Hello There, you food lovers. I love being connected to various food lovers, chefs, home cooks and food bloggers across the world. This journey has given me a chance to know lots of wonderful people, new techniques, tips and methods. One such awesome blogger is Ria and I love her blog. This recipe is from her blog. I have made my twists and it is a keeper recipe. But yes if you are against deep frying then this recipe is not for you. Still I would insist you try it at least once.


Chicken- 1/2 kg

Onions – 4-5 medium

Tomatoes – 2 big

Ginger- Garlic Paste – 2 tblspn

Red Chilly Powder – 2 tblspn

Turmeric Powder – 1/2 tsp

Coriander Powder – 1 tblspn

Garam Masala – 1 tblspn

Curry Leaves – 2 stems

Mustard Seeds – 1 tsp

Salt to taste

Oil for deep frying + 2 tblspn

Water as required


  1. In a pressure cooker take cleaned chicken pieces, ginger-garlic paste,onions, tomato, chilly powder, coriander powder, turmeric powder, garam masala and salt.20171007_192714
  2. Pressure cook for 1 whistle.20171007_201659
  3. Heat oil for deep frying. Splutter mustard seeds and lots of curry leaves. Take the chicken pieces along with the onions and tomato and deep fry till golden brown. 20171007_20022620171007_202004
  4. Put these pieces back to the pressure cooker and mix well.
  5. 20171007_203412Add water and adjust salt if you want a thick gravy.
  6. Let the masala coat the chicken and cook for another 5 minutes by mixing well. Make sure not to break the pieces.20171007_205723

Serve hot with phulkas or rice.



1Hello. Again I had to take a short break from blogging. Not that I wanted but I was caught in lots of work and sickness that I just couldn’t manage to write up a post. But it didn’t mean I was away from kitchen. For daily updates and stories do follow me on Instagram. I go by the name “Yeleena Thomas Foodie”.

So today’s recipe is Mangalorean Chicken Ghee Roast. It is by a lovely lady who blogs at The Big Sweet Tooth. I get easily bored with one type of preparation. I still know homes where all the same dishes are continuing from many years. Not that it is wrong but it is not my cup of tea. I need variation. One ingredient can be prepared in many ways. And I love to explore that. Hence I tried Rafeeda’s recipe and it turned out to be wonderful. I just tweaked the recipe a little bit according to ingredients I had at hand and the taste.

Do try this recipe when you have guests at home. Or when you are bored of your regular chicken curry.

  • 6 tsp ghee, separated
  • Tamarind Paste – 1 tblspn
  • 1 tsp sugar (if required)
  • Salt to taste
  • 1 kg chicken, cut into small pieces
  • ½ cup yogurt
  • 1 tsp chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • ½ tsp pepper powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • 4 Kashmiri chilli
  • 4 round dried chilli
  • 2 tbsp coriander seeds
  • 1 whole bulb garlic, peeled
  • 1 inch pc ginger
  • 1 tbsp fennel seeds
  • ¼ tsp cumin seeds
  • ⅛ tsp fenugreek seeds
  • 1 inch cinnamon stick
  • 4 cloves
  1. Marinate the chicken with the marination paste and set aside for at least half an hour.
  2. Heat a tsp of ghee and add all the “for roasting” ingredients. Roast for a few minutes till a nice smell comes.
  3. Add ½ cup of water and boil till the chillies become soft. Allow to cool.
  4. Add tamarind paste into the roasted mixture and grind into a smooth paste.
  5. In a wide saucepan, add the chicken along with the marinade and cook till it is almost done.
  6. Meanwhile, in another saucepan, heat the remaining ghee. Add the paste and cook till the ghee floats up. Keep sauteing to avoid sticking at the bottom.
  7. Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens. Adjust the salt. In case sour, add a pinch of sugar to adjust.
  8. Garnish with coriander leaves and serve hot.

Enjoy. Till we meet next time eat healthy and smile a lot. 3


This is definitely a small world. A world brought together by social media and connecting people and their interests. Today’s post is a guest post by a very talented and humble cook. She’s hard working lady who is very passionate about cooking. Her blog will get you interested with her simplicity that is reflected in her writing. She is an avid sky watcher. She is keen enough to notice the shapes and patterns that the blue sky clouds forms. Loves to have a treasure of books.

I requested her for a recipe that is core to the Malabar region. And she granted my wish and wow what a recipe. I hope you will love to try out this recipe for Christmas.

Introducing Rafeeda from “The Big Sweet Tooth“. Do visit her lovely blog as it is a bouquet of every cuisine.Over to Rafeeda.


Hello to all the wonderful readers of Yeleena’s space…

It is my pleasure to be doing a guest post for Yeleena. First of all, I apologize for being very late with my post since I got stuck up with a lot of matters and was not able to give my full concentration of the guest post. Even now, if I am being sincere, I am not 100% happy with the post, but knowing that for the next three months, I won’t be able to do anything due to personal commitments, I decided it was now or never.

My name is Rafeeda, and I blog at “The Big Sweet Tooth”. Just like Yeleena, I am also a working woman, with two beautiful daughters and my life is all about making quick, easy and delicious meals that get ready in no time. Just like my blog name, I have a penchant for desserts and love them at any point of time. But for Yeleena, I am not coming up with anything sweet, as I have done with almost all my guest posts!

35-kozhi-nirachathuWhen Yeleena contacted me for a guest post, I asked her if she had anything specific in mind and she said she wanted something that was savory and non-vegetarian. That got me thinking. At the time she had asked for the guest post, I was on a vegetarian diet, so I had to wait till I was able to transit to a non-vegetarian diet to cook up something interesting. Savory is really not my forte, though if you notice my blog, I have quite a bit of curries and all of them are less complicated, and to the point. That is when I was reminded that I had this recipe that I have been wanting to make and this was the perfect opportunity.

KozhiNirachathu is a quintessential Malabar delicacy – to specifically say that they belong to the Thalassery-Kannur side of Malabar. Basically, a whole chicken is marinated in spices, filled with an onion masala and a couple of boiled eggs, depending on how much the cavity of the chicken can take, and then steamed and deep fried, or vice versa whichever seems convenient. I had the first taste of this dish when I had just got married and was staying at HD’s place. I really admire how the women in his place can cook up a storm in a very limited time frame. For them, immediate guests are not a problem. They can cook up on an average six different tea time snacks within 15-20 minutes! I am yet to learn that technique of it from them. J Once we completed our stay and were getting ready to travel back to Dubai, the whole entourage of my in-law’s relatives flooded the house and got cooking delicacies for us to carry with us for our relatives here. One among them was this full chicken so delicately wrapped up in banana leaves, and then wrapped with lots of newspaper so that nothing of the chicken fat oozes out. Once we landed home, and we opened up the wrap, the smell that emaciated the house was intoxicated, even though the dish was already cold! All I did was to transfer the chicken and the masala to a place, microwaved till hot and then the men wiped it off clean with the tyrepathiris (thick rice pancakes) that were packed with it.

35-kn4From then on, I have been dreaming about making this dish, but the lengthy process would always put me off. Yeleena’s email was actually a wake-up call for me to be trying this really soon, and yes, I did! When we had a long weekend recently, this was our Friday lunch. I was so drained that I had no energy to cook rice elegantly, so settled up with simple steamed rice and some raita to go along side. It was literally wiped off by HD and the girls, and as usual, only the breast portion of the chicken remained. If you have time on hand and love whole chicken roasts, then this is highly recommended. The recipe may seem long and tedious but if you manage your time, you can pull it off with ease.

I have included a step by step process, just to give an idea. I have first deep fried the chicken till brown, then wrapped up the chicken with the remaining masala nicely in banana leaf and steamed it for around 15-20 minutes to ensure that the chicken is cooked well inside. You could even steam the chicken and then fry it, but I feared it may not lock the juiciness of the chicken and a lot of stock will be lost in the process, so decided to do it vice-versa. I am really not sure if my clicks show the awesomeness of the dish, since I had three hungry tummies behind me and I was finding it difficult to concentrate, since my tummy was growling as well! 😉 Off to this delicious recipe…

35-kn2KozhiNirachathu – Malabar Stuffed and Fried Whole Chicken Roast

Serves 4-6


For the chicken:

1 kg whole chicken

3 tbsp red chilli powder

1 tbsp Kashmiri red chilli powder

¾ tsp turmeric powder

1 tsp fennel powder

½ tsp cumin powder

½ tsp garam masala powder

½ tsp black pepper powder

Salt to taste

Juice of one lime

For the masala:

2 hardboiled eggs

2 tbsp coconut oil

1 sprig curry leaves

3 medium onions, thinly sliced

3 green chillies, minced

4 cloves garlic, pounded

1 inch pc ginger, pounded

1 heaped tbsp coriander powder

1 tsp red chilli powder

½ tsp turmeric powder

½ tsp fennel powder

2 tomatoes, chopped

Salt and pepper to taste


Oil for deep frying

1 sprig curry leaves (optional)

1 or 2 banana leaves


Remove the skin of the chicken and the excess fats and wash it well. Pat dry using a kitchen towel till it is dry. Make stashes across the chicken – on the breasts, thigh, leg portions. Keep in a draining bowl till the masala is done.


In a large bowl, big enough to hold the chicken, combine ingredients from red chilli powder to lime juice and mix to make a thick paste. Do not add water to it. Put the chicken in, and pat the masala all over the chicken, including the cavities till well coated. Set aside to marinate till the masala is being done.


In a saucepan, heat oil. Briefly fry the curry leaves. Add the onions and green chillies and saute till the onion is wilted. Add the crushed ginger and garlic and saute till raw smell is gone, around 3 minutes. Add in the powders and saute for another couple of minutes or till a nice aroma comes. Tip in the tomatoes and give a good stir. Cook on low flame and closed lid, stirring occasionally to avoid sticking to the pan, till the tomatoes are all mashed up. Switch off the flame and allow it to cool slightly.


Take the chicken, insert the boiled eggs into its cavity (keep only 1, if the cavity is small. Fill with the onion masala till tight – do not overfill or else the chicken may tear up while frying. Tie up the legs using a kitchen twine and also tie across the center and the wings portions, just to hold the chicken in shape.


Heat sufficient coconut oil to fry the chicken. Once the oil is hot, add in the curry leaves, if using. Carefully, put the chicken into the oil and allow it to turn brown. Flip four sides till all the sides have a uniform color.


While the chicken is frying, wash the banana leaves well. Run both the sides on top of flame to partially cook it. This will make the banana leaves flexible and easy to fold, without tearing. Set them in a plus shape on your counter. Spread ¾ of the remaining masala in the center portion of the leaves.35-kn-step-by-step


Slowly drain the chicken off from oil and keep on top of the masala. Top with the remaining masala. Wrap the chicken well closing all sides, and tie up with kitchen twine. You may use toothpick to keep the leaves in its place like I did.


35-kn-finalHeat a large saucepan. Sprinkle a little of the oil used to fry the chicken. Put in the chicken parcel into it. Close the lid tight and cook on high for five minutes. Lower the flame to the minimum and cook for another 15 minutes. Switch off.

Serve hot with rice, or even better with porottas or chapathis.


  1. The curry and the chicken is mildly spiced. Up the green chilli/ red chilli/ pepper to your taste.
  2. You can steam the chicken alone without the extra masala, and serve the masala separately.
  3. In case banana leaves are not available, you can use aluminum foil to cover the chicken and steam accordingly.

I hope you all enjoyed the recipe. Thank you Yeleena for inviting me and I sincerely hope I have done justice to your expectation.


Thanks a ton Rafeeda. This recipe is a treasure in itself. A definite dish to be tried this Christmas.









Hello. Today’s recipe is made with chicken. When I was writing this post I thought there are so many ‘chicken’ related phrases and idioms in English. Let me list some of them out here just for fun:

3CHICKEN AND EGG SITUATION – Essentially means we still don’t know which came first – the chicken or the egg. So a confused situation.

LIKE A HEADLESS CHICKEN – Means running around directionless. Often related to when we are overworked and running around doing chores.

YOU ARE CHICKEN – Means you are scared. Also rephrased as ‘Chicken out’ as in ‘Don’t chicken out from the plan’

DON’T COUNT YOUR CHICKEN BEFORE THEY HATCH – Means don’t make plans based on assumptions

There are many such phrases if you look online. Anyways moving on today’s recipe, it happened accidentally. I had prepared chicken clear soup and was left with chicken pieces. So I turned it to this chicken khichdi.

Even if you are not planning to make soup you can make this recipe. If you do not like the vegetarian khichdi do make this chicken khichdi and enjoy.


Basmati Rice – 1 cup

Chicken pieces with and without bones – 4-5

Onion – 1 medium

Garlic – 2 large cloves

Ginger – 1 inch piece

Carrot – 1

Bay Leaf – 1

Star Anise – 1

Cinnamon – 1 small piece

Cloves – 3-4

Black Pepper – 3-4

Fennel Seeds – 1/4 tsp

Green cardamom – 1

Turmeric Powder – 1/4 tsp

Chilly Powder – 1/2 tsp

Dry Basil Leaves – a pinch (optional)

Butter/ Olive oil – 1/4 tsp

Salt to taste


  1. Wash and soak basmati rice for half an hour.
  2. In a pressure cooker, melt some butter.
  3. Add cinnamon, cloves, black pepper, bay leaf, star anise, fennel seeds and cardamom and saute for 30 seconds.
  4. Add chopped onions and saute for a minute.
  5. Add finely chopped garlic and ginger and saute for another minute.
  6. Add chopped carrots and chicken pieces and saute on high heat.
  7. Add turmeric powder and basil leaves and continue sauteing on medium heat for another minute.
  8. Now add salt and 2 cups of water and pressure cook for 2 whistles and switch off the flame
  9. Once the steam settles drain the contents into clean bowl. ( use this as soup).
  10. Add the content back in the pressure cooker with basmati rice.
  11. Add chilly powder and salt. Add little of the cooked stock.
  12. Add 1.5 cups of water and pressure cook for 1 whistle.
  13. Once the steam has cooled, remove the lid.
  14. Enjoy hot.

This recipe is also good when you have a upset stomach or runny nose. 4


Hi There. Hope you all are doing good. Well I am back after a short vacation and guess what you are out of your grocery or need something that does not involve much cutting, chopping, grating and blending. But today I have something else for you readers. My take on ‘fear’.

3I think many of us don’t wish to take chances due to fear. Fear that we may not succeed. Fear that we may be wrong. Fear that we will be laughed at. Fear that we won’t get back up. Well I have news for you. Everyone feels the fear and nervousness. I had a friend in school who used to be very active in giving speeches, extempore, debates, etc. I always stared at her face whenever she was about to go on the stage. I could feel her nervousness but when she starts talking on stage its like magic. Like she’s been doing it since she was born. That’s how I realized that only by facing our fears can we overcome them. By that I don’t mean to jump at every situation and make an attempt at bravery. Judge the situation well and go by your instinct.

Anyways, today’s recipe is made from chicken sausages. I didn’t start using sausages until recently. I found them very handy when you have just reached from out of town and falling short of grocery. This frozen food is very convenient although better not to use it often since it has got loads of salt, nitrates and fat content. I have used it maybe twice only.


Chicken Sausages – 1 cup chopped ( I had pepper chicken sausage)

Onion – 1 medium

Coriander Powder – 1/2 tblspn

Chilly Powder – 1/2 tblspn

Kasuri Methi – 1 tsp

Lemon juice – 1/2 tsp

Oil – 1 tblspn

Salt to taste


  1. Chop sausages and onions.
  2. Heat oil in kadai.
  3. Add onions and saute till translucent.
  4. Add sausages and saute till slightly browned.
  5. Add coriander powder and chilly powder and mix well.
  6. Add salt if required and take it off flame.
  7. Add lemon juice and kasuri methi and mix well.

Serve hot with rotis. 1




1Do I need to outline the health benefits of chicken soup? As the famous adage goes “Chicken soup for the soul” it actually helps to sooth your senses. On cold or rainy days hot chicken soup works wonders for your body. I make this soup for my kid and myself whenever we are under the weather.

Do try this delicious power packed soup yourself and get its numerous health benefits.


Chicken pieces with and without bones – 4-5

Onion – 1 medium

Garlic – 2 large cloves

Ginger – 1 inch piece

Carrot – 1

Bay Leaf – 1

Star Anise – 1

Cinnamon – 1 small piece

Cloves – 3-4

Black Pepper – 3-4

Fennel Seeds – 1/4 tsp

Green cardamom – 1

Turmeric Powder – 1/4 tsp

Dry Basil Leaves – a pinch (optional)

Butter/ Olive oil – 1/4 tsp

Salt to taste


  1. In a pressure cooker, melt some butter.
  2. Add cinnamon, cloves, black pepper, bay leaf, star anise, fennel seeds and cardamom and saute for 30 seconds.
  3. Add chopped onions and saute for a minute.
  4. Add finely chopped garlic and ginger and saute for another minute.
  5. Add chopped carrots and chicken pieces and saute on high heat.
  6. Add turmeric powder and basil leaves and continue sauteing on medium heat for another minute.
  7. Now add salt and 2 cups of water and pressure cook for 2 whistles and switch off the flame
  8. Once the steam settles drain the contents into clean bowl.
  9. Drink the soup when it is still slightly hot. 2



Eid Mubarak.

Today’s recipe is aromatic chicken dry recipe. You should always have many varieties of dish in hand to avoid boredom. This is one such dish. It is super aromatic and yummy. The masalas coating the chicken pieces gives a nice spicy flavor that pops in your mouth. A perfect side dish for hot rotis or rice.


Chicken pieces – 450 gms

Onion – 1 big

Tomato – 1 big

Mint Leaves – 5-6 stems

Coriander leaves – 5-6 stems

Ginger – 1 inch piece

Garlic – 3 big cloves

Coriander Powder – 1.5 tblspn

Chilli Powder – 1 tblspn

Pepper Powder – 1 tsp

Garam Masala – 1.5 tsp

Turmeric Powder – 0.5 tsp

Fennel seeds – 2 tsp

Curry Leaves – 1 stem

Mustard – 1 tsp

Oil- 2 tblspn

Salt as required


  1. In a blender, blend mint leaves, coriander leaves, onion, tomato, ginger, garlic, chilli powder, coriander powder, garam masala, pepper powder, turmeric powder, salt and fennel seeds into a fine paste. Add little water if required.
  2. In a plate take cleaned chicken pieces and add the above paste and coat all the pieces well.
  3. Close and place it in fridge for at least half an hour to marinate.
  4. After half an hour, heat a kadai with some oil.
  5. Once oil is hot, splutter mustard seeds.
  6. Add curry leaves and then marinated chicken pieces.
  7. Sauté on high flame for 2-3 minutes.
  8. Lower the flame and close with a lid.
  9. Keep checking on the chicken at regular intervals and stir.
  10. The chicken will be cooked in 10-15 minutes.
  11. If there is more gravy, cook it out without lid. Mix well so the masalas coat the chicken well.

Enjoy hot with phulkas or rice.IMG_8127


IMG_7880I have been getting requests to post non-veg recipes. Kerala people love chicken and fish. I was browsing through some chicken recipes when I came across these kebabs from here. I have tweaked the recipe to adjust my family’s taste and preference. These are simple and full of flavors. It can be eaten as it is or used as filling for sandwiches.

My husband has restricted interests in terms of trying new things. Veggie or sweet items he will reject outright. But seeing that these are chicken kababs he too enjoyed it during tea time.

IMG_7878These are small kababs so my son could pick it up one by one and enjoy it. The only negative about this kabab which I felt is you need to have it hot. Or else since it is minced chicken it goes dry quickly.

Oh by the way this goes well with the dates chutney I shared in this blog 🙂

So here goes the recipe. Try it out and let me know how it turned out.


Minced Chicken – 400 gm

Onion- 2 medium

Ginger-garlic paste – 1 tblspn

Chilly Powder – 2 tsp

Coriander Powder – 2 tsp

Pepper Powder – 1 tsp

Garam Masala – 1/2 tsp

Coriander Leaves – 3-4 stem

Lemon Juice – Half a lemon

Oil – for pan frying

Salt – as per taste


  1. Take onions and blend it in blender till smooth.
  2. Take a pan and add 2 tblspn oil.
  3. Once oil is hot add blended onion and saute.
  4. Add ginger garlic paste and saute till the raw smell leaves and the onion is translucent.
  5. Add chilli, coriander, pepper, garam masala and saute for a minute.
  6. Add the chopped coriander leaves and mix well.
  7. Once cooled, pop it in fridge to marinate for 1 hour.
  8. After an hour take the onion masala and add lemon juice and mix well.
  9. Add this to the minced chicken and mix well.
  10. Once mixed, take a small amount and make a small ball. Then flatten it lightly to make kabab shapes. IMG_7876
  11. Makes kababs and shallow fry it in oil till all sides are nicely browned. Drain it in kitchen towel or tissue.


  1. If you do not get minced chicken then take boneless chicken pieces and blend it.
  2. Do not fry it for too long since chicken goes dry quickly.


Simple Chicken Curry

1When I think of chicken curry I think of elaborate procedures, spices and lots of cooking. And when I am crunched for time, I hardly go that way. But I know being a cook I should know quick and easy ways to prepare dishes. And I don’t use ready made chicken masala.  Hence this is one of those chicken curries where the taste is not compromised but also gets prepared in considerably lesser time.

So this evening I was tired to prepare chicken curry. But I knew I cannot let it go. So I prepared this and it came out really well.

Here it goes,



Chicken pieces curry cut – ½ kg

Onion – 1 medium

Tomato – 2 small

Red Chilly – 2

Cumin – ½ teaspoon

Fennel seeds – 2 teaspoons

Star anise – 1

Cloves – 4-5

Cinnamom – 2 pieces of 1 inch

Mace – 1

Peppercorns – 4-5

Curd – 4 tablespoon

Coriander powder – 2 tablespoon

Chilly Powder – 1 tablespoon

Turmeric Powder – 1 teaspoon

Curry Leaves – 1 -2 stem

Coriander Leaves – 2-4 stems

Mustard – 1 teaspoon

Shallots – 2

Asafoetida – ½ teaspoon

Ginger-garlic paste – 2 teaspoon


Salt – as per taste


  1. Take onions and tomatoes in a blender and puree it.
  2. In a kadai, add 2 teaspoon oil and add chillies, fennel, mace, peppercorn, cinnamon, cumin, cloves and star anise and saute them in oil till nice aroma comes.
  3. Remove from flame and grind it in blender. Add little water and make a smooth paste.
  4. In the same kadai, add the onion-tomato puree and saute them till it leaves the sides of the kadai (nicely roasted).
  5. Add the ginger- garlic paste and saute for a minute.
  6. Add chilli powder, coriander powder, turmeric powder and roast for a minute.
  7. Add the masala paste and the chicken pieces and salt.
  8. Add 2 cups of water and bring to a boil.
  9. Close the lid and reduce to flame to low and let the chicken cook.
  10. Once the chicken is cooked add whisked curd.
  11. Cook the chicken in curd again for 5 minutes.
  12. The texture will become creamy and thick.
  13. Remove from flame.
  14. Heat oil in tadka pan.
  15. Once hot splutter mustard seeds.
  16. Add finely chopped shallots and let it brown.
  17. Add curry leaves.
  18. Add asafoetida powder.
  19. Once onions are browned remove from flame and transfer the ingredients onto the chicken curry and give it a quick stir.
  20. Garnish the chicken curry with coriander leaves. Enjoy with hot phulka or rice.3