Banana & Date Payyasam

A delicious payasam made with banana, sago, dates & coconut milk is enough to get the perfect appetizing payasam ...Serve it for vishu / onam festival or your special guests i'm sure they will love it ....This is one of the Kerala style made from Kerala banana( nenthrappazam) it can be served hot or cold as a dessert. this payasam consistency is slightly thick ...You will be thrilled when your guests will be licking the spoon yes!!!!!!go for it.

Preparation time:10-15min.
Cooking time:35-40 min.
Serves:5

Ingredients:

• 2 ripe banana(nenthrappazam)
• 2 cups grated coconut.
• 1/2 cup or 10-12 dates chopped.
• 10 cashew nuts.
• 1 tbsp raisins.
• 200 gm grated jaggery.
• 1/2 tsp dry ginger powder.
• 1 tsp green cardamom powder.
• 1/4 cup sago/sabudana.
• 1/4 or more if required cup ghee.

Method:

• From the grated coconut extract 1 cup thick milk & 2 cups thin milk.
• Wash & soak the sago for 2-3 hr, drain & keep aside.
• Melt the jaggery & keep aside.

• Boil or microwave the banana on high power for 2 min cool, peel the banana & cut into half & remove the black seeds from the center.
• Mash the banana it comes to 1 cup & keep aside.

• Heat ghee in a pan  add the cashew nuts saute for a sec add the raisins when it bloats remove all from the pan & keep aside.
• In the same pan add the mashed banana & fry for 5 min.

• Add the thin coconut milk, & keep stirring so that no lumps are formed.
• Let it boil for another 5 min, add the melted jaggery & continue stirring.

• Add the ginger powder, sago & mix well till its semi thick.

• Lastly add the thick coconut milk, cardamom  & allow it boil on medium flame..
• Add the dates, dry fruits & simmer on low heat for 5 min.
• Remove from heat & allow it cool it'll thicken.

• Serve hot or cold....it;s yummy 😋

Nenthrappazam ( Kerala banana )

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Fish Biryani

Once there was a get together at my mil's place, most of our relatives where there & they wanted to eat fish biryani & i was like what!!!!! Fish biryani?? I was thinking they could have done chicken or mutton biryani ....They had hired a Muslim cook to prepare fish biryani. All of us sat for food & i tasted it believe it or not it was awesome...yummmyyyy 😋That's how i learnt to cook fish biryani can be prepared with king fish, Here it is go for it.

Preparation time:20-25 min.
Cooking  -1 hr 20 min.
Serves : 4

Ingredients:

• 2 cups basmati rice.
• 300 gm  or 4-5 slices pomfret fish.
• 3 onions thinly sliced.
• 3 tomatoes chopped.
• 10 clove garlic.
• 1/2'' ginger.
• 7-8 green chilies or according to taste.
• 4 & 1/4 cup hot water.
• Salt to taste.
• 1 tsp chilly powder.
• 1/4+ 1/4 tsp turmeric powder.
• 1/2 tsp jeera /cumin powder.
• 1 tsp biryani masala powder.
• 1/4 tsp saffron soaked in 1/4 cup hot water.
• 1/4 cup ghee for the rice.
• 1/2 cup oil for the fish.
• 1/4 cup chopped coriander leaves.
• Few mint leaves.

Whole garam masala: 2 cloves, 3'' cinnamon, 2 pandan leaves,2 bay leaves, 2 black cardamoms.

Method for the rice:

• Wash & drain the water from the rice & keep aside.
• Heat ghee in a heavy bottomed vessel,add whole garam masala & saute for a sec.
• Add the rice & fry till the rice crackles.
• Add the hot water, salt & when it boils cover & cook till the rice is cooked & the water is absorbed, take off heat.
• Sprinkle saffron & lightly fluff the rice with a fork & keep aside.

Method for the fish masala:

• Grind ginger, garlic, green chilies, turmeric & biryani masala powder to a fine paste.
• Make a paste of red chilly powder, turmeric,jeera powder, salt & apply it on the fish & marinate for 10 min.
• Heat oil in a pan & fry the fish lightly on both sides, remove & keep aside.
• In the same pan add the sliced onions & fry till light brown.
• Add the ground paste & fry till the raw smell goes out.
• Add the tomatoes, coriander leaves & mint leaves & simmer for a few min.
• Add in the fried fish, salt, cover & cook till the tomatoes are mashed & forms a gravy.
• Take off fire & keep aside.

In a greased pan add a layer of 1/4 of the fish masala( not the fish)then spread a layer of 1/2 the cooked rice on top of it spread the rest of the fish masala next spread rest of the cooked rice, cover with a tight fitting lid & bake in a pre-heated oven on low degree for 30-40 min.
                                            OR
Heat a tava when hot place the biryani on top of the tava & on low flame cook for 30-40 min & place a pan of hot water on top of the biryani vessel.

Serve hot with Cucumber Raita pickle & poppadoms.

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PACHADI

Pachadi is a very simple & very easy to prepare. A white pumpkin /ash gourd in curd curry, pachadi is served for vishu kani  ( new year) & onam sadhya. Sadhya is a traditionally a vegetarian meal served on a banana leaf for festivals & guests sit on a mat laid on the floor to have the meal.

Preparation time:5-10 min.
Cooking time:10-15 min.
Serves : 4

Ingredients:

• 300 gm white pumpkin / ash gourd.
• 3-4 green chilies(slit) or according to taste.
• 1/3 cup grated coconut.
• 1/4'' ginger.
• 1/4 tsp yellow mustard seeds.
• 1 tbsp + 1 tsp coconut oil.
• 1/2 cup curd.
• Salt to taste.

Seasoning:

• 1 tsp mustard seeds.
• Few curry leaves.
• 1 tbsp heaped grated coconut.

Method:

• Peel, wash & cut pumpkin into small cubes.
• Grind the coconut, 2 green chilies & ginger to a fine paste adding very little water.
• Add the yellow mustard seeds & blend for 1-2 min.
• Cook the pumpkin with 2 green chilies, salt & 1 tsp coconut oil adding very little water till tender & the water is absorbed. let it cool, discard the green chilies.
• In a earthen pot or any other vessel add the pumpkin, ground paste,curds, salt & mix well.
• Heat oil in another pan add the mustard seeds & let it pop.
• Add the grated coconut, curry leaves & fry till light brown.take off flame.
• When its cold add to the mixture & mix well.

Note: Do not heat the gravy, can be kept in the refrigerator for 3-4 days, serve this dish directly from the fridge without making it hot.
Can be prepared with bitter gourd & ladys finger, both these vegetables should cut into thin round slices then deep fried...remove & place it in a tissue paper to remove excess oil,then add to the curd mixture.

Onam sadhya

vishu kani

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KHEEMA BIRYANI

Last week i had sudden guests for dinner. didn't know what to do, I wanted to do something special & quick,opened the refrigerator & saw that there was keema which i minced it in my food processor( i mince the keema at home never buy as they add lots of fat) thanking myself for this & thought of preparing biryani,coz biryani is something everyone loves & my guests enjoyed it.Here is my quick keema biryani!!!!! Enjoy 😋

Preparation time: 15-20 min.
Cooking time:1 hr.
Serves : 4

Ingredients:

• 2 cups basmati rice.
• 1 cup keema.
• 1/2 cup boiled green peas.
• 1 tsp ginger paste.
• 1 tsp garlic paste.
• 1 large onion sliced.
• 2 tomatoes chopped.
• 1/4 tsp turmeric powder.
• 3 green chilies or according to taste.
• 1/2 tsp chilly powder.
• 4 1/4 cup hot water.
• 1/2 tsp biryani masala powder.
• Salt to taste.
• 2 tbsp oil.
• 3 tbsp ghee.
• 1/2 cup chopped coriander leaves.
• 1/4 cup chopped mint leaves.
• 1/4 tsp saffron.

Whole garam masala: 1 tsp saunf(fennel seeds), 2 cloves, 1'' cinnamon, 2 black cardamoms, 2 green cardamoms, 2 bay leaves/ tej patta.

Grind to a paste: Ginger, garlic, green chilies, turmeric & biryani masala powder.

Method:

• Wash & squeeze out the water from the keema.
• Wash & drain the rice & keep aside.
• Pressure cook the keema with salt, pinch of turmeric & chilly powder till tender & keep aside.
• Heat oil in a pan add the sliced onion & fry till brown.
• Add the ground paste & fry till the raw smell goes out.
• Add the coriander leaves & mint leaves & saute for a while.
• Add the tomatoes, boiled keema, boiled green peas, salt, cover & simmer till a thick gravy forms. keep aside.
• Heat ghee in a heavy bottomed vessel add the whole garam masala & let it crackle.
• Add the rice & fry for 5-10 min.
• Add the hot water, saffron, salt & cover with a tight fitting lid & cook till water is absorbed & the rice is cooked.
• Fluff it with a fork & keep aside.

In a greased baking dish spread a layer of 1/4 of the keema mixture then top it with a layer of  1/2 of the cooked rice next layer rest of the keema mixture last layer spread the rest of the cooked rice press firmly & cover with a tight fitting lid & bake in a preheated oven for 20-30 min.
Place it upside down on a serving plate & garnish with fried onion & fried carrot julienne..

Serve with  Cucumber Raita ... This constitutes a full meal 😋

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PRAWN BIRIYANI

Spectacular and satisfying, this recipe is a treat worth the extra effort.

Preparation time:15-20 min.
Cooking time: 1 Hr.
Serves :4-5

 Ingredients:

• 200 gm prawns.
• 2 cups basmati rice.
• 1/4 cup coconut milk.
• 2 tomatoes chopped.
• 1 onion sliced.
• 4 cups hot water.
• Salt to taste.
• 3+3 tbsp ghee.
• 1/4 tsp saffron soaked in 1/8 cup warm milk.

Whole garam masala: 2 cloves, 1"cinnamon, 2 green cardamoms, 2 black cardamoms, 2 tej patta.

For garnish:  Fried onions & coriander leaves.

Grind to a paste:

• 5 green chilies or according to taste.
• 1/2 cup coriander leaves.
• 1 tsp biryani masala powder.
• 1/4 cup mint leaves.
• 1/2" ginger.
• 15 cloves garlic.
• 1 tsp jeera / cumin seeds.
• 1/2 tsp turmeric powder.
• 10 pepper corns.

Method for prawn masala:

• Remove the shell &  wash the prawns well.
• Heat 3 tbsp ghee in a kadai add the onion & fry till brown.
• Add the ground masala & fry till oil oozes out.
• Add the tomatoes, prawns, salt & cook covered till prawns are tender & gravy thick.
• Add the coconut milk & simmer for 5 min, take off flame & keep aside.

Method for the rice:

• Wash & drain the water from the rice & keep aside.
• Heat 3 tbsp ghee in a heavy bottomed vessel.
• Add the whole garam masala & saute for a sec.
• Add the rice & saute for 5-10 min.
• Add 4 cups hot water, salt & cook covered till water is absorbed.Take off heat.
• Fluff it with a fork & keep aside.

Take a greased dish spread a layer of 1/2 the prawn masala on top of it spread a layer of 1/2 the cooked rice next layer spread the rest of the prawn masala lastly spread the rest  of the cooked rice sprinkle the saffron on top of the rice & cover with the tight fitting lid.
In a preheated oven bake for 30-45 min on low degree or place the vessel on a hot tava & cook on low flame for 30 min..

Garnish with fried onions, coriander leaves & serve with Cucumber & Red Capsicum Raita & poppadoms 😋

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MUTTON ROGHAN JOSH

Roghan josh is a staple & one of the main dish of  kashmiri cuisine,It consists of lamb chunks cooked with browned onions, yogurt, garlic, ginger & aromatic spices & for the color i have used byadgi chilies...Some like the  gravy to be semi-thick whereas others fry it to such an extent that the gravy coats the mutton & only the oil remains.. 
I like the  gravy to be thick ...So here is my version cooked in coconut,yogurt,tomatoes & almonds. 
Goes very well with Rotis, nan &  Saffron Ghee Rice 😋

Preparation time: 15-20 min.
Cooking time; 25-30 min.
Serves : 4

Ingredients:

• 500 gm mutton.
• 4-5 byadgi chilies or Kashmiri red chilies.
• 2-3  spicy red chilies.
• 1/2 hot water.
• 7-8 blanched almonds.
• 7 cloves garlic.
• 2 tsp coriander seeds.
• 1/2 tsp jeera / cumin seeds.
• 1/4 turmeric powder.
• 1/4 " ginger.
• 1/4 cup / 30 gm grated coconut.
• 2 tsp khuskhus / poppy seeds.
• 1 tsp saunf/ fennel seeds.
• 1/2 tsp pepper corns.
• 4 tbsp oil or ghee.
• 1 large onion finely chopped.
• 1 tomato chopped.
• 1/2 cup curd / yogurt.
• Salt to taste.
• 1/4 tsp garam masala powder.
• 1/4 cup coriander leaves.

Whole garam masala: 2 cloves, 1 black cardamom, 2 green cardamom, 1 tejpatta, 1/2" cinnamon.

Method:

• Soak byadgi chilies in 1/2 cup hot water for 5 min & keep aside.

• Clean the mutton & marinate in yogurt/curd for 1 hr..

• In a pan add 1 tsp oil & roast the  garlic, ginger & coconut for 3-4 min.

• Add coriander seeds & saute till the coconut is brown in color... 

• Add jeera /cumin seeds, fennel/ saunf, peppercorns, poppy seeds, almonds & continue stirring for 3-4 min...

• .Till the coconut is golden brown in color, off the flame.. 

• Add the red chilies & continue stirring till the masala is cool.
• Grind the roasted masala with the soaked red chilies & turmeric to a fine paste...

• Heat oil or ghee in a pressure cooker. add whole garam masala & onion ...

• Saute till onions are till golden brown...

• Add the tomato & few coriander leaves...

• Cook the tomatoes till mashed...

• Add the marinated mutton & saute for 3-4 min...

• Add the ground paste, salt & enough water to cook.
• When it boiling close the cooker & cook to 3-4 whistles or till the mutton is tender..Off the flame.

• When the pressure drops, open the cooker lid ( If the gravy is more reduce it) 
• The gravy should be thick.
• Sprinkle coriander leaves & garam masala powder.

• Serve hot with Roti, Nan or  Saffron Ghee Rice 😋

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ONION EGG ROAST

Eggs have an amazing versatility,they team up well with any ingredient....

 A quick & easy delicious Kerala style dish, goes well with appams & pulkas.

Preparation time; 5-10 min.
Cooking time:15-20 min.
Serves: 3

Ingredients:

3 hard boiled eggs.

3 onions thinly sliced.

2 tomatoes peeled & chopped.

1 tsp ginger, garlic paste or minced finely

2 green chilly minced.

1 cup thick coconut milk.

2 tsp meat masala powder or Kundapuri chicken masala powder or any other curry powder.

2 tsp crushed pepper.

1 sprig curry leaves.

Few chopped coriander leaves.

3/4 tsp salt to taste.

1/4 tsp turmeric powder.

2 tbsp coconut oil.

1/2 tsp saunf powder / fennel powder.

Method:

• Heat oil in pan, add minced green chilies, curry leaves, finely minced ginger, garlic & saute for 3-4 min.

• Add the sliced onion & fry till light brown.

• Add the peeled, chopped tomatoes & cook till well mashed & forms a gravy.
• Add masala powder of your choice, salt, turmeric, & cook covered till you get a gravy.

• Add crushed pepper, boiled egg, coconut milk, saunf powder mix well & cook on slow fire till you get a thick gravy.

• Check the salt add more pepper powder for spicy,,Sprinkle coriander leaves & mix well.
• Serve hot with appam or pulkas or parotta...It's delicious 😋

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