MUTTON BIRIYANI (My Way)

Mutton Biriyani (serves 2-3)

Ingredients:


Marination:
Mutton - 1/2 kg
Curd - 2 tbsp
Turmeric powder - 1/2 tsp
Salt


For Pressure cook:
Marinated mutton
Water - 1/4 cup


For Masala:
Onion - 1 large grinded to paste
Ginger-garlic paste - 1.5 tsp
Tomato - 1 medium grinded to paste
Cashew nuts - 4 nos soaked in milk for atleast 30 mins. (optional)
Green chilli - 3 nos
Coriander leaves - 1/2 cup
Coriander Powder - 2 tsp
Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Coconut Milk - 1/2 cup
Salt

For frying

Onion - 1 large sliced thinly

For Rice:
Basmati Rice - 1 bowl (measure of a normal 4.5" rice bowl)
Cardamom - 2 nos
Bayleaf - 1 no
Clove - 3 nos
Star anise - 1 no
Cinnamon Stick - 1 no
Salt

Pudina leaves - 1 cup
Rose water
Ghee

Preparation:

Marinate the mutton pieces once cleaned well with all the ingredients mentioned under marination, for atleast an hour. (I kept for 2 hours)

Then in a pressure cooker, add water and rest of ingredients mentioned under pressure cook and cook for 3-4 whistles.

Meanwhile cut all the ingredients for masala and grind then one by one. Grind greenchilli and coriander together and set aside. Gind tomato and cashew and keep aside. Likewise, onion paste too.

In a pan, add about 4 tbsp oil and add onion paste. Saute till it turns light brown in color and then add ginger garlic paste Saute till brown in color and then add green chilli - coriander paste and saute for 2-3 mins. Then add cashew-tomato paste and saute till oil starts leaving the sides. Then add the masala powders one by one and saute till oil starts leaving the sides again. Then pick only the pressure cooked mutton pieces (leaving the stock behind) and add to the masala mix. Then add coconut milk and cook covered till all the water is evaporated and you get a thick dry gravy. Now you have the mutton pieces ready.

Soak rice for 20 mins and in a deep pan add the soaked rice, the spices and little salt and then instead of water add the mutton stock that we got in the pressure cooker. Measure of rice to water will be 1 cup of rice to 2 full cups of water (take water in the same cup you measured rice). Measure the stock first and rest add water to it. Boil till water is evaporated and rice if half boiled. Now rice is ready.

While rice is being done you can slice the 1 large onion and fry in batches till golden brown in color and drain in tissue. Cut pudina leaves and keep aside.

Now for the arrangement:
Rub ghee on the base of the dish and layer first with rice. Then on top layer with mutton pieces and on top pudina and fried onions. The again on top layer with rice again and finally pudina and fried onions again. Since quantity was less I got only 2 layer of rice with mutton in middle. Drizzle drops od rose water on top of the rice and add few drop of ghee too here and there. Cover with a aluminium foil and bake at preheated oven 190C for about 30 mins.

BIRIYANI JUST OUT OF OVEN

For non-oven users, you can arrange the dish as said above and cover with a tight lid and then coverig the edges with a dough or masking tape. Then on very low flame, dum for about 1 hour.

Serve warm with Onion raita, achar and pappad :)..

Cheers,
Neetz ;)

NAADAN MUTTON ROAST (Weekend Special)

Mutton Roast Kerala Style

Ingredients:

Mutton - 1/2 kg
Onion - 2 medium sliced
Ginger Garlic Paste - 2 tsp
Green chilli - 3 sliced
Chilli Powder - 1.5 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Fennel Powder - a large pinch
Garam Masala - 1 tsp
Water - 1/2 cup
Salt
Small Onions - 8 nos sliced
Curry Leaves - 2 springs
Coconut pieces sliced - 1/2 cup
Coconut Oil

Preparation:

Clean, wash and drain the mutton pieces.

Make a paste of all the powders and keep aside.

In a pan add around 3 tbsp oil and once hot add sliced onions and saute till light pink color. Then add in the ginger garlic paste and saute till raw smell goes. Add in the green chilli and saute further for a min or two. Now add the powder paste and saute on low flame till oil starts leaving the sides. Add in the washed mutton pieces and pour in 1/2 cup water, salt and cook covered till done. It took for me almost an hour over medium flame. You will get cooked pieces with minimum water. Optionally to cook faster you can add 1/4 cup water, salt and pressure cook for almost 5 whistles till done. I feel cooking covered gives even more tastier dish :).

Once done, inn a pan add 2 tbsp oil. To this add onions, and coconut pieces. Saute till onions turn light brown color. Then add curry leaves and add the cooked mutton pieces. Roast till almost all the water is evaporated and dry and the end product will be in a roasted form.

Serve with Rice, chappati, or any traditional kerala breakfast dishes :)

Cheers,
Neetz ;)

NAADAN CHICKEN CURRY



Naadan Chicken Curry (Kerala chicken curry)

Ingredients:

Chicken - 700 grams

Big Onion chopped/sliced - 3 medium

Tomato - 1 large sliced

Garlic - 8 cloves chopped finely

Ginger - 1/2 inch chopped finely

Corainder Powder - 2 tbsp

Chilli Powder - 1.5 tbsp

Turmeric Powder - 1/2 tsp

Fenugreek powder - 1/4 tsp

Pepper Powder - 1/4 tsp

Garam Masala - 1/2 tsp

Water - 1/2 cup

Curry Leaves - a handful

Salt

Oil

Raw Masala:

Cinnamon Sticks - 2

Cloves - 2

Cardamom - 2

Star anise - 1

Red Chilli - 2

Preparation:

Cut chicken into small/medium pieces, clean well till you get clear water and keep aside to drain.

In a pan, add sufficient oil ( 4-5 tbsp). Once hot, add in the raw masalas and saute for a minute. Then add in the onions and saute till pale. Then add in the ginger, garlic and saute till you get the mix as light brown color. Once color has changed add in the masala powders and saute till oil start leaving the sides. Then add in the tomatoes and saute till tomatoes become soft and suple. Add in the curry leaves and salt and saute for 2 mins. Then add in chicken pieces and mix well with the sauted masalas. Cover and cook for 5 mins. Then add in the water and cover and cook till you get thick gravy. You can check salt in between. Excellent side dish for rice, chappati or any kerala

breakfast items.

Cheers,

Neetz ;)

KERALA ROAST CHICKEN

Kerala Roast Chicken

Ingredients :

Chicken - 750 gms (cut into small pieces)
Onion - 2 medium chopped finely
Ginger - garlic paste - 1.5 tsp
Tomato - 1 medium (sliced)
Kashmiri Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 3/4 - 1 tsp
Curry Leaves - 1 handful
Salt

For marination:
Kashmiri Chilli Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1/2 tsp (adjust according to the spice)
Vinegar - 1/5 tsp
Salt
Oil for frying (Coconut oil preferred for the authentic taste)

Preparation:

Take the ingredients mentioned under the marination part and make a paste with vinegar without adding water. Marinate the chicken nicely adn kepp for a minimum of half an hour atleast. I had kept for 1 hour.

Then in a pan, add sufficient oil and fry the chicken pieces lightly.(Dont literally fry them!). Remove and keep then on tissue to drain excess oil. 
In the same oil, add the onions and ginger garlic paste. Saute till onions become light brown in color and add in the sliced tomato and curry leaves. Saute till tomato gets smashed nicely. Then add in the powders and saute till raw smell goes. Add in the drained chicken pieces and then sufficient water, cover and cook till chicken pieces are soft and tender. If water remains still open the lid and cook further till water evaporates and the gravy thicken to a roasted form. Serve warm with rotis, chappati, rice with onion rings and fresh chopped green chilli.

I am sending this dish for the entry of Kerala Kitchen

Cheers,
Neetz ;)

EGG CHEESE PARATHA

Egg Cheese Paratha - STEP BY STEP INSTRUCTIONS

Ingredients :

The Stuffing :
Egg - 2 nos:
Cheddar cheese grated - 1/2 cup
Onion - 1 large chopped finely
Green Chilli - 2  - 3 nos chopped finely
Coriander Leaves - a handful chopped
Salt
Oil

For the Dough:
Wheat Flour - 1 cup
Warm Water - 1/2 cup (almost)
Salt

Preparation:
Prepare the dough by adding sufficient water and salt and knead till you get a soft dough. The dough shouldnt be sticky or too dry. Cover with damp cloth and keep aside.

Prepare a scrambled egg. First beat egg nicely with salt. The add in the onions and chilli and beat again. In a pan, add a bit oil and move the pan round to make oil coated over the whole pan. Then pour the egg mix over and once half fried start scrambling the mix witha  spatula. Once the mix is done add in the cheese grated and the coriander leaves. Mix and keep the mix to cool down.

Now take ball sized dough (larger than a golf ball) and flatten them and roll them out round. Not very thin. Apply half  tsp of oil one one half and then place a spoonful of mix on one half of the dough. Cover it with the other half of the dough into half and Apply oil on top of half covered dough. Again fold into half to form a triangle as shown in pic 2 & 3. Then dust the dough with flour and roll the dough lightly to a bigger triangle and thinner.

In a heated pan, put the triangle stuffed dough and wait till one side has lightly brown spots. Turn over and apply oil to the brown spotted side and vice-versa. Turn over again and cook for 30 seconds or so and serve. Serve with boondi raitha.

Cheers,
Neetz ;)

CHEERA MUTTA THORAN ( RED SPINACH EGG THORAN)

Cheera Mutta Thoran

My fav fav fav of all time is this red spinach thoran!! i love the combo with rice and can eat unlimited. When mixed with egg it makes even more tastier and more healthier and high in proteins :) I m sure kids will never say NO to this :).
Ingredients:
Cheera - 1 bunch
Egg - 2 nos
Onion - 1 medium chopped
Garlic powder - 1 tsp
Paprika Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coconut grated - 1/2 cup
Mustard seeds - 1 tsp
Salt

Preparation:

Clean and chop the spincah finely. I even added the stems too.

Beat the egg with little salt and paprika powder and keep aside.

In a pan, add oil and add mustard seeds. Once the seeds start to splutter, then add in the onions. Saute for 2 mins and then add in garlic powder. Once onions turn light pink in color, add in the powders. Saute for another a min or so and then add in the chopped spinach. Cook for about 3-4 mins on medium flame. Then add in the coconut grated and cook further for 5 mins. Add in salt. Then pour over the beaten egg mix and saute till egg gets cooked. Serve warm with rice.

I would like to send this over for the event Kerala Event. I m glad Khushi is conducting this event. This will let us explore our range of culinary ideas :)

Cheers,
Neetz ;)

SESAME COOKIES

Sesame Cookies

Cookies is all time favourite of mine! There were tons of times were i wished i had a body that doesnt put on weight on sweets ;). i know its not gonna happen as easily as it is said :(. Sad. Nevertheless, but it doesnt stop me from cooking them. I made these yesterday and sure enough as expected all were muching on it and finished in a jiffy!.

Ingredients :

All Purpose Flour - 1 cup
Sesame Seeds - 1/2 cup
Baking Soda - 1/2 tsp
Sugar powdered - 1/2 cup
Butter - 1/2 cup
Egg - 1 no
Vanilla Extract - 1/2 tsp
Salt - a pinch

Preparation:

Dry roast in a pan the sesame seeds till nice aroma comes. Dont over roast them as they will taste bitter. I kept testing their doneness by eating a few in between.

Whisk egg nicely and then add in the vanilla extract and sugar and whisk till smooth texture is formed.

In a bowl mix properly the flour, baking soda, salt. Add this flour slowly to the egg mix and knead to get a dough. To this mix in the sesame seeds. If you want you can keep a few remaining to extra coat them like i did. If you feel the dough is too dry try adding in a liitle butter.

Pre-heat the oven to 190C. In a greased pan or pan placed with parchment paper, make small balls of the dough, roll them in sesame seeds (if you like) and flatten them and place them on the pan. Make sure you give them enough space to spread while baking. Repeat till the dough finishes. Bake them at 190C for 10 mins. Wait for the biscuits to cool down. Voila! your yummy biscuits are ready to have :)

Cheers,
Neetz ;)

VEGGIE TUNA PASTA

Veegie Tuna Pasta

OMG! I looked back to my blog and was quite shocked how long its been since i have posted a new recipe..Sigh! ya ya i know.. cant blame always on my lazy part. Last week I got few mails and chats, asking why there are no new recipes. I then relaized I have been very lazy girl and there are many who actually really want to see a recipe. So then i decided i will now onwards i will definitely keep posting recipes :).. You wont believe even my toddler picked and had on her own and was eating it. One way to fool the kids to have the heathier way of good food is to make this! ;)

Ingredients :

Pasta - 1 packet ( a medium one)
Salt
Water
Olive Oil - 1 tsp
Cabbage - 1/4 chopped finely
Capsicum - 1/2 chopped finely
Carrot - 1 chopped finely
Beans - 15 nos chopped finely

For the Tuna :
Tuna (tin) - 2 nos
Onions - 1 large finely chopped
Tomato - 2 medium finely chopped
Green chilli - 1-2 finely chopped
Ginger-garlic paste - 1 tbsp
Black Pepper grounded - 1 tsp
Olive Oil - 1 -2 tsp
Water - 1/4 cup
Salt


Preparation. In a pan add water (add enough water to make all the pasta sunk and running while boiling) and bring to a boil. To it add salt and oil and then pasta. When pasta is cooked drain and keep aside.

I bought tin tuna in water and salt. So drain the water and keep the tuna aside.

In another pan, add a tsp of oil. Once hot, add in onions, ginger garlic paste and saute till onions turn light brown in color. then add in the green chillis and tomatoes and sute till tomatoes are mushy. Then add in tuna and saute till tuna is almost fried. then add a bit of 1/4 water and then add in beans and carrot and cover and cook till they are slightly tender. Then add in the cabbage and capsicum and cook for about a minute. We want that crunchiness in the veggies so dont over cook. Add salt and pepper. Dont add too much salt as tin tuna itself has salt in it.

Next step, we have to mix paste into this mix or vice-versa. Mix and serve warm with ketchup. You can garnish with coriander leaves too :)..

Ladies, if you re so lazy you can omit the veggie and simply make the TUNA PASTA too in the same method :)...

Cheers,
Neetz ;)

SOYA CHUNKS FRY

Hi All!!!

Missed u all like hell :(.. i was on vacation for almost 45 days and just came back yesterday. Boy am i glad that i m back :).. now i can blog again and be on track with all u people out here.... so how was ur all blogging.. hope everyone was having fun... so many recipes and i really dont know from where i should begin to look from each one of urs :).. i m so happy to see my friends are and have progressed a lot :)...

This is a simple easy to do dish and especially when u r out of stock of veggies in ur fridge :).. A protein rich food and very healthy one!!

Ingredients :
Soya Chunks - 15-20 pieces
Onions - 1-2 nos sliced
Garlic - 4-5 cloves big sliced
Green Chilli - 2-3 nos chopped
Curry Leaves - 2 spring
Chicken powder - 1 tsp or more as per your taste ( i used eastern chicken powder)
Salt - as needed

Preparation:
Soak soya chunks in hot boiled water and cover and keep for 20-30 mins. Then drain the soya chunks and squeeze all the water out from the chunks . Cut the soya chunks inot small pieces and keep aside.

In a pan add oil, once hot add in the onions, garlic, curry leaves and green chilli. Saute till onions are slight brown in color and then add in the powder and saute for 1 min. Then add in the soya chunks and mix properly and saute till the whole mix gets light brown in color.Add salt accordingly and serve with rotis.

Cheers,
Neetz;)

Note:
For veggie people, u can use curry powders instead of chicken one.
Chunks need not be cut into small pieces if not desired.

TUNA PUTTU (STEAMED RICE CAKE WITH TUNA)

Tuna Puttu

Puttu is one of the main dishes of Kerala especially for breakfast. Its very tasty and a filling food and the best combo for this usually are with kadala curry (chana) or with banana and sugar. I somehow never used to like much when i was a kid. but now i simply crave for it now and then :)... This recipe is same as the usual puttu made, except that i added an extra layer of tuna masala.

Ingredients:

For the Tuna :
Canned Tuna in water - 1 tin
Onions- 1 medium chopped finely
Garlic - 1 clove chopped finely (opt)
Ginger - one small piece chopped finely (opt)
Green Chilli - 2 nos chopped finely
Chilli Powder - 1/2 tsp
Tumeric Powder - less than 1/4 tsp
Salt if needed

For Puttu:
Chemba Puttu Podi - 1 cup
Coconut grated - little
Salt
Water

Preparation:

For the tuna masala :

Heat little oil in a pan and add in the onions, ginger garlic and green chilli. Saute till onions turn slightly brown in color. Add in the podwers. Saute till raw smell of the powders go and then add in the tuna. Saute till tuna gets fried on low flame and keep aside.

For the Puttu :
Mix in the chemba puttu podi, salt and water. Mix in such a way that you get soft lumps of the mix, at the same if you knock with your finger it falls down. Thats how you will know the mix is proper. If the lumps are too hard you will get a hard output.

In a' puttu kutti' or you can even use coconut shell, put in coocnut grated first then a bit of puttu mix and then tuna. Then again add puttu mix, then tuna and puttu mix and last on top coconut grated. You can do the mixing however you wish. Steam over a pressure cooker till you see steam coming out of puttu kutti's holes. Poke out with a putti kutti stick and VOILA, your tuma puttu is ready :)

Have as it is or with kadala curry or banana :)

Cheers,
Neetz ;)

TIP :
You can use white outtu podi instead of chemba puttu podi.
You can arrange the fillings in whichever way you like it.
I havent used the optional items for the above mix. You can add in for more flavour and taste.

EGG TIKKA MASALA

Egg Tikka Masala

Today while i was watching TV, i came across this recipe.. usually we make egg curry and this one was different and i thought i did give it a try... seriously it was good :)... this one is good for a change and ur hubby is goona love it ;).... experience speaks ;)

Ingredients:
Egg - 2 boiled and sliced into 4 (each)
Onions -2 sliced
Ginger - 1/2 piece chopped finely
Garlic - 4-5 cloves chopped finely
Coconut slivers - 1/3 cup
Chilli Powder - 3/4 tbsp or less as per your taste
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Chicken Powder - 1/4 tsp
Water - 2 tbsp
Coriander Leaves - 1 handful chopped
Salt
Oil

Preparation:
In a pan, add 2 tbsp oil and once hot, add in the onions and saute for 1 min. Then add in the ginger and garlic and saute till the raw smell goes. Almost 5 - 7mins. Its not needed for the onions to turn brown. Then add in the coconut slivers and saute for 2 mins and then add in all the powders and salt. Saute till oil starts leaving the sides. Add water and then mix in the sliced egg and mix. If you want u can smash the egg pieces so that the yolk mixes well with the masla or just mix in such a way that the yolk doesnt come out. Switch of flame and garnish with coriander leaves. Serve hot with phulka :)

Cheers,
Neetz ;)

CHICKEN CUTLET - Am back with a bang ;)

Hey Everyone!!!!

MISSED U ALL!!! Seriously missed u all dearies :).... i shifted to new flat and it took about a week to get settled.. then my little princess was keeping me so busy that i really didnt get time literally to open internet  :(...

Today being the 1st of July i thought i will post my recipe at any cost and it was really alone here w/o all ur comments and suggestions... i missed seeing everyones innovating recipes and all the events :)... i never thoguht i will be missing my blog and bloggy friends too :)..

Meanwhile i ahve seen few more new bloggy friends to my list and to them..thanks a ton for being a part of my blog :)... hopefully will post more n more recipes and be part of u all :)...

Chicken Cutlet

Ingredients:

Chicken minced - 500 gm
Vinegar - 1 tsp
Water - 1/4cup or less
Potato boiled - 250 gm
Onion chopped finely - 2 medium
Green Chilli - 4-5 nos chopped finely (adjust according to ur taste)
Ginger - 1/2 piece chopped finely
Pepper powder - 1/2 tbsp or as per the spice you want
Curry leaves chopped - 1 strings
Turmeric powder -  one big pinch (opt) - for this one i didnt add
Salt

For the coating:
Egg - 1 beaten
Bread crumbs
Water - 2 tbsp

Preparation:
Wash the meat minced and in a pan add water, salt and vinegar together with minced chicken. Add little water as the water from chicken will also come out.

Mash the boiled potato before hand. In another pan, add oil and saute onions, green chilli, ginger till onions turn soft and bit brown. Add in the curry leaves and boiled minced chicken. Saute till meat is completely dried. (Although water has been evaporated before, there will be water in the minced chicken). Once cooled down mix in with the mashed potato and make into desired shaped that you need for the cutlet.

Keep oil in the shallow pan for frying to be heated. Meanwhile add 2 tbsp of water to beaten egg. dip the cutlet in the egg and then in the bread crumbs. Fry till light brown color is formed on both sides. Serve with rice, chappati,bread, ketchup or anything that you want :)

Cheers,
Neetz ;)

Note:
You can add coriander leaves instead of curry leaves or both.
You can add in any other meat like mutton or beef instead of chicken and make it in the same way.
Vegetable cutlet can also be made. Except that boiled potato quantity should be more than the other veggies added.
Kids fav!!!

PAZHAM NIRACHATHU (Plantains with sweet filling)- VEG & NON-VEG

Pazham Nirachathu

This snack is very famous and is mostly made in malabar areas of kerala. This is equally favourite of kids and adults :)... try it and you will know it :)

Ingredients :
Plantais (Ettakka) - 2 nos medium

For Non veg version:
Egg - 1 no
Coconut - 3 tbsp
Sugar - 2 tbsp
Cardamom Powder - a pinch
Cashew nuts and raisins - few
Ghee - 1 tbsp

For Veg version:
Coconut - 3-4 tbsp
Sugar- 2 tbsp
Cashew nuts and raisins - few
Cardamom Powder - a pinch
Ghee - 1 tbsp

To Cover the filling:
Maida - 3 tbsp
Rice Flour - 3 tbsp
Sugar- 1 tbsp (or as per your taste)
A pinch of salt
Water to make batter
a pinch of cardamom powder (opt)

Mix all the ingredients from maida to cardamom powder and keep aside.

Preparation:
The bananas should not be very ripe as it will be difficult to hold the filling. A little above medium ripe will do. Deep slit the bananas leaving the edges intact.

Meanwhile we will prepare the filling. For the non-veg verison, beat the egg with sugar nicely.In a pan add ghee and add in the beaten egg and keep stirring with spoon to form scrambled egg. Saute till egg gets cooked and then add in the coconut, cardamom powder, nuts and raisns. Fry for about 2-3 mins till all get fried as shown in pic.

For the veg version, mix with hand coconut and sugar nicely. In a pan add ghee and then add in all the ingredients and saute for about 2-3 mins and leave the mix to cool down.

Once the filling is ready, fill the mix into the slit of the bananas. Dont over stuff. Then on top the slit, apply the maida mix over it so the filling dont come out. Then in a pan, heat oil/ghee, fry the bananas on all four sides. Serve warm :)...

Notes :
You can use normal oil for ghee if you are very health conscious.
While slitting bananas, make sure it opens only one side of the bananas.Not the other end.
Sugar quantity variation can be changed according to individuals needs.

Cheers,
Neetz ;)

FISH BIRIYANI

Fish Biriyani

This is always a big hit and favourite of all people in my house :).. One of another famous chef Sanjeev Kapoors recipe and sure gonna be liked by all if you cook this :)....This was one of another easter special lunch for us. Do try and you will know the difference in cooking the Sanjeev Kapoors way :)

Ingredients:
King Fish - 700gm

For Marination :
Chilli Powder - 1tbsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tbsp
Garam Masala - 1/2 tsp
Lime - 1/2 no
Salt

For the Gravy :

Onions : 4-5 nos big sliced
green chilli - 2-3 nos chopped
ginger galric paste - 1 tbsp
Tomato - 1 big cut into four
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Garam masala - 2 tsp
Salt

Rice - 3 cups
Bay leaf - 2 nos
Cinnamon - 1 inch piece
Cardamom - 2 nos
Water

For final Garnishing:
Garam Masala - 2 tsp
Nuts - 6-7 pieces roasted in ghee
Raisins - 9-10 nos roasted in ghee
Safrron a pinch (soaked in warm water)
Coriander Leaves - 1/2 cup
Mint Leaves - 1/2 cup

Wash and Soak the rice in water for 1 hour.

Meanwhile marinate the fish and keepa side for 30 mins and fry in 1/2 cup oil. In the same oil add in the onions and green chilli and saute for 2 mins. Then add in the ginger garlic paste and saute till onions turn slight brown in color. Then add in the sliced tomato, coriander and mint leaves, garam masala and salt.Saute for 3-5 mins. Add in the fish pieces and cook for a minute and then add in 1/2 cup water and cook till gravy thickens and keep aside.

Once the rice is soaked for desired time, drain and roast for 5 mins in ghee in a pan. then add in water, salt, bayleaf, cinnamon and cardamom and cook till rice is done. Then in a big round vessel, rub ghee on the bottom of vessel and sides and add one layer of rice and then in another layer fish and masala. In bettwen add in safrron water here and there. Then add another layer of rice, then fish, then again rice.Again sprinkle saffron water. On top, sprinkle roasted nuts and raisins, and coriander leaves and mint leaves. Finally sprinkle the garam masala and cover tightly and cook over low flame for 15-20 mins.

Cheers,
Neetz ;)

KOZHI NIRACHATHU w/o OVEN (Stuffed Chicken) Easter Special-2

Stuffed Chicken

  

Quite a long time!!! ya ya i know :(... everyday i think i need to blog but keep pending for each other day due to busy schedule. Easter has been over and the special dishes i have nbot uploaded other than Vattayappam. So here goes another special dish which i made for dinner :)...

i would like to say special thanks to shabs from shabs cuisine... seeing her pics i couldnt help trying it and it was super hit at my home :)

Ingredients :

Chicken : 1.2 kg


For marination:


Chilli Powder - 3 tbsp
Turmeric Powder - 1 tsp
Lime Juice - 1 lime
Salt and water


Using sufficient water make a paste of all the ingredients under marination.


For Stuffing:
Egg - 1no
Onion - 2 large nos sliced
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Curry Leaves - 1 twig leaves
Green Chilli - 3 nos chopped
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Cashew Nuts - 6 nos
Raisins - 7 nos
Salt to taste
Oil

Marinate the chicken and keep it overnight.

Preparation for the stuffing:

Boil the egg and keep aside. In a pan, add oil and saute cashew till light brown and remove. Then add in raisins in the same pan and roast and keep aside with cashew. Now add in the onion and saute for about a min and then add in the ginger garlic and green chilli, salt and saute till onion becomes brown in color. Then add in all the powders under stuffing listed and saute till the raw smell goes. Add in the egg and nuts and raisin and saute for a min. nce cooled down add this stuffing inside the marinated chicken and then witha neddle and thread stich the flesh in between the legs as we need to fry the chicken and dont eed oil to go inside. Then tie the legs with thread or twine and also the wings (hands).

Now for the Gray Part :

Ingedients :

Onions - 2 large nos sliced

Tomatoes - 2 large nos chopped

Curry Leaves - 3 twig leaves

Fennel Seeds - 1 tbsp powdered (perinjeerakam)

Green Chilli - 4 nos chopped

Ginger Paste - 1/2 tsp

Garlic Paste - 1/2 tsp

Paprika Powder - 2 tsp

Coriander Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1 tsp

Water - 1/2 cup

Preparation :


Heat oil in a pan and add in the oiions for a min and then add in the curry leaves, green chilli and ginger and gralic paste and saute till oions are almot borwn in color and then addin the tomatoes and saute till tomatoes turn mushy. Add in the powders and spices and saute till raw smell goes. Add in the water to make a thick gravy and leep aside.


Add in about 1/2 cup oil and put in the marinated chicken and on medium flame and cook till all side of chicken is light brown color. Then on low flame cook. Keep turning sides till the chicken gets properly fried. keep turning the chicken in between in rotation. It make take about aprrox of half an hour.
Remove to a plate and add in the gravy and granish. Serve Hot :)...

Cheers,
Neetz ;)

FISH FRY - SARDINES (Mathi)

Fish Fry

I dont have to mention how special it will be to have a fish fry with rice in afternoon or dinner. The name of fish fry itself will make us drool .
For this recipe I have used Mathi (sardines) here. You can use any fish for frying.

Ingredients:
Mathi – 15 nos

Clean the fish properly using salt and cut slits in between and keep aside.

For masala:
Chillie powder - 3 tbsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp
Ginger paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Curry leaves - 5 nos
Lime juice - 1/2
Salt – to taste
Oil
(green chillie – 1 no can be used if needed)
 
Preparation:
Grind all the masala ingredients to a paste in a grinder. with sufficeint water. paste the masala on the fish and marinate it for atleast 20-30 mins.


In a pan, put oil. Once hot, shallow fry the fish. You can garnish it with onion rings and curry leaves.

Cheers,
Neetz ;)

CHEMEEN VARATTIYATHU (Prawns dry dish)

Chemeen Varattiyathu

 

Prawns is one of my favourite dish which i cnanot avoid especially if its home made :).. When I was pregnant I used to crave for a prawn dish. But since I was working at that time I couldnt get enough time to clean for hours and then make it. I used to feel sad that no one was there to make it for me at times. But then now I m proud that I went through all of it alone and am a proud mom :)..


I made this recipe on behalf of my dear friend bloggers Tina and Reshmi. They are expecting their bundle of joy and I would like to take this oppurtunity to show my happiness for their joy yet to come :)..


Tina, Reshmi, I m not sure whether u like prawns or not.... But this is for u guys :)




Ingredients:


Prawns - 1 kg
Shallots - approx of 20-25 nos chopped
Green Chilli - 3-4 nos slit
Ginger chopped - a big piece
Garlic chopped - 4 big cloves
Coconut pieces - 1/4 cup (tengakottu)
Gamboge - 1 piece (kudampulli)
Curry leaves - 3 strings
Red Chilli powder - 2 tsp
Coriander powder - 3 tsp
Turmeric Powder - 1/4 tsp
Coconut Oil - 1tbsp




For Masala Powder:


Fennel Seeds - 1 tbsp (perinjeerakam)
Pepper corns - 1/2 tbsp
Cinnamon sticks - 4 nos small
Clove - 1 no
Green Cardamom - 1 no


For Mariantion:


Masala powder
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 lemon




Preparation :


Grind the masala and mix in with the prawns along with turmeric powder and lemon juice. Keep aside for 20 - 30 mins.


Keep the pulli in water to get softened.
In a pan, heat oil, then add in the onions, green chilli, ginger and garlic and saute till onions become transparent. Add in all the powders and saute till oil leaves the sides and then add in the coconut slices and curry leaves. Combine well and add in the marianted prawns. to calen the leftover masala add a bit water and put into the mix. Put in the pulli only and cover and cook on low flame till prawns are cooked.Then open lid and cook on low flame till dry and roasted. Simple and tasty isnt??

Cheers,


Neetz ;)

PEPPER CHICKEN

Pepper Chicken

HAPPY BIRTHDAY BRO!!

Today is my brother-in-laws birthday. 17th of feb at 12 am we presented him with a birthday cake which my hubby used as a face mask for him ;).. we gifted him with a basketball kit :).. he is very much crazy about basketball and have been a coach in his hometown :)... Another one of his favourite is chicken.. So for him I dedicate this recipe to him :)

This recipe is courtesy of Amrita TV - malayalam channel.

Ingredients :

Chicken - 1 kg ( cut into small pieces)

Onion - 1/2 kg finely chopped
Ginger - 1 big piece chopped or 1 1/2 tsp paste
Garlic - 10 cloves chopped or 2 1/2 tsp paste
Pepper - 1 tbsp
Chilli powder - 1/2 tbsp
Turmeric powder- 1/2 tsp
Coriander powder- 2 tbsp
Garam Masala - 1 tsp
Tomato - 2 nos med cut into four
Salt
Oil     - 1/2 cup
Curry leaves  - 2 strings


For Mariantion:


Pepper powder - 2 tbsp
Chilli powder - 1/2 tsp
Salt


Preparation:

Clean the chicken pieces properly and marinate the chicken with the powders for mariantion for 1 hour (Min 30 mins).

Then ia pan, add oil and add in the onions, bit salt, ginger and garlic and saute till onions become almost brown in color. Then add in the powders except garam masala and saute on low flame till oil leaves the sides. Add in the marianted chicken and mix. Cover and cook on low flame for 40 mins. In between at approx of 20- 25 mins add in the garam masala and tomato and check if salt need to be added. Cover and cook till 40 mins is done.By now you will see that tomatoes have been easily blended with the curry :).
Fry curry leaves and garnish on top :)

The pic on bottom shows that curry gets darker when kept for some time.

Cheers,

Neetz ;)

FISH CURRY (KOTTAYAM STYLE)

Fish Curry

Fish Curry is one of the most traditional and adored dish in all pasts of Kerala. Me, basically from kottayam,  alway thought that fish curry in central past of kerala always had a unique and superb taste :).. So here is the recipe to fish in curry in tanni achayathi style :)


Ingredients :


King fish : 6-7 smallpieces (approx 300 gm)
Curry Leaves : 2 strings
Tamarind(kokum) : 2-3 pieces (vallan pulli)
Small Onions : 1 1/2 cups (sliced or chopped)
Garlic : 4 big cloves sliced or chopped
Ginger : a medium piece sliced or chopped
Chillie Powder : 1 1/2 tbsp
Coriander Powder : 3/4 tbsp
Turmeric Powder : 1/2 tsp
Fenugreek Powder : 1 tsp (uluva podi)
Mustard seeds : 1/2 tsp
Salt
Coconut Oil


Preparation :


Wash the fish properly and put in the curry leaves and tamraind and close the lid and keep aside. Meanwhile chopp all the other ingredients and in a pan, once pan is hot add oil and add in the mustard seeds. Once seeds splutter add in the ginger and garlic and saute for about 1 min and then ad in the onions. Saute till onions are lightly brown in color. Then add in the all the powders and saute till the raw smell leaves and the mixture will be now dark in color. Switch off the flame and add the mixture into the fish which was kept aside. Now add water till almost the top of fish and cook on medium flame covered till the fish get s cooked. Then open the lid and add salt and cook till done and the water reaches your consistency.
Serve hot wth rice :)

Cheers
Neetz ;)

CHICKEN FRY

Chicken Fry

Chicken fry is one of the most adored dishes with lunch, snacks or dinner. Kids love it... The thought to put this recipe up is coz of Anju, as she had asked me to put this up for her. So here it is :)




Chicken - 15 leg pieces
You can use the full chicken cut itnto small pieces if needed.
Chilli Powder - 4 tsp
Pepper Powder - 3 tsp
Turmeric Powder - 1 tsp
Curry leaves - lot
Salt


Marinate the chicken and keep it for atleast 1-2 hours. Shallow fry them till the chicken pieces are cooked inside out :) then add in a lot of curry leaves and whither on top of chicken pieces..

Cheers

Neetz;)