This Easter, try making these tasty dishes at home

Palappam

Ingredients

Raw Rice – 1 cup

Granted coconut – 1 cup

Water – 50 ml

Fresh toddy – quarter cup

Cumin – quarter cup

Black gram dal – 2 tbsp

Sugar – 1 and a half tsp

Salt – to taste

Cooked rice – 3 tbsp

Method

Make thick coconut milk using half cup coconut. Soak raw rice and black gram dhal for six hours. Grind soaked raw rice, black gram dal, cooked rice and half cup coconut milk. Grind till you get a smooth paste. Pour this batter into a shallow bowl, add toddy, salt and sugar and stir well.Let it ferment (5-6 hrs), then add thick coconut milk to get a pouring consistency and mix well.

Heat a non- stick appachatty, pour one shallow spoonful of batter and swirl the pan. Cover the pan with the lid and cook on a low heat till done. Serve with fish, chicken or vegetable stew.

Chicken in creamy cashew and coconut sauce

Ingredients

Boneless chicken – 500 gm

(cut into cubes)

Thick yogurt – 1 and a half

tbsp

Ground nutmeg – half tsp

Ground cinnamon –

quarter tsp

Ground pepper – half tsp

Salt – to taste

Water – 1 and a half cups

Cardamom – 4

Cloves – 5, chopped

big onion – 2 nos

Bay leaves – 2

Sunflower oil – 3 tbsp

Ginger garlic paste –

2 and a tsp

Chillie powder –

1 tsp

Turmeric powder –

quarter tsp

Cashew nut – half cup

(soaked in boiling water)

Thick coconut milk – 1 cup

Nuts onion rings and

spring onion – for garnish

Method

Wash and clean chicken, make a marinade with yogurt, nutmeg, cinnamon, pepper and salt.

Marinate the chicken pieces for 1 hour. Make a smooth paste of soaked cashew nuts. Take a shallow pan pour water, add bay leaves, cardamom, cloves and bring them to boil. Heat 1 tbsp oil in a pan and sauté marinated chicken pieces till they become dry. Add chicken pieces into the boiling water and cook till done.

Heat the remaining oil in a pan, sauté chopped onion and ginger garlic paste, till it browns. Add chilli, turmeric powder and stir well for 2-3 minutes.

Add the thick cashew paste to the above mixture, mix well.

Add boiled chicken pieces with stock, stir continuously. Simmer for another 2-3 minutes. Finally, add thick coconut milk and stir well, add salt if necessary. Remove from fire and garnish with nuts, onion rings and spring onion and serve hot.

Strawberry – Cream Gateau

Ingredients

Fresh bread slices – 4 (remove brown sides)

Strawberry – 10-12

Sugar – half cup

Condensed milk – 400 gm

Fresh cream – 1 cup

Lime juice – 3 tbsp

Cashew nuts chopped – three fourth cup

Lemon rind – 1 tsp

Method

Clean and cut strawberries into halves. Heat pan, pour water, add sugar and bring to boil. Then add strawberries and stew it for three minutes. Line a pudding dish with stewed strawberries, top it with bread slices.

Beat the condensed milk, add cream slowly and beat well. Add lime juice drop by drop keep beating till it become thick. Add chopped nuts and lemon rind to it and mix well. Top the soaked bread pieces with condensed milk-nut mix. Decorate with fresh cherries.

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