STORY TO BE TOLD

Kerala Vegetable Kurma

By Chef Nermala Dass
Photo by Nicholas Khoo

Ingredients

o 3 potatoes, skinned and cut into four
o 1 large carrot, sliced
o 200g cauliflower
o 1 big tomato, cut into four
o 3 green chillies, cut
o ½ tsp turmeric powder
o 3 tbsp kurma powder
o 1 tbsp kas- kas powder
o 2 cups diluted coconut milk
o 1 cup thick coconut milk
o 1 cup oil
o 2 cinnamon
o 4 clove, cardamom
o 1 tsp black pepper
o Salt to taste
o Mint leave

Blend till smooth
o 2 big onions
o 3in ginger
o 1 whole garlic
o 3 green chillies
o A handful of grated coconut

Method

Mix kas-kas powder with 2 tbsp water.

Heat oil, then add cinnamon, clove and cardamom.

Add blended ingredients and turmeric powder, cook till it is almost dry.

Stir in kurma powder, add potato and thin coconut milk. Let it simmer until potatoes are 3/4 cooked.

Add in cauliflower, carrot, tomato and green chillies.

Bring to a boil, then add salt, pepper and kas-kas.

Lastly, add thick coconut milk and mint leaves. Serve with Bombay Chicken Briyani.

Credits to and source taken from: http://kuali.com/recipes

Bombay Chicken Briyani

By Chef Nermala Dass
Photo by Nicholas Khoo
Ingredients

o 1.3kg chicken, cleaned and cut to 18pcs
o 500g onion, chopped
o 500g chicken, chopped
o 100g garlic, chopped
o 100g ginger, chopped
o 4 tbsp chicken curry powder
o 1 tsp garam masala
o 1 cup oil
o 3 cinnamon stick
o 6 clove
o 6 cardamom
o 6 star anise
o Salt to taste
o 500gm basmathi rice, washed, soaked for 20 mins

Garnishing
o Coriander leaves-chop
o Fried shallot

To sprinkle
o 100ml milk
o 1 tsp garam masala
(Mix together)

Method

Cook rice with seven cups of water and two tsp salt.

Heat oil, add cinnamon, anise, clove, and cardamom and stir for a while.

Add onion and fry until golden brown. Then add ginger and garlic, sauté gently until tender. Add salt to taste.

Then, add tomato and stir until it is soft. Add chicken, stir until chicken is almost cooked.

Add curry powder and garam masala. Stir to combine (if it is thick add 1/2cup water).

Simmer until chicken is cooked, keep stirring all the time.

Layer the cooked rice with the chicken, sprinkle coriander leaves and fried shallot, and with each layer sprinkle with the milk mixture. Repeat 2-3 layers.

Credits to and source taken from: http://kuali.com/recipes/