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.
  

Easy One Pot Vegetable Biriyani | Step by Step Recipe

Easy One Pot Vegetable biriyani

Quick,easy and delicious one pot Vegetable Biriyani.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Basmati rice - 1 cup
2. Cumin seeds - 1/4 tsp
3. Fennel seeds - 1/4 tsp
4. Cinnamon - 1" piece
5. Green Cardamom - 2
6. Black cardamom - 1(optional)
7. Cloves- 3
8. Bay leaf - 1
9. Green chilies,cut vertically - 1 or 2( or according to taste)
10. Ginger and garlic,finely chopped- 1.5 tsp
11. Onion,finely chopped - 1 cup( 1 large)
12. Kashmiri chili powder - 1/2 tsp
13. Turmeric powder - 1/4 tsp
14. Coriander powder- 1/2 tsp
15. Cashew nuts and raisins - 1/2 tbsp each( optional)
16. Tomato ,finely chopped - 1/2 cup(1 medium)
17. Vegetables,cubed - 1 cup( i used carrots,green beans and green peas)
18. Yogurt - 2 tbsp
19. Coriander leaves,finely chopped - 1 tbsp
20. Mint leaves,finely chopped - 1/2 tbsp
21. Oil or ghee - as required
22. Salt - to taste

Instructions:

Heat oil in the rice cooker pan .( you may use a pressure cooker or heavy bottomed pan -see notes). Add cumin seeds,fennel seeds,cinnamon,green cardamom,black cardamom,cloves and bay leaf.Saute for few seconds or until fragrant.Next add ginger ,garlic and green chilies.Saute for about 30 seconds.

Now add onion and saute until it turns slight golden brown.

Add Kashmiri chili powder,turmeric powder and coriander powder.Mix well until combined.Add cashew nuts and raisins and saute for few seconds.

Now add tomato and mix well until combined.Cook until it turns mushy.

Add vegetables and mix well.Next add yogurt.

Add chopped coriander and mint leaves.Mix well until combined.

Wash and drain rice well.Add it to the vegetable masala and mix well.Add 2 to 2.5 cups water.( the quantity of water depends upon the rice that you use.I used 2.5 cups water.)

Add salt to taste , cover and cook until done.Fluff it up using a fork.Serve with raitha ,pickle and pappadom.

NOTES

• If you are using a pressure cooker.Close the cooker after adding water,bring to full pressure on high heat.Place the vent weight ,reduce the heat to low and cook for about 10 to 12 minutes( 1 whistle).Allow cooker to cool gradually. 
• You can also use a heavy bottomed pan to prepare the biriyani.In that case after adding water bring it to a boil over high heat.Reduce the flame to low ,cover and cook for about 15 minutes or until rice is done.Fluff the rice using a fork.

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.

Creamy Egg Masala | Egg Curry with Cashew nuts

Creamy Egg Masala

Egg curry with a creamy cashew nut gravy.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Hard boiled eggs- 2 or 3
2. Cashew nuts- 12 to 14
3. Cumin seeds - 1/4 tsp
4. Onion,finely chopped- 1 large( about 1 cup)
5. Green chilies,cut into two - 1 ( or according to taste)
6. Ginger and garlic ,finely chopped - 2 tsp
7. Turmeric powder - 1/4 tsp
8. Kashmiri chili powder- 3/4 to 1 tsp (or according to taste,See notes)
9. Coriander powder - 1 tsp
10. Garam masala powder- 1/2 tsp
11. Tomato,chopped- 1 small (about 1/4 cup)
12. Water - 1 cup( or as required)
13. Coriander leaves,chopped - 1 tbsp
14. Salt- To taste
15. Oil- as required

Instructions:

Soak cashew nuts in warm water for about 15 minutes.Grind this to form a smooth paste.Keep aside.

Heat  oil in a pan,add cumin seeds and let it splutter.Next add onion and green chilies and saute until it turns translucent.Add ginger and garlic  and saute until onion turns golden brown.

Reduce flame to low and add turmeric powder,kashmiri chili powder,coriander powder and garam masala powder.Fry for about 30 seconds,stirring continuously.

Now add tomato and mix well.Add 1/8 cup water and cook over medium flame until tomato turns mushy. 

Cook until masala starts to leave the sides of the pan.Now add the cashew nut paste and mix well until combined.

Now add  1 to 1.5 cups water ( or  as required) and salt to taste.

Bring this to a boil , add hard boiled eggs and coriander leaves.Cover the eggs with the gravy and cook for few more minutes.Serve with chapathi or pulav.

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.
• Adjust the quantity of water according to the amount  or consistency of gravy required.