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.

𝗩𝗘𝗟𝗟𝗨𝗩𝗔𝗡𝗔𝗗𝗔𝗡 𝗙𝗜𝗦𝗛 𝗔𝗡𝗗 𝗖𝗛𝗜𝗣𝗦   ​Experience the best of both worlds with our signature Velluvanadan Fish and Chips, a unique Kerala-style fusion dish crafted from a secret family recipe ​Our fresh fish is marinated in a blend of local spices before being coated in a special crunchy mixture of toasted Rava (Semolina), fiery Chili Powder, and freshly Grated Coconut. This coating is fried to a perfect golden crisp, delivering a beautiful texture and a burst of authentic Kerala flavor in every bite. ​The "Chips": Golden Plantain Fry ​Forget the potato! Our chips are traditional, savory Kerala Plantain Fry (Ethakka Upperi)—thinly sliced raw plantains tossed in turmeric and light spices, then fried until perfectly caramelized and soft-crisp. ​The Dips: Chutney Perfection ​Served with two essential, house-made dipping sauces: ​A cooling Mint-Coconut Chutney for a refreshing contrast. ​A rich and tangy Tamarind Chutney to complete the flavor journey....

CHICKEN POTTITHERICHATHU    ​This dish is typically a dry, spicy fry or roast, often involving twice-cooked chicken to achieve a great texture and flavor. ​ ​ CHICKEN PREPARATION.. >Small, minced, or finely chopped boneless chicken pieces are usually marinated first (with ingredients like chili powder, turmeric, ginger-garlic paste, and a bit of cornflour/rice flour for crispiness). They are then fried or deep-fried until golden and cooked. ​>The Sauté/Roast (Masala Base): This is where the dish gets its intense, reddish color and flavor. ​>Onion: Finely chopped onions (sometimes shallots) are sautéed in oil until they are well-caramelized and brown/reddish. ​>Spices: A mix of chili powder (often Kashmiri chili for color), turmeric, pepper powder, and sometimes garam masala is added to the oil and onion mix. >​Heat: Green chilies (as mentioned in your description) and curry leaves are typically sautéed with the onions for a fresh, spicy aroma. ​>F...

​🌶️ CHICKEN GHEE VARATTU This is a traditional Kerala-style chicken preparation, known for its deep, rich, and spicy flavor profile. It's a "dry roast" (Varattiyathu or Ularthiyathu type), meaning the gravy is slow-cooked until it reduces completely, clinging to the chicken pieces. ​ > The standout feature is the use of Ghee, which imparts a distinct aroma and richness to the final dish. It typically includes small pieces of chicken (often on the bone), generous amounts of sliced shallots (small onions) or pearl onions, ginger, garlic, curry leaves, and a robust blend of dry-roasted spices (like Kashmiri chili powder for color and heat, coriander powder, turmeric, and garam masala).

🌶️ KANTHAARI KAPPA WITH BEEF VARATTU. This p delicious and authentic drama combination where the fiery heat of Kanthari Chillies meets the comforting texture of tapioca (Kappa), paired with deeply flavored Kerala-style Varattiyathu Beef.  * Kanthari Vazhattiya Kappa (Sautéed Tapioca with Tobacco Chillies): Boiled and mashed tapioca is sautéed with crushed green bird's eye chillies (Kanthari), mustard seeds, and coconut oil. The Kanthari chillies impart a distinctive, sharp heat, while the coconut oil enhances the overall flavor, giving the dish a vibrant green hue and a mouthwatering aroma.  * Kerala Style Varattiyathu Beef (Dry-Roasted Beef Curry): Richly spiced beef is slow-cooked until the gravy reduces significantly, leaving the pieces dark, tender, and coated with a dry, intensely flavored masala. This provides a spicy, savory, and textural contrast to the soft Kappa.  * Ulli Chammanthi (Shallot Chutney): Complementing the main dishes is a simple shallot...

CHENDAAR CHICKEN FRY  ​The Chenthar Chicken Fry is an intensely flavored fusion masterpiece that skillfully marries the aromatic richness of North Indian spices with the fiery pungency of South Indian cuisine. The dish is defined by its deep, dark color and the signature crusty masala coating.. Method  * The Masala Fusion: This special preparation achieves its complex flavor through a dual-region spice blend:    * South Indian Influence: Provides the heat and base flavor using robust ingredients like curry leaves, ginger-garlic paste, dried red chilies, and a hint of mustard/coconut oil notes, giving it a characteristic depth.    * North Indian Influence: Adds complexity and richness using dry-roasted spices like cumin, coriander powder, Garam Masala, and often a touch of Kasuri Methi (dried fenugreek leaves) for an inviting aroma.  * Presentation: The darkly-fried chicken pieces are elegantly presented atop a bed of fresh, finely shredded...

CHITILA KOZHI  Chitila Kozhi is a modern fusion appetizer that elevates the classic Kerala-style spiced chicken fry into a chic, skewer-based dish. It combines the rustic flavor of a Tawa Fry with an innovative, contemporary glass presentation, perfect for parties and gatherings. METOD ​ The Chicken: Bite-sized chicken pieces are marinated in a rich, traditional Kerala masala blend and then quickly pan-fried on a Tawa . This technique ensures the chicken is crisp on the outside while remaining tender and juicy inside. ​ The Presentation: The cooked chicken pieces are creatively stacked onto skewers, alternating with fresh vegetables like carrots and cucumber , and crowned with a decorative chili. These skewers are then placed upright inside shot glasses. ​ The Salad Base: The shot glasses are filled at the bottom with a bed of finely shredded onions and perhaps cabbage , which acts as a refreshing, crunchy base salad. This salad provides a necessary coolness ...

PATHEERA MUTTON   .This plate is a feast for the senses, offering diners a delightful contrast of textures and temperatures. The tender mutton ribs, featuring the deep, smoky heat of the Malabar Red Chili on one side and the sharp, clean spice of the Kanthari on the other, are perfectly grounded by the comforting simplicity of the sautéed tapioca. The Pathira Mutton is a true representation of modern Kerala culinary innovation. 🌟 Components of the Dish This platter showcases a harmonious blend of spice, texture, and tradition:  * Dual Mutton Ribs:    * Malabar Red Chili Masala Ribs: These ribs are marinated and coated in a bold, dark Malabar-style red chili masala. This preparation delivers an intense, rich flavor and a deep red/brown color, characteristic of the fiery spices used in North Kerala cuisine.    * Kanthari Masala Ribs (Bird's Eye Chili): The second set of ribs is prepared with the legendary Kanthari Mulaku (Bird's Eye Chili). This ...

VANJIKOOTT PRAWNS MASALA  Vanchikuttu Chemmeen Masala is an authentic and exquisite Kerala-style prawn preparation, traditionally wrapped in banana leaves and slow-cooked to perfection. ✨ Highlights of the Dish  * Prawns (Chemmeen): Fresh, succulent prawns are sautéed and marinated in a rich, aromatic blend of Kerala spices.  * The Mango Twist: The signature element of this dish is the use of raw green mango. The tartness and slight sweetness from the mango cut through the richness of the spices, lending the prawns a unique, irresistible tangy flavor that distinguishes it from regular prawn preparations.  * Kerala Spice Blend: The masala boasts a depth of flavor from a precise combination of fresh ingredients like curry leaves, ginger, garlic, green chilies, coconut shreds, and classic South Indian spice powders.  * The Banana Leaf Parcel (Pothichathu): The prepared masala is carefully wrapped and secured in a banana leaf (forming a 'Vanchi' or boat-...

SEAFOOD BUCKET   Kerala style spicy seafood masala served in Steel bucket. Prawns, squid, mussles, crab, king fish are used. Serve with Rices, and breads

MAILANJI KONJU-.. Its a Kerala Style cooking method using two type masala. malabar special Red chilly masala and Greenchilly masala. Mouth watering Taste, using A Fusion Starter .

Hai.. I am Shibin., 8+ culinary Experienced in Multi cuisine Resturants,And star hotels Specialized In south indian, north indian, chinese Cusinine, And also handled Ala-carte and catering. I try to bring all my talent to the food I make. There is also a great interest in discovering and naming new types of food. I will do whatever I can to help the organization I work for growth