Add coconut, cashew nuts and curd in a small chutney jar of grinder. Grind them to make a thick paste and keep aside. Heat ghee in a heavy bottomed pan. Add cloves, cardamom and cinnamon sauté them for 15 seconds. Then, add ginger and garlic and sauté well. Add onion slices and green chillies. Sauté until light brown. Add hot chilli powder, coriander powder and turmeric powder. Mix well and sauté until raw taste goes. Add chicken pieces and cook. Add cashew, curd, coconut paste and stir well. Cook for a minute. Add thick coconut milk and hot water if required. Serve hot with appam.
Take a slice of bread, spread the pizza base sauce on it and sprinkle a generous amount of paneer cubes.
Place bread over it and add cut vegetables, tomatoes, sprinkle a little chilli sauce, mustard sauce and pepper, spread it evenly on all sides.
Cover it with another side of bread and grill until brown.
Serve hot.
As part of the third anniversary celebration, our day started with lunch at ‘blueFrog'. The cuisine there comprised a delectable melange of influences — from dishes conceived in Kerala to hints of Singaporean and Pan-Asian food and a range of Continental and contemporary creations. The three-course meal began with a ‘Mixed sprout and peanut kernel falafel baby pita' served with hummus, beetroot pickle and tabouleh. Non-vegetarians can opt for the ‘Shotgun chicken curry leaves and chilli sauce' served with pineapple pickle and cucumber slaw. The main course had many options like the ‘Classic grilled chicken mixed herb marinade' and ‘Coq au vin chicken-on-the-bone'.
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