Tuesday, March 10, 2009

Dry Ckicken curry Keral style


1.Chicken - 1 Kg

2.Coconut,grated - 2 tsp

3.Coriander Seeds - 2 tsp

4.Cinnamon - 4

5.Cloves - 6 Nos.

6.Onion (Big) - 3 Nos.

7.Garlic - 12 Flakes

8.Ginger - 1 Inch Piece

9.Red Chillies - 10 Nos.

10.Coriander Leaves - A handful

11.Onions, cut finely - 2 Nos.

12.Tomatoes,Chopped - 2-3 Nos.

13.Ghee (For Frying) - as required

14.Salt - To Taste

1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water.
3.Remove the masala,pass water in the mixer jar and keep water aside.
4.In a vessel heat 2 tsps ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and masala water.
7.Cook the chicken curry until quite dry

Kerala Sarkkara Ada


Rice flour (Unboiled) - 2 cups
Shred coconut - 1/2
Jaggery (Sarkkara) - 200g
Cardamom (made to powder) - 2 seeds
Ghee - 2 tsp
Salt - to taste
Water - 4 cups
Banana leaf - with out central stip


Roast the rice flour for few minutes.
Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.
Make little large size balls and keep it aside.
Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery. When it turns to semi liquid, filter and removes the solid particles. Then mix with shred coconut.
The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.
Fold the banana leaf with content and steam cook in an oven.
Serve with warm