Chicken Malai Kabab

Last year, I had an American couple come over for Christmas dinner. As they were very sensitive to spices, I had to be careful about choosing milder recipes. I used a recipe for chicken malai kabab and omitted the green chillies. They turned out to be a hit, and my guests even took the leftovers home. This was one of the sides to the main course - rack of lamb.
This year, I made this again with the green chillies on the day after Christmas, as it was just the two of us. Looks like this is going to be a regular recipe for the holidays.

Ingredients:

Four pieces chicken breast

1st marination:
Ginger chopped - 1 tsp.
Garlic chopped - 1 tsp.
Malt vinegar - 1 tbsp.
Salt to taste

2nd marination:
Yogurt - 1/2 cup
Cream cheese - 1/2 cup
Heavy cream - 1tbsp.
Egg - 1 no.
Coriander sticks - 2 tbsp., chopped
Green chillies - 1 tbsp., chopped
Green cardomom powder - 1/2 tsp.
White pepper powder - 1/2 tsp.
Cheddar cheese grated - 2 tbsp.
Chat masala - 1 tsp.
Lemon juice - 1 tbsp.

Olive oil for basting

Method:

Cut chicken breast in thin slices 2”x 2”x1/2
Marinate chicken breast in salt, ginger, garlic and malt vinegar. (If you don't have malt vinegar, that's ok - use a little lemon juice)
Refrigerate for 20 minutes.

In a bowl add yogurt, cream cheese, and egg. Mix gently and add coriander, green chilies, cardamom powder and white pepper. Place marination to the side.

Remove the chicken and mix gently with the saved marination and add the cheddar cheese. Place in refrigerator for at least 4 hours or leave it overnight.

Place chicken on a tray in the oven for 350 degrees for 15 minutes and turn over while cooking.
Remove and place on a plate. Sprinkle with chat masala and lemon juice.
Serve with favorite greens and mint chutney.

Note: You can also grill them. Skewer the chicken and grill for 6 minutes. Baste with olive oil and cook until the chicken is crispy.

You can also serve this with jeera rice. I also like to wrap this up in a pita with some chopped cucumber, parsley, hummus and mint chutney.

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Chicken Liver Fry (Kerala style)

This dish is a family favorite! This is my mom's recipe and I've loved it every single time she made this since childhood. My sister and I would fight over the last bits all the time. My mom used to make it in an old cast iron skillet, so the spices and onions get nicely caramelized, with crunchy powdery liver bits stuck to the pan. Gosh that's the best part! Back in Saudi Arabia, we loved having this with Khubuz and Laban (thick buttermilk). It's a dry dish, so if you're having it with rice, kachiya moru is an excellent accompaniment to it. You'll be sure to lick your plate clean :)

My mom knows that my sister and I love this a lot, that every time we come over to visit, she will make sure that this dish is made at least once. And sometimes, she will even make a huge batch for us to take on our flight back!

Chicken liver, I guess is an acquired taste. I love it because I've had it many times as a kid. The hubby on the other hand found it revolting at first. He does like it now (he better! coz it's one of my favorite dishes of all time so I'm gonna keep making this a lot!!) It does taste amazing especially with all the spices, but the key is to overcome the fact that you're eating an animal's organs. I can understand it, because I can't get myself to eat deep fried goat brains among many other organs, though I've heard that they taste pretty amazing too.

Check out the tub of chicken livers I got at the grocery store. Reminds me of ice cream. Would be a wierd flavor for ice cream though.. lol!

I apologize for the so-so photographs, they were taken with my phone. I could'nt bring myself to get the camera out and plate the dish nicely, because it was late and I couldn't wait to eat it as soon as it was ready haha!

Ingredients:

Chicken Liver - 1/2 kg
Red Chilli powder - 4 tbsp
Coriander powder - 2 tbsp
Pepper powder - 1 tsp
Homemade garam masala - 1/2 tsp
Turmeric powder - a pinch
Onions - 2 to 4 large, sliced
Ginger - 1" piece chopped
Garlic - 3 large cloves chopped
Oil - 2 tbsp
Salt to taste

Method:

Clean chicken liver using a dash of salt and vinegar in water. Remove any excess fat.
Put the liver in a deep pot (I use my 3 liter pressure cooker pot). Add the chilli powder, coriander powder, pepper powder, garam masala and turmeric powder. Pour just enough water to cover the liver. Cook it on medium heat till the water dries up. Add salt when it's about to dry. (Note: Do not add salt in the beginning because this will harden the liver)
Now in a skillet or frying pan, heat oil and fry the onions, ginger and garlic. Season with salt. When the onions have browned, add the cooked liver to this and combine well.
Serve warm with rice and moru or yoghurt. They make delicious leftovers!

Be sure to check out my recipes for:
Moru Kachiyathu
Homemade Garam Masala
Easy Khubuz

While writing this post, I did google to see if a chicken liver ice cream exists (I know bacon ice cream exists, so why not!) Surely enough, a restaurant in Estonia does serve one:

Chicken liver ice-cream with gorgonzola cream, praline, celery & potato crumble

This photo of Ribe is courtesy of TripAdvisor

And a molecular gastronomer in South Africa made Chicken Liver and Bacon Paté Ice cream:

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Egg and Vegetable Stew (with variations for chicken, beef or lamb)

This stew is a traditional Syrian Christian curry served for breakfast with Appam (lacy rice pancakes). I like to have it any time of the day with toasted bread, if there's no ready batter for appams. It's very rustic and hearty, like the filling of a pot pie. (Maybe I will try it in a pot pie someday).

Serves: 4-6

Ingredients:

Eggs - 4 large
Onion - 1 medium size, chopped
Ginger - 1 inch, minced
Green chillies - 3 or as per your spice level
Chopped Vegetables - 2 cups (preferably potatoes, cauliflower, carrots, french beans, green peas)
Mustard seeds - 1 tsp
Cinnamon sticks - 1 large broken to small pieces
Cloves - 4-6
Green cardamom pods - 4
Bay leaf - 1
Curry leaves - 1 sprig (optional)
Black pepper corns - 6-8
White pepper powder - 2 tsp (optional)
Black pepper powder - 1 tsp
Turmeric - a pinch
Red chilli powder - a pinch (optional)
Coriander powder - 1 tsp (optional)
Garam masala - a pinch (optional)
Coconut milk - 1 cup
Water - 2 cups
Oil (vegetable/canola) - 2 tbsp (For authenticity, use coconut oil - its an acquired taste)

Method:

Hard boil the eggs and keep aside to cool. Meanwhile chop all the vegetables and store in a mixing bowl.
In a large pot, heat 2 tbsp of oil. Add mustards seeds and let is splutter. Add the whole spices - cinnamon, cloves, cardamom, bay leaf, peppercorns. Once their aroma starts to exude, add the chopped onions, ginger, green chillies and curry leaves. Saute until the onions are translucent. Then add the powdered spices - turmeric, white pepper, black pepper, red chilli powder, coriander powder. Mix for a minute. Then add the chopped vegetables and enough water to just cover the vegetables. Cover and cook until the vegetables are cooked through. Meanwhile peel the cooled eggs and halve them, if desired. Once vegetables are cooked, reduce the heat, and pour coconut milk. Let it cook and reduce until you get the desired consistency of gravy. Finally sprinkle garam masala and add the hardboiled eggs. Serve with appams, chappathis or toasted slices of bread.

Note: You can make different variations of this stew. Leave the eggs out and it becomes a vegetable stew. Add cubed chicken pieces instead of the vegetables and it becomes a chicken stew. For beef or lamb stew, cook the meat separately with a small amount of water or even pressure cook it, before adding it to the stew.
If you don't have coconut milk, use regular milk.

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Keema Matar

Keema matar is one of my favorite dishes. My mom used to make this for me and my sister when she feels like treating us to something special. She used to also make a pan grilled bread that was a lot like naan to go with this. When I started to cook on my own, this is one of the first recipes that I decided to master. Its quite simple and delicious!

Ingredients:

1 lb ground beef (you can use ground lamb, chicken or turkey too)
1/2 cup frozen green peas
1 large onion chopped
3 cloves garlic
1 inch piece ginger
2 green chillies sliced fine
1 tsp cumin seeds
1 inch piece cinnamon
4 cloves
2 cardamom
1 bay leaf
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/4 tsp asafoetida
salt to taste
1 tbsp oil
4 tbsp tomato puree
2 tbsp milk
2 tbsp yoghurt
2 tsp lemon juice

Method:

Heat oil in a wok. Add cumin seeds, cinnamon, bay leaf, cardamom and cloves. Then add onion and salt. Saute on medium heat for about 10 mins, till  it turns brown. Add ginger, garlic and green chillies. Continue sauteeing for a long time till everything softens up. Add turmeric, red chilli powder, coriander powder, cumin powder, garam masala and asafoetida. Mix till raw smell disappears. Add tomato puree. Cook till raw smell goes. Then add ground beef. Mix thoroughly so that no chunks form. Add 2 tbsp milk. When beef turns brown, add more tomato puree if required. Adjust salt as well. Add green peas and cook further for another 5 minutes. Take off heat and let cool down. Mix yoghurt and sprinkle lemon juice before serving.

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Beef Fry - Kerala style

This recipe is different from my mom's recipe. It's an adaptation from Vazhayila. But the quantity of spices used for the meat masala seemed a bit too much for me, so I made a few changes here and there. My mom uses a lesser amount of the masala. Both use coconut cuts (thenga kothu). As I wasn't in a position to break open a fresh coconut to cut out the pieces, I used grated coconut from my freezer. Still tasted amazing with steamed rice and kachiya moru.

Ingredients:

For Meat masala powder:
Bowl -1 Roast and Grind
Dried red chili - 15   OR  Chili powder 2 tbsp
Coriander seeds - 3 tbsp   OR  Coriander powder - 2 tbsp
Black Pepper corns - 1 tsp
Cinnamon - 2 small sticks
Green Cardamom - 5 OR Cardamom seeds - 1 tsp
Cloves - 6
Star anise - 1
Bay leaf - 1
Fennel seeds - 1/2 tsp Or garam masala - 1 to 1.5 tsp
Turmeric powder - 1/2 tsp

To pressure cook:
Beef - 1 kg (chuck works best)
Salt to taste
Meat Masala powder - half of of the recipe above
Curry leaves

To roast:
Shallots chopped - 1 cup
Garlic chopped - 4-5 cloves
Ginger chopped - a small piece
Green chili chopped - 2
Coconut cuts ( Thenga kothu) - 1/4 cup OR Grated coconut - 2 to 3 tbsp
Salt to taste
Curry Leaves
Oil

Method:

Heat a small pan and add all the ingredients in the section for meat masala powder, except turmeric powder.
Dry roast it for 4-5 minutes on a medium steady flame , until aromatic and brown.
Switch off the heat and add turmeric powder. Grind it to a coarse powder in a coffee grinder.
This will give you about 5-6 table spoon of meat masala.

Clean and cut the beef into medium cubes and marinate it with half of the prepared masala powder (around 2.5 - 3 tbsp), salt to taste and curry leaves. Fill water till half the level of the beef pieces occupied. Pressure cook it for 3-4 whistles.

Heat oil in a heavy bottomed cooking pan and add curry leaves and coconut cuts or grated coconut. Fry for 3-4 minutes. If using grated coconut, it will initially absorb the oil and start to foam. Then it will start to change color and foaming will stop. Do not let it overbrown.
Now add onion. Add crushed ginger,garlic and green chilies.
Saute till they start to turn brown. Add the remaining masala powder (or less if you think its too much masala) and fry for a minute or two.
Add the cooked beef along with cooking liquid if any and simmer until it is dry .
Turn the flame to medium and saute,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm with steamed rice and moru. Or another popular combination is to have it with Kerala Parotta.

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Kottayam style Red Fish Curry

This recipe is not for the faint hearted! One look at this blood red curry and you know why. ;-)
But this is how fish curry is prepared in most Christian households in central Kerala. Its popularly known as Kottayam fish curry. Kottayam is one of the districts in central Kerala, with a large population of Syrian Christians. In Malayalam, its called Meen Vevichathu. The gravy is of a thin consistency laced with red chilli powder and a hint of other spices. Every household has their own version of this curry, the difference is mainly in the level of heat (amount of chilli powder). My aunt in Michigan uses a whopping 4 tablespoons of chilli powder. My mom uses only 2. When I have this with rice, I would like to dilute it with Moru Kachiyathu, as the yoghurt cools down my tongue from the heat of this curry. If you're not left panting, sweating and with a running nose, then you have not done this right. ;-)
Traditionally, this fish curry is prepared in a Meen Chatti (a wide mouthed clay pot) on a gas stove. In my gradparents' homes, the meen chatti was placed on the support of two bricks on either side, and firewood burning underneath. This ancient cooking setup is also known as a Chulha in Hindi or Aduppu in Malayalam. Nowadays this method is discouraged because of the fire hazard and it's not a 'green' way of cooking due to the use of firewood. The Indian population could literally wipe out the remaining forests if they continue using firewood.
But since my stove is the electric coil type, I used a regular pot. A sauce pan, dutch oven or stock pot, take your pick. But they say that the real flavors come out, if it's made in this traditional earthenware, that's red or black in color. The first time I attempted to transport the meenchatti by air, (Kerala to Bangalore) it broke into several little pieces, thanks to the rough handling of the Indian ground staff. The second time, I wrapped it in several layers of clothes and placed it in the middle of my suitcase. The first thing I did after reaching my hotel room in the US, was to check the condition of this pot. Thankfully, it made it through the whole journey in one piece!
Another key ingredient in this curry is the Kudampuli (Gambooge in English, scientific name: Garcinia gummi-gutta). It gives the signature tangy flavor to this curry, and is often used in most seafood preparations in Kerala. I have not found this in any of the Indian stores here in NJ so far. A near but poor substitute for this would be Kokum (scientific name: Garcinia indica), which I did find in the Indian stores here. Both belong to the same plant genus Garcinia, part of the mangosteen family, but are just not the same!!
Thankfully, I did remember to bring 6 packets of these gems from India, enough to last me at least 2 years! As its used in its sun-dried form, these can last for a very long time, usually 2 to 3 years if stored in a cool, dry and dark place, like your kitchen cabinet. You can see how it looks like in my Chemmeen Peera post.
If you want to have the red color but not the heat, I suggest you use Kashmiri chilli powder, as its very low in heat, but high on the red color. I use the regular Indian chilli powder which has the same heat as cayenne pepper.
Also, the onions used in this curry are red pearl onions. It's never prepared with any other type of onion because it would have a sweetness to it. The red pearl onions are not sweet like the other varieties.
Fish is an integral part of a Keralite's diet. I don't remember a single day in my grand parents' house without this curry. If any visitor comes to the house, the main topic of discussion would be about what fish you got for the day. If you spot a neighbor pass by, they wouldn't greet you with the usual hi or hello. It would be 'what fish you got today?' If my grandfather does not get to eat fish curry and rice one day, he feels like he has not eaten anything. His face would be glum on the special days when Chicken Biryani or Onasadya (traditional vegetarian feast) is prepared. He needs his 'eriyum puliyum' meaning 'hot and sour' dose for the day. May his soul rest in peace. This is my mom's recipe.

Ingredients:

Fish - 1/2 kg or 1 lb. (I used salmon this time, but you could use almost any fish, big or small for this curry)

Kudampuli (Gambooge) - 3 pieces
Red pearl onions - 4 or 5 (1/4 cup), sliced
Garlic - 4 large cloves, sliced
Ginger - 1 inch piece, chopped

Chilli powder - 2 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/3 tsp
Fenugreek seed powder - a pinch (optional)
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Water - 1 cup
Oil - coconut, canola or sesame - 1 tbsp

Method:

Soak the kudampuli in a small bowl of warm water. Wash, clean and cut the fish into medium size chunks.
Heat oil in the pot on medium heat. When it heats up, add mustard seeds and wait for it to splutter. Then add the fenugreek seeds. Do not allow the fenugreek seeds to burn, as they easily do, or it would taste bitter. Couple of seconds later, add the pearl onions, ginger and garlic. Sauté till it turns brown.

In a small bowl, mix chilli powder, turmeric powder, coriander powder and asofoetida with a tablespoon or two of water to form a thin paste.
Add this spice paste into the pot with the fried onions. Fry for a couple of minutes and you would surely cough and/or sneeze and/or your eyes could water at this point. Haha!
Now add the soaked kudampuli along with the water. Add salt and curry leaves, and give it a good mix. Now place the fish pieces in the pot, evenly distributed. Add enough water so that it just covers the fish pieces. It may look too watery now, but keep in mind that it would thicken over time especially if you store it in the refrigerator. Cover and just walk away. Let it cook for 10-15 minutes. You can also cook this uncovered for 20 minutes. Do not stir the curry after you've added the fish pieces. Its a no-no! The fish would crumble into pieces and would spoil the beauty of this curry. Uncover and simmer for another 5 minutes and its ready to be served!

Another interesting blog post about this fish curry is in Vazhayila - Sarah, the writer of this blog also talks about fish being a common topic of discussion in their neighborhood.

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Kerala Chicken Roast

 
This is the first time I used a whole organic chicken rather than buy separate pieces. When I was in high school, my parents wanted me to learn this 'very important' skill, so that I don't disappoint my future in-laws. Who knew back then that they would turn out to be pure vegetarian lol! I used to squeal touching raw meat, though I loved devouring the cooked versions. On a dreaded weekend, my dad dragged me into the kitchen and forced me to cut the whole chicken. It felt like an operating table, my mom on my left side, and dad on my right, giving directions to a novice surgeon! Only difference was that, the novice was screaming, looking disgusted, even crying! After that day, I did it again, I guess 12 years later, minus the squealing and minus the parents. But with my husband on my side, on the verge of throwing up every time I tore it open and pulled apart the skin. I felt he was acting like the 16 year old me. I was surprised that I still remembered every step of the procedure. I decided to try something different this time, a Kerala style chicken roast.

Credit: I followed vahchef Sanjay Thumma's recipe. His videos are so hilarious, such a joker!

Here's the recipe:

Ingredients:

1 whole Chicken - cut into medium sized pieces, without skin

1 tbsp red chilli powder

1 pinch turmeric

1 tbsp coriander powder

2 tbsp ginger garlic paste

1 tsp cumin seeds

10 pearl onions sliced fine

2 sprigs curry leaves

2 tbsp coconut grated fresh

1 tbsp broken cashewnuts (optional)

1 tsp vinegar

1 tsp pepper pwd

4 green chillies

1 pinch garamasala

2 tbsp oil

2 sprigs coriander leaves

salt as per taste

Method:

Take chicken clean and marinate with chilli powder, salt, coriander powder, turmeric, ginger garlic paste mix well and keep a side for 4hrs.

Now take a pan add oil, add cumin seeds, sliced pearl onions and fry for 5 mins on medium flame. Then add curry leaves mix well, and add grated coconut and cashewnuts (if using) and mix for a couple of minutes. Now add the marinated chicken mix well and close it with a lid and cook till the chicken is done, around 10 minutes. The chicken will ooze its juices out. Remove the lid and add vinegar.

Once the chicken is 90% done add pepper pwd, half slit green chillies, kerala garamasala, mix and cook till the chicken is dry.

Once the chicken is dry, top it with chopped coriander leaves.

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Chemmeen Peera - Shrimp cooked with Coconut and Gambooge

I think Chemmeen Peera is a truly authentic dish from Kerala that almost symbolizes the coastal cuisine of the state. When people visit Kerala in search of exotic dishes, I think this should be considered a must! Simply lip smacking tangy goodness!
This is an absolutely fabulous dish that goes really well with rice and moru curry. Always a huge hit at home.. gets people to lick their fingers and plates clean.
Credit: http://www.mooshikan.com/index.php/recipes/285-chemmeen-peera-pattichathu

Ingredients:

Small sized prawns: 1/2 kg (I used large and it was still amazing!)
Kudampuli: 2 pieces
Curry leaves: 1 sprig
Turmeric powder: 1/4 tsp
Water: 1/4 cup
Salt: to taste

To grind:
Shredded coconut: 1 cup
Garlic: 3 cloves
Shallots (small onions): 2-3
Ginger: 1/2 inch piece
Green Chilli: 4

For seasoning:
Mustard seeds: 1 tsp
Shallots: 3-4
Curry leaves: 1 sprig
Oil: as needed

Method:

1. Cook prawns with water, kudampuli, salt, curry leaves and turmeric powder.
2. Grind coconut with garlic, ginger, shallots and green chillies.
3. Add the above mixture to cooked prawns and cook for 5-10 mins, or until raw smell is gone.
4. In a seperate pan, heat oil and add mustard seeds, when its done spluttering, add finely sliced shallots and curry leaves. Saute until shallots turn golden brown.
5. Add the cooked shrimp and coconut mixture to the seasoning and mix well.
6. Allow to cook for another 5 mins and switch off. Ready to serve!
I had served it with rice and pineapple pachadi.

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Mutta Roast - South Indian Egg Roast

Credit:  http://www.zonkerala.com/recipes/non-veg-recipes/mutta-roast.htm

Ingredients:

Egg boiled - 2
Big Onion Sliced lengthwise - 3
Ginger chopped fine - 1 tsp
Garlic - 1 tsp
Chilly Powder - 2 tbsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Green Chilly - 3
Garam Masala Powder - 1/2 tsp
Curry Leaves - 1 stem
Oil - as required
Water - as required
Salt - as to taste
 

Method:

Heat oil in a pan and add ginger, garlic, green chilly, and big onion. Saute for a while.

Add turmeric powder, garam masala, red chilly powder, pepper powder and saute for some more time.

Add water and salt. Mix well.

Add the boiled eggs and boil until gravy thickens.
Mutta Roast (Egg Roast) is a very tasty preparation which will go with Appam, Chappathi or Porotta. This recipe is taken from an edition of Vanitha Pachakam. This Egg Roast is a recipe from Kalpakavadi Inn, Thottappally near Alappuzha in Kerala.

My note: I come from a place called Cheppad near Alappuzha which is also near Thottappally. So this taste is quite similar to all the mutta roasts I have eaten in my life :)

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