Monday, October 08, 2012

Chicken Sausage roast ( Kerala style)

Chicken Sausage- 500gm
Onion- 2Nos
Ginger - 2 teaspoon finely chopped
Garlic- 2pods
Tomato- 1 medium size
Chilly powder- 2 teaspoon
Coriander powder- 1 teaspoon
Turmeric powder- ¼ teaspoon
Pepper powder- 1 teaspoon
Garam Masala- 1 teaspoon
Mustard seed
Coconut oil
Salt for Taste


Slice Chicken sausage into small pieces and fry it in a pan with little oil . Make sure that sausage didn’t get over fried. Just remove it from flame once it get little bulge and keep it aside.

Heat oil in a pan, splutter mustard seed, fry curry leaf, add chopped ginger and sauté it until turns brown, then add finely chopped garlic and sauté well. Add sliced onion to it,little salt and sauté well until it become transparent. Add chopped tomato to it and sauté well again until it become paste. Then add chilly powder, coriander powder and turmeric powder and mix well. Add 3 cup hot water to it and mix all together and boil it for 2 minutes. Add fried sausage to it and mix it with the gravy. Close lid of the pan and cook it for 5 minutes. Mix it in between to avoid burning at bottom. Also add pepper powder and garam masala powder while mixing in between. Remove it from flame after 5 minutes. The yummy sausage roast is ready to serve now. Have it with rice or chappathi.

Friday, October 05, 2012

Kerala Dum Biriyani (Chicken Dum Biriyani)


Basmathi rice- 3 1/2 cup

Chicken - 1 kg ( Clean and cut into pieces of 40mm size approx..)

Onion - 5 medium size

Green chilli- 8 Nos

Tomato- 2

Ginger- 1 inch-piece

Garlic- 6-8 pods

Turmeric powder- 1 teaspoon

Pepper powder- 1/2 tea spoon

Lemon- 3 Nos

Coriander leaf - Chopped
Pudina leaf ( Mint leaf)- Chopped

Garam Masala - Cinnamon (Karuva  patta), Clove (Grampoo), Pepper( Kurumulaku), Cardamom ( Elakkaya), Anise ( Thakkolam),  Fennel(Perum jeerakam) heat all together except fennel for 1 minute and add fennel at the end just to heat for few seconds and grind all together.

For frying in ghee
Cashew nuts- 20 nos,

Carrot- 1 No: Cut into tiny square pieces

Beans- 5 Nos: sliced

Onion- 1( sliced thin)
Dried grapes ( kismis)- 2 table sppon

Fry all these individually with ghee in a a frying pan and keep it aside


Clean and cut the chicken into small pieces of approximately 40mm size and mix it with 1/4 teaspoon turmeric powder and squeezed lemon juice ( 1 1/2 lemon) to it marinate well and keep it aside.

Preparation of chicken masala

Heat oil& ghee together ( 1 1/2 teaspoon each) in a pan and put the thin sliced onion to it and saute well. Add sliced tomato to it when onion become white colour. Saute well until tomato get mixed with onion well. Add chopped green chilli to it and saute for 1 minute, add chopped ginger to it and saute again for 2 minutes and then add chopped garlic to it and saute and mix well for 2 minutes. Add 1 teaspoon turmeric to it and mix well.Add the marinated chicken pieces to it, add salt and keep the pan closed and cook it for 10 minutes. Add pepper powder, sliced coriander leaf and mix well. Add Garam masala (1 tea spoon) to it and mix well.Keep it closed in flame for 5 minutes more and keep it aside.

Preparation of rice

Fry washed rice in a pan with ghee. Don’t allow the rice to change colour. Just for getting the rice warm and little dry.

Take1 1/2 ltr  water in a deep bottom vessel, add 2 piece each of cinnamon , cardamom, clove and anise ( Thakkolam) to it with 1 lemon juice and salt 3 teaspoon. When the water get boiled, add fried rice to it. Boil it for 10 min to get the rice cooked. Don’t let the rice get over cooked and get stick. Better to turn off the flame when rice get cooked 75%. Drain off the water from the vessel and spread the rice in a cloth to get it dry

Preparation of dum

Take a deep vessel, ( Make sure that the vessels lid is flat ) heat it and spread all inside the vessel with ghee. Make a small layer of rice in bottom and spread a pinch of fried, cashew, kismis, carrot , beans , onion and coriander leaf & pudina leaf obove that. Add cooked chicken masala( 3 chicken pieces) with masala above rice. Add next layer of rice above chicken layer. Add again fried cashew, kismis, carrot , beans , onion and coriander leaf & pudina leaf followed with chicken layer. Continue the layers until rice and chicken finish. make surre that the top layer is of rice.

Close lid of the vessel and seal it with plain flour paste on edges of lid to avoid steam from going out.

Heat this vessel in low flame and take boiled water in another flat bottom vessel and keep it above the flat lid of the vessel with dum to give heat from top. Keep this in flame for 15 minutes to get the dum biriyani get ready. After that, take it out from flame and open lid and mix all together. Biriyani is ready to serve now. Serve hot with pappadom, salad and lime pickle.

                                                                                               Courtesy: Anuachachan & Smitha chechy

Tuesday, October 02, 2012

മുരിങ്ങയില തേങ്ങ അരച്ച കറി/ Muringayila thenga curry ( Drumstick plant leaf curry)


Moringa Leaves (മുരിങ്ങയില) - I small bunch (take leaf separately from stem)
Coconut - half coconut
Shallots-7 nos
Cumin seeds - 1/4 tsp
Turmeric pdr- 1/4 tsp
Red chilly- 3 nos
Mustard seeds- 1 tsp
Coconut oil- 2 tbsp


First grind grated 1/2 coconut with turmeric powder,Shallots(4 nos) and cumin seeds (make sure that it wont become  fine paste) and  keep it aside.

Heat oil in a pan,splutter mustard seeds,shallots(3 nos),red chilly then add moringa leaves to it and saute it well.Then pour the above grinded paste(add water to make it little bit loose)to it.Just heat it .Off the flame not to make it boil.Moringa Leaf curry ready...

                                                                                                                                  Courtesy : Mummy