ANDHRA PULIHORA

I grew up in an Andhra household and pulihora runs in our blood. Andhra pulihora tastes different from Tamilian or Kannada puliyogare. Give this a try. You will make it again and again. Pulihora is made for almost all Andhra festivals, weddings, and poojas. When we were kids, Pulihora and Daddojanam (curd rice) always travelled with us on train journeys.

Preparation Time: 15 mins
Cooking Time: 5 mins 

Ingredients

Pulihora masala

• 10 dry red chillis
• 4 sprigs curry leaves (kadipatta, karavepa aaku)
• 2 pinches asafoetida (hing) powder

• 2 tbsp sesame seeds (til)

• 1/4tbsp fenugreek seeds

Seasoning 

¼ cup urad dal (skinned split black lentils) 
¼ cup chana dal (split Bengal gram) 
½ cup raw peanuts 
¼ cup raw cashew nuts   
1 teaspoon turmeric (haldi) powder 
1 large handful tamarind 
3 – 4 green chillis, slit lengthwise 
½ cup groundnut oil   
Salt to taste

Method

Spread rice in a large plate so it cools quickly and the rice grains stay separate. This is important.

1. To make tamarind paste, add hot water to tamarind pulp. Let it sit for 15 minutes, then squeeze pulp. Strain the seeds. You want to keep the pulp thick and not too watery.
2.  Heat oil in a frying pan. Fry all the nuts, dals, and spices in the following order as they need different cooking times - peanuts, chana dal, urad dal, red chillis, cashewnuts, mustard seeds, asafoetida, curry leaves, green chillis, masala and turmeric. Now add the tamarind paste and salt and cook for a few minutes.
3. Pour all the masala onto the rice and mix gently, but thoroughly. Hands work best here. You want all the rice grains to be coated by the pulihora masala

LEMON RICE

A hassle-free lunch-box option, lemon rice is a favourite with young and old alike in southern india! lemon adds the tanginess, while the tempering imparts the aroma to this simple rice delicacy. 

Preparation Time: 15 mins
Cooking Time: 5 mins 

Ingredients

1 1/2 tbsp lemon juice
2 1/2 cups cooked rice
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
5 to 6 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
2 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste

Method

1. Heat the oil in a broad non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute.
3. Add the ginger, red chillies and sauté on a medium flame for 30 seconds.
4. Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Serve hot.

COCONUT RICE

The generous use of coconuts is a characteristic feature of south indian cooking. Coconut rice is a typical dish that is sure to be relished by all those who like the rich, creamy flavour and texture of coconuts.

 Preparation Time: 15 mins
Cooking Time: 25 mins

 Ingredients

2 tbsp sesame seeds (til)
2 tsp ghee
3 tbsp broken cashewnuts (kaju)
1/2 cup freshly grated coconut
2 tsp coconut oil or any other oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 1/2 cups cooked rice
salt to taste

Method

Heat a small pan, add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while stirring continuously.

When cool, blend in a mixer to a coarse powder and keep aside.

Heat the ghee in the kadhai, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Remove and keep aside.

Heat the ghee in the kadhai, add the cashewnuts and saute on a medium flame till they turn golden brown in colour,while stirirng continously. Remove and keep aside.

Heat the oil to the same kadhai and add the mustard seeds.

When the mustard seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while stirring continously.

Add the sesame seeds powder, green chillies, rice, sautéed coconut and salt and mix well. Serve hot garnished with the cashewnuts.                                                                                                                                                                                                                                                          

Ulundu Sadam (Urad dal Rice)

Ulundu Sadam (Urad dal Rice)

 Urad dal (Black gram) is used in a variety of dishes in South Indian cooking. It is used in making Idli (rice steam cakes), making all kinds of chutneys, thuvizhals (spicy paste that is eaten with rice). South Indian cooking is also famous for its flavored rice varieties.. Ulundu sadam is a unique flavored rice not very common such as tamarind, lemon or coconut rice and it is my family's favorite.

I discovered this recipe while I was in the US from an excellent South Indian recipe book, called Dakshin (Chandra Padmanabhan). Every time there was leftover rice, this was a quick spicy, flavorful snack everyone would relish.  It became my signature dish that my mom-in-law asked me to make for relatives or herself as she was very fond of the same.


1 cup rice (cooked)
3 tbsp ghee or Sesame oil or refined oil
2 tbsp cashew nuts (can substitute with peanuts)
2 green chillies (this brings good flavor more than heat)
1 tsp mustard seeds
1 tsp black gram seeds
1 tsp bengal gram (chana dal)
1 red chilli
1/2 tsp asafoetida powder
a few curry leaves (the more, the flavorful)

salt to taste

Dry Masala
2 tbsp urad dal (blackgram)
1.5 tsp black pepper corns (this is a must - bring flavor)
2 tbsp sesame seeds
2 tbsp coconut powder


Directions
Grind the dry masala after dry frying the ingredients and keep it aside. In a pan, add 1 tbsp ghee and fry the nuts (cashew or peanuts) along with green chilli and keep it aside. In the same pan, heat the rest of the ghee or oil, and when hot, add the mustard, blackgram, bengal gram seeds along with red chilli, asafoetida and curry leaves. When mustard seeds start to sputter and the dal seeds are brown, add the powder (dry masala), peanuts/chilli mix, and rice and mix them together.

Sesame oil adds more flavor than ghee and goes well with the sesame in the dry masala. The black peppercorns add the heat to the dish apart from the green chilli.

Ulundu Sadam (Urad dal Rice)

Spinach & Capsicum Rice

Spinach & Capsicum Rice

This is a combination of Indian spices with Chinese sauces. This is really a amazing combination...i use to make this type of fried rices often with any available vegetables..this time i have more capsicum and a bunch of spinach in my fridge, so tried with it. Very quick recipe... helped me a lot to pack my hubby's lunch box during his 6 am-3 pm shift. So quick n i can also stuff as many vegetables as possible. I tried with mixed vegs like carrot,beans,peas,cabbage,mushroom,capsicum or with any 2 available ingredients. U too Try this n enjoy !!!

Nutritional Benefits of Capsicum: Capsicum/Bell peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants.bell peppers also provide fiber that can help lower high cholesterol levels.Bell peppers appear to have a protective effect against cataracts, possibly due to their vitamin C and beta-carotene content.
Nutritional Benefits of Spinach: One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. he vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.The high amount of vitamin A in spinach also promotes healthy skin. 

Ingredients

1/4 of each of 4 color capsicum(red,green,yellow,orange)
1 bunch spinach(or 3-4 cups)
1 onion
3-4 cups cooked rice
1/4 tsp mustard seed
1/4 tsp urad dal
1 tsp channa dal
1/4 tsp cumin seed
salt to taste
2 tsp sambhar powder(chilly powder)
1-2 tbsp oil

Method

1. In a skillet, heat oil
add mustard, urad dal and channa dal and cumin seeds with 2 secs interval
2. add in chopped onions, stir well
3. add chopped spinach with little salt
4. add chopped capsicum and mix well
5. add salt for capsicum,sambhar powder and cover with lid and cook till water leaves for around 5 mins
6. add in cooked rice, check for spice and serve hot.

Spinach & Capsicum Rice

Kuska

 My husband is a huge fan of Kuska Biriyani and I wanted to make it for him. Kuska is cooked only with onions and tomatoes without any veggies or meat. For the flavor of non veg we can add chicken broth and mutton masala powder for extra spice. For vegetarians, we can add vegetable broth instead of chicken broth. The biriyani tasted spicy and delicious and my husband loved it :).
Time of Preparation : 30 minutes
Spice level : 5
No of Servings : 1 to 2
Ingredients:

• Basmathi rice – 1 cup
• Chicken broth / Vegetable broth – 1 cup
• Water – 3/4 cup
• Onion (large) – 1 (finely chopped)
• Tomato (large) – 1 (finely chopped)
• Ginger garlic paste – 2 tsp
• Green chillies – 4
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Biriyani masala – 1/2 tsp
• Mutton masala / Chicken masala – 1/2 tsp
• Mint – 1/2 cup (chopped)
• Curd – 2 tsp
• Salt – to taste
• Cinnamon – 1″ stick
• Cloves- 3
• Cardamom – 1
• Bay leaves – 2
• Fennel seeds – 1/2 tsp
• Oil – 2 tbsp
• Coriander leaves – for garnishing
• Butter or ghee – 1 tbsp

Method of Preparation:

1. Soak the basmathi rice for 20 minutes.
2. Drain it and heat butter in pan and sautee the rice for 2 minutes.
3. Then transfer the rice in a microwave safe bowl and add the broth and water and cook it in the microwave for 18 minutes.
4. We can cook the rice in either rice cooker or pressure cooker too.
5. In the meantime, mix the red chilli powder, coriander powder and mutton masala in curd.
6. Heat oil in a pan and add the bay leaves followed by cinnamon stick, cloves, cardamom and fennel seeds.
7. Then add the chopped onions and fry till they become translucent.
8. Then add the green chillies followed by ginger garlic paste.
9. Fry for 2 minutes and then add the chopped tomatoes.
10. Fry till the tomatoes become soft and add the masala marinated in the curd.
11. Now add the chopped mint followed by the biriyani masala and garam masala.
12. Then add the cooked rice to this mixture and mix well.
13. Cover it in the same vessel and let it be in the low flame for 10 to 15 minutes.
14. Garnish with coriander leaves and serve hot with boiled eggs and onion raitha.

Kuska

Mughal Chicken Biryani

Mughal Chicken Biryani

Hyderabad is incomplete without talking about its food - a rich blend of royal Mughlai flavours, Nizams special, and spice-up culinary traditions of South India. 

Ingredients

Chicken 1 kg
Basmati Rice 3 cup
Onions, thinly sliced 4
Bay Leaf 4
Cardamoms Brown 4
Cardamoms green 3-4
Cinnamon 1/2 inch piece
Cloves 3-4
Cumin Seeds 2 teaspoon
Nutmeg a large pinch
Mace a large pinch
Pepper corns 1 teaspoon
Red chilli powder 2 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoon
Green chillies 5
Ginger 20 grams
Garlic 16 flakes
Coriander Leaves 2 teaspoon
Tomato, chopped 2
Salt to taste
Saffron (dissolved in 1 tablespoon milk) 1 teaspoon
Yoghurt 1 cup
Ghee 1/2 cup

Grind together ginger, garlic, nutmeg, mace, cumin seeds, cardamoms, cinnamon, pepper, cloves and add tomato into a paste.
Add turmeric powder, salt, curd and marinate the chicken with the mix and keep aside for about one hour.
Heat oil in a big pot and fry the onions till it turns golden brown and crisp. Now drain the onions and mix with marinated chicken.
In a pan heat oil for about 5 minutes and add marinated chicken, coriander powder, chilli powder and 1 cup water.
Cook for 10 minutes on medium flame.
Meantime Wash the rice and soak in water for 15 minutes. Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom, Cumin seeds, cloves, bay leaf, salt, and cinnamon stick.
Cook the rice until half done.
Now place a layer of cooked rice followed by a layer of marinated chicken. Place a layer of fried onions. Repeat the layering with alternative rice and chicken. Sprinkle some ghee, saffron, fried onions and mints and on last layer of rice.
Place it in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes.
Now Chicken Biryani is ready. Serve it hot with yogurt and pickle. But my Choice was Brinjal Gothsu with Tomato Cucumber Raitha

Basic Mung Dal Veg Kichdi

Veg Kichidi with Aloo Gobi Kurma and Zuchini Raitha

Kichdi is a seasoned mixture of rice and mung daal.  It is balancing for all dosas, easy on digestion and nourishes all the tissues of the body. It is a powerful protein combination.

Veg Kichidi with Aloo Gobi Kurma and Zuchini Raitha

There are unlimited variations depending on the herbs, spices and vegetables used in them. These extras can also be used to pacify aggravated doshas. For example:
To pacify vata, add mustard seeds or ajwain, and asafoetida.
To pacify pita, add shredded coconut, fennel and chopped fresh coriander.
To pacify kapha, add cinnamon sticks, cloves and garlic.

Ingredients

·     1  Cup   Rice ·     ½  Cup Yellow  Split  Mung Daal or split green Mung ·     3  tablespoon  Ghee ·     1  teaspoon  cumin  seeds ·     ½   teaspoon  Turmeric  Powder        ½  teaspoon  salt ·        1  tablespoon  Ginger  ·        1  Sprig  Curry  leaves (optional) ·        4  Cups  Water 1 Cup of Veges of your choice. I choose(Carrot,Peas,Beans,Cabbage and Spring Onions)

·

Method

·        Wash the rice and mung daal well, and let it  soak for ½ hour.

·        In a suitably sized saucepan, heat ghee and then add cumin seeds. When sizzling, add the curry leaves,  ginger, turmeric, salt, rice,Veges and mung daal.

·        Add water, bring to a boil uncovered, stirring occasionally.

·        Turn heat down. Place the lid on, but slightly open.

·        Cook until tender….25-35 minutes…..Enjoy with Raitha of your choice!

Curry leaves Rice Recipe(Karuvepillai Sadam)

Curry leaves Rice Recipe

Curry leaves are very important in every South Indian homes and has great medicinal value but most of us do not realize its importance. We can substitute the leaves in many dishes by using the curry leaf powder which is available in the market these days. They are known to also improve our eyesight and prevent premature graying of hairs. It must be an important part of our daily diet in order to keep good health. So, go ahead and try various recipes with this versatile and important leaf which also imparts flavorful dishes when used in Indian cooking.

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Serves 4 to 6 people

Ingredients for making Curry Leaves Rice

• 2 cups Cooked rice
• 2 cups Fresh curry leaves
• 2 or 4 Dried red chilies
• 1 tsp Urad dal
• 1/2 tsp Black pepper seeds
• Small ball Tamarind
• 1 tsp Tur dal (yellow pigeon peas)
• 1 tsp Channa dal (black chickpeas)
• Few Cashew nuts, (broken into small pieces)
• A pinch Asafetida (hing)
• 2 tbsp Oil
• To taste Salt
• 1 tsp Rye (Mustard seeds)

How to make Curry Leaves Rice

1. Cook the rice three hours ahead of preparation, cool it in a wide plate and ensure that all the rice grains are separate.
2. Wash the curry leaves and dry them by putting them on a plate to dry for some time.
3. Heat a tsp of oil in a thick bottomed non-stick pan and dry roast the red chilies, urad dal, the chana dal and the tamarind.
4. When the dals (urad dal and chana dal) are lightly roasted, add the curry leaves and the pepper seeds and dry roast again for some more time in the pan.
5. All the roasted things must be cooled now and then you must make them into a coarse powder along with a little salt to taste.
6. Take some oil in a pan and temper with some mustard seeds, hing, urad dal and the chana dal.
7. Now switch off the flame.
8. Add the precooked rice to this seasoning in the pan and the coarsely ground powder and mix everything nicely till all the rice is coated well with the masalas. The Curry leaves rice is now ready to serve and savor.

Masala Idly with Chicken Kurma

Masala Idly with Chicken Kurma

While talking to MIL last week, I was telling her how grand daughter is not fond of Idlis. The 2 year old will eat dosas but somehow has not developed fondness for Idlis. Now if you are anything like our family who take their Idlis seriously this statement can be quite a shocker. If the extended family back home hears this, then I am pretty sure everyone will offer suggestions to bring the ‘rebel’ back onto the Idli track. ?
Until she can come with her own theories for dislike, my theory is that since she does not like chutney, the idli by itself is bland and hence it does not appease his taste buds. I presented this thought to MIL and she suggested trying Masala Idlys. Now I was all ears while she eagerly handed over the recipe.
Seasoning with onions, grated carrot is prepared, added to the idly batter and then steamed the regular way. The Idlis cook up the usual way and have a wonderful flavor. There is no need to make additional chutney. I loved the idea and prepared them the first opportunity I had.
The 2 year old ate one or two, but depending on his interest and enthusiasm I am sure she has not become an Idli convert yet. She loves Chicken Kurma,so I made it as side dish.  I have already posted my Chicken kurma recipe. My Hus however loved and enjoyed the taste. Sigh!

Ingredients: 

•  1 measure Idli batter
•  Curry leaves
•  Chopped Onions (optional)
•  Carrot grated
•  Curry leaves
• grated Ginger
•  Cut Green chillies (optional)
•  Handful of coriander leaves
•  Mustard seeds
•  Salt, oil

Method:

•  Heat oil in a small pan, add mustard seeds and when they splutter add curry leaves, onions and mix well. Add the grated carrot, ginger, green chillies and chopped coriander leaves and mix until they slightly cook and the leaves wilt. There is no need to over. 
• Add this and salt to the prepared Idli batter. Mix well and check for seasonings.
• Steam idli the usual way. Serve hot

Tri- Colored Capsicum/Bell Pepper Rice

Tri- Colored Capsicum/Bell Pepper Rice with Onion Cucumber Raitha

I got this easy and tasty capsicum rice recipe from mom. This is an awesome lunch box menu and we can make it very quickly. We can just make the masala powder and keep it and we can use whenever we need it.

Time of Preparation : 45 minutes
No of Servings : 2


Ingredients:

• Cooked rice – 1 cup
• Capsicum – 2 cups (cut into small cubes,I choose tri-colored(Yellow,red and green))
• Grated coconut – 1 tbsp
• Mustard seeds- 1/2 tsp
• Split Urad dal – 2 tsp
• Channa dal – 1 tsp
• Dry red chillies – -2
• Curry leaves – a few
• Cashews – 1 tbsp (optional)
• Groundnuts – 1 tbsp (optional)
• Oil – 2 tbsp
• Turmeric powder – 1/4 tsp
• Salt – to taste

To grind:

• Dry red chillies- 6
• Cinnamon stick – 1 “
• Clove – 1
• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal – 1 tsp

Method of Preparation:

1. Dry roast all the ingredients for grinding to a slightly coarse powder and keep it aside.
2. Cook the rice with 1 and 1/2 cup of water. I choose Sona masoori. . you can also make it with basmathi rice.
3. Heat oil in a pan and add mustard seeds followed by curry leaves, red chillies, channa dal and urad dal.
4. Now add the capsicum with little salt and turmeric powder and fry till they become soft.
5. Then add the ground powder followed by the coconut and fry for two minutes.
6. Turn off the heat and mix the rice to the mixture.
7. Roast the cahews and the groundnuts to the rice and serve hot with chips or raitha.

Note:

• Instead of adding coconut we can dry roast 2 tbsp of groundnuts and grind it along with the masala mixture.

Onion Cucumber Raitha

Ingredients

• 1 english cucumber (washed well and thinly sliced)
• 1 purple onion (small, sliced thinly)
• 2 tbsps fresh mint (mince)
• 1 green chilies (seeded and minced, optional)
• 1/2 tsp ground cumin
• 1 cup plain yogurt 
• salt
• black pepper
• 1 pinch sugar (to taste) 
• Mix all together and Raitha is ready . .

Zucchini Coconut Rice

Zucchini Coconut Rice

I always make sure to include varieties of veggies in my daughter’s diet.Luckily she loves pastas and pulaos,and that makes my life quite easier.I don’t follow any recipe while cooking for her,usually I fix something with the ingredients available in my pantry.This was one such dish which i prepared for lil’ Bhumika kutty,but we all loved it and slowly it became our favorite.
The recipe follows..
 
Ingredients:-
Cooked Rice – 2 cups
Zucchini cut into small dices – 1
Chopped Onion – 1/2
Cherry Tomatoes Sliced – 5
Ginger powder – 1/2 tsp
Pepper powder – 1 tsp
Garam masala powder – 1/2 tsp
Dry Red chilly- 1
Turmeric powder – 1/2 tsp
Grated coconut – 1/2 cup
Mustard Seeds – 1 tsp
Cumin seeds – 1/2 tsp
Salt – to taste
Oil – as needed

Method:-
Heat oil in a pan and allow mustard seeds and jeera seeds to splutter.Add in onion and saute till onion turns translucent.Now add all the powders and fry it for a while.Throw in zucchini pieces and salt ,cover it and cook for 7-8 minutes.Add grated coconut and tomato slices and cook for 5 more minutes stirring now and then .Mix in cooked rice and simmer for 2-3 mts.Serve hot with raita/papad.

MUSHROOM PEAS PULAO/PILAF

MUSHROOM PEAS PULAO

A Simple and delicious pulao for Mushroom lovers.I always love to prepare one pot dishes as it is quick and easy with very less chopping,less ingredients and no grinding. I have not used any powders for this pulao, so if needed add according to your taste and enjoy.

This is one of my daughter's favorite.:)

For this pulao you need
6- 7 nos. of Button Mushrooms 1 cup of peas 1 onion 1-2 nos. of green chillies(acc. to ur taste) 1 tsp. of ginger-garlic paste 2 nos. of cardamom 1 Bay leaf 1" cinnamon stick 2 nos. of cloves 1 star anise Salt Ghee

MUSHROOM PEAS PULAO

Oil

Preparation

Wash and slice the button mushrooms, chop the onion and split the green chilly lengthwise.

Heat oil and ghee in the pressure cooker. Add bay leaf, cardamom, star anise, cinnamon and cloves. Saute for a min.

Add the ginger-garlic paste, saute it until the raw smell extracts from it . Add the mushrooms and peas and saute it for 5 mins. Meanwhile wash the rice. Drain the water and keep it aside.

After 5 mins, add rice with these mushroom and peas , saute it for a min. 

Now add two cups of water along with salt and allow it for 2 whistles.

When the pressure is down,this delicious pulao is ready to be tasted...................

 

Fish Biryani

Fish Biriyani can be made in different methods using different ingredient. I make the Biriyani after frying the Fish. Not all Fish is good for Fish Biriyani. Big fish with flesh like King Fish, Pomfret and Hamour tastes awesome.

The Ghee rice is made in advance and then I mix rice with Biriyani Fish Masala.

But the fish has to be cleaned very well to remove the fishy smell. The tip to remove the smell is by coating the cleaned fish with lime juice and salt. Then keep aside for 10 minutes and clean the fish again in running water.

Ingredients

• To fry fish :
• Cleaned king Fish - 1/2 kg
• Lime juice - 2 tbsp
• Red Chilli powder - 2 tbsp
• Turmeric powder - 1 tbsp
• Pepper powder - 1/2 tbsp
• Salt to taste
• Oil to fry fish
• To make Biriyani Masala :
• Ghee - 4 tbsp
• Ginger paste - 2 tbsp
• Garlic paste - 2 tbsp
• Onions chopped - 3 big
• Tomato chopped - 1 big
• Green Chili - 8
• Coriander leaves - 10
• Mint leaves - 10
• Lime juice - 7 tbsp
• Turmeric powder - 1/2 tbsp
• Chili powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Garam masala - 1/4 tbsp
• Salt to taste
• To make ghee rice :
• Rice - 1/4 kg (2 and 1/2 glass rice)
• Water - 5 glass
• Ghee - 5 tbsp
• Sunflower oil - 5 tbsp
• Cinnamon(Karugapatta) - 5 piece
• Cardamom(Elakka) seeds - 5 piece
• Cloves(Grambu) - 5 piece
• For seasoning :
• 1 big onion chopped
• 12 cashew nuts
• 12 dried grapes

Method

Step 1

First step is to marinate the fish for 1/2 an hour by coating the fish with 2 tbsp red chilli powder, 2 tbsp lime juice, 1/2 tbsp pepper powder, 1 tbsp turmeric powder and salt to taste.

Step 2

Heat oil in a pan and fry the fish. Donot deep fry, but have to be fried moderately.

Step 3

By the time your fish is getting fried you can make the rice. Rice has to be washed in advance and kept drained to get dried for atleast 1/2 an hour.

Step 4

Heat oil and ghee mix in a thick bottomed bowl. Add Cinnamon(Karugapatta), Cardamom(Elakka) seeds, Cloves(Grambu) and fry for 1/2 a minute. Then add dried rice and fry it until rice gets separated from each other. Please take care that the rice should not get brown color when you fry it.

Step 5

Mean while, boil water by adding adequate salt required to cook the rice.

Step 6

Once the rice is fried, add boiling water to the rice and check salt. Then stir well and cook the rice in low flame with lid closed. Once rice is cooked switch of the flame and keep aside.

Step 7

Now the third step is to make the masala. Before we start masala preparation, we can fry the seasoning items (onion, cashew nuts and dried grapes) and keep aside.

Step 8

In the same oil in which we have fried the seasoning items sauté ginger and garlic paste first. Put onion to this and sauté onion, tomato, green chilli, coriander leaves and mint leaves.

Step 9

Once this is sautéed well add lime juice, turmeric powder, chilli powder, coriander powder, garam masala and salt to taste.

Step 10

Sauté for 5 more minutes and slide fried fish to this gravy. Add 2 to 3 spoons of water and slowly mix the gravy and fish.

Step 11

Allow to cook for 10 minutes in very low flame with lid closed. Your Biriyani masala is ready!!!

Step 12

In a thick bottomed vessel greased with ghee, layer the ghee rice and fish masala adding some fresh coriander leaves in between the layers. On top add the fried seasoning and a spoon of ghee. Keep aside for 1/2 an hour and serve hot with dates chutney.

Yakhini Chicken Pilaf

Yakhini Chicken Pilaf

I have been thinking many times to write about this. I would like to ask readers of this blog particularly who are silent readers .I know you have come and spent good amount of time on some pages. But why you keep shying away from posting a comment here. I would really appreciate from those who love checking each post here ,but do not leave their footprints, speak up –what you liked and even if you don’t like. Don’t disappoint me this time.
Anyways, since this is the last day of my 7 day challenge and co-incidentally this is Sunday. And Sunday means some lavish cooking for me. Although, I have made this chicken yakhni pulao last Sunday but I am posting it today.  Keeping that recipe in mind I have come up with chicken yakhni pulao this time with few procedural changes.

Yakhini Chicken Pilaf

Serves-4-5
Recipe requirements

For the chicken gravy
1 tsp of turmeric powder
1 -2 tsp of salt
2 tsp of red pepper powder
2 tsp of cumin powder
2 tsp of coriander powder
2 tsp of meat curry powder
10-12 black pepper
2 medium size purple onions
3-4 garlic
1/2 inch ginger
2tbs of cooking oil
Now heat up a frying pan/deep bottom pan and add cooking oil.
Temper it with 2 bay leaf and10-12 whole black pepper.
Add in 4-5 chicken wing pieces.(It would be nice to marinate them in little bit of yogurt+salt+red pepper powder mixture for half an hour.)

Add chopped onions,garlic and ginger.Fry for 3-4 mints med-high flame.
Add turmeric, red pepper powder and salt. Add in all the other dry ingredients-cumin, coriander and meat curry powder.
Fry the chicken with the above spices for 10-12 mints. Add some 2-3 tbs of water if necessary.
Keep frying till the oil separates out. Cover it and cook for half and hour.
Now to frying the rice

Recipe requirements for rice
2 cups of basmati rice/gobindo bhog rice
2 medium size onions chopped
3-4 cloves garlic
1 inch ginger chopped
2-3 bay leaves
2-3 tsp of mixed garam masala ingredients whole like mace/dalchini/cloves/black pepper
¼ cup of shelled pistachios
½ cup of cashews
¼ cup of raisins(optional)
1 tbs of yogurt
1 tsp of sugar
Salt as per taste
3 tbs of cooking oil
Procedure
Wash rice thoroughly in water for 2-3 times. Soak it in water for 30 mints;
Coarsely chop cashews and pistachios .Heat up a cooking pan or a vessel big enough to hold the entire contents listed above.
Add 3 tbs of cooking oil, add bay leaf and chopped garlic, ginger.Fry them well for 5 mints till they turn out nice golden colour.
Add in chopped onions, fry till they turn out nice brown. Add cashews and pistachio. Fry them well for another 5 mints. Add 1 tbs of plain yogurt.
Add in soaked rice and keep frying for another 5-7 mints without stirring much as this break the rice.Close it with lid. Give a Stir once in 5  minutes. in 15 min,rice should be done

Take out .Cut a lemon in half and sprinkle half lemon juice over the baked pulao, mix in gently. Keep it covered. Let it sit there for 1 hr and then serve.
Enjoy your delicious chicken Yakhni pulao.

It’s been a really challenging week for me but I thoroughly enjoyed it. Hope you all liked the recipes I published during this week. Thanks for leaving your valuable footprints here. See you all on Tuesday.

Happy Cooking

Tamilnadu style fried gram podi sadam

Podi Sadam

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Vegetable Pulao/Pilaf

Vegetable Pulao,Konaseema Kodi kura,Cucumber raitha

Vegetable Pulao

Veg Pulav  is a healthy & delicious one pot meal with spicy vegetables and rice..!!

Basmati rice plays an important role in this rich & exotic rice dish. The flavorful aroma makes this pulav very inviting & makes it a special dish for quick & easy dinner options for parties & get-togethers.

It is best served with raitha..!!! I made Konaseema koodi kura(Chicken curry in andhra style) too!!!!!!

Kathirikai Podi Saadham:Vangi Bath/Egg plant(Aubergine/Brinjal) Rice

 Kathirikai Podi Saadham:Vangi Bath

I'm not a huge fan of eggplant, and so have been putting off making this for a long time. I got this recipe from my granny who swore that it comes out perfect every time. I kept thinking, yeah, but eggplant flavored rice? Hmm, I'll wait!

Well, I happened to get some great eggplant in the market, and so decided to just go ahead and try it. It really is wonderful! Another no-fail recipe!

Gobi Sarson(Cauliflower in a mustard green sauce)

Gobi Sarson(Cauliflower in a mustard green sauce) with Chapathi and Aloo Matar Gravy

I saw some Rapini or Broccoli Raab at the Indian Grocery store this week. But, it was labeled as Mustard greens or Sarson. Are they the same? I did’nt think so. Was that a marketing strategy? I did’nt care…The greens looked vibrant and fresh, and that was all that mattered. I wanted to cook it very similar to how I would cook Saag though. I turned to my favorite book: ’1000 Indian recipes’ by Neelam Batra, and found the recipe for ‘Gobi Sarson’. I did some slight modifications to it. It turned out quite good.