Chicken Biriyani

Among keralites 'Biriyani' will be top favourite food,either chicken,mutton or fish.Same with us,Partners may have different interest,But in case of having biriyani...we are one.I remember after our marriage,when ever we go to resturants,'S' orders only biriyani.I call him Biriyani FREAK!!! Before i thought making at home is a complicated and time consuming process.After coming to US,now biriyani is not meant for special occasions.Its became a part of our usual menu.Traditional way is 'Dum' process,I havent tried that.Instead I cook rice and chicken masala separately,layer them and baked in conventional method.Special thanks to Annita and Shynee for giving this wonderful Malabar recipe....

Ingredients....

Basmati Rice - 1 kg
Chicken cut into big pieces - 1 kg
Thinly Sliced Onion- 3 big
Sliced Tomato - 2 big
Ghee - as needed
Broken cashew nuts - 1/4 cup
Raisins - 1/4 cup
Curd - 1 cup
Lime - 1 big
Chopped Coriander leaves - 1 bunch
Chopped Mint leaves - 1 small bunch
Curry leaves-2 sprigs
Biriyani Masala Powder 3tsp
Rose water - 2 tbsp(optional)
Saffron - 1 gm(optional)
Boiled eggs - 2
Salt - as req

For Marinating Chicken

Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp
Salt - as needed

For Grinding

Green Chillies - 7-8
Garlic - 2 tbsp
Ginger - 2 tbsp
Poppy seeds soaked in water for 5- 10 mts - 2 tsp

Method...

1) Marinate chicken with ingredients listed.Apply well and let it stand for 1 hr or so in refrigerator.

2)Wash and soak rice for 15 mins.In a heavy bottomed pan,cook rice along with salt,cloves,cinnamon sticks, bay leaves and cardamom with enough water.when its 3/4 cooked,strain the excess water.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.

3)Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until they are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while. This can enhance the taste and also make the chicken pieces more firm.

4)Now add rest of the onions and saute them till translucent(add 1 tbsp of ghee/oil,if needed0.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil separates.Now add fried chicken pieces,mix well,cover and cook.

5)When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.

6)Take a biriyani pot,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater)U can even use leonjuice+turmeric powder mixture instead of safforn,here i used this.Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts at 300 F.Mix thoroughly and serve hot with whole boiled eggs ,Raita ,Pickle and Pappad or Ulli surka.

Palappam and Egg in coconut milk curry

There's an old saying like "Eat breakfast like a king".Its true,always begin your day energetically with healthy breakfast.A balanced breakfast should be fat free,which supplies a protein,fiber and other nutrients.Breakfast is like 'Waking up to healthy start.Avoid the temptation to be a breakfast skipper like 1.If u have no time : Build a breakfast that are ready to eat or take little preparation time like fresh and canned fruits, milk, yogurt, cheese, instant breakfast mixes.2.Take it to go:Try celery stuffed with peanut butter , fruits or vegetable juices,sandwiches. Drink juice. Something is better than nothing. Have some bread or crackers later in the morning. There's no evidence that skipping meals will help you lose weight. In fact, studies show that most people who skip breakfast tend to eat more later in the day. Some even select more caloric ally-dense foods than those who eat breakfast.
When Mansi announced Balanced breakfast this month.I thought giving two birds in a shot like same with srivalli's Dosa mela.Here's my post to both events Kerala's special breakfast Palappam and Mutta thegapal curry(Egg in coconut milk gravy).Its quite delicious and easy to make.


Palappam
For kappi/kurukku
Combine 1/4cup of sooji(rava) /Rice flour with some hot water on stove top to create a gooey mixture.Keep aside.
For batter
Rice flour 2cups
(Use palappam podi or slightly fried normal rice flour)
Coconut milk 1.5cup
Yeast 1tsp(dissolved in some lukewarm water with 1tsp sugar,keep for 15 mins to rise)
Salt

After making the above kappi/kurukku.Mix rest if the items ie rice flour,yeast dissolved,coconut milk.Leave overnight to ferment.Keep in warm place or Preheat the bake oven at 200F for 5 mins.Switch off the oven,keep the palappam batter inside oven.Morning just before making appams,add warm milk if batter is thick,it should be slightly watery than dosa batter.Place appachatti on stovetop in med flame.Take a scoop of the batter and drop it into the appachatti. Hold the two handles of the appachatti and give it a quick twirl to spread the batter around. Do it once ,dont make two twirls, the edges get too thick and wont get proper laces. Cover and leave on for about 4 min.Repeat the same.Serve hot with Egg curry ,coconut milk or any curry of ur choice.


Here's simple Egg in coconut milk gravy for Palappam.
Eggs 3
Onion chopped 1cup
Tomato chopped 1
Green chillies chopped 3
Ginger-garlic paste 1tsp
Turmeric powder 1/2tsp
Coriander powder 1tsp
Coconut milk 1/2cup
Rice flour 1tsp
Oil 1tbsp
Mustard seeds 1tsp
Red chillies 2
Curry leaves 1 sprig
Salt

Boil eggs,Cut into halves and keep aside.Heat oil in pan,add mustard seeds,when it pops up,add red chillies,curry leaves.Add ginger-garlic paste,onions,fry it till raw smell goes and onions are translucent.Add green chillies chopped and saute.Add tomatoes and rest of the spices ,saute.Add some water.Let it boil for few mins,till raw smell of spies goes off.Add salt,now add eggs,coconut milk.Don't break the eggs .Stir carefully.If the gravy is too watery,add 1tsp rice flour mixed in 1/4cup of water.Cook in simmer,till the gravy thickens.Rice flour act as thickening agent.Remove from flame and keep for 10 mins covered,so that eggs absorbs spices.Serve hot with Appams or Idiyappam.

Chemmen /Prawns Biriyani

Chemmen Biriyani and fish biriyani are unique dishes of kerala.Many of u maybe uncomfortable in cooking biriyani with prawns or fish coz of the smell.If u wash thoroughly and get rid of the smell,i bet u'll try it again and again.I remember once amma cooked Chemmen biriyani years back ,when i was doing my Masters. .We called it as 'Biriyani in a hurry' as She cooks everyday early in the morning and pack lunch packs for us and her and rush to office.I really admire her hurry cooking and the end result in simply 'Awesome'.On last Friday i wasn't in a mood to cook the usual rice and curry.Want to try something new,there was some frozen prawns waiting for me in fridge.There were some reasons behind trying it i guess,firstly was longing to try out amma's biriyani,secondly My hubby fav ,he'll finish the platter with a sweet smile.


Chemmen Biriyani

1. For Frying Prawns...
Big Prawns 1lb
Red chilly powder 1tsp
Turmeric powder 1/2tsp
Ginger-garlic paste 1/2tsp
Pepper powder 1/4tsp
Lime juice
salt to taste
I used frozen cleaned and deveined ones.Wash in cold water.Add lime juice and turmeric powder and some water.keep for 5 mins.Drain the water and Marinate with above items and keep it 30 mins.
2.Cooking rice....
Basmati rice 2cups
water
salt
Wash the rice,soak for 15 mins.Cook rice with water .when its 3/4cooked,drain out the excess water and spread it in a plate.Allow it to cool completely.Once cool down,break the lumps with fork.
3.For Masala...
Big Onions 2
Tomato 1
Green chilly3-4
Coriendar powder 3tsp
Biriyani masala 2tsp
Red chilly powder 1/2tsp(optional)
Ginger 1 small piece
Garlic 4 big cloves
Ghee/oil 3tbsp
salt
Cilantro
4.For garnishing..
Cashew 1/4cup
Raisins 1/4cup
Onions(thinly sliced) 1/4cup
Lemon juice
Turmeric powder
Method...
Heat ghee in a biriyani pot/heavy bottomed pot .Fry cashew and raisins till golden brown,keep aside.Fry sliced onions until golden brown ,remove and keep in a paper towel.Add little more ghee/oil for shallow frying prawns.{Amma doesn't fry prawns,she adds directly to the masala.I like fried ,u can do either way}Just fry 3-4 mins.Do not overcook,prawns become hard.Remove and keep aside.
Masala Preparation...
In the same ghee/oil ,add cinnamon,gloves,star anise,bay leaves .Add chopped onions,saute till slighly brown.Now add ginger-garlic,green chillies,cook till raw smell goes.Add biriyani masala,coriendar powder,saute for few mins.Add tomatoes,cook them with little water,salt.Once tomatoes are cooked,add fried prawns.Let it boil for few mins.Add cliantro leaves and enough water for ur gravy.Cook for 2 mins.Keep aside.
Preheat the oven to 300 F.In a bake tray or use the same biriyani pot.Place a layer of rice.Mix the lemon juice and turmeric powder.Sprinkle some drops on the rice.This gives a nice aroma and also some yellow color here and there in biriyani.Transfer masala on top of rice.Again add remaining rice ,sprinkle lemon juice with turmeric powder.Close the pot tightlywith lid or aluminium foil.Bake for 25-30 mins.Turn off the oven.Let the dish sit in the oven till you are ready to eat. Only break the seal when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.Garnish with fried onions,cashew and raisins and cliantro.Serve hot with raita,pappadums and pickle.Enjoy !!!

Salmon Chilli

Salmon chilli /Salmon masala is what i like to call this dish..This is one of my friends recipe,who 's great cook.She cooks everything so quickly and ofcourse very tastely.I met here in seattle during last winter.Happen to stay at her place for about a week .It was a wonderful time with a new friend ,in a new place with sumptous foods.Coming back to dish,this is not a chinese dish.'S' call it as Indian Style Fish chilli. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, low fat, high Omega-3 fatty acids, and high vitamin D.Seafood lovers like me would definietly enjoy having this variety dish...
Ingredients...
Salmon cut in to small pieces - 1 pounds
Chopped Onions - 3
Tomatoes chopped - 2
Ginger Garlic paste - 4 tsp
Green Chillies chopped - 6
Coriander powder - 3 tsp
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Yogurt - 1/2 cup
Garam Masala powder- 1 tsp
(I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 " cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together )
Cilantro chopped- 1/2 cup
Salt - to taste
Oil - 2tsp
Extra oil for shallow frying Fish

For the marinade...
Red chilly Powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tspSalt - to taste
Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.
Method...

Add 1tsp lime juice and 1/4tsp of turmeic powder in 1 cup of water and immerse the fish pieces in it for about 5 minutes,to reduce that fishy smell.Then take it out of the water and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.Then Shallow fry fish pieces and keep aside.
Heat oil in a big pan .Add chopped onion and fry until translucent,then add ginger,garlic and green chillies and saute it for 5-6 minutes.Add in coriander powder,turmeric powder, chilly powder and fry for a while.Mix in yogurt and saute it until oil seperates.Add garam masala powder and salt,stir and add chopped tomatoes.Cook until tomatoes turn soft,and add fried fish pieces.Mix well and cook for about 20 minutes in low heat,stirring in between.Finally add chopped coriander ,cook for 5 more minutes and remove from heat.

Chemeen Peera

Chemmen is the most popular seafood in the World especially in Kerala.Prawns /shrimps are very healthy choice of food as they are extremely good source of protein, and very low in fat as well as calories. They also contain high level of vitamin that are essential for healthy skin, bones and teeth.In kerala,many variety of dishes are made with prawns,like Chemmen Theeyal,Chemmen Roast,Prawns Biriyani,Chemmen Vada...options are endless.Recently one of my friend made Chemmen Peera .Though I'm keralite,i wasn't aware that 'peera' can be made with Prawns also. Usually I make Meen peera with Smelt (Neetholi)or Sardines(Mathi).'Peera' is fish cooked with spices and coconut mix.Its an authentic kerala style dish with all spices ,coconut and curry leaves and which no masala is used. I'm sending to Radhika for JFI: Onion event.
Ingredients...
Prawns 1 lb
Grated Coconut 1/2cup
Red chilly powder 2-3tbsp
Turmeric powder 1/2tsp
Green chillies 5 nos
Shallots(small onions)15
Ginger 1inch piece
Curry leaves 1sprig
Coconut oil 3tsp
Salt to taste
Method...
Clean the prawns thoroughly,it should be peeled and deveined.Cut shallots into thin slices.Chop green chillies and ginger.In a pan ,put prawns,shallots,grated coconut,Green chilly,ginger,red chilly powder,turmeric powder,curry leaves,2tsp of coconut oil,salt.Cover it and cook for 15-20 Min's.Sprinkle some water if needed.Don't add too much water, coz prawns has moisture content .Once all water is evaporated,remove from flame.Add 1tsp of coconut oil and curry leaves at the end.Peera made in 'Man chatti' /Earthen pot taste more good than normal kadai's.If u don't like coconut oil,use any Vegetable oil.

Kerala Porota and Chicken Roast

The Spice Garden of India,Kerala got its name from the word "Kera" means coconut.A land full of coconut trees,an imp ingredient in the cuisine.The preferred medium of cooking is coconut oil.In cooking,kerala is a paradise of seafood ,with lots of spices,condiments,rich in colorand texture ,flavour and aroma .Cooking a meal is known as 'pachakam' in malayalam.Kochulli(shallots),kodumpuli(cocum),coconut,cardamom and other spices makes the cuisine spicy,tangy and lip smacking.'Karimeen' or 'Pearl spotted fish 'delicious and expensive fish in kerala.Rice,coconut and curry leaves includes the vital part in cooking.Kerala Porota is one of the popular dish in "Thattukadas"(Open resturants on road sides in kerala) which is the mallu version for 'Dhaba'.Porota is a (flaky pastry like ) multilayered flat bread , made with maida.Making them in thattukada style includes long labour and time consuming.Normally while making at home,its limited to strerching the maida balls into thin layer like chappati and rolling it into twisted circles as shown in the pic.I tried from Annita's My treasure My pleasure. ,it was very tasty n came out really well ,for my future reference,i have written the recipe here.


Kerala Porota
Ingredients for making Dough...
Maida - 2 cups
Luke warm Water - as needed to prepare the dough
Veg Oil/Dalda - 1 tbsp
Salt - to taste
Method...
Step 1.Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.Keep it for 1 hr..covered with a wet muslin cloth or keep it in an air tight container.Otherise the top of the dough may become dry.
Step 2.Divide the dough into 10 equal portions of size a little less than tennis ball.
Step 3.Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width wise..no need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)You can use a rolling pin for this one also.We are doing this instead of the excessive beating required to prepare porotta.Apply a little more oil over the rolled dough.Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.
Step 5.Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.See the picture below.


Step 6.Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container. Step 7.Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.
Step 8.When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)We are doing this,just to seperate the different layers.Though a time consuming process,its very easy to prepare.


For side dish, i made Mishmash's Chicken Roast


The actual recipe asks for shallots and freshly grounded pepper..Here i made slight variations like 2lbs of chicken, Red onions and Store brought pepper powder...Even then the chicken roast tasted awesome.....

This is my entry to Jyothsna's RCI: Kerala.

Kanava Thoran/Kerala Squid Chilly Fry

Kanava thoran is one of the popular seafood dish in the coastal areas of kerala.Squid is like cuttlefish, have eight arms and two tentacles arranged in pairs,they release ink into the water while in danger and it changes its skin color to suit its surroundings as a protective mechansm.Its known as 'Kanava' in Kerala ,'kanava/kadamba' in TN ,here its known in Italian name 'Calamari'.In USA,Deep Fried calamari is very famous ,served in many Italian and other seafood restaurants as appetizers along with spicy or tangy dips like marinara sauce,olive oil,tomato ketchup with a lemon slice. Squids are not available as cleaned fishes like king fish,mackeral,salmon...I bought it as whole from a chinese grocery store.For cleaning tips,check here and here .In kerala ,my grandma makes 'Kanava thoran' often,this is her style...

Ingredients

Squid(Kanava) - 1 lb(cut into very small pieces)

Shallots/Red Onion - 1 no(sliced)

Green chillies - 2 nos(sliced)

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Fenugreek powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Red dried chillies - 2 nos

Mustard seeds - 1tsp

Curry leaves - 1/2 sprig

Grated coconut - 1 cup

Oil - 3 tbsp

Method..

Heat up a pan,add water, kanava, onion and green chillies. Add salt to taste and let it cook for 10 mins.In a blender,grind together coconut, chilly powder, coriander powder, turmeric and fenugreek powder and grind once.Do not make a paste of it.Add this mixture to the cooked kanava.Heat oil in another pan.Splutter mustard seeds followed by red dried chillies and curry leaves. Add cooked kanava mixture into it and saute it for few mins.Garnish with curry leaves.

Inji curry-A sweet n sour ginger chutney

All keralties are very fond of this,a must dish in onam sadya . Known in different names such as Pulinji,Inji curry.what ever be the name ,its bascially a Sweet n sour ginger sauce.Main ingredients are Tamarind{puli} and Ginger {inji},hence the name.Ginger has a vital part in Indian cooking,aromatic, pungent and spicy, adds a special flavor and zest to stir fries and many fruit and vegetable dishes.Its a dietary supplement, shown to clean and thin the blood thus positively affecting the heart and almost every other organ in the body.Try to add grated ginger than paste in cooking coz grated gives much more flavour and maximum benefits.Now coming back to dish,Inji curry can be served as a side dish for meal.Goes well with rice and any curries,also with dosa /idli.Even though its a kerala dish,every malayalee has a unique style in preparing this,which varies from places within kerala.In northern kerala,coconut and coriender powder is added.Here goes my amma's style...

Inji curry
Ingredients
Fresh ginger minced 1 cup
( plz note ,not ginger paste,crushed ones)
Green chilles finely chopped 15
Tamarind 3-4 inch piece of ginger(size of small lemon)
Red chilli powder 3/4tsp
Mustard seeds 1tsp
Curry leaves a few
Fenugreek seeds 1tsp
Jaggery 2tsp
Salt
Gingely oil 2tsp
(use any refined oil )

Method
Soak tamarind in a cup of warm water for about 15 mins and extract the thick juice and keep aside.Dry roast fenugreek seeds,powder it and keep aside.Heat oil in thick bottomed pan,add mustard seeds,then curry leaves.Now add crushed ginger and finely chopped green chillies and fry till golden brown.Add tamarind paste,chilli powder,salt .Bring it to boil,keep the flame on medium.It will around 10 to 15 min to get rid of the raw smell of tamarind and to get a thick sauce.Now add jaggery,allow it to boil.Add according to ur need of sweetness in Injicurry.Once its reaches a thick consistency and oil starts floating on the surface,remove from heat.Inji curry gets thicker once its cool down.Store in glass or ceramic containers for long life,keep in fridge.This same can be used to make Instant Puliyogare .This is my entry toThink Spice..Think Ginger Event hosted by Sunita .

Chicken Thoran

Chicken thoran is a Kerala style chicken stir fry .Thoran is made with chicken boneless pieces with coconut and masala.It a side dish for rice,roti or can be used as filling in burgers/sandwiches.Its a bit time consuming dish,coz chicken should be chopped into small pieces.I usually make with boneless chicken breast strips,can be chopped easily.U can even make with minced chicken.But taste good in chopped ones. when our marriage was fixing,my in-laws gave me a hint to win my man's heart ,thats by making this chicken thoran. A beautiful smile can be seen in his face ,when ever i make thoran.This is my grandma's style of thoran....

Ingredients..

Boneless chicken pieces(chopped into small pieces) 1cup

Ginger-garlic paste 2tsp

Onions 2nos

Grated coconut 1/2cup

Red chilli powder 2tbsp

Pepper powder 1tsp

Coriander powder 1tsp

Jeera powder 1tsp

Chicken masala powder 1tsp

Turmeric powder 1/2tsp

Oil 3tsp

Mustard seeds 1tsp

Salt to taste

Curry leaves

Method...

In a sauce pan,heat 2tsp oil.Add mustard seeds.when its pops up ,add chicken pieces,ginger-garlic paste,pepper powder,red chilli powder,jeera powder,coriender powder,chicken masala powder,salt,turmeric powder and cook it.Sprinkle some water if needed.In other pan ,add 1tsp oil.Add chopped onions and curry leaves to it ,roast till its brown.Add coconut , roast till its brown in color and keep aside.When chicken is cooked,add this roasted items into it.cook for few min,till coconut and chicken are blend together.As roasted coconut is added to thoran,it will remain good for 3-4 days.

Mambazha Pulissery - kerala ripe mango curry

Mambazha Pulissery ,an authentic kerala style ripe mango curry.A sweet n sour curry made with mambazham/ripe mangoes and yogurt.Ripe mangoes enhances the taste,even pulissery can be made with ripe plantain,pappaya,cucumber,pineapple .This puliseery is one of my favourites from childhood. Amma is very famous among her friends for her style of mambazha pulissery n olan.This is her recipe , sour yogurt and sweet & sour mangoes makes this dish delicious.As you mango is rich in vitamin A,E,iron,antioxidant ,anticancer abilities and helps to prevent heart diseases.Yogurt has calcium,beneficial to bone &teeth and boost immune system.

Ingredients...

Ripe mangoes 1 no.

Turmeric powder 1/4tsp

Water 1/2cup

Green chillies 2nos

Red chilly powder 1/2tsp

Salt to taste

Grind to paste...

Grated coconut 1/2cup

Jeera powder 1/2tsp

Curry leaves 4-5

Seasoning...

Oil 1tsp

Mustard seeds 1/2tsp

Red chilly 3nos

Fenugreek seeds 1/2tsp

Curry leaves

Method...

1.Cut mangoes into pieces and boil with water,turmeric powder,green chillies,salt,red chillipowder.Cook till mangoes are well cooked and can be mashed.

2.Grind coconut and cumin powder into a fine paste and add to the boiling mangoes.Boil for few min .Turnoff the flame.

3.Whip yogurt to smooth and add to the boiled mangoes with enough salt.

4.Heat oil in another pan,add mustardseeds.when it pops up,add fenugreek seeds,red chillies,curry leaves.Fenugreek seeds enhances flavour to pulissery.Add seasonings to pulissery.Serve with rice.