Caramel chicken

one of one or one and a half kg, butter 50 grms,or refined oil but butter is tasty, sugar 3 teaspoon, tomato finely cut one cup, big onion finely cut two numbers, The following are for grinding pepper powder half teasponn, Manjal quarter teaspoon, chilly powder one table spoon,Cardamom seven, cloves seven, Karuva patta(Cinamon) two small pieces, ginger one inch one and a half piece,Garlic 6 pieces or paste as required all these to be grounded in a mixie Keep the vessal on the fire and put sugar and make it caramal when the sugar boils add butter For sugar melting use very mild fire only. keep on stirring and it will show a golden colour or caramal colour. Then add chicken and salt. Elakkuka. When half cooked it will get the caramal colour and by that time there will not be any gravy. If the chicken is cooked well u can use it in the same condition. Keep another vessal on to the fire. Put some butter and add the onion and stirr. after some time add the arappu and elakkify again. When the arappu is well cooked add tomatoes and when that is also well cooked add a little bit of water for chaar.Now mix the chicken  with the arappu and elakkify again If sweetness is not enough add a little more sugar. This can be used with chappathi, fried rice etc. Preferably the gravy should be thick so that it will taste better.While making caramel chicken there should not be any skin on the chicken.

Egg Roast

Eggs Three,Keep it fully boiled and remove the shell.Cut onion in to small pieces preferably four or five,  Ginger to be sliced, tomoto or vinegar as required, Chilly powder  two teaspoon, two tablespoon corriander powder, Masala powder half teaspoon, quarter teaspoon haldi(Manjal) podi, Salt as required. Put some oil in a vessal and put the onion and kariveppila and ginger and keep on stirring till it is cooked. All the powders are to be well mixed with water and put it in the vessal containg onions. Add tomatoe and salt Make small cuts on the eggs and put them in to the vessal and elakkify. It will be well cooked and there will be mouth watering gravy now Another small tip for making food tasty. Always mix the powders that is curry powder in water and then only add other things. Dont put dry powder as it is. Try this out and let us know.

First remove the skin and cut it in to water otherwise it will get a dark colour. Pour velichenna in the Cheenachatty and put kaduku, Ully, Kariveppila etc and stir it  till it becomes brownish in colour. Then add chilly powder, manjal podi and uppu as required. Add a little bit of water for the potatoe to get it cooked well.Then murikkify as  per ur taste. And that is the end

Potatoe curry

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