Koyikkal Aka Kozhikkal - Tapioca/Yuca Fritters

So are you checking out for some Chicken Legs/Kozhikkal. Do not get fooled by the name. Even though in Malayalam Kozhikkal means Checken Legs, there is no Chicken or any meat in this recipe. This is Malabar’s own snack known as Kozhikkal or Tapioca/Yuca Fritters .

So here is the Recipe for this delicious Malabar Snack, Koyikkal Aka Kozhikkal aka Tapioca/Yuca Fritters, Enjoy!!

Ingredients:-

• Tapioca/Yuca – 2 lbs

For Batter:-

• Gram flour/Besan – ¾ Cup 
• Rice Flour – ¼ up
• Garlic crushed – 6 to 8 cloves 
• Red chili powder - 3 tbsp
• Turmeric powder – ½  Tsp
• Green chilly finely chopped - 4
• Asafoetida - a pinch 
• Salt - to taste
• Curry Leaves chopped - 3 Sprigs

Preparation Method:-

1. Peel the skin of tapioca. Cut into half first. From the first half slit them into thin strips. Repeat for the rest of the tapioca
2. Pour water in a bowl and add tapioca strips. Wash it once and drain in a colander
3. Mix all the items under 'For the batter', by adding water to a consistency of dosa batter.
4. Heat oil for deep frying, keep it in medium flame.
5. Add a palm full of tapioca strips to the batter. Take less than a handful of the mixture, shape it in the form of chicken legs, and deep-fry it in oil.
6. Drain the kozhikkal/tapioca fritters to a paper towel to drain any excess oil.
7. Serve immediately with a Cup of Chai/tea!

Kozhi Nirachathu Malabar Style/Stuffed Chicken Roast in Spicy Gravy Malabar Style

I had been planning to post the recipe of this wonderful dish from not sure how long, every single time I make this delicious Kozhi Nirachathu/Stuffed Chicken, I take pictures and save them but then compiling and editing pictures and composing this post took me for ever. Better late than never right?? 

Kozhi Nirachathu is one of the most popular dishes of Malabar region of Kerala (Northern Kerala). The whole chicken is first marinated in spices and then either braised or broiled(even pressure cooking works). The broiled chicken is then stuffed with some boiled eggs well coated with sauteed onions, raisins and cashews. OK.. mouthwatering isn't it? The process is not done yet.. The whole chicken is then cooked in spicy onion tomato sauce to perfection. Now without delaying further let me go ahead a post this very delicious, Malabar Special Recipe - Kozhi Nirachathu - Akka Stuffed Chicken in Spicy gravy.

Ingredients Used : -

To Marinate:

1. One Whole Chicken ~ 2.2lbs/1 Kg (or use two small Cornish hens)
2. Turmeric powder - 3/4 tsp
3. Chilly powder - 1 tbsp
4. Black Pepper powder - 1 tsp
5. Salt - 1tsp
6. Lemon/Lime juice from 1 lemon/lime

For Filling:

1. Boiled Eggs - 2
2. Raisins few (optional)
3. Cashews few(optional)
4. Onion sliced fine - 2
5. Greens chilly chopped fine - 2
6. Freshly crushed Ginger-garlic - 1tsp
7. Raisins, cashews - 1 tbsp each (optional)
8. Turmeric powder - 1/2 tsp
9. Black Pepper powder - 1/2 tsp(or red chili powder)
10. Coriander powder - 1/2 tsp
11. Garam Masala - 3/4 tsp
12. Curry leaves few
13. Coriander leaves chopped - 2 tbsp
14. Coconut Oil/Veg Oil - 2 tbsp

For Gravy: 

1. Red Onion Sliced fine – 3 (~3 Cups)
2. Tomato – 2(~2 Cups)
3. Ginger chopped fine - 1tbsp
4. Garlic chopped fine –1 tbsp
5. Green Chilly slit into halves – 3
6. Curry leaves – 3 to 4 sprigs
7. Turmeric powder – ½ tsp
8. Chili powder – ¾ tsp (optional)
9. Crushed fennel seed – ½ tsp
10. Coriander powder - 1 tsp
11. Garam Masala – 1tsp
12. Coconut Oil/Veg Oil

 Preparation Method:-

1. First step is making the chicken ready for the preparation. Take out the chicken parts/giblets packet that comes with whole chicken from the cavity and set aside.
2. Peel off the skin and make incisions on the whole chicken especially on chicken breast and legs.
3. Squeeze a lemon/Lime, add a spoon off salt and apply all over the chicken. Wash the whole chicken one or two times and pat dry with paper towel.
4. Make a marinade of items listed under marinate list. Marinate the whole chicken by rubbing  all parts of the chicken and making sure the marinate get inside the incisions. Set aside for 1 or 2 hours.
5. Now you can either braise(fry or slow cook in reduced heat) the chicken or  pressure cook it according to the time availability. Pour coconut oil in a deep and wide pan big enough to hold the whole chicken. Add Curry leaves and saute. Now add the whole chicken
6. Reduce the heat to medium and Cover with a lid. Let it cook for seven-nine minutes. Open the lid and turn over the chicken slowly making sure the chicken don't stick onto the pan and start breaking.
7. Cover and cook again for another five-seven minutes or until chicken is well cooked inside. Take off the stove and set aside.

Egg Masala for Stuffing:-

1. Heat up another frying pan, add coconut oil to it, add raisins and saute till it pop up, strain and set aside. Add cashews saute till golden, strain and set aside.
2. Add curry leaves and saute for few secs, add onion, ginger, garlic and salt and saute till onion turns light brown.
3. Add turmeric powder, chilly powder, coriander powder and saute well to blend everything. Add the garam masala and saute well to combine.
4. Add the boiled egg, fried raisins, cashews and combine well to coat the boiled egg with masala. Set aside to cool completely
5. Stuff this egg masala into the braised chicken cavity.

Chicken Gravy:-

1. Heat up a kadai, preferably the same one used for braising so that the gravy gets all the chicken flavor. Add more oil if required, add curry leaves, onions, ginger-garlic, green chilies and saute well till onion turns golden color.
2. Add chopped tomatoes and saute till they are fully mashed up.
3. Add turmeric powder, crushed fennel, chili powder, coriander powder, garam masala and saute well till everything is combined.
4. If the masala is very dry add some water or coconut milk to add gravy and let it come to boil
5. Now add the braised whole chicken and spread the gravy  on the whole chicken. Cover and cook on medium heat for three-five minutes.
6. Open the lid and turn the whole chicken over. Stir the gravy making sure not to stick on the bottom of the pan. Cover and cook again for three-four minutes. Remove from the stove. Sprinkle some more curry leaves and keep it closed until ready to serve
7. Drizzle some lime/lemon juice just before serving.
8. Serve warm with Rice/Roti/Chappathi. Enjoy !!

Kallumakkaya Biriyani/Mussels Biriyani ~ Another Malabar Delicacy

Ingredients:-

To Marinate:-

1. Kallumakkaya/Mussels Big - 2lbs(before shells removed)
2. Turmeric powder - ½tsp
3. Chilly powder - 1 tsp
4. Salt - ¾ tsp(adjuslt to taste)
5. Fennel seeds crushed/coarse ground in a mortar - ¼ tsp

For Stir Fry:-

1. Onion very thinly sliced - 3 Cup(4 Med Size)
2. Ginger and Garlic chopped fine/Crushed together in a mortar - 1 tbsp each
3. Green Chilly Chopped fine - 8
4. Tomato sliced fine - 1½ to 2Cup (2 Med)
5. Salt - ½ tsp(to taste)
6. Turmeric powder -  ½ tsp
7. Garam Masala - 1½
8. Curry leaves two sprigs or more
9. Coriander Leaves chopped - 2 tbsp + to garnish

To Garnish(optional- I didn't do it this time):-

1. Cashews a handful
2. Raisins a handful
3. Deep fried Onion - 1(~ ½ cup)
4. Chopped coriander leaves ~ 2tbsp

Preparation Method:-

• Wash the mussels two-three times to remove all the dirt stick on the shell. Place them in a wide vessel/Pot with water to cover the mussels and bring to boil with lid on.
• You will see the shell open and mussel leave the shell from one side and form shape instead of sticking on both sides of the shell.
• Take off the stove and drain off water. Let it cool 
  

  

  Mussels cleaning Process in Pics

• Separate the flesh from the shell and discard the shell. Remove the black color dirt inside the mussel meat. Remove byssus(a strong group of filament like hair) inside the mussels as well.
• Pour water in a bowl and put mussel meat in it. Rinse gently to remove any sand/dirt in the meat once or twice.
• Marinate with Salt, turmeric, chilly powder and crushed fennel seeds. Set aside for 30 minutes.
• Heat a tsp oil in a pan, place the mussels and shallow fry on both sides till they are light brown. Move them to a bowl and set aside.
• Pour oil in the same pan, add curry leaves, minced ginger and garlic and saute till raw smell goes away for a minute or two.
• Add Green chilies, sliced onions, salt  and saute very well in medium heat till they turn translucent. 
• Add tomatoes and saute till they start releasing water content. Break the tomatoes as you saute and let everything blend together well.
• Add turmeric powder, coriander leaves and saute well to mix. Add the shallow fried Mussles/Kallumakkaya and saute well to combine. 
• Cover and let it cook for three-five minutes stirring occasionally.
• Add garam masala and more curry leaves, saute well, cover and let cook for another two-three minutes. Check for salt and adjust. Switch off the stove and set aside till you prepare rice. 

For Ghee Rice:-

1. Jeera Rice/Basmathi Rice - 3 Cups
2. Water - 5 ½ Cups 
3. Cinnamon Stick - 2 inch size broken into halves
4. Green Cardamom Pods - 4
5. Cloves  - 6
6. Bay leaves 2(optional)
7. Whole Pepper corns ~ 7 nos(optional, I like to add them though normal recipes do not call for it)
8. Curry leaves a sprig
9. Ghee ~ 1 tbsp
10. Freshly squeezed Lime Juice ~ 1tbsp(optional)
11. Salt to taste ~ 2 tsp(check and adjust accordingly)
12. Garam Masala - ½ tsp

Making Ghee Rice:-

• Wash rice three to four times in water till you get a clear water, drain the rice fully and set aside. 
• Heat up a wide vessel, add ghee, saute the cashews till light brown and set aside. Add the raisins and saute till they pop up, take out and set aside. 
• Now add cinnamon sticks, cardamom pods, cloves, pepper corns and saute well till you start getting a nice aroma of spices. 
• Pour water to it, add salt, squeezed lime juice, few curry leaves and bring to boil. Add rice, stir gently with a spatula till the bottom of the pan just to remove any sticky rice from the bottom. Simmer the heat to medium, cover with an air-tight lid and let it cook until almost done.  
• Open the lid once the water is absorbed(rice should not be fully cooked, but will continue to cook during the dum process) and take off the stove.
• Let it cool for couple of minutes, say around 10-15 minutes, if you try to flip or toss the rice when it is very hot it will tend to break and stick. 
• Stir gently with a spatula when the high steam subsides, move to two-three platters so that they don't form lumps and don't stick together. This way you will get a very nice non-lumpy, non-sticky rice. Proceed for the final stage of layering and dumming :-)

 Dumming the Biriyani in low heat:

• Heat up a thick bottom pan, add 2 tsp oil(or ghee), simmer the heat to medium. 
• Spread some rice on the bottom of the vessel, top it with mussels masala gravy, topped with fried cashews, raisins, fried onions, coriander leaves and sprinkle a pinch of garam masala powder

                                               

• Repeat the process with remaining rice, masala, fried cashews, raisins, onions and garama masala.
• Cover it with an air tight lid or place a kitchen towel flatten on top of the vessel and cover to seal tight with the lid. Cook in low heat until you see steam releasing from the sides of the vessel. 
• Move to a serving plate, garnish with  more raisins, cashews and fried onion. Serve warm with pappads, pickles and chutney.

Note:- 

1. You can dum biriyani in the conventional oven the same way by layering rice and masala. Use a microwaveable tray and cover it airtight using the proper airtight lid or the heavy duty silver foil sheet.

2. If you look at the recipe, I've used very less chilly powder instead have added lot of green chilies where the spice comes in. If you want them more spicy you can add chilly powder or increase the amount of green chilies as this recipes is a medium spicy one.

Kallumakkaya Masala/Mussels Masala ~ A Malabar Delicacy

Ingredients:-
To Marinate:-

1. Kallumakkaya/Mussels Big - 2lbs
2. Turmeric powder - ½tsp
3. Chilly powder - 1½ tsp
4. Salt - ¾ tsp

For Stir Fry:-

1. Onion very thinly sliced - 1 Cup(2 Med Size)
2. Ginger minced - 1 tsp
3. Garlic Minced - 1 tsp
4. Green Chilly Chopped fine - 3
5. Fennels Seeds crushed/coarse ground in a mortar - ¼tsp
6. Coriander Leaves chopped - 2 tbsp + to garnish
7. Curry Leaves - 2 sprigs or more
8. Salt - ½ tsp(to taste)
9. Turmeric -  ¼ tsp
10. Garam Masala - ¾ tsp(optional)
11. Chopped coconut pieces/kothuthenga - 1tbsp

Preparation Method:-

• Wash the mussels two-three times to remove all the dirt stick on the shell. Place them in a wide vessel/Pot with water to cover the mussels and bring to boil.
• You will see the shell open and mussel leave the shell from one side and form shape instead of sticking on both sides of the shell.
• Take off the stove and drain off water. Let it cool 

  

  Mussels cleaning Process in Pics

  
• Seprate the flesh from the shell and discard the shell. Remove the black color dirt inside the mussel meat. Remove byssus(a strong group of filament like hair) inside the mussels as well.
• Pour water in a bowl and put mussel meat in it. Rinse gently to remove any sand/dirt in the meat once or twice.
• Marinate with Salt, turmeric and chilly powder. Set aside for 30 minutes.
• Heat oil in a Wok/Kadai/Pan, add curry leaves and chopped coconut pieces and give a quick saute. Add minced ginger and garlic, saute till raw smell goes away for a minute or two.
• Add Green chilies, sliced onions, salt  and saute very well in medium heat till they turn translucent.
• Add turmeric powder, corriander leaves and saute well to mix. Add the marinated Mussles/Kallumakkaya and saute well to combine.
• Cover and let it cook for five-seven minutes stiring occassionally.
• Add garam masala, coarse ground fennel and more curry leaves, saute well for two-three minutes. Check for salt and adjust. Switch off the stove and move to serving plate.
• Garnish curry leaves and coriander leaves and serve warm with Rice/Roti.