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"Banana fritters:
Ingredients: Long bananas - four, flour - half a cup, salt - enough to taste, rice flour, sugar - 2 tbsp each, turmeric, cardamom powder - 1/4 tsp each, oil - enough for frying
Preparation: Add maida flour, rice flour, salt, sugar, turmeric, cardamom powder in a vessel and mix by adding water little by little. The dough should not be too hard or sticky. Longer Nendran bananas are tastier. Cut the peeled fruit in half and then cut in half vertically again. Dip these pieces in flour and fry in hot oil until golden. Sprinkle grated coconut while still hot. That's it.. Banana fritters with unique taste are ready."
Kerala Style Chicken Fry
Description
This Kerala Style Chicken Fry is crispy on the outside and soft on the inside, making it a delightful dish for any occasion. Enjoy it with onion rings and lemon slices for a perfect accompaniment!
Ingredients
| Ingredients |
| 3.4 kg chicken |
| 15 Kashmiri chillies |
| 1.5 teaspoons Kashmiri chilli powder |
| 1 tablespoon coriander seeds |
| 1 teaspoon turmeric powder |
| ½ teaspoon cumin seeds |
| 1 inch piece of ginger |
| 2 garlic cloves |
| Salt to taste |
| 3.4 teaspoons lemon juice |
| 3 tablespoons curry powder |
| Oil for frying |
| Charred onion rings |
| 10 Arangulam size lemon slices |
Preparation
- Clean the chicken the night before. Add Kashmiri chillies, turmeric, salt, and lemon juice, and mix well.
- Finely grind the Kashmiri chillies, coriander seeds, ginger, and garlic to make a paste. Apply this mixture to the chicken and refrigerate overnight.
- The next morning, heat oil in a kadai (wok) and fry the marinated chicken until golden brown.
- Add curry leaves at the end for added flavor.
- Serve hot with charred onion rings and Arangulam size lemon slices.
Nutrition (Per Serving)
| Nutritional Information |
| Calories: Approximately 400 |
| Fat: 25g |
| Carbohydrates: 10g |
| Protein: 35g |
Notes
- For a spicier kick, increase the amount of Kashmiri chillies or add some black pepper.
- Ensure the chicken is well-marinated for the best flavor; overnight marination is recommended.
Additional Information
| Prep Time |
10 minutes (plus marination time) |
| Cook Time |
30 minutes |
| Total Time |
40 minutes (plus marination time) |
| Category |
Main Dish / Appetizer |
| Servings |
8 servings |
| Cuisine |
Indian / Kerala |
| Diet |
Gluten-Free |
Variations
- You can substitute chicken with fish or paneer for a different twist on this recipe.
- For a milder version, reduce the amount of Kashmiri chilli powder and use fewer chillies.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan before serving to retain crispiness.
Frequently Asked Questions
- Can I make this dish in an air fryer? Yes! Preheat the air fryer and cook the marinated chicken at 200°C (400°F) for about 15-20 minutes, flipping halfway through.
- What can I serve with Kerala Style Chicken Fry? This dish pairs wonderfully with steamed rice, appam, or parotta. You can also serve it with a side of cucumber raita or salad.
