Ingredients

Ingredients of spices - pounded into a powder

 1 teaspoon fennel seeds | saunf

 1 inch stick of cinnamon stick
 2 cloves
 2 cardamoms, peeled with seeds removed

Ingredients to be ground to a paste

 1/4 cup freshly grated coconut

 1 teaspoon poppy seeds | khus-khus
 2 green chillies , roughly chopped
 1 inch piece of ginger
 a small bunch of coriander leaves, chopped
 1 sprig of curry leaves

Ingredients

 10 to 12 fresh beans, finely chopped, steamed

 2 carrots, diced small, steamed
 1 cup of cauliflower florets, steamed
 2 potatoes, boiled, peeled and cubed
 2 tomatoes, finely chopped
 10 to 12 small pearl onions, roughly chopped (or 1 large onion)
 1/2 teaspoon turmeric powder
 2 to 3 bay leaves
 salt to taste
 oil for cooking

Directions for Mixed Vegetable Korma Recipe

1. To begin making the Mixed Vegetable Korma Recipe, we will first steam the vegetables
like carrots, beans cauliflower and potatoes and keep them ready.
2. Pound the roasted spices in a pestle and mortar until ground fine or you can use a spice
blender to make a powder of it and keep it aside.
3. Into a blender, add the coconut, poppy seeds, green chillies, ginger, coriander leaves and
curry leaves. Add very little water and blend to make a smooth paste. Once blended,
transfer to a small bowl and keep aside.
4. Heat a tablespoon of oil in heavy bottomed pan; add the chopped onions and saute for a
couple of minutes until the onions are tender and the raw smell goes away. Add the
chopped tomatoes and saute until it softens up.
5. Once the tomatoes are softened, add the pounded spice mixture, bay leaf and turmeric
powder. Saute until you the aromas coming out for about a minute.
 6. Add in the coconut mixture and saute into the spice mixture. Stir in the cooked
vegetables. Saute for 3 to 5 minutes until the vegetables get well coated with the Korma
Mixture.
7. Add a cup of water to make a desired consistency of the Vegetable Korma. Cover the pan
and simmer on medium heat for 3 to 4 minutes. The mixture will thicken. Once the
Korma thickens, turn off the heat and transfer the Mixed Vegetable Korma to a serving
dish.
8. Serve the Mixed Vegetable Korma along with Appams, Dosa's, Parathas or even Plain
Rice for a weeknight dinner or even for parties or breakfast with friends and family.

CHICKEN

Nadan Kozhi Curry - Nadan Chicken Curry Recipe | Kerala Style Chicken Curry - Kothiyavunu
Special

Preparation Time : 1/2 to 1 hrs

Cooking Time : 30 minutes
Serves : 4

Ingredients: 

For Marinating : 
Chicken with bones : 1 lbs 
Chicken Masala Powder  : 1 tbsp (I used skathi chicken masala)

For Dry Roast : 

Whole Coriander seeds : 2 tsp
Dry Red Chilli  : 5-6 or to your tolerances level
Fennel Seeds : 1 tsp
Black Pepper Corns: 1/4 tsp
Cardamon : 2 pods
Cloves : 2
Bay Leaves : 1
Cinnamon Sticks : 1/2 inch
Turmeric powder : 1/4 tsp

For Gravy :
Coconut Oil : 1 Tbsp
Dry Red Chilly : 2-3 nos
Mustard Seeds : 1/2 tsp 
Onions  : 1 medium, (finely thinly sliced)
Ginger : 1 tbsp  (minced) 
Garlic : 1 tbsp (minced)
Thick Coconut Milk : 1/2 cup  
Garam Masala Powder : 1/2 tsp
Curry leaves : 1 sprig 
Salt to taste 
How to make Nadan Kozhi  - Chicken Curry - Kerala Style Chicken Curry - Kothiyavunu
Special:

1. Marinate the chicken pieces with chicken masala for 30 minutes to 1 hour and set it aside.
2. Dry roast the above listed ingredients " To Dry Roast" for a minute and when they start to turn
brown, add the turmeric powder and remove and allow to cool.
3. In a blender, add the above dry roasted spices along with ginger, garlic and add little water;
grind to make a smooth paste and keep it aside.
4. Heat  oil in a pan over medium heat and splutter mustard seeds, and add dry red chilles. 
5. Add the sliced onion  and saute until it turns to translucent and brown in color.
6. Add the marinated chicken pieces and grounded spice paste, salt and mix well. 
7. Add the coconut milk and reduce the flame to medium and cook the chicken for 15
minutes approximately. 
8. After 15 minutes or when the chicken is 3/4 cooked, add gram masala and curry leaves.
9. Adjust the salt and cook until the gravy turns dark brown in color and the gravy thickens. 
10. Remove from the fire; sprinkle little coconut oil on top and keep covered until its ready to
serve. (Note : It enhance the flavor)
11. Serve with hot rice or with Indian Bread and Enjoy!

Raita

You will Need

 Two medium sized Cucumbers

 Two Green chillies
 Two tbs of Scraped Coconut
 One cup Curd
 Half a tsp Oil
 Half a tsp Mustard seeds
 A pinch of Asafoetida
 Salt to taste
 One tsp Chopped Coriander leaves

How to

 Chop the cucumber in to small dices or you can shred them.

 Grind together scraped coconut,green chillies and a little curd in to a fine paste. 
  Add it to the chopped cucumber.add the curd,salt  and asafoetida mix well
 Heat oil in a pan and crackle mustard seeds. Pour it over the Raita and add chopped coriander
leaves and mix well.