottomed pan/handi with lid & fry the cumin, cinnamon, cloves, cardamom & black pepper.

Now, add onions & sauté till golden brown. (Remove some for garnishing, if you need.)

Put in crushed green chilli, ginger-garlic paste, mint & coriander leaves.

When a very tempting aroma of the fried masala fills the air, add the chicken.

Stir it around in the masala till it changes colour, (about 10 minutes).

Add rice now, also, a little salt.

Sprinkle garam masala powder & give a quick stir.

Pour 6 cups of hot water, cover & cook till rice is done.

Check for salt, in between, because it will be difficult to stir in after the rice is fully cooked.

Rest the pulao for half an hour before serving.

Serve with a pickle & raita.

Murg Masala/ Chicken Masala (Party Menu)

This is how it looks initially.

 

INGREDIENTS:

Broiler chicken: 1

Onions: 6 sliced

Tomato: 6 chopped fine

Ginger-garlic paste: 1 tbsp

Red chilli powder: 1 tbsp

Cumin seeds: 2 tsps

Coriander powder: 1 tsp

Turmeric powder: 1/2tsp

Garam masala powder: 1 tsp

Lime juice: 1 tbsp

 Coriander leaves: 1 cup

Oil: 4 tbsps + for frying onions

Salt to taste

METHOD:

Clean chicken & cut into medium sized pieces.

Fry sliced onions brown, remove from oil & grind with ginger-garlic paste, chilli powder, coriander powder, turmeric powder, garam masala powder, cumin seeds, lime juice & salt.

Marinate chicken with this paste for a minimum of 6 hours (keep in the refrigerator.)

Heat 4 tbsps oil in a pan, add marinated chicken & stir till it changes colour, for about 15 minutes.

Now, add chopped tomatoes. Keep stirring occasionally till it browns. (Do not cover & cook).

Sprinkle coriander leaves. Sauté till oil starts oozing from the sides of the pan.

Spicy & tangy chicken ready!

This takes about 45 minutes to cook on slow fire.

The end product!

     

"Varutharacha Kozhi" Curry (Traditional Fare)

INGREDIENTS:
Chicken: 500 g cut into bite-size pieces

Coconut: ½ grated

Coriander seeds: 1 tbsp

Dry red chilli: 6

Whole black pepper: 2 tsps

Fennel: 1 tsp

Cardamom: 2

Cloves: 4

Cinnamon: 1”piece

Shallots: 1 cup sliced

Garlic: 10 pods

Ginger: 1’piece

Turmeric powder: 1/2tsp

Curry leaves

Coconut oil: 2 tbsp

Salt to taste

METHOD:

To make the masala paste, first, dry roast coconut, coriander seeds, pepper, chilli, cardamom, cloves, fennel, cinnamon, a few curry leaves, ginger, garlic & shallots to a deep brown colour. Cool & grind without water.(This will give the paste a rich colour.)

In a kadai, pour oil, add chicken, stir till it changes colour.

Add turmeric powder, a cup of hot water.

Cover & cook till 3/4^th done.

Now, put in the ground paste & add water according to the consistency you require.

Add salt & a few curry leaves, simmer on low flame till oil clears on top.

Serve with rice, idiappam or tapioca.

I prefer to use whole coriander & spices for the flavour they impart to the dish, also, you don’t have to worry about adulteration.

Chicken Wings (Party Menu)

INGREDIENTS:

Chicken wings: 500 g

Onion: 2 chopped fine

Ginger: 1 tbsp chopped

Garlic: 1 tbsp chopped

Green chilli: 2 chopped

Tomato sauce: 1 tbsp

Green chilli sauce: 1 tbsp

Sweet chilli sauce: 1 tbsp

Soy sauce: 1 tbsp

Jam: ½ tbsp

Oil: 1 tbsp + for frying

Marinade:

Pepper powder: half tbsp

Vinegar: 1 tbsp

Ginger-garlic paste: 1 tbsp

Turmeric powder: ¼ tsp

Sugar: 1 tsp

Salt to taste   

Marinate chicken wings with this for 4 to 6 hours.

METHOD:

Fry the marinated chicken wings & remove.

In another pan, heat 1 tbsp oil & fry chopped onions, ginger, garlic & green chilli.

When onions are transparent, add the sauces, jam & fried chicken wings.

Cook on low flame for about 10 minutes or till the wings are well coated with the sauce.

Serve with a salad, a good starter at a party!

"Nano Rolls" (Just Bakes)

INGREDIENTS:

Cocktail sausages: 10

Pepper powder: 1/2tsp

Plain flour: 250 g

Yeast: 1/2tsp

Milk: 1/4cup

Butter: 2 tsps

Egg: 1

Sugar: 1tsp

Salt: ½ tsp

METHOD:

Cook sausages in a little oil, sprinkle pepper powder, keep aside to cool.

Add yeast & sugar to milk, keep aside to ferment for 10 minutes.

Mix flour with salt, now add yeast. Add water as required till you get a soft pliable dough.

Rub in butter.

Knead for a while, cover & keep to prove for half an hour (it will double in size).   

Beat out air from the dough & make 10 balls.

Roll each ball into long cylindrical pieces & twist it over a sausage to cover it.

Place on a greased baking tray, brush with beaten egg & bake at 200⁰C for 15 minutes or till brown on top.