Meen (fish) Pathri

Fish pathri a traditional Malabari snack  especially more common in the Muslim community in Kerala.....It is served on special occasions.I remember during one of those school days when i had been to my maternal grandmother's house in Mahe,my grandmother's friend cum neighbor who was a Muslim used to  prepare this pathri for Ramadan  they used to  prepare a variety of other yummy dishes to go with it. It is here i tasted this dish & found it very appetizing . once i started to cook i called my aunt for the recipe, it's easy but you have to follow a long process. Fish pathri is a meal by itself, you can have it for dinner or as a snack, it's similar to a fish pie or stuffed paratha. you can make it with king fish ( Spanish mackerel),small size prawns. minced meat or chicken.

Ingredients:

• 200 gm parboiled rice.
• 1/2 cup grated coconut.
• 1/2 tsp saunf / fennel seeds.
• Salt to taste.

 Method :   Click here 👉 How to make rice dough  

     

• To make the rice dough click here 👉 How to make rice dough with parboiled rice or with rice flour ( easy method) If you are making it with rice flour  mix in the coarsely ground coconut, saunf  & then knead it well & keep aside, i prefer the parboiled rice its more tasty.....

     
Ingredients for the stuffing:

• 100 gm pomfret slices.
• 1-2 tsp fish masala powder.
• 1 medium onion minced finely.
• 1 tsp ginger, garlic paste.
• 1/2 tsp chilly powder (according to your taste)
• 1/2 tsp jeera /cumin powder.
• 1/4 tsp turmeric powder.
• salt to taste.
• Few curry leaves.
• 1 tomato minced finely.
•  1 +2 tbsp oil.

Method:

• Wash the fish well & marinate the fish in chilly powder, jeera powder turmeric powder & salt to taste for at least 1/2 an hr.
• In a non-stick pan add 2 tbsp oil & fry the fish  on both sides, remove the fish, de-bone it & cut into small pieces.
• In the same pan add 1tblsp oil ( if required) add the minced onion fry till transparent add the ginger-garlic paste & the curry leaves & saute for a while add the fish masala powder & the tomato & cook till the tomatoes turn to a paste add the fish pieces check the salt & keep stirring till the mixture is dry.
• Remove & keep aside to cool.

       

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         Take 2 small portion of the rice dough & place it on 2 square banana leaf  & flatten it with 
          your palm into 2 round shape (pathri's).

           Place a spoonful of the filling on one of the pathri & spread evenly leaving half a inch along 
            the edges ( As shown in the 👆image).

           Cover it with the second pathri & press down the edges with your fingers or press it with a fork to seal the edges ( As shown in the👆image ).Place it in a steamer & steam it until well cooked for about 15-20 mins.

  If  your using raw rice then steam it for 10-15 min.Remove from the steamer peel off the banana leaf  & let it cool.

            

Cut into 4 pieces & enjoy!!!! 
 

INDONASIA MUTTON FRY

A delicious & succulent mutton recipe made with aromatic spices....found this incredibly recipe from a magazine many years back, cooked umpteen times & goes well with parathas....Tender mutton cooked in coconut milk & spices..... you can either cook it with thick gravy or cook it dry till all the gravy is reduced & the fat from the coconut milk is left in the bottom of the pan creating a light sweet & spicy taste.... the effort is beyond worth it :)

Preparation time:15-20 min.
Cooking time : 25-30 min.
Serves : 3

Ingredients:

• 500 gm lean mutton.
• 2 onions.
• 7 -8 red chilies.
• 1/4'' ginger.
• 4 cloves garlic.
• 2 tbsp chopped coriander leaves.
• 1 cup thick coconut milk.
• 2 cup thin coconut milk.
• 2 tsp roasted coriander seeds.
• 2 tbsp oil.
• 1/2 tsp roasted jeera.
• Salt to taste.
• 1-2 tsp freshly crushed pepper.
• 1/2 tsp turmeric powder.

Method :

• Wash & chop meat in chunks & place in a bowl.
• Chop onions & place half to one side.
• Grind chilies, garlic, ginger, coriander leaves, half the onion, turmeric & coriander seeds to a fine paste.
• Heat oil in a cooker add the remaining onions & saute till transparent.
• Add the meat, ground paste, crushed pepper, salt & the thin coconut milk & keep stirring till it boils.
• Add 1/2 cup water if required, close the cooker & give 4-5 whistles ( till mutton is tender, number of whistles depends upon the quality of the mutton )
• Open the  the pressure drops add the thick coconut milk & continue to cook until the liquid has been almost completely reduced.
• Serve hot with parathas. 

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.