Tuesday, 17 June 2014

Ramalan Kanji

Ramalan Chicken Vegetable Briyani Kanji
  • Boneless Chicken – 1/4kg
  • Big Onion – 2
  • Tomato – 1
  • Carrot – 1
  • Cabbage – Small one
  • Potato – 1 
  • Curd – 1/4cup
  • Coriander leaves – 1/2bunch
  • Mint leaves – 1/4 bunch
  • Turmeric Powder – 1/2tsp
  • Chilli Powder – 2tsp
  • Green Chilli – 1 
  • Cinnamon, Clove, cardamom – 1 respectively
  • Rambai Leaf – 1
  • Basmati rice – 1cup
  • Moong Dal – 1/2cup Salt – As required
  • Ghee – 100gm Coconut oil – 100gm
  • Coconut, Cashew, poppy seeds Paste – 6tsp

 *Soak Basmati rice, Moong Dal for 20 minutes.
*Heat ghee, coconut oil and fry the clove, cinnamon, cardamom and rambai leaf.
*Add chopped onion, ginger garlic paste and saute till raw odour leaves off.
*Tip in the turmeric and chilli powder, saute well.
*To this put the chicken, vegetables, curd and coriander, mint leaves, mix and leave it in low flame for 10 minutes with the lid on.
*Pour water as required, allowing it to boil add coconut paste and salt.
*As the mixture boils mix in soaked rice and moong dal.
*Pressure cook for 3 whistles and switch off the heat.
*Allow it to cool and then blend in mixie to a porridge consistency.

Kalari kari (Kayal spl mutton Gravy )


  •  Mutton – 1kg
  • Big Onion – 3
  • Mango - 1 small pc
  • Ginger Garlic Paste – 4 Tsp
  • Curd – 1/2cup
  • Curry leaves – little
  • Green Chilli – 3 to 4 
  • Rambai leaf – Little (optional)
  • Turmeric powder –  25 gm
  • Red Chilli Powder – 25gm 
  • Corriander powder – 1 tea spoon,Cumin powder – 1 tea spoon
  • Raw Plantain – 1 
  • Salt – As per taste
  • Coconut Oil – 150 to 200gm
  • Ghee – 200gm
  • Coconut – 1/4 cup
  • Poppy seeds – 4Tbsp
  • Cashew nuts – 12 no.

kalari kari

preparation :
*Grind the poppy seeds first and then add the coconut,cashew,liitle water to this and grind to a fine paste.
*Marinate the mutton with masala powder,some onions,curry leaves,1 green chilli,mix and keep aside for 1/2 an hour.
*In a cooker heat oil, ghee, tip in cinnamon,clove,cardomom,rambai leaf and saute.
*Add the remaining onions,ginger garlic paste,curry leavesgreen chilli,,turmeric powder,red chilli powder and saute well.
*When these are fried well,add in the marinated mutton pieces,pour the curd and close the cooker lid without applying the weight and cook in low flame for 10minutes.
*To this then pour the coconut paste by adding 1 1/2 cup of water,the remaining masala powder,salt and mix well.
*The above paste should be added only after the mutton gravy reaches the boiling stage.Later add the chopped raw plantain, mango  and mix.
*Put the weight to the cooker and cook the meat for 2 whistles in high flame and for 2 whistles in low flame.
*If the gravy is little watery,then open the cooker lid and leave it for 5 more minutes till water evaporates and reach the required consistency.

Aloo Palak

aaloo palak

  • Ingredients

  • Spinach (palak) – 2 bunch …
  • Boiled potatoes  – 2 (peeled)
  • Onion – 1 (sliced) 
  • Tomatoes – 3 (sliced) 
  • Red chilli powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Cumin seeds – 1 tsp 
  • Green chillies – 3
  • Ginger garlic paste – 2 tsp 
  • Garam masala powder – 1 tsp 
  • Oil – 
  • Salt to taste

Wash the spinach thoroughly and boil in  little water. Leave to cool. Combine the spinach, green chillies, ginger, garlic paste and cumin seeds. Blend and make a smooth puree.

Chop the boiled potatoes, deep fry in hot oil, mix salt, red chilli powder and turmeric powder. Toss and keep aside.
Heat the oil in a pan, add the slices of onion. Fry till onion become translucent. Add tomatoes and spinach puree. Mix with all the spices.
Cook on low flame for 10 – 12  minutes. Now add fried potatoes .
Cook for another 3-4 more minutes.
aaloo palak
Serve hot with roti or rice

Chettinad Carrot Kuzhi Paniyaram /Kara Kuzhi Paniyaram

  • Kuzhi Paniyaram
  • Ingredients for kuzhi paniyaram
  • Kuzhi Paniyaram
  • Idly batter – 2 cup
  • Onion – 1 no
  • Mustard – 2 tsp
  • Channa Dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Cumin seeds – 1 tsp
  • Curry Leaves – 2 sprigs
  • Green Chillies – 1 no
  • Red Chilli – 1no
  • Chopped Corinder – 4 tbsp
  • Oil – 2 tsps
Heat oil in a pan, add the mustard seeds and curry leaves. Allow it to crackle. Add the chopped onions and saute until onions are tender.
Combine all the ingredients including the above mixture into the idly batter add grated carrot , chopped corinder and salt. Mix it well .
Heat the paniyaram pan on medium flame
Add little oil to the each well
Reduce the flame to minimum and pour the batter to halfway in each hole. Top each paniyaram with 1/2 tsp chopped carrot and let it get cooked. Cook covered or in open
After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer.
Cook it for other one minute then take it out.
Kuzhi Paniyaram
Serve it hot with Coconut chutney, Tomato kara chutney or Onion chutney

Halwa milk

kayal haiwa paal
Milk – 1/2 Litre.
Kayal Halwa – 150 Gms.
1. Cut the halwa into small pieces.
2. Add the halwa pieces into milk.
3. Boil the milk, stir it. When halwa will dissolved, add the enough amount of sugar because (already halwa is sweet) and remove from fire. Serve hot.
Mufeeda mohmed 

Nando’s Style Peri-Peri Chicken

Nando’s Style Peri-Peri Chicken
peri chicken
peri peri chicken
Chicken Leg Piece – 6
Olive Oil – 1/4 cup
Red Bell Pepper – 1
Red Pepper – 4-5
Dark vinegar – 4 Tbl Spoons (I’m using white vinegar)
Garlic – 6-8
Pepparikka powder – 2 Tbl. spoons
Pepper Powder – 1 Tbl spn
dried oregano – 2 Tbl.spn
Salt – as required
Cleaned chicken pieces, add  salt and pepper. soak for half an hour
Combine all ingredients (apart from the chicken) in a blender and process to a smooth paste. Taste and adjust with salt, pepper,  pepper and paprika.
Marinate chicken and refrigerate for at least 12 hours to allow flavors to develop.
pre-heated oven at 170 C and bake for about 20 minutes. Turn them over mid-way through the baking. Next, reduce the temperature to 120 C and bake for another 15-20 minutes
Serve your delicious Peri Peri chicken with fries