How to make pazham pori and wheat Uppumaavu and dry beef fry with coconut pieces?

Excellent combo! 😋 Here’s how you can make Banana Fry, Wheat Upma (Gothambu Uppumaavu), and Beef Dry Fry with Coconut Pieces (Beef Ularthiyathu) — a hearty Kerala-style meal.

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🍌 1. Banana Fry (Pazham Pori)

Ingredients:

• Ripe Kerala banana (Nenthrapazham) – 2

• Maida (all-purpose flour) – ½ cup

• Rice flour – 1 tbsp

• Sugar – 1 tbsp

• Turmeric powder – a pinch

• Salt – a pinch

• Water – as needed (for batter)

• Oil – for deep frying

Instructions:

1. Slice Bananas:
   Peel bananas and slice lengthwise into thin pieces.

2. Make Batter:
   Mix maida, rice flour, sugar, salt, and turmeric powder. Add enough water to make a thick, smooth batter (like dosa batter).

3. Fry:
   Heat oil in a pan. Dip each banana slice in the batter and fry on both sides until golden brown.

4. Serve Hot:
   Perfect with tea! ☕

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🌾 2. Wheat Uppumaavu (Gothambu Upma)

Ingredients:

• Broken wheat (wheat rava / gothambu rava) – 1 cup

• Onion – 1 (finely chopped)

• Green chilies – 2 (chopped)

• Ginger – 1 tsp (chopped)

• Mustard seeds – ½ tsp

• Urad dal – ½ tsp (optional)

• Curry leaves – few

• Water – 2 cups

• Salt – to taste

• Coconut oil or ghee – 2 tbsp

• Grated coconut – 2 tbsp (optional)

Instructions:

1. Roast Wheat:
   Dry roast wheat rava in a pan until light golden and aromatic. Keep aside.

2. Tempering:
   Heat oil in a pan, add mustard seeds. When they splutter, add urad dal, curry leaves, green chilies, and ginger. Sauté a few seconds.

3. Add Onions:
   Add chopped onion and sauté until soft.

4. Add Water & Salt:
   Pour in 2 cups water and bring to a boil. Add salt.

5. Add Wheat:
   Slowly add roasted wheat while stirring to avoid lumps.

6. Cook:
   Cover and cook on low flame for 5–7 minutes until the water is absorbed and the upma is soft.

7. Finish:
   Add grated coconut (optional) and a spoon of ghee or coconut oil for flavor.

8. Serve Hot:
   Goes perfectly with banana fry or beef fry!

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🥥🥩 3. Beef Dry Fry with Coconut Pieces (Beef Ularthiyathu)

Ingredients:

• Beef – 500 g (cut into small cubes)

• Coconut slices (thenga kothu) – ½ cup

• Onion – 2 (sliced)

• Ginger-garlic paste – 1½ tbsp

• Green chilies – 2 (slit)

• Curry leaves – few

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 2 tsp

• Black pepper powder – 1½ tsp

• Garam masala – ½ tsp

• Fennel seeds (perumjeerakam) – ½ tsp (optional)

• Vinegar or lemon juice – 1 tsp

• Coconut oil – 2–3 tbsp

• Salt – to taste

Instructions:

1. Pressure Cook the Beef:
   In a cooker, mix beef, turmeric, chili, coriander powder, salt, and ¼ cup water.
   Pressure cook for 4–5 whistles or until tender.

2. Fry Coconut Pieces:
   Heat coconut oil in a pan and fry coconut slices until golden brown. Remove and keep aside.

3. Make the Masala:
   In the same oil, add onions, curry leaves, green chilies, and ginger-garlic paste.
   Sauté until onions are browned. Add pepper, garam masala, and fennel seeds.

4. Add Beef:
   Add the cooked beef (with stock if any) and mix well.
   Stir-fry on medium flame until the water evaporates.

5. Roast:
   Continue to roast on low flame until beef becomes dark brown and slightly crispy.
   Add the fried coconut pieces and mix well.

6. Finish:
   Add a few fresh curry leaves for aroma and turn off heat.

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🍽️ Serve the Combo:

• Wheat Upma – soft and filling

• Beef Dry Fry – spicy and flavorful

• Banana Fry – sweet crispy touch

Perfect Kerala-style breakfast or dinner combo! 🌴🔥

Would you like me to give you a less oily, healthy version of this combo next?

How to make idiyappam and egg curry?

 Here’s a simple and tasty Idiyappam and Egg Curry recipe 👇

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🍚 For Idiyappam (String Hoppers)

Ingredients:

• Rice flour – 1 cup

• Boiling water – about ¾ cup (adjust as needed)

• Salt – ½ tsp

• Grated coconut – 2–3 tbsp (optional, for topping)

Instructions:

1. Boil Water:
   In a pan, bring water to a boil with salt.

2. Make Dough:
   In a bowl, add rice flour. Slowly pour in boiling water and mix using a spoon (be careful, it’s hot).
   When it cools a bit, knead into a smooth, soft dough.

3. Shape Idiyappam:
   Grease the idiyappam press. Fill the dough inside and press it in circular shapes onto greased idli plates or banana leaves.

4. Steam:
   Steam cook for about 8–10 minutes until soft and cooked.

5. Serve:
   Sprinkle grated coconut on top if you like.
   Serve hot with egg curry, coconut milk, or sugar with banana.

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🍛 For Egg Curry (Nadan Mutta Curry style)

Ingredients:

• Eggs – 4 (boiled)

• Onion – 2 (thinly sliced)

• Tomato – 1 (chopped)

• Ginger-garlic paste – 1 tbsp

• Green chilies – 2 (slit)

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1½ tsp

• Garam masala – ½ tsp

• Coconut milk – ½ cup (optional for creamy version)

• Curry leaves – few

• Salt – to taste

• Oil – 2 tbsp

• Water – ½ cup

Instructions:

1. Boil Eggs:
   Boil eggs for 10 minutes, peel, and set aside.

2. Prepare Masala:
   Heat oil in a pan. Add curry leaves, green chilies, and sliced onions. Sauté until golden brown.
   Add ginger-garlic paste and cook until raw smell goes.

3. Add Spices:
   Add turmeric, chili, coriander, and garam masala powders. Mix well and sauté for 1–2 minutes.

4. Add Tomato:
   Add chopped tomato and cook until soft and oil starts separating.

5. Make Gravy:
   Add water and salt. Simmer for 3–4 minutes.
   (Optional: Add coconut milk and mix gently.)

6. Add Eggs:
   Cut eggs in half and add to the curry. Simmer for another 3–5 minutes so the flavors absorb.

7. Serve Hot:
   Garnish with curry leaves.
   Perfect with Idiyappam, Appam, or Chapathi.

Would you like me to give you the Kerala-style version (with roasted coconut gravy) or the simple spicy curry version next?

How to make chicken scicilor ?

 It seems you meant Chicken Sicilian or Chicken Scicilor (which is likely a misspelling of “Chicken Sicilian”).

Let’s go with Chicken Sicilian — a delicious Italian-style chicken dish made with tomatoes, garlic, olives, herbs, and sometimes wine or cheese. 🍗🇮🇹

Here’s a simple and tasty Chicken Sicilian recipe:

🍴 Chicken Sicilian (Scicilor) Recipe

Ingredients:

• Chicken – 500 g (bone-in or boneless pieces)

• Olive oil – 2 tbsp

• Onion – 1 (finely chopped)

• Garlic – 4 cloves (minced)

• Tomatoes – 3 (chopped) or tomato puree – 1 cup

• Bell pepper – 1 (sliced)

• Black olives – ¼ cup (sliced)

• Green olives – ¼ cup (optional)

• Dried oregano – 1 tsp

• Dried basil – 1 tsp

• Red chili flakes – ½ tsp (optional)

• Salt – to taste

• Black pepper – ½ tsp

• Chicken stock or water – ½ cup

• Parmesan cheese – 2 tbsp (optional)

• Fresh parsley – for garnish

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Instructions:

1. Marinate chicken (optional):
   Season chicken with salt, pepper, and a little olive oil. Let it rest for 15–20 minutes.

2. Sear the chicken:
   Heat 2 tbsp olive oil in a pan. Add chicken pieces and cook on medium-high heat until golden brown on both sides. Remove and keep aside.

3. Prepare the sauce:
   In the same pan, add chopped onions and sauté until soft.
   Add garlic and fry until fragrant (don’t burn it).

4. Add veggies and tomatoes:
   Add chopped tomatoes (or tomato puree), bell peppers, oregano, basil, chili flakes, and a pinch of salt. Cook until the tomatoes soften and oil separates.

5. Combine:
   Add the seared chicken back to the pan. Pour in chicken stock (or water).
   Mix well and cover. Cook for about 20 minutes on low flame, until chicken is tender and sauce thickens.

6. Add olives and cheese:
   Stir in black and green olives. Add Parmesan cheese if using. Mix and cook for another 2–3 minutes.

7. Garnish and serve:
   Sprinkle chopped parsley on top.

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🍽️ Serving Suggestions:

• Serve with ghee rice, pasta, mashed potatoes, or garlic bread.

• Can also go well with roti or naan for an Indo-Italian twist.

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Would you like me to give you an Indian-style version (spicy and creamy) or authentic Italian version (olive oil, herbs, and tomato-based)?

How to make Ghee rice and chicken curry?

 Here’s a delicious Kerala-style Ghee Rice with Chicken Curry recipe — aromatic, flavorful, and perfect for lunch or dinner 🍗🍚

🌾 Ghee Rice Recipe

🧂Ingredients:

• Basmati rice – 2 cups

• Water – 3½ cups

• Ghee – 3 tbsp

• Onion (thinly sliced) – 1 large

• Cashew nuts – 10–12

• Raisins – 10–12

• Cinnamon – 1 piece

• Cloves – 3

• Cardamom – 3

• Bay leaf – 1

• Ginger-garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Salt – to taste

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👩‍🍳 Preparation:

1. Fry garnishes:
   Heat 1 tbsp ghee in a pan. Fry the cashews till golden, remove. Then fry the raisins until they puff, remove. Finally, fry half the sliced onions till golden brown, and set aside for garnish.

2. Cook rice:
   In the same pan, add remaining ghee.
   Add cinnamon, cloves, cardamom, and bay leaf — sauté till aromatic.
   Add the remaining onions, green chilies, and ginger-garlic paste — sauté till golden.

3. Add washed and drained rice — roast gently for 2 minutes.
   Pour water and add salt. Mix well.
   Cook covered on low flame until rice is soft and fluffy.

4. Garnish:
   Once cooked, fluff the rice gently. Garnish with fried onions, cashews, and raisins.

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🍗 Kerala Chicken Curry Recipe

🧂Ingredients:

• Chicken – ½ kg (medium pieces)

• Onion – 2 large (finely sliced)

• Tomato – 1 large (chopped)

• Ginger-garlic paste – 1½ tbsp

• Green chilies – 2 (slit)

• Curry leaves – 2 sprigs

• Chili powder – 1½ tsp

• Coriander powder – 2 tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Black pepper powder – ½ tsp

• Coconut milk – ½ cup (optional, for richer gravy)

• Oil – 2 tbsp (preferably coconut oil)

• Salt – to taste

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👩‍🍳 Preparation:

1. Heat oil in a pan. Add curry leaves and sliced onions. Sauté till golden brown.

2. Add ginger-garlic paste and green chilies. Sauté until raw smell goes away.

3. Add chili powder, coriander powder, turmeric, garam masala, and pepper powder. Fry the masala for a minute on low flame.

4. Add chopped tomato and cook till soft and oily.

5. Add chicken pieces and salt. Mix well to coat with the masala.

6. Pour about 1 cup hot water, cover, and cook for 20–25 minutes (till chicken is soft and gravy thickens).

7. (Optional) Add coconut milk and simmer for 2–3 minutes for a creamy texture.

8. Garnish with fresh curry leaves.

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🍽️ To Serve:

Serve hot ghee rice with spicy chicken curry, raita, and papad on the side — a perfect Kerala-style meal!

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Would you like me to give you a Malabar version (slightly sweeter ghee rice and roast-style chicken curry) too?

Vellappam and egg curry and chammanthy

 Here’s a complete Kerala-style breakfast combo — 🥞 Vellappam, 🍳 Egg Curry, and 🥥 Coconut Chammanthi — all explained step-by-step 👇

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🥞 Vellappam (Appam) Recipe

Ingredients

• Raw rice – 2 cups

• Grated coconut – ½ cup

• Cooked rice – 2 tbsp

• Sugar – 1 tbsp

• Salt – as needed

• Yeast – ½ tsp

• Water – as required

Preparation

1. Soak the rice:
   Soak raw rice in water for 4–5 hours.

2. Grind the batter:
   Drain the rice and grind it with grated coconut, cooked rice, yeast, sugar, and water to make a smooth batter.

3. Fermentation:
   Keep the batter covered in a warm place for 6–8 hours (overnight) to ferment.

4. Add salt & mix:
   After fermentation, add salt and mix well. The batter should be slightly thin (pouring consistency).

5. Cook the Appam:

   • Heat an appachatti (appam pan).

   • Pour a ladle of batter, swirl the pan to spread it in a circular shape.

   • Close the lid and cook for 2–3 minutes until edges are crispy and center is soft.

   • Don’t flip.

✅ Serve hot with egg curry or coconut chammanthi.

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🍳 Kerala Egg Curry (Mutta Curry)

Ingredients

• Eggs – 4 to 6 (boiled)

• Onion – 2 (thinly sliced)

• Tomato – 2 (chopped)

• Green chilies – 2 (slit)

• Ginger-garlic paste – 1 tbsp

• Red chili powder – 1 tsp

• Coriander powder – 1½ tsp

• Turmeric – ¼ tsp

• Garam masala – ½ tsp

• Coconut milk – 1 cup (thick)

• Curry leaves – a few

• Mustard seeds – ½ tsp

• Oil – 2 tbsp

• Salt – to taste

Preparation

1. Heat oil in a pan, splutter mustard seeds.

2. Add onions and sauté till golden brown.

3. Add ginger-garlic paste and green chilies.

4. Add all powders and sauté for a minute.

5. Add chopped tomatoes and cook till mushy.

6. Pour in coconut milk and bring to a gentle boil.

7. Add boiled eggs (slightly slit).

8. Add curry leaves and simmer for 5–7 minutes.

✅ Serve hot with vellappam.

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🥥 Coconut Chammanthi

Ingredients

• Grated coconut – 1 cup

• Shallots – 3

• Green chilies – 2

• Ginger – small piece

• Tamarind – small piece or ½ tsp tamarind paste

• Salt – to taste

(Optional: dry red chili instead of green for spicier version)

Preparation

1. Add all ingredients to a mixer jar.

2. Grind coarsely without adding much water (a few teaspoons only).

3. Adjust salt and spice.

✅ Serve with vellappam for a traditional Kerala touch.

Would you like me to give you the non-coconut version of egg curry (using only onion & tomato gravy) too? It’s a bit spicier and goes well with vellappam if you prefer less coconut flavor.

How to make full grill chicken?

 Here’s a step-by-step recipe to make full grilled chicken — juicy inside, crispy outside, and bursting with flavor 🔥🍗

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🌿 Ingredients

For 1 whole chicken (about 1–1.5 kg):

• Whole chicken – 1 (cleaned and skin on or off as preferred)

• Lemon juice – 2 tbsp

• Yogurt – 3 tbsp (optional for tender meat)

• Ginger-garlic paste – 2 tbsp

• Red chili powder – 1½ tsp (adjust to taste)

• Turmeric powder – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – 1 tsp

• Black pepper powder – ½ tsp

• Garam masala – 1 tsp

• Salt – as needed

• Oil or melted butter – 2 tbsp

• Fresh coriander leaves – for garnish

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🧂 Marination

1. Clean & prepare

   • Wash the chicken and pat it dry with paper towels.

   • Make deep cuts/slits on both sides of the chicken to help the marinade penetrate.

2. Mix the marinade

   • In a bowl, mix lemon juice, yogurt, ginger-garlic paste, all spices, and oil/butter into a smooth paste.

3. Coat the chicken

   • Rub the marinade all over the chicken — inside and out, especially into the cuts.

   • Cover and refrigerate for at least 4 hours (overnight gives best flavor).

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🔥 Grilling Options

1. Oven Method

1. Preheat the oven to 200°C (400°F).

2. Place the chicken on a baking tray or grill rack.

3. Bake for 45–60 minutes, turning halfway through and brushing with a little oil or butter.

4. Once done, check that the internal temperature reaches 75°C (165°F) or that juices run clear when pierced.

5. For a smoky flavor, you can broil/grill for the last 5 minutes.

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2. Charcoal/Outdoor Grill Method

1. Heat the grill and lightly oil the grate.

2. Place chicken over medium heat.

3. Grill for 40–50 minutes, turning every 10–15 minutes and brushing with butter/oil.

4. Check doneness — the meat should be juicy and tender, not pink near the bone.

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3. Stove/Grill Pan Method (if no oven)

1. Heat a grill pan on medium heat and brush with oil.

2. Cook the chicken covered, flipping occasionally.

3. It will take around 45 minutes total — brush with butter in between.

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🧈 Final Touch

• Brush once more with butter or ghee.

• Garnish with chopped coriander and lemon wedges.

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🍽️ Serving Ideas

Serve with:

• Mint chutney or garlic sauce

• Onion rings & lemon wedges

• Butter naan or parotta

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Would you like me to give you a Middle Eastern-style (like Arabic grilled chicken) or Indian tandoori-style version next?

Masala dosa with chutney

 Here’s a step-by-step recipe for making delicious Masala Dosa with Coconut Chutney — just like in South Indian homes and restaurants 🌿🥔🥥

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🧂 Ingredients

For Dosa Batter

• Raw rice – 2 cups

• Urad dal (split black gram) – ½ cup

• Fenugreek seeds – ½ tsp

• Water – as needed

• Salt – to taste

• Oil or ghee – for roasting

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For Potato Masala (Dosa Filling)

• Boiled potatoes – 3 to 4 (medium-sized)

• Onion – 2 (thinly sliced)

• Green chillies – 2 (slit)

• Ginger – 1 tsp (finely chopped)

• Mustard seeds – ½ tsp

• Curry leaves – few

• Turmeric powder – ¼ tsp

• Oil – 2 tbsp

• Salt – to taste

• Coriander leaves – chopped (for garnish)

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For Coconut Chutney

• Fresh grated coconut – 1 cup

• Roasted chana dal (pottukadalai) – 2 tbsp

• Green chillies – 2

• Ginger – ½ inch

• Salt – to taste

• Water – as needed

Tempering for Chutney (optional but tasty):

• Oil – 1 tsp

• Mustard seeds – ½ tsp

• Curry leaves – few

• Dry red chilli – 1

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🍛 Preparation Steps

1️⃣ Make the Dosa Batter

1. Wash and soak rice, urad dal, and fenugreek seeds for 5–6 hours.

2. Grind to a smooth batter, adding water gradually.

3. Keep the batter covered and ferment overnight (8–10 hours) until it doubles and turns slightly airy.

4. Add salt and mix well before using.

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2️⃣ Prepare the Potato Masala

1. Heat oil in a pan, add mustard seeds and let them splutter.

2. Add curry leaves, green chillies, and ginger – sauté for a few seconds.

3. Add onions, fry until soft and golden.

4. Add turmeric powder and salt.

5. Add boiled, mashed potatoes and mix well.

6. Sprinkle a little water if dry; cook for 2–3 minutes.

7. Add chopped coriander leaves, mix, and keep aside.

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3️⃣ Make Coconut Chutney

1. Grind coconut, roasted chana dal, green chillies, ginger, and salt with water into a smooth paste.

2. For tempering – heat 1 tsp oil, add mustard seeds, curry leaves, and red chilli.

3. Pour over the chutney and mix.

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4️⃣ Cook the Masala Dosa

1. Heat a dosa tawa (griddle) and grease lightly with oil.

2. Pour a ladleful of batter and spread into a thin circle.

3. Drizzle some oil or ghee around the edges.

4. Cook until the dosa turns crisp and golden.

5. Place 2 tbsp of potato masala in the center and fold the dosa.

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5️⃣ Serve

Serve hot masala dosa with coconut chutney and sambar (optional).

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Would you like me to include restaurant-style sambar recipe too (to serve with the dosa)?