Kirthiscookery

Coconut Sambol Ingredients Fresh coconut - 1cup (grated) Chilly powder - 1.5tsp Salt - as you need For tempering Oil - 1tsp Mustard seed - 1/4tsp Urad dhall - 1/2tsp Shallots - 10 (length wise) Curry leaves - 1sprig Method 🔹Take mortar/Ural and add fresh coconut, chilly powder,salt and pound everything together and keep aside 🔹Add oil in a pan add mustard seeds and urad dhall let it temper, now add the shallots, curry leaves & saute it 🔹Now add the coconut and fry it 🔹Serve with chapathi,roti,appam and idiyappam Notes : ** You can skip the sauting procedure ** while making the coconut mixture you can also add the onions together and serve it without frying ** You can also add the dry fish powder (massi in Srilanka) since i  don't have I didn't add..

Coconut Ladoo Ingredients Desicated coconut - 1cup and 1tbsp Milk - 3/4cup Sugar - 75gm Cardamom - 2 Food colour - a pinch (optional) Method 🔹Take a wide pan and add the coconut & milk and mix together and add the sugar and mix well till they absorbed 🔹You can add the food colour..  It's optional 🔹Once it's moisture consistency switch off the flame.. Cool them completely 🔹Now make a balls and coat them in dry desicated coconut Notes : You can use the fresh coconut instead of desicated coconut

Carrot Halwa / Gajar Ka Halwa Ingredients Carrot - 4 large (grated) Milk - 2cups Sugar - 3/4 -1cup Ghee -3.5tbsp Cashew - 1tbsp. Almond-1/2tbsp Method : 🔸Take heavy bottomed pan add 1tsp of ghee and add the grated carrot and saute for 10mins till the raw smell goes off 🔸Now pour the milk and cook well.. The milk should be absorbed by carrot 🔸Then add the sugar and continue to cook till little dry 🔸Finally add the chopped nuts Notes 🔹I used lengthy & large size of carrots..  Approximately 3cups 🔹You can add the nuts by directly else roast them in ghee

Kambu koozh /Bajra Kanji Ingredients Kambu / Bajra - 1cup Water -3 cups Butter milk - 1/2cup Salt - 1tsp Method 🔹First wash the kambu and soakfor half and hour and drain the water 🔹After that dry them for 10mins in muslin cloth. Then take a mixer jar and grind it coarsely. (don't grind it fine powder) 🔹Take heavy bottomed pot/clay pot and add 3 cups of water,let it boil 🔹Mean while in a bowl add the kambu and butter milk and mix well..  You can add extra water or buttermilk 🔹Once the water started boiling add the mixed kambu into the water and mix well without taking hands.   Otherwise it will stick in the down 🔹After 10mins it will start thickening that time close with lid .. Every 5 minutes mix them 🔹It will take around 15-20minutes to cook Notes : 🔹Instead of buttermilk you can use  before the day rice kanji 🔹If your cooking in the morning, you can soak the cooked kambu in water at night.. 🔹In morning you can add th...

Paneer Kheer Ingredients Paneer - 250gm (grated) Milk - 3cups Sugar - 1/4cup Saffron - a pinch (optional) Mixed nuts - 1tbsp Method : 🔸In a heavy bottomed pan boil the milk and stir often 🔸After 10 mins add the sugar and once it's melt add the finely grated Paneer and mix well 🔸Wait for 5mins in low flame and finally add the mixed nuts 🔸Transfer to another bowl and store in the fridge 🔸After 2 hours serve chill Notes : 🔹You can grind the Paneer using mixer jar 🔹If you want more sweet you can add more sugar 🔹I used cashew, almond, pistachio,

Mutton Curry / Mutton Kulambu Ingredients - for Grinding Corriander seeds - 2tbsp Pepper- 1.5 tsp Jeera -1.5tsp Fennel seeds - 1/2 tsp Cinnamon - 1inch Cardamom - 2 Cloves - 3 Red chilly - 6 Kashimiri chilly - 2 Small onion -5 Tomato - half Coconut - 2tbsp Ingredients -2 Oil-4tbsp Mutton - 500gm Small onion - 10(chopped) Ginger garlic paste - 1tsp Salt - as you need Turmeric powder - 1/4tsp Curry leaves Corriander leaves Method : 🔹First take a pressure cooker and add the mutton, 1/2tsp salt and turmeric powder,close with lid and wait for 6-7 whistle or until mutton get soft 🔹 In kadaai add oil and saute everything under ingredients 1 🔹Once it's cool down grind it to fine paste 🔹Next take kadaai add 3-4 tbsp oil and add finely chopped small onion and curry leaves & saute well till its light golden brown colour. Then add ginger garlic paste and saute for 2mins 🔹Add the grinded paste and mix well and wait for 3minutes till oil separate...

Ginger Garlic Paste  Ingredients : Ginger - 1cup Garlic - 1cup Kosher Salt - 1tsp Oil - 4tbsp Turmeric powder - 1/4tsp Method : 🔸Clean the Ginger garlic and wash it in running water and dry them with clean towel 🔸In a mixer jar add the Ginger garlic ,oil, salt, turmeric powder and grind it as a fine paste 🔸Store them in a airtight container or glass jar 🔸You can use this for morethan 15 days 🔸Use clean spoon whenever you take it out from fridge 🔸Always store in a cool place 🔸Don't add water instead of you can add more oil

Vegetable Briyani Ingredients Ponni  rice  - 2cups Oil - 2tbsp Ghee - 1tbsp Onion - 1(big,thinly sliced) Tomato -2 (small) Ginger Garlic paste - 1/2tbsp Carrot - 1/4cup Beans - 8-10 Green peas - 1/4cup Curd - 1 tbsp Turmeric powder -1/4tsp Chilly powder - 1tsp Briyani Masala - 1.5 tbsp Mint leaves - 2tbsp Corriander leaves - 2tbsp Green chilly - 4 Water - 3cups Salt- as you need  Method :: 🔸First wash the  rice and soak for 20-30minutes 🔸Wash the veggies cut them as per your choice also cut the onion,tomato and keep aside 🔸Now take a pressure cooker and add oil and ghee, once it's hot add sliced onions and saute well until golden brown 🔸 Add green chilly and   Ginger garlic paste and saute for 3mins, now add salt,  Briyani masala and other spices powder and mix well,then add tomato and saute until get soft and mushy 🔸Then add the veggies and mix well with masalas, let it cook for 5minutes 🔸Add the c...

Tandoori Chicken Chicken  piece - 6 (leg or thigh) Yogurt /curd -1/4cup Chilly powder - 1tsp Corriander powder - 1/2tsp Garam masala - 1/2tsp Turmeric powder - 1/4tsp Fresh black pepper - 1/4tsp Tandoori masala - 1tbsp Lemon juice - 1tbsp Ginger Garlic paste - 1tsp Salt - as you need Oil - 1tsp Method : 🔹First take one bowl and add all the above ingredients and mix well,also add the chicken masalas and marinade 🔹It should be marinate at least over night or 2-3 hours 🔹Preheat the oven 200C and place the chicken in aluminum foil tray grease some oil or butter and arrange the chicken 🔹Now place the tray in oven and cook for 20 mins. First the excess water will come from chicken and drain them 🔹Again cook for another 20 mins..  Each 10mins turn it back on other side 🔹Mine took 40mins exactly ***Notes*** . 🔹You can make without oven. Once the chicken marinade..  Take heavy bottomed pan and add 1 to 2 tbsp oil and place the...

Curry Masala Ingredients: Corriander seeds - 1/2 cup Dey red chilly - 15 Pepper corn - 1 tbsp Chana dhall - 1tbsp Fennel seeds- 1tsp Jeera - 1 and half tbsp Whole urad dhall - 1/2 tbsp Elachi - 2 Cloves - 4 Cinnamon -  2 stick 🔹Saute everything in medium flame,cool down completely and grind it to coarsely.. 🔹You can use this masala for chicken curry, mutton curry, Kuruma, Egg masala 🔹Store this powder in airtight container or glass jar 

Mutton Chukka Ingredients  -1 Mutton - 500gm Turmeric powder -1/2tsp Salt - 1/2tsp Ingredients -2 Small onion /shallots - 10(finely chopped) Oil - 3tbsp Ginger Garlic paste - 1/2tsp Cinnamon - 1stick Cardamom -2 Cloves -3 Chilly powder - 1tsp Curry masala- 1.5tsp (I used homemade)  Curry leaves - few Corriander leaves - few Salt - as you need Method 🔺Wash the mutton and keep a side.. In pressure cooker add mutton and add salt turmeric powder and pour one cup water and close the lid and wait for 5-6 whistle or until mutton get soft 🔺Once pressure done, take a wide pan and add oil and add cinnamon, cardamom, cloves. Let it temper 🔺Now add finely chopped onions curry leaves and saute well till its golden brown.. Then add Ginger garlic and saute for 3mins 🔺Add  salt,  chilly powder and curry masala and add the cooked mutton and mix well with masalas 🔺Water will observe completely and dry.. Let it cook for 5mins 🔺Garnish with c...

Vazhaipoo Vadai, Plantain Flower Vadai Vazhaipoo - 1/2cup Small onion /shallots - 10 (finely chopped) Curry leaves -  (finely chopped) Corriander leaves -  (finely chopped) Chana dal/gram Dal- 200gm Fennel seeds - 1/4tsp Red chilly -4 Hing - 1/4tsp Garlic - 5 (crushed) Salt - as needed Oil - for frying Method : 🔺soak the Chana Dal for 2 hours and strain the water and keep aside 🔺Take a mixie jar and add red chilly, fennel seeds hing and add little Chana dhall and grind it coarsely.. Don't add much water 🔺Add batch by batch Chana Dal to grind it 🔺In a wide bowl add the grinded dal and onion,vazhaipoo,hing,curry leaves and corriander leaves,salt and crushed garlic and mix them together 🔺Now take a kadai and add oil once it's very hot..  Take one lemon sized dal mixture and flatten it and slowly put into the oil 🔺Now simmer the flame and turn back it on another side 🔺Your hot hot Vazhaipoo Vadai is ready

Peanut/Verkadalai chutney Peanut - 1/4cup Coconut grated - 2tbsp Red chilly -3 Garlic cloves -2 Salt - 1/4 tsp Oil - 1tsp Mustard seeds - 1/4tsp Urad dhall - 1/4tsp Curry leaves - 6 Method : 🔹Take a wide pan add peanut and dry roast till golden colour 🔹Once it's cool down remove the skin and transfer to mixie jar and add coconut red chilly,salt,garlic and little water 🔹Grind them as a chutney consistency 🔹Take a little pan and add oil, mustard seed, urad dhall..  Once start splattering add curry leaves and pour them into chutney 🔹Serve with hot idly or dosai 

Kothavarangai Poriyal, Cluster Beans Kothavarangai - 1cup Turmeric powder - 1/4tsp Coconut grating - 1/4cup Onion - 1 Salt - as needed Mustard seeds - 1tsp Urad dhall- 1tsp Dry red chilly - 2 Curry leaves - 10 Oil - 1tsp Method: 🔸First wash the cluster beans and chop them finely 🔸Boil them in water and add salt and turmeric powder 🔸Cook the cluster beans until soft 🔸Drain the water and keep aside.. In a pan add oil and mustard seeds, urad dhall,red chilly, and curry leaves, saute them 🔸Add the cooked cluster beans and cook for 2 mins till water observes 🔸Finally add the grated coconut and cook for a minute

Srilankan Paan Bread Ingredients All purpose flour - 1.5 cup Yeast - 1tbsp Sugar - 1tbsp Warm water - 1/2 Oil - 2tbsp Salt - 1/2tsp Method : 🔺First take one bowl and add Luke warm water and add sugar & Yeast and mix well 🔺After 10minutes yeast will raise then add all purpose flour and salt & oil and mix well 🔺Put the dough in work area and knead well.. At least 10-15 minutes 🔺Grease some oil in another bowl and put the dough wrap with clean cloth cling wrap 🔺The dough will raise within 30-45mins..  Now take the dough and knead for another 5minutes 🔺Now arrange the dough in cylindrical way and put them in loaf pan and wait for another 30 minutes 🔺Meanwhile preheat the oven 200C and place loaf pan and bake for 30-35minutes or until the top get golden  brown colour 🔺Once bread baked take it out from oven and apply some melted butter on top and slice it once it's cool completely

Aatukaal Soup/Mutton leg soup Ingredients Mutton leg - 6 pieces Gingely Oil-1tbsp Small onion -4 (crushed)  Tomato - half (roughly chopped)  Ginger - small piece Garlic - 3 Cumin seeds - 1/4tsp Whole pepper - 2tsp Turmeric powder -1/4tsp Chilly powder -1/2tsp Water - 1.5 cups Salt - as you need  Corriander leaves - for garnish Method : 🔹First wash the mutton with running water and keep aside 🔹Take pressure cooker and add Gingely  oil and add cumin seeds, pepper and saute for a min 🔹Now add onion, tomato and saute well then add crushed ginger garlic and cook for 2mins 🔹Then add the mutton leg and add turmeric powder and chilly powder , salt & pour 1.5cups water mix well 🔹Now close the pressure cooker with lid and wait for 6 -7 whistle 🔹Once pressure done open the lid & garnish with finely chopped coriander leaves Note : 🔸Adding Gingely oil will give nice flavour to the soup 🔸 Adjust the spice level as per your c...

Cauliflower Kuruma For grinding Coconut - 1/4cup (shredded) Cashew - 4 Cumin seeds-1/4tsp Fennel seeds - 1/4tsp Ingredients -1 Cauliflower -1 (medium size) Green peas - 1/4 cup Onion - 2 (finely chopped) Tomato - 1 Ginger garlic paste - 1tsp Green chilly - 2 Turmeric powder - 1/4tsp Chilly powder -1tsp Corriander powder -1/2tsp Garam masala - 1/2tsp Curry leaves and corriander leaves - for garnish Salt - as per the taste For temper: Oil -2tbsp Cinnamon - 1stick Cardamom -2 Cloves - 2 Bay leaves - 1 Kalpasi poo- 2 Method: 🔺First cut the florest into medium or small piece and take one bowl, fill 2-3cups of water and add the florest and add salt turmeric powder and boil them for 5mins 🔺Take pan and add oil and add cinnamon, cardamom, cloves, bayleaves,kalpasi poo and it's temper 🔺Now add onions and saute well for few minutes then add Ginger garlic paste and curry leaves & saute for 2mins 🔺Add tomato and green chilly 🔺After toma...

Fish Curry / Meen Kulambu Ingredients 1 - For grinding Coconut oil - 1tbsp Mustard seeds - 1/4tsp Fenugreek seeds - 1/4tsp Pepper - 1/2tsp Jeera - one pinch Corriander seeds - 1tsp Small onion / shallots - 6 Garlic - 6 Ginger - small piece Tomato - half (medium size) Tamarind - small piece Red chilly whole - 6 Kashmiri chilly - 4 Curry leaves - 6 Ingredients 2 Baraccuda fish - 10 (sliced) Coconut oil - 4tbsp Turmeric powder - 1/2tsp Mustard seeds - 1/4tsp Tomato - half Small onion - 10 (roughly mashed) Garlic - 8(roughly mashed) Curry leaves - 10 Salt - as per the taste Method: 🔺First wash the fish in running water and add little salt and turmeric powder and keep aside 🔺Take one wide pan add oil and other ingredients under 1 and saute well ,once it's cool down grind it to fine paste 🔺In a same pan add 4tbsp oil and add mustard seeds to temper 🔺Now add roughly mashed and onion and garlic and saute well..  Then add the curry leaves ...

Garlic Pullapart  Rolls  Ingredients All purpose flour -1.5 cup Warm water - 1/2 cup Sugar - 2tbsp Yeast - 1.5tbsp Salt - 1tsp Oil - 1tbsp Garlic - 8 (minced) Salted Butter- 5tbsp Corriander leaves or parsley  - 1tbsp Method : 🔹In a wide bowl add warm water and add sugar and yeast & mix well. .  It will activate in 10mins 🔹Once the yeast activated add all purpose flour and salt,knead well until you get soft dough 🔹Add oil and make a smooth dough.. Knead well about 10 minutes 🔹 Wrap the dough in cling film and allow to double by keeping in warm place or you can also just cover the bowl with a damp clean kitchen towel and wait for, 45minutes 🔹Meanwhile make a garlic spread to add minced garlic, butter and corriander leaves 🔹Check the dough it will be double the size and knead for another minute  and divided into two portion 🔹Transfer one portion of dough and flour surface and roll into 1/2" thickness and apply 2...

Poori Ingredients Wheat flour - 2cup Salt -1/2 tsp Oil - 2tbsp Water - 1/2 cup Ghee - 1 tsp Method : 🔺In a bowl add flour, oil, ghee and salt mix well..  🔺Add little by little water and mix with flour and made a smooth dough 🔺The dough should not be too softor tight 🔺Divided into small balls,roll out into circle.Not too thick or thin 🔺Heat oil in kadai,wait until bubbles  just starts to come. 🔺 Then keep it in medium flame and drop the rolled puri in the oil carefully. 🔺Oil should be enough to immense the puri 🔺Serve Poori with Potato masala

Tomato Kuruma Ingredients 1 Oil- 1 tbsp Tomato - 4 (medium size) Onion - 2 Ginger Garlic paste - 1tsp Green chilly - 1 Cumin seeds - 1/4 tsp Fennel seeds – 1/2 tsp Cinnamon - 1 stick Cloves - 2 Grated Coconut - 1 tbsp Fried gram / Pottukadalai - 1 tbsp Red chili powder - 1 tsp Coriander powder - 1.5tsp Turmeric powder - 1/4 tsp Salt & water – as per taste For Temper oil – 2tbsp Bay leaf - 1 Curry leaves - Few Big onion - 1 ( finely chopped) Coriander leaves - garnish Method 🔹Wash the onion and tomato and roughly chopped and keep a side 🔹Now add oil and saute under ingredients 1 and once it's completely cool down.. Grind it to fine paste 🔹Next in pan add oil and add under temper & add onion and saute well 🔹Then add the grinded masala and required water as per your consistency 🔹once it's cooked you get nice aroma and garnish with corriander leave 🔹Serve with idly or Dosai

Plain Kuska/Kuska Briyani Ingredients Basmati rice - 1cup Cinnamon - 1stick Cardamom - 2 Cloves - 2 Bay leaves - 1 Star anise - 1 Onion - 1 (thinly sliced) Tomato - 1 (thinly sliced) Curd - 2tbsp Ginger Garlic paste - 1 tsp Green chilly - 2 Turmeric powder - 1/4tsp Chilly powder - 1tsp Corriander powder - 1/2 tsp Garam masala - 1/4tsp Salt - 1tsp Oil - 1tbsp Ghee - 2tbsp Corriander leaves - Mint leaves - Method: 🔹Soak the Basmati rice for 30mins 🔹In pressure cooker add oil and ghee and add cinnamon, cardamom, cloves, bay leaves and star anise and let it temper 🔹Now add onions and saute well and add Ginger Garlic paste,green chilly and saute for 2mins 🔹Then add tomato, it will become soft 🔹Next add the spices powder and mix well after that add curd and add corriander & mint leaves 🔹Now add the soaked rice and add 1 and half cup of water and close with lid 🔹Wait for one whistle (in medium flame) 🔹Once pressure done serve hot with o...

Macaroni Ingredients Macaroni - 1cup Onion - 1(finely chopped) Tomato - 1 (finely chopped) Garlic - 3 (chopped) Carrot - 1 Beans - 6 Capsicum - 1/2 Turmeric powder - 1/4tsp Chilly powder - 1tsp Kashimiri chilly powder -1/2tsp Corriander powder - 1/2tsp Garam masala -1/4tsp Corriander leaves - for garnish Salt - 1tsp Oil - 2tbsp Method : 🔺First take one Pan and add 3 cups of water and 1/2 tsp of salt bring it to boil and add one cup of macaroni 🔺Cook atleast 8-10mins till it will be soft 🔺Drain the water and keep aside 🔺In a pan add 1 and 1/2 tbsp of oil and add chopped garlic and give a quick saute 🔺Now add onions and saute well till its transulcent and add tomato 🔺Cook tomato in low flame till it becomes soft and mushy 🔺Now add  the spices powder and saute well 🔺Next add carrot, beans, capsicum and saute well and add little water to cook the vegetables 🔺Once vegetables cooked well now add the cooked macaroni and mix well with masa...

Tea kadai butter biscuit 😋 Ingredients :1 All purpose flour - 1 cup (instead of you can use atta) Powdered sugar - 1/4 cup Salt -1 pinch Butter (unsalted) - 1 stick (1/2cup) 🔸Whisk butter and powdered sugar in bowl make a smooth creamy paste 🔸Add the flour and salt mixture to the butter and make soft stiff dough 🔸Stretch and make a cylinderical shape and cut it or You may also roll out the dough and cut into different shapes using fancy cookie cutters. Line up Them in baking tray 🔸Preheat the oven 180d Celsius for 10-12 minutes.. Place the tray in middle of the rack and it will take 17-19 minutes and you have a keep an eye for the last few minutes because they tend to brown fast. 🔸  once the edges turned out golden colour take out from oven.. 🔸Top will be little soft once it's completely cool down it will  be crispy

Semiya Payasam / Paal Payasam Ingredients : Milk - 500ml Semiya - 1/2cup Sugar -1/2cup Cashew -10-15( broken) Cardamom -3 (crushed)  Ghee - 1tbsp Method : 🔹In a thick bottomed pan add ghee and fry cashew till light golden colour and take it out keep aside 🔹Now in the same pan add broken Semiya and saute for 2-3 minutes in low flame and keep aside, you can see light golden colour 🔹Add milk let it boil, now add the Semiya cook well, 🔹Once it's cooked add condensed milk and sugar 🔹Wait for 3 minutes and add the fried cashew and cardamom powder and serve hot or chill

  Chicken cheesy Pizza 🍕🍕🍕 Ingredients   : Warm water- 1cup Sugar -2tsp Yeast- 1.5tsp warm water-1cup Oil -2tbs Salt-1.5tsp All Purpose flour 2.5 cup Pizza Sauce - to spread Toppings ( onion + Capsicum+chicken + Olives+ Jalapeno) Seasoning - (Oregano+ basil+red chilly flakes) Mozzarella Cheese Ingredients for chicken : Chicken - 250gm (without bone) Turmeric powder - 1/4tsp Chilly powder - 1tsp Corriander powder - 1/2tsp Garam Masala - 1/2tsp Ginger garlic paste - 1tsp Salt - as you need Oil -2tsp Method : 🔹First take a kadaai add oil and chicken (cut into cubes), turmeric powder, chilly powder, corriander powder, Garam masala,salt and cook for 15mins (chicken will cook within 10mins since its without bones)  🔹In a bowl add 1cup of water and add sugar,yeast and mix well .. Wait for 10 minutes the yeast will raise  🔹Now in a big mixing bowl add Maida, oil, salt and activated yeast and knead well .. It will be sticky and after 10 minu...

Baraccuda fishy fry❤ Fish Tawa fry Recipe Ingredients : Barracuda Fish or any fish -10 sliced Chilly powder - 1 tbsp Kashimiri chilly powder - 1tsp Corriander powder - 2 tbsp Fenugreek powder -1/4tsp Cumin powder - 1/4tsp Pepper -1/2 tsp Turmeric powder - 1/2tsp Rice flour - 1tbsp Salt -1 tsp Lemon -1 Ginger Garlic paste - 1/2tbsp Oil - 4 tbsp (frying) Preparation : 🔸Clean the fish with running water and keep a side 🔸Mix all other ingredients together 🔸Now coat the Fish with masala and keep the Fish in fridge for half and hour to 1 hour  🔸Take thick bottomed non stick pan and add little oil.. And add the fish one by one..  🔸 Cook in very low flame and fry well 🔸Every 10 minutes turn it back.. It will take around 25-30 minutes to cook.. 🔸The yummy fish fry got ready

Coconut milk vegetable kuska❤ Ingredients - Oil - 2 tbsp Ghee - 2tbsp Cinnamon stick -1 Cloves -3 Star anise -1 Cardamom -2 Bay leaves -1 Onion - 1 large GG paste - 1 tbsp Green chilly - 4 Carrot -1/4 cup Beans -1/4cup Green peas -1/4 cup Coconut milk thick - 1cup Basmathi rice - 2cups Water - 2.5 cups Cashew - 10 Corriander leaves Method : 🔸In pressure cooker add oil and ghee then add all spices .. 🔸Now add onion and saute well then add Ginger garlic  paste and green chilly and saute well 🔸Next  add carrot,beans, green peas and cook for 2mins 🔸Then add one cup of thick coconut milk and add the rice 🔸After that add the water and close with lid and wait for 2 whistle.. In low flame.. 🔸Meanwhile roast the cashew in little ghee 🔸 Once the pressure done garnish with corriander leaves,fried cashew and serve hot..

Chicken 65 Recipe : **For Marination ** Chicken - 500grams (with or without bone) Kashmiri chilly powder - 2tbsp Corriander powder - 1tbsp Garam masala - 1tsp Pepper - 1/2tsp Salt - 1tsp Lemon -1 Egg - 1 Curd - 3tbsp Corn flour - 2tbsp Oil - 1tsp Oil for frying Temper : Curry leaves - 6 Method : 🔸First take one bowl and add all the ingredients under marination 🔸Marinate for at least 1-2 hours 🔸After 1 hour add the chicken pieces one by one in oil..  Do not over crowded at the same time.. 🔸Fry them with low flame it will take around 10 minutes 🔸Wait until get golden brown 🔸Finally Fry some curry leaves and garnish in the chicken 🔸Enjoy your starter with Rice or Briyani

Authentic Rava onion Dosai Recipe : 1cup = 200 ml Rava - 1/2cup Rice flour - 1/2cup Maida -1/4cup Green chilly - 1 (finely chopped) Cumin seeds - 1/2tsp Cashew - 5-6 Pepper - 1/2tsp Salt - 3/4 tsp Curry leaves - 5 finely chopped Corriander leaves - finely chopped Curd - 2 tbsp Onion - 1 finely chopped Oil - 3 tbsp Method : 🔸Add Rava, rice flour, Maida,curry leaves, corriander leaves,salt in a bowl  🔸Now add cumin seeds, pepper and green chilly,cashew 🔸Next add 2 cups of water and add extra water for running consistency 🔸Add extra salt If you need and keep a side for 30 minutes 🔸Take hot Dosa tawa and pour the batter (it should be running consistency) and add oil and sprinkle some chopped onion on top  🔸Don't flip it back and reduce the flame in low.. Once the edges turn golden colour it will peel off automatically.. Serve hot with any chutney Note :  *** I used the measurement cup to measure the flour and water  *** Dosa ...

Seeragasamba Mutton Briyani Ingredients -1 Corriander seeds- 1tbsp Cinnamon - 1 stick Cardamom - 2 Cloves - 3 Cumin seeds - 1 tsp Fennel seeds - 1/2 tsp Pepper - 1 tsp Javithri - 1 Marathi muku-1 Star anise -1 Bay leaves-1 Dry roast above ingredients in low flame and grind it to fine powder Ingredients -2 Mutton - 500gram Seeragasamba Rice - 2cups (soak for 20 -30 minutes) Oil - 3tbsp Ghee - 4 tbsp Onion - 150 grams (thinly sliced) Tomato - 100 grams (thinly sliced) Ginger - 1 small piece Garlic - 5 (cloves)  Green chilly - 8 (Small)  Corriander leaves - 1/2cup Mint leaves - 1/2cup Curd -1/2 cup Lemon - 1/2 Chilly powder -1 tbsp Turmeric powder -1/4 tsp Water - 3cups Salt - 1 tbsp 🔺First in a mixer jar add Ginger, garlic and green chilly and make a fine paste  🔺In a pressure cooker add oil and ghee then add sliced onions and saute well and it will become light brown colour 🔺Then add the green chilly paste and saute for 3mins.. Af...

Saamai Rice /Little millet Pongal 🔺Recipe 🔺 Saamai Rice - 1cup Moong dhall - 1/2cup Pepper- 1tbsp Cumin seeds - 1/2 tsp Ghee- 3tbsp Cashew - 10 Curry leaves - 6 Water - 4 Method : 🔹First dry roast the Moong dhall and keep a side 🔹Wash the rice and soak for 20 minutes 🔹Take pressure cooker and add rice and dhall,add 4 cups of water & close the lid and wait for 4 whistle 🔹Meanwhile, in a pan add ghee,pepper,cumin seeds, cashew and curry leaves and fry them 🔹Once pressure done mash well.. Then add the ghee mixture and mix well.. 🔹Serve with Sambar or coconut chutney

Grinding Ingredients -1 Corriander seeds - 1tbsp Pepper- 2 tsp Jeera -1tsp Fennel seeds - 1/2 tsp Cinnamon - 1inch Cardamom - 2 Cloves - 2 Red chilly - 5/6 Kashimiri chilly - 3 Small onion -5 Coconut - 2tbsp Ingredients -2 Oil-4tbsp Chicken - 1kg Onion -1 Tomato - 1/2 GG paste - 1tbsp Curry leaves Corriander leaves Preparation mode: *** In kadaai add oil and saute everything under ingredients 1 *** Once it's cool down grind it to fine paste *** in a same kadaai add 3-4 tbsp oil and add finely chopped onion and saute well..  Then add Gg paste and tomato and it should be soft and mushy.. *** Add the grinded paste and mix well and wait for 3minutes till oil separate..  Then add the chicken and mix.. The water will release from chicken then add some more water and close with lid.. *** every  5 mins give a mix otherwise it will burn..  Once chicken cooked garnish with curry and corriander leaves and serve with hot rice