ബീറ്റ്‌റൂട്ട് അച്ചാർ | Beetroot Pickle Recipe | Beetroot Achar Kerala Style

Ingredients:

• Beetroot 500g
• Chilli powder 4 tsp (12g)
• Kashmiri chilli powder 1 tsp
• Asafoetida 1 tsp
• Fenugreek powder 1/4 tsp
• Vinegar 100ml
• Salt
• Sugar 1 tsp
• Garlic chopped 2 tbs
• Ginger garlic paste 2 tsp
• Green chilli 2
• Curry leaves

Method:

• Add chopped beetroot into pressure cooker and cook along with salt and a little water until soft
• Heat up 1/4 cup of gingelly oil in a pan
• Add mustard seeds
• Add chopped garlic , green chilli and curry leaves
• Stir until the color changes
• Add ginger garlic paste and cook for a few seconds
• Add powdered spices and stir for a few seconds
• Add vinegar and bring to boil
• Add cooked beetroot and combine well
• Adjust salt
• Add sugar to balance the taste
• Turn off the flame 
• Allow this to cool
•  Transfer to an air tight bottle
• Store in refrigerator

ഗോതമ്പുപൊടി കൊണ്ട് നല്ല സോഫ്റ്റ് പൊറോട്ട ഉണ്ടാക്കുന്ന വിധം | Wheat Parotta Recipe

Ingredients:

• Wheat flour 500g
• Milk 1 cup
• Eggs 2
• Sugar 2 tbs
• Salt 1 tsp
• Ghee 2 tbs

Method:

• Mix all the ingredients together and make a smooth ball
• Allow this to rest for minimum 30 minutes
• After the rest a divide the dough small portions and shape them into balls
• Roll each balls into thin sheet
• Apply some ghee on top
• Lift from one end and stretch lightly to form pleats
• Roll into spiral
• Again roll into a circle 
• Transfer this to hot tawa and cook both sides until golden spots appear
• Pile 3-4 parottas together and compress between palms to separate the layers and make them more soft
• Serve with favorite curry

മിക്സ്ചർ ഉണ്ടാക്കുന്ന വിധം | Kerala Spicy Mixture Recipe

Ingredients:

• Besan 500g
• Rice flour 1cup
• Chilli powder 5 tsp + more
• Garlic powder 3 tsp + more
• Asafoetida 1tsp + more
• Fennel powder 1 tsp
• Roasted peanut 400g
• Roasted chickpea 400g
• Curry leaves
• Salt
• Baking soda a small pinch

Method:

• Mix together besan, rice flour, chilli powder, garlic powder, asafoetida, fennel powder and salt
• Transfer 1/2 cup of this mix to another bowl to make boondi
• To the first mix add water little by little and make smooth dough
• Fill this in a sevanazhi and press dirctly into the hot oil in circular motion
• Fry until golden crisp ; do not over fry
• When this dough is finished, start making boondi
• To make boondi batter add water to the flour mix and add baking soda 
• Make a batter of flowing consistency
• Through a perforated ladle pour the batter to the hot oil and fry until golden crisp
• Once ready remove from oil and repeat until the batter is finished
• Fry roasted peanut and chick pea; take care not to over fry them
• Finally add a lot of curry leaves to the hot oil and fry them until crisp
• Now mix everything together; crush the sav to make them small
• To this mix add chilli powder, asafoetida, salt and garlic powder according to taste
• Allow this to cool completely
• Store in an air tight container 
•  This will stay good for several days if stored properly

തവിടുള്ള അരികൊണ്ടു സോഫ്റ്റ് ഇഡ്ഡലി | Soft Idli Recipe

Ingredients:

• Red rice 2 cups
• Urad dal 3/4 cups
• Rice flakes 1 cup
• Fenugreek seeds 2 tsp
• Salt 

 Method:

• Wash the rice 4-5 times and soak for 4 hours
• Wash urad dal and fenugreek seeds once and soak for 4 hours
• Soak rice flakes for 10 minutes
• After 4 hours transfer the dal, fenugreek seeds and salt to blender jar
• Add dal soaked water as needed and blend to a thick , smooth and frothy batter
• Transfer this to a big vessel
• Blend rice a little coarse batter using dal soaked water
• Blend rice flakes to a smooth paste
• Combine everything together and mix with your clean hand for 4-5 minutes
• The batter should not be too thin or too thick
• Cover the vessel and keep in a warm place for fermentation
• This batter will ferment faster than your regular idli batter as it contains more nutrients for the microorganisms
• Once fermented the batter will look fluffy and airy
• To make idli, grease the idli plate with butter
• Place it in the steamer
• Fill it withe batter
• Steam for 8 minutes
• Remove from from steamer
• Set aside to cool down for 2-3 minutes
• With the help of a spoon remove from the mold
• Serve with chutney or sambar

ചിക്കൻ 65 ബിരിയാണി ഉണ്ടാക്കുന്ന വിധം | Chicken 65 Biryani Recipe

Ingredients:

To marinate :-

• Chicken 1kg
• Ginger garlic paste 3 tsp
• Salt 1 1/2 tsp
• Spicy chilli powder 3 tsp
• Kashmiri chilli powder 2 tsp
• Pepper powder 1tsp
• Garam masala 1tsp
• Turmeric powder 1/2 tsp
• Curry leaves
• Curd 3 tbs

For masala:-

• Onion 5 (500g)
• Tomato 3 (350g)
• Ginger 12g
• Garlic 15 cloves (15g)
• Green chilli 4
• Chilli powder 1tsp
• Pepper powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Garam masala 1 tsp
• Coriander leaves
• Mint leaves

For ghee rice:

• Jeerakasala rice 3 cups
• Ghee 4 tbs
• Oil 2 tbs
• Cardamom 6, cloves 3, cinnamon 1"piece , star anise a small piece, mace
• Water 4 1/2 cups

For layering:

• Fried onion
• Fried cashews
• Fried raisins

Method:

• Marinate the chicken with all the ingredients listed under 'to marinate' and keep aside for 30 minutes
• Soak rice for 30 minutes
• Fry the marinated chicken for 5 - 6 minutes
• Add sliced onion to hot oil
• Stir and cook until very soft
• Add crushed ginger, garlic and green chilli and saute for 3 minutes
• Add spice powder and stir for 30 seconds
• Add blended tomato and add salt
• Cook until oil separates
• Add 3/4 portion of fried chicken and combine well
• Add mint leaves and coriander leaves
• Cook for 3 minutes and turn off the flame
• To prepare rice heat up ghee and oil in biryani pot
• Add spices and some onion and crushed ginger and garlic
• Saute for a few seconds
• Add water and allow this to boil
• Add salt and drained rice
• Cook on high flame until rice and water become the same level
• Then cook on low flame for 8 minutes
• Turn off the flame and open after 10 minutes

 For layering and dum:

• Remove half portion of rice and sprinkle some garam masala, ghee, fried onion, fried cashews and fried raisins, coriander leaves and mint leaves
• Add chicken masala as next layer
• Add the rice and repeat the layering as before
• Cover and cook on low heat for 10 minutes
• Open after 30 minutes
• Heat up some oil and add 6 cloves crushed, 4 green chilli slitted and some curry leaves
• Stir for a few seconds
• Add pepper and garam masala
• Add 1/4 portion of fried chicken and stir well
• Serve this hot along with biryani
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ബ്രൗൺ ബട്ടർ കേക്ക് ഉണ്ടാക്കുന്ന വിധം | Brown Butter Cake Recipe

Ingredients:

• Maida 185g (1 1/2 cups)
• Sugar 130g (3/4 cup)
• Butter 200g 
• Eggs 3
• Vanilla essence 1/4 tsp
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Milk 1/4 cup
• Lemon juice 2 tsp

Method :

• Take butter in a heavy bottomed sauce pan and cook until the milk solids turn golden ; it may take 6-7 minutes.
• Add sugar to this and mix well; allow the mix to cool down 
• Sift together maida, baking powder, baking soda and salt and keep aside
• When the butter mix is cool enough to touch add vanilla essence
• Add eggs one at a time and mix well
• Add flour mix and stir until 75% is combined
• Add milk and lemon juice and stir until a smooth batter is formed; avoid over mixing.
• Pour this batter to an 8 inch tin and bake for 40 - 45 minutes 
• Take out from oven and remove from the tin
• Allow the cake to cool down completely
• Then slice and enjoy!

ചിക്കൻ റോൾ ഉണ്ടാക്കുന്ന വിധം | Chicken Roll Recipe

Ingredients:

• Chicken 500g
• Ginger garlic paste 1 tsp
• Kashmiri chilli powder 1 tsp
• Spicy chilli powder 1 tsp
• Coriander powder 1 tsp
• Pepper powder 3/4 tsp
• Garam masala 3/4 tsp
• Kasoori methi 1 tsp
•  Curd 2 tbs
• Salt
• Eggs 5
• Shallots 4
• Green chilli 
• Cooked chapati
• Onion 2
• Lemon juice

Method:

• Marinate chicken with salt, ginger garlic paste, chilli powder, coriander powder, kasoori methi and curd
• Keep this aside for 30 minutes
• After that shallow fry for 6 - 8 minutes
• Beat eggs with salt, shallots and green chilli until fluffy
• Heat up some oil and add a ladle of egg mixture
• POlace one chapati over it
• Brush some ghee over the chapati
• Flip it and cook for 1 minute
• Remove from pan
• Rub together onion, salt, green chilli and lemon juice 
• Place chicken pieces and onion mix over the stuffed chapati and roll it
• Optionally you can wrap them with parchment paper