KERALA STYLE CHICKEN CURRY WITH COCONUT MILK

Ingredients to marinate

1 1/2 lbs chicken thighs boneless and skinless
1/2 tsp black pepper powder
1 tsp turmeric powder
1 tsp white vinegar
1 tsp salt

To be crushed together

10 pearl onions peeled
5 cloves garlic peeled
2 inch piece ginger
1/2 tsp fennel seeds

Other ingredients

2 tbsp coconut oil
2 small red onion chopped
10 curry leaves
3-4 green chillies slit lenghtwise
1 medium potato cubed
2 medium tomatoes chopped
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/2 tsp red chillie powder
salt to taste
1/2 can unsweetened coconut milk

Method 

Marinate the chicken pieces in black pepper, turmeric powder, white vinegar ans salt for 30 minutes.

Crush together pearl onions, ginger, garlic, fennel seeds in mortar and pestle to coarse paste.

Heat coconut oil in kadhai. Add chopped onions , curry leaves, green chilli and saute until onion turns brown.

Add turmeric powder, coriander powder, cumin powder, chilli powder, garam masala. Saute for few seconds.

Add crushed paste of onion , and ginger garlic and saute till raw smell of ginger garlic disappears.

Add chopped tomatoes and cook till tomatoes soften. Now add marinate chicken pieces and cubed potatoes along with 1/3 cup water. 

add salt and cover and cook over medium high heat till chicken cooks through.

Remove lid and cook until curry becomes thick.

Heat coconut oil in small pan, ad pearl onions, curry leaves saute and pour this over chicken curry.

Serve hot with rotis or rice.

RED BELL PEPPER CHUTNEY

Ingredients

1 big Onion, cubed 
3 cloves Garlic, cut 
2 samll Tomato, cubed 
2 Red Capsicum, cubed
1 tbsp Coriander leaves, chopped
Salt- to taste

2 tsp oil

Oil 1 tsp
1/2 tsp Jeera 

1 tbsp Urad dhal 
Dried red chilli-2-3
Tamarind- Pea size

Method

Heat a teaspoon of oil in a pan and roast the jeera, urad dhal, dried red chillies and tamarind together till the urad dhal becomes golden colour and the red chillies becomes crisp. Set aside and allow to cool. Blend in a mixer jar as a coarse powder.

Heat two teaspoons of oil in a pan and add the cubed onion, pinch of salt and cook slightly. Then add the garlic and cook for a minute. Now add the cut tomato and cook for a minute till it becomes slightly soft but not mushy.

Now add the red capsicum and enough salt. Cook for two minutes till the peel starts to get blisters or the bright red colour starts to change.
Now add the coriander leaves and cook for fifteen seconds and switch off the gas. Allow to cool.
Now add the urad dhal mixture into the blender and powder it. If it is a coarse powder also it will grind further with capsicum.
Now add the capsicum mixture and grind as a fine puree.
Without tempering itself this chutney tastes really yummy.
If you wish you could splutter mustard seeds in oil and then add some curry leaves and mix with this chutney.(This step is optional)
Serve with Idli or Dosa. 
Can be stored up to 2-3 days in refrigerator.

GAWAR ALU SABZI

Ingredients

1 1/2 cup Gawar / Cluster beans  cut into ½ inch bits
1 medium Potato, diced
2 large Onion
1 large Tomato, chopped
7 cloves Garlic
1/2 "Ginger
4 Green chilies
1 tsp Cumin seeds
2 Cloves
1 tsp Kashmiri red chili powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Garam Masala
3/4 tsp Everest meat masala
3 tbsp Oil
Water – 1 and ½ cup or as needed depending on your pressure cooker
2 tbsp Coriander leaves , finely chopped

Method

Take ginger, garlic, green chilies, clove, and cumin seeds in a mortar and pestle.
Pound them all really well. Set aside.
Heat oil in a pressure cooker. Add in the onions. Sauté them till they turn golden brown.
Add the mixture of ginger, garlic, green chilies, clove, and cumin seeds. Sauté till the raw smell disappears and it gives out a nice aroma.
Add the tomato and cook till they get mushy and some oil begins to separate.
Add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and meat masala. Cook for a few seconds.
Add gawar/cluster beans, salt, and sauté them with the masala.
When the masala begins to stick to the base, add a couple of tablespoons of water and continue to saute the beans while stirring constantly on high flame. Repeat this process 2-3 times. I used up about ¾ cup of water sauteing the beans.
Add in ½ cup of water and mix. Close the pressure cooker and cook the cluster beans for 3 whistles. The beans should be partially cooked.
Open the lid and add in the potatoes. Add some more water if needed. I added another ¼ water. Mix well. Close the pressure cooker again and cook the cluster beans and potatoes for 3 whistles or till the vegetables are completely cooked. Turn off the heat.
Let the pressure release. Open the cooker. If any water is left, turn the heat on high and let it dry off a bit.
The oil will begin to separate again. Add in the chopped coriander leaves and give it a final stir. Cluster beans potato curry for rice is now ready.
Serve the cluster beans potato curry with chapathis or rice. Enjoy