Sweet Diamond Cuts

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Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Kesar Badam Peda | Step by step recipe

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Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Boondi Laddu | Step by Step Recipe

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Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

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

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

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

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

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

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Kerala Olan- Onam Sadhya Recipe

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Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

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

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

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

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

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

Nadan Chicken Curry / Kerala Chicken Curry

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Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Mutton Curry | Kerala Style Mutton Curry | Step by Step Recipe

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Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.