DEVAKOTTAI SAMAYAL ARAI

Along the south coast of India, coconut trees grow in abundance. Inspired by this, I’m naming this dish South Coast Chicken Curry , as it is made with rich, thick coconut milk. You can prepare this curry using coconut oil for an authentic coastal flavor, or ghee (clarified butter) if you prefer a deeper, more aromatic taste. Ingredients needed : Chicken - 1 lb, cut into pieces Onion - 2 medium sized or half a pound, finely chopped Ginger - 1 inch piece, peel the skin and finely chopped (roughly 1 1/2 tsp minced) Garlic -  2 medium sized cloves, finely chopped (roughly 1 1/2 tsp minced) Green chillies - 4, slit and deseeded Coconut milk - 1 cup thick milk and and 1/2 cup 2nd milk Potatoes - 1 small, peeled and diced Curry leaves - 1 sprig Ghee - 2 tbsp Turmeric powder - 1/2 tsp Garam Masala powder - 1 tsp ( homemade masala powder ) Salt - as per taste Cumin Seeds - 1 1/2 tbsp Preparation Method: In a thick-bottomed pan, heat the ghee. Add the onions and fry until they turn light ...

Badam Halwa.....:) yummm When I think about weddings, the first thing that comes to my mind is the badam halwa served at lunch on the day of the wedding.   When I close my eyes, I can still feel the coarse texture and the melt-in-the-mouth consistency of the halwa. It was a delicacy in those days, eagerly awaited whenever we attended a wedding—along with my other favorite, cassatta ice cream. Now, let’s learn how to make that nostalgic Badam Halwa. You will need a few simple ingredients {cooking time - 12 minutes} Almond flour - 2 cups Sweetened condensed milk - 1 cup Sugar - 1/2 cup [This is mildly sweet; add up to ¾ cup more if you prefer extra sweetness] Saffron strands - a few soaked in 1 tbsp of warm milk Clarified butter / Ghee - 4 tbsp Method In a thick-bottomed wide pan, add 1 tablespoon of ghee and lightly roast the almond flour over a low flame. Add the sugar, condensed milk, and saffron milk to the roasted almond flour. The mixture will thicken very quickly, as w...