KERALA TASTE BUDS

Sambar Sadam

2013-03-02T10:05:00.000-08:00

Sambar Sadam - This rice for sure will tickle the taste buds of all sambar lovers.

Ingredients :-

Rice - 1 Cup
Tur Dhal - 1 Cup
(soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water.
Turmeric powder - ¼ tspn
Coriander powder - ½ tbspn
Chillie powder - ½ tbspn
Sambar powder - 2 Tbspns
Salt to taste
Tamarind as big as a lime the Juice extracted
Ghee for Frying

For seasoning:

Mustard seeds – ½ - ¾ tspn
Curry Leaves - few
Asafoetida - a big pinch
Cashew nuts – 2 tbspns broken pieces
Sambar Onions – ½ a cup

For Garnish:

Coriander leaves chopped.
Ghee 2 –3 tbps melted & poured on top

Preparation Method :

Wash Rice & Dhal, drain away all the water, to the Rice/Dhal mixture add the Turmeric pwd., Coriander pwd., Chillie pwd, Sambar pwd, & Salt.
Extract the juice from the Tamarind & mix with the quantity of water to be added to the Dhal/Rice mixture.
Pour this water into the Dhal/Rice Mixture & cook in Pressure cooker for 10/12 minutes.
Add Ghee in the Pan & fry the Sambar Onions, as it’s getting brown add the Mustard Seeds Cashew nuts,Curry leaves.
Add this seasoning to the Sambar Bath. Sprinkle with chopped Coriander Leaves.

Potato Stew

2013-03-02T10:03:00.001-08:00

Potato stew can be made with either boiled or raw potato. You could even microwave the potato for 10 minutes with half a cup of water before using it.

Ingredients:-

4 medium sized potatoes, parboiled
1 onion, finely chopped
1½ cup coconut milk
1 tbsp ginger-garlic paste
¼ tsp turmeric (haldi) powder
2 green chilies, chopped
1 tsp mustard seeds
1 tbsp oil
Salt

Preparation Method:

Heat oil and add mustard seeds.
When the seeds begin to pop, add onions, ginger-garlic paste, green chilies and fry until the onion is soft.
Add turmeric powder, salt and potatoes and stir for 3-4 minutes.
Add coconut milk, bring to a boil and simmer for 2 minutes. (If you are using raw potatoes, add a little water, and simmer until the potatoes are cooked).
Mash 2 pieces of potato with the ladle and let it mix in the curry. This thickens the curry. Simmer for about 5 minutes. Serve hot.

Chicken Dum Biryani Recipe

2012-12-19T04:31:00.001-08:00

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-

Basmati Rice - 4 large cups
Boneless chicken breast - 300 gms(cut into 1" cubes)
Large onions - 3 no's
Large Tomatoes - 2 no's
Medium size potato - 1 no (cut into 1" cubes)
Fresh curd/plain yoghurt - 1 cup
Almonds - 8 to 10 pieces (whole)
Kaju - 8 to 10 pieces
Raisins - 12 to 15 pieces (whole)
Garlic - 6 to 8 pods
Ginger - 1" inch stick
Ghee - 8 to 10 tsps
Cinnamon - 1" stick
Green cardomom - 3 pieces
Big Black Cardomom - 1 piece
Jeera - 1/2 tsp
Shahi Jeera - 1/2 tsp
Kalonji - 1/2 tsps
Dry Red chillies - 5 no's
Kasuri methi - 1/2 tsp
Dry Dhania seeds - 3 tsp
Turmeric powder - 1/2 tsp
Star anus - 1 whole
250 gms wheat flour
salt to taste
Fresh green coriander chopped fine.

Preparation Method :

Clean and wash the chicken pieces and keep aside.
Heat 4 cups of water in a vessel and bring to a boil.
Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water.
Drain tomatoes and peel the skin.
Cut two large onions into big pieces.
Grind the ginger, garlic, onion and tomatoes to a smooth paste.
Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon, green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well.
Grind the roasted ingredients in a mixer to a smooth powder.
Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.
Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours.
Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil.
Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ).
Drain in a collander and keep aside.
Cut one large onion into thin long slices. Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins.
Remove and drain.
In the left over ghee fry the thinly sliced onions till they are crisp and brown.
Remove and drain.
Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy.
Now take a heavy bottomed vessel and coat it with ghee.
Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered.
Now knead the wheat flour to make a nice dough.
Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough.
Take a heavy bottomed tava, heat it and put the gas on simmer.
Now keep the vessel on the tava and cook for approximately 20-25 minutes.
Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.

Nuchhina Unde

2012-12-05T18:11:00.001-08:00

Makes 30 Nuchhina Undes Cooking Time: 30

Nuchhina Unde is a healthy, filling snack, and quite versatile too. You could either serve it as is, or drop it in a curry to add zing to the dish. It is typically added to magige huli and sambars.

Ingredients: -

2 cups toor dal (or 1½ cups toor dal and ½ cup chana dal for added taste)
2 green chilies
½ cup grated coconut
3-4 tbsp chopped coriander leaves
2-3 tbsp chopped dill leaves (optional)
1 tsp grated ginger
½ cup chopped onion (optional: This is usually skipped during festivals)
A pinch of asafetida
Salt to taste

Preparation Method :

Soak toor dal for 2-3 hours.
Add green chilies and grind it coarsely without water.
Mix in coconut, coriander, dill, asefotedia, ginger and salt.
Make oval patties about 2" in diameter and steam for 7-8 minutes on high heat.
Serve hot with ghee and curds.

Tip: Use an idli cooker for steaming the nuchhina unde, for ease and convenience

Chicken 65 recipe

2012-09-09T00:30:00.001-07:00

Yummy Chicken curry. Even can try as snacks.

Ingredients :-

2 pounds skinless boneless chicken breast
1 teaspoon Chili Powder
1/2 teaspoon Black pepper
Salt to taste
2 Egg whites
2 Tablespoons Corn flour
2 Tablespoons Refined Wheat Flour or all
purpose flour
1 cup Butter milk
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
1/4 teaspoon orange food coloring
Salt to taste
2 Tablespoons Vegetable Oil
1 1/2 Tablespoons Lemon juice
Oil for deep frying

Preparation Method :

Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.

Malabar Chicken Biriyani

2012-06-27T04:08:00.005-07:00

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-

Basmathi rice 1 kg
Chicken 1
Biriyani Masala Paste 4tbsp
(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) 4tbsp
Green chilly 10
Ginger garlic paste 2 tbsp
Coriander leaves 50 g
Mint leaves 25 g
Curd 150 ml
Tomato 150 g
Onion 1 kg
Black cumin seeds 1 tsp
Cinnamon stick 2 pieces
Bay leaves 2
Cashew nuts kismis 50 g
Cardamom 5
Ghee 200 g
Coriander powder 2 tbsp
Milk 500 ml
Saffron 1 pinch
Water (For rice) 1 litre

Preparation Method :

Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well.
Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
Add the chicken pieces and cook well.
Soak the rice about 10 minutes and drain well.
Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour.
Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer.
Make random holes through the rice with a spoon and pour into each a little saffron milk.
Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

Kerala Fish Fry

2012-06-04T04:18:00.000-07:00

Tasty, Yummy and Delicious Fish Fry. Very easy to cook and serve it with Lime and Onion slices.

Ingredients :-

Fish - 1/2 Kg (King Fish or any other good fish)
Red Chilli Powder - 5 tea spoons
Turmeric Powder - 2 pinch
Ginger - 1 small piece
Black Pepper - 8 to 10
Vinegar - 1 tea spoon
Salt, Oil

Preparation Method :

Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.
Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar.
Add few teaspoons of water to make a thick, smooth paste.
Apply this mix on both sides of the fish slices as a very thin layer.
Keep aside for 30-45 minutes.
Deep fry the fish pieces on either side until golden brown.
Drain the oil.

Prawns curry

2012-05-24T05:18:00.001-07:00

This is a good dish which could be served with Rice.

Ingredients :-

Prawns - 500 gms
1 Large onion
2 tsps of ginger garlic paste
Garam Masala - 1 tsp
Curry/Meat Masala - 3 tsps
Curd - two cups
Curry leaves
Green chillies - 5
Salt - to taste

Preparation Method :

Fry slices of 1 large onion and 2 tsps of ginger garlic paste in a tbs of oil.
Add 1 tsp of garam masala and 3tsps of fresh(preferably home made) curry/meat masala.
Add 500 gms of prawns.
Add two cups of curd, stir well and let the prawns cook in this mixture.
Toss in some curry leaves, five slit green chillies and add salt to taste.
Serve when well cooked.

Njandu (Crab) Masala

2012-05-20T04:44:00.000-07:00

A Non Veg. Preparation made with Njandu & goes well with appam- check it out.

Ingredients :-

Crab diced ½ kg
Onion 200 g
Ginger 25 g
Green Chilli 4 no
Garlic 25g
Curry Leaves little
Tomato 100g
Coconut milk 2 no (11/2 glass)
Garam masala little
Turmeric Powder 1tsp
Coriander powder 25g
Chilli powder 30g
Salt To taste
Coconut oil 100g

Preparation Method :

Heat oil in a pan.
Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the diced crab to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Kallummakaya Ularthiyathu

2012-05-20T04:40:00.000-07:00

It's a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.

Ingredients :-

Coconut oil 50ml
Fennel 10ml
Curry leaves 1
Ginger julienne 50g
Green Chilly 25g
Coconut slice 25g
Mango puree 1tsp
Chilly powder 11/2tsp
Turmeric powder 1/2tsp
Coriander powder 1 1/2tsp
Tomato 100g
Salt to taste
Mussles 1 kg
Small onion 250g

Below mentioned items should be crushed

Fennel 10g
Pepper corn 10g
Red chilly 10g
Small onion 50g

Preparation Method :

Heat the coconut oil in pan and temper Fennel and Curry leaves.
Add ginger, green chilly, small onion, coconut slice and then make it brown.
Then add chilly powder, turmeric powder and coriander powder after tomato slice.
Sauté it well, till it becomes paste.Add mussels,
add some salt to taste and then sauté it well till it becomes dry.

Karimeen pollichathu

2012-05-19T04:38:00.000-07:00

An easy to make Karimeen pollichathu..Yummy..

Ingredients :-

Karimeen 200 gm
Ginger 10 gm
Garlic 10 gm
Onion (chopped) 50 gm
Curry leaves 2 sprigs
Chilly Powder 5 gm
Turmeric Powder 3gm
Coriander Powder 5 gm
Peppercorn crush 2 gm
Lime 1 no
Salt to taste
Coconut Oil 25 ml
Banana leaf

Preparation Method :

Clean fish. Make gashes all over.
Mix all the herbs and spices.
Add limejuice and smear all over the fish.
Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides.
Grill both sides evenly in a hot tawa.
Serve with a piece of lime, & mixed salad.

Dry Prawn Chutney (Chemmeen Chammanthi)

2012-05-13T23:46:00.000-07:00

Ingredients :-

Dried Prawns - 1/4 cup
Grated Coconut - 1 cup
Small Onion - 4
Dry Red Chilly - 4-5 pieces
Curry Leaves - 5

Preparation Method :

Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies.
Then grind or crush well the coconut, curry leaves, salt, with this mixture.
Your mouthwatering chutney is ready.

Kozhi varutharacha currry

2012-05-02T00:45:00.001-07:00

A little spicy delicious currry.

Ingredients:-

Chicken ½ kg
Potatoes 2 no.s
Onion 2 no.s
Coriander seeds 2 tbsp
Red chillies 10 no.s
Pepper 1 tsp
Grated coconut 2 full cups
Small onions 6 to 8 no.s
Coconut oil 2 tbsp
Salt to taste
Green chillies/Ginger cut lengthwise
Small onions and curry leaves for tempering

Preparation Method :

Fry the coriander seeds, red chillies and pepper together and keep aside.
Fry the grated coconut till it turns light brown and add small onions and curry leaves.
Grind both these fried items separately.
Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
Add salt and pressure cook till the chicken becomes soft.
Once the chicken is tender, add the coconut mixture and let it boil once.
Temper it with small onions and curry leaves in coconut oil.

Fish Molee

2012-04-22T05:09:00.003-07:00

Tasty and Yummy Fish Molee.

Ingredients :-

1/2 kg fish fillets, cut into pieces
2 cup refined vegetable oil
1 cup onion, sliced
1 tsp garlic, crushed
1 tsp ginger, crushed
6 green chillies, half slit
1 tsp peppercorns, crushed
A few curry leaves
2 cups thin coconut milk
Salt to taste
1 big tomato, cut into four
1 cup thick coconut milk

Preparation Method :

Clean fish well in salted water.
Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
Remove from heat and serve hot.

Mixed Fried Rice

2012-04-17T03:14:00.000-07:00

A Christmas Special fried rice. Very simple and easy steps.

Ingredients :-

Boiled basmati rice - 5 cups
Thinly sliced carrot, cabbage, capsicum, Beans, Coriande leaves, Celery, Green peas - 1 cup
Egg - 3 no's
Salt - to taste
Pepper powder - 1 tsp
Cooked & sliced meat - 1 cup
Cooked prawn - 1/2 cup
Soya sauce - 1 tsp
Chilly sauce - 1 tsp
Oil - 2 tbs
Coriander leaves - to garnish

Preparation Method :

Steam carrot, cabbage, beans and green peas.
Heat oil in a pan.
Sauté the egg well by adding salt and pepper powder.
Add boiled rice, vegetables, meat, prawns and salt to taste.
Sauté well by adding chilli sauce and soya sauce.
Remove from fire.Garnish with coriander leaves and serve hot.

Karimeen curry

2012-04-04T23:41:00.005-07:00

A rich and yummy Fish curry.

Ingredients :-

Kareemeen – 1/2 kg (cut into pieces)
Oil - 2 tbsp
Mustard seeds- 1/2 tsp
Curry leaves few
Onion - 1
Ginger- 1"piece
Garlic- 6 cloves
Red Chilly 2
Chilly powder 1 tblsp
Coriander powder 2 tsp
Turmeric Powder- 1/2 tsp
Fenugreek Seeds- 1/2 tsp
Mustard 1/2 tsp
Tamrind 1/2 tsp
Tomato 1
Coconut Oil 1/2 tsp
Salt

Preparation Method :

Put fish in cold water. Add 1/2-cup salt, vinegar. Keep for 15 minutes. Remove and cut.
Heat oil in a pan .Add mustard seeds.
Then curry leaf, onion, ginger, and garlic. Fry till onions are golden brown.
Now add coriander powder, chilly powder and turmeric. And fry.
Add water with tamarind juice. Add salt and boil.
Add fish and cook till done.
Heat coconut oil and add fenugreek seeds. Pour over the gravy.
Allow to simmer for 1/2 hour on slow fire till gravy thickens.

Masala Fried Prawns

2012-03-30T05:00:00.002-07:00

Tasty, Yummy and Delicious dish.

Ingredients :-

Jumbo prawns 6 pcs
Small onions 100 g
Green chillies 3 nos
Chilly powder 1 tsp
Coriander powder ½ tsp
Curry leaves One pinch
Ginger vallience One pinch
Coconut oil 2 tsp
Coconut milk 2 tsp
Salt To taste

Preparation Method :

Marinate the prawns with little chilly, coriander, turmeric powder and salt.
Heat the coconut oil, fry the prawns and keep aside.
In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour.
Add the rest of the masala and salt.
Put the prawns and coconut milk and then cook and fry.

Beef Ularthiyathu

2012-03-30T04:57:00.003-07:00

A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.

Ingredients :-

Beef (trimmed) ½ kg
Red chilli powder ¾ spoon
Coriander powder 1 tsp
Turmeric powder ½ tsp
Pepper powder ¼ tsp
Cummins (Jeera) 1 pinch
Cinnamon 2 pinch
Cloves 3-4
Cardamom 2
Shallots (sliced) 100 g
Garlic (flakes) 1 big clove
Ginger 1 piece
Curry leaves 2 sprigs
Coconut (cut into small pieces) 100 g
Vinegar ½ tsp
Salt to taste
Coconut oil 50 ml
Mustard seeds 1 tsp

Preparation Method :

Grind all spices together into a fine paste.
Marinate beef with the spice paste and keep aside.
Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
Cook meat on a slow fire till tender.
Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
Serve hot.

Spicy Chicken Curry

2012-03-27T05:23:00.001-07:00

Simple and Tastes great!!

Ingredients :-

Chicken - 1/2 Kg
Onion - 1 (Big)
Ginger Garlic Paste - 2 tbsp
Tomato Puree - 1/2 cup
(From 2 Tomato)
Chilli Powder - 1 tsp
Jeera - 1 tsp
Cahsew nuts - 7-8
Corriander Powder - 1tbsp
Black Pepper - 1 tbsp
Curd - 1 tbsp
Salt - As rqrd
Sugar - a pinch

Preparation Method :

Marinate the cut chicken (cut chicken into small pieces) with salt, chilli powder, ginger garlic paste and curd, keep aside for 20 min.
In a pan, roast pepper, cashew nut, coriander powder and jeera.
In another pan, take 2 tbsp of oil and stir the finely chopped onion till golden brown.
Grind the onion with the roasted spice with little water to form a paste.
In a pan put 1 tbsp oil and add the paste (stir till oil appears on the top, which shows the paste is cooked).
Add the marinated chicken and add the tomato puree and half cup of water.
Keep it over a low flame for about 10 min.
Add a pinch of sugar and finally add the chopped coriander leaves.
Serve it hot with Roti

Kerala Biriyani

2012-03-21T04:55:00.004-07:00

Tasty, Yummy and Delicious Chicken Biriyani with gravy.

Ingredients :-

Basmati Rice – 2cups
Chicken – 3pounds (1 ½ Kilo)
Chilli powder – 1 teaspoon
Coriander Powder – 3 teaspoons
Cinnamon – 10 pieces
Clove – 10
Elaichi - 8
Ginger – 1 inch piece
Garlic - 8
Mint leaves – 2-3 stems
Coriander Leaves- 2-3 stems
Cashews - 20
Raisins - 15
Water
Ghee/Oil/Butter – See recipe for quantity
Curd – 3 teaspoons
Lemon juice – 5-6 drops
Rose Essence – 1 teaspoon
Yellow color powder– a pinch
Tomatoes – 3
Onions – 3 (Big)

Preparation Method :

Soak Rice in water and keep for an hour.
Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut.
Just make some slits on the piece, so that masala will go in.
For frying Chicken,Chilli powder – ½ teaspoon,
Coriander Powder-1 ½ teaspoon,
Turmeric powder-little,
black pepper – little,
Garlic-Ginger paste –1/2 teaspoon,
masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove).
Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour.
Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time.
Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry.
Also, chicken will be having some more cooking time while making curry for Biriyani.
For making Rice:- Drain water from rice and keep it aside.
Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee.
When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each),
After a little while, put the drained rice into it, and fry for some time.
I do it for about 10 minutes.
Then pour water to it. For 1cup, I use 1 3/4 cup of water.
Add some yellow color to it.
Add Salt to taste.
Put on high heat, and cover with a lid.
After a while when water is not seen, bottom rice can get burnt.
So, then open the lid, and mix the rice.
After water is not seen, don’t keep it on stove for long time.
If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts).
It is ok to switch off the stove even before the rice is completely cooked.
Because it will get some cook time while baking.
For making Biriyani Gravy:- Heat a vessel, and add, some oil or ghee (you can mix ghee and oil too)
When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies.
Sautee it for sometime, and then add cut onions (3 big onions) to it.
Sautee it, and when it is nicely done, add ½ teaspoon
Coriander Powder-1 ½ teaspoon
Turmeric powder-little
black pepper – little
masalapowder- little for taste.
Add Salt to taste.
Sautee that again.
After a while, add 3 teaspoons of curd to it. Mix it well.
Then add Fried chicken pieces to it.
Cover and cook for sometime (10 mts) .
Cut 3 tomatoes (big pieces) and add to this.
Cover and cook. Stir in between.
When the gravy will be like a paste.
It should not be dry.
But it should not be watery.
Check Salt and add more, if needed.
Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside.
Best is to fry this separate.
But For easiness I do all in one pan.
First Raisin, when it is big balls, add cashew to it.
when cashew is brown, take both out.
Then add Leaves to it and fry.
If Mint leaves are not there, you can just use Cilantro (I do that most of the time).
If you want to reduce amount of ghee used.
Don’t do this step.
Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.
Baking Biriyani:- You can use a big wide vessel coat it with Ghee or butter,
and make layers as described in the step above.
Cover it with a lid.
Heat the filled Vessel in low flame for approx 20-25 minutes.
Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt.
If it is getting burnt reduce the heat.
Serving:- Take portions from the baked Biriyani, so that a serving plate will have both rice, and chicken with masala.
This goes well with Lime Pickle and raita.

More Receipes.....


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Pineapple Sweet Curry

2012-03-19T23:28:00.000-07:00

Mouth watering vendakka thoran.

Ingredients :-

Lady’s finger 200 gm
Mustard seed ½ teaspoon
Shallot 1 cup
Green chilly 5
Coconut oil 2 tablespoon
Grated coconut ½ cup
Curry leaves 1 stem
Salt As required

Preparation Method :

Cut lady’s finger in small round pieces.
To this add chopped shallots and chopped green chilly, grated coconut, salt and mix well.
In a pan, heat oil and splutter mustard seed.
Add the mixed ingredients and sauté.
Close the pan and cook on a low flame

More Receipes.......


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Tomato Soup

2012-03-09T04:13:00.002-08:00

Healthy Tomato Soup recipe. Very tasty. Try it!

Ingredients :-

4 to 5 - huge tomatoes, chopped
1/2 cup - moong dal
1 - onion, chopped
1/2 cup - low fat milk [ reduced fat /1% fat/ 2% or fortiefied with vit a and d all work ]
2 tbsp - cornflour
1 tsp - olive oil
salt and pepper to taste

Preparation Method :

Cook tomatoes and moong dal in 3-4 cups of water till the dal is cooked.
Saute the onions with Olive oil or can use PAM spray.
Now add the onions along with the cooked tomato dal mixture, cool it for a while and blend till smooth.
Strain it with a strainer.
The result is creamier soup.
Boil it again and add milk, salt and pepper as per taste.
If you want more thicker consistency add cornflour to some water, make a paste and add it to the soup.
Serve it hot with Croutons.

Vegetable Fried rice

2012-03-09T04:10:00.002-08:00

This is a good and a vitamin food.

Ingredients :-

Rice Basmati or long 1 kg
Raisins: 20 gm
Apricots dried: 2
Walnut: 2 made in small pieces
Almond: 20 gm
Cinnamon sticks 2, finely powdered
Cloe: 10-12
Turmeric powder: 1/4 tsp
Onion: 250 gm, cut vertically
Green peper: 100 gm finely chopped, seedless
Carot: 200 gm finely chopped
French beans: 250 gm finely chopped
Garlic petals: 10 finely chopped
Black pepper: 7-8 powdered
Salt: 1 tbsp
Bay leaf: 1
Fresh coriander leaves: 50 gms
Oil: 250 gm
Sugar: 20 gm

Preparation Method :

Roast rice with little amount of oil and cook it for 10 minutes
decant remained water.
Do not cook rice to complete.
Keep aside until vegetable
fry mix is ready.

VEGETABLE FRY MIX:

In another large bottom vessel, pour oil
and heat it to become hot, to hot oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until
it become light pink to orange tint,
add black pepper powder.
Add finely chopped vegetables, french beans, carrot, and green pepper
continue heating on medium for another 5-7 minutes.
Add the turmeric powder, salt and mix it well.
Add the cooked rice to above mixture and keep mixing well on the low fire for a minute.
Cover the vessel and let it cook for another 5 minutes. .
Add approx. 20 gm sugar and mix it once.
Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder,
dry apricot finely diced and fresh coriander leaves.

More Receipes.....


Hydrabadi-biriyani	Jeera-peas-pulav	Fried Rice	Hyderabadi Spicy Vegetable Pulao	Tomato Rice	Mild Vegetable Biriyani

Mango Chutney

2012-03-09T04:06:00.002-08:00

Manga chammanthi was a refreshing change from usual chutneys .

Ingredients :-

Raw mango 1
Coconut ½ cup
Green chilly 3
Salt As required
Curry leaves 1 stem
Ginger 1 piece

Preparation Method :

Cut mango into small pieces.
Grind coconut, green chilly, ginger, salt and mango pieces together to a fine paste.
Mix thoroughly.
Add curry leaves for garnish.

Lime Mint Cooler

2012-03-09T04:03:00.004-08:00

Lime Mint Cooler is a very cool drink for you in hot seasons.

Ingredients :-

Lemon - 2
Mint leaves - 8
Sugar - 5 tsp
Cold Water - 300 ml

Preparation Method :

Squeeze the lemons and make the juice.
Put the mint leaves, sugar, water and the lemon juice to the blender.
Blend for some time and strain the juice.
Chill the juice again if you like it very cool and serve.