Malabar Mutton Kurma

1. 1 kg mutton
2. 2 tbsp coconut oil
3. 4 large onions, thinly sliced
4. 1 tbsp ginger garlic paste
5. 4 green chillies, slit
6. 2 heaped tsp coriander powder
7. 1 tsp black pepper powder
8. 1 cup coconut
9. 15 cashewnuts, soaked in ½ cup hot water
10. 2 tomatoes, chopped
11. ½ tsp garam masala powder
12. ½ bunch coriander leaves, chopped

Preparations:

Heat oil in a pressure cooker. Add in the onions and saute till wilted.Add in the ginger garlic paste, green chillies and saute till the raw smell is gone.Add in the coriander and black pepper powders and saute for a couple of minutes.Add in the mutton and around ½ cup water. Add salt to taste.Cook for three whistles or till done, and switch off.Meanwhile, grind the coconut and cashew nuts till smooth, adding a little or whole of the soaked water.Once the mutton is done, switch on the flame, add in the ground mixture, garam masala and coriander leaves and bring it to a boil.Add the tomatoes, switch off the flame.Close the lid and set aside undisturbed for 10 minutes.Serve warm with rice or porottas.

Malabar Chicken Biriyani

1. Basmathi rice - 1 kg
2. Chicken - 1
3. Biryani Masala Paste (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp
4. Green chilly - 10
5. Ginger garlic paste - 2 tbsp
6. Coriander leaves - 50 g
7. Mint leaves - 25 g
8. Curd - 150 ml
9. Tomato - 150 g
10. Onion - 1 kg
11. Black cumin seeds - 1 tsp
12. Cinnamon stick - 2 pieces
13. Bay leaves - 2
14. Cashew nuts kismis - 50 g
15. Cardamom - 5
16. Ghee - 200 g
17. Coriander powder - 2 tbsp
18. Milk - 500 ml
19. Saffron - 1 pinch
20. Water (For rice) - 1 litre

Preparations:

Heat the ghee in a saucepan; add the onions and saute till golden brown colour. Now add the sliced tomatoes and saute well. Into the pan, mix ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well.
Soak the rice for about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices, sliced onion, mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Wait till it comes to a boil and then add rice. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes.
Take another saucepan and place half the rice into it. Now put the cooked chicken on the top of the rice. Add the remaining rice on top of the chicken. Spread the contents of the pan to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few spoons of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. The delicious Malabar biriyani is ready to be served.

Malappuram Beef Curry

1. Beef : 1 kg 
2. shallots :250 gram 
3. Dry Chilly  :25 grams 
4. Garlic and Ginger :50 Gram (Together) 
5. Turmeric Powder :1 tea spoon 
6. Coriander powder : 2 Table Spoon
7.  Chilly powder :1 table spoon
8.  pepper powdered :1 tea spoon 
9. Fennel Seeds :1/2 tea spoon
10.  Curry leaves: as per your taste 
11. Salt : According to your taste

Preparations:

• Cut Beef to small pieces, Clean and Wash it Nicely
• Add shallots to Beef
• Squash Red Chillies and Add that also to the Beef meat
• Squash Ginger and Garlic and add that also to beef
• Add all other ingredients (turmeric powder, coriander powder, chilly powder, Fennel Seeds, pepper powder and salt)
• Add one cup of water
• Mix everything Together and Cook it until meat cook nicely
• Now Your Special beef Curry is ready