COOKING TIPS

If you are using pepper in any dish add lesser salt than is required .

You can ripen fruits quickly by wrapping them in newspaper and keeping them in a warm lace for 2-3 days

To make your soup thicker, add corn flour to it

To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing

Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar

To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice

Add Banana to chapatti mix, chapatti will be softer and tastier.

Add a desert-spoon full of curd while mixing chapatti dough to make chapatti soft.

Cutlet will not crumble if little corn flour added to the mix.

Wrap bakery items in butter paper to keep them fresh longer.

To get potato cooked faster, add little lemon juice to it.

To make Poori crispier, add little corn flour with the batter.

Put a whole red chilly in coconut oil to keep the oil fresh longer.

Beat egg with cauliflower to make it tastier

My favourite UNNAKKAYA

Ingredients

Indian banana(Nenthrappazham medium ripe) -500 gm

Grated coconut-2 cups

Cardamom powder-1tsp

Raisins-8 nos

Cashew nuts-2 tbsp

Sugar-3tbsp

Ghee-2 tbsp

Coconut oil-200gm

Preparation

Cook bananas in boiling water till the peel seperates slightly from the fruit.Collect the bananas from water.Remove the peel & grind the bananas to a smooth dough & keep aside.

Heat 2 tbsp of ghee in a sauce pan and add grated coconut,sugar,cashew nuts,raisins&cardamom powder and cook well.

Apply some coconut oil on your palm.Take a medium lemon size of the banana dough and flatten it on ur palm.Put 2 tsp of coconut mixture,which we made earlier into it. Fold edges and press lightly.Roll it into the shape of banana.

Heat oil in a frying pan and fry it in oil till it becomes golden brown.

Unnakkaya is ready.

Fish Kurukku

For Marination

Fish(cut in to average pieces) :250 gm

Chilly Powder :1 tb sp

Turmeric Powder :1 t sp

Green Mango Paste :1 tb sp

Tomato Paste :1 tb sp

Garlic Paste :2 tb sp

Cocunut oil :1 tb

Salt :as required

For Masala

Coconut oil : 8 tb sp

Mustard seeds :1 t sp

Uluva :1/2 t sp

Cumin seeds : 1/2 t sp

Onion(small) : 6 No

Crushed garlic :1/2 tb sp

Crushed ginger :1/2 tb sp

Curry leaves :1 tb sp

Chilly Powder : 1.5 tb sp

Tomoto Paste :4 tb sp

Thick coconut milk : 1/2 cup

Salt : as required

Preperation

Marinate fish pieces with the first incrediants and keep 

aside for fifteen minutes.

Boil oil in a fry pan and fry mustard seeds and uluva 

and cumin seeds.Then add onion,garlic,ginger and 

curry leaves and stir well.Then add chilly powder,

tomato paste and stir well.

Add the marinated fish and cook properly.

Add coconut milk and coriander leaves.

Fish Kurukku is ready.

Thalassery Chicken Biriyani

Ingredients
For marination Dressed Chicken: 1Kg (12 big pieces)
Coconut oil: 6 tbsp
Curd: 1 cup
Red chilly powder: 1 tbsp
Turmeric Powder: 1/2 tea spoon
Garam masala: 1/4tsp
Salt: as required
For masala
Ghee/Coconut oil: 2tbl spoon
Onion: 5 No
Tomato: 3 No
Green chilly paste: 2 tbsp
Ginger paste: 2tbsp
Garlic paste: 2tbsp
Coriander & Mint Leaves: 2tbsp each
Curry leaves: 1tbsp
Garam masala: 1/4tsp
Lemon: 1/2
Salt: as required
For rice
Ghee: 4 tbsp
Rice: 6gass
Water: 9glass
Cardamon: 6 no
Cloves: 6 no Cinnamon: 1 big piece Lime juice: 1tbsp
salt: as required
For garnishing
Onion - 1 small
Rose water: 1/2 tbsp
Biriyani colour: 1 pinch
Cashewnuts: 100 gram
Raisins: 50 gram
Ghee:3tbsp
Garam masala: 1/4tsp
Coiander leaves: 1tbsp
Mint leaves: 1tbsp
Marinate chicken with curd,turmeric powder,chilly powder,garam masala and salt.Set aside for 20 minutes.Shallow fry it (half fry). Keep it aside.
Boil ee/cocunut oil in a pressure cooker. Add chopped onion and stir well,then add green chilly paste. Add ginger garlic paste then add crushed tomoto, curry leaves, garam masala, lemon juice and salt. Close the vessel.Open after one whistle, and add half fried chicken and wait for another one whistl.Then add coriander and mint leaves &limejuice. Keep aside.
Boil 2 tbsp ghee in a deep vessel.Fry small thin pieced chopped onion in to deep golden brown.Fry cashewnuts and raisins also. Collect them from ghee and keep aside. Add water and boil. Then add cardamon,cloves,cinnamon .Add rice ,salt and limejuice and make ghee rice.
Add 1/4 th of the ghee rice prepared on top of the masala.Sprinkle color mixed rosewater and 1/4 of ghee. Add a pinch of garam masala,fried cashewnuts , raisins along with fried onion . Now add the remaining rice as well.Make four same layers,one above other.
Keep the vessel tightclosed and put in minimum heat for 20 minutes,thentake it out from stove. Seperate the rice and masala. Garrnish with rest of the fried cashewnuts,raisins,fried onions & leaves.

u may serve this biriyani with Easy putheena chammanthi(mint leaf chutney)

& Ulli surka

Putheena chammanthi

Ingredients
Green chilly : 6 no.
scrapped coconut :6 tbsp
mint leaf: 50 gm
Fried sesame:1 tbsp
curd:1 cup Salt:As required

Preparation
Cut mint leafs in to small pieces.Add the other ingredients &grind in the mixi.
Ulli Surka
Ingredients
Red onion : 3(sliced very finely)

Green chilly : 6(slit vertically)

Plain vinegar: 6 tbsp

Water : 4 tbsp

salt :As required

Preperation:

Mix everything together & serve with Biriyani