KERALA VEGETABLE BIRIYANI


India is blessed with different cultures,languages,traditions, so is the Indian cuisine too.If

you take a look at the glossary of  the types of biriyani in India,it is a long list.Today i am

going to share with you a Kerala type biriyani.This is not too spicy but has a good flavor

with  coconut milk creating the twist .Before i go into the recipe i would like to share

with you the method of frying crisp onions for biriyanis and pulaos.

Fried onions for pulaos and biriyanis 

Onions sliced fine (quantity depends on how much you need)

salt.

oil for frying.

Method

Transfer the sliced onions to a bowl.Add salt and ,mix well with your hands for 3-4

minutes and squeeze out the water from the onions .Fry the onions in oil till golden

brown.Drain on absorbent kitchen paper.Use as required

For the Kerala biriyani

500 gm basmati rice washed and soaked for half an hour.

2-3 onions sliced

5-6 green chillies sliced

2 tblsp ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1 tsp cummin seed powder

1 tsp whole peppercorns

1 tsp.fennel seed powder

1 tbsp.garam masala powder

2 tomatoes coarsely pureed

few mint leaves

few coriander leaves

2 cups thick coconut milk

whole spices (3 cardamons,3 cloves,2 inch piece cinammon,sea moss a pinch,javitri a

small piece)

2-3 cups vegetables of your choice cut (peas ,carrot,beans,cauliflower,potatoes).

1/2 tsp.turmeric

1/2 cup curd

salt to taste

1/4- 1/2 cup ghee

For the garnish

1 cup fried onions

1/4 cup fried cashewnuts

a few raisins fried in ghee.

saffron strands mixed in 1/4 cup milk (optional)

METHOD

Cook the rice  with required salt until 3/4th done.Drain and set aside.

Heat ghee in a thick bottomed vessel or biriani pot,and add the whole spices,onions and

fry till onions are light brown.Add the green chillies,ginger garlic paste ,salt,and spices

and saute till raw smell is gone.Next add tomatoes and cook for 5 minutes,and then add

the cut vegetables.Saute for a few minutes,and add 1 cup water.Cover and cook till

vegetables are cooked.Add coconut milk and remove from fire.Transfer half of the gravy

into another bowl. Top the remaining gravy in the pot with half the rice ,mint,and

coriander leaves and half of the garnish.Pour the remaining gravy on top of the layered

rice,and lastly the remaining rice and garnish the same way.Add milk and saffron

strands on top if you are using.Cover with a tight fitting lid and cook on a slow fire for 10

minutes.Serve with raita and curries you prefer.

Variations:The same recipe can be done with chicken  too.

                    In addition to the vegan list tender jak biriyani,egg biriyani,paneer,or only cashew 

                    biriyani could be made with the same recipe

Try and let me know your valuable comments

 

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TANGY ROSEMARY CHICKEN


The  fragrant herb is a good combination with chicken and lamb.It is a good

antioxidant,memory booster,and also improves in digestion.It is also rich in iron,calcium

and Vitamin B6

Pregnant women and those who take statins,blood pressure medications,and diuretics 

like lasix should not take these more ,as it may cause miscarriages and side effects.

So let’s get into the recipe now

INGREDIENTS

500 gm boneless chicken preferably

1-2 tblsp.flour

Lemon sized tamarind

Few rosemary leaves

3-4 green chillies chopped 

1 tblsp chillie paste

Ginger-garlic chopped fine 

1/2 tsp pepper

Salt to taste

1 tblsp sugar or jaggery

Oil for frying

METHOD

Toss the washed chicken in flour and fry till golden brown and set aside.

Put tamarind in a pan with a cup of water and boil till the tamarind is soft and pulpyPut off the 

flame,add chilli paste,jaggery,salt,pepper powder and cook till it is thick like sauce.

Add a tblsp of oil(from the fried oil) to a wok and heat it.Add garlic,ginger,rosemary,green 

chillies and sauté for a few 2-3 minutes.Add the fried chicken and the thickened sauce 

andblend well.Remove from fire.Pieces of fried omelette may be added while serving.

BAKED PEANUT CHICKEN


This recipe has more sway to the Thai marinades.I baked it on a banana leaf ,which is

Asian so, this is to be categorised as a fusion recipe.I did not bake till crisp,as i wanted it

to be like that.It had the taste of chicken palandy (srilankan dish).You could make it

crispier if  you like.Now for the recipe..

INGREDIENTS

4-5 chicken breasts

1 inch piece ginger

7-8 cloves peeled garlic

10-15 red chillies /2 tblsp.chilli paste

1 tblsp.vinegar

juice of 1 lime

2-3 lime leaves

1 inch piece turmeric root /1/2 tsp.turmeric

sea salt.

1 tsp.peppercorns

1 tblsp honey

3 tblsp.peanuts. (coarsely ground)

2 tsp.tabasco sauce/oyster sauce

1 tsp.tomato sauce.

1 egg

slices of onion

banana leaf (optional)

Butter or oil .

METHOD

Grind the bold listed,mix with other ingredients,oil, except onion and marinade the

chicken for minimum 30 minutes.Place the banana leaf on a tray .Arrange the onions on

the leaf and place the chicken on the onions.Bake in a hot oven 200-220 degrees for 30-40

minutes.Remove the chicken ,and transfer to another serving tray.Thicken the leftover

gravy at the bottom with onions and pour over the chicken and serve.

Note:When you arrange the onions sprinkle a little salt,a little oil,and a sprinkle of garam  masala on the onions ,before you lay the chicken .

The same recipe could be grilled or shallow fried.

 

 

EASY CHICKEN KORMA


This chicken korma is a good combination for any meal,with rotis iddli or rice.This curry

is made in a different way.First the chicken is cooked in its own juices with spices,and

then coconut and cashew paste  is added at the finish.Easy,rich and tasty.So now for the

recipe.

INGREDIENTS

1 kg.chicken

2 onions chopped

2-3 green chillies slit

4-5 tomatoes chopped fine

a few mint leaves

1-2 potatoes quarters

1 tblsp.chilli powder

1 tblsp.garam masala powder

1 tsp turmeric

2 tblsp.ginger-garlic paste.

salt to taste.

1/2 lime juice/3 tblsp curd

3-4 tblsp ghee/coconut oil (i mixed both )

For the coconut paste

1/2 cup coconut grated

3 tblsp.cashewnuts

1 -2 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds

METHOD

Mix all the ingredients listed above ,other than the paste ingredients.Marinade at least

for 15 minutes.Keep the mixed chicken on the fire and cook on a medium flame till the

chicken and potato  are cooked and you see the tomatoes well blended.

Whilst the chicken is cooking,fry the ingredients listed for the paste,till you get a nice

aroma.Grind to a paste.Add to the gravy and slow cook for 10-15 minutes.Remove from

fire .

 

 

 

 

 

SEENI SAMBOL LOAVES


This is a famous snack or breakfast of Srilanka,and its one of my favorites.I tried making

tiny loaves,and one big loaf with the seeni sambol and boiled egg stuffing.People who have

tasted this know how awesome the taste is with the simple ingredient onion.I will not be

going into different variations for the dough,as iv already given a recipe for the bread

dough .Here’s the link  to it MUTTON CURRY BUNS.So now i will be giving the recipe for

the filling only.

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INGREDIENTS

5-6 big onions chopped fine

2 inch piece cinnammon

1 tblsp red chilli flakes

1 tblsp chilli powder

1/4 cup tamarind extract /lime juice/vinegar (whatever you prefer for the tangy taste)

2-3 tblsp.coconut oil

1 tblsp.sugar

salt to taste.

3-4 hard boiled eggs sliced

2 tblsp.maldive fish (optional)

few pieces of rampe(pandan leaf)or curry leaves.(optional)

METHOD

Heat oil in a pan,and add onions cinammon and salt,and allow the onions to cook in the

oil,till it is light brown.Next add the chilli powders,and the rest of the ingredients except

the egg ,and cook on a slow fire for 10 minutes .Add the boiled egg pieces and mix.Use for

the stuffing.

Variations

Fried mutton mince ,chicken mince,or any type of chicken pieces,fried prawns can be

added to the seeni sambol

Paneer or potatoes will be good for vegans.

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ROAST MUTTON CURRY


This curry was an innovation prepared in a hurry,while held up in some other work had to prepare dinner very soon,could not thinking of chopping onions ,and the rest of it.

This title  is also by me,because i cooked the meat and rest in the oil ,not adding water .

For the recipe now.

INGREDIENTS

500 gm mutton or lamb

2 big onions 

3 tomatoes

5-6 pips garlic

1 inch piece ginger

1.5 tsp chilli powder

1 tsp cummin seed powder

1 tps garam masala powder

1/2 tsp pepper corns

3-4 tblsp.grated coconut

1 tsp.fennel seeds

1-2 potato cut into four (optional)

curry leaves for garnishing

salt to taste.

4 tblsp oil /ghee

1/2 tsp Kashmiri chilli powder

1/4 tsp cinammon powder

METHOD

Add the oil ,mutton ,Kashmiri chilli powder,cinammon powder,and cook in a pressure cooker for three whistles.

Grind the bold listed,till the steam escapes in the pressure cooker,saute the ground paste in a little oil with salt.

Once the steam is released on its own,add this paste mixture to the pressure cooker mix.

Stir well,add potato and pressure cook again for another 3 whistles.

Garnish with curry leaves

Good combination for all types of rotis.Can be served with rice too.

NOTE:This can be tried with roasted or grilled chicken.

 

 

 

SWEET ‘N’SOUR CHICKEN


Sweet and sour chicken recipe from the Chinese kitchens,is usually made with pineapple

or orange.This time i tried it with cherry tomatoes and the taste was equal in comparison

to  the recipe made with pineapple or orange.

Boneless chicken is best suited for this dish. You could use battered fried chicken/boiled

chicken/fried chicken/momos …..The battered ones, top the list of preferances.!

So,let’s get into the recipe!

Ingredients

For the batter

2 eggs

1 tsp chilli powder

2 tblsp.water

1/4 tsp.baking powder

3-4 tblsp flour.

salt to taste.

Oil for frying.

Separate the yolks from the whites.

Beat the whites till stiff,and add in the rest of the ingredients gradually.Dip the chicken

pieces and deep fry in oil  till golden brown,and set aside till you prepare the sauce.

To marinade the chicken

200 gm boneless chicken

1 tsp.chilli powder or pepper powder

salt

Marinade till you prepare the coating.

For the sauce

1 onion sliced

1-2 green chillies /capsicum sliced

1/2 cup cherry tomatoes

2 tsp.ginger galic paste

1 -2 tsp.red chilli powder or chilli paste

1/4 tsp.pepper powder

1/8 th cup white vinegar or any vinegar

1 tblsp.honey or sugar

1/4 teacup tomato sauce

1 tblsp.cornflour mixed in 1 cup water(you could add more according to the amount of

sauce you require)

few chives chopped to garnish

salt to taste.

Take 2-3 tblsp.of oil (from the oil you fried the chicken).Add the onions and saute with the

rest of the ingredients except the cornflour mixture.

After 5 minutes of cooking add the cornflour- water mixture.(it will turn thick quickly).

Cook till thick and glossy. Remove from fire.Drop in the fried chicken and chives.Mix well.

Serve with fried rice,egg rice, noodles .

Note: The same recipe can be made with 1/2 cup pineapple pieces or 1/2 cup orange juice.

Your favourite vegetables or other seafood can be made in the same way.

Meat balls or vegetarian balls (koftas) also will taste good.

 

 

 

 

 

MALAY CHICKEN FRIED RICE


Well this was my title for fried rice as i used Malaysian chilli paste(omitted few ing.) to mix

in .I used lime leaves for the paste,and added lime juice to the rice ,and it turned good.

The authentic  paste will have shrimps /fish sauce included.

You could include other meat or seafood of your choice.

I never use aji-no-moto,in my recipes,as my sway is always to the health side! 

Now for the recipe.

Ingredients

2 cups basmati rice /or good quality raw rice parboiled.

1 cup boneless chicken

1 tsp.chopped ginger and garlic

2-3 eggs

2 carrots chopped fine

12-15 beans chopped

1 small bok choy chopped fine .(cabbage can be used instead)

3-4 leeks/1 bunch spring onions(green and white part separately cut)

1 tsp.black pepper/white pepper

1 tblsp fish sauce/oyster sauce

2 green chillies/capsicum chopped and soaked in vinegar

juice of 1 big lime

3 tblsp.oil

1 tblsp.tomato sauce.

1 tsp.sugar

salt to taste

 For the Chilli paste

8-9 red chillies soaked in hot water.

7-8 pips garlic

2-3 lime leaves

a little vinegar to grind with

sea salt

Grind all this to a coarse paste,(do not add water.)add to  the chicken with 1 tblsp. olive oil/sesame oil and grill(on a grilling pan) till chicken is done.

Method to mix the rice.

Heat oil in a wok,add the chopped ginger-garlic,and saute for a minute.Next add the cut

vegetables reserving the green part of the leaves/spring onions.(to be added finally)

The vegetables should not be fully cooked. 

Add in the beaten eggs and pepper(Shove the vegetables to a corner of the wok while

adding eggs,do not mix in with the vegetables till it is scrambled).Mix the cooked rice

with lemon juice .Now add in the rice with the sugar and the soaked green chillies ,the

chicken mixture the sauces,and the greens and mix well.Cover and slow cook for 2-3

minutes.

Remove from fire. Serve hot.

Note:Fried rice should always be mixed on high heat,except for the final stage.

 

 

 

 

 

 

 

 

 

 

 

 

TANGY CHICKEN


This chicken  masala combination is extracted from the SriLankan cuisine.

It has the slight taste of the’ ambulthiyal dish.’

Let’s get into the recipe rightaway!

Ingredients

500 gm chicken

2 onions sliced

1-2 inch cinammon pieces

curry leaves

salt to taste

1.5 tsp.garam masala powder

1 tblsp.grated  jaggery

3-4 tblsp.oil

For the curry paste

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 cup coconut

1 tblsp.raw rice

6 pips garlic

1 tsp cummin seeds

1 tsp.peppercorns

a small piece of tamarind (size of half lime)

1 tblsp oil

Method

Heat oil ,add the sliced onions till brown with cinammon ,add the chicken pieces with salt

and allow to cook in its juice ,while you prepare the paste.

In a separate pan heat oil add coconut,peppercorns rice and garlic and roast .When you see

the rice turning light brown add the rest of the spices(listed under curry paste),and roast

till brown not burnt.

Grind the roasted ingredients to a fine paste .

Add the paste now to the chicken with half cup  water and  simmer  till  the chicken is

tender,and you see oil coming out,and the chicken is well blended with the masala.

Add the jaggery.

Garnish with curry leaves.

Variations: You could use the same recipe to make prawns,fish ,or any sea food.

Lamb liver,and brain will also be very good.

Can be served with any type of rices ,rotis or any type of meal.

 

SPICY LAMB


This dish is excellent,and can be served with chappathis, hoppers or any type of pulaos or

plain rice.This recipe can be tried with chicken,prawn squid or even boiled egg.

The taste depends on ,how you roast the onions with the other ingredients. Its easy and

quick too.

 

So now for the  recipe..

Ingredients

1 kg.mutton (lamb)

2-3 onions( cut into quarters)

7-8  dry red chillies

10 pips of garlic

1.5 tblsp.whole coriander seeds

1 tsp.khus khus (white poppy seeds)

1 tsp cummin seeds

1 tsp.peppercorns

1/2 coconut

few curry leaves

1 tsp.fenugreek seeds

1 tsp.fennel seeds

1 tsp garam masala powder

1/4 tsp.turmeric powder

1 big tomato

3-4 tblsp.vinegar

1 tsp.kashmiri chilli powder (optional)

3 tblsp.oil

salt to taste

Method

Cook the mutton pieces with turmeric in 1 cup water(preferably in a pressure cooker).

Heat a wok, add oil, and roast the bold listed ingredients till you see the onion turning

brown.Then add the tomato and saute for a minute.

Grind all these roasted ingredients to a coarse paste.

Strain the stock from the boiled mutton and add the mutton pieces with the fennel seeds

to the same wok.

Saute for 5 minutes.Now add the ground paste and the rest of the ingredients.(add salt at

this stage only).Cook till it reaches a thick gravy stage,or put it back in the pressure

cooker ,and cook for 3-4 whistles.

Garnish with curry leaves