How to prepare Chicken Fried Rice | Special Chicken Fried Rice

How to prepare Chicken Fried Rice | Special Chicken Fried Rice

Chicken Fried Rice | Special Chicken Fried Rice

Ingredients:-

• Basmati Rice – 2 Cup
• Chicken – 1 Cup small pieces boneless
• Egg – 2
• Onion – 1 Medium
• Carrot – 1 Medium
• Beans – 5 to 10
• Garlic – 2 Teaspoon
• Spring Onion – ½ Cup
• Salt to taste
• Pepper Powder – 3 Teaspoon
• Red Chilli Sauce
• Soya sauce

Preparation:-

• First let’s cook 2 cup Basmati rice and keep it away for cool down
• Add 1 teaspoon soya sauce, salt to taste and pepper powder into the chicken and mix it well
• Heat oil in a pan and deep fry chicken and keep it aside
• Heat oil in a pan and pour beaten egg to make scrambled egg and keep it aside
• Heat oil in a pan and sauté garlic
• Add onion, carrot, beans, salt to taste into the pan and continue sautéing
• Add chopped spring onion, 2 teaspoon soya sauce, 1 teaspoon pepper powder and mix it well
• Add scrambled egg into the vegetables and mix it well
• Transfer fried chicken into the pan and mix it again
• Transfer cooked rice in to the pan and mix it well
• Finally add 1 Teaspoon soya sauce, 1 Teaspoon red chilli sauce, pepper powder, spring onion and mix it well
• Tasty chicken fried rice is ready to serve

Cheers!!!

Minu

Thalassery Special Chemmeen Biriyani | Prawns Biriyani

How to prepare Chemmeen Biriyani | Prawns Biriyani

Chemmeen Biriyani | Prawns Biriyani

Ingredients for preparing Biriyani Rice:-

• Biriyani Rice (Jeera) – 2 Cup
• Fennel Seeds – ¼ Tsp
• Cloves - 4
• Cardamom – 3
• Cinnamon – One small stick
• Mace – 1 strand
• Bay leaf – 2 small
• Star Anise - 2
• Water – 3 Cup
• Oil & Ghee as required
• Salt to taste
• Lemon Juice - from half portion of a lemon

Ingredients for Onion Fry (Bista):-

• Onion - 2 Medium
• Salt to taste
• Sugar – ¼ Teaspoon

Ingredients for Prawns Marination:-

• Prawns – 250 Gram
• Turmeric – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Salt to taste

Ingredients for Prawns Masala:-

• Onion – 3 Medium
• Ginger (1 Inch) Garlic (12 Pods) and Green Chilli (2) paste
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Tomato – 2 Medium
• Garam masala– ¼ Teaspoon
• Pepper powder – ¼ Teaspoon
• Salt to taste
• Oil as required
• Coriander leaves as needed
• Mint leaves as required

Preparation:-

Biriyani Rice

• Heat 2 Tablespoon ghee in a vessel, add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Bay Leaves, and Fennel Seeds) into it and sauté well
• Add rice into the vessel and mix it well until rice starts cracking. Add 3 cup water into the rice.
• Add salt into it
• Add lemon juice (squeezed from half portion of the lemon) into the rice
• Once it starts boiling close the vessel with a lid and place a weight on top of the vessel
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt

Onion Fry (Bista)

• To make the fried onion crispy add a little sugar into it and continue sautéing

Prawns Marination

• Take prawns in a bowl and add salt to taste, turmeric powder, and chilli powder and mix it well

Prawns Masala

• Heat oil in a pan and add onion into it sauté well by adding a little salt
• Add ginger garlic and green chilli paste into it and continue sautéing
• Add turmeric powder, chilli powder and coriander powder
• Add tomatoes into the pan
• Add Prawns and mix it well. Pour required water to cook the Prawns and add few coriander leaves
• Cook the prawns by closing the vessel
• Add garam masala and pepper powder and mix it well
• Add fried half portion of fried onion into it
• Once the masala become dry switch off the stove
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Layering:-
• ·               Take a big vessel and spread Prawns masala on top of it
• ·               Add cooked Biriyani rice on the top of prawns masala
• ·               Add Coriander leaves
• ·               Add fried cashew nuts and raisins
• ·               Add a little garam masala
• ·               Continue the process
• Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame low for 5 min
• Tast Thalassery special Chemmeen Biriyani is ready to serve

Cheers!!!

Minu

Rava Vada | Semolina Vada | Instant Vada

How to prepare Rava Vada | Vada using Semolina | Instant Vada

Rava Vada | Vada using Semolina | Instant Vada

Ingredients:-

• Semolina / Rava – 1 Cup
• Onion Chopped– ½ Cup
• Green Chilli - 2
• Ginger – 1 Teaspoon
• Curd – ¼ Cup
• Salt as required
• Curry leaves as required
• Oil as required
• Water – 1 Cup

Preparation:-

• Take semolina in bowl, add curd into it and mix it well
•  Add salt, onion, green chilli, ginger, curry leaves into it and mix it again
• Pour 1 Cup water little by little and mix it well
• Keep the mixture aside for 10 to 15 min
• Apply oil or water on your hand and take a small portion of dough to make vada shape. Fry both sides until golden brown
• Tasty Rava Vada is ready to serve

Cheers!!!

Minu

Wheat flour pathiri | Gothambu Podi Kondu Pathiri

How to prepare Gothambu Podi Pathiri | Wheat Flour Pathiri

Gothambu Podi Pathiri | Wheat flour pathiri

Ingredients:-

• Wheat flour – 1 Cup
• Water – 1 Cup
• Salt as required
• Oil as required

Preparation:-

• Boil water in a pan and add salt into it
• Pour little oil while boiling the water
• Keep the flame low and add wheat flour into the boiled water and mix it well
• Switch off the stove and keep it aside to cool down
• Knead the dough well
• Make medium size balls to make the Pathiri
• Now take one of the balls and place it on a flat surface dusted with wheat flour.  Using a rolling pin, roll the ball to a circular shape. Cut it using a sharp rounded vessel to get the exact circle shape
• Heat a dosa tawa and keep one Pathiri at a time and cook both sides
• Tasty Gothambu Pathiri is ready to serve

Cheers!!!

Minu

How to prepare Millet Pradhaman | Chama Pradhaman

How to prepare Millet Pradhaman | Chama Pradhaman

Millet Pradhaman | Chama Pradhaman

Ingredients:-

• Millet / Chama – 1 Cup
• Coconut Milk Second extract – 1 ½ Cup
• Coconut Milk First extract – ¾ Cup
• Jaggery – 300 Gram Melted
• Cardamom Powder – 1 Teaspoon
• Cumin Powder – ½ Teaspoon
• Cut Coconut
• Cashew nuts and raisins as required
• Ghee as required
• Salt a pinch

Preparation:-

• Heat ghee in a cooker and fry cut coconut, cashew nuts and raisins
•  Transfer millet/chama into the cooker and sauté well
• Add 1 cup water (1:2) into the cooker and cook well for two whistle at high flame
• Pour melted jaggery into the cooker and mix it well
• Pour little more ghee into the cooker and mix it well
• Pour second coconut milk extract and still continuously until it reaches the required consistency
• Add cardamom powder, cumin powder and a pinch of salt and then mix it well
• Switch off the stove and pour first coconut milk extract
• Finally add fried cut coconut, cashew nuts and raisins and mix it well
• Tasty Millet/Chama Pradhaman is ready to serve

Cheers!!!

Minu

How to prepare Idli Upma | Leftover Idli Upma Recipe

How to prepare Idli Upma | Leftover Idli Upma

Idli Upma | Leftover Idli Upma

Ingredients:-

• Idly – 6
• Onion Sliced -1 medium size
• Ginger Chopped – ¼ Teaspoon
• Green Chilli Chopped - 2
• Curry leaves as required
• Turmeric Powder – ¼ Teaspoon
• Mustard Seeds – ½ Teaspoon
• Dried Red Chilli – 2
• Urad Dal – ¾ Teaspoon
• Salt as needed
• Oil or Ghee as needed

Preparation:-

• Crush idli as per the size you would like to make Upma
• Heat ghee in a pan and splutter mustard seeds
• Add dried red chilli and urad dal and sauté well
• Add onion, green chilli, ginger, curry leaves, turmeric powder, salt to taste and continue sautéing 
• Transfer crushed idli into the pan and mix it well
• Tasty Idli Upma is ready to serve

 

Cheers!!!

Minu

Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

How to prepare Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

Ingredients:-

• Basmati Rice – 2 Cup
• Cloves – 3
• Fennel Seeds – ¼ Teaspoon
• Cardamom – 3
• Cinnamon Stick – Small piece
• Mace - 1 strand
• Soya Chunks – ½ Cup soaked in hot water
• Onion -3 medium Size sliced
• Tomato – 2 sliced
• Garlic (10 Pods), Chilli (2) and Ginger (1 Inch) paste
• Turmeric Powder – ½ Teaspoon
• Chilli powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Garam Masala – ½ Teaspoon
• Lemon Juice – ½ Portion squeezed
• Salt as needed
• Coriander and Mint leaves as required
• Oil and Ghee as needed

Preparation:-

• Keep one cooker to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Mice, Cinnamon, Cardamom, Fennel Seeds) into it and sauté well.
• Add sliced onion and a little salt and continue sautéing
• Add ginger, garlic and chilli paste into the cooker and mix it well
• Add turmeric powder, chilli powder and coriander powder into the cooker and sauté well
• Add tomato
• Add coriander and mint leaves and mix it well
• Add soya chunks into the cooker and mix it well and then add garam masala
• Transfer rice into the cooker and mix it well
• Pour 4 cup water (1:2) and mix it well
• Add required salt into the rice and also add lemon juice
• Close the cooker and cook for 1 whistle at high flame and then cook at medium flame for 8 min or for 1 whistle
• Add little more fresh coriander and mint leaves and mix it well
• Tasty Soya Chunks cooker Biriyani is ready to serve

 

Cheers!!!

Minu

How to prepare Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

How to prepare Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

Ingredients:-

• Pumpkin – 1 Cup
• Dal – ¼ Cup soaked
• Turmeric Powder – ¼ Teaspoon
• Chilli powder – ½ Teaspoon
• Green Chilli - 2
• Grated Coconut – ½ Cup
• Cumin Seeds – ¼ Teaspoon
• Mustard Seeds –¼ Teaspoon
• Dry Red Chilli - 2
• Salt as needed
• Curry Leaves as required
• Oil as needed

Preparation:-

• Cook dal using a cooker
• Add pumpkin, green chilli, required salt, turmeric powder, chilli powder and required water into the cooker and mix it well and then cook the vegetables for two whistles.
• Grind grated coconut, cumin seeds and make a thick paste
• Smash few cooked pumpkins
• Transfer ground coconut paste into the cooker and mix it well
• Once curry start boiling, switch off the stove
• Heat Oil in a pan. Splutter mustard seeds. Add dried red chilli, Curry leaves and sauté well
• Transfer spluttered mustard into the curry
• Tasty mathan parippu curry is ready to serve

 

Cheers!!!

Minu

Kuzhakkatta | Kerala Special Ari Kuzhakkatta

How to prepare Kuzhakkatta | Kerala Special Ari Kuzhakkatta

Kuzhakkatta | Kerala Special Ari Kuzhakkatta

Ingredients:-

• Rice flour – 1 Cup
• Shallot – 20 Pods
• Grated Coconut – ¾ Cup
• Mustard Seeds –½ Teaspoon
• Dry Red Chilli - 4
• Salt as needed
• Curry Leaves as required
• Ghee as needed
• Oil as needed
• Water – 1 Cup

Preparation:-

• Take 1 Cup water in a vessel and add salt into it
• Add rice flour into it and mix it well
• Switch on the stove and keep it in high flame. Stir the mixture continuously.
• Once it become thick switch off the stove and allow it to cool
• Add ghee into the pan and knead it well.
• Take small portion of the dough and make small balls
• Steam rice balls until it cook
• Heat Oil in a pan. Splutter mustard seeds. Add dried red chilli, Curry leaves and shallot and sauté well
• Transfer steamed rice balls into the pan and mix it well
• Finally add grated coconut and then switch off the stove
• Tasty Kozhukkatta/Rice balls is ready to serve

 

Cheers!!!

Minu

Padavalam Pachadi | Kerala Sadya Special Pachadi

How to prepare Padavalam Pachadi | Kerala Sadya Special Pachadi

Padavalam Pachadi | Kerala Sadya Special Pachadi

Ingredients:-

• Snake Gourd – ½ Portion of a medium Size
• Green Chilli - 2
• Curry Leaves as needed
• Grated Coconut – ¾ Cup
• Curd - ¾ Cup
• Mustard Seeds – ¼ + ½ Teaspoon
• Dry Red Chilli -2
• Salt as needed
• Oil as needed

Preparation:-

• Peel the snake gourd and cut it into small pieces
• Transfer the snake gourd into a mud pot
• Add green chilli, curry leaves and salt
• Add required amount of water and cook
• Grind coconut curd and mustard seeds
• Heat coconut oil in a pan and add mustard seeds
• When mustard seeds splutter add dry chilli and curry leaves and add it into the pachadi
• Tasty Padavalam/Snake Gourd Pachadi is ready to serve

 

Cheers!!!

Minu