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
After that knead the dough using dough hook of hand beater until the dough is smooth
After that do the window pane test; For that take a small portion of the dough and check if it can be stretched it to a thin sheet, without tearing. If it can be done, your dough is ready to rise.
Divide the dough into 3 equal pieces and shape into balls
Arrange them in a bread tin and allow it to ferment for 1 1/2 - 2 hours
Then bake at 190 degree Celsius for 32 minutes or the inner temperature is 92 degree Celsius
Take out from the oven; Remove from the tin and allow this to cool completely
Soft and delicious wheat bread is ready; Slice and enjoy.
Mix together all the ingredients and keep aside for 20 minutes
After 20 minutes knead the dough until soft and elastic
After kneading allow the dough to relax for 3 minutes, and then do windowpane test; It tests the strength and stretchiness of the dough. For that gently stretch a small portion of the dough to a thin sheet and see if light passes through it without tearing. If it tears the dough is not yet ready. You have to knead the dough a few more minutes and repeat the test again.
If your dough is ready, divide the it into 3 equal pieces
Shape each piece into ball and arrange in a loaf tin (Tin size 8x4x4 inches)
Keep aside until the dough rise and 80% of the tin is full
Bake at 190 degree Celsius for 32 minutes or the internal temperature reaches 92 degree Celsius
Remove from the tin and allow the bread to cool down completely
Soft and delicious brioche bread is ready to serve; Slice it and enjoy.
Roast the grated coconut until light brown in color
Turn off the flame and add chilli powder, coriander powder and turmeric powder. Stir well for 1 minute. Then allow to cool down and ground to a fine paste without adding water.
Soak tamarind in water and extract the juice from it.
Meanwhile add 2 tbs of oil in pan and add coconut flakes to this. Stir for 2 minutes.
Then add chopped shallots, curry leaves and green chilli to this.
To blanch palak, boil water in a pot. Add palak to the boiling water and cook for 1 1/2 minutes. Immediately transfer to ice cold water. Then drain and grind to a smooth thick paste.
Heat up 2 tbs butter and 1 tbs of oil. To this add cumin, cinnamon, cardamom and cloves
Add finely chopped onion and saute until they turn to golden
Divide the dough into small pieces each weighing 55g
Shape them into balls and arrange in a baking dish
Allow the balls to rest until double in size
Once it is ready bake at 190 degree Celsius for 20 minutes
Allow the pav to cool down completely
Preparation of bhaji
Add potato, cauliflower, carrot, green peas, salt and enough water into a pressure cooker
Cook for 1 whistle
When the pressure drops, open the cooker and mash the veggies
Heat up butter and oil and in a pan
Add cumin seeds
Add onion and saute until translucent
Stir in green chilli and saute well
Add capsicum and saute for 2 minutes
Add tomato and salt. Cook until tomato turn mushy.
Stir in chilli powder, pav bhaji masala and turmeric powder. Saute the masala until the raw smell goes away.
Add mashed veggies. Add more water to adjust consistency
Cook until it become thick yet pouring consistency.
Add kasoori methi, coriander leaves and butter.
How to serve pav bhaji
Slice the pav. Heat up butter in a pan. Add coriander leaves and some pav bhaji masala . Place sliced pav over it and toast both sides for 1 minute.
Place toasted pav in a plate. Take bhaji as needed. Sprinkle some onion and a small piece of butter. Squeeze lemon juice. Dip the pav into the bhaji and enjoy.
