Mutton biriyani

 Making mutton biryani involves a combination of tender mutton, aromatic spices, and flavorful basmati rice. Here's a step-by-step recipe for a classic mutton biryani:

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Ingredients

For the Mutton Marinade:

• 500g mutton (goat or lamb, cut into pieces)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tbsp lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 2-3 green cardamoms
• 2-3 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp salt

For Cooking Mutton:

• 3 tbsp oil or ghee
• 2 medium onions (thinly sliced)
• 2 medium tomatoes (chopped)
• 2 green chilies (slit)
• 1 tbsp biryani masala powder (optional)
• 1/2 cup fresh coriander leaves (chopped)
• 1/4 cup fresh mint leaves (chopped)

For Layering:

• A few strands of saffron (soaked in 3 tbsp warm milk)
• 2 tbsp fried onions (optional)
• 2 tbsp ghee or butter

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Steps to Prepare

1. Marinate the Mutton:

1. In a large bowl, mix the mutton with yogurt, ginger-garlic paste, turmeric powder, chili powder, coriander powder, garam masala, lemon juice, and salt.
2. Cover and let it marinate for at least 1-2 hours (overnight for best results).

2. Cook the Rice:

1. Boil 4 cups of water with cardamom, cloves, cinnamon, bay leaf, and salt.
2. Add soaked basmati rice and cook until it's 70-80% done (grains should still have a bite). Drain and set aside.

3. Cook the Mutton:

1. Heat oil or ghee in a deep pan. Add sliced onions and fry until golden brown.
2. Add tomatoes and green chilies. Cook until the tomatoes turn mushy.
3. Add the marinated mutton and cook on medium heat for 10-15 minutes.
4. Cover and cook on low heat until the mutton is tender (add a little water if needed).
5. Mix in biryani masala, coriander leaves, and mint leaves.

4. Layering the Biryani:

1. In a heavy-bottomed pan, start layering. Begin with a layer of cooked mutton, then add a layer of partially cooked rice. Repeat until both are used up.
2. Drizzle saffron milk, fried onions, and ghee on the top layer.

5. Dum Cooking (Final Step):

1. Cover the pan with a tight-fitting lid. Seal the edges with dough or foil to trap the steam.
2. Cook on low heat for 20-30 minutes. Alternatively, place the pan over a hot tava/griddle to prevent burning.

6. Serve:

Gently mix before serving. Serve hot with raita, boiled eggs, or salad.

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Enjoy your aromatic and delicious mutton biryani! Let me know if you'd like variations or additional tips! 

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Appam and kadala (chick peas )curry

 Appam and Kadala Curry are classic South Indian dishes, often served together for breakfast or as a wholesome meal. Here's how you can make them:

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For Appam (Fermented Rice Pancakes):

Ingredients:

• Raw rice (idli rice): 2 cups
• Grated coconut: 1 cup
• Cooked rice: 1/2 cup
• Yeast: 1/2 tsp
• Sugar: 2 tsp
• Salt: as needed
• Water: as required

Steps:

1. Soak rice: Soak the raw rice in water for 4-5 hours.
2. Grind batter: Grind the soaked rice, grated coconut, and cooked rice into a smooth batter, adding water as needed.
3. Activate yeast: Dissolve yeast and sugar in 2 tbsp of warm water and let it froth (around 10 minutes).
4. Mix and ferment: Add the yeast mixture to the batter, mix well, and let it ferment for 8-10 hours or overnight in a warm place.
5. Add salt: After fermentation, add salt and mix gently.
6. Cook Appam: Heat an appam pan or non-stick pan. Pour a ladle of batter in the center, swirl the pan to spread the batter thin on the edges, and leave the center thick. Cover and cook for 2-3 minutes until the edges are crispy and the center is fluffy.

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For Kadala Curry (Black Chickpea Curry):

Ingredients:

• Black chickpeas (kadala): 1 cup
• Grated coconut: 1/2 cup
• Onion: 2, finely chopped
• Tomato: 1, chopped
• Ginger-garlic paste: 1 tsp
• Green chilies: 2, slit
• Curry leaves: a handful
• Mustard seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Garam masala: 1 tsp
• Coconut oil: 2 tbsp
• Salt: as needed

Steps:

1. Soak chickpeas: Wash and soak the black chickpeas in water overnight or for 8 hours.
2. Cook chickpeas: Pressure cook the soaked chickpeas with water and a pinch of salt for 4-5 whistles until soft.
3. Prepare coconut paste: Roast grated coconut until golden brown and grind into a smooth paste with a little water.
4. Cook the masala: Heat coconut oil in a pan, splutter mustard seeds, and add curry leaves. Sauté onions, green chilies, and ginger-garlic paste until golden. Add tomatoes and cook until soft.
5. Add spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute.
6. Combine: Add the cooked chickpeas along with the water used for cooking. Add the coconut paste and mix well. Simmer for 5-7 minutes to thicken the gravy. Adjust salt.

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Serve:

Serve the hot appams with the spicy and flavorful kadala curry for a delicious, traditional meal. Enjoy!

Let me know if you'd like variations or tips!

PUTTU AND CHICKEN CURRY

 Here is a simple recipe for Puttu (a traditional steamed rice cake) and Chicken Curry (a flavorful and aromatic chicken curry), both popular in South Indian cuisine:

Puttu Recipe

Ingredients:

• 2 cups rice flour (preferably puttu flour)
• 1 cup warm water
• ½ tsp salt (optional)
• 1 cup grated coconut (fresh or desiccated)
• 1 tbsp ghee or butter (optional)
• Puttu maker (steamer)

Method:

1. Prepare the Rice Flour:

   • In a large bowl, add the rice flour and salt (if using).
   • Gradually add warm water, a little at a time, and mix well. The mixture should resemble breadcrumbs and should be moist enough to hold shape when pressed. Do not make it too wet.
   • Once the flour is evenly moistened, let it rest for 10 minutes.

2. Prepare the Puttu Maker:

   • Grease the inside of the puttu maker (or a cylindrical steamer) with a little ghee or butter, if desired.
   • Add a layer of grated coconut at the bottom of the steamer.

3. Assemble the Puttu:

   • Now, add a layer of the moistened rice flour mixture into the puttu maker.
   • Follow it with a layer of grated coconut.
   • Repeat the process, layering rice flour mixture and coconut, until the puttu maker is full.

4. Steam the Puttu:

   • Once assembled, place the puttu maker in a steamer or pressure cooker (without the weight) and steam for about 10-15 minutes, until the puttu is cooked.

5. Serve:

   • Once done, remove the puttu from the steamer. You can gently push it out by pressing the bottom of the steamer.
   • Serve the hot puttu with coconut milk or any curry of your choice, such as chicken curry.

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Chicken Curry Recipe

Ingredients:

• 500g chicken, cut into pieces
• 2 tbsp oil
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2-3 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1-2 bay leaves
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 cup coconut milk (or 1/2 cup thick coconut paste + water)
• 1 cup water (adjust based on desired curry consistency)
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Sauté the Spices:

   • Heat oil in a large pan or pot.
   • Add the bay leaves, cinnamon stick, and cardamom pods. Sauté for a few seconds until fragrant.

2. Cook the Onions:

   • Add the sliced onions and sauté until golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

3. Cook the Tomatoes:

   • Add chopped tomatoes and cook until they soften and turn into a paste.
   • Add the green chilies, turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.

4. Cook the Chicken:

   • Add the chicken pieces to the pot and sauté for about 5-6 minutes until the chicken is browned slightly.
   • Add water to the chicken, cover, and let it cook on medium heat for 20-25 minutes until the chicken is tender and fully cooked.

5. Add Coconut Milk:

   • Once the chicken is cooked, add coconut milk to the curry. Stir well and simmer for 5 minutes to blend the flavors.
   • Add garam masala and adjust salt and spice levels according to your taste.

6. Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve hot with steamed Puttu.
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Serving Suggestions:

• Serve the hot, steaming Puttu alongside the rich and flavorful Chicken Curry for a traditional and comforting meal.
• You can also serve it with coconut milk, chutneys, or pickles to enhance the flavor.

Enjoy your meal!

Mambazha-pulissery-recipe

Mambazha Pulissery is a popular traditional dish from Kerala, India. It's a flavorful curry that showcases the sweetness of ripe mangoes, particularly the Mambazha variety, which is known for its unique taste. The dish typically combines the mangoes with a coconut-yogurt mixture, giving it a creamy and tangy flavor profile.

  Here’s a simple Mambazha  recipe for you:

 Ingredients

- **Ripe mangoes**: 2 medium (preferably Mambazha or any sweet variety)

- **Yogurt**: 1 cup (thick, preferably sour)

- **Coconut**: ½ cup (grated)

- **Green chilies**: 2-3 (adjust to taste)

- **Turmeric powder**: ½ tsp

- **Salt**: to taste

- **Curry leaves**: a few

- **Mustard seeds**: ½ tsp

- **Fenugreek seeds**: ¼ tsp

- **Coconut oil**: 1 tbsp

 Instructions

1. **Prepare the Mangoes**: Peel and cut the mangoes into small pieces. If they are very ripe, you can mash them slightly.

2. **Cook the Mangoes**: In a pot, add the mango pieces, turmeric powder, and a little water. Cook until the mangoes are soft. Add salt to taste.

3. **Make the Coconut Paste**: In a blender, combine grated coconut, green chilies, and a little water. Blend until smooth.

4. **Combine**: Once the mangoes are cooked, reduce the heat and add the coconut paste. Stir well and cook for another 2-3 minutes. 

5. **Add Yogurt**: Remove from heat and let it cool slightly. Then, mix in the yogurt until well combined.

6. **Prepare the Tempering**: In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add fenugreek seeds and curry leaves, and sauté for a few seconds.

7. **Finish the Dish**: Pour the tempering over the Pulissery and mix gently.

8. **Serve**: Serve with steamed rice or enjoy as a side dish.

 Tips

- Adjust the number of green chilies based on your spice preference.

- Using slightly sour yogurt enhances the flavor of the dish.

Enjoy your Mambazha Pulissery!

chicken-fry-recipe

 Here’s a simple recipe for crispy chicken fry:

 Ingredients:

- 500g chicken pieces (bone-in or boneless)

- 1 cup buttermilk (or plain yogurt)

- 1 cup all-purpose flour

- 1 tsp paprika (optional)

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp cayenne pepper (adjust for heat)

- Oil for frying

Instructions:

1. **Marinate the Chicken**:

   - In a bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 1 hour (or overnight for best results).

2. **Prepare the Coating**:

   - In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

3. **Coat the Chicken**:

   - Remove the chicken from the buttermilk and allow the excess to drip off.

   - Dredge each piece in the flour mixture until fully coated. Shake off any excess flour.

4. **Heat the Oil**:

   - In a deep pan or skillet, heat oil over medium-high heat (about 350°F or 175°C). You want enough oil to submerge the chicken halfway.

5. **Fry the Chicken**:

   - Carefully place the coated chicken pieces in the hot oil. Fry in batches to avoid overcrowding.

   - Cook for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

6. **Drain and Serve**:

   - Remove the chicken and place it on a plate lined with paper towels to drain excess oil.

   - Serve hot with your favorite dipping sauce or sides!

Enjoy your homemade chicken fry!

Tapioca and Fish Curry Recipe

 This dish is a popular combination in Kerala cuisine, featuring boiled tapioca served with a spicy fish curry. Here’s how to make both the **tapioca** and **fish curry**:

Part 1: Boiled Tapioca

Ingredients:

- **Tapioca (Kappa)** – 500 grams
- **Turmeric powder** – ¼ teaspoon
- **Salt** – to taste
- **Grated coconut** – ¼ cup (optional)
- **Green chilies** – 2, chopped
- **Curry leaves** – a few

Instructions:

1. **Peel and cut the tapioca** into medium-sized chunks.
2. **Boil the tapioca** in water with turmeric powder and salt until tender (around 10-15 minutes).
3. **Drain the water** and mash the tapioca slightly (optional).
4. For extra flavor, **mix in grated coconut**, chopped green chilies, and curry leaves. You can also drizzle with coconut oil if desired.

Part 2: Kerala-style Fish Curry

Ingredients:

- **Fish** (Kingfish, Sardines, or any firm fish) – 500 grams, cleaned and cut
- **Coconut oil** – 2 tablespoons
- **Mustard seeds** – 1 teaspoon
- **Fenugreek seeds** – ¼ teaspoon
- **Shallots** – 5-6, finely sliced
- **Garlic** – 4-5 cloves, crushed
- **Ginger** – 1-inch piece, crushed
- **Green chilies** – 2-3, slit
- **Curry leaves** – a few sprigs
- **Kashmiri red chili powder** – 1 ½ tablespoons
- **Coriander powder** – 1 tablespoon
- **Turmeric powder** – ½ teaspoon
- **Tamarind** – a small lemon-sized ball soaked in warm water (or use **kokum** as an alternative)
- **Water** – 1 to 1 ½ cups
- **Salt** – to taste

Instructions:

1. **Marinate the fish** with a pinch of turmeric, salt, and keep aside for 10-15 minutes.
2. **Heat coconut oil** in a clay pot or deep pan. Add mustard seeds and fenugreek seeds. Once they splutter, add shallots, ginger, garlic, and sauté until golden brown.
3. Add the **green chilies** and **curry leaves**, sauté for a minute.
4. Add **chili powder, coriander powder**, and **turmeric powder**. Fry the spices on low heat for a minute, until fragrant.
5. Add **tamarind water** (or kokum) and bring the mixture to a boil. Add **salt** to taste.
6. **Gently place the fish pieces** into the gravy and cook on medium heat for about 10-15 minutes, until the fish is fully cooked. Do not stir too much to avoid breaking the fish pieces.
7. Once done, remove from heat and let it rest for 10-15 minutes for the flavors to blend well.

Serving:

Serve the fish curry hot with boiled tapioca on the side. You can drizzle a bit of coconut oil over the tapioca before serving for extra flavor.

Enjoy your **Tapioca and Fish Curry**!

Kerala-meals-Lunch- recipe

 Here are the recipes for **Rice and Mackerel Fish Fry & Curry**, **Tapioca Puzhukku**, and **Beetroot Thoran**:

 1. **Rice and Mackerel Fish Fry & Curry**:

 A. **Mackerel Fish Fry**:

 Ingredients:

- 4 mackerel fish (cleaned)
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon black pepper powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon lemon juice or vinegar
- Salt to taste
- Oil for frying

 Instructions:

1. Clean and score the fish to allow the marinade to penetrate.
2. Make a paste using chili powder, turmeric, pepper, ginger-garlic paste, lemon juice, and salt.
3. Coat the fish with this paste and marinate for 20-30 minutes.
4. Heat oil in a pan and shallow-fry the fish until crispy and golden brown on both sides.
5. Serve hot with rice.

 B. **Mackerel Fish Curry**:

 Ingredients:

- 4 mackerel fish (cleaned and cut into pieces)
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 medium onions, sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 tablespoon chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon fenugreek powder
- 1 cup coconut milk (optional)
- Tamarind (a small ball soaked in water)
- Salt to taste

 Instructions:

1. Heat oil in a pan, add mustard seeds and allow them to splutter.
2. Add curry leaves, onions, green chilies, and ginger-garlic paste. Sauté until golden brown.
3. Add tomatoes, chili powder, coriander powder, turmeric, and fenugreek powder. Cook until the oil separates.
4. Add tamarind water and let the gravy simmer for 5 minutes.
5. Add the fish pieces, cover, and cook on low heat for about 10 minutes.
6. Optionally, add coconut milk towards the end for a richer flavor. Cook for another 2-3 minutes.
7. Serve hot with rice.

 2. **Tapioca Puzhukke (Kappa Puzhukke)**:

 Ingredients:

- 500g tapioca (cleaned and cut into small cubes)
- 1/2 cup grated coconut
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 cloves garlic
- Salt to taste
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies

 Instructions:

1. Boil the tapioca cubes in salted water until soft. Drain and set aside.
2. Grind grated coconut, green chilies, garlic, turmeric, and cumin seeds to a coarse mixture.
3. Heat oil in a pan, add mustard seeds, and let them splutter.
4. Add dried red chilies and curry leaves.
5. Add the boiled tapioca and the coconut mixture. Stir well.
6. Cook on low heat for 5-10 minutes, stirring occasionally.
7. Serve as a side dish with rice.

 3. **Beetroot Thoran**:

 Ingredients:

- 2 medium-sized beetroots (grated)
- 1/2 cup grated coconut
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies
- Salt to taste

 Instructions:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add dried red chilies and curry leaves.
3. Add grated beetroot and cook for 5 minutes on medium heat.
4. Grind the grated coconut, green chilies, cumin seeds, and turmeric powder coarsely.
5. Add this coconut mixture to the beetroot and stir well.
6. Cook for another 5-7 minutes, stirring occasionally, until the beetroot is soft.
7. Serve as a side dish with rice.

Enjoy your meal! Let me know if you need any further instructions.