Vegetable Biryani

      Vegetable Biryani








Ingredients Of Vegetable Biryani





Basmati rice-2 cups
Carrot-2 no
Cauliflower-1/2 of one
Green peas-1/2 cup
Onion-4 nos
Tomato-3 nos
Garlic paste-1  tbspn
Ginger paste-1 tbspn
Green chillies-3 nos
Yoghurt-2 tbspn
Garam masala-1/2 tbspn
Coriander leaves-1 cup
Mint leaves-1/4 cup
Ghee- 1/4 cup
Lime guice-2 tspn
Salt-As rqd



Preparation Method Of Vegetable Biryani


1)Steam vegetables and cook green peas.
2)Fry onion in the ghee.
3)When it turns golden brown,put garlic-ginger-green chilly paste and fry for 3 mint.
4)Add garam masala,tomato,salt,coriander leaves and mint leaves.
5)cook for a few minutes.(5 mnts)
6)Add yoghurt
  (Masala ready)
7)Put cooked veg in this masala.
8)Boil water in another vessel
9)Add a pinch of turmeric powder,1 cardamom,2 small pieces of clove,2 cinnamons,salt and 1spn ghee in  this   
10)Cook rice until it is done and drain.
11)Heat a little ghee in a pan
12)Put a little of cooked rice and spread lime juice.
13)Put one layer of the veg masala above that and repeat the process till the rice and masala are over
14)Close the lid tightly and heat on a law flame for about 15 mnts.

 Vegetable Biryani Ready............

Kappa Biryani

             Kappa Biryani









Ingredients for Kappa Biriyani 



Kappa - 1kg(nadan kappa)
Beef / Mutton/chicken - 1 kg
Coconut - 1 no
(grated)
Button  onion - 5 nos
Green chillies - 3 nos
Garlic - 3 pods
Chilly powder - 3 tsp
Coriander powder - 1 tsp
Garam masala - 2 tsp
Perumjeerakam powder - 1 tsp
Musturad - 1 tsp
Coconut oil - 2 tsp
Curry leaves - 1 strip
salt - As rqd


Preparation Method of Kappa Biriyani 



1)Clean kappa and cut into small pieces.

2)Cook well and keep it aside.

3)Marinate meat with 2 tsp chilly powder, 1 tsp coriander powder and 1 tsp garam masala for 25/30 minutes.

4)Cook well and add salt to taste.

5)Add cooked beef into kappa.

6)Crush onions, green chillies, garlic and add rest of the spices &
mix well with finally grated coconut.

7)Add above mixture into cooked kappa and beef and mix together.

8)Put the vessel on low flame for 5-15 minutes (Dum).

9)Heat the oil and break mustard.

10)Add curry leaves and garnish your kappa biriyani.

Kappa Biryani Ready

kappa biryani is a thani nadan recipe,Its very tasty..............

Egg Biryani

Egg Biryani














Ingredients for egg Biryani



Basmati rice – 2 cups
Onions, thinly sliced – 2 medium sized
Tomatoes, chopped – 2 large
Eggs – 4
Bay leaves – 2
Ginger Paste – 1 tsp
Garlic Paste – 2 tsp
Slit Green Chillies – 4 nos
Cooking oil – 4 to 5 tbsp
Cilantro, chopped – 1/4 cup
Mint leaves, chopped – 1/4 cup
Lemon – Half of 1 small lemon
Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
Coriander Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Biriyani Masala Powder – 2 to 3 tsp
Salt –as rqd
Pepper Powder – 1/2 tsp
Oil – 3 tbsp



Preparation Method of egg Biryani

1)Boil the eggs for about 10-12 minutes  on medium low flame till they are hard  boiled.
2)Peel the egg shells and cut each egg into 2 halves and keep it aside.
3)Boil the Basmati rice in 6 cups of water   with a little salt, 1/2 tsp biryani masala  and  1 tsp oil, till each grain is separate  and  almost cooked but not fully cooked.  The  biriyani masala will impart a good  aroma to  the rice. Drain excess water if  any and  keep it aside.
4)Heat a big non stick pan or wok and add  3 tablespoons of oil.
5)Add onions and saute till they are  translucent.
6)Add the slit green chillies, bay leaves, 1  tsp ginger paste and 2 tsp garlic paste  along with some salt and stir fry for a  minute.
7)Add the chopped cilantro and mint  leaves and mix well.
 Next, add the chopped tomatoes and  saute till it is cooked and mashed.
8)Now add 2 tsp of biriyani masala  powder, 1 tsp chilly powder, 1/2 tsp  turmeric and 1 tbsp coriander powder  and stir fry for a minute. Add little water  to form a gravy.
10)Sprinkle lemon juice and mix well.
  Reduce heat and stir in the rice gently, till   the rice is evenly coated with the gravy.
11)Sprinkle some salt and pepper on the   eggs and add it to the rice and keep it   covered for a five minutes
12)Serve this Egg Biriyani with Raitha,      Pickle and Pappadam.

Tasty Egg Biryani ready.........

Beef Biryani

Beef Biryani




Ingredients for Beef Biryani 


Beef - ½ kg
Good quality Basmati rice - ½ Kg
Onion(big) - 3 nos
(thinly sliced lengthwise)
Green chillies - 4 - 5 nos
(spilt)
Ginger-garlic paste - 2 tsp
Garam masala powder - 2 tsp
Garam masala (whole) - A few
Ghee - ½ cup
Coriander leaves - A few
Lemon juice - of 1 lemon
Salt - As reqd

Preparation Method of Beef Biryani

1)Boil rice in salty boiling water, drain it when half done. 

2)Add lemon juice and mix well.

3)Saute onion with ghee in a pressure cooker till brown.

4)Add green chilly, ginger-garlic paste, garam masala (whole & powder) and salt as required and saute well.

5)Add beef and cook until the beef done well. 

6)Finaly add chopped coriander leaves.

7)Add boiled rice and mix well, close the cooker and simmer on very low flame for 3 mins. 

8)Do not release the pressure.  

9)Open the cooker and serve the tasty Beef Biryani.

(rice is the main part of biryani so only use quality rice)

(Beef Biryani serve with raita , papad. and pickle)

 

Its Very  Tastyyyyyy,........

Malabar Mutton Biryani

Malabar Mutton Biryani

Ingredients for Malabar Mutton Biryani 

Basmati rice - 1/2 kg

Mutton - 1/2 kg

( cut into big pieces)

Onion - 1/4 kg

( sliced)

Tomato - 100 gm

( sliced)

Green chillies - 10 nos

Ginger - 10 gm

Garlic pods - 8 nos

Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Cashewnuts - 10 gm

Cinnamon(Karugapatta) - 4 sticks

Cloves(Grambu) - 4 nos

Cardamom(Elakka) - 4 nos

Curd - 1 tbsp

Fennel(Perinjeerakam) - 1/2 tsp

Mint leaves(Pudhina) - 1/2 bunch

Coriander leaves - 1/2 bunch

Ghee - 1/4 cup

Oil - 1/4 cup

Salt - As reqd

Preparation Method of Malabar Mutton Biryani 

1)Grind together ginger, garlic and green chillies into a coarse paste.

2)Clean and soak rice for 30 mins. Keep aside.

3)Heat oil in a heavy bottom pan or a kadai.

4)Add 1/2 of the sliced onions and fry, till golden brown.

5)Heat up the remaining oil.

6)Season fennel.

7)Add rest of the sliced onions and cashews and fry, till it becomes soft.

8)Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.

9)Add mutton and cook, till the mutton is 3/4th cooked.

10)Add salt.

11)Cook the rice along with all spices and salt, till it is 3/4th done.

12)Grease a vessel with little ghee.

13)Spread 1/2 of the mutton masala and place 1/2 of rice over it.

14)Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.

15)Spread the remaining masala and top it with rice followed by ghee and fried onion.

16)Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 mins.

( put Mutton biryani in oven after layering it in a pyrex or oven safe bowl. Pre heat the oven for 200 degree and keep it for 10/15 mins.)

(Serve mutton biryani hot with raita and papad.

pickle is the good combination of biryani)

Malabar Mutton Biryani Ready.... 

Chicken Biryani(kozhikode style)

 Chicken Biryani(kozhikode style)






Ingredients for  Kozhikode Chicken Biryani


Chicken - 1/2 kg
Yogurt/Curd - 1/2 cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - 1/2 tsp
Coriander seed powder - 1 tsp
Aniseed(Perinjeerakam) powder - 1/2 tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - 1/2 tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

 rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - 1/2 litre

 Biryani masala:
Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5-6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4-5 nos
Cardamom(Elakka)seeds - 4-5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

 garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee



Preparation  Method of  Kozhikode Chicken Biryani 


1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.

2)Heat clarified butter or ghee in a pan.

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

4)Add onions and saute, till they turn translucent.

5)Add washed and cleaned rice.

6)Cook, till rice turns translucent.

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.

9)Cook on low flame for at least 15 minutes, after which the rice would be done.

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

12)Add onions and sauté, till brown.

13)Add tomatoes and saute`.

14)Add marinated chicken.

15)Cover the pan and cook for at least 5 minutes on a medium flame.

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Kozhikode Chicken Biryani is ready.

 Serve chicken biryani with raita and papad.


Its very tastyyyyyyyy

Kerala Style Konchu Fry(Prawn Fry)

Kerala Style Konchu Fry(Prawn Fry)







Ingredients Of Konchu Fry



Prawn -          4
Chilli powder -   3/4 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1/2 tsp
Tamarind     -    10 g
Water -     1/2 cup
Ginger paste-   1/2 tsp
Garlic paste-   1/2 tsp
Salt to taste-
Coconut oil -  1 tsp

Preparation Method Of  Konchu Fry


1) Clean the prawns with shell. Keep the shell separate after boiling it for some time. Separated prawns should clean properly.

2)Mix with the second section of the ingredients. Boil it, till the water become thick gravy along with other ingredients.
3) Remove the prawns and fry for some seconds in coconut oil.
4) Dress the prawns with its shell. Garnish with Savala.

  Konchu Fry readyyyy(very tastyyyyy)

Kerala Style Karimeen Fry

Kerala Style Karimeen Fry








Ingredients for Kerala Style Karimeen Fry





Karimeen- 2
Ginger- Garlic paste - 1/2 tsp
Red chilli powder - 1 table spoon
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for frying
Curry Leaves
Sliced onion


Preparation Method of Kerala Style Karimeen Fry


1)Paste
    (Mix all the powders and salt and adding a little water make a paste with it. )

2)Apply the paste to the fish and keep it for sometime.
   (20-30 mnts)
3)You can either deep fry( 10 minutes) or shallow fry(20-25 minutes) it as per your choice
 ( Add curry leaves while frying)
4)garnishing

Kerala Style Karimeen Fry ready.......
   
 

Kerala Style Fish Molly

Kerala Style Fish Molly


















Ingredients for Kerala Style Fish Molly



Fish - 2 lbs
Onion - 2 nos
Green chillies - 2 nos
Ginger - 1 dsp
Garlic - 1 dsp
Tomato - 1 no
Chilly powder - 1/2 dsp
Turmeric powder - 1/2 dsp
Pepper powder - 1/4 dsp
Garam masala - 1/2 dsp
Lemon juice - 1 dsp
Coconut milk - 1 cup
Curry leaves - A few
Oil - As reqd
Salt - As reqd



Preparation Method of Kerala Style Fish Molly 


1)Make a thick paste of chilly powder, turmeric powder, pepper powder, salt and lemon juice.

2)Clean fish and marinate it with the prepared paste.

3)Slice onion, garlic, ginger and tomato.

4)Heat oil in a pan.

5)Fry fish for 3 mins.

6)In the same pan, saute onion followed by ginger, garlic and sliced green chillies.

7)When you get the smell of green chillies, add tomato and saute well.

8)Add curry leaves and garam masala and saute it for 1 minute.

9)Add coconut milk to it and let it boil for a minute.

10)Add salt as needed.

11)Add fish pieces and allow it to boil until fish is done.

12)Transfer to a bowl and garnish it with a tomato rose.

(This is best if u have any leftover fish fry. You can have it with bread or chappathi. Instead of coconut milk, you can add whole milk also).

 Kerala Style Fish Molly Ready (very tastyyyyyyyyyyyyy)

Kerala Duck Curry

Kerala Duck Curry 

Ingredients for Kerala Duck Curry 

Duck - 2 kg

Coriander powder - 2 1/2 tbsp

Red chilly powder - 1 1/2 tbsp

Black pepper - 1 tsp

Ginger paste - 1 1/2 tbsp

Garlic paste - 1/2 tsp

Garam masala - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - 2 big stems

Salt - As reqd

Onions(medium) - 6 nos

(cut into slices)

Coconut oil - 1/2 cup 

(important to get the "thani nadan” taste) 

For garnishing:

Potato(medium) - 2 nos

(cut into wedges or round slices and fried)

Coriander leaves 

Preparation Method of Kerala Duck Curry

1)Skin the duck and make sure there is not much fat left, on the duck. 

2)Cut the duck into medium pieces and wash and soak them in a generous amount of salt and turmeric powder. Keep it for a while.

3)Heat half a cup of oil in a pressure cooker.

4)Add onions and sauté them until slightly brown in colour. 

5)Lower the heat and add the ginger garlic paste and peppercorn (whole or crushed) and sauté.

6)Make a paste of the coriander powder, chilly powder, garam masala and salt and add them to the onion mixture and sauté them until the oil separates.

7)Wash the meat in water and squeeze out the excess water or strain it for 5 minutes. 

8)Add the meat to the masala and cook on low fire, until the water begins to separate. This should take about 10 minutes.

9)The water should be enough to cook the meat. If not, add about 1 to 1 ½ cup of hot water and pressure cook until you hear about 3 to 4 whistles, on high heat.

10)Lower the flame and keep it for another 10 minutes. 

( If you are making in an open vessel, it’s important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. )

11)Make sure that you leave enough gravy. 

12)Garnish with coriander leaves and fried potato wedges.

Tasty kerala duck curry ready.............

Toody Shop Crab Roast

Toody Shop Crab Roast






















Ingredients for Toddy Shop Crab Roast Recipe



Crab - 1- 1.3 kg (6 Nos)
Chilly powder - 4 tsp
Coriander Powder - 4 tsp
Garlic pods(big) - 5
(chopped)
Ginger - 1 inch long
(sliced long)
Onion – 400 gms
(cut into long slices)
Pepper powder - 4-5 tsp
Meat masala - 1 tsp
Oil - 6 tsp
Salt - 3 tsp
Tomato - 4-5 nos
(chopped)
Curry leaves - 20 nos
Green chillies - 4 numbers
(cut to 3 pieces in length)


Preparation Method of Toddy Shop Crab Roast Recipe



1 - Baking/boiling the crab
2 - Roasting it

Explaining each stages

Stage 1 - Baking:-

1)Boil 2-3 litres of water (Quantity enough to Dip the crab pieces)

2)Put 1 tsp salt in water.

3)Plunge the crab in.
(Approximately after 5-8 minutes you see that the black dots turn orange. This is a good indication that the crab is baked. Remove the pieces from water and keep.)

Stage 2 - Roasting:-
1)Heat 4 tsp of oil in a non stick pan.

2)Add chopped garlic and ginger to oil.

3)After 5 seconds add the sliced chillies and sliced onions.

4)Stir well, for approximately a minute.

5)Add sliced tomatoes to it and stir well.

6)After 1-2 minutes the tomato gets cooked.

7)Add Salt, Chilli powder, Coriander Powder, Meat Masala & 2 tsp oil and stir well for 4-5 minutes.

8)Add 2-3 tsp salt to taste.

9)Now the gravy becomes somewhat consistent. Add 3 tsp pepper powder and stir.

10)Break the cooked crab shell a bit, don`t break too much , this will ensure that flavour gets mixed.

11 Put the crab pieces in the gravy and stir well for 2-3minutes so that the gravy spreads consistently.
(It will look and smell as if we can eat, just wait.)

12)Pour 250ml water into the pan(Probably you can use the water that you used to bake from Stage

13)Stir well and cook for 3-4 minutes.

13)The gravy has become somewhat thick, it should not be too much dry , add 1-2 tsp pepper powder, Curry leaves, 1 -2 tsp oil and stir well in high flame.

Tasty Toody Shop Crab Roast readyyyyyy......

Thani Nadan Meen Curry (Fish Curry)

Thani Nadan Meen Curry










Ingredients for Naadan Meen Curry 

Sea fish - 1/2 kg
Grated coconut - 1 1/2 cup
Small onions(Kunjulli) - 2 nos
kodampuly-10 pieces
Green chillies - 2 nos
Chilly powder - 2 tsp (not heaped)
Turmeric powder - 1/2 tsp
Fenugreek(Uluva) powder - 1/4 - 1/2 tsp
Coconut oil - 1 tbsp
Curry leaves - 1 sprig
Tamarind(Puli) - A lemon sized ball
Salt-As reqd






Preparation Method Of Thani nadan ''MEEN CURRY''


1)Heat 1/3 tea spoon of oil in a pan(for thani nadan taste use meen  chatti)
2)Add chilly powder into it and heat it stirring continuously(low flame)
3)Grind together grated coconut, small onions, turmeric powder, roasted chilly powder and fenugreek powder into a coarse form.
(It shouldn't be a very fine and tasty paste)

4)Heat up a Meen chatti        
  5)Add the cut fish, the coconut paste, tamarind water, salt and  green chillies.
6)add kodampuly (it is the main ingredien of thani nadan meen curry)
7)Boil it and cook, till the fish is tender.
8)Switch off the fire and sprinkle rest of the oil and curry leaves.
    (add some curry leaves for nice smell and taste)

''Thani nadan meen curry ready''

Varutharacha Meen Curry (Fish Curry)

Varutharacha Meen Curry

Ingredients for Varutharacha Meen Curry(Fish Curry)

Fish-1/2 kg
(cut into cubes)
Grated coconut - 3/4 cup
Pearl onions(Kunjulli) - 3 nos
(sliced)
Chilly powder - 3 tbspn
Coriander powder - 1/2 tbsp
Turmeric powder - 1 tbsp
Fenugreek(Uluva) seeds - 1/4 tsp
Curry leaves - 1 stem
Tamarind(Puli) pulp - A medium sized ball
Salt - As reqd
Oil - 3 tbspn



Preparation Method Of Varutharacha Meen Curry(Fish Curry)


1)Heat 1 tbsp of oil in a pan


2)Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.

3)Fry on a medium heat for 20 mins, till it becomes brown.

4)Cool the mix and grind it in a mixer grinder.

5)Pour tamarind pulp water and grind again.

6)Heat the remaining oil in the same pan.

7)Add the paste and stir.

8)Add turmeric powder and salt.

9)When the paste boils and aroma comes, add fish pieces.

10)Add sufficient water such that the pieces are well immersed in the mix.

(Add less water, if you want it thick)

11)Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.


Varutharacha Meen Curry Ready..........

Varutharacha kozhi curry

Varutharacha Kozhy Curry





Ingredients Of Varutharacha Kozhy Curry



Chicken-       1/2 Kg (Boneless)
Coconut-       1/2 piece
Ginger-       1 inch piece
Green chili-     8 no
Garlic-        8 no
Coconut oil-     2 tablespoon
Small Onion-     1 cup
Big Onion -      1 no
Tomato -       1 no
Coriander powder- 2 tablespoon
Red chili powder- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Garam masaala- 1/2 teaspoon
Curry leaves- 2 stakes
Salt- to taste



Preparation Of Varutharacha Kozhy Curry

1)Fry the grated coconut in a pan until brown and grind it to paste

2)Crush small onion, ginger, green chili and garlic and keep aside

3)Chop the onion and tomato and keep aside separately

(Fry the onion in oil until it becomes transparent)

4)Add the crushed small onion, ginger, green chili, garlic and tomato

(Fry this mix for about 4-5 minutes while continuously stirring)

5)Add coriander powder, turmeric powder, chili powder and chicken along with salt and 2 cups of water and cook well for 15 minutes

6)Add ground coconut, garam masala, curry leaves and cook for another 10 minutes in light flame

Varutharacha kozhy curry ready.......................

Thani Nadan Kozhy Curry

Thani Nadan Kozhy Curry




Ingredients for Kerala Nadan Kozhi Curry 


Chicken – 1 kg
(skinned, bone-in or deboned)
Potato – 200 gm
(peeled and cubed)
Red chilly powder – 2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Tomato – 2 nos
(diced)
Shallots(Kunjulli) – 2 cups
(sliced)
Green chillies – 4 nos
(diced)
Ginger – 1” piece
(finely chopped)
Garlic pods – 6 nos
(finely chopped)
Curry leaves – A few
Black pepper powder - 1 tbsp
Yoghurt/Curd - ½ cup
Coconut milk -1 cup
Oil - ½ cup
(preferably coconut oil)
Cardamom(Elakka) – 3 nos
Cloves(Grambu) – 3 nos
Cinnamon(Karugapatta) – 2 sticks
Fennel seeds(Perinjeerakam) – 1 tsp
Mustard seeds – 1 tsp
Salt – As reqd
Coriander leaves for garnishing





Preparation Method of Kerala Thani Nadan Kozhi Curry Recipe

1)Cut chicken into medium size pieces.

2)Marinate in yoghurt for about half an hour.

3)Heat oil in a pan.

4)Splutter mustard seeds.

5)Saute the shallots, green chillies, ginger, garlic and curry leaves, until the shallots are clear.

6)Add red chilly powder, coriander powder, turmeric powder and black pepper and saute for a few more mins.

7)Add the marinated chicken and salt and saute, until the chicken changes color.

8)Add enough water to cover the chicken.

9)Cover and allow it to cook.

10)While the chicken is cooking, saute the potatoes and the tomatoes in another pan

11)Add it to the curry and continue cooking it with the lid on.

12)Dry roast cardamom, fennel, cinnamon and cloves.

13)Grind them together into a smooth paste and add it to the curry and cook with the lid off.

14)Once the gravy gets a little thicker, add the coconut milk.

15)Remove from flame.

16)Garnish with coriander leaves.

Thani Nadan Kozhy Curry Ready

 Nadan Kozhy Curry serve with appam,veeshappam and ediyappam.........''very tastyyyyyy''