VARUTHARACHA CHICKEN CURRY

This is one of Authentic Kerala curry.’VARUTHARACHATHU’ means nothing complicated ,anything cooked in roasted coconut gravy called varutharathu. Here also grated coconut are dry roasted with all other condiments  and spices ,then grinded to make  the base for the curry. It taste quite different from the usual chicken masala.This curry reflects the real taste of Kerala.

Ingredients

1.      Chicken-500gm,cut into medium sized pieces

2.      Onion-1big,thinly sliced

3.      Tomatoe-1 medium, cubed or sliced

4.      Grated coconut-1/2 of one

5.      Coriander powder-2tsp,heaped

6.      Kashmiri chilly powder-2tsp,levelled

7.      Turmeric powder-1/2tsp

8.      Whole black pepper-3/4 tblsp

9.      Ginger-1”piece,chopped

10.  Garlic-1 small bulb, chopped

11.  Salt

12.  Water-1 cup or more

13.  Coconut oil-2tblsp

For seasoning

Dry red chilly-2nos

Pearl onions-3 nos,thinly sliced

Curry leaves-a few

Mustard seeds-1/4 tsp

Coconut oil-1tblsp

Method of preparation

1.      Heat a pan preferably a non stick pan. Add grated coconut, chopped ginger and garlic.Stir this until coconut turns brown. Add in all powders and pepper stir again till coconut  -spice mix turns dark brown in color. Switch off the flame. Once this mix has cooled, grind it into smooth paste by adding required water

2.      In another pan heat coconut oil. Sauté onion till golden brown. Add tomatoes and cook until it turns mushy. Add grinded coconut mix, water and salt into this. Once the gravy boils, add chicken pieces in. Lower the flame. Cover the pan and cook till chicken has done and gravy thickens.

3.      Lastly do the seasoning-For that heat oil in a pan. Splutter mustard seeds, add pearl onions,curry leaves and dry red chillies.Stir for few seconds. Pour this over the prepared curry. Keep it closed for some time.

Enjoy this delicious curry with rice,rotis ,bread…it goes well with anything.

EGGLESS WHOLE WHEAT ORANGE CAKE

Craving for some yummy cake? Then try this guilt free delicious cake full of orange flavor.. 

Ingredients

1.      Whole wheat flour-1 cup

2.      Orange juice-1 cup (1/2 cup of  pure juice +1/2 cup of water)

3.      Orange zest-1tblsp

4.      Baking powder-1/2tsp

5.      Baking soda-1/2tsp

6.      Salt-a pinch

7.      Oil-1/2 cup

8.      Jaggery-1/2 or more cup,grated

9.      Corn flour-1tblsp

Method of preparation

1.      Prepare an 8” cake tin. Preheat the oven at 180◦ for 10 minutes.

2.      Take a bowl. Mix flour, baking powder, baking soda salt and corn flour using a whisk or fork or swift all the dry ingredients together.

3.      In another bowl mix jiggery and oil till the jiggery melts. Add orange juice and zest, give a stir. Now add all the dry ingredients in and gently mix to combine all the ingredients without forming any lumps.

4.      Pour this into prepared tin and bake for 30 minutes or until the inserted toothpick comes out clean.

Notes: Remove the seeds before taking juice or your cake will taste bitter.If you want your cake to be really sweet increase the  jaggery quantity to ¾ cup.Jaggery can be substitutes with granulated sugar.

LOW FAT QUICK CHICKEN BIRIYANI

Making biriyani is a time consuming process for many (not for all).i know many ladies who cook biriyani faster than any other dish. This recipe is for those who lacks time and patience ( like me :)).This recipe uses very less  oil and can be done within 30 minutes. It tastes great too. Do try this and surprise your spouse and kids.

Ingredients

1.      Rice-1 cup(any long grain rice or jeera rice)

2.      Whole spices-4cardamom,4 cloves,1 cinnamon stick,1 bay leaf

3.      Carrot –half of one thinly sliced

4.      Pineapple-2tblsp,chopped

5.      Lemon juice-1tblsp

6.      Salt

7.      Chicken-150gm,cut into medium sized pieces.

8.      Onion-2nos,thinly sliced

9.      Ginger-1 inch piece, crushed

10.  Garlic-10 pods, crushed

11.  Green chilly-6nos,desseded and crushed

12.  Mint leaves and corinder leaves-a hand full of each, crushed

13.  Biriyani masala-1 tblsp,1 tblsp

14.  Turmeric powder-1/2tsp

15.  Salt

16.  Curd-1/4 cup

17.  Water-1/2cup

18.  Tomato-1 no chopped

19.  Oil-2tbslp

20.  Rose water –a tsp

21.  A pinch of saffron dissolved in ¼ cup of milk(purely optional

22.  Chopped pineapple,chopped mint n coriander leaves -a few)

Method of preparation

1.      Cook rice by adding ingredients 2-6.When the rice has cooked to 3/4^th drain and keep it aside.

2.      Mix ingredients 8 -16.marinate chicken pieces well with this.Cook chicken by adding ½ cup of water.

3.      Mean time heat oil in another pan .add chopped tomatoes in and cook till it turns mushy. Add cooked chicken along with the masala into this. Stir well and cook for another 5 minutes or till the gravy thicken and coated well with the pieces.

4.      Now the layering part-take thick bottomed vessel or a pressure cooker. Keep the chicken masala in. Add the cooked rice over the top. Add chopped leaves and pineapple. Sprinkle saffron milk and rose water. Cover the pot and cook on low flame for 15 minutes. Open the pot and serve hot with any raitha.

If you are in hurry just skip the layering part just mix everything gently.Since i was in hurry i  did mix everything and served :)

BOLI (STEP BY STEP PICTURES)

 Boli is a sweet thin crepe made with channa dal and maida.In Kerala boli is usually eaten with Palpayasam(it is another Kerala delicacy).wow !! I don’t know how to express my love towards this sweet combo in words. Yes it is such a heavenly sweet. If you have never tasted this then I would say you must eat it .The boli which we used to get in Karnataka and Tamil nadu is bit thick  and is applied with lots of ghee but the one which is available in Kerala is thin and bit dry though..i prefer the latter. Here I have given the recipe of thin variety.

Ingredients

1.      Chana dal(kadalaparippu)-1 ½ cup

2.      Sugar-1  cup

3.      Maida-2cup

4.      Cardamom powder-1/2tsp

5.      Gingely oil-1/4cup

6.      Rice flour-2cups

7.      Ghee-2tbsp

8.      Yellow food color-a pinch

Method of preparation

1.      Cook channa dal by adding enough water. I cooked it in a pressure cooker.

2.      Once cooked add sugar and yellow food color (if any water remains drain the water before adding sugar).And continue to keep in stove until sugar melts and dal sugar  mix thickened to form dough like consistency. Lastly add cardamom powder and give a nice mix. Switch off the stove and let it cool. Grind this into smooth paste.

3.      Mean time mix maida, yellow color and knead into a smooth dough by adding enough water. Pour gingely oil over top of the kneaded dough and keep aside for 15 minutes.

4.      Now take a lemon sized ball from the dal mix and gooseberry sized ball from the maida dough. Sprinkle rice flour on your work space to prevent the boli from sticking while rolling.slighly flatten the maida dough. Keep the dal ball inside. Bring the edges of maida dough into the centre and fold to cover the dal ball. Carefully flatten it into thin crepes .sprinkle rice flour in between to prevent it from sticking while rolling.(Alternate method-take a butter patter keep the prepared balls inside. cover with another piece of paper. Flatten it and carefully remove the paper. This process makes the rolling job much easier)

5.      Cook in a heated tawa .when one side is cooked flip it over and cook until small brown spots appear on both sides. Do not overcook as it will turn the boli crisp. Apply ghee in between.

channa dal kept for cooking by adding enough water.

channa dal was cooked

 

transferred into another pan and sugar was added

sugar started to melt.

nicely cooked and thickened.

 

mix maida,color and water

 

kneaded into smooth dough and oil was poured on top.

channa dal ball was kept inside slightly flattened maida ball.

 edges are sealed to keep the dal ball inside

sprinkled with rice flour and flattened

 

beautifully cooked boli.