Showing posts with label Kerela Cuisine. Show all posts
Showing posts with label Kerela Cuisine. Show all posts

Sunday 16 July 2023

Thalassery Biriyani


Thalassery biryani is a popular dish from Thalassery that is situated in the Malabar cost of Kannur district in the state of Kerala. 

The history says that this dish dates to the 18th century, during the reign of the British East India Company.  The biriyani along with other local dishes were introduced to the The British officers by the local Muslim Mappila Community, who have settled in Kerala coming from the Middle Eastern — Arab or Persian. The British officers were very impressed with the unique aroma of the dish. This dish not only become famous amongst the officers but also amongst the other local communities of Kerala. 

- Net source 

The biriyani is made using spice blend that consists of fennel seeds along with other spices that is not used in other biriyani masala. Cashew and Raisins are fried and used in the dish. Aromatic short grain Kaima/Jeerakasala rice that is locally grown is used for this dish. Chicken or Mutton is cooked separately with the spices, curd, onions, ginger - garlic paste and tomato. The rice is cooked separately with whole spices.The rice and meat are then layered and cooked together on dum / sealed pot. 

There are many versions of this dish… Inspired from Swasthi's Recipes blog, here is the recipe from my kitchen.. 

To make the Biriyani Masala - Ingredients 

2 tsp Fennel seeds 

1 tsp Pepper corn

1 tsp Shah Jeera / Caraway seeds

6 Cloves 

4 Green Cardamom 

1 medium piece of Cinnamon 

1 Star Anise 

2 Mace / Javitri 

1/2 tsp Nutmeg powder 

2 Dried Red chillies 


Grind all the above ingredients into a powder. 

To make the Rice - Ingredients 

2 cups Kaima/Jeerakasala 

1/2 tsp Fennel seeds 

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves  

2 Red dried Chillies broken into  pieces 

Salt to taste 

1 tbsp Ghee


Wash the rice and keep aside. Take a pot, add the ghee, add the spices mentioned above, sauté for few seconds. Add the washed drained rice and salt, stir for few seconds, add 4 cups of water, let the rice cook until the water has evaporated completely and the rice has cooked well. Leave the rice open and stir the rice occasionally so that the rice doesn’t form any lumps.. 

To make the Chicken - Ingredients 

1 kg Chicken cut into pieces 

2  + 1 large Onions sliced 

1 large Tomato sliced 

1 tbsp Ginger paste 

1 tbsp Garlic paste 

2 tbsp Green Chilli paste 

1/2 cup Curd beaten 

1/4 cup broken Cashews 

1/4 cup Raisins 

Salt to taste 

1 tsp Turmeric powder 

1/2 cup Ghee 


Take a pot, add ghee, let it melt, add 1 onion sliced and fry the onions until golden brown in colour for the birista, remove the onions and keep it aside, in the same ghee fry the cashews and raisins, once golden brown remove and keep them aside. Add 2 sliced onions, fry until light brown in colour, add the ginger- garlic and chilli paste, stir occasionally and sauté the masala for a minute. Add the curd, tomato sliced, turmeric powder, 2 tbsp spice powder and salt, stir and continue to cook for another minute. Add the chicken, stir, cover and continue to cook on medium low flame stirring occasionally until the chicken is cooked. 

To Assemble the Biriyani - Ingredients 



1 tsp Spice Masala 

Fried Cashews and Raisins 


1/4 cup Coriander and Mint leaves chopped 

2 tbsp Ghee melted 

2 tbsp Rose water

6 Boiled Eggs (optional)

Banana Leaves (optional)


Take a heavy bottom pot, place the banana leaves (optional), add some rice, add the chicken gravy uniformly over the rice, add the boiled eggs, sprinkle some spice masala, some fried onions, some fried cashews - raisins, chopped coriander- mint leaves, drizzle some ghee and rose water, add another layer of remaining rice over the chicken gravy, repeat the process - add the remaining spice masala, fried onions, fried cashews - raisins, chopped coriander- mint leaves, drizzle the remaining  ghee and rose water. Cover the pot with a lid, seal the pot or cover the pot with a tight lid. Place the pot over a hot tawa and cook on low flame for 20 minutes. Let the pot be covered for another 20 minutes before serving the biriyani. Serve the biriyani hot with raita and Papadam . 

Tuesday 21 July 2020

Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru

I have been blessed with few good friends who are family to me more than friends.. These recipes have been shared by one such friend... who belongs from Kerala, and I thank my Almighty, who has always provided me the opportunity to make good food even though we are homebound 🙏🏼
One of the recipe - Okra and Egg curry is from her Aunty’s Kitchen. Here are the recipes that I made for one of our meal. Here I have adjusted the spices as per our taste.. 

Fried Prawns 

1 bowl of cleaned and shelled Prawns 
1 small piece of Ginger crushed 
3 Garlic Cloves crushed
Few Curry Leaves 
1/2 tsp Pepper Powder 
Few Fenugreek seeds
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Red Chilli Powder 
1 tsp Vinegar 
Coconut Oil for shallow frying 

Take a bowl, add prawns, salt, turmeric, chilli powder, pepper powder, ginger - garlic and vinegar. Mix all the ingredients and marinated for an hour. Take a pan, add oil, add few fenugreek seeds, now add the prawns and fry until golden crispy fried. Add the curry leaves and switch off the flame. 

Vendakka Mutta Curry / Bhindi and Egg

6 Eggs boiled with little salt and cut into halves 
200 gram Okra chopped into big pieces 
1 medium size Onion sliced 
3 Green Chillies slit
4 to 5 Garlic cut into big pieces 
Juice of 1/2 lime. 
Few Curry leaves 
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds 
1/2 tsp Cumin seeds
2 Green Cardamom 
1 piece of Cinnamon 
Salt to taste 
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Pepper Powder 
1/4 tsp Chilli Powder
2 cups of Diluted Coconut Milk 
1 cup of Undiluted Coconut Milk 
1 tsp Vinegar 
3 tbsp Coconut Oil 

Take 1 tbsp oil in a pan, heat it up, add the Okra and little salt. Cook the okra until it is light brown in colour. Add lime juice to the okra, stir and keep the okra aside. Take a pot, add 1 tbsp oil and once the oil is hot, add mustard seeds. Sauté the mustard seeds until it crackles, then add the onions and let cook for 2 minutes, add the green chillies and garlic. Sauté for another minute. Add the curry leaves. Continue to cook until it turns brown in colour. Remove all the masala and keep it aside. In the same pot, add the remaining 1 tbsp oil, reduce the heat, add the crushed fennel, cinnamon, jeera and cardamom, coriander powder, turmeric powder, pepper powder and chilli powder. Sauté for few seconds. Add diluted coconut milk, add little salt and boil the curry, as the curry begins to boil add the fried Okra.
Now place the egg pieces in the curry. Continue to cook, stir the curry gently, now add the thick coconut milk and add the fried masala and vinegar into the curry. Switch off the flame. 

Cabbage and Carrot Thoran 

1 cup of Finely chopped Cabbage 
1 small Carrot finely chopped 
1 Onion chopped
2 Green Chillies slit
Few Curry Leaves
1/4 cup Grated Coconut 
Salt to taste
1 tsp Turmeric powder 
1 tsp Vinegar 
2 tbsp Coconut Oil 

Add coconut oil in a vessel, let the oil heat up, add mustard seeds and onion, stir fry until the onion pieces are translucent. Add grated coconut, green chillies, curry, salt and turmeric. Cook the masala until the oil release. Add the cabbage and carrot, cover the vessel and cook on a low flame, stirring it occasionally until the vegetables are cooked. Add the vinegar and switch off the flame. 

Moru Curry  / Curd Curry

This is the curd base curry from Kerala. There are many variations to this recipe.. in this recipe the curd is not cooked... there are many types of vegetables like ash gourd, bitter gourd, ridged gourd etc that can be boiled and added.. here I have used tomatoes. 

2 medium size Tomatoes cut into cubes 
2 Green Chillies slit
1 small Onion chopped 
1 small pieces of Ginger finely chopped 
2 Garlic Cloves finely chopped 
Few Curry leaves 
1/4 tsp Cumin
1/4 tsp Mustard 
1/4 tsp Fenugreek 
1/4 tsp Carom seeds
1/4 tsp Fennel seeds
One Pinch Asafoetida 
1/2 tsp crushed Pepper Powder 
Salt to taste 
1 tsp Turmeric Powder 
1 cup Curd beaten
1 tsp Coconut oil 

Take a vessel, add coconut oil, heat the oil, add the whole spices, asafoetida, onion, ginger, garlic, green chillies, curry leaves, salt and turmeric. Sauté until the masala release the oil. Reduce the flame and add the tomatoes, cook for 2 minutes. Switch off the flame, add the masala to the curd and mix all the ingredients together. Add freshly ground pepper powder from top. 


Tuesday 4 August 2015

Classic Dhokla, Schezwan Vegetable Dhokla and Vattayappam with a twist

These 3 healthy quick snack recipes are a twist from classic recipes of India made from the same basic key ingredients... Lapsi and Suji.  Do try out at home....
Suji and Lapsi Batter
2 cups Lapsi ( broken wheat)
2 cups Suji
1 cups butter milk or more to make a thick batter
2 tsp soda bi carb or yeast or Eno
Wash the Lapsi and soak it in water for 2 to 3 hours. Then throw the water in which the  Lapsi was soaked. Now put all the ingredients except for the salt and soda bi carb or yeast or Eno in the grinder and grind it into a fine paste. Take the batter out of the grinder and if required add more butter milk to get a thick consistently. Add soda bi carb or Eno or yeast as desire. If yeast is added then add the yeast in 1/4 cup of Luke warm water with 1 tsp sugar and keep it for 10 minutes for rising. Then add the yeast water to the batter. Let the batter stand for 30 minutes to an hour.
This batter is the base for the 3 following recipes. Divided the batter into 3 parts.
Classic Dhokla
1 part of the batter
1/2 tsp grated ginger
1/2 tsp chilli paste
Salt to taste
1/2 tsp chilli powder
1/2 tsp roasted cumin powder
1 tsp oil
1 pinch of hing
1/2 tsp mustard seeds
5 to 6 curry leaves
4 tbsp water
1/2 tsp sugar
Coriander leaves chopped for garnishing
Add ginger, salt and chilli paste to the batter. Grease the dhokla plates and fill 1/2 of the dhokla plates with the batter. Sprinkle chilli powder and roasted cumin powder and steam the dhoklas. Check the dhokla with the help of the tooth pick. If done the tooth pick will come out smoothly. Take the dhokla out of the steamer and cool it. Now take oil in a small vessel and add mustard seeds. Once the mustard seeds starts to crackle add hing, curry leaves and sugar. Keep it for a minute and add water and let it bubble. Now add the tadka on the dhokla and garnish with coriander leaves. Cut it in to square or diamond shapes and serve it with green coriander chutney.
Schezwan Vegetable Dhokla
1 part of the batter
1 tsp oil
Salt to taste
1/2 pepper powder
1/2 tsp soya sauce
1 tbsp Schezwan sauce
1 onion sliced
1/2 small capsicum slice
1/2 tsp garlic crushed
1/4 cup cabbage sliced
1 tbsp carrot sliced
1/4 cup spring onion chopped
Coriander leaves and spring onions for garnishing
Take the batter and add salt as required. Take a pan and add oil. Add crushed garlic and sauté for a minute. Add all the sliced vegetables. Add the soya and the Schezwan sauce. Sauté the vegetables for 2 to 3 minutes. Add the chopped  spring onions the vegetables and keep it aside. Now grease the dhokla   plate and fill 1/4 of the plate with the batter. Half steam the batter. Once half steamed and the top of the batter has harden spread the vegetables on the batter. Now fill the rest of the plate with the rest of the batter and sprinkle pepper powder on top. Put the plate back into the steamer and steam the dhokla till done. Take it out from the steamer and garnish it with coriander leaves and chopped spring onions. Let the dhokla cool and then cut into shapes as desire.
Vattayappam with a twist
1 part of the batter
1/2 cup desiccated coconut
Sugar as per the sweetness required
1/2 tsp salt
1 tbsp broken kaju
1 tbsp raisins
1 mashed banana
1/2 tsp cardamom powder
1 tbsp Saffron syrup
1 banana sliced for decoration
1/2 tsp ghee
Take the batter and add all the ingredients except Saffron syrup and sliced banana. Mix the batter well. Now grease the plate with ghee and add the batter. Steam the batter till done. Take the plate out of the steamer. Cool the Vattayappam. Garnish it with Saffron syrup and sliced banana.