Thursday, January 21, 2010

Ari Unda with Aval



How to prepare:

Heat aval in a pan for one or two minutes.
Powder the Aval in Mixi.
(Do not put for too long, else it will become very fine powder)
Grate Jaggery in mixi.
Grate coconut in mixi.
Mix everything together with cardamom powder.
Prepare round balls with it.
Done :-)
PS: You can make this without heating the aval also.

Rusk cookies


Rusk : 1 cup
Coconut: 1 cup
Sugar: 1 cup
Egg : 2

How to make:

Put the rusk in mixi and powder it.
Grate coconut into fine pieces.
Beat the eggs.
Stir rusk powder, coconut, eggs and sugar together.
Bake it for 3-4 minutes.
Done :-)

Tuesday, January 19, 2010

Chicken Biriyani


• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 tsp Pepper Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves (Mint leaves and corriander leaves optional)

For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 2 tsp Pepper Powder
• 1 tbsp Corriander Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:
• Fried onion, kissmiss and nuts

How to make Chicken Biryani:

• Put all the ingredients of the marinade in a bowl and mix well.
• Add chicken pieces to it and leave for an hour.

• Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
• Cook the rice until it is done, drain and keep it aside.

• Heat oil in a thick bottomed pan and add remaining whole garam masala.
• Allow it to crackle, add sliced onions and cook it till light golden brown.
• Add 1 tsp of the remaining garam masala and all the remaining ingredients.
• (You can also make the ingredients into a paste and add to chicken here.)
• Cook for 5 minutes, combine marinated chicken with it.
• Cook until chicken is tender.

• Place alternate layers of chicken and rice.
• Now sprinkle remaining garam masala powder and butter in between the layers.
• Carefully end it with the rice layer.
• Cover and seal it with an aluminum foil.
• Cook it further on low flame. (Be careful not to keep it for too long.)
• Place kissmiss, nuts and fried onion on top.
Done dana done. :-)

Saturday, January 16, 2010

Ethakka Thoran


Raw bananas - 3
Grated coconut - 1/2 cup
Shallots - 6 nos
Jeera powder - 1/4 tsp
Turmeric powder - one pinch
Green Chilly - 3
Dry red chilly - 4
Curry leaves - one strand
Mustard - 1 tsp
Oil - 2 tsp
Salt - to taste

Peel off plantain and cut into small pieces.
Boil with little salt and turmeric powder till soft.
Grate coconut with turmeric powder and jeera.
Heat oil in a pan. Splutter mustard seeds,curry leaves and dry red chilly.
Add chopped shallots, green chilly and saute well.
Add boiled plantain and stir slowly.
Add grated coconut to it and mix well.
Done :-)

Friday, January 15, 2010



1. Grated coconut: 1 cup
2. Curd: 2 cup
3. Onion: 1/2
4. Garlic minced: 3
5. Jeera: 1/2 ts
6. Coriander: 1/2 ts
7. Uluva: 1/2 ts
8. Turmeric powder: 1/2 ts
9. Mustard: 1/2 ts
10. Curry leaves
11. Green chilly, red chilly: 1 each
12. Cucumber or mango or ethakka

How to make:

Grind coconut to paste with ingredients 1 to 6 above.
Beat the curd and mix with coconut paste.
Add water.
Heat oil and add mustard.
Add the vegetable pieces and cook.
Add chilly and curry leaves.
Add the curry and heat. (Do not boil)
Done :-)