Category Archives: My favourite recipes

An excellent recipe for Chicken Biriyani

I pray most earnestly when the family is huddled around with hungry – eager- hopeful faces and plates in their hand while I try my luck with some new dish .

‘Chicken Biriyani ‘ is one of those dishes which always leaves me depressed for all the effort taken. But today I came across this easy recipe in Paachakam and it came out very well .

I am posting the recipe here . All credit goes to the original recipe .

Ingredients for Chicken Biryani – Kozhikode Chicken Biriyani Recipe
For marinade of Chicken Biryani:
Chicken – 1/2 kg
Yogurt/Curd – 1/2 cup
Coriander leaves – 25 gm
Mint leaves(Pudhina) – 25 gm
Curry leaves – 10 gm
Cumin seeds(Jeerakam) – 1/2 tsp
Coriander seed powder – 1 tsp
Aniseed(Perinjeerakam) powder – 1/2 tsp
Green chillies(chopped) – 25 gm
Garlic – 20 gm
Ginger(chopped) – 2 tsp
Turmeric powder – 1/2 tsp
Lime juice – 1 tsp
Poppy seeds(Khashakhasha) paste – 1 tspFor rice:
Clarified butter – 1 tbsp
Cinnamon(Karugapatta) – 5 – 6 pieces
Bay leaf(Vazhana/karuga ela) – 1 no
Cardamom(Elakka) seeds – 4 – 5 nos
Curry leaves – 4 – 5 nos
Cloves(Grambu) – 4 – 5 nos
Onion(chopped) – 1 no
Broken rice – 250 gm
Water – 1/2 litreFor Biryani masala:
Clarified butter – 2 tbsp
Cinnamon(Karugapatta) – 5-6 pieces
Bay leaf(Vazhana/Karuga ela) – 1 no
Cloves(Grambu) – 4-5 nos
Cardamom(Elakka)seeds – 4-5 nos
Nutmeg(Jathikka) – 1 no
Onions – 100 gm
Tomato(medium) – 1 no
(cut into 4 pieces)For garnishing:
Boiled egg – 1 no
Cashews & Raisins(Onakka munthiri) – roasted in ghee

Preparation Method of Chicken Biryani – Kozhikode Chicken Biriyani Recipe

1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.

2)Heat clarified butter or ghee in a pan.

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

4)Add onions and saute, till they turn translucent.

5)Add washed and cleaned rice.

6)Cook, till rice turns translucent.

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.

9)Cook on low flame for at least 15 minutes, after which the rice would be done.

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

12)Add onions and sauté, till brown.

13)Add tomatoes and saute`.

14)Add marinated chicken.

15)Cover the pan and cook for at least 5 minutes on a medium flame.

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

:- Malabar Chicken Biryani is ready.

:- Enjoy the chicken biryani.

:- Serve chicken biryani with raita and papad.

Simply follow the recipe . I did not have coriander , mint leaves and nut meg powder .

Also I added 1/2 tsp perinjeerakam (aniseed / saumph ) and 2 nos Thakkolam (star anise ) for the biriyani masala. (  About 3-4 small green chillies and 8-10 garlic cloves for marinating . Two onions for masala .

After layering it microwaved for 5 minutes. Then mixed it lightly .

Added fried onion rings also for garnishing .

Try it out .                                                                                                                                                                                                         

Microwaved Jack fruit Jam

Vacation brings along with it the sweet smell of all those ripe fruits in the back yard . Even though now there is no back yard and no friends to roam around the smell of all those preserved foods are enough to carry us back to that time .

I remember the taste of mangoes , coconut slices (kopra ) , tamarind , lemon ( vaduka puli ) drying in long sheets under the sun . We used to steal them in the afternoon when every body would be busy taking naps 🙂  And all those smells are invariably associated with the word ‘ Vacation ‘ !

One of my other favourite smell is that of Jack fruit jam or in other words ‘Chakka Varattiyathu ‘ . And I made some a few days before . I followed the guidelines given by my Aunt . She is well known for her short cuts . My mother and my Aunt are my Gurus when it comes to culinary skills . They are as different as they can be . Yet , I always try to combine both their skills in my kitchen . My mother’s dedication , passion and overflowing love when she cooks and my Aunt’s efficiency , time management , short cuts and orderliness .

Here is an absolutely easy recipe for making ‘Chakka varatti ‘ . An alltime favourite of Mallus.

Things you would need

Ripe Jack fruit flesh ( as much as you can get )

Scraped jaggery


eliachi ( cardomom )


Grind the jack fruit in a mixer . Microwave it with lid on in High for 3-4 minutes . Mix the scraped jaggery . Microwave for another 2-3 minutes ( with out lid ) . Add ghee and powdered eliachi and mix well . Microwave in Medium for 5-6 minutes or even more according to the consistency you need . Take out and mix it with a spoon in between .

Enjoy as such or as bread spread . Store in refrigerator for further use .

Vacation Moments

What is a vacation without Jamuns to cool you off ! Kids helped to make them .

Naadan Karimeen Moly or Pearl Spot stew

Ingredients :

Fried pearl spot fish

small onion – 8 to 10

green chilli – 2

ginger – 1″ piece

tomato – 1 small or mango – 1/2 piece

curry leaves

1 cup thick coconut milk

salt to taste.

Fry the fish as you would do it normally ie. after marinating with chilli powder, turmeric powder, pepper powder and salt.

Crush some small onions , green chillies, ginger and curry leaves . Take a separate pan and saute it. (You can use a seasoned earthen pot also. )

Add chopped tomato or raw mango . ( add garam masala if you like it that way )

Add the fried fish. Flip both sides and let the masala stick to the fish.

Add one cup thick coconut milk .

Switch off the stove as soon as it starts boiling . Serve hot !

Egg stew

I got this recipe from Nisha’s mother. One of our favourite dish at college. Aunty used to send extra appoms and curry so that her daughter wouldn’t starve 😀 After my marriage , as soon as I started cooking on a day to day basis I called her up for the recipe. Even after 10 years, it is one of the best in our Menu.
(  Just the common things you have in your kitchen )
1.Potatoes – 3-4 nos cut into 1″ cubes

2.Onion – 1-2 nos sliced chilli – 2-3  slit into two

4.ginger – 1″ piece chopped


chilli powder – 1/2 tsp

corriander powder – 2 tsp

all spice powder/ garam masala – 2 1/2 tsp

pepper powder – 1/4 tsp

6.coconut oil – 1 tsp.

7.salt to taste

8.mustard seeds and dry chilli for tadka . 1/2 tsp all spice powder / garam masala

9.curry leaves

10.coconut milk from 1/2 coconut ( I take 2 or 3 hand fulls of coconut scrapings depending on availability ). We need it thick so add less water and squeeze thoroughly.

11. boiled egg ( as reqd) or paneer cubes.

Method :

Pressure cook all the ingredients from 1 to 7.
Three or four whistles will be enough .
After cooling add the coconut milk and boil till the gravy is thick.
Smash potatoes if you like it that way.

Do the tadka . Add a pinch of masala to it after switching off the stove.

Mix it with the curry.

Add boiled egg / softened paneer cubes . Simmer for some time.

Add 1/2 tsp raw coconut oil for the aroma .

Ready to serve.

Goes best with Appom / bread.

Spicy Mutton Chops .

I followed Sanjeev Kappor’s recipe with some modifications and it came out very well.  If you want the original recipe you can go here.

It is one of those dishes where I will have to try hard to reach Hubby’s  expectations. They have got one hotel at his native place where it is served. Even when it is closed, he looks at that place and drools !!!

My recipe :

Mutton chops cooked with curd and a spicy masala.

Preparation Time :30 minutes

Cooking Time : 30 minutes

Servings : 4

Mutton chops 1/2 kilogram
Turmeric powder 1 teaspoon
curd 1/4 cup
Salt to taste
Oil 2 tablespoons
Onions, sliced 4 medium
Lemon juice 1 tablespoon

For masala
Oil 1 tablespoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Garlic 12 cloves
Green chillies, halved 5-6

2 tsp chilli powder

1 tsp corriander powder

1/2 tsp pepper powder

2 1/2 tsp garam masala

Fresh coriander leaves, chopped 1/4 cup


Clean and wash mutton chops thoroughly .

Add turmeric powder, curd and salt and marinate in refrigerator till you are ready to put them in the dish.

Take a pan. Add some oil. Add chopped garlic, ginger , 1 chopped onion , chopped green chillies with one or two minute difference in between. Saute 2-3 minutes.

To this Add:

2 tsp chilli powder
1 tsp corriander powder

1/2 tsp pepper powder

2 1/2 tsp garam masala

Keep aside.

In a pressure cooker add some oil . Add finely sliced onions and saute till pink .

Add the masala and saute for one or two minutes. Add the mutton chops till the masala clings to the chops and oil separates.

Stir one cup of water into the pan and add salt to taste.

Cover the cooker and cook over medium heat till five whistles .
Remove from heat and let the pressure reduce. Remove the lid and simmer till almost all the gravy dries up.
Sprinkle lemon juice over the chops and serve hot.

Mutton stew with left over curry

Required :

1. Left over mutton curry

2. 1-2 medium potatoes

3. thick coconut milk ( 1/2 cup)

4. curry leaves

5. 1 tsp coconut oil

Take one or two mutton pieces from the curry.

Cut one or two potato ( as you need ) into small pieces.

Add one cup water . Pressure cook in medium flame till 2-3 whistles.

Mix with left over curry . Bring to boil and simmer for 4-5 minutes.

Add one cup thick coconut milk. Add curry leaves and 1 tsp coconut oil .

Serve hot.

( Chicken stew can also be made like this from left over curry . Potato not necessary. )

Goes well with bread, appom, idiappom, dosa, chappathi ….anything. Makes a good easy Sunday breakfast .