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...

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..

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...

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 ...