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Ramdan Special

Grilled Chicken with Basil Dressing

J was away on official trip for the last few days. Whenever he’s away, the food he craves for is the Rice, Pineapple Pulissery, Payar Ularthiyathu and Fish fry combination. This combination happens to be …

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Lamb/Mutton Pulao

  Mutton Pulao is a one pot dish, which is a delicacy in many households, especially during festivals. Unlike Biryani, which is prepared by layering rice and meat, Pulao is prepared by mixing rice and …

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Tandoori Chicken

Tandoori Chicken needs no introduction. Here’s my way of making Tandoori Chicken. I used only chicken thighs for this dish. If you wish, you could use a whole chicken. As mentioned, the use of artificial colour is optional. I chose not to add colour.

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Thalassery Biryani

Thalassery Biryani, also known as Malabar Biryani, is a very popular Biryani dish of Kerala. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. In Thalassery Biryani, the rice used is Jeeraka shaala(Seeraga samba/Jeera Rice), a short-grained fragrant rice. One can find a lot of variations in preparing Thalassery Biryani. This is a recipe I found at Resna’s tasty home some time back and has been following the same, with some minor tweaks. You could use mutton/lamb in place of Chicken.

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Kachchi Gosht Biryani

Those who have been following this blog regularly, would be well aware of my penchant for Biryani. I have tried out quite a few variations. However, one style I was always apprehensive of preparing was the Kachchi Gosht Biryani. In this preparation, the meat is marinated, preferably overnight, and then cooked on Dum along with 3/4th cooked rice. My concern was whether the meat and rice would be rightly cooked. This time, I decided to put my apprehensions aside and give it a go. What I liked about the recipe was its simplicity of preparation. The only time consuming activity…

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Paalaada (Fluffy Rice Crepes)

Last weekend, we had made a quick stop over at J’s cousin’s place while returning home from a wedding. We were served Paalaada, which I was tasting for the first time, even though I had heard about it. We took an instant liking for those fluffy crepes. Needless to say, I had already made up my mind

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Unnakkaya (Banana Rolls with sweet Filling)

Unnakkaya is a popular snack in the Northern part of Kerala. It is mostly prepared during the Ramzan period. The banana used to prepare this dish is of the Nendran cultivar, easily available in the southern states of India. In the northern states, one could find these in grocery shops that cater to

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Warqi Samosa (Layered Samosa)

Warqi samosas are basically samosas with layered covering. One could use any filling, savoury or sweet to prepare this. Those who don’t have the time to prepare the covering can use Phyllo sheets. I followed the recipe from Khana Pakana for the outer covering.

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Haleem

Haleem is one of the most sought after dish, especially during the holy month of Ramadan. It is a highly nutritious dish comprising of meat, wheat and lentils and cooked with spices for a few hours. The result is a paste-like dish, which is served with coriander leaves, mint leaves, fried onion and

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