Chicken Kurma(Chicken cooked in coconut milk)

This is a dish for people who do not love very spicy food.I decided
to try it out when I had some friends over for dinner and they liked
this preparation for its simplicity and minimum use of spices.The
coconut milk gives it a fresh taste and does not overpower the taste
buds as well.

Ingredients:
Chicken 1 kg cut to medium pieces.
Black mustard seeds - 1 tsp
Curry leaves - 10-12
Oil
Salt
Sugar - 1 tsp
Chilli powder - - 1 tsp
Turmeric - - 1 tsp
Coconut milk(fresh or tinned) -approx 100-150 ml
Onion - 2 large
Ginger-garlic paste - 1 tsp
Green chillies - 3
Cumin powder - 1 tsp
Coriander powder - 1 tsp


Method:
1.Rub a little salt,turmeric and chilli powder on the chicken pieces
and set aside for 30-45 minutes.
2.Grate onions to a paste with green chillies
3.Heat oil in a thick bottomed pan.When hot, add mustard seeds and
curry leaves(they splutter a lot so be careful).
4.Add the onion paste, a little salt and turmeric and start frying
till golden brown.Add the ginger garlic paste and fry for a minute.
5.Add the chicken pieces and fry on medium flame till lightly browned.
6.Add the cumin and coriander powder,mix and cook covered.
7.Take care that the chicken does not burn,sprinkle water from time
to time if required.
8.Test the chicken by inserting a fork into the thickest part of the
meat.Once it is soft and almost cooked, remove the lid and add the
coconut milk and sugar.Mix well and let it simmer on a low heat for
10-15 minutes.Add water to get desired gravy consistency.
9.Check the seasoning and add salt if required.Serve hot with
rice/paranthas.

Puli

Puli pitha
This is a sweet often made during Makar Sankranti in January.The dry version keeps well for few days.Molds to make the casing are available in the market but I decide to do it the traditional way, as it looks much more elegant.

Ingredients
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For the filling:
Grated coconut - 2cups
Sugar - 1 cup
Cardamom powder - 1/2 tsp
For the casing:
Flour/Maida - 1 1/2 cup
Refined Oil
Method
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For filling:
Put the coconut and sugar in a thick bottomed pan,a non-stick pan would be ideal for beginners, and keep cooking it till the sugar melts and the mixture turns a little transluscent and sticky.Add cardamom powder and leave it to cool completely.You can prepare this a day in advance if required.

For the dough:
Knead flour with a little oil and add water gradually till the dough is soft and stretchy. A 10 min kneading should be good.Make small balls from the dough and roll it into disks.Spoon the filling onto the dough and close it in the form of a semi circle.Use a little water, if needed to seal the edges.Start from one end of the semi-circle and make small curls until you reach the other end(see picture for reference).Do it slowly so as not to puncture the dough else it will crack in the oil.
Once the pulis are ready heat oil in a deep bottomed pan and fry them till golden brown.Set aside on some tissue to absord excess oil.Cool and store in an air-tight container.