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