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Kozhi Nirachathu(Malabar style stuffed Chicken)

Posted by Annita on December 13, 2008

Kozhi Nirachathu(Stuffed Chicken) and Aadu Nirachathu(Stuffed Goat) are two popular dishes among Malabar muslims, which they usually serve on festive occasions.I’ve heard a lot about these dishes from my relatives in Calicut,but didn’t get a chance to taste it from Malabar yet.After seeing the recipe posted by our dear Malabar girl ,I couldn’t resist preparing it and I must say this is a perfect dish for a Mallu style Thanksgiving feast,tastes great with white rice/roti.



All the credit of this recipe goes to Mallugirl of Malabar Spices and Simi of Cooking with Simi.This is how I made it….

Ingredients :-

For Marinating :

Whole Chicken – 1 small
Lemon – 1/2
Red Chilly powder – 3 to 4 tsp
Turmeric powder – 2tsp
Salt – to taste

For Stuffing :

Egg – 1 or 2 depending on the size of your chicken
Onion sliced – 1 big
Green chillies slit- 3 or 4
Curry leaves – a sprig
Ginger-Garlic paste – 1 tsp
Red chilly powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Garam masala powder (You can use biriyani masala,meat masala or egg masala instead) – 1/2 tsp
Coriander leaves chopped – 1/2 cup
Cashewnuts chopped – 1 tsp (Optional)
Raisins chopped – 1 tsp (Optional)
salt – to taste
Oil – as needed
Kitchen twine (for tying the chicken’s hands and legs)

Veggies used (Optional) :

Potatoes cut in thick stripes(like for french fries) – 1 or 2
Carrots cut in stripes – 1
Beans cut into 2 or 3 pieces- 5

For the gravy :

Onions sliced – 2 big
Green chillies chopped- 3 – 4
Tomatoes sliced thin – 2 medium ones or 1/2 can puree
Ginger garlic paste – 2 tsp
Red chilly powder – 1 tsp
Coriander powder – 1/2 tsp
Aniseeds(Perumjeerakam) – 1 tsp
Garam Masala or Biriyani Masala – 1/2 tsp
Salt – to taste
Oil – as needed

Method :-

1.Marinating :
Skin the chicken and clean it thoroughly.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.Now apply a dash of lemon juice all over the chicken, to remove any unwanted smell.Rinse again in cold water and keep it aside.Prepare a marinade using red chilly powder,turmeric powder and salt adding necessary water to make a smooth paste.Apply the paste all over the chicken both inside and outside.Cover it well and refrigerate it overnight or for atleast 2 hrs.


2.Boiling eggs :

Boil the eggs till it is fully cooked.When hard boiling the eggs ,always use eggs at room temperature and also add a little salt in the water,this will somewhat prevent sticking of the eggs to the shells.When the eggs are done ,immediately transfer the eggs into a bowl of cold water and allow it to cool.When it is cold peel off the shell and reserve.

3.Preparing Stuffing :

Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add the spice powders (for stuffing) and fry it in medium heat for 2 -3 mts or until everything is blended together.Add salt and the rest of the ingredients for stuffing and mix together.Finally add the boiled egg (whole or sliced half),and fry for few more minutes.Switch off the heat and keep this aside.


4.Filling the stuffing into the chicken :

First push the eggs into the cavity and then the onions,be careful not to overstuff.Now using a kitchen twine tie together chickens legs first ,and then the hands.

5.Preheating the oven :

Preheat the oven to 400 F.

6.Frying the chicken :

Heat a big pan,big enough to fit the chicken and add oil into it.You may need 1/4th -1/3rd cup of oil for it.Place the chicken gently into the pan .


Fry the chicken,until all the four sides are lightly browned,and not fully fried.You have to turn the chicken as and when needed.


Drain the chicken and keep it aside.

7.Arranging chicken into the baking dish :

Arrange the chicken in the middle of a baking dish with breast side down.If you’re using veggies add those around the chicken.


Drizzle a little left over oil from the frying on to the chicken ,cover it and bake for 30 mts.(You may need to turn the chicken in between to ensure proper cooking on all the sides.Also stir the veggies to prevent sticking to the bottom.)

8.Preparing the gravy :

Grind aniseed into a fine powder and mix together with all the other spice powders(for the gravy).Now to the same pan in which the chicken is fried(add more oil if needed),add onions,curry leaves,coriander leaves and chillies and saute them until onion starts to turn brown.Add ginger-garlic paste ,stir well,thrown in tomatoes and fry in a medium heat until everything is blended well.Add the spice powders and fry them until it starts to spread a nice aroma.Add the salt and mix together.

9.Adding gravy into the chicken :

When the initial baking is done,take it out and pour the gray all over the chicken such that it is fully covered in the sauce.

10.Final baking :

Bake the chicken for 45 more minutes uncovered,checking in between.When the chicken is well done and the onions are fully caramelised,take it out of the oven,cool ,remove the twine and carve.


(Note :- You can also prepare this dish dry,without adding gravy.Also if you dont have an oven,try preparing it in the wok itself either dry or with gravy.)


Posted in Uncategorized | 183 Comments »

Happy Thanksgiving !!

Posted by Annita on November 27, 2008

Thanksgiving Cake


Thanksgiving Cake

Wishing you all a very Happy Thanksgiving…!!!

This is a dark chococlate cake prepared in microwave frosted with cream cheese frosting and coverd with marshmewllow fondant.I’ll be posting the recipe of the cake soon.

Posted in Uncategorized | 15 Comments »

Semiya Payasam

Posted by Annita on September 12, 2008

“Wishing you all a very happy Onam”

Semiya/Vermicelli Payasam is the simplest of all the payasams and is the most popular one.

Recipe follows…


Vermicelli/Semiya – 1 cup
Sago – 1/4 cup (Optional)
Milk – 4 – 5 cups(I’ve use 2% fat milk here.You can use whole milk,or little water combined with whole milk depending on your choice.)
Sugar – 1/2 cup
Condensed milk – 1/2 cup (Optional)
Cashewnuts – 1/4 cup
Raisins – 1/4 cup
Cardamom pods crushed – 3
Ghee – 2 tbsp + 1 tbsp(for roasting cashews & raisins)

Method :-

Soak the sago in 1-2 cups water for an hour.Boil it along with this water until it turns soft and translucent,stirring in between.Drain it through a sieve and reserve the sago.

Heat ghee in a pan and roast the vermicelli till it gets a light brown color and keep it aside.(Ready made roasted vermicelli is available in market now,if you’re using that you can skip this step.)Boil milk in a big vessel,and when it is fully boiled,slowly add the roasted vermicelli into it,stirring continuosly to prevent them from sticking.Let it come to a slow boil in medium heat.When the vermicelli is cooked,add the sugar and sago and mix well.Now simmer it for 10- 15 minutes or until it begins to thicken.Add the condensed milk into it and stir again until everything is well combined.You can also add more milk if needed.Check for the sugar and add crushed cardamom,mix well and switch off the stove.

Heat 1 tbsp ghee in a pan and fry cashews until brown,remove them from pan and fry the raisins until plump.Add these to the payasam.This payasam can be served warm or chilled.

Note :- If you’re not using the condensed milk add more sugar accordingly.

Posted in Uncategorized | 18 Comments »

Kozhi Mulakittathu

Posted by Annita on August 8, 2008

A very simple and effortless preparation using easily available ingredients.Thats what i like most in this recipe.

Here it goes..

Ingredients :-

Chicken cut into medium sized pieces – 1/2 kg
Red Onion Sliced – 250 gm
Tomato chopped- 200 gm
Garlic paste – 2 tsp
Ginger chopped- 1 inch piece
Chilly powder – 3-4 tbsp (You can also use 2 tbsp kashmiri chilly + 2 tbsp red chilly )
Turmeric powder – 1/2 tsp
Curry leaves – 2 sprigs
Coconut oil – as needed
Salt – to taste


Clean the chicken pieces and mix it with chilly powder,turmeric powder and salt.Add little water and cook it covered in a medium heat.Keep it aside.Heat oil in another pan and throw onion slices into it.Saute it until onion turns translucent.Add ginger,garlic,curry leaves and tomato into it and fry it until tomato turns soft and oil seperates.Now add the cooked chicken into the gray and stir well.Add 1/2 cup of water and let it come to a slow boil.Simmer it until the gray thickens.Garnish with coriander leaves and serve with roti/rice.

Recipe Coutesy :- Ummi Abdulla (Vanitha Pachakam)

Posted in Chicken, Traditional Kerala Dishes, Uncategorized, Vanitha Recipes | 24 Comments »

Spicy Liver Fry

Posted by Annita on July 10, 2008

This is a very simple,yet spicy preparation that goes well with plain rice.

Here goes my recipe….

Ingredients :-

Chicken/Mutton/Calf Liver – 1 pound
Shallots sliced (Ulli)- 10
Ginger chopped – 1 inch piece
Garlic chopped – 2 big cloves
Curry leaves – a sprig
Turmeric powder – 1/2 tsp
Red Chilly powder – 1 tbsp
Coriander powder – 2 tbsp
Cumin powder – 1/4 tsp
Garam Masala powder – 1 tsp
Crushed pepper – 1 tsp
Vinegar – 1 tsp or to taste
Salt – to taste
Coconut Oil /Ghee- as needed

Method :-

Prepare a marinade by mixing together turmeric powder,chilly powder,coriander powder,garam masala powder,cumin powder,salt and vinegar.Marinate the liver pieces using this for 1/2 an hr preferrably in a refrigerator.Then add little water(may be less than 1/4 cup) into it and cook in a medium heat keeping the lid closed.You’ve to be very careful while adding water,as too much water can make the liver hard.

Now heat oil in a pan,add shallots and fry for a while.Then add ginger,garlic and curry leaves and stir for few minutes.Add cooked liver into it and fry until dry.Finally add crushed pepper,simmer for 2-3 minutes and switch off the stove.Serve hot with plain rice.

Posted in Beef/Mutton, Traditional Kerala Dishes, Uncategorized | 24 Comments »