Fish Biriyani

Ingredients:

fish -1 kg

basmati rice or kaima rice- 1 cup

Marination of fish :

Turmeric powder-1/2tsp

Kashmiri chili powder-2tbsp

Pepper powder-1tsp

Garam masala /biriyani masala-1 tsp

Ginger garlic paste-1 tbsp

Salt to taste

Juice of lemon

Marinate and keep rest for minimum-30 minutes to 1hour

For masala:

Red onion -3

Crushed ginger garlic and green chilies

Curry leaves

Kashmiri chili powder -1 tbsp

Turmeric powder-1/4tsp

Biriyani masala -1 1/2. Tsp

Fennel powder (perum jeerakam)-1 tsp

Curd -2tbsp

Ghee -1/2tsp

Mint and coriander leaves-2 tbsp

Biriyani rice recipe

Kaima rice/biriyani rice/Geera Rice

Whole spices(cinnamon, cloves, cardamom, bay leaf, star anise, etc)

Grated carrot

Hot Water -for 1cup rice 1 and half cup water

Coriander leaf, mint leaves (optional)

Ghee

Salt

Lemon juice

Preparation

Wash the king fish pieces and pat them dry with a tissue paper .In a bowl, combine turmeric powder, Kashmiri chili powder, garam masala, ginger-garlic paste, salt, lemon juice, and pepper with a little water to form a paste .Apply the marinade thoroughly to all the fish pieces.Set aside to marinate in the refrigerator for at least 30 minutes to 1 hou.Wash the Jeerakashala rice thoroughly 4-5 times.Soak the washed rice in water for 20 minutes Heat ghee in a heavy-bottomed pot .Add cinnamon sticks, cloves, cardamom, fennel seeds, and whole black peppercorns to the hot ghee and let them roast slightly .Add the sliced small onion and sauté until it turns light brown .Drain the soaked rice and add it to the pot. Roast it gently for a few minutes.Add the grated carrot and mix well .
Pour in the boiling water (1 ½ cups for 1 cup of rice) and add salt to taste .Stir in the chopped coriander and mint leaves.
Cover the pot and cook on low heat for about 15 minutes, or until all the water is absorbed and the rice is cooked.Once cooked, remove from heat and set aside.Heat oil in a pan.Gently place the marinated fish pieces in the hot oil.Fry on one side until golden brown, then flip and fry the other side until cooked through.Remove the fried fish from the pan and set aside.In the same pan used for frying fish, add the sliced large onions and sauté until they are well browned.Add the crushed green chilies and ginger-garlic paste and sauté for a minute .Add cloves, cinnamon sticks, cardamom, and whole black peppercorns and sauté briefly .
Add the chopped tomato and cook until it softens .Add chili powder, turmeric powder, garam masala, and biryani masala. Sauté for a minute until the raw smell disappears Add salt to taste for the masala .Add the small cubed piece of marinated fish and cook it in the masala. This adds a fish flavor to the masala .Stir in the yogurt .Add a little water and cook for 10-15 minutes until the fish is cooked and the masala thickens.Stir in chopped mint and coriander leaves.Remove the masala from the pan and set aside. In the same pot used for cooking rice, spread a layer of the cooked rice .Spread a layer of the prepared fish masala over the rice.

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Rice dosa

Ingredients:

2 glasses of rice

2 tablespoons of fenugreek seeds (uluva)

Salt (as needed)

Water (as needed)

Ghee (optional)

Preparation

Soak 2 glasses of rice and 2 tablespoons of fenugreek seeds together for about 5 hours. After soaking, grind the mixture well until it becomes a smooth batter.Add the required amount of salt to the batter and mix it thoroughly.Pour the batter into a container, cover it, and let it ferment overnight (about 8-10 hours).In the morning, you will see that the batter has risen and fermented. Add the necessary amount of water to the batter and mix it well to achieve the desired consistency.Heat a dosa griddle Pour a ladleful of batter onto the hot griddle.Spread it gently with your hand to make a round dosa, similar to a thattu dosa.You can drizzle some ghee around the edges and on top of the dosa if you likeCook until the dosa is golden brown and slightly crispy.Flip and cook the other side for a short while.Remove the dosa from the griddle.Serve the soft and tasty dosa hot.

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Rava Kuyyappam

Ingredients

One and a half cups of rava

Four eggs

One cup of powdered sugar

One cup of water

A pinch of salt

A pinch of baking soda

Cashews and raisins fried in oil

Oil for frying

Preparation

The rava is mixed with the eggs, powdered sugar , salt, and water to form a batter.The batter is then transferred to a blender and blended until smooth.The blended batter is poured back into the bowl, and baking sodaand the fried cashews and raisins are added and mixed in.Small portions of the batter are dropped into hot oiland fried until golden brown.The video concludes by showing the finished soft rava kuyyappam.

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mushroom fried rice

A quick 5-minute recipe for mushroom fried rice

Preparation

Prepare the Rice:

Wash 1 cup of Sella Basmati rice 3-4 times . Boil water with ¾ teaspoon of salt and 2 tablespoons of oil.Add the washed rice to the boiling water and cook until perfectly done .Drain the cooked rice.

Sauté the Aromatics and Vegetables:

Heat 2 tablespoons of oil in a pan.Add 1 tablespoon of chopped ginger, 1 tablespoon of chopped garlic, and 1 teaspoon of chopped green chili .Add 200 grams of chopped mushrooms .Add ¼ cup of chopped onion, ¼ cup of chopped red capsicum, ¼ cup of chopped yellow capsicum, ¼ cup of chopped green capsicum, and ¼ cup of chopped spring onion .Sauté the vegetables for 5 minutes .Add ½ teaspoon of salt and ½ teaspoon of pepper powder . Add 1 teaspoon of soy sauce and 1 teaspoon of chili sauce.

Combine and Serve:

Add the cooked rice to the pan.Sprinkle some chopped spring onion on top.Serve the mushroom fried rice hot.

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Maida madakk snack

maida madakk snack

Ingredients:

2 cups of all-purpose flour

1 tablespoon of oil

Salt to taste

Water (as needed to make the dough)

Ghee (clarified butter)

Dry all-purpose flour (for dusting)

Sugar syrup (for topping)

Preparation

In a round plate, add 2 cups of all-purpose flour [00:00], 1 tablespoon of oil , and salt to taste.Gradually add water and knead until you get a smooth dough, similar to the consistency of chapati dough.Once the dough is set, divide it into two or three equal parts . The video shows dividing it into three parts.Take one part of the dough and roll it out into a thin and large circle, similar to a chapati.Repeat this process for the remaining parts of the dough . You should have two or three thin, large circles.Place one rolled-out circle on a flat surface.Spread ghee evenly over the entire surface of the circle .Sprinkle some dry all-purpose flour over the ghee .Place the next rolled-out circle on top of the first one .Repeat the process of spreading ghee and dusting with flour if you have a third circle .Starting from one edge, tightly roll up the layered circles into a log .Moisten the final edge with water and press it to seal the roll.Cut the rolled log into pieces of approximately the same size.Take one piece and place it on a flat surface.Using a rolling pin, gently press and roll out the center of the piece slightly . Be careful not to press too hard.
Repeat this for all the pieces.Heat oil in a pan over the stove.Once the oil is hot, carefully add the shaped snacks one by one and fry them until they are golden brown.Once the snacks are fried, remove them from the oil and place them on a plate.Pour sugar syrup generously over the hot snack.

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Egg,Koorkka Curry

Ingredients:

Koorrkka (Chinese Potato)

Eggs (2-3)

Coconut oil (for cooking)

Onion

Ginger-garlic paste (1 tablespoon)

Tomatoes (3 small, pureed)

Turmeric powder (1/4 teaspoon)

Chili powder (1 1/2 tablespoons)

Coriander powder (1 tablespoon)

Chicken masala (1 teaspoon)

Water (approximately 2 cups)

Salt (to taste)

Green chili (1, slit into four)

Curry leaves

Preparation

Clean the koorkka by removing the soil.Wash them thoroughly. Place the washed koorkka in a pressure cooker with enough water to cover them.Cook for one whistle.Once cooled, peel the skin off the cooked koorkka. The skin should come off easily.Cut the peeled koorkka into halves or thirds if they are large. Smaller ones can be left whole.Heat some coconut oil in a pot or pan.Add the finely chopped onion and sauté until it becomes translucent. Add the ginger-garlic paste and sauté until the raw smell disappears. Pour in the pureed tomatoes and cook until the raw smell of the tomatoes is gone and the oil starts to separate. Lower the heat and add turmeric powder, chili powder, coriander powder, and chicken masala.Mix well and sauté the spices on low heat until the raw smell disappears.
Add the cooked and peeled koorkka to the pot with the masala. Mix well to ensure the koorkka is coated with the masala.Add approximately 2 cups of water (adjust to your desired consistency). Add salt to taste and mix well.Cover the pot and let it simmer for about 10 minutes.Boil the eggs separately and cut each egg into 2-3 round pieces.Gently place the egg pieces into the simmering curry.Add the slit green chili and curry leaves.Gently mix everything, being careful not to break the eggs.Cover the pot again and let it simmer for another 2-3 minutes to allow the flavors to meld and the masala to coat the eggs.

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Mango frooty

Ingredients

3 ripe mangoes (If large, use 2)

1 unripe mango

1 cup of sugar (250ml cup)

¼ cup of water (for rinsing)

2 teaspoons of vinegar

Water for diluting

Preparation

Peel all the mangoes. Cut into Pieces: Chop the peeled mangoes into small pieces. Add the unripe mango pieces to a mixer jar first. Then add the ripe mango pieces. Blend well without adding any water until smooth. Add 1 cup of sugar to the blended mango mixture. Blend again until the sugar is completely dissolved and the mixture is smooth without any granules.Pour the blended mixture into a pan.Add about ¼ cup of water to the mixer jar, rinse it, and pour this water into the pan with the mango mixture.Turn on the flame to medium heat and cook the mixture for about 5 minutes, stirring continuously. The mixture will thicken slightly and the color will change.To check if it’s done, take a spoonful of the mixture and draw a line on the back of the spoon with your finger. If the line holds without merging, the consistency is right.Turn off the heat and add 2 teaspoons of vinegar to the mixture. Mix well.Let the mixture cool down completely. Once cooled, strain the mixture through a sieve to remove any fibers, especially from the unripe mango.
Pour the strained concentrate into a clean bottle and store it in the refrigerator. This concentrate can be stored for up to six months.When you want to drink the fruit juice, take some concentrate (approximately one part) and mix it with about four parts of water. No additional sugar is needed.Pour the diluted fruit juice into a serving glass and enjoy.

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Traditional chicken roast

Ingredients:

1 kg medium-sized chicken pieces

1 tbsp Kashmiri chili powder

½ tsp turmeric powder

Salt to taste

1 tbsp coriander seeds

1 tsp peppercorns

½ tsp cumin seeds

A few curry leaves

2 tbsp coconut oil

1 tsp mustard seeds

1 tbsp ginger, chopped

1 tbsp garlic, chopped

A few curry leaves

2-3 green chilies, slit

1 tsp chili flakes

½ tsp garam masala

Salt to taste

2 medium onions, thinly sliced

Preparation

In a bowl, combine the chicken pieces with Kashmiri chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes. Dry roast coriander seeds, peppercorns, cumin seeds, and curry leaves until fragrant. Let them cool slightly, then coarsely grind them.Heat coconut oil in a pan.Add mustard seeds and let them splutter.Add ginger, garlic, curry leaves, and green chilies, and sauté until fragrant.Add the marinated chicken to the pan.Cook covered for about 10 minutes, allowing the chicken to cook in its own juices.Add the ground spice mix, chili flakes, garam masala, and salt to the chicken.Mix well and cook covered for another 2 minutes. Add the thinly sliced onions. Cook until the onions are translucent.The chicken roast is now ready to serve.

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Shrimp fry

Ingredients:

½ kg shrimp, cleaned and drained

1 tbsp chili powder

1 tsp salt

1 tsp pepper powder

1 tsp garam masala powder

1 tsp ginger-garlic paste

1 tbsp lemon juice

¼ tsp turmeric powder

A few sprigs of curry leaves and coriander leaves

2 tbsp cornflour

4 slices of bread

A pinch of salt (for breadcrumbs)

1 tsp pepper powder (for breadcrumbs)

1 tsp crushed chili (for breadcrumbs)

A handful of crushed cornflakes

Oil for frying

Preparation

In a bowl, combine the cleaned shrimp with chili powder, salt, pepper powder, garam masala powder, ginger-garlic paste, lemon juice, turmeric powder, curry leaves, and coriander leaves.Mix everything well with your hands.Add cornflour and mix again thoroughly with your hands. Let the shrimp rest for one hour.Take the bread slices and grind them coarsely, not too finely. In a bowl with the breadcrumbs, add a pinch of salt, pepper powder, crushed chili, and crushed cornflakes. Mix all the breadcrumb ingredients well. Take a marinated shrimp and insert a skewer from the tail end through to the middle of the flesh.This helps the shrimp stay straight during frying.Coat each skewered shrimp generously with the prepared breadcrumbs, pressing firmly to ensure they stick well.
Repeat this process for all the marinated shrimp. Trim any excess length from the skewers. Heat enough oil in a pan for deep frying. The oil should be sufficient to submerge the shrimp.Once the oil is hot, gently add the breaded shrimp. Fry on medium heat. After about one minute, flip the shrimp. Continue frying for another 2-3 minutes, until golden brown and cooked through. Do not overcook the shrimp, as it can become tough. The total frying time should be around 3-4 minutes.Remove the fried shrimp from the oil and drain them on a paper towel.

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Rice dosa

Rice Dosa

Ingredients:

1 cup rice flour

5 small shallots, finely chopped

½ teaspoon cumin seeds (jeerakam), lightly crushed

2 tablespoons grated coconut

1 ½ cups water

Salt to taste

Oil for cooking

Preparation

In a bowl, add the rice flour, chopped shallots, crushed cumin seeds, and grated coconut. In a separate container, mix the water with salt. Gradually pour this salted water into the dry ingredients while mixing continuously to avoid lumps.Mix well until you achieve a smooth batter with a slightly watery consistency. The video shows the batter consistency at Place a pan (preferably non-stick) over medium heat. Once the pan is hot, pour a ladleful of the batter onto the pan and spread it gently to form a thin dosa.
You may not need oil if using a non-stick pan. Cover the pan and let the dosa cook for a while. Add Oil (Optional): After opening the lid, you can spread a little oil around the edges and on top of the dosa for added flavor and crispness. Once one side is cooked and slightly golden brown , flip the dosa carefully.Cook the other side until it becomes nicely browned and crispy. The video emphasizes cooking until it’s well-crisped for the best taste . You can flip it again to ensure even crispness .Once both sides are cooked to your desired crispness , remove the dosa from the pan and place it on a plate.This recipe using one cup of rice flour yields approximately six dosas .The dosa tastes great with egg curry, chicken curry , or even with coconut milk if you don’t have any curry

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Thattukada

Fish Biriyani

Rice dosa

Rava Kuyyappam

mushroom fried rice

Maida madakk snack

Egg,Koorkka Curry

Mango frooty

Traditional chicken roast

Shrimp fry

Rice dosa

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business