നല്ല സോഫ്റ്റ് പാലപ്പം (വെള്ളയപ്പം) എങ്ങനെ ഉണ്ടാക്കാം | Palappam Recipe

Ingredients:

• Raw rice 2 cups (460g)
• Coconut milk (medium thickness) 1.5 cups (370ml)
• Sugar 3 tbs (45g)
• Salt 1 tsp (6g)
• Instant yeast 1/2 tsp (2g)

 Method

• Wash and soak the rice for minimum 2 hours
• Then drain the rice
• Grind it along with coconut milk to a very smooth paste
• Pour this into a large vessel
• Now take 4 tbs (86g) of rice paste to a saucepan
• Add 1.5 cups (370ml) water and mix well
• Cook this on med-high heat, stirring continuously till it become thick
• Allow this roux to cool down to room temperature
• When it is cool transfer to a grinder jar
• Grind this to a smooth paste along with sugar, yeast and salt
• Add this to the previously ground rice paste
• Mix everything very well
• You may need to add 1 tbs of extra water or coconut milk to adjust the consistency
• Cover the vessel and leave it in a warm place for fermentation
• For me it took 3.5 hours to get the batter ready
• Stir gently
• Pour a ladleful of batter to a hot appachatti
• Swirl the pan 
• Cover the pan when holes appear on top
• Cook on medium heat for 1 minute
• Then remove the appam to a plate and then to a casserole
• Repeat this process till the bater is finished
• Serve the delicious soft appam with your favorite curry.

പ്ലം കേക്ക് ഉണ്ടാക്കുന്ന വിധം | Plum Cake Recipe

Ingredients:

 Dry ingredients:-

• Maida 1.5 cups (225g)
• Baking powder 3/4 tsp (3g)
• Salt 1/2 tsp
• Cloves 1/4 tsp
• Cinnamon powder 1/4 tsp
• Dry ginger powder 1/4 tsp
• Cardamom powder 1/4 tsp
• Nutmeg powder 1/4 tsp

 Dry fruits & nuts

• Black raisins 100g
• Golden raisins 100g
• Tutti frutti 100g
• Dates 4-5
• Cashews 25g
• Almonds 25g

 Wet ingredients:-

• Butter 3/4 cup (170g)
• Brown sugar 1/2 cup (100g)
• Eggs 3
• Caramel syrup 1/3 cup
• Orange marmalade 1/3 cup
• Vanilla essence 1/2 tsp
• Rum essence a few drops
• Plum essence a few drops
• Pineapple essence 1/4 tsp
• Orange zest 1 tbs

 For caramel syrup:-

• Sugar 1/2 cup (100g)
• Water 2 tsp 
• Hot water 1/4 cup (60ml)

Method

• To prepare caramel syrup, heat up sugar and 2 tsp water till become light brown in colour
• Add 1/4 cup of hot water little by little
• Boil for 1 minute and turn off the flame
• Let the caramel to cool down completely
• Mix together maida, baking powder, salt and spice powder and keep aside
• Mix together dry fruits and nuts and keep aside
• Beat sugar and butter till become creamy and fluffy
• Add the eggs one at a time and beat well
• Now add the cool caramel, orange marmalade, essence of vanilla, rum, pineapple, and plum
• Mix well
• Add 1/3 portion of flour mix and 1/3 portion of fruit mix
• Fold in gently
• Again add next 1/3 portion of flour mix and fruit mix
• Fold in gently
• Finally add the remaining flour and fruit mix
• Fold in gently
• Transfer this batter to an 8 inch pan lined with baking paper
• Level the top and place some cashews on top
• Bake at 160 degree Celsius for 1hour and 30 minutes or till the internal temperature become 95 degree Celsius
• Take out from the oven
• Allow the cake to cool down completely
• The flavor and taste of the cake increase as it sits
• You can cut and enjoy the cake 2 or 3 days after baking the cake.

മുട്ടയില്ലാതെ സോഫ്റ്റ് ടൂട്ടി ഫ്രൂട്ടി കേക്ക് | Tutti Frutti Cake Recipe

Ingredients:

• Maida 1.5 cups (225g)
• Baking powder 1 tsp (4g)
• Baking soda 1/2 tsp
• Salt 1/4 tsp
• Cinnamon powder 1/2 tsp
• Curd 1 cup (250ml)
• 1/4 cup (160g)
• Oil 1/2 cup (120ml)
• Tutti frutti 50g
• Cherry 4-5

 Method

• Sift together maida, baking powder, baking soda, salt and cinnamon powder; Keep this aside
• Beat together curd, sugar and oil until combined well
• Add half portion of the flour mix and dry fruit mix
• Fold in gently
• Add the remaining flour and fruit mix
• Mix well and the cake batter is ready now
• Transfer this to a baking tin lined with baking paper
• Bake at 180 degree Celsius for about 40- 45 minutes or until the internal temperature reaches 95 degree Celsius
• Take it out from the oven
• Allow this to cool down completely
• Slice and enjoy!

ഓറഞ്ച് കപ്പ് കേക്ക് വളരെ എളുപ്പത്തിൽ വീട്ടിൽ ഉണ്ടാക്കാം | Orange Cupcake Recipe

Ingredients:

• Maida 1.5 cups (loosely packed) (180g)
• Corn flour 2 tbs (20g)
• Baking powder 1 tsp(4g)
• Baking soda 1/4 tsp
• Salt 1/4 tsp
• Butter 100g (1/2 cup)
• Sugar 13 tbs (195g)
• Eggs 2
• Fresh orange juice 1/4 cup (60ml)
• Curd 5 tbs (100g)
• Vanilla essence 1/2 tsp
• Orange zest 1 tbs

 Method

• Sift together maida, corn flour, baking powder, baking soda and salt; Keep this aside
• Mix orange juice and curd and keep aside
• Add sugar to a bowl
• Mix this with orange zest
• Now add butter and beat for 4-5 minutes until creamy and fluffy
• Add eggs one at a time and beat well
• Now add half portion off the flour mix and fold in gently
• Add orange juice + curd 
• Add the remaining flour and fold in gently
• Pour this into the cupcake molds until 3/4 portion is filled
• Bake at 180 degree Celsius for 20-22 minutes
• Take out from the oven
• Soft and delicious orange cupcakes are ready to be served

ഇനി സവാള വഴറ്റി സമയം കളയണ്ട.കുറച്ച് എണ്ണയിൽ കൂടുതൽ രുചിയിൽ ഒരു കിടിലൻ ചിക്കൻ കറി | Easy Chicken Curry Recipe

Ingredients:

• Chicken 650g
• Ginger 1 small piece (8g)
• Garlic 10 cloves (10g)
• Green chilly 3
• Chilly powder 1 tsp
• Coriander powder 2 tbs
• Turmeric powder 1/2 tsp
• Pepper powder 1/2 tsp
• Garam masala 2tsp
• Vinegar 1/2 tsp
• Coconut oil 1 tbs
• Onion 2 medium 
• Curry leaves 3 sprigs
• Thin coconut milk 1cup
• Thick coconut milk 1/2 cup
• Salt 1.5 tsp

 Method

• Marinate the chicken with all the ingredients, except coconut milk for 30 minutes
• Then add the thin coconut milk and cook the chicken on medium flame until tender (20-25 minutes)
• Finally add the thick coconut milk 
• Turn off the heat when just begin to boil
• Serve with appam/chapati/pathiri/noolappam/bread etc.

വെറും മൂന്നു ചേരുവകൾ മതി ഈ അടിപൊളി പുഡ്ഡിംഗ് ഉണ്ടാക്കാൻ ! Caramel Pudding Recipe | Flan Recipe

 Ingredients:

• Milk 2 cups (500ml)
• Sugar for caramel 6 tbs (90g)
• Sugar for custard 1/2 cup (120g)
• Eggs 3
• Pinch of salt
• Vanilla essence 1/2 tsp

 Method:

• To make caramel, add the sugar along with 2 tbs of water (30ml) to a saucepan
• Heat the sugar till it reaches a light brown colour
• Add 2 tbs water and turn off the flame when the caramel dissolve
• Pour this to 6 ramekin bowls and swirl to spread the caramel evenly
• Keep them aside
• Next to make custard, pour the milk to a sauce pan
• Add sugar to it.
• Heat the milk till it become hot (no need to boil)
• Crack 4 eggs to a bowl
• Add salt and vanilla to this
• Now add the hot milk slowly and combine well
• Strain this mixture and pour this to the prepared ramekins
• Now you can either bake them or steam them
• To bake the pudding, place the bowls in a tray 
• Pour hot water into the tray up to quarter portion of the tray
• Bake in a preheated oven at 170 degree Celsius for 40-45 minutes (or till the internal temperature reaches 80 degree Celsius)
• To steam the pudding, cover the bowls with aluminum foil
• Steam for 8 minutes (First 2 minutes on medium flame and then on low flame for 6 minutes;  Turn of the heat and open the steamer after 2 minutes)
• Once done, remove from oven/steamer
• Let them cool and then refrigerate for 6 hour or preferably overnight
• Take out from the refrigerator
• Run a knife along the sides of the bowl
• Place a plate over the bowl
• Turn it upside down 
• Serve chilled

കുട്ടികൾക്ക് കൊടുക്കാനൊരു കിടിലൻ സ്വീറ്റ് ! Fudge Tart Recipe

Ingredients:

 For tart shell:-

• Maida 1 cup (140g)
• Powdered sugar 1 tbs (15g)
• Salt 1/4 tsp
• Cold butter 70g

 For filling

• Sugar 1/2 cup (100g)
• Butter 2 tbs (30g)
• Fresh cream 1/2 cup (120ml)
• Pinch of salt
• Cashew 1/2 cup

 Method:

• Mix flour, powdered sugar and salt
• Rub the butter with the flour till it looks sandy
• Add 1- 1.5 tbs cold water and form a dough
• Cover with a cling wrap and refrigerate for 30 minutes
• Meanwhile prepare filling. For that heat up sugar till it become caramel
• Add butter and mix well
• Add cream and mix well
• Turn off the heat and add cashews
• Mix well and allow this to cool
• After 30 minutes, roll out the dough to a sheet of 2-3mm thickness
• Cut the dough using s cookie cutter
• Insert the dough into the tart mold and press gently
• Poke the bottom with a fork to avoid puffing while baking
• Keep them in the freezer for 10 minutes
• Bake in a preheated oven at 180 degree Celsius for 20 minutes or until light golden in colour
• Remove from oven and allow them to cool completely
• remove from the mold 
• Fill with the caramel fudge
• Delicious fudge tart is ready to serve

Garlic Mushroom Recipe | മഷ്റൂം ഫ്രൈ | കൂണ് ഫ്രൈ

Ingredients:

• Mushroom 400g
• Garlic 30g
• Onion 1 (75g)
• Butter 3 tbs (45g)
• Chilly flakes 2 tsp
• Pepper powder 1 tsp
• Coriander leaves
• Fennel seeds 1/2 tsp

 Method

• Heat up butter in a pan
• Add finely chopped onion and fennel seeds
• Stir till the onion turn transparent
• Add mushroom and finely chopped garlic
• Stir and cook for 5 minutes
• Add salt and cook till the moisture evaporates
• Add chilly flakes, pepper and coriander leaves
• Stir again for 2 minutes and turn off the flame
• Delicious garlic mushroom is ready to serve

പഴം കൊണ്ട് ഒരു കിടിലൻ ഐറ്റം | Banana Pancake Recipe

Banana Pancake

 Ingredients:

• Well ripened banana 200g
• Whole wheat flour 1 cup (130g)
• Baking powder 1/2 tsp
• Baking soda 3 pinches
• Salt 1/4 tsp
• Egg 1
• Sugar 3 tbs (45g)
• Milk 1 cup (240ml)
• Ghee / Melted butter 1 tbs (15ml)
• Vanilla essence 1/2 tsp

 Method

• Grind together banana, egg, sugar and milk
• Pour this to a bowl
• Mix together flour, baking powder, baking soda and salt
• Combine this with the wet mix gently
• Add ghee and vanilla essence and mix
•  Heat up a pan on medium heat
• Pour ladleful of batter 
• Cook for 2 minutes till bubbles appear on top
• Flip and cook for 1 minute more
• Remove from pan and repeat the same with the remaining batter
• Serve the pancakes hot 

സവാള വേണ്ടാത്ത ഈസി ചിക്കൻ കറി | Easy Chicken Curry Recipe

Ingredients:

• Chicken 650g
• Ginger a small piece (8g)
• Garlic 10 cloves (10g)
• Green chilli 1
• Cardamom 4-5 pods
• Cumin seeds 1/4 tsp
• Tomato 2 medium (150g)
• Curd 1/2 cup (120ml)
• Kashmiri chilli powder 1 tsp
• Spicy chilli powder 3/4 tsp
• Coriander powder 1 tbs
• Homemade garam masala 1 tsp
• Roasted cumin powder 1/4 tsp
• Turmeric powder 3/4 tsp
• Pepper powder 1/2 tsp
• Kasoormethi 1tsp
• Coriander leaves 
• Ginger julienned 1 tbs
• Salt 1.5 tsp

 Method

• Marinate the chicken with 1 tsp of salt, pepper powder, turmeric powder and 2 table spoons of curd for 30 minutes
• Crush together a small piece of ginger, garlic and green chilli and set aside
• Heat up 2.5 tbs of coconut oil in a kadai
• Add cardamom seeds and cumin seeds followed by marinated chicken
• Stir the chicken on high flame for 5 minutes
• Add crushed ginger-garlic-green chilli and stir on medium heat for 3 minutes
• Add coriander powder, chilli powder and turmeric powder
• Stir for 2 minutes
• Add chopped tomatoes and 1/2 tsp of salt
• Cook covered on low heat for 10 minutes
• Add beaten curd and cook on low heat for 2 minutes
• Add cumin powder, garam masala, kasoori methi, coriander leaves and ginger julienned
• Mix well and your delicious chicken masala is ready to serve.

തേങ്ങ ഉണ്ടെങ്കിൽ ഇപ്പൊ തന്നെ ഉണ്ടാക്കി നോക്കൂ ഈ കിടിലൻ ഐറ്റം | Coconut Pudding Recipe

Ingredients :

• Milk 1 cup (250ml)
• Thick coconut milk 1 cup (250ml)
• Coconut water 1 cup (250ml)
• Condensed milk 1 cup (300g)
• China grass 10g

 Method

• Soak the china grass in 1/2 cup of water for 15 minutes
• Mix together milk and condensed milk and keep aside
• After 15 minutes, add the soaked china grass to a saucepan
• Pour the coconut water
• Cook on medium heat for 4-5 minutes, till the china grass get dissolved
• Add the milk-condensed milk slowly 
• Stir continuously and bring to a boil
• Now turn off the gas
• Add the coconut milk and combine well
• Transfer this to a mould and allow this cool down to room temperature
• Then cover it and refrigerate for 3-4 hours or overnight
• Your delicious coconut pudding is ready.
• Cut into desired shape
• Serve cold.

ചിക്കൻ കൊണ്ടാട്ടം വളരെ എളുപ്പത്തിൽ ഉണ്ടാക്കാം | Chicken Kondattam Recipe

Ingredients:

 To marinate:-

• Chicken 500g (cut into small pieces)
• Ginger garlic paste 1 tsp
• Lemon juice 2 tsp
• Salt 3/4 tsp
• Chilli powder 1 tsp
• Turmeric powder 1/4 tsp

 For gravy:-

• Shallots 15 (100g)
• Ginger garlic paste 1 tbs (20g)
• Chilli flakes 2 tsp or as needed
• Kashmiri chilli powder 1 tbs
• Garam masala 1 tsp
• Tomato ketchup 3 tbs (60g)

 To garnish:-

• Dried red chilli 4
• Curry leaves 1 sprig

 Method:

• Marinate the chicken pieces with all the ingredients mentioned under 'to marinate'
• Keep in refrigerator for 1 hour
• After 1 hour shallow fry the chicken pieces in coconut oil
• To the same oil add whole chillies and curry leaves
• Fry them and keep aside
• Add shallots and stir till become light golden in colour
• Add ginger garlic paste and stir for 2 minutes
• Add chilli flakes and stir for 1 minute
• Add kashmiri chilli powder and garam masala
• Stir for a few seconds
• Add 2 tbs of water
• Add tomato ketchup followed by fried chicken and chillies
• Mix well and delicious chicken kondattam is ready to serve

ചിക്കൻ ഇത് പോലെ ഉണ്ടാക്കി നോക്കൂ | Butter Garlic Chicken Recipe

Ingredients: 

 To marinate:-

• Chicken 450g
• Salt 3/4tsp
• Pepper 1/2 tsp
• Chilli powder 1 tsp

 For chilli garlic sauce:-

• Butter 1 tbs
• Garlic finely chopped 2 tbs (20g)
• Oregano 1 tsp
• Chilli flakes 1 tsp or as needed
• Chilli sauce 1 tbs
• Lemon juice 2 tsp
• Chicken stock or water 1/2 cup
• Coriander leaves

 Method

• Marinate the chicken with salt, pepper and chilli powder
• Keep aside for 15 minutes
• Heat up 2 tbs oil in a pan
• Spread the chicken pieces (do not overcrowd the pan)
• Fry one side for 3 minutes
• Flip and fry the other side for 3 minutes
• Remove from pan and keep aside
• Heat up 1 tbs butter and add garlic
• Stir for 30 seconds
• Add chilli flakes and oregano
• Stir for a few seconds
• Add chilli sauce followed by chicken stock
• Boil till the stock thickened
• Add fried chicken and coriander leaves
• Cook till all the liquid is absorbed
• Serve hot

ഈ ഒരു കറി ഉണ്ടെങ്കിൽ ഉച്ചയൂണ് കുശാൽ

Ingredients :

• Brinjal 3 medium (250g)
• Drum stick 2 (100g)
• Onion 1 (75g)
• Shallots 7 (40g)
• Tomato 1 (100g)
• Garlic 20 cloves (20g)
• Turmeric powder 1/2 tsp
• Spicy chilli powder 1 tsp
• Kashmiri chilli powder 1 tsp
• Coriander powder 1 tbs
• Fennel powder 1 tsp
• Curry leaves
• Mustard seeds 1 tsp
• Fenugreek seeds 1/4 tsp
• Tamarind 15g or as needed

 Method

• Heat up oil in a pan
• Crack mustard and fenugreek seeds
• Add onion, shallots, garlic and curry leaves
• Stir and cook until they are very soft
• Add tomato and salt
• Cook till tomato is very soft
• Add chilli powder, coriander powder, turmeric powder and fennel powder
• Stir for 2 minutes
• Add drumstick pieces and stir for 2 minutes
• Add brinjal and mix well
• Now add 2 cups of hot water
• Mix well till vegetables are soft
• Add tamarind juice
• Cook on low flame for 6 minutes more
• Turn off the heat and the delicious curry is ready to serve

മസാല ദോശ ഗോതമ്പ് പൊടി കൊണ്ട് വളരെ എളുപ്പത്തിൽ ഉണ്ടാക്കാം | Masala Dosa Recipe

Ingredients:

 For batter:-

• Whole wheat flour 2 cups (270g)
• Salt 3/4 tsp
• Water 2 1/4 cups (550ml)

 For masala:-

• Potato 3 (230g)
• Carrot 1 (75g)
• Green peas 1/2 cup (100g)
• Salt 1 tsp
• Turmeric powder 1/4 tsp
• Onion 2 (150g) (thinly sliced)
• Ginger 1 piece (8g) (finely chopped)
• Green chilli 4 (15g)
• Coriander leaves
• Fennel powder 3/4 tsp

 Method

• Pressure cook potato, carrot and peas along with salt, turmeric powder and 1/4 cup of water for 1 whistle
• Add 2 1/2 tbs of coconut oil in a pan
• Crack some mustard seeds
• Add onion, green chilli and ginger
• Cook till the onion become slightly golden
• Add fennel powder followed by cooked veggies
• Mash potato pieces lightly
• Add coriander leaves and mix well
• Keep this masala aside
• Prepare batter by combining flour, salt and water
• Keep aside for 10 minutes
• Pour ladleful of batter on hot dosa tawa and spread in ciircular motion
• Sprinkle some ghee and cook till crisp and golden
• Place the prepared masala as needed
• Fold the dosa from one side
• Delicious masala dosa is ready to serve.

ഗ്രിൽഡ് ചിക്കൻ ഈസിയായി വീട്ടിൽ തന്നെ ഉണ്ടാക്കാം | Grilled Chicken Recipe

Ingredients

• Chicken breast 250g
• Garlic 6 cloves (finely chopped)
• Soya sauce 2 tsp
• Brown sugar 1/2 tbs
• Lemon juice 2 tsp
• Coconut oil /Olive oil 2 tbs
• Salt
• Chilli flakes 1 tsp
• Pepper powder 1/2 tsp
• Coriander leaves (finely chopped)

 Method

• Mix all the ingredients and rest for 30 minutes
• Apply 2 tsp oil in a pan
• Place the chicken and cook on med- high flame for 2 minutes
• Then flip and cook for 2 minutes on med-high flame
• Turn again and cook on low - medium flame for 6 minutes
• Turn again and cook on low - medium flame for 6 minutes
• Remove from the pan 
• Let it rest for 5 minutes
• Serve with veg salad

സാമ്പാർ ഇത് പോലെ ഉണ്ടാക്കി നോക്കൂ | Sambar Recipe

Ingredients:

• Pigeon peas 1/2 cup (100g)
• Shallots 4 (20g)
• Green chilli 1 (5g)
• Asafetida 1 piece (9g)
• Tomato 1 (80g)
• Salt 
• Turmeric powder
• Coriander seeds 1.5 tbs (9g)
• Red chilli 5 (5g)
• Pepper 4
• Fenugreek seeds 1/4 tsp
• Cumin seeds 1/4 tsp
• Urad dal 3/4 tsp (4g)
• Garlic 2 cloves (2g) 
• Carrot 1 (75g)
• Ash gourd 100g
• Potato 1 (75g)
• Brinjal 1 (60g)
• Drumsticks 2 (75g)
• Ladies finger 6 (150g)
• Coriander leaves
• Tamarind 1 small ball (20g)
• Curry leaves
• Mustard seeds

 Method

• Wash pigeon peas (toor dal)
• Add into a cooker
• Add tomato, green chilli, asafetida, shallots, salt, turmeric powder and 2 cups of water
• Cook for 2 whistles
• Turn off the flame and allow it to cool naturally
• Soak tamarind in 1/2 cup of water
• Dry roast coriander seeds, red chilli, pepper, fenugreek seeds, cumin seeds, urad dal and garlic, for 2- 3 minutes
• Allow them to cool and then grind to a fine powder
• Open the cooker and add carrot, potato and ash gourd
• Cook for 1 whistle
• Turn off the gas and allow the pressure to go all by itself
• Add drum sticks ,brinjal and a handful of coriander leaves
• Close the cooker and cook without placing weight
• When steam appear on the steam vent place the weight and cook for 2 minutes.
• This method helps to avoid over cooking of the veggies which we added later
• When the pressure releases open the cooker
• Add prepared sambar masala, tamarind juice and 1 cup of water
• Bring to a boil
• Do taste test and add salt accordingly
• Meanwhile heat some coconut oil in a pan
• Add ladies finger and stir for 3 minutes
• Add this to the boiling sambar
• Cook for another 2 minutes and then turn off the flame
• Now heat some coconut oil in a pan
• Crack some mustard seeds and then add fenugreek seeds
• Add red chilli and curry leaves
• Fry till the chillies turn brown
• Add this to the sambar
• Cover the cooker for 5 minutes
• After that the delicious sambar is ready to serve !

സദ്യ സ്പെഷ്യൽ അട പ്രഥമൻ | Ada Pradhaman Recipe

Ingredients:

• Rice ada 200g
• Jaggery 450g
• Thick coconut milk 1.25 cups (300ml)
• Thin coconut milk 4 cups (1 litre)
• Sugar 2 tbs
• Cardamom powder
• Pinch of salt
• Cashews 50g
• Ghee 3 tbs

 Method

• Boil 5 cups of water
• Add ada and turn off the flame
• Keep it covered for 20 minutes
• Then drain and wash under running water till it become cool
• Keep this aside
• Melt jaggery along with 1/4 cup of water
• Heat up 2 tbs ghee in a heavy bottomed vessel
• Add cashews and fry until golden
• Remove from the vessel and keep aside
• Add ada and stir for 2 minutes
• Now filter the melted jaggery into the ada
• Stir till the ada coated well with ada, for about 10 minutes
• Add sugar, salt and 1tbs ghee
• Stir well and add half portion of thin coconut milk
• Stir for 6-7 minutes
• Add remaining thin coconut milk
• Stir for 7 minutes
• Add cardamom powder and mix well
• Reduce the flame to low and add thick coconut milk slowly
• Mix well and turn off the gas
• Garnish with fried cashews
• Delicious ada pradhaman is ready to serve

കൊതിപ്പിക്കും രുചിയിൽ കഡായി ചിക്കൻ | Kadai Chicken Recipe

Ingredients:

 To marinate:

• Chicken 500g
• Salt 1 tsp
• Spicy chilli powder 1 tsp
• Ginger garlic paste 1 tsp
• Curd 2 tbs

 For kadai masala

• Coriander seeds 3/4 tbs
• Cloves 2
• Cinnamon 1 small stick
• Cardamom 6 -7 pods
• Cumin seeds 1/2 tsp
• Fennel seeds 1 tsp
• Pepper 1/2 tsp
• Red chilli 4

 For masala

• Onion 2 medium
• Tomato 1 large
• Ginger garlic paste 1 tsp
• Kashmiri chilli powder 1 tsp
• Green chilli 1
• Capsicum 1 small (cubed)
• Onion 1 small (cubed)
• Ginger (julienned) 1 tbs
• Coriander leaves 
• Kasoori methi 1 tsp
• Cashew nuts 10

 Method

• Marinate the chicken with all the ingredients listed under 'to marinate'
• Keep aside for minimum 30 minutes
• Dry roast all the ingredients for kadai masala for 2-3 minutes on medium flame
• Allow the masalas to cool and then grind to a powder
• Heat up 1.5 tbs ghee and 1.5 tbs oil in a kadai
• Add finely chopped onion 
• Stir and cook till the onions turn golden
• Add ginger garlic paste and stir for 1 minute
• Grind together tomato and cashew and make a fine paste
• Add this paste to the onion mix
• Add some salt and green chilli
• Stir and cook till the mixture releases oil 
• Add kashmiri red chilli powder and mix well
• Add the marinated chicken
• Stir on medium high heat for 5 minutes
• Add 3/4 portion of kadai masala and combine well
• Add 1 cup of water
• Cover the kadai, lower the flame and cook for 25 minutes, till the chicken become tender
• Stir in between and add hot water if necessary to make the gravy thin
• After about 20 minutes add cubed onion and capsicum
• Mix well
• Again cover the pot and cook for 5 minutes
• Then add julienned ginger, remaining kadai masala, kasoori methi and coriander leaves
• Mix well and turn off the flame
•  Delicious kadai chicken is ready to serve
• 
  

നല്ല മാർദ്ദവമുള്ള നാരങ്ങാ കേക്ക് ഉണ്ടാക്കാം | Soft And Moist Lemon Cake Recipe

Ingredients:

• Plain flour 240g (1.75 cups)
• Baking powder 6g ( 1.5 tsp )
• Butter 225g (1.25 cups)
• Sugar 230g (1cup+2 tbs)
• Eggs 4 large (220g)
• Curd 1/2 cup (120ml)
• Zest of 2 large lemon
• Lemon juice 2 tbs (30ml)
• vanilla essence 1/2 tsp
• Salt 1/2 tsp

 For glaze

• Powdered sugar 150g (3/4 cups)
• Lemon juice 3-4 tbs

 Method

• Mix together flour and baking powder; Keep this aside
• Add soft butter, powdered sugar , salt and lemon zest into a mixing bowl
• Beat well until soft and fluffy
• Add the eggs little by little and beat well before each addition*
• Add lemon juice and vanilla
• Combine well
• Add 1/3 portion of the flour
• Fold in gently
• Again add 1/3 portion of the flour
• Add half portion of the curd and fold in gently
• Finally add the remaining curd and flour
• Fold in gently
• Transfer the batter into a loaf tin lined with baking paper (tin size 8x4x4.5 inches)
• Dip a knife in soft butter or ghee
• Make a line along middle of the batter to create a neat look after baking
• Bake at 175 degree Celsius for 75 minutes (baking time may vary depending on the oven)
• After that remove it from the oven
• Take out the cake from the tin after 15 minutes
• Allow the cake to cool down completely
• Prepare the glaze by mixing together powdered sugar and lemon juice
• Pour this over the cake 
• Cut the cake after 20 minutes

* Warm up the eggs slightly using water bath method because eggs blend easily by doing so.

ഇന്നത്തെ സ്പെഷ്യൽ റൈസ് റെസിപ്പി | Egg Pulao Recipe

Ingredients:

• Boiled eggs 8
• Basmati rice 2 cups (430g)
• Ginger a small piece (10g)
• Garlic 15 cloves (20g)
• Fennel seeds 1 tsp
• Pepper 1 tsp
• Green chilli 3-4
• Onion 3 (250g)
• Carrot 1 (75g)
• Curd 1/2 cup
• Chilli powder 1/2 tsp
• Coriander powder 2 tsp
• Garam masala 3/4 tsp
• Turmeric powder 1/2 tsp
• Whole spices (cardamom 4, cinnamon 1"piece, star anise 1, sajeera 1 tsp)
• Coriander leaves
• Mint leaves
• Cashews 2 tbs (25g)
• Poppy seeds 1 tsp

Method

•  Soak the rice for 30 minutes
• Soak cashews and poppy seeds for 30 minutes 
• Crush together ginger, garlic, green chilli, pepper and fennel seeds and set aside
• Heat up 1/4 cup of oil and 1 tbs ghee in a pot
• Add whole spices and let them splutter
• Now add crushed ginger-garlic mix
• Stir and cook for 1 minute
• Add onion and stir for 6-7 minutes
• Add mint leaves and carrot 
• Stir and cook for 2 minutes
• Reduce flame to low and add turmeric powder, chilli powder, coriander powder and garam masala
• Stir for 1 minute
• Add curd and cook on low flame for 3-4 minutes
• Grind cashews and poppy seeds to a fine paste
• Add this paste to the gravy
• Add 1/2 cup of water
• Stir till the gravy become thick
• Add salt as needed
• Add coriander leaves and mix well
• Add boiled eggs 
• Cover and cook for 2 minutes
• Open the lid and remove eggs from the gravy
• Add 3.5 cups of water (1.75 cups of water for each cup of rice)
• Let the water boil
• Add drained rice 
• Cook on high flame , without lid
• When the rice and water reaches the same level, place the eggs back
• Cover the pot and lower the flame
• Cook on low heat till the entire water get absorbed and the rice become soft and fluffy (8 minutes)
• Turn off the flame and open the pot only after 15 minutes
• Garnish the rice with fried onion, cashews and raisins (optional)
• Serve this delicious egg pulao with salad, pappad and pickle.

വെട്ടു കേക്ക് വളരെ എളുപ്പത്തിൽ വീട്ടിലും ഉണ്ടാക്കാം | Vettu Cake Recipe

Vettu Cake

 Ingredients:

• Maida 1.75 cups (225g)
• Baking soda 3 fat pinches
• Salt 1/4 tsp
• Egg 1 (54g)
• Milk 3 tbs (45ml)
• Sugar 6 tbs (90g)
• Cardamom 4 pods

 Method

• Powder sugar and cardamom seeds together
• Add egg and beat well
• Add milk and mix well
• Transfer this to a mixing bowl
• Combine together maida, baking soda and salt
• Mix with the egg mixture
• Knead and make a soft dough
• Cover the bowl and keep aside for 30 minutes
• After 30 minutes roll the dough into a long cylinder
• Cut into small pieces (1.5 inches length and 0.25 inches thickness)
• Give a deep cross cut using a sharp knife
• Deep fry in moderately hot oil (150 degree C) until light brown in colour 
• Serve with tea

കോഴി പെരളൻ | കോഴി പെരട്ട് | Chicken Perattu Kerala Style | Chicken Peralan Recipe

Ingredients:

 To marinate:-

• Chicken 750g
• Salt 1.5 tsp
• Turmeric powder 1/2 tsp
• Lemon juice 1 tbs (15ml)
• Coriander seeds 2 tbs (10g)
• Spicy red chilli 9 (10g)
• Kasmiri red chilli 3 (3g)
• Cardamom 5pods
• Cinnamon 1"stick
• Cloves 3
• Pepper corn 1/2 tsp
• Fennel seeds 1 tsp

 For masala :-

• Shallots 10 (50g)
• Onion 3 medium (200g)
• Ginger 1 tbs (10g)
• Garlic 2 tbs (20g)
• Curry leaves 
• Coconut oil

Method

• Dry roast coriander, fennel seeds, pepper, cardamom, cinnamon, clove and chillies on low medium heat for 3 - 4 minutes
• Powder them when they are cool
• Marinate chicken with salt, turmeric powder, lemon juice and the ground masala
• Keep aside for 30 minutes
• Heat up coconut oil in a vessel
• Add ginger and garlic
• Stir and cook for 1 minute
• Add shallots, onion and curry leaves
• Stir and cook for 5-6 minutes on medium high flame
• Add marinated chicken
• Stir on high flame for 5 minutes
• Reduce the flame to low-medium
• Cover and cook till the chicken pieces are tender
• Stir every 5 minutes to avoid burning
• When the chicken is done, open the lid and stir for 5 minutes till the moisture is evaporated and the chicken pieces are coated with masala
• Turn off the flame
• Serve with rice, appam or chapati

ഈ ഫ്രൈഡ് റൈസിന്‍റെ രുചി പറഞ്ഞറിയിക്കാൻ പറ്റില്ല | Mushroom Fried Rice Recipe | Vegetable Fried Rice Recipe

Ingredients:

• Sella basmati rice 1 cup (200g)
• Mushroom 200g
• Onion 1/2 (50g)
• Spring onion
• Garlic 10 cloves (10g)
• Green chilli 3-4 (10g)
• Celery chopped 2 tbs
• Carrot 1small (30g)
• Cabbage 2 tbs (30g)
• Capsicum 1/2 (50g)
• Soya sauce 2 tbs
• Pepper
• Vinegar 1 tsp

 Method

• Rinse the 3-4 times
• Soak for 1 hour then drain and keep aside
• Boil 10 cups of water
• Add 2 tsp salt
• Add the drained rice
• Cook for 12 minutes or until the rice perfectly cooked
• Drain into a colander to remove excess water
• Transfer to a flat vessel
• After the steam releases, cover with a lid and allow the rice to cool down completely
• Heat up 2 tbs oil in a wok/kadai
• Add 1 star anise
• Add clean and sliced mushroom
• Stir fry till they turn golden
• Remove from the pan and keep aside
• Add 1 tbs oil to the kadai/wok
• Add chopped onion and spring onion white
• Stir fry for 2 minutes
• Add garlic, green chilli and celery
• Stir fry for 1 minute
• Add carrot and stir for 1 minute
• Add cabbage and capsicum 
• Stir fry for 1 minute
• Add cooked mushroom
• Add soya sauce, pepper and vinegar
• Add salt if needed
• Add cooked rice and spring onion greens
• Stir fry for 2 minutes
• Serve hot

ഗോബി മഞ്ചൂരിയൻ റെസ്റ്റോറന്റ് സ്റ്റൈലിൽ വീട്ടിൽ ഉണ്ടാക്കാം | Restaurant Style Gobi Manchurian

Ingredients:

 For frying

• Cauliflower florets 250g
• Plain flour 1/2 cup
• Corn flour 1/2 cup
• Salt 1/4 tsp
• Kashmiri chilli powder 2 tsp
• Water 1/2 cup

  Veggies

• Onion 1/2 (50g)
• Capsicum 1/2 (50g)
• Ginger finely chopped 1 tbs (10g)
• Garlic finely chopped 2 tbs (20g)
• Green chilli finely chopped 3-4 No (10g)
• Spring onion
• Coriander leaves

  For sauce mix

• Soya sauce 1 tbs
• Tomato sauce 1 tbs
• Red chilli sauce 1 tbs
• Vinegar 1 tsp
• Pepper powder 1/4 tsp
• Kashmiri chilli powder 1/2 tsp

 Method

• Clean the cauliflower florets very well
• Combine together maida, corn flour, salt, chilli powder and water
• Make a smooth batter of semi thick consistency
• Add the cauliflower florets in the batter and mix well
• Put the batter coated florets one by one in hot oil (170 degree C)
• Do not overcrowd the pan
• Fry them till light golden in color (about 5 minutes)
• Remove from oil and keep aside
• Heat up 2 tbs oil in a kadai or wok
• Add finely chopped onion and stir on high flame for 2 minutes
• Add ginger, garlic, white part of spring onion (1tbs), green chilli and coriander leaves (1 tbs)
• Stir on high flame for 1 minute
• Add capsicum and stir on high flame for 1 minute
• Add the sauce mix (mentioned under 'for sauce mix')
• Add 1/2 cup of water
• let this boil
• Mix together  1 tsp of corn four and 1/4 cup of water
• Add corn flour slurry little by little to thicken the sauce
• Add more salt or any sauce if necessary
• Turn of the flame and keep aside
• Heat up the oil again (180 degree C)
• Add the fried gobi and fry for 2-3 minutes till they become golden brown and crispy
• Remove from oil and add to the gravy
• Combine well
• Add spring onion green and coriander leaves 
• Add a fat pinch of garam masala
• Delicious gobi manchurian is ready to serve
• Serve hot as a starter or with fried rice

കടച്ചക്ക കൊണ്ട് ഇത് പോലെ ഉണ്ടാക്കിയാൽ വേറെ ഒരു കറിയും വേണ്ടി വരില്ല

Ingredients:

• Bread fruit (kadachakka) 1 (450g)
• Shallots 4 (20g)
• Garlic 10 (15g)
• Chilli flakes 2 tsp (3g)
• Turmeric powder 1/2 tsp
• Curry leaves 2 sprigs
• Salt 1 tsp
• Water 1/4 cup (60ml)
• Coconut oil 2 tbs

 Method

• Peel and cut bread fruit into small cubes
• Put them in a pressure cooker
• Add salt, turmeric powder and water
• Cook on high flame for 1 whistle
• Open the cooker when the pressure releases
• Remove the excess water if any
• Crush together shallots and garlic
• Add coconut oil in a pan
• Crackle some mustard seeds
• Add crushed garlic - shallots and curry leaves
• Fry till they become golden in color
• Add chilli flakes and pinch of turmeric
• Stir for 30 sec on low flame
• Add cooked bread fruit into this 
• Combine well
• Turn off the flame
• Delicious bread fruit stir fry is ready to serve
• It goes well with steamed rice

ചിക്കൻ പാസ്ത ഇങ്ങനെ ഉണ്ടാക്കിയാൽ പാത്രം കാലിയാകുന്നത് അറിയില്ല | Chicken Pasta Recipe in Malayalam

Ingredients:

• pasta 1 cup (100g)
• Chicken 100g
• Tomato 1 (100g)
• Onion 1/2 (50g)
• Garlic 10 cloves (15g)
• Chilli flakes 1 tsp
• Pepper powder 1/2 tsp
• Oregano 1/2 tbs
• Thyme 1 tsp
• Garam masala 1/2 tsp
• Coriander leaves
• Cheese 1/4 cup
• Butter 2 tbs (30g)
• Coconut oil 1 tbs
• Salt 
• Water 2 cups

 

Method

• Heat up butter and coconut oil
• Add sliced onion and stir on medium high flame for 6-7 minutes
• Add garlic and stir for 1 minute
• Add pureed tomato and salt
• Cover and cook till the oil begin to separate
• Add oregano, thyme, chilli flakes, pepper powder and garam masala
• Stir for 30 seconds on low heat
•  Add chicken and stir on medium high flame for 5-6 minutes
• Now add boiling water 
• Add pasta and coriander leaves
• Cover and cook for 10 minutes 
• Then add cheese and cook for 1 minute more
• Garnish with coriander leaves
• Serve hot

ഇന്നത്തെ ഞങ്ങളുടെ ഉച്ചയൂണിന് സ്പെഷ്യൽ ഒഴിച്ചു കറി | Chakkakuru Manga Curry Recipe

Ingredients

•  Jack fruit seeds (peeled and sliced) 1 cup
• Half of a medium sized raw mango (adjust according to sourness)
• Moringa leaves 2 cups
• Green chilli 4
• Cumin seeds 1/2 tsp
• Turmeric powder 1/2 tsp
• Grated coconut 3/4 cup
• Shallots 4
• Curry leaves 1 sprig

 Method

• Cook the jack fruit seeds along with salt and 1 cup of water
• Add cubed mango and cook till they become tender
• Grind together coconut, cumin, turmeric and green chilli to a smooth paste
• Mix the coconut paste with cooked jack fruit seeds
• Add more water and adjust the thickness of the gravy
• Stir and cook on medium flame till it begin to boil, but do not boil it
• Turn off the heat and keep this aside
• Heat up 2 tbs of coconut oil in a pan
• Crackle some mustard seeds
• Add chopped shallots, dried red chilli and curry leaves
• Stir till the shallots become golden
• Add moringa leaves and stir for one minute
• Mix this tempering with the curry
• Delicious 'chakkakuru - manga- moringa curry' is ready to serve.

ഒരു സ്പെഷ്യൽ ചിക്കൻ ബിരിയാണി റെസിപ്പി | Chicken Tikka Biryani Recipe

Chicken tikka biryani

 For chicken tikka

• Chicken 750g
• Hung curd 2 tbs
• Ginger garlic paste 1 tbs
• Coriander powder 1 tsp
• Spicy chilli powder 3 tsp
• Kashmiri chilli powder 2 tsp
• Garam masala 3/4 tsp
• Pepper powder 3/4 tsp
• Chaat masala 1/4 tsp
• Kasoori methi 1 tsp
• Lemon juice 2 tsp
• Salt 2 tsp

 For gravy

• Onion 5 (500g)
• Tomato 3 (180g)
• Ginger garlic paste 1 tbs
• Green chilli 4-5
• Coriander leaves
• Mint leaves
• Kasoori methi
• Curd 1/2 cup
• Spicy chilli powder 1 tsp
• Kashmiri chilli powder 1 tsp
• Turmeric powder 1/2 tsp
• Pepper powder 1/2 tsp
• Garam masala 1/2 tsp
• Coriander powder 1 tsp
• Pinch of chaat masala 

For rice

• Jeerakasala rice 3 cups (750g)
• Whole spices (cardamom 5-6, cloves 4, cinnamon 2"stick, sajeera 1tsp,mace )
• Ginger garlic paste 1 tsp
• Green chilli 3
• Water 5.5 cups (1350 ml)
• Salt 1.5 tsp

 Method

  Prepare chicken tikka

• Marinate chicken with all the ingredients listed under "for chicken tikka'
• Keep this in refrigerator for 3 hours
• Heat up 2 tbs oil 
• Add chicken pieces
• Cook one side on med-high heat for 6 minutes
• Then turn them
• Cook again on medium heat for 6 minutes
• Turn them again
• Cook on low heat for 5 minutes
• Remove from the pan and keep aside

 Prepare gravy

• Deep fry sliced onion in moderately hot coconut oil (140 degree Celsius) until light golden color
• Heat up 2 tbs oil in a kadai
• Add ginger garlic paste and cook for 30 seconds
• Add green chilli and cook for 30 seconds
• Add tomato and salt as needed
• Cook till the tomatoes are very soft
• Add powder spices and stir well
• Reduce the flame and add curd
• Stir &cook on low heat till the oil separates
• Add chicken tikka , 3/4 of fried onion, coriander leaves, mint leaves and 1/2 -1 cup of hot water
• Cover and cook for 6-7 minutes
• Turn off the heat and keep this aside

Prepare rice

• Wash and soak rice for 30 minutes after which drain and keep aside
• Heat up 3 tbs ghee and 2 tbs oil in a pot
• Add whole spices and fry them
• Add ginger garlic paste and green chilli
• Stir well
• Add water and bring to boil
• Add salt and drained rice
• Cook on high flame till the level of rice and water is the same 
• After which reduce the flame to low and cover and cook for 8 minutes
• Turn off the heat

Layering

• Remove half portion of rice
• Sprinkle some ghee
• Mix 1/4 tsp of turmeric powder with 1/4 cup of milk
• Add half portion of milk turmeric mixture over the rice
• Add coriander leaves, mint leaves, fried onion and garam masala
• Layer the prepared gravy over the rice
• Then add the replaced rice over the gravy
• Sprinkle ghee, remaining milk turmeric mixture, garam masala, mint leaves, coriander leaves, pinch of kasoori methi, and fried onion
• Cover and cook on low heat for 10 minutes
• Delicious chicken tikka biryani is ready to serve

ആരോഗ്യം മെച്ചപ്പെടുത്താൻ ഈ ഭക്ഷണം ശീലമാക്കൂ Ragi Puttu Recipe

Ingredients:

• Ragi powder 2 cups
• Salt as needed
• Cardamom powder 1/2 tsp
• Water as needed
• Grated coconut

Method

• Mix together ragi flour, salt, some grated coconut and cardamom powder
• Add water a little at a time and rub into the flour.
• To check the consistency, try to make a ball of the mixture ,it will hold together  and the ball will crumple down easily, when you press it. This is the desired consistency.
• Take a puttu maker
• Add some grated coconut
• Add the puttu mixture, press down gently
• Add some coconut on the top as well
• Close it
• Boil some water in a pressure cooker
• When steam appear on the steam vent, place the filled puttu maker over it
• Allow it to steam until you notice steam coming through the top holes
• Once the steam appear on the top holes, reduce the flame and continue steaming for 6 minutes more. After which remove from the heat
• Transfer the cooked puttu to a serving plate
• Serve hot with kadala curry or beef curry.

തനി നാടൻ മുട്ടക്കറി | Varutharacha Mutta curry Recipe

Ingredients:

• Boiled eggs 5
• Boiled potato 2
• Whole spices :-

1. Grated coconut 1 cup
2. Cardamom pods 6
3. Cinnamon stick 1"
4. Pepper 1 tsp
5. Ginger 1 small piece
6. Garlic 7 cloves
7. Cloves 2
8. Fennel seeds 1 tsp

• Powdered spices :-

1. Coriander powder 1 tbs
2. Chilli powder 1 tsp
3. Turmeric powder 1/2 tsp

• Onion 1
• Green chilli 3
• Curry leaves 
• Ginger garlic paste 1/2 tsp
• Tomato 1 small
• Shallots 4

 Method

• Heat 2 tsp coconut oil in a pan
• Add grated coconut and whole spices
• Roast till the coconut is light brown in color
• Turn off the heat and add powdered spices
• Stir for 30 seconds and remove from the pan
• Let the mixture cool to room temperature
• Transfer to a grinder jar
• Grind to a very smooth paste and set aside
• Heat 1 tbs coconut oil in a pan
• Add sliced onion, green chilli and curry leaves
• Stir and cook for 3-4 minutes
• Add ginger garlic paste and stir till the raw smell has gone
• Add tomato and stir till it became soft
• Add in the ground paste, 2 cups of water and salt
• Let it boil
• Add eggs and potato
• Cook for 1-2 minutes
• Turn off the heat
• Heat 1-2 tsp of coconut oil or ghee in a pan
• Add sliced shallots and one sprig of curry leaves
• Stir till the shallots become golden
• Pour over the curry
• Delicious egg curry is ready to serve.

ബിരിയാണിക്ക് പകരം ഞാൻ ഉണ്ടാക്കിയ അടിപൊളി ചിക്കൻ റൈസ് ! Chicken Pot Rice Recipe

Ingredients

 For chicken stock

• Chicken bone 400g
• Carrot 1 medium 
• Onion 1 medium
• Garlic 4 cloves
• Bay leaf 2
• Whole pepper 1 tsp
• Salt 
• Water 4.5 cups

 To marinate

• Chicken 450g
• Ginger garlic paste 1 tsp
• Pepper 3/4 tsp
• Chilli powder 3/4 tsp
• Vinegar 1 tsp
• Egg 1/2 (25g)
• Corn flour 2 tbs
• Salt 3/4 tsp

 For gravy

• Ginger 1 piece (10g)
• Garlic 15 cloves (15g)
• Green chilli 4
• Onion 1 (100g)
• Carrot 1 (75g)
• Cauliflower 50g
• Capsicum 1 (75g)
• Chicken stock 2 cups
• Soya sauce 1 tbs
• Oyster sauce 1 tbs
• Honey 2 tsp
• Vinegar 1 tsp
• Chilli powder 3/4 tsp
• Spring onion
• Corn flour 1 tbs
• Star anise 2 petals

 For rice

• Ghee 2tbs
• Star anise 2
• Green chilli 3
• Basmati rice 2 cups
• Chicken stock 1 cup
• Water 2.5 cups
• Salt to taste

 Method

 1. Chicken stock

• Add all the ingredients listed for making stock
• Boil and scoop out the scum periodically
• Boil on low flame for 45 min- 60 min
• Strain and delicious homemade chicken stock is ready to use

 2. Prepare gravy

• Marinate chicken pieces with all the ingredients listed under 'to marinate'
• After 30 minutes, deep fry and keep aside
• Add 2 tbs oil in a pan
• Add chopped ginger, chopped garlic and chopped green chilli
• Stir and cook for 1 minte
• Add sliced onion
• Stir and cook for 1 minute
• Add carrot julienned 
• Stir and cook for 1 minute
• Add cauliflower and cook for 1 minute
• Add capsicum and cook for 1 minute
• Mix together  soya sauce, oyster sauce, vinegar, honey and chilli powder
• Add to the veg mix and combine well
• Add 2 cups of chicken stock
• Bring to boil
• Add fried chicken
• Mix corn flour with 2-3 tbs water
• Add to the gravy little by little
• Add spring onion
• Turn off the gas when it begin to boil

 Prepare rice

• Wash and soak rice for 30 minutes
• After 30 minutes drain and keep aside
• Add ghee in a vessel
• Add star anise and green chilli
• Sauté for 1 minute
• Add chicken stock and ater
• Bring to boil
• Add salt to taste
• Add rice and cook on high flame uncovered
• When the rice and water become same level, reduce flame to low
• Cover and cook for 8 minutes 
• Turn off the heat 

 Layering 

• Fluff up the rice with a fork
• Sprinkle some spring onion
• Pour the prepared gravey over the rice
• Cover and cook on low heat for 10 minutes
• After 10minutes, turn off the heat
• Wait for 10 minutes more
• Delcious chicken rice is ready to serve