സോഫ്റ്റ്‌ ഗീ മൈസൂര്‍ പാക്ക് പെര്‍ഫെക്റ്റായി എങ്ങനെ ഉണ്ടാക്കാം | Soft Ghee Mysore Pak Recipe

 

 Ingredients :

• Besan - 1 cup (120g)
• Sugar - 11/2 cup (360 g)
• Ghee + oil - 1 1/2 cup (360 g)
• Cardamom powder - 1tsp

Method

• Prepare a 5 inch square tin; grease it and line with a parchment paper
• Sift the besan to remove the lumps if any
• Take 1/2 cup of ghee-oil mix and pour into the besan; whisk well until smooth and keep aside
• Add sugar into a heavy wide wok and pour 3/4 cup of water into it
• Turn on the heat and stir well until the sugar dissolves
• Then boil it until the syrup reaches one - string consistency (it may take 2 - 3 minutes on medium heat)
• Add cardamom and the besan - ghee mix into it and stir well for 4 minutes on medium heat
• Add 1/2 cup of ghee oil mix in 3 batches and stir well until the ghee get absorbed into the mix
• Again add the remaining  1/2  of ghee - oil mix in 3 batches
• Repeat this process until you left 1/3 cup  of ghee- oil mix in your hand
• Before you add final ghee, stir well until the mix become very pale in colour (about 5 minutes)
• Now add the final ghee and turn off the heat; stir well for 2 minutes- 2 1/2 minutes more until the mix becomes little more thick
• Transfer this into the prepared tin and level the top with a spatula
• Allow this to cool at room temperature for 3 - 4 hours
• When it is completely cool slice and enjoy

ഹൈദരാബാദി ചിക്കൻ ദം ബിരിയാണി ഉണ്ടാക്കുന്ന വിധം | Hyderabadi Chicken Dum Biryani Recipe

 Ingredients:

For biryani masala:

• Cardamom 1 tbs
• Coriander seeds 1 tbs
• Cloves 1 tsp
• Cinnamon 1 1/2 inches
• Cumin seeds 1/2 tsp
• Sajeera (caraway seeds) 1 tsp
• Black cardamom 3
• Mace a small piece
• Nutmeg a small piece
• Bay leaf 2
• Dried red chilli 3
• Pepper 1/2 tbs
• Kasoori methi 1/2 tbs

For marination:

• Chicken 1 kg
• Salt 2 tsp
• Turmeric powder 1/2 tsp
• Kashmiri chilli powder 1 tsp
• Spicy chilli powder 1 tsp
• Biryani masala powder 2 tsp
• Ginger a small piece (20g)
• Garlic 2 pods (30g)
• Green chilli 8 (40g)
• Curd 3/4 cup (175g)
• Fried onion (4 onions )
• Coriander leaves
• Mint leaves 
• Lime juice 2 tsp

For rice

• Basmati rice 3 1/2 cups (750g)
• Spices (Cardamom 3, cloves 3, cinnamon 1" piece, sajeera 1/2 tsp, mace a small piece, bay leaf 1)

Method:

For making biryani masala:

•  Dry roast the listed ingredients
• Cool down completely
• Blend into a fine powder 

Marination:-

• Grind together ginger, garlic and green chilli to a coarse paste; Add this to the chicken
• Add rest of the listed ingredients and rub them thoroughly over the chicken and keep aside for minimum 1 hour

 Saffron milk:-

• Take 5 tbs of hot milk in a bowl
• Add 2 large pinches of saffron
• Keep aside for 30 minutes

 Soaking and cooking of rice:-

• Wash well and soak the rice in water for 30 minutes; After that drain into a colander
• Heat up 2 tbs of oil and 2 tbs of ghee into a pot
• Add the listed spices and stir for a few seconds
• Add water to this and bring to boil
• Add 1 3/4 tsp of salt followed by rice
• Cook this on high flame without lid
• When water and rice becomes the same level, place the lid and cook on low flame for 5 minutes
• After that turn off the flame

Layering and dum:-

• Transfer the marinated chicken to a biryani pot
• Add 2 tbs of oil and 1/4 cup of water to this
• Spread the chicken evenly in the pot
• Spread the partially cooked rice over the chicken in 2 layers
• On each layer sprinkle biryani masala, saffron milk, fried onion, coriander leaves, mint leaves and ghee
• Cover the pot and cook on high flame for 10 minutes; After that on low flame for 30 minutes and then turn off the flame
• Allow this to rest for 30 minutes
• Your delicious biryani is ready to serve

ഹോട്ടൽ രുചിയിൽ കിടിലൻ മീൻ കറി | Kerala Hotel Style Fish Curry Recipe

 Ingredients:

• Fish 1/2 kg
• Coconut 3/4 cup (100g)
• Onion half (50g)
• Green chilli 4
• Curry leaves
• Ginger a small piece (10g)
• Garlic 4 cloves (4g)
• Kudam puli (Malabar tamarind) 3 pieces (10g); Soak in water for 20 minutes
• Tomato 1 (100g)
• Shallots 5 (25g)
• Fenugreek seeds 1/4 tsp
• Spicy chilli powder 2+1/2 tsp (6g)
• Kashmiri chilli powder 1 tsp
• Turmeric powder 1/2 tsp

Method:

• Heat 2 tbs of coconut oil in a meen chatti
• Add fenugreek seeds and stir for 2 minutes
• Next add sliced onion and stir until golden 
• To this add chopped ginger and garlic 
• Stir for 2 minutes
• Now add tomato and some salt
• Cook this until soft
• Next add kashmiri chilli powder, 1 tsp of spicy chilli powder and turmeric powder
• Cook this until the raw smell goes away
• Now add coconut and stir for 2 minutes
• Remove this mix from the pot and grind it to a fine paste when it is cool
• To the pot add 2 tsp of coconut oil and shallots and stir until very soft
• Now add green chilli and curry leaves and stir for 1 minute
• To this add 1/2 tsp of red chilli powder and stir for a few seconds
• Add the ground coconut paste and stir for 2 minutes
• Next add the 'kudam puli soaked water' and more water to adjust the consistency
• Add salt as needed
• Allow this to boil
• Now add fish pieces and cook on medium flame for 4 minutes
• Finally add curry leaves,3-4 slices of green chilli and 2 tsp of coconut oil
• Turn off the flame and allow this to rest for 15 minutes
• Delicious fish curry is ready to serve

കോഴിക്കോടൻ ചിക്കൻ ദം ബിരിയാണി ഉണ്ടാക്കുന്ന വിധം | Kozhikodan Chicken Biryani Recipe | Malabar Biryani Recipe

 Ingredients:

 For masala:-

• Chicken 1 kg
• Salt 2 tsp
• Turmeric powder 1/2 tsp
• Ginger 20g
• Garlic 30g
• Green chilli 15 (50g)
• Chilli powder  1tsp
• Fennel powder 1 tsp
• Pepper 2 tsp
• Biryani masala 1 1/2 tsp*
• Curd 1/2 cup
• Lemon juice 2 tsp
• Tomato 2 (200g)
• Curry leaves 1 sprig
• Onion 3 medium (300g)
• Mint leaves 30g
• Coriander leaves 50g

Rice:-

• Jeerakasala rice 3 cups (650g)
• Cardamom 4
• Cloves 3
• Cinnamon 1" piece
• Mace a small piece
• Star anise 1
• Bay leaf 1
• Onion 30g
• Carrot a small piece
• Ginger garlic green chilli crushed 1 tsp
• Coriander leaves 1 tbs
• Water 4 1/2 cups

For frying

• Onion 2 medium (200g)
• Cashews 30g
• Raisins 30g

Method:

• Marinate chicken with all the listed ingredients and keep aside for minimum 1 hour
• Soak the rice for 20 minutes and then drain and keep aside
• Fry 2 sliced onions, cashews and raisins until golden and keep aside
• To cook the rice, add 3 tbs of onion fried oil to a heavy bottomed vessel
• Add the whole spices and stir for a few seconds
• To this add onion and stir for 1 minute
• Add water and bring to boil
• Now add ginger-garlic-green chilli crushed, carrot, coriander leaves and salt
• Next add drained rice and cook on high flame without lid and let it boil
• When the rice appear on the surface, reduce the flame to low, cover the vessel and cook for 5 minutes
• Meanwhile add half portion of fried onion and 2 tbs of onion fried oil to the chicken and combine well
• When the rice is done layer half portion of the rice over the chicken ; Add some biryani masala, fried onion, cashews, raisins, mint leaves and coriander leaves over the rice
• Spread the remaining rice and add biryani masala, fried onion, cashews, raisins, mint leaves and coriander leaves over the rice
• Cover the pot and cook on high flame for 10 minutes, then on the lowest flame for 30 minutes. Open the pot after 1 hour
• Delicious Kozhikodan Dum Biryani is ready to serve
• Serve with raita, pappadam, pickle and pudina chutney

* Biryani masala:

• Fennel seeds 1 tbs 
• Sajeera 1 tsp
• Cardamom 2 tsp
• Cloves 2 tsp
• Cinnamon 1 tbs
• Mace 1
• Nutmeg a small piece
• Pepper 1 tsp
• Star anise 1
• Bay leaf 1

സ്പെഷ്യൽ വെജിറ്റബിൾ പുലാവ് റെസിപ്പി | Vegetable Pulao Recipe

 Ingredients:

• Basmati rice 2 cups (500g)
• Coconut milk (medium thickness) 3 1/2 cups
• Vegetable mix 300g
• Ginger 10g
• Garlic 15g
• Green chilli 6
• Pepper 1 tsp
• Fennel seeds 1 tsp
• Onion 1 medium
• Whole spices ( cinnamon 1", cloves 3, star anise 1, mace a small piece, sajeera 1/2 tsp, cardamom 4, bay leaf)

Method:

• Soak the rice for 30 minutes and then drain
• Crush ginger, garlic, green chilli, fennel seeds and pepper 
• Heat 2 tbs of ghee and 1 tbs oil
• Add whole spices and allow them to splutter
• To this oil add sliced onion and stir until slight golden
• Add crushed ginger garlic mix and stir for 1 minute
• Add vegetable and stir for 2 minutes
• Next add coconut milk and allow to boil
• Add salt followed by soaked rice
• Stir and cook on high flame until the rice appear on the surface 
• Now reduce flame and cook on low heat for 10 minutes
• Turn off the flame and allow it to sit for another 20 minutes
• Then fluff up the rice and serve the delicious pulao with favorite side dish

രുചിയും ആരോഗ്യവും ഒത്തുചേർന്ന ഒരു മാജിക്ക് കേക്ക് | റാഗി ചോക്ലേറ്റ് കേക്ക് ഉണ്ടാക്കുന്ന വിധം | Ragi Chocolate Cake Recipe

 Ingredients:

• Ragi flour 1 1/2 cups (170g)
• Cocoa powder 2 tbs (15g)
• Baking powder 1 tsp
• Baking soda 2 pinches
• Pinch of salt 
• Cinnamon powder 1/4 tsp
• Eggs 3
• vanilla essence 1/2 tsp
• Butter 5 tbs (70g)
• Jaggery powder 6 tbs (70g)
• Chocolate chips 50g

Method:

• Combine together ragi flour, cocoa powder, baking powder, baking soda, cinnamon powder and salt; Keep aside.
• Beat together eggs, vanilla essence and jaggery powder
• To this add butter and mix gently
• Next sift in the dry ingredients and combine well
• To this mix add 3/4 cup of hot water and mix well
• Add chocolate chips to the batter 
• Transfer this to a 7 inch cake tin and bake at 180 degree Celsius for 38 - 40 minutes
• Take out from the oven and slice when it is completely cool 

കൊതിപ്പിക്കുന്ന രുചിയിൽ ചിക്കൻ പുലാവ് ബിരിയാണിയേക്കാൾ എളുപ്പത്തിൽ | Chicken Pulao Recipe

 Ingredients:

 Marination:-

• Chicken 800g
• Turmeric powder 1/2 tsp
• Pepper 1 tsp
• Chilli powder 1 tsp
• Garam masala 1 tsp
• Ginger garlic paste 1 tsp
• Yogurt 1/4 cup (60g)
• Salt 1 tsp

Other Ingredients:

• Onion 2 (200g)
• Tomato 1 (100g)
• Green chilli 8
• Ginger garlic paste 2 tsp
• Whole spices ( Cardamom 4, sajeera 1/2 tsp, cloves 3, cinnamon 1" piece, mace a small piece, star anise , bay leaf 1)
• Basmati rice 2 cups (500g)
• Coriander leaves and mint leaves

Method:

• Marinate the chicken with all the listed ingredients and keep aside for 30 minutes
• Wash and soak the rice for 30 minutes
• Heat a heavy bottom vessel
• Add 4 tbs of oil and 2 tsp of ghee
• Add the whole spices into it
• Next add sliced onion and saute until golden in colour
• To this add green chilli and marinated chicken
• Stir on high flame for 5 minutes
• Then add ginger garlic paste tomato
• Cover the pot and cook the chicken for 10 minutes
• Then open the pot and add coriander leaves and mint leaves
• Add 2 1/4 cups of hot water followed by soaked rice
• Adjust salt
• When it begin to boil cover the vessel and cook on low heat for 10 minutes
• Then turn off the flame and open the vessel after 20 minutes
• Finally add 2 tsp of ghee and fluff the rice gently
• Serve the delicious chicken pulao with salad and pickle