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.

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: 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.

Ingredients Sea Crab – 1kg Tomato – 1/4kg    Bellary Onion – ¼ kg Chilli Powder – 5 spoon Garlic – 6 pods Green     Chilli - 2 Ginger – Small piece Coconut Powder – 4 spoon Curry Leaves – 1 Bunch Turmeric, Salt – As per Taste Corriander leaves – 1 Bunch Oil – 150 ml Method: *Remove the top hard part and the inside watery substance by halving the crab and clean them thoroughly. *Then in that crab add little chilli powder, turmeric powder, salt, mix them and keep aside. *In a Pan add oil, after oil is heat enough put the chopped garlic and peeled and thinly sliced ginger to it. Saute them till golden brown. *Along with this now add the green chilli, length wise cut bellary onions and saute them by covering with a lid till the color changes. *Later throw in those chopped tomatoes, cook them till mushy. *To it add required chilli powder,Salt,Curry leaves,Coconut milk/mix coconut powder with water. Mix them. *When you get the requir...

l Raw  rice flour  – 1cup Grated coconut – 3cup Cashew, Almond, Pista, raisins – As required cardamom powder – a pinch Salt – a pinch Sugar /Palm sugar – As required Method: *Mix raw rice flour, salt, some  water , knead to make a dough and set aside for 10 minutes. *Prepare round balls(lemon size) from the dough. *In a separate bowl mix cashew, almond, raisins, sugar, grated coconut and sugar. *Then pat each of the balls to flat round shape, in the  centre  of it tuck in the coconut mixture and fold the edges. *Arrange the  folded  dumplings in a idly pan and steam boil for 10 minutes. —Tasty and  healthy  folded nuts  dumpling  is ready.

Rice – 300gm Coconut milk  – 500ml Big Onion – Halfed Curd – 2Tbsp Ginger  – 1Tbsp Garlic – 1Tbsp Cinnamon  – Small piece Rambai  Leaf  – Half Cardomom – 3 Method: *Heat Ghee in a kadai,tip in cinnamon and cardomom,Saute them. *Add ginger garlic paste and fry till  raw  smell leaves. *Then add curd,rambai leaf,lengthwise chopped onions and fry them. *Pour the coconut milk and when it starts  boiling  add salt,rice and transfer these to a  rice cooker  and cook. *When the rice is cooked, Season it with cashew and raisins in ghee.

 I ngredients Lemon 10 Coarse Salt – As required Coconut Water – 1Glass Method: *Just slit the lemon into four parts, stuff the salt and press it tightly. *Likewise do for all the lemons and put them in a clean,dry tight glass/plastic container. *Everyday keep this container in the bright daylight sun for few hours and shake them well. *The  colour  of the lemon starts changing after three days and after this for each day while exposing to the sun add little coconut water and mix them. * In order  to prevent fungal formation avoid touching in fingers. *By following the same procedure for 15 days the lemon pieces changes to a golden soggy and syrupy texture. Tempering: *Remove the seeds and  separate  the pickle into pieces. *Heat 1/2 litre refined oil in kadai. Add mustard seeds and fenugrrek seeds,let them splutter.Now add crushed garlic and fry them.Switch off the flame. *After it gets cool down tip in  4Tbsp ...

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 ...