Thalassery is a region in the State of Kerala, India.. Thalassery Biryani from this region is very famous.  Thalassery Biryani is made with kaima or jeerakasala rice the short grain aromatic rice ..the recipe is quite simple and easy to make  ..do try you will like this simple yet aromatic Biryani .. This recipe is adapted from  my friend Suhaina's blog 
When we visited Kerala I got chance of tasting  this scrumptious meal  we feasted on this all the days of our stay and brought along a bag of kaima rice .I made Kerala style ghee rice coconut rice and tried all the possible dishes with it in the past two years .There was just 2 cup of rice left and thought of making this Biryani again to click some pics for the blog.I have to now wait until I next visit Kerala and get my supply of kaima /jeerakasala rice from there ..
Ingredients
2 cup jeerakasala /kaima rice
1 tsp Ghee
1 inch cinnamon
3-4 cloves
5-6 green cardamom
1 star anise
2 blades of mace.
1 tsp ghee

For the chicken masala
1/2 kg s chicken
3 onions
2 medium tomatoes
1 tbsp gg paste
5-7 green  chillies
Handful Mint leaves
Small bunch Coriander leaves .
1 tbsp lemon juice


for layering
10-12 Cashews
1 tbsp raisins
Saffron dissolved on 3 tbsp milk
ghee
salt

To dry roast and powder
2 inch Cinnamon
4-5 cloves
2 Javitri/mace
1 tsp Fennel seeds
2 tsp pepper
1 tsp Jeera
1/2 nutmeg broken
Dry roast all this and powder it .

Method

Chicken Masala
  • Marinate chicken with salt and 1/4 tsp turmeric powder and keep aside for 15-20 minutes.
  • Meanwhile fry onions till golden brown and  and keep aside .
  • Fry the cashew and raisins and keep aside .
  • Heat oil in a vessel the same oil in which onions were fried can be used.
  • Add bay leaves, ginger garlic paste and chopped onion and fry well till raw smell goes off.
  • Add chopped green chillies and tomatoes and cook till oil releases and the tomatoes turn Soft .
  • Add the chicken pieces and saute for few minutes
  • Then add 1tsp of garam masala powder  and coriander and mint leaves and fry for few minutes.
  • Add about 1 cup water and let it cook
  • Cover with the lid and cook on medium flame till Chicken is cooked.
  • Switch the flame off and put lemon juice .


Prepare the rice
  • Heat vessel add 1 tbsp oil .
  • Then add 3-4 cardamom ,bay leaves , cinnamon,star anise,mace and 3-4 cloves .
  • I also added 1/2 tsp cumin seeds
  • Once the seeds splutter add the rice and saute for few minutes .
  • The add salt 1 tsp ghee and water and cook till 80% done .
Layering the Biryani
  • You can layer this rice on the masala and then sprinkle nuts and fried onions
  • I prefer to layer the rice first then the chicken masala sprinkle some corinader and mint leaves  and fried onions .
  • Then put the remaining half layer of rice.
  • Sprinkle nuts,a pinch of garam masala powder,fried onions ,rose water and saffron milk.
  • With help of spoon pour 2 tsp ghee over the rice .
  • Cover with a lid or foil and cook on dum.
  • Cook on low flame for 15 minutes or keep a tava below the vessel and cook on dum for 15 minutes.
  • Serve with dates pickle .


The above garam masala can be stored in an airtight container use for making Biryani.
If you can't find khaima or jeerakasala rice try making it with basmati or kolam.
You can also make rice in pressure cooker.

Flan or vanilla Flan/Spanish  Flan is extremely rich and delicious dessert . Universally known as Spanish desert this is almost similar to creme caramel but is made with evaporated milk and condensed milk .
It's rich and very yummy in taste .because its a very rich Dessert I bake this on special occasions only .Rest of the days I prefer my favourite Creme Caramel or Caramel Custard.
vanilla flan recipe

Ingredients
1 can evaporated milk (410g)
1 can condensed milk (400g)
3 eggs
1 tbsp vanilla*
3/4 cup sugar


  • Make caramel by melting the sugar in a sauce pan on medium low flame,keep stirring constantly for 3-4 minutes until you get amber colour caramel.
  • Pour the caramel in a 8/9 inch pan ans swirl to coat .
  • In a bowl mix together condensed milk , evaporated milk,eggs and vanilla .
  • Mix with a whisk to combine .
  • Pour this mixture in the mould .
  • Preheat oven at 180 degree for 10minutes 
  • Bake in a water bath for 45 to 50 minutes at 180 degree Celsius or until skewer inserted comes out clean.
  • Remove the flan from the water bath and let to cool before unmoulding.
  • Refrigerate for 5-6 hours or overnight..
  • Run a knife at the edges to loosen the sides of the flan .
  • Cover with  a plate and flip to invert 
  • Serve chilled.


Notes
I have used 1 tsp vanilla paste and 1 tsp vanilla extract.
Water bath - take a baking tray , fill it with some water and place the pan with the flan mixture on it .
Be careful while placing the baking tray in ghe oven .
Also make sure that the water in the water bath should not enter the flan pan..



Paneer or cottage cheese is a very popular cheese in India .Paneer is a great  source of protein and used to make many mouthwatering delicacies. Paneer is my fav and I have already shared  many recipes using paneer .Making paneer is very easy you just need two ingredients and you have soft paneer . Homemade paneer is any day better in taste and quality than the ready made ones .
Ingredients
Full fat milk 1 litre
1/4 cup lemon juice 

Method 
Boil milk once it starts to boil reduce the flame
Add the lemon juice 
You will see that the milk begins to curdle and the whey starts to separate.
Switch the flame off.
Take a colander and line it with cheesecloth or muslin cloth
Pour the entire curdled milk.
Pour some water over the curdled milk.
Tie the muslin cloth and hang it  drain all the water.
Once all the water has drained flatten the cloth pressing it with your hands.
Keep a vessel or something heavy on it 
After 30 minutes remove the weight or vessel
Cut into blocks and use as you want .


Notes
Always use best quality milk ,use full fat cream milk for creamy soft paneer .
You can use curd or vinegar as well to curdle the milk.
Once you see the milk starts to curdle switch the flame off if you keep cooking the paneer will turn hard.
But make sure the milk has completely curdled before switching the flame off.
Do not remove the cream layer that comes on the top of the milk .
Use the whey to knead chapati dough .
If you don't want to hang the muslin cloth just tie a tight knot and keep a heavy weight on the paneer once the whey has drained off completely. 



Bread Cone with cheesy garlic chicken filling ..These cute and yummy bread cones were loved by all my friends and cousins ..I had made them last year for a party at my place along with some salami pinwheels..These were well received by all.those who tasted..The bread was soft and fluffy with lip smacking garlic chicken filling.

You can fill any thing you wish too check my blog for Capsicum and chicken filling and chicken filling and for creamy chicken filling .These also taste good with any salad or veg filling.
I have baked these cone using the cream horns mould/molds but don't worry you can make them easily with DIY cones you can refer to this  post  .Long before I brought these cones I too made the comes with foil and Card paper you can check the web for idea on making cones at home.

ingredients
For the filling
200 gms chicken breast
2 tsp garlic minced
1 tsp pepper powder
2 green chilies chopped
1 tsp oregano
1tsp chilli flakes
1 tbsp tomato ketchup
1 1/2 tsp Oil
Salt
Cheese grated
1 tsp maida
1 tsp butter
1/2 cup milk
Method

  • Boil the chicken with salt pepper and chopped green chillies
  • Shred to pieces and keep aside.
  • In a pan take oil and butter add garlic and saute for few minutes .
  • Then add flour/ maida saute for a minute then  add milk and keep stirring to avoid any lumps.
  • You will see that it begins to thicken .
  • Add tomato ketchup,mixed herbs and chilli flakes .
  • Add the shredded chicken and cheese .
  • Mix till well  combined.


  • Make small balls with the dough then roll each dough and cut it into strips .
  • Grease the moulds with oil.


  • Roll each cone with the dough strip to form cones.
  • Sprinkle sesame seeds ,you can even brush egg wash or milk then sprinkle the sesame.
  • Bake in a preheated oven for 15to 18 minutes or until baked .
  • Allow it to cool before un moulding it .
  • Fill the prepared chicken filling and serve ..




Shikampuri Kebab /Kabab are a delicious kebab from Hyderabad ..The name literally means belly full.. Shikampuri kebabs are mouth melting kebabs which have a yummy hung curd filling ..they are soft and succulent kebabs which even kids will love .. Shikampuri kebabs taste best when made with beef or mutton  but  you  can use chicken  too...
shikampuri kabab recipe

Shikampuri Kebab can be enjoyed as a starter/appetizer or as an side dish with any meal... they taste great when served with mint/pudina chutney..

shikampuri kabab recipe

Ingredients
500gms Mutton or Beef Mince
1/2 cup Chana dal
3-4  dry Kashmiri chillies
3-4 Green cardamom
5-6 cloves
two  1 inch cinnamon broken in pieces
5-6 Black peppercorns
1 tsp jeera/cumin
3-4 green  chillies
1 tbsp Ginger garlic paste
4 Cloves
Salt

For the stuffing or filling
Hing curd1/2 cup
Onion chopped finely
Coriander leaves 1/4 cup
Mint leaves chopped 2 tbsp
Then chilli chopped
Salt


Method

  • Put all the spices with meat  or mince ginger garlic paste add water and also salt and cook the mince or meat till cooked the water should dry completely.
  • Allow it to cool.
  • Once cool grind to a paste without adding water.
  • Add lime juice and chopped coriander leaves.



  • In a bowl take hung curd add chopped onions,coriander leaves ,mint leaves,greem chilli and salt .
  • Mix all well .
  • Make equal sized balls with the mince mixture
  • Flatten each ball on your palm.
  • Stuff the hung curd mixture and cover the sides to seal.
  • Dip it in beaten  egg



  • Heat oil in a frying pan
  • Shallow fry in both sides till golden brown
  • Serve with any chutney or dip..

notes
to make hung curd  tie curds in a muslin cloth for2-3 hours 
To save time you can pressure cook the meat or mince with the dal and spices
I use mince to make this but you can use meat pieces .
after shaping these kebab you can keep it in the fridge for sometimes  it becomes easier to fry them .
If you wish you could coat some breadcrumbs before you fry.
You can add nuts as well along with the hung  curd mixture.

hyderabadi shikampuri kebabs




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