Chilli Chicken recipe

Ingredients

Boneless chicken cut into small cubes(1 whole chicken)
1 tablespoon tomato sauce,
1 tablespoon chili sauce,
2 tablespoons Soya sauce,
2 tablespoons vinegar
Salt to taste,
6 green chilies
4 big onions (chopped),
1 heaped tablespoon corn flour,
2 eggs,
1 teaspoon ajinamoto,
Refined cooking oil

Preparation
Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.
Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.

Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

Ingredients

Buttermilk(Moru)
Grated Coconut - 1/4 of a coconut
Small onions(Kunjulli)
(cut into small pieces) - 3-4 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Red chillies(Kollamulaku) - 2-3 nos
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) seeds - A pinch
Curry leaves - A few

How to Prepare



1)Grind together cumin seeds, coconut, turmeric powder and curry leaves.

2)Pour this into a vessel and add curd or buttermilk along with salt and keep on a low flame.

3)Keep stirring and let the buttermilk become warm. Do not let it boil.

4)Heat oil in a pan.

5)Splutter mustard seeds and add onions and saute for a while.

6)Add curry leaves, fenugreek and red chillies and saute again.

7)Add the butter milk mixture to this.

:- Serve with plain rice.

Parippu Chaaru Curry

1. parippu - 100 gm 
2. Grated coconut - half of one coconut
3. Jeera - 1/2 tsp
   Green chilli - 3
   Turmeric powder - 1/4 tsp
4. Ghee/coconut oil - 3 tsp
5. Water - 1/2 ltr
6. Small onion - 3-4
   Mustard seeds - a pinch
   Red chilli - 2
   Curry leaves
7. Salt
8. 
   

Grind together number 2 ingredients. Roast the moong dal in a heavy bottomed pan (without oil). Boil half a litre water and add the roasted dal to this. Cook till the dal is done. Mash it well or you can just run it in a food processor or blender for a few seconds. Add ground paste, salt and 1/2 - 1 cup water to the mashed dal and let it boil. Remove from heat.

Heat oil/ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chilli. Fry till small onion becomes golden brown. Pour over cooked dal. Serve with rice and pappad, wait… don’t start eating… drizzle some ghee on the curry, now you are ready to eat :)

Notes: I recommend using ghee for this recipe.

Beef curry (Thattukada Style)

1. Beef - 1/2 kg, cut into small pieces
   
2. For Masala
3. Ginger - 1 tbsp
   Garlic - 10 cloves
   Pepper - 1/2 tsp
   Chili powder - 1/2 tbsp
   Coriander powder - 1 tbsp
   Turmeric powder - 1/4 tsp
   Fennel (perumjeerakam) -1/2 tsp
   Cardamom - 2
   Star anise (thakolam) - 1
   Cinnamon - 1 small piece
   Cloves - 2
4. Onion - 2, sliced finely
   Ginger - 1 small piece
   Green chili - 2
   Salt
   Curry leaves
5. Coconut oil

Grind together number 2 ingredients. Heat the oil in a pan. Add number 3 ingredients and saute. When the onions become soft add ground masala & fry till the oil starts appearing. Add the beef and 1 cup of water. Cook the beef till it becomes tender and the gravy is thick.

This curry is best combination of porota, puttu, chapathi and roti