Showing posts with label NON-VEG. Show all posts
Showing posts with label NON-VEG. Show all posts

Sunday, 10 July 2016


Kerala biriyanis are distinct by the dominating flavor of green chilly. This is a spicy, rich biriyani bursting with Kerala flavors.
I already have an easy biriyani here. Though it was flavorful, it was more of rustic style (a thattikootu biriyani). unlike the former this I made it in authentic Dum method. I called this one easy as it requires no sautéing process, the most time consuming process in cooking. Here we don’t need to chop heaps of onion again sparing you from shedding tears. One sad thing is that, it cannot be prepared in a jiffy as the poultry required to be marinated for long hours. That’s not a matter when we don’t need to sweat in the kitchen, right? I was very dubious about the outcome as I never ever imagined a biriyani masala without adding onions. All such misconceptions were just vanished when I tasted it.
It was such a delicious  or even more tastier than the normal one. I would say it is a must try. Once you make this, you will end up in making this again and again


1.    Chicken- ¾ kg ,cleaned and cut into medium sized pieces
2.    Cashew nuts-10nos
3.    Poppy seeds (kus kus)2tsp
4.    Oil or ghee-2tbsp
5.    For the marinade
Ginger-1 big pieces,peeled
Garlic-around12 pods,
Green chilly-7 nos
Mint leaves-one handful
Coriander leaves-one handful
Unsour thick curd-1/4 cup
Biriyani masala powder-2tbsp( I have used eastern brand)
red chilly powder-1tsp
garam masala powder-3/4 tsp
6.    For the Rice
Basmathi rice or jeera rice-2 n ½ cup (around 500 gm)
Whole spices-cardamom 8nos,cinnamon sticks 2,star anise 1,cloves 1nos
Lemon juice-1tsp
Water of cooking the rice
7.    For layering
Ghee-2tbsp (optional)
Saffron- a pinch soaked in 3 tbsp. of warm milk
Cashew nuts and kismiss-50 gms each
Onion-2 medium, thinly sliced
Chopped mint and coriander – a few
pineapple-chopped,1/4 cup

Method of preparation

1.    Cook rice by adding plenty of water and whole spices. When it is half cooked, add lemon juice and salt. Cook till ¾ th done. Drain it and keep it aside.
2.    Grind together ginger,garlic,green chilly and greens into smooth paste. Mix all other ingredients listed under for the marinade. Take a bowl, add the chicken and the marinade. Massage the pieces well with the marinade and keep it in the fridge for minimum of 2 hours. (should not keep in the freezer.) overnight marination is best.
3.    Grind together cashew and poppy seeds into smooth paste.
4.    Take a biriyani pot or a thick bottomed pan. Heat oil or ghee. Fry cashew and kismiss till golden brown. Also fry onions till brown. Keep this aside for later use.
5.    In the same oil add chicken. Give a nice mix. If required add ¼ cup of water and cook for 5 to 8 minutes. Add cashew and poppy seed paste mix again. Once chicken is half cooked, layer the rice on top of this chicken. Sprinkle all the ingredients mentioned under for layering.
6.    now it is the  time for dum. for that take a sheet of aluminum foil which fits well to cover the pot. Cover the pot with the foil. Carefully pour ½ glass of water over the foil. Now keep the lid over pot covered with foil.(pls chk this link to see how to do dum) Keep it in low flame for 20 to 30 minutes or once the water above foil is really hot you can be sure that the biriyani is done.
8.    Open the lid carefully. Now you can feel the fragrance of biriyani all over the kitchen. Mix the rice and meat very gently. Enjoy with raitha,papad and pickle

Wednesday, 1 April 2015


This is one of Authentic Kerala curry.’VARUTHARACHATHU’ means nothing complicated ,anything cooked in roasted coconut gravy called varutharathu. Here also grated coconut are dry roasted with all other condiments  and spices ,then grinded to make  the base for the curry. It taste quite different from the usual chicken masala.This curry reflects the real taste of Kerala.


1.      Chicken-500gm,cut into medium sized pieces
2.      Onion-1big,thinly sliced
3.      Tomatoe-1 medium, cubed or sliced
4.      Grated coconut-1/2 of one
5.      Coriander powder-2tsp,heaped
6.      Kashmiri chilly powder-2tsp,levelled
7.      Turmeric powder-1/2tsp
8.      Whole black pepper-3/4 tblsp
9.      Ginger-1”piece,chopped
10.  Garlic-1 small bulb, chopped
11.  Salt
12.  Water-1 cup or more
13.  Coconut oil-2tblsp
For seasoning
Dry red chilly-2nos
Pearl onions-3 nos,thinly sliced
Curry leaves-a few
Mustard seeds-1/4 tsp
Coconut oil-1tblsp

Method of preparation

1.      Heat a pan preferably a non stick pan. Add grated coconut, chopped ginger and garlic.Stir this until coconut turns brown. Add in all powders and pepper stir again till coconut  -spice mix turns dark brown in color. Switch off the flame. Once this mix has cooled, grind it into smooth paste by adding required water
2.      In another pan heat coconut oil. Sauté onion till golden brown. Add tomatoes and cook until it turns mushy. Add grinded coconut mix, water and salt into this. Once the gravy boils, add chicken pieces in. Lower the flame. Cover the pan and cook till chicken has done and gravy thickens.
3.      Lastly do the seasoning-For that heat oil in a pan. Splutter mustard seeds, add pearl onions,curry leaves and dry red chillies.Stir for few seconds. Pour this over the prepared curry. Keep it closed for some time.
Enjoy this delicious curry with rice,rotis ,bread…it goes well with anything.

Friday, 13 March 2015


Making biriyani is a time consuming process for many (not for all).i know many ladies who cook biriyani faster than any other dish. This recipe is for those who lacks time and patience ( like me :)).This recipe uses very less  oil and can be done within 30 minutes. It tastes great too. Do try this and surprise your spouse and kids.


1.      Rice-1 cup(any long grain rice or jeera rice)
2.      Whole spices-4cardamom,4 cloves,1 cinnamon stick,1 bay leaf
3.      Carrot –half of one thinly sliced
4.      Pineapple-2tblsp,chopped
5.      Lemon juice-1tblsp
6.      Salt
7.      Chicken-150gm,cut into medium sized pieces.
8.      Onion-2nos,thinly sliced
9.      Ginger-1 inch piece, crushed
10.  Garlic-10 pods, crushed
11.  Green chilly-6nos,desseded and crushed
12.  Mint leaves and corinder leaves-a hand full of each, crushed
13.  Biriyani masala-1 tblsp,1 tblsp
14.  Turmeric powder-1/2tsp
15.  Salt
16.  Curd-1/4 cup
17.  Water-1/2cup
18.  Tomato-1 no chopped
19.  Oil-2tbslp
20.  Rose water –a tsp
21.  A pinch of saffron dissolved in ¼ cup of milk(purely optional
22.  Chopped pineapple,chopped mint n coriander leaves -a few)

Method of preparation

1.      Cook rice by adding ingredients 2-6.When the rice has cooked to 3/4th drain and keep it aside.
2.      Mix ingredients 8 -16.marinate chicken pieces well with this.Cook chicken by adding ½ cup of water.
3.      Mean time heat oil in another pan .add chopped tomatoes in and cook till it turns mushy. Add cooked chicken along with the masala into this. Stir well and cook for another 5 minutes or till the gravy thicken and coated well with the pieces.
4.      Now the layering part-take thick bottomed vessel or a pressure cooker. Keep the chicken masala in. Add the cooked rice over the top. Add chopped leaves and pineapple. Sprinkle saffron milk and rose water. Cover the pot and cook on low flame for 15 minutes. Open the pot and serve hot with any raitha.
If you are in hurry just skip the layering part just mix everything gently.Since i was in hurry i  did mix everything and served :)

Wednesday, 10 December 2014


Now a days as a part of healthy eating we reduced intake of  rice  and cook it only once in a week .Other days of our lunch and dinner would be chappathi and finding a good curry for rotis is a difficult task for me. There were few pieces of chicken lying in my fridge and this time I wanted to try a different curry that goes well with chappathi. When I started making this, I was quite blank on what to make or how to make. In between my little naughty boy started crying .I was just throwing all the ingredients in to the pan and finished cooking somehow. I couldn’t even check the saltiness!! When my husband came back from office ,the first thing he asked was “ahhh nalla manam …nee entha innu undakkiye”?(wow nice aroma! What you prepared today?)  .Yes it was…it taste as good as it smells. Also It was looking really pretty with beautiful green color.GO GREEN :)So do try this colorful curry…    here goes the recipe


1.      Chicken-500gm,cut into medium size
2.      Onion-3medium sized,roughly chopped or sliced
3.      Ginger-1tbsp,chopped
4.      Garlic-1tbsp,chopped
5.      Green chilly-2nos,slitted(see notes)
6.      Tomato-1 roughly cut+ 1 chopped
7.      Coriander powder-2tsp,heaped
8.      Turmeric powder-1/2tsp
9.      Garam masala powder-3/4tsp
10.  Whole black peper-1 or 1n 1/2tbsp
11.  Cardamom-2nos
12.  Coriander leaves-one handful
13.  Mint leaves-1 handful
14.  Curry leaves-2sprigs
15.  Salt
16.  Oil-1 tbsp
17.  Water-1 n 1/2 cups


1.      Heat oil in a pan. Add whole black pepper and cardamom. When the aroma comes add garlic and ginger. Stir for 2 minutes. Add onions and salt. When onion turns soft add in all powders. Stir for 2 minutes. When onions turns soft add roughly cut tomato (reserve chopped tomatoes aside for adding it later ).when tomatoes are cooked add all the leaves and switch off the flame.
2.      Let the masla cools. Grind this into smooth paste. Pour it back into the pan ..Add 2 cups of water. Add salt if requires. Once it starts boil ,add the chicken pieces in. Cover and cook till gravy thickens. Lastly add chopped tomatoes. Serve hot with your favorite flat breads..

Notes: If you don’t like your curry to be much spicy remove green chilly just before grinding the masala.

Monday, 1 December 2014



1.      1 whole chicken with skin, which weighed around 1.75kg
2.      Kashmiry chilly powder-2tsp
3.      Ginger garlic paste-1n1/2tsp
4.      Cumin powder-3/4tsp
5.      Garam masala powder-1tsp
6.      Kasuri methi-1tbsp
7.      Curd-1/4 cup
8.      Lemon juice-1/4 of 1 lemon
9.      Salt
10.  Thread for tying the legs and wings

Second marinade
1.      Oil-3 or 4 tbsp
2.      Kasmiri chilly-1tsp
3.      Cumin powder-1/2tsp
4.      Garam masala-1tsp
5.      Salt-very few

Method of preparation

1.      Thoroughly clean the chicken both outside and cavity. Make few slits all over the chicken.
2.      Mix ingredients 2-9.apply this all over the chicken. Keep it in the fridge for 2 to 5 hrs.Do not freeze.
3.      Bring it to room temperature before cooking. Mix all the ingredients listed below second marinade. Gently applied it all over the chicken. Do not skip this step as it is necessary for a glossy colorful crust.
4.      Keep the chicken on a cutting board or flat surface, gently bring the legs towards the lower side and tightly tie it together. Next bring both the wings towards the breast portion(inwardly) and tie it tightly. You need 3 or 4 folding of ordinary thread for this. Take another thread wrap it around thigh portion of the chicken to hold it close to the body .Do the same with the wings also. This process  keep the chicken in shape and intact even after cooking.
5.      I baked it in Rotisserie at 230 degree for 1 hour. You can do the same on a baking tray lined with aluminum foil. After 1 hour take it out and cut a portion check whether it has cooked. If it is pink, it needs to be cooked for some more time.
Cut and serve with mint chutney.



1.      Coriander leaves-one handful
2.      Mint leaves-half of coriander leaves
3.      Garlic-3 or 4 pods
4.      Ginger-1 small piece
5.      Green chilly-1small
6.      Curd-1/2 cup
7.      Cumin powder-1/2tsp
8.      Salt
Method of preparation

1.      Thoroughly wash the leaves.Grind all ingredients except cumin powder.just before serving sprinkle cumin powder over the top.
Enjoy with any tikkas