Kayal Samayal English

 Vatilappam is one of the most important food varities prepared on Ramzan and on some of the important occassions.  Ingrdients: Egg - 15 Sugar - 2 1/2 cup Tinned coconut milk - 400gm or (first milk taken from coconut-2cup) Vennila essence - 1 drop Cashew,Badam - 6 each Cardomom powder - 1 tsp Cashew,Badam - few for decoration Salt - a pinch Turmeric powder - 1/2 tsp  Preparation: *Break all the eggs into a vessel. Powder the sugar. *Whip the above(eggs,sugar) in a mixie till the mixture is fluffy as a foam.Sugar must be dissolved completely. *To this add cardomom powder,salt,turmeric powder and mix well.  *Filter this mixture in a separate vessel and keep aside. *Add the coconut milk to the filtered mixture and mix well.  *Powder cashew,badam and add to the above mixture,also add the essence.Mix everything well.  *Grease the vessel with ghee and pour the prepared vatilappam mixture into it.  Cooking metho...

 This tasty briyani is prepared during marriage and festive occasions in kayalpattnam.  Ingredients: Basmati rice - 1/2kg Onion - 1/4kg Tomato - 2 Green Chilli - 12 to 15no. Red chilli powder - 1Tbsp Cinnamon,Clove,Cardomom - 2 each Rambai leaf - 2 Lemon - 1 Ghee - 100gm Coconut oil - 50gm Salt - As required Curd - 1/2cup Mutton - 1/2kg Ginger Garlic Paste - 1/4cup Coriander,mint leaves - 1bunch  To Grind: Coconut - 1/4cup Poppy seeds - 10gm Cashew,badam,Pista - 10gm each --->Add little water and grind to a smooth paste.  Method: Step 1 *To the Mutton,add 2spoon curd,1spoon ginger garlic paste,mix well and keep aside for half an hour. Step 2 *For seasoning, keep aside the rest of the curd,ginger garlic paste,rambai leaf,cinnamon,clove,cardomom. Step 3 *Rinse and soak basmati rice for 20 minutes.In a heavy bottomed vessel heat oil,ghee and temper the seasoning  Step 4 *Now add onion,tomato,green chilli and sa...

This is one of the most popular dishes amongst the kayakpattnam people . Ingredients: Tapioca – 1 (Medium Size) Peel  the skin ,clean and cut into medium size pieces.(here I have used frozen tapioca)If its frozen you can used it directly. Turmeric powder – 3 tsp Green chilli – 1 Tomato – 1 (small size) Tamarind – lemon size Salt – for taste Chilli powder – 1 tbsp Cumin powder – 1 tbsp Grated Coconut – 2 tbsp (optional) To Temper: Oil – 2 tsp Mustard,Cumin seeds – 1tsp each Red chilli – 3 or 4 Curry leaves – 1 sprig Method: *Soak tamarind in ½ glass water , extract  the juice and keep aside. *In a pressure cooker,cook the  tapioca adding ,turmeric,green chilli,tomato,chilli powder,cumin powder with one  cup water. *While cooking in a cooker ,If its frozen tapioca one whistle is enough  ,otherwise 2 to3 whistles may be required to cook. *In a kadai,heat oil,add all the seasoning ingredients and tempe...

Ingredients: Cumin seeds – 1 tsp Fennel seeds – 1 tsp Pepper – 1 tsp Green Chilli - 1 Red Chilli - 2 Curry Leaves – 1 bunch Garlic - 1 Tomato - 1 Shallots - 2 Turmeric powder – ½ tsp Salt – As required Coconut – 2 pieces Oil – 2 tsp Tamarind – Lemon size Coarsely grind cumin,saunf,pepper.Along with this blend onion,green chilli,red chilli,coconut,curry leaves and garlic. *Squash tomato to the tamarind liquid and mix the ground mixture,salt and turmeric. *Heat oil ,after the mustard and curry leaves splutters add the above mixture.Just allow it to single boil and switch off the flame. ---This rasam is good for digestion.

Ingredients Red chilli- 1kg Corriander seeds – 750gm Turmeric – 200gm Cumin seeds – 100gm Fennel seeds – 50gm Method *Dry all the above said ingredients under sun in a clean surface and grind it to silky smooth powder. *If more spice is required reduce the quantity of corriander and reduce chilli for less spice. *This curry masala powder can be used for meat and fish preparations.

Ingredients: Chicken leg piece - 8 Chilli Powder – 2tsp Ginger Garlic Paste – 2Tbsp Lemon - 2 White pepper – as required Egg white - 2 Cornflour – A handful Maida – A handful Powdered Cinnamon and Clove – Little bit for taste No need to add chicken paste, Garam masala Ajinomoto – A pinch Salt- As required Oil – Required to fry Food color(Orange red) – As required Preparation: *Take the chicken leg pieces in a bowl.Add lemon juice,salt,ajinomoto and mix well.Leave it for 5 minutes. *Marinate them with chilli powder,pepper powder,cinnamon,clove powder,ginger garlic paste,food color,salt and mix well.Set aside for 4hours. *Ten minutes before frying the marinade add in the egg white,cornflour,maida and give a mix. *Later fry the chicken pieces in oil. *Now the tasty Drumstick Chicken is ready to be served with Tomato sauce/Garlic paste/Mayonnaise.

kayal manjal vaada is one of the most important  evening snacks in kayalpatnam  Ingredients: Rice flour – 1 cup Grated Coconut – 1/2 of Coconut Turmeric powder – a pinch Oil – As require to fry vada Salt – As required Stuffing- Onion - 5 Green Chilli – 4 Chopped Grated Coconut – ¼ of Coconut     Salt – As required Turmeric Powder – a pinch Curry leaves - few Chilli Powder – 1Tbsp Maasi Powder – 1 Tbsp ( Maasi is dried Maldivan tuna fish) Prawn – 15 to 20 Method: There are three steps in this method of preparation; (i)Stuffing- *Chop the onions,green chilli,curry leaves,add turmeric,salt and prawn .Mix everything. *Heat oil in a kadai,put the above mixture and along with this add 1/2 part of coconut,Maasi powder,salt.Saute for few minutes and then keep aside for them to cool. (ii)Making Vada dough- *In a bowl mix rice flour,1/4 part of coconut,turmeric,salt and to this add required amount of hot water to make a stiff do...

Ingredients potato - 1 cup (boiled and peeled)  Chana (white chick peas) - 1 cup  tomatoes - 1/2 cup finely chopped  Green chilli - 1  To Be Mixed Into A Dressing lemon juice - 3 to 4 tsp  cumin seeds (jeera) powder - 2 tsp  chaat masala - 2 tsp  Extra virgin olive oil - 2 tbsp  chopped coriander - 1 tbsp  salt to taste Method Soak chickpeas overnight and wash them and pressure cook with enough water for 3- 4  whistles. Chickpeas should cook thoroughly and soft .Drain them and keep them aside to cool. Combine the  chana and potato in a bowl, mix well and refrigerate till chill. Just before serving, add the tomatoes , chilli , dressing and toss well. Serve chilled Garnish with chopped coriander..

Ingredients: Mango - 4 Green Chilli - 1 KPM masala mix – 2Tbsp Jaggery – 200 gm Sugar – 2tsp Salt,Oil – As per required For Seasoning – Mustard seeds,Urad dal, Curry leaves Preparation: *Wash the Mango.Cut them into small pieces. *In a vessel put the masala powder,green chilli,some salt (for taste),mango pieces and  pour in some water and leave them to boil. Keep aside. *In another vessel prepare a syrup with the jaggery and sugar with little water. *Pour this syrup over the boiled mango pieces and put them on a low flame by stirring slowly till u get the smooth and loose consistency. *Then in a kadai do the seasoning by adding mustard seeds at first, after it splutters add urad dal and curry leaves. *After it is done pour it upon the mango mixture. And now  a different tasty sweet and sour  kayal sweet pickle is ready. You can even eat this separately without  need of a combination.

Wow... Chicken haleem is very mouth-watering dish ,it is  really healthy recipe . It is very easy to prepare and gives you unique taste of Iftar Special. Try this easy homemade haleem  recipe. Ingredients Boneless chicken - 1/2 Kilo Wheat - 200 Gram (broken Wheat) Lentils  Chana Daal - 3 Teaspoons Masoor Daal - 3 Teaspoons Urad Daal - 3 Teaspoons Moong Daal - 3 Teaspoons Onion - 3 MEDIUM  Ginger Garlic paste - 2 Tablespoon  Garam masala powder - 1 Teaspoon  Red chilli powder - 2 Tablespoons  Coriander powder - 1 1/2 Tablespoons  Turmeric powder - 1 teaspoon  Salt -  to taste  Ghee - 1/2 cup Fresh coriander leaves -1 bunch  Green chillies - 4-5 Ginger - 1" Lemon - 2 CHICKEN HALEEM PREPARATION: *Soak the wheat overnight in water, and all the other lentils for one hour in the morning. *Rinse the soaked wheat,lentils and pressure cook adding 7,8cups of water till they are mus...