Kothu Parotta ( literally, minced parotta )

Kothu Parotta ( literally, minced parotta ), is a high energy, famous street food of Tamil Nadu, South India. Seeing this being made in roadside hotels is awesome...:)
         Parottas                           - 2 or 3
·         Eggs                              - 3
·         Oil                                  - 2 tbsp
·         Mustard                          - ¼ tsp
·         Cumin seeds                   - ½ tsp
·         Curry leaves                     - a few
·         Onion                               - 2
·         Minced garlic, ginger          -  1 tbsp
·         Green chilly                       - 1
·         Red bell pepper cubed        - ½ cup
·         Mashed tomato                   - ½ cups
·         Chaat masala pwd             - ½ tsp
·         Red chilly flakes                - 1 tsp
·         Garam masala pwd           - ½ tsp
·         Salt to taste
·         Fresh coriander leaves


1.   Heat oil in medium flame in a wide pan
2.   Add mustard, cumin seeds and curry leaves.

3.   Sauté till it pops.

4.   Add finely chopped onions and cook until transculent.

5.   Add minced garlic, ginger, green chillies and cook for 1 minute.

Chop Red Bell Pepper, green chilly and fresh coriander leaves to fine slices.

6.   Add cubed red bell pepper and finely chopped fresh coriander leaves.

7.   Sauté well for few seconds.

8.   Add mashed tomato and cook for few minutes until oil separates.

9.   Add chaat masala pwd, red chilly flakes, garam masala pwd and salt.

10.Combine well.

11.Tear and break Parotta to fine bite sized pieces.

12.Add chopped Parotta and stir fry the Parotta pieces, until the curry and onion mixture is well blended with Parotta.

13.Once the Parotta absorbs all the spice masala to it, break the eggs and add into the pan directly.

14.Increase the heat and mix continuously until the eggs are scrambled.

15.Now bring the flame to low medium, and cook the eggs together with minced parotta, until the masala turns dry

16.Remove from flame.

17.Garnish with freshly chopped coriander leaves.

18.Serve hot with onion raitha & any sauce.

Kozhi Pidi

Kozhi Pidi - Curried Chicken and Dumplings        


For Pidi / Dumplings

Rice powder - 1 cup ( Roasted) 
Crushed cumin seeds - 1/2 tsp
Salto taste
Water - 1.5 - 2 cup
Oil - 1 table spoon (optional)

Bring to boil Water and salt . When it is bubbling hot add rice flour and crushed cumin seeds.
Cover it with a lid and switch off the flame. Let it stand for 2 minutes. 
Add oil and using the hand of a (wooden) spoon combine very well.
Use your hands to knead it to a dough like we do for idiyappam.
Make small balls with the dough .
Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside
( You can shape it into whatever you like..
Most of the pidi in the net have dimples in it, i think that would be really good , but this is the way my grandma used to make it, so i decided to stick with it :) ).

For Kozhi / Chicken curry

Chicken - 1 lb
Onion chopped - 2 medium
Ginger crushed - a small piece
Garlic crushed - 3-4 cloves
Green chili chopped - 1
Tomato chopped - 1 large
Cardamom, star anise , and cloves crushed - 1 tsp
Mace - 1 
OR Garam masala - 1 tsp
Red chili powder - 1 tea spoon
Coriander powder - 1 table spoon ( or roughly  two times the chili powder)
Turmeric powder - a pinch
Thin coconut milk - 2 cup
Salt to taste
Curry leaves

Method for making Kozhi pidi

Clean and cut the chicken thighs into small pieces . Wash well and pat dry.
Heat oil in a heavy bottomed cooking vessel and curry leaves.
Add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.
Fry it for 2 minutes and add chopped tomato and saute till the oil separates.
Make a paste with chili , coriander and turmeric powder , by adding a little water and add to the pan
Fry it for a minute or two and add the chicken pieces. 
Add 1 cup of thin coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.
Add crushed spices and mace and steamed Dumplings and combine well. 
Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.
Remove from fire and serve warm.

Thalassery Chicken Biriyani

Thalassery Chicken Biriyani is a traditional Biriyani recipe of North Kerala. Here, we describe how to prepare a perfect Thalassery Biriyani that is a favorite of many food lovers all over the World. We have to cover several careful steps and procedures to get the best and ideal Thalassery chicken biryani for our friends and families. This biryani recipe can be the most shared recipe item through Homely Kitchen. This will be perfectly suited for parties of any kind, wedding, ceremonies etc. Its incredible taste can be a sensation in the food lovers’ world. This biryani recipe is one of the best and magnificent dishes in Homely Kitchen with exquisite taste.


  1. Chicken- 1 kg
  2. Biriyani Rice- 1 kg ( 5 glass )
  3. Onion - 6,chopped
  4. Tomato - 3 big size
  5. Green chilly-8
  6. Ginger- a big piece
  7. Garlic - 6 peeled cloves
  8. Turmeric powder-1 1/2 tsp
  9. Chilly powder-2 tbsp
  10. Garam masala-1 tsp
  11. Salt - to taste
  12. Lemon-1
  13. Curry leaves- 3 sprig
  14. Cilantros - 2 sprig
  15. Raisins-6
  16. Cashew nuts - 6
  17. Oil - 100 gm
  18. Ghee - 50 gm
  19. Water-7 1/2 glass 


Making the chicken masala

  • Marinate chicken with 1tsp turmeric powder,2 tbsp chilli powder and salt and keep it for 10 to 15 minutes.
  • Sauté it it a frying pan by pouring oil for 10 to 15 minutes(Not fry).
  • Heat a vessel and pour oil(you can take the balance oil that is used for frying the chicken) and put chopped onions by adding salt and saute until it turns brown color.​
  • Add tomatoes into it and saute well.
  • Then add green chilly,garlic and ginger paste into and saute it too.
  • Add ½ tsp turmeric powder into it.
  • Now add curry leaves and cilantros into it .
  • Add fried/cooked chicken pieces into the masala,mix well and close it with a lid and make the fire in simmer mode.Let it cook for some time.
  • Open the lid after a few minutes and turn over the masala with a stirrer.Now our masala is ready.

Making the biriyani rice

  • Heat another vessel and pour oil.
  • Put 1 cup of chopped onion into the boiling oil and fry it until brown color.
  • Put raisins and cashew nuts into it and fry them too.
  • Remove the fried onion, raisins and cashews from the oil and keep it aside.
  • Pour the water into it and let it boil or you can add boiled water so that it will boil easily.
  • Add the salt.
  • squeeze a piece of lemon into the water.
  • Add the cleaned biriyani rice into the boiling water and mix well.
  • Close the vessel with a lid and let it cook .
  • Turn out the sides using a stirrer at regular intervals.Make sure the rice should not stick at the bottom of the vessel.Make the fire in simmer mode and check whether the rice is cooked or not.If not cook it for few more minutes.
  • Now our biriyani rice is also ready.​ Switch off the fire.
  • Take the biriyani rice in a quarter plate or a stirrer and place it over the chicken masala and make a layer(1/3 of the rice should be placed over the masala).Make the fire in simmer mode.This is known as dhum.
  • Put the fried onion,cashew nuts and raisins over it along with 1/4 tsp garam masala and cilantros.
  • Make another layer with the rice and put the above things.Again continue the layering and press the rice with a stirrer.
  • Close the vessel tightly with a lid ( You can place a weight over the lid so that it will be closed tightly ).Then only the spicy taste of the masala joins with the rice.
  • Let it cook for few minutes.
  • Open the lid after 5  minutes and again retake the biriyani rice into the biriyani vessel using a stirrer until the masala portion reaches.
  • Now our  delicious Thalassery Chicken Biriyani is ready .There will be some yellowish rice over the masala .Mix it along with the rice in the vessel.
Serve it separately in two plates or you can place the rice over the masala and serve it...