Ingredients:

• Milk – 8 cups
• Sugar – 4 cups
• Grated carrot – 4 cups
• Raisins – 6
• Cashews – 6
• Cardamom powder – 1/4 tsp
• Ghee – 7 tbsp

Method:

Heat the milk in a hard bottomed pan adding sugar and cardamom powder. Allow to condense to nearly 1/3rd its volume (or until lots of cream/edu forms on top and the mixture turns to a light cream/brown color). Add the grated carrot and allow the mixture on a low heat setting for a while.

In another pan, heat ghee and fry the raisins and cashews. Add this to the carrot milk mixture and allow to cook until the ghee comes out on top/sides.

Miscellaneous Info:

• Tips: Can use condensed milk instead of just milk to quicken the process.
• Cuisine: Indian
• Cooking Time: up to 1 hr
• Serves 6 – 8

Ingredients:

• Milk – 4 cups
• Sugar – 2 cups
• Cardamom powder – 1/4 tsp

Method:

Heat the milk in a hard bottomed pan adding sugar and cardamom powder. Allow to condense to nearly 1/4th its volume (or until lots of cream forms on top and the mixture turns to a light cream/brown color). Chill and serve.

Miscellaneous Info:

• Tips: This dish is best served chilled. Can substitute condensed milk instead of just milk to quicken the process.
• Cuisine: Indian
• Cooking Time: up to 1 hour
• Serves 6

Ingredients:

• Grated coconut – 1 cup
• Sugar – 1 1/2 cup
• Cardamom powder – 1/4 tsp
• Milk – 1 cup

Method:

Boil the milk and condense it well adding sugar and cardamom. When it is caramelized and is thick like gova, add in the grated coconut and any coloring if need be and mix well. Pour into a plate and allow to harden. When cooled, cut into cubes.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 30-40 min
• Serves 6-8

Ingredients:

• Boneless Chicken – 1 – 1.5 lb cut into bite sized pieces
• Chilli powder – 2 tsp (or to taste)
• Lime Juice – 3 tbsp
• Curd – 2 tbsp
• Ginger garlic paste – 2 tsp
• Salt – to taste
• Food coloring – a little
• Oil – for deep frying

For garnish:

• Curry Leaves
• Red Onions – slit lengthwise
• Lime slices

Method:

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil).? Garnish with slightly sauted sliced onions(lengthwise cut), curry leaves and lime slices.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 20 min
• Serves 5

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

In a pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water and cover the pan with a lid and allow to cook for 1/2hr or until chicken is done. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery – soup like). Add the curry leaves and coriander leaves for garnish.

Miscellaneous Info:

• Tips: Serve with rice or rotis.
• Cuisine: Indian
• Cooking Time: 45 min
• Serves 4-6

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Green Chillies – 3 big
• Ginger – 1/2 inch chopped
• Coconut grated – 1/4 cup
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Saunf – 1 tsp
• Garam masala – 1 tsp OR (cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro).

Method:

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions. Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 45 min
• Serves 4-6

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 1 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 tsp
• Black pepper powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala – 1 tsp
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

Pressure cook the chicken pieces adding a little turmeric, salt and water and keep aside. In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, chilli powder, coriander powder, cumin seed powder, black pepper powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Add to this the coriander and curry leaves and mix. When the oil comes out on top, add the cooked chicken pieces and mix well to coat all the pieces with the masala. Fry until all the water drains out. Make sure not to stir the pieces too much as this will break the chicken pieces and mash them up.

Miscellaneous Info:

• Tips: Serve as a side dish with rice and any curry.
• Cuisine: Indian
• Cooking Time: 45 min
• Serves 4-6

Ingredients:

• Chicken – 1 – 1.5 lb cut into medium sized pieces
• Maida (or All-purpose flour) – 2 tbsp
• Chilli powder – 2 tsp (or to taste)
• Lime Juice – 2 tbsp
• Ginger garlic paste – 2 tsp
• Salt – to taste
• Red Food coloring – a little
• Vinegar – 1 tsp (optional)
• Oil – for shallow frying (maybe 5 tbsp)

For garnish:

• Lime slices
• Red Onions – cut lengthwise

Method:

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. Make sure all sides of the chicken are fried and crispy. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that you can ensure the chicken gets cooked properly while frying on all sides). Pat dry with paper towels to remove excess oil.

Miscellaneous Info:

• Tips: Garnish with sliced onions and lime slices before serving. Serve as an appetizer or side dish with rice.
• Cooking Time: 45 min
• Cuisine: Indian
• Serves 4

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala – 1 tsp
• Coconut milk – 3 tbsp
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2hr or until chicken is done. Once the oil starts to come out to the top, stir in the coconut milk and bring to a boil. Add the curry leaves and coriander leaves for garnish.

Miscellaneous Info:

• Tips: Goes well with rice, naan or rotis.
• Cuisine: Indian
• Cooking Time: 45 – 60min
• Serves 4-6

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