MASALA NEYPATHIRI

Any masalas ( I used prawsns masala)
Neypathiri dough

Take 2 small pinchs of neypathiri dough and flatten it on a paper and spread some masala and den cover it with the other flattened pathiri and press gently with ur palms and flip it in the hot oil....cook till brown or both sides r done.....

VEG BIRIYANI

Biriyani rice - 2 cups
Onion - 3 (sliced )
Green chillies - 5 (slited)
Ginger - 1 piece (chopped)
Garlic - 10 -12
9chopped)
Beans - 10 (cut into 1 inch length)
Carrot - 3 (cut into length wise)
Cauliflour - 1/2 (seperate from florets and dipped in hot water)
Garam masala pwd - 1tsp
Turmeric pwd - 1/2 tsp
Corriander leaves - 1/2 cup
Ghee - 1/2 cup
Salt - to taste

Make ghee rice normally as u make for biriyanis

Heat 1 tbsp oil in a pan and saute the sliced onions + chillies + ginger +garlic + salt till soft once cooled ,paste and keep it aside

Saute the vegetable also in oil for few minutes and (adding enough salt )set aside

Now in a pan put some ghee and then arrange it in a way dat spread the sauted veggies as first layer, dan the pasted masala , den sprinkle the garam masala pwd and the corriander leaves
Finally layer the cooked rice on top with again somew garam masala pwd and ghee and lid it tight and give it a dum...

Once done mix the rice all over so dat the masala is spreaded everywhere.....
Serve & enjoyyy...
U can also garnish it with fried onions and cashews and raisins..i didnt coz i want it healthy...:-)

THARI UNDA

Rava-2 cup
Sugar-2cup
coconut grated-2cup
ghee-1cup
milk-optional
fried cashews/raisins-few
cardamom-4
cloves-4

method:
fry rava for a while,powder sugar with cardamom&cloves.u can powdwer coconut also.mix all the above ingredients together.Add ghee slowly in to the mixture& make ball.Sprinkle milk if needed.Place cashews& raisins on each ball.
Note :make the ball when the mixture is little hot otherwise the ball ill break

 

SAVORY DIAMOND CUTS

(Recipe source - Sailus kitchen)

Ingredients:

1 1/2 cups plain flour
1 1/2 tbsps sesame seeds
1/4 tbsp cumin seeds
1 tsp red chilli pwd
1 tbsp hot oil or ghee
salt to taste
water as required to prepare dough
oil for deep frying

In a bowl, add the maida, salt, chilli pwd, ghee, sesame seeds and cumin seeds and combine. Knead the dough till smooth and firm..
Take a large lemon size ball of the dough and roll into slightly thick roti. Use a fork to prick the roti all over. Using a knife, cut the roti into diamond shape.
Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, fry the cuts on high flame.
Once the chips rise to the surface, turn heat to medium flame and cook the cuts till they turn a golden shade. Turn them over gently during the cooking process so that they cook on all sides.
All the frying has to be done on medium flame to achieve that golden color and crispness.
Cool completely before storing in an air tight container

 

Mixture

Besan / kadala podi - 1 1/2 cups
Rice flour - 1/2 cup
Red chilly pwd - 1/2 tsp
Turmeric pwd - a pinch
Asafoetida / kayam - 1/4 tsp
Salt - to taste
Cumin - 1/4 tsp
Peanuts - 1/2 cup
Curry leaves - 2-3 springs
Oil - to deep fry

Make a smooth dough with Besan + Rice flour + cumin + asfoetida + chilly pwd + turmeric + salt by using needed water.it must be soft and wet

Heat oil in a kadai, set the dough in an idiyappam press . Reduce heat and press the dough directly into the oil , doing abt 3 rounds.It gets cooked very fast....so turn it soon and drain it in a paper towel , repeat it 2-3 times and sprinkle some chilly pwd and salt if needed

Change the press design to ribbon and press some.

Now fry a handful of peanuts till golden brown and drain.

Fry the curry leaves also and drain.

For boondhis u will ve to slightly thin the dough to make pourable consistency , hold a large slotted spoon and pour a spoon of batter over it , shake the slotted spoon to allow the drops to fall seperately , as it puffs , remove and drain

Now mix everything in a large bowl..

 

CHAKKAKURU UNDA

Chakka kuru - 18 - 20 (boiled peeled and mashed)
Grated coconut - 1 cup
Rice - 1/2 cup (roasted and grinded into fine powder)
Sugar - 1 cup (add more or less)
Cardomom pwd - a pinch

Combine all the ingredients together and make into small balls

Spicy diamond cuts (petti appam)

Maida 2 c
egg 1
chilly powder 1 tbsp
black jeera 1 tbsp
salt

Mix all ingredients n usin water lil by lil knead the dough till soft n smooth.cover n leave for 1 hr.Knead again n make into 3 to 4 small portions .roll each portions to as thin as possible abt !/8 " . fry till golden brown.

MULLU MURUKKU

Par Boiled Rice - 11/2 cups
Urad dal - 1/2 cup
Cumin seeds 1/2 tsp
Black sesame seeds 12 tsp
Butter - 1 tsp
salt - to taste
Coconut oil - 1 cup
Oil - to deep fry

Soak the parboilede rice for 2 hours
Dry roast the urad dal and grind it
Paste the soaked rice using the coconut milk
Combine all the ingredients except the oil to a smooth dough
Now heat the oil , Put the dough into a Murukku maker and press onto a butter paper into the murukku shape and slip it into the hot oil.

Kaltappam

white rice (pachari ) 2 c
rice (cookd rice ) 1/2 c
jaggery 1/2 kg
baking powder 1/2 tsp
dry coconut piece ( copra) 1/2 cup
shallots 5 to 6

grind together white rice n rice with little (consistency shud b not thin nor thick ) melt jaggery n strain it n mix it with rice mixture . add bakin powder . In a pressure cooker pour coconut oil add shallots n fry coconut pieces .saute for a minte n add batter n cook in high flame for 2 mnts n vry low flame cook for 20mnts without whistle

KALLUMMAKKAYI CHORU

Kalumakkaya (Mussels) - 100 (cleaned and cooked)

For marination
Red chilly pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Salt - to taste
Curry leaves - 1 spring
Mix the above ingredients with mussels and let it rest for atleast 1/2 an hr.And fry them in oil

For the rice
Par boiled rice - 2 cups
Onion - 1 (sliced)
Corriander pwd - 2 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1 tsp
Salt - to taste
Heat oil in a deep bottomed pan saute the onion and add water enough to cook the rice(mayb 5-6 cups of water will be needed)
In dis add corriander pwd + Cumin pwd + turmeric pwd + enough salt and let it boil
Once boiled add the rice and cover and cook on a low flame...wen its half done add the Fried mussels and cook till done
Serve with Chutneyyyy

Chemmeen Biriyani

For marrination of the prawns
Prawns - 1 kg
Red chilly pwd -3/4 tsp
Turmeric pwd - 1/4 tsp
Lemon juice - 1 tbsp
Salt - to taste
Marrinate the prawns with the above ingredients and let it rest for atleast i hour and fry just a bit to seal the flovour (u can also do it without frying...i did here without frying.....but frying makes more tastier...;-)

For the masala
Onion - 4-5 (sliced )
Tomatoes - 3 (cut into chunks )
Green chillies - 15(or as per ur taste)
Ginger - 2 inch piece
Garlic - 10 pods
Yogurt - 1/2 cup (if needed)
Lemon juice - 2
Cilantro - 1 cup
Mint leaves - 1/2 cup
Paste greenchillies , ginger , garlic together
Heat 2 tbsp of reserved prawns fried oil in a pan and saute the onion on medium heat
till its edges starts to brown and add the paste to this and tomatoes. cook on medium heat for another 10 mins till the tomatoes soften...add the lemon juice and salt and curd if needed and the leaves and mix throughly . Mix in the prawns with this gravy and and remove from heat

For the rice
Biriyani rice - 3 cups
Cinnamon stick - 1
Cloves - 4
Cardomom - 4
Bay leaf - 1
Lemon juice - 1 tbsp
Salt
Ghee - 2tbsp
Oil - 2 tbsp
Boil 6 cups of water
Heat oil and ghee in a pan and add all the spices along with a small sliced onion , add the rice aftr 2 mins and saute the rice turns opaque.
Add enough salt and the boiling water , let the rice come to boil and then lower the heat and cover and cook till the rice is done

For layering the biriyani
Take 3/4 of the rice frm the pan and spread 1/2 of the gravy ...add 1 tsp lemon cilantro and mint leaves and sprinkle 1/2 tsp garam masala...and spread the 1/2 of the remaining rice and again do the same procedure and then spread the remainin rice and cover it with a tight lid and cook on a very low flame for abt 20 mins


For frying the garnish
onion - 1 (should be sliced super fine )
Cashew nuts - 10- 12
Heat ghee in a heavy bottomed pan and fry the sliced onion till golden brown (it will take abt 10 mins )
Remove the onions and fry the cashew nuts and raisins on medium heat till it turns brown on all sides

 

BEEF BIRIYANI

TALASSERY STYLE BIRIYANI....Firstly prepare the MASALA,,,,then GHEE RICE and finally DAM it.......

Beef - 1 kg
Onion - 6 (medium....sliced)
Green chilly - 12 - 15(pasted)
Tomato - 2 big(sliced)
Ginger garlic- 1/2 cup (pasted)
Cooking oil - 1/2 cup
Salt - to taste
Biriyani rice- 1 kg
RKG - 1/2 cup
Dalda- 1 cup
Cinnamon stick - 2 piece
Cloves- 5-8
Onion - 2(thinly sliced)
Corriander leaves- 1 cup
Lemon juice- 1/2 cup
Garam masala pwd- 2 tbsp
Cashews - 8
Biriyani color- 1 pinch mixed in 2 tsplemon juice

Preparation of the masala

In a pan heat oil and add the onions,,,pasted chillies,,,,ginger garlicand tomato 1 by 1 and saute till soft
After that add the beef pieces with enough salt ,,,mix and cover and cook well....the beef must be cooked and the masala must not be watery too....(nor too dry also)add i tbsp of garam masala....little lemon juice and half of the corriander leaves and remove frm heat

Preparation of the ghee rice

Clean the rice and put it in a strainer to remove the excess water....heat a vessel and add 1 cuo oil and 1/2 cup RKG and fry the thinly sliced onion till golden brown and remove it...roast the cashews also(optional)
In the sameoil fry tye cleaned rice and roast it for 5 mins....and pour the boiling water in this...adding enough salt and cinnamon stick and cloves..(u can use 1 3/4 cup of water for 1 cup rice ...and 1 kg rice will be 5 cups....so for 5 cups u may need 8 1/2 cup water )lower the flame and cook for 10-12 mins....open the lid and just turn over the rice with the spoon......and once the rice is cooked add the remaining lemon juice and mix all well....

For the DAM

Heat the cooked masala once again and ( in a bigger vessel )and add the 2/3 of the rice....sprinkle the color on it .....then the roasted onion...cashews...corriander leaves...garam masala.........
Again rice and conyinue the same in 3 layers and cover the vessel with a tight lid or keep anything heavy on top ...
Cook it on a very low flame for 20 - 30 mins and once u open it steams oil out off the heat and ur biriyani is ready......

While serving

Remove the rice in 1 dish and masala in another one and garnish it with roasted onions and cashews and corriander leaves....

EASY SEMIYA PULAV

Roasted Semiya- 1 cup
Grated Carrot - 1/2 cup
Grated coconut - 1/4 cup
Onion- 1(fnely chopped)
Green chilies- 3(chopped)
Ginger- 1 inch piece(chopped)
Tomato - 1 (chopped)
Oil - 2 tbsp
Water - 1 1/2 cup
Salt - to taste
Corriander leaves- to garnish

Heat oil in a pan and saute onion, ginger, green chillies(the color must not change)

Add in the chopped tomatoes and saute well.....

Add enough salt and water and let it boil

Once the water starts bubbilng add the roasted semiya ,mix and cover and cook for 5 mins

Add in the grated carrot and coconut and garnish with corriander leaves and serve hot........

EGG FRIED RICE

Eggs - 3(beatn with enough pepper pwd and salt)
Onoin - 1(finely chopped)
Ginger Garic- 1 tsp each(finely chopped)
Carrot,Beans,Capsicum-1/2 cup each(finely chopped)
Oil - to saute
Basmathi rice- 3 cups(cooked)
Pepper pwd- 1 tsp

Heat oil and saute onion.

Add ginger garlic and then the eggs and scramble it.

Add in the veggies and cook.

Finally add the cooked rice and pepper powder and mix well....

Serve hot....

 

KADALA BIRIYANI

Channa = 1 cup (soaked overnite and cooked)
rice powder= make a dough using enough water and salt and keep aside and ball it in the size of channa and cook it in a steamer and keep aside to cool)

Other ingredients
Onion=1 big (chopped)
Garlic paste = 1 tbsp
Green chilly = 2
Curry leaves = few
Orriander leaves = to garnish
Red chilly pwd = 2 tsp
Turmeric pwd = 1/4 tsp
Garam masala pwd= 1 tsp
Thick coconut milk = 1 cup
Ghee = 1tbsp

Heat oil in a pan and saute onion + garlic paste + green chilly + curry leaves
Wen the onion starts to brown add the pwders and mix well wen done add the coconut milk+ cooked channa + cooked rice balls + 1 tbsp ghee and mix well
Garnish with corriander leaves and serve hot

 

CHICKEN FRIED RICE

chicken - (cooked and shredded)
Basmathi rice - 3 cups (cooked)
carrot , cabbage , beans -julliened
Eggs - 2
capsicum - 1
white pepper pwd - (i usd black pepper )
Garlic - 2-3 (chopped)
onion - 1 (thinly sliced)
Soya sauce - as needed
oil
salt

Heat oil and saute the veggies (cabbage , beans and carrot)and set aside by mixing a little salt and pepper in it
Scramble the eggs and add with the veggies ....cooked chicken and the capsicum and give it a good mix
now cook the rice (i usd to make normal ghee rice by adding onion and chopped garlic to it)
Mix the rice and veggies well by adding enough soya sauce...
u can ve it with butter chicken or saucy chicken or anything of ur choice...:-)

IRACHI CHOR with TAMARIND SAUCE

For irachi chor
1.Beef - 3/4 kg
2.onion - 3
3.tomato - 3(medium)
4.green chilly - 5-6
5.garlic paste - 2 tsp
6.red chilly pwd - 2 tsp
7.turmeric pwd - 1/2 tsp
8.Corriander pwd - 2 tbsp
9.salt - to taste
10.water - 2 cups
Lemon - 3
corriander & mint leaves - 1/2 cup each
Biriyani rice - 3 cups(jeerakasala)
ghee - 3 tbsp
water - 3 1/2 cup
garam masala - 1/2 tsp

Boil 1 to 10 ingredients in a cooker with 2 cups water, for about 15 - 20 mins
make ghee rice normally but it must only be half cooked
mix the curry and rice together and also add garam masala, leaves and lemon juice and cook in a low flame
serve when cooled

HYDERABADI CHICKEN BIRIYANI

For the chicken marrination-
Chicken - 1 kg
oil - 1/4 cup
cloves , cardomom , cinamom , bayleaves
Jeera - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tbsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper corns - 1 tbsp
Green chilly - 15 (or as per ur taste)
Garam masala - 1 tsp
Ginger Garlic paste - 2 tsp
Mint leaves - 1/2 cup
corriander leaves - 1/2 cup
Yogurt - 1 cup
Salt - To taste

Marrinate the chicken with the above ingredients.......and cook it on a very low flame
Add fried onions(3 to 4) and cook for a min or 2 and off the flame.

Make ghee rice normally - 1 kg

Make DUM as usual.....

Serve hot with chutney.....

THARI BIRIYANI

Sooji rava = 250 gm
Dalda = 1 tbsp
Ghee = 1tbsp
Prawns = 250 gm
Onion = 2 (finely chopped)
Green chillies = 3 chopped
Ginger garlic paste = 2 tbsp
Tomato= 1 sliced
Shallots = 3
Curry leaves = 2 spring
Turmeric pwd = 1/2 tsp
Garam masala pwd = 1/2 tsp
Lemon juice = 1/2 tsp
Oil = 1tbsp
salt = to taste

In a pan heat oil and saute onions + chillis +ginger garlic paste and add cleaned prawns + turmeric pwd + enough salt and cook covered.once done add garam masala and lemon juice
In another pan heat dalda and ghee and add chopped shallots and pour enough water and salt (mayb u'll need 2 cups of water for 1 cup of semolina ),and wen the water start bubbling add the semolina and cook as u do it for uppumavu
Once done mix the prawn masala together and let it set on a very low flame
Garnish with corriander leaves and serve hottttttt

EGG AVIYAL

1.EGGS- 4(Hard boiled)

2.Grated coconut- 1/2cup
onion - (chopped)
Curd- 2 tbsp
Salt- to taste
Red chilly pwd- 1 tsp
Corriander pwd- 1 tsp
Cumin seeds- 1/2 tsp(pwder)
Turmeric pwd- 1/4 tsp
Water - 1cup

3.Potato- 1(boiled & sliced lengthwise)

4.Coconut oil - 1tbsp
Curry leaves-few

Half the boiled eggs and keep aside

Blend all the second ingredients in a blender

Heat a pan and boil the pasted ingredients,and add the sliced potatoes and wen it comes to boil add the halved eggs

Finally ,mix oil and curry leaves and garnish

SPICY EGG KURMA

Eggs - 4
onoin - 2
tomato -2
garlic cloves - 4
ginger - 1/2 inch piece
green chilly - 2
corriander leaves - 2 tbsp(chopped)
pepper powder - 2 tsp
tumeric - 1/4 tsp
corriander powder - 1tsp
chilly powder - 1 tsp
garam masala - 1/2 tsp
grated coconut - 1/2 cup
cashew nuts - 10 (soaked in water)
oil
salt

Boil the eggs,remove the shells and make slits on it and set aside

Blend cashew nuts and coconut to a smooth paste

Grind garlic , ginger and chilly together

Heat oil , saute chopped onions and when it is about golden color add ginger garlic chilly paste and stir well

Then add the corriander leaves , salt and chopped tomatoes , saute till the tomatoes are cooked well

Add all the powders and place the eggs in this and cover it with the mixture

Finally pour the coconut solution over it and bring to boil on a low flame...