PLAIN EGG OMELET.

Egg - 3 no s

Red chilly powder - a pinch

Garam masala - a pinch

Salt - to taste

Pepper powder - a pinch

Oil - little bit

How to Prepare:

Break the eggs and put that in a bowl and beat it well along and add salt to taste while beating the eggs.

Take a non stick pan, put this egg texture into the pan and round the pan for getting round shape, add a pinch of red chilly powder, then garam masala powder and pepper powder at a low flame for frying one side for 1 minute.

Then add little bit of oil on the top and sides of omelet and flip it over the other side for frying it at least for 1 minute and turn off the fire.

Egg Omelet is now ready for serving, you can garnish with coriander leaves on the top of it.

URULAKIZHANGU MIZHUKKUPERATTI / POTATO OIL FRY.

Potato (long cut piece) - 4 no s

Red chilly (broken) - 3 no s

Red chilly powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Garam Masala - 1 tsp

Mustard seed - 1 tsp

Pepper powder - 1/2 tsp

Salt - to taste

How to Prepare:

Peel the Potatoes first and clean it and cut into medium pieces.

For marinating, add little bit of salt into the potato pieces, then red chilly powder, turmeric powder, pepper powder,

and garam masala and mix it well and keep it aside for 10 minutes.

In a pan ,add 2 tsp of any refined oil /coconut oil ,when it gets hot ,add mustard seeds ,when it splutters ,put the

Broken red chilly and few curry leaves and sauté it well, then put the marinated potato slices into the pan and mix well together

In a low flame for about 10 to 12 minutes for frying it well.

When it gets tender and soft turn off the fire and serves it in a dish.

Garnish it with coriander leaves and red chilly.

POTATO PODIMASS.

1. Potato(boiled n mashed) - 4 no s
2. Pearl onion(small sliced) - 1 ½ cup
3. Green chilly(half slit) - 3 no s
4. Turmeric powder - ½ tsp
5. Chilly powder - 1/2 spoon
6. Mustard seeds - 1 tsp
7. Oil - 2tsp
8. Curry leaves - ½ spring
9. Coriander leaves(chopped) - 1 spring
10. Red chilly broken - 2 no s
11. Salt - to taste

How to Prepare:

In a pressure cooker, boil the peeled potatoes by adding little bit of salt n turmeric powder, after boiled mash the potatoes well and keep it aside.

Take a pan add 2 tsp of oil into it ,when it gets hot add mustard seeds ,when it splutters add broken red chilly ,curry leaves and green chilly sauté it well ,then add chopped pearl onion ,and sauté well.

Add ½ spoon of garam masala (optional) into it for flavor,add 1/2 spoon of chilly powder(optional ) then add the mashed potatoes into this and mix all together and stir for few minutes, check out the salt, and turn off the fire.

Serve it in a dish and garnish with coriander leaves and curry leaves.

POMFRET CHILLY CURRY/POMFRET CHILLY VEGETABLE CURRY.

1. Pomfret(cut pieces/slit) - ½ kg
2. Kashmiri chilly - 2 tabs
3. Red chilly - 4 no s
4. Salt - to taste
5. Coconut oil -2 tabs
6. Green chilly(half slit) - 4 no s
7. Coccum(extract water of) - 5 to 6 pods
8. Water -required
9. Ginger(small chopped) - 2 tsp
10. Garlic(chopped) - 2 tsp
11. Shallots(small chopped) - 1 cup
12. Pumpkin(medium pieces) - 4 pieces
13. Drumstick(half slit) - 4 pieces
14. Tomato(medium slices) - ½ cup
15. Turmeric powder - ½ tsp
16. Lemon juice - ½ tsp
17. Fenugreek powder - ½ tsp
18. Coriander Powder - 2 tsp

How to Prepare:

1.Clean and cut the fish fillets into pieces keep it aside. (You can use any kind of fish I used pomfret here.)

2.Take a clay vessel /meen chatty ,add coconut oil in it when it gets hot add mustard seeds about 1 tsp ,when it gets splutter add red chilly into it , then pieces of ginger garlic and then shallots and sauté well till it becomes light brown in color ,then add half slit drumsticks ,and medium cut pieces of pumpkin and mix well for few minutes .

3. Add ½ tsp of turmeric powder ,2 tabs of kashmiri chilly powder ,2 tsp of coriander powder ,and mix well ,then add coccum extract water ( instead of coccum ,tamarind extract can also add) mix together ,and add required water for enough gravy and close with a lid for 5 to 7 minutes for boiling the texture.

4.After 7 minutes open the lid and add the fish fillets into the gravy add salt to taste and 1 spoon of fenugreek powder and close with a lid for another 5 to 10 minutes at simmer mode for cooking.

5.After 10 minutes open the lid and add tomato slices and squeeze ½ tsp of lemon juice and put 1 spring of curry leaves to decorate the fish curry.

6.Turn off the fire, serve it in a dish.

SAUSAGE FISH FRY.

1. Fish(any fish, I used queen fish) - ½ kg
2. All purpose flour(Maida) - 1 cup
3. Lemon juice - 1 tabs
4. Tomato sauce - ½ cup
5. Water - 1 cup
6. Sugar - ½ tsp
7. Salt - to taste
8. Turmeric powder - ¼ tsp
9. Kashmiri chilly - 1 tabs
10. Pepper powder - ½ tsp
11. Ginger(finely chopped) - 1 tsp
12. Garlic(finely chopped) - 1 tsp
13. Pearl onions(small chopped) - 1 cup
14. Green chilly(round chopped) - 1 tabs
15. Garam Masala - 1 tsp
16. Coriander leaves(chopped) - 1 spring

For Mari nation:

(Add 1 tabs of kashmiri chilly ,1/4 tsp of turmeric powder ,1/2 tsp of pepper powder, little bit of salt ,lemon juice about 1 tabs ,into the freshly cleaned fish fillets for marinating it at least for ½ an hour)

How to Prepare:

1. Take a bottom thick nonstick pan, add 4 tabs of oil in it, when it gets hot, dust the marinated fish fillets into all purpose flour/ maida and put this in pan for shallow frying it, until it becomes light brown in color both sides and keep it aside.

2. In that same pan ,add finely chopped ginger n garlic and sauté it well ,then add green chilly ,1 cup of small chopped onion ,and sauté it well till it becomes soft and light brown.

3. After that add ½ cup of tomato sauce and mix well together ,add 1 cup of water also and mix well ,then add ½ tsp of sugar for balancing the taste ,and check out the salt too if you want you can add salt at this stage of cooking.

4. When sauce start to getting thick put the shallow fried fish fillets into this texture and mix all together cook it for 5 to 8 minutes at simmer mode for well boiling the texture and finely add chopped coriander leaves on the top of sausage fish for garnishing it and turn off the fire.

5. Serve it hot.

POUND BUTTER CAKE.

Maida - 2 cup
Egg white of - 5 eggs
Baking powder(level spoon) - 2 tsp
Powdered sugar - 1 cup
Milk - 1 cup
Unsalted butter(room temperature) - -100 gm
Vanilla essence - 1 ½ tsp

How to Prepare:


In a big vessel / bowl , add unsalted butter(room temperature) and powdered sugar and beat well with a blender or beater it for 4 to 8 minutes until it turns fluffy ,In that add baking powder level spoon ,all purpose flour (Maida) and mix together well with a beater /blender /wooden stick.

In another bowl break the eggs and separate the egg white from it and beat well with a beater until the egg whites turn soft.

In the above fluffy texture add egg white and stir together ,then add vanilla essence and milk slowly and stir together to become a fluffy thick texture.

Preheat the oven to 350 deg F.

In a cake pan or string form pan, grease butter and all purpose flour add this thick texture to the greased pan and bake it for 30 minutes at 150 to 170 deg F.

After baking, take out the pan and cool it for few minutes demold it and serve it hot.

CHETTINAD SPICY FISH CURRY (RESTUARANT STYLE)

1.Fish fillets( any fish/I used queen fish) - ½ kg
2. Pearl onion(long sliced) - 1 ½ cup
3. Green chilly(half slit) - 4 no s
4. Red chilly (broken) - 4 no s
5. Red chilly Powder - 2 tabs
6. Coriander powder - 2 tsp
7. Turmeric Powder - 1 tsp
8. Mustard seed - 1 tsp
9. Tamarind extract - ½ cup
10. Coconut milk(thin) - 1 cup
11. Curry leaves - 1 spring
12. Coriander leaves(finely chopped) - 1 spring
13. Salt - to taste
14. Oil -
15. Tomato(medium sliced)- 2 no s





How to Prepare:


1. Cut and clean the fish fillets , add 1/2tsp of turmeric powder ,1 tabs of red chilly powder ,and a little bit of salt to the fresh fish fillets for marinating it and keep it aside for 10 to 15 minutes minimum.
2. Heat oil in a clay vessel ,add 1 tsp of mustard seeds , when it splutters add broken red chilly and curry leaves and sauté it well. Then add half slit green chilly sauté it , add ½ tsp of turmeric powder ,1 tabs of red chilly powder , 11/2 tsp of coriander powder and mix along in a simmer mode for 2 to 3 minutes ,add salt to taste and sauté well.
3. Add freshly tamarind extract and stir well for 1 minute ,then add thin coconut milk and mix the texture along ,wait for few minutes to boil this texture ,when it gets boiled add the marinated fresh fish fillets ,and wait put the flame in simmer mode for 5 to 10 minutes for cooking well and chopped tomato.
4. While boiling add ½ tsp of coconut oil and finally when turn off the fire add finely chopped coriander leaves on the top of fish curry for garnishing .
5. Serve it hot.

"PORK VINTHALU RED MASALA CURRY"(MY VERSION)

Pork - ½ kg
Onion(small sliced) - 6 no s
Tomato(medium chopped) - 3 no
Ginger - 1 big piece
Garlic - 7 pods
Red chilly - 4 no s
Vinegar/lemon juice - 3 tabs
Aniseed - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Kashmiri chilly powder - 1 tabs
Mustard seed - 1 tsp
Tomato sauce - 2 tabs
chilly sauce - 1 tabs
Oil - 1/2 cup
Salt - to taste
Curry leaves - 1 spring
pepper powder - 1 tsp


How to prepare:

Heat oil in a non stick pan when it gets hot add mustard seeds , broken red chilly about 2 no s, when it splutters ,add chopped onion and sauté it well. Sauté the onions till it turn light brown in color, then add chopped tomato and sauté well.

In a blender or mixer add broken red chilly, aniseed, turmeric powder ½ tsp, ginger pieces and garlic pods; grind well to get a paste.

When tomato get sauté add this grinded paste with tomato n mix well for 2 to 3 minutes, add water to this texture to get boil well.

Take the cut pieces and cleaned pieces of pork, add ½ tsp of turmeric powder, little bit of salt, pepper powder about 1 tsp, chilly powder 1 tsp and mix well and put this marinated pork pieces to the pan and mix along, add 1 tabs of chilly sauce and mix well and close with a lid for about 10 to 15 minutes at simmer mode.

After 15 minutes open the lid, and add 1tsp of garam masala and sauté well, and again close with a lid for another 10 minutes at simmer mode for cooking.

After 10 minutes open the lid add tomato sauce and mix well and also add oil little bit on the top of pork pieces and turn off the flame.

Serve it in a dish and you can garnish it with round chopped onions and green chilly and serve it hot.

ROASTED DUCK MASALA GRAVY...

1. Duck(cut pieces) - 1 kg
2. Pear onions( long pieces) - 3 big
3. Shallots - 5 to 10 no s
4. Ginger( small pieces) - 2 tsp
5. Garlic(small pieces) - 2 tsp
6. Turmeric Powder - 1 ½ tsp
7. Coriander powder - 2 tsp
8. Red chilly powder - 1 tsp
9. Pepper powder - 2 tsp
10. Garam masala - 1 tsp
11. Vinegar - 1 ½ tsp

12. Green chilly(half slit) - 4 no s
13. Tomato - 2 no s
14. Tomato sauce - 1 ½ tsp
15. Curry leaves - 1 spring
16. Mustard seeds - 1 tsp
17. Mint leaves - 1 spring
18. Coriander leaves - few
19. Salt - to taste
20. Oil - 2 tabs
21. Soya sauce - 1tsp

How to Prepare:

1. Wash and clean the duck and cut into medium pieces, apply little bit of salt , 1 tsp of turmeric powder ,1 tsp of pepper powder evenly on duck pieces and keep it for marinate about 15 minutes.

2. Heat oil in a non stick pan , add mustard seeds when it splutters ,add curry leaves and sauté well , add ginger and garlic into it and sauté well , then add green chilly and sliced shallots and sauté well till it becomes soft and also add sliced onions and tomato sauté well and it should become light brown in color.

3. Add ½ tsp of turmeric powder , 1 tsp of red chilly powder ,2 tsp of coriander powder ,2tsp of pepper powder , and sauté it well along with the mixture into the pan and fry it for 3 minutes ,then add the marinated duck pieces into the pan and mix well with the masala ,put flame in a simmer mode for 3 to 5 minutes , add vinegar ,salt to taste and soya sauce and mix well , put about 2 ½ cup of water and mix well the duck pieces nd close with a lid for about 15 minutes to boil.

4. After 15 minutes open the lid and add 1 tsp of garam masala and 1 ½ tsp of tomato sauce ,chopped coriander leaves and mix well and again close with a lid for another 15 minutes in a simmer mode.

5. After 15 minutes meat will be cooked and water will reduce and will become a semi gravy then open the lid and allow 5 minutes more to cook at a medium flame and turn off the fire.

6. Serve it in a dish and put chopped mint leaves and coriander leaves ,round cut onion pieces or flower of spring onion on the top of duck masala curry for garnishing.

7. Serve it hot.

( total time of cooking for duck pieces would be 35 to 40 minutes)

CARAMEL/BUTTER SCOTCH CAKE(HOME MADE)

1. All purpose flour(maida) - 1 cup
2. Powdered sugar - ½ cup
3. Sugar - ½ cup
4. Egg - 2 no s
5. Baking powder(level teaspoon) - 1tsp
6. Soda powder(level teaspoon) - 1tsp
7. Butter(unsalted-room temperature) - 100gm
8. Hot water - ½ cup
9. Milkmaid - 1/4 cup

How to Prepare:

Take a bowl ,add 1 cup of all purpose flour(Maida) in it ,add 1 level tsp of baking powder and 1 level tsp of soda powder in it and mix well along and keep it aside.

Take a bottom thick non stick pan ,add ½ cup of sugar in it first don’t mix it just allow it to melt and have to become a light brown color. When it becomes light brown color add ½ cup of hot water into it and mix slowly the sugar becomes thick n hard just mix around slowly at simmer mode till it becomes the stage of starting thick just turn off the fire ,and allow it to become cold. When it becomes in the room temperature keep this caramel syrup in a bowl and keep it aside.

Take a big bowl add 100 gm of unsalted butter into it , ½ tsp powdered sugar , with a blender or with a wooden spoon mix well together. Take another bowl add 2 eggs (no need to separate the egg white) and beat well with a beater/blender/a spoon ,add ¼ cup of milkmaid into it and beat well and keep it side.

Add all purpose flour texture into above prepared powdered sugar texture slowly and mix well slowly ,then add the beaten egg and milkmaid texture into this and mix thoroughly and finally add the firstly prepared caramel syrup into this and mix all along well without any bubbles.

Take a spring form cake pan or oven proof cake pan , grease butter all over the cake pan and sprinkle all purpose flour in it and pour this caramel flavor into the pan. Pre heat oven at 150 deg F at 5 minutes firstly.

After preheating bake this cake in microwave at maximum of 170 to 180 deg F for about 45 minutes.

After baking take out the cake pan allow it get cold then only de mold it and serve hot. (or can serve cold too).

MUTTON MASALA CURRY/ HOME STYLE

Mutton - 1 kg
Pearl onions(small sliced) - 1 ½ cup
Shallots(small sliced) - 5 to 10 no s
Ginger(small sliced) - 2 big piece
Garlic(small sliced) - 6 to 8 pods
Turmeric Powder - 1 tsp
Red chilly Powder - 2 tsp
Cardamom(crushed) - 5 to 6 no s
Cinnamon stick - 3 no s
Cloves - 3 no s
Garam masala - 1 tsp
Tomato(small sliced) - 1 cup
Green chilly(half slit) - 4 to 5 no s
Pepper Powder - 1 tsp
Salt - to taste
Water -
Oil -
Mint leaves - 1 spring
Coriander Leaves - 1 spring


For Masala Grinding:


1. Cinnamon stick - 5 to 10 no s
2. Cloves - 5 to 10 no s
3. Aniseed - 5 tabs
4. Cumin seeds - 5 tabs
5. Nutmeg - 5 tabs

(These spices should dry roast and grind it in the mixer well, this can be used instead of garam masala .)


How to Prepare:


1. Clean and cut the mutton into pieces and for marinating it add ½ tsp of turmeric powder ,1/2 tsp pepper powder ,1 tsp of red chilly powder ,bit of salt ,1/2 tsp of lemon juice ,about 5 no s of sliced shallots ,1 tsp of garam masala , and mix all together ,and keep it aside for 10 minutes minimum and after that put it in a pressure cooker add a little bit water and close with lid for cooking and minimum 5 to 6 whistles should be needed for well cooking.
2. Take a kadai ,add oil in it when it gets hot add crushed cardamom ,Cinnamon sticks ,cloves together and mix well ,then add ginger n garlic pieces and sauté well ,then add half slit green chilly , sauté well ,add sliced shallots and pearl onions and sauté well until it becomes a light brown in color and soft for 5 to 7 minutes.
3. Add turmeric powder ½ tsp ,red chilly powder 1 tsp , ½ tsp of pepper powder ,mix all together for 2 minutes add sliced tomato and mix well for 5 minutes now add dry roasted grinded masala about 1 tsp first to it and mix together and keep in a low flame for 3 minutes.
4. Now add the already cooked mutton pieces into this texture and mix all together well and add water as a base for masala gravy, check out the salt, and close with a lid for 5 minutes to boil all the texture.
5. After 5 minutes open the lid and add sliced coriander leaves and mint leaves for garnishing it. Cook it for another 2 minutes and turn off the fire.
6. Serve it hot with rice or Indian breads.

VENDAKKA/BEANS MIZHUKKUPERATTI(OKRA/BEANS OIL FRY)

1. Okra(round cut piece) -6 to 8 no s
2. Beans/valli payar -5 no s
3. onion(small sliced) - ½ cup
4. Green chilly(half slit) - 3 no s
5. Red chilly - 2 no s
6. Mustard seeds - 1 tsp
7. Curry leaves - 1 spring
8. Coconut oil - 1 ½ tabs
9. Red chilly powder - ½ tsp
10. Turmeric powder - a small spoon
11. Salt - to taste





How to Prepare:



1. Take a pan ,heat 1 tabs of oil in it ,add mustard seeds when it splutters add red chilly broken and curry leaves and sauté it well ,then add small sliced onions sauté well ,and green chilly at simmer mode, add ½ tsp of red chilly powder and a small spoon of turmeric powder also and let it allow to become soft for 3 to 5 minutes.
2. Add okra pieces sauté it well for 2 to 3 minutes then add beans/valli payar into this and mix well along for 5 to 10 minutes until it becomes soft ,add salt into this and mix along.
3. After 10 minutes okra beans mizhukkuperatti will be ready to serve add 1/2tabs of coconut oil on the top of pan and mix along well.

"SEMOLINA FISH CUTLET".(MY VERSION)...

Fish(I used tuna for cutlets ,any hard flesh kind of fish can b used) -1/4 kg
Potato (mashed) -2 no s
Pearl onion(small chopped) -1 cup
Ginger garlic(thin sliced) -1tsp
Green chilly(round chopped) -2 no s
Pepper powder -1tsp
Gram macula -1tsp
Egg -2 no s
Semolina - 1 cup
Salt -
Oil -

HOW TO PREPARE:

1) Clean and cut the fish, cook it with 1/2tsp of pepper powder, 1/4tsp of turmeric powder and salt. Mash or shred the fish with your hands and drain the excess water and keep it aside.
2) Cook the potatoes well and mash it and keep it aside.
3) Heat oil in a nonstick pan, add chopped ginger garlic thin sliced 1 tsp each, green chilly and sauté it well till they become light brown in color and soft, then add the cooked fish with 1tsp of pepper powder , 1 tsp of gram macula and bit salt to taste and fry it for a minute and sauté well for 5 to 10 minutes at simmer mode and remove from fire and let it cool.
4) Then add mashed potatoes and mix it well with your hand.
5) Make small balls (in what ever shape you want), with your hand.
6) Beat 2 eggs, dip these balls in beaten egg and roll it in semolina well.
7) Deep fry it in oil and drain it in tissue paper.
8) Serve it hot with tomato sauce.

QUEEN FISH MAPPAS / NEIMEEN MAPPAS(" KUTTANADAN SPECIAL"

"queen fish and pearl spot is all time favorite fish varities for the keralites and the keralites always do different varities of experiments through fish fillets..not with these too fish but with any kind.

today i made such a variety of fish curry..i heard about the mappas variety but never tried because i doesn't get the recipe to be honestly..now i got the recipe from a tv show and i tried that one and was success by gods grace..i am sharing this recipe here..this recipe is a alltime favorite of kuttanad..so this is known as kuttanadan neimeen mappas".

Fish fillets(queen fish) - ½ kg
Pearl onion(small chopped) - ½ cup
Tomato(medium sliced) - 1 cup
Ginger (small chopped) - 1 tsp
Garlic(small chopped) - 1 tsp
Green chilly(half slit) - 2 no s
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
Fenugreek powder(optional) - 1/4tsp
Thin coconut milk - 1 ½ cup
Thick coconut milk - ½ cup
Mustard seeds - 1 tsp
Curry leaves - 1 spring
Oil - 2 tabs
Salt - to taste
Pepper powder - ½ tsp



How to Prepare:



1. Clean and cut the fish into big pieces( I used queen fish/neimeen here ,pearl spot /karimeen can also use instead of queen fish or any fish can use to make mappas)
2. Heat 2 tabs of oil in a clay vessel /pan when it gets hot add mustard seeds ,when they splutters add curry leaves , chopped ginger garlic ,green chilly ,and sauté them well ,when they have flavor add red chilly powder ,coriander powder ,turmeric powder and fenugreek powder(optional) ,and mix well for 3 to 5 minutes.
3. Add thin coconut milk first and put the fish fillets into this and salt as required, then chopped tomato also, mix slowly and cover with a lid for 10 to 15 minutes to cook the fish fillets in a simmer mode only.
4. After 15 minutes when the fish is cooked and the gravy reduces to thick form add the thick coconut milk ,add a tabs of oil on top of gravy and swirl it around the clay vessel and just turn off the fire( do not give time to boil the thick coconut milk).
5. Remove from burner and garnish with few curry leaves or coriander leaves on the top of mappas.
6. Queen fish mappas is now ready to serve.

SPINACH SPROUT(CHEERA THORAN).

Spinach is my all time favorite vegetable, especially the red spinach...
It is very easy to make and healthier, I felt this sprout as a complete combo for hot rice, here is the recipe.






1. Spinach/cheera( finely chopped) - 4 cup
2. Pearl onion(finely chopped) - 2 cup
3. Garlic(long chopped) - 5 pod
4. Grated coconut - 1cup
5. Mustard seed - 1 tsp
6. Red chilly(broken) - 3 no
7. Curry Leaves -few
8. Salt -
9. Oil -

10. Red chilly powder - 1/2 tsp

11. Turmeric powder - 1/4spoon





How to Prepare:



1. Take a pan heat oil in it when it gets hot ,add 1 tsp of mustard seeds in it when it gets splutter add broken red chilly and curry leaves in it ,then add finely chopped garlic and sauté well ,then chopped pearl onions also sauté well till it becomes light brown in color.
2. Now add the finely chopped spinach mix well, add ½ tsp of red chilly powder and salt to taste in it and mix along in a simmer mode only for 3 to 5 minutes in between mix along the spinach in pan.
3. Finely add the grated coconut and ¼ spoon of turmeric powder mix well cooked spinach for 2 to 4 minutes.
4. Turn off the fire and now spinach sprout is ready for serving, serve hot with rice.

"CHICKEN BIRIYANI"( TRIVANDRUM STYLE).

"For the past few days i am thinking to make something special to my brother.my brother likes biriyani..so i thought to make this biriyani for him..this one is dedicated to him..biryani can make in different styles..i made chicken biriyani in tvm style...but with out egg..thtz it."

Biriyani rice - ½ kg
Chicken pieces - ½ kg
Ginger garlic paste - 1 tabs
Pearl onions(long chopped) - 3 cup
Coriander Powder - 1 tabs
Chilly powder - ½ tabs
Turmeric powder - 1 ½ tsp
Chicken Masala - 2 tsp
Aniseed powder - ½ tsp
Green chilly(half slit) -3 no s
Cashew nuts - 10 no s
Raisins - 10 no s
Lemon juice/yoghurt - 1 tsp
Salt -to taste
Water - as required
Cardamom - 4 no s
Cinnamon (broken) - 3 pieces
Tomato( medium chopped) - 2 no s
Cooking oil - 3 tabs
Ghee - 3 tabs
Coriander leaves(chopped) - 1 spring
Mint leaves - 10 no s
Curry Leaves - few
Cloves - 2 no s




How to Prepare:


1. Clean the rice and drain the water first ,take a pressure cooker, add 2tabs of ghee in it when it gets melts , put the 2 cardamom , 2 pieces of broken cinnamon and sauté it then add the biriyani rice and fry it for few minutes and put water as required to boil it ,then pour a little bit salt to taste and ½ tsp of turmeric powder also and close the lid for cooking the rice.(2 to 3 visil),turn off the burner.
2. Clean the chicken first and keep aside , in a small bowl , take ½ tsp of turmeric powder , ½ tsp of red chilly powder and a little bit of water and mix well all together to make a good paste and apply it evenly on chicken for marinating and keep it aside for 5 to 10 minutes.
3. Take a pan , add tabs of oil when it gets hot , add 1 tabs of ginger garlic paste and curry leaves ,add the long chopped pearl onions, sauté it well ,then add ½ tsp of turmeric powder ½ tsp of aniseed powder ,1 tabs of coriander powder , then add 2 pieces of cardamom ,2 pieces of cloves ,cinnamon stick and chopped tomato and add lemon juice also or yoghurt mix all together until it becomes light brown in color , add the marinated chicken pieces into it and mix well for 2 minutes then add 2 cups of water(or water as required) for boiling the chicken pieces close with a lid at simmer mode until the chicken cooks well.
4. Take another pan , add ghee in it gets melt , add cashew nuts for frying ,transfer it to a plate ,then add raisins for frying ,after frying transfer it to a plate , then long chopped pieces of pearl onions when it gets deep fry transfer into a plate and keep it aside.
5. Check out the chicken pieces , when it is cooked , turn off the fire.
6. For layering ,take a baking pan or any big vessel ,Put rice first ,then alternatively put chicken pieces then add chopped coriander leaves and garnish with nuts n raisins and deep fried pearl onions. On the top of chicken biriyani put the chopped mint leaves also or you can add cherries also for garnishing.
7. Serve it hot with salad and pickle.

MACKEREL FISH CURRY(AYALA MEEN CURRY)("MOTHER'S RECIPIE")

I am truely passionate about non veg varieties.especially fish and chicken dishes.in my region we always get good n fresh fish in the morning and evening..even my mom z specialised in both veg n non veg dishes...even my dad n bro loves fish curry in any style..so i made this for my family...this one is my mother's recipie..

Fish fillets(mackerel or any fish can use) - 1kg
Shallots - 5 to 8 no s
Green chilly(half slit)(optional) - 4 no s
Ginger (small sliced) - 1 Piece
Garlic(small sliced) - 5 pods
Red chilly powder - 3 tsp
Turmeric powder - 1 tsp
Grated coconut - 1 cup
Coriander powder - 3 tsp
Coconut oil - 3 tabs
Curry leaves - few
Coriander leaves - 1 sprig
Tamarind(small ball size) -
cumin seeds - ½ spoon
Water - as required
Aniseed powder -1/2 spoon





How to Prepare:



1. Clean the fish and drain the excess water and for marinating , in a bowl put 1 tsp of red chilly powder ,1/2 tsp of turmeric powder ,little bit of salt ½ spoon of aniseed powder and a bit of water and mix it well and apply this paste into fish fillets and keep aside for 10 to 15 minutes.
2. In a mixer ,put grated coconut ,1/2 spoon of turmeric powder ,1 spoon of red chilly powder ,tamarind piece ,shallots about 3 no s ,1/2 spoon of cumin seeds and a little bit of water and grind it well to get a thick paste.
3. Take a pan (I used clay vessel) heat 2 tabs of coconut oil ,then put slit red chilly ,curry leaves few ,ginger 1 piece and about 5 pods of garlic , then add 3 tsp of coriander powder and 1 spoon of red chilly powder and sauté well in simmer. Then put the grinded paste of coconut into the clay vessel and add ½ cup of water to get medium thick gravy and wait for 5 minutes to get boil.
4. After boiling ,put the marinated fish pieces into this gravy and stir mix slowly ,at this stage check out the salt and add if required , close with a lid and in simmer mode for 5 to 10 minutes for boiling and after boiling open the lid and add tomato pieces in this.
5. Add 1 tsp of coconut oil on the top of fish curry and turn of the fire.
6. For garnishing put chopped coriander leaves and curry leaves on the top of fish curry and serve it hot.

MURINGAYILA THORAN(DRUMSTICK LEAVES SPROUT)

For a long time i was trying only non veg items..i thought so.my mom asked today why dont you try something vegeii today..i thought yah tht ll be good one..but i didnt get any idea to cook what vegee simple item to cook today...so my mom told me about this dish..its healthy and simple to make...

Drumstick leaf(muringayila) - 1 cup
Grated coconut - ½ cup
Red chilly powder - ½ spoon
Cumin seeds - ½ spoon
Garlic - 4 pods
Mustard seeds - ½ spoon
Red chilly(half slit) - 2 no s
Turmeric powder - ½ spoon
Coconut oil - 2 spoon
Salt - to taste




How to Prepare:



· Wash and drain the water from drumstick leaves and keep aside.
· In a mixer grind the grated coconut red chilly powder and garlic pods.
· In a pan heat 2 spoons of coconut oil ,when it gets hot add mustard seeds when it gets splutter put the red chilly slit and put the drumstick leaves in this and sauté well in a (simmer mode) only and add salt as required.
· When the drumstick leaves get boiled or cooked put the coconut mixture into this and mix well.
· Turn of the fire and serve it hot with rice.

EGG TIKKA MASALA..(MY VERSION)

Egg (boiled) - 4 no s
Pearl onion - 1 cup
Ginger(small chopped) - 1 tsp
Garlic(small chopped) - 1 tsp
Turmeric powder - ½ spoon
Chilly Powder - 1 spoon
Pepper Powder - ½ spoon
Chicken Masala - ½ spoon
Garam Masala - ½ spoon
Salt - to taste
Coconut oil - 4 tabs
Red chilly (half Slit) - 3 no s
Curry Leaves - few
Coriander leaves - few



How to Prepare:



1. Take a pan ,pour 2 tabs of oil in it when it gets hot put red chilly and curry leaves into when it gets splutter ,add ginger and garlic into it and sauté well when it turns light brown add chopped onions into it and sauté well ,when it turns light brown color add turmeric powder , red chilly powder ,pepper powder , chicken masala ,finally garam masala and salt as required and mix along well.
2. Add 2 tabs of oil in this texture and put the cut pieces of boiled eggs into this and add little bit water into it. Mix eggs along with masala gravy and put chopped coriander leaves on the top of masala gravy.

"MADAKKUPOLA"....(FOLDED CREPES)

Maida - 1 ½ cup
Egg(optional) - 1 no s
Sugar - as required
Water - as required
Coconut grated - ½ cup
Salt - to taste
Ghee - for spreading



How to Prepare:


Batter:


1. Break the egg into flour, blend then with enough salt and water, make a medium thick batter by adding enough water. You can avoid adding egg if you don’t like. The batter should be without lumps. (If you like cardamom flavor, can add while blending).
2. Heat a pan/griddle; pour one or two ladle full of batter .spread it using the back side of ladle. Do it carefully.
3. When one side is cooked flip it over and pours little ghee (1/4 tsp or more) over it .When the other side too cooked, remove from griddle, and keep on plate.
4. Put grated coconut, sugar over it and fold.
5. Serve hot with tea.