Friday, March 25, 2022



 Mutton biriyani is a tasty biriyani prepared with lamb. This delicious rice recipe is an all-time favourite of everyone in Kerala. I am sharing the Malabar style mutton biriyani recipe. There is a special aroma when we open the dum of a biriyani which is a huge part of our memories. I am sure you will love this mouth-watering rice recipe.

Mutton dum biryani


  • Mutton - 1 kg

  • Small rice - 4 cups (UTC or Kaima or Joker rice)

  • Turmeric powder - 1/2 tsp

  • Pepper powder - 1/2 tsp

  • Crystal salt 

  • Ginger garlic paste - 1 tsp 

  • Onion - 5 nos

  • Fennel seed - 1 tsp

  • Green chilli - 3

  • Curry leaves

  • Tomato(small) - 3 nos

  • Mint and coriander leaves

  • Curd - 1 cup

  • Turmeric powder - half tsp


  • Ghee - 2 tbsp

  • Whole spices 

  • Cashew nuts

  • Raisins

  • Mint and coriander leaves

  • Sunflower oil - 4 tbsp

Kalyana veedu mutton dum biryani
Kalyana veedu mutton dum biryani


Chop the mutton into big pieces and add it to the pressure cooker. Add turmeric powder, pepper powder, ginger garlic paste and some crystal salt. Don’t pour water as there will be water in the meat. Pressure cook this until 80% of it is cooked. The cooking time depends on the mutton. For young mutton, only 1 whistle is needed. For some muttons, 3 whistles will be needed. To check if the mutton is cooked, pinch the mutton and eat a tiny piece of it.

Heat sunflower oil or coconut oil in a pan. Sauté fennel seeds, green chillies, curry leaves. After sauteing them, sauté sliced onions. Add some salt. When onion is sauteed, sauté ginger garlic paste and sliced tomatoes. After sauteing them, close the pan. After the masala is cooked, sauté some turmeric powder, chopped coriander leaves and mint leaves. When they soften, add some curd. When this is cooked, add mutton and its water to the pan. Mix well. If this mix is not sour, add more curd. Close the pan and cook the mutton in this masala for 20 minutes. 

Boil water for cooking the rice. When the water boils, add biriyani kaitha leaves to it. Add enough salt and some oil. Add the rice to the boiled water and cook it. When the rice is cooked, drain it.

Melt ghee in a pan and add cardamom, cloves, cinnamon, fennel seeds, coriander leaves, mint leaves, carrots, raisins and cashew nuts.


Add a layer of rice over the masala. Add a layer of the sautéed spices over it. Add another layer of rice over it. Add another layer of sautéed spices. Pour some oil on top of this. Maintain the dum over a low flame for 30 minutes. After 30 minutes, remove the flame and let it rest for another 30 minutes. Open the pan after this only.

The mutton biriyani is ready. 

Please watch below the video of "how to make mutton dum biryani?" below:

Thursday, March 24, 2022



 Idli and chutney is a nostalgic breakfast for South Indians. Idli is a soft, round dish made with rice. The texture of idli is similar to cake and is best taken with spicy or sour chutneys. I have shared the recipe for idli and two chutneys. These are special recipes that are held close to the heart of South Indians. This is a healthy, tasty breakfast that will be loved by everyone.

Soft idli



·        Raw rice/Idli rice – 2 cups

·        Black gram (Vigna mungo) – ¾ cup

·        Fenugreek – 2 tsp

·        Boiled rice – ¼ cup

Red chutney

·        Coconut oil

·        Tomatoes – 2 nos

·        Garlic – 3-4 nos

·        Dried chillies – 4 nos

·        Salt

·        Kashmiri chilli powder

White chutney

·        Grated coconut

·        Green chillies

·        Coriander leaves

·        Curry leaves

soft idli recipe



Soak the washed rice in a bowl of water and the washed black gram and fenugreek in another bowl for 4 hours.

After 4 hours, add the soaked rice and water used for soaking fenugreek and black gram to the blender jar. Pour some more water and blend them into a paste. Add the boiled rice to this and blend them. Move this batter to a big bowl. Blend soaked fenugreek and black gram with some water. We don’t need the paste to be fine. Add the black gram and fenugreek paste to the rice batter. Pour some water and add some salt. Mix the batter using your palms. Keep this outside for 8-10 hours.

Boil some water in the idli steamer. Grease the idli thattu with oil and pour the batter to each of them. Cook it for 5-6 minutes. The idlis are ready.

Tomato chutney

Heat some coconut oil in a pan. Sauté the chopped tomatoes, garlic, dried chilies until the tomatoes soften. Add enough salt and Kashmiri chili powder. Sauté well. When this cools down, blend it with some water.

Heat coconut oil and splutter mustard seeds. Add some curry leaves. Add the blended mix to this. Remove the flame when the chutney simmers. Add some salt. The red chutney is ready.

Red tomato chutney

White chutney

Blend grated coconut, green chilies, coriander leaves, curry leaves with some water.

Heat coconut oil and splutter mustard seeds. Add some curry leaves. Add the blended mix to this. Remove the flame when the chutney simmers. Add some salt. The white chutney is ready.

Please watch the video of "how to make soft idli" below:

Saturday, January 22, 2022



Pull me up burger is a cheesy, delicious burger with crispy, saucy chicken patties. The cheesy cream spilling all over the burger is a mouth-watering sight. The chicken patties are saucy and crunchy and taste wonderful when combined with the flavours of the burger. The chicken burger with the cheesy cream will be a favourite of children and adults alike.

Pull me up burger
pull me up burger


  • Chicken

  • Burger buns

  • Egg – 1 no

  • Crispy Chicken mix from Crust and Crumb

  • Tomato sauce – 2 tbsp

  • Chilli sauce – 1 tbsp

  • Kashmiri chilli powder – 1 tsp

  • Sugar

  • Red chilli flakes

  • Chilli powder

  • Turmeric powder

  • Salt

  • Butter

  • Maida – 2 tsp

  • Milk – 2 cups

  • Cheese slice – 1 no

  • Mayonnaise

  • Lettuce

  • Onion

pull me burger 2


Chicken patties

Flatten the chicken breast piece and cut it into thin slices. Flatten the slices to make them similar to a fillet. Wash the fillet well and drain the water fully. Beat one egg. Take the crispy chicken mix from Crust and Crumb in a bowl. Dip each chicken fillet in the egg. Then coat it in the chicken mix. Let it rest for 5-10 minutes. Usually, chicken patties are deep-fried. Here, I am going to prepare crispy, saucy chicken patties. For this, I will be coating the fried chicken in the sauce. So instead of deep-frying the chicken, I will be frying it in a frying pan. Pour enough oil into the frying pan. Flatten the fillets and fry them over a medium flame until both sides are golden.

Heat a pan and melt some butter in it. Mix 2 tbsp of tomato sauce, 1 tbsp of chilli sauce, 1 tsp of Kashmiri chilli powder, some sugar and red chilli flakes with some water and make a thick sauce. Pour this sauce into the warm butter. Add the fried chicken patties to the sauce. Cook them and coat the chicken with the sauce over a low flame. Make it dry.

pull me up burger
Pull me up burger

Cheese cream

Melt some butter in a pan. You can also use sunflower oil instead of butter. Add 2 tsp of maida to the pan and mix well. Maintain a low flame. Little, by little, pour 2 cups of milk and combine the mix well. The lumps in the mix will disappear when we mix it. Add one cheese slice to the mix. It is better not to add more cheese slices as it might make the mix thicker upon cooling. Since we don’t need stretchy texture, we need not use mozzarella cheese. Also, mozzarella cheese will make the mix too thick. Cheddar cheese will also make the mix too thick. So cheese slice is the perfect option. Add a little chilli powder for the flavour and colour. Add a little salt. We don’t want the cheese cream to be salty. When the cheese cream attains a flowing consistency, remove the flame. Let it cool down. 

After the cheese cream has cooled, blend it in a blender and pour it back into the pan. Heat the cheese cream to obtain the right consistency. This will prevent the cheese cream from thickening. Take a little turmeric powder on a plate and mix it with a little of the cheese cream. Mix this paste with the cheese cream. This is to obtain yellow colour. Instead of turmeric powder, you can use food colour.

Please find the video of how to make pull me up burger below:


Cut the burger bun into two. Apply mayonnaise inside the burger bun. You can also use cheese cream instead of mayonnaise. Layer onion slices over it. Place the crispy, saucy fried chicken. Place lettuce and two slices of tomatoes. Place a slice of cheese. Spread some mayonnaise on the other burger bun and close it. You can layer the burger as you like. It is good to heat the burger but I did not. 

Place a cup or anything with a round top and bottom over the burger. Lightly press the cup and firmly place it on the burger. Pour the cheese cream into the cup. Sprinkle some black sesame seeds over it.

The pull me up burger is ready. Pull the cup up to spill the delicious cheese cream over the burger and have a big, tasty bite!

Wednesday, January 12, 2022




Coin porotta is a South Indian delicacy that is adored by everyone. Most people shy away from preparing coin porotta as it is hard for them to toss the porotta, knead it for a long time or they don’t want to add eggs. This is a simple recipe for coin porotta that doesn’t involve tossing the porotta, kneading it for a long time and adding eggs. This is very easy to prepare and can be done by even beginners in cooking.



Maida - 2 cups

Milk powder - 2 tsp



Sunflower oil

Please find below the video for coin porotta


Mix maida, milk powder and salt with some water. Knead the dough well. It is enough to knead it as much as for a chappathi. Roll it and knead it again. The dough will not be very soft. Make small balls from the dough. Pour sunflower oil into a bowl. Keep the balls soaked in the oil for at least 2 hours. 

After two hours, the balls will be very soft. Do not knead or roll the dough. Spread some oil on the countertop and flatten each ball as thin as possible. Make thin pleats on the flattened dough. Stretch it. Ensure that it doesn’t break while stretching. Roll it to form a circle. Repeat the same for all the balls.

Spread oil on a pan. Press each ball with your palm and add it to the pan over a low flame. Flip the coin porottas at times. Apply ghee on top. If you wish, you can press the warm porottas from both sides to separate the layers. This is not usually done for coin porottas. But it will make the porotta very soft and easy to eat.

Coin porotta is ready.

Sunday, January 9, 2022



Al faham is the Arabian barbecued chicken, grilled over coal or in an oven. It is famous in India, especially in Kerala. The special spice powder used for preparing Al faham enhances the flavour of the chicken which is further added to by the smoky flavour. It can be prepared at home with the available spices. The only hard part of preparing Al faham is lighting the coal. Other than that, it is very simple and mouthwatering. Al faham can be taken with Kuboos, porotta, chappathi etc. Toum, mayonnaise etc. is taken as a side dish with Al faham. 



Shallots - 1 handful

Garlic - 2 bulbs

Chicken - 1200-1300 g

Ginger - 1 small piece

Capsicum - 1 small piece

Curd - 3-4 tbsp

Chicken stock - 2 cubes

Pepper powder - ½ tsp

Turmeric powder - ½ tsp

Al faham spice powder

Coriander seeds - 4 tbsp

Cumin seeds - 1 tbsp

Kashmiri red chilli - 5-10 nos




Preparation of Al faham spice powder

Roast the Kashmiri chilli, cumin seeds, coriander seeds, cinnamon, cloves and cardamom. Roast the Kashmiri chilli separately. It will not get roasted with the other ingredients. 

Make a fine powder of the roasted mix. This will have the aroma of the spices and will give a special taste to the Al Faham chicken. This is the special spice powder for Al Faham chicken.

Preparation of marinade

Make a fine paste of shallots, garlic, ginger, coriander leaves, mint leaves, capsicum, curd and one cube of chicken stock. The capsicum will provide a unique taste to the chicken. Add 3-4 tbsp of the spice powder to the paste. Keep aside the extra spice powder. Add pepper powder, turmeric powder and salt. Mix well. Add some lemon juice and one more cube of chicken stock. Mix well. You can also use ginger powder, garlic powder, paprika powder, onion powder, mint leaf powder etc. instead of ginger, garlic and capsicum paste we prepared.

Preparation of the chicken

Use small chicken and chicken pieces with thighs and legs. Wash the chicken well. Crush the chicken pieces using a pestle. This will soften and flatten the meat. This will help the chicken to absorb the marinade well. Wash the chicken again. Wipe the water from it. Make striped on the chicken using a knife. This will help the chicken absorb the marinade more. For meaty pieces, cut them open and make the stripes on them. This will make the chicken juicy. Ensure that the chicken is not fully cut open. Marinate the chicken with the marinade. Cover the marinated chicken with a cling wrap and freeze the marinated chicken for at least 2 hours. Or you can refrigerate it for a longer period. 

Grilling the chicken

Add a layer of husk to the wooden stove. Place a newspaper over it. Add charcoal over the newspaper. I used 2 kg of charcoal. You can use coconut shells to maintain the heat for a long time. Light the stove.

Please find below the video of how to make al faham chicken

Spread some oil on the grill. This will prevent the chicken from sticking to the grill. Place the marinated chicken on the grill. Blow air into the stove to burn the coal. Place the grill over the flame. The approximate time for grilling the chicken is 15-20 minutes. After 5-10 minutes, flip the grill. Flip the grill 2-3 times at different intervals.  Pour some coconut oil on top. The chicken Al faham is ready. I served it with Kuboos and Garlic toum.