Kerala Style Dryfruit Halwa.

Hello friends hope all are doing good.Firstly am really sorry for not posting any recipe for so long time. I was tied up with some personal work and also had to visit my home town. We had a wonderful time with our near and dear ones and not to forget got lot of goodies too.

Kerala is famous for lot of things but the first thing that comes to your mind when you think of Kerala is the plaintain chips and kerala halwa. Am a big fan of both and when ever we visit my home town am sure to grab both. But this time I was lucky enough to get the recipe too. The recipe has been shared to me by dad who once had seen making it in his friends house.

So here’s my take on Kerala Halwa. Hope you all enjoy it.

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Ingredients:-

  1. 1.5 cups of maida.
  2. 1.5 cups sugar.
  3. A pinch yellow food colour.
  4. 4 cups of water.
  5. 1/2 cup coconut oil + 4 tbsp clarified butter.
  6. 1/4 tsp cardamom powder.
  7. 3 -4 tbsp bits of dry coconut.
  8. 1/2 cup if chopped unsalted nuts of your choice.
  9. Few drops of vanilla essence.

Method:-

For making Halwa first sieve the maida flour and mix it with the water in such a way that there are no lumps. Leave this mixture in kitchen counter for one whole day.

Next day replace the water that has been added to the flour.(water will float above the flour mixture.) Measure the replaced water and again add fresh water of same quantity. Now place this mixture in fridge so that it doesn’t turn out too sour.

Now on the same day evening take this mixture of flour and water in  a wide mouthed pan add food color and place it on a medium flame. Stir continuesly till the mixture become thick. Once thick add sugar and again stir it till it becomes thick. Now add oil+ clarified butter spoon by spoon to the mixture. Now add in dry fruits, cardamon powder,vanilla essence, bits of dry coconut and mix in well. Cook this mix till it leaves the pan. Now grease a plate or cake pour this mix in and dab some ghee from above. Let this cool down  then demold it and chop in desired shape.

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Pan Fried Chicken

Sunday is a day to relax and enjoy and so on sundays our day starts late with a late breakfast and then followed by a late lunch. So I make it point not to spend too much time in cooking so that we spend some family time together. On sunday mostly the menu in my place are simple may be a Dal – chawal(lentil curry and rice) accompanied with some non vegetarian sides.

Since I had made Dal I wanted to make a quick chicken starter with it and i landed making this lovely crispy from outside and soft and juicy from inside pan fried chicken. This chicken fry is damn easy  and am sure you all will love it.

Here goes the recipe hope you all will give it a try.

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Ingredients:-

  1. 1/2 kg chicken cleaned and pat dried.
  2. 2 tsp freshly ground ginger-garlic paste(its OK if you use store bought once but fresh tastes best).
  3. 1 medium sized onion roughly chopped.
  4. Juice if 1/2 a lemon.
  5. 5-6 dry red chilies.
  6. 1/2 tsp chili powder ( i prefer a bit spicy chicken, so adjust accordingly).
  7. 1/2 tsp roasted Cumin powder
  8. 1/2 tsp coriander powder.
  9. 1/4 tsp garam masala.
  10. 1/4 tsp dark soy sauce.
  11. 1 tsp tomato sauce
  12. 2 tbsp chicpea flour.
  13. Salt as per taste.
  14. 2 springs of curry leaves.
  15. Finely chopped coriander and green chilies.
  16. 2 tbsp of refined coconut oil.

Method.

Grind onion,ginger garlic paste, red chilies,curry leaves and all the spice powders into a fine paste. Now add this paste to your pat dried chicken along with chicpea flour. Adjust seasoning and add soy  sauce,lemon juice and tomatoes sauce. Cling wrap this and let it rest for 2-3 hours in refrigerator.

After 2-3 hours heat oil in a non-stick pan. I have used coconut oil but you can use any oil. Add this chicken pieces and left out marinate. Close the lid of the pan and let the chicken cook in its own juices. Check in after 10 mins  and turn over the prices carefully. Once they are brown and crisp add in finely chopped coriander leaves and green chilies. Mix it properly and serve hot.