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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Mutton Biryani

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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KERALA FISH CURRY

This recipe is for those who really enjoy having fish daily. it's a very simple & easy fish curry which will very well go with the steamed rice, I often make this curry coz it's my hubby's favorite dish.I would like to share this dish for my friend who requested me to post this fish curry .This curry tastes much better the next day & some like it more spicy & tangier. Fish cooked in chatty( earthenware vessel) tastes better than that cooked in metal pans.

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

 Ingredients:

• 300 gm pomfret fish slices or any other fish.
• 2 cups grated coconut.
• 10-15 dry red chilies or according to taste.
• 1/2 tsp turmeric powder.
• 15-20 gm tamarind.
• 1/2 tsp jeera / cumin seeds.
• 2 sprig curry leaves.
• 1 large chopped tomato.
• 1/2 tsp grated ginger.
• 2-3 green chilies slit at one end.
• Salt to taste.

Method:

• Wash the fish & keep aside.
• Grind the coconut, red chilies, jeera & turmeric to a fine paste.
• Soak the tamarind in 1/2 cup warm water for 1/2 an hr, squeeze well, strain & use the water.
• In a earthenware or any other vessel add the ground paste, grated ginger, green chilies, salt, tamarind water, tomato & let it boil for 15 min.
• Add the fish, 1 sprig curry leaves & cook till the fish is cooked & the gravy is semi thick.
• Remove from fire add one more sprig curry leaves cover with a lid & keep it for 5 min.
• Serve hot with steamed rice.

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FISH WITH GRATED COCONUT

A typical Kerala dish, a simple way of preparing fish yet no less delicious than any other dish, cooked in crushed coconut.

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

Ingredients:

• 200 gm or 2 slice of pomfret or any other fish.
• 1/4 tsp turmeric powder.
• Salt to taste.
• 1/2 tsp chilly powder.
• 1 small onion thinly sliced.
• 1 green chilly minced finely.
• 5 cloves garlic sliced finely.
• 2 sprig curry leaves.
• 1 tbsp tamarind paste.
• 2 tbsp coconut oil.
• Salt to taste.

Grind to a course paste:

• 1/4 cup grated coconut.
• 1/4 tsp ginger.
• 1/4 cup sambar onions.
• 1/4 tsp turmeric powder.
• 1-2 tsp red chilly powder.
• 1/2 tsp jeera powder.

Make a paste of chilly pd, salt, turmeric & apply it on the fish & marinate for 5 min & fry on both sides for 5 min.
When cool remove the bones & shred it & keep aside.

Method :

• Heat oil in a pan add the sliced onion, green chili, garlic, curry leaves & fry till brown remove & keep aside.
• In the same pan add the ground course paste & saute for a min.
• Add the tamarind paste & mix well.
• Add the shredded fish pieces, salt & 1/4 cup water & cook till done & the water evaporates.
• Add the fried ingredients & mix well & simmer on low flame till the mixture is dry.
• Remove from flame & serve has a side dish with steamed rice.

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PRAWN ROAST

This one is another best & delicious recipe of my mom's.. She used to cook this dish in a heavy iron kadai using coconut oil & frying to such an extent that the masala coats the prawns & the oil oozes out, I made a little change by adding tomato puree. Try this recipe, it's very  yummyyy!!!!!!.

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

Ingredients:

• 300 gm prawns.
• 1 large onion thinly sliced.
• 2 minced green chilies.
• 1tblsp tomato puree.
• 2-3 tbsp coconut oil or refined oil.
• 1 tsp ginger,garlic paste.
• 1 sprig curry leaves.
• 2-3 tsp chilly powder ( according to your taste)
• Salt to taste.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera powder.

Method:

• Clean the prawns by removing the center nerve part & wash it well.
• Heat oil in a pan add the onion, green chilly, ginger, garlic paste curry leaves &fry till brown.
• Add the prawns, chilly powder, turmeric powder, jeera powder & saute for 1 min.
• Add the tomato puree, salt & cook till dry. (prawns lets out the water & cook in its own juices).
• Keep on frying till oil oozes out.
• Serve hot.

Note : Squid can be done instead of prawns..

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CHICKEN PEPPER FRY

This recipe is  quick & easy to cook needs no grinding...Made with simple ingredients & if you like it spicy add more pepper powder...This recipe has a different taste & aroma from the other chicken fry..
All that makes special is the freshly crushed pepper powder 😊

Ingredients:

Serves: 2

• 500 gm chicken pieces.
• 2 tsp coriander powder.
• 1 tbsp crushed pepper or according to taste.
• 1 tsp ginger, garlic paste.
•  2 tsp soy sauce.
• Salt to taste.
• 1 sprig curry leaves chopped finely.
• 1 tbsp oil or ghee.
• 1 tsp turmeric powder.
• 1 tsp honey.
• 2 star anise.

Method:

• Cut the chicken in medium pieces, wash & keep aside to drain the water.

• In a bowl add the chicken pieces coriander powder, freshly crushed pepper powder, ginger garlic paste,salt,soy sauce & turmeric powder. 
• Mix them well & let it marinate for at least 2 hrs.

• In a pan add the marinated chicken, 1/2 cup water,star anise & cook on medium flame till water dries up.

• Add 1 tbsp oil to the pan & fry the pieces well.
• Add the chopped  curry leaves, honey & fry till dry & brown.( if you like spicy add 1 tsp pepper powder)
• Serve hot 😋

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