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Nice one

Two times kandaal one minute aakumo

അടിപൊളി പഫ്സ് ഞാനും ഒന്നുണ്ടാക്കി നോക്കട്ടെ

3 thavana nokkiyaal kuzhappamundo 🫂✝️🕊️

Tuna Fish Biryani Recipe (Kerala Style) Ingredients For Marination: Tuna fish - 500 g (cut into pieces) Red chili powder - 1 tsp Turmeric powder - ½ tsp Coriander powder - 1 tsp Pepper powder - ½ tsp Salt - as needed Coconut oil - for frying For Rice: Basmati rice - 2 cups Water - 4 cups Cardamom - 4 Cloves -3 Salt - as needed For Gravy: Onion - 3 (thinly sliced) Tomato - 2 (sliced) Ginger-garlic paste - 2 tbsp Red chili powder - 1 tsp Coriander powder - 1 tsp Garam masala - 1 tsp Curry leaves - 2 sprigs Coriander leaves - a handful For Garnishing: Cashews - 10-12 (fried) Raisins - 8-10 (fried) Coriander leaves - for decoration Preparation Method Marinate and Fry the Fish: 1. Mix the tuna fish with chili powder, turmeric, coriander powder, pepper powder, and salt. 2. Let it marinate for 30 minutes, then fry the pieces in coconut oil until golden. Cook the Rice: 1. Wash the basmati rice and soak it for 30 minutes. 2. Heat water in a pan, add cardamom, cloves, and salt. 3. Cook the rice until 80% done and set aside. Prepare the Gravy: 1. In a pan, heat coconut oil and fry onions until golden brown. 2. Add ginger-garlic paste and sauté until the raw smell disappears. 3. Add chili powder, coriander powder, garam masala, and mix well. 4. Add tomatoes and cook until soft. 5. Pour in coconut milk and cook until the gravy thickens. Layer the Biryani: 1. In a large pan, layer half the cooked rice, gravy, and fried fish pieces. Repeat the layers. 2. Top with fried cashews, raisins, and coriander leaves. 3. Cover the pan and cook on low heat (dum) for 10-15 minutes. Serve: Serve hot with raita, pickle, and pappadam. Enjoy your flavorful Kerala-style tuna biryani!

Full recipe pls😊

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Nice

Super

absolutely delicious😍

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Motham kazhichu theertho 👍

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Tuna Fish Pickle (Kerala Style) Recipe: Ingredients Fish (Tuna): 1 kg (cleaned) Chilli Powder: 1½ + 3 tablespoons Turmeric Powder: 1 + ½ teaspoon Salt: 1 + 1 + 1 tablespoons Oil (Coconut/Sesame/Gingelly): ½ liter Mustard Seeds: 1 teaspoon Fenugreek Seeds: ½ teaspoon Chopped Ginger: ¾ cup (100 gm) Garlic (cleaned): ¾ cup (100 gm) Green Chilli: 6 (50 gm) Curry Leaves: 3 sprigs Kashmiri Chilli Powder: 3 tablespoons Crushed Pepper: ½ teaspoon Vinegar: 1½ cup (375 ml) --- Preparation Steps: 1. Marinate the Fish: Mix 1½ tablespoons of chilli powder, 1 teaspoon turmeric powder, and 1 tablespoon salt. Marinate the cleaned tuna pieces with this mixture and keep it aside for 20-30 minutes. 2. Fry the Fish: Heat oil in a deep pan. Fry the marinated fish pieces on medium heat until crispy. Remove and keep aside. 3. Prepare the Masala: In the same oil, splutter mustard seeds and fenugreek seeds. Add chopped ginger, garlic, and green chillies. Sauté well until the raw smell disappears. Add curry leaves and stir well. 4. Add the Spices: Lower the heat and add Kashmiri chilli powder, 3 tablespoons chilli powder, ½ teaspoon turmeric powder, and crushed pepper. .Mix well, ensuring the spices do not burn. 5. Combine the Fish: Add the fried fish pieces into the prepared masala. Mix gently to coat the fish with the spicy mixture. 6.Add Vinegar and salt add 1 tablespoon salt.and Pour vinegar into the pan and Bring it to a boil. 7. Cook and Store: Let the mixture cook for a few minutes on low heat. Ensure everything is well incorporated. Once cooled, store the pickle in an airtight container. Note: Use sterilized glass jars for storing. This pickle can be stored at room temperature for a few weeks and longer in the refrigerator.

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Super....

Neeyolla maidayella thinnuvaano 🤔

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Chetai can U the ingredients?

Gud

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Wow its delicious and I loved it....😮

Super 👌

Such an interesting tour , I’m visiting tomorrow 30th October, can’t wait, cheers

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Supper place

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