Masala Fried Prawns

Tasty, Yummy and Delicious dish.

Ingredients :-

• Jumbo prawns 6 pcs
• Small onions 100 g             
• Green chillies 3 nos         
• Chilly powder 1 tsp 
• Coriander powder ½ tsp            
• Curry leaves One pinch   
• Ginger vallience One pinch
• Coconut oil 2 tsp
• Coconut milk 2 tsp
• Salt To taste

Preparation Method :

1. Marinate the prawns with little chilly, coriander, turmeric powder and salt.
2. Heat the coconut oil, fry the prawns and keep aside.
3. In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour.
4. Add the rest of the masala and salt.
5. Put the prawns and coconut milk and then cook and fry.

Beef Ularthiyathu

A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.

Ingredients :-

• Beef (trimmed) ½ kg
• Red chilli powder ¾ spoon
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Pepper powder ¼ tsp
• Cummins (Jeera) 1 pinch
• Cinnamon 2 pinch
• Cloves 3-4
• Cardamom 2
• Shallots (sliced) 100 g
• Garlic (flakes) 1 big clove
• Ginger 1 piece
• Curry leaves 2 sprigs
• Coconut (cut into small pieces) 100 g
• Vinegar ½ tsp
• Salt to taste
• Coconut oil 50 ml
• Mustard seeds 1 tsp

Preparation Method :

1. Grind all spices together into a fine paste.
2. Marinate beef with the spice paste and keep aside.
3. Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
4. Cook meat on a slow fire till tender.
5. Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
6. Serve hot.

Spicy Chicken Curry

Simple and Tastes great!!

Ingredients :-

• Chicken - 1/2 Kg
• Onion - 1 (Big)
• Ginger Garlic Paste - 2 tbsp
• Tomato Puree - 1/2 cup
• (From 2 Tomato)
• Chilli Powder - 1 tsp
• Jeera - 1 tsp
• Cahsew nuts - 7-8
• Corriander Powder - 1tbsp
• Black Pepper - 1 tbsp
• Curd - 1 tbsp
• Salt - As rqrd
• Sugar - a pinch

Preparation Method :

1. Marinate the cut chicken (cut chicken into small pieces) with salt, chilli powder, ginger garlic paste and curd, keep aside for 20 min.
2. In a pan, roast pepper, cashew nut, coriander powder and jeera.
3. In another pan, take 2 tbsp of oil and stir the finely chopped onion till golden brown.
4. Grind the onion with the roasted spice with little water to form a paste.
5. In a pan put 1 tbsp oil and add the paste (stir till oil appears on the top, which shows the paste is cooked).
6. Add the marinated chicken and add the tomato puree and half cup of water.
7. Keep it over a low flame for about 10 min.
8. Add a pinch of sugar and finally add the chopped coriander leaves.
9. Serve it hot with Roti

  

Kerala Biriyani

Tasty, Yummy and Delicious Chicken Biriyani with gravy.

Ingredients :-

• Basmati Rice – 2cups
• Chicken – 3pounds (1 ½ Kilo)
• Chilli powder – 1 teaspoon
• Coriander Powder – 3 teaspoons
• Cinnamon – 10 pieces
• Clove – 10
• Elaichi - 8
• Ginger – 1 inch piece
• Garlic - 8
• Mint leaves – 2-3 stems
• Coriander Leaves- 2-3 stems
• Cashews - 20
• Raisins - 15
• Water
• Ghee/Oil/Butter – See recipe for quantity
• Curd – 3 teaspoons
• Lemon juice – 5-6 drops
• Rose Essence – 1 teaspoon
• Yellow color powder– a pinch
• Tomatoes – 3
• Onions – 3 (Big)

Preparation Method :

1. Soak Rice in water and keep for an hour.
2. Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut.
3. Just make some slits on the piece, so that masala will go in.
4. For frying Chicken,Chilli powder – ½ teaspoon,
5. Coriander Powder-1 ½ teaspoon,
6. Turmeric powder-little,
7. black pepper – little,
8. Garlic-Ginger paste –1/2 teaspoon,
9. masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove).
10. Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour.
11. Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time.
12. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry.
13. Also, chicken will be having some more cooking time while making curry for Biriyani.
14. For making Rice:- Drain water from rice and keep it aside.
15. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee.
16. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each),
17. After a little while, put the drained rice into it, and fry for some time.
18. I do it for about 10 minutes.
19. Then pour water to it. For 1cup, I use 1 3/4 cup of water.
20. Add some yellow color to it.
21. Add Salt to taste.
22. Put on high heat, and cover with a lid.
23. After a while when water is not seen, bottom rice can get burnt.
24. So, then open the lid, and mix the rice.
25. After water is not seen, don’t keep it on stove for long time.
26. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts).
27. It is ok to switch off the stove even before the rice is completely cooked.
28. Because it will get some cook time while baking. 
29. For making Biriyani Gravy:- Heat a vessel, and add, some oil or ghee (you can mix ghee and oil too)
30. When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies.
31. Sautee it for sometime, and then add cut onions (3 big onions) to it.
32. Sautee it, and when it is nicely done, add ½ teaspoon
33. Coriander Powder-1 ½ teaspoon
34. Turmeric powder-little
35. black pepper – little
36. masalapowder- little for taste.
37. Add Salt to taste.
38. Sautee that again.
39. After a while, add 3 teaspoons of curd to it. Mix it well.
40. Then add Fried chicken pieces to it.
41. Cover and cook for sometime (10 mts) .
42. Cut 3 tomatoes (big pieces) and add to this.
43. Cover and cook. Stir in between.
44. When the gravy will be like a paste.
45. It should not be dry.
46. But it should not be watery.
47. Check Salt and add more, if needed.
48. Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside.
49. Best is to fry this separate.
50. But For easiness I do all in one pan.
51. First Raisin, when it is big balls, add cashew to it.
52. when cashew is brown, take both out.
53. Then add Leaves to it and fry.
54. If Mint leaves are not there, you can just use Cilantro (I do that most of the time).
55. If you want to reduce amount of ghee used.
56. Don’t do this step.
57. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.
58. Baking Biriyani:- You can use a big wide vessel coat it with Ghee or butter,
59. and make layers as described in the step above.
60. Cover it with a lid.
61. Heat the filled Vessel in low flame for approx 20-25 minutes.
62. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt.
63. If it is getting burnt reduce the heat.
64. Serving:- Take portions from the baked Biriyani, so that a serving plate will have both rice, and chicken with masala.
65. This goes well with Lime Pickle and raita.

More Receipes.....

Vegetable-fried-rice	Hydrabadi-biriyani	Jeera-peas-pulav	Fried Rice	Hyderabadi Spicy Vegetable Pulao	Tomato Rice

Pineapple Sweet Curry

Mouth watering vendakka thoran.

Ingredients :-

• Lady’s finger   200 gm
• Mustard seed  ½ teaspoon
• Shallot   1 cup
• Green chilly   5
• Coconut oil   2 tablespoon
• Grated coconut  ½ cup
• Curry leaves  1 stem
• Salt     As required

Preparation Method :

1. Cut lady’s finger in small round pieces.
2. To this add chopped shallots and chopped green chilly, grated coconut, salt and mix well.
3. In a pan, heat oil and splutter mustard seed. 
4. Add the mixed ingredients and sauté. 
5. Close the pan and cook on a low flame 

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Tomato Soup

Healthy Tomato Soup recipe. Very tasty. Try it!

Ingredients :-

• 4 to 5 - huge tomatoes, chopped
• 1/2 cup - moong dal
• 1 - onion, chopped
• 1/2 cup - low fat milk [ reduced fat /1% fat/ 2% or fortiefied with vit a and d all work ]
• 2 tbsp - cornflour
• 1 tsp - olive oil
• salt and pepper to taste

Preparation Method :

1. Cook tomatoes and moong dal in 3-4 cups of water till the dal is cooked.
2. Saute the onions with Olive oil or can use PAM spray.
3. Now add the onions along with the cooked tomato dal mixture, cool it for a while and blend till smooth.
4. Strain it with a strainer.
5. The result is creamier soup.
6. Boil it again and add milk, salt and pepper as per taste.
7. If you want more thicker consistency add cornflour to some water, make a paste and add it to the soup.
8. Serve it hot with Croutons.

Vegetable Fried rice

This is a good and a vitamin food.

Ingredients :-

• Rice Basmati or long 1 kg
• Raisins: 20 gm
• Apricots dried: 2
• Walnut: 2 made in small pieces
• Almond: 20 gm
• Cinnamon sticks 2, finely powdered
• Cloe: 10-12
• Turmeric powder: 1/4 tsp
• Onion: 250 gm, cut vertically
• Green peper: 100 gm finely chopped, seedless
• Carot: 200 gm finely chopped
• French beans: 250 gm finely chopped
• Garlic petals: 10 finely chopped
• Black pepper: 7-8 powdered
• Salt: 1 tbsp
• Bay leaf: 1
• Fresh coriander leaves: 50 gms
• Oil: 250 gm
• Sugar: 20 gm

Preparation Method :

1. Roast rice with little amount of oil and cook it for 10 minutes
2. decant remained water.
3. Do not cook rice to complete.
4. Keep aside until vegetable
5. fry mix is ready.

VEGETABLE FRY MIX:

1. In another large bottom vessel, pour oil
2. and heat it to become hot, to hot oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until
   it become light pink to orange tint,
3. add black pepper powder.
4. Add finely chopped vegetables, french beans, carrot, and green pepper
5. continue heating on medium for another 5-7 minutes.
6. Add the turmeric powder, salt and mix it well.
7. Add the cooked rice to above mixture and keep mixing well on the low fire for a minute.
8. Cover the vessel and let it cook for another 5 minutes. .
9. Add approx. 20 gm sugar and mix it once.
10. Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder,
11. dry apricot finely diced and fresh coriander leaves.

More Receipes.....

Hydrabadi-biriyani	Jeera-peas-pulav	Fried Rice	Hyderabadi Spicy Vegetable Pulao	Tomato Rice	Mild Vegetable Biriyani

Mango Chutney

Manga chammanthi was a refreshing change from usual chutneys .

Ingredients :-

• Raw mango  1
• Coconut  ½ cup
• Green chilly  3
• Salt   As required
• Curry leaves  1 stem
• Ginger  1 piece

Preparation Method :

1. Cut mango into small pieces.
2. Grind coconut, green chilly, ginger, salt and mango pieces together to a fine paste. 
3. Mix thoroughly. 
4. Add curry leaves for garnish. 

Lime Mint Cooler

Lime Mint Cooler is a very cool drink for you in hot seasons.

Ingredients :-

• Lemon - 2
• Mint leaves - 8
• Sugar - 5 tsp
• Cold Water - 300 ml

Preparation Method :

1. Squeeze the lemons and make the juice.
2. Put the mint leaves, sugar, water and the lemon juice to the blender.
3. Blend for some time and strain the juice.
4. Chill the juice again if you like it very cool and serve.

Ginger Pachadi

Seasoned Ginger in yoghurt.

Ingredients :-

• Ginger - 1 inch
• coconut grated - 2 tbsp
• green chillies - 2
• curds - 1 cup
• Tomatoes - 2
• Salt to taste

Seasoning

• oil - 1 tsp
• mustard seeds - 1/2 tsp
• curry leaf - 1 sprig

Preparation Method :

1. Wash, scrape and chop the ginger into small pieces.  Now fry them with chillies, coconut and salt.
2. chop the tomoatoes and set aside.
3. Beat the curds, and add the ginger paste and tomatoes.  This mixture is the pachadi.
4. Heat the oil and season with the mustard seeds and curry leaf.  Add this to teh pachadi, and mix well. Serve chilled.

Mango Chutney

Chutney which can be used as an accompaniment of biriyani or ghee rice-for 10-15 portions.

Ingredients :-

• Coconut-1 no
• Mango-100 g
• Green chilly-10g
• Ginger-1/2cm piece
• Cumin-5g
• Salt-to taste
• Curd(optional)-as required

Preparation Method :

1. Grate coconut,clean & cut mango into pieces
2. Mix all the ingredients together & grind to a chutney consistency.
3. If required,mix with curd.

Aval Nanachathu

Aval Nanachathu is a sweet snack made of Aval (Poha), coconut and jaggery.

Ingredients :-

• Aval (Poha) - 2 cups
• Coconut grated - 1 cup
• Salt - a pinch
• Jaggery - 1/2 cup
• Elachi powder - 1/2 tsp
• Coconut Water - as required

Preparation Method :

1. In a vessel mix the poha (aval), salt, jaggery and coconut water.
2. Mix them very well.
3. Add the grated coconut and the elachi powder to the mix of aval and jaggery.
4. Keep them closed for about an hour and serve.

Kanji

Kanji is the most delicious and the most simple item that can be made from rice.

Ingredients :-

• Plain rice
• water
• Salt
• Coconut (grinded)

 Preparation Method :

1. Wash the rice in flowing water.
2. With about 33%water and the rest rice, boil the mixture.
3. Continue this until the rice gets soft.
4. Add grinded coconut and salt.
5. Serve hot with fried Pappadams and Pickles

 

Beans Thoran

Sumptuous Greens!

Ingredients :-

• Beans - 1/2 kg
• Onion (small) - 3
• Coconut (grated) - 1 cup
• Green chilli - 3
• Mustard seed - 1 tsp
• Garlic - 2 pods
• Oil - 1 tbsp
• Turmeric - 1/4 tsp
• Curry leaves - 2 or 3 sprigs
• Salt - to taste

Preparation Method :

1. Cut Beans in to very small pieces using a grater.
2. Grind coconut, turmeric, onion, green chilli together.
3. Add one table spoon of oil in to a frying pan ( Cheena chatti in malayalam) and add mustard.
4. When the mustard pops add urud dal .
5. Then add Beans and mix well.
6. Add ground coconut masala in to it and cover with the Beans .
7. Add curry leaf and salt to taste.
8. Keep the pan covered and cook in a low flame for 5 minutes.
9. Stir well and serve hot.

Pazham Nirachathu

An Yummy Tandoori dish.

Ingredients :-

1. Ripe bananas  2
2. Powdered cardamom  2 pods
3. Sugar 2 tablespoons
4. Flour  2 tablespoons
5. Eggs  2
6. Raisins 1 tablespoon
7. Cashew nuts (chopped) 2 tablespoons
8. Water  For mixing
9. Oil  For frying
10. Salt To taste

Preparation Method :

1. Beat the eggs with sugar, heat one table spoon ghee, add the egg and stir well to scrambled egg consistency. 
2. Add cashew nuts, raisins and cardamom powder. Remove from the fire. 
3. Peel the banana and slit into four without cutting ends. Stuff the banana with the scrambled eggs. 
4. Make a paste with flour, salt and water. Apply the paste on the stuffing. 
5. Heat the oil slowly and put the banana in it. Deep fry to a golden brown and remove.

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Sheikh Shake

Sheikh Shake - Milkshake made of Dates and milk.

Ingredients :-

• Dates - 100g
• Milk - 300 ml
• Sugar - 3 tsp

Preparation Method :

1. Soak dates in water for about 5 minutes. Freeze 200 ml milk in the freezer.
2. Remove seeds from the dates.
3. Add the freezed milk and the rest of the milk into a blender along with the dates.
4. Blend them nicely. Serve chilled.

Cheera Soup

Cheera Soup - Healthy Green Soup for a healthy living. Delicious Soup recipe for you.

Ingredients :-

• Cheera (Spinach) chopped fine - 1/4 kg
• Onion chopped - 1
• Carrot chopped - 2
• Butter - 50g
• Vegetable Stock (1/2 cup each of beans and carrot cooked in water and filtered) - 4 cups
• Celery chopped - 1 tbsp
• Salt, Pepper powder - as to taste
• Milk - 1/2 cup
• Jathikka(Nutmeg) powdered - 1 pinch
• Bread cut into small cubes and fried - as required

Preparation Method :

1. Heat butter and add and saute the vegetables.
2. Add the vegetable stock, celery, pepper powder, and salt. Boil for 15 minutes.
3. Beat the mixture and filter. Heat the filtered content once more and add jathikka powder and Milk.
4. Serve hot with fried bread pieces.

Vegetable Chips

An Yummy snacks made from vegetables.

Ingredients :-

• 2 to 3 - potatoes
• 1 - sweet potato
• 1 - plantain
• 1 - beetroot
• salt / pepper/ chilli powder for seasoning

Preparation Method :

1. Peel and slice the plantain in thin slices.
2. And garnish with spring onions/cilantro.
3. Peel and slice the beetroot the same way.
4. You can just cut thin slices with a peeler/knife.
5. I peeled the Sweet potatoes
6. Or you can use the Mandolin to slice all the veggies into thin slices.
7. Fry them in batches, seperately in a oil - med-high.
8. Beetroot usually takes v less time and has to be done in high heat and taken out faster otherwise it would absorb lots of oil.
9. Drain them in paper towels.
10. You can bake them too at 450F for 10-20min depending on your oven.
11. Season them as soon they come out hot.