Non-vegetarian recipes

Chicken and mushroom stir fry with thyme

| Rekha Vengalil
I have always been a fan of Mushrooms! and Kerala Koonu (mushroom) fry is something to die for… Trust me, if you have tasted it you’ll agree on this… But then Kerala cuisine is something to die for any day 🙂 


Nothing fancy about this dish.. It’s easy and i have used some simple ingredients. And the little twist is the thyme… I have long been tinkering about how i could bring in

some fresh herbs that is not used normally or traditionally in Kerala kitchen. It was worth the effort. The lemony edge to the dish was sure a welcome. We loved it this way too.





You need –
  • Chicken breast – 500 grams, cut into thin strips
  • Mushrooms – 200 grams, thinly sliced
  • Thyme – 2 sprigs + 2 sprigs for garnishing
  • Whole coriander – 1 tablespoon
  • Dry chilies – 4-5 or as per your taste
  • Onion – 1 medium, thinly sliced
  • Grated ginger – 2 teaspoons
  • Grated garlic – 2 teaspoons
  • Garam  masala – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Crushed pepper – 1 teaspoon
  • Mustard seeds – ½ teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – 1 tablespoon
  • Salt to taste
 

How to –

Dry roast the coriander seeds and dry chilies and process to make a fine powder. Set aside.

Heat oil in a pan, add the mustard seeds and allow it to crackle. Add the onions and curry leaves. Saute till the onions are translucent. Add in the ginger and garlic. Fry till the raw smell is gone.



Tip in all the powders except the crushed pepper and cook till the oil start to separate. Season with salt. Tip in the chicken and thyme mix well cover and cook till chicken is half done.

Uncover; add in the mushrooms and fry till done. Add the crushed pepper and make sure all the water has evaporated and the gravy is well coated.



Turn off the heat. Garnish with thyme leaves and serve with rice.


Beef cutlets – Kerala style

| Rekha Vengalil

You need –
  • Minced beef – 225 grams
  • Potatoes – 2 medium, Boiled and mashed
  • Onions – 1, finely chopped
  • Garlic – minced 2 teaspoons
  • Ginger – minced 2 teaspoons
  • Green chili – 1, finely chopped
  • Curry leaves – 8-10, finely chopped
  • Garam masala – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Ground pepper – 1 teaspoon
  • Egg – 1,
  • Bread crumbs – 1 cup
  • Oil – 2 teaspoons + for deep frying
  • Salt to taste

How to –

Heat 2 teaspoons of oil in pan. Add the onions and saute till translucent. Add the ginger, garlic, curry leaves, chili  salt and fry till the raw smell is gone. Add the garam masala, pepper , turmeric and cook briefly.



Add the minced beef and cook till done.  Tip in the mashed potatoes and mix well till everything comes together. Check for the seasoning at this point. Turn off the heat and allow the mixture to cool.



In a bowl, beat the eggs and spread the bread crumbs on a plate. Now roll 2 tablespoons of the beef mixture into a ball and flatten to round shape or any shape of your choice. Dip into the egg and then coat with the crumbs and set aside. Repeat this for the rest of the beef mixture.

Heat oil in frying pan and deep fry the cutlets till brown; remove and set on a paper towel. Serve hot with ketchup or chili sauce.


Chicken and spinach curry

| Rekha Vengalil


You need –
  • Chicken – ½ kilo, cut into bite size pieces
  • Spinach – 1 big bunch, washed and drained
  • Onion – 2 medium, thinly sliced
  • Grated ginger – 2 teaspoons
  • Grated garlic – 2 teaspoons
  • Chili powder – 1 teaspoon
  • Chicken masala powder – 2 ½ teaspoons
  • Tomato paste – 1 tablespoon
  • Cream – ¼ cup
  • Corriander leaves – chopped 1 tablespoon
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Heat the oil in a pan and sauté the onions till soft.  Add the ginger and garlic and cook for 2 minutes. Tip in the chilli, chicken masala powder and fry till the oil start to separate.  Mix in the tomato paste and cook for 2-3 minutes.



Add chicken and mix well. Add ¼ cup or as required water, cover and cook. Add the spinach during the last 10 minutes of the cooking time.  Once the chicken is done uncover, mix the cream in and bring to a simmer. Turn off of the heat.



Serve hot with rice or flat bread.


Ham fried rice

| Rekha Vengalil



You need –

  • Ham slices – 5-6
  • Cooked rice – 3 cups
  • Onion – 1, thinly sliced
  • Garlic – 2 gloves, minced
  • Capsicum – ½, cut into small cubes
  • Dark soy sauce – 1 tablespoon
  • Egg – 3, scrambled
  • Chili paste – 1 teaspoon
  • Parsley – to garnish
  • Oil – 2 tablespoons
  • Salt to taste

How to – 

Heat oil in a wok; add the onion and garlic. Cook till the onion is translucent. Add the chili paste , cook for 2 minutes. Tip in the ham, salt, mix and cook for 3-4 minutes stirring frequently.



Add the scrambled egg and capsicum; mix well. Increase the heat, add the rice and drizzle the soy. Mix well to coat the rice. Cook for 3-4 minutes stirring continuously.




Turn off the heat. Garnish with parsley and serve hot.


Dahi Murg

| Rekha Vengalil


Chicken cooked in yogurt and spices; is another favorite dish at home….


You need –
  • Chicken – 500 grams, cut into medium cubes
  • Onion – 1 large, thin slices
  • Garlic grated – 2 teaspoons
  • Garlic grated – 2 teaspoons
  • Coriander powder – 2 teaspoons
  • Chili powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Chicken masala powder – 1 teaspoon
  • Yogurt – ½ cup, beaten
  • Oil – 3 tablespoons
  • Salt to taste
  • Parsley – to garnish

How to –

Heat oil in pan and brown the meat on all sides. Set aside.
Into the same pan add the onion, garlic and ginger and cook till the onions are soft and brown lightly. Add all the powders, salt and fry till fragrant. Tip in the chicken and mix well.
Turn of heat and add the yogurt Mix well. Back to the heat all 1/4 cup water and cook on low heat till chicken is done.



Garnish with  parsley and serve with flat bread or rice.


Pork curry

| Rekha Vengalil


You need –

  • Pork – ½ kilo, boneless & cut into bit size cubes
  • Onions – 2 large, thinly sliced
  • Dried chili flakes – 2 teaspoon or add more if you want to
  • Oil – 2 tablespoons
  • Grated ginger – 2 teaspoons
  • Grated garlic – 2 teaspoons
  • Ground  Coriander– 2 teaspoons
  • Ground turmeric – 2 teaspoons
  • Ground cumin – ½ teaspoon
  • Ground pepper – 2 teaspoons
  • Dark soy sauce – 2 tablespoons
  • Vinegar – 1 teaspoon
  • Chopped parsley – for garnish

How to –

Heat oil in a heavy bottom pan and brown the meat on all sides. Set aside. In the same pan fry the onions till they caramelize a bit. Add the ginger garlic and continue to cook till the raw smell is gone.  Stir in the ground coriander, cumin, turmeric, chili flakes, pepper and fry for 2-3 minutes. Add soy sauce and 1 cup water. Cover and cook for 45 minutes or till the meat is done.



Uncover and Stir in the vinegar. Cook till the gravy thickens a bit about 4-5 minutes or as per your choice on the consistency of the gravy. 

 
Garnish with parsley and serve with rice or flat bread.


Tandoori chicken with mint-yogurt dip

| Rekha Vengalil

You need – 

  • Chicken thigh – 2

For the marinade
  • Yogurt – 3 teaspoons
  • Ginger paste – 2 teaspoons
  • Garlic paste – 2 teaspoons
  • Lemon juice – 1 tablespoon
  • Red chili powder – 2 teaspoons
  • Garam masala – 1 teaspoon
  • Coriander powder – 2 teaspoons
  • Cumin powder – ½ teaspoon
  • Pepper powder – ½ teaspoon
  • Red food colour – a pinch
  • Salt – as per taste
  • Vegetable oil – 2 teaspoons


How to –
In bowl mix all the ingredients under marinade. Clean, wash and dry the chicken with paper towel.  with a sharp knife, cut slashes in the flesh.  Rub the mixture onto the chicken well. Make sure the mixture is well rubbed into the slashes.  Cover and refrigerate for atleast 12 hours.


Pre-heat the over to 200 C and Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once for 25 to 30 minutes until the juices run clear when the chicken is pierced near the bone with a knife.

Mint-yogurt dip
  • Mint – 8 springs fresh leaves
  • Coriander leaves – 2 fresh sprigs
  • Green chili – 2 or as desired
  • Yogurt – 1 cup


In blender, blend the mint leaves, coriander leaves and green chili to a smooth paste with little water. Beat the yogurt and add the mint paste and whisk till well combined.


Lamb rogan Josh

| Rekha Vengalil



Mutton cooked in rich gravy with aromatic spices.  It leaves your kitchen smelling good too! Well as much as I love this dish I like to stay of it too.. 🙂 its additive and I can mop up till the last bite…



The recipe is from the Hawkins cookbook. I have not made any change to the recipe but altered the quantity of the ingredients since I was using 1 kilo of mutton where as the original uses more.


You need-
  • Mutton (Shoulder) – 1 kg , cut into bite size pieces
  • Whole coriander seeds – 2 tablespoon
  • Cumin seeds – 1 ½  teaspoon
  • Poppy seeds – 3 teaspoons
  • Almonds – 12 nos
  • Brown cardamoms – 1
  • Pepper corns – ½ teaspoon
  • Cloves – 2
  • Mace – a pinch
  • Grated coconut – 2 tablespoon
  • Ginger – 15 grams
  • Garlic – 5 cloves
  • Grated nutmeg – a pinch
  • Bay leaf
  • Cinnamon stick – 1 cm
  • Green cardamom – 2 nos
  • Onion – 1 large, grated
  • Tomato – 1 large, chopped
  • Turmeric powder – ½ teaspoon
  • Whole dry chillies – 4-5 nos. Soaked in ¼ cup hot water for 15 mins.
  • Kashmiri chilli powder – 1 tablespoon
  • Yogurt – ½ cup, beaten
  • Water – ½ cup
  • Salt as per taste

How to –

In a pan roast together coriander, cumin, poppy seeds, almonds, brown cardamoms, peppercorns, cloves, maze, coconut and grind to fine paste along with Ginger, garlic and soaked dry chillies adding enough water (use the water in which the chillies were soaked) . Set aside.
Heat oil in a pressure cooker pan.  Add the bay leaf, cinnamon and green cardamom until fragrant. Add the grated onion and fry till golden. Add the ground paste, tomatoes, turmeric and chilli powder. Stir well.


Add the yogurt 1 tablespoon at time. Stir and blend well. Continue to add the remaining yougurt the same way. Cook until the oil start to separate. Add the meat, salt and fry till the meat is lightly browned. Add the water and mix well. Closed the pressure cooker and cook till done.


Garnish with fresh coriander and serve with rice or rotis.


Chicken, shiitake mushrooms and fresh peas in creamy sauce

| Rekha Vengalil

You need –
  • Skinless chicken breast – 250 grams, thin strips
  • Fresh shiitake mushrooms – 150 grams, Discard the stem and thinly sliced
  • Fresh peas (pods) – 75 grams
  • Frozen peas – ¼ cup
  • Fresh ginger – 2 teaspoon
  • Cream – ½ cup
  • Cornstarch –  1 teaspoon
  • Fresh Parsley – 2 tablespoon chopped
  • Spring Onions – 2 tablespoon chopped
  • Salt and pepper – as per taste
  • Vegetable oil – 1-2 tablespoon

How to –
  • In sauce pan, bring water to boil. Add the peas and cook till tender but yet crisp (around a min). Drain and set aside.
  • In a bowl stir together the cream, cornstarch, salt and pepper. Set aside.
  • In large pan heat the oil. Add the grated ginger and stir fry for a few seconds. Add the chicken strips, fry for 3-4 mins. Add the mushroom and continue to fry for another 2 mins.
  • Add the cream, salt, pepper and stir well, cook until the cream thickens.
  • Add the peas and cook for a minute or two.
  • Garnish with parsley and spring onions.

Serve hot.