Kayal Samayal English

A delicious and mouthwatering dish made with prawn..   Ingredients: Tiger Prawn - 20-25 nos Onion - 1 ( Finely chopped) Tomato - 2 (Finely chopped) Ginger garlic paste -  tsp Green chilly - 2 Coconut milk- 1cup Turmeric powder - 1/4 tsp Red chilly powder - 1 tbsp Coriander powder - 1/2 tbsp Oil - 4-5 tbsp Curry leaves - 10-15 nos Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Coriander leaves - few Salt - To taste   Method: * Heat oil in a pan. Add mustard seeds, fenugreek seeds and curry leaves and fry well * Add onion and fry till it turns golden brown in colour. * Add ginger garlic paste and  saute for 2-3 minutes. * Now add tomato's, red chilly powder, green chilly, turmeric powder, coriander powder , salt and mix well for 8-10 minutes till it is cooked. * Add prawns and mix well. now add coconut milk with half a cup of water * Cover and cook in low flame till masala  seprates  from oil . Finally add some coriander leaves.. ...

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: 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...

Delicious Prawn Briyani... V ery easy to make   Ingredients: Prawn  - 160gm Basmati rice – 1cup Ghee,Oil – As required Bellary Onion - 2 Tomato - 2 Green Chilli - 2 Mint,Corriander leaves – 1 Bunch Ginger Garlic Paste – 1 Tbsp  Clove,Cinnamon,Elachi – 2 respectively Garam Masala – 1/2Tbsp Chilli Powder – 1/2Tbsp Salt – As required Prawn & Fish riyani masala – 1/2 Tsp Method: *Wash and soak the rice for half an hour. *Clean the prawn,mix with salt,chilli powder and then fry it *Heat ghee & oil in a vessel,tip in clove,cinnamon,elachi and when a nice aroma leaves out add in the lengthwise chopped onion and fry till it browns. *Add ginger garlic paste,saute till raw smell goes and then stir in the tomato and coriander,mint leaves.Mix them *Now add the prawn,garam masala and briyani masala,let them boil in a medium flame for 4 minutes. *After this mix the soaked rice and add 1:1.5 (rice :water) ratio and cook. *When the water level re...

Chicken  65 Recipe is very famous in Hyderabad. It is hot and Spicy delicious dish Ingredients for Hyderabadi chicken 65: For marination: Boneless chicken  – 1/2 kg Ginger-Garlic paste – 1 tbsp Egg – 1 no( white) Red chilly powder  – 2 tbsp Jeera powder – 1 tbsp Black Pepper  powder – 1/2 tsp Corn flour – 2 tbsp Salt to taste For Tempering Green chilly – 10-12 no (split) Curry leaves – 7 -10 no Curd/Yogurt – 1 /2cup Coriander leaves for garnish Oil for deep frying Salt to taste Method: * Cut the chicken into small pieces * Marinate the chicken with the above ingredients and leave for  one hour . * Take oil in a  frying pan , when oil is hot  fry the chicken pieces until it turns to golden brown. * Take and keep aside * In same frying pan add 3 spoon oil . put green chillies and fry for another 1 minute in low flame Then put curry leaves wait until it turn crispy, Then add curd , red and yellow food color. Mi...

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 ...

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...