Kerala Style Chicken Kurma | Step by step recipe

Kerala Style Chicken Kurma

Kerala style, chicken kurma with cashewnut and coconut gravy.
Prep Time: 20 minutes
Cooking Time: 40 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Chicken,medium size pieces - 350 to 400 gms
2. Cashew nuts - 15 to 18
3. Onion,sliced - 1 cup( 1 large)
4. Ginger,chopped - 1 tsp
5. Garlic ,chopped - 1 tsp
6. Green chili,sliced - 2 ( or according to taste)
7. Cardamom - 2
8. Cloves - 2
9. Cinnamon- 1/2" piece
10. Turmeric powder - 1/2 tsp
11. Coriander powder - 2 tsp
12. Black pepper powder - 1/4 to 1/2 tsp
13. Thin coconut milk - 1 cup
14. Water - as required
15. Thick coconut milk - 1/2 cup
16. Garma masala powder - 1/2 tsp
17. Coconut oil - as required
18. Salt - to taste

To garnish:

1. Cashew nuts-5 to 8
2. Curry leaves,sliced - 1
3. Curry leaves - 1 sprig
4. Ghee or oil - as required

Instructions:

Soak cashew nuts in warm water for about 15 minutes.In a blender ,grind to form a smooth paste.Keep aside until required.

Heat oil in a pan,add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.

Allow to cool slightly and grind to form a smooth paste,adding 2 or 3 tbsp of water as required. 

Heat oil in a pan,add cardamon,cloves and cinnamon.Saute until fragrant.Reduce the flame to low,add turmeric powder , coriander powder and black pepper powder.Saute for few seconds.(Stir continuously to avoid burning.)

Next add the prepared onion paste and mix well.

Add thin coconut milk,water and salt to taste.Mix well until combined.

Now add the chicken ,mix well.Cover and cook until chicken is done.

Next add the cashew nut paste and garam masala.Mix well until combined. cook for about 5 minutes or until the gravy turns thick.

Add  thick coconut milk and bring it to just under a boil.

Heat oil in a pan add the cashew nuts and fry until it turns golden brown.Drain and keep aside.

In the same pan add green chilies  and curry leaves.Saute for about few seconds and add this to the curry along with the fried cashewnuts.Add chopped coriander leaves ,if desired.Serve with palappam,vellayappam or idiappam.

NOTES

• Adjust the quantity of green chilies according to your taste.

EASY CHOCOLATE FUDGE

Easy Chocolate Fudge

Quick and easy chocolate fudge ,ready in less than 15 minutes.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Makes: 15 to 20 ,1.5" squares
Ingredients:

1. Milk powder / dairy whitener- 200 gms(  appr 1.5 cups)
2. Cocoa powder- 1/4 cup
3. Sugar - 1 cup
4. Water - 1/2 cup
5. Butter - 3 tbsp
6. Vanilla extract - 1/4 tsp

Instructions:

In a mixing bowl combine together milk powder and cocoa powder using a fork.Keep aside until required.

Melt together sugar and water in a pan.Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.).Now add butter and stir well until combined.

Immediately add the cocoa - powdered milk mixture and stir well until combined.Add vanilla extract and stir until well blended.

Pour this mixture into a  tray lined with parchment paper or foil and level using a spatula.Allow to cool slightly.

Cut into small squares .Allow to cool completely before removing from pan.

NOTES

• Add chopped nuts / raisins  /caramelized nuts ,if desired.
  

Kerala Plum Cake | Christmas Fruit Cake

Christmas Fruit Cake

Learn how to make rich and delicious Kerala Fruit Cake.
Prep Time: 30 minutes + Soaking time
Baking Time: 45 to 50 minutes
Makes: 9" cake ( or two 7" loaves)
Ingredients:
To prepare dry fruits:

1. Dry fruits - 1 to 1.5 cups( use sultanas,raisins,dried currants,dates,dried cherries,cashew nuts,almonds,etc,see notes)
2. Red wine - 1 cup( see notes for non alcoholic version)
3. All purpose flour - 2 tbsp

To prepare caramel syrup:

1. Sugar - 1/2 cup
2. Water- 1 tbsp + 1/2 cup

Other ingredients:

1. All purpose flour - 1 cup
2. Baking powder- 3/4 tsp
3. Baking soda - 1/4 tsp
4. Salt - 1 pinch
5. Cloves - 1( powdered)
6. Cinnamon -  1/4" piece( powdered)
7. Ginger powder - 1/4 tsp
8. Nutmeg powder - 1/8 tsp
9. Orange zest - 1 tsp
10. Butter,at room temperature - 125 gms (1/2 cup +1 tbsp)
11. Sugar - 1 cup
12. Egg yolk - 2 medium
13. Vanilla extract - 1 tsp
14. Egg White - 2 medium

Instructions:

Soak the dry fruits and nuts in red wine ,in a glass container /jar .Cover and keep away for atleast 24 hours.For best results soaks them for 1 or 2 weeks or upto 1 month.

To prepare caramel syrup melt 1/2 cup sugar and 1 tbsp water in a heavy bottomed,deep pan.As you cook the colour will change from pale golden to brown.

Swirl the pan once or twice in between( do not use a spoon /spatula).When the color changes to dark golden brown,switch off the stove.

Carefully  add 1/2 cup water and stir to mix well.Switch on the stove and boil the syrup over medium heat for 2 to 3 minutes.Allow this to cool completely.( this can be made a day ahead.)

In a mixing bowl combine together all purpose flour ,baking powder,baking soda,salt,clove,cinnamon,ginger and nutmeg powder using a fork.

Add the orange zest and mix well.Keep aside until required.

In a bowl beat egg white until soft peaks form.Keep aside until required.

In a bowl beat together softened butter and sugar until soft and fluffy.

Add one yolk at a time and mix well.Add vanilla extract.Mix well until combined.Add 2 tbsp flour mixture and mix to combine.

Add the cooled caramel syrup into the egg mixture in 3 batches alternating with the flour mixture.

Mix everything just enough to blend.

Drain the soaked fruits well and keep the liquid/red wine aside.

Add 2 tbsp all purpose flour and mix well until combined.

Fold in the prepared dry fruits and nuts. 

Add 1/2 or 1 tbsp of  red wine ( drained from soaked fruit/nuts) to the batter,if desired.Gently fold the beaten egg whites into the batter in two or three batches. 

Preheat oven to 180 Deg C.Transfer the batter to a cake tin /loaf pan lined with parchment paper.Bake for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes.Remove from pan ,peel off the parchment paper and cool completely.For best results allow the fruit cake to mature for 2 to 3 days before serving.

NOTES

• I used 3/4 cups sultanas and  raisins and 1/4 cup cashew nuts.
• As you can see in the picture the fruits and nuts sank to the bottom of the cake ,as i did not drain them well.So make sure you drain the fruits well and toss it well in 2 tbsp flour ,it will act like a glue and prevent the fruits from sinking.
• For alcohol free version,soak the dry fruits and nuts in 1 cup orange /apple or grape juice overnight at room temperature.
• If the top of the cake browns too quickly while baking, loosely cover it with foil.
• Prick holes on top of the cake using a skewer and drizzle one or two tsp of red wine over the cake,for extra flavor.
• Cover the cake with parchment paper and then with foil and store in an airtight container for upto 2 weeks.
  

Thai Fried Rice

Thai Fried Rice

Quick and easy Thai Fried rice ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Recipe source: A dash of soul,you can find the original recipe here.
Serves: 3 to 4
Ingredients:

1. Cooked Brown Rice- 4 cups
2. Shallots,chopped - 2 Tbsp
3. Spring onion whites,chopped - 2 to 3 tbsp
4. Golden raisins - 1/4 to 1/3 cup
5. Garlic,minced - 3 cloves
6. Vegetables,finely chopped- 2 cups( i used cabbage,carrot,green beans and broccoli)
7. Sugar- 1 to 2 tsp
8. Black pepper powder- 1/2 tsp (or according to taste)
9. Eggs - 2
10. Tomato sauce- 1/4 cup
11. Tomato,diced- 1 Cup
12. Sesame oil - 1 tsp( or as required)
13. Soya sauce- 2 Tbsp
14. Cashew Nuts,roasted- 1/4 to 1/2 cup
15. Coriander leaves,chopped- 2 Tbsp
16. Salt- To taste
17. Coconut Oil- 2 tsp

Instructions:

Heat  coconut oil in  a pan, add shallots,spring onion whites and raisins.Saute until it turns golden brown.Next add garlic and saute for about 30 seconds.Add the chopped vegetables and mix well.

Saute until the vegetables are cooked through.Add sugar,pepper powder and salt to taste,mix well until combined.Move the vegetables over to one side of the pan and add the eggs.

Add a pinch of salt and scramble the eggs as they cook and mix into the vegetables.

Next add the cooked rice,tomato sauce,diced tomato,sesame oil,soya sauce,cashew nuts and coriander leaves.Mix gently until combined.Cook for few more minutes until all the ingredients are heated through.

NOTES

• I used red onion instead of shallots.
• I halved the recipe as you can see in the pics.