Hi,Here is another delicious chicken fry recipe.a simple and easy to prepare one,chicken marinated with spicy masala and deep fried in coconut oil.garnished with fried curry leaves,onion rings and lemon wedges.absolutely delicious right…………….
Curd rice is a very popular in South India especially in the Tamil cuisine.Preparing traditional curd rice is easy and super simple.simply mixing the cooked rice with curd then seasoned with green chili,ginger,mustard seeds,urad dal, asafoetida.This the most simple way of preparing thayir sadam or curd rice.There are different variations but I like this simple method.Curd rice is usually serving with oorugai and poryial (pickle and sauteed vegetables) at the end of lunch or dinner….
Pachadi is the traditional south Indian side dish and it is a part of Kerala Sadya. There are different varieties of pachadis,Today’s recipe is beetroot pachadi.
Pachadi is preparing with fresh vegetables ,coconut. green chili and curd.These are the key ingredients.Finely cooked vegetables mixed with curd and coconut paste then tampered in oil with fried mustard seeds and curry leaves. Pachadi isusually serves with rice…
hope you are all doing well.Today I am sharing the recipe of mushroom biriyani.
mushrooms are widely available here with a low price,and we all like mushrooms,so it’s a part of our every day meal.Mushrooms are highly nutritious and a rich source of minerals and vitamins,this is a simple and easy biriyani recipe,and not time consuming like other non veg biriyanis….
(Chicken cooked in mild spicy yellow curry sauce and fresh cream.)
recipe source:Madyamam Ruchi 2015 edition.
mixed vegetables with crushed coconut and thick curd.
Avial is a traditional dish of Kerala.its an integral part of the traditional Kerala sadya.It has many variations and it is one of the easiest vegetable dishes to make….
dish prepared by my friend Megha Arun
recipe adapted from Megha Arun
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
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.
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.