Upma (Rava)

Ingredients

Rava - 1 cup
Green chilly -3
Onion - 1
Ginger - 1 small
Mustard seeds - 1/ 2 teaspoon
Salt
Water - 1 1/2 cup
Oil - 1 teaspoon
Ghee - 1/2 teaspoon

In a pan, start by adding oil. Once oil is hot, add mustard seeds, curry leaves and green chilies and chopped ginger. Now add finely sliced onion and saute it until it turns golden brown in color.

Add one n half cup water with little salt in it. Let it boil for one or two minutes. Slowly add one cup Rava to this and close the lid. Let it cook for three to four minutes. In between  keep stirring it so that entire Rava is cooked properly. Finally add ghee on top of it and serve. Its is also known as Upma, an easy and a traditional south Indian dish for breakfast. 

Egg Omelette

Ingredients

Egg -3
Onion - 1
Green chilly - 2
Pepper powder - 1/2 teaspoon
Oil
Salt

In a bowl, beat eggs with little salt and pepper. Now add finely chopped onions and green chilies  to this. Beat well. Now in a pan, add little oil. Once oil is hot, add this egg mixture in the pan. And cook both sides for couple of minutes. Very simple egg omelets is all set to have. :)

Dal Curry (Parippu Curry)

Ingredients

Dal - 1 cup
Mustard seeds - 1 teaspoon
Green chilly - 4
Turmeric powder - 1 teaspoon
Shallots - 7
Salt
Oil
Curry leaves
Coriander leaves

In a pressure cooker, cook dal with 2 cups of water for 3 whistles. Keep it aside. Heat a pan. Add little oil. Once oil is hot, add mustard seeds and mashed shallots. Saute it until shallots become light brown color. Finally add curry leaves and coriander leaves. Mix this with cooked dal. Dal curry is ready. It is so simple recipe and tasty as well. It goes well with rice. 

Whenever  I feel little lazy, I normally go for dal curry which is easy to make and tasty as always. Also, am a big fan of Bengali dal tadka which is bit different  from this I guess. Need to try out the recipe one day from my Bengali friends Subh n Sush :)

Malabar Chicken Biryani

Ingredients

Ghee - 250 ml

Onion - 12
Tomato - 9
Green chilly -12
Ginger - 2 medium
Garlic - 15 cloves
Curry leaves
Coriander leaves
Mint leaves
Spices powder  - 3 tablespoon  ( cinnamon, cardamom, cloves )
Coriander powder - 4 tablespoon
Turmeric powder - 1 tablespoon
Pepper powder - 1 teaspoon
Sweet cumin seeds -1/2 teaspoon
Salt
Chicken - 1 kg
Biryani Rice - 1 kg
Grated coconut - 1 cup
Curd - 1/2 cup
Vinegar - 1 tablespoon or (lemon juice)

For seasoning

Onion - 2
Raisins - 50 grams
Cashew nuts - 50 grams

Masala Recepi

In a large pan, add little ghee. Once it is hot, start by adding finely cut onions. Saute it until onions turn golden brown in color. Grind ginger, garlic, curry leaves and green chillies in very little water. Just grind it as we dont want a fine paste. Add this to the pan and saute it again for two to three minutes. Add turmeric powder, coriander powder, pepper powder, sweet cumin and little salt. Saute it again for a minute. Now add sliced tomates to this. Let it cook for five minutes. Grind coconut and make a fine paste. Add this to the masala. Mix really  well.  Cook it for another three to four minutes. Now add chicken to this and mix again until chicken is coverd with all the masala. Cook it for 10 - 15 minutes. Finally add curd, coriander leaves and mint leaves. Cook it for a minute and switch off the flame. Keep this aside.

Rice

In a pressure cooker, add three tablespoon of ghee. Add 1 teaspoon Turmeric powder and 1 teaspoon Salt to this. Now start adding water by measuring the rice first. For example, if you are taking 6 cups of rice. You need to add 9 cups of water. That is for one cup of rice, we need to add one n half cup of water. After adding water, slowly add rice to this and pressure cook for 4 whistles. 

Seasoning

In a pan, add little ghee and fry onions until it becomes dark brown in color. Also, add raisins an cashew nuts to this and keep it aside.

Baking

In a large vessel, start by adding little masala at the bottom. Then add little rice and again add masala on top of it and continue the process. In between keep adding fried onions, raisins, nuts and spices powder. Also add little coriander leaves and mint leaves. Use vinegar or lemon juice in between so that rice will not stick together. Repeat the process of adding all the above and finally cover the vessel and bake it for five minutes. Try keeping this in oven or on stove. I guess this recipe is known to almost all north keralites especially people from Calicut, Kozhikode.