Preheat oven to 180 degrees.Line a baking an with nonstick cooking spray.
Melt chocolate using double boiler.Once chocolate melts remove from heat and add butter.Mix until butter melts.
In a large mixing bowl beat eggs and sugar until light and fluffy.Add chocolate-butter mix ,flour and coco powder.Mix until well incorporated. Mix in chocolate chips.Spread the batter into the prepared pan.
Bake at 180 degree C for 25minutes or until set.
When cool cut into desired shapes and store in an airtight container.
Marinate chicken pieces with lemon juice,turmeric powder,pepper powder and salt.Keep it aside for an hour.
Heat 1tbsp coconut oil in a pan.Splutter mustard seeds,fennel seeds,cloves ,cinnamon and cardamom.
Add onions, green chilly ,ginger ,garlic and coconut pieces.Fry until golden brown.Add marinated chicken pieces and fry on high flame for 2-3 minutes.Add tomato pieces and curry leaves.Cover and cook on low flame for 12-15 minutes.Stir 5-6 times during cooking.
Then open it and cook until gravy thickens. Garnish with fresh coriander leaves.
1.Unakka kappa-3cups Turmeric powder-1tsp Water-5cups Salt 2.Red gram(Vanpayar)-1/2cup Water Salt 3.Shredded Coconut-1cup Cumin seeds-1tsp Garlic-4cloves Turmeric Powder-1/4tsp Chilly powder-1/2tsp Green Chilly-2 4.Coconut oil-2tbsp Mustard seeds-1tsp Dry red chilly-2 Curry Leaves
Wash and soak dried tapioca and red gram separately in water overnight.Cook tapioca with 5-6cups water.Strain water and again add fresh water to it.Add turmeric powder and salt.Cook util soft.Strain water and keep it aside.
Pressure cook red gram with enough water and salt.Strain and keep aside.
Coarsely grind coconut with turmeric powder chilly powder,cumin seeds,garlic and green chilly.
Add ground coconut and cooked red gram to the tapioca and mix well with a wooden spatula.
Heat 2tbsp coconut oil in a pan ans splutter mustard seeds.Fry dry red chilly and curry leaves.Add tapioca mixture.cover and cook on low flame for 3 minutes.
Cook banana with turmeric powder,chilly powder,salt and 1/2cup water.
Coarsely grind coconut with cumin seeds and garlic.
Heat oil in a pan and sputter mustard seeds.Fry dry red chilly and curry leaves.Add cooked banana,cooked green gram and ground coconut.
Cook covered on low flame for a minute.Then open it and simmer it until it is dry and separated from another.
Serve hot with rice.
Cook chicken with turmeric powder,pepper powder and salt.
Heat oil in a pan and splutter mustard seeds..Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices, cooked chicken, chopped tomato and coconut milk.Cook until all water is absorbed.Add coriander leaves and remove from heat.
Roll out the pastry on a lightly floured surface and cut into 6 strips.Place 1-2tbsp of masala .Seal the edges by applying very little water.Brush with egg wash or milk.
Cook chicken with turmeric powder,pepper powder and salt.
Heat oil in a pan and splutter mustard seeds..Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices, cooked chicken, chopped tomato and coconut milk.Cook until all water is absorbed.Add coriander leaves and remove from heat.
Take some water in a bowl and dip a bread slice for few seconds.
Squeeze the water from the bread by pressing between palms gently.
Stuff with chicken mixture. Seal the edges of the bread.
Heat oil in a kadai and deep fry on medium flame till golden brown.
1.Green Gram (Cherupayar)-1cup Turmeric powder-1/2tsp Salt Water-1&1/2cup 2.Shredded coconut-1/2cup Cumin seeds-1tsp Pearl onion-2 Chilly powder-1/2tsp 3.Coconut oil-2tsp Mustard seeds-1tsp Dry red chilly-1 Pearl Onion(chopped)-1 Curry leaves-1spring
Pressure cook green gram with water ,turmeric powder and salt for 1 whistle and simmer for 10 minutes.
Grind coconut with cumin seeds,pearl onion and chilly powder.
Add ground paste into the cooked green gram.Adjust salt and water.Cook again for 3-5 minutes.
Heat 2tsp coconut oil in a pan and splutter mustard seeds. Add chopped small onion, curry leaves and dry red chilly. Fry till onion becomes golden brown. Pour it over the cooked green gram.
1.Chicken-1 Turmeric powder-1/2tsp Chilly powder-1tsp Garam masala powder-1/2tsp Ginger garlic paste-1tsp Lemon juice-1tbs Salt 2.Hard Boiled egg-2 Ghee-1tbsp Cashew nuts-a handful Golden raisins-a handful Onion(chopped)-1 Green Chilly(chopped)-1 Ginger garlic paste-1/2tsp Turmeric powder-1/4tsp Coriander powder-1/2tsp Salt 3.Onion(sliced)-2 Tomato-1 Ginger garlic paste-1tsp Green chilly-2 Turmeric powder-1/4ts Kashmiri chilly powder-1&1/2tsp Coriander powder-2tsp Garam masala powder-1/2tsp Semi thick coconut milk-1cup Water-1/2cup Coconut oil-1tbsp Curry leaves-3springs Coriander leaves-a handful Salt
Step 1
Marinate chicken with turmeric powder,lemon juice,chilly powder, ginger-garlic paste ,garam masala and salt.Refrigerate for 2-3 hours.
Step 2
Heat 1tbsp ghee and fry raisins and cashew nuts.In the same ghee fry onions, ginger garlic paste and green chilly till translucent.Add turmeric powder,coriander powder and salt.Fry for a minute.Add eggs ,fried cashew nuts and raisins.Mix well and remove from heat.
Step 3
Stuff chicken with egg masala and tie the legs together with a string.
Step 4
Heat 1 tbsp coconut oil in a pan and splutter mustard seeds.Add onion,ginger garlic paste and green chilies .Fry till translucent.Add spices and fry for a minute.Add chicken, salt,chopped tomato, curry leaves, water and coconut milk.Cover and cook on low flame until gravy thickens.
Step 5
Then transfer chicken from the gravy to preheated oven.Bake at 200 degrees until brown.(20 minutes).
Step 6
Pour the gravy over the baked chicken.Garnish with fried cashew nuts and coriander leaves.
