Dec 192013

Usually I prepare stir fry/Thoran with French beans or I add it while making Aviyal.This time I tried a Chinese preparation using French beans and it came out great.This goes well with fried rice or vegetable biriyani or Rice.

Chilly Beans (3)


  1. French beans(cut into medium pieces) – 1 cup
  2. Corn flour – 1 tbsp
  3. Maida/All Purpose Flour – 1 tbsp
  4. Egg – 1 tbsp
  5. Pepper Powder – 1 tsp
  6. Green Chilly (cut lengthwise) -1
  7. Red chilly paste – 1 tbsp
  8. Garlic(chopped) – 1tbsp
  9. Ginger(chopped) – 1 tbsp
  10. Onion(chopped) – 1/4 cup
  11. Capsicum(cut into medium cubes) – 2 tbsp
  12. Soy Sauce – 1 tsp
  13. Chilly Sauce – 1 tsp
  14. Tomato Sauce – 2 tsp
  15. Coriander leaves
  16. Salt
  17. Oil

Chilly Beans (2)


  1. In a bowl, Mix corn flour ,Maida,pepper powder,red chilly paste,ginger(1tsp)- garlic(1tsp) paste,egg and salt.Add French beans to the mix and mix well using hand.Keep aside for 20 minutes.
  2. Heat oil in a pan. Fry marinated French beans for 2-3 minutes.
  3. Heat 4 tbsp oil in another pan.Saute ginger-garlic ,chopped onions till light brown in color.
  4. Add green chilly and capsicum cubes to it.Stir well.
  5. Add soy sauce,chilly sauce,tomato Sauce to it.
  6. Add little water to it and let it boil.
  7. Add fried French beans to it and mix well.
  8. Finally add chopped coriander leaves to it.
  9. Garnish with coriander leaves or spring onions.
  10. serve with rice.

Recipe Source:Asianet Super Chef

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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , , ,
Feb 102012

This spicy and yummy chicken fry is quite popular in payyoli,a place situated in the North Malabar coast of Kerala .Also Payyoli is the hometown of sprint Runner P T Usha aka “Payyoli Express”.Now this dish  has become a  signature dish of Salkara restaurant in kerala.This chicken fry is prepared without adding garlic.I got this recipe from Asianet’s cookery show “Foodpath” hosted by Raj kalesh.This goes great with rice as a side dish.

Payyoli Chicken Porichathu (2)


  1. Chicken – 1 kg
  2. Kashmiri Red chilly paste – 4 tbsp
  3. Ginger paste – 2 1/2 tbsp
  4. Turmeric powder – 1 tsp
  5. Meat Masala powder – 1 tsp
  6. Vinegar – 3 tbsp
  7. Green Chilly(cut lengthwise) – 4
  8. Curry leaves  – 2 sprigs
  9. Grated Coconut – 4 tbsp
  10. Salt
  11. Coconut Oil

Payyoli Chicken Porichathu (1)


  1. Boil kashmiri red chilly (10-15 nos) in water for an hour.Then grind it into a fine paste.Using kashmiri red chilly gives a nice red color to the chicken fry.
  2. Marinate chicken pieces with 2 tbsp ginger paste,1 tbsp vinegar and salt. Keep aside for 15 mins.
  3. Add 4 tbsp red chilly paste,1 tsp turmeric powder,1 tsp meat masala powder,1 tsp ginger paste, 2 tbsp vinegar and mix well.Add this mix to the chicken.Keep aside for 1 hour.Reserve some chilly paste and mix with grated coconut.
  4. Heat coconut oil in a Kadai.Fry the chicken pieces on medium flame.Once chicken pieces are half cooked,add grated coconut mix,green chilly and curry leaves to it. Fry until chicken is done.
  5. The fried coconut ,crispy curry leaves and green chilly makes chicken fry even more tastier.
  6. Serve with rice.
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Rating: 4.3/5 (12 votes cast)

Posted by prajusha Tagged with: , , , , , , , , , ,
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