Thursday, January 31, 2013

Fish Biryani


Ingredients:



Basmati Rice - 1 cup
Seer Fish(Vanjaram) - 5 small pieces
Corn Flour - 1/4 cup
Onions - 2 
Tomatoes - 2
Green chillies - 2
Ginger garlic paste - 2 tbsp
Curd - 1/2 cup
Bay leaf -1
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Cinnamon stick - 1 inch
Cloves - 3
Cardamom - 3
Red chilly powder - 2 tbsp

Coriander powder - 1tbsp
Garam masala powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Lemon juice - 2 tbsp
Salt - as needed
Saffron - a pinch
Ghee - 1 tbsp
Oil - 1 cup

Method:


Wash and clean the fish pieces and drain the water. 

In a bowl add fish pieces,corn flour,1 tbsp of red chilli powder, 1 tbsp of ginger-garlic paste,
1 tbsp of lemon,1 tbsp of curd, 1 tbsp of garam masala powder,1/4 tbsp of turmeric powder and salt.Mix it well & marinate the fish pieces in this paste for half an hour.

Deep fry the fish pieces in the oil and keep aside.

Wash and soak basmati rice for 5 mins,drain and keep it aside.

Heat oil and ghee in a pressure cooker,add cloves,cardamom, cinnamon and bay leaves & let it splutter. 

Add chopped onion and saute till it turns transparent.Add ginger-garlic paste and stir it until raw smell goes off. Add chopped tomato and fry till they turns soft.

Add green chillies, mint leaves and fry it for minute.

Add remaining garam masala powder,1tbsp red chilli powder,coriander powder and stir it for a minute.

Add curd and deep fried fish pieces and stir it gently.


Add rice without water and stir it for few mins then add 1 1/2 cup of water and mix it.

Add lemon juice,salt & saffron powder & mix it well.

Pressure cook the rice for one whistle & simmer for 5 mins and turn off the flame. 

Once the pressure goes off, mix the biryani gently.

Garnish with freshly chopped coriander & Serve hot with raita.



Monday, January 21, 2013

Broccoli Curry with Egg



Ingredients:

Broccoli -1(chopped into small pieces)
Eggs - 2
Onion -1 (finely chopped)
Ginger garlic paste -1 tbsp
Green chillies -2 (chopped )
Red chillies - 2
Chana dal -1 tbsp
Urad dal -1/2 tbsp
Mustard seeds- 1/2tbsp
Hing - a pinchCumin seeds -1/2 tbsp
Turmeric Powder - 1/4 tbsp
Garam masala powder -1/2 tbsp
Curry leaves -few
Salt - 1/2 tbspOil -2 tbsp

Method:

Chop the broccoli  into small florets.

Heat oil in a pan,add mustard seeds,cumin seeds,channa seeds,urad dal,hing and curry leaves & saute it.

Add the chopped onions, green & red chilli and saute till the onions become transparent.Then add ginger garlic paste and saute it.

Now add the chopped broccoli salt and turmeric powder & stir it well and saute for 5 mins.

At low flame,Sprinkle some water,close the pan & cook it till the broccoli becomes soft.

Now break two eggs and add it to the curry and saute it well so the egg mixture breaks in to small pieces and let it cook for 2 minutes.

Sprinkle little garam masala powder and let it cook for 2 minutes & switchoff the stove.

Serve hot with chapathi or rice.

Monday, January 14, 2013

Vazhakkai Kuzhambu/ Raw Banana Gravy


Ingredients:

Raw Banana (chopped) - 
2
Onions (chopped) - 1
Tomato(chopped) - 2
Red chilly powder - 1/4 tbsp
Tamarind extract - 1/4 cup
Coriander seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Peppercorns - 1/4 tbsp
Fennel seeds - 1/4 tbsp
Fenugreek seeds - 1/2 tbsp
Cloves - 1
Cinnamon stick - 1
Grated coconut - 1/4 cup
Curry leaves  - few
Gingelly Oil - 1 tbsp

Method:
Dry roast the coriander seeds,cumin seeds,pepper corns,fennel seeds,1/4 tbsp fenugreek seeds,clove,cinnamon stick,grated coconut for few mins.

Then grind the ingredients into a fine paste with enough water.

Heat the gingelly oil in a pan and add the fenugreek seeds & fry for few mins.

Add the chopped onions, tomatoes, curry leaves and saute it until the onions turns transparent.

Add the raw banana pieces & stir it for few minutes. 

At low flame, add the ground masala paste and cook everything for 5 mins

Add the tamarind extract, red chilly powder & salt and cook it until the oil gets separates from the gravy.Then turn off.

Serve it with hot steamed rice.

Monday, January 7, 2013

Thalapakattu Mutton Biryani


Thalapakattu Mutton Biryani is very tasty & popular in dindigul(Tamilnadu). The special of this briyani is to grind each ingredients and frying them separately. You can prepared this briyani either with chicken or mutton.Here is the recipe for mutton biryani in thalapakattu style.



Ingredients: 

Mutton - ½ kg
Basmati rice - 2 cups
Oil - 5 tbsp
Ghee - 1 tbsp
Onion - 2
Tomato - 2
Ginger - small piece
Garlic - 5 pods
Green chilly - 4
Coriander & mint leaves - 1 cup

Turmeric pwd - ½ tbsp
Red chilly pwd - 1 ½ tbsp
Garam masala pwd - 1 ½ tbsp
Bay leaf - 1
Cumin - ½ tbsp
Cinnamon - 2
Cloves - 2 to 4
Cardamom - 2
Curd - ¼ cup
Lemon Juice - 1 tbsp
Salt to taste

Method:
Wash and soak the basmati rice  in water for 10 mins & drain the water and keep aside.

Clean & wash the mutton and  pressure cook the mutton pieces with ½ tbsp salt, ½ tbsp turmeric pwd, 1 tbsp oil , ½ tsp red chilly pwd & 1 cup of water for 4 to 5 whistles.

Now drain the stock from the mutton and keep the meat & stock aside.


Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep aside.

Grind the chopped garlic, ginger, green chilly and mint leaves to a coarse paste without adding   

 water.

Now add chopped onion to the paste and grind it.
Heat a pressure cooker with 5 tbsp of oil and 1 tbsp ghee.Add bay leaf, cumin, cinnamon, cardamom & cloves.

After splutter,add coriander leaves and saute for few mins.

Add the ground masala paste and fry in low medium flame until the raw smell goes out.


Add finely chopped tomatoes and salt & fry in low flame for 5mins.


Once the oil separates out from the masala, add red chilly pwd, 1 ½ tsp garam masala pwd and fry for 2 mins.

Add curd and mix it well.

Now add boiled mutton pieces and ½ cup of mutton stock & allow to boil for 3mins.

Now add the basmati rice and mix it gently.

Add 3 ½ cups of water and adjust the salt.


Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.Then turn off.

Open the cooker lid after the steam goes away & squeeze out the 1 tbsp of lemon juice and stir it gently.

Now tasty thalapakattu mutton biryani is ready to serve.


Note:

you can adjust the spice level according to your taste.