Chicken Stew

Ingredients:
Chicken – 1lb
Potato –2 medium sized
Onion - 2
Ginger - small piece
Green Chili – 4(slit lengthwise)
Cardamom - 5
Cloves - 3
Cinnamon - 2 stick
Coriander powder - 2tbs
Black pepper - few
Coconut milk thin - 1 1/2 cup
Coconut milk thick - 1/2 cup
Oil - 4 tsp
Salt as required

Preparation:
Wash chicken and potato nicely,peel the outer skin of the potato & cut into small pieces and keep aside. Heat oil in a pan on medium flame & sauté cinnamon, clove, black pepper & cardamom for 2 to 3 minutes. Add chopped onion, green chilly, ginger and fry until onion turns transparent. Then add potato and fry for few minutes. Now you can add coriander powder and salt followed by chicken pieces mix well reduce the heat and allow it to get cooked. When it is half done add thin coconut milk and cook for some more time. Finally add thick coconut milk, simmer the flame and leave it for a minute and remove from fire.

Serve with Rice, Chapathi, Appam.

Beetroot Halwa

Ingredients:
Beet root - 3No’s
Milk – 3 cups
Sugar 1 ½ cup
Ghee – 2 tbs
Cashew nut & Raisin – few

Preparation:
Wash the beetroot, peel of the skin and grate it nicely. Take a large pan, pour the milk into it and add the grated beetroot and cook on low flame. When the beetroot is cooked add sugar and keep stirring. When it starts getting thick add ghee and mix well. Mean while roast cashew and raisin by adding little ghee and keep aside. When the beetroot starts leaving the sides garnish with cashew & raisin and remove from fire.

Allow it to cool and serve. This is the best way to make kids eat who don’t like vegetables.

Note: Make sure that you add sugar only after the beetroot is cooked because sugar will not allow beetroot to get cooked.