Marinate the cleaned chicken pieces with the ingredients listed for marination. . Keep it aside for 30 minutes. Slice onion into very small pieces. In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Sauté the onions until it is lightly brown in color. Add ginger and garlic, and sauté well. Once sauteed well, add Ajmis chicken masala and sauté. Add oil as needed to fry the masalas. Grind the tomatoes. Once masalas are done, add tomato into it. Sauté for around 5 minutes in medium flame, until tomatoes are cooked. Add water. Bring it to boil and adjust salt in the gravy. Then add marinated chicken pieces. Stir till the chicken pieces are well coated. Cover and cook until chicken is done. It will take around 20 minutes. Boil till the gravy is up to the consistency desired.
Serve it with Appam, pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads

Marinate the cleaned chicken pieces with the ingredients listed for marination. Keep it aside for 30 minutes. Slice onion into very small pieces. In a kadai, heat the oil.

Kerala Style Chicken Curry - Ajmi

Kerala Style Chicken Curry

Let the mustard seeds crackle. Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped shallots/small onion and slit green chilies. Add in the salt. Sauté till the onions are soft and starting to brown. Make a paste of Ajmi fish curry powder. Add few tablespoons of water and make a thick paste. Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked. Once the paste is well cooked, add in half a cup of water. Soak the Kodampuli in a cup of water for 5 minutes. Add in the soaked kodampuli along with the water used. Add in a cup of second pressed coconut milk. Also add in the fish to the pan. Close the pan with a lid and let the curry simmer for 6 minutes. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavours mature. It tastes better the next day.

Make a paste of Ajmi fish curry powder. Add few tablespoons of water and make a thick paste. Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked.

Kerala Style Fish Curry

Take a pan and heat it over medium flame.  Add ghee and once it melts, add the cardamom, cloves, black peppercorns, and cinnamon stick. Sauté for a minute. 
Add the onions and a bit of salt. Sauté until the onions turn brown.Add the ginger-garlic paste and sauté until the rawness is gone. Once cooked through, add tomatoes and cook until mushy. Add spice powders such as red chili powder, coriander powder, turmeric powder, and Ajmi meat masala .Mix well and add mutton pieces. Transfer to a pressure cooker and add half a cup of hot water. Cook for four to five whistles on medium heat.

Ajmi Meat Masala is made from authentic and natural ingredients to create perfection. We have formalized the perfect blend to make sure that your dish will always be authentic to the traditional taste.

Kerala Style Mutton Curry with Meat Masala

Prepare puttu mix with Ajmi’s Puttu Podi. Take a pan and heat oil. Add fennel seeds, chopped ginger, garlic, and curry leaves. Now saute for a minute. Add the chopped onion and saute till it turns translucent. Add green chilies, turmeric powder, red chili powder, and Ajmi’s Chicken Masala and saute till the raw smell goes, now add chopped tomato and saute till it turns soft and mushy. Now add the minced chicken, and salt and cook it thoroughly for 10-12 minutes. Once it is done, let it cool down. The chicken masala is ready. Now you can layer it with puttu and steam it.

If you are a breakfast person, then Puttu will be your favorite. There are many varieties of Puttu available in the market now, however, the Erachi puttu scores a special place in everyone's heart, especially the non-vegetarians. With Ajmi's extra soft Puttu podi and Chicken masala you can now make the delicious treat with ease.

Erachi Puttu With Ajmi Puttu Podi

If you are a breakfast person, then Puttu will be your favorite. There are many varieties of Puttu available in the market now, however, the Erachi puttu scores a special place in everyone's heart, especially the non-vegetarians. Erachi Puttu is a flavorful blend of meat and puttu. With Ajmi's extra soft Puttu podi and Chicken masala you can now make the delicious treat with ease.

In a pressure cooker add dal with a cup of water and turmeric powder. Pressure cook the dal for a couple of whistles. Then turn the heat to low and simmer for 2 to 3 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and mash the dal with a potato masher or whisk the dal to make it lightly smooth. Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste. Keep aside. In a saute pan add a tablespoon of coconut oil and add shallots/small onions with a little salt, curry leaves, and green chili and saute until translucent and slightly brown. Add the tomatoes, turmeric powder, sambar powder, salt, and tamarind water to the onion mixture and bring this sambar mixture to a boil. Turn the heat to low and simmer the Ulli sambar mixture for about 3 to 4 minutes. 

After a few minutes, add the whisked dal and the coconut paste and stir it. Bring the mixture to a simmering boil for another 3 to 4 minutes. Check the salt and spice levels and adjust them to suit your taste. Transfer the Ulli Sambar to a serving bowl. The final step is to make the seasoning. In a small tadka pan, heat a teaspoon of coconut oil. Add the mustard seeds and allow them to crackle. Add the remaining ingredients and roast for about a minute until the aromas come through. Pour the seasoning into the Ulli Sambar, add the chopped coriander leaves and stir the sambar.

Delicious, mouth-watering, and tasty sambar made with Ajmi sambar powder. Here is a complete recipe to make Kerala's favorite Ulli Sambar.

Kerala Ulli Sambar

A plate of hot dosa or a bowl of rice, whatever it is Sambhar is a perfect choice. Sambhar is a south Indian vegetarian stew, made of pulses and vegetables. It is healthy and tasty. Here is the complete recipe for a perfect Ulli Sambhar.

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