Gol Gappay (Goal Gapay)

• 1 cup All-Purpose Flour (Maida)
½ cup Semolina (Sooji)
Cooking Oil (as needed - for deep frying)

• Red Chilli Powder (Pisi Lal Mirch) (to taste)
A few strands of Fresh Mint Leaves (Podina)
1 tsp. Cumin (Zeera)
Salt (to taste)
A pinch of Black Salt (Kaala Namak)
2 glasses of Water
3 Green Chillies (Hari Mirch)
1 (½") piece of Fresh Ginger Root (Adrak) or ¼ tsp. (grinded)
1 tbsp. Tamarind Paste (Haldi Paste)
½ tsp. of Carom (Ajwain)

Nutella Stuffed Brioche French Toast (Nutela Stufed Briochy Tost)

1 egg
3/4 C milk
3 Tbsp AP flour
1 Tbsp unsalted butter, melted (and more for frying)
1 Tbsp granulated sugar
2 tsp vanilla extract
Pinch of salt
Half loaf of brioche; cut into 8 3/8-in slices
Nutella, a few tablespoons
Powdered sugar for serving

Whisk the egg, milk, melted butter, flour, sugar, salt, and vanilla together until a smooth, thin batter is formed.

Spread some Nutella on half of the brioche slices and then top with a second slice of brioche, forming 4 Nutella brioche sandwiches about 3/4-in thick.

Add a tablespoon of butter to a nonstick skillet over medium heat.

To ensure even soaking of the bread, pour only half of the batter into a flat dish and soak both sides of 2 brioche pieces. You may not use up all of the batter but this way you don’t oversoak the first two bread pieces, leaving you with not enough batter for the second two pieces.

Once you have soaked the first two slices, remove and start frying them. Pour the remaining half of the batter into the dish and soak the next two pieces of bread.

Fry the French toasts until crisp and brown, about 1 1/2 to 2 minutes on the first side, flip then fry the second side until crisp and brown also, another minute or so.

Serve with powdered sugar.

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Brioche French Toast

1 egg
3/4 C milk
3 Tbsp AP flour
1 Tbsp unsalted butter, melted (and more for frying)
1 Tbsp granulated sugar
2 tsp vanilla extract
Pinch of salt
Half loaf of brioche; cut into 4 3/4-in slices

Variations: Add cinnamon, nutmeg, or swap almond extract for vanilla extract


Whisk the egg, milk, melted butter, flour, sugar, salt, and vanilla together until a smooth, thin batter is formed.

Add a tablespoon of butter to a nonstick skillet over medium heat.

To ensure even soaking of the bread, pour only half of the batter into a flat dish and soak both sides of 2 brioche pieces. You may not use up all of the batter but this way you don’t oversoak the first two bread pieces, leaving you with not enough batter for the second two pieces.

Once you have soaked the first two slices, remove and start frying them. Pour the remaining half of the batter into the dish and soak the next two pieces of bread.

Fry the French toasts until crisp and brown, about 1 1/2 to 2 minutes on the first side, flip then fry the second side until crisp and brown also, another minute or so.

Serve with powdered sugar.

Chicken Biriyani (Chicken Birriyani)

Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe

For marinade of Chicken Biryani:
Chicken - ½ kg
Yoghurt/Curd - ½ cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - ½ tsp
Coriander seeds - 1 tsp
Aniseed(Perinjeerakam) powder - ½ tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

For rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - ½ litre

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) seeds - 4 - 5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

For garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee

Preparation Method of Chicken Biryani - Kozhikode Chicken Biriyani Recipe

Preparation Method of Chicken Biryani 1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour. 2)Heat clarified butter or ghee in a pan. 3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves. 4)Add onions and saute, till they turn translucent. 5)Add washed and cleaned rice. 6)Cook, till rice turns translucent. 7)Add water and allow it to boil. 8)When the water comes to a boil, lower the flame and cover the pan. 9)Cook on low flame for at least 15 minutes, after which the rice would be done. 10)Heat clarified butter or ghee in a pan. 11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. 12)Add onions and sauté, till brown. 13)Add tomatoes and saute`. 14)Add marinated chicken. 15)Cover the pan and cook for at least 5 minutes on a medium flame. 16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken. 17)Layer the serving bowl with alternating layers of rice and the chicken masala. 18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins. :- Chicken Biryani is ready.

Samosa Chat Recepie (Samossa Chaat)

Ingredients:
To Make: 6 ppl
Time to cook (1hr or more)
Items to make in this recipe:

1. Samosa
2. Chole
3. Coriander Chutney (sauce)
4. IMLI Chutney (Sauce)

Filling for Samosa:

1. Potato – 6pcs (medium size)
2. Onion – 2 pcs (medium size & chopped)
3. Peas – 1/ 2 cup (Frozen)
4. Pea nuts – 1 /8 th Cup fried.
5. Cumin – 1 /2 tsp.
6. Garlic – 1tsp (Paste)
7. Ginger – 1tsp (Paste)
8. Chilli Powder – 1tsp
9. Turmeric Powder – 3 pinches
10. Garam Masala Powder – 1tsp
11. Cumin Powder – 2 tsp
12. Coriander Powder – 1tsp
13. Coriander Leaves – 2 tsp Chopped
14. Salt – To taste
15. Oil – 3 tsp

Method:

1.

Boiled Potato and mashed it.
2. Heat oil in a pan, add jeera (Cumin).
3. When Cumin being to splutter,add onion and fry it on medium flame till light brown.
4. Add Ginger p

aste, Garlic paste, and all spices fry it on medium flame.
5. After fry Masala put mashed potatoes, peas, peanuts, coriander leaves mix it proper.

Samosa Layer:

Ingredients:

1. Maida – 4 cups
2. Oil / Ghee – 2 1/ 2 tsp
3. Salt – 1 /2 tsp
4. Oil for frying

Method:

1. Mix the maida with the oil, water, Salt, make a soft dough.
2. Cover with moist cloth and keep a side to dough.
3. Divide the dough into small portions and roll it into rounds.
4. Cut the rounds in half, fold each into a cone shape.
5. Seal sides of cone with water and fill with potato mixture.
6. Seal with water.
7. Deep fry the samosa on medium flame until they are golden brown.
8. Drain on absorbent paper.

Chole

Ingredients:

1. Chana (Kabuli chana) – 1 1/4th cup
2. Chopped Onion – 1 /2 cup
3. Tomato – 1/4th cup chopped
4. Ginger paste – 2tsp
5. Garlic paste – 2tsp
6. Cumin – 1/4th tsp
7. Cumin Powder – 2tsp
8. Coriander Powder – 2tsp
9. Turmeric Powder – 2pinchs
10. Garam Masala – 2 pinchs
11. Red chilli powder – 1/4th tsp
12. Salt – To taste
13. Oil – 3tsp

Method:

Soak chana in water about 6-8hrs.
Cook the chana with a pinch turmeric and salt in the cooker. Allow it to whistle thrice.
Heat oil in a kadhai or pan add cumin (JEERA) , when cumin being to splutter.
Add onion and fry it on medium flame.
Put Ginger paste, Garlic and all powder and fry till it begin to golden colour on medium flame.
Add tomato and fry it, now put boiled chana ,1cup water and boil it for 5-8minutes.

Coriander Chutney:
Ingrediants:
Coriander Leaves – 1bunch (aprox. 1cup)
Garlic Cloves – 3
Ginger 1 /2”
Green chilli – 2pcs

Roasted Cumin – 1tsp
Salt – To taste

Method:
Add all the things with little water in Mixer grinder jar and make a thin paste.

Imli Paste:

Ingredients:

Imli – 1 /4th cup Paste
Salt – 1 ½ tsp
Sugar – 3-4 tsp
Roasted Cumin powder – 1/4th tsp
Black Pepper Powder – 1 /4th tsp

Mix all things and make a liqiud thin paste. Use seadless IMLI or remove the seeds while making the paste.

For Garnishing:

Ingredients:
Onion – 1 cup chopped
Coriander Leaves – 1 /4th cup Chopped
Tomato – 1/2cup chopped
Black salt – To taste
Curd – 10-12tsp(thin liquid paste)
Roasted Cumin Powder – 6-8tsp
Thin Sev -- 1/2 cup approximate

Making samosa chaT:

Take two pieces of samosa in a plate. Crush both SAMOSAs and put following items one by one over it :

1. CHOLE
2. Curd
3. Coriander Chutney
4. Imli Chutney
5. Chopped Tomato and Onion
6. Cumin Powder and black Salt (or Chat Powder)
7. SEV (preferrably thin, I couldn't get thin when I prepared this)
8. Coriander Leaves

The above samosa chat prepration was for one plate. Please follow the same steps for other plates.

Happy Cooking :)

Chana Chat Recepie: (Channa Chaat)

Ingredients:

• 2 Cups chana
• 1 Cup paneer
• 1 Cucumber
• 1 Onion
• 2 tbsp Tomato ketchup
• 1 tsp Chaat masala
• 2 tsp Coriander leaves

How to make Chana Chat: • Cut paneer into cubes. • Peel the cucumber and cut into pieces. • Chop the onion. • Mix paneer cubes, chana, cucumber pieces and chopped onions. • Add chaat masala and tomato ketchup. • Adorn with coriander leaves. • Chana Chat is ready.

Prepration Time: 1 hour Approx. Cook Time: 10 Mints Nutrition : Missing

Garnishing Cooking Tips: Video of Chana Chat Recepie