Podi Chicken

Gulab Jamun With Ice Creams

Gulab Jamun

Chicken Roll

Beef Cutlet

Chicken Cutlet

Pazhampori

Mushroom Varatt

Paneer 65

Squid Masala

Kerala Style Fish Curry (King Fish)

Beef Pepper Roast

Beef Perattiyath

Beef Fry

Beef Roast

Beef Nadan Curry

Kadai Chicken

Pepper Chicken

Butterchicken

Chicken Roast

Chicken Varutharachath

Nadan Chicken Curry

Puttu With Kadala

Onion Uthappam

In a dry skillet over medium heat, add the chana dal and roast, stirring frequently, until they turn golden brown and aromatic, about 4–5 minutes. Remove to a plate. In the same skillet, roast the urad dal for 1–2 minutes until lightly golden. Remove and set aside.

Roast dal and seeds

Lower the heat slightly. Add the red chilies to the skillet and roast for 20–30 seconds on each side until they darken slightly (do not burn). Remove. Quickly roast the cumin seeds, black peppercorns and methi seeds for 30–45 seconds until fragrant. Add sesame seeds and roast 1 minute until they pop and smell nutty. Add dry curry leaves and roast 15–20 seconds—they crisp quickly.

Roast chilies and spices

Allow all roasted ingredients to cool completely (10–15 minutes). Transfer to a spice grinder or high-speed blender. Add salt and optional jaggery. Grind to a fine but slightly gritty powder (texture should be a little coarse so it clings well to chicken). Taste and adjust salt or jaggery. Yield: about 3/4–1 cup podi. Store in an airtight jar for up to 2–3 weeks.

Cool and grind

Pat chicken pieces dry with paper towels. If using bone-in, make 1–2 shallow slashes per piece to help the marinade penetrate.

Prepare chicken

In a large bowl, combine whisked yogurt, turmeric, ginger-garlic paste, salt, lemon juice and 2 tablespoons cooking oil. Mix until smooth.

Make marinade

Add the chicken pieces to the marinade and rub well so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Marinate chicken

Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat. Shake off excess marinade from chicken (but keep a little yogurt on). Add chicken pieces in a single layer (do not overcrowd). Cook 4–6 minutes per side for boneless (longer for bone-in, 8–10 minutes per side) until well-browned and cooked through (internal temp 74°C / 165°F for breasts, 75–80°C for thighs). Remove chicken to a plate.

Pan-fry or shallow-fry chicken

In the same skillet, add remaining 1 tablespoon oil over medium heat. Add mustard seeds and let them splutter (about 30 seconds). Add sliced onion, fresh curry leaves and slit green chilies. Sauté until onions are soft and lightly golden, about 5–7 minutes.

Temper and sauté aromatics

Return the cooked chicken pieces to the skillet with the onions. Sprinkle 3–4 tablespoons of the prepared podi evenly over the chicken. Toss gently so chicken and onions are well-coated with the powder. Cook together 2–3 minutes so the podi toasts slightly and adheres to the chicken. Taste and add additional podi or salt if needed.

Coat chicken with podi

Turn off heat. Optionally drizzle 1 teaspoon ghee over the chicken for richness and aroma. Garnish with chopped coriander. Serve hot with steamed rice, idli/dosa, or flatbreads and extra podi on the side.

Finish and garnish

dry-roasted chana dal (dalia)

urad dal (dry-roasted)

raw or roasted red chilies (Byadgi or Kashmiri for color; use spicier chilies for heat)

black peppercorns

cumin seeds

methi seeds (fenugreek seeds)

sesame seeds (white)

curry leaves (dry)

salt

optional: jaggery or sugar (to balance heat)

bone-in chicken pieces (thighs/drumsticks) or boneless chicken breast/thigh

plain yogurt (preferably thick, whisked)

turmeric

ginger-garlic paste

lemon juice

cooking oil (neutral)

vegetable oil or peanut oil

mustard seeds

curry leaves (fresh)

onion (medium, thinly sliced)

green chilies (slit)

fresh coriander (cilantro), chopped (for garnish)

podi (prepared above)

optional: ghee (clarified butter) for finishing

In a medium bowl, whisk together 1 cup milk powder, 1/4 cup all-purpose flour and 1/8 tsp baking soda until uniform. Add 2 tbs melted ghee and rub it into the dry mix with your fingertips until crumbly. Add 2–3 tablespoons whole milk, one tablespoon at a time, and gently bring the mix together into a soft, slightly sticky dough. Do not overwork — mix just until combined. Cover the dough with a damp cloth and rest for 10 minutes.

Make the dough

After resting, lightly oil your palms. Divide the dough into 12 equal portions (about 18–20 g each). Roll each portion into a smooth, crack-free ball. If cracks form, press them smooth with a little milk or ghee. Keep the shaped balls covered to prevent drying.

Shape gulab jamun

Pour 2 cups vegetable oil or ghee into a heavy-bottomed pan or kadhai and heat over medium-low. The oil should be warm but not smoking — aim for 325–340°F (approximately) or test by dropping a tiny piece of dough: it should slowly rise to the surface and start to turn color gradually. Frying too hot will brown the exterior before the center cooks.

Heat oil for frying

Fry the balls in batches (3–4 at a time) over medium-low heat, stirring gently and turning to brown evenly. Fry until they are deep golden brown on all sides, about 6–8 minutes per batch. Remove with a slotted spoon and drain briefly on paper towel (they will finish cooking in the syrup).

Fry gulab jamun

While dough rests or during frying, combine 1 1/4 cups granulated sugar and 1 cup water in a saucepan. Add 4 lightly crushed green cardamom pods and 8 saffron strands (if using). Bring to a simmer over medium heat, stirring until sugar dissolves. Once it simmers, reduce heat and let it gently simmer for 6–8 minutes to slightly thicken. Add 1/4 tsp lemon juice to prevent crystallization, then remove from heat. Stir in 1 tsp rose water. Keep the syrup warm (not boiling) — the fried jamuns should go into warm syrup.

Make syrup

Transfer the hot fried gulab jamun balls into the warm sugar syrup immediately, cover, and let them soak for at least 1 hour so they absorb syrup and become soft. For best results, soak for 2 hours at room temperature or keep in syrup and refrigerate for up to 24 hours before serving (bring back to room temp or warm slightly).

Soak gulab jamun

Scoop 2 cups of vanilla ice cream into small chilled bowls or dessert plates. If using store-bought hard ice cream, let it soften 3–5 minutes for easier scooping.

Prepare ice cream

Place 2 warm (or room-temperature) syrup-soaked gulab jamuns on top of the ice cream in each serving (for 4 servings place 2 per serving; adjust according to portioning). Drizzle 1–2 tsp of the warm syrup over the ice cream and gulab jamun to combine hot-sweet syrup with cold ice cream (this creates a delightful contrast).

Arrange dessert

Sprinkle chopped pistachios and slivered almonds over each serving. Optionally add a few saffron strands and a light drizzle (1 tsp) of rose syrup or extra rose water for extra fragrance. Serve immediately so ice cream doesn’t fully melt — the contrast of warm gulab jamun and cold ice cream is the aim.

Garnish and finish

This recipe makes about 12 gulab jamuns; for serving size below, use 2 gulab jamuns per serving along with 1/2 cup ice cream per serving. Leftover jamuns may be stored in syrup in the refrigerator up to 24–48 hours; warm gently before serving with ice cream.

Portioning note

milk powder

all-purpose flour (maida)

baking soda

ghee (clarified butter), melted

whole milk (or as needed to form dough)

vegetable oil or ghee (for frying)

granulated sugar

water

green cardamom pods, lightly crushed

saffron strands (optional)

rose water

vanilla ice cream (or kulfi/your choice)

pistachios, finely chopped

slivered almonds

saffron strands (for garnish)

rose syrup or extra rose water (optional)

In a bowl, sift together the milk powder, all-purpose flour, fine semolina, and baking powder so there are no lumps. Stir in the cardamom powder.

Combine dry ingredients

Add the melted ghee to the dry mix and rub with your fingertips until the mixture resembles coarse crumbs. This helps create a soft texture in the finished gulab jamun.

Add fat and bind

Add milk, one tablespoon at a time, and gently mix to form a soft, slightly sticky but manageable dough. Use only as much milk as needed — the dough should be smooth, not wet. Do not overwork the dough, or the gulab jamuns will become dense.

Make a soft dough

Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the semolina and milk powder to hydrate and makes rolling easier.

Rest

Divide the dough into 16 equal portions (about 15–18 g each). Roll each portion between your palms to form smooth, crack-free spheres. If cracks appear, moisten your palms with a drop of milk and smooth them out. Set aside on a plate, covered.

Shape balls

In a wide saucepan, combine sugar and water and stir gently over medium heat until the sugar dissolves. Add crushed cardamom pods and saffron threads (if using).

Prepare syrup

Bring the mixture to a gentle boil, then reduce heat and let it simmer for 6–8 minutes until slightly sticky but still thin (one-thread consistency is not necessary; syrup should be light and runny so it soaks into the balls). Skim any foam from the surface.

Simmer

Add lemon juice to prevent crystallization. Stir in rose water (optional) off the heat. Keep the syrup warm on the lowest flame while you fry the gulab jamuns — it should be hot but not boiling when you add the fried balls.

Finish syrup

In a heavy-bottomed deep pan, heat oil or ghee over medium-low heat. You want the frying fat to be moderately hot: if a small piece of dough browns too quickly, lower the heat. Ideal temperature is about 325–340°F (160–170°C).

Heat oil

Fry one small test ball first. It should slowly sink, then rise, and gradually turn an even golden-brown. If it browns too fast, reduce heat; if it takes too long and stays pale, slightly increase heat.

Test a ball

Fry the prepared gulab jamun balls in batches of 4–6, gently stirring to ensure even browning. Keep the heat low–medium so they cook through to the center without burning outside. Each batch will take about 6–8 minutes to achieve deep golden-brown color.

Fry in batches

Using a slotted spoon, transfer the fried balls to a paper towel briefly to remove excess oil (about 10–20 seconds). Avoid long draining; they should still be hot and slightly oily so they absorb syrup better.

Drain and rest

Immediately place the hot fried balls into the warm sugar syrup. Ensure syrup covers them; if necessary, add more warm syrup. Let them soak for at least 1 hour at room temperature. For best results, soak 2–3 hours or overnight in the refrigerator so syrup penetrates fully and flavors develop.

Soak in warm syrup

Before serving, gently transfer gulab jamuns to serving bowls or plates with syrup. Garnish with chopped pistachios or almonds. Serve warm or chilled, as preferred.

Garnish and serve

semolina (fine sooji/rava)

baking powder

whole milk (to bind)

cardamom powder

a pinch

saffron threads (optional)

rose water (optional)

vegetable oil or ghee (for deep frying)

chopped pistachios or almonds (for garnish)

Trim any fat from the chicken breasts and pat dry. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Heat 1 tablespoon olive oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden, then reduce heat, cover and cook until internal temperature reaches 165°F (about 6–10 more minutes depending on thickness). Remove from pan and let rest 5 minutes, then shred finely with two forks or chop into small pieces.

Cook and shred chicken

Return the shredded chicken to the warm skillet (off heat) or a bowl. Add 4 oz softened cream cheese, 1/2 cup shredded cheddar, 1 cup chopped spinach, 2 sliced green onions, and 1/2 teaspoon lemon zest. Mix thoroughly until cream cheese is fully incorporated and filling is spreadable. Taste and adjust seasoning, adding a pinch more salt or pepper if needed. Let cool to room temperature before assembling (about 10 minutes).

Prepare filling mixture

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1/2 tsp salt. Make a well and add 3/4 cup warm water (about 105–110°F), 2 tablespoons plain yogurt and 1 tablespoon olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 additional tablespoons flour while kneading.

Make quick dough

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes. After rising, punch down the dough and roll it into a rough rectangle about 10 x 8 inches on a lightly floured surface. If you prefer thinner wrap, roll slightly larger.

First rise and shape

Spread the cooled chicken filling evenly over the dough rectangle, leaving a 1-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log, sealing the edge by pinching the dough together. Tuck the ends under to create a neat roll seam-side down. Transfer seam-side down to a parchment-lined baking sheet.

Assemble the roll

Whisk together 1 egg and 1 tablespoon milk to make an egg wash. Brush the top of the roll evenly and sprinkle 1 teaspoon sesame seeds if using. This gives a glossy, golden finish.

Egg wash and optional seeds

Preheat the oven to 375°F (190°C). Let the assembled roll rest 10 minutes while the oven heats. Bake on the middle rack for 25–30 minutes, or until the crust is deep golden brown and internal temperature of the center reaches about 165°F. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Bake

Remove the roll from oven and let rest on the baking sheet 10 minutes to allow juices to settle. Transfer to a cutting board and slice into 1-inch thick rounds. Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; reheat slices in a 350°F oven for 8–10 minutes.

Rest and serve

boneless skinless chicken breasts

black pepper

garlic powder

onion powder

olive oil

cream cheese (softened)

shredded cheddar cheese

fresh spinach (packed, chopped)

green onions (thinly sliced)

lemon zest

all-purpose flour

instant yeast

warm water

plain yogurt

milk

sesame seeds (optional)

If your beef is in a whole piece, slice against the grain into 1/4-inch to 1/3-inch thin cutlets. If slices are slightly thicker, place between two pieces of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. This tenderizes and ensures even cooking.

Slice and pound

Pat cutlets dry with paper towels. Season both sides evenly with kosher salt (about 1 teaspoon for the batch), 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder.

Lightly dredge each seasoned cutlet in the 1/2 cup all-purpose flour, shaking off excess. Set floured cutlets on a rack or plate while you prepare the egg wash and breadcrumbs.

In a shallow bowl, whisk together 2 large eggs and 3 tablespoons whole milk until smooth. Stir in 1 teaspoon dried parsley or Italian seasoning if using.

In a second shallow bowl, combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan (optional). Mix so the cheese is evenly distributed.

Working one cutlet at a time: dip the floured cutlet into the egg wash, letting excess drip off, then press into the breadcrumb mixture to fully coat. Gently shake off excess breadcrumbs and place the breaded cutlets on a rack or tray. For a thicker crust, repeat the egg and breadcrumb step once more.

In a large skillet (cast-iron or heavy-bottomed) heat 1/2 cup neutral oil over medium-high heat until shimmering and a small breadcrumb sizzles on contact (about 350°F if using a thermometer). Do not let oil smoke.

Add breaded cutlets in a single layer without crowding the pan (cook in batches if necessary). Fry 2–3 minutes per side, or until golden brown and an instant-read thermometer in the thickest part registers 130–135°F for medium-rare, 140–145°F for medium. Thin cutlets cook quickly—monitor closely.

If you want an extra glossy finish, reduce heat to medium-low during the last 30 seconds of cooking and add 1 tablespoon unsalted butter; tilt the pan and spoon the butter over the cutlets once or twice.

Transfer cooked cutlets to a paper-towel-lined plate or wire rack and let rest 2–3 minutes. Season lightly with additional salt and freshly ground pepper to taste while resting.

Serve beef cutlets hot with lemon wedges on the side and sprinkle with chopped fresh parsley. These are excellent with mashed potatoes, a simple salad, or on sandwich rolls.

If storing leftovers, refrigerate in an airtight container for up to 3 days. Re-crisp in a 375°F oven for 6–8 minutes.

beef top round or sirloin, thinly sliced

kosher salt

black pepper, freshly ground

large eggs

whole milk

dried parsley or Italian seasoning (optional)

plain breadcrumbs (panko for extra crisp)

grated Parmesan cheese (optional, for breadcrumbs)

neutral oil for frying (vegetable, canola, or peanut)

unsalted butter (optional, for finishing)

lemon wedges (for serving)

chopped fresh parsley

salt, to taste

freshly ground black pepper, to taste

Trim any visible fat or connective tissue from the chicken breasts. If breasts are large, slice each horizontally to make two thinner cutlets or place a breast between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Aim for uniform thickness so they cook evenly.