Chicken Varattiyathu

Marinate chicken with 1/2 tsp turmeric powder and 1 tsp salt. Refrigerate this for an hour.

In a deep saucepan heat oil. Add onions, garlic, crushed curry leaves, ginger, red chilly, black pepper, salt and saute it for around 5 minutes until onion turns very translucent and soft.

Add turmeric powder, red chilly powder and coriander powder and saute for another 2-3 minutes. Add chicken and stir well till the masala is well coated with it. Add 1 tsp ghee and cover the pan with a lid.

Note that no water required to prepare this recipe.

Chicken Dry Fry

Chicken Varattiyathu (Chicken Dry Fry)


Mackerel / Ayala Fry

Wash and clean fish pieces. Make sure to drain out water completely. Blend red chilli powder, black pepper corns, turmeric powder, shallots, garlic cloves and salt and make a thick paste without adding water. Create fine cuts on both sides of the fish to get the masala in. Marinate fish with this thick paste and refrigerate for 1-2 hours.

In  deep saucepan /tawa heat 3-4 tbsp refined oil. Arrange fish pieces and shallow fry till golden brown and crisp on both the sides on medium heat. Drain on paper towels to absorb extra oil.

Mackerel Fry

Ayala / Mackerel Fry

Sardine (Mathi/Chala) Curry

Clean and cut the fish pieces. In deep saucepan/kadhai or kalchatti, add fish, sliced onions or shallots, slitted green chillies, ginger, curry leaves, turmeric powder, chilli powder, salt, tamarind pulp and water. Bring to a boil and cover with a lid. Cook at medium flame. Add sliced tomato and cook for another 4-5 minutes. Cook until the fish gets done and adjust the gravy according to your consistency.

Add some curry leaves or coriander leaves and switch off. Add a tsp of coconut oil.

Chala Curry

Mathi/Chala Curry

Mathanga Payar Olan (Pumpkin-Lobia cooked in coconut milk)

Soak Lobia (Black eyed peas) for approx. 5-6 hours. Boil this with a pinch of salt and adequate water. Now cook pumpkin and green chillies in thin coconut milk till the vegetable becomes soft. Add boiled lobia & salt as required and cook it for another 1-2 minutes. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and garnish with crushed curry leaves.

Pumpkin-Lobia cooked in coconut milk

Mathang Payar Olan

Noorani Mushroom Biriyani

Rinse the rice and then soak in water for 30 minutes.

Soak mushrooms in boiled water for about 15 to 20 minutes. Remove the mushrooms and carefully dry on a kitchen towel. Cut the mushrooms into half or even smaller pieces if necessary. Set aside.

Ina deep suacepan on medium heat, and add 2 tablespoon of ghee. When hot, add the cumin. After a few seconds, add spices— bay leaves, black pepper, cloves, green cardamom pod, cinnamon, mace, coriander powder and cumin powder. Stir for a few minutes. Add rice and stir well (for four minutes) to coat it evenly in the oil and spices. Add salt to taste and add four cups of water. Stir and bring to a boil. Cover with a tight fitting lid, reduce the heat and let it simmer for 10 to 15 minutes. The rice should be par cooked. Drain well and set aside.

Place a pan on medium heat and add 2 tablespoons of the ghee.  When hot, add the onions and stir frytill the onions just start to brown around the edges. Add ginger and garlic. Cook for 2 to 3 minutes and then add the rest of the spices—red chili powder, turmeric, coriander powder, cumin powder and garam masala. Stir fry for a few minutes. Let the spices cook for a few more minutes and then add the tomato puree. Let it cook for 5 to 6 minutes and then reduce the heat to slowly whisk in the yogurt.

Stir well so that all of the ingredients are combined. Now add about half of the mint leaves into the mixture. Add salt to taste, and cook for just another minute or so. Turn off the heat.

In a well oiled casserole with a tight fitting lid, arrange the rice and mushroom mixture in layers. Both the top and bottom layers should be rice. Next, add the  remaining ghee, sauteed onion, remaining mint, nuts and raisins along with their liquid and the saffron/milk mixture.

Cover the dish tightly with the lid sealed with dough and cook on dum for 10 minutes.

Sprinkle with toasted cashew pieces and any remaining mint leaves. Garnish with coriander leaves.

Serve hot with yoghurt & onion salad.

Mushroom Biriyani

Noorani Mushroom Biriyani

Olan (Ash Gourd/Petha cooked in coconut milk)

Cook the ash gourd, green chillies in thin coconut milk adding enough water till the vegetables are soft. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and crushed curry leaves.




Wash all the vegetables and cut into 1 1/2 inch long pieces. Add required water, 1/2 turmeric powder and salt and cook. Grind grated coconut, shallots, green chilly, chilly powder, turmeric powder, cumin powder coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well. Add coconut oil and remove from fire.