Chicken Kofta / Meat Balls Curry [ South Indian Style ]RECIPE#202

Step 1:- Cut  chicken breasts ( 4-5 nos)   into small pieces .

Grind it ,

Knead  the ground chicken with   1/2 teaspoon of turmeric  powder , 1 teaspoon of kashmiri chilli powder,  1/2 teaspoon of garam masala, finely chopped green chillies ( 3 nos ),   finely chopped cilantro  ( 1/2 cup ), finely chopped curry leaves ( 2 table spoon )   and salt .

Make "small lemon shaped balls" out of  the ''dough " and  fry it or 'keep  it' as such .

Step 2:- Grind   3 medium sized onion to a smooth paste  and keep aside .

Step 3:- Grind 1  1/2 teaspoon of fennel seeds, 2-3 cinnamon sticks , 4-6 cloves 5-7 cardamom , 1 1/2 teaspoon of cumin seeds and 1/4 of a star anise  and keep aside 

Step 4:-   Heat  2-3 table spoon of   vegetable oil in a pan , 

add the Step 2  paste ( onion ) Saute until it gets  'dry "

 add ginger and garlic crushed ( 2 1/2 table spoon )

When the onion paste gets dry , bring down the flame and add the step 3 powder , coriander powder ( 2 1/2 teaspoon ) chilli powder ( 1 1/4 teaspoon ) , turmeric powder ( 1/2 teaspoon ) , Saute for few seconds  ( until its raw smell goes away) .

Now add the  tomato ( two  nos )  paste , Saute fro 2-4 minutes on medium flame .

 Now add 1/2 cup of curd , mix it slowly .

Add  salt  and 1 1/2 cup of water and allow to boil. 

Step 5:-   Now add the kofta ( step 1 chicken balls )  . Cook for 20-25 minutes on medium flame .

When its half done add 1/2 cup of chopped cilantro .

 Now add chopped curry leaves , cook for another 10 minutes on low medium flame until the chicken balls are well done .

Step 6:- Chicken Kofta / Meat Balls  Curry [  South Indian Style ]is ready . Enjoy with  steamed rice/ Chapatis / fulkas/ tortillas .......- JA-Mathew -   ......:) 

Central Kerala Style Sambar RECIPE#201

Step 1:- Cut vegetables (   i used 2 Ethakka/ Plantain , 3 Carrots,an Egg plant ,2-3 Cucumber ,  20-22 tindora , 2 drumsticks , and 4-5 colocasia/chembu  ) Or use Frozen vegetables. and keep aside .

  Step 2:-  Soak 1/ 2 cup of  toordal ( parippu).

Step 3:- Pressure cook   toordal ( parippu), with  3-4 garlic and salt for 2-3 whistle ( or microwave 10 minutes on high power  ) .  

Step 4:- When the toordal gets almost cooked ,grind it to a smooth paste.Keep  aside.

Step 5:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water . And keep aside.

Step 6:-   Cook the  Step 1 Vegetable [with  Step 4 paste , Step 5 "Juice " , 4-5 green chillies ( splitted ) salt and 2 teaspoons of turmeric powder ] for 20 minutes on medium flame . 

Step 7:-  Meantime heat a  pan  ,  add  4-5   table spoon of oil ( canola) , splutter 1 1/2 teaspoon of mustard seeds ,2-3 dried red chilliies  , and few curry leaves  . And  saute   for 1-2 minutes .

Now add 10-12 pearl onions, .Saute until the onion becomes transparent 

NOW Bring down the heat and add  1/2  teaspoon of turmeric powder, 3-4  teaspoon of coriander powder, 1 1/2  teaspoon of kashmiri chili powder , 5-6 teaspoon of sambar powder ( I used Nirapara's ) , 1 teaspoon of fenugreek powder and a pinch of asafetida  saute for few minutes   , until the  raw smell  of  the 'powder' goes away .

Pour over Step 6 vegetables 

Combine well and cook fro another 15 minutes on low - medium flame ( until the vegs are well done ) 

Add 1/2 cup of chopped cilantro , combine and cook for another 2-3 minutes on low- medium flame  .

Step 8 :- Central Kerala Style Sambar  ready.......  Enjoy with  steamed rice/ Dosa/ Idly .......:) ...... JA -Mathew- 

Aripayasam ( Jes Style ) RECIPE#200

Step 1:- Wash   1 1/2 cups of Sona Masuri  rice / raw rice, 

and soak  for 2 hours ,

 drain and  cook and keep aside .

  Step 2 :-  Soak 1 cup of sabudana / chowari , 

drain and cook  (with 2 cups of water) 

until it becomes transparent as in the picture below .

Step 3:- Fry 3/4  cup of raisins , 

1/2 cup of coconut slices ,

1/4 cup of peanuts  in ghee or vegetable oil  and keep aside .

Step 4:- Prepare  jaggary ( 500 gram )  paani and keep aside. 

Step 5:- Prepare 3  cups of thin coconut milk and 1 cup of thick thick coconut milk  and keep aside. 

Step 6:- Grind 1/4 teaspoon of cumin seeds, 4-6 dried ginger ( chukku ) 8-12 cardamom , and a pinch of javithri powder to a fine powder and keep aside . 

Step 7 :- Heat a pan ( BIG PAN ) and add the step 1 rice 

and step 5 thin coconut milk  and  

combine well and cook for 10 minutes on medium flame 

Now add the Step 2 Sabudana , combine well , 

and add the Step 4 Jaggeri paani , and combine well . and cook for another 5-6 minutes on medium flame .

Now add the Step 6 Powder , and combine well, and cook for another 2-3 minutes on low - medium flame .

Now add the Step 3 fried raisins, peanuts and coconut slices , and combine .

And add the Step 5 thick  coconut milk ,

Combine well and  and cook for another 10 minutes on low flame.

Step 8:- Aripayasam ( Jes Style )  is ready ........Enjoy .......... JA-Mathew-. .........:) :)