KURUKKU KALLAN/RAW PLANTAIN IN THICKYOGHURT GRAVY(TRADITIONAL ONAM DISH)

Plantain (paccha kaya) - 1 cup
Turmeric Powder - ½ tsp.
Pepper Powder - 1 tsp.
Yoghurt - ½ cup
Fenugreek Powder - ½ tsp.
Coconut oil - 2tsp
Salt - to taste

To Grinding:

Grated Coconut - 1 cup
Green chilly - 2 no s
Cumin seeds - 1 tsp.

For Seasoning:

Ghee/Oil - 2 tsp.
Mustard Seeds - ½ tsp.
Red chilly - 3 no s
Curry Leaves - few


How to Prepare:



1. In a Pan, cook the raw plantains small sliced, with turmeric powder, pepper powder, and salt by adding little water, when the water is reduced, and plantains half cooked, add 2tsp of ghee or oil.
2. Grind the coconut green chilly and cumin seeds and add this paste to the plantains cooked and keep it in a low flame for 5 mins.
3. At this stage add the thicken yoghurt, and boil until the bubbles came out and the gravy gets thick no need to boil more switch off the flame.
4. In a tadka pan ,put oil or ghee ,add the mustard seeds when it splutter and red chilly and curry leaves add this to the cooked texture on top and sprinkle the fenugreek powder on top of kalan.
5. Serve it hot.

CHICKEN GHEE ROAST/KOZHI VARRATTIYATHU.

1. Chicken Pieces - ½ kg
2. Coriander Seeds - 1 ½ cup
3. Red chilly - 8 no s
4. Pepper Powder - 1/2tsp
5. Ghee - 8 tabs
6. Shallots - 20 no s
7. Green chilly (half slit) - 3 no s
8. Ginger(long sliced) - 2 tabs
9. Salt -to taste
10. Curry Leaves - 1 spring


How to Prepare:

11. In a Small Kadai Or pan ,Put coriander seeds ,Red chilly and pepper powder roast it well without burning and put this in a blender with little bit of water and blend well to get a paste form.
12. Take half of the paste in a plate n keep it aside and another half apply it in the chicken pieces and so marinate it for at least 3 hours.
13. In a Pan, melt 5tabs of ghee, when it gets hot add the chopped shallots green chilly ginger chopped and sauté it well until it becomes soft, and add the remaining paste which is already kept and mix gently, add the marinated chicken pieces into this and add salt as needed no need to add water and stir well in a medium flame.
14. Take another pan ,Add the remaining ghee into it add the remaining shallots deep fry it ,add curry leaves then finally add the chicken boiled into this and mix well until it becomes the roasted form that means the masala should completely absorb in the chicken all at a medium flame, until it turns the roasted brown color. Turn off the fire.
15. Serve it in a dish and garnish with sliced onion rings, green chilly, tomato slices or even with chopped coriander leaves.