ഗ്രീൻ പീസ് കറി

peas 1 cup
water

soak

salt
turmeric

cook

grated coconut 1/3cup
small onion 1tsp
curry leaves 4

roast till red

corriander powder 1.5tsp
garam masala 1/4 tsp
red chilli 1 pinch

in low flame stir for few seconds
stop the flame and continue stir for few more seconds
grind with water in moderation

Continue in Normal Sequence:
oil 1tbsp
onion 1
green chilli 1
crushed ginger 0.5tsp
curry leaves 1 stem
coconut paste
tomato 1
cooked peas

at last close cook in v.v. low flame for 5min

ബിരിയാണി - ചോറ് തയ്യാറാക്കുന്ന വിധം

roast

ghee 2 tsp
cardomom 4
cloves 8
cinnamon 1in

add

washed rice 2cup

mix for 2min

add

very hot water 3cup
chicken stock
salt

close cook in low flame for 3min

move quickly to open plate and spread it fluffy

ghee 1 tsp
dried black grapes
cashews

roast

1/4 cup warm milk
saffron 1 pinch
mix


layering in biriyani pot (top to bottom)

--- munthiri + kashew ---
--- saffron milk on random spots ---
--- 1/2 rice ---
--- chicken ---
--- saffron milk on random spots ---
--- 1/2 rice ---

bake pot for 20min at 250f

onion cut thin
oil
deep fry till dark brown

corriander leaves

decorate with
corriander leaves
fried onion

ബിരിയാണി - ചിക്കൻ തയ്യാറാക്കുന്ന വിധം

crush

ginger 2cm
garlic 1 clove
green chilli 1

add

chicken 1lb small pieces
salt
turmeric
lime juice 1tsp

mix and marinate for 1hr in fidge

add
water 0.5 cup

open cook for 15min
separate and store chicken stock

continue Normal Sequence with:
oil 1tsp
dalda 2tsp
onion 2

ginger 1cm
garlic 1 small clove

corriander powder 3tsp
cumin powder 0.25tsp
chilli powder 1 pinch
garam masala 0.5 tsp

tomato 1
sugar 0.5 tsp

cashew 5
popy seeds 1tsp

add chicken
close cook in low flame for 5min

corriander leaves 2tbsp
mint leaves 1tbsp
curd 1tbsp
salt

പുട്ടിനുള്ള കടലക്കറി

kadala 0.5 cup

soak overnight
pressure cook with turmeric+salt

grated coconut 0.5 cup
pearl onion 3 - sliced
fry till brown

then add
corriander powder 1tsp
chilli powder 1 pinch
garam masala 1pinch

roast for few seconds
grind this to paste

onion 1
green chilli 1
curry leaves
oil

saute lightly

add
coconut paste
tomoto 1 chopped

saute lightly
mix kadala

ഗ്രിൽഡ് ചിക്കൻ

chicken

Marinate with

salt
turmeric
cumin powder 1 pinch
garam masala
red chillie,
pepper,
oil 1tbsp

ginger paste
garlic paste
green chilli paste
few curry leaves

make a paste

ketchup - a little bit
soy sauce or red wine also is fine
lime/lemon juice

Notes on marination
Use marination on the lesser side
use fresh ingradients - not the readymade pastes
keep 12hrs in fridge after mixing
turn the pieces after 6 hrs

last, fennel(perumjeerakam) + pepper - crush it nicely and at the last stage of grilling , sprinkle it.

Notes on grilling

1. use lavish onion and capsicum on kebab skewer
2. use a double folded aluminum foil with holes with finger and place chicken pieces on it. this is to allow chicken to fry little bit in its own fat. also, will help in easy cleaning
3. check often
4. keep in direct low flame
5. Don't go for the drumsticks,my least choice. Instead go for the wings(my favorite) or thighs. It is my very personal opinion.