CHENA / YAM / SURAN ERISSERY

CHENA / YAM / SURAN ERISSERY

No-Vanpayar Chena Erissery (ചേന എരിശ്ശേരി without cowpeas) – the simplest, quickest version often made on Onam Sadya when many curries are cooked at once:

---

🌿 Ingredients

• Chena / Elephant Yam – 2 cups (peeled & cubed)

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Salt – to taste

• Water – 1½ cups

For Grinding:

• Grated coconut – 1 cup

• Green chillies – 2–3

• Cumin seeds – ½ tsp

For Tempering:

• Coconut oil – 2 tbsp

• Mustard seeds – ½ tsp

• Urad dal – 1 tsp

• Dry red chillies – 2

• Curry leaves – few

• Grated coconut – 2 tbsp (roasted golden brown)

---

⚡ Method

1. Cook the yam:

   • In a pan/cooker, add yam cubes + turmeric + chilli powder + salt + water.

   • Cook until soft (if using cooker, 2 whistles).

2. Add coconut paste:

   • Grind grated coconut + green chillies + cumin (coarse paste).

   • Add this to cooked yam, mix gently, and simmer for 2 minutes only.

3. Prepare tempering:

   • Heat coconut oil, splutter mustard seeds.

   • Add urad dal, dry chillies, curry leaves.

   • Fry 2 tbsp coconut till golden brown.

   • Pour over erissery and mix well.

---

🍲 Ready in 15 minutes!

• Mild, creamy, and slightly sweet from yam and coconut.

• Best served with Kerala matta rice during Sadya.

VISHU PUZHUKKU

VISHU PUZHUKKU

Vishu Puzhukku (വിഷു പുഴുക്ക്) is a traditional Kerala dish prepared during Vishu as part of the kani kanaal rituals and festive meal. It is a mildly spiced, coconut-based mash made with seasonal tubers and vegetables.

Here’s the recipe 👇

---

🌿 Ingredients

(You can mix and match according to availability)

• Elephant Yam (Chena) – 1 cup (cubed)

• Raw Banana (Pacha Kaya) – 1 cup (cubed)

• Colocasia (Chembu) – 1 cup (cubed)

• Sweet Potato (Madhurakizhangu) – 1 cup (cubed)

• Tapioca (Kappa) – 1 cup (cubed)

• Turmeric powder – ½ tsp

• Green chillies – 3–4 (slit)

• Salt – to taste

• Water – enough to cook

For Coconut Paste:

• Grated coconut – 1 cup

• Cumin seeds – ½ tsp

• Small onion – 2 (optional, traditional recipe may skip)

For Seasoning:

• Coconut oil – 2 tbsp

• Curry leaves – few

---

🥣 Preparation

1. Cook the vegetables:

   • Wash, peel, and cube all vegetables.

   • Put them in a large vessel/pan with turmeric, green chillies, salt, and just enough water.

   • Cook until all veggies are soft and water almost evaporates.

2. Add coconut paste:

   • Grind coconut + cumin (+ onion if using) into a coarse paste.

   • Add to cooked veggies and mix well.

   • Lightly mash with the back of a ladle (it should be semi-mashed, not smooth).

3. Finish with seasoning:

   • Drizzle coconut oil generously.

   • Tear curry leaves and add on top.

   • Mix gently.

---

🍲 Serving

• Traditionally served on Vishu day morning after Vishu Kani.

• Eaten with kanji (rice gruel) or as part of the Vishu Sadya.

SQUID- CURRY LEAVES FRY / KOONTHAL - KARIVEPPILA FRY

INGREDIENTS

KOONTHAL / SQUID - 200 G

RED Chilly powder - 2 TABLEspoonS

Turmeric powder - 1/2 TABLEspoon

Coriander POWDER -  1/2  TABLEspoon

Oil - 2 TABLEspoonS

Lemon juice

Curry leaves

Salt

PREPARATION

Mix all the ingredients with little water.

Marinate the squid with the masala and keep it aside for 15 minutes.

Fry it in a tava by adding oil.

ULLI SAMBHAR

Here’s a traditional Kerala-style Ulli Sambar (Onion Sambar) recipe for you 🌿

---

🍲 Ulli Sambar Recipe (Kerala Small Onion Sambar)

Ingredients:

• Toor dal (thuvaram parippu / pigeon peas) – ½ cup

• Small onions (shallots / ulli) – 15–20, peeled

• Green chillies – 2, slit

• Tomato – 1, chopped

• Tamarind – lemon-sized ball (soaked in 1 cup warm water)

• Turmeric powder – ¼ tsp

• Sambar powder – 2 tbsp

• Salt – as needed

For tempering:

• Coconut oil – 2 tsp

• Mustard seeds – ½ tsp

• Dry red chillies – 2

• Curry leaves – 1 sprig

• Asafoetida (hing) – a pinch

---

Preparation:

1. Cook Dal:

   • Wash toor dal well.

   • Pressure cook with 2 cups water, turmeric, and a little oil until soft.

   • Mash well and keep aside.

2. Prepare Tamarind Extract:

   • Soak tamarind in warm water, squeeze, and extract juice.

3. Cook Onions:

   • Heat 1 tsp coconut oil in a pan.

   • Add peeled small onions and green chillies. Sauté till golden and slightly caramelized.

   • Add tomatoes and fry till soft.

4. Make Sambar Base:

   • Add sambar powder, salt, and tamarind extract.

   • Boil until raw smell of tamarind goes away (about 10 minutes).

5. Add Dal:

   • Mix the cooked dal into the onion-tamarind mixture.

   • Adjust consistency by adding water. Let it simmer for 5–7 minutes.

6. Tempering:

   • Heat coconut oil in a small pan.

   • Splutter mustard seeds, add red chillies, curry leaves, and hing.

   • Pour over the sambar.

---

🌿 Serving Suggestion:

Serve hot ulli sambar with steamed rice, idli, dosa, or vada. The sweetness of small onions balances beautifully with tamarind tang and dal creaminess.

MIXED VEGETABLE UTHAPPAM

Here’s a detailed recipe for Mixed Vegetable Uthappam, a soft, thick South Indian pancake topped with colorful vegetables:

---

Ingredients (for 4 uthappams)

For the batter:

• 1 cup rice (idli rice or raw rice)

• 1/4 cup urad dal (split black gram)

• 1/4 teaspoon fenugreek seeds

• Salt to taste

• Water as needed

For the topping (mixed vegetables):

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 small carrot, grated

• 1 small capsicum, finely chopped

• 2–3 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste

• Oil or ghee for cooking

---

Instructions

1. Prepare the batter:

1. Wash the rice and urad dal separately.

2. Soak the rice with fenugreek seeds and urad dal in enough water for 4–6 hours.

3. Grind the dal into a smooth batter using a little water. Grind rice coarsely.

4. Mix both batters in a large bowl. Add salt.

5. Cover and let it ferment overnight or 8–12 hours in a warm place. The batter should double in volume and look airy.

---

2. Prepare the vegetable topping:

• Mix all the chopped and grated vegetables in a bowl. Add a pinch of salt and coriander leaves.

---

3. Cook the uthappam:

1. Heat a non-stick tawa or skillet over medium heat.

2. Grease lightly with oil.

3. Pour a ladleful of batter on the tawa and gently spread it into a thick circle (not too thin like a dosa).

4. Sprinkle the mixed vegetable topping evenly over the uthappam.

5. Drizzle a little oil around the edges and on top.

6. Cover and cook for 3–4 minutes until the bottom turns golden brown.

7. Flip carefully and cook the other side for another 2–3 minutes.

8. Serve hot with coconut chutney and sambar.

---

Tips:

• For extra flavor, add a pinch of cumin powder or grated ginger to the vegetables.

• You can also top with grated cheese for a fusion version.

• Do not make the uthappam too thin; the thickness is what keeps the vegetables in place.

KORA FISH CURRY WITH COCONUT MILK

KORA  FISH CURRY WITH COCONUT MILK 


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

TOMATO UTHAPPAM

Here’s a simple and tasty Tomato Uthappam recipe:

---

Ingredients (for 2–3 uthappams)

• 1 cup idli/dosa batter (ready-made)

• 1–2 medium tomatoes, finely chopped

• 1 small onion, finely chopped (optional)

• 1–2 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste (if batter is unsalted)

• Oil or ghee for cooking

---

Instructions

1. Prepare the topping:

   • Mix chopped tomatoes, onion, green chilies, and coriander leaves in a small bowl.

2. Heat the pan:

   • Warm a non-stick tawa or skillet over medium heat. Grease lightly with oil.

3. Cook the uthappam:

   • Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).

   • Evenly sprinkle the tomato mixture on top.

   • Drizzle a little oil or ghee around the edges.

   • Cover and cook for 3–4 minutes until the bottom is golden brown.

   • Flip carefully and cook the other side for 2–3 minutes.

4. Serve hot:

   • Best served with coconut chutney and sambar.

---

Tips:

• For extra flavor, sprinkle a pinch of black pepper or chili powder on top of the tomatoes.

• Add grated cheese for a fusion version.

• Thick batter works best; thin batter makes the uthappam floppy.

ONION UTHAPPAM

Here’s a quick and easy Onion Uthappam recipe:

---

Ingredients (for 2–3 uthappams)

• 1 cup idli/dosa batter (ready-made)

• 1 medium onion, finely chopped

• 1–2 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste (if batter is unsalted)

• Oil or ghee for cooking

---

Instructions

1. Prepare the topping:

   • Mix chopped onions, green chilies, and coriander leaves in a small bowl.

2. Heat the pan:

   • Warm a non-stick tawa or skillet over medium heat. Lightly grease with oil.

3. Cook the uthappam:

   • Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).

   • Evenly sprinkle the onion mixture on top.

   • Drizzle a little oil or ghee around the edges.

   • Cover and cook for 3–4 minutes until the bottom is golden brown.

   • Flip carefully and cook the other side for 2–3 minutes.

4. Serve hot:

   • Serve with coconut chutney and sambar.

---

Tips:

• Add a pinch of cumin seeds or black pepper to the onions for extra flavor.

• You can also add grated carrot or capsicum for a colorful variation.

• Thick batter ensures the uthappam stays soft and fluffy.

RAGI IDIYAPPAM

Here’s a wholesome Ragi Idiyappam (Finger Millet String Hoppers) recipe – a healthy twist on the classic Kerala idiyappam:

---

🌾 Ingredients

• Ragi flour (finger millet flour) – 1 cup

• Roasted rice flour – ½ cup (helps bind & soften texture)

• Boiling water – about 1½ cups (adjust as needed)

• Salt – ½ tsp

• Grated coconut – ½ cup (optional, for layering)

• Oil – 1 tsp

---

🥣 Method

1. Steam the flour (important for ragi):

   • Dry roast ragi flour on low flame for 3–4 mins (till it gives a nutty aroma).

   • Mix with rice flour and salt in a bowl.

2. Prepare the dough:

   • Pour boiling hot water little by little into the flour mix.

   • Stir with a spoon first, then knead into a soft, smooth dough.

   • Add 1 tsp oil to prevent cracks.

3. Shape the idiyappam:

   • Grease the idiyappam press/seva nazhi.

   • Grease idli plates or banana leaves.

   • Press the dough in circles, forming thin noodles.

   • Optionally, sprinkle grated coconut on top.

4. Steam cook:

   • Place plates in an idli steamer.

   • Steam for 10–12 minutes until cooked.

   • Remove and let cool slightly before serving.

---

🍴 Serving Suggestions

• With sweetened coconut milk (traditional Kerala style).

• With vegetable stew or kadala curry (black chickpea curry).

• With egg curry or fish curry for a filling meal.

---

✨ Tip: Ragi alone can sometimes make idiyappam break apart. Mixing with rice flour ensures it’s soft yet holds shape.

CHEERA/ PALAK / SPINACH  AVIYAL 

INGREDIENTS

Red Spinach (Cheera) - A bunch

RED Chilly powder - 2 tsp

SHALLOTS / Small onions(Kunjulli) - 2 
Green mango - 5 pieces 
Coconut(grated) - 1/4 of one
Curry leaves - 1 sPRIG/ STEM 
Coconut oil - 2 tABLESPOONS 
Salt 

PREPARATION 

Wash cheera and cut it into small pieces.

Grind together coconut, chilly powder and small onions into a thick paste.

Add this with a little water to the chopped cheera.
Cook on a low flame.

When it is half cooked, add mango pieces.
When it is done, add salt and oil.

Add a few curry leaves into it.

AN EASY SAMBAR CURRY

INGREDIENTS

TOOR DAL - 100 G

DRUMSTICKS- 2

LADYSFINGER - 3

BRINJAL - 1

 ONION - 1

POTATO - 1

TOMATOES- 2

SAMBAR MASALA - 3 TABLESPOONS

CURRY LEAVES  - 10

CORIANDER LEAVES- 1 TABLESPOON, CHOPPED

GARLIC- 1 TABLESPOON , CHOPPED

DRIED RED CHILLIES- 2

SALT

TAMARIND - LEMON SIZED SOAKED IN 1/2 CUP WATER

FENUGREEK SEEDS / ULUVA/ METHI SEEDS - 1/4 TABLESPOON

ASAFOETIDA / KAYAM - 1 TABLESPOON

MUSTARD SEEDS- 1 TABLESPOON

OIL- 2 TABLESPOONS

PREPARATION

COOK TOOR DAL IN 2 CUPS OF WATER 

WHEN HALF COOKED ADD VEGETABLE PIECES AND SALT 

COOK TILL DAL IS VERY SOFT

DISSOLVE SAMBAR MASALA IN LITTLE WATER 

ADD IT TO THE COOKED VEGETABLES 

ADD TAMARIND WATER 

BLEND WELL AND COOK 

IN A PAN , HEAT OIL

ADD MUSTARD SEEDS

WHEN THEY STOP FLUTTERING ADD CHOPPED GARLIC, METHI SEEDS, DRIED RED CHILLIES, ASAFOETIDA AND CURRY LEAVES

FRY FOR 2 MINUTES

ADD IT TO DAL - VEG MIXTURE

BOIL FOR A MINUTE

GARNISH WITH CHOPPED CORIANDER LEAVES

SPECIAL GHEE RICE/ NEYYCHOR

Here’s a classic Kerala–Malabar style Special Ghee Rice (Neyychor / Nei Choru) recipe 🌿🍚 – rich, fragrant, and perfect for festive occasions.

---

🌾 Ingredients (serves 4)

• Jeerakasala rice / Kaima rice (preferred, else basmati) – 2 cups

• Ghee – 4 to 5 tbsp

• Onions – 2 large, thinly sliced

• Cashew nuts – 12 to 15

• Raisins – 2 tbsp

• Cinnamon – 1 inch stick

• Cloves – 3

• Cardamom – 3

• Bay leaf – 1

• Ginger-garlic paste – 1 tsp (optional, traditional Malabar version sometimes skips)

• Water – 3½ cups (for jeerakasala; use 1:1.5 ratio for basmati)

• Salt – to taste

---

🥣 Method

1. Prepare the garnish

• Heat 2 tbsp ghee in a heavy-bottomed pan.

• Fry cashews until golden → remove.

• Fry raisins until they puff up → remove.

• Fry sliced onions until deep golden brown & crisp → drain and keep aside.

---

2. Cook the rice

1. Wash and soak rice for 20 minutes; drain.

2. In the same pan, add remaining ghee.

3. Add cinnamon, cardamom, cloves, bay leaf → sauté until aromatic.

4. (Optional) Add ginger-garlic paste, sauté briefly.

5. Add drained rice, fry gently for 2–3 minutes in ghee (this step makes rice separate & flavorful).

6. Add measured hot water + salt.

7. Cover and cook on low flame until rice is done (about 15 minutes).

8. Switch off and keep covered for 10 minutes to allow steam resting.

---

3. Assemble Neyychor

• Fluff rice gently with a fork.

• Mix in half of the fried onion, cashews, and raisins.

• Garnish the top with the remaining fried onion, cashews, and raisins.

---

🍴 Serving Suggestions

• Traditionally served with Malabar chicken curry, beef varattiyathu, mutton curry, or egg roast.

• Can also pair with vegetable kurma or stew for a lighter version.

---

✨ Chef’s Tip:
For authentic Kerala Muslim “Neyychor” style, use kaima rice + lots of ghee + caramelized onions. The rice should be soft, fluffy, and aromatic, never sticky.

SPECIAL GHEE RICE/ NEYYCHOR BY BAKING

making Neyychor (Ghee Rice) in an OTG oven gives it a rich dum (sealed baking) effect, very close to wedding-style neyychoru. Here’s how you can do it:

---

🌾 Ingredients (serves 4–5)

• Jeerakasala / Kaima rice (or basmati) – 2 cups

• Ghee – 5 tbsp

• Onions – 2 large, thinly sliced

• Cashew nuts – 12–15

• Raisins – 2 tbsp

• Whole spices – 3 cardamoms, 3 cloves, 1-inch cinnamon, 1 bay leaf

• Ginger-garlic paste – 1 tsp (optional)

• Hot water – 3½ cups (for kaima; 1:1.5 ratio for basmati)

• Salt – to taste

---

🥣 Method

1. Prepare garnish

• In a pan, heat 2 tbsp ghee.

• Fry cashews → remove.

• Fry raisins → remove.

• Fry onions till golden brown (birista style) → remove & keep aside.

---

2. Parboil the rice

1. Wash and soak rice for 20 minutes.

2. Boil water in a vessel with a little salt and 1 tsp ghee.

3. Add rice and cook until 70% done (should still have a bite).

4. Drain water fully and spread rice on a plate to cool slightly.

---

3. Prepare for OTG baking

1. Preheat OTG to 180°C.

2. Grease a deep oven-safe dish with ghee.

3. Spread one layer of rice.

4. Sprinkle fried onions, cashews, raisins.

5. Add another layer of rice → repeat garnish.

6. Drizzle 2 tbsp melted ghee over the top.

7. Cover tightly with foil (to trap steam).

---

4. Bake (Dum method)

• Bake at 180°C for 20–25 minutes.

• The steam inside will finish cooking the rice and infuse the ghee + fried onion flavor.

---

5. Serve

• Fluff gently with a fork.

• Serve with Malabar chicken curry, mutton stew, or vegetable kurma.

---

✨ Chef’s Tips:

• For a Malabar “wedding taste”, add a few drops of rose water or kewra water before baking.

• You can also add a pinch of crushed pepper and cumin while layering for depth of flavor.

AVIYAL

🌸 Kerala Aviyal Recipe (Onam Sadya Special)

Aviyal (Avial) is a traditional Kerala mixed vegetable curry made with coconut, curd, and a hint of coconut oil. It’s thick, aromatic, and an essential dish in every Onam Sadya.

---

🥕 Ingredients

(Serves 4–5)

• Raw banana (kaaya / plantain) – 1 medium

• Elephant yam (chena) – 100 g

• Carrot – 1 medium

• Beans – 8–10

• Drumstick (muringakka) – 1

• Snake gourd (padavalanga) – ½

• Ash gourd (kumbalanga) – 100 g

• Turmeric powder – ½ tsp

• Green chilies – 3–4 (slit)

• Salt – as required

• Curd / Yogurt – ½ cup (slightly sour)

• Coconut oil – 2 tbsp

• Curry leaves – 1 sprig

To grind (coarse paste):

• Grated coconut – 1 cup

• Cumin seeds – ½ tsp

• Green chilies – 2

---

🍲 Preparation Steps

1. Chop the vegetables into 2-inch long sticks.

2. Cook all vegetables together with turmeric, green chilies, salt, and little water until just soft (do not overcook).

3. Add the ground coconut-cumin-green chili paste. Mix gently.

4. Lower the flame, add whisked curd, and mix well.

5. Drizzle coconut oil on top and add fresh curry leaves.

6. Mix lightly, switch off, and cover for 5 minutes to let flavors blend.

---

🌼 Serving Tip

Serve hot as part of Onam Sadya along with rice, sambar, moru curry, thoran, olan, and payasam.

PUMPKIN / MATTHANGA OLAN 

INGREDIENTS


ASH GOURD/ KUMBALANGA- 1/2 CUP
PUMPKIN/ MATHAN - 1/2 CUP

RED GRAM DAL / VAN PAYAR - 2 TABLESPOONS

GREEN CHILLIES- 3, CUT LENGTHWISE
CURRY LEAVES - 1 SPRIG

THICK FIRST COCONUT MILK- 1/4 CUP
THIN SECOND COCONUT MILK - 1 CUP

COCONUT OIL - 1 TABLESPOON

SALT

PREPARATION 

SOAK RED DAAL OVER NIGHT

COOK IT IN A PRESSURE COOKER WITH SALT AND KEEP ASIDE

BOIL ASH GOURD AND PUMPKIN WITH SALT, GREEN CHILLIES AND WATER

WHEN COOKED WELL, ADD SECOND COCONUT MILK
ALLOW IT TO BOIL


ADD RED DAL

ONCE THE GRAVY THICKENS ADD FIRST COCONUT MILK
STIR WELL

DONT ALLOW TO BOIL
REMOVE FROM FLAME


ADD CURRY LEAVES AND COCONUT OIL

JACKFRUIT / chakka BHAJI

JACKFRUIT / chakka BHAJI



INGREDIENTS


RAW JACKFRUIT - 1/2 KG, EACH CUT LENGTHWISE

BESAN / GRAM FLOUR-  250 G
OIL- 150 G

RED CHILLY POWDER- 1 TABLESPOON
SODA POWDER- 1 PINCH
ASAFOETIDA/ KAYAM - 4 G
SALT

GINGER- 1 INCH PIECE
GARLIC- 3-5


PREPARATION


DISSOLVE ASAFOETIDA IN LITTLE WARM WATER 

ADD GINGER - GARLIC PASTE 

MIX GRAM FLOUR, SALT, RED CHILLY POWDER AND SODA POWDER 

ADD TO THE ABOVE MIXTURE

DIP EACH CUT JACKFRUIT PIECE IN THIS BATTER 
DEEP FRY IN OIL

Sauted banana with ice cream

INGREDIENTS

•  bananas -2
• unsalted butter - 1 TABLESPOON
•  ice cream - 1 OR 2 SCOOP

PREPARATION

In a heavy bottomed pan heat the butter.

Saute the bananas till golden brown.

Serve with ice cream.

CHICKEN MEAT BALLS - Indian Style

Here’s a tasty and easy Chicken Meatballs Recipe (Indian-style, but I can also give you continental/Italian version if you’d like):

---

🌿 Ingredients

For Meatballs:

• Chicken mince – 500 g

• Onion – 1 small (finely chopped)

• Green chillies – 2 (finely chopped, optional)

• Ginger-garlic paste – 1 tsp

• Coriander leaves – 2 tbsp (chopped)

• Bread crumbs – ½ cup

• Egg – 1 (for binding)

• Garam masala – ½ tsp

• Pepper powder – ½ tsp

• Salt – as needed

For Frying:

• Oil – for shallow/deep frying

---

🥣 Preparation

1. Mix meatball mixture:

   • In a bowl, add minced chicken, onion, green chillies, ginger-garlic paste, coriander leaves, bread crumbs, egg, and spices.

   • Mix well till combined. (If mixture is too loose, add more bread crumbs.)

2. Shape meatballs:

   • Grease palms and roll into small round balls.

3. Cook:

   • Heat oil in a pan.

   • Shallow fry or deep fry the meatballs till golden brown and cooked inside (8–10 minutes).

4. Serve:

   • Drain on paper towels.

   • Serve hot with green chutney / ketchup / as a side dish with rice or chapati.

---

🍲 Variations

• Gravy version: After frying, simmer meatballs in onion–tomato masala curry or coconut milk–based curry.

• Continental style: Skip garam masala, add oregano, parsley, and parmesan, then cook in tomato sauce (like spaghetti meatballs).

SHAHI GOBI IN A SIMPLE WAY/ INDIAN CAULIFLOWER CURRY

SHAHI GOBI  IN A SIMPLE WAY/ INDIAN CAULIFLOWER CURRY 

INGREDIENTS

CAULIFLOWER- 1 

ONION-2

TOMATO-1

GINGER- 1 INCH PIECE

GARLIC- 1 CLOVE

GREEN CHILLIES - 2

CURRY LEAVES

CORIANDER LEAVES

RED CHILLY POWDER-  1 TABLESPOON

CORIANDER POWDER- 2 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

ALL SPICES / GARAM MASALA POWDER- 1/2 TABLESPOON

BAY LEAVES- 1

CLOVES - 4

PEPPER CORN - 6

OIL

SALT

PREPARATION

SEPARATE CAULIFLOWER FLORETTES

CLEAN WELL

MARINATE WITH SALT AND SHALLOW FRY IN OIL

GRIND 1 ONION, TOMATO, GARLIC AND GINGER WITH WATER

HEAT OIL

ADD BAY LEAF, CLOVES AND PEPPER

ADD 1 CHOPPED ONION

FRY TILL BROWN

NOW ADD ALL POWDERS

FRY TILL RAW SMELL GOES

ADD GREEN CHILLIES, CURRY LEAVES

FRY FOR A MINUTE

NOW ADD GROUND PASTE AND CAULIFLOWER

COOK WELL IN LOW FLAME TILL GRAVY THICKENS

GARNISH WITH CORIANDER LEAVES