Palavanjhana Dosa ( Dosa with Pulses)

Ingredients

1. Tur Dal- 1 cup
2. Long White Grain Rice (Pachari ) -1 cup
3. Brown Chana- 1/2 cup
4. Urud Daal (Whole  Uzhunne) -1/2 cup
5. Ginger -  1 big piece
6. Green Chilly-2
7. Red Chilly -2
8. Small Onion-4
9. Turmeric Powder-1/2 tsp
10. Asafoetida Powder- a pinch
11. Curry Leaves-3 Tbsp 

How to prepare Dosa Batter

1. Soak the Tur Dal , long white grain rice , brown Chaana , whole uzhunne  for 6 hours. 
2. Grind the soaked mixture with the other ingredients to get the dosa batter.
3. Before  cooking the dosa , add fresh curry leaves to the dosa batter.



Dosa Batter prepared



HOW TO COOK

1. Pour the batter on an iron griddle. 
2. Spread the batter out gently and evenly with big spoon by drawing concentric circles on the batter as shown in the figure below. 



3.     Cook both sides  for some time on low flame. 
4.   Cooked dosa is shown below.

Pindi Kichadi ( Banana Stem Kichadi)

Ingredients

1. Banana Stem Chopped- 2 cup
2. Coconut Grated- 1 cup
3. Curd-1 cup
4. Mustard - 1/2 tsp
5. Jeera- 1/4 tsp
6. Turmeric Powder-1 tsp
7. Onion Shallots- 4 No
8. Curry Leaves
9. Salt as required
10. Oil- 1 tsp

How to Cook

1. Heat oil in a pan , splutter mustard seeds , add  green chilly,  chopped banana stem , curry leaves ,turmeric powder , salt and cook by closing the pan with lid. 
2. Grind the 1 cup coconut, 4 shallots, 1/4 tsp jeera  together. Then add little crushed mustard seed into it. Add this paste to the cooked banana stem  and mix well. 
3. Transfer the cooked banana stem into a bowl and add 1 cup curd into the mixture , mix well .
4. Garnish with curry leaves.
5. Serve hot with rice

Note : Refer my recipe for banana stem thoran to see how to cut the banana stem

Pindi Thoran ( Banana Stem )

  There are many ways of cooking this. One of the way i cook is given below.

Ingredients

1. Banana Stem  Chopped- 2 cup
2. Green Chilly-4
3. Onion Shallots- 5 No
4. Coconut Grated-1 cup
5. Turmeric Powder-1 1/2 tsp
6. Mustard Seeds - little
7. Salt to taste
8. Oil 

How to Cut Banana Stem

1. Remove the outer layers of the Banana Stem . ( See above Picture 1 and Picture 2)
2. Slice it to round pieces. ( Picture 3)
3. Cut into form of squares.

How to Cook

1. Grind the onion shallots and 2 green chillies  .
2. Heat oil in an pan , splutter mustard seeds and add the above grinded paste to it and saute for a minute.
3. Add the chopped banana stem with turmeric powder , green chilly, salt and close the pan with a lid and cook for sometime.
4. After it gets half cooked , add the grated coconut and again close the lid and cook. Make sure the vegetable is cooked.
5. Garnish with Curry leaves

Tip : 1) Adding red chilly and cumin 1/2 tsp is optional.
2) Grinding the coconut  with onion shallots and  green chilly at first is another option. You can add this grinded paste after the banana stem is cooked. Then garnish with curry leaves.

Chutta Chammandi

Ingredients :

1. Coconut -1 1/2 cup
2. Onion shallots-10 Nos
3. Red Chilly-4 Nos
4. Tarmarind - size of gooseberry
5. Salt Required
6. Curry Leaves - 15 leaves
7. Oil- 1/2 tsp

How to Cook

1. Fry the red chilly in oil till it turns dark brown. Make sure it doesnt turn black.Keep this aside.
2. Fry the coconut , onion shallots, curry leaves till the coconut becomes brown colour.
3. Make a paste of the fried ingredients with tarmarind and required salt in mixie.

Note : Make sure not to add water.

Carrot Halwa ( Gajar Ka Halwa)

 Ingredients: 

1. 1 kg / approx 4 cups Carrots (red & big sized), peeled and grated
2. 1 litre / approx 4 cups Whole Milk
3.  Mava(Khoya)( homemade from 1/2 litre whole milk)
4.  Sugar 2 Cups
5. 1/4 cup Ghee, melted
6. 15 Cashewnuts / Almonds/Raisins
7. 1 pinch Saffron ( optional)
8. 1/2 teaspoon Cardamom Powder

How To Cook

To prepare Mava(Khoya):

1. Bring 1/2 litre / 2 cups Milk to boil in a heavy bottom saucepan.
2. Reduce the heat and continue cooking at simmering point. Keep stirring so that milk does not stick to the base of the pan.
3. As milk gets thicker stir more vigorously. The khoya is cooked when the milk is reduced to a thick, dry lump .
4. Remove from the pan and leave it to cool.

To prepare  Halwa

1. Boil the remaining milk in a pressure cooker. Add grated carrots.
2. Close and bring to one full pressure on high heat. Remove the cooker immediately from heat. Release pressure with slight lifting of vent weight.Add the prepared carrot to a thick bottomed pan.
3. Add mava. Cook on medium heat (approximately 15 minutes), stirring occasionally.
4. Add sugar. Continue to cook and stir the carrot mixture till it dries.
5. Add ghee. Cook till ghee shows separately (approximately 10 minutes), stirring constantly.
6. Remove from heat when still moist.
7. Stir in the saffron, cardamom powder and Almonds/ Cashewuts/ Raisins.
8. Serve hot.

Kerala Style Chicken Curry

Ingredients

1. Chicken -1 kg(cut into small pieces )
2. Onion-6 No
3. Tomato-2 No
4. Ginger-1
5. Garlic-8 pods
6. Pepper-10 nos
7. Fennel seeds(perinjeerakam)-1/4tsp
8. Curry Leaves- some
9. Garam Masala-1 1/2tsp
10. Green Chillies-3 No
11. Chilly Powder-2tsp
12. Turmeric Powder-1/2tsp
13. Coriander Powder-6tsp
14. Coriander Leaves- some
15. Cloves-2 small pieces
16. Cinnamon-2
17. Cardamom-2
18. Salt-to taste
19. oil

How To Cook

1. Heat oil in a non-stick kadai, add cinnamon, cloves and cardamom.
2. Grind ginger-garlic, pepper , fennel paste.
3. Add sliced onion, curry leaves and add  the paste made in step 2. Saute well to the pan.
4. When onion turns golden brown color, add the masalas ( chilly Powder, Turmeric Powder,Coriander Powder ) and saute well for 1 min and after 1 min , add the tomato pieces , salt . Close the pan with a lid and allow it to cook for 5 minutes in a low flame.Check salt and add salt accordingly.
5. Add cleaned chicken pieces into the masala and add 1/2 cup of water and mix well.
6. Close the Kadai , Stir well. After sometime , again check the salt and add if necessary.
7. When the chicken is cooked(chicken will be soft by that time ) add garam masala powder,curry leaves and coriander leaves.
8. Open the kadai and let the gravy become semi medium thick and turn dark brown colour.

Pasta

Ingredients

1. Onion   -2 to 3 Nos
2. Fresh Tomato  2 medium tomatoes ( grind them in a mixie and make paste).
3. Pepper Bells - 5 Nos
4. Green chillies -2 No  ( cut them in diamond shape)
5. Ginger-garlic paste - 1 1/2 tsp
6. Pasta  - 2 cups
7. Ketchup -  4 tbsp
8. Oregano 1 tsp 

How To Cook

1. First boil the pasta with required salt and when fully cooked , set aside to cool.
2. Saute the onions, when  they become  golden brown, add the ginger garlic paste.
3. Add the capsicum and green chillies  ( Add red chilly powder if you want it more spicy)
4. Stir a little and now add the fresh tomato paste,  It should be enough to cover the pasta you boil, if you want the consistency to be more watery then add more puree . Put in low flame and let it boil for sometime. 
5. Now add the done pasta and mix with the tomato sauce.  
6. Mix well. put off the flame, sprinkle oregano for flavour.

Chocolate Biscuit Pudding

Ingredients

1. Marie Biscuit - 1 pack
2. Milk - 1 pack
3. Sugar- 6 Tbsp
4. Corn flour- 3 Tbsp
5. Cocoa Powder- 3 Tbsp
6. Coffee Powder - 3 Tbsp
7. Milk Maid- 1/2 tin
8. Cashew Nuts, Dates , Almonds for garnishing.

How To Cook.

1. Mix coffee powder in 1 cup warm water and keep  it aside.
2. Dip the Marie biscuit in coffee syrup on both sides and layer them in a serving bowl.
3. Mix cocoa powder , cornflour , milkmaid and mix it well .Make sure not to form lumps.
4. Heat milk in a bowl.
5. When the milk boils , add cornflour paste into it .
6. Go on kneading the milk till it starts thickening. ( like custard) 
7. Pour this over the layered biscuits.
8. Garnish with nuts and dates.
9. Refrigerate it for 3 hours and serve desired

Channa Masala

Ingredients

1. Channa  -  1 cup
2. Ginger- Garlic Paste- 1 tsp
3. Onion- 4 No
4. Tomato - 2 No
5. Garam Masala - 1/2 tbsp
6. Chilly Powder - 1 tsp
7. Chicken Masala - 1 tsp ( Optional)
8. Turmeric powder-1 tsp
9. Green Chilly - 1 No
10. Salt to Taste
11. Oil as required

How to Cook

1. Soak channa in water  overnight  for more than 10 hours .
2. Make tomato paste in mixi and keep aside.
3. Cook channa in the cooker. Make sure you check the number of whistles.  Generally it takes minimum 5 whistles  to get it cooked .
4. Take 1/4th of the channa and make it a paste in  mixie and keep aside.
5. Heat oil in a pan and add ginger garlic paste , green chilly ,saute for some time. Add onion to the mixture and saute till light brown.
6. Add turmeric powder,chicken masala, chilly powder and garam masala, salt to it and saute for 2 minutes.
7. Add tomato paste and saute for 5 minutes.
8. Add the channa paste and saute for 3 minutes.
9. Add the cooked channa  and little water , saute for some time.
10. Garnish with coriander leaves.
11. Serve hot with batoora or chappathi.

Vegetable Fried Rice

This is my moms signature recipes. She does it so well.  I love her fried rice and her Manchurian.  

Ingredients

1. Rice  - 1 1/2 Cups
2. Water  - 3 Cups
3. Onion cut lengthwise - 3 No
4. Ghee - 2 tbsp
5. Garam Masala - 3 tsp
6. Ginger-Garlic Paste-1 tbsp
7. Green Peas - 1 Cup ( frozen is fine / cook the green peas separately)
8. Carrot  - 4 No  (cut thin and lengthwise )
9. Beans cut into pieces as diamond shapes - 2 cups
10. Soya Sauce - 1 tsp ( optional )
11. Lemon 2 or 3 drops
12. Cardamon, Cloves , Bay Leaf
13. Cashew nuts, Raisins
14. Oil- as required.
15. Coriander leaves

How To Cook

1. Wash the rice just once and keep aside.
2. Heat ghee in a pan and fry the rice in ghee with Cardamon, Cloves , Bay leaf  for 10 minutes  .Make sure the flame is adjusted so that the rice wont get burnt
3. In a vessel add water , rice , little salt and cook for some time.  When  the rice is about to be fully cooked , switch off the flame , add 3 drops of lemon , then drain the rice
4. Open the vessel after 10 mins  ( please  make sure rice is not fully cooked before switching off the flame, otherwise rice will be overcooked). Keep aside the drained rice.
5. In a pan, deep fry the onion in oil / ghee  .  Also fry the cashew nuts and raisins.  Keep the fried items aside.
6. In a pan add oil , add the beans , ginger-garlic paste, garam masala cover it for sometime until it gets semi cooked.
7. Add the carrots and cover it until it gets cooked.
8. Add frozen green peas and let it get cooked.
9. Make sure to  add required amount of salt in between.
10. Take a large flat bowl and add the rice to the bottom, spread the vegetables over it . Keep on adding rice and vegetables alternatively until both are over.
11. Adding soya sauce to the rice  ( 1 tsp)  in between is optional.
12. Add the fried onion, cashew nuts and raisins on top of the rice .
13. Garnish with coriander leaves.
14. Serve hot with Manchurian or salad.

TIP : Before you cook your rice , soak the rice in water for 15 to 30 minutes. This makes the rice to cook fast and also more digestable.

Paneer Manchurian

Ingredients

1. Paneer - 300 grams
2. Onion - 2 big
3. Ginger- Garlic Paste - 1 1/2 tbsp
4. Green chilly cut into small pieces - 1 tbsp
5. Capsicum - 1 No
6. Soya Sauce - 2 tbsp
7. Chilly Sauce-1 tbsp
8. Pepper Powder-1 tsp
9. Cornflour -  1 tbsp
10. Oil 1 to 2 tbsp
11. Salt as required
12. Water - 2 1/2  cup

How  To Cook

1. Pour oil in a pan , add ginger-garlic paste , green chilly and saute for sometime.
2. After it gets cooked ,add onion, capsicum and saute .
3. After Onion and Capsicum gets cooked ,add soya sauce, chilly sauce and saute for 1 minute.
4. Add 2 and half cup water to this along with pepper powder, salt and bring to boil.
5. After it is boiled , add paneer pieces and let it cook for 5 minutes.
6. In the mean while add 1 tbsp cornflour in 1/4 cup of water  and add to the cooked gravy after 5 minutes.
7. Within 2 minutes, the gravy starts thickening to a paste form . As soon  as it start to thicken , remove from flame and garnish with coriander leaves.

Paneer Butter Masala

Ingredients

1. Green Peas -  1 cup ( cooked)
2. Paneer ( square pieces )-2 cup
3. Water-1 1/2 cup
4. Big Onion ( cut lengthwise) -2 No
5. Chilly Powder - 1 tsp
6. Ginger-garlic paste- 2 tbsp
7. Tomato paste-2 No
8. Cream -1/4 cup
9. Cashew Paste -25 Grams
10. Garam Masala-3/4 tsp
11. Sugar ( optional )-1 tsp
12. Jeerakam Powder-1/4 tsp
13. Kasoorimethi Powder-1/4tsp
14. Salt as required
15. Butter - 2 tbsp
16. Coriander Leaves - as required
17. Tomato Sauce - 2tbsp
18.  Oil - 1 tbsp

How to Cook

1. Heat oil in  a pan and add onions  and saute for a while and before it turn brown colour, switch off the flame and keep the onions aside.Let the onions cool.
2. Soak cashew nuts in water for half an hour and keep aside.
3. Make a paste of onions and cashew nut with little  water and set aside.
4. Heat butter in a pan , add ginger garlic paste and cook for 1/2 a minute in low flame.
5. Put in Sim and add chilly powder , tomato paste and tomato sauce.
6. After it gets cooked and when the oil start getting clear, add green peas with 1 1/2 cup of water . Allow it to boil.( if not using frozen green peas , cook for some time )
7. After it gets cooked , add onion cashew paste , paneer pieces,Jeerakam powder,Garam Masala, Kasoorimethi powder,salt as required and let it cook for another 5 mins.
8. Garnish with cream and coriander powder . Serve hot with naan, roti, chappathi , fried rice .

Note:ifyou want it more spicy , add 1 more tbsp chilly powder  and 1 more tbsp garam masala.

Onion Bhaji ( Ulli bhaji)

Onion Bhaji is a spicy Indian snack. It is made in a variety of ways. But i love this recipe which my mom make.  We put coriander leaves with onion which adds taste to the bhaji.

Ingredients

1. Maida (All purpose flour)  -1 cup
2. Onion medium sized cut into small pieces -2 No
3. Coriander leaves chopped -1/2 cup
4. Ginger-Garlic paste-1 tbsp
5. Asafoetida Powder- a pinch
6. Red Chilly Powder-1/2 tsp
7. Turmeric Powder-1/2 tsp
8. Salt as required
9. Oil for deep frying.

How to Cook

1. Prepare the batter by mixing maida, ginger-garlic paste,turmeric powder, chilly powder,asafoetida powder,salt with required water in order to get a  smooth batter without any lumps.
2. Add the chopped onion and coriander leaves into the batter and mix well.
3. Heat the kadai with oil for deep  frying .  Transfer the spoonful of  batter into the oil for deep frying.
4. Fry until it turn golden brown .
5. Serve hot with chutneys or tomato sauce.
6. Drain on kitchen paper .

TIP  : For those who love to have it too spicy , adding 2 to 3 green chilly is an option. If you don't want it too spicy add little chilly powder.
For the flour , we can use the chic pea ( Besan ) flour as well.
Sprinkle lemon over the bhaji adds taste.

Idi Appam / Noolappam ( Kerala Type ) / Rice -Coconut Noodles

Idiappam is an easy recipe . It is cooked in steam and it makes idiappam tasty and soft.  You will need to have a idiappam maker.  Varieties are available in the store. Even a pressure cooker without the weight can be used for steaming.Steaming the idiappam in banana leaves gives it more taste.

Ingredients

1) Rice Flour - 1 1/2 cup
2) Water -  as required to get a smooth dough.
3) Coconut grated-1 cup
4) Required amount of salt.

How to Cook

1) Boil water.
2)Add the salt and boiled water  in small amounts to the rice flour , mix it with a big spoon  until we get a soft dough . Keep it for cooling.  After it gets cooled , mix the dough gently with our hands.

NOTE : If using the ordinary fried rice flour , add 1 1/2 cups water to 2  cups  fried rice flour .  But make sure you add little water and keep checking whether the dough is soft and accordingly add required amount of water.
When you use NIRAPARA or any other branded rice flour , the ratio of water to rice flour to be used will always be given at the back side of the packet.

 Refer picture below of the dough prepared which is to be put inside the idiappam maker .

Dough for Idiappam

3) Set the idiappam in the idiappam maker as given below.( Refer PICTURE B)
   Steps for the same are given below.   
Step 1  : Idiappam Maker is shown in (1).This is a cylindrical vessel with a lid on top and a metal strain at the bottom . The lid has a handle in the middle which , when rotated will squeeze the content inside out through the strain.You will have 3 or 4 options of the strains to be selected out of which you will require to take the strain with the smallest holes  and put in the bottom by opening the bottom part by again turning.

Metal Strainer

                                                     

Step 1 - 4

Step 2:  Open the idiappam maker by turning  the lid. (2)
Step 3: Remove the handle part and stuff the idiappam dough mix into it (3)
Step 4: After stuffing the idiappam dough mix , put the lid back. (4)

 4) Take the vessel which you are going to use for steaming the idiappam.  Spread some coconut on bottom of the vessel.Sqeeze out the idiappam  to form small circular mounds  over the coconut as shown.

5)Sprinkle coconut over the squeezed idiappam.  Close the vessel for steaming. Cook for 15 minutes.
The YUMMY IDIAPPAM is ready to be served.

Varuthe Aracha Egg Curry

Ingredients  

1. Boiled Eggs 2 to 4 No
2. Onion Shallots -1/4 cup
3. Onion- 1 No
4. Coconut grated- 1 cup
5. Red Chilly- 2 No
6. Ginger - 1 small
7. Garlic- 2 No
8. Tomato-1 Big
9. Coriander Powder-1 1/2  tsp
10. Turmeric Powder-1/2 tsp
11. Chicken Masala- 1 1/2 tsp
12. Oil-2 tbsp

How To Cook

1. Boil the eggs and keep it aside
2. Heat 1 tbsp of oil in the pan , add whole ginger, garlic ,red chilly,onion shallots,and saute for  1 minute.  
3. Add grated coconut with 2 tbsp coriander powder , 1/2 tsp turmeric powder and fry it till brown.
4. Keep the above mixture to cool and after it gets cooled , grind the mixture with 3/4 cup of water.
5. Heat 1 tbsp of oil in a pan and add big onion and saute till translucent. Add  turmeric powder, chicken masala , required salt and saute for 1 minute.
6. Add tomato cut into small pieces and saute it until it gets mixed well. Then add the grinded paste , saute for 2 minutes.
7. Add little water ( depending on how much gravy you want ) and again let it cook for 1 minute.
8. Add the boiled eggs to the curry. Garnish with curry leaves.

Vegetable Cutlet

We both love cutlets. This is so delicious.We have it as sandwich with paav bhaji bun. 

Ingredients

1. Potatoes Medium Sized Boiled and Mashed-4No
2. Finely chopped carrots-3 No
3. Finely chopped beans-3 No
4. Boiled Green peas- 1 cup
5. Turmeric Powder- 1 tsp
6. Chilly Powder- 1 tsp
7. Amchur Powder- 1/4 tsp
8. Garam Masala- 1 tsp
9. Coriander Leaves chopped-2 tbsp
10. Maida - 1 cup
11. Bread Crumbs- 150 gm
12. Salt
13. Oil for deep Frying

How to Cook 

1. Prepare the smooth batter with maida, little water, salt.
2. Cook the potatoes in cooker till it becomes soft.
3. Steam the beans, carrots , green peas.
4. Mash the vegetables including the potatoes, beans, carrots and green peas together thoroughly.
5. Heat oil in pan, mix the vegetables with rest of the masalas  including the turmeric , chilly powder, garam masala ,amchur powder, coriander leaves, salt.
6. Allow the above mixture to cool.
7. Make lemon sized balls out of the cooked vegetables, flatten it into oval shape , dip in the  maida batter till it is covered by maida thoroughly  and then again roll it  over the bread crumbs. Pour it directly into oil for deep frying.
8. Serve hot with Tomato Sauce.

TIP  : You can also use rice flour instead of breadcrumbs. 



Pineapple Mousse

The pineapple mousse is a very  tasty pudding. There is no egg in this recipe. Addition of Lemon gives a special taste with milkmaid . It is a medium sweet recipe.

Ingredients 

1. Fresh Pineapple Chopped  -  1  1/2 Cup  /   ( Canned Pineapple - 1 tin )
2. Condensed Milk  - 1/2 tin
3. Ordinary Milk- 1/4 Cup
4. Lemon Juice - 3 tsp
5. Powdered Sugar  - 1 tbsp
6. Gelatin - 2tsp
7. Pineapple syrup
8. Pineapple essence - 5 drops

 How to Cook

1: Take a bowl and mix the pineapple with 1/2 cup  water and 3 tbsp sugar , Keep aside for  5 to 6 hours. 

2: After 6 hours, add 1/4 cup water and cook the pineapple for 20 minutes on  low flame.

3: Keep aside for cooling.

4: Strain the mixture to  separate the pineapple syrup from pineapple pieces.

5: Grind the pineapple pieces just for 1 round and keep it aside.

6: Mix the gelatin with half cup water in a small bowl. Keep the bowl with gelatin in another bowl with water. Cook over low heat, stirring continuously, till it dissolves.

Gelatin Dissolved

 7:In a bowl, beat the condensed milk till light and creamy.

8:Mix the condensed milk with 1/4 Cup milk.

 9:In another bowl, mix the lemon juice with half a cup of pineapple syrup from the tin. 

 10:Add  semi grinded  pineapple and the pineapple syrup mixed with lemon to the condensed milk.

 11:Pour the gelatin solution into the condensed milk mixture stirring continuously.

12:Freeze the mixture for half an hour . 

13:After half an hour , add pineapple essence and sugar powder. Again mix it well.( You can mix using mixie as well )

14:Pour into a serving dish and freeze for 4 hours or till set. 

 

15 Your yummy pineapple mossie is ready.Serve Chilled.

Home Made chocolate

Ingredients

1. Milkmaid/ Condensed Milk- 1 can
2. Ordinary Milk( optional ) - 3 tbsp
3. Sugar Powder - 6 tbsp
4. Cocoa Powder- 3 tbsp
5. Butter -3 tbsp
6. Marie Biscuit Powder -  1/2 cup
7. Almonds and  Cashew nut crushed -1/2 cup
8. Almonds , Cashew nuts, Raisins for garnishing.  

How to Cook

1. Heat a pan and add butter to it , after a minute add milkmaid , cocoa powder , sugar and saute.
2. Go on kneading the mixture.As the mixture starts leaving the sides of the pan, add Marie biscuit powder ,  crushed almond and cashew nut  and go on kneading for 15 minutes until it starts becoming thicker.
3. Grease a  bowl and add the cooked chocolate to it . Garnish with almonds and cashew nuts.
4. Cool the chocolate and it will become thicker .Serve cold.

Punjabi Chicken

Ingredients

1. Chicken  1/2 kg
2. Coconut -1/4 cup
3. Cashew nuts- 10 No
4. Ghee - 3 tbsp
5. Onion  -1/2
6. Turmeric Powder-1/2 tsp
7. Garam Masala - 1 tsp
8. Tomato -2 No
9. Water -1 1/2 cup
10. Salt as required.

For Grinding  ( B) 

1. Ginger - 1 piece 
2. Garlic - 4 cloves
3. Onion- 1/2 No
4. Cumin Powder-1 tsp
5. Chilly Powder-2 tsp
6. Coriander Powder-1 tbsp

How to Cook!

1. Cut pieces of chicken small.
2. Grind the coconut and cashew nuts into a fine paste.
3. Grind the mixture given for grinding.
4. Grind the tomatoes to get a paste form.
5. Heat ghee, add onions.
6. Add turmeric powder and the grinded mixture mentioned in ( B )  and saute for sometime till the masala get cooked.
7. Add tomato paste and saute for 5 minutes.
8. When oil  is clear , add chicken pieces, grinded coconut cashew paste and wait until the oil becomes clear again.
9. Add 1 1/2 cup of water and close the pan , cook the chicken. 
10. Once chicken is cooked and soft, add garam masala . 
11. Garnish with coriander leaves and serve hot.

TIP : If you want the curry to be sweet add 1 tsp of sugar at first to the Ghee and then continue with the rest as mentioned above.