KESAR CASHEW RICE


This is a mild flavoured rice made with saffron strands or kesar and ghee roasted

cashews and onions.The blend of kesar and cashews produce an aroma enticing your

taste buds.Less ingredients with good taste.

For the recipe now

INGREDIENTS

1 cup basmati rice

2-3 tblsp.ghee/butter

A handful of cashewnuts

a few saffron strands mixed in 1/4 cup milk

1 big onion sliced

Few whole spices (3 cardamon,3cloves,1 stick cinammon )

METHOD

Wash the rice and set to cook with 1 inch water above rice level.

While it’s cooking, heat the ghee in another vessel and fry the onions till brown with

whole spices.

Now add salt and the cashewnuts and fry till light brown and add to the cooking rice.

Add the kesar immersed milk and cook till done.

Serve with curries of your choice

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METHI MUTTON BIRIANI


This biriyani is made with dried fenugreek or methi leaves and a ground masala of

cardamon and pepper.

This biriyani is an invent by me,so do try and let me know your  valuable comments.

INGREDIENTS

500 gm mutton

500 gm basmati rice.(washed and soaked for 15 minutes)

2 big onions sliced

A handful of red onions ground coarse

2 tblsp ginger-garlic paste

2 tsp biriani masala powder/ garam masala powder

2 green chillies

Small piece of sea moss/ stone flower

Few Curry leaves

1 tsp.saunf ( perumjeeragam)

2 inch piece cinammon

4-5 cloves

1 tomato

1 tsp.chilli flakes

1/2 cup curd

Juice of 1 lime

Salt to taste

2 tblsp ghee

1 tblsp coconut oil

A handful of dried methi leaves

A handful of almonds/ cashewnuts.

METHOD

Heat both the oils in a pressure cooker and add the whole spices and the sliced big

onions and allow the onions to turn brown.In the meantime grind the cardamon, pepper

and cashews to a coarse paste.

Marinade the mutton in the paste for few minutes.

After the onions turn brown,add the tomato and saute for few minutes.

Add the coarsely ground red onions and saute again for 5 minutes.

Next add the marinaded mutton.methi leaves chilli flakes ,green chilies and cook in the

oil till the  meat changes color.

Next add the curd and a little water and pressure cook for 5 whistles.

After the steam releases on it’s own,open the lid add the soaked basmati rice and water

up to 1.5 inch above the rice level and cook on a very slow fire ( with vent on for 15

minutes).You can transfer the mutton mix into a biriani pot too and cook on a slow

fire ( dum) for 20 minutes.

Add 1-2 tblsp of ghee on top of the cooked rice and serve for a richer taste.

Can be garnished with fried cashewnuts or onions .Serve with raita with your choice of

dishes.

MUTTON BIRIYANI


I have already posted recipes for mutton or lamb biriani.This recipe is yet another one to

the list,prepared in a different way.

Indian cuisine is blessed with many varieties of biriyani .This biriani is very different in

the way of preparation and the ingredients too.You could compare the recipes to know

the art of cooking  categories of biriani.

Let me take you to the recipe now..

INGREDIENTS

1 kilo biriyani rice (soaked for 20 minutes)

3/4 -1 kg mutton or lamb

2 tblsp ginger -garlic paste

3/4 -1 tblsp.red chilli powder

2 tsp.garam masala/biriani masala

1 tomato chopped

3-4 green chillies 

2 tblsp.coconut

3 big onions chopped

1 tsp.fennel seeds

whole garam masala 2 tsp (cardamon,cinammon,cloves,fennel seeds)

few curry leaves

few mint leaves

1 cup curd

1 tsp turmeric

1/2 tsp pepper powder

salt to taste

oil 3 tblsp

1/2 cup ghee.

img_20180714_174322332_ll792185278.jpg

METHOD

First heat the oil in a pressure pan,add the mutton with salt and turmeric and saute for 5

minutes.Add 2 cups water and cook for 5 -6whistles. (The meat should be very

tender).Allow the steam to release on its own and set aside

Grind the bold listed ingredients and set aside.

In another heavy bottomed wide pot ,pour the ghee and add the  whole spices,ground

paste,ginger garlic paste and saute well till the raw smell of onions is gone.Add chilli

powder,garam masala powder,tomato and the rest of the ingredients.

Remove the mutton pieces from the stock ,and add to the  cooking pot and cook on a

medium fire till the masala is well coated with the meat.

Add all the meat stock ,and the rice .Now add water 2 inches above rice level .Cover and cook on a very slow flame for 20 minutes.

Serve with raita or korma or any curries you prefer.

Do try it, and send in your comments !

 

 

 

 

MANGO SUNDAL RICE


Sundal or chickpea with mango gratings and coconut ,a munching delicacy when at the

beaches or as an evening tea serve is the main recipe today.

As raw mangoes are in plenty this season ,this idea of mixing sundal and rice with a little

fusion  turned successful.

This can be served with raita,or any kormas you like.This is an inclusion to the variety

rice list,and lunch box category. MANGO RICE -link to my previous post 

For the recipe now.

INGREDIENTS

1 cup chick peas boiled

2 cups cooked rice

1 cup raw mango grated

2-3 green chillies chopped

a small piece ginger chopped

2-3 dry red chillies

1/2 tsp.mustard seeds

1/2 cup grated coconut

salt to taste

1/2 tsp chilli powder /chilli flakes

few curry leaves

a pinch of asafoetida (optional)

1-2 tblsp.ghee or oil.

METHOD

Heat ghee in a wok ,add asafoetida,curry leaves,dry chillies ,mustard .

Once the mustard splutters,add the cooked chick peas ,chilli powder and saute for 2-3

minutes

Add the cooked rice ,mango gratings and coconut and mix for a minute only.

Remove from fire and serve.

Variation: You can replace chick peas for peanuts,cashewnuts or broken chana dal.

Finely chopped mint leaves can be added omitting curry leaves.

Do send in your comments and suggestions.

 

CURD RICE


To combat summer strokes it is essential to go an extra mile ,to provide the right food to

your family.

Curd rice is comfort food , quick and easy to make.

During hot days,quick and cooling indulgence is preferred by all ages.

Some do not know to make curd rice,so this recipe is for their note.

I always make non- tempered curd rice ( oil free).Hotels serve the tempered rice,and

some prefer it.

I will be sharing both.

So for the recipe now

INGREDIENTS

1 cup cooked rice

1 or more cups thick curd or yogurt

1/2 cup milk

Salt to taste

1/2 tsp.sugar

1 small carrot grated

1-2 green chillies chopped fine

Few rose petals ( option)

Green grapes,black grapes ,or pomegranate is your preference and option.

METHOD

Mash the cooked rice slightly .Add milk ,curd and mix well with salt and sugar

Add the veggies and fruit of your choice.

For the tempered rice

For tempering:

1 tsp ghee/ oil

1/2 tsp.mustard

1 dry red chilli

Small piece of ginger chopped

1 green chilli chopped

Few cashewnuts ( optional) / channa dal / urad dal 1/2 tsp.

METHOD

Mix the curd rice like the non tempering step and set aside.Heat oil in a pan add

mustard,curry leaves,and the rest of the ingredients.When the mustard splutters and the

cashewnuts turn light brown ,pour over curd rice.Serve with pickle,chips or papads or

any fry of your choice.

You could garnish with coriander leaves.

WHITE PEPPER’N’KHUS RICE 


This rice was my own creation and 

imagination.Not very spicy but very tasty.

Quick rice category,can be made in the 

normal rice cooker . It’s flavoured with 

white pepper and white poppy seeds 

together.Do try this recipe and send in 

your comments and suggestions.

Now for the recipe..

Ingredients

200 gm rice

2 tblsp.white pepper

2 tblsp white khus khus seeds

1/2 cup milk/coconut milk

100 gm lean Lamb/mutton

2 tsp ginger garlic paste

2-3 onions sliced
 handful of cashewnuts

Few raisins

1/2 tsp sugar

Small piece of rampe (pandan leaves)

1/4 cup ghee

Salt to taste

METHOD

First grind the khus khus seeds and white 

pepper together.(you can add cashews for grinding if you like)

Wash rice and add all the ingredients 

except the bold listed,and put on cooking 

mode in the rice cooker.

Fry the onions with a little salt and 1/4 tsp 

sugar till brown.Add the cashew and 

raisins and saute for further 1 minute.

After the rice is 3/4th cooked just sprinkle 

on top and cook till done.Mix well and 

serve with accompaniments of your 

choice.

FOR VEGANS -You can use paneer or 

vegetables or only plain whole cashews,

Substituting meat.

MANGO PULAO


I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sauté

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

TANDOORI FISH BIRIYANI


Fish biriyani made with tandoori masala and tandoori fish.What I have observed mostly is

when it is sea food it has to have that methi taste .As tandoori masala has the fenugreek or

methi included ,I think this is best when tried with fish.The fish has to be partly fried,deep

fried or grilled .Fish best suited will be seer,Sea bass(Kodava),tuna or any filleted fish.

For the recipe now…..

INGREDIENTS

500 gm boneless fish cubes

2 big onions sliced

1 big tomato

1 lime

4-5 green chillies slit

Curry leaves

Whole spices(1 inch cinnamon,6-7 cloves,2 star anise,3 cardamons)

1 tsp saunf

2 tblsp ginger -garlic paste

1 tblsp garam masala or biryani masala powder

1 tblsp red chilli powder

1/2 tblsp coriander powder

1 tsp.cummin powder+ methi powder(dry roast and powder)

3 tblsp kasuri methi or dried fenugreek leaves

Ghee and oil 1/4 cup.

1 cup curd

Salt to taste.

Method

To marinade the fish

1 tblsp chillie powder

3 tblsp.curd

1 tblsp lime juice.

1 tsp Kashmiri chilli powder ( optional)

1 tsp ginger garlic paste

1/2 tsp cummin powder

Salt to taste

Few kasuri methi leaves

Mix all ingredients to a paste and marinade the fish in it for 10-15 minutes.Deep fry,or grill

and set aside.

To make the biriyani gravy

Heat the ghee and oil ,and add the whole spices ,add sauté onions till brown.Next add the

green chillies ,and when it changes color,add salt,tomato,ginger garlic paste ,and rest of the

ingredients except for methi-cummin powder,and methi leaves( to be added last).When the

oil separates ,add 1/4 cup water.After a minute add the fish and cook on a very slow flame for

10 minutes.Add mint leaves,and the rest of the ingredients.Cook for a minute and remove

from fire.

To prepare the rice

750 gm basmati rice

2 bay leaves

2 tsp peppercorns

1 tblsp saunf

1 tblsp chopped pieces of ginger

Salt to taste

Heat water,add the spices and the rice and cook till 3/4th done.Drain off the water ,leave 1/2

cup water with the rice.Transfer half of the cooked rice to another vessel.and spread half of

the fish curry.

Next add the remaining rice,and on top of that spread the curry.

Heat a spoon of ghee and pour on top.Cover and cook with a weight on top of the cover .Cook

on a very low flame (dum) for 10- 15 minutes.

You could garnish with fried onions ,cashewnuts if you like.

Serve with mint chutney,raita……and your choices.

METHI MUTTON BIRIYANI


This mutton biriyani has the taste of chettinadu biriyani ,because of the methi taste and

aroma.If you compare with each biriyani recipe I have uploaded ,you would notice the

difference in the ingredients and the method prepared.This too has awesome aroma and

taste.So let me share this recipe with you now.

INGREDIENTS 

500 gm basmati rice or seeraga samba

400-500 gm mutton

2 onions sliced

a handful of small onions cut

6-7 green chillies

1 tblsp chillie powder

1 tsp.garam masala powder

1/2 tsp.cummin seed powder

8-9 pips of garlic

2″ piece ginger

few mint leaves

4-5 cardamons

7-8 cloves

2-3 strips cinnamon

A small piece sea moss

1 mace

1 tsp.saunf or fennel seeds

4 tomatoes

3/4 cup curd

Juice of 1 lime

Salt to taste

2 tblsp.kasuri methi

1 sprig curry leaves

1/2 cup ghee+1 tblsp.coconut oil

METHOD

Grind the green chillies,ginger,garlic and add to the mutton pieces with curd and

marinade for a minimum 30-45 minutes.

Heat oil and ghee in a pressure cooker and fry the sliced big onions till brown with the

whole spices,mint and curry leaves.Next add the chopped tomatoes,small onions with a

little salt .Once the tomatoes are soft,add the marinaded mutton with the rest of the

spices,and cook for 5 whistles.(no need to add water now)

Wash and soak the rice for minimum 20-30 minutes.

Once the mutton is done ,and the steam released,mix in the soaked rice.Add water and

lime juice.Water should be 1.5 inches above the rice level.dd the meat pieces.Add few

mint leaves and mix well.check for the correct salt taste.Cover and cook on a slow fire

for 25 minutes or till done.Always remove the cooked pieces of meat and  add the

water.After adding the water add the pieces of meat.If you are cooking in the same

pressure cooker,put the cover on without the whistle.

Once you see the steam coming through put on the whistle,and simmer for 20 minutes.

After 10-15 minutes release the steam.Mix well and serve with raita and other dishes of

your choice.

 

 

 

MUGHAL MUTTON BIRIYANI


When it comes to biriyani there are numerous varieties from numerous cultures in India.

This Mughal biriyani is richly flavoured ,and what is unique in this preparation is the

layering ,creating a rich aroma and the blend of saffron color is really a feast to

the eye .

For the recipe now.

INGREDIENTS

1 kg mutton

FOR THE MARINADE

2 inch piece ginger

15-20 pips garlic

7 green chillies

2 tomatoes chopped

1.5 cup curd

1.5 tblsp cummin powder

1.5 Garam masala powder/biriyani masala powder

1.5 tblsp chilli powder

1.5 tblsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

7-8 dry plums

7-8 blanched almonds cut

1/2 tsp turmeric or a pinch of saffron mixed in hot water

Grind the bold listed .Marinade the mutton for 2-3 hours minimum .You can marinade and leave it in the fridge overnight.

FOR THE RICE

500 gm basmati rice (washed and soaked for half an hour)

6-7 cups water

1 tsp peppercorns

1-2 bay leaves

1/2 tsp saunf

3 green cardamoms

1.5 tblsp salt

Heat the water till boiling point,and add the soaked rice and the rest of the ingredients .

Stir once and cook till 3/4 done.Drain and set aside .Reserve 1/2 cup rice water.

TO COOK MUTTON

4-5 big onions thinly sliced and fried in 1/2 cup ghee or oil till crisp.Take half of the fried

onions and set aside for assembling finally.

In the same cooker add the marinaded mutton with, half of the fried onions and the rest

of the ingredients listed under for marinade and cook till mutton is tender.(pressure

cook for 4 whistles).Allow the steam to release on its own.

FOR THE LAYERING

1/2 cup milk and reserved rice water mixed in with saffron strands/food color

1/2 cup ghee

A drop of Kewra essence or rose water

3 cardamoms and 1 tsp saunf ground coarsely

Mix in half of the mutton gravy for the base.Next layer with half of the rice .Then mix in

the kewra essence into the milk water.Sprinkle this water and a little of fried onions.Next

add the rest of the mutton curry and spread on the rice .Next add the last layer of the rice

sprinkling the kewra and color water ,then the remaining onions .

Heat ghee in another pan,and add the cardamom and saunf and pour on top of the rice.

Cover and cook on a slow fire (DUM) for 15-20 minutes.

Serve with all the layers or transfer into a large serving tray,with the bottom meat layer

on the top .If you need a still richer biriyani,you can top with fried cashewnuts .

Serve with raita ,and other accompaniments you like.

Do send in your comments after trying!