Showing posts with label christmas special. Show all posts
Showing posts with label christmas special. Show all posts

Monday, December 21, 2015

Prawns biriyani/Chemeen biriyani

Biriyani recipes worth trying for Christmas 2015

Kerala style beef biriyani

Kozhikodan chicken biriyani

Prawn Biriyani


To marinate prawns

Big prawns, deveined and cleaned - 500 gm
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp


Marinate prawns with chilli powder, turmeric powder, pepper powder and salt. Keep aside for at least 15 to 30 minutes. Heat oil in a nonstick pan. Add prawns and shallow fry on both sides for around 5 minutes. Take them out from the pan and keep aside.

For biriyani masala

Ginger - 2 inch piece
Green chillies - 4 nos
Tomatoes - 3 nos
Chilli powder -1 tsp
Coriander powder - 1 tsp
Fennel powder - 1/2 tsp
Garam masala powder - 1 tsp
Coriander leaves
Lime juice- 2 tbsp
Mint leaves


Heat 2 tbsp oil in the same pan. Add ginger garlic paste, onion, green chillies and salt. Saute well. When onion turns light brown, add chopped tomatoes. Saute well till tomatoes are mashed up. Now add mint leaves, chopped coriander leaves, turmeric powder, coriander powder, chilli powder and garam masala powder. Saute well. Add the shallow fried prawns (keep some prawns for garnish) and saute well. Cover with a lid and cook for 5 minutes in low flame. Switch off the stove. Add juice of lime. Mix well and keep aside.

For rice

Basmati rice- 3 cups
Cardamom - 6 nos.
Cinnamon - 2 pieces
Cloves - 6 nos
Fennel seeds - 1/2 tsp
Ghee - 1/2 cup
Salt as needed
Water - 6 cups
Onion - 1 small
Cashewnut - 2 tbsp
Raisins - 2 tbsp

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside. Fry cashews and raisins and keep aside. Now splutter fennel seeds, cinnamon, cardamom and cloves. Add rice to this and saute for 5 minutes. Add 6 cups of boiling water and salt to the rice . Cover and cook in medium flame till rice has cooked well and water is completely absorbed. Now keep this aside.

For layering

In a big nonstick pot, add 1 tsp ghee, layer half portion of rice, next layer it with prawns masala and now sprinkle with fried onions, cashews, raisins and 1/4 tsp of garam masala, coriander leaves. Now layer it with other portion of rice and sprinkle fried onions, cashews, raisins, garam masala and chopped coriander leaves.  Now pour 1 tsp ghee on top of rice. Close with a lid. Place a thick pan on stovetop and heat. Place biriyani pot over this pan and cook for 10 minutes in low flame. Switch off the stove and garnish with the reserved prawns on top. Serve biriyani hot.

Saturday, December 19, 2015

Kozhikodan Chicken Biriyani/Fried Chicken Biriyani


For marinating chicken
Chicken - 1 kg
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Chilli powder - 1 tsp
Oil for frying

Marinate the cooked chicken pieces with turmeric powder, ginger garlic paste and 1/2 tsp of chilli powder. Cook marinated chicken with little water and salt. When cooked, take the chicken pieces out and reserve the chicken stock for later use.

Again marinate the cooked chicken pieces with 1 tsp of chilli powder. Now deep fry the chicken pieces and set aside. 

For biriyani masala


Biriyani masala - 2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Onion - 3 nos
Green chillies, slit - 8 nos
Ginger garlic, crushed - 4 tbsp
Tomatoes - 3 nos
Coriander leaves - 1/2 cup
Mint leaves- 1/4 cup
Curd  - 1/2 cup


Heat oil in a nonstick pan. Saute crushed ginger garlic. Add onions and green chillies. Saute them well. When the onion turns transluscent, add tomatoes and mix well. When the tomatoes are all mashed up, add chilli powder, turmeric powder and biriyani masala. Saute well. Add coriander leaves, mint leaves, curd and salt. Now add the reserved chicken stock, which was set aside earlier.  When everything is cooked, add fried chicken pieces and cover with a lid and cook for 5 minutes. Cover with a lid and cook for 5 minutes in low flame, switch off the stove.

For rice

Basmati rice - 3 1/2 cups
Onion, sliced - 1 no.
Cinnamon sticks - 2 pieces
Cardamom - 6 nos.
Cloves - 6 nos.
Fennel seeds - 1/2 tsp
Water - 7 cups
Ghee - 1/2 cup


Wash and soak rice for 30 minutes. Drain.

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside.

In the same pan, fry cashews and raisins. Keep this aside.

Now in the same pan, splutter fennel seeds, cinnamon sticks, cardamom and cloves. Add rice to this and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook in medium flame till rice has cooked well and the water is completely absorbed. Keep this aside.


In a big nonstick pot, heat ghee, layer 1/2 portion of chicken masala. Next layer it with cooked rice. Now sprinkle it with cashews, raisins, fried onions and 1 tsp coriander leaves. Now layer it with other 1/2 portion of chicken masala, then layer it with cooked rice, and another layer of cashews, raisins, fried onions and 1 tsp coriander leaves. Now pour 1 tsp of ghee. Close the lid tightly.

Now place a thick pan on stove top. Lower the flame. Place the big nonstick biriyani pot over this. Cook for another 10 minutes in low flame. Biriyani will be ready by now. Serve with raita and pickle of your choice.

Friday, December 18, 2015

Chocolate chip cookies


All purpose flour - 2 1/4 cup
salt - 1/4 tsp
Soft butter - 1 cup
Granulated sugar- 1 cup
Light brown sugar - 1/2 cup
Vanilla - 1 1/2 tsp
Eggs - 2 large no
Baking soda - 1 tsp
Hot water - 1 tsp
Semi sweet chocolate chips - 2 cups


Preheat the oven to 350 degrees.

Sift together the flour and salt. Set this aside.

In a large bowl, cream the butter and brown sugar with a wooden spoon until light and fluffy. Blend in the vanilla. Add the eggs one at a time, mixing well until blended. Add one cup of the flour mixture until it is blended and no flour shows.

In a small cup, dissolve the baking soda in the hot water and mix it into the dough. Add remaining dry ingredients and blend until no flour shows. Do not over mix. Gently stir in the chocolate chips. Cover and refrigerate the dough for 2 hours.

Line the cookie sheet with parchment paper. Drop the cookie dough by tablespoonfuls leaving 2 inches between each mound of dough. Bake in the center of the oven for 10 to 14 minutes. Cool for several minutes on the baking sheet before transferring to a wire rack.

Makes 48 cookies

Wednesday, December 16, 2015

Gingerbread men cookies


Flour - 300 gm + extra for dusting
Soda bicarbonate- 1 tsp
Ground ginger - 1 1/2 tsp
Mixed spice - 1 1/2 tsp
Unsalted butter - 100 gm
Soft dark brown sugar - 150 gm
Egg - 1 no
Raisins to decorate
Icing sugar, sifted


Preheat oven to 190 degrees.

Heat golden sugar syrup till it liquefies.

Sift the flour, bicarbonate of soda and spices into a bowl. Add butter to it. Rub with your fingertips until the mixture look like fine breadcrumbs.

Add sugar to the breadcrumbs mixture and mix well.

Beat the egg in to the cooled golden syrup until well blended.

Pour in the syrup to the flour mixture. Knead the dough until smooth. Flour the working surface while doing this. Roll the dough out to 1/4 inch thickness. Using the cutter, cut out as many shapes as possible. Transfer to a nonstick baking sheet. Cut out shapes until all the dough is used. Decorate the patterns. Bake for 10 - 12 minutes until golden. Transfer to a wire rack to cool completely.

For icing

Mix a little icing sugar in a bowl with enough water to form a thin icing. Transfer the icing into the piping bag. Start decorating with piped icing. Leave the icing to set completely before serving or storing. This gingerbread men can be kept in an airtight container for upto 3 days. 

Saturday, December 5, 2015

Toddy shop style beef masala/Kallushap beef masala

This recipe is a toddy shop style curry using few ingredients, which is tasty and easy to prepare. 

Beef - 1 kg
Pearl onion/Kunjulli - 1 cup
Ginger - 3 tbsp
Chilli powder - 2 tbsp
Curry leaves
Coconut oil - 1 to 2 tbsp


Clean and cut beef into cubes.

Crush pearl onion, ginger, chilli powder and curry leaves.

Marinate the beef cubes with the above crushed mixture for about 1 hour. Pressure cook the marinated beef cubes with water as required. Once cooked, open the lid of the pressure cooker and cook till all the water in it dries out and the masala is thickened and beef is well coated with the masala. Top it with coconut oil. Serve hot.

Friday, December 4, 2015


Avalosunda is a traditional Christian snack from Kerala, which is served during Christmas and on weddings.


Avalosu podi - 1 kg
Jaggery - 1/2 kg
Cardamom powder - 1 tsp
Ginger powder- 1 tsp
Water - 1 cup


Keep aside  1 to 1 1/2 cups of avalose podi from 1 kg for rolling.

In a pan, add jaggery with one cup of water and cook until the jaggery melts. Now pass through a sieve to remove any impurities in the jaggery syrup.

Now place the jaggery syrup on another pan (uruli) and reduce the syrup to one thread consistency. Add cardamom powder and ginger powder. When it comes to a boil, add 3/4th of avalose podi prepared before. Stir well and switch off the stove. Now roll this into balls when it is still hot (this is very important, otherwise it is difficult to roll). If the mixture has become cold, place this on to the stove and reheat. Roll the prepared balls into 1 to 1 1/2 cups of avalose podi, which is kept aside.

Place this in airtight containers to keep it fresh.


Saturday, November 21, 2015

Rice wine/Mixed Rice and Raisin wine

More wines to try for this Christmas

Banana Wine

Grape Wine

Raw rice - 3/4 cup
Sugar - 1 1/4 kg
Yeast - 2 tsp
Lime juice - 2 tbsp
Black raisins - 3/4 cup
Water - 3 liters


Soak 2 tsp yeast in 1 cup of warm water.

Wash and clean raw rice. Drain and keep aside.

Wash and clean raisins. Drain and keep this aside.

In a jar, add raw rice, raisins, sugar, water and lime juice.

Pass the yeast mixture through a sieve and add it to the above jar. Mix well. Close the jar tightly with a piece of cloth. For 18 days, morning and evening stir the contents in the jar with a ladle. On 19th day, pass the contents in the jar through a sieve. The remaining clear liquid should be kept in the jar untouched for 10 more days. After 10 days, the wine will become more clear on the top with some cloudy residue on the bottom. Transfer this to bottles (preferably dark bottles). Enjoy with a piece of plum cake.

Friday, November 20, 2015

Avalosu Podi

Avalosu Podi is a popular teatime snack from kerala and a Christmas time favorite. It is a traditional
snack made with rice and grated coconut. Other famous christmas snacks are Achappam, avalose unda, kuzhalappam, diamond cuts, kulkuls, etc.


Raw rice - 1 kg

Grated coconut - 6-8 cups (2 whole coconuts, grated)

Cumin seeds - 2 tsp


Soak raw rice for 3-4  hours. Drain the water completely. Grind it to make a coarse powder like puttu podi.  In a vessel, mix ground rice flour, grated coconut, cumin seeds and little salt. Using your hands mix the above mixture well. Keep for 1/2 to 1 hour.

Heat a wide and heavy bottom pan. Add the above rice coconut mixture to the pan. Fry on medium heat stirring continuously. It will take about 30-45 minutes to get it done. You have to stir continuously to avoid getting it burned, When the mixture turns light brown in colour, switch off the stove. Transfer this from the stovetop. Leave this to cool down. Then transfer this to an airtight container.

Avalosu Podi is eaten with ripe banana mashed and a sprinkle of sugar.

Avalosu Podi is used to make avalos unda, which is a mix of avalosu podi with jaggery or sugar.

Tuesday, October 27, 2015

Chocolate cake with chocolate mousse topping


Cocoa powder - 1/2 cup
Hot water - 6 tbsp
Maida/all purpose flour - 1 cup/150 gm

Baking powder - 2 tsp
Butter - 200 gm
Sugar - 1 cup
Vanilla essence - 1 tsp
Egg - 4 nos

For mousse topping

Cooking chocolate - 150 gm
Egg yolks - 3 eggs
Butter - 90 gm
Vanilla essence -1 tsp
Egg white - 3 eggs


Preheat oven to 250 degree Celsius.
Mix cocoa with 8 tbsp of hot water to make a smooth paste. Keep aside.

Sift all purpose flour and baking powder. In a bowl, add butter and sugar. Using a hand mixer or a wooden spoon, mix until it is fluffy. Add vanilla essence and stir. Now add eggs one by one and mix well. Add smooth cocoa paste, which is set aside. Add all purpose flour and mix gently.

Fill the cake tins with cake batter and bake for 30 minutes. 

To make the mousse topping

Using a double boiler, melt chocolate. Add egg yolks, butter and vanilla essence. Whisk and cream it. 

Now whisk the egg whites till it doubles in size. Add melted chocolate to this. When it cools down, top the cake with this topping. 

Saturday, October 10, 2015

Easy Beef Biriyani / Kerala style beef Biriyani


For rice

Biriyani rice - 3 1/2 cups
Ghee - 1/2 cup
Cinnamon - 1 piece
Cloves - 6 nos
Cardamom - 6 nos
Salt as needed
Water - 7 cups


Wash and soak biriyani rice in water for 10 minutes. Drain and allow it to dry.
Heat ghee in a nonstick pan. Splutter cinnamon, cloves and cardamom. After this, add rice and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook until rice has cooked well and the water is completely absorbed.

For Beef masala

Beef / Mutton - 1 kg cut in to 2 inch pieces.
Oil - 1/2 cup
Ginger garlic paste- 4 tbsp
Onion, thinly sliced - 2 big
Green chilli, slit - 10 nos
Tomatoes, sliced - 2 nos
Chilli powder  1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder  - 1 tsp
Coriander leaves, chopped - 100 gm
Mint leaves - 50 gm
Curd - 1/4 cup
Salt as needed


Heat oil in a pressure cooker. Saute ginger garlic paste. Add onion, green chilli and saute well. When the onion turns translucent, add tomatoes and mix well. When the tomatoes are mashed, add chilli powder, turmeric powder, and garam masala. Saute well. Add coriander leaves, mint leaves, curd and salt. and saute well . Add beef pieces and mix well. Add 1/2 cup of water and close the lid. Cook well Remove pressure cooker from heat. After some time, Open the lid of the cooker. There will be some gravy in the masala. Place the cooker over high heat and cook till the gravy in the beef masala thickens. Do not make the masala too dry.

For garnishing

Ghee -2 tbsp
Cashew and raisins- 2 tbsp
Onion sliced, thinly and fry golden brown-2 nos
Garam masala- 1 tsp
Chopped coriander leaves 


In a non stick pan, pour ghee.Spread half portion of beef masala, then add half portion of rice, half portion  fried onions, nuts, coriander leaves and garam masala powder. Repeat the  process again. On top add remaining garam masala powder, onion and nuts. Close the lid and cook for 5 - 10 minutes in low heat.

Switch off the stove. Serve hot with curd onion raitha and pickle.

Sunday, August 16, 2015


Neyyappam is a south Indian speciality common in Kerala. These are rice pancakes fried in ghee or oil.  A batter of pouring consistency is made of rice flour and jaggery. Cardamom are added for flavour. Recipe here. Thanks dear Dyuthi Krishna for this yummy recipe.


Raw rice - 3 cups

Maida/all purpose flour - 3 tbsp

Jaggery - 1/2 kg

Banana, small - 3 nos

Baking soda - 1/4 tsp

Coconut pieces/Thengakkothu - 1/2 cup

Ghee - 1 tbsp

Cardamom powder - 1/2 tsp

Oil for fry


Wash raw rice and soak for 4- 6 hours in water. Drain and grind raw rice in a mixer. Do not grind to make a fine powder. The consistency should be that of a puttu flour.

In a pan, add water and jaggery and melt. Pass this syrup through a strainer to remove any dirt. Keep this aside.

Grind banana in a blender.

Heat 1 tbsp ghee in a pan. Fry coconut pieces till light brown in colour.

In a bowl, add rice flour, banana, salt, cardamom powder, maida, fried coconut, baking soda and jaggery syrup. Mix well to make a batter, which resembles dosa batter consistency.

Heat oil in a nonstick pan. Add a ladle full of batter. Lower the flame. Deep fry on both sides until they are crispy.


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