Thalassery Beef Biriyani has been a long requested recipe here on RAS. Those of you who frequently visit for my Malabar style recipes, I hope you will enjoy my recipe for a delicious Beef Biriyani.
Thalassery is truly a place represented by its hospitable locals, who are always happy to feed a hungry soul… The varieties of delicious Arab and Mughal influenced foods, as well as the vast array of sweet and savory snacks, makes any trip to this place undeniably ‘Unforgettable’!
Although famous for its endless list of tea time snacks, the Thalassery Biriyani is, without doubt, the most famous dish from the region.
Thalassery Biriyani is a cultural embodiment and is reminiscent of foreign influences in Malabar. It is a by-product of the Mughal-Arab cultural influence in North Kerala due to the trade that lasted for centuries before the 1900s and the emigration to the Middle East of locals from the 1970s onwards.
So here is my special recipe for Thalassery Beef Biriyani. I hope you will make it and send me a pic! This post has taken forever with getting all the ingredient measures to perfection. If you follow my recipe, I guarantee you success.
Buffalo meat is often used in this recipe, and I believe it tastes so much better. In fact, many delicious curries and fries that one mistakes to be beef throughout Kerala is actually Buffalo meat.
Another key ingredient in Thalassery Biriyani is the variety of fragrant rice used. Although Basmati is famous in Biriyani, Thalassery prides itself in using the indispensable Wayanadan Kaima/ Jeerakasala rice to make this authentic Biriyani. It is a very short delicate grain with a lovely fragrance that permeates throughout the popular rice dish. Since good quality Kaima rice is not always available, you may use Basmati if you can not find it.
The cooked rice and meat is layered in a sealed pot, in the ‘Dum’ method of sealed cooking which prevents any steam from escaping and enforces the flavors to marry well with each other. The aroma throughout the house when the Dum (pronounced ‘DHuM’) is cut open is quite captivating.
Orange Blossom Bellinis – The Exotic Mocktail.
I was introduced to this beautiful drink on my trip to Dubai. It’s been a staple at my dinner parties ever since. The perfect mocktail, if you ask me. The light scent of the Orange Blossom Water along with the addition of nibbles is a combination of flavours to tease the senses. No alcohol required! This recipe replaces the customary peach puree and prosecco with sparkling grape juice, cranberry and sometimes blood orange juice. Here, it is the exotic scent of Orange Blossom that makes it all the more special.
This recipe was one of my contributions to a wonderful project, a Christmas Recipe Book that I was part of along with some fabulous foodies. Foodies+ Christmas Cook Book.
Hi everyone! Today I am not sharing a recipe but letting you know of a beautiful project that I am part of.
I am pleased to announce the release of the Foodies+ Christmas Recipes (Cook book) on Amazon.
🎄 🎄 🎄🎄 🎄 🎄🎄 🎄 🎄🎄 🎄 🎄🎄 🎄 🎄
So happy to be a part of this collaborative effort, to bring you a gorgeous recipe book written by some dedicated foodies, myself included.
Recipes from various corners of the world, this book will make an awesome Christmas gift.
Here’s a sneak peak at some of the recipes I have contributed to the book.
It’s out!!! 🎄 🎄 🎄 Foodies+ Christmas cookbook !
With all proceeds going to Action Against Hunger , it’s some hard work, geared towards a good cause.
📚 Please share with all your friends. 🎅
I am also hard at work on my first couple of solo ebooks. Curry Recipes, Rice Recipes and Favorite Regional Recipes.📚
The Foodies+ Christmas Cook Book – features almost 100 recipes from various parts of the world!
It is a privilege to be a co-author along with great contributors such as Azlin Bloor,
This is what you’re getting:
Starters, Soups, Sides, Stuffing, Sauces and Gravies
The Main Performance
We’re not just talking turkey, baby!
La Dolce Vita
Because Life should always be sweet!
Time for a Tipple
Always Happy Hour somewhere, right?
Feeding a Crowd
Canapés and other party food for the planned and uninvited guests!
Gifts from the Kitchen
The way to anyone’s culinary heart!
And Basic Recipes, because we pay attention to detail!
Lamb Chops with Cherry Sauce
Lamb Chops with Cherry sauce. These savory chops with sweet and sour sauce are perfect for entertaining or on special occasions. I used lamb loin chops. Quite the ‘Fancy but Simple meal’, as I call it; served with a Mesclun Salad and Mashed Peas.
Pongal Recipe | Ven Pongal (with slideshow)
‘Pongal’ is a festival in Southern India to celebrate the coming of the Harvest Season. ‘Pongal’ is a derivation of the word ‘Pong’, which means to ‘spill over’ or ‘boil over’.
There are two dishes associated with this festival. One savory and one sweet. The savory version is called Ven Pongal (White Pongal) or Khara Pongal (Spicy Pongal). It is a very common breakfast item in parts of the South. The sweet version is called Sakkara Pongal (Sweet Pongal).
If the dish is simply referred to as ‘Pongal’ it is referring to the Savory Version. It is a very satisfying and quick breakfast ( or anytime) dish. It is often served with Chutney , Sambar and ‘Vadai’ (lentil fritters). The dish is made of de-husked green gram and short grained rice. It is cooked to a creamy but thick (porridge like) consistency, perhaps like a ‘Risotto’. The ghee is absolutely essential, and Pongal just isn’t Pongal without it.
Mid Autumn Festival – Mooncake Festival – Lantern Festival
According to the Chinese Lunar Calendar, the 15th day of the eighth month represents the Mid-Autumn Festival (Zhong Qiu Jie) also known as Lantern Festival (Yuanxiao) or Mooncake Festival.
At this time, the moon is closest to the earth and hence it’s at its brightest. It also marks the end of the Hungry Ghosts Festival, which occurs during the seventh month of the Lunar year.
Ada Pradhaman with Instant Ada (Rice Flakes)
Ada Pradhaman is one of the most sought after Payasams when it comes to Kerala feasts and Onam Sadhyas. Here is how to make it easily and deliciously with the store-bought instant ada. The Payasam thickens after resting a while, like in the picture. The texture can be loosened to a desired consistency bu adding light fresh milk and heating through.
Here, you can find the post on how to make Ada pradhaman with home made Ada
Nadan Parippu Curry – Dal Curry for Kerala Sadhya
This is the traditional method of preparing delicious Nadan Parippu Curry. I absolutely love this with some fresh ghee drizzled on top of the hot dal curry. Husked Moong dal is used for this dish. Give me a plate of rice, some of this awesome parippu curry, ghee, some papad and – that’s all I need!
This is the type of dal that is made for traditional Sadhyas and Feasts. Loosen the texture further by adding more water.
M & M Caramel Apples
Caramel Apples and Candy Apples are popular during the Autumn Season, Haloween : after Apples are harvested. Quick and easy. Kids Love them. Here’s how to make M & M Caramel Apples.