Varutharacha Chicken Curry

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Ingredients :(Serves 4)


1/2 Kg  -     Chicken (Cut into small pieces)    
1/4 Cup -   Grated Coconut                         
2 Tbsp.  -    Coconut Oil
1 Tbsp.  -   Ginger Chopped
1 Tbsp.  -   Garlic Chopped 
2 Tbsp.  -   Sliced Coconut pieces
1 Cup     -   Onion thinly sliced
2 No.     -    Green Chilly Sliced
1 tsp.     -    Chilly Powder
1/2 tsp.  -     Coriander Powder
1/4 tsp.  -     Turmeric Powder
1/2tsp.   -      Pepper powder
3/4 tsp.  -     Garam Masala Powder
1 Cup    -      Thin Coconut milk
1 Cup    -     Thick Coconut milk
2 Sprigs   -    Curry Leaves
Salt as needed


For Tempering                                   
1 Tbsp.  -   Coconut Oil
1/2 tsp.  -    Mustard Seeds
3           -     Dry Red Chilly
2           -    Shallots Sliced
1 Sprig  -    Curry Leaves
1/4 tsp.  -    Red Chilly powder


Method:
To make the Curry

1. Dry roast  Grated Coconut in a pan on medium heat until brown,cooland grind it into a smooth paste. Keep it aside.
2. Heat 2 tbsp. of Coconut Oil in a pan on medium  heat and saute the Coconut pieces, chopped Ginger and Garlic for few seconds.(slightly brown).
3. Add Onion and Green Chilly and fry till the Onion becomes golden brown.
4. Lower the heat and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder and saute till its raw smell is gone for about 3 minutes.
5. Add the Chicken and fry on high heat for a minute; add the Salt, Curry Leaves, ground roasted Coconut paste and thin Coconut Milk; cook covered till the Chicken is done.
6. Once the Chicken is cooked well, add the thick Coconut Milk and heat till it starts to boil . Switch off the heat and keep it covered for 5 minutes.

To make the tempering:

1. Heat Oil in another pan on medium heat and splutter Mustard Seeds.
2. Add Whole Red Chilly, Shallots and Curry Leaves and saute till browned. Finally add the red chilly powder and switch off the heat.
3. Pour the tempering over the chicken curry and serve.

Rava Ladoo (semolina/ Sooji)

Ingredients: (makes 10 -15 small ladoo)

1 cup of rava 
2 tbsp. of ghee  
1/2 cup of grated coconut
A handful of raisins and cashew nuts 
 1/3 cup of milk 
1/4 cup of fine powdered sugar 
A  pinch of cardamom powder 

Method:

1.   Roast the rava in ghee on low flame until the colour changes to light brown and keep aside.
2. Heat the ghee in a pan  and add the cashew nuts and raisins on low flame and fry until the nuts  turn slightly brown and the raisins puff up. 
3. Add the coconut and roast for a few mins., then add the roasted rava, coconut and sugar and roast for a few more mins.
4. Switch of flame and add the milk to the rava mixture little by little and keep mixing it well. The mixture starts coming together.
5. When the rava is warm enough to handle divide the mixture into equal parts  make small balls of it.
6. When cool store in airtight container. Can be stored only for 3 to 4 days as milk is added.

Coleslaw

Yum

Ingredients: (Serves 10 to 12)
8 cups (1 head) of shredded cabbage
1 medium shredded  carrot
2 table spoon of onion (i used sprig onion)
1/2 cup mayonnaise
1/3 cup granulated white sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

Method:

1. Combine the mayonnaise, sugar, salt, vinegar, milk, buttermilk, lemon juice, pepper in a large bowl and beat until smooth.
2. Add cabbage, carrots and onions and mix well.
3. Cover and refrigerate overnight or atleast for 2 to 3 hours before serving.

* The taste is similar to that of KFC Coles Slaw    :)

* Increase the lime juice according to taste

Kerala Palappam

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Ingredients:


 2 cups Rice Flour
 2 tablespoon Semolina 
 2 cups Medium coconut milk 
 1 cup Thick coconut milk 
1/2 teaspoon Yeast 
 1/2 teaspoon Sugar 
 2 glass Water 
Salt according to taste

Method:

1. Add 2 glasses of water to semolina & cook. Cook until it becomes loose. Keep aside to cool. 
2. Add 1/4 cup lukewarm water to 1/2 teaspoon yeast & sugar and mix well.Allow it to rise. 
3. Take 2 cups of rice flour in a bottom deep vessel. Add the cooked semolina and mix well. Add the yeast & sugar mix and mix well. Add the medium thick coconut milk little by little. Mix well. Keep it overnight. (Do not keep it in fridge)
4. Next day morning,first mix the batter well and add the thick coconut milk little by little. The batter will be thin. Add salt & sugar to taste.
5.  Heat Appachatti ( Appam Kadai) and pour one small ladle of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook. 
6. Once the middle portion is cooked, remove from fire. Serve hot with Chicken curry or your favourite dish.