Malabar Chicken Curry Recipe from Best Indian spices

Ingredients:

Chicken – 1 kg
(cut into medium sized pieces)
Onion – 3 nos
(grind without water)
Tomato – 2 nos
(grind without water)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Thick coconut milk – 1/2 cup
Thin coconut milk – 1 cup
Chilly powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1 tsp
Curry leaves – 1 stalk
Mustard seeds – 1 tsp
Cloves(Grambu) – 3 nos
Salt – As reqd
Oil for frying

Preperation:

1)Heat oil in a pan.

2)Splutter mustard seeds.

3)Add cloves and curry leaves.

4)Add onion and tomato and saute for a few mins.

5)When the color changes, add ginger and garlic paste and saute, till the raw smell goes away.

6)Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders.

7)Mix well and stir for few mins.

8)Add thin coconut milk.

9)Add water as required and salt to taste.

10)When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.

Serve hot with chappathi, porotta, idiyappam!

Best Indian Recipes – Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4″ x 5″ size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.

Indian Recipe for Vella Appam

Ingredients:

2 cups of white rice
Half a coconut
1 table spoon of yeast
Sugar
Salt
2 table spoon of partially ground, cooked rice

Cooking Instructions:

Soak the washed rice for 3 to 4 hours.Wash and drain. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding take out about two table spoon of the partially
ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the
mixture to rise. Grind the coconut to a milky emulsion. Mix your ground rice, ‘Kurukku’(cook the partially ground
rice saved earlier like a thick porridge) the yeast mixture and ground coconut
Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates.You can add a little
coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking
to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
Now put the mixture in a warm oven for 2 hours just before you make the Appams
After it rises DO NOT STIR.
Use a cast iron pan and use the same technique that one uses for pancakes.