Chicken roast

for marination

chicken-1 kg

salt

lemon juice-1 tbsp

turmeric powder-1/2 tsp

kashmiri chilly powder-1 tbsp

curry leaves

for roasting

coriander-1 tbsp

cumin-1/2 tbsp

fennel-1 tbsp

pepper-1 tbsp

cardamom-2

cloves-3

cinnamon

dry chilly-4

curry leaves

garlic-10

ginger

green chilly-4

onion-3

salt

tomato-2

coriander leaves

Preparation

Marinate chicken with the masala given in the recipe, then keep aside for 1 hour. Roast whole spices in a pan, grind it with garlic. Heat oil in az pan, add ginger, curry leaves and onion, saute it well, then add salt and tomato, cook it until it mashed, then add masala powder, next add chicken, combine all well, cover the pan and cook chicken well, finally add coriander leaves , then turn off flame.

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Ghee Kozhukkatta

Ingredients

1 cup matta rice

1 cup grated coconut

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

Salt to taste

Water as needed

preparation

Wash the rice thoroughly and soak it in warm water for 5 hours. Drain the soaked rice and grind it into a fine paste using a blender or a grinder. Add water as needed to get a smooth paste. In a large bowl, combine the ground rice paste, grated coconut, cumin seeds, fennel seeds, and salt. Mix well until all the ingredients are evenly combined. Take small portions of the dough and shape them into balls. Steam the balls in an idli pot. Heat ghee or oil in a pan and fry the steamed Kozhukatta until they are golden brown on all sides. Serve the hot Kozhukatta with coconut milk or sugar syrup.

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Coconut Chutney

Heat the chili powder in a pan. Add the coconut to a blender. Add the chili powder and salt to the blender.
Blend the ingredients until they are smooth. Add water to the blender and blend until the chutney is the desired consistency. Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves to the pan. Add the chutney to the pan and cook until it is heated through.

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vella paniyaram and Kara chutney

Chettinad-style white paniyaram

ingredients

1 cup raw rice

2-2.5 tablespoons urad dal

1/2 teaspoon salt

1 teaspoon sugar (optional)

Oil for frying

Preparation

Wash the raw rice and urad dal thoroughly. Soak the rice and urad dal in water for at least 3 hours. Drain the water and grind the soaked rice and urad dal into a smooth batter. Add salt and sugar to the batter and mix well.
Heat oil in a paniyaram pan. Pour the batter into the paniyaram pan and cook until golden brown on both sides.

Kara chutney

Ingredients

1 tablespoon oil

20 cloves garlic

1 inch piece ginger

10 dried red chilies

2 medium onions, chopped

3 medium tomatoes, chopped

1/4 teaspoon turmeric powder

Salt to taste

1 handful coriander leaves

Water as needed

Preparation

Heat oil in a pan. Add garlic, ginger, and dried red chilies and fry until fragrant. Add onions and tomatoes and cook until soft. Add turmeric powder and salt and mix well. Add coriander leaves and cook for a few more minutes.
Let the mixture cool down. Grind the mixture into a smooth paste using a blender or a mortar and pestle. Add water as needed to adjust the consistency of the chutney.Serve the chutney hot with paniyaram.

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Ladies finger , egg fry

Ingredients

Ladies finger – 250 gm

2 Egg

Turmeric powder

Salt

Tomato

Onion

garlic

chilly powder

pepper powder

tomato-1

Preparation

Wash and chop the okra into small pieces. Saute it in a pan by adding a little coconut oil. Heat oil in a pan over medium heat Add the onions and cook until they are translucent. Add the tomatoes, garlic, and ginger and cook until they are soft and mashed. Add masala powders and salt to it, mix well, beat the eggs in a bowl and add them to the pan. Scramble it well, then combine with the masala, add okra to it, mix everything well, then turn off flame.

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Shawarma box

Ingredients

maida-1 cup

corn flour-1 cup

egg-1

salt

water

fried and crushed chicken

onion-1

cucumber-1/2

capsicum-1/2

tomato-1/4 cup

coriander leaves

mayonnaise-1/2 cup

pepper powder-1 tsp

salt

tomato ketchup-2 tsp

grated carrot

Preparation

Prepare a loose batter with maida, corn flour, egg, salt and water, then make nice dosa with it.

In a bowl, add chicken, chopped veggies, coriander leaves, mayo, sauce and salt, mix it well. Take dosa, add the chicken mix, then fold it into 3-4 folds, after that shallow fry it.

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Rice cooker tips

In rice cooker we usually cook only rice but we can cook not only rice but curries along with rice as well as we can do many things to make kitchen work easier in rice cooker so we can save time and save gas.

We can cook curries along with rice in this cooker.We have taken some dal, after soaking them in water for half an hour, we have to take them out and put them in a bowl that can fit inside our cooker.Pour hot water into it to submerge the dal and close the lid tightly.

In a bowl with a hole, chop whatever we have for the toran, add onion and salt and stir it.Before we put it in the cooker we have to pour more water and boil it properly and then put it in the thermal cooker. After putting the dals in it, put the chopped lentils on top of it and then immediately close the lid and close the lid of the cooker. In this way, along with cooking the rice, all the lentils and dal will be cooked.

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Gooseberry Pickle

Ingredients:

1 kg gooseberries

100 g garlic cloves

10 green chilies

25 g ginger

hing

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

shallots

1 teaspoon turmeric powder

1 teaspoon salt

pickle powder

Preparation

Wash the gooseberries and remove the stalks. Steam the gooseberries for 5 minutes. Heat oil in a pan, add hing and mustard, then pop it well, next add fenugreek, after popping it well add shallots, ginger, garlic and green chilly, saute it well.Add salt then add pickle powder, mix until the raw smell gone, add steamed gooseberry to it, combine well, then turn off flame.

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Cherupayar Payasam

The ingredients for this recipe are

Green gram

Jaggery

Water

Cardamom powder

Ghee

Cashews

Raisins

Coconut milk

Preparation

Soak the green gram in water for at least 3 hours. Pressure cook the green gram with water until it is soft. Mash the green gram with a spoon or a potato masher. Heat ghee in a pan and add cashews and raisins. Add the mashed green gram and jaggery to the pan. Cook until the mixture is thick . Add cardamom powder and coconut milk. Cook for a few more minutes until the pudding is heated through. Serve hot or cold.

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Carrot beans thoran

This video is a recipe for a healthy and delicious carrot and bean stir-fry. The recipe is easy to follow and can be made in just a few minutes. It is a great option for a quick and healthy meal.

Ingredients

Carrots

Beans

Onion

Ginger

Green chilies

Curry leaves

Mustard seeds

Turmeric powder

Salt

Coconut

Garlic

Preparation

Cut the carrots and beans into small pieces. Heat oil in a pan and add mustard seeds, curry leaves, ginger, green chilies, and onion. Add the carrots and beans and cook for a few minutes. Add turmeric powder, salt, and coconut.
Cook for a few more minutes until the vegetables are cooked through. Add garlic and cook for a few more seconds.

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Thattukada

Chicken roast

Ghee Kozhukkatta

Coconut Chutney

vella paniyaram and Kara chutney

Ladies finger , egg fry

Shawarma box

Rice cooker tips

Gooseberry Pickle

Cherupayar Payasam

Carrot beans thoran

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business