Daily Archives: October 4, 2016


Chicken 65 biriyani

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Preparation time   : 50 minutes + marination time
Cooking time         : 1 hour
Serves                   : 4 members

Description

Fusion food is the thing now a days. So fed up with the regular mutton, chicken, fish, prawn and vegetable biriyani’s I make at home, made sure to try a new fusion recipe instead to entertain my daughter and son in law on their recent visit. My daughter and myself discussing about what fusion to do with hubby dear beside. He was like no way a fusion biriyani, make mutton biriyani as that is the king of all biriyani’s ( being his real self sticking on to what he likes to eat and make others eat as well. My girl was like no we are going to try some thing new today. Hubby dear with a naive smile told us.. No problem, my friend is sending over some good madras style biriyani so I will not touch the so called fusion or confusion what ever it is going to be. I felt so in peace as I there is no need to cook another dish for hubby dear as his friends madras style biriyani will do justice for him. We settled down on chicken – 65 biriyani . Now how to start was the next question. I started with the chicken 65 part which was the easiest out of the entire recipe. Then with the biriyani gravy and then the rice. With the three components ready, I layered them and cooked in dum style for the final product. Tasted a tiny bit first and I loved it. Now at the lunch table, with no sign of hubby dears madras biriyani arriving.. We start our lunch. First helping done and as the second helping was to start.. I ask hubby dear if he wants white boiled rice? He’s like ” NO, NO.. I WILL HAVE THE FUSION BIRIYANI, IT TASTES NICE ” .. We all burst out laughing. Hubby dear pretending as if he didn’t hear or see anything was busy indulging himself with more biriyani. Happy me as I proved him wrong and my assessment of combining three authentic recipes of chicken -65 + biriyani gravy + ghee rice together doing the magic was epic. I wish this magic spreads at all your homes too through this fusion but not confusion recipe

Chicken 65 biriyani

Step -1

Ingredients for chicken 65

Ingredients
Quantity
Cleaned chicken1/2 kg ( cut into bite size pieces )
Ginger garlic paste1 teaspoon each
Chilli powder1 tablespoon
Turmeric powder1/4 teaspoon
Curd1/4 cup
Cinnamon1 inch piece
Cloves2
Cardamom1
Pepper powder1/4 teaspoon
Cumin powder1/4 teaspoon
Lime juice1/2 lime
Vinegar1 teaspoon
Saltto taste
Orange Red food coloura pinch
Corn flour1 tablespoon
Flour / Maida1 tablespoon
Egg1
Oilto deep fry

Method for chicken 65

  • Heat oil to deep fry in a heavy bottomed pan. Fry chicken pieces in batches 6 to 8 pieces at a time for 8 -10 minutes.
  • First 2 minutes on high heat and then on medium heat for 5 minutes and another 2 minutes on high again.
  • This way you get a crisp out side and a soft, moist cooked flesh inside.

Step -2

Ingredients for the gravy

Ingredients
Quantity
onion6 sliced
tomato4 chopped
green chillies10 slit
coriander leaves1/4 cup chopped
mint leaves1/4 cup
lime juice1 lime
ginger garlic paste2 tea spoon each
curd1 cup
ghee100 gm
cinnamon3 pieces
cloves4
cardamom4
turmeric powder1/2 teaspoon
chilli powder1/2 teaspoon
saltto taste

Method for gravy

  • Heat ghee in a vessel, add cinnamon, cloves and cardamom. Top with sliced onions and fry till brown in colour for 10 minutes.
  • Add ginger garlic paste and fry to crisp. Top with tomato, green chillies, mint leaves, coriander leaves, curd, turmeric powder, chilli powder and salt to taste.
  • Mix well and sauté for another 10 minutes till all the juices are oozed out.
  • Add 1 cup of water, mix well. cook until oil separates and the green chilies are cooked. add lime juice. Taste and adjust. The salt, sourness and hotness should be more than what you want, so that when mixed with rice it tastes right.
  • Mix in the deep fried chicken 65 and mix well. Keep in low flame for 2 minutes till all the flavours infuse together. Remove from heat.

Step -3

Ingredients for the rice

Ingredients
Quantity
basmati rice 1/2 kg ( 3 cups )
ghee 1/4 cup
coriander leaves 2 tablespoons chopped
ginger garlic paste 1 tablespoon
cloves4
cinnamon4
cardamom4
green chillies2 slit
onions2 sliced
curd1 tablespoon
sugar1/4 teaspoon
saltto taste
whole cashew nuts1 tablespoon
rose essence1 drop
water3 cups

Method for rice

  • Wash and soak the rice in water.
  • Heat ghee in a pressure cooker, add cinnamon, cloves, cardamom, sliced onion one. Fry to translucent.
  • Top with ginger garlic paste and fry to crisp.
  • Mix the water along with curd, salt, sugar, coriander leaves, green chillies, sliced onion one, cashew nuts, rose essence and bring to boil.
  • Add washed rice and toss well and pressure cook for 1 whistle and remove from heat.

Step -4

Other ingredients

ingredients
Quantity
Onions3 sliced
Oilto deep fry
Garam masala powder1 tablespoon

How to proceed

  • Heat oil to deep fry. Drop the sliced onions in batches. Deep fry to golden in colour and crisp. Drain and keep aside.
  • Take a wide mouthed heavy bottomed vessel. Layer 1/4 th of the pre – cooked rice equally in the bottom, top with 1/4 th of the crisp fried onions, sprinkle 1/4 teaspoon of garam masala powder. Pour 1/4 th of the chicken 65 gravy making sure to cover the rice layer below.
  • Do the same until all the rice, fried onions, garam masala and chicken 65 gravy are over. Make sure to keep the rice layer the top most finally.
  • Close the vessel with a tight lid . Keep over a hot griddle / tawa for fifteen minutes over low heat, letting all the flavors infuse together. Remove from heat.
  • Serve hot with onion raitha and papadam.

Fish finger

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Preparation time   : 20 minutes
Cooking time        : 18 minutes
Serves                  :  8 members

Description

Fish finger’s, I remember having it first at goa as kid at the cidadi de  goa resort. Four day’s of sun, sea and good food. My best holiday till date. My bother and myself were in the pool all morning’s and by evening at the beach. In between we would relish the grand buffet spread at their restaurants. The first time I got to see so many innovative new dishes on display of sea food. The lobsters, crabs, shrimps and fish were always the catch of the day and fresh. The fish fingers were crisp, subtle and served with a ketchup and mayonnaise. Not knowing what mayonnaise was back then, I called it as Goan butter. ( crazy breed me ) From then on it was added to my must have list’s when ever we dined out at restaurants. But never has the fish finger being as tasty as the ones I had in goa. The reason being the quality of fresh fish. Now at my place we get fresh fish and I make up for all the lost time of missing the delicious finger fish. Simple to make , high in taste, very English and has a history of 60 years to it. What more do you need to give a try on this recipe. Lets continue by entertaining and passing over the age  old  recipe to the future generation letting them enjoy as we did.

Ingredients

Ingredients
Quantity
Sheer Fish1/4 kg ( shin , bones removed and cut into finger size strips )
Green chillies4 crushed
Ginger1/4 teaspoon crushed
Garlic2 flakes crushed
White pepper powderto taste
Saltto taste
Lime juice1/4 teaspoon
Egg white 's2 beaten with salt and pepper powder to taste
Bread crumbs1 cup
Oilto deep fry

Method

  • Marinated cleaned fish strips with crushed green chilies, ginger, garlic, salt, white pepper powder and lime juice for one hour.
  • Dip the marinated fish strips into beaten egg white. Remove and coat over with bread crumbs all over. Do the same with the remaining fish strips.
  • Heat oil to shallow fry. Fry in batches to golden in colour and serve with tomato sauce, mayonnaise and mint chutney.

Cheesy curry leaf chicken strips

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Preparation time  : 20 minutes
Cooking time       : 18 minutes
Serves                 : 8 members

Description

There are times when my mind get’s to a crazy level resulting in me doing random things unplanned. This recipe also was one such that I just came up with. Started with wanting a green based masala chicken for the day, then I realized that the menu was short of a crispy dry dish. Immediately gave it a flavorful crust from all parts of the world with a mixture of the English oats, Italian cheese and South Indian curry leaves. I did have my doubts but the final product was beyond awesome. I could not get over these… The texture, the colors, the crunch being a few reasons to salivate.
This new easy treat did remind me that changing the way you cook from the regular and eat isn’t difficult. You just have to want to do it . Thank you all, for letting me live out my dream every day of cooking, experimenting and sharing. The best part is when you all get to think of me when you do cook the dish, eat it or see it .

Cheesy curry leaf chicken crisps

Ingredients

Ingredients
Quantity
Bones less chicken pieces1/4
kg ( bite size pieces )
Oilto deep fry

Ingredients to grind

Ingredients
Quantity
Coriander leaves with stem1/4 cup
Mint leaves1/8 cup
Curry leavesfew
Green chillies6
Ginger1/4 inch piece
Garlic2 flakes
Lime juice1 tablespoon
Saltto taste

Ingredients for the crust

Ingredients
Quantity
Oats1 cup
Grated Parmesan cheese1/2 cup
Curry leavesone hand crushed
Saltto taste
Crushed Pepperto taste
Eggs2 beaten

Method

  • Grind all ingredients together mentioned under the to grind ingredients to a smooth paste. Marinate cleaned chicken pieces with the ground masala for one one hour or more.
  • Mix all the crust ingredients together except for the eggs. Beat the eggs with salt to taste.
  • Dip a piece of the marinated chicken into the beaten eggs and toss over the crust oats – cheese mix. Make sure the chicken piece is coated well from all sides. Do the same to all the chicken pieces.
  • Heat oil to deep fry at medium heat. Drop the chicken pieces in batches of four to five pieces and fry to crisp and golden in colour on both sides. Remove and serve hot with dips of choice.

 

 

 

 


Kaima urundai kozlambhu / meat ball curry

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Preparation time   : 20 minutes
Cooking time        : 18 minutes
Serves                  : 8 members

Description

There are a few recipes that my mom is crazy about to cook, to master it, entertain with it and eat it too. But not always does she win with the recipe cook off. This kaima urundai kozlambhu is also one such recipe that she loves to cook and entertain with but fails always ending up with rubbery meat balls. Poor us in the table pretend it’s tasty and stuff our selves by gulping water to swallow the curry. She makes sure to ask dad if she’s made it like how my grand mother used to make it. Dad being a silent man by nature, just smiles always. The next time she says I will make the same, we all in a chorus say no, no not this time. My mom not knowing the real reason with all of us signaling and giggling with out her knowledge. Such recipes,even I don’t take an effort to try thinking if she can’t then even I can’t. But at times when you repeatedly serve the same and fall short of choice is when I take an effort to give my shot. My first few attempts did end up like moms. Rubbery meat balls. But being the never give up attitude me.. I did try over and over again. Usually I make it in the pressure cooker and it always ended in rubbery meat balls. So this time I made up my mind to make it in a pot, started and as I was dropping the meat balls, I got a call. Left the stove with the meat balls in low flame to cook. Made sure to rotate the pot once in three minutes time. Came back to the dish after nearly 12-15 minutes. Checked the meat balls to see if they were cooked through. As I pinched the meat balls, it just slit open so smoothly not as always in a hard way. I jumped up and the first thing I did was to call mom and tell her I made it exactly like grand ma. So the key was to cook the meat balls in low heat, this is where mom and myself were making a mistake. We are not to be blamed as my grand mother never ever shared her recipes with any one of us. I guess that’s why I am sharing the little I know with you all…..

Kaima urundai kozlambhu   /  meat ball curry

Ingredients for the meat balls

Ingredients
Quantity
Minced meat / Mutton keema1/2 kg
Shallots8
Ginger1/2 inch piece
Garlic pods6
Green chillies6
Coriander leaves3 tablespoons
Roasted Bengal gram dhal3 tablespoons
Coconut grated2 tablespoons
Turmeric powder1/2 teaspoon
Saltto taste
Cardamom , cloves , cinnamon2 each

Method for meat balls

  • Grind all the above ingredients together in a blender without adding water to a smooth paste .

Ingredients for gravy

Ingredients
Quantity
Big onions2 chopped finely
Cardamom , clove , cinnamon2 each
Ginger garlic paste2 teaspoon
Red chilli powder1 teaspoon
Coriander powder2 teaspoon
Turmeric powder1/2 teaspoon
Tomatoes3
Oil2 tablespoons

Ingredients to grind to a smooth paste

Ingredients
Quantity
Coconut4 tablespoons
Cashew nuts6
Fennel seeds1/2 teaspoon
Poppy seeds1/4 teaspoon

Method for gravy

  • Heat oil in a board vessel adding the whole spices letting them to splutter. Add onions and fry to translucent. Top with  ginger garlic paste and fry until raw smell vanishes.
  • Add red chilli powder, turmeric powder, tomatoes and sauté until oil separates. Add one cup of water and boil to take away the raw smell.
  • Add ground coconut – cashew masala paste and boil to thicken until desired consistency. (Semi loose will be fine as we have to boil the meat balls in it )
  • Roll the ground minced meat mixture into lemon size balls. slowly drop the meat balls into the boiling gravy, lower the heat and cook until the meat balls are tender and cooked by turning them over gently once after eight minutes time. Cook further to cook on the other side the same way.
  • Garnish with chopped coriander greens. Serve hot with ghee rice,pulaos,  rotis, parata’s of your choice.

 

 

 


Kerala plantain halwa

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Preparation time  : 20 minutes
Cooking time       : 18 minutes
Serves                 : 8 members

Description

My parental uncle drops in at home after years with loads ( sacks actually ) of fresh local produce as gifts from my native place palakkad. I did share it with near and dear ones. I literally fell in love with Kerala banana’s that he got. Just cut out from the tree. I love the sweet and sour flavour of plantains and made sure to keep the entire lot for myself. Crazy, greedy me. I did make maximum use of the plantains in all means I knew to put them to use. The last few remaining were turning dark skinned and begging me to use them soon. Now it was time for me to try a completely new dish. Came up with a halwa idea as I have never ever tried making halwa before. Started with a recipe instantly that I thought would work and made it. From the colour, texture,flavor and gloss it had was pitch perfect. No kids at home, so hubby dear and myself tasted by sharing one piece, shared a few with my in – laws and packed the rest for my friends. It was a super hit every where. Nothing to me is more soothing than to see my near and dear ones relish the food I cooked with love. Their umm’s ahh’s are unbeatable..

Kerala plantain halwa

Ingredients

Ingredients

Quantity
Kerala plantain5
Sugar1 cup
Water1/2 cup
Ghee5 teaspoon
cashew nuts2 tablespoons
chopped + 2 teaspoons whole to decorate
Salta pinch
Cardamom powder1 teaspoon

Method

  • Boil sugar and water together for two minutes until sugar dissolves. Remove scums and dirt from the top. Remove from heat and set aside.
  • Grind the Kerala plantains to a smooth paste.
  • Heat ghee in a non stick pan. Add the chopped cashew nuts and fry to golden in Colour. Top with the ground Kerala plantain paste. Stir until cooked well and leaves the sides. Keep stirring and make sure it does not get burnt at the bottom.
  • Add the sugar syrup and mix well to the Kerala plantain mixture. Keep stirring until mixed well. Add salt and cardamom powder. Cook further, stirring through out until the halwa leaves the sides and gets to a halwa consistency.
  • Pour the halwa over a greased platter with high sides. Flatten the top to get equally shaped halwa pieces. Leave to set for 20 minutes at room temperature. Once set, cut into squares with a greased sharpe knife. Decorate with whole cashew nuts and serve.

Foxtail millet pesarattu/ Thinai pesarattu

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Preparation time : soaking in water 6 hours + fermentation time 6 hours + 20 minutes

Cooking time       : 2 minutes for each pesarattu
Serves                 : 8 members

Description

Ancient recipe’s festival was held at my home town recently. It was such a good effort taken by the seed foundation and jeyendra school to showcase forgotten age old recipes that our forefathers had and relished upon. I made sure to take part in the cooking work shop where we got to see many innovative recipes that can be made with locally  produced millets. A class worth that alerted me with the fact that there is no ending to learning in this world. I got to know so much more about food and cooking. I made sure to have at least one meal a week made with millets mainly to support the local farmers and the Eco system. I know you all must be thinking what does Eco system have to do with eating millets? Well, when we start to eat more millets and it gets to become a demanding crop. Framers grow more millets, birds feed on them and spill the seeds all over. When it rains, the seeds grow again. This is what was happening years ago but the day we stopped respecting our local produce and started to focus more on food and produce that are flown down from other countries.. That’s when every thing around us started to work in a reverse way. So here is my first try on the andhra special pesarattu made with foxtail millets. My small first step towards helping the world to become a better place so that our younger generation too get to enjoy this earth as we did.

Foxtail millet pesarattu/ Thinai pesarattu

Ingredients

Ingredients
Quantity
Foxtail millet / thinai1 cup
Green gram1 cup
Dry Red chillies4
Green chillies2
Saltto taste
Tomato1 big
Ginger1/4 inch piece
Garlic2 flakes
Onions1 chopped
Asafoetida1/4 teaspoon
Coriander leaves chopped1 teaspoon
Oilto drizzle
  • wash and soak fox millet and green gram together in water for six hours.
  • Grind together to a coarse semi thick paste.mix well with salt to taste and let it ferment at room temperature for six or more hours.
  • Grind dry red chillies, green chillies, ginger and garlic together to a smooth paste. Add it to the fermented fox millet batter and mix well.
  • Add Asafoetida, chopped onions and chopped coriander leaves to the batter and mix well.
  • Heat a tawa in medium flame. Pour a ladle of batter in the centre and spread to a circle just like we do for dosa. Drizzle one teaspoon oil all around. Cook for 40 seconds to a minute until you see bubbles on top. Flip over and cook for another 40 seconds. Remove and serve hot with chutney of your choice.
  • Repeat the same for more pesarattu’s.