NADAN KOZHI CURRY / KERALA CHICKEN CURRY

Ingredients  for Kerala Chicken curry:
Chicken : 1kg
Onion : 2, chopped
Tomato : 1.chopped
Green Chilli : 2, chopped
Ginger : 1 inch piece, chopped
Garlic : 5 pods, Chopped
Bay leaves : 1, Crushed
Curry leaves : 2 Spring
Coriander leaves : 2 bunch, chopped
Turmeric Powder : 1/2tsp
Chilli Powder : 1 1/2tsp
Coriander Powder : 2 1/2 tsp
Garam Masala : 2tsp
Pepper Powder : 1tsp
Salt
Oil

How to cook Kerala Chicken curry : 

1. Heat oil in a kadhai and add chopped onion and saute till it becomes translucent. Add chopped tomatoes and saute well.


2. Now add green chilli, ginger,garlic paste and make a dry paste. Take care not to let it stick to the pan. Now you can add all masalas - chilli powder, coriander powder, pepper powder, turmeric powder and saute well.


3. When the masala turns little darker in color and with a nice aroma add the chicken pieces and 1cup of water. When it comes to boiling point add salt and mix well. Cover the pan with a tight lid. Cook till the chicken pieces are done.


4. Add coriander leaves, garam masala and cover the kadhai with the lid and cook for another 5minutes. Serve nadan kozhi curry/ Kerala Chicken curry hot with Puttu, appam, Idiappam, Kerala rice roti, kerala pathiri, rice, bread or chappathi.

MUSHROOM MASALA - RESTAURANT STYLE

Ingredients :
Button mushroom : 15, halved
Onion : 2, chopped
Tomato : 1, chopped
Ginger+garlic+green chilli paste : 1tsp
Chilli Powder : 1tsp
Pepper Powder : 1tsp
Turmeric Powder : 1/2tsp
Coriander Powder : 1tsp
Cinnamon : 1 inch stick
cardamom : 3
Fennel seeds : 1/2 tsp
Cloves ; 3
Coriander leaves : 1/4 cup, chopped
Cashew paste : 1/2 cup
Garam masala : 1/2 tsp
Salt
oil
Method :

1. Heat oil in a kadhai and add cinnamon, cloves, fennel seeds and cardamom. Now add chopped onion and saute till it becomes translucent.

2. Add chopped tomatoes and saute well. Now add green chilli, ginger,garlic paste and make a dry paste.

3. Take care not to let it stick to the pan. Now you can add all masalas - chilli powder, coriander powder, pepper powder, turmeric powder and saute well.

4. Saute in low heat. When the masala turns little darker in color and with a nice aroma add 1cup of water.

5. When it comes to boiling point add salt along with mushroom and mix well. cook for 10 minutes and add cashew paste.
6. Add coriander leaves, garam masala and cook for another 5minutes.

7. Serve hot with chappathi or naan.

CHOCOLATE AND COCONUT BAR

Ingredients :

Digestive Biscuits : 175g, crushed
Caster Sugar : 55g
Salt : 1/8tsp
Butter : 115g, melted
Desiccated Coconut : 85g
Plain Chocolate Chips : 260g
Sweetend Condensed milk : 250ml
Chopped Walnuts : 115g




Method :

1. In a bowl, combine the crushed biscuits, sugar, salt and butter. Press the mixture evenly over the bottom of an ungreased 13 x 9in(33 x 23cm) baking dish.

2. Sprinkle the coconut over the biscuit base, then scatter over the chocolate chips.

3. Pour the condensed milk evenly over the chocolate. Sprinkle the walnuts on top.

4. Bake 30 minutes. Unmould onto a wire rack and let cool, preferably overnight. When cooled, cut into slices.

Recipe adapted from "Baking" by Martha Day.