Chicken Kofta Kabab

1.Chicken breast-1
2.Ginger-1inch piece
   Garlic-3
   Turmeric powder-1/4tsp
   Chilly powder-1tsp
   Chat masala-1/2tsp
   Cumin powder-1/2tsp
   Garam masala powder-1/4tsp
   Salt
3.Onion(minced)-2tbsp
   Coriander leaves(chopped)-2tbsp
   Mint leaves(chopped)-1tbsp
   Olive oil-1tbsp
   Mozzarella cheese(grated)-2tbsp

• Grind chicken with ingredients 2 in a food processor. 
• In a large bowl, mix ground chicken,onion ,coriander leaves ,mint leaves,cheese and olive oil.
• Shape into flat round shapes.Cover and refrigerate for 15minutes.
• Heat 1 tbsp oil in a pan and shallow fry until both sides are brown and done.(9-10minutes each side)

Nadan Mutton Roast

1)Mutton-1/2kg
2)Onion(sliced)-2
   Tomato-2 medium  
   Ginger(chopped)-1 piece  
   Garlic(chopped)-4 cloves  
   Green chilly-4  
   Curry leaves-3 springs  
   Turmeric powder-1/2tsp  
   Chilly powder (dry roasted)- 1&1/2tsp  
   Coriander powder (dry roasted)-1tbsp
   Cardamom-2 Cinnamon-1 piece,Cloves-3
   Fennel seeds-1/2tsp
   Salt
   Coconut milk-1/3 cup(optional)
3)Coconut oil-2-3tbsp  
   Mustard seeds-1tsp  
   Onion(sliced)-1 
   Pepperpowder-1/2-1tsp  
   Garam masala-1/2tsp
   Curry leaves  
   Coconut pieces(thengakothu)-1/2cup

• Add the second set of ingredients to mutton and mix well.Keep it aside for an hour.

• Pressure cook for one whistle,reduce flame to low and cook for 20 minutes.

• Heat oil in a pan and splutter mustard seeds.

• Add onion and coconut pieces.Saute till brown.Add cooked mutton,curry leaves, pepper powder and garam masala powder.Adjust salt.

• Cook on low flame until mutton is roasted well. 

Creme Caramel

Milk-250ml
Cream-1/2cup
Eggs -2
Sugar-4tbsp
Vanilla essence-1/2tsp
Sugar-1/3cup
Water-1/4cup

• Pre heat oven to 150 degree C

• Boilsugar and water in a sauce pan over medium heat.Stir until the sugar has transformed into dark brown color.Quickly pour caramel into the baking dish.

• Put milk and creme in a sauce pan over medium heat.Add sugar and stir until completely dissolved.Remove from heat

• Beat eggs in a large mixing bowl.Gradually add hot milk and beat until just combined

• Pour the creme mixture into the bowls.
• Place these bowls in an oven safed pan which has enough boiling water to come half way up the side of the bowls.

• Bake for 45-50 minutes or until  a toothpick inserted in the center comes out clean.

Vanpayar Curry / Red gram Curry

1.Redgram (Vanpayar)-1cup
2.Onion (sliced) -1  
   Pearl onion-1/2cup
   Tomato (sliced) -1
   Ginger (chopped)-1tsp
   Garlic (chopped) -1tsp
   Green chilly-2
   Coconut flakes (thenga kothu) -1/4cup
4.Turmeric powder -1/4 tsp  
   Chilly powder-1tsp  
   Coriander powder -2tsp  
   Garam masala -½tsp
5.Coconut oil -2tbsp  
   Dry red chilly -2  
   Mustard seed -1tsp  
   Curry leaves -a few  
   Pearl onion(chopped)-3

• Soak redgram in water for 5-6 hours. 
• Pressure cook it adding enough water,turmeric powder onion ,pearl onion,tomato ,ginger ,garlic,green chilly,coconut flakes and salt. 
• Heat oil in a pan and add mustard seeds.When they splutter,add red chilly,onion and curry leaves. 
• Fry till brown and add turmeric powder, chilly powder, coriander powder and garammasala .
• Add cooked chickpeas along with water .Mix well and adjust salt and water.
• Cook until thegravy thickens.
• Serve with puttu, chapathi, upma,etc.

Easy Palappam

Raw rice/Basmati rice-2 cups
Cooked rice-3/4 cup
Thick coconut Milk-3/4 cup/Coconut milk powder-3tbsp
Water
Yeast-1/2 tsp
Luke warm water-1/4cup
Sugar-2-3 tbsp 
Salt 

• Soak rice in water for 2-3 hours.

• Soak yeast in luke warm water for 10-15 minutes.

• Grind all the  ingredients together to a fine paste.Add water if needed.

•  Allow the batter to ferment for 6-8 hours.

• Heat a non sick appachatti.Pour a laddleful of batter and swirl the pan around,spreading the batter to the sides of the pan.

• Cover with the lid and cook on low flame for 2-3 minutes. Slowly remove the appam from the pan.
• Serve with stew,kadala curry,chicken curry,etc