2 cups jeerakashala/ kaima rice
3 1/2 – 4 cups of boiling water
3 onion, sliced
1 tsp ginger paste
1 tsp garlic paste
2 medium tomato, peeled and chopped
3-4 green chillies, chopped
1 1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp lemon juice
3 cardamoms
3 cloves
2 cinnamon pieces
1 bay leaf
salt to taste
1 1/2-2 tbsp ghee
2-3 tbsp oil
few coriander leaves


  • Clean Prawns (Chemmeen or Konjan)

  • Wash kaima or goldhana rice, drain it and keep it aside.

  • Heat oil In a large pan, or in a pressure cooker add sliced onion and sauté till soft.

  • Add fine paste of green chillies, ginger, garlic, and chopped tomato, saute well, it turns soft.

  • Add 1/2 tsp chilli powder, salt, 1/4 tsp turmeric powder, and garam masala and mix well.

  • Then add washed prawns Add one cup boiling water, lemon juice optional mix well and cook covered on low flame till 2 whistles hear.

  • In a pan put 2 tablespoon ghee and put cloves, cardamom, and bay leaf sauté for a minute and add washed and drained rice in it and roast for two minutes.

  • Add 3 cups of water and the cooked prawns together stirring occasionally and let the rice cook in low flame. When water dries up to turn off the flame.

  • Garnish it with chopped coriander leaves, and some fried prawns and serve hot…



Photo by Parween Siddhique

Erachi pathiri (bread loaded down with Chicken masala) is a conventional Muslim dish, which is exceptionally tasty, rich meat-filled cake. Erachi pathiri is extremely well known in Malabar and all through Kerala during the time of Ramadan. You can use Mutton, Beef or Chicken for the zesty meat filling. 


Minced meat – ½ cup 

Turmeric powder – ½ tsp 
Oil – 2 tbsp 
Onions, finely cleaved – 4 
Green chilies, cleaved finely – 10 
Ginger, squashed – one piece 
Garlic, squashed – 8 cloves 
Coriander leaves, cleaved – 1 tbsp 
Curry leaves – 2 sprigs 
Mint leaves, cleaved – 1 tsp 
Maida – 1 cup 
Water – varying to make the maida batter
Eggs – 5 
Cardamom powder – a squeeze 
Oil – to sear 
Sugar – varying 
Salt – to taste 
In a vessel add the minced meat, add salt and turmeric powder and spot it on the fire until it is very much cooked and all the water has evaporated. 
Pour oil in a skillet and warmth it. 
Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the skillet and saute it. 
At the point when the onions turn caramel, add the cooked meat and saute well and keep it aside. 
Mix the refined wheat flour (maida), salt and water and partition it into little balls. Prepare each ball into little globes, generally the size of a poori. 
Take a portion of the meat blend and spread it on a pathiri and spot another pathiri on the top, to cover it. 
Press and seal all the edges well. 
Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside. 
Use a spoon to spread the mixed egg altogether over each pathiri (cover it well with the egg blend). 
Add some oil into a subsequent dish and warmth it. 
Presently take each pathiri and fry it on the container. 
Turn it over varying, until the two sides are very much cooked. 
Present with tomato ketchup.