Storm In My Kitchen

Coconuty Chicken One onion finely chopped 7 flakes of garlic finely chopped 1 inch piece of ginger finely chopped Half cup of desicated coconut 1/4 tsp turmeric powder 1 tablespoon chilli powder (adjust as per your taste) 1 tablespoon coriander powder 1 teaspoon cumin powder 5 chicken thighs with bone Salt to taste Oil two tablespoons In a flat pan heat two tablespoons of oil. Add the onion, ginger and garlic and fry till translucent. Add the desicated coconut and fry till the coconut is a light brown. Add the powders and salt and fry half a minute. Make wells in the masala and place the chicken in these wells. Fry each side for two minutes. Add a quarter cup of water, mix everything nicely. Cover and cook till the chicken is done. Open the pan and dry up any extra gravy.

Caraway cookies One cup chilled butter One and half cup flour Half cup castor sugar 1/4 tsp salt 2 heaped teaspoons caraway seeds Few teaspoons of chilled water For the topping 1 heaped teaspoon rosted caraway seeds 2 teaspoons sugar Grind together to form a coarse powder Toast the caraway seeds and coarsely pound it in a mortar pestle. Mix together the sugar, flour, salt and caraway seeds. Cut the chilled butter into cubes or grate it into the flour. Rub together the butter and flour to resemble breadcrumbs. Use a teaspoon of chilled water at a time and combine the flour to make a dough. Do not overmix. Roll out the dough on a floured surface and cut shapes of your choice. Bake for 20 - 25 minutes till the edges of the cookies start becoming golden. When done, remove cookies immediately from oven, sprinkle the topping on the biscuits while hot and leave to cool