A food-a-holics Diary !

Masala paste 4g.chilly 12garlic clove 1/2 ginger 1/2 inch cinnamon 1t.sp fennel 1tsp poopy seeds 4 Chicken 500gms Veggies of choice - potatoe, peas, carrot, beans, cauliflower 1onion sliced 1 inch Ginger cut in Julians  Think coconut milk - 1.5cup Thick coconut milk - 1/2 cup Add coconut oil, Saute sliced onion, ginger veggies and chicken and cook with masala paste for 2whisltes Once the pressure releases, add thin coconut milk and simmer for 3-4min Then add thick coconut milk and switch off the flame

100gms roasted semiya 200ml water 1litre milk 1 pack condensed milk Fried nuts 1/2tb spoon ghee Boil 200ml water , once it boils add semiya and 1/2tb spoon ghee. Cook till water dries - semiya is 60% cooked. Now add 1/2 litre boiled milk to the mixture and cook on medium for 7-8 min After the semiya is completely cooked and milk is almost done, add 50gms sugar and cook again The semiya will get watery and thick again. Switch off. Add fried nuts and condensed milk. Add 1 cup milk to the payasam while serving.   

Ing 1 big onion 2medium tomatoes 1 large capsicum 1.5 t spoon urad dal 1.5 tspoon channa dal 3 cloves garlic 1 green chilly One hand of corriander leaves 1/4 cup coconut Add oil, fry dal and garlic seperately and then the rest seperately and grind together