Tuesday, July 29, 2008

Sweet,Cool And Chips Items

Bananas Chips

Ingredients :
  • Semi ripe banana - 1
  • Coconut oil - 150gm
  • Turmeric powder - 1/4tsp
  • Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.

Sweet,Cool And Chips Items

Semiya Payasam

Vermicelli - 200 gms
Milk - 4 cups
Condensed Milk - 1/4 cup (optional)
Sugar - 8 tbsp or as needed
Cardamom powder - 1/4 tsp
Cashew nuts
1/4 cup
Raisins - 1/4 cup

Ghee - 2tsp


Heat half a table spoon ghee and fry raisins and cashews and keep it aside. Fry the vermicelli (very thin rice noodles) in the remaining ghee till it is golden brown. Add 4 cups of boiled milk. Keep stirring occasionally. Once the vermicelli becomes soft, add the condensed milk or sugar as needed. Let it simmer. Once it gets the desired thickness add cardamom powder and stir well. Finally add the fried cashew nuts and raisins. Your payasam is ready and can be served hot or cold.

Kerala Non Vegetarian Dishes

Chicken Curry


1 kg chicken, cut in pieces, skin removed
1 tbsp oil
½ tsp mustard
2 nos cloves
2 stickscinnamon
2 pods cardamom
3 mediumonions, sliced
3 mediumtomatoes, sliced
1 tbsp ginger garlic paste
2 tbsp chicken masala powder
1 tsp salt
¼ cup coriander leaves, chopped


Heat oil in a pressure cooker pan. Add mustard seeds. After it splutters, add cloves, cinnamon, cardamom, onions, ginger garlic paste and fry for a few minutes.

Add tomatoes, chicken masala powder and salt. Fry for 5 minutes. Add chicken pieces, mix well and cook for a few minutes stirring occasionally.

Close the pressure pan and steam 10 minutes after putting the weight. Garnish with coriander leaves before serving.

Chicken Biriyani

Chicken Biriyani

Ingredients :

  • Chicken pieces
    without skin - 500gm
  • Basmati rice - 250gm
  • Oil - 100ml
  • Water - 700ml
  • Green Cardamom - 3
  • Brown Cardamom - 1
  • Cloves - 3
  • Cinnamon - 1inch stick
  • Bay leaf - 1
  • Ginger paste - 15gm
  • Garlic paste - 10gm
  • Red Chilly powder - 1/2tsp
  • Saffron - a pinch

For garnish :

  • Green Coriander chopped - 10gm

Method :

Cooking Time : 29 min.

Wash rice and drain. Soak it for 20 minutes.

Wash chicken pieces. Put chicken in Cutting Edge Cook 'N' Serve and add 700ml water, oil and all spices except saffron, salt, ginger and garlic paste and microwave on High for 10 minutes. Remove chicken and strain the stock.

Arrange chicken in a dish and place rice on top. Pour 500ml stock (if stock is less than 500ml, add milk). Add salt. Cover and microwave for 9 minutes.

Dissolve saffron in a teaspoon of warm milk, add to rice and microwave for 10 minutes on high or till cooked.

Garnish with chopped green coriander.