Saturday, 26 October 2013

Egg biriyani

Friday and Saturday are my days I can prepare any food my own wish. Last two week I was thinking to make egg biriyani but I know by hearing this name my hus will get angry. So I didn't tell him what I gonna prepare today. Unexpectedly he appreciated me lot after having this he told never thought egg biriyani will be tasty. 

For rice
Basmati rice                      : 2 cup
Clove                                 : 4
Cardamom                          : 4
Cinnamon                            : 2 inch stick
Pepper corn                        : 10
Lemon juice                         : 2 tsp
Cashews                              : 1 tbsp
Raisins                                : 1 tbsp
Oil / ghee                           : 2 -3 tbsp
For dry gravy
Hard boiled egg                   : 5
Chili powder                       : 1 tsp
Turmeric powder                 : ½ tsp
Onion                                  : 3
Tomato                                : 2
Green chili                          : 6(make slit)
Chopped ginger                    : 1 tbsp
Chopped garlic                     : 1 tbsp
Coriander leaf                     : ½ cup
Garam masala                       : ½ tsp
Biriyani masala                     : 1 tsp
Salt to taste
Oil                                      : 1 ½ tbsp

1.     Make 5-6 vertical slits on egg
2.    Marinate the egg with chili powder, turmeric powder, and salt. Keep it for 30 minute
3.    Fry marinated eggs in 1 tbsp of oil and keep aside
4.     Add 2 thinly sliced onion and saute well.
5.    Saute green chili, chopped ginger and garlic along with onion
6.    Add sliced tomato and stir well till it mash completely
7.    Add garam masala, biriyani masala and salt. Mix well when its raw smell goes add coriander leaves and keep in low flame
8.    In pressure cooker add 2-3 tbsp of oil/ghee
9.     Fry cashews and raisins. Drain and keep aside
10. Fry remaining sliced onion till it turn golden brown color
11.  Drain and mix this with above prepared gravy. Stir well and add fried eggs. Turn of the fire and keep aside
12.  Add cloves, cardamom, cinnamon and pepper corn in oil (in pressure cooker) once nice smell comes add 3 cup of water 2 tsp of lemon juice and enough salt
13. Add washed rice when water started to boil
14. Close the lid and cook. Switch off the flame when first whistle came
15. After 3 minute release the pressure and open the lid
16. Mix rice slowly to ensure equal distribution of spices
17. Take out ¼th portion of rice from pressure cooker then add egg dry gravy on remaining rice spread nicely
18. Add rest of the rice on top off egg gravy and finally add cashews and raisins
19. Close the lid  without pressure cooker weight and keep in low flame for 20 minute

20.After lid opening slowly mix the rice and serve with pickle

(Today I didn't take stepwise photos because I already posted different biriyanis and most of the steps are almost same

Friday, 25 October 2013

Kerala egg puffs (prepared without frozen pastry sheet)

My first attempt of making puff came out very well I can't express how much happy I am now. This I prepared without using frozen pastry sheet that is exactly making me happy. My big criticizer my sister approved my preparation these all makes me happy. Trust me it was very tasty and didn't take much time.

For pastry
All purpose flour                   : 1 ¾ cup
Butter                                   : 30 g
Melted butter                        : 2 tbsp
Salt to taste
For filling
Hard boiled egg                     : 5
Oil                                        : 1 tbsp
Onion                                    : 2
Green chilli                           : 3
Chopped ginger and garlic         : 1 tbsp
Chilli powder                         : 1 tsp
Turmeric powder                   : ¼ tsp
Garam masala                         : ½ tsp
Salt to taste
Coriander leaf      
1 egg for brushing  

1.     Pre heat the oven 1700C
2.    In a pan add oil and fry sliced onion till it become translucent
3.    Add chopped, green chilli, ginger and garlic
4.    Saute well and add chilli powder, turmeric powder, garam masala and salt
5.    Mix well and saute for 3 minute finally add coriander leaves. Let it cool
6.    Mix all purpose flour, butter and salt together then add enough water to make dough. Kneed till it become smooth (it should be little sticky consistency)*
7.    Flatten it with rolling pin (dust all purpose flour)
8.    Brush melted butter and fold into half. Again flatten with rolling pin and repeat the process 4-5 times
9.    Cut the sheet in to rectangular pieces
10. Take one piece and stretch as much as possible. Brush butter and fold this into 4 times
11.  Place 2 tsp of onion mixture at the centre and place half piece of hard boiled egg
12. Seal it by folding four sides.
13. Arrange these in baking tray with parchment paper
14. Brush upper side of the puff with egg
15. Bake for 20 minute at 1700C
16. Serve hot with tomato sauce

(*Out of this I made 10 puffs)

Watermelon shake

This I prepared during summer season now weather has started to change. This is not an apt season to post this recipe I know actually while checking my draft I saw this recipe so decided to post. 

Diced seedless water melon                          : 3 cup
Vanilla ice cream                                           :  3 scoop
Sugar                                                             : 4 tsp


Mix watermelon with sugar and drop this in blender. Process this till liquid extracts completely. Arrange 3 glasses and add ice cream scoop. Pour water melon juice into this. serve cold.

Saturday, 19 October 2013

Malabar coconut rice/ Thenga choru

My grandmother used to cook this with great taste I prepared it 2 to 3 time but never reached her taste. I think more than ingredient she is adding love and care. She prepare spicy sardine fry for this and fish curry. I really miss that hot coconut rice and fish.

        You may also like vegetable pulou, Tomato rice, Jeera rice 
Rice (jeerakashala/any small rice)         : 1 kg
Shredded coconut (to extract milk)        : 3 cup
Crushed shallot                                     : ½ cup
Green chilli                                           : 2
Turmeric powder                                  : 1 tsp
Coriander powder                                 : 1 tsp
garam masala (optional)                         : ½ tsp
Clove                                                   : 3
Cinnamon                                              : 1 inch stick
Fennel seed                                           : 1 ½ tsp
Curry leaf                                            : 5 stalk
Salt to taste
Ghee                                                    : 2 tsp
Oil                                                       : 1 tbsp
1.     From 3 cup of shredded coconut, extract 3 cup of first extract and 3 cup of second extract and keep aside
2.    Heat a cooking pot (heavy bottom) add ghee and oil
3.    Then add cinnamon, fennel seed and clove stir well and add crushed shallot
4.    Once nice start to  spread pour coconut milk (you can add both extract at same time) mix nicely
5.    Add turmeric powder, coriander powder, garam masala, chopped green chilli, curry leaf and salt
6.    Once it started to boil add washed rice into it (usually I use jeerakashala rice but this time I used sona ponni rice )
7.    Close the lid and cook for 20 minute mix intermittently
8.    If it is too sticky uncover the pot and cook without lid for  5 minutes

9.    Serve hot with any curry (I prefer spicy fish curry)

Friday, 18 October 2013

Chicken pulou - with stepwise picture

Are you planing for a simple dinner or lunch then this is apt for your preference. I added more spices than regular pulou because we like spicy foods. Addition of spices is depend upon you. Other than going for tedious biriyani preparation sometimes we can choose this and this is tasty as biriyani.

Chicken                          : 1 kg
Basmati rice                   : 750 g
Cloves                             : 4
Cinnamon                         : 2 inch stick
Cardamom                       : 3
Pepper corn                     : 8
Cumin seed                       : 1 tsp
Onion                               : 2 (big)
Tomato (optional)             : 1
Pepper powder                 : 1/2 tsp
Green chilli                      : 5 (depend on you)
Chopped ginger                : 2tsp
Chopped garlic                 : 2 tsp
Coriander leaf                  : one hand full
Oil                                  : 2 tbsp
1.     Wash and soak basmati rice for 30 minute
2.    Clean and cut the chicken into small pieces
3.    In a pan add oil then add cloves, cinnamon, cumin seed, cardamom and pepper corn (exept cumin seed and pepper corn I crushed other spices)
4.    Once it started to splutter add onion and fry till it turn golden brown color
5.    Followed by this add green chilli (cut half), ginger and garlic saute well till its raw smell goes away
6.    Add sliced tomato stir well and add chicken 
7.    Saute nicely then addcoriander leaf and 1/4 cup of water. Close the lid and keep in medium flame for 5-8 minute
8.     Add rice and mix slowly (without breaking rice). Add little water up to 1 inch above the rice
9.    Close the lid tightly and cook in low flame for 20 minute
10. Switch off the flame and keep this for 10 minute

11.  After 10 minute open the lid, mix slowly and serve hot with pickle or curd

Thursday, 17 October 2013

Lacha paratha

We used to prepare malabar porata with all purpose flour I never prepared wheat porata till I tastes this on my cousin's marriage. That was very flaky and tasty one after that I started to prepare this and became my favorite. 

Whole wheat flour                      : 2 ½ cup
Milk to knead dough
Oil                                              : 3 tbsp
Salt to taste

1.     Add 2 tsp of oil in whole wheat flour then add salt and enough lukewarm milk to make thick dough
2.    Knead well till it become soft
3.    Cover it with a damp towel for 30 minute
4.    Divide this into 10 small equal part
5.    Make balls and flatten it with rolling pin
6.    Spread oil and dust some wheat flour
7.    Make thin pleats by folding in two direction
8.    Stretch this as much as possible and roll it to make round shape
9.    Then again flatten it with rolling pin
10. Heat a pan in medium high flame and place this flattened paratha on it
11.  Spread some oil on it and cook both side

12. Serve hot with your favourite curry

Linked to

Wednesday, 16 October 2013

Fried chicken biriyani (Thalassery biriyani) - with stepwise picture

For Thalassery biriyani we never use Basmati rice we use only Kaima but here I used Basmati rice as per my husband request. This I prepared on Eid day and it was a bulk preparation as we had guest. My sister helped me lot to prepare this tasty biriyani. Here I showed ingredient measurement for 1 kg rice for reader’s convenience

Chicken                                             : 1 ½
For marinating
Red chilli powder                               : 2 ½ tsp
Turmeric powder                               : ¾ tsp
Lemon juice                                       : 1 ½ tbsp
For masala/ gravy
Onion                                                : 6
Tomato                                             : 3
Green chilli                                       : 15-20 (depend on your spice level)
Garlic paste                                      : 1 tbsp
Ginger paste                                     : 1 tbsp
Salt to taste
One hand full of mint leaf
One hand full of coriander leaf
Cashews                                          : 2 tbsp
Raisins                                             : 2 tbsp
For rice preparation
Biriyani rice (Kaima/ Basmati rice)    : 1 kg
Clove                                                : 5
Cinnamon                                          : 2 inch
Cardamom                                        : 4
Oil                                                   : ½ cup
Ghee                                                : 1 tbsp
½ tsp of saffron soak in milk for 1 hr

1.     If you are using Basmati rice soak this for 30 minute after washing (for Kaima rice no need to soak)
2.    Clean the chicken and cut into big pieces. Marinate chicken with chilli powder, turmeric powder, salt and lemon juice. Keep it in refrigerator for 1 hr
3.    In a pot add 1/3 cup of oil and fry thinly sliced onion into dark golden brown color (it shoud be crispy) drain and keep aside
4.    Fry cashews and raisins and keep aside
5.    We can use remaining oil for frying chicken
6.    In a pan add this oil and fry chicken pieces. Drain and keep it aside
7.    In the same onion fried pot add 1 tbsp of oil and saute tomato till it become pulpy
8.    Add pasted form of green chilli, ginger, and garlic. Saute well till the raw smell goes away
9.    Add ¾th part of fried onion into it and stir well (mix remaining onion with fried cashews and raisins then add 1 tsp of garam masala mix well)
10. Add salt, mint leaf and coriander leaf
11.  Mix well and add ¼ cup of water into it and keep in low flame
12. While preparing this masala try to prepare rice in another burner
13. Add remaining oil in pot and add ghee
14. Saute crushed clove, cinnamon, cardamom. Once nice smell come pour 1.2 litre water
15. Add salt when water started to boil add rice and cook in medium flame
16. Once rice 90% cooked transfer this on chicken masala/gravy
17. Sprinkle saffron soaked milk and add fried onion cashew mix
18. Then add mint and coriander leaf
19. We can make 2- 3 layer like this. Close the lid tightly and keep in low flame for 15 minute

20.Serve the rice with chicken pieces and masala

Thank you for taking time

Your comment and suggestion will be my inspiration