Chicken Kurma

Ingredients

• Chicken - 1/2 kg
• Coconut (grated) - 1/2 cup
• Poppy seeds - 1,1/2 tsp
• Onion(chopped) - 1
• Medium size tomato (diced)- 1
• Chicken masala - 1tbsp
• Curry masala - 1tbsp
• Red chilli Powder - 1tbsp
• Turmeric Powder - 1/2 tsp
• Gram masala - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Snuf Powder - 1/2 tsp
• Pepper Powder - 1 tsp
• Ginger&Garlic paste - 1tsp
• Curry Leaves
• Coriander Leaves
• Mustard seeds
• Cumin seeds
• Salt for taste
• Oil as required

Preparation

• Take a pan,  fry poppy seeds & coconut and grid it.
• Marinate the washed chicken with turmeric powder and salt.
• Add oil, mustard seeds, cumin seeds, curry leaves, onions, Ginger&Garlic paste and cook until the raw smell goes.
• Add ground paste, Chicken masala, Curry masala, Red chilli Powder, Turmeric Powder, Gram masala, Cumin Powder, Snuf Powder and cook well.
• Add Marinated Chicken and mix well and cook for 3min then add 1 glass of water and close the pan with a lid, let the chicken cook well.
• When the curry thickens add chopped coriander leaves and the curry is ready. Serve hot with rice, dosa, chapathi etc.,

pavakkai( bitter gourd) puli kulambhu

Ingredients

• pavakkai / bitter gourd 1 (cut into round, thin slices)
• small onion's 15
• medium sized tomato 1
• garlic 4
• tamarind paste 1 1/2tbsp
• coriander powder 1 1/2tbsp
• Red chilli powder 1tbsp
• Sambar Powder 1tbsp 
• Turmeric Powder 
• Curry masal powder 1tbsp
• turmeric powder 1/2tsp
• red chilli 2
• curry leaves
• coriander leaves
• jaggery little 
• mustard seeds 1tsp
• fenugreek seeds 1/2tsp
• Raw Rice 1tsp
• Urad Dhal 1tsp
• Coconut - 1tbsp
• Asafoetida - pinch
• salt to taste
• Gingelly oil 3tbsp                         

                                   
Method

• Heat the Oil in a pan and fry Urad Dhal, red chill's & Raw rice together and keep it aside.
• In the same pan take 10 small onions and garlic, fry it till Golden brown , add tomato's and cook well , finally add grated fresh coconut, salute it for 2mins.
• Let the mixture come to the room temperature then grind everything together to a fine paste.
• In a pan add the remaining oil , mustard seeds, cumin seeds , when it gets splatter add   asafoetida, curry leaves, the remaining onions and fry it till golden brown then add the Bitter gourd, turmeric powder and cook well .
• Add Tamarind paste and the Ground paste , a glass of water, salt and allow it to boil.
• When the Bitter gourd is cooked add coriander powder, Red chill powder, Sambar Powder and curry masal powder.
• Cook till the curry thickens and oil oozes out.
• Finally garnish with chopped coriander leaves.

Kerala Parota

Ingredients

Maida - 2 cups
Wheat Flour - 1/4 cup
Eggs - 1 nos
Sugar - A little
Salt - As required
Oil - As required

Preparation

1)Mix together maida and wheat flour in a vessel.

2)Add egg, oil and salt and make a soft dough. Make sure to pat the dough hard on a clean surface to make it soft.

3)Cover the dough with a wet cloth for aleast 4 hrs.

4)Before making the porottas, knead the dough once again with hands by adding oil.

5)On a clean surface, rub oil.

6)Make small balls off the dough and roll them out like very thin chappathies .

7)Make pleats so as to look like a hand made paper fan.

8)Roll it holding on one end to form a round. This is done to get the layers. Then roll out to make it like a chappathi.

9)Put this roll with hands like small thick chappathies.

10)Once done, use both hands and pat on the sides of the  porotta  to get the layers. 

Coriander Chicken

Ingredient Name

Chicken - 1kg
Coriander leaves - 1cup
coriander seeds - 2tsp
Green chilli - 10 no's
Ginger Garlic Paste - 1tsp
yogurt - 1/4cup
Red Chilli powder - 1tsp

cumin seeds - 1tsp

poppy seeds - 1tsp
coconut - 1/2cup
turmeric powder - 1tsp
oil

Salt
curry leaves - little

Before Cooking

• Add Coriander Leaves,Green chilli's and curry leaves into a blender and  make a fine paste.
• Crush the coriander seeds.
• Fry poppy seeds in a dry pan and blend it along with coconut to a fine paste.

Directions

• Take a pan, Heat the oil and add cumin seeds,Ginger Garlic paste, coconut paste mix well and add little bit of turmeric then add coriander paste,salt and cook till the oil oozes out.
• Then add chicken, yogurt,red chilli powder(optional) and cook till chicken becomes tender.If u want u can add little water for gravy.
• Serve hot with chapathi or rice.

Mutter Paneer Masala

Ingredient Name

 

Chilly powder - 1tsp

Garam masala - 1/2tsp

Channa masala - 1/2tsp

Ginger Garlic Paste - 1tsp
Chopped cilantro - 1tbsp
Fresh Coconut  - 1cup(fine paste)
Coriander powder - 1tsp
Green peas - 1/2cup
Green pepper - 1/2 number
Lemon juice - 1tsp
Onion - 2 number
Paneer - lbs 1/2
Tomato - 3number
oil - as required
salt - for taste

Directions:

Heat the pan with the more oil and add the paneer and deep fry in oil to golden color and keep it aside.
Heat the pan with the oil add the chopped onion and fry until it becomes clear.
Now add the Ginger Garlic Paste until all the flavors comes out. Then add green pepper, tomato puree, chili powder, coriander powder and fry well.
Wash and cook  frosen green peas for 2mins in microwave or add little water and cook for 5mins on stove,
Add the cooked Green Peas,garam masala, channa masala, salt, into the pan and cook for 5mins until the masala's and the peas mix well and then add coconut paste and cook till the peas are tender.
And gravy starts thickening.
Stir in the fried paneer and boil for 5 minutes.
Garnish with freshly Chopped cilantro.
Serve with chappathi and roti.

Curry Leaves Powder

Curry Leaves is good for health and it is rich in Iron Content.

Curry Leave Powder:
Ingredience:
Ingredients
Fresh cleaned dried curry leaves – 2 cups
Chenna Dhal – 1/2 cup
Urud dhal – 1/2 cup
Red Chilies – 10
Tamarind – size of 1 small Lemon
Asafoetida – 1/2 tsp
Salt -3/4 tsp
Oil – for frying these ingredients

Method:
- Apply 1 tsp of oil and fry the chilies first and asafoetida then
- Apply another spoon of oil and fry the tamarind for about 2 minutes then.
- Fry Chenna dhal and Urud dhal untill it is golden brown with a tsp of oil.
- Fry the dried curry leaves by applying 1 tsp of oil until nice aroma of curry leaves comes out.
- Allow all the ingredients to cool. Grind tamarind and chilies along with the salt.
- Once it is powdered then grind the curry leaves along with asafoetida.
- Once it is powdered add the fried dhal and make it into a powder.
- Add a pinch of jaggery to enhance the taste of the powder.

Appam and Cocout Milk

Ingredients
For the appam:
Raw Rice -1cup             
Boiled rice/idli Rice -1cup
urad dhal -1/2cup
fenugreek seeds -1tsp9
fresh grated coconut -1cup
1tsp salt
A Pinch of baking soda

Method:
Soak Rice, dhal and fenugreek for 1hr and drain the water.
Grind all-together including coconut into a fine batter. They should have a dosa-batter like consistency
Mix in 1 tsp salt and let it ferment at room temperature overnight .
The next day add a pinch of baking soda to the batter and mix well.
Heat a appam kadai. Spoon in 1 tbs of appam batter in the middle of the kadai and gently swirl the pan around to form a thin lacy layer over the sides. A thick layer will be formed at the centre. Drizzle drops of oil along the sides.Cover with a lid and cook for about 2-3min on low flame. The edges will get released by itself along the sides. Remove and serve.

Ingredients
For the CoconutMilk:

Grated coconut - 2cups
Cardamom - 3-4 cloves
sugar - 2tbsp

Grind the coconut with little water by adding sugar and cardamom . Coconut milk should not be too watery. filter the grinded coconut and extract the thick milk and serve with hot appam.


 

Tasty and Easy Chicken Curry

Ingredience :

• Chicken - 1/2 kg(cleaned)
• onion - 1 (finely chopped)
• Tumeric - 1 tsp
• Dhaniya Powder - 1tbsp
• Chilli powder - 1tbsp
• Chicken masala - 1 tbsp
• Chutney dhal powder - 1 tbsp
• Corriender leaves - For Garnishing
• Curry leaves - little
• oil - 2tbsp
• salt - as required
• mustard seeds - 1tsp
• Cumin seeds - 1tsp

Preparation :

• Heat a pan with oil, add mustard seeds and cumin seeds, when in splutter add curry leaves and then chopped onion's
• Add little salt so that the onion's will cook faster
• Add chicken and little salt again, tumeric and mix well and cover the pan with a lid, Let the chicken cook in the moisture (don't add water) .open the lid every 5 mins and mix well till the chicken becomes tender.
• Add Dhaniya powder ,chilli powder and chicken masala and mix well and cook for 2mins then add water as required and allow it to boil
• After 5 mins when the curry boils , take a small cup of water and mix chutney dhal powder in it without any lumps and mix it with the curry and cook on low flame till it thickens.
• Check the seasonings and Garnish with corriender leaves and serve hot

Drum Stick

Ingredience:
Drum Stick - 2 cut length-wise
Chutney dhal - 1tbsp
Red Chilli - 1big
Salt - for taste
oil - 1tsp
Tumeric powder - A Pinch
Preparation:

• Cook DrumStick by adding water and tumeric powder in a pan or pressure cook it.
• Add chutney dhal ,salt and rec chilli into mixer and make a fine powder
• Heat the pan and add oil and just salute the Drumstick for a minute and add the grinded powder and mix well.

Carrot Halwa(Without Milk)

Ingredience :

• Carrot - 1 Cup
• Sugar - 1/2 Cup
• Ghee - 3/4 Cup
• Cardamom powder -1tsp
• Cashews, and Raisins

Preparation :

• Finely grated the carrots and pressure cook it without water (3 Whistles)
• Take a cooked carrot from the cooker and cook again for           5-10mins  on a very low flame, add 1/2 cup of ghee and cooking the carrot for another 5-10mins on medium flame.
• Add sugar and cardamom powder, mix it well and let it cook till the carrot color changes to red and till oil oozes out to the top.
• Heat the remaining ghee in a pan and Fry cashew nuts and Raisins.
• Garnish Halwa with fryed cashew's and Raisins.