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.