Easy Chicken Fry with roasted chilli flakes

Ingredients needed for Chicken fry
1/2 kilo chicken cut into small pieces
juice of a  lime
Salt to taste
10 - 12 red chillies
oil for deep frying

How to prepare Chicken fry with roasted chilli flakes ?
First clean the chicken pieces well, apply salt and lime juice.
Keep in the refrigerator for about 2 hours.
Meanwhile, remove the stem from the dry red chillies, roast them in a fry pan till the chillies start changing colour.
Remove and crush them coarsely. You can use the mixer to crush the chillies, just a minute would be enough.
Remove the chicken from the refrigerator  and apply the chilli flakes over the pieces. You should cover almost all sides uniformly with chilli flakes.
Again keep it on the refrigerator for about 2 hours.
Heat oil in a deep frying pan, fry the chicken pieces to a golden colour.
Drain and keep the pieces on a kitchen towel to remove the excess oil.
Serve with lemon wedges and  onion slices. Sprinkle chopped coriander over and serve.

Points to note
If you like the dish to be hot, add little more chilli flakes.
You can also garnish with fried chilli flakes in oil, that is, fry the chilli flakes in a little oil, pour on top of the chicken fry. Serve.

Nadan Style Moru Kachiyathu, Kerala Recipe

Ingredients needed for Nadan Style Moru Kachiyathu
2 cups curds fresh
2 cups water
1 cup onions chopped
1 " piece ginger
1 tsp garlic chopped
1 tsp mustard seeds
curry leaves
1/2 tsp fenugreek seeds / Uluva
2 red chillies
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin / jeera powder
Salt to taste
oil for tempering

How to prepare Moru Kachiyathu?
Beat curd and water together in a wide sauce pan. Add curry leaves and salt to taste  and keep on a simmer flame.
Keep stirring the Buttermilk continuously till the mix starts steaming nicely.  Remove the pan from fire and keep aside.
Heat oil, preferably coconut oil, in a fry pan. Splutter mustard seeds  and add fenugreek seeds and red chillies.
As the red chillies start changing colour, add chopped onion, ginger and garlic and fry till they golden.
Now add turmeric powder, chilli powder and cumin powder, mix well.
Pour the mixture in to the buttermilk pan and stir in the same direction. The spatula should move either in the clockwise or anti clockwise direction only.
Test for salt  and add more curry leaves .

This is an easiest of all recipes and can be made in a jiffy. If you have  fried fish / chicken with plain  steaming rice to serve along with this Moru Kachiayathu, your day will be made.  Try this out and see for yourself.

Another recipe for Moru Kachiayathu 

Tasty Mixed Vegetable Pasta Recipe

Just like the way you prepare noodles, pastas can also be prepared at home in easy steps. If I can make it any one can, you can too. 
If you are buying ready made pasta in packets you can follow the instructions given in the packet.  There are many sizes and shapes of pastas  and these will make a tasty and delicious Sunday morning breakfast. Your kids and hubby would love it.   


Ingredients needed for Mixed Vegetable Pasta
1 packet / 1 cup pasta ( any make or shape of pasta can be used )
1 tbsp + 1/2 tsp Oil  ( Olive oil is preferred )
1/2 cup Onions, diced
2 cups  diced mixed vegetables  like Carrots, french beans, coloured capsicums  etc - 2 cups diced
2 tsps tomato puree / paste
2 /3 Garlic flakes
1/2 tsp red chilli powder
Herbs for seasoning – 1 tsp (a mix of herbs like Marjoram, Thyme, Rosemary, Sage, Oregano, Basil)
1 tsp Black Pepper powder /as per taste
Salt to taste
Water as needed

How to prepare Mixed Vegetable Pasta 
You have to cook the pasta in boiling water. Keep water to boil in a large pan, add a little salt and the half teaspoon of oil.
As the pasta gets softer, drain and wash again with cold / running tap water. Drain and keep aside.
In the mean time get the tomato paste and the garlic paste, mix well.
Heat oil in a wok or a skillet, saute onions till transparent. Add the diced vegetables  and saute for a few minutes. Simmer and cover, cook for a few minutes until they are soft but crispy.
Simmer the fire and add the herbs for seasoning, pepper powder and chilli powder. Mix well.
Then add tomato garlic paste, saute well for a few  minutes  till the raw smell of the garlic fades away.
Add half a cup of water to the pan and bring it to a slow boil so that the gravy comes to the consistency of a sauce.
Last but not the least add cooked pasta  to the sauce in the pan. Toss gently so that the pasta gets coated in the sauce evenly.