VEGETABLE KORMA PULAO


This vegetable korma pulao turned awesome!

The preparation was the same as making a

korma,the only difference was the addition of

rice,and the cashew paste. You could use

basmati or any quality pulao rice.

As,I was running out of biriyani masala,I added

a teaspoon of biriyani essence ( which is used

for mutton biriyani). Recently I came across

this essence, and I don’t follow the instructions

in the bottle as I feel the smell is strong , so only

a teaspoon .Only a teaspoon gives out a nice

aroma !

Now to the recipe

INGREDIENTS

250 gm basmati rice

1/2 cup cauliflower florets

1 carrot

1 potato

1 tomato

Beans/ peas ( I used soaked green channa)

1 tblsp ginger garlic paste

1 tsp garam masala powder/biriyani masala

Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )

1/4 cup curd

1/2 tsp turmeric

1 onion sliced

1 -2 green chillies slit

For the paste

1/2 coconut

10 cashewnuts

1 tsp saunf

2-3 green chillies

2-3 tblsp ghee / oil

METHOD

Parboil the vegetables and set aside.

Heat ghee in a wide pan, and add whole spices,

onions,salt, and green chillies .

Once, the onion turns lightly brown,add the

tomato,turmeric and sauté till tomato is soft.

Next add the ginger-garlic paste,and the soaked

rice and sauté for another five minutes.

Next add the vegetables with the little stock the

rest of the spices.Add water 1 inch above the

level of rice.

Once the water starts to boil add the cashew

paste and curd .Cover and cook on a very slow

flame for 10-15 minutes.

Add a little ghee on top and garnish with

coriander leaves.

Serve with raita or ‘ennai kathrikai ‘

https://calinskitchen.com/2017/04/04/peanut-ennai-kathrikai/

Send in your appreciated!

CRAB FRIED RICE


This is a different type of fried rice ,with

pineapple ,corn pellets and crab meat and a

sprinkle of spring onions.No addition of sauces,

just few ingredients and a yummy rice bowl.

To the recipe now…

Tip : I added washed Crab claws into the

cooking rice . Extra flavour seeps into the

rice.

Strain when the rice is 3/4th done. Save 1/2

cup of the strained liquid .Remove the crab

claws and extract the meat.

INGREDIENTS

1 cup basmati rice

3-4 crab claw meat

Few corn pellets

1 capsicum chopped or 2-3 green chillies

chopped

2-3 pineapple pieces chopped

1/2 tsp pepper powder

Few spring onions/ leeks chopped

1 tsp chopped ginger and garlic

2 eggs

2 tblsp. butter

METHOD

Heat butter in a wok on high heat , add the

chopped ginger-garlic,add vegetables except

the pineapple pieces.

Shove the vegetables to a side in the pan and

break in the eggs and scramble.

Add pepper pineapple, rice and a little of the

drained stock.

Cover and cook for 5 minutes .Remove from

fire.

Note: You can add white pepper in place of

black pepper

SPICED BUTTERMILK RICE


Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sauté

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

MILLET PONGAL


Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption

graph.

The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .

MUSHROOM ‘N’CASHEW PULAO


This I would say that it’s one of the best vegan

Pulao recipe I have made.

So to the recipe right away

INGREDIENTS

1 cup seeraga samba rice / basamati rice

1 pkt.button mushrooms sliced

15-20 cashewnuts

1 tsp.chilli powder

1/4 cup curd

1 tsp. whole peppercorns

1/2 tsp garam masala

1 cup fried onions ( see note below)

2-3 cups coconut milk

Sauté in a little oil and grind the flowing ingredients

3-4 green chillies

1 inch piece ginger

5-6 pips garlic

A handful of mint leaves

A little coriander leaves

1 tsp shahjeera/ saunf/ perumjeeragam

3 cardamons

3 cloves

1-2 pieces cinnamon

1 onion chopped

1/4 cup ghee

salt to taste

METHOD

Wash the mushrooms, slice and marinade with

curd and chilli powder.

Heat oil in a pressure cooker or biriyani pot .

Add a little fried onions , the mushrooms and

cashews and cook for 1-2 minutes.

Next add the ground masalas with salt and

cook till raw smell is gone.

Add the washed and soaked rice and sauté well

for 2-3 minutes.

Next add the coconut milk ( 2 inches above rice

level ) and cook on a slow fire till done.

Sprinkle 1/2 tsp. garam masala .

Garnish with rest of the fried onions, mint and

coriander leaves . Serve hot with raita or side

dishes of your choice

GHEE RICE


Ghee rice can be matched with any cuisine.

Ghee rice can be made with pre-cooked rice, or

tossing in ghee first and then cooking.

Well, this time I cooked the rice first and when

3/4 th done, I added the roasted onions, nuts

and spices.

To the recipe now

INGREDIENTS

1 cup basmati rice

2 onions sliced

1 stick cinnamon

4-6 cardamons

1 tsp. saunf

3 cloves

2-3 cloves garlic

Curry leaves

Handful of cashewnuts and raisins

Salt to taste

1/2 tsp sugar

Curry leaves

1 tsp whole pepper ( optional)

1/4 cup ghee

METHOD

Cook the rice till 3/4th done.

Heat ghee in another pan,add spices, onions

and sauté till light brown.

Add sugar and nuts and the rice .

Cover and cook till done.

Serve with curries of your choice.

For Non-Vegan Ghee Rice

1.For Non vegan ghee rice you could

chicken or meat and add to the rice.

2. You can stir fry meat with your favourite

masalas and add to the rice .

LAMPRAIS (FUSIONED)


This is my ‘fusioned ‘version of Lamprais

which was a delight in my home for New Year’s

lunch.

I have travelled many countries in the world ,

and have tasted different cuisines and know

and understand different cuisines!

My passion is to innovate new recipes, and only

if it turns out to be successful I post in my blog.

Now coming to the description of this lamprais I’m sharing the Wikipedia link .https://en.m.wikipedia.org/wiki/Lamprais

Have to try the vegetarian version too.( Wikipedia)

Well, coming to the dishes I made.(Sorry , I forgot to take individual photos)

1.Coconut milk rice or yellow rice .

2.Quail eggs

3. Chicken curry

4.Seeni sambol ( fried onions spiced)

5.Brinjal fry

6.Fish fry

7.Potato and capsicum devilled

8.Lettuce, cucumber,pineapple salad

9. Prawn belachan

10. Mango chutney

Recipes in order

1.Yellow rice

Ingredients

1 cup good quality rice .

Coconut milk

1 big onion sliced

1-2 cloves garlic

Rampe,curry leaves,cinnamon,cloves cardamon , lemon grass ( optional)curry leaves,whole peppercorns .

1/4 tsp . turmeric

Salt to taste

1 tblsp butter +1 tblsp oil

Method

Heat oil and butter, add the whole spices and

herbs , and fry the onion till golden brown.

Next add the washed rice and cook for few

minutes.Add the coconut milk ( 1 inch above

rice level) and cook till done. Mix well and set

aside.

2.Quail eggs- Boil the eggs till done.

3.Chicken curry – You can prepare a spicy thick chicken curry and set aside.

4.Seeni sambol

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.

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 and

cook on a slow fire for 10 minutes .

5.Brinjal fry

Ingredients

200-250 brinjals sliced and marinaded in a little turmeric and salt and fried to a golden brown .

1 onion chopped

2-3 green chillies chopped

1 tsp coarsely ground ginger garlic paste

1 tblsp chilli flakes

1/4 tsp mustard powder

1/4 tsp cummin seeds powder

Curry leaves

A piece of Cinnamon

1 small tomato

3 tblsp vinegar

1/4 cup coconut milk

Salt to taste

a little sugar.

Method

Fry the onions in oil till translucent.Add green

chillies, ginger-garlic paste, tomato and sauté

for few minutes.

Add the fried brinjals to this with chilli

flakes,chilli powder and stir . Add the rest of

the ingredients , and cook for a minute. Mix

well and set aside.

6.Fish fry

Slices of seer fish or any fillet fish washed and

marinaded in chilli powder and salt till the

cheese sauce is prepared.

1 cup cheesy white sauce( add 1 tblsp flour to 2

tblsp butter and heat, add milk and cheese

gratings and cook till thick. Add salt and

pepper.

Enough breadcrumbs to coat

oil for shallow frying

Method

Dip the marinaded fish in the cheese sauce,coat

in breadcrumbs and shallow fry till golden

brown

7.Potato and capsicum curry

Ingredients

2-3 potatoes quartered

5-6 long capsicums split into four

2-3 tomatoes chopped

1/2-1 tblsp chilli powder.

1/2 tsp turmeric powder

1/2 cup coconut milk

2-3 tblsp. coconut oil

Curry leaves

Salt to taste

Maldives fish powder ( optional)

Method

Mix everything except coconut oil , and

coconut milk in a clay pot . Cover and slow

cook till the potato and capsicum are done. Mix

well till dry and then add coconut milk.

Remove from fir after 5 minutes.

8.Lettuce, cucumber, pineapple salad

Mix these three ingredients with few chopped

onions ,salt , pepper,and lime and set aside

9.Prawn belachan

Dried shrimps roasted, few red chillies roasted

and made into a paste with 2 cloves garlic , a

small piece ginger, small red onions (5), a little

palm sugar, lime juice and coconut ( optional)

10. Mango chutney

Ingredients

1-2 mangoes cut into slices, 2-3 green chillies,

4-5 garlic cloves, 1/2 tsp whole pepper,1-2 tblsp

red chilli powder,1 tblsp coconut oil,salt to

taste ,1/2 cup vinegar. Salt and sugar to your

taste.

Method

Cook all these ingredients together on a slow

fire till well cooked .

Final wrap

Banana leaves and 1 cup coconut milk is

needed for the final wrap.

Wash and heat the banana leaf slightly.( remove the centre stem for easy wrapping)

Place 1 cup rice and the prepared items ( a

spoon each or your preference. Pour 1-2 tblsp

of coconut milk on the rice. Wrap neatly and

place in a baking tray for 15 minutes. (200 C)

Please note : Fusioned recipes are different from the original

LAMB SHANK BIRIYANI/NALLI BIRIYANI


This biriyani comes out well , only if the shanks are cooked very tender.

The shanks bring out the juices, to make a flavourful ,excellent biriyani.

No tomatoes used in this recipe .

The marination, has to done overnight or before 3-5 hours.

Now let me take you to the recipe..

INGREDIENTS

500 gm lamb shanks

5-6 green chillies made to a paste

3-4 onions sliced ,and fried brown

1 onion ground coarsely

2 tblsp ginger- garlic paste

1 tsp chilli powder

2 tsp biriyani masala powder

1 cup curd

Whole spices (1 piece cinnamon,2-3 cloves,3cardamons,javitri, sea moss, 1 star anise, 1 tsp saunf)

Ghee and little oil

Salt to taste

Mint and coriander leaves for garnishing

1/2 tsp rose essence

1/2 tsp kewra essence / biriyani essence

METHOD

For the marination

Wash and soak the shanks in 1/4 cup vinegar,

salt and 2 cups water overnight.

Wash once and use to make curry.

 

To make the curry

Heat ghee and little oil,and add the whole spices,coarsely ground onions with a little salt

Next add the ginger-garlic paste, then the green chilli paste, the spice powders .

Now add the shanks and saute for 5 minutes.

Add the curd , essences and mix well.

Add half of the fried onions and 1/2 cup water and cook for 7 -8 whistles.

Allow the steam to release on its own.

img_0147

For the rice

Wash and soak the rice when you start preparing the curry.

Heat 4-5 cups water with a little saunf, bay leaf and salt.

Once it reaches boiling point, add the soaked rice and cook till 3/4 th done .

Strain the water ( reserve 1/2 cup water) . Add the rice , and water to the cooked meat .

Sprinkle mint leaves, fried onions,and ghee.

Cover tightly and cook on a low flame for 10 minutes.

You can add fried cashewnuts and raisins for garnishing!

VEGETARIAN KANJI


This is my version of nombu kanji recipe in the vegan way.

Lazy, rainy days and One pot cooking served hot is an absolute comfort food

There are many types of vegan rice kanji ( yet to post)with herbs,coconut

milk and fenugreek seeds and many more, differing from cultures and cuisines.

Easy on digestion,can be substituted for those who have an  aversion for a wholemeal at

times.

So let’s get into the simple recipe now..

INGREDIENTS

1 cup broken rice /raw rice

3/4 cup green gram dal

1 carrot chopped

4-5 chopped beans

Few moringa leaves (optional)

Few pieces of cauliflower

1 onion chopped fine/ spring onions

1 tblsp.ginger,garlic,green chilli paste (3 green chillies,1 inch piece ginger ,3-5cloves of

garlic)

1 tsp peppercorns

1 big tomato chopped

1 bay leaf

1/2 -1 tsp chilli powder

1/2 tsp.turmeric powder

1 tsp.garam masala powder

Few mint leaves

1 tsp.cummin seed powder

1 tsp.saunf / fennel seeds

2-3 cups coconut milk

Salt to taste

1-2 tblsp oil/ ghee

METHOD

Heat the oil in a pressure cooker,and add saunf ,and saute the onions till

translucent.Add the ground paste,tomato, vegetables and the rest of the ingredients

except the rice,dal,and milk.

Saute well for 3-4 minutes.Next add the washed rice and dal and saute for another 5

minutes.Add 3 cups of water salt and pressure cook on a slow fire for 10 minutes Allow

the steam to be released on its own.

Mash the mix slightly, and add coconut milk .

Simmer for few minutes.

Serve hot .

Note: Coconut milk/ water can be adjusted to your desired consistency.

TENDER JAK /KATHAL BIRIYANI


A vegan biriyani which tastes like non-vegan.

Some points to the jak/kathal. It can be a fruit,nut, or vegan meat .

Frui…..tastes sweeter than honey which no one can resist.It’s seed is a protein rich nut.

A gourmet vegetable,and a superfood .It is known as ‘Kathal’ in North India ,and in

Bengal it is considerd to be the mutton tree.

Known in tamil as ‘palapalam’and ‘kos’ in Srilanka

This breadfruit is highly consumed by Keralites,and Srilankans.

The flesh of the fully grown Jak, when cooked raw is one delicacy served with rice and

curry.

Some consume it with only coconut which is also superfood.

Today the recipe is with the tender Jak

Moving on to the recipe

INGREDIENTS

1 small tender Jak ( outer skin and core removed)

2-3 onions sliced

3-4 slit green chillies

1 tblsp ginger- garlic,green chilli paste(4-5 green chillies,10 cloves garlic,1 inch piece ginger)

1 tblsp biriyani masala powder

3 black cardamons

1 tblsp fennel/ saunf

1 tblsp cummin seed powder

2-3 cardamons

2 pieces cinammon

3-4 cloves

1 tsp chilli powder

1 tsp.turmeric

A handful of curry leaves

Mint and coriander leaves

Dried fenugreek leaves.

Juice of 1-2 lemons

1/2 cup curd

Salt to taste

Oil for frying

Ghee

500 gm basmati/ samba rice (soak for 10-20 minutes)

Preparing the jak

Cut into slices and soak in buttermilk , salt,and turmeric till you prepare the rest of the

ingredients.

Wash again well, add 1 tsp chilli powder( not listed) and salt.

Fry till light golden brown

and set aside.

Note : Fry half of the onions in oil for garnish and set aside .In the same oil you can fry the kathal pieces.

METHOD

Heat ghee and some of the remaining oil.Add saunf,curry leaves and the whole spices.

Next add the remaining onions till translucent.

Add the slit green chillies,green chilli- ginger garlic paste,salt,tomato,chilli powder and

cook till tomatoes are soft.

Next add the fried Jak,curd and the rest of the ingredients and cook for 5-10 minutes .

Add the washed and soaked rice to the mixture .

Add warm water till 1″above rice level and cook on a slow fire till done.

Garnish with fried onions ,some ghee,mint and coriander leaves.

Another method of cooking rice.

Heat some water ,add whole spices and rice.

Parboil rice and add to Jak mixture and cook on a slow fire till done.

Serve with Raita.