Recipe 1 – Burmy saucy
chicken – 1/2 kg
onion (sliced) – 3 nos
coconut milk –
besan – 4 tspn
garlic – 4 flakes
ginger – 20 gm
green chilly – 3 nos
coriander powder – 1 tspn
turmeric powder – 1/4 tspn
cumin seed powder – 1 tspn
1.Heat oil in a pan
2.Saute onion with ginger, garlic, green chilly and salt.
3.Add coriander powder, turmeric powder, besan and cumin seed powder. Saute until the raw taste changed. Allow to cool and grind.
4.Heat oil in a pan.
5.Add gravy, then cook chicken with second coconut milk (randam pal).
6.Add first milk (onnam pal) into it . Combine with boiled vegetables.
7.Squeeze a half lemon juice and turn off the stove.
8.Sprinkle some coriander or mint leaves.
9.Heat oil in other pan.
10.Fry onion until its crispy. Set aside.
11.Fry ginger-garlic-chilly and set aside.
12.Sprinkle some fried bengal gram powders and coriander leaves.
Recipe 2 – Chemmeen kappa puzhukku
tapioca (boiled) – 1/2 kg
prawns – 500 gm
chilly powder – 1 tspn
turmeric powder – 1/2 tspn
salt – as required
kudampuli – 2 piece`
coriander powder – 1/2 spn
1.Grind coconut with shallots, turmeric powder and chilly powder.
2.Add grinned coconut into the tapioca.
3.Heat oil in a pan, splutter the mustard seeds, dry red chilly, shallots and curry leaves.
4.Pour into the tapioca. Mix well.
5.To steam the tapioca in a vessel. For 10 mins.
6.Stir the tapioca with a stick.
7.Heat a pan.
8.Add prawns and combine with chilly powder, turmeric powder and salt. Mix well.
9.Add kudampuli and adequate water, then cover and cook for 10 mins.
10.when the prawns were cooked, remove the kudampuli.
11.Heat oil in another pan.
12.Saute onion and curry leaves.
13.Add chilly powder and coriander powder. Saute well.
14.Transfer the prawns into it. Mix well.
15.Combine with prawns and tapioca.
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