Malabar Chicken Biriyani

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-

• Basmathi rice  1 kg
• Chicken  1
• Biriyani Masala Paste 4tbsp
• (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn)  4tbsp
• Green chilly  10 
• Ginger garlic paste  2 tbsp
• Coriander leaves  50 g
• Mint leaves 25 g
• Curd  150 ml
• Tomato 150 g
• Onion 1 kg
• Black cumin seeds  1 tsp
• Cinnamon stick  2 pieces
• Bay leaves  2 
• Cashew nuts kismis  50 g
• Cardamom  5 
• Ghee  200 g
• Coriander powder  2 tbsp
• Milk  500 ml
• Saffron  1 pinch
• Water (For rice)  1 litre

Preparation Method :

1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well.
2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
3. Add the chicken pieces and cook well.
4. Soak the rice about 10 minutes and drain well.
5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour.
6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer.
8. Make random holes through the rice with a spoon and pour into each a little saffron milk.
9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

Kerala Fish Fry

Tasty, Yummy and Delicious Fish Fry. Very easy to cook and serve it with Lime and Onion slices.

Ingredients :-

• Fish - 1/2 Kg (King Fish or any other good fish) 
• Red Chilli Powder - 5 tea spoons
• Turmeric Powder - 2 pinch 
• Ginger - 1 small piece 
• Black Pepper - 8 to 10 
• Vinegar - 1 tea spoon 
• Salt, Oil

Preparation Method :
 

1. Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.
   
2. Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar.
3. Add few teaspoons of water to make a thick, smooth paste.
4. Apply this mix on both sides of the fish slices as a very thin layer.
5. Keep aside for 30-45 minutes.
    
6. Deep fry the fish pieces on either side until golden brown.
7. Drain the oil.

Prawns curry

This is a good dish which could be served with Rice.

Ingredients :-

• Prawns - 500 gms 
• 1 Large onion
• 2 tsps of ginger garlic paste 
• Garam Masala - 1 tsp 
• Curry/Meat Masala - 3 tsps 
• Curd - two cups 
• Curry leaves 
• Green chillies - 5 
• Salt - to taste

Preparation Method :

1. Fry slices of 1 large onion and 2 tsps of ginger garlic paste in a tbs of oil.
2. Add 1 tsp of garam masala and 3tsps of fresh(preferably home made) curry/meat masala.
3. Add 500 gms of prawns.
4. Add two cups of curd, stir well and let the prawns cook in this mixture.
5. Toss in some curry leaves, five slit green chillies and add salt to taste.
6. Serve when well cooked.

Njandu (Crab) Masala

A Non Veg. Preparation made with Njandu & goes well with appam- check it out.

Ingredients :-

• Crab diced ½ kg
• Onion 200 g
• Ginger 25 g
• Green Chilli 4 no
• Garlic 25g
• Curry Leaves little
• Tomato 100g
• Coconut milk 2 no (11/2 glass)
• Garam masala little
• Turmeric Powder 1tsp
• Coriander powder 25g
• Chilli powder 30g
• Salt To taste
• Coconut oil 100g

Preparation Method :

1. Heat oil in a pan.
2. Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
3. Add all spice powder and little chopped tomatoes.
4. Add the diced crab to the masala and cook it with some water.
5. Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Kallummakaya Ularthiyathu

It's a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.

Ingredients :-

• Coconut oil 50ml
• Fennel 10ml
• Curry leaves 1
• Ginger julienne 50g
• Green Chilly 25g
• Coconut slice 25g
• Mango puree 1tsp
• Chilly powder 11/2tsp
• Turmeric powder 1/2tsp
• Coriander powder 1 1/2tsp
• Tomato 100g
• Salt to taste 
• Mussles 1 kg
• Small onion 250g

Below mentioned items should be crushed

• Fennel 10g
• Pepper corn 10g
• Red chilly 10g
• Small onion 50g

 Preparation Method :

1. Heat the coconut oil in pan and temper Fennel and Curry leaves.
2. Add ginger, green chilly, small onion, coconut slice and then make it brown.
3. Then add chilly powder, turmeric powder and coriander powder after tomato slice.
4. Sauté it well, till it becomes paste.Add mussels,
5. add some salt to taste and then sauté it well till it becomes dry.

Karimeen pollichathu

An easy to make Karimeen pollichathu..Yummy..

Ingredients :-

• Karimeen 200 gm
• Ginger 10 gm
• Garlic 10 gm
• Onion (chopped) 50 gm
• Curry leaves 2 sprigs
• Chilly Powder 5 gm
• Turmeric Powder 3gm
• Coriander Powder 5 gm
• Peppercorn crush 2 gm
• Lime 1 no
• Salt to taste
• Coconut Oil 25 ml
• Banana leaf

Preparation Method :

1. Clean fish. Make gashes all over.
2. Mix all the herbs and spices.
3. Add limejuice and smear all over the fish.
4. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides.
5. Grill both sides evenly in a hot tawa.
6. Serve with a piece of lime, & mixed salad.

Dry Prawn Chutney (Chemmeen Chammanthi)

Ingredients :-

•  Dried Prawns - 1/4 cup 
• Grated Coconut - 1 cup 
• Small Onion - 4                
• Dry Red Chilly - 4-5 pieces 
• Curry Leaves - 5

 Preparation Method :

1. Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies.
2. Then grind or crush well the coconut, curry leaves, salt, with this mixture.
3. Your mouthwatering chutney is ready.