[ingredients title=”Ingredients”] Biriyani rice – 1 kg Chicken, cut to pieces – 1 kg Oil – ½ cup Onions, chopped – 5-6 Ginger, crushed – 1 ½ tbspn Garlic, crushed – 1 ½ tbspn Green chillies, crushed – 6-10 Tomatoes, chopped – 2 large Turmeric powder – ½ tspn Garam masala – 2 tspn Coriander
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Muttamala is a typical malabar dessert, preparing with mutta/ egg and sugar. Muttamala is very traditional sweet served during mappila or puthiyappila salkaram(newly wedded couples party) mainly in north malabar areas. This is a classic malabar dessert ,“mala” the thread like consistency using the egg yolks and sugar and the whites are whisked with sugar syrup,
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I’m back with another chicken recipe – because really, is there ever such a thing as too many chicken recipes?! Anyways, we all might have tried the spicy pepper chicken at least once in our outside food time. I have had a lot of varieties of Pepper Chicken with our Kerala paratha many times. So
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Talking about rice varieties I always a fan of the Arabian rice varieties as it has a tremendous flavours that we can’t imagine. Today’s special is a rice dish using chicken, named “Chicken Kabsa”. This is the easy version of Arabian item Chicken Kabsa. Kabsa is the national food of Saudi Arabia. Kabsa is a
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Thai food is my all-time favourite food. I love fried chicken and some of the most flavourful fried chicken in the world are from Southeast Asia, for example, this crispy, moist, juicy and extremely delicious Thai Crispy Chicken. I have tasted the Thai Crispy Chicken once we have food from outside I don’t know where
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We malayalis are have an affair for the seafood items. None of us cannot imagine our lunch meal without a fish item, if you are a seafood lover. Fishes are highly rich in vitamins and other minerals essential for our health. We all are familiar with many of fish dishes. ”Natholi oru cheriya meenalla” is
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[ingredients title=”Ingredients”] Squid – 200 gram(cut into rings) Maida – 1/2 cup Corn flour – 1/2 cup Egg – 1 Baking powder – 1 tspn Pepper powder – 1 tspn Ginger garlic paste -1tspn Rava -1/2 tbspn Salt to taste [/ingredients] [directions title=”Directions”] Mix all the ingredients with little water to make a paste. The
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This Malabar style fish cutlet is one of my favourite snack. We usually prepare this snack during iftar time. If there is any leftover fish fry and you want to taste some variety dish, then this malabar style fish cutlet is definitely a good one. You can use any fish for this cutlet. Here i
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[ingredients title=”Ingredients”] Chicken mince (keema) – 300 grams Green peas – 1/2 Cup Oil – 2 Tbspn Onion chopped – 1 large Ginger-garlic paste – 2 Tspn Green chillies chopped – 1-2 Coriander powder – 1 Tspn Cumin powder – 1/4 Tspn Red chilli powder – 3/4 Tspn Fresh coriander leaves,chopped -1 Tbspn Salt –
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Collection of traditional Kerala recipes especially Malabar dishes and recipes that adopted from other cuisines, which will makes you feel proud about yourself. All the recipes added here are tried by me at home.