Chocolate Carrot Cake for the Celebrations

Finally, I have reached a milestone…my 100th post! So to celebrate this occasion I made a chocolate carrot cake. The cake was super moist and super chocolate and a dont tell your kids..it has carrot!! This recipe is adapted from Taste of home annual recipe cookbook. For chocolate lovers it’s a dream come true. A rich chocolate cake with a chocolate cream cheese frosting and crunch from the walnuts

Today my one and only brother is celebrating his birthday so here is to him…”
Happy birthday, Shanu”

INGREDIENTS

Cake:

• 2 cups all-purpose flour 
• 2 cups sugar 
• 1/2 cup unsweetened cocoa 
• 1 tsp baking soda 
• 1/2 tsp salt 
• 4 eggs (I used 6 large egg whites) 
• 1 1/4 cups vegetable oil 
• 3 cups finely shredded carrots 
• ¼ cup chopped walnuts

 Frosting:

• 1 (8 oz) package cream cheese, softened 
• 1/2 cup unsalted butter, softened 
• 3 3/4 cups confectioners' sugar 
• 1/4 cup unsweetened cocoa 
• 3 tsp vanilla extract 
• ¼ cup chopped walnuts

METHOD 

• Preheat oven to 350°F. Spray two 9-inches round baking pans with baking spray, line bottom of pans with parchment paper, and grease parchment. Set aside. 
• In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add eggs and oil, beat until combined. Mix in carrots and walnuts. Pour batter into prepared pans. 
• Bake 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans. Cool completely before frosting.  

FROSTING 

• In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, cocoa and vanilla until smooth.  
• Level cake layers with a serrated knife. Place one layer on a serving plate; top with half the frosting. Repeat with remaining cake layer and frosting. Sprinkle with chopped walnuts.

Mom's special Beef vindaloo

 

INGREDIENTS

 

• Beef, cut into cubes: 1 kg 
• Onion: 2 big ones thinly sliced 
• Ginger: 1 tsp thinly sliced 
• Garlic: 1 ½ tsp thinly sliced 
• Chilly powder: ½ - 1 tsp 
• Turmeric powder- ¼ tsp 
• Coriander leaves – ¾ cup chopped reserve a little for garnishing 
• Salt: to taste 
• Vinegar: 1 1/2 tbsp or depending on your taste 
• Water ¾ cup

To Grind:  

• Fennel seeds: 1 tsp 
• Peppercorns: 2 tsp (depending on your taste) 
• Cardamom: 4 
• Cloves 4 
• Cinnamon sticks 2 small pieces 
• Mustard seeds: 1 tsp 

 Method:

• Grind the ingredients for under the grind list into fine powder and add vinegar and keep aside. 
• Heat oil in a pressure cooker; add the sliced ginger and garlic and sauté till its light brown in color. 
• Add the thinly sliced onions and sauté till they are soft and light brown. 
• Add the turmeric powder, chilly powder, salt, coriander leaves and masala paste and sauté for a minute. 
• Add the beef and fry for 5 minutes. 
• Add enough water to cover the beef and cook till the beef is done. 
• Open the cooker after all the pressure is gone .The gravy should be thick. If there is more water just simmer for few more minutes till you get thick gravy. 

 

 

 

 

 

Sunnundalu (urad dal Laddoo)

"What’s for dessert dear?” That’s my husband’s question as soon as he steps into the house from work. Yes, not what’s for dinner or lunch but Dessert .A complete and satisfying meal is only with a perfect dessert or sweet. And look who inherited that sweet genes. Yes my son (Can’t say much about the little one...yet!).Right now where we stay its very difficult to get traditional Indian sweets. So I just try out new recipes, hoping it comes out perfect to their tastes.

SUNNUNDALU  is a very traditional sweet of Andhra. I had this for the first time from one of my friend’s house. She said it is prepared during baby showers as it has lot of health benefits during pregnancy and also given to kids. Must be the protein and fat which are beneficial for a pregnant lady very simple and easy to make and doesn’t take much time.

INGREDIENTS

•  1 cup Urad dal 
• 11/4 cup sugar ( more or less depending on your taste) 
• 1 tbsp rice 
• 1/2 cup melted ghee ( use as needed) 
• 2 Cardamom seeds  

METHOD

•  Take a pan Dry roast Urad dal till golden brown color, and then add rice and roast for 3min and blend in a blender make a fine powder. 
• Blend Sugar with the cardamom seeds and keep a side. 
• Mix the powdered sugar and Urad dal and mix well 
• Little by little add the melted ghee till you get a consistency where you can mold them in the form of laddoo

  NOTES: 

• you can also add raisins and cashews into this.  
• For this just fry the raisins and cashews in a little ghee and add it to the mixed powders.

I am sending this to ANY ONE CAN COOK series hosted by Umm Mymoonah of Taste of pearl city

Sweet treat for my Sweet Hearts~ Mysore Paks

Happy Valentines Day !!!

There is always one discussion (hubby calls it argument) that come into our midst every year on Valentines Day.

My husband : “why do you need valentines day? You can tell someone that you love them everyday, why do u need a special day for that. This is just to boost the profits of the card companies”
ME:”There is nothing wrong in having a special day to say someone you love them. Telling someone how much they mean to you on a valentines day is just romantic”
Hubby: so telling that I love you every other day has no importance…is not romantic...it’s not special?
ME: Yes, of course that is important but on a day when its made for love, why not say it...and maybe say it a little more differently…maybe with some flowers or gifts…a surprise?
Hubby: “then where is the spontaneity in that. You know its valentines day and you are expecting something...so that is not special…I am not going to get you anything today.

Yes, it’s always the same…oh don’t worry he doesn’t win. He always comes back with a bunch of roses and a box of chocolate or at least a “Happy valentine’s day .I love you” call from work.

Isn’t that what love is all about…Taking time to show that you care for the things that I care. Love you dear!

So for my Sweet Heart… your favorite sweet.

INGREDIENTS:

• 1 cup Gram (Besan) flour, sift to remove any lumps 
• 11/4 cup ghee, melted & at room temperature  
• 1 cup sugar or more depending on your taste 
• 2 cardamom pods, seeds powdered 

METHOD:

• In a heavy bottom pot, take ½ cup of water, add sugar and bring them to boil till the sugar syrup reaches one string consistency. Reduce the heat to medium low.
• Now pour the ghee and then add gram flour into the sugar syrup while stirring. Make sure there are no lumps. 
• Continuously stir and cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken and turns to become porous and light gold in color. Stir in the cardamom powder 
• Immediately pour onto a greased tray & evenly level it out with a spatula. When it is still hot, cut into square shapes.

This method will give you the soft and melt in your mouth mysore pak like the ones from sree krishna sweets.

NOTES:

• I use half ghee and half oil, or at times full oil, just to get rid of the guilt that I am feeding my hubby and son a fat loaded sweet. 
• One string consistency is when the sugar froms a single string when tested between your thumb and forefinger 
• Remove the mixture one minute after it starts leaving the pan else you will get just crumbled up mysore pak.
• Make sure you have everything ready before you start cooking.

Naadan chicken fry ~ Kerala style

 

It has been so long since I turned this way. Life has been busy with the new baby and moving and all things like that. Hopefully I am getting back to the normal routines and will be able to blog more often. Thank you for all your kind support.
This is a recipe that I found in a magazine that my mom sent me. It was a big hit in my family from the first time I made it. for a helathier version you can omit the last part of frying with coconut oil, but it tastes so wonderful when you fry it.





INGREDIENTS:
1. Chicken                 1 kg, cleaned and cut into small pieces

2. Coriander powder           3 tablespoon

   Turmeric powder                 1 teaspoon

   Garam masala powder         1 teaspoon

   Chilly powder                      1 teaspoon

   Pepper Powder                  1 ½ teaspoon

   Ginger-Garlic paste              1 teaspoon

   Curry leaves                         1 handful

3. Coconut oil                           3 tablespoon

    Green chilly                          2 , slit (optional)

METHOD

• Marinate the chicken pieces with at he ingredients under 2 for half an hour or more.

• Heat a saucepan, add chicken along with enough water; cover and cook until the meat is tender. Open the lid, and increase the flame and dry up the water to coat the chicken with masala.

• If you dont want to fry it in coconut oil just continue sautéing till it gets a brown color. 

• In another Pan, Heat the coconut oil, add the chicken pieces and sauté till you get the golden brown color.

  

Serve with rotti’s and biryani

Source: Pachakam magazine

Ari Unda (Rice balls)

INREDIENTS:

• Rice- 2 cups (I used parboiled rice)

• Jaggery- 1 cup (add more if needed)

• Roasted Cashew nuts -1 cup

• Roasted Peanuts- 1/2 cup (remove the skin)

• Coconut grated- 1 cup



Method:

• Dry roast the rice till it’s brown and puffed up and crisp. Grind into fine powder.

• Powder the cashew and peanuts. (U can also leave some nuts in small pieces it gives a nice bite).

• Mix the rice powder, nuts and gated coconut together.

• Melt the Jaggery and strain to remove impurities.

• Add this to the powder mix and mix well.Make sure that the mix gets coated well witht he jaggery. if needed add more.

• Let cool for a while.When its hot enough to touch, make balls.

Ayaan's little brother is here ~ AYDIN

My dearest friends....
By the grace of the Almighty, we have this wonderful addition to our family, Aydin, born to us on the 17th of September. Everybody is doing fine by the grace of God!!
Thank you for all your prayers,
Saju Sharfu

Blueberry Muffins

INGREDIENTS:
Source : joy of baking

• 1 cup plain yogurt  
• 1 large egg, lightly beaten 
• 1/4 cup canola or corn oil 
• 1/2 teaspoon pure vanilla extract 
• 2 cups all-purpose flour  
• 1/2 cup (100 grams) granulated white sugar  
• 1 teaspoon baking powder  
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 1/4 cups fresh or frozen blueberries  

Note: If using frozen blueberries, do not thaw before adding them to the batter

 
 

METHOD:

 

• Preheat oven to 375 degrees F. Position rack in the center of oven. Butter or line 12 muffin cups with paper liners.  
• In a bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.  
• In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. 
• With a rubber spatula fold the wet ingredients into the dry ingredients and stir slowly until the ingredients are just combined 10 -15 stokes will be enough.  
• Gently stir in the blueberries. Be careful not to break the berries or the batter will turn all blue. 
• Evenly fill the muffin cups with the batter ,fill only 1/2 to 2/3 full. 
• Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan

 

 

 

 

Elaneer/Tender coconut pudding

This is a recipe which my cuzin Shehi forwarded to me.A very simple dessert that can be made in no time. And the taste she says is divine. I just couldnt wait to share it with you all.


So here is the recipe shared by my cuzin.

INGREDIENTS

1. Tender coconut ( water and pulp) -2

2. Fresh milk – 1 cup

3. Sugar – ½ to 1 cup, according to your taste

4. China grass -10 gm

METHOD:

1. Blend together tender coconut water and the pulp of one of the coconuts in a blender. Keep aside.

2. Using a fork or knife cut the flesh of the other coconut into small pieces. Keep aside.

3. Soak china grass in 3/4 cup of water and stir in low flame till completely dissolved

4. Meanwhile in a pan heat milk and sugar till sugar is completely dissolved.

5. Strain the melted china grass and add it to the milk and sugar mixture.The china grass and the milk should be of the same temperature else the milk will curdle.Pour this to a flat glass dish.

6. Add the blended coconut pulp to the milk and stir well.

7. Now add the thin scrapings of the tender coconut to this mixture. Allow this to cool down for 10 minutes and then refrigerate until it sets.

Cut into squares and serve chilled.

Chicken Shawarma

Shawarma is like the ultimate on the go meal and I have been craving for one for a long time. I tried many of the Middle Eastern restaurants nearby but in vain. So what do we do??? Yes, we make it ourselves. And, to my surprise it came out pretty good...Nothing compared to the traditional Shawarma of course!


Nevertheless, it did give me complete satisfaction when I bit into that juicy meaty and most delicious wrap. I added all my favorite toppings from pickled beets and carrots to French fries. Who is going to stop me right?

INGREDIENTS:


FOR THE MARINADE:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into thin strips

• 1 cup plain yogurt

• 2 cloves garlic, crushed

• 1 tsp pepper

• Salt to taste

• 1/2tsp ground cardamom

• 1/2tsp paprika

• 1/4 tsp dried parsley

• ½ tsp chilies powder more if u want it spicy

• 1 teaspoon allspice

• juice from 1 lemon



FOR THE SAUCE:

• 1 cup tahini (available in any middle eastern super market)

• 2 cloves garlic, crushed

• 1/4 cup lemon juice

• 2 tablespoons yogurt

PITA FILLINGS:

• 8 loaves of pita bread

• thinly slice cucumbers

• thinly sliced onions

• thinly sliced tomatoes

• 1/2 cup fresh parsley, finely chopped

• pickle slices l(green chilies thinly sliced, beets or carrots

• French fries

• Chopped lettuce

USE any of your favorite fillings



METHOD:

Preparing the chicken

• Combine all the ingredients under marinade with the chicken strips and keep it covered in the refrigerator at least for two hrs…the more the better.

• In a heated pan, add some olive oil and cook the chicken on medium heat until its cooked well .Do not let it dry out. It should be juicy! Remove and keep aside.


FOR THE SAUCE

Combine all the ingredients under sauce and keep aside

ASSEMBLING:

• Take a pita bread and spread the tahini sauce over it (can add hot sauce if u want it to be a little spicy)

• Add some chicken strips, some of your favorite filling and roll like you would roll burritos and you have your own Shawarma!!!

Aloo Capsicum masala

INGREDIENTS:

1. Green Pepper -1
2. Red Pepper -1
3. Potato- 1
4. Onion - 1finely chopped
5. Tomato -1 finely chopped
6. Green chilies 2- slit or according to ur taste
7. Mustard seeds- 1 tsp
8. Cumin seeds -1/2 tsp
9. 1 small bunch of chopped coriander leaves
10. Salt to taste

To Grind
1. ¼ cup grated coconut
2. 1 tsp fennel seed
3. Curry leaves- a few.
4. Turmeric – 1/2 tsp
5. Coriander powder 1 tbsp
6. 3 to 4 Kashmiri Red chilies (as per ur taste)

• Grind this into a paste with as little water as possible
• Water as needed

METHOD:
• In a heated pan add some oil and sauté the potatoes till it is golden brown. Keep aside.
• Sauté the peppers and keep aside.
• In the same pan, splutter the mustard seeds, add the cumin and green chilies.
• Add the onion and sauté till it is translucent
• Add the tomato and sauté till it is soft.
• Add the ground paste and salt into this. Sauté this for about 2-3 minutes. Add 1 ½ cup of water and bring to a boil.
• Add the capsicum and potato and cook for another 4-5 minutes.
• Just before serving add the chopped coriander leaves

Goes well with Chapatti's and rice

Chicken Kababs

                                 

INGREDIENTS: 

1. Chicken : 2 lb boneless chicken breast
2. Onion 1 medium chopped

     a. Green Chilly 2
b. Garlic 8 pods
c. Ginger 2 medium piece
d. Shallots 5
e. Tomato 1
f. Curry leaves- a few
g. Coriander leaves- chopped a small bunch
 3. Thick Curd- ½ cup

 a. Lemon- 1

 b. Salt to taste

4. Turmeric 1 tbsp

 5. Chilly powder- 1 tbsp or to taste

 6. Pepper powder- 1tsp

 7. Garam masala ½ tsp

 8. Chicken masala 2 tbsp

 

METHOD:

 1. Clean and cut the chicken cubes into cubes. Set aside till all the water is gone. 

2. Grind the ingredients under 2 into a paste.

3. Marinate the chicken cubes with all the paste and all the other ingredients for at least 2 hrs.

4. Thread the chicken cubes onto skewers – you can use peppers and onions in between them.

5. Grill or Barbecue until the chicken is cooked through.

Serve with Naan, or pita bread and grilled veggies

Dry Gobi Manchurian

INGREDIENTS

• Cauliflower – 1 Big 
• Onion - 1 finely chopped 
•  green onions  3  the greens and whites chopped ( add the whites along with the onion) 
• green chillies -5 finely chopped ( used it accoding to ur taste) 
• ginger garlic paste -1/2 tsp 
•  Soya sauce - 2tbsp 
• tomato ketchup - 2tbsp
• Vinegar- 1 tsp 
• Green Chillie sauce - 2tsp (depending on your taste)
• A small bunch of corriander leaves chopped 
• Salt  as needed 
• Oil for frying

For the batter:

• Maida – 1 cup 
• Corn flour – 1/2 cup 
• Ginger garlic paste – 2 tsp 
• Red chilli powder – 1tsp 
• salt  add just a little since the sauce will also contain salt 

METHOD:

• Wash the cauliflower and  cut the florettes into bite sized pieces. 
• Boil water and put the florettes into the boiling water for 5 minutes 
• Drain it and run under cold water. Keep it aside
• Make a thick  batter with all the above mentioned ingredients under for batter. 
• Dip the florettes in the batter and deep fry in hot oil until golden brown and crisp. 
• Remove into  any absorbent paper to drain the excess oil.

The Sauce:

• Heat 2 tbsp oil . 
• Add onion along with the whites of green onion and saute till very soft 
• Add ginger garlic paste, green chillies and saute for 2 minute 
• Add soya sauce, tomato ketchup,vinegar and green chillie sauce. 
• Add the fried florettes and mix to uniformly coat the sauce.Saute till it becomes dry and crispy! 
• Finally add the chopped green onions and corriander leaves and switch off heat. Mix well!

Serve hot as a starter,snack or even as a side dish!

Note:

• You can add capsicum (1/2, cut into big pieces)to this, but when I make the dry version I usually dont add it.
• For making gravy : If you want to make it to a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes till it becomes kinda thick ,before adding spring onion greens and coriander leaves.

Happy Birthday Ayaan!!

My Baby Turned 3 Yesterday!!!

Time flies soo fast.
It seems like only yesterday when I got him in my hand…That small little baby...Perfect in every way!
Watching him grow has been the most exciting thing in our life. When he smiled for the first time, when he took his first step, when he spoke his first word everything has been a new experience to us. And even now when he says “sorry mamma”, it just makes every mischief he does forgivable!
He will a big brother soon and  we are just as excited to see how he will take on his new role!

Happy Birthday Ayaan...Our Gift from God!

On your special day,

 here's wishing you

love,joy, health, happiness,

prosperity and blessnings

in everything you do

 for today and everyday!!

Luv,

Mommy  and Pappa!

Tomato mint Chutney

INGREDIENTS:
• Mint Leaves 1 cup
• Tomatoes 3 small
• Garlic 5 cloves
• Dry Red chilies 3 or as per taste
• Sesame seeds 2 tbsp
• 1/2 tsp cumin seed
• Tamarind as per taste ( I added 1/2 tsp of tamarind concentrate)
• Oil as needed
• Salt to taste

METHOD:

• Take a pan and roast sesame seeds without any oil for 2 minutes and keep it aside.
• In the same pan add oil, cumin seeds, garlic, red chilies, salt and mix till garlic turns light brown color.
• Add mint leaves, chopped tomatoes and mix well.
• Add the tamarind concentrate. (If you are using tamarind, remove the seeds and add it along with the cumin and other ingredients)
• Let it cook for 5 min then remove from stove.
• Add sesame seeds and cooked mint, tomatoes into it and blend to a fine paste.
• Check for salt. You can add water and bring it to your desired thickness.

Serve with Dosa, Idli and I even use it as a spread on my sandwiches!!!

Simple Cabbage Salad

This is a very simple simple cabbage salad. But dont worry..its open to any kind of modifications!!
This is very frequent visitor to our dinner table. My mom says the secret to make the perfect salad is to cut the cabbage very very thin. Well, mine doesnt come too thin..
I do not have an exact measurEment.so just eyeball everything to the amount of cabbage you take.

WHAT YOU WILL NEED

• Thinly sliced cabbage
• Olive oil
• lemon juice
• freshly ground Pepper or use thinly sliced green chillie
• Salt

TO MAKE

• Put everything in a bowl and toss it around till everything gets coated well.

You can even add thinly sliced onion, olives,capers, any thing of your choice.

Kerala Crab Roast

Let me confess...the only thing I know about crab is how to eat it..Have no idea about how to clean them nor cook them.The first time I experimented with Crabs (4 years back), I just cleaned the whole thing on the surface and put it in boiling water along with ginger,garlic and chilly..and just ate it..It was awful!! After that my hubby swore he wont by crabs at home. But then last week I asked him to get me some live blue crabs and since I am preg now he doesnt say no to anything ( he he, better take all  advantage). so I decided to try my luck once again! Last year on our trip to florida, a friend of mine had shown me how to clean and cut crab. So I set of on my adventure with some vague memory of how to torture the crab to death. It was my hubby who helped to kill the live crabs.My poor hubby whose seafood is limited to shrimps and fishes , kept telling me that the only reason I am doing this is coz I love you!Ha ha ha..but he said the end result was mouthwatering!

I didnt know if it was the right way to clean the crab but I did it and I should say none of us got sick and the crab roast did come out perfect. Here is a link that I found that shows how to cut and clean a crab

http://www.youtube.com/watch?v=QzUY7Z4t5Ps

I did detach all the claws and legs too... This is a little spicy u can reduce the spice according to ur taste..If u like the taste of pepper u can add that more else go with green chillies!

INGREDIENTS:

• 
  
  Blue Crab - 5( dont know how much they weighed)
• Chilly powder - 1/2 tbsp
• 
  
  Coriander Powder - 1tbsp
• 
  
  Garlic pods(big) - 6  finely chopped
• Ginger - 11/2 inch long finely chopped
• Large Onion – 11/2   ( thinly sliced)
• Pepper powder - 4tsp ( or just use green chillies)
• Garam masala - 2 pinch
• Tomato - 2 finley chopped
• Curry leaves - a handful
• Green chillies - 3
• Salt to taste
• Oil as needed.

METHOD:
I did the cooking in 2 parts. Firstly I cooked the crab and then I added this to the masala roast. This recipe is the result of combining 2 recipes one from my mother and the other from my dear Primna chechi.

• Cut and clean the crab well and keep aside.You can crack the crabs shell with the back of the knife so that the flavor gets into the meat, just one or two stikes.
• Grind together the Garlic, Ginger,green chillie and a few curry leaves.
• In a non stick pot over a medium flame add the cleaned crab and the ginger garlic paste and a pinch of turmeric and mix well. cover with a lid and let the crab cook till it turns to a red color.
• Give a few stir in between so that everything gets coated well and are cooked uniformly.
• Remove from flame when done.
• In another pan, add some oil and add the sliced onions and suate till very soft.
• Add the chillie powder, corriander powder, pepper powder, salt and garam masala.Mix.
• Add the cooked crab to this.
• Add a little water(1/4 cup) to the pan in which the crab was cooked and por this water into the onion masala( make sure u get al the ginger and garlic from the other pan).
• Add the chopped tomato and the curry leaves and cover and cook on a low flame till the tomato becomes very soft.
• Check for salt.
•  Serve hot!!

Blue Crab

  

Masala Mushroom

INGREDIENTS:

• Mushroom - 250 gm (approx)
• Onion 1 finely chopped.
• tomato puree 3 heaped table spoon
• Green chillie 2 sliced
• Curry leaves a few
• Garam masala 1/2 tsp
• Ginger 1 inch finely grated.
• Mustard seeds. 1 tsp
• Red chillie powder 1 tsp ( or depending on ur taste)
• Corriander powder - 1.5 tsp
• Salt to taste
• Oil as needed.

Method:

• Clean and cut the mushrooms in to medium pieces and keep aside
• In a pan,  pour someoil and spluttter the mustard seeds. Add the green chillie and the currry leaves.
• Add the onions and suate till its translucent
• Add the tomato puree and saute till the raw smell goes.
• Add the red chillie powder, corriander powder and salt.Mix well.
• Add the mushrooms and suate till all the masla gets coated on the musrooms (3-4 minutes)
• Add the garam masala nd just enough water ( abt half a cup)
• cook on  low flame till the mushrooms are tender and the gravy is thick.
• add the finely grated ginger and cook for 2-3 more minutes.
• Check for salt and serve it hot with chapathi's.

Kozhi Chuttath (Grilled/BBQ???? Chicken)

Ok. What is the correct English word for chutta Chicken??? I am not sure. Anyways this is the recipe for chutta kozhi which is marinated chicken wrapped up in banana leaf and then cooked in hot coal. But unfortunately I did not have banana leaf so I wrapped up mine in aluminum foil. I guess that makes the taste a lot different. But alt hose who are lucky enough to get a banana leaf please do make it in that. This recipe was obtained from the Pachakam magazine.

This recipe is a little time consuming but the result is very good. And even though the name says that it is chuttta (BBQ) chicken. It’s still cooked half way thru on the stove in a mann chatti (pot made of clay). My son and hubby loved it

INGREDIENTS:

 1. Chicken - 1 pound

2. Oil- 3 tbsp

3. Shallots (cut into medium pieces) – ¾ cup
Ginger paste – 1 tbsp
Garlic paste – 11/2 tbsp
Curry leaves – 5 twigs

4. Garam masala Powder 1 tsp
Turmeric Powder – ½ tsp
Pepper powder – ½ tsp
Salt as needed
Chilly powder – 1 tbsp (use according to ur taste)
Coriander Powder – ½ tbsp
Fennel Powder (Perumjeeragam) – ¾ tbsp

5. Water – 2 tbsp
Vinegar – 1 tsp

6. Tomato  -2 finely chopped
7. Light coconut milk – little less than ¾ cup

8. Onion – 2 medium cut into rounds
Curry leaves 6 twigs


METHOD

• Clean the chicken pieces and make slits on them.

• In a clay pot, heat the oil and add all the ingredients under 3 and sauté them till very soft

• Meanwhile mix the ingredients under 4 with water and vinegar into a paste.

• Add this into the sautéed masala and mix well.

• Add the chopped tomatoes and sauté well till oil starts to separates

• Add the coconut milk and the chicken pieces and mix well. On a medium flame cook till the chicken is ¾th done and the masala get s coated on the chicken.

• Remove from flame and keep aside.

• In a big banana leaf (Aluminum foil) apply some oil. Layer half the onion rings and the curry leaves. Place the chicken and all the masala from the pot on this. Place the remaining onion rings and curry leaves on top of the chicken. Wrap up the leaf/foil well and place it in the hot coal (use your BBQ grill, coal burning one) for 10- 15 minutes.

• Alternatively place it in the oven and bake for 20-25 minutes.

 

Mushroom Kurma

INGREDIENTS:

• Mushroom - 200 gm
• Thinly sliced Onion - 1 big
• Greeen Chillies- 4 or more depending on ur taste
• Grated Coconut - 50 gm
• Fennel seeds- 1/2 tsp
• Garam masala 1/2 tsp
• Corriander powder- 1tbsp
• Salt - to taste
• Oil - as necessary
• Mustard seeds- 1 tsp
• Curry Leaves - 1 bunch

Method:

• Wash and slice the mushrooms into medium pieces.
• Grind the coconut and the fennel seeds into fine paste with very little water
• Heat the oil and splutter the mustard seeds.
• Add in the thinly sliced onionand the green chillies and curry leaves and saute till translucent.
• Add the corriander powder, and garam masala and stie for a minute.
• Add the coconut paste and stir well. Let cook for 2 minutes.
• Add the mushrooms and stir well till all the ingredients get coated on the mushrooms. Let this cook for 5 minutes.
• Add 1 cup of water or less according to the thickenss you desire. Cook on a low medium flame until the mushrooms are done.(10-12 minutes).