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)?

How to make mutton manthy recipe?

 Here’s a tasty Mutton Manthy (or Mandi-style Mutton Manthy) recipe — a flavorful Arabian-inspired dish made with spiced rice and tender mutton. 🌿🍖

🧂 Ingredients

For Mutton Boiling:

• Mutton (with bone) – ½ kg

• Water – 4 cups

• Onion – 1 (sliced)

• Garlic – 6–8 cloves

• Green chilies – 2 (slit)

• Whole spices – 2 cardamoms, 2 cloves, 1-inch cinnamon, 1 bay leaf

• Salt – as needed

For Rice:

• Basmati rice – 2 cups (soaked 30 mins)

• Mutton stock (from boiling) – about 4 cups

• Ghee – 3 tbsp

• Onion – 1 (sliced)

• Tomato – 1 (chopped)

• Ginger garlic paste – 1 tbsp

• Green chili – 1 (slit)

• Garam masala – 1 tsp

• Turmeric powder – ¼ tsp

• Coriander powder – 1 tsp

• Pepper powder – ½ tsp

• Lemon juice – 1 tbsp

• Salt – as required

For Garnish:

• Fried onions

• Fried cashews and raisins

• Chopped coriander leaves

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🍳 Preparation Steps

1. Cook the Mutton

1. In a pressure cooker, add mutton, onion, garlic, green chilies, whole spices, salt, and water.

2. Pressure cook for 4–5 whistles (or until tender).

3. Strain and reserve the mutton stock separately for cooking rice.

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2. Prepare the Rice

1. Heat ghee in a large pot.

2. Add sliced onion, sauté until golden.

3. Add ginger garlic paste and green chili – fry until aromatic.

4. Add chopped tomato and cook until soft.

5. Add turmeric, coriander, garam masala, and pepper powder. Mix well.

6. Add cooked mutton pieces, mix gently for 2–3 minutes to coat with masala.

7. Add soaked rice and pour in the mutton stock (ratio 1:2 – for 1 cup rice, 2 cups stock).

8. Add lemon juice and adjust salt.

9. Cook covered on low flame until rice is fluffy and all liquid is absorbed.

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3. Final Touch

• Fluff the rice gently with a fork.

• Garnish with fried onions, cashews, raisins, and coriander leaves.

• You can place hot charcoal in a small bowl with a few drops of ghee and close the lid for 5 mins to add smoky flavor (optional).

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🍽️ Serving Suggestion

Serve hot with:

• Tomato chutney (Arabian style)

• Raita or salad

• Pickle and lemon wedges

Would you like me to include the Arabian-style tomato chutney (Mandi sauce) recipe too?

How to make Jilebi recipe?

 Here’s a simple and traditional Jalebi (Jilebi) recipe — crispy, juicy, and delicious! 😋

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🧂 Ingredients

For the Jalebi Batter:

• Maida (all-purpose flour) – 1 cup

• Corn flour – 2 tbsp

• Curd (yogurt) – ½ cup

• Water – as needed (about ½ cup or less)

• Baking soda – a pinch (optional, helps fermentation)

• A few drops of orange/yellow food color (optional)

For the Sugar Syrup:

• Sugar – 1 cup

• Water – ½ cup

• Lemon juice – ½ tsp (prevents crystallization)

• Cardamom powder – ¼ tsp (optional)

• Rose water or saffron strands – few drops/pinches (optional)

For Frying:

• Ghee or oil – for deep frying

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🍯 Step-by-Step Preparation

1. Make the Batter

1. In a bowl, mix maida, corn flour, and curd.

2. Add water little by little to make a smooth, thick batter (like dosa batter).

3. Add food color if using.

4. Cover and ferment for 8–10 hours or overnight in a warm place.

   • (If in a hurry, rest for at least 2 hours.)

2. Prepare Sugar Syrup

1. In a pan, mix sugar and water.

2. Boil until it forms a 1-string consistency (when you press syrup between two fingers, it forms a thin string).

3. Add lemon juice, cardamom powder, and rose water or saffron.

4. Keep it warm, not hot.

3. Fry the Jalebis

1. Pour the batter into a squeezy bottle, piping bag, or cloth with a small hole.

2. Heat ghee or oil in a flat pan on medium heat.

3. Squeeze the batter in a spiral shape directly into the oil.

4. Fry on medium-low flame until crisp and golden on both sides.

5. Remove and immediately dip in warm sugar syrup for about 30 seconds.

6. Take out and place on a plate.

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🍽️ Serving

Serve warm with milk or curd — or enjoy plain!
Perfect for festive occasions like Diwali or Eid. 🎉

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Would you like the instant version (no fermentation, ready in 30 minutes)?

Pattathy Manthal fry

 Pattathy Manthal fish fry is a Kerala-style spicy fish fry usually made with Manthal (silver belly fish / pony fish), also called Pattathi Meen in some coastal areas. It’s small in size, has soft flesh, and is very tasty when fried with the right masala. Here’s how you can prepare it:

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🐟 Ingredients

• Manthal fish (pattathi meen) – 500 g (cleaned, scaled, washed with salt & lemon)

• Turmeric powder – ½ tsp

• Red chilli powder – 2 tsp

• Kashmiri chilli powder – 1 tsp (for color, optional)

• Black pepper powder – ½ tsp

• Ginger-garlic paste – 1 tsp

• Green chilli – 1 (crushed, optional for extra spice)

• Lemon juice / Vinegar – 1 tsp

• Salt – as required

• Coconut oil – for shallow fry

• Curry leaves – few sprigs

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🔪 Preparation

1. Clean the fish well – Remove scales, wash thoroughly with turmeric, salt & lemon juice to remove raw smell. Drain water fully.

2. Prepare masala paste – Mix chilli powder, turmeric, pepper, ginger-garlic paste, lemon juice, and salt with a little water to make a thick paste.

3. Marinate – Coat the fish evenly with this paste (inside and outside). Keep aside for 30 minutes to 1 hour.

4. Fry the fish –

   • Heat coconut oil in a pan.

   • Add curry leaves for flavor.

   • Place the fish carefully and shallow fry on medium heat until golden brown and crispy on both sides.

   • Drain on paper towels.

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🍋 Serving

• Serve hot with Rice, sambar, Rasam, or kanji (rice gruel).

• You can also sprinkle a little lemon juice on top before serving for freshness.

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👉 Do you want me to also give you the authentic toddy shop (shaap) style version of manthal fish fry? That one uses slightly different spices and is extra crispy.