Chicken Biriyani

Chicken Biriyani 


Spicy Chicken biriyani.
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes
Serves: 3   

Ingredients:

1. Chicken,cut into medium size pieces - 250 to 300 gms
2. Onion,sliced - 1 large( about 1 cup)
3. Tomato,chopped - 1 small( 1/2 cup)
4. Oil- as required
5. Water-as required
6. Salt-to taste

For Marination:

1. Kashmiri chili powder- 1/2 to 3/4 tsp
2. Coriander powder- 1tsp
3. Lemon Juice-1/2  tsp
4. Water-as required
5. Salt- to taste

For Masala paste:

1. Green chilies-3 to 4 nos( or more,according to taste)
2. Ginger- 1" piece
3. Garlic-3 cloves
4. Coriander leaves,roughly chopped- 2 tbsp
5. Mint leaves,roughly chopped- 1 tbsp
6. Cinnamon-1" piece
7. Cloves- 3 nos
8. Fennel seeds-1/2 tsp
9. Whole black pepper -1/2 tsp
10. Salt- to taste

For rice:

1. Basmati rice- 1.5 cups
2. Cardamom pods- 3 nos
3. Cinnamon stick,1" piece-2 nos
4. Cloves-5 nos
5. Bay leaf- 1 no
6. Water-3 cup( 1/2 cup more ,if required)
7. Ghee-as required
8. Salt- to taste

For Layering/garnishing:

1. Onion,sliced- 1 small
2. Cashew nuts- 12 to 15 nos
3. Raisins-1 or 2 tbsp
4. Garam masala- 2 to 3 pinch
5. Ghee /Oil- as required
6. Coriander and mint leaves,chopped-as required

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.

Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.

                 

To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.

Add tomato and saute until it turns mushy.

Add the prepared masala paste and saute until raw smell leaves. 

Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,cook until gravy turns thick.

To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.

For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.

Add a layer of the prepared chicken masala.Next add a layer of rice.

Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .

Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)

Serve with onion salad

NOTES

• Adjust the quantity of green chilies according to your taste.

Kallummekkaya varuthathu | Kerala Mussels fry

Kallummekkaya fry


Spicy Kerala style Mussels /Kallummekkaya fry.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 2 to 3 people

Ingredients:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

Instructions:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

Kerala Vegetable Biriyani

Kerala Vegetable Biriyani

Kerala style vegetable biriyani.
Prep Time: 30 minutes
Cook time: 50 minutes
Serves: 3 to 4  people

Ingredients:

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

To garnish:

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

Instructions:

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,amd masala leaves the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

Unakka Chemmeen Peera Pattichathu | Dry prawns with coconut

Unakka Chemmeen Peera



Dried prawns cooked with coconut and fresh spices.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 3 to 4 people

Ingredients:

1. Dried prawns- 1/2 cup
2. Fish tamarind/Kudampuli/Kokum- 1 or 2 small pieces
3. Grated coconut-3/4 to 1 cup
4. Shallots-3 to 4 nos
5. Green chilies-2 to 3 nos( or to taste)
6. Ginger,chopped-1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Curry leaves- 2 sprigs
9. Coconut oil-as required
10. Salt- to taste

Instructions:

Clean the dried prawns and soak it in water for about 15 minutes.Drain and keep aside.

Soak the fish tamarind in water for about 5 minutes

Coarsely grind together grated coconut,shallots,green chilies,ginger and turmeric powder.

In a manchatti/clay pot combine together dried  prawns,fish tamarind, prepared coconut mixture,curry leaves and salt to taste.Mix well until combined.Add required amount of water( about 3/4 cup ),cover and cook for about 15 minutes.

Uncover and cook until it is almost dry.Drizzle 1//2 tsp coconut oil on top,if desired.

Serve with rice.

Methi Pulav | Fenugreek leaves Pulav

Methi Pulav recipe


Quick, easy and delicious methi pulav.
Prep Time:10 minutes
Cook time: 20 minutes
Serves: 2 people

Ingredients:

1. Basmati rice- 1 cup
2. Cumin seeds-1/4 tsp
3. Cinnamon-2" piece
4. Cloves-3 nos
5. Cardamom-3 nos
6. Onion,finely chopped-1 small
7. Ginger,finely chopped- 1 tsp
8. Garlic,finely chopped- 1 tsp
9. Green chilies ,finely chopped- 1/2 tsp
10. Methi leaves / fenugreek leaves- 1 bunch 
11. Water-2 cups
12. Salt-to taste
13. Ghee/oil-as required

Instructions:

Soak rice in water for about 20 minutes.Drain well,keep aside.

Separate the methi leaves,from the stem,keep aside.(discard the stem).(Do not chop the leaves,as it will make the pulav taste bitter.)

Heat ghee/oil in a pan,add cumin seeds,cinnamon,cloves and cardamom,saute for few seconds or until fragrant.

Add onion,ginger ,garlic and green chilies and saute until onion turns translucent.

Add methi leaves and saute for few minutes.

Next add rice and saute for a minute or two.

Add water and salt to taste.Bring this to boil.

Reduce the heat to low,cover and cook until rice is done.Once cooked through,fluff the rice using a fork.

FISH MOLLY / MOLEE

Fish Molly


Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

For Marination

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

Instructions:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

Notes:

• You can use King fish,Pearl spot or Pomfret. 

ACHINGA PAYAR MEZHUKKUPURATTI | LONG BEANS STIR FRY

Achinga Payar Mezhukkupuratti


Easy Kerala style long beans stir fry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Achinga payar/Long beans,cut into 1.5" long pieces- 2 cups( see notes)
2. Turmeric powder-1/4 tsp
3. Green chilies,cut vertically-1 or 2 nos( or to taste)
4. Onion,sliced- 3/4 to 1 cup(see notes)
5. Garlic,finely chopped-2 cloves
6. Curry leaves- few
7. Coconut pieces-1 or 2 tbsp
8. Turmeric powder-1/4 tsp
9. Red chili powder-1/2 to 3/4 tsp(or to taste)
10. Curry leaves-few
11. Salt-to taste
12. Oil- as required
13. Water- as required

Instructions:

Cook achinga payar/long beans,along with 1/4 tsp turmeric powder,green chilies ,salt to taste and just enough water for about 8 to 10 minutes.Keep aside.

Heat oil in a pan.Add onion,garlic ,curry leaves and coconut pieces.Saute until onion turns golden.

Reduce flame to low,add  turmeric powder and red chili powder.Saute for about a minute.

Add cooked achinga payar/long beans and stir well.Add more salt,if required.Saute for few minutes over medium flame.

Serve with rice.

Notes:

• For mature beans,slit them open and use only the seeds.
• Adjust the quantity of onion according to your taste.You can also use shallots instead of onion ,for a better flavor.

KERALA FISH CURRY | NADAN MEEN CURRY

Kerala fish curry


Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder-1/2 tbsp
5. Fenugreek powder-1/8 tsp
6. Mustard seeds-1/2 tsp
7. Shallots,sliced-5 to 6 nos
8. Ginger,crushed- 1.5 tbsp
9. Garlic,crushed-1.5 tbsp
10. Curry leaves-2 sprigs
11. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
12. Water-1 to 1.5 cups( or as required)
13. Salt-to taste

Instructions:

Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder and few tbsp of water to form a thick paste.Keep aside.

Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.

Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.

Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for about a minute.

Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.

Add kudampuli / tamarind and salt to taste. 

Bring it to a boil,over medium heat.Now add the fish pieces and mix well.

Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.

Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice.

Notes:

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

Kappa puzhingiyathu with mulaku chammanthi


Boiled tapioca/yucca with spicy onion and green chilli chutney ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 4 people

Ingredients:
For kappa puzhungiyathu /boiled tapioca

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

Instructions:

To prepare kappa puzhungiyathu /boiled tapioca

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

Notes:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

EASY VEGETABLE PULAV

Vegetable Pulav



Quick and easy vegetable pulav recipe.
Prep Time: 10 minutes
Cook time: 10 to 15 minutes
Yield: 2 to 3 people

Ingredients:

1. Cooked basmati rice- 4 cups
2. Cumin seeds-1/4 tsp
3. Cardamom-3 nos
4. Cloves-5 nos
5. Cinnamon-2" piece
6. Bay leaf-1 no
7. Ginger garlic paste-1.5 tsp
8. Green chilies,finely chopped- 1 no
9. Onion ,finely chopped- 1 small
10. Vegetables,finely chopped-1 to 1.5 cups(i used carrot and green beans)
11. Coriander leaves,chopped-2 to 3 tbsp
12. Ghee/butter/oil-as required
13. Salt-to taste

Instructions:

Heat oil in a pan,add cumin seeds,let it splutter.Add cardamom,cloves,cinnamon and bay leaf.Saute for few seconds.

Add ginger,garlic,green chilies and onion,Saute until it turns translucent.

Add chopped vegetables.Saute until it is done.Add salt to taste and mix well.

Add cooked rice and mix gently until combined.Cover and cook over low flame for a minute.

Switch off the stove.Add chopped coriander leaves.Keep covered for 10 minutes.