Double Chocolate Brownie

1.All purpose flour-1cup
   Coco powder-1tbsp(optioonal)
2.Butter-100gms
   Baking Chocolate-125gms
   Chocolate chips-75gms
3.Eggs-3
   Sugar-2/3cup

• 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.

• Serve with vanilla ice cream.

Pepper Chicken Roast

1.Chicken-750gms
   Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Pepper Powder-1&1/2tbsp
   Salt
3.Onion(sliced)-3
   Garlic cloves(sliced)-3
   Ginger(chopped)-1tbs
   Green chilly-2
   Tomato(sliced)-1
   Thengakothu(coconut pieces)-1/4cup
4.Coconut oil-1tbs
   Mustard seeds-1tsp
   Fennel seeds-1/2tsp
   Cloves-3
   Cinnamon-1piece
   Cardamom-2
5.Curry leaves-2springs
   Coriander leaves(chopped)-1tbsp

• 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. 

Unakka Kappa Vevichathu (Dried Tapioca)

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.
• Serve with fish curry or mango pickle.

Molten Lava Cake (250th Post)

Recipe Courtesy:-http://showmethecurry.com/desserts/molten-lava-cake.html

1.Semi sweet baking chocolate-113gms
   Butter-113gms
2.Eggs-2
   Sugar-1/3cup
   All purpose flour-1/4cup
   Coco Powder-1tbsp(optional)

• Preheat oven to 180 degrees.
• Melt chocolate in a 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. 
• Apply butter on the sides of the mould and pour in the mixture about 3/4th full.

• Bake at 180°C for 13-15 minutes.

Happy Republic Day

Ethakka Thoran (Plantain Stir Fry)

1.Ethakka/Raw banana-3(cubed)
   Green gram/red gram(cherupayar/vanpayar)-1/2cup cooked (optional)
   Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
2.Shredded coconut-3/4cup
   Cumin seeds-1/2tsp
   Garlic -2
3.Coconut oil-2tsp
   Mustard seeds-1tsp
   Dry red Chilly-2
   Curry leaves-2springs

• 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.

Chicken Puffs (Kerala Style)

1.Puff pastry sheet-1pkt

2.Chicken breast(minced)-1/2cup
   Turmeric powder-1/4tsp
   Pepper powder-1/2tsp
   Salt
   Water-2tbsp
3.Onion(chopped)-2
   Gingergarlic paste-1tsp
   Tomato(chopped)-1small
4.Kashmiri chilly powder-1/2tsp
   Coriander powder-1/2tsp
   Garam masala powder-1/4tsp
5.Semi thick coconut milk-1/4cup (optional)
6.Coriander leaves(chopped)-1tbsp
7.Coconut oil-1tbsp
   Mustard seeds-1tsp

• 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.

• Bake at 200 degrees for 10-12 minutes.

Chicken Bread Roll

1.Bread Slices-8-10

2.Chicken breast(chopped)-1/2
   Turmeric powder-1/4tsp 
   Pepper powder-1/2tsp
   Salt
   Water-2tbsp
3.Onion(chopped)-2   
   Gingergarlic paste-1tsp 
   Tomato(chopped)-1small
4.Kashmiri chilly powder-1/2tsp 
    Coriander powder-1/2tsp 
    Garam masala powder-1/4tsp  
5.Semi thick coconut milk-1/4cup 
6.Coriander leaves(chopped)-1tbsp 
7.Coconut oil-1tbsp 
    Mustard seeds-1tsp 
8.Oil-for deep frying

•  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.

Tomato Pachadi (Thakkali Pachadi)

1.Tomato(chopped)-2
   Green chillies-2
   Turmeric powder-1/4tsp
   Sugar-1tsp
   Salt-to taste
2.Grated coconut-1/2cup
   Cumin seeds-1/4tsp
   Crushed mustard seeds-1tbp
3.Yoghurt-250gms
4.Coconut oil-2tsp
   Mustard seeds-1tsp
   Chopped shallots-2
   Dry red chilly-2
   Curry leaves-1spring

• Grind coconut with cumin seeds to a smooth paste.
• Cook tomato with ground paste,chopped green chilly, turmeric powder,crushed mustard seeds ,sugar & salt.
• It become a thick consistency, remove from heat.
• Add yoghurt and mix well.
• Heat 2tsp oil in a pan and splutter mustard seeds.Fry onion,curry leaves and dry red chilly.pour it over the pachadi.

Cherupayar (Green Gram) Curry and Puttu

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.
• Serve hot with 'Puttu'

Kozhi Nirachathu (Stuffed Chicken)

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.