CHEF SHIBIN OFFICIAL

MANGO CHILLY ALFAHAM 🥭🌶️ 1. The Mango-Chilly Base (Marinade) This base provides the primary flavor profile and the vibrant yellow-orange color. ▪️Mango Puree: 1 cup (use a ripe, non-fibrous mango like Alphonso or Badami) ▪️Green Chilies:** 4–6 (adjust for heat level)  ▪️Bird’s Eye Chilies (Kanthari):** 5–6 (for an authentic       spicy kick)  ▪️Ginger-Garlic Paste: 2 tbsp  ▪️Lemon Juice: 2 tbsp  ▪️Turmeric Powder: ½ tsp  ▪️Crushed Black Pepper:** 1 tsp  ▪️Salt:** To taste. 2. The Alfaham Spice Mix  ▪️Arabic Kabsa/Alfaham Spice:** 1 tbsp  ▪️Coriander Powder:** 1 tsp  ▪️Olive Oil or Vegetable Oil:** 3 tbsp  ▪️Greek Yogurt (Hung Curd):** 2 tbsp (helps the marinade stick and tenderizes the meat) Preparation Instructions  1. Chicken Prep : Use a whole chicken cut into four pieces (skin-on is traditional for Alfaham to keep it moist). Make deep incisions (gashes) in the meat so the flavors penetrate to th...

Crab Raw Mango Roast! 🦀🥭 ​There is something magical about the pairing of fresh seafood and the sharp tang of raw mango. In Kerala, this combination is a culinary masterpiece. Today, we are diving into a thick, luscious Crab Raw Mango Roast—where the sweetness of the crab meat is perfectly balanced by a rich, masala-infused raw mango paste. ​If you are looking for that authentic "thani nadan" (purely traditional) taste that makes your mouth water just by the smell, this recipe is for you! ​ Ingredients ​▪️Crab: 1 kg (cleaned and halved) ​For the Mango Paste: 1 medium-sized raw mango (peeled and chopped) ▪️​Shallots (Small Onions): 15–20 nos (sliced) ​▪️Ginger-Garlic Paste: 1.5 tbsp ​▪️Green Chilies: 3–4 (slit) ▪️​Tomato: 1 medium (chopped) ​Spice Mix: ▪️​Kashmiri Red Chili Powder: 2 tbsp ​Coriander Powder: 1.5 tbsp ▪️​Turmeric Powder: ½ tsp ▪️​Garam Masala: 1 tsp ​▪️Black Pepper Powder: ½ tsp ​▪️Coconut Milk (Thin): 1 cup (optional, for gravy consistency) ▪️​Coc...

VANJIKOOTTU PAAL KONJ..🍤 There is something magical about the combination of creamy coconut milk and the sharp tang of raw mango. Today, we’re slowing things down with Vanchikkoottu Paal Konchu. ​Wrapped in a hand-folded banana leaf "vanchi" (boat) and infused with the aroma of fresh curry leaves and ginger, this dish isn't just a meal—it's an experience. The prawns soak up the velvet-smooth milk while the steam from the leaf adds that unmistakable earthy flavor. ​Perfectly balanced, subtly spicy, and purely nostalgic. Who’s ready for a taste of the backwaters? 🌊. Ingredients ​Main: 250g Medium Prawns (cleaned and deveined) ​The Tang: 1/2 cup Raw Mango (sliced into thin batons) ​Aromatics: 1-inch piece of Ginger (thinly sliced), 3-4 Green Chillies (slit), a handful of Fresh Curry Leaves. Shallots 15gm ​The Base: 1 cup Thick Coconut Milk, 1/2 tsp Turmeric Powder, Salt to taste. ​Garnish: Coconut Oil (for that final drizzle). ​ Preparation. >​The Temper...

PRAWN AND MANGO SALAD 🍤 That Chemmeen Manga Salad (Prawn and Mango Salad) looks incredibly vibrant and fresh. The combination of succulent grilled prawns and sweet mango is a classic for a reason. ​Here is a professional, gram-precise recipe designed to deliver that perfect balance of sweet, spicy, and tangy flavors. ​Chemmeen Manga Salad (Prawn & Mango Salad) ​Servings: 2 | Prep time: 15 mins | Cook time: 5 mins ​1. The Prawns (Chemmeen) ​Prawns (Medium/Large): 250g (cleaned and deveined) ​Chilli Powder: 5g ​Turmeric Powder: 2g ​Salt: To taste ​Coconut Oil: 15ml (for searing) ​Method: Marinate the prawns with spices and salt. Heat a pan with coconut oil and sear the prawns over high heat for about 2 minutes per side until charred and cooked through. Set aside to cool slightly. ​2. The Salad Base ​Ripe Mango: 200g (firm but sweet, cut into 1-inch cubes) ​Red Onion: 50g (thinly sliced) ​Fresh Coriander: 15g (roughly chopped) ​Bird’s Eye Chilli (Kanthari): 2–3 (thinly sl...

CHUTTA KANTHARI KOZHI  When it comes to Kerala's traditional flavors, the Kanthari Mulaku (Bird's Eye Chili) is the undisputed king of spice. There’s a unique joy in having a simple bowl of rice porridge with a crushed Kanthari, but when that intense heat meets the smoky aroma of charcoal-grilled chicken, you get something extraordinary: Chutta Kanthari Kozhi! ​For those who love rustic, traditional tastes, this dish is a must-try. Made with minimal spices and all-natural ingredients, here is how you can recreate this fiery delight at home. ​ Ingredients ▪️​Chicken: 500g (Boneless chunks work best) ▪️​Kanthari Mulaku (Bird's Eye Chilies): 15–20 (Adjust based on your spice tolerance) ▪️​Ginger-Garlic Paste: 1 tbsp ▪️​Shallots (Small Onions): 10 nos ▪️​Curry Leaves: 2 sprigs ▪️​Coriander Leaves: A handful ▪️​Lemon Juice: 1 tbsp ▪️Coconut paste- half cup ▪️​Fennel Powder: ½ tsp ▪️​Salt: To taste ▪️​Coconut Oil: 2 tbsp ​Method of Preparation ​Prepare the Masala: Gri...

 𝗖𝗛𝗘𝗠𝗠𝗘𝗘𝗡 𝗞𝗢𝗢𝗧𝗧𝗔𝗥.. A True Taste of Kerala's Culinary Diversity! Behold the Spicy Chemmeen Fry (Chemmeen Kootar), marinated in aromatic masala and perfectly fried to a crisp texture. Each bite is a symphony of authentic Kerala spice, tang, and the rich fragrance of local ingredients. Accompanying this fiery delight is the perfect side: traditional Kappa Puzhukku (The light yellow, mashed tapioca). Adding an extra layer of zest to the soft tapioca is a bowl of fiery and tangy Chammanthi (the redchilly based, spicy chutney). The experience of mixing the warm Kappa Puzhukku with the spicy Chammanthi and savoring it alongside the crispy fried prawns is truly unforgettable! The authentic flavor of a Kerala feast, served on a single plate!  * Chemmeen (Prawns): Crispy, spiced prawns, possibly coated kerala style masala crushed chilly and cocon,ut., served as a stunning appetizer.  * Kappa Puzhukku: Softly mashed tapioca,cooked with turmeric for its si...

𝗩𝗘𝗡𝗔𝗗 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 𝗟𝗘𝗚 𝗙𝗥𝗬 🌶️🍗 🔥 The Fiery Taste of Kerala: Venad Special Chicken Fry! 🔥 Feast your eyes and taste buds on this full chicken leg, marinated in a rich, secret 'Venad' masala and perfectly slow-cooked on a Tawa (griddle). The deep crimson color comes from a blend of special chillies and spices, ensuring maximum flavor and tenderness. Served traditionally on a banana leaf, with fresh onion rings, a wedge of lemon, and dipping chutneys! Pure culinary bliss.