Malabar Chicken Biryani

Malabar Chicken Biryani

Ingredients :-

3 cups Basmati Rice
2 lbs Chicken cut into big pieces
2 cups Thinly Sliced Onion
1 butter bar
1/4 cup broken cashew nuts
1/4 cup Raisins
3 star anise flowers
5 bay leafs
6-10 cloves
1 cup Yoghurt
2 lemon wedges/ lime juice
Biryani 3 tsp
5-6 Saffron strands
Salt

Marinating Mixture for  Chicken

Chopped Coriander leaves – 1 bunch
Chopped Mint leaves – 1 small bunch
Turmeric Powder – 1/2 tsp
Garam Masala – 1 tsp
Chicken Masala – 1 tsp (MDH or Everest brand)
Chilly Powder – 1 tbsp
Green Chillies – 4-5
Garlic –  7-8 cloves
Ginger – a large slice
salt as required

Use a grinder to grind the marinate into a coarse paste and marinate the chicken with the mixture for 3-4 hours.
additionally add lemon juice so that the meat absorbs it.

Method

part1 : The chicken curry

Heat oil in an deep pan or a cooking vessel. Add onions, cloves, star anise flowers, bay leaf and fry until golden brown.
Add a little ginger garlic paste, Chicken Masala and then put in the marinated chicken.
Add Yogurt and cook the chicken for a good 15-20 mins.

part 2: The Rice
In a pan, put a generous serving of butter and add cashew, raisins and cinamon sticks.
Now fry the bastmati rice a little and then cook it using a rice cooker.
Make sure it cooks about 3/4ths and not completely.

part 3: The mixture
For additional taste fry some onions until dark brown and keep aside
In a oven dish alternate a layer of rice and the chicken curry.
Now keep this for 10 mins in a pre heated oven at 375-400F.

Serve with a yougurt salad for the best taste.

2011
04/29
POSTED BY
CATEGORY
Chicken
Indian
kerala
malabar
recipe
rice
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coriander-sardines

Coriander – Fenugreek Fish

Its known more commonly in the konkan community as Cothember-Methi curry. It goes really well with sardines and is highly
recommended with it. If you are a vegetarian then i could suggest substituting the fish for potatoes and peas.

Ingredients

1 cup grated coconut / coconut milk
5 dry red chillies
2 tbsp tamarind pulp
1/4 cup coriander seeds
2 tbsp methi seeds / Fenugreek
small slice of Ginger
3-4 green chillies
oil

6-8 Fish pieces : Sardines recommended.

Method

Slightly roast the  red chillies, coriander and fenugreek without oil for about 1/2 min on high flame.

Add the roasted spices to coconut and put them into the mixer

Grind into a fine paste , add water if needed while grinding into paste

Add the coconut paste into a large open vessel and allow it to boil. Add water if the paste looks really thick

Add  green chillies and let the paste to boil

Once it starts to boil , add the fish pieces  and cook on medium flame for 10-15 mins.

Serve with Rice

2011
04/06
POSTED BY
CATEGORY
Fish
Indian
konkan
recipe
3 comments

Vegetable Pulao

VEGETABLE PULAO

Pulao is a indian dish which is rice with vegetables. There are various varieties of pulao ranging from kashmir to the south.
This is probably the most easiest version that i am going to describe, may be later post a few different tweaked versions.

Ingredients:

2 cup Basmati rice
1 Onion chopped
1 cup  chopped carrots
1/2 cup peas
1 cinamon stick
1 bay leaf
4-5 cloves
2 tsp ginger garlic paste
4-5 cut cashews
1 tsp chilli power or green chilly paste
2 tsp Everest Pulao Masala or Garam Masala
Oil
Salt to taste

Method:

Heat the oil and add cloves, cinamon stick, bay leaf and cashews. Roat lightly until you can smell the aroma

Add Onions & Ginger garlic paste, Fry the onions in oil until they turn light brown.

Now add chilli paste/ powder , pulao masala and fry them lighly.

Add all the vegetables and add 1/2 cup of water.

Add rice and 4 cups of water  and salt.

Heat on low-medium flame for 20-25 mins in a slow cooker.

2011
03/22
POSTED BY
CATEGORY
Indian
rice
vegetarian
3 comments

Rava Laddu

Rava Laddu ( Sweet Semolina Balls )

Its almost my birthday, so in stereotypical Indian fashion i decided to make a dessert. I miss laddu’s (http://en.wikipedia.org/wiki/Laddu) and hence decided to make this. Semolina Laddu or Rava laddu is particularly famous in the south of India, especially the mangalore region. If you are reading this blog and are in providence drop into my house to have this delicious dessert.

Ingredients:

1 cup fine  Semolina ( sooji / rava)
1 cup sugar
1/4  cup grated coconut
2-3 cloves
1 tsp raisins
1 tsp cashew
1/2 tsp cardamom powder
1/3 cup milk
1 bar of butter

Method:

Melt the butter and then add crushed cloves

Add the Semolina and roast in on medium flame for 5-6 mins or until you get a nice aroma. Keep it aside in a plate

Now roast the cashew, raisins and grated cococnut

Slightly boil milk and add sugar and cardamom powder.

Mix everything and leave aside to cool.

Once cold, make the mixture into balls.

2011
03/16
POSTED BY
CATEGORY
Indian
vegetarian
2 comments

Rajma masala

Rajma Masala

Kidney Beans in spicy tomato and onion sauce

Ingredients

1cup  cooked kidney beans
1 large onion – diced
1 Tb ginger – minced
4 cloves of garlic – minced
1 Tb tomato paste
1 tomato – finely chopped or pureed
1 large green chili- chopped
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin power
1 tsp amchur / dry mango powder
oil

Method

Heat oil in a medium deep pan.
Lightly saute the ginger & garlic & green chilli . Alternately use ginger garlic paste
Add onions and saute it until it turns pale – medium brown
Now add tumeric,  coriander powder, cumin , garam masala
Roast the masalas until you can smell the aroma
Add tomatoes and saute further, meanwhile add salt too
once there is some consistency in the mixture add the cooked kidney beans
cook on low flame for 8-10 mins

Serve with Rice or Naan

2011
02/20
POSTED BY
CATEGORY
Indian
vegetarian
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Aloo Paratha (stuffed bread)

Aloo Partha ( Stuffed bread with mashed potatoes)

This is a semi complicated dish or a easy one depending on you roller pin handling skills !  My friends are really enjoying the blog and have been giving me suggestions on how to add more glamor to my blog like posting Video tutorials or even Models posing with food ! I am really contemplating the latter…. any one wants to apply ?

The first time i ever tried to make this was a disaster because the stuffing would just come out, But then that was not to deter me from not making it again, I came up with a different technique than what people do regularly and it works wonders now !!

Ingredients:

1 medium sized Potato
1/2 cup peas
1 tbsp garam masala
1/2 tbsp chilli power
1/4 tsp cumin seeds/ powder
cilantro / coriander leaves to garnish
salt to taste
Oil
All purpose Flour / Wheat flour

Method:

Making the Dough :

Add 2 cups of flour, salt and 1/2 cup of water and knead the dough.
Make sure you knead the dough well so as to ensure good texture when you cook it.
Its very similar to how you would make roti or any other kind of dough.

Stuffing:

Boil the potatoes and peas.
Mash them well and add the spices
Mix well and make them into small balls.
Mashing is important, if not properly mashed, it becomes harder to roll the dough with the stuffing in it.

The Integration:

*I use two dough balls to get a thicker texture to the paratha or bread and highly recommend using this technique.

Make small to medium equal sized balls from the dough.
Use a roller pin and flatten two of these dough balls.
Next place the stuffing ball on one of these and cover with the other.
Carefully seal the edges and slowly flatten the whole thing with your hands.
Now use a roller pin to flatten the entire stuffed dough thing.
Make sure you dust the surface with flour when you flatten the bread.

Heat a flat pan and smear some oil or butter on it.
place the bread/ paratha on it and  cook for 30-40 seconds and later flip and cook the other side.
Depending upon the thickness of the bread, it may take longer to cook.
Brownish to Black spots on the bread should indicate that its cooked.

Serve hot with yogurt and onion rings
Its also a great combo with chana masala (https://sunilskitchen.wordpress.com/2011/01/26/chana-masala/)

2011
02/07
POSTED BY
CATEGORY
Indian
vegetarian
1 comment

Schezuan Fried Rice

Schezuan Fried Rice

My friends had requested me to make something Chinese or Indo-Chinese rather. I have always loved cooking Chinese as its easy to prepare and tasty. Its not too different from Indian counterparts like Jeera rice or Biryani, but the sauces give it a totally different flavor. The other dish on the menu was Gobi Manchurian and I had to make fried rice because it has been one of the favorite combo’s growing up 🙂 . This is dedicated to Amartya, Rohini & Nitin …. hope you guys enjoyed it.

Also made it  yesterday again for the come back dinner for Dale & Teja / Republic Day celebration / My escape from Academic Work !

Ingredients:

1 cup rice
1/2 cup peas
1/2 cup carrot diced
1/2 cup bean chopped
2 tbsp Schezuan stir fry sauce
1 tbsp green chilli sauce
2 tbsp soy sauce
2 tbsp ginger garlic paste
1/2 tbsp vinegar
1/2 tbsp black pepper powder ( optional)

Method:

Add 1.5 cups of water and cook the rice. Add less water so that the rice isn’t sticky already and you can spread it out
to cool so that it doesn’t end up sticky.

Heat oil in a pan and add the ginger garlic paste

Now add the vegetables and rest of the sauces

Saute the vegetables until cooked medium, make sure you don’t over cook so that they remain crispy.

Mix the rice in the pan now and stir it, until rice is covered with all the sauces.

2011
01/28
POSTED BY
CATEGORY
Indo-Chinese
vegetarian
6 comments

Tandoori Chicken

Tandoori Chicken Legs
I loved tandoori chicken growing up and always was a mystery dish to me. Several Recipes online make this a complicated dish and discourage people from cooking it at home. I hate the indian restaurants in providence and i never got to eat the tandoori chicken with the same flavors that i got back home. I decided it was about time i made tandoori chicken myself and the first time i ever tried, it was delicious and i was amazed at the simplicity of this recipe.

 

Ingredients:
2  chicken leg quaters / pieces
1/4 c Fresh lemon juice
1/2 tsp Salt
1/4 c Plain yogurt
2 tsp Ginger Garlic paste
1 tsp chilly powder
2 tsp Ground cumin
1 ts Ground turmeric
2 tsp Garam Masala
2 tb Butter; melted (1/4 stick)
Method:
Slice the Chicken Leg Quaters as shown so that it becomes easier for it to absorb the marinate
Pour the lemon juice over the chicken
For the Marinate:
In a bowl mix Yogurt, ginger garlice paste and rest of the spice powders.
Dip the Chicken legs in this marinate and mix well
Allow the marinate to be absorbed for 5-6 hours , you could even marinate them overnight in the refrigerator.
Heat the Oven to 400 F and cook for 30-35 mins depending on the size of the chicken leg quaters.
2011
01/26
POSTED BY
CATEGORY
Chicken
Indian
Punjabi
2 comments

Stuffed Pepper

Stuffed Pepper – with Rice

 

Ingredients:

2 whole Green Bell peppers
1 cup rice
3 cloves of garlic finely chopped
1 green chilly finely chopped
1 tsp coriander powder
1 tsp garam masala ( optional )
1 tsp cumin seeds
1/2 cup green peas
1/2 cup tomato diced
1/2 cup additional vegetables carrot,beans (optional)
oil
salt to taste

Method:

Phase 1:
Cook rice in a rice cooker and make sure you add less water than you normally do so that the rice is
not sticky. Spread it once its done so that it doesn’t stick.

Heat oil in a pan and add garlic, cumin and the rest of the spice powders on a medium flame.

After about 30 seconds add the green peas, tomato and  additional vegetables

In 3-4 mins or if you are convinced that the vegetable are cooked medium, add the rice and mix well
you don’t need to cook the rice because we are going to further cook it inside the pepper

Phase 2:
Slice the pepper as shown in the photo, just remove the cap and clear the seeds to create a cavity

Now stuff the pepper with the rice mix we just made.

Pre heat the oven to around 350-375 F

Apply Oil or butter to the pepper and allow it to cook in the oven for 10-15 mins.

You can remove the peppers when the color of the pepper turns pale.

2011
01/26
POSTED BY
CATEGORY
vegetarian
1 comment

Gobi Manchurian

Gobi Manchurian is the most famous indian chinese recipe. A dish which all chinese would deny or originating in india but certainly would love eating.

Ingredients:

1 cup Cauliflower florets, small sized
3/4 cup All purpose flour (Maida)
1 cup Corn Flour
1 Chopped green chili
1/2 tbsp Ginger-Garlic Paste
1 cup finely Chopped Onions
1/4 cup chopped Garlic
Finely Chopped Coriander Leaves
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
1 tbsp vinegar
Salt

Method :

Make the batter with all purpose flour, corn flour, chilli powder and salt using water.
(The general proportion that i use is  for every 1 cup of corn flour i add 3/4 cup, this is useful when
you want to cook large quantities) Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the cauliflower florets in the paste and deep fry till golden brown. Keep aside. Take care
to make sure they don’tstick to each other.

Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Add the 1/4 cup of garlic and fry it, this gives a distinct garlic taste to the manchurian.
Now,  add little salt, soya sauce (as u like ) ,vinegar and tomato sauce (less if u want it spicy) to it.

Add fried cauliflower kept aside and mix well. Garnish it with coriander leaves.

Serve the gobi manchurian hot.

2011
01/26
POSTED BY
CATEGORY
Indo-Chinese
2 comments

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