NADAN KOZHI (CHICKEN ) CURRY- A GUEST POST FOR RAFEEDA'S THE BIG SWEET TOOTH

ohhhhhh dear i am on cloud  nine after reading your post . I am really flattered:).

First of all thank you Rafeeda for giving me a space in your beautiful blog- THE BIG SWEET TOOTH. This is my first ever guest post. Rafeeda is one of many bloggers I admire a lot. I don’t think she needs much introduction. Her blog has gained popularity within a short time. I always love the way she is explaining things .Her write-ups makes readers feel that they are also a part of her family. I always wonder how she can write such a simplified recipes. It provides a soothing belief that cooking is a cake walk.

She is a great person full of attitude. I am really glad to meet such  a wonderful blogger.Really grateful to this virtual world for gifting me great friend .

   

Though I am not an active blogger, I wish to be a part of this virtual world. When I saw this event on her blog I had no second thought. I fixed the recipe to be posted in my mind even though I was not sure whether she would accept me or not. I dropped her a mail asking about the event and what kind of dish she is expecting. Broad minded Rafeedaji suddenly accepted my request and she has given me the freedom to post any type of recipe. I feel it is great to do a guest post in her lovely site. 

Over to the recipe… This is an easy Kerala style chicken curry full of flavors. Unlike other meat preparation, this can be prepared in a jiffy as it requires no sautéing of onions and other spices. Hope Rafeeda and her readers will enjoy this :)CLICK HERE TO READ MORE.

KAPPALANDI MUTTAYI (PEANUT CHIKKI)

Ingredients

1.      Roasted peanuts-1 cup

2.      Sugar-1/2cup

3.      Butter/oil -1/2 tsp

A flat steel plate and little oil for greasing the plate.

Method of preparation

1.      Grease a steel plate and keep it aside.

2.      Pound the peanuts slightly either by a pestle or mixie.

3.      Heat a pan .Add the sugar in. Allow it to melt and turn slightly brown .It needs to be stirred to prevent it from burning. When it is completely melted and browned add the butter/oil. Stir well .When it bubbles add the peanuts. Mix well.  When the peanuts are completely coated with the sugar syrup, switch off the flame.

4.      Immediately transfer it in to the greased plate. Spread it using a rolling pin. Cut it into desired shapes while it is still hot (check the pic below).

Separate it into each piece once it has cooled completely.

                   Sending this to NIVEDHANAM and SPICE YOUR LIFE

AVIYAL

An inevitable dish in ‘Kerala Sadya’.

ingredients

 1.  Mixed vegetables-[carrot-1,madras cucumber(vellarikka)-1/2 of one,drumsticks-2nos,yam-1 small piece, snake beans(achinga payar)-3nos,Snake gourd(padavalanga) -1 small,raw plantain-1no]

2.      Chilly powder-1/2tsp

3.      Turmeric powder-1/4tsp

4.      Grated coconut-1 cup

5.      Cumin powder/seeds-1/2 tsp

6.      Green chilly-2nos

7.      Turmeric powder-1/2 tsp

8.      Pearl onions-4nos

9.      Mustard seeds-less than ¼ tsp

10.  Coconut oil-2tbsp

11.  Curry leaves-2sprigs

12.  Curd-1/4 cup

13.  Salt

Method of preparation

1.  Clean and cut vegetables lengthwise. Cook by adding ingredients 2-3 by adding ¼ cup of water and salt.

2.  Coarsely grind ingredients 4-7.Crush pearl onions and mustard seeds.mix it with the grinded coconut.

3.  When the vegetables are cooked ,keep the grinded coconut mix in the centre of the pan and cover with the veggies. Reduce the flame. Keep the lid on. Let it cook for another 3 minutes.

4 .  Now add curd and mix well. Switch off the flame .Lastly add coconut oil and curry leaves. Let it sit for some time. Stir well just before serving.

Notes:

 Here I cooked it in Central Travancore style, the place where I am hailing from.The traditional way of making aviyal involves no onion and mustard. So that step is purely optional. But trust me it gives some nice flavor and taste.