Neyychor (Special Ghee Rice) in a pressure cooker

 🌿 You can make Neyychor (Special Ghee Rice) very easily in a pressure cooker without losing its authentic taste. Here’s the step-by-step method:

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🌾 Ingredients (serves 4)

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

• Ghee – 4 to 5 tbsp

• Onion – 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)

• Hot water – 3 cups (for kaima rice; use 1:1.5 ratio for basmati)

• Salt – to taste

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🥣 Method

1. Prepare garnish

• Heat 2 tbsp ghee in the cooker.

• Fry cashews until golden, remove.

• Fry raisins until they puff up, remove.

• Fry sliced onions till golden brown, remove & keep aside.

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2. Cook Neyychor in Cooker

1. In the same cooker, add the remaining ghee.

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

3. (Optional) Add ginger-garlic paste and sauté briefly.

4. Add drained rice (soaked 15–20 mins & drained well) → fry for 2–3 minutes in ghee.

5. Add hot water + salt.

6. Close cooker lid → cook on medium flame till 1 whistle.

7. Switch off immediately. Allow pressure to release naturally (do not open early).

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3. Assemble

• Open lid, fluff rice gently with fork.

• Mix in some fried onion, cashews, raisins.

• Garnish the rest on top before serving.

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🍴 Serving Ideas

• With Malabar chicken curry, egg roast, or mutton stew.

• For a veg option, pair with vegetable kurma or chana masala.

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✨ Tips for Cooker Neyychor:

• Always use hot water → prevents rice from sticking.

• Don’t exceed 1 whistle (or rice may overcook).

• Rest rice covered for 10 minutes after cooking → fluffy texture.

100% Gluten-Free Ragi Idiyappam

 Here’s a 100% Gluten-Free Ragi Idiyappam (no rice flour) recipe – soft, earthy, and diabetic-friendly:

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🌾 Ingredients

• Ragi flour (finger millet flour) – 1 cup

• Boiling water – about 1 to 1¼ cups (adjust as needed)

• Salt – ½ tsp

• Oil – 1 tsp (for softening and greasing)

• Grated coconut – ¼–½ cup (optional, for layering)

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🥣 Method

1. Steam the ragi flour (crucial step):

   • Spread ragi flour in a clean cloth or steamer plate.

   • Steam for 10 minutes (this pre-cooks the flour and helps it hold shape).

   • Remove, cool slightly, and transfer to a mixing bowl.

2. Make the dough:

   • Add salt and 1 tsp oil.

   • Pour boiling water little by little while mixing with a spoon.

   • Once warm enough to handle, knead into a smooth, soft dough (not sticky, not crumbly).

3. Shape the idiyappam:

   • Grease the idiyappam press and idli plates.

   • Fill dough into the press and squeeze in thin noodle circles.

   • Sprinkle grated coconut on top if desired.

4. Steam cook:

   • Place plates in an idli steamer.

   • Steam for 10–12 minutes until the idiyappam is fully cooked and fluffy.

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🍴 Serving Suggestions

• With sweetened coconut milk (light for diabetics if jaggery is reduced).

• With kadala curry (black chickpea curry) – classic Kerala pairing.

• With vegetable kurma or green gram curry for a healthy side.

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✅ This version stays completely rice-free, slightly denser than the ragi+rice mix, but wholesome and filling.

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✅ Tricks to Prevent Ragi Idiyappam from Breaking

1. Steam the flour first

• Dry ragi flour is brittle.

• Spread it on a plate or cloth and steam for 8–10 minutes before making dough.

• This pre-cooks the flour slightly → makes it bind well.

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2. Always use boiling water

• Lukewarm or cold water won’t bind ragi flour.

• Pour rolling boiling water little by little into the flour.

• Mix first with a spoon, then knead.

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3. Add oil while kneading

• 1 tsp coconut oil (or any neutral oil) in the dough makes it smooth.

• Prevents cracks in the strings while pressing.

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4. Knead while warm

• Dough should be kneaded when still warm, not cold.

• Cover with a damp cloth to keep moisture.

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5. Press immediately

• Don’t let the dough sit for too long; it dries and breaks.

• Fill in idiyappam press right after kneading.

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6. Grease the press and plates

• Lightly grease with coconut oil before pressing → smoother strings and easy release.

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7. Steam gently (10–12 min)

• Over-steaming makes ragi idiyappam dry.

• Once cooked, remove from steamer and keep covered with a cloth until serving.

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✨ With these steps, your 100% ragi idiyappam will be soft, intact, and fluffy — not crumbly.

A quick 15-minute Mixed Vegetable Uthappam

 

Here’s a quick 15-minute Mixed Vegetable Uthappam using ready-made batter:

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Ingredients (for 2–3 uthappams)

• 1 cup ready-made idli/dosa batter

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 small carrot, grated

• 1 small capsicum, finely chopped

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

• Fresh coriander leaves, chopped

• Salt to taste (optional, as batter may already have salt)

• Oil or ghee for cooking

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Instructions

1. Prep the vegetables:

   • Mix all the chopped/grated vegetables with coriander leaves in a bowl.

2. Heat the pan:

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

3. Cook the uthappam:

   • Pour ½ cup batter onto the tawa and gently spread into a thick circle.

   • Sprinkle the vegetable mixture evenly 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 immediately:

   • Serve hot with coconut chutney or sambar.

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Quick Tips:

• Don’t make the uthappam too thin; a thick base holds the veggies better.

• You can also add grated cheese or chopped coriander + curry leaves for extra flavor.

Quick 30-Minute Prawns Dum Biryani recipe

 Here’s a Quick 30-Minute Prawns Dum Biryani recipe that’s flavorful and much faster than the traditional method:

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Ingredients (Serves 2–3)

• 250 g prawns, cleaned and deveined

• 1 cup basmati rice

• 1 small onion, thinly sliced

• 1 small tomato, chopped

• 1 green chili, slit

• 1/2 tsp ginger-garlic paste

• 1/4 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp garam masala

• Salt to taste

• 2 tbsp yogurt

• 1/4 cup chopped coriander

• 1/4 cup chopped mint

• 2 tbsp oil or ghee

• Pinch of saffron soaked in 1 tbsp warm milk (optional)

• 1/4 cup fried onions (optional, for garnish)

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Quick Method

1. Cook Rice:

1. Wash 1 cup rice and soak for 10 minutes.

2. Boil water with a pinch of salt. Cook rice 70% (rice should be slightly firm). Drain and set aside.

2. Quick Prawn Masala:

1. Heat oil/ghee in a pan. Sauté onions until translucent.

2. Add ginger-garlic paste and green chili. Sauté 1 minute.

3. Add tomatoes, turmeric, chili powder, garam masala, and salt. Cook 2–3 minutes.

4. Add prawns and yogurt, cook 4–5 minutes until prawns are just done.

5. Stir in half of coriander and mint.

3. Assemble Biryani in Same Pan:

1. Spread half of the rice over the prawn masala in the pan.

2. Layer remaining rice on top. Drizzle saffron milk.

3. Cover tightly with lid and cook on low flame for 8–10 minutes.

4. Serve:

• Gently fluff the rice.

• Garnish with fried onions, coriander, and mint.

• Serve with raita or salad.

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💡 Tips for Speed:

• Use pre-cooked or frozen prawns to save time; reduce cooking by 2–3 minutes.

• Cook rice and prawn masala simultaneously in two pans if possible.

• For extra aroma, add a bay leaf or a small cinnamon stick to the rice while boiling.

Nadan Kerala-style Moru Curry with ground coconut paste & ripe banana

 Nadan Kerala-style Moru Curry with ground coconut paste & ripe banana – this is the richer, more traditional version you’ll often find in homes and sadhyas. 🌿🍌🥥

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📝 Ingredients

For the curry:

• Ripe nendran banana – 1 medium (peeled & diced)

• Curd (thick yogurt) – 1 cup

• Water – 1 cup

• Turmeric powder – ¼ tsp

• Salt – to taste

For grinding (masala paste):

• Grated coconut – ½ cup

• Cumin seeds – ½ tsp

• Green chillies – 2

• Ginger – ½ inch piece

• Curry leaves – 4–5

• A little water (to grind to smooth paste)

For tempering:

• Coconut oil – 2 tsp

• Mustard seeds – ½ tsp

• Dry red chillies – 2

• Curry leaves – 1 sprig

• Fenugreek seeds – ¼ tsp (optional)

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👩‍🍳 Preparation Method

1. Cook the banana

1. Dice the ripe banana into small cubes.

2. Cook in a little water with turmeric and a pinch of salt until soft. Keep aside.

2. Make the coconut paste

• Grind grated coconut, cumin, green chillies, ginger, and curry leaves into a smooth paste with a little water.

3. Prepare the buttermilk base

• Beat curd + water until smooth (buttermilk consistency).

• Mix in the ground coconut paste and salt.

4. Cook the curry

1. Add the coconut-curd mixture to the cooked ripe banana.

2. Heat on a low flame until steam comes (do not let it boil, else curd may split).

3. Stir gently until everything blends well.

5. Tempering (Thaalikkal)

1. Heat coconut oil, splutter mustard seeds.

2. Add fenugreek seeds, dry red chillies, and curry leaves.

3. Pour over the moru curry and mix gently.

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🍲 Serving Tip

This nadan moru curry is thicker, creamier, and more flavorful than the plain version. Serve with Kerala rice, pappadam, and a side thoran/mezhukkupuratti for the perfect sadya experience. 🌿

Tamil/Hotel-style Ulli Sambar

 Here’s a Tamil/Hotel-style Ulli Sambar that’s tangier and lighter than the Kerala version, but still rich in flavor 🌶️

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🍲 Tamil-Style Ulli Sambar Recipe

Ingredients:

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

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

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

• Tomato – 1, chopped

• Green chillies – 2, slit

• Turmeric powder – ¼ tsp

• Sambar powder – 2 tbsp

• Salt – as needed

For tempering:

• Oil (vegetable or sunflower) – 1 tsp

• Mustard seeds – ½ tsp

• Dry red chillies – 2

• Curry leaves – 1 sprig

• Hing (asafoetida) – a pinch

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Preparation:

1. Cook Dal:

   • Wash toor dal well.

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

   • Mash and keep aside.

2. Tamarind Extract:

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

3. Cook Onions:

   • Heat 1 tsp oil in a pan.

   • Add peeled small onions and sauté lightly until translucent.

   • Add green chillies and tomatoes; cook until tomatoes soften.

4. Make Sambar Base:

   • Add tamarind extract, sambar powder, and salt.

   • Boil for 5–7 minutes until raw tamarind smell disappears.

5. Add Dal:

   • Mix in the cooked dal.

   • Adjust consistency with water and simmer for 5 minutes.

6. Tempering:

   • Heat 1 tsp oil, splutter mustard seeds, dry red chillies, curry leaves, and hing.

   • Pour over sambar.

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🌿 Serving Suggestion:

This sambar is slightly tangy, lighter, and pairs beautifully with steamed rice or hot idli/dosa, just like in Tamil hotels.

Italian Chicken Meatballs Recipe

 Here’s a classic Italian Chicken Meatballs Recipe (juicy, tender, and perfect with pasta or on their own):

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🌿 Ingredients

For Meatballs:

• Ground chicken – 500 g

• Bread crumbs – ½ cup

• Parmesan cheese – ¼ cup (grated)

• Egg – 1 (for binding)

• Garlic – 3 cloves (minced)

• Onion – ½ small (finely grated or minced)

• Parsley – 2 tbsp (fresh, chopped)

• Oregano – 1 tsp (dried)

• Black pepper – ½ tsp

• Salt – as needed

• Olive oil – 2–3 tbsp (for cooking)

For Sauce:

• Olive oil – 2 tbsp

• Garlic – 2 cloves (sliced)

• Tomato puree / crushed tomatoes – 2 cups (canned or fresh)

• Basil – handful of fresh leaves (or 1 tsp dried)

• Sugar – ½ tsp (optional, to balance acidity)

• Salt & pepper – to taste

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🥣 Preparation

Step 1: Make the Meatballs

1. In a bowl, combine ground chicken, bread crumbs, parmesan, egg, garlic, onion, parsley, oregano, pepper, and salt.

2. Mix gently (don’t overmix or the meatballs will be dense).

3. Shape into small balls (about golf-ball size).

Step 2: Cook the Meatballs

• Heat olive oil in a skillet.

• Fry the meatballs until golden on all sides (they don’t need to be fully cooked inside yet).

• Remove and keep aside.

Step 3: Make the Tomato Sauce

1. In the same pan, add olive oil and sauté garlic until fragrant.

2. Add tomato puree, basil, salt, pepper, and sugar.

3. Simmer for 10–15 minutes.

Step 4: Combine & Finish

• Drop the meatballs into the simmering sauce.

• Cover and cook for another 10 minutes until the meatballs are fully cooked and tender.

• Garnish with fresh basil and grated parmesan.

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🍝 Serving Suggestions

• With spaghetti or penne pasta (classic spaghetti & meatballs).

• Inside a sub sandwich with melted mozzarella (meatball sub).

• As an appetizer with garlic bread.

Kani-style Vishu Puzhukku (made only with available kani vegetables without onion/garlic, very sattvic)

 Kani-style Vishu Puzhukku (വിഷു കണി പുഴുക്ക്) – the most traditional sattvic version prepared on Vishu morning using only the vegetables available in the kani (no onion, no garlic, no masala).

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🌿 Ingredients (seasonal kani veggies)

• Elephant Yam (Chena) – 1 cup, cubed

• Raw Banana (Pachakkaya) – 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 – just enough to cook

For Coconut Paste:

• Grated coconut – 1 to 1 ½ cups

• Cumin seeds – ½ tsp

For Final Touch:

• Coconut oil – 2 tbsp

• Curry leaves – few

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🥣 Preparation

1. Cook vegetables:

   • Wash, peel, and cut all vegetables into equal-sized cubes.

   • Put in a heavy-bottomed vessel with turmeric, green chillies, salt, and just enough water.

   • Cook till soft but not mushy; water should be almost absorbed.

2. Add coconut paste:

   • Grind grated coconut + cumin to a coarse paste (no onion/garlic).

   • Add to the cooked veggies.

   • Mix well and lightly mash with the ladle (texture should be chunky, not smooth).

3. Finish:

   • Drizzle fresh coconut oil.

   • Add torn curry leaves.

   • Mix gently and serve warm.

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🍲 Serving Tradition

• This puzhukku is eaten early morning on Vishu day after viewing the kani.

• Served usually with kanji (rice gruel), making it light, pure, and sattvic.

• Later during Vishu Sadya, a slightly richer version may be prepared with more veggies