Squid Biryani

Squid / koonthal that's a Malayalam name, a delightfully unique & delicious biryani prepared for the first time 2 days back & thought of adding this recipe  to my blog...Just give it a try.... Squid must be cooked either for a short time or for a long time, anything in between turns into rubbery 2-3 min on high heat is enough otherwise it will take 30 min to an hr to cook.

Ingredients:
Serves: 4

• 2 cups basmati rice or Kerala biryani rice,
• 200-250 gm squid .
• 1 cup thick coconut milk.
• 2 cups thin coconut milk.
• 2 onions thinly sliced.
• 2 tomatoes.
• 1/4 cup oil + 2 tbsp ghee.
• Few curry leaves.
• Salt to taste.
• 2 tomatoes.

Grind to a paste;

• 7 green chilies.
• 1 handful chopped coriander leaves.
• 3 red chilies.
•  1 tbsp biryani masala powder or curry powder.
• 8 clove garlic.
• 1/2'' ginger.
• 1 tsp jeera.

Method:

• Remove the skin of the squid cut in round slices & clean well in running water.
• Marinate squid in 1 tsp chilly powder, 1/4 tsp turmeric powder, salt to taste,1/4 tsp jeera powder& keep aside.
• In a pan add 1/4 cup oil when hot add the thinly sliced onions fry till its golden brown, remove keep aside.
• In the same pan add the marinated squid fry for 3-4 min, remove & keep aside.
• In the same pan( if required add 1 tbsp oil) add the curry leaves saute for a while.
• Add the ground masala & fry till the raw smell goes.
• Add the tomatoes, salt & cook till the tomatoes are mashed well.
• Add the thin coconut milk once it starts boiling add the squid & let it boil for 2-3 min.
• Add the thick milk once it starts boiling off the flame & keep aside.

For the rice:

• Boil 3 1/2 cups water & 1/2 gravy from the squid masala & keep aside.
• Heat ghee in a heavy bottomed pan when hot add the whole garam masala ,the rice & saute for 5 min.
• Add the hot water, salt to taste & cook on low flame till the liquid is absorbed .
• Fluff it with a fork & keep aside.

In another pan spread 1/2 of the squid masala on top of it spread a layer of  1/2 of the cooked rice on top  spread the rest of the squid masala  lastly spread rest of the cooked rice. Close it with a tight fitting lid  & bake it for 30-45 min on low temp or place the vessel on a hot tava for 1/2 an hr.
When serving garnish with the fried onions.
Serve hot with pickles & poppadoms.

Broken wheat upma

Broken wheat / Dalia upma a diabetic friendly recipe & it's also good for those who are dieting...
Can have it for breakfast  lunch or dinner.

Serves-4.

Preparation time : 15-20 min.
Cooking time :20-25 min.
Ingredients:

• 1 cup/ 150 gm broken wheat / daila.
• 1 tbsp ghee.
• 22 gm French beans.
• 1/4 cup green peas.
• 100 gm carrot.
• 1/4 cup each of minced red , yellow & green capsicum.
• 2 tbsp oil.
• 1 tsp mustard seeds.
• 1 whole red chilies.
• Few curry leaves.
• 1 onion minced finely.
• 3-4 green chilies minced finely.
• 2 tbsp chopped coriander leaves.
• 4 cups water.
• Salt to taste.
• 1/8 cup cashew nuts.
• 1 tbsp raisins.
• 1 tsp grated ginger.
• 1/4 tsp turmeric powder.

Method:

• Wash the vegetables & chop the beans & carrot finely.
• Heat ghee in kadai add the broken wheat & fry on slow flame for about 10.
• Heat oil in a non-stick pan add the capsicum & saute for 2-3 min, add the cashew nuts when its about to be brown add the raisins when it bloats remove all & keep aside.
• In the same pan add the mustard seeds let it pop, add the red chilies broken into pieces & the curry leaves.
•  Add the minced onion, green chilies, vegetables ( French beans, carrot, green peas ). ginger & saute for 10-15 min.
• Add the water ,turmeric, salt & bring to a boil, let it simmer for sometime so that the complete flavor emirates from the ingredients once the water is boiled properly keep on low flame & add the broiled wheat slowly into the boiling water & keep stirring to avoid lumps, cover & cook on low flame till dry ( you can even pressure cook to 2 whistles) 
• Garnish with coriander leaves, fried capsicum & the nuts & mix well.
• Serve hot with coconut chutney.

Egg biryani

There are different ways of making biryani, I prefer the layered or dum biryani rather than the pressure cooker method, Although the pressure cooker way is more quick & convenient.. The advantage of cooking a biryani for lunch is that you don't really need a side dish except a  Cucumber Raita & pickle.An excellent one pot meal..... so let's get cracking.....

Preparation time: 10-15 min.
Cooking time : 25-30 min.
Baking time : 45- 55 min.
Serves : 4
Ingredients:

• 2 cups basmati rice.
• 4 hard boiled eggs.
• 1 cup boiled green peas.
• 3 tbsp ghee for the rice.
• 3 tbsp oil for the egg masala.
• 3 onions thinly sliced.
• 4+1/4 cup hot boiled water.
• 1/2 cup chopped coriander leaves.
• 1/4 cup mint leaves.
• 1/4 tsp saffron soaked in 1/4 cup hot milk.
• Salt to taste.
• 2 tsp rose water.

Whole garam masala : 2 bay leaves, 2 cloves, 2 cardamoms, 2 black cardamoms, 1stick cinnamon, 2 pandan leaves.

To garnish: 1 onion thinly sliced, 1 tsp raisins, 10 cashew nuts.

Masala to be ground:

• 200 gm or 3 large tomatoes.
• 1/4''ginger.
• 5-6 cloves garlic.
• 2 tsp khus khus / poppy seeds.
• 1-2 green chilies ( according to taste )
• 1 tsp chilly powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp garam masala powder.
• 10 peppercorns.
• 1tsp coriander powder.

Method to prepare the rice ;

• Wash & drain the water from the rice & keep aside.
• Heat the ghee in a heavy bottomed vessel.
• Add the whole garam masala & saute for a sec.
• Add the sliced onion & the pandan leaves & fry till transparent.
• Add the rice & fry for 5 min.
• Add the hot water, salt  cover & cook till rice is tender & the water is absorbed.
• Remove from heat & lightly fluff it with a fork & keep aside.

Method for egg masala:

• Boil the eggs, peel them & give slits or poke it with a fork or knife.
• Heat oil in a pan add 1 thinly sliced onion & fry till its light brown.
• Add the cashew nuts & raisins when it bloats remove from the pan & keep aside.
• In the same pan ( if required add oil ) add 1 sliced onion & fry till golden brown.
• Add the ground masala & fry till the oil oozes out.
• Add the mint leaves, coriander leaves, boiled green peas, boiled egg salt & mix well.
• Add little water to form a thick gravy.
• Simmer for a while take off fire & keep aside.

To assemble the biryani :

In a greased baking dish spread 1/2 of the egg masala (not the eggs) then spread 1/2 of the cooked rice, sprinkle 1/2 of the saffron mixture & rose water & 1/2 of the fried onion mixture, then spread rest of eggs & the masala lastly spread rest of the cooked rice & sprinkle rest of the saffron & the rose water mixture.
Garnish with fried onions cashew nut mixture & coriander leaves & cover with the tight fitting lid & bake in a preheated oven on low temp  for an hour.
Serve hot with Cucumber Raita & pickle.

Veggie Surprise

 A delicious curry filled with a variety of vegetables in your meal. Goes well with bread rolls,appams, parotta & Saffron Ghee Rice

Vegetables cooked in khus khus & coconut milk. You can add any vegetables you like...

Preparation time:10-15min.
Cooking time:20-25 min.
Serves : 3

   Ingredients:

• 300 gm. mixed vegetable ( carrot, green peas, cauliflower, potato, French beans, broccoli.  )
• 1/4 cup red, yellow & green capsicum minced finely.
• 2 cups grated coconut.
• 2 tsp. khus khus.
• 4 cloves garlic.
• 1/4'' ginger.
• 3-4 green chilies.
• 1 minced onion.
• 1+1 tbsp oil.
• 2 tsp coriander powder
• 1 tsp chilly powder.
• 1/2 tsp jeera powder / cumin.
• 1/2 tsp turmeric powder.
• 1 tsp mustard seeds.
• Pandan leaves or few curry leaves.
• 1 tsp salt or according to your taste.
• Few chopped coriander leaves.

Method:

• Wash & cut the vegetables into 1'' pieces( I used the broccoli, potato, mushroom, french beans, cauliflower,green peas & carrot)
• Crush garlic, ginger & green chilies in a blender.
• Grind the coconut & khus khus & extract 1 cup thick milk & 2 cups thin milk.

• Heat 1 tbsp. oil in a pan add the minced onion & fry till light brown.
• Add the crushed ingredients( green chilies,ginger & garlic) Saute for 2 min..

• Add the coriander powder, turmeric powder, jeera powder & chilly powder saute for a sec..
• Next add the potato,carrot& french beans saute for 1 min..

• Add 1/2 tsp salt, thin coconut milk, coriander leaves, cover & cook till the vegetables are tender on medium flame.
• Once the potatoes are cooked add the broccoli, cauliflower & cook till done ( if required add 1/2 cup water)

• Once the gravy thickens add the thick coconut milk & the mushrooms & let it simmer on low flame check the salt...Meanwhile let's season...

• Heat 1 tbsp oil in another pan, add the mustard seeds & let it pop.
• Add the red, yellow.green capsicum &pandan leaves...

• Saute for 2-3 min...
•  Pour over the gravy &simmer for 2 min off the flame.
• Serve hot with bread rolls, appams & Saffron Ghee Rice 😊😋

Chilli chicken

Chilly chicken.....wow.....The moment you hear the name.....Your mouth will be watering there are different ways of preparing chili chicken, Here I am going to share the  Karnataka style... I had been to my friends place for lunch & she had prepared this dish which  had the flavor of groundnuts it was yummy.....& a dry version... try & see.

Preparation time: 10-15min.
Cooking time: 20-25 min.
Serves : 3

  Ingredients:

• 500 gm chicken cut in medium pieces.
• 1tblsp groundnuts.
• 3-4 cashew nuts.
• 1 sprig curry leaves.
• 4 tbsp. oil or ghee.
• 3 whole red chilies.
• 2 medium size onions thinly sliced.
• 4 clove garlic.
• 1/4'' ginger.
• 3 green chilies minced.
• 4 red chilies.
• 1/4tsp turmeric powder.
• 1 large tomato chopped.
• Salt to taste.
• 1/2 cup coconut grated.
• 1 tsp garam masala powder.
• 1 tbsp chopped coriander leaves.

Roast & grind: groundnuts, cashew nuts, 1 onion, garlic, ginger, 4 red chilies & turmeric to a fine paste.

Method :

• Wash the chicken pieces well & keep aside.
• Heat 2 tbsp oil in a pan add 1 minced onion, green chilies & fry till golden brown.
• Add tomato & cook till its  mashed well.
• Add the chicken, ground paste, salt, coriander leaves, little water & cook till the chicken is tender & the gravy is thick.
• Heat 2 tbsp oil in another pan add coconut & roast till brown.
• Add curry leaves, whole red chilies, garam masala powder & saute for a sec & add to the chicken.
• Mix well & cook till the gravy cooks the chicken.
• Serve hot with appams or pulkas.

Banana Delight / Unnakkaya

Unnakkaya is a sweet delicacy you cannot resist....Made with Kerala banana ( nenthrappazam)....Its a Malabari specialty, popular in the Muslim household of Kerala...Steamed, mashed & filled with coconut & jaggery & some add egg scrambled to it & later deep fried...Its just awesome!!!!!!!! This recipe I got it from my mom's friend & I got it right after trying for 2 to 3 times just make sure the banana is not over ripe go for the 3/4 ripe banana..Here I am going to show step by step the recipe with the pics..

 Ingredients:
Serves:4

• 2 nenthrappazam (Kerala  banana).
• 1/4 cup grated coconut.
• 5-6 dates finely chopped.
• 1/4 tsp finely chopped raisins.
• 1/2 tsp ghee.
• 1/4 tsp cardamom powder.
• 1 tbsp grated jaggery or sugar (according to your taste.).
• Oil to deep fry.

Method:

• Select 2 bananas which is about to be ripe.            

•  Steam it for 2-3 min ( Make sure its not overcooked) or microwave for 2 min..       

•  Immediately remove the skin ( so that it doesn't get overcooked) & let it cool.        

•  Run a knife through the middle & remove the seeds.       

• Blend the banana in a dry mixer to a fine paste...

       

        For the filling:

        In a plate add the grated coconut, raisins, dates, cardamom, powdered jaggery or sugar, ghee & 
        mix well & microwave it in high power for 2 min or you can roast it on tava for 5 min on
        medium heat.

         Grease hands with ghee & make lemon size balls with the mashed banana & flatten it into a

          puri,  or place a cling film or a butter paper on a plate flatten it into a puri.

                  

Add a tsp of the filling in the center.

Over stuffing might be difficult to seal.

          



Close & press to seal the edges.

           Spread ghee on your palm & roll & shape it with a bulge in the middle & tapered at the edges.

           Repeat the process with the remaining dough. 

           Deep fry them by turning them constantly so that all sides are fried well to a golden brown.  

           Drain excess oil in a paper towels.

          

           Serve hot with tea as a snack or as a dessert.

NOTE :

          If the banana dough turns messy add a tsp of rice flour.

       

Fried fish in coconut milk

A very simple & delicious fish curry cooked in coconut milk.

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

Ingredients:

• 300gm pomfret or king fish slices.
• 1 cup thick coconut milk.
• 1 1/2 cup thin coconut milk.
• 4-5 red chilies.
• 1 tomato.
• 1/4 tsp turmeric.
• 1/2 tsp pepper corns.
• 1 tbsp. fish masala powder.
• 1/4 cup tamarind water.
• 60gm sambar onions / shallots.
• 2 green chilies slit at one end.
• 1/4 cup oil / coconut oil.
• Salt to taste.
• 1tsp mustard seeds.
• 1 tsp ginger thinly sliced.
• A few curry leaves.
• 2 whole red chilies.

Method:

• Wash the fish slices well & keep aside.
• Grind together the red chilies, peppercorns, tomato, turmeric, fish masala powder & salt to a fine paste.
• Rub half of the ground masala well on the fish slices & keep aside for a while to marinate.
• Heat oil in a pan & fry the fish lightly on both sides, remove & place them on to a plate.
• In the remaining oil add the mustard seeds when it stops popping add the shallots, green chilies, ginger, curry leaves,red chilies & fry till the shallots are brown.
• Add the remaining ground masala & sauté till the aroma comes up.
• Add the tamarind water, salt & let it boil.
• Add the thin coconut milk, when it boils add the fish carefully.
• Tilt the pan carefully now & then to mix the ingredients.
• When the gravy thickens add the thick coconut milk.
• Let it simmer for a while, remove from fire.
• Serve with steamed rice.

GINGER CHUTNEY

Ginger chutney is commonly known as injikkari or puliyinji which is part of the Kerala sadhya meal.You all know ginger is good for health, especially for stomach pain, indigestion & gastritis...People don't like to eat raw so you can serve  as a side dish, Goes well with south & north Indian dishes.

Preparation time: 5 min.
Cooking time: 15-20 min.

Ingredients:

• 100 gm ginger.
• 1/2 tsp mustard seeds.
• Few curry leaves.
• 2-3 whole red chilies.
• 1/4 tsp turmeric powder.
• 11/2 red chilly powder or according to taste.
• 1/2 tsp coriander powder.
• A pinch of hing / asafoetida.
• 30 gm tamarind 
• 30-35 gm melted jaggery.
• 2-3 tbsp coconut oil or any other oil.
• 1/2 tsp salt or according to your taste. 

Method:

• Melt the jaggery in microwave in little water & keep aside..

• Soak the tamarind in 1/2 cup hot water for 1/2 an hr, then squeeze out the pulp & use the juice it will come up to 1/2 cup.
• Wash, peel & slice the ginger.

• Heat oil in a pan & add the ginger slices & fry till it's slightly brown & crisp remove from the oil.....

• Cool & grind the ginger to a coarse paste, keep aside.
• In the same pan add the mustard seeds, when it stops crackling add the curry leaves & the whole red chilies( broken in two pieces) saute for a sec.

• Add turmeric powder, coriander powder, chilly powder, hing & saute for a sec....
• Pour in 1 cup water, tamarind extract,salt & let it boil..

• Add in the coarsely ground ginger, melted jaggery & cook...

• Till the mixture is reduced to a thick consistency.
• This dish can be stored in the fridge  for 1-2 week.

Happy cooking 😊😋

Raw Banana Errissary

This is one of my favorite dish in onam sadhya.....made with raw banana( vazhakka & the ripe one are called nenthrappayam) can be made with yam & bengal gram, this recipe is made using ground coconut, pepper & roasted coconut slices. Its an excellent side dish....

Preparation time :5-10 min.
Cooking time-20 min.
Serves : 5
  
     Ingredients:

• 300 gm raw banana.
• 1/2 or 65 gm grated coconut.
• 1 tsp jeera / cumin seeds.
• 1/2 tsp turmeric powder.
• 1 tsp mustard seeds.
• 2-3 tbsp freshly crushed pepper.
• 1 tsp parboiled rice.
• Salt to taste.
• 4-5 red chilies.
• Few curry leaves.
• 2 tbsp thinly sliced coconut.
• 1 tsp+tbsp coconut oil.

Method:

RAW BANANA  (VAZHAKKA)

• Wash & cut raw bananas along with the skin into small pieces.

• Heat 1 tsp oil in a pan add the rice & saute...

• When it crackles......

• Add the coconut & saute, when the coconut is about to change the color.

• Add the  jeera & fry till light brown it might take about 5 min.

• Off the flame add red chilies & keep stirring till its cool.

• Add the turmeric & grind to a  paste...

• In a pressure cooker add the chopped bananas, salt, ground masala... 

• With 1 cup water and pressure cook to 1 whistle...Off the flame.

• Once the pressure is down open the lid if the gravy is thick add 1/2 cup water.

• Add the crushed pepper & let it  simmer  on low flame..

• Meanwhile in another pan heat 2 tbsp oil  add the mustard seeds, when it stops poping add the coconut slices..

• Fry till light brown, add the curry leaves & whole red chilies saute foe a sec, Off the flame.

• Pour the mixture over the banana gravy & mix well..

• Allow it to simmer for a sec..The gravy should be semi thick....Off the flame.. 

• Serve hot as side dish..

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