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A delicious combo


GOD'S OWN Cuisine from His Own Country, the appam and chicken curry is a Kerala special.

Kallappam

Ingredients

Raw rice- 1Kg

Coconut grated- 3
Cumin seeds- 1tsp
Toddy- 1glass
Sugar- 1/4 cup

Method:

Grind the coconut and cumin seeds together to a coarse paste and mix with rice powder, sugar and add toddy. Leave it to ferment for 4 hours. Add the salt and mix well.

Pour ladles of batter on a hot griddle to make kallappam. Serve with Kozhipiralan. Instead off toddy you can use 1tsp yeast.

Kozhipiralan

Ingredients

Chicken-1kg
Small onion sliced -1cup
Big onion sliced-1cup
Green chillies-10
Garlic chopped-1tbs
Ginger chopped-1tbs
Tomatoes-2
Ghee-4tbs
Curry leaves-a few
Coriander leaves-a few
Salt-to taste

For the masala

Chilli powder -2tsp
Coriander powder-3tsp
Turmeric powder-1/2tsp
Cinnamon-2 pieces
Cardamom-4
Cloves-3
Big Cumin seeds-1/4tsp

Method:

Clean, remove the skin and cut the chicken into 12 pieces. Grind the condiments or masala ingredients to a fine paste. Sauté the chopped onions, ginger and garlic. Add green chillies; curry leaves, chopped tomatoes, masala paste, chicken pieces and enough salt. Stir well till the juice from the tomatoes, dries up. Pour 2 cups of water. Put the lid on and allow it to simmer on a low fire till the pieces are soft and the gravy thick, with the oil floating on the top. Decorate with chopped coriander leaves.

LILY BABU JOSE

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