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Monday, 26 June 2017

Chemmeen - Karikku Masala / Prawns - Tender Coconut Masala


10-12 big prawns, cleaned with tails intact
1/4 cup tender coconut/ karikku, thinly sliced
2 tsp ginger, sliced
2 tsp garlic, chopped
2 green chillies, sliced
10-12 shallots, sliced
1 tomato, sliced
2 dry red chillies
1 tsp chilli powder
1/4 tsp turmeric powder
2 tsp lemon juice
1 tbsp coconut paste (grind little grated coconut adding 1-2 tbsp water till smooth)
a pinch of fenugreek powder
1 sprig curry leaves
1 tsp mustard seeds
salt to taste
1 1/2 tbsp oil

  1. Heat oil in a pan and splutter mustard seeds. Add ginger, garlic and green chillies and saute for  30 seconds on medium flame.
  2. Add dry red chillies and curry leaves and saute well. Add sliced shallots and saute well till transparent.
  3. Add turmeric powder and chilli powder and mix well till the raw smell disappears.
  4. Add cleaned prawns ,tomatoes and lemon juice and mix well. Add salt and little water to this, mix well and allow to boil.
  5. Then add coconut paste and mix well. Add sliced tender coconut and mix well till masala is well coated with prawns and tender coconut.
  6. Add a pinch of fenugreek powder and mix well. Remove from the flame and serve hot...
  • Adjust the spice level to your taste...

Pomegranate - Plum Juice


1 pomegranate
3-4 ripe plums, halved and pitted
1 1/2-2 cups of cold water
sugar to taste
ice cubes to serve

  1. Cut the pomegranate and separate the arils (seeds).
  2. In a blender, add the pomegranate seeds, plums, sugar and water and blend well.
  3. Strain the juice and transfer into serving glasses and serve with ice cubes...

Sunday, 25 June 2017

Kovakka Achar / Ivy Gourd Pickle


1/2 kg kovakka/ ivygourd
1- 1 1/2 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
2 tbsp vinegar
1/2 tsp mustard seeds
1/2 tsp fenugreek powder
1/4 tsp asafoetida
2 sprig curry leaves
salt to taste
4 tbsp sesame oil
100 ml water

  1. Wash kovakka and cut it into round slices.
  2. Heat 3 tbsp oil in a pan and shallow fry the sliced kovakka along with salt and keep it aside.
  3. In another pan, heat remaining 1 tbsp oil and splutter mustard seeds and curry leaves.
  4. Then reduce the flame and add kashmiri chilli powder, turmeric powder, fenugreek powder and asafoetida and saute for 2 minutes.
  5. Add shallow fried kovakka, vinegar and water, mix well and cook for 5 minutes on low flame until well coated with the spices. Adjust the salt and switch off the flame..
  6. Let it cool completely and then transfer into an airtight glass jar....

Chicken Tikka Biriyani

Eid Mubarak to all my readers.....


1 kg chicken

For Marination:

2 tbsp yogurt
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
1 tbsp coriander powder
1 tsp roasted cumin powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp crushed black pepper
1 tbsp lemon juice
pinch of red food color
1 tbsp oil
salt to taste

For Biriyani Masala:

2 medium onions, chopped
2 medium tomatoes, chopped
4 green chillies, slit
1 tbsp ginger-garlic paste
1/4 cup mint leaves
1 tbsp red chilli powder
2 tsp coriander powder
1 tsp roasted cumin powder
1/4 tsp turmeric powder
1/2 cup yogurt
1 tbsp kasoori methi
1/4 tsp garam masala
1 tbsp lemon juice
1 cup coriander leaves, chopped
2 " piece of cinnamon
3 cloves
3 cardamoms
1 bay leaf
2 tsp shahi jeera
1/4 cup cooking oil
1 piece of coal

For Rice:

4 cups of basmati rice
5 cardamoms
big piece of cinnamon
2 bay leaves
1 tbsp vinegar
salt to taste
4 tbsp oil
enough water to cook the rice

For Layering & Dum Cooking:

1 cup fried onion
1 cup chopped coriander leaves
1 tsp garam masala
1/4 cup milk + 1 tsp rose water + pinch of yellow color
2 tsp shahi jeera
4 tbsp ghee

  1. Cut the chicken into medium size pieces and marinate it with ingredients "for marination" about minimum of 2 hours.
  2. Heat 4 tbsp oil in a pan and cook the marinated chicken pieces till done for about 20-25 minutes. Preserve the juices with the chicken.
For biriyani masala:
  1. Heat 1/4 cup of oil in a pan and add cinnamon, cardamom, cloves, bay leaf and shahi jeera.
  2. Add chopped onions and fry till light golden, along with slit green chillies and chopped mint leaves.
  3. Add 1 tbsp ginger-garlic paste and fry for a minute. Add chopped tomatoes to this and saute till soft.
  4. Then add the chilli powder, coriander powder, roasted cumin powder and turmeric powder and cook on low flame for 5 minutes till oil separates.
  5. Add 1/2 cup yogurt, kasoori methi, garam masala and chopped coriander leaves to this and cook covered for another 5 minutes.
  6. Add this biriyani masala to the cooked chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Adjust the salt and add water if needed.
  7. Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal and cover it with an air tight lid to trap the smoke. 
  8. Leave it covered for 15-20 minutes and then open the lid and discard the foil and coil piece.
For Rice:
  1. Wash the rice and soak in water for 30 minutes.
  2. Heat a large vessel filled with enough water and bring to a boil. Add bay leaves, cinnamon, cardamom , vinegar, salt and oil.
  3. Add the soaked rice and cook till 90 % done. Drain the rice in a colander and keep it aside.
Layering and Dum Cooking:
  1. In a large thick bottomed pan, add all the chicken tikka masala as first layer.
  2. Spread half of the cooked rice and sprinkle with the few drops of milk + rosewater + color mixture.
  3. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala and 1 tsp shahi jeera.
  4. Repeat the step 2 and step 3 with rest of the rice and make some deep dents in the rice.
  5. Pour some ghee over the rice and seal the pan with a foil and a tight lid.
  6. Cook on medium high heat for 10 minutes. Switch off the flame and keep it covered for another 15 minutes.
  7. Serve hot with raita, pickle and pappadum....

  • While assembling the biriyani for dum, make sure that the rice and gravy are both hot enough.
  • Since I didn't have the burning coal, I skipped that step...
Recipe adapted from here..

Friday, 23 June 2017

Spicy Cheese Chicken Balls


500 gm boneless chicken, cut into pieces
cheese as required, cut into cubes
3 big garlic cloves
1 big piece ginger, chopped
1 tsp pepper powder
1-2 green chillies
1/2-1 tsp garam masala
1 1/2-2 tbsp cornflour
salt to taste
2 eggs, beaten
bread crumbs as required
oil for frying

  1. In a blender, add the cleaned chicken pieces, garlic, ginger, pepper powder, green chillies and salt and grind to a paste.
  2. Transfer this to a bowl and add garam masala and cornflour and mix well with your hand.
  3. Apply little oil on hand and make lemon sized balls of the mixture and flatten it gently using your fingers.
  4. Then place a cheese cube in the center and then roll it into a ball. Repeat the same with the remaining mixture and cheese cubes.
  5. Beat the eggs in a bowl. Dip each prepared ball in the beaten egg and roll them in bread crumbs.

     6. Heat oil in a pan and gently drop them in the hot oil and fry them in batches until it turns golden brown on low-medium flame.
      7. Remove from the oil and drain them on a paper towel....Serve hot..

Recipe adapted from here...
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