Authentic Delicacies From A Malabari Kitchen
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…………….
(Steamed banana and wheat flour or rice flour dumplings)
“Wish you all a very very Happy Onam”
I hope you are all set for the Onam celebrations. I am also busy with the arrangements.This year Onam is on Friday so we are really happy.Being an expatriate I really miss most of the celebrations and family get-together .but We celebrate special occasions always with our friends,with a mini sadya…
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….
Pazham pori is a very popular,common and all time favorite snack of Malayalees.Its a very simple snack made with ripe plantain (nenthrapazham/ettapazham).This is a simple home made version,so the size is small and it is not like the restaurant style pazham pori….
Coconut rice is a simple rice preparation with a rich coconut flavor.it is very common and famous in the Southern regions of India.Where the rice is cooked in coconut milk and garnished with chili,nuts and grated coconut.There are different variation.You can see this rice preparation all over the world , I prepared South Indian style….
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)….
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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