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.

Ingredients:
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

Method:
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount of sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.
 
You Badam kheer is now ready to serve!