KOFTA BIRIYANI


Another biriyani recipe to my biriyani list.

The meat is made into koftas and added to the rice.

Flavourful,Aromatic and tasty rice!

You can use any meat to make this type of biriyani.The same can be tried to make

stringhoppers biriyani too.

Now for the recipe.

INGREDIENTS

For the kofta

500 gm boneless chicken

2-3 green chilli

1 tblsp ginger-garlic paste.

1/2 tsp.garam masala powder.

Salt to taste

Few curry leaves

1/2 cup roasted gram dal / soaked channa dal

Oil for frying.

METHOD

Blend all together coarsely.Form into koftas and fry till golden brown and set aside.

Ingredients for rice.

500 gm rice

3-4 onions sliced

A little coriander leaves,mint leaves,some fried onions ground to a coarse paste

1 tsp red chilli powder

2 tblsp biriyani masala powder ( biriyani masala powder)

5-6 slit green chillies

1/4 cup curd

1 tsp. whole peppercorns

juice of 2 limes

Whole garam masala (3 cardamons,2 inch cinammon ,4-5cloves,1 tsp saunf)

Few curry leaves

2-3 tomatoes

Ghee

2-3 tsp kasuri methi leaves.

salt to taste

METHOD

Take a little oil from the left over fried oil and add the whole garam masala first ,and

then add sliced onions. (reserve a few amount of fried onions )

Once it is slightly brown,add the slit green chillies.

When you see the chillies turning color ,add ginger garlic paste, tomato,chilli

powder,coriander- mint paste and biriyani powder,curd and cook till you see all well

blended.Add the koftas and mix well.

Add 1 cup warm water and cook for 5 minutes.

For the final mix

Add some ghee and the reserved onions at the bottom of the vessel you are going to cook

the rice.

Add the soaked rice,and pour the kofta mixture over it.

Add lime juice and a few mint and coriander leaves.

Add warm water 1 inch above the rice level.

Check for salt and cook on a slow fire till done.

When done heat a little ghee ,pour ove rice and cover.

Garnish with coriander leaves and fried cashewnuts if you prefer.

Serve with raita ,and dishes of your choice.

SESAME CHILLI CHICKEN


This is a dish which can be served with any rice.

First the chicken has to be fried slightly and mixed in with the amazing spicy hot and

sweet sauces and chillis.

You can use boneless or chickenwith bones.

This recipe can be tried with fish fillet ,prawn and squid or thinly sliced meat.

So for the recipe now

INGREDIENTS

To fry chicken (500 gm chicken)

2 tblsp.chilli powder

salt

2 tblsp besan/gram/chickpea flour

oil for frying

Method

Mix the chicken with the ingredients and set aside for few minutes.

Fry till light brown and set aside.

For the sauce

1 bunch spring onions chopped

4-5 green chillies julienned

1 tblsp chopped garlic

2-3 tblsp.sesame seeds

2-3 tblsp honey or jaggery

2 tblsp chilli paste

1/2 tsp pepper powder

2-3 tblsp.tamarind paste/ vinegar 1/4 cup.

2 tsp.cornflour

salt to taste.

2-3 tblsp.oil (you cn use from the leftover fried oil)

METHOD

Heat oil.add the garlic.When lightly browned add the spring onions,green chillis .

(reserve a little spring onion leaves only and green chillies for garnishing)

Next add the fried chicken ,stir for 1 minute and add all ingredients listed for sauce and

cook till you get a silky look.

Garnish and remove from fire.

Serve hot.

ACHARI CHICKEN


This is a finger licking tangy dish, which could be tried out with any meat,seafood,or

vegetarian dishes too.

Can be served with any rice or rotis .Well,I made..as a side dish for biriyani.

Let me share the recipe right away!

INGREDIENTS

500 gm boneless chicken

Few whole small onions

4-5 slit green chillies

Few thin strips of ginger

1 tblsp chilli powder

1 tsp kashmiri chilli powder

1 tsp.garam masala

4 tomatoes pureed

3 tblsp oil

1 tblsp gram dal flour

1 tsp sugar

1/2 tsp.mustard

1/2 tsp cummin seeds

1.5 tblsp amchur (  dry mango powder)

1 tblsp kasuri methi leaves ( dried fenugreek leaves)

Salt to taste

METHOD

Heat oil in a wok/ kadai ,add the mustard and cummin seeds.

Add the chicken,ginger,green chillies and when the chicken changes color,add the

powders with the besan flour and mix well.

Next add the tomato puree and onions with the sugar and cook on a low flame till the

raw smell is gone and the oil separates.

Add kasuri methi leaves and cook till you need the required gravy.I made it a little dry as

i served as a side dish for biriyani.

Note: You could also fry/ roast the meat to add to this masala.

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.

 

 

 

 

MUTTON KANJI


This kanji,commonly known as nombu kanji,prepared mostly during the period of

Ramadan is a favourite to many. Sourced from the middle eastern cuisine with channa

dhal or gram dal used as a variation.

In Asian cuisine it’s the green gram dal which is opted for ,which gives a lovely flavour to

the kanji.

The recipe I’m going to share with you is a ‘ one pot’. if cooked .It is best to cook in a

pressure cooker to get the correct consistency easily , without hassle.

Let’s get into the recipe.

INGREDIENTS

1 cup raw rice (white or red)

1/4 cup green gram dal (moong dal)

250 gm minced mutton/chicken

1 tsp ginger garlic paste

1/2 – 1 tsp chilli powder

1/2 tsp. turmeric powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cummin powder

whole spices (2 cardamon,4-5 cloves,a piece of cinnamon,small piece sea moss,1/2 tsp fennel seeds)

2 green chillis chopped

few small onions

curry leaves

1 tomato

2-3 tblsp oil or ghee

1-2 cups coconut milk (optional)

salt to taste

img_20180530_200707605_ll484516238.jpg

METHOD

Wash the rice and dHal and set aside.

Heat oil or ghee in a pressure cooker,add the whole spices with curry leaves.

Next add the onions,tomato,ginger garlic paste , meat and the rest of the

ingredients,except the coconut milk and saute well for few minutes .

Add 5-6 cups water or 4-5 inches above the rice level.

Cook on a medium flame for 4-5 whistles and allow steam to release on its own.

Remove lid add coconut milk and salt. Adjust the kanji to the consistency you like by

adding more hot water .Simmer for 5 minutes after adding milk and serve hot

Some like it with a dash of lemon juice,so if you are adding lemon juice add when you serve.

Variation :Vegetables like carrot,beans ,few spinach leaves ,fenugreek or methi leaves can be added .

BREAKFAST SEENI SAMBOL’N’CHEESE MUFFINS


Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.

INGREDIENTS 

2.5cups flour

2 tsp baking powder

4eggs

1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil

METHOD

Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .

Variations

Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.

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

 

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 .