Tuesday, November 25, 2014

Iyar Aaththu Adai & Kerala Aviyal

 Iyar Aaththu  Adai &  Kerala Aviyal

Adai/Lentil Pancake/Paruppu adai

ஐயர் ஆத்து ஸ்பெஷல் பருப்படை


Protein Pack Breakfast, this recipe is Traditional Iyengar Special.
Our Muslim Special Channa dhal adai.  with Mint Chutney.


Channa dhal – 100 gram
 Idly Rice – 50 gram
Urad dhal – 25 gram
Tuar dhal – 25 gram
Red chilli – 3 nos
Ginger – 1 inch piece
Salt – to taste
Asafetida – ¼ tspn
Curry leaves


Soak urad dhal, channa dal, tuar dhal, rice separate for 1 hour
In a grinder or mixer Add red chilli, asafetida, ginger, salt grind well with rice
Next add tur dhal & urad dal grind ¾ th .
Add channa dhal grind 3/4th

Mix altogether well & and ferment for about 8 hours

In a iron tawa pour the adai batter one ladle full spread and sprinkle oil around the adai 
Flip the adai and prepare crispy adai (dosai). Crispy adai is ready eat with any kind of chutney or avail.

My favorite tiffin  adai I would like to eat with jaggery (vellam)
Note: You can use green chilli instead of Red chilli, To get more taste we can add Moringka  leaves to this adai or Palak or Methi leaves

கேரளா ஸ்பெஷல் அவியல்
Kerala Special Aviyal


Yam ( cheenai kizangku)
Big cucumber
Green banana
To grind
Green chilli – 3 nos
Cumin seeds – 1 tbspn
For Tempering
Coconut oil ( KL Nirmal Brand) – 2 tbspn
Curry leaves

Coconut milk – 1 cup thick milk
Coconut milk – 2 cup thin milk

Wash and cut  all the vegetables, add thin coconut milk and salt and cook for about  15 min until all veggies gets cooked well.
Grind the given ingredients to form a  smooth paste
Add it to cooked vegetables and cook for 5 min.
Now  Add coconut oil and curry leaves and cook for about 5 min.
Remove from the heat and serve it with plain rice or Adai.
Adai aviyal is the best combination.

Note:  Instead of Adding coconut oil and curry leaves you  can also temper it and pour to a cooked veggie.

Linking to Srivalli's Breakfast Event Novemeber

Linking to Babis Recipe Event and Give away 

Thursday, November 13, 2014

2014 Model Burka/Abaya

2014 New Model Latest Type/Bardha/Burka/Abaya/Burkha
புது மாடல் பர்தா/புர்கா/கோஷா

2014 Latest New Model Burka  @ Chennai plaza

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Sunday, November 2, 2014

Chicken Majboos

Arabic Recipes - Chicken Majboos
Chicken BBQ

Chicken Majboos

This Arabic Traditional Biriyani Majboos can be made either with chicken or mutton, This Majboos is little bit spicy, Similar to our Traditional Indian Biriyani. 

For marination
Chicken pcs – 400 gram medium pcs or whole legs
Basha kitchen king masala – 1 tsbn
Paparika pwd – 1 tspn
Salt – to taste
Lemon juice – 1 tspn
Ginger garlic paste – 1 ½ tspn

For tempering
Butter + oil – 4 tbspn
Onion - 2 nos
Tomato - 1 no
Tomato Paste - 25 gram
ginger (grated -) - 1 tspn

Dunar Brand ,Extra Long grain Basmati rice 400 gram
Chikcen Stock - 1 no
Pepper pwd - 1/2 tspn
cumin pwd - 1 tspn
clove pwd - 1/4 tspn
cinnamon pwd - 1/4 tspn
oil + butter - 2 tbspn
hot water - 600 ltr

Charcoal - 1 pc

Oilve oil - 2 tbspn

Butter - 1 tspn
chopped badam - 1 tbspn
chopped cashew - 1 tsbspn
Pine nuts - 1 tbspn

Wash Chicken and marinate with above masala for 10 minutes
Wash and soak rice for 20 minutes

Heat, a wide non stick pan, add oil and add chopped onion and fry until it turn’s pink, add chopped tomato and tomato paste and saute well. 
Now add chicken stock pieces, grated ginger, pepper pwd, cumin pwd,clove pwd,cinnamon pwd,salt saute it well and add chicken and toss well till all the masala coat well with the chicken.
Add hot water and bring to boil .

Now remove the chicken pieces. & set aside.

Now with the chicken pieces (which we stored before), add pepper pwd, olive oil, little salt and lemon juice mix well and arrange it in the grill tray.
 In between the grill tray heat one pcs charcoal and keep it inside the foil and set in between the arranged chicken picecs .Grill about 10 to 15 minutes.

Pour the rice into boiling water and cook 20 miniutes on very low flame.
Chicken Majboos is Ready.

Serving method: In a wide bowl pour cooked majboos, arrange the grilled chicken pieces above the rice.
In a small pan fry the badam , pine nuts and cashew with butter and pour over the majboos.