Tuesday, April 21, 2015
Friday, April 17, 2015
Wednesday, April 15, 2015
Ingredients
Ingredients
Kadala Payasam
250 g - kadala
500g- gaggery
Chavvary- 50 g
Ghee, kiss-miss, cashew, coconut thinly slices ..
(Fry all in Ghee and put aside)
Cardamom 3/4 teaspoon
Method
1. Roast Kadala until it gets brown
2. Pressure cook kadala twice! And the smash it
3. Boil water and dilute jaggery
Heat a big pan,
Add some ghee
Pour jaggery water over it ( through an aripp)
When it began to boil, add the smashed Kadala and cook
Add cooked chavvari
When it began to thicken,
Add moinnaam oaky
All milks..
Cardamom
Pour the nuts and coconut over it..
Sent from my iPhone
Kadala Payasam
250 g - kadala
500g- gaggery
Chavvary- 50 g
Ghee, kiss-miss, cashew, coconut thinly slices ..
(Fry all in Ghee and put aside)
Cardamom 3/4 teaspoon
Method
1. Roast Kadala until it gets brown
2. Pressure cook kadala twice! And the smash it
3. Boil water and dilute jaggery
Heat a big pan,
Add some ghee
Pour jaggery water over it ( through an aripp)
When it began to boil, add the smashed Kadala and cook
Add cooked chavvari
When it began to thicken,
Add moinnaam oaky
All milks..
Cardamom
Pour the nuts and coconut over it..
Sent from my iPhone
Friday, April 10, 2015
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RAK'S KITCHEN: CURD RICE RECIPE | THAYIR SADAM RECIPE
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Thursday, April 9, 2015
കടല മുട്ട
കടല മുട്ട
കടല പുഴുങ്ങി വയ്ക്കുക
മുട്ടയും പുഴുങ്ങി വയ്ക്കുക\\
എണ്ണ ചൂടാക്കി, കാടുക് വറുത്ത് ,
കറിവെപ്പില വറ്റല് മുളക് ഇവ ചേറ്ത്ത് വഴറ്റി, കസവാള ഇട്ട് വഴറ്റി, മ്കടലയും ചേര്ത്ത് അല്പം കുരുമുളകും ഉപ്പും ചേര്ത്ത് വഴറ്റുക പിന്നീട് അല്പം നാരങ്ങാനീരും ചേര്ക്കുക
കടല ബ്രോക്കോളി, മഷ്രൂം പിരട്ട്
കടല വേവിച്ച് വയ്കുക
എണ്നൈല് സവാള് വെളുത്തുള്ളി ഇവ വഴറ്റി ബ്രോക്കോളി അഷ്രൂം വെവിച്ച കടല എന്നിവ ഇട്ട് ഇളക്കി, കുരുമുളകും അല്പം നാരങ്ങാനീരും ഒഴിച്ച് വാങ്ങുക
Monday, April 6, 2015
chicken varuthath.. ammachiyude adukkala - jona mariam
chicken varuthath.. ammachiyude adukkala - jona mariam
ഒരേ രീതിയില് തന്നെ എന്നും ചിക്കന് കറി ഉണ്ടാക്കി മടുത്തവര്ക്ക് ആയി ചിക്കന്റെ കുറെ റെസിപികള് ഞാന് ഇവിടെ പോസ്റ്റ് ചെയ്തിട്ടുണ്ട്.ഇതാ മറ്റൊരു റെസിപി കൂടി..
ചിക്കന് വറുവല് ഡ്രൈ
...........................................
ചിക്കന് വറുവല് :ചിക്കനില് മസാല പൊടിച്ചത് ചേര്ത്തു റോസ്റ്റ്ചെയ്തു ഡ്രൈ ആക്കി എടുക്കുന്ന രുചികരമായ ഒരു ഡിഷ് ആണിത്. ഗ്രേവിയോട് കൂടിയും ഗ്രേവി വറ്റിച്ചു ഡ്രൈ ആയും ഇത് ഉണ്ടാക്കാം.
ഇവിടെ ഡ്രൈ ആയി ഉണ്ടാക്കുന്നതിന്റെ റെസിപി നോക്കാം.
ആവശ്യമായവ :
ചിക്കന് - അരകിലോ
സവാള - 2 എണ്ണം
കാപ്സികം - 1
മല്ലിയില - കുറച്ചു
കറി വേപ്പില - 2 കതിര്
വറ്റല് മുളക് - 5 എണ്ണം
മഞ്ഞള്പ്പൊടി - ഒരു നുള്ള്
കാഷ്മീരി മുളക് പൊടി - 1 ടേബിള് സ്പൂണ് ( എരിവു അവരവരുടെ ഇഷ്ടത്തിന് അനുസരിച്ചു കൂട്ടുകയും കുറയ്ക്കുകയും ചെയ്യാം )
എണ്ണ - പാകത്തിന്
ഉപ്പ് - പാകത്തിന്
മസാല പൊടിയ്ക്കുവാന് വേണ്ടത് ;
കറുവപ്പട്ട - ഒരു ചെറിയ കഷണം (വളരെ ചെറിയ കഷണം മതി,കൂടിയാല് ചുവ ഉണ്ടാകും )
ജീരകം - 3/4 ടേബിള്സ്പൂണ്
മല്ലി - 3 ടേബിള്സ്പൂണ്
ഏലയ്ക്കാ - 3 എണ്ണം
ഗ്രാമ്പൂ - 3-4 എണ്ണം
പെരുംജീരകം - 1/2 ടേബിള്സ്പൂണ്
വറ്റല് മുളക് - 2 എണ്ണം
ഇഞ്ചിയും വെളുത്തുള്ളിയും - ഒരു ടേബിള്സ്പൂണ് വീതം
തേങ്ങാ ചിരവി വറത്തത് - 4 ടേബിള്സ്പൂണ്
ഉണ്ടാക്കേണ്ട വിധം:
ആദ്യം ഒരു പാനില് എണ്ണ ഒഴിച്ച് ചൂടാകുമ്പോള് സവാള ചെറുതായി അരിഞ്ഞത് ഇട്ടു വഴറ്റുക, ഇതിലേയ്ക്ക് തക്കാളി , കാപ്സികം എന്നിവ അരിഞ്ഞതും ചേര്ത്തു നന്നായി വീണ്ടും വഴറ്റുക.കറിവേപ്പിലയും വറ്റല് മുളകും ചേര്ത്തു ഇളക്കുക.ഇനി മഞ്ഞള്പ്പൊടി, മുളക് പൊടി, ചെറിയ കഷണങ്ങളാക്കിയ ചിക്കന്, ആവശ്യത്തിനു ഉപ്പ് എന്നിവ ഇതിലേക്ക് ചേര്ത്തു നന്നായി ഇളക്കി യോജിപ്പിക്കുക.കുറച്ചു സമയം അടച്ചു വെച്ച് വേവിയ്ക്കുക. ഒട്ടും വെള്ളം ചേര്ക്കണ്ട . ചിക്കനില് നിന്നും വെള്ളം ഇറങ്ങിക്കൊള്ളും.
ഇനി മസാല പൊടിയ്ക്കണം.പൊടിച്ച മസാല മുക്കാല് വേവായ ചിക്കനിലെക്കു ചേര്ത്തു ഇളക്കുക.ചെറിയ തീയില് നന്നായി ഇളക്കി എണ്ണ തെളിയുന്ന വരെ ചാര് എല്ലാം കുറുകി ഡ്രൈ ആകണം..ചിക്കന് വറുവല് ഡ്രൈ തയ്യാര് .ഇനി മല്ലിയില വിതറി അലങ്കരിയ്ക്കാം. ചൂടു ചോറിന്റെ കൂടെയും ചപ്പാത്തിയുടെയും കൂടെ നല്ല ഒരു കോമ്പിനേഷന് ആണ് ഇത്.
Tuesday, March 31, 2015
Wednesday, March 18, 2015
Tuesday, March 17, 2015
Aviyal
Aviyal
Ingredience
Vegetables
Small Onion
Cumin powder
Turmeric powder
Curry leaves
Salt
Oil
Method
1. Cut all the vegetables[eg: plantain ('kaay' or unripe banana), cucumber, potato, carrot, beans, (amara payaru) padavlanga, muringa etc.. etc.. and put aside .
1. Cut all the vegetables[eg: plantain ('kaay' or unripe banana), cucumber, potato, carrot, beans, (amara payaru) padavlanga, muringa etc.. etc.. and put aside .
2. Make an Aviyal Gravy in a grinder ( given below)
3. Put all the vege: in the cooking pan and pour the aviyal gravy over it and cook when it is almost cooked, add some curd and stir
5. As a final touch, add some oil and some curry leaves and mix well
Aviyal's gravy
coconut(1/4 t0 1/2 )
Aviyal's gravy
coconut(1/4 t0 1/2 )
turmeric powder- 1/2 teaspoon,
jeeraha powder-1 teaspoon,
small onion-5
grind it in a grinder.
grind it in a grinder.
(Try to adjust the small onion and jeeraham according to your taste. Actually the correct proportion of jeeraham and small onion will give you a tasty Aviyal)
FRIDAY, MAY 23, 2008
Pulissery
Ingredience
Curd
turmeric powder
Cumin powder
Oil
mustard seed
chilli
salt
curry leaves
Method of preparation
1. Mix some curd in water using a grinder.
2. Cut the small onion, cut the dry red chilli and some curry leaves and put aside
3. Heat a pan, pour oil.
$. When the oil becomes hot, put the mustard seeds and when it fully breaks, add the small onion and saute till it becomes brown.
4. Then add green chilli and curry leaves and saute.
5. Put the turmeric powder followed by the cumin powder.
8. Mix well
Curd
turmeric powder
Cumin powder
Oil
mustard seed
chilli
salt
curry leaves
Method of preparation
1. Mix some curd in water using a grinder.
2. Cut the small onion, cut the dry red chilli and some curry leaves and put aside
3. Heat a pan, pour oil.
$. When the oil becomes hot, put the mustard seeds and when it fully breaks, add the small onion and saute till it becomes brown.
4. Then add green chilli and curry leaves and saute.
5. Put the turmeric powder followed by the cumin powder.
8. Mix well
9. Pour the mixed curd and stir well (Put down the fire before it boils)
TUESDAY, APRIL 22, 2008
Yoghurt
Ingredience
Milk
one teaspoon yoghurt
Method
1. Stir the milk powder in boiled water until it become very smooth (with out any lumps)
(If you want thick yoghurt, make the milk thicker)
(Boil it if you want to take away the fat)
2.Leave it to cool down,
3.Before it is too cold, add one table spoon yoghurt and stir well and put aside for 10 hrs (time will vary according to the humidity of your country)
4.when it becomes sour enough, keep it in fridge.
can use it for one week
Milk
one teaspoon yoghurt
Method
1. Stir the milk powder in boiled water until it become very smooth (with out any lumps)
(If you want thick yoghurt, make the milk thicker)
(Boil it if you want to take away the fat)
2.Leave it to cool down,
3.Before it is too cold, add one table spoon yoghurt and stir well and put aside for 10 hrs (time will vary according to the humidity of your country)
4.when it becomes sour enough, keep it in fridge.
can use it for one week
FRIDAY, MARCH 21, 2008
Cabbage
Ingredience
Cut the cabbage,big onions, green chillies, ginger and garlic into small pieces and put aside.
coconut(optional)
curry leaves
salt
Method
1. Heat oil,
2. Add mustard seed,
3. When all the mustard breaks,add the big onion sliced and saute for a while followed by green chilli,
4. Add the ginger garlic mix and saute for a while and
then add some tumeric powder(1/2 tea spoon) jeeraha powder(1 tea spoon) and some coconut shredded( if you like) and stir it and
5. Add the sliced cabbage and mix it together and cook until it becomes tender.
Don' close the lid if the cabbage is too watery
Cut the cabbage,big onions, green chillies, ginger and garlic into small pieces and put aside.
coconut(optional)
curry leaves
salt
Method
1. Heat oil,
2. Add mustard seed,
3. When all the mustard breaks,add the big onion sliced and saute for a while followed by green chilli,
4. Add the ginger garlic mix and saute for a while and
then add some tumeric powder(1/2 tea spoon) jeeraha powder(1 tea spoon) and some coconut shredded( if you like) and stir it and
5. Add the sliced cabbage and mix it together and cook until it becomes tender.
Don' close the lid if the cabbage is too watery
THURSDAY, MARCH 20, 2008
Sambar
Ingredience
Splitted greenbeans(cherupayaru)
Thuvara parippu
sambar powder
Tamarind
uluva and kayam
Method
1. cook splitted greenbeans and thuvarapparippu (sambar parippu) together in a pressure cooker
2. Add vegetables (potato, tomatoe, green chillies etc..) and cook again
3. When the vegetables are half cooked add two table spoon sambar powder and salt and some tamarid paste and a little kayam powder
4. Add some kariveppila .
5. Boil for 10 more minutes .
6. Heat oil, put mastard seed and uluva seed and curry leaves, and pour over the curry.
(can add a little bit sugar or jaggery to make it more tastier)
Sambar is ready.
Splitted greenbeans(cherupayaru)
Thuvara parippu
sambar powder
Tamarind
uluva and kayam
Method
1. cook splitted greenbeans and thuvarapparippu (sambar parippu) together in a pressure cooker
2. Add vegetables (potato, tomatoe, green chillies etc..) and cook again
3. When the vegetables are half cooked add two table spoon sambar powder and salt and some tamarid paste and a little kayam powder
4. Add some kariveppila .
5. Boil for 10 more minutes .
6. Heat oil, put mastard seed and uluva seed and curry leaves, and pour over the curry.
(can add a little bit sugar or jaggery to make it more tastier)
Sambar is ready.
BLOG ARCHIVE
Ladies FingerIngredience
Ladies finger-20
Big Onion-2
turmeric powder- less than 1/4 teaspoon
jeera powder- 1/4 teaspoon
chilli powder- 1/2 teaspoon
salt
Method
1. Cut the Ladies finger into small pieces
2. Cut Big Onion into small pieces
3. Pour oil in a Pan.
4. When the oil gets hot , put some mustard seed. Make sure that all the mustard seeds break.
5. Add the big onion pieces and saute well
6. Add the turmeric powder, cumin powder and chilli powder and mix
7. Add the Ladied finger and a little salt and mix well
8. Cook in medium heat
When the ladied finger becomes tender, Put off the fire. Don't over cook.
Ladies finger-20
Big Onion-2
turmeric powder- less than 1/4 teaspoon
jeera powder- 1/4 teaspoon
chilli powder- 1/2 teaspoon
salt
Method
1. Cut the Ladies finger into small pieces
2. Cut Big Onion into small pieces
3. Pour oil in a Pan.
4. When the oil gets hot , put some mustard seed. Make sure that all the mustard seeds break.
5. Add the big onion pieces and saute well
6. Add the turmeric powder, cumin powder and chilli powder and mix
7. Add the Ladied finger and a little salt and mix well
8. Cook in medium heat
When the ladied finger becomes tender, Put off the fire. Don't over cook.
SATURDAY, MARCH 08, 2008
Nesvita's 3 in 1 Oats ( low fat )
Just empty the contents into a bowl and pour boiling water and cover it for 3 minutes.
It is really very delicious.
It is really very delicious.
SATURDAY, JULY 30, 2005
Ada Payasam- A sweet dessert
Ada-200gm
Brown sugar-500 gm
coconut-2 ( to take milk) you can substitute it with any other milk (even low fat milk)
cash nut-20
kismis-20
elakka powder- 1 tea spoon
ghee- 100 gm
- 100 gm
steps
1. Put Ada in boiling water ( stir it while pouring it to prevent it from sticking together) to cook and when it cooks well and Ada becomes soft, wash it in cold water; drain it and put aside.
2. Add brown sugar in boiling water to dilute and put aside.
3. Heat a pan and pour ghee.
4. When ghee becomes hot, pour the brown sugar water.(you can also add the drained ada in the ghee first and saute a little and then add the brown sugar liquid on it)
5. When it began to boil, add the cooked ada in it and stir well occassionaly until it becomes well cooked (tender).
5a. Add the cooked chavvari.
6. When the gravy begins to thicken, pour the coconut milk . At first the diluted milk
and then stir and cook again and then add the thickened milk. (Can add powdered milk also)
7. As a final step, add some cardamon (Elakka powder, and fried (in ghee) kismis and cashnuts and stir well.
Payasam is ready
If it is too sweet or thick, you can add milk and stir it; and if you want to make it more sweater, just add some sugar.
Brown sugar-500 gm
coconut-2 ( to take milk) you can substitute it with any other milk (even low fat milk)
cash nut-20
kismis-20
elakka powder- 1 tea spoon
ghee- 100 gm
- 100 gm
steps
1. Put Ada in boiling water ( stir it while pouring it to prevent it from sticking together) to cook and when it cooks well and Ada becomes soft, wash it in cold water; drain it and put aside.
2. Add brown sugar in boiling water to dilute and put aside.
3. Heat a pan and pour ghee.
4. When ghee becomes hot, pour the brown sugar water.(you can also add the drained ada in the ghee first and saute a little and then add the brown sugar liquid on it)
5. When it began to boil, add the cooked ada in it and stir well occassionaly until it becomes well cooked (tender).
5a. Add the cooked chavvari.
6. When the gravy begins to thicken, pour the coconut milk . At first the diluted milk
and then stir and cook again and then add the thickened milk. (Can add powdered milk also)
7. As a final step, add some cardamon (Elakka powder, and fried (in ghee) kismis and cashnuts and stir well.
Payasam is ready
If it is too sweet or thick, you can add milk and stir it; and if you want to make it more sweater, just add some sugar.
TUESDAY, JULY 12, 2005
Grilled Chicken
Mix chilli powder, black pepper, turmeric and
a little chicken masala together in salt water and
marinate the chicken pieces.
grill it for 20 to 30 minutes. No oil required.
a little chicken masala together in salt water and
marinate the chicken pieces.
grill it for 20 to 30 minutes. No oil required.
MONDAY, JULY 11, 2005
Chicken Nuggets
Buy Chicken Nuggets from NTUC or Cold Storage and keep it in refrigerator.
Method
Arrange the nuggets evenly in a microwave proof plate and turn on the oven in grill mode for 20 minutes. Try to turn it when one side is cooked well.
( I put the grill temperature to 15 minutes and when the one side is cooked, I stop the oven and then turn the nuggets to the other side and again put the temperature to 5 minutes and grill it again)
Method
Arrange the nuggets evenly in a microwave proof plate and turn on the oven in grill mode for 20 minutes. Try to turn it when one side is cooked well.
( I put the grill temperature to 15 minutes and when the one side is cooked, I stop the oven and then turn the nuggets to the other side and again put the temperature to 5 minutes and grill it again)
Puttu
Rice flour
coconut
salt
water
Step-1
Heat the rice flour in medium heat until small steam appears above.
Let the flour cool down
Mix the flour with salt and water, slowly and thoroughly. It takes time. All the flour must get wet evenly.
Step-2
Boil water in the 'puTTu kutti' pot,
Put some shredded coconut in the kutti first followed by the wet flour and then coconut, then flour, alternatively( you can mix the coconut together with the flour also) .
Step-3
Put the kutti over the pot and cook it until the steams appear.
After 1 or 2 minutes take the kutti and push out the puttu from it using a small stick.
coconut
salt
water
Step-1
Heat the rice flour in medium heat until small steam appears above.
Let the flour cool down
Mix the flour with salt and water, slowly and thoroughly. It takes time. All the flour must get wet evenly.
Step-2
Boil water in the 'puTTu kutti' pot,
Put some shredded coconut in the kutti first followed by the wet flour and then coconut, then flour, alternatively( you can mix the coconut together with the flour also) .
Step-3
Put the kutti over the pot and cook it until the steams appear.
After 1 or 2 minutes take the kutti and push out the puttu from it using a small stick.
TUESDAY, JULY 05, 2005
Instant Oats
Boil water
pour three table spoons of instant oats in a cup
Pour the boiled water in it and cover for 1 minute
Add some milk( any milk- I like to add soya milk) and stir well
and drink it while hot
pour three table spoons of instant oats in a cup
Pour the boiled water in it and cover for 1 minute
Add some milk( any milk- I like to add soya milk) and stir well
and drink it while hot
Lime Pickle
Big Lemon-3
kayam- quarter teaspoon
uluva-1 table spoon
kaduku 1 table spoon
chilli powder - 2 teaspoon
salt
sugar
Heat a pan, pour oil, add mustard seed and when it breaks, add uluva and immediately the chillipowder followed by hot water and some kayam powder and stir well add the cut lemon and add enough salt/sugar according to your taste.
Heat a pan, pour oil, add mustard seed and when it breaks, add uluva and immediately the chillipowder followed by hot water and some kayam powder and stir well add the cut lemon and add enough salt/sugar according to your taste.
MONDAY, JULY 04, 2005
Theeyal
cut some vegetables. (potato, big onion, tomato, brinjal, small onion curry leaves etc ) and put aside
Heat oil and put mustard seed.
When it burst, add the cut vegetable and saute a little and cover with a lid and cook in small flame without adding any water.
When it is half cooked, add corriander 1 table spoon, chilly 2 table spoon , turmeric 1 teaspoon,
uluva 1 tea spoon and saute a little more
( you can prepare the curry powder beforehand- mix all these powders together in a pan and heat a little until you get a good aroma- and just add it in the sauted vegetables)
add the tamarind and salt water in it and cook well.
If you want it more tastier you can add some coconut milk as well
Heat oil and put mustard seed.
When it burst, add the cut vegetable and saute a little and cover with a lid and cook in small flame without adding any water.
When it is half cooked, add corriander 1 table spoon, chilly 2 table spoon , turmeric 1 teaspoon,
uluva 1 tea spoon and saute a little more
( you can prepare the curry powder beforehand- mix all these powders together in a pan and heat a little until you get a good aroma- and just add it in the sauted vegetables)
add the tamarind and salt water in it and cook well.
If you want it more tastier you can add some coconut milk as well
Fish curry
Cut fish into small pieces and put it aside
Heat some oil and put some mustard seed.
when it bursts, add small onion( 6 finely chopped) and saute well. when it becomes
golden brown, add tumeric powder(1 teaspoon, corriander- 3 table spoon, chilli powder- 4 table spoon and some uluva ( 1 teaspoon)saute a little and pour the tamarind and salt mix water in it
and also some curry leaves and when it began to boil, put the fish and cook in medium heat.
Heat some oil and put some mustard seed.
when it bursts, add small onion( 6 finely chopped) and saute well. when it becomes
golden brown, add tumeric powder(1 teaspoon, corriander- 3 table spoon, chilli powder- 4 table spoon and some uluva ( 1 teaspoon)saute a little and pour the tamarind and salt mix water in it
and also some curry leaves and when it began to boil, put the fish and cook in medium heat.
BLOG ARCHIVE
Biriyani Rice
Ingrediance
1. biriyani Rice- 3 cup
2. water- 41/2 cup( for 1 cup of rice you need 1 1/2 cup of water)
3. saffron- 10 leaves
4. salt
5. ghee- 1 tble spoon
6. spices(patta, elakka, gramboo)
7. (kismis, cashnut, big onion- to fry and add later)
Method
1. Wash the biriyani rice and put aside to drain
2. Pour water in the rice cooker and on the switch (I put the saffron leaves and salt now)
3. Pour ghee in a pan and when it becomes hot, add patta, elakka, gramboo and saute till aroma
comes,
4. Add the drained rice in the pan and saute a little
5. Put the sauted rice in the Rice Cooker when the water began to boil
-----------------------------------------
I cook biriyani rice in a simple way in a Rice cooker
I boil water, (one and a half cup for one cup of rice)
When the water boils, I put some salt, kumkumappoo or manjalppoti, and a long leaf (I don't know it's name yet)
and add the washed rice and cook.
You will get a fat free biriyani rice (without ghee)
1. biriyani Rice- 3 cup
2. water- 41/2 cup( for 1 cup of rice you need 1 1/2 cup of water)
3. saffron- 10 leaves
4. salt
5. ghee- 1 tble spoon
6. spices(patta, elakka, gramboo)
7. (kismis, cashnut, big onion- to fry and add later)
Method
1. Wash the biriyani rice and put aside to drain
2. Pour water in the rice cooker and on the switch (I put the saffron leaves and salt now)
3. Pour ghee in a pan and when it becomes hot, add patta, elakka, gramboo and saute till aroma
comes,
4. Add the drained rice in the pan and saute a little
5. Put the sauted rice in the Rice Cooker when the water began to boil
-----------------------------------------
I cook biriyani rice in a simple way in a Rice cooker
I boil water, (one and a half cup for one cup of rice)
When the water boils, I put some salt, kumkumappoo or manjalppoti, and a long leaf (I don't know it's name yet)
and add the washed rice and cook.
You will get a fat free biriyani rice (without ghee)
AT 2:10 PM 
BLOG ARCHIVE
biriyani chicken
chicken-1
ghee- 1-2 table spoon
tomato-4 ( cut into small pieces)
big onion-3 ( cut into small pieces)
small onion-10
cashnut-20 ( soaked in water for 15 minutes and washed)
red chilli-5 ( cut into small pieces)
[grind the small onion, red chilli and cashnuts in a mixi to form a fine paste ]
garlic- 3 cloves and ginger same amount ( cut into small or make it into a paste )
biriyani powder-2 table spoon
curd- 1 table spoon
Preparation
Grind the small onion, red chilli and cashnuts in a mixi to form a fine paste and put aside.
Pour one table spoon ghee in a pan.
When the ghee becomes hot, add the big onion slices and saute well until it becomes a little brown
Then add the ginger and garlic paste and saute for 1 minute
Then add the tomato slices in it and saute until it becomes a thick paste .
Add the biriyani powder and and saute well.
Add the cashnut and onion paste it it and some curd and stir wel.
Add the cut chicken pieces in it and mix well.
Add salt.
Cover it and cook in small and medium flame .
You can add some tomato sauce now if you want.
Don't pour water as we need the gravy thicker.
You can serve this with biriyani rice with a salad and a vegetable mix
[When the chicken curry is cooked well, you can mix it with the Biriyani Rice in the Cooker
and put the Rice Cooker in warm mode.]
ghee- 1-2 table spoon
tomato-4 ( cut into small pieces)
big onion-3 ( cut into small pieces)
small onion-10
cashnut-20 ( soaked in water for 15 minutes and washed)
red chilli-5 ( cut into small pieces)
[grind the small onion, red chilli and cashnuts in a mixi to form a fine paste ]
garlic- 3 cloves and ginger same amount ( cut into small or make it into a paste )
biriyani powder-2 table spoon
curd- 1 table spoon
Preparation
Grind the small onion, red chilli and cashnuts in a mixi to form a fine paste and put aside.
Pour one table spoon ghee in a pan.
When the ghee becomes hot, add the big onion slices and saute well until it becomes a little brown
Then add the ginger and garlic paste and saute for 1 minute
Then add the tomato slices in it and saute until it becomes a thick paste .
Add the biriyani powder and and saute well.
Add the cashnut and onion paste it it and some curd and stir wel.
Add the cut chicken pieces in it and mix well.
Add salt.
Cover it and cook in small and medium flame .
You can add some tomato sauce now if you want.
Don't pour water as we need the gravy thicker.
You can serve this with biriyani rice with a salad and a vegetable mix
[When the chicken curry is cooked well, you can mix it with the Biriyani Rice in the Cooker
and put the Rice Cooker in warm mode.]
AT 2:08 PM 
Sunday, March 15, 2015
Kodum puli (Rasom?)
Kaduku
saute shallots-6
Add Curry leaves, (kaanthaari, 3 veluthulli )
Pour Tamarind gravy
Add little turmeric and Black Pepper
Thursday, March 12, 2015
Sunday, March 8, 2015
Friday, March 6, 2015
Bittergaurd Achar
Kaduku, uluva...
Big Onion-3
Add bitter guard-5
Add chilly
Turmeric
Vinegar 3 sp
Kayam
Green Peas and Green Leaves(Keera)
Garlic-4
Manjal
Turmeric
Chilly
Kaduku
Salt
Final step, Add the leafs and cook in low flame
Tomato kitchedi
Put kaduku,
Vattal mulaku
Kari leaf
Add
Big Onion;
Saute
Add
Tomato
Kaanthaari
Saute
When cooked,
Lower flame
Add yoghurt, salt and little bit turmeric
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