Easy Cooker chicken curry

If you are an avid ayurvedic person then this is the time where most folks from Kerala would go for body massage and oil therapy.  I have not mentioned till now that we are also into it. I had done it last year and it was worth it. A treatment that everyone loves. My family follow this and  our food also change along with it. As we very particular about what we have , We have special kanji that's Rice gruel with authentic masalas added to it. I hadn’t had this type of gruel but it was heavy for me and tasty too. During the initial days of my session the lady would start slow and she would try to relieve all the muscles catches and pains if any. It's done once in year and it would cure many diseases too. . .

During our chats, she would tell me how much her family would also have massage sessions . There was some  magic in her hands. I actually dozed off in between sessions .  Naturally, I was inclined to her stories of how she started this in many places and her husband who also is a trainer in kallary paittam had joined her . For those who are not familiar with it it's a Kerala Martial Art .. I would say..    She emphatically declared that it was  like the lifestyle that kids follow nowadays with too much stress and mobiles , kids too fall prey to many body aches at a young age . As she said  to me, I didn’t find anything surprising at all it was all true because I am also one of them .

I am thankful for these sessions as for those like me , I , don't like to rely too much on English medicines  in life. That give you all sorts of insights about some having after effects that could tirn out pretty bad for our body . She used to speak to me about how she joined Ayurveda treatments and had completed a course in it and  once her three kids grew up and is now working in a health centre  .Just gives us a thought  the fact that age is not a factor to achieve your success . Just go after it and you will have it .

Ingredients:

3 tablespoon oil

2 teaspoon Fennel Seeds

2 Onion  large sliced  thinly

2 tablespoon Ginger Garlic Paste

Turmeric Powder – 1 tsp

Chilli Powder – 2 tsp

Garam Masala Powder – 2 tsp

Curry leaves – 1 spring

1 Tomato chopped finely

Salt to taste

1 kilo Chicken

For the grind

1 cup coconut grind
1 teaspoon Fennel seeds
1 teaspoon ginger and garlic paste
1 sprig Curry leaves
1 teaspoon chicken curry Masala powder

For tempering
2 tablespoon oil
1 teaspoon fennel seeds
1 teaspoon shallots chopped
1 teaspoon curry leaves
1 teaspoon red chilli powder
salt to taste .
A bunch of chopped corriander leaves .

Method:

1. Mix all the ingredients mentioned above except for the ground ingredients.
2. Add into the pressure cooker and mix well add 1 cup hot water.
3. Cook in pressure cooker 
4. cook in until  for 2 whistle. Now lower the flame and cook for 20 minutes on a low flame.
5. Switch off the flame. After half hour open the lid .
6. Grind the ingredients mention under ground above .
7. Open the pressure cooker and add coriander
8. leaves and mix well.
9. Add the grind paste .
10. Heat oil and add the tempering ingredients.
11. Add to curry and it's done. 
12. Serve hot 

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Almond milk

The name itself is so protein reminder. isn’t it? Yes, even I was intrigued… When we were kids, we used to have this with a large banana. AJ is a total foodie and he needs a drink of this almost often so almond stock is always in our pantry so that we would get non-stop eating of nuts in variants in our house. But anything of too much is also a bane . All the way from start to finish I  still relish those days when we used to stand by catering section– so called thattu kaddas one in particular was Basheerkaas thattu peedi in Kannur and they serve the best almond milk Horlicks and boost aval shakes ”serving hot snacks  or Mutta appams and chicken  65 and we madly shamelessly eat on them like crazy! Not to mention of how much the next day we will want for more...that wouldn’t stop us from eating, hehe… though my parents have stopped such outlets . We love it and shamelessly hog along with kids .Thank god AJ  is typically foodie . When I go craving to eat, the only thing he gets me everything Mashallah. saying that should replcate one at home . How wise right?

Coming back to the recipe, for that matter I have never had the original .  Each time it turns a bit watery and my aunt who does it well she cooks to perfect and she gave me the recipe but still I was not satisfied. InShaAllah, I guess I have to push through a chance of having it from the scratch and I added and depletion of few here and there I made the way perfect it means to me . Meanwhile, I enjoy it once in a while at home so I have put on weight to this regards . Something all bloggers have to deal with …off to the recipe.

Ingredients

1. Raw Almonds - ½ cup
2. Water - 1 cup to 2 cups

Method

1. Soak almonds for 1 hour.
2. Take it in a blender and add water little by little and puree till smooth.
3. Drain using a cheese cloth. Squeeze and extract as much milk as possible.
4. Now toast this on a pan till it becomes dry on low flame .
5. Take it in a blender and blend till fine. Store in a air tight container.
6.  Almond meal can be used for baking  other recipes too

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Coconut laddoos using milkmaid

 I am always thinking all sweet as ever since zamee has joined the gym he just wants more of sweets and just because of that we are also into it. I avoided that part of the cuisine a long time back but right now really can't resist it. I have to think early and prepare in advanceresist . He does have it in small amounts but the only clause is the pantry must have a dessert everytime.

I am into this theme ' cooking three ingredients that I will be posting every month. I feel I  need some thing to push myself from behind like some challenges and the blog needs a lift upfront . There are so many recipes but  I do get lost many times and it's like a gun point where I just cannot move my blog. 

I had a packet of desiscated  Coconut lying around . One of my brother's had got it thinking it would be a substitute for curries it turns out he was not satisfied with it . I personally like curries with dessicated coconut added as it brings a lovely smell . There was also a half tin of milkmaid after making the Turkish milk cake  lying around in the fridge and I had to use it immediately before it vanish off to hungry tummies if they find out.

I  had so many ideas in my mind regarding what all to make with it. But as this was the three ingredient challenge theme . When zehna asked me to make a simple one I  was thinking of making with nuts added as so here's the recipe. 

Ingredients

• 2 cups dessicated coconut
• 1 tin milkmaid
• 1/2 cup cashews

Method

• Heat the pan on low flame .
• Slightly toss the dessicated coconut and milkmaid together.
• Do not over heat . Just warm it up for two minutes only.
• Take off the stove and mix well to form a dough . Make lemon size balls and roll of dessicated coconut flakes . Chill before serving .

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Oats bran muffins

Oats bran muffins are super healthy and perfect for tiffins and snacks for kids. Today I am baking few as my son who is in class 1 has complained recently that he is not getting an interesting tiffin to school . Yes he actually said that I was so confused .. I always pack in interesting tiffins for him . But it's not fun anymore for him to have at school . What he meant was he wanted extras ...like pizzas cupcakes pastas .. not the boring rice and sambar and vegetable fried .. now that put  me in a spot . But I guessed this is going to be  fun . Creating new recipes for his tiffin.. may be I will load up a few on my Instagram stories.. do check it out ...

Ingredients:

• 1 cup Wheat Flour
• 1 cup Oat Bran
• 3/4 cup Brown Sugar
• 1  1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 teaspoon Cinnamon Powder
• 1 Egg
• 1 teaspoon Vanilla Essence
• 2 tablespoon Oil
• 1  1/4 cup Milk
• 1/2 cup  Dry Fruits
• (My 1 cup measures 240 ml)

Method:

• Preheat oven to 200 degree C.  set up the cupcake tray with cupcake liners  .
• Take all the dry ingredients like the wheat flour, oat ,baking powder, baking soda, salt, cinnamon in a bowl. Give it a stir amdix well completely.
• Take all the wet ingredients like  egg, vanilla, milk and oil in a bowl and mix till sugar is melted.
• Pour this into the dry ingredients and fold gently.Add in raisins  and fold gently.
• Drop dullops of this into cupcake  pan and bake for 16 to 20 mins.
• After done ,Remove and  cool for 10 mins.

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Jackfruit shake

I just tried this shake and it's going on with everyone having it. I loved it . For those who love jackfruit and it's products like jackfruit jams ,ice creams ,etc then this is something you have to try. I am not a real Jackfruit person . I actually blove the raw one which is made into stir fries ( chakka varathe ) and that only thing that's my favourite. I can eat a whole bowl . But I really don't like the fruit part very much . The season for this fruit is actually over  but still some parts of neighbours have it still. Once the rains have started jackfruit a tend to lose their sweet level and tastes soggy.
So here's the recipe. And do try it out .

Ingredients

1 cup jackfruit slices
1 cup frozen milk crushed
Sugar to taste
1 teaspoon cardamom powder

Method
Blitz all ingredients to a smoothie texture.
Serve cold .

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Kuttanadan chicken curry

While I was deciding what  to make  for  dinner my first thoughts were making something like creamy and thick coconut base curry . I was planning to make it during Ramadan itself  since we always had chicken and beef and  something I'm  not proud of. I  would rather have veggies but as during the month no one would like vegetarian   it would be easier to finish it off with a yummy curry  rather than make something that I am not sure my family  would eat. After creamy curry was ready Aj messaged me that he would be late as he had a wedding to attend ..it's a usual thing.  Last minute reminders.

I do make chicken curry occasionally, which is either a mullagu curry or a thin  coconut based.  We had porotas and this curry was a perfect match . While the rainy season is on its way and some parts it's almost here such curries are so welcomed to my folks.

MARINATION:

1 kg Chicken

1 tablespoon Kashmiri Chilli Powder

1 teaspoon Turmeric Powder

2 teaspoon Garam Masala Powder

Salt to taste

2 tablespoon Ginger Garlic Paste

FOR GRAVY:

1/4 cup Coconut Oil

1 teaspoon Mustard Seeds

Curry leaves a handful

2 Onions  chopped finely

2 to 3 slit Green Chillies

2 tablespoon Ginger Garlic Paste -

4 Tomatoes large chopped finely

2 tablespoon Kashmiri Chilli Powder

2 tablespoon Coriander Powder

1 teaspoon Cumin Powder

1 tablespoon Garam Masala Powder

2 teaspoon Black Pepper Powder

Salt to taste

2 cups Thick coconut milk 

Instructions

Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.

Now heat oil in a pot. Add in mustard and curry leaves.

Add in onions and cook till golden brown.

Add chilies and ginger garlic paste and mix well. Saute for 2 mins.

Now add in spice powders,salt and mix well.

Add chicken and coat well in spices.

Add in tomatoes and cook that till it is mushy.

Cover and cook the chicken for 25 to 30 mins.

Now add in coconut milk and mix well.Cover and simmer till oil floats on top.

Serve with rice.

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Almond cookies

Cookie day and the beginning of a new month this year .Without much happening these days we had minimal cooking day today but that goes without saying how as much as I enjoy cooking, but some days I really temper my mood down that you do not want to do anything at Home for the many  days to come! So today  I am thinking of something light  at home  for dinner rather than something home made… but also its rainy season we would prefer to have warm soup or cozy ginger tea .

My kids love cookies, munchers! They love to munch on biscuits, chips and cookies any time my pantry has always stock of whatever they like. Nowadays, I am trying to push myself to bake them at home, so that I know what they are eating is home made and free of preservatives, cakes and  cookies are always welcome here.I had eyed these almond cookies for a long time now , and I have baked these a couple of times. I kept it in a little jar inside my hidding place that's  in my kitchen store as I knew the minute they get hands on it it will vanish in no time . Yes, it had disappeared by the time I was back from office, As guests have come form my uncle's place it was served with along the other kaddis and they were delighted . Packed and given off too.  I would hopefully bake them again…

Ingredients:

300 gms or  3 cup flour

200 gm butter

1 cup Powdered Sugar-1 cup

1/2 cup Cashew powder

1/2 cup almond powder

2 teaspoon Baking powder-2 tsp

2 teaspoon Vanilla

1 Cold Egg

Method:

Preheat the oven to 180°C.

In a large  bowl beat together butter,sugar and vanilla till well combined.Add in egg and mix well.

Now add in almond and cashew powder and mix well.

Add in the flour,baking powder and mix till it gets combined and forms a soft ball.

Divide to equal sized balls and place them  on a well oiled baking tray. Centre each cookies with a almond  piece.

Put in oven and let  bake for 15-20 min or until golden brown.

Remove it from the oven and let it cool in the wire rack for 30 min.

Store in air tight container.

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