CHICKEN SUKKA/KORI SUKKA RECIPE

Mangalorean chicken sukka is a delicious blend of spiced freshly grated coconut and chicken.This dry chicken curry is often served  along with   neer dosa,but we can also have this as a side dish for rice, chapathi , Naan etc. Flavour of coconut gives a unique taste for this lip smacking chicken curry.Do try this recipe and let me know your feedback.

INGREDIENTS

FOR MARINATION

chicken-1 k.g

turmeric powder-1/2tsp

Chilli powder-1&1/2 tsp

Lemon juice -1 tbsp

ginger garlic paste-2 tbsp

salt

FOR MASALA

Onion-1

green chillies-3

freshly grated coconut-1 cup

pepper corns-1 tbsp

dry red chillies-6-8

corinader seeds-1&1/2 tbsp

fennel seeds-1 tsp

cumin seeds-1 tsp

cloves-4

cinnamon sticks-2

turmeric powder-1/4 tsp

kashmiri chilli powder-2 tsp

oil-2 tbsp

salt

 

METHOD

  • Marinate the chicken pieces with turmeric powder,chilli powder,lemon juice,ginger garlic paste and salt.Keep the marination for 15 minutes.
  • Dry roast all the ingredients for the masala(peppercorns,dry red chillies,coriander seeds,fennel seeds,cumin seeds,cloves and cinnamon sticks).Let it cool down.
  • Take a  blender jar, add all the roasted ingredients  and grind it.
  • Once we get powdered masala,add  freshly grated coconut and grind it until we get a coarse mixture.Keep this aside.
  • In a pan add enough oil ,bay leaf,green chillies and sliced onions.
  • Saute it until onions become translucent .Add 1/4 th tsp of turmeric powder and 2 tsp of kashmiri chilli powder,which will give a nice colour for this dish.
  • Add marinated chicken pieces and let this cook for 6-8 minutes in medium flame until chicken gets cooked well.
  • Add coarse mixture of coconut and mix well.
  • Sprinkle some water just to combine everything well .
  • Add salt  and let this cook for another 3 minutes ,so that chicken will absorb all the flavours of the masala .
  • Finally garnish with some coriander leaves and switch off the flame.
  • Great combination to have with Neer dosa,chapathi,naan,roti etc.

 

NOTE:

If u want you can add a small piece of tamarind while grinding the masala. Since i have added some lemon juice while marination ,i have skipped this ingredient.

 

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NUTELLA FRUIT SANDWICH RECIPE/NUTELLA SANDWICH

 

Children’s favorite nutella fruit sandwich is a very simple and quick recipe  which can be prepared within 5 minutes.We can use any fruits which are firm in texture , to include in the nutella filling .

 

INGREDIENTS

Banana-1/2 cup
strawberry-1/2 cup
grated apple -1/2 cup
nutella-2 tbsp
bread slices- 6

ghee/butter

 

 

METHOD

  • Trim the edges of the bread slices .
  • finely chop all the fruits ,in a mixing bowl add all these fruits along with 2 tbsp of nutella and mix well.
  • Spread some nutells on the bread slices (optional).
  • Add one spoon of prepared nutella fruit mixture in to the bread slice and cover this with another bread slice.
  • Heat a non stick pan ,rub some butter or ghee ,toast both sides of the fruit sandwich.
  • enjoy!!!!!!!

 

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KADAI PRAWNS RECIPE/SHRIMPS KADAI RECIPE

I have posted a recipe of prawns in my youtube channel last year,PRAWNS CHILLI (VIDEO  LINK IS INCLUDED HERE)which is a wonderful dish to have as a starter as well as a side dish.Today’s recipe is a lip smacking one that is ,kadai prawns or shrimps kadai,which makes a great combination to have with rice ,chapathi ,naan etc.So let’s see what all ingredients are required this :

INGREDIENTS

For marination

Prawns-400 gms
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Chilli powder-1 tsp
Salt

Onion-3
Tomato -1
Capsicum red&green -small pieces
Ginger- small sized
Garlic-6
Green chilli-2
Turmeric powder-1/2 tsp
Kashmiri chilli-1 tsp
Coriander powder-1 tsp
Garam masala-1/2 tsp
Fennel seeds-1/2 tsp
Oil-1&1/2 tbsp
Salt
Water-1/2 cup
Coriander leaves for garnishing

 

METHOD:

  1. wash and clean the prawns thoroughly and devein it.
  2. Marinate the prawns with turmeric powder,chilli powder,pepper powder and salt.
  3. keep the marination for ate least 10 minutes and let the prawns to absorbs masala completely.
  4. Take a pan ,preferably a kadai,pour some oil ,add bay leaf and fennel seeds,slightly roast it.
  5. Add crushed ginger,garlic and green chilies ,saute it for a while and let the raw taste and smell go off.
  6. Add very finely chopped onions ,saute it until they become translucent and soft.
  7. Next we need to add chopped tomato and cook this until they become mushy and pulpy.
  8. Once all the veggies are turned really soft ,we can add some masala for this prawns kadai.
  9. Add turmeric powder-1/2 tsp,chilli powder(kashmiri) -1 tsp,coriander powder-1 tsp and salt.Mix this well cook this for 1 minute in a low flame to combine everything well.
  10. Add marinated prawns along with 1/2 cup of water and let this cook for 4-5 minutes in medium flame.cover this up with a lid and let this cook well.
  11. later we need to add some chopped capsicum ,which may get cooked very quickly and 1/2 tsp of garam masala. Cook this for another 2-3 minutes ,garnish with some finely chopped coriander leaves ,check the taste and add salt if required.
  12. Serve hot with some rice,chapathi,naan etc.

 

NOTE:

  • While marinating the prawns we can either use 1 tsp of vinegar or 1 tsp of lemon juice,which will help the prawns to  absorb masalas quickly.

 

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PINEAPPLE PACHADI RECIPE/KAITHACHAKKA PACHADI

 

 

Pineapple pachadi/kaithachakka pachadi/madhura pachadi is a delicious kerala sadya recipe.This south indian pineapple curry is so delicious to eat and an inevitable side dish for kerala sadya.

Ingredients
Pineapple -1 medium sized
green chillies-4
turmeric powder-1/2 tsp

Curds-3 tbsp
salt

For grinding
coconut-1 cup
cumin seeds-1 tsp
mustard seeds-1 tsp
turmeric powder-1/4 tsp
water-1/4 cup

seasoning
coconut oil-1 tbsp
mustard seeds-1 tsp
fenugreek seeds-1tsp
curry leaves
dry red chillies-3

 

  1. Remove the skin of the pineapple  and chop them roughly.
  2. cook the pineapple pieces with turmeric powder,salt ,green chilies and some water.
  3. grind freshly grated coconut with cumin seeds,mustard seeds,turmeric powder and some water.Make a very fine paste of coconut.
  4. One the pineapple pieces are cooked well add the ground coconut paste and let the curry to boil.
  5. One the curry started to thicken ,switch off the flame and add 3 tbsp  of mildly sour curds and mix well.
  6. In a pan Pour 1 tbs of coconut oil ,once it gets heated up,splutter some mustard seeds,add some fenugreek seeds ,red chillies and curry leaves.Pour it over the pine apple pachadi.
  7. Serve it as a side dish for rice.

 

 

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SIMPLE CHICKEN CURRY FOR CHAPATHI

 

Today i am here with a very simple and quick chicken curry recipe, which can be prepared very easily and will be a great combination to have with rice ,chapathi,appam etc.Most of the time i  make this curry along with chapathi andd my family love it.

First  i marinate the chicken pieces and let the meat to absorb all the flavours of the masala for almost 20 minutes.Here i have some lemon juice while marinating the chicken ,which makes the curry more delicious and tasty.

INGREDIENTS

For marination

Chicken -1 k.g

Lemon juice-1 tbsp

Turmeric powder-1/4 th tsp

chilli powder(kashmiri and normal)-2 tsp

pepper-1 tsp

salt

 

INGREDIENTS FOR THE CURRY

Onion-2

tomato–1

green chillies-2

ginger -small sized

garlic 4-5

oil-2 tbsp

bay leaf-1

turmeric powder-1/2 tsp

chilli powder-1 tsp

Coriander powder-1&1/2 tsp

Garam masala-1 tsp

coriander leaves for garnishing

 

METHOD

  • wash and the chicken pieces ,marinate with lemon juice and masalas. Keep the marination for 20 minutes.
  • In  a heavy bottom pan add 2 tbsp of oil ,when it gets heated up add ,bay leaf.
  • Add crushed ginger  ,green chillies and garlic and saute it util it raw taste goes away.
  • Drop thinly sliced onions and chopped  tomatoes ,let it become soft and mushy.
  • Sprinkle enough salt.
  • Now we can add marinated chicken pieces,cover this up and cook for 8-9 minutes in medium flame.
  • stir the curry in between , no need to add any water in to this.The chicken itself will release enough moisture for the gravy.
  • Check the taste and add salt if needed.
  • finally add some garam masala .
  • garnish with coriander leaves.
  • Serve hot with some chapathi ,rice etc.

 

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COCONUT AND CARROT BURFI/COCONUT DESSERT RECIPE/COCONUT BURFI WITH JAGGERY

This is one of the easiest and simplest dessert recipes i have ever tried.Coconut and jaggery burfi can be prepared very quickly without any hassle.This can be refrigerated and stored up to three to four days.Here i have used desiccated coconut to make this sweet dish.But we can definitely use some freshly grated coconut as well to make this yummy burfi.

Ingredients

Desiccated coconut-2&1/2 cups
jaggery-3
ghee -2 tsp
dry ginger-1/2 tsp
cardamom-3 pods
salt -a pinch
water-2&1/2 cups
carrots-1/2 cup

METHOD

  • Dry roast desiccated coconut in medium flame until it’s colour slightly changes in to brown.
  • In another pan add jaggery pieces along with some water,let the jaggery melt compleately.
  • Once the jaggery syrup is ready, seive it using a strainer and remove all the impurities and dirts.
  • Pour this jaggery syrup in to to the pan and mix well with the roasted coconut.
  • Let the mixure combine well and leave this  to ecome thick.
  • Add dry ginger powder,cardamom ,ghee and a pinch of salt,just to balance all the flavours.
  • switch off the flame and let this cool down.
  • Add grated carrots and mix well.
  • Shape it like a burfi using our hands.
  • Refrigerate this burfi for half an hour .
  • decorate with some chopped pistachios .
  • Serve chilled.

Note :

If u find it difficult to give proper shape for the burfi,don’t worry,once we refrigerate it ,we can shape it well.

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KERALA FISH CURRY WITH ROASTED COCONUT MASALA/VARUTHARACHA MEEN CURRY

 

Kerala style fish curry can be prepared in several ways.Fish curry with roasted coconut is one of the tastiest recipes i have ever tried.Mostly  i prepare fish curry by adding some freshly ground coconut paste along with some masala.This time i thought of preparing it  with some slight variation from my usual style,and ended up having a delicious and finger licking fish curry .

For making this curry ,here i have used Pomfret fish or Avoli what we say in Malayalam.This curry has a balancing flavour of spiciness and tanginess,and makes a good combination to have with rice.

Ingredients
fish-400gms
grated cococnut-1 cup
dry red chillies -5(kashmiri&normal)
shallots-5
turmeric powder-1/2 tsp
chilli powder-1&1/2 tsp
coriander powder-1 tsp
tamarind-small piece
curry leaves
oil-2 tbsp
salt

 

For seasoning
oil-1 tbsp
finely chopped onion-1/2 piece

 

Method

  • Wash the fish pieces thoroughly and keep aside.
  • Take a pan add 2 tbsp of oil,when the oil get heated up add freshly grated coconut,shallots,cumin seeds,curry leaves,dry red chillies ,tamarind etc.
  • Saute it until coconut become golden in colour.
  • Add masalas,turmeric powder,chilli powder,coriander powder etc.Keep the flame very low at this time to prevent burning.Roast it for 1 minute.
  • Transfer the masala in to a plate and allow this to cool down.
  • In a blender jar add roasted coconut masala along with 1 cup of water,grind this until it becomes a smooth paste.
  • Take an earthen pot  pour this ground coconut masala ,add enough water for the gravy.allow this to boil.
  • Add salt.
  • Once the gravy starts to boil drop the fish pieces one by one .
  • Cover this up by  a lid and cook for 6-8 minutes in medium flame.
  • Gently mix this with  a spoon occasionally.
  • Do not over mix,fish pieces may break.
  • Sprinkle some salt if required.
  • Add some curry leaves.
  • When the fish pieces are cooked well,switch off the flame.
  • In a small kadai,heat 1 tbsp of oil,add finely chopped onions.
  • Fry this until golden brown and pour it over the curry.
  • Lip smacking varutharacha kerala fish curry will be ready to serve!!!!!!!!!

 

Note

  • Instead of pomfret we can use any other fish and prepare this curry.
  • Here i have used coconut oil to give authentic kerala fish curry flavor.