Chicken Stew Kerala Style

Stews are mildly spicy and creamy side dish which is very popular in Kerala.This dish is favourite among foreign tourists visiting Kerala.This dish is predominantly made by the christian community in Kerala.Others are also prepared  and they often prepare the veg version for breakfast or special occasions.
We can use mutton or beef to make this flavorful stew.It's perfect for cosy evenings when you want to catch up with friends and family and have a hearty bowl to go with.It's a perfect accompaniment for Kallappam,Palappam,Bread or Pathiri and I can say,this is a yummy combination to add to your party list and guests would love it and praise for your ''kaipunyam".

Here is the recipe for chicken stew
Ingredients:

1. Chicken with bones- 500 gm
2. Potato-1 large,peeled and cubed
3. Shallots/small onions-10-15,sliced
4. Ginger-1'' piece,finely chopped
5. Garlic-2-3 cloves,sliced
6. Green chilly-2-4,slit(As per the tolerance)
7. Curry leaves-2 sprigs
8. Cinnamon-a small piece
9. cardamom-4
10. cloves-2
11. Whole Pepper-1/2-1tsp,crushed
12. Fennel seeds- a small pinch
13. Bay leaf-1
14. Star anise-1/2 
15. Turmeric powder-a couple of pinches 
16. Thin coconut milk-1 cup
17. Thick coconut milk-1/2 cup
18. Vinegar-1/2tsp
19. Salt to taste
20. Lemon juice-1/2tsp
21. Oil-As required 

Method:

1. Wash chicken  and cut into medium size pieces.Keep it in a colander to drain excess water.
2. Marinate chicken with turmeric powder,crushed pepper,vinegar and salt for at least 30 minutes.
3. Heat oil in a pan,splutter the whole spices.Add ginger,garlic,onion and saute till the onion becomes soft.
4. Add green chillies and curry leaves and stir for few minutes.
5. Add  turmeric powder and stir for few secs.Add chicken pieces and salt and stir for 2-3 minutes.
6. Now add thin coconut milk and mix well and cook over medium-low heat stirring occasionally.Cook till the chicken is well cooked(add the potatoes when the chicken is half done).
7. When the chicken is cooked completely,add thick coconut milk and mix well.Adjust the salt.Sprinkle pepper powder and mix well.Do not boil.Just before  turning off the stove,add rest of the curry leaves for the flavor and fragrance.Turn off heat and add few drops of lemon juice.Keep aside for 30 minutes before serving.It tastes best the next day.
8. You can garnish with roasted cashew nuts in ghee also.

Notes:

• Marination is must.
• You can even add 4-5 pieces of carrot also.
• Use fresh coconut milk instead of canned coconut milk or milk powder.
• Use small onions instead of big onions. 
• This dish gains its taste and flavour as it rests.So you cook the stew at least 30 minutes before serving. 
• You can also make this in a pressure cooker in the same way.
• Do not cook with boneless chicken as the dish will lack the flavour and juices produced by bones while cooking. 

 

Serve with Palappam,Kallappam,Bread and Pathiri.Ideal with Chapati as well.
Happy Cooking!!!

  

Fish / Meen Mappas(Kerala Style)

This is my 50th Post.I can't believe.....I am thankful to all my blog readers for reaching such a milestone within a short span of time.Thank you all.....

Fish Mappas is a popular side dish in Kerala and this traditional dish has a rich creamy texture.This is a Syrian christian delicacy,also known as Kottayam style fish/meen mappas.

Mappas is a coconut based curry made with fish,coconut milk,kudumpuli,spices and tomatoes.Fishes like Pearl spot(karimeen), king fish,butter fish(moda),pomfret(avoli),
and tilapia are most suitable for mappas.You can try this recipe with any fish fillets also.

I got this recipe from my Mom.I have fond memories of my late grandmother making this dish for us.She was a fabulous home maker. Most of her dishes were very delicious.My Mom was from a village in Kerala named Kumarakom which is labeled as a famous tourist destination,where Kumarakom bird sanctuary is situated.The largest fresh water Lake Vembanadu Lake is in Kumarakom which is now famous for a variety of Houseboats.

Here is the recipe for Fish Mappas
Ingredients:

1. Fish-500gm,cut into medium pieces
2. Shallots/small onions-1/2cup,sliced
3. Green chilly-3-5,slit(adjust as per your taste)
4. Ginger-1''piece,thinly sliced
5. Garlic-2 cloves,sliced
6. Fennel seeds-1/4 tsp,crushed
7. Cinnamon-a small piece
8. Cloves-2-3 no
9. Thin coconut milk-1cup
10. Thick coconut milk-1/2 cup
11. Kokum/kudampuli-2 pieces
12. Coriander powder-1/2tsp
13. Chilly powder-1/4tsp  
14. Turmeric powder-1/4tsp 
15. Lemon juice-few drops
16. Salt to taste 
17. Oil-as required

Method:

1. Wash the fish pieces with water, salt and lemon juice.Drain out water completely.Make slits on both sides of cleaned fish pieces to absorb the spices of marinade.
2. Make a marinade with chilly powder,turmeric powder,salt and half of coriander powder.Keep aside for 30 minutes. 
3. Shallow fry the marinated fish pieces at low-medium heat.Make sure that it is half cooked only.
4. Heat coconut oil in an earthenware/pan and swirl the cooking vessel to coat the entire cooking area of pan.
5. Now add thinly sliced small onions and saute till the onion becomes soft.Add green chillies,ginger,garlic and curry leaves till everything is cooked soft and translucent and add crushed cinnamon.
6. Sprinkle turmeric powder followed by coriander powder and fennel seeds powder stir for few seconds.cook till it becomes soft.
7. Now add thin coconut milk along with kokum/kudampuli pieces.When it boils,add fried fish pieces and salt.Cover and cook in a low- medium heat.Swirl the pan gently and let it simmer for 5-10minutes.
8. Now add thick coconut milk to the pan.Do a taste test,adjust  the salt.When it is about to boil,turn off the flame.Let it rest for 30 minutes before serving.It helps the fish pieces to absorb the flavors.  
   

Serve hot with Bread,Palappam,Kallappam,Chapati or Rice..... 
   
Happy Cooking!!!  

        

 

Chakka Varatti Pradhaman(Jack Fruit Payasam)

JACK FRUIT PAYASAM

Payasam is a popular sweet prepared in Kerala during  festivals like Vishu,Onam and Wedding occasions.Jack fruit/Chakka Pradhaman is a traditional payasam or pudding of Kerala made with jack fruit.Usually this is prepared using chakka varatti(jack fruit jam).This is a special post for Vishu festival.
 
Ingredients:

1. Jack fruit/chakka varatti-1cup
2. Split moong dal-1/4 cup
3. Coconut milk(thick)-1/2cup
4. Coconut milk(thin)-1cup
5. Jaggery-As per the sweetness of chakka varattiyathu
6. Coconut sliced into small pieces-5tbsp
7. Cashew nuts broken into halves-7-10
8. Raisins-10-15nos
9. Cardamom powder-3-5,crushed 
10. Dry Ginger powder/Chukku -1/2tsp

Method:
Dry roast split moong dal to slightly golden colour and cook the dal with enough water.In a saucepan, boil 1/4 cup of water  and melt jaggery.Cool and strain so as to remove the impurities.Keep aside.

Heat a thick bottomed vessel and add the chakka varatti to it along with thin coconut milk.Keep stirring so that the varatti mixes with the coconut milk and becomes a liquid.
Add strained jaggery syrup and the cooked dal to this mixture and simmer the mixture until it turns thicker stirring continuously.Make sure that not to burn the bottom.

Once cooked mix dry ginger powder along with little coconut milk and add to the above mixture.Now add the thick coconut milk to it.Do not boil.Stir in the crushed cardamom. 

Heat a pan and add ghee and fry the cashews and raisins till golden.Fry  the coconut pieces  and add this to the payasam.

JACK FRUIT PAYASAM

Jack Fruit Payasam can be served hot or chilled....
The pradhaman tastes great when chilled.

Happy Cooking!!!