Kethel's Chicken - Proxy version

Hotel Rahmaniya's Kethel's Chicken is one of the famous chicken fry in my home town , Thiruvanathapuram.I happened to watch a youtube video of this Hotel and they were talking about this special dish .They happened to mention some of the ingredients that goes into this dish's masala. So ended up making my version of the famous Kethel's Chicken. 

The original recipe calls for deep frying in Coconut oil .But I chose to shallow fry instead.


What do you need


Baby chicken -1 ( cut is medium sized pieces)

Turmeric powder -1/4tsp

Salt - as needed

Coconut oil -3 tbsp

curry leaves - few

To coarsely grind the following :

Red chillies - 5

Perunjeeragam -2tsp

Whole black pepper - 1tsp

Please adjust spices according to your taste.


How you make it

Marinate small pieces of baby chicken with all ingredients except for Coconut oil & curry leaves and eep this aside for at least 1hr.

Heat coconut oil and add curry leaves in a heavy bottomed pan . Then add the marinated chicken pieces and cook it on medium high flame until chicken is well cooked and are golden brown .


Note :The main masala needs to be coarsely grind so that you can see the red chilli flakes.You can the red chilli flakes instead of grinding the whole red chilli.

Spicy Egg Masala

This is your normal egg masala.There is nothing different about the ingredients that you normally use.But the process is somewhat easy  and it involves Pressure Cooker :)

Few days while browsing through I stumbled upon Onion - Tomato gravy made using pressure cooker. Looked so simple that I had to experiment it right away.

What you need

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Boiled eggs -  5 ( shelled and make small slits across the egg)

Onion  :  1.5 big onion ( chopped fine)

Tomato : 2 Roma Tomatoes ( chopped fine)

Ginger Garlic Paste  : 3 tsp

Turmeric powder : 1/4 tsp

Red chilli powder : 2-3 tsp

Coriander powder : 1 tbsp

Cumin powder  - 1 tsp

Salt - as needed

Oil - 2 tbsp

Tamarind Juice : From a  small lemon sized tamarind.

Jaggery - 2 tsp (optional)

Note : Please adjust the spice level accordign to your taste.

Tadka

Oil - 2 tsp

Mustard seeds  - 1 tsp

Curry leaves - a few

Whole Red chillies - 2

How you make 

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Boil 5 eggs and remove the shells. Make around 4-5 minor slits across each egg for the gravy to soak in.Keep them aside.

In a pressure cooker , heat oil in medium flame. Once the oil is hot enough add in chopped onion and saute fore few minutes until is slightly pink . Now add in ginger garlic paste , tomato  and all powders including salt.

Mix them all together and close the lid.No need to add any water.Pressure cook this mixture on medium low flame for a whistle. It took around 15 minutes for me. Once the pressure is off , open up the cooker.Yopu can see the gravy is well cooked and oil is separated at the top. This is the consistency we want. 

The reason I like about this way of cooking the gravy is that , first and formost its the consistency and texture of the gravy.And you can make it in a batch and use it for different gravies.

In a separate pan , heat 2 tsp of oil and splutter mustard seeds .Add in curry leaves and whole red chillies .On medium flame , add in the Gravy mixture , tamarind juice and salt . Let it boil until raw smell of tamarind juice goes away. At this point add in the jaggery if you like. Once the gravy gets into thick consistency add in the boiled eggs. Keep the flame alive for few more minutes and let the eggs get coated with this gravy.Switch off the flame and serve the dish hot with rice/roti.

Recipe adapted from Vahrehvah.