Chicken Tikka

INGREDIENTS

MARINATION :

Chicken – 800 grams

Yogurt – 1 cup

Lemon juice – 1 whole

Kashmiri chilli powder – 2 tbsp

Garam masala – 1 tsp

Roasted cumin powder – 1 tbsp

Chaat masala – 1 tbsp

Turmeric powder – 1/4th tsp

Coriander powder – 1 tsp

Pepper powder – 1/4th tsp

Tandoori chicken powder – 1 tbsp

Ginger paste – 1 tbsp

Garlic paste – 2 tbsp

Refined oil – 2 tbsp

GRAVY:

Cooking Oil – 1 tbsp

Onion – 2 medium sized

Garlic paste – 1 tbsp

Ginger paste – 1/2 tsp

Turmeric powder – 1/2 tsp

Coriander powder – 1/4th tsp

Cumin powder – 3/4th tsp

Kashmiri chilli powder – 1 tbsp

Canned Tomato puree – 400 ml

Water or chicken stock – 1 cup

Fresh Cream – 5 tbsp

Roasted Fenugreek leaf – 1 tbsp

Garam masala – 1/2 tsp *optional , need not add more

TO FRY CHICKEN:

Butter – 2 tbsp

Oil – 1 tbsp

Preparation

This video provides a detailed recipe for making restaurant-style Chicken Tikka Gravy at home . The host, Sangeetha, guides viewers through the entire process, from preparing the chicken marinade to cooking the gravy.The recipe begins with making a thick, creamy marinade using yogurt, lemon juice, salt, and a variety of spices . Ginger and garlic pastes, along with sunflower oil, are also added to the marinade . The chicken is marinated and pan-fried .For the gravy, caramelized onions , ginger and garlic pastes , and dry spices are added. Canned tomato puree is a key ingredient . The cooked chicken and marinade are added to the gravy , and it’s simmered . Fresh cream , roasted fenugreek leaves, and garam masala are added to finish [10:48]. The dish can be served with basmati rice or naan.

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Mango Burfi

Ingredients

Ripe Mangoes

Coconut

Sugar

Milk Powder or Milk

Ghee

Cardamom seeds

Nuts

Preparation

Ripe mangoes are cut and the flesh is blended into a smooth paste without adding water .Preparing the Coconut: Next, the coconut is prepared. The brown skin is removed, and the white part is cut into small pieces and then blended. This blended coconut is then dry-roasted in a pan until it’s dry, but without changing its color .The mango pulp is then cooked in a pan. Approximately 1.5 glasses of mango pulp are used. As it heats up, sugar is added. The amount of sugar can vary depending on the sweetness of the mangoes, with 1 glass and 2 teaspoons of sugar recommended for 1.5 glasses of pulp . The mixture is stirred until the sugar melts and the pulp thickens .To the thickened mango mixture, either three teaspoons of milk powder or a quarter glass of milk is added and mixed well until fully incorporated and the mixture further thickens .Ghee is then added to the mixture for flavor , followed by the previously dry-roasted coconut (about 1.25 glasses), and everything is mixed thoroughly Finally, cardamom powder, made by grinding cardamom seeds with a teaspoon of sugar, is added to the mixture and mixed well .The ready mixture is transferred to a ghee-greased pan, leveled, and pressed evenly . Chopped nuts like almonds and pistachios are sprinkled on top and gently pressed into the barfi . The barfi is then allowed to set before being cut into square pieces.

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jackfruit fry

ingredients

All-purpose flour

Semolina

Sesame seeds

Cumin seeds

Sugar

Salt

Turmeric powder

Water

Ripe jackfruit

Oil

preparation

The batter is made by mixing all-purpose flour, semolina, sesame seeds, cumin, sugar, salt, and a pinch of turmeric powder for color. Water is gradually added to achieve a consistency that will coat the jackfruit pieces without being too thin . The batter is then left to rest for about 10 minutes. Ripe, thick jackfruit pods are cut into smaller pieces Each jackfruit piece is dipped into the prepared batter, ensuring it’s well coated on all sides . These coated pieces are then gently placed into hot oil.: The snack is initially fried on a high flame, then the heat is reduced to allow it to cook thoroughly. The video mentions that the cooking time and process are similar to making banana fritters . The pieces are flipped until they turn a nice brown color and become crispy .

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leftover rice breakfast

Ingredients:

For the Dough:

Leftover cooked rice: 1 cup (250 ml measure)

Egg: 1

Salt: To taste

Water: 1/4 cup

All-purpose flour (Maida): 2 cups

Oil: For spreading on the dough and for cooking

For the Baaji Curry (Side Dish):

Coconut oil: 1 tablespoon

Mustard seeds: 1/2 teaspoon

Onion: 1 (finely chopped)

Ginger: (finely chopped)

Green chilies: (finely chopped)

Potato: (diced)

Salt: To taste

Turmeric powder: 1/2 teaspoon

Hot water: As needed

Milk: (Optional)

Instructions:

Prepare the Rice and Egg Mixture: Combine cooked rice, egg, salt, and water in a mixer grinder . Blend until smooth .

Make the Dough: Transfer the rice paste to a bowl . Add flour . Knead well . Apply oil on top and let it rest for 5 minutes .

Prepare the Baaji Curry: Heat coconut oil in a pressure cooker . Add mustard seeds , then onion, ginger, green chilies, and potato . Add salt and turmeric powder . Pour in hot water and cook for two whistles . Add milk if desired .

Shape the Dough: Divide the dough into pieces , form balls , and roll them out . Spread oil and sprinkle flour. Roll into a log , cut pieces , and flatten them .

Cook the Bread: Heat a pan , add oil , and cook each dough piece until golden on both sides

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kasargode special 2 snacks

Ingredients:-

1.whiterice:2.1/2cup

2.jaggery:250gm

3.coconut:1full

4.termaric leaves

5. Cardamom powder:1tspn

Preparation

Manjacheppila Appam

The process begins with soaking two and a half cups of Palakkadan Matta rice overnight . The soaked rice is then ground into a fine, smooth batter using a grinder, with salt and sufficient water added to achieve a loose consistency . To this, one and a half cups of fine pathiri powder (rice flour) are added to achieve the perfect texture, eliminating the need for further cooking of the batter.
The filling consists of one full grated coconut, jaggery (250 grams), one teaspoon of cardamom powder, and a quarter teaspoon of cumin powder, all mixed and heated in a pan until the jaggery melts .The batter is spread thinly on turmeric leaves (Manjal Ila) , the filling is placed in the center, and the leaves are folded . These are then steamed for about half an hour in a large steamer or vessel , or about 10 minutes if steaming a smaller batch .

Tharad/Elanji

One and a half cups of soaked raw rice (pachari), three eggs, salt, one tablespoon of sugar, and a quarter teaspoon of cardamom powder are blended with half a cup of water until smooth . An additional cup of water is then added to achieve a thin, loose consistency .The filling, referred to as “Thengayude Pandam,” is made by roasting one full grated coconut in one tablespoon of ghee, then mixing in half a cup of sugar and half a teaspoon of cardamom powder until the sugar melts .Thin crepes (dosa-like) are made from the batter on a pan . The coconut filling is placed on the crepes, which are then rolled or folded

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Chicken Bomb

Ingredients

Onions

Ginger

Green chili

Garlic paste

Turmeric powder

Chicken masala

Garam masala

Pepper powder

Egg

Coriander leaves

Kasturi methi

Curry leaves

Chickpea flour

Chicken

Preparation

First, heat oil in a frying pan and sauté chopped onions for about 3-4 minutes .Add a small amount of salt, as the chicken is already cooked .Next, incorporate the ground green masala, curry leaves, and Kasturi methi, mixing well .Then, add turmeric powder, chicken masala, garam masala, and pepper powder, stirring until thoroughly combined .Add the cooked chicken to the mixture and stir until it’s well incorporated with the spices .Finally, mix in coriander leaves and turn off the gas .Transfer the mixture to a bowl, add chickpea flour and egg, and adjust salt if needed .Form the mixture into oval shapes and deep fry them in hot oil for 3-4 minutes until golden brown .

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Neyyappam

neyyappam

Ingredients:

Rice (soaked and drained)

Jaggery (smashed)

Cardamom pods (3-5)

All-purpose flour (2 spoons)

Salt (a pinch, to balance sweetness)

Ghee

Coconut slices (Thenga kothu)

Sesame seeds (Ellu)

Oil (for frying)

Preparation

Melt the smashed jaggery until it forms a syrup . Let the jaggery syrup cool down completely .Add the soaked and drained rice to a mixer grinder jar .Add cardamom pods for flavor .Add two spoons of all-purpose flour (this helps prevent the Neyyappam from breaking) Add a pinch of salt to balance the sweetness .Pour the cooled jaggery syrup into the mixer jar with the rice and grind it into a smooth batter.The batter should be thick initially, as it will thicken further during resting . If needed, add more water to loosen it after resting .Let the batter rest for at least 3-4 hours .

In a pan, heat some ghee .Fry the coconut slices until golden .Add sesame seeds to the pan and fry until fragrant .Pour this hot ghee mixture with coconut and sesame seeds into the prepared batter [02:57]. The hot ghee helps in cooking the batter slightly .

After adding the ghee mixture, the batter might be thick. Add a little water to achieve the right pouring consistency . The batter should flow smoothly without breaking when poured into oil .Heat oil in a deep pan. You only need enough oil to fry one Neyyappam at a time .Carefully pour a ladleful of batter into the hot oil in a single, continuous stream .As it fries, the sides might splatter, so be careful.Pour hot oil over the center of the Neyyappam to help it puff up .Once the sides are golden brown, carefully flip the Neyyappam to cook the other side .Reduce the flame to low or normal to ensure the inside cooks thoroughly without burning the outside .Once cooked and golden brown on both sides, remove the Neyyappam from the oil .Place the fried Neyyappam on a tissue paper to absorb excess oil .Repeat the process for the remaining batter

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rava , banana ada

Ingredients

3 plantains

1/2 cup semolina (approx. 100g)

Salt

Grated coconut (4-5 tablespoons)

Jaggery (to taste)

1 teaspoon powdered cardamom and cumin

preparation

Boil three plantains and mash them thoroughly with a spoon or ladle .Gradually add half a cup of semolina (about 100g) to the mashed plantains, mixing well until combined .Incorporate a small amount of salt and mix everything together thoroughly .To the mixture, add about four to five tablespoons of grated coconut, jaggery to your preferred sweetness, and one teaspoon of powdered cardamom and cumin [02:10]. Mix everything very well until all ingredients are fully incorporated.Take a blanched banana leaf (blanching prevents tearing when folding) . Place a small portion of the mixture onto the banana leaf and fold it to create individual packets . Repeat this process for the remaining mixture .Place the prepared packets in a steamer basket over a pot of water. Steam for about eight to nine minutes until cooked through .Once cooked, let the snacks cool down before transferring them to a serving dish .

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Egg Curry

Ingredients:

Eggs (4-6, or more depending on preference)

Coconut (3 handfuls, grated)

Poppy seeds (Kaskas) – 1 teaspoon

Cashews (5)

Green chilies (2)

Ginger (small piece)

Garlic (small piece)

Curry leaves

Onions (2 medium-sized, finely chopped)

Tomatoes (2 medium-sized)

Mustard seeds

Coriander leaves (for garnish)

Oil (for cooking)

Salt to taste

Spices:

Turmeric powder: 1/2 teaspoon (for frying eggs) [00:50] + 1/2 teaspoon (for curry)

Kashmiri chili powder: 1/2 teaspoon (for frying eggs) [00:51] + 1 tablespoon (for curry)

Chili powder (spicy): 1 teaspoon

Pepper powder: 1/2 teaspoon

Garam masala: 1/2 teaspoon

Preparation

Score the boiled eggs lightly .In a pan, add a little turmeric powder, Kashmiri chili powder, and salt. Mix well .Add the scored eggs and fry them for 1-2 minutes until lightly browned. Set aside .Soak poppy seeds and cashews in water beforehand .Grind grated coconut, soaked poppy seeds, and cashews into a smooth paste .In the same pan, add a little more oil and mustard seeds. Let them splutter Add green chilies, ginger, and garlic. Sauté Add curry leaves and chopped onions. Sauté until the onions are translucent [01:57]. Add a pinch of salt to help them cook faster .Once onions are well-sautéed, add turmeric powder, Kashmiri chili powder, spicy chili powder, pepper powder, and garam masala .Mix well and cook until the raw smell of the spices disappears .Add chopped tomatoes and cook until soft .Pour in the ground coconut paste [03:08]. Mix thoroughly.Add hot water to achieve the desired gravy consistency . The cashews will make the curry thick .Check for salt and adjust as needed .Once the gravy starts to boil, add the fried eggs .Garnish with coriander leaves and curry leaves if available.Let it simmer for a bit until the flavors meld .Turn off the heat. The curry will continue to cook slightly due to the hot pan.

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Paal Kozhukkattai

INGREDIENTS

Rice flour -1 cup

Milk -2 1/2 cup

Sugar -5 tbsp

Cardamom powder -1/2 tsp

Ghee -1 tsp

Salt – 2 pinch

Thick Coconut milk -1/2 cup

preparation

In a bowl, combine 1 cup of rice flour (reserving 1 tablespoon for later use), a pinch of salt, and 1 teaspoon of ghee .Gradually add hot water, mixing with a spoon until combined .Let the mixture cool down. Once cooled, knead it thoroughly until it forms a smooth dough, similar to Idiyappam dough .Shape the dough into small, round dumplings .Pour 2.5 cups of milk into a pan .In a separate small bowl, mix the reserved 1 tablespoon of rice flour with a little milk until there are no lumps .Heat the milk in the pan. Once it’s hot, add the rice flour-milk mixture, stirring continuously to prevent lumps .Add 5 tablespoons of sugar to the milk (adjust sweetness to your preference) .Once the milk starts to boil, reduce the flame to low and carefully add the prepared rice dumplings .
Do not stir immediately to prevent the dumplings from breaking. Cover the pan and let them cook on low flame .After about 5 minutes, open the lid and gently stir . Continue cooking until the milk thickens and the dumplings are fully cooked Stir occasionally .
Once the milk has thickened, add 0.5 teaspoon of cardamom powder and mix well .Reduce the flame to low again and add the 0.5 cup of thick coconut milk .Stir well. Do not boil the mixture after adding coconut milk; just heat it through .Remove from heat. The mixture will thicken further as it cools.

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Thattukada

Chicken Tikka

Mango Burfi

jackfruit fry

leftover rice breakfast

kasargode special 2 snacks

Chicken Bomb

Neyyappam

rava , banana ada

Egg Curry

Paal Kozhukkattai

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business