Ramzan special Neichoru ( ghee rice ) , chicken curry and pappadam varuthathu

Neichoru, Pappadam and lime pickle

Malabar cuisine is very famous not only in Kerala also worldwide ( especially in Arab countries ). All the foods are enriched with spices. This's the Holy month of Ramzan. So I thought of preparing something delicious and yummy. I used very less ghee for Neichoru and very less oil for chicken curry. Pappadam varuthathu goes well with Neichoru ( optional ). I 'm sharing a simple '' Neichoru, Chicken curry,pappadadam varuthathu, salad and pickle photos. Try this recipe also. You'll love it !!!

Recipe of Neichoru ( ghee rice )

Ingredients

Basmati rice - 1 cup

Water for soaking the basmati rice - 2 cups

Water for cooking - 2 1/2 cups

Salt - to taste

Onion- thinly sliced- 1/4 cup

Whole spices

Cardamon- 3

Cinnamon- 3 sticks ( 1 '' )

Cloves -3

Ghee - 2 teaspoon

For garnishing

Onion- thinly sliced- 2 tablespoon

or small onion- 5 ( thinly sliced

Cashew nuts -8

Kismis/ raisins - 10

Ghee- 1 teaspoon

Method

Wash and soak rice in water for half an hour. Drain it and spread on clean towel ( to get dryness for rice. You can start this rice preparation early ).

Heat ghee in a non- stick kadai . Add whole spices. Saute slowly on a very slow flame for 5 minutes. Add thinly sliced onion. Fry till get nice aroma and golden colour. Add rice and saute on slow flame for 8-10 minutes. Add 2 1/2 cups water and salt to taste. Cover with a lid. Stir occasionally. Cook till done. Approximate time 15 -20 minutes. Garnish with onion, cashew nuts and kismis.

For garnishing

In a frying pan , heat 1 teaspoon ghee. Add thinly sliced onion , cashew nuts and kismis. Saute on a slow flame till get brown colour.

Salad

Ingredients

Fresh curd - 1 cup

Onion- 1, chopped

Tomato -1, chopped

Salt - to taste

Method

Mix all the ingredients together. Serve with Neichoru.

Recipe of chicken curry

EASTERN CHICKEN CURRY

1,Cleaned pieces of medium size chicken 1 Kg

2,Small onion 1 Cup

3,Ginger 1 Piece

4,Garlic 1 bulb

5,Green chilies 2

6,Eastern Chicken Masala 5 Tbsp

7,Curry leaves 2 Stalks

8,Cooking oil-2 teaspoon

Method

Grind 3, 4 and 5 into paste. Heat oil, Sauté onions and paste. Add chicken and Eastern Chicken Masala. Pour half cup water with salt to taste. Cook on a low flame. Season with curry leaf and mustard. (Coconut milk or fried coconut paste can also be added for taste).

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