Malabar style Coconut Chicken Curry

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Heat a Tava or shallow pan.Donot pour oil in it. 
• Spread the cashews in a shallow frying pan or Tava and roast for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of warm water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

• Serve with steamed white rice or Kerala parota.

Onion Chutney Recipe for Dosas and Idlis

Ingredients :

• Onion :3 medium sized
• Mustard Seeds : 1/4 tsp
• Dried Chillies : 4 - 5
• Synthetic White Vinegar : 2 tsp
• Curry Leaves : 1 sprig
• Oil : 2 tsp
• Salt to taste

Method :

1.Grind 3 medium sized onions with little water and a pinch of white iodised salt.

2.Heat a teaspoon of oil in a pan. Add and fry the grinded onions until light brown color. Then add the red chillies and fry for a minute. Remove from the flame and let it cool completely. 

3. Add red chilli powder and synthetic white vinegar to the grinded onion paste and stir fry the paste till the oil comes out on the sides of the pan.

4.Transfer the chutney to a bowl and set aside. 

5. Heat a teaspoon of oil for tempering. Add the mustard seeds and let them splutter. When the seeds stop popping, add the curry leaves. Stir for a couple of seconds and turn off the heat. 

6. Pour it over the chutney and combine well. Serve with dosa, idli or upma.

Preparation & Cooking Time : 20 mins

Serves : 3 - 4 persons

Saffron Gulab Jamun

Ingredients:

GITS Gulab Jamun Ready Mix, 200 gms packet

1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted

Few strands of Saffron

Raisins: 10-15 pre-soaked in water
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Ghee/ Oil for frying

How to make gulab jamun:

• Make the dough by combining the Gulab Jamun Ready Mix,all purpose flour,baking soda,butter,saffron strands,pre-soaked raisins and 2 tsps of Whole milk. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil/ ghee  on high and then lower the heat to medium. Slip in the balls into the hot oil/ ghee  from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil/ghee  is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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