Friday, March 30, 2012

Coconut Chutney (4)

Coconut - 1/2 (grated)
Roasted Chana Dal - 4 tbsp
Onion - 1 medium(chopped)
Tamarind - 1 small marble-sized
Green Chillies - 3 nos

For Seasoning
Mustard seeds - 1 tsp
Dry Red Chillies - 2 nos
Curry leaves - 1 spring
Chopped Onion - 2 tbsp
Hing - a pinch (Asafoetida)


Grind all the ingredients 'for grinding ' in a mixer .
Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies, onion and hing.
Pour this tadka over chutney, mix well. Add water if required.

Tasty Coconut Chutney is ready!!

Thursday, March 29, 2012

Uzhunnu Vada (Medu Vada)

Urad dal - 2 cups
Onion - 1 medium(finely chopped)
Green Chillies - 3nos
Ginger - 1"piece(finely chopped)
Curry leaves - 2 springs (chopped)
Black Peppercorns - 10nos crushed
Coconut - 2 tbsp (finely chopped)
Oil - for deep frying

Wash and soak urad dal for about 2 hours. Wash and grind urad dal into fine paste (no water should be added while grinding). Pour the urad batter into a large mixing bowl. Now mix in onion, green chillies, ginger, curry leaves, coconut pieces and peppercorns mix well. Add salt to taste.

Heat oil for deep frying in a kadai. Take a lemon sized ball of the urad batter and make a hole in the center. Slide these doughtnut shaped urad batter very carefully in the hot oil. Fry till they turn light golden brown and crispy.

Delicious Uzhunnu Vada is ready to be served with coconut chutney.

Tuesday, March 27, 2012

Malabar Chicken Biryani (Kozhikodan Chicken Biryani)

For Marination
Chicken - 6 large pieces (whole chicken is cut into 6 large pieces)
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Lemon - 1no (Squeezed)

For Chicken Masala
Onion - 5 nos(finely sliced)
Tomatoes - 5nos(chopped)
Finely chopped Ginger - 5 tbsp
Garlic - 15 cloves (crushed)
Green Chillies - 3 to 4 finely chopped
Garam Masala Powder - 1 tsp
Black Pepper Powder - 1 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Curry leaves - 4 to 5 springs
Chopped Coriander Leaves - 1/4 cup

For Biryani Rice
Jeera rice/ Kayama Rice - 4 cups
Whole Spices - Cloves-6 to8, Cardamom- 4, Cinnamon Stick (1" piece)- 3 to 4, Bay leaf - 2
Ghee - 4tbsp
Oil - 6 tbsp
Water - 7 cups

For Layering & Garnishing
Onion - 3 large (Finely sliced)
Raisins & Cashewnuts
Kesar/Saffron - a pinch soaked in warm milk
Rose water - 1 tbsp( dilute it with some water)
Chopped Coriander leaves
Chopped Mint leaves
Lemon- 1 nos(juice for sprinkling while layering)
Garam Masala - 1-2 tsp for sprinkling while layering)

For Sealing the Biryani pot
Atta Dough

Marinate the chicken pieces with the "ingredients for Marination". Keep it aside for 30 minutes. Fry Onion, Raisins and Cashewnuts(for layering/garnishing) separately until golden brown. Keep it aside. Wash and Soak the rice in excess water for 30 minutes.

Heat oil in a non-stick pan and sear the marinated chicken pieces(this help to lock the moisture of the chicken pieces and also the pieces remains intact in later procedures). Once done, remove it one by one and keep it aside. To this oil add onions and saute until it turns light brown. Now add in ginger, garlic and green chillies and fry for a couple of minutes. Add garam masala, pepper powder, chilli powder and turmeric podwer fry for a few seconds. Chopped tomatoes are added and fried until done(make sure the masala mixture is done properly and there is no water content as such before adding Chicken pieces). Add seared chicken pieces and coat it with the masala and cover it for 5 minutes in a low flame. Remove the lid and cook for about 2 minutes. Remove from flame and Keep it aside.

Heat the ghee and oil together in a non-stick pan(for cooking the rice). Add whole spices to it. Now add 7 cups of water and bring to a boil. Meanwhile wash the soaked rice and drain it. Now add rice to the boiling water, mix it well. Cover and cook the rice in a low flame until done.

In a thick bottom large vessel, first layer the chicken masala. Follow it with a thin layer of rice. Spread a layer of fried onions, raisins, cashewnuts, chopped coriander leaves, mint leaves , garam masala, lemon juice, rose water and Saffron. Then again add a layer of rice. Again spread layer of fried onions and other ingredients. Cover it with a lid and seal the lid with atta dough. Cook it in a medium flame for 5 minutes and in a low flame for another 5 minutes.

Delicious Malabar Chicken Biryani is ready.

Servings: (Serves - 6)
It is served in a different technique. You place a chicken piece with masala in the center of the plate and cover it with enough rice. Garnish it with fried onion, cashewnuts, raisins and chopped coriander leaves. This delicious Biryani can be served with onion raita , lemon pickle and prawn chammanthi.

Sunday, March 18, 2012

Rava Ladoo (Suji Ladoo)

Rava - 2 cups
Sugar - 2 cups
Ghee - 1/2 cup
Desiccated Coconut - 1 1/2 cup
Cardamom powder - 1/4 tsp
Almond/Cashewnut/Pistachios(coarsely ground) -1/4 cup
Kesar/Saffron - 1 pinch(optional)
Raisins - 1/4 cup
Nestle Condensed milk - 1/2 a can

Heat the ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast raisins.Remove raisins from the hot ghee and keep it aside. Now roast  rava over low flame till you get a nice aroma of roasted rava. Add sugar to it, mix well. Now add desiccated coconut, cardamom powder, raisins, coarsely ground cashewnut mixture and saffron. Mix well in a low flame. Once done, add 1/2 a tin of condensed milk to the mixture, mix well and turn off the flame. Transfer the contents into a large mixing bowl. Now make ladoos out of the mixture( please make sure the mixture is still warm enough). Little warm milk can be added if in case the mixture needs little more moisture.

Yummy Rava Ladoos are ready!!

Saturday, March 3, 2012

Chicken White Korma

Chicken - 500gm
Onion - 2 large (finely chopped)
Ginger-garlic paste - 1 tbsp
Green Chillies - 4 nos (slit)
Tomatoes - 4 nos (finely chopped)
Curd - 1 1/2 cup
Whole Spices - Cinnamon - 1"stick, Cloves - 5 nos, Bay leaf- 1,Fennel seeds - 1/4tsp

For Grinding
Coconut - 1/2 grated
Cashewnuts - 15 nos
Poppy seeds - 20gm

For Garnishing
Finely chopped Coriander leaves -  (optional)

Marinate the chicken pieces with ginger-garlic paste,curd and salt. Keep it aside for 30 minutes.
Grind together all the 'ingredients for grinding' to a fine paste in a mixer. Keep aside.

Heat a tbsp of oil in a kadai, temper with the whole spices. Saute the chopped onions until it turns light brown. Add green chillies and chopped tomatoes and fry until the oil separates. Now add marinated chicken pieces, mix well. Cover the lid, and cook in low flame until done. Remove the lid add the ground paste and mix well. In a medium flame, allow the curry to boil. Add salt if required. Once the curry is boiled, remove from flame. Garnish with chopped coriander leaves.

Mouth-watering Chicken Korma is ready.

Malabar Mutta Pathiri (Egg Omlette)

Eggs - 5 nos
Onion - 1 large (chopped)
Green Chillies - 2 nos (finely chopped)
Finely Grated Coconut - 1 cup
Finely chopped Ginger - 1 tbsp
Curry leaves - 3 springs (chopped)

Beat the eggs and add all the above ingredients, except oil and mix well. Heat a tsp of oil on a non-stick tava, pour egg mixture like one do for pan cake. Cover and cook in a low flame. Once done flip over and cook without lid.
Yummy Mutta Pathiri is ready.