Kayal Samayal English

Ramalan Chicken Vegetable Briyani Kanji Ingredients Boneless Chicken – 1/4kg Big Onion – 2 Tomato – 1 Carrot – 1 Cabbage – Small one Potato – 1  Curd – 1/4cup Coriander leaves – 1/2bunch Mint leaves – 1/4 bunch Turmeric Powder – 1/2tsp Chilli Powder – 2tsp Green Chilli – 1  Cinnamon, Clove, cardamom – 1 respectively Rambai Leaf – 1 Basmati rice – 1cup Moong Dal – 1/2cup Salt – As required Ghee – 100gm Coconut oil – 100gm Coconut, Cashew,   poppy seeds Paste – 6tsp Preparation:  *Soak Basmati rice, Moong Dal for 20 minutes. *Heat ghee, coconut oil and fry the clove, cinnamon, cardamom and rambai leaf. *Add chopped onion, ginger garlic paste and saute till raw odour leaves off. *Tip in the turmeric and chilli powder, saute well. *To this put the chicken, vegetables, curd and coriander, mint leaves, mix and leave it in low flame for 10 minutes with the lid on. *Pour water as required, allowing it to boil add coconut paste ...

Ingredients:  Mutton – 1kg Big Onion – 3 Mango - 1 small pc Ginger Garlic Paste – 4 Tsp Curd – 1/2cup Curry leaves – little Green Chilli – 3 to 4  Rambai leaf – Little (optional) Turmeric powder –  25 gm Red Chilli Powder – 25gm  Corriander powder – 1 tea spoon,Cumin powder – 1 tea spoon Raw Plantain – 1  Salt – As per taste Coconut Oil – 150 to 200gm Ghee – 200gm Coconut – 1/4 cup Poppy seeds – 4Tbsp Cashew nuts – 12 no. preparation : *Grind the poppy seeds first and then add the coconut,cashew,liitle water to this and grind to a fine paste. *Marinate the mutton with masala powder,some onions,curry leaves,1 green chilli,mix and keep aside for 1/2 an hour. *In a cooker heat oil, ghee, tip in cinnamon,clove,cardomom,rambai leaf and saute. *Add the remaining onions,ginger garlic paste,curry leavesgreen chilli,,turmeric powder,red chilli powder and saute well. *When these are fried well,add in the marinated mu...

Ingredients Spinach (palak) – 2 bunch … Boiled potatoes  – 2 (peeled) Onion – 1 (sliced)   Tomatoes – 3 (sliced)   Red chilli powder – 1 tsp Turmeric Powder – 1/4 tsp Cumin seeds – 1 tsp   Green chillies – 3 Ginger garlic paste – 2 tsp   Garam masala powder – 1 tsp   Oil –   Salt to taste Method: Wash the spinach thoroughly and boil in  little water. Leave to cool. Combine the spinach, green chillies, ginger, garlic paste and cumin seeds. Blend and make a smooth puree. Chop the boiled potatoes, deep fry in hot oil, mix salt, red chilli powder and turmeric powder. Toss and keep aside. Heat the oil in a pan, add the slices of onion. Fry till onion become translucent. Add tomatoes and spinach puree. Mix with all the spices. Cook on low flame for 10 – 12  minutes. Now add fried potatoes . Cook for another 3-4 more minutes. Serve hot with roti or rice

Ingredients for kuzhi paniyaram Idly batter – 2 cup Onion – 1 no Mustard – 2 tsp Channa Dal – 1 tbsp Urad dal – 1 tbsp Cumin seeds – 1 tsp Curry Leaves – 2 sprigs Green Chillies – 1 no Red Chilli – 1no Chopped Corinder – 4 tbsp Oil – 2 tsps Heat oil in a pan, add the mustard seeds and curry leaves. Allow it to crackle. Add the chopped onions and saute until onions are tender. Combine all the ingredients including the above mixture into the idly batter add grated carrot , chopped corinder and salt. Mix it well . Heat the paniyaram pan on medium flame Add little oil to the each well Reduce the flame to minimum and pour the batter to halfway in each hole. Top each paniyaram with 1/2 tsp chopped carrot and let it get cooked. Cook covered or in open After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer. Cook it for other one minute then take it out. Serve it hot with Coconut chutney, Tomato kara...

https://youtu.be/mVcR2ddPmN0 INGREDIENTS Milk – 1/2 Litre. Kayal Halwa – 150 Gms. METHOD : 1. Cut the halwa into small pieces. 2. Add the halwa pieces into milk. 3. Boil the milk, stir it. When halwa will dissolved, add the enough amount of sugar because (already halwa is sweet) and remove from fire. Serve hot.

Nando’s Style Peri-Peri Chicken Ingredients Chicken Leg Piece – 6 Olive Oil – 1/4 cup Red Bell Pepper – 1 Red Pepper – 4-5 Dark vinegar – 4 Tbl Spoons (I’m using white vinegar) Garlic – 6-8 Pepparikka powder – 2 Tbl. spoons Pepper Powder – 1 Tbl spn dried oregano – 2 Tbl.spn Salt – as required Method Cleaned chicken pieces, add  salt and pepper. soak for half an hour Combine all ingredients (apart from the chicken) in a blender and process to a smooth paste. Taste and adjust with salt, pepper,  pepper and paprika. Marinate chicken and refrigerate for at least 12 hours to allow flavors to develop. pre-heated oven at 170 C and bake for about 20 minutes. Turn them over mid-way through the baking. Next, reduce the temperature to 120 C and bake for another 15-20 minutes Serve your delicious Peri Peri chicken with fries