From My Kitchen

From My Kitchen COOK, EAT & ENJOY. This page is all about cooking. She has always been my inspiration

A tribute to my mother whose blessed hands could make anything she cooked taste delicious and fill the hearts of the consumers .

13/05/2026

Ingredients & Measurements 👇🏻| Fish fry | Black pomfret | Fish | Fried Fish |
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❌🚫NO REPOST 🚫❌
Ingredients & Measurements
~~~~~~~~~~~~~~~~~~~~~~
Black pomfret 900g
Vijay fish fry masala 2&1/2 tbs
Ginger garlic paste 1 tbs
Salt to taste
Coconut milk powder 2&1/2 tbs
Curry leaves 2 sprigs
Coconut oil 3 tbs

Coconut oil for shallow frying

09/05/2026

Biriyani fans vannoli 😄Weekend | Kozhikoden biriyani | Prawns biriyani |
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Audio Courtesy: 🥰

05/05/2026

ബിരിഞ്ചി കഴിച്ചിട്ടുണ്ടോ? Malabar Special | Kozhikode food | Special rice | Birinchi |

Birinchi Recipe

Ingredients

Ghee: 2 1/2 tbsp

Coconut Oil: 1 1/2 tbsp

Fenugreek Seeds (Uluva): 1 tsp

Fennel Seeds (Perunjeerakam): 1 tsp

Shallots: 12 nos

Coconut Milk: 8 cups

Turmeric Powder: 1/2 tsp

Salt: To taste

Indian Sella Rice: 3 cups

Preparation Method

Heat the ghee and coconut oil in a pot.

Add fenugreek and fennel seeds. Sauté until they are fragrant and release a nice aroma.

Add the shallots and sauté well.

Pour in the coconut milk, then add turmeric powder and salt.

Once the mixture comes to a rolling boil, add the rice and mix well.

Cover the pot with a lid and cook on low heat until the rice is done.

Pro Tip: If the rice requires more cooking time (harder grain), add 2 extra glasses of water in addition to the double quantity of coconut milk to ensure it softens perfectly.

Your Birinchi is now ready!
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30/04/2026

കുഞ്ഞിപ്പത്തിരി ഫാൻസുണ്ടോ ഇവിടെ?
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29/04/2026

Viral പച്ചമാങ്ങ ചട്നി✨✨Viral raw mango tomato chutney ✨

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Roasted Raw Mango
Chutney

——————-
Ingredients

Sesame Oil: 1 1/2 tbsp (divided)

Raw Mango: 2 large pieces

Tomatoes: 2 (halved)

Green Chilies: 3

Garlic: 4–5 cloves

Onion: 1 medium(finely chopped)

Coriander Leaves: A handful (freshly chopped)

Kashmiri Red Chili Powder: 1 tbsp

Cumin Seeds (Jeerakam): 1 tsp

Chat Masala: 1 tsp

Salt: To taste

Preparation

Roasting: Heat 1 tbsp of sesame oil in a pan. Add the raw mango pieces, halved tomatoes, green chilies, and garlic cloves. Cover and cook on medium heat, flipping them occasionally until they are softened and slightly charred.

Peeling: Once the roasted ingredients have cooled down completely, gently remove the skin from the mango pieces and the tomatoes.

Blending: Place the peeled mango, tomatoes, roasted green chilies, and garlic into a blender. Add the chopped onion, fresh coriander leaves, Kashmiri chili powder, salt, cumin seeds, and chat masala.

The Texture: Pulse the mixture until it reaches a coarse, grainy texture (do not blend it into a smooth paste).

Finishing Touch: Transfer the chutney to a serving bowl and drizzle the remaining 1/2 tbsp of sesame oil on top.

Your Pacha Manga Chutney is ready to serve!

28/04/2026

പഴം പൊരിയും ചായയും | Beautiful weather | Rainy season |
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24/04/2026

“The royalty of dates. An indescribable taste.
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21/04/2026

Must try✨vegetable | Creamy curry | Baby potato | Okra | Veg lover’s | Easy Recipe |

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Ingredients

Baby Potatoes: 10 nos.

Turmeric Powder: 1/4 tsp

Salt: To taste

Water: As required

Green Chillies: 4 (slit)

Tomato: 1 (chopped)

Curry Leaves: 1 sprig

Ladyfinger (Okra): 6 nos. (ends trimmed)

Thick Coconut Milk: 1.5 cups

Gram Flour (Besan): 1 tbsp

Coconut Oil: 2 tbsp

Mustard Seeds: 1 tsp

Cumin Seeds (Jeerakam): 1 tsp

Dried Red Chillies: 3 nos.

Preparation Steps

Boil the Base: In a pot, combine the baby potatoes, turmeric powder, salt, green chillies, tomato, and a sprig of curry leaves. Add enough water and cook until the potatoes are tender.

Add Veggies: Once the potatoes are cooked, add the trimmed ladyfingers (okra) into the curry and cook until they are soft.

Prepare the Coconut Mix: In a separate bowl, thoroughly mix the gram flour (besan) into the thick coconut milk, ensuring there are no lumps.

Simmer: Pour this coconut milk mixture into the boiling curry. Stir well and let it simmer until the raw smell of the gram flour completely disappears.

The Tempering (Thadka): Heat 2 tablespoons of coconut oil in a small pan. Splutter the mustard seeds and cumin seeds. Add the dried red chillies and another sprig of curry leaves.

Final Touch: Pour this aromatic tempering over the curry. Your creamy Potato-Okra curry is ready!

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