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SOYA CHUNKS CUTLET

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Soya chunks is a very rich source of protein. We do not love them much, but when it comes to cutlet it is  a favourite. It is a very yummy & easy to make snack. It is great for small parties & get together. Ingredients Soya chunks - 1/2cup (washed & soaked) Potato - 1 (Boiled & Mashed) Onion chopped - 1 big Ginger garlic crushed - 1tsp Green chilly - 2 chopped Curry leaves Turmeric powder - 1tsp Chilly powder - 2tsp Coriander powder - 1tsp Garam masala - 1/2tsp Salt as needed For Coating Egg - 1 Bread crumbs Method of Preparation: Pressure cook soaked soya chunks for 1-2 whistles or till cooked . Shred it. Heat oil in pan and saute onion till transclucent. Add crushed ginger garlic and green chilly and saute. Add turmeric powder,chilly powder,coriander powder & garam masala and saute till its raw smell goes off. Add shredded soya to this and saute well. Add mashed potatoes and adjust salt and curry leaves and combine well....
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TRIVANDRUM CHICKEN FRY

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Trivandrum Chicken Fry is a Crispy fried chicken.. It is a spicy recipe and easy to make. You should use coconut oil for frying chicken to get the actual Kerala chicken fry taste. This can be served with hot rice, Chapati, kerala porotta etc. Ingredients: Chicken - 1 kg Chilli Powder - 3 tbsp Ginger - 1 inch piece, chopped Garlic - 10 cloves Small Onions - 10 Fennel - 1 tbsp Garam Masala - 1 tsp Lime Juice - 2 tblsp Red Food Colour - 1/4 tsp All purpose flour Flour - 2 tbsp Corn flour - 2 tbsp Curry leaves - 2 sprigs Salt     - To taste Coconut Oil For frying  Method of preparation:  Wash and clean the chicken. Cut into large pieces and make gashes in it. Grind chilli powder, garam masala, ginger, garlic, onions and fennel into a paste. Add the lime juice and red food color to the ground paste and rub the chicken pieces with it. Keep in a cool place for 4 hours. Sprinkle the all purpose flour & corn...
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FRIED CHICKEN DUM BIRYANI

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Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent. Across India one can find different varieties of biryani made in their own regional style. It is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) or vegetables. Sometimes egg is also added. Biryani is an Urdu word derived from the Persian language. One theory is that it originates from birinj, the Persian word for rice. Another is that it derives from biryan or beriyan, to fry or roast. Ingredients:  For  making Rice : Jeerakasala rice / Kaima rice - 2 cups Ginger, minced- 1 tsp Garlic, minced- 1 tsp Cardamaom Cinnamon Cloves peppercorns Ghee- 2 tbsp Water- 4 cups Lemon Juice – 1 tbsp Salt- to taste For Marinating Chicken : Chicken - 12 pieces Ginger-Garlic paste- 1 tbsp Turmeric powder- ¼ tsp Chili powder- 2 tsp Fennel powder- 1 tsp Coriander powder- 1 tsp Garam Masala- 1 ...
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