Chicken Gravy

Preparation Time: 45 mins
Marinate Time: 2 hours
To marinate
Chicken - 1/2 kg
Egg- 1
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp
ginger garlic paste - 1/2 tsp
salt

For Gravy
Tomato- 1 (Small)
ginger garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Garlic chili sauce - 1 tsp
Tomato sauce - 1 tsp
Soya sauce - 1 tsp

Method:
1. Marinate the chicken & keep in the fridge for 2 hours. Then in a kadai add oil and shallow fry the chicken.
2. In the remaining oil add ginger garlic paste,onions and fry till it turns brown in color.
3. Add tomatoes, Chili powder, Coriander powder, Pepper powder & salute till oil snoozes out
4. Then add the fried chicken, garlic chili sauce, tomato sauce, soya sauce, little water and cook till gravy thickens.

Serve this gravy with Chapati, roti or rice.

Easy Chicken Fry

Preparation Time: 15 mins
Marinate Time: 1 hour
Ingredients:
Onion - 1 (small)
Green Chilies - 2 
Curry leaves 
Salt
Oil

To Marinate
Chicken - 1/2 kg
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp

Method:
1. Marinate the chicken & keep it the fridge for 1 hour. Then deep fry the chicken.
2. In a kadai add oil, onions, chilies, curry leaves, salt & salute till onions turn soft
3. Finally add the fried chicken

This spicy chicken is a best combination with rice

Simple Crab Curry

Preparation Time: 30 mins
Ingredients:
Crab - 1/2 kg
Onions - 2
Tomato - 1
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Pepper powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Curry Leaves
Coriander leaves
Salt 
Oil

Method:
1. In a kadai add oil, finely chopped onions and salute till onions turn soft, then add tomatoes and cook till they are mashey.
2. Add Turmeric powder, Chili powder, Pepper powder, Coriander powder, Garam masala powder, salt and cook oil snoozes out
3. Add crab, water and curry leaves and cook the crab is fully cooked and the gravy thickens.Garnish with coriander leaves

This gravy goes good with rice

Chicken Meat Balls Curry

Preparation Time: 45 mins

Ingredients:

For Meat balls

Chicken - 1/2 kg

Onions - 1

Roasted gram - 2 tbsp

coriander leaves - a bunch

Pepper powder - 1 tsp

Salt to taste

Oil to deep fry

For Gravy

Onions - 2

Green chilies - 2

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Coriander seeds - 1 tsp 

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt

Other Ingredients

Water - 1 cup 

Kasoori methi leaves - 1 tbsp 

Method:

1. Grind all ingredients given for meat balls to a course mixture and deep fry in oil.

2. Grind the ingredients for the gravy to a fine paste.

3. In a kadai add oil and the gravy paste and salute till the oil snoozes out.

4. Add 1 cup of water to the gravy and bring the gravy to a boil over medium heat
5. Then add fried chicken balls and cook till the gravy thickens.Finally garnish with Kasoori methi leaves

Serve hot with chapati, Rotis or rice.

Chicken Kulambu/Curry

Preparation Time: 30 mins

Ingredients:
Chicken - 1 kg
Small/ Madras Onions - 1/2 cup
tomato - 1
Green Chili - 2
Oil as required
Salt as required

To Fry:
Coconut - 1 cup
Cinnamon – 2
Cloves – 2
Cardamom – 1
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Pepper - 1/2 tsp
Coriander seeds - 1 tbsp
Dry Red Chili - 5
Poppy seeds - 1/2 tsp
Cashew - 5

Method:
1. Mix chicken with ginger garlic paste and cook in pan leaving 2 whistles
2. In a kadai add little oil and all the ingredients under 'to fry' and fry till coconut turns light brown in color. Cool this mixture and grind to smooth paste
3. In another kadai add oil fennel seeds, cumin seeds, onion, green chilies, curry leaves and cook till onions gets soft, then add tomatoes and salute
4. Add the grinded coconut paste, salt and cook till oil leaves side. Then add chicken and mix well
5. Add water as required and bring to boil, simmer and cook till the curry thickens
6. Garnish with coriander and curry leaves

Serve with rice or chapati

Kerala Chicken Thoran

Preparation Time: 15 mins

Ingredients:

Chicken: 1/2 kg (Boneless)

Ginger garlic paste - 1 tbsp

Oil - 1 tbsp

Onion - 1 (finely chopped)

Mustard seeds- 1/2 tsp

Fennel seeds - 1/2 tsp

Curry Leaves

Salt as required

To Grind:

Coconut - 1/4 cup

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Cumin seeds - 1/4 tsp

Fennel Seeds – 1/2 tsp

Method:

1. Grind the ingredients to a coarse mixture

2. Cut chicken to small pieces, mix with ginger garlic paste and cook in pan leaving 2 whistles

3. In a kadai add oil, mustard seeds, fennel seeds and onion and fry till onions are cooked

4. Add the grounded mixture, salt and mix well, finally add the chicken and cook for 5 mins

Garnish with curry leaves and serve hot with rice

Mango Mastani

Preparation Time: 15 mins

Ingredients: 

Chopped Mango - 2 cups

Full Fat milk / Whole Milk - 1 cup

Vanilla Ice cream - 1 cup

Sugar - 4 tbsp

For Garnishing:

Vanilla Ice cream

Cherries

Chopped Mango

Chopped Almond, Pistachios and cashew (optional)

Method:

1. Blend Mango, milk, sugar, ice cream to a smooth thick milkshake

2. Pour the milkshake in a glass, place scoop of ice cream and top with the chopped mangoes, chopped nuts and cherries.