Malabar Style Chicken Korma

The word 'Korma' seems to have originated from Mughlai Cuisine. It is a thick gravy dish. The flavour of the curry comes from the combination of spices, coriander, fennel seeds and yoghurt. It gives so much different flavour to the curry. And it is quite unlike the red curry we usually make - Chicken Roast or the brown coconut based curry - Varutharacha Chicken Curry. The thick creamy texture and taste goes so well with chapathi's or any rotis.

INGREDIENTS

Chicken - 1/2 kg

Cloves/ Grambu - 6

Cardamom/ Elakka - 4

Cinnamon / Patta - 2" piece

Onion - 3 (big)

Ginger - 1 1/2 " piece

Garlic Paste - 1 tsp

Scraped Coconut - 1 1/2 cup (loosely packed)

Fennel Seeds/Perumjeerakam - 1 tsp

Poppy Seeds /Khus - Khus - 1 tsp

Green Chilly - 6 (or upto 9 if you like it spicy) *see note 1

Coriander Powder - 1 1/2 tbsp

Turmeric Powder - 1/2 tsp

Kashmiri Chilly Powder - 1 1/2 tsp

Tomato - 3 medium

Yoghurt - 1/2 cup

Water - 1/2 cup*see note 2

Salt - to taste

Refined Oil - 2 tbsp + 1 tsp

Coriander Leaves - 1/2 cup (loosely packed)

METHOD

Clean and chop the chicken into small pieces.

Chop the onions into thin slices. Ginger finely chopped.

Chop the tomatoes into medium size pieces and keep aside.

Wash and filter the khus khus.

Make a coarse paste of the coconut, fennel seeds, khus- khus and green chilly.

Heat oil in a pressure cooker. Add the spices - cloves, cardamom and cinnamon.

Tip in the onions and saute till translucent. Add in the ginger and garlic paste.

Add the dry masala powders. If required add 1 tsp oil at this stage as it may get too dry. *see note 3

When the raw smell of the masalas are gone add the chicken.

Mix in the coconut paste, yoghurt, salt and tomatoes. Stir well on medium flame for 2 minutes.

Add the water. Check salt and close the cooker lid.

Cook on low flame for 3 whistles or until the chicken is cooked.

Open the lid, stir well and then season with coriander leaves.

Serve hot with rotis.

Tips for cooking:

1. It is a medium spicy dish. If you want it spicy you can add up to 9 chillies. You have to add at least 6 else it will turn out sweet due to the coconut and tomatoes.
2. This is a semi thick gravy but if you like more gravy add up to 1 cup water. Remember that water comes out of the chicken, yoghurt and tomatoes as you cook.
3. After you add the masalas, make sure you keep stirring else the masalas will stick to the bottom of the cooker.

Sending this post to the Kerala Kitchen Event hosted by The Cooking Doctor

Mambazha Payasam / Mango Kheer

I have been thinking what to make with the yummy juicy mangoes from the first mango harvest at home. I knew it had to be an authentic Kerala dessert. Many days passed by just thinking and finally, I decided to make this. We had a celebration at home, it being my BIL's birthday and this was just apt for the occasion.

This was the first time I was making it and did not know how it would turn out. But it was absolutely spoon licking good.Yeah.. so thrilled to make it with home grown mangoes instead of store bought ones. 

Mambazha Payasam is also prepared for the Onam Feast. The taste of it when served on plantain leaf is totally different. I always like to have it that way.

INGREDIENTS

Ripe Mangoes - 3 cups *see note 1

Water - 1 cup

Ghee - 2 tsp

Jaggery - 125 g

Water - 1 cup

Coconut Milk from 2 coconuts (medium size) : 

Onnam Pal (thick first coconut milk) - 1/2 cup

Randam Pal (second coconut milk) - 1 cup

Moonnam Pal (third coconut milk) - 1 1/2 cup

Water - 1/2 + 1+ 1 cup*see note 2

Cumin/ Jeera Powder - 1/2 tsp

Cardomom Powder - 1/2 tsp (from 3 pods)*see note 3

Sugar - 1/2 tsp

Cashew nuts -  10 

Coconut Pieces/ Thenga Kottu - 2 tbsp

Ghee - 2 tsp

Sugar - 1 tsp*see note 4

METHOD

• Peel and chop the mangoes into small pieces. 
• Cook the mangoes by adding 1 cup water for 5 minutes on low flame stirring continually.
• Puree the mangoes.  Filter it to remove any fibre. Keep aside.
• Scrape the coconut. Add 1/2 cup warm water to it, pulse in a mixer and extract the coconut milk. This is the first milk(onnam pal). Keep it separately in a cup.
• Add 1 cup warm water again to the coconut and follow the same procedure. This is the second milk (randam pal). Keep this separately. 
• Add another cup of warm water to the coconut and extract the third time. This is the third milk (moonnam pal). Keep it in a separate bowl or cup.
• Powder the cardamom in a dry mixer by adding 1/2 tsp sugar. Remove the husk.
• Chop the coconut in to small pieces and fry it in ghee till browned. Remove and place it on a plate.
• In the same ghee fry the cashews and keep aside.
• In a pan melt the jaggery by adding 1 cup water on low flame stirring continually.
• Heat ghee in a kadai and pour the filtered mango puree. Cook till it starts wobbling.
• When the mangoes are cooked and thick in consistency add the melted jaggery and keep cooking on medium to low flame. Keep stirring at frequent intervals.
• When the mixture thickens up add the third milk and continue to cook for approx 5 minutes.
• Add the second milk and cook.
• Finally add the first milk. Lower flame. Add cardamom and jeera powder.
• Stir in the condensed milk, cashews and coconut pieces. 

Tips for cooking:

1. Use ripe and sweet mangoes. 
2. To extract coconut milk first add 1/2 cup water. After extracting the first time add 1 cup water and then the third cup of water.
3. In order to powder cardamom easily add 1/2 tsp sugar and then powder in a mixer.
4. Add more sugar as per taste when payasam is still warm. The mangoes I used were very sweet so there was no need to add extra sugar.
5. I used a non stick pan for cooking so that it does not stick to the bottom.

Mocha Muffins with Chocolate Chips

Being a true chocolate lover, I always find ways to have them in some way or the other. :) Whenever I crave for chocolates especially on sunday evenings it has be one of these - Molten Lava Cake / Chocolate Cake with Chocolate Frosting. But now I was on the look out for new chocolate recipes and found this one. Chocolate and Coffee is one of my favorite combination.

INGREDIENTS
Adapted from Food Librarian

Instant Coffee Powder - 1 1/2 tbsp * note 1
Hot Water - 1/4 cup

Choco Chips - 1 cup *note 2

Dry Ingredients:
All Purpose Flour - 1 3/4 cup
Sugar - 1/2 cup
Brown Sugar - 1/2 cup
Cocoa Powder - 3 tbsp
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Salt - 1 tsp


Wet Ingredients:
Butter Milk - 1/2 cup * note 3
Vegetable Oil - 1/2 cup
Eggs - 2 large * note 4
Vanilla Extract - 1 tsp

METHOD
Preheat oven at 180 degree C for 10 minutes.
Dissolve coffee powder in hot water.
In a bowl mix together the wet ingredients.
Add the coffee mixture.
In a separate large bowl mix the dry ingredients.
Mix in the buttermilk  mixture just until combined.
Add the choco chips and mix it.
Line the muffin tray with liners.
Scoop the mixture and pour into muffins pan.
Bake for 20 minutes or until the skewer inserted in the center comes out clean.
Transfer to rack and cool.

Tips:

1. I used Bru Instant Coffee powder.
2. In the original recipe the quantity added is 1 1/2 cup.
3. I added 1 tsp vinegar to 1/2 cup milk at room temp to make buttermilk.
4. Use eggs at room temperature. If it is too small add 3 eggs.
5. The original recipe calls for adding 1 cup pecans which I skipped.

Puttu and Kadala / Steamed Rice Funnel Cake with Garbanzo Curry

It feels so nice to be back after a break. Everyone is busy with summer vacation and celebrating festivals. In Kerala, we celebrated Vishu (New Year as per Malayalam calender) on April 14th. It is so much fun with family and to see the sky lit with crackers. The Vishu Kani and the saddya (the feast) are the main highlights.

This post is about one of the famous Kerala breakfast which is common in every Kerala household. It is prepared minimum once a week in our house. There are so many varieties of puttu we make - Rice Puttu, Ragi Puttu, Irachi Puttu, Chemeen (Prawns Puttu) and Chiratta Puttu. There are many more varieties easily available in the market these days.

Rice Puttu

You will require:

Puttu Maker

Rice Flour - 2 cups

Scraped Coconut - 1 cup

Water - as required (approx 1 cup)

Salt - as per taste

METHOD

In a bowl tip in the measured puttu powder.Add salt to 1 cup of water and wet the puttu powder. 

Sprinkle water in small quantities to the rice flour and mix till you reach breadcrumbs consistency. It should not be too dry. The right consistency is reached when you press little flour in your fist and it  forms a shape and not crumble off. 

Keep approximately 2 cups water to boil in the puttu maker. By the time the water boils fill the puttu candles. First add 1 tablespoon of scraped coconut at the bottom of the puttu candle. Make alternating layers of coconut  and rice flour till you fill it up. 
When steam starts coming out of the puttu vessel/ pani place the puttu candle on the steamer and steam it (appox 5minutes) on high flame. The steam will start coming out from the top of the puttu candle. When the steam starts coming out well, continue to cook for 2 minutes on low flame.

Switch off the flame and wait for 2 minutes before you  use a skewer and push out the steaming puttu to a plate. *(note 6)
Serve hot with Kadala Curry / Sugar & Banana/ Stu

To make puttu flour at home:

Using raw rice: Soak raw rice for 1 hour. Drain away water well using a strainer.Then powder it in a dry mixer(no water at all). Do not powder it too fine.Fry the powder in a thick bottom pan for about 10-15 minutes till the vapour starts coming up. When you lift the powder with a ladle it should fall off easily and not stick to the laddle. Make sure you keep stirring. Remove from stove and let cool. This is very important before you store it.Transfer it to an airtight container and use when required. It can be stored for about 2 weeks.
Using boiled rice: With boiled rice  the puttu turns very soft. For this you need to soak for 1/2 hour maximum or only until the rice still breaks when you bite it. It should not get soaked more. Then dry it on a muslin cloth. And follow the same procedure as above.

To make puttu without a puttu maker:

Method 1:
In the olden days this method was used to make puttu. You will need a small round vessel with small opening ( as big as a coconut shell) and a coconut shell preferably a big one. Clean the outer surface of the shell well. There are 3 eye like black spots on the shell. Make 3 holes there. Then place another small round piece of shell at the bottom inside so that the rice flour does not fall off. Tie a piece of cloth at the lower sides of the shell so that the steam does not escape.Then follow the layering process with scraped coconut and rice flour. Heat water in the vessel. When the water starts to boil place the shell with the filling and close it with a lid or another coconut shell.This is called chiratta puttu. You will not get the funnel shape but you can enjoy the tasty puttu. 

Method 2:
You will need a round vessel, 2 thin sticks (as long as the diameter of the vessel), 2 muslin cloth or thin cotton cloth,a lid. Fill 3 cups of water in the vessel.Tie one muslin cloth on the top of the vessel. Place the sticks diagonally to form a cross '+'.  Tie it together at the centre.Place the other cloth on top of this. Slowly push the cloth down to make 4 dips. Fill the puttu mix and the coconut as per the procedure above. Place the vessel on the stove on high flame. Close it with a lid. Cook and enjoy the puttu. 

Kadala Curry/ Garbanzo Curry

INGREDIENTS
Kadala/ Garbanzo / Black Chickpeas - 2 cups
Onion - 3 (thinly sliced)
Chilly - 3
Tomato - 1
Curry Leaves - 1 sprig
Small Coconut pieces/ Thenga Kothu - 3 tbsp
Chicken Masala - 1 tsp (optional) 
Mutton Masala - 1 tsp (optional)
Coconut Oil - 1 1/2 tbsp
Salt - as per taste
Water - as required

For masala
Scraped Coconut - from 1 1/2 coconut 
Coriander Powder- 3 tbsp
Curry Leaves - 5 sprigs
Clove - 4
Cinnamon - 2 '' piece
Fennel Seeds/ Perum jeerakam - 2 tbsp
Mace/ Jathipathri - 1

METHOD
Wash, pick stones and soak chickpeas overnight or about 6 hours.
In a cooker add coconut oil. When warm add onions, chilly and saute slightly.
Add chopped tomatoes and the chickpeas.
Add water about 1inch above the level of the chickpeas.
Add 1/2 tsp salt. Close and pressure cook till soft and well cooked. (Approx 4 whistles).
In a thick bottomed kadai fry the scraped coconut along with 5 sprigs curry leaves.
Fry till golden brown in colour. Switch off the flame and add the rest of the ingredients for the masala - coriander powder, clove, cinnamon, jathipathri and fennel seeds.
Grind the masala into a fine paste in a grinder.
When the chickpeas is cooked add the ground masala.
Add the chicken and mutton masala. Check salt.
Fry the coconut pieces in oil. Add it to the chickpeas masala.
Serve hot with puttu, pathiri or appam.

Cooking tips:

1. Mix the rice flour with water for approx 5 minutes to get the desired consistency.
2. For making soft puttu keep aside the mixture for 30 minutes. Then before making puttu sprinkle more water to the mix if it has become too dry.
3. The amount of coconut depends on the size of the puttu maker and how many layers you want :) The first layer has to be coconut. 
4. Once the steam starts coming out of the puttu maker reduce the flame to low. Continue to cook the puttu for 2 minutes.
5. You can also mix little coconut in the rice flour. 
6. It is recommended that you wait for sometime before transfering the puttu as it may crumble. 
7. The cooking time of the chickpeas may vary. Check after 4 whistles. If it's not cooked you will need to cook again till soft but not mushy.

Sending this recipe to Kitchen Chronicles event by Saras

Cauliflower and Peas Masala Kerala Style

Everyone loves a change from the usual routine. When it comes to curries for chapathi, the most common in our house are moong, garbanzo beans, mixed vegetables and potato bhaji. Sometimes we tend to get bored of the same taste. Cauliflower peas masala was something new. At home no one is  fond of cauliflower but with this gravy everyone loved it. 

INGREDIENTS

Cauliflower - A medium one ( the one I used weighed 356g)

Peas - 1/2 cup ( I used frozen)

Turmeric/Manjal - 1/4tsp +1/4 tsp

Split Black Gram/ Uzhunnu parippu - 1/2 tsp

Coriander seeds/ Malli - 2 tbsp

Red Dry Chilly/ Vattal Mulaku - 4

Scraped Coconut/ Thenga  - 1 cup (tightly packed)

Shallots/ Cheriya Ulli - 10

Garlic/ Veluthulli - 4 cloves

Curry leaves/ Kariveppila - 1+ 1 sprig

Onion/ Savala- 1 large (thinly sliced)

Lime juice -  of 1 medium size lime

Coconut Oil - 2 + 1 tbsp

Water - 1/4+ 1/4+ 2 cups ( approx 1/2 cup more to grind the masala)

Salt - as required

METHOD

• Cut cauliflower into small florets.
• Cook cauliflower and peas separately after adding 1/4 tsp each turmeric powder, 1/4 cup each water and salt.Keep aside.
• In a kadai heat oil. Add split black gram when it turns golden add coriander seeds and dry red chilly.Remove and keep aside.
• In the same kadai add the coconut, shallots, garlic and 1 sprig curry leaves and roast till brown in colour.
• Remove and grind it into fine paste along with the split gram, coriander and dry red chillies.
• Heat a kadai. Add 1 tbsp oil and saute the onion. 
• Now add the cauliflower, peas, ground masala and water. 
• Add the lime juice. 
• Add the required salt and let it come to a boil.
• Add a sprig of curry leaves. 
• Serve hot with roti or jeera rice or ghee rice.

Cooking Tips:

This is a medium spicy curry. Adjust chilly as per taste.

It is better to grind the masala in a grinder as the masala needs to be ground into a nice paste.

Vella Kinnathappam / Steamed Rice Cake

One post that I am really proud of is the Kinnathappam in an Uruli (Jaggery based). The effort and time that went into making it was compensated by the mouthwatering delicacy which tastes so good when made at home. While on the look out for healthy snacks, I came across this recipe for Vella Kinnathappam/ White Kinnathappam (sugar based) in my favourite book of cut outs from newspapers and magazines which my Amma made for me. I am so glad I tried it. It came out so good.

Ingredients
Makes 3 kinnathappams


Ponni Ari / Sona Masoori rice - 1/2 kg
Thick coconut milk - 3 cups
Water - 4 cups
Sugar - 1/2 kg
Salt - a pinch
Ghee - 4 tbsp
Kismis - 25 g
Cashew - 25 g (broken into pieces)
Cardomom - 10 pods

Method

Wash and soak rice for 3 hours.

Grind the rice into very fine paste in a grinder adding the 4 cups of water slowly.*see note 1

In a dry mixer add 1 tbsp sugar with the cardomom and powder it. Remove husk.

In the same mixer add the coconut and pulse it slightly. Add slight warm water to extract coconut milk.*see note 2

In a bowl mix the rice batter with coconut milk, sugar and cardamom powder.

Strain it using a thin muslin cloth.*see notes 3  The batter will be watery.

Heat water in a steamer/ cooker/ Idly maker adding enough water to last for 30 - 40 minutes. *see note 4

Pour the batter into a round plate with sides or a cake pan. Fill only about 1 1/2 to 2 inch height.*see notes 5

Cover the plate or pan with foil. 

When the water starts to boil in the steamer carefully place the pan in it. And cover the steamer.

Steam for 30 - 40 minutes on high flame or till a skewer inserted in the middle comes out clean.

Remove from steamer and let cool.

Invert it on to a plate and serve.

Cooking Tips/ Notes:

1. It is better to grind in a grinder rather than a mixer. The batter has to be really fine.
2. I had to add 3 cups water to extract coconut milk. It may vary depending on the coconut used. So add 2 cups first then check the quantity and only if required add the third cup of water or as much as required.
3. Wet the muslin cloth slightly and then tie it tight on a steel vessel. Slightly press the center of the cloth to make a dip.Then pour the batter to strain. Stir with a spoon so that the batter passes through the cloth.The actual recipe says the batter has to be strained thrice but I did it just once. If you feel that there are particles yet to be strained then do so twice or thrice.
4. If you are using a cooker then place a ring at the bottom and then place the pan on top of it. Close the cooker but do not place weight on it. Let the steam pass through the nozzle. Make sure you add enough water to last for 40 minutes. Cook on medium flame.
5. It is better to add only 1 1/2 to 2 inch batter because if you add more it will take a long time to cook. The best option is a steel plate with sides. Fill batter an inch below the top brim so that you can easily lift it using a pakkad/ vessel lifter. 
6. This dessert is of medium sweetness just perfect for me but for people who like it very sweet can add more sugar.
7. This batter makes 3 kinnathappams. 

The above picture shows the kinnathappam made in a 'Kinnam' the brass vessel. Hope you all enjoyed this recipe. Keep coming back for more..    :)


Sending this to the Kerala Kitchen event hosted by Prathiba of Cook Ezee

Njandu Varutharachathu/ Crab with Roasted Coconut and Spices

It's been so long that we cooked crab at home. I just love it. I know its another non veg recipe but can't stop myself from posting it. It turned out so delicious and it was the first time I made it myself. Usually Amma makes it and it is so yumm. I remember my childhood days when my dad and his friends would go crab fishing in the shallow beach at Ras- Abu- Aboud , Doha. Yeah..Yeah! They used to go with just simple nets and get such huge crabs. I used to be horrified seeing them crawl. There used to be jelly fish too. Really miss those days...

Njandu Varutharachathu
Recipe Source - Grihalaxmi

Ingredients

Njandu/Crab - 4 or 5 

Masala 1 (to be roasted and ground into fine paste)

Coconut - 1 1/2 cup

Shallots - 3

Curry Leaves - 1 + 3

Coriander Powder- 1 tbsp

Garam Masala - 1/2 tsp
Water - as required

Masala 2

Chilly - 2 (slit)

Ginger - 1'' piece (finely chopped)

Tomato - 1 large (thinly chopped)

Tamarind / Valan Puli - size of half a lime.
Water - 1/2 cup (to soak the tamarind)

Chilly powder-  1 tbsp

Turmeric powder- 1/2 tsp

Salt - as required

Water - 1 1/2 cup*

For seasoning

Mustard - 1/2 tsp

Shallots - 6 (chopped round)

Garlic- 2

Curry Leaves - 1sprig

Coriander Leaves - 1 tablespoon
Coconut Oil - 2 tbsp

METHOD
Roast the coconut along with shallots and 1 sprig curry leaves in a kadai.
When it turns brown switch off the flame and add the remaining masala along with 3 sprigs curry leaves and mix well.**
Grind the masala into fine paste adding very little water.

In a clay pot keep the masala 2 ready. Squeeze the tamarind well in water and pour the water it into the pot.

Clean and chop the crab into half.
Add the crab into the masala. Mix well.
Add salt and let it cook on medium flame and bring to a boil. Let cook for appox 5 min on medium low flame.
Add the roasted and ground masala. Add water and mix well.
Check salt and let it come to a boil.
Let it cook for about 5 minutes on medium low flame or till the gravy thickens.
In a kadai heat oil. Add mustard and let it splutter.
Add shallots and garlic. Stir.
Add curry leaves. Remove from flame. Add the seasoning to the curry and garnish with coriander leaves.
Serve it with steaming rice or with any roti.

Cooking tips:
Make sure you refrigerate the crab and remove it just before cooking ie. after all the required masala is ready.I used small crabs.
**There is no need to add any oil while roasting the coconut as oil will come out of the coconut as you roast. Keep stirring and be careful not to burn it. As you see it is about to brown lower the flame. Add very little water while grinding. The water specified here is to be added while mixing this masala with crab.
* Make sure you stir the masalas well as the heat of the roasted coconut is enough to remove the raw smell  of it.
Add more warm water if you like thinner gravy as the gravy tends to thicken even after cooking.

Mutton Varattiyathu / Mutton Masala

Mutton Varattiyathu/ Mutton Masala is a speciality of Kerala. This is one of the current favorite with all my family members. I have made this so many times and I knew this has be on my blog which has not been fed for long now. :)

This will take time but worth the effort. Nothing to beat slow cooking method. All the masalas gets absorbed in the mutton and it can be relished to the last bite.

Mutton Masala
Recipe Source - Suguna Aunt (my Dad's lovely sis)

Mutton - 1 kg

For marination
Pepper - 1/2 tsp
Vinegar - 2 tbsp
Salt - as required

For masala
Onions - 1 3/4 cup (loosely packed, thinly sliced)
Shallots/ Cheriya ulli - 1 cup (finely chopped)
Garlic - 1/4 cup ( loosely packed)
Ginger - 1/4 cup (finely chopped, loosely packed)
Green Chilly - 2 slit
Tomato - 2 large sized
Mutton Masala - 4 1/2 tbsp*see notes
Coriander Powder - 4 tbsp
Curry leaves - 1 sprig
Coconut Oil - 2 tbsp
Salt - as required
Water - 1 cup

For garnishing
Coriander Leaves - 1/4 cup(tightly packed)
Curry leaves - 2 sprigs

METHOD
Marinate the mutton for about an hour.
Heat oil in a kadai. Saute the onions, shallots, ginger, garlic and green chilly till brown for about 5 minutes.  Keep stirring.**see notes
Add mutton masala and coriander powder. Stir till the raw smell is gone.
Add tomatoes. Cook for 3 minutes.
Add the mutton. Mix well. Saute for 5 minutes.
Add 1 sprig curry leaves.
Add water and check salt. Transfer it to a cooker.
Let it cook on slow fire until 2 whistle comes .***see notes
When cooked add coriander and curry leaves.
Serve with chapathi or any roti.

Tips:

*You can use any mutton masala. I used Eastern Mutton Masala.

**I used a kadai first and then transferred to a cooker as its easier to stir and the masala does not stick to the bottom. I tried making it just in the cooker and found that it had to be stirred continously else the masala sticks to the bottom.As there is very little water used make sure its cooked on very low fire after transferring to the cooker. The juices from the mutton will suffice to cook.

***The cooking time will vary depending on the tenderness of the mutton.

Chocolate Pudding

Valentine's Day wishes to all!! The day for flowers, candies and gifts. 

'If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you.'  by A. A. Milne. :)

On this joyous day let's celebrate with a dessert - a chocolate pudding.

INGREDIENTS

Recipe Source: Good Food

2 cups Whole milk

1/2 cup Sugar

120 gm Dark Chocolate

1/4 cup Cocoa Powder

3 tbsp Cornflour

2 Eggs

1 tsp Vanilla Essence

METHOD

Chop the chocolate into small pieces.

In a pan, whisk sugar and 1 1/2 cup milk.

Heat on medium - high till bubbles appear on the sides.

Remove from heat and add chocolate. Leave for a minute and whisk till smooth.

In a bowl, whisk cocoa, cornflour and the remaining 1/2 cup milk until smooth.

Whisk in the eggs.

Add 1/2 cup of hot chocolate mixture in a slow stream with one hand while you keep whisking with the other.

Heat the remaining chocolate mixture on medium low.

Whisking constantly, gradually add the egg mixture to the pan.

Keep whisking until the mixture thickens and bubbles appear on top. 

Add vanilla essence.

Remove from fire. Divide it into cups and refrigerate for 3- 4 hours. 

It can also be served with vanilla ice cream.

                                       Sending this to

Srivalli's Chocolate Mela

Zesty Palette's - Sweet Luv

Vimitha's - Love & Chocolate Fest

Edible Entertainment -Kids Delight 

Moru Curry / Kerala Style Simple Curd Curry

This little space of mine is where I want to jot down all the recipes passed on to me by my Mom, Amma, relatives and friends. I am so glad that, now I get to share these wonderful recipes with all my friends and the world who are on the look out for authentic vintage recipes. :)

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 

INGREDIENTS
(To serve 8 people)

Curd - 1 litre *
Water - 1/2 cup
Garlic - 8 cloves
Ginger - 1 (1 '' piece)
Green Chilly - 1 (or 2 as per spice level required)
Fenugreek seeds / Uluva - 1 tsp**
Turmeric powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Salt - to taste

For seasoning
Coconut Oil - 1 tbsp
Mustard - 1 tsp
Dry Red Chilly - 1
Split Black Gram/ Urad Dal - 1 tsp
Curry Leaves - 2 sprigs

METHOD
In a bowl mix the curd with turmeric, chilly powder and water.
In a mixer or using a churner mix it well.
In a pan dry roast the fenugreek till it is brown and the aroma comes out. Powder it and keep aside.
Chop ginger roughly. Crush it along with garlic using a  mortar and pestle .
Chop green chilly into small pieces.
Pour the curd mixture into a kadai or deep pan. Keep it on very slow fire and keep stirring.
Add fenugreek powder, salt, green chilly and the crushed ginger garlic.
Keep stirring till the mixture is just warm and NOT BOILING.
Season with mustard, urad dal, dry red chilly and curry leaves.

Tips:
*Make sure you use fresh curd that is not sour.
**It is best to use freshly ground fenugreek. It gives a distinct flavour to the curry.
Keep all the ingredients ready as you have to keep stirring.
You need to keep stirring so that the curd does not curdle.
You can store this curry for almost a week in the fridge.