Authentic Delicacies From A Malabari Kitchen
Unniyappam is the traditional snack of Kerala.It’s an unavoidable item in special occasions like Vishu and Onam and unniyappam has been the offering in many temples in Kerala as prasadam(food that has been offered to god)….
(A special Malabar delicacy made with ripe plantain)
Most of the Malabar snacks and desserts are made with plantain,egg and coconut,here is another delicious snack made with plantain. Unnakaya is a spindle shaped sweet snack,very common and popular in Malabar.It is my all time favorite snack and very easy to prepare.The mild crunchy on out side and softness of banana inside with a sweet coconut filling and some crunchy and sweet bites of cashew and raisins makes this snack absolutely delicious….
Hi lets say a warm hello to this delicious and aromatic Malabar Mutton Biriyani. Aromatic jeera rice with succulent pieces of mutton perfectly wrapped in aromatic herbs and spices .
Biriyani needs no introduction,A classic meal and very popular among all over India.Biriyani is a very tasty and aromatic meal perfect for any occasion.To day I am posting a typical Malabar style mutton biriyani recipe here.
Based on cooking method biriyani can classify in to two kachchi biriyani and pakki biriyani
Kachchi Biriyani
In the Kachchi biriyani marinated raw meat or poultry is cooking with raw rice.raw meat is layered with raw rice before being cooked. the marinade is yogurt based and aromatic. Traditionally kachchi biriyani is cooked in clay oven and the vessel is usually sealed with cooking dough to allow the biriyani to cook in its own steam and the sealed pot is not opened until the biriyani is ready to be served.
Pakki Biriyani
In pakki biriyani the meat is cooked before being layered with half cooked rice.Meat and rice are cooking separately then layering and cooking in a sealed vessel in slow fire.this method is called dum cooking and my Malabar biriyani is a typical Pakki biriyani.
Biriyani is basically a rice based dish,rice blended with meat or poultry.Biriyani is first introduced by Mughals in North India,Where as south Indian biriyani is highly influenced by the Arabs.Ingredients of biriyani may vary according to the type of meat used and the region biriyani is from.But mostly the rice is basmathi and meat is mutton or chicken.But in Kerala we are using a special rice called khyma or jeerakasala,its a special small grained fragrant rice.Malabar biriyani preparation is dum method the cooking vessel is sealing with dough and placing hot charcoal on top of the lid,then cooking in slow fire.
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A delicious and easy to make chicken curry with coconut milk.This Chicken curry with coconut milk is mild spicy and flavorful and its perfect for cold winter days.enjoy it with appam or Kerala parotta
who can say no to a good curry,A bowl of rice and a spicy flavorful curry is something i really really like to have on winter days.This simple chicken curry is a family favorite. Chicken cooked with spices and coconut milk.Perfectly goes with appam or rice or Kerala Parotta.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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