Kerala Dum Biriyani (Chicken Dum Biriyani)

Ingredients

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

Preparation

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

Kovakka thoran (Tendli with coconut)

Ingredients

Kovakka ( Tendli)- Cut into small square pieces- 2 cup

Grated coconut- 1 cup

Chuvannulli (Shallots )- 6-7 pods ( skin removed and cut into 4 pieces)

Green chilli-  2 Nos

Turmeric powder- ¼ tea spoon

Garlic- 1pod

Mustard seed

Coconut oil

Curry leaf

Preparation

Wash and cut kovakka into square pieces. Heat oil in a pan, splutter mustard seeds, add curry leaf and then add cut shallots to it. Saute  it until it shallots become transparent. The add grated coconut to it. Add turmeric powder, salt and green chilies to it. Mix all together for 10 seconds. Then add kovakka ( Tendli)and 1 table spoon water  to it and mix well. Keep this mix heaped at the centre of pan and allow it to cook for 2 min. Keep the pan closed with a lid while cooking. Mix it again after 2 min and heap it and allow to cook for some more minutes. Make sure flame is not high. Saute it and heap it consecutively for 3 -4 times until it get cooked and dried as shown in the picture. Serve it as a side dish for rice.

Kumbilappam Steps of preparation- Pictures



Pavakka theeyal ( Bitter gourd)

Ingradients
Pavakka -bitter gourd- 200gm
Shallots- 1 cup
Tomato- 2 Nos
Green chilli- 2 nos
Coconut- 1 cup grated
Dried chilli- 3 Nos
Corriandor powder- 2 teaspoon
Chilli powder- 1 teaspoon
turmeric powder- 1/4 teaspoon
pepper powder- 1/4 teaspoon
coconut oil
mustard seed, curry leaf , salt

Preperation

Fry grated coconut first and when it reach brown add dried chilli and saute it. Then add  chilli powder corriandor powder, turmeric powder and pepper powder to it. Make sure those powder not get burned.Keep it for some time to cool  and grind it together . Heat oil in a pan and splutter mustard seeds, add curry leaf, chopped bitter gourd, shallots, tomato, green chillies to it and cook it in low flame with little water and salt. When it get half cooked, add the grinded mix to it with enough water . Close lid and boil it until vegitables cook completely. When it reach a consistant gravy, stop flame and can serve hot with rice.

Chemmin Chammandhi ( Spicy Dried shrimps with coconut )

Ingredients
Dried shrimps (unakka chemmin)- 1 cup
Coconut grated - 1 cup
Shallots - 5-6 Nos
Dried red chilly- 5-6 Nos
Curry leaf
Salt
Coconut oil

Preparation
Clean dried shrimps well. Fry it in a pan with 1 table spoon coconut oil(oil optional),after some time add dry chillies,and curry leaves in to it saute together well till it becomes crispy. Then crush the fried items with coconut, shallots and enough salt.
Good combination with steamed rice.

Avial Kerala Style ( Mixed Vegetable)

Ingradients

Potato-1

Onion-1

Drum stick-1

Bringal-1

Beans-5

Tomato-1

Carrot-1

Green chilli-4

Green banana-1

Cucumber- one small piece

Grated cocunut-1 cup

shallot- 4 pods

curd- 2 table spoon

coconut oil

curry leaf



Preparation

Cut all vegitables into small pieces and cook it with little water and curry leaf, pinch of turmeric powder, salt in a pan for 10 min. Grind coconut, shallots and garlic with pinch of turmeric powder and little cumin seeds in a mixer and add to the cooked vegitables in pan. Mix well and keep in low flame for 2 minutes. Then add curd and mix again. At the end before taking off from flame, add coconut oil and and serve with rice as side dish.

Moru Kachiyadu

Ingradients

Yogurt - 2 cup

Water-1 cup

Shallots - 5 nos

Green chilli- 3 nos

Ginger- 1 small piece

Garlic- 1 pod

Curry leaf

Cumin seed-1 pinch

Mustard seeds- 1 tea spoon

Coconut oil- 1table spoon

Red chilly pdr-1/4 tea spoon

Turmeric pdr-1/2 tea spoon

Red chilly- 1

Fenugreek seed- 1 pinch

Preparation

Heat oil in a pan, splutter fenugreek , cumin seed & mustard seed and then add ginger ,garlic, shallots ,green chilly, red chilly (2 split lenthwise) & curry leaves & saute it verywell then add turmeric powder, chilly powder. Stir it.Put stove to low flame then pour diluted yogurt(2cup yogurt +1 cup water) into it & stir it continously till vapour starts to come. Then off the flame.

Aloo Palak ( Potato Spinach Curry)

Aloo Palak

Ingredients

Spinach( palak cheera) - 1 bunch
Onion- 1 big
Potato- 2
Green chilli- 2
Garlic- 4 pods
Ginger- 1/2 inch
Shallot- 2
Mastard seed- 1 tsp
Cumin- 1 pinch(very little)
Chilli powder- 1/2 tsp
Corriandor powder- 1/2 tsp
Garam masala- 1/4 tsp
Turmeric period - 1/2 tsp
Oil- 2 tsp
Salt for taste

Preparation

Wash the palak leaves and drain it well then cut into pieces.
Add 1 tsp oil in a pan heat it add sliced (small cubes) ginger
Add garlic after sauting ginger and continue sauting for 1 minute.
Add onion in to it and saute it until it turn slight brown.
Add cut spinach to it and cook it in low flame. Once it is cooked, keep this mix aside to cool well.
Cook cut potato in a pan of water with little salt and turmeric powder.
Once cooked spinach gets cool, grind it in a mixer until it become thick paste.
Splutter mustard seed and add shallots to it and saut well. Add chilli powder, corriandor powder and little meat masala salt and saute for little time. Add grind paste of spinach and cooked potato and mix well. heat it until it boil. Turn off flame and keep it little time in closed lid and then serve.