Saturday, July 10, 2010

Idichakka Thoran (young jackfruit)

Jackfruit is commonly used in South and Southeast Asian cuisines.It can be eaten unripe (young) when cooked, or ripe uncooked.The young fruit is called 'Idichakka" in Kerala.Only the skin of the young jackfruit need to discarded.The rest of the whole fruit can be used.Here is an image of young jackfruit.

Idichakka thoran is very famous in kerala kitchen.So here is my recipe for idichakka thoran from my kitchen to yours...

  1. Tender green jackfruit (I used a cans of tender jackfruit available in most Indian grocery stores)
  2. Coconut-1/2 cup
  3. Cumin seeds-1 tsp
  4. Shallots-2-3 nos
  5. Mustard-1 tsp
  6. Turmeric Powder-1 tsp
  7. Chilly Powder-1 tsp
  8. Curry Leaves (Optional)
  9. green hilly-2 nos
  10. Red Chilly-2 for tempering
Method Of Preparation
  • Clean the jackfruit and cut into small chunks. Add some water, salt and 1/4tsp of turmeric powder and cook covered in a pan till soft. 
  • When the jackfruit is cooled down,chop them in a food processor for once
  • Combine the coconut,chillypowder,green chillies  and cumin seeds in a food processor (not to fine paste)
  • Combine the jackfruit and the ground mixture 
  • Heat a pan,add oil(coconut oil preferred) splutter mustard and then add shallots,curry leaves,red chillies and saute for 2 mins
  • Add the the jackruit mixture and cook covered for 5 -10mins.Server hot
  • This goes well with rice.

Beef Roast

I know i have not blogged the famous non-veg dish of kerala.The very famous Beef dish.Beef is the most favorite dish of non veg lovers of kerala.This goes well with the kerala parathas.In my childhood days my dad used to get beef once or twice in a month.Later i remember my dad stopped having beef and we used to cook beef dishes very rarely.My husband who is a beef lover,loves to cook beef by his own also.These beef dishes are very famous in thattukadas,small food joints in kerala.....So here is my beef roast recipe  from my kitchen to yours....................


  1. Beef cut into small cubes-1 lb
  2. Chilly powder-1+1 tbsp
  3. Turmeric Powder-1+1 tsp
  4. Garam Masala-1+1 tbsp
  5. Vinegar-2 tsp
  6. Corainder Powder-2 tbsp
  7. Whole Garam Masala(1tsp fennel seeds,3 cloves,1 cinnamon stick,3 cardamom)
  8. Onion-2 large
  9. Garlic-6 pods minced
  10. Ginger minced-1+1 tbsp
  11. Curry leaves -1 handful ( I dint use,Optional)
  12. Mustard-1 tsp
  13. Green Chillies-3 splitted
  14. Tomato-2
  15. Salt
Method Of Preparation
  • Marinate Beef  with  1 tsp turmeric powder,1 tbsp chilly powder,vinegar,1 tbsp corainder powder, 3 garlic pods minced,1 tbsp minced ginger,1 tbsp garam masala ,1/2 Onion,Salt and curry leaves and keep aside for 1-2 hrs
  • Place the marinated beef in Pressure cooker and cook for around 4 whistles or till the beef is tender .
  • Heat a skillet splutter mustard and whole garam masala,add onion and saute till the onion is transparent
  • After that add rest of the garlic ,ginger and curry leaves and saute.
  • Add  tomatoes and cover cook for 2-3 mins
  • Add the cooked beef and cook till the water evaporates and till it is dry
  • Serve with rotis or rice /Moru curry or rice/Yogurt

Wednesday, June 16, 2010

Chicken Roast(My Version)

Chicken is our all time favorite.This cannot be claimed as the traditional Kerala chicken roast.I kind of made up the recipe while i was cooking.Here is the recipe.

  1. Chicken Cut into small pieces-1 lb
  2. Green Chillies-2-3 sliced 
  3. Tomato-1
  4. Onion-2 nos medium size
  5. Red Chilly flakes-1 tbsp
  6. Curry leaves-1 spring
  7. Turmeric powder-1 tsp
  8. Chilly Powder-1 tbsp
  9. Pepper Powder-1 tbsp
  10. Garam masala-1 tbsp+1 tsp
  11. Ginger minced-2 tbsp
  12. Garlic-2 tbsp
  13. Coconut mil-1/4 cup
  14. Vinegar-1 tbsp
  15. Oil(coconut oil preferred)
  16. Salt
Method of Preparation
  • Marinate chicken with turmeric powder,chilly powder,vinegar,pepper powder ,garam masala (1 tbsp) half of minced garlic ,ginger and salt.Keep aside for 1 hr
  • Cook the marinated chicken in coconut milk without adding water.
  • Cook until the chicken is done and there is no gravy .
  • Add 1 tbsp oil and sauté the pieces in medium heat for chicken pieces to be crispy
  • Heat oil in a kadai add chopped onion saute till transparent and light brown color
  • Add Green chillies,ginger and garlic and saute for 5 mins
  • Add Curry Leaves .
  • Add Cooked chicken pieces and saute till it gets coated with all the ingredients.
  • Add rest of garam masala and saute well.
  • Add Red chilly flakes.(If you don want the dish to be hot avoid this step)
  • Serve with rice or rotis

Saturday, June 12, 2010

Mathi/Sardine Peera Vattichathu


  1. Mathi/Sardine-4 nos
  2. Pearl Onions-1/2 cup
  3. Shredded Coconut-1 Cup
  4. Kokum Tamariand(Kudam Puli)-2-3 nos
  5. Green Chillies-2-3 nos
  6. Turmeric powder-1 tsp
  7. Chilly Powder-1/2 tbsp
  8. Corainder Powder-1 tbsp
  9. Coconut Oil-
  10. Salt
  11. Curry Leaves-1 spring
Method Of Preparation
  • Clean mathi well.cut into half
  • Soak kudam puli in water
  • Combine coconut,green chillies,all powders and grind with little amount of water.Take care not to grind into coarse paste
  • Take a pan(preferably meen chatti) add the ground mixture,onion and kodam puli and also add sardines.
  • Close pan and cook for 15 mins on medium flame.
  • Add curry leaves and saute slowly.
  • Finally when sardines are cooked add Coconut oil and close the lid for 5 mins
  • Serve with rice.

Thursday, June 10, 2010

Paneer Masala

  1. Paneer cubes-1 cup
  2. Cumin seeds-1 tsp
  3. Green Bell Pepper-1 sliced
  4. Onion-1 sliced
  5. Tomato-1 made to small cubes
  6. Garam Masala- 1 tbsp
  7. Chilly Powder-1 tbsp
  8. Turmeric Powder-1 tsp
  9. Cream-1/2 cup
  10. Salt
  11. Oil
  12. Sugar-1/2 tbsp
Method of Preparation
  • Take a non stick pan add oil and splutter cumin seeds
  • Add Onion and saute  till it turns golden brown color
  • Add Bell pepper and saute for 5 mins
  • Add all the masalas and saute for 3-4 mins
  • Then add tomatoes and saute till it is cooked
  • Add Paneer and close the pan and cook for 10 mins
  • Finally add cream and sugar and saute till the gravy coats the paneer and veggies
  • Serve with rice or rotis!!!!!

Chicken Puffs

  1. Puff  Pastry sheets
  2. Boneless Chicken pieces (Cook chicken well in pressure cooker adding turmeic and salt.Chop the chicken into small pieces.)
  3. Chopped Onion -1 large
  4. Green Chillies – 3
  5. Ginger Garlic paste -1 tbsp
  6. Chopped tomato -1
  7. Vegetables – 1 cup (I used carrots,green bellpepper,cabbage,celery)
  8. Soya Sauce – 1 tsp
  9. Salt – to taste
  10. Oil – as needed
  11. Egg -1 Beaten
  12. Red Chilly Powder- 1/2 tsp
  13. Coriander Powder – 1 tsp
  14. Pepper powder -1/2 tsp
  15. Garam Masala- 2 tsp

Method Of Preparation

  • Cook vegetables if you are using veggies with little amount of water adding pepper powder and salt
  • Heat oil and add onions,salt,green chillies and ginger garlic paste.
  • Saute till onions turn brown.
  • Add all the masalas and saute for few minutes.
  • Then add tomatoes,veggies,soyasauce and chicken pieces.
  • Simmer for 15 mins stirring in between.
  • Chicken should be well cooked and almost fried.
  • If necessary add oil in between. 
  • Now the filling is ready.
  • Take the pastry sheet and fill it with filling
  • Brush beaten egg on top of the puffs to get golden brown color
  • Grease baking dish with butter and arrange the puffs in it
  • Bake in a preheated 400 F for 10-15 mins or until one side is golden brown
  • When cooled ,puffs are ready to serve.

Tuesday, May 18, 2010

Chicken Thoran


  1. Chicken-1 lb
  2. Onion-Cut into small pieces-2 
  3. Corainder leaves-For Garnishing
  4. Mustard seeds-1 tsp
  5. Garlic Ginger paste-1 tbsp
  6. Turmeric Powder-2 tsp
  7. Chilly Powder-1 tbsp
  8. Garam Masala-1 tbsp
  9. Vineger-1 tbsp
  10. Coconut grated-1 cup
Method Of Preparation
  • Marinate chicken pieces with vinegar,slat and turmeric powder for 15 mins and cook till chicken is done.
  • After chicken is  done shred the chicken into small pieces.
  • Splutter mustard,add Onion and saute till onions are transparent
  • Add Ginger garlic paste and saute for 2 mins
  • Add  turmeric powder ,garam masala and sauté for a min
  • Add grated coconut add saute for 2-3 mins
  • Add the shredded chicken and saute till chicken is well coated with the ingredients
  • Finally add corainder leaves and garnish
  • Server hot with rotis or rice!!!!!!!
Note:Add curry leaves if you have.I dint have so i have not used.

Saturday, April 10, 2010

Vegetable Pulav

  1. Basmati rice – 2 cups
  2. Water – 4 cups
  3. Carrot & Beans  – 1/2 cup each
  4. Cinnammon, cardamom & clove – 4 pieces each
  5. Bay Leaf-1 nos
  6. Onion-1 big
  7. Ghee – 4 Tablespoon
  8. Lemon juice – 1 tablespoon
  9. Cashews-2 tbsp
  10. Raisins-3 tbsp
  11. Salt – to taste
Method Of Preparation
  • Soak the basmati rice for 25 minutes. After that drain out the water completely. 
  • Heat 2 tablespoon of ghee in a pan. 
  • Splutter the remaining cardamom, cinnamon & clove.
  • Add the rice & stir. 
  • When the rice starts cracking add the 4 Cups of water, lemon juice & salt. 
  • Cover & cook until the rice is cooked & water is completely absorbed.
  • Cook carrot ,Beans for 5-6 mins
  • Heat remaining ghee in another pan.
  • Add onion and fry till golden brown color
  • Add the cooked carrot & green peas, stir for 5 minutes. 
  • Add the rice & mix wel
  • Fry cashew and raisins in ghee and garnish.
  • Serve with Raita

Tuesday, March 30, 2010

Uzhunnu Vada

  1. Urad Dal -2cups 
  2. Onion - 1/2 cup (chopped)
  3. Green chillies -3-4nos
  4. Curry leaves -1 spring
  5. Crushed Black Pepper Corns -1tbsp
  6. Ginger -1 inch piece
  7. Salt to taste
  8. Baking Soda -1 tsp
  9. Rice Flour-2tbsp
  10. Oil to fry
Method Of Preparation
  • Soak urad dal in a vessel and  keep aside for 1hr.
  • In a wet grinder, grind the dal in small portions without adding water,If  unable to grind well, sprinkle some water and grind again till you get a smooth, thick paste,the batter has to be as thick as possible. 
  • To this dal batter, add chopped ginger, green chillies, onion, curry leaves, crushed whole black pepper corns,  baking soda and salt and mix well. 
  • To have a crispy vada, add 2 tbsp rice flour to the batter,Let the batter sit for 15 mins.
  • Heat oil in a kadai 
  • Make round shapes ball with the batter either using the palm of your hand.
  • Wet the palm of your hand with water and place a ball of the vada mix on it, Press it down slightly with the fingers of your other hand. Now using one finger make a hole in the middle of it. Drop it slowly and carefully into the hot oil. 
  • Wet your palm each time to prevent the batter from sticking on your hand.
  • Fry the vadas till golden brown

Monday, March 29, 2010

Cup Cake with Strawberry Cream Cheese Frosting

Ingredients-For CupCake

  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/4 teaspoon fine salt
  4. 2 large eggs, room temperature
  5. 2/3 cup sugar
  6. 3/4 cup unsalted butter, melted
  7. 2 teaspoons pure vanilla extract
  8. 1/2 cup milk
Ingredients for Frosting

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup frozen strawberries pureed

Method Of Preparation-Cake
  • Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
  • Whisk the flour, baking powder, and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
  • Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove
Method of Preparation-Frosting
  • In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
  • Use a rubber spatula spread the icing on the top of the cupcakes.

                Friday, March 26, 2010

                Chicken Varutharacha Curry

                1. Chicken - 1 lb
                2. Vinegar-1 tbsp
                3. Onions - 3 nos(chopped)
                4. Garlic minced- 1 1/2 tsp
                5. Ginger minced- 1 1/2 tsp
                6. Turmeric powder - 1/2 tsp
                7. Chilly powder - 1 tsp
                8. Coriander powder - 2 Tbsp
                9. Garam masala - 2 tsp
                10. Coconut grated - 3/4 cup
                11. Small onions(Kunjulli) (shallots)- 2 - 3 nos
                12. Fennel seeds(Perinjeerakam) - 1 pinch
                13. Coconut oil
                14. Potatoes - 2 medium size
                15. Red chillies - 2 nos or as reqd
                16. Salt - As reqd.
                17. Curry Leaves
                Method Of Preparation
                • Wash and clean chicken .
                • Marinate chicken peices with vinegar and salt
                • Heat 1 tsp of coconut oil in a pan.
                • Fry coconut with small onions  fennel seeds.
                • When it turns brown ,Remove from fire.
                • When this cools, Grind it using little water.
                • Heat oil in pan add onion and saute till it becomes transparent
                • Add ginger,garlic and saute for 5-7 mins
                • Then add turmeric powder ,chilly powder,Corainder powder,garam masala and saute for 2-3 mins
                • Add chicken and cubed potatoes and mix well.Add 1/4 cups of water 
                • Cook until chicken is half done and then add the ground mixture.
                • Again cook until the chicken if fully done.
                • Pour 2 tbsp of coconut oil in a sauce pan and add small onions ,red chillies and curry leaves and saute for 2-3 mins.(here i dint have curry leaves)
                • Pour this to prepared curry
                • Serve hot with paratha,chappathis and appam.

                French Toast


                1. Bread Slices-3(Remove crust)
                2. Egg-1
                3. Milk-1/4 cup
                4. Sugar-3 tbsp
                5. Ghee
                Method Of Preparation
                • Beat egg well.Add Sugar and milk to this and beat well
                • In a sauce pan heat ghee/butter
                • Dip bread into the above mixture,allow to soak for 30 secs on each side 
                • Place 2 slices of bread at a time into the pan and cook until golden brown

                Moru Kachiyathu

                1. Curd/Butter milk-1 cup
                2. Mustard-1 tsp
                3. Ginger-1 tsp minced
                4. Garlic-1 tsp minced
                5. Corainder leaves - a Handful
                6. Red Chillies- 2 nos
                7. Fenugreek  powder or seeds - 1 tsp
                8. Turmeric powder-1 tsp
                9. Oil
                10. Salt
                11. Water-1/2 cup
                Method Of Preparation
                • Add water and salt to curd and mix well.If you are using butter milk do not add water
                • Splutter mustard.
                • Add Red chillies and fenugreek seeds or powder and saute for 2 mins
                • Add ginger,garlic and saute well for 5 mins
                • Add Corainder leaves and saute .
                • Add turmeric powder and saute for 2 mins
                • Turn into low flame.Finally add curd .
                • This should not boil ,just heat this
                • Serve hot with rice

                Thursday, March 11, 2010

                Aloo paratha


                1. Cumin-1 tsp
                2. Potato -3 nos
                3. Onion- 1 large
                4. Green Chillies -1
                5. Turmeric powdeer-1 tsp
                6. Gara Masala-2 tbsp
                7. Garlic -2-3 pods
                8. Ginger-3 tbsp
                9. Atta-2.5 Cups
                10. Butter
                11. Salt
                Method of Preparation
                • Cook Potatoes in Pressure Cooker for 4 whistles
                • Prepare dough with atta as we do for chapathi
                • Splutter Cumin seeds in oil or butter.
                • Add minced onion and saute till it turns light brown in color
                • Add ginger garlic and green chillies and saute
                • Add turmeric and garam masala and saute for 2 mins
                • Finally add mashed potatoes ,salt and mix well
                • Mix this with the prepared atta dough
                • Roll the dough into  circles as we do for making chapathi
                • Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places
                • Serve hot with curd,pickles.

                Tuesday, March 9, 2010

                Grape Jam

                1. Grapes-2 cups
                2. Sugar-2 cups
                3. Lemon juice-Juice of one lemon
                4. Corn Starch-2 tbsp
                5. Water -1 cup
                Method Of Preparation
                • Cook grapes with water in a Sauce pan until grapes are fully cooked
                • Mash grapes with a spoon while cooking
                • Add lemon juice and stir well.
                • After that add sugar and stir for 10 mins.
                • Add Cornstarch blended with water  and keep stirring  till it thickens
                • After it is thickened remove from heat and allow it to cool
                • Transfer it into a air tight jar and refrigerate.

                Peas Pulav

                1. Peas-1/2 cup
                2. Basmati Rice-1 cup
                3. Cumin seeds-1 tbsp
                4. Cinnamon stick-1 nos
                5. Cloves-3-4 pods
                6. Cardamom-2 nos
                7. Ghee-4 tbsp
                8. Salt
                9. Coriander Leaves-1 handful
                Method Of Preparation
                • Cook peas in pressure cooker(for 3 whistles) with salt
                • Splutter cumin,cinnamon,cloves,cardamom in ghee ,after that saute rice in ghee for 5 mins
                • After that cook rice by adding water and salt
                • Finally add peas and coriander and mix well.

                Chicken Fry


                1. Chicken-1 lb
                2. Ginger-4 tbsp
                3. Garlic -3 tbsp
                4. Soya Sauce-3 tbsp
                5. Corn Flour-3 tbsp
                6. Yogurt-1/2 cup
                7. Salt
                8. Oil to fry
                Method of Preparation
                • Cook chicken in yogurt 
                • Make a paste out of ginger-garlic paste,soya sauce and corn flour
                • When it is cooked marinate chicken with the above  paste and keep aside  for 1 hr.
                • Deep fry or shallow fry in oil.Here i have made a shallow fry
                • Chicken fry is ready.

                Monday, March 8, 2010

                Fruit Custard


                1. Diced Fruits(Apple,Grapes,Strawberry,Banana etc ) of your choice
                2. Milk-3 1/2 cups
                3. Custard Powder-6 tbsp
                4. Sugar -1 1/2 cups
                5. Whipping cream-1/2 cup
                Method of Preparation
                • Mix custard powder with 1/2 cup of milk without lumps .Milk should be in room temp.
                • Boil rest of the milk and sugar and when milk is boiled add the custard powder mix and stir well.
                • Keep stirring until it thicken.
                • When this thicken allow it to cool completely.
                •  After that add whipping cream and fruits and refrigerate

                Cherupayar Vada

                1. Cherupayar(green gram)-1 cup
                2. Green Chillies-3
                3. Ginger-3 tbsp
                4. Onion-1 big
                5. Salt
                6. Oil-To fry
                7. Garam Masala - 1 tbsp

                Method Of Preparation

                • Soak Cherupayar in water overnight
                • Grind Cherupayar to a coarse paste or semi ground  without adding water.(Don't grind them for long) 
                • Mix chopped onion,ginger,garam masala,salt,green chillies with the ground paste
                • Heat oil in a pan for deep fry on medium heat.
                • Wet your palms and take small amount of the mixture and make a ball.Place in the center of the palm and flatten to a round shape and drop into the hot oil.
                • Flip after 5 minutes and Cook until the vada is a dark golden brown color

                Tuesday, March 2, 2010

                Chicken Curry in Yogurt(Curd)

                1. Chicken-1  lb
                2. Ginger-3 tbsp
                3. Garlic -3 tbsp
                4. Red Chilly-4-5 
                5. Onion-1 Big
                6. Cumin Powder-1 tbsp
                7. Garam masala-1 tbsp
                8. Yogurt-1 cup
                9. Oil
                10. Salt
                Method of Preparation
                • Marinate chicken with minced garlic and ginger ,salt and keep aside for 10-20 mins
                • Heat oil in a pan add saute chicken for 10 mins
                • After that add onion and Red chilly and saute for another 10 mins
                • Add yogurt and cook until chicken is done
                • After the chicken is done add cumin powder and garam masala and cook for another 10 mins

                Sunday, February 28, 2010

                Beans & Potato Mezhukuperatti(Fry)

                We all like beans in our family.........We always prefer mezhukkuperatti to thoran (both kerala tyle).My dad always make the best mezhukkuperatti 

                1. Beans-1 cup(cut into pieces)
                2. Potato-1 cup(cut into pieces)
                3. Red chilly flakes-2 tbsp
                4. Turmeric Powder-1tsp
                5. Shallots
                6. Garlic- 2  pods
                7. Salt
                8. Oil
                Method Of Preparation
                • Cook Beans and potato adding salt and turmeric until they are cooked
                • Heat oil in  pan add shallots and garlic and saute till onions are soft
                • Add cooked beans and potato to this and saute for 3-4 mins
                • Add  redchilly flakes and saute for 2-3 mins 
                • Serve hot with rice.

                Chicken Curry in Coconut Milk

                1. Chicken-1 lb
                2. Onion-1 big
                3. Ginger -2 tbsp
                4. Garlic-2-4 pods
                5. Green Chillies-4 
                6. Corainder Powder-1-11/2 tbsp
                7. Garam Masala-2 tbsp
                8. Chicken Masala-2 tbsp(optional)
                9. Chilly Powder-1 tsp(optional)
                10. Turmeric Powder-1 tbsp
                11. Tomato-2 nos
                12. Medium Thick Coconut Milk- 1-1/2 cup
                13. Thick Coconut Milk-1 Cup
                14. Curry Leaves
                15. Salt
                16. Oil
                17. Mustard
                Method of Preparation
                • Marinate Chicken pieces with half of ginger,garlic,green chilly,half of corainder powder,half of garam masala,turmeric powder,chilly powder,chicken masala,curry leaves,salt and keep it aside for 20-30 mins in the fridge
                • Cook chicken pieces in medium thick coconut milk until chicken is tender
                • Heat oil in pan and splutter mustard,add onion,garlic,ginger ,green chillies and saute till onions are soft and tender
                • Add remaining corainder powder and garam masala and saute for 2-3 mins
                • Add chopped tomatoes and cook till tomatoes are soft
                • Add cooked chicken along with the gravy and mix well
                • Add thick coconut milk and cook for 5-7 mins
                • Server hot with rotis appam or rice!!!

                Saturday, February 27, 2010

                Cherupayar Thoran


                1. Cherupayar(green gram)-1 cup
                2. Coconut Shredded-1/4 cup
                3. Dry Red Chillies-2 nos
                4. Turmeric Powder-1/2 tsp
                5. Chilly Powder-1/2 tsp
                6. Onion-1 (cut into small pieces)
                7. Garlic -2 pods
                8. Salt
                9. Water
                10. Curry Leaves
                Method of Preparation
                • Cook green gram with salt and water in pressure cooker for 3 -4 whistles
                • Take a pan splutter mustard ,add Dry red chillies,Curry leaves saute for a minute
                • Add onion and garlic and saute till transparent and brown color 
                • Add Turmeric powder and chilly powder and saute for a minute
                • Add Coconut shredded and saute for a minute
                • Finally add Cooked Cherupayar(green gram) and cook for 5 -10 mins.
                • Serve with rice!

                Nadan Chicken Fry


                1. Chicken(Cut into small pieces)-1 lb
                2. Vinegar-2 tbsp
                3. Chilly Powder-2 tsp
                4. Turmeric Powder-1/2 tsp
                5. Garam Masala-1 tsp
                6. Pepper Powder-1/2 tsp
                7. Corainder Powder-1 tsp
                8. Green Chilly-2-3 os
                9. Onion-1
                10. Red chilly flakes-2  tbsp
                11. Oil for frying
                12. Salt
                13. Curry  leaves
                • Wash and clean chicken and drain all the water
                • Make a paste of all the powders with vinegar and salt
                • Marinate chicken pieces with the paste and keep in the fridge for 1/2 hr- 1 hr
                • After an hour take a pan add small amount of oil and add chicken pieces into it and green chillies(split into two pieces) and curry leaves.
                • Cook covered for 10 mins
                • After that cook uncovered on medium flame for 15-20 mins or till chicken pieces becomes dark brown.
                • Finally add Sliced onion.
                • Serve hot with roti or rice!!!!