Fish biriyani

Got this Fsh biriyani recipe from my dear friend-Aswathy Nishanth...This was super duper...

For Rice:

Ghee - 2 tbsp
Cardamom(Elakka) - 4 nos
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Black Peppercorns - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Salt - 2 tsp

For fish masala:-

King fish or seer fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Oil - 1 cup
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Tomatoe(chopped) - 1 no
Garam masala powder - 1 tsp
Curd - 1 tbsp
Thick coconut milk - 1/4 cup
Coriander leaves(chopped) - 1 cup
Mint leaves(chopped) - 2tbsp
Ghee - 2 tbsp

For garnishing:-

Cashew nuts(roasted)
Raisins(Onakka munthiri)(roasted)

Preparation Method of Fish Biriyani Recipe
For preparing rice:-

1)Heat ghee in a pan.
2)Add cardamom, cinnamon, cloves and black peppercorns. Stir them.
3)Add onions and fry for 5 min.
4)Add rice and stir for 5 min.
5)Pour boiled water along with salt and cook till it done.

For making fish masala:-
1)Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.
2)Fry the marinated fish pieces in oil.
3)Heat the same oil used to fry the fish in a pan.
4)Add sliced onions and fry on a low flame, till it becomes slightly brown.
5)On medium flame, add ginger-garlic-green chilly paste and tomato.
6)Stir it for 6 min.
7)Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min.
8)Add fried fish pieces and reduce the flame.
9)Cook till it starts to boil.

For Assembling fish biriyani:-

1)Take a deep bottom vessel and layer rice and fish masala.
2)Pour 2 tbsp of ghee and tightly cover with a lid.
3)Keep it on a very low flame for 10 min.
4)Garnish with roasted nuts and raisins

Kothu porotta-Egg version

Kerala style Kothu porotta-Egg version !

Ingredients :-

4 plain parottas
1 - 1 1/2 tablespoons oil
1/2 tsp cumin seeds
3/4 cup chopped onions
2 green chillies sliced lengthwise and across once
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp curry powder (I used Eastern)
1/4 tsp garam masala powder
2 ripe red tomatoes, chopped
2 eggs
2-3 stalks coriander leaves, chopped
Salt - to taste
1/4 tsp pepper powder
A few drops of lime juice (optional- I don't use)

Method:-

1 Shred parottas. it can be until two inches long but not thick.
2 Heat oil in a kadai. Throw in the cumin seeds, followed by the chopped onions.
3 Sauté in the green chillies after the onions are translucent.
4 Add the powders; turmeric, chilly powder, curry masala, garam masala, ginger garlic paste and sauté
   in low flame until the raw smell disappears.
5 Take care not to burn the powders. Add the chopped tomatoes.
6 Stir along salt to speed up the frying time.
7 Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes in medium flame.
8 Break in the eggs.
9 Combine the eggs with the masala. Dump the parotta shreds while the eggs are still half cooked and
   wet.
10 Mix gently to combine for 2 minutes and the eggs get cooked fully and the masala coats the parotta
    pcs.
 11Sprinkle a little water while you mix along if it turns too dry.
12 Add the coriander leaves, check salt and finish off with pepper powder and a few drops of lime
    juice.

Note:-
Same way u can try it with Chappathi... n can also add shreded chikn pices too !
I usually made kothu porotta with leftover porottas ;)

Eggless Nan Kattai

Nan Kattai...My all tym favorite..wen i was a kid i used 2 call it as Vella Laddu..Luvd it

Delicious eggless cookies that are crispy-crumbly and light. Perfect cookies to have with your cup of tea or coffee.

Ingredients:-

All purpose flour flour-1 1/4 c
baking powder-1/2tsp
salt-a pinch
dalda-1/2c(I used ghee)
Powdered sugar-1c
cashew nuts-1/2cup crushed

Directions

1.Preheat oven to 180c
2. Sift flour, baking powder and salt. Set aside.
3. Cream dalda/Ghee and sugar. add flour mixture nd cashew nuts
4. Make small balls
5.Place on cookie sheet and bake for 10-12 minutes or till done
6. Cool on wire rackkk..

Chicken Vindaloo

Chicken Vindaloo..got this yummy recipe frm my dear friend  Safeerathaa

Ingredients:-

1. chicken cut in to 

sml pieces-1kg 

2. chilly powder-2 tbs
ginger pece-1"
garlic-10 pods
Mustard-3/4 tsp
fennugreek-1/4 tsp
cumin- 1/4 tsp
3. savala-large 2 no
4. tomato- 2 big
5. vineger 2 tbs
6 Turmeric Powder-1/2tespn

Mustard-1/4tespnGinger pieces-1/4tespn
Garlic pieces-1/4tespn
Corinader leaves-few

Method:-

1 Grind second item ( chilly powder,ginger pece,garlic, Mustard,fennugreek,cumin ) with enough 

    water 

to  a fine paste and keep it aside

2 In a non stick pan add little oil..then add mustard seed.. wen it pops add turmeric powder,saute few 

    mins
3 Then add sliced onion,saute it till li8 brown color then ad chopped tomato..cook till tomatoes 

   smashed
4 then add grinded mixture..Saute till oil seperates
5 Then add chicken pieces+vinegar+salt

6 Close the lid n cook in low flame...till chicken cooked
7 Wen gravy become thick..add chopped coriander leaves+ginger chopd+garlic chopped
8 Remove frm fire..n serve hot Chappathi,roti,rice

U can also add lil vinegar in the last

Kadala parippu Pola/Kums/Cake

Kadala parippu Pola/Kums is a traditional Malabar recipe..Made this on Iftar days...bt nw gt tym 2 post ;)

Ingredients:-

Eggs-4
Bangal gram (kadala parippu)-1/4 cup
Sugar-for taste
Cardamom powdered-1/4tespn
ghee-for greasing

Method:-

Cook bengal gram with lil water in pressure cooker and Keep it aside
Add eggs and sugar , beat well until fluffy. 
Grind the (cooked)bangal gram with out adding water. 
Mix the fluffy egg mixture with bangal gram. 
Take a non stick pan , add little ghee.
 Pour the mixture,close the lid and keep it under simmer for 10-15 minutes.

Custard cookies

Custard Cookies..

Got this recipe from Fauzias Kitchen Fun :) Yields approx 40 cookies, I'm started out with just half the amounts, had about 24 cookies

Ingredients:-

2 cups All purpose flour
1/2cup custard powder
1/2cup pure icing sugar
250g unsalted butter
1 tsp vanilla essence

Method:-
1 Bring the butter to room temperature. Pre-heat the oven to 180 degrees C.
2 If you have a food processor, mix the butter with icing and vanilla. Process for a couple of minutes or until well 
   combined. You can use a hand-mixer.
3 Add the flour and custard. Pulse until JUST well combined. Do not over-process coz then your cookies won't 
   have a fine delicate crumbly texture.
4 Shape as desired and bake on greased trays!(180c for abt 12-15mins)

PS: I rolled teeny balls with my hands, placed them on the tray and flattened them slightly with a fork. Dip the fork in flour to avoid it sticking to the cookies

Simple Oreo pudding

Oreo Biscuit Pudding...its simple & tasty

Ingredients:-

Milk-1/2litre
Condensed milk-1/2tin OR Sugar-1/2cup
Chinagrass/Agar agar-5gm soaked in 1/4c water
Oreo Biscuit-4nos

Method:-

• Crush oreo biscuit(Both cookie n cream) to powder in a mixer n Keep it aside
• In a bowl, soak china grass ( agar agar) in water for 10 to 20 minutes.
• In a sauce pan, boil milk with sugar/Condensed milk. 
• In another sauce pan, add soaked china grass with water and stir well so that they melt. 
• Now pass the melted china grass through a sieve and add it to the boiled milk.
• Finally add crushed biscuits n stir well
•  Now allow it to cool at room temperature. 
• After cooling, pour them into moulds or deep bowls and allow them to set in the fridge (not in the freezer). 
• Serve Chilled

Meat Surprise

Meat Surprise :) Inspired from my friend Shareef's sister nichu :)

Ingredients:-

For filling--This masala filling  can be used for various snack items !

beef 1/2 kg-- [cooked with salt,Chilly powder-1/2tesp,turmeric -1/4tespn]  then mince it 
onion- 7 
green chilli -7[crushed]
ginger-garlic paste-3tbs
garam masala-1/2 tespn

Method:-

In a pan with oil saute[medium flame] the onion till its soft l.then add rest of the ingredients one by one and finally minced beef..mix it well. now sprinkle garam masala and curry leaves & coriander leaves

For Dough:-

All purpose flour-1cup
Salt-needed
Normal water-for kneading
Food color-a pinch(Optional)
Oil -for frying

Method:-

Mix all the above ingredients and knead it well lyk chappathi dough
Then divide the dough in to two equal parts
In one part add food color and knead very well...and keep it aside

Divide plain dough to small balls n roll it to small pathiris
then place the filling in centre
fold sides to a box(Refer pic) n keep it aside

Then roll the colored dough.. n cut it to long strips...
arrange these strips on top of prepared box ,n gently press it with hands...
using cookies cutter cut colored dough in to diiferent shapes n stick it  to box

Then fry it in oil till golden brown color :)



 Sending this to  Virtual Eid Potluck Party 2013

Panineer petti

Panineer peeti z a traditional malabar dish..Got this recpe from my dear  Safeeratha :)

FOR THE FILLING

Eggs - 3
Sugar - to taste
Cashewnuts
Kismis
Cardamom pwd - 1/2 tsp
Ghee
Rose water(optional) - 2 drops

1. Heat a pan,pour ghee,add cashewnuts & kismis,saute till it colour turns golden brown.
2. Beat eggs with sugar,cardamom pwd & pour to the pan,scramble it.Add 2 drops of rose water.Remove from fire.Keep it aside.

FOR THE PAN CAKES
Maida - 1 cup
Egg - 1
Salt - a pinch
Combine all the above ingredients together,add little water to it to form a medium thick batter.

METHOD

1 Heat a nonstick pan,pour little batter & prepare a small pancake.Before it gets fully cooked  carefully take it to a 
   plate,with back (Back sode of pan cake/Bad side)facing 2 us
2 spread  little ghee& turnover it
3 then place Filling on pan cake n fold it to box

4  Prepare another pancake bigger than the first one.When it gets half cooked ,remove frm flame ,add the filling 
    then keep the pancake petti which we prepared before.Fold the big pancke to a box (Refer above pic )

FOR SYRUP

Sugar -1 1/2 cup
Water - 1 cup
Lemon juice -1/2 tsp

Boil sugar & water till it becomes little thick.To this add lemon juice.Pour the syrup on the paneer petti & keep it aside for few min.Cut & serve.




Virtual Eid Potluck Party 2013

samoosa

Samoosa :)

Ingredients:-

For masala--This masala filling  can be used for various snack items !

beef 1/2 kg-- [cooked with salt,Chilly powder-1/2tesp,turmeric -1/4tespn]  then mince it 
onion- 7 
green chilli -7[crushed]
ginger-garlic paste-3tbs
garam masala-1/2 tespn

Oil-for frying samoosas

Method:-

In a pan with oil saute[medium flame] the onion till its soft l.then add rest of the ingredients one by one and finally minced beef..mix it well. now sprinkle garam masala and curry leaves & coriander leaves

For Dough:-
All purpose flour-1c
Water--needed
Oil-1tespn(Optional)
Salt-needed
Mix all these well n make soft dough lyk chappathi dough
Then make small balls frm this... roll it 
n make a cone shape n fill it with masalas n seal the edges...
Deep fry it in oil

Here i used ready made samoosa pastry :)

Baking:-

If u want oil free samosas,then preheat oven to 200c
Then bake it for 10-15 mins..
mine z baked samoosas :)

Thari kanji/Semolina Payasam

Thari kanji/Thari kaachiyath/Semolina Payasam is a traditional Muslim iftar recipe...

Ingredients:-

1/4 cup (4 tbs) Semolina
4 - 5 tbs sugar
a pinch  salt
2 cups Thin coconut milk
1 cup thick coconut milk(Or u can use 2/4 cup fresh milk n 3/4 cup water)
2 teaspoonful Ghee 
1 tbs Cashew nuts
1 tbs raisins
1 tbs -2 tbs Sliced Shallot(Optional)
1/2 tsp cardamom Powder 

Method:-

1. In a saucepan, add semolina, sugar, salt and thin coconut milk and stir well (If u r using milk..then 
    add water -3/4 n cook til semolina z done). 
2 Keep it on a medium flame stirring continuously and bring to boil. 
3 Reduce the flame and keep it simmering for 5 minutes until semolina is cooked well and the mixture    is slightly thick. Keep it aside.
4  Heat a small kadai and add ghee. Add the sliced shallots and cashews and fry them until they turn 
    brown. 
5 Add raisins and let them puff up. Remove this tempered oil and add it to the above Thari Kanji and 
   stir well.




Virtual Eid Potluck Party 2013