Easter meen curry

                                EASTER MEEN CURRY

ITEMS

MEEN  (any type of it , the to cut in medium level ) -----------1/2 kg

cooking oil--------------5 t spoon

mustard-------------1 t spoon

big onion chopped --------1/4 cup

coriander  powder---------1 t spoon

chilly powder--------------1 t spoon

pepper powder------------1/2 t spoon

ginger---------a small pieces  to cut in length size

garlic -----------------10 ally

curry leaves-----------

grated coconut----------1 cup ( this coconut should be crunch the milk and separate milk and suth of coconut  )

green chilly-----------4nos to cut two pieces each

vinegar---------1/2 t spoon

salt---------------

big onion-------slice in a length size ---1 cup

pepper 1 spoon

PREPARATIONS

MEEN  should clean and keep to dry

Heat a vessel add cooking oil 

add mustard 

it broke then add the first big onion and stir to change the color brownish 

then add chilly powder , coriander powder , and pepper powder add with little water 

to heat in low flame for two three mints 

the oil will come to up on it 

then ginger , garlic , curry leaves , to stir and add coconut milk

when it boil then add the fish pieces 

two mints after add vinegar , and as you need salt also add 

the gravy will come thick 

now add green chilly 

the second part of big onion to boil with pepper

then add to the meen gravy 

just heat three or four mints more 

the EASTER MEEN CURRY is ready to serve

 

Pineapple kichadi

                                 PINEAPPLE KICHADI

Items

Pineapple -----------------1/2 kg

rice-------------1 t spoon

tamarind---------1 small lemon size

green chilly----------4 nos

grated coconut-----------1cup

sharkara-----------25gm

turmeric powder-----------1 pinch

mustard-------------1 pinch

Black Gram----------1/2 t spoon

cooking oil-----------2 t spoon

curry leaves----------2 tund

salt----

Preparation

cut to all pineapple in small pieces

tamarind can sucking in thick solution

green chilly , coconut , rice , and jeera  can grind well

tamarind water  add with turmeric powder and heat in a vessel

when it boil add sharkara and curry leaves 

after 2 mints heat add salt and the grind masalas 

then add pineapple pieces 

its in boil add the fried mustard and black grams pour the cooking oil on top 

close the top of vessel and heat for 3 ,mints 

now the PINEAPPLE KICHADI is ready serve

Egg biriyani

                                        EGG BIRIYANI

Ingredients

Egg-----------4nos    ( Boiled )
big onion----------------3nos sliced
biriyani rice-------------1/2 kg
ginger---------1/2 t spoon
garlic----------1/2 t spoon
green chilly---------4nos
garem masala-------------1/2 tspoon
mally leaves----------
pothina leaves--------
remba leaves--------

chilly powder-------1 t spoon
turmeric powder-----------1/4 t spoon
coriander powder------2 t spoon
gee----2 t spoon
cash nuts----------10nos
kismis---------10 nos

big onion---------1 sliced with gee to fry it
cooking oil-----------4 t spoon
small onion----------5 nos
tomato---------------2 nos
lemon -----1 t spoon

Preparations

Heat a vessel
add 1 t spoon cooking oil  ,  gee 1 t spoon , when its melted add one big onion , and stir to change the color brownish
then add 1/4 t spoon of ginger ,and  garlic ,
then chopped small onions , turmeric powder, garem masala , and stir well

add water  two cup
the water level ratio is 1;2 that is one cup rice add two cup of water
add as you need salt also

now add little each  chopped remba leaves pothina leaves and mally leaves

when the water is boiled
then add the washed and cleaned biriyani rice
close the top and cook for medium flame for 20 mionts

2nd Preparations

Heat a fry pan with cooking oil

add big onion , ginger , garlic , green chilly  stir well to fry

 add turmeric powder chilly powder , coriander powder , garem masala , tomato , little water with salt and it well to set all 

add little remba leaves and pothina leaves also 

stir well and add the boiled EGG 

for setting

the cooked rice remove the half from it and then add to fill egg masala 

then fill up on the removed rice 

then fill the fried onions above on it 

the cash nuts and kismis also fried with gee and fill up on 

then mally leaves spread up on it 

one t spoon gee spread on it 

add lemon juice also

then close the top and heat for 5 mints in low flame 

THE EGG BIRIYANI IS READY TO SERVE

Lemon achar

                                 LEMON ACHAR


Items



Lemon-----------10nos
( cook this lemon 5 mints )

chilly powder-------2 t spoon
kaayem--------1/2 t spoon
uluva ----------1/4 t spoon  ( fried )
mustard fried 1/4 t spoon
oil  ( നല്ലെണ്ണ )-------------5 t spoon
salt------------------5 t spoon

Preparetion

Heat a fry pan with salt the salt become fried  and keep out from stove 

pour the oil

then add chilly powder , kaayem , and fried uluva , mustard fried 

mix this all in well position 

now add lemon lemon should cut two pieces each 

mix all items with salt 

and keep to set the achar for two hours 

the tasty LEMON ACHAR  is ready to serve

Vegetable pulao

                                         VEGETABLE  PULAO


Items to need


Big onion-------------------1 sliced
ginger-----------1/2 t spoon
garlic -----------------1/2 t spoon
cooking oil---------2 t spoon


biriyani rice--------------- 1 cup
garem masala--------1/4 t spoon
curd----------3 t spoon
cash nuts-----------10nos
kismis------------10nos

pineapple--pieces----- 2 small piece
mally leaves---------3 tund
salt-----------
cauliflower------sliced 1 cup
green pieces-------4 t spoon
gee-------------2 t spoon
carrot---------2 big pieces
beans----------

Preparations

Heat a vessel with ginger , garlic ,big onion ,  carrot , beans cauliflower , green pieces and stir this items for 3 mints

add washed biriyani rice
and stir this rice for the changed color

add garem masala and hot water ( the water level is one cup rice add two cup water )

add curd
then salt for as you need
then close the top and cook for 20 mints in low flame

now add the vegetables all and cash nuts and kismis also add

close the flame and keep to for 10 mints after that you can serve at hot

the VEGETABLE PULAO is ready  to taste

Chicken Majboos

                                           CHICKEN MAJBOOS


Items

Chicken --------1/2 kg
biriyani rice-----------1/2 kg
big onion-----------2 nos
small onion----------------10nos
ginger---------------a small piece
garlic----------1/2 spoon char
garem masala-------------1/2 spoon
chilly powder-----------1 t spoon
turmeric powder------------1/4 t spoon
mally leaves---------4 t spoon
pothina leaves----------2 t spoon
cardamom powder------------1/1/2 t spoon
green chilly------------5 nos
gee-------------2 t spoon
cooking oil-------------3 t spoon
cash nuts------------10nos
kismis----------10nos
sweet fennel-----------1/2 t spoon
salt----------
tomato--------------2 nos
curd-----------------3 t spoon
water-----------

Preparations

Heat a cooker
pour the cooking oil
add the sliced pieces of  big onion , ginger , garlic , small onion , tomato , add one by one and stir it well

then add turmeric powder , chilly powder , garem masala , sweet fennel , stir this items well position

now add cuts of  green chilly ,    washed and cleaned pieces of Chickens
add curds
then add washed and cleaned rice
add water  ( the water 1;2 this is level 1cup rice 2 glass water this is the ratio )
add salt
add mally leaves and pothina leaves
then add cash nuts and kismis also
like this one by one  all items to add and stir slowly
then close the cooker top and cook for 10 mints in medium flame

the CHICKEN MAJBOOS is ready to serve after this mints
serve at hot only 
 

മാഗി

                                          മാഗി

ഒരു    കപ്പ്‌  മാഗി  നൂഡില്‍സ്  ഏട്ത്  കുറച് വെള്ളം  ചേര്‍ത്തു   കുറെ 

കാരെറ്റ്  അരിഞ്ഞ്  ഇട്ടു    അതിന്‍റെ   കൂടെ  വരുന്ന  മസാല  പൊടിയും

ചേര്‍ത്തു  2 മിന്ട്ട്  ചുടാക്കി    കഴിക്കാം