Saturday, 22 February 2014

Fish roast



Wow I can't believe I posted recipes continuously, this is 8th day. I think this is first time I engaged in blogging daily :)
Sharing with you one fish recipe that is simple fish roast. We can use any type of fish for this recipe I used big size Mullan/ silver belly fish. Mullan is one of my favorite fish but here very difficult to get small Mullan. But big size Mullan also a tasty fish, it well suite for fish varattiyathu, for fry, for roast.........

Ingredients for roast
3 or 5 whole fish 
2 onions (sliced)
¼ tbsp minced ginger and garlic
5 green chili
1 tomato
1 ½ tsp chili powder
¼ tsp turmeric powder
½ garam masala
1 tsp coriander powder
Curry leaves
Salt to taste
3 tbsp oil
For fish marination
½ tsp chili powder, ¼ tsp turmeric powder, ½ tsp lemon juice and salt

Preparation

Marinate the fish and keep in refrigerator for 1 hour. Heat oil in a pan and fry marinated fish. Drain and keep aside. In same oil fry the sliced onion. Then green chili, ginger, garlic and tomato. Add all spices, salt and curry leaf. Fry till oil clear. Add little bit of water and then add fish. Cover it with gravy. Close the lid and keep in low flame for 10 minute. Serve hot with white rice or chapatti..










Friday, 21 February 2014

Avocado date shake

Taking small break from heavy meal recipes ;) so just posting simple shake recipe. Today was very hectic day. Prepared some authentic Malabar dishes for lunch especially for the guest who came from Thalassery. From appetizer (starter) to dessert I prepared only Malabar dishes. 
I can tell this shake as healthy even though the word 'healthy'is not suit for me :). Here I used worlds most health benefit fruit avocado and date so a complete health drink....

Ingredient
1 avocado
10 dates
½ litre frozen milk (or 1 ½ cup milk + ¼ cup evaporated milk with some ice cubes )
5-6 tbsp sugar (depend on sweetness of dates)
Preparation

Peel outer skin of avocado. Make small pieces. Put this into a blender along with dates, sugar and milk (you can avoid sugar by increasing the number of dates). Blend and serve chill

Thursday, 20 February 2014

Creamy Egg curry

I tried a different recipe for egg and it came out very tasty so I am sharing that with you. Recipe included almond paste if you don't like to use almond you can add cashew paste or thick coconut milk.



Ingredients
4 hard boiled eggs
2 (small size) onions
4 cloves
½ tsp cardamom powder
½ tbsp chopped ginger and garlic
2 tsp chopped green chili
1 small tomato
¼ tsp turmeric powder
½ -3/3 tsp chili powder
1 tsp coriander powder
½ cup of almond
8 cashews
1 -2 tbsp oil
Coriander leaves
Salt to taste
Preparation

1)    Soak almond in a ½ cup of water for ½hr
2)   Heat oil in a pan and saute chopped onion for 5- 8 minute (add little salt, onion will become transparent very easily)
3)   Add cloves and cardamom powder
4)   Fry well till the nice aroma spreads
5)   Add chopped ginger garlic then green chili
6)   Saute well and add tomato pieces
7)   Cook until all tomato mash nicely
8)   Add turmeric powder, chili powder, coriander and salt
9)   Saute nicely then add little bit of water
10) Add boiled eggs (make some slit on eggs to enter masala)
11)  Close the lid and keep in low flame for 5 minute
12) Blend soaked almond along with cashews and make smooth paste (instead of almond you can use cashews)
13) Add this into above gravy and keep in low flame for 2 minute
14) Add coriander leaves and serve hot with rotis












Wednesday, 19 February 2014

Chicken biriyani (Malabar- Thalassery biriyani)/ Thalassery kozhi biriyani- with stepwise picure

Yesterday I tried my co-blogger friend Rafeedha's (The Big Sweet Tooth) Shinwari karahi. That was really yummy dish. I was very much confident on its taste so on her post I commented I am going to try this and will send you the photos. Trust me it was very easy and tasty one. 
About today's post - One of my favorite biriyani, Thalassery - kozhikodan biriyani chicken biriyani. I used to prepare different biriyani but this is my most favorite one because this is the exact one that I continuously tasting from my mother's hand. 




Ingredients
For chicken masala/ gravy
800g chicken
½ tsp turmeric powder
1 ½ tsp lemon juice
2 cup thinly sliced onion
2 tomatoes (sliced)
15- 20 green chili (minced)
2 tbsp of minced ginger and garlic
1 tsp garam masala
1 ½ tsp- 2 tsp crushed pepper corn
Coriander leaves
Salt to taste
2 tbsp oil
For rice
2 cup Jeerakashala rice / kaima rice/ biriyani rice
¼ cup thinly sliced onion
2 tbsp cashews
5 cloves
2 bay leaves
5 cardamoms
2 ½ -2 cup water (depend on rice)
2 tsp lemon juice
6 tbsp oil
2 tbsp ghee
Coriander leaves
Saffron milk (soak saffron in 3-4 tbsp milk keep for 1 hour)




Preparation
1)    Clean and wash the chicken pieces then marinate with turmeric powder, lemon juice and salt. Keep it aside
2)   Add oil in a heavy bottom pan and saute thinly sliced onion till it turn light golden
3)   Then add green chill. Saute well once the raw smell goes add ginger and garlic
4)   Saute nicely for 2-3 minute
5)   Add tomatoes and saute well till it mashes completely
6)   Add garam masala and salt then add chicken pieces
7)   Mix very well and close the lid. Cook at medium flame for 15 minute
8)   Open in between and add coriander leaves
9)   In a pressure cooker add oil and ghee
10) Fry thinly sliced onion at medium high flame till it turn dark golden brown color. Drain and keep aside
11)  Fry cashew in same oil. Drain and keep aside
12) Add water then add cloves, cardamom, bay leaves and enough salt
13) Once the water started to boil add washed and drained rice into it
14) Close the lid and cook at low flame
15)  When first whistle comes turn off the flame and wait till pressure completely release
16) Spread the rice on chicken masala/dry gravy
17) Then spread saffron water followed by this sprinkle fried onion, cashews, coriander and a pinch of garam masala
18) Close the lid and keep in low flame for 20 minute
19) After 20 minute biriyani ready. Open the lid and serve hot





















Tuesday, 18 February 2014

Meat Biriyani/ Beef/ Mutton biriyani/ Thalassery biriyani - with stepwise picture

This is the third day I am posting rice recipes continuously, because I just want to finish all my pending post from draft. For this biriyani you can either use mutton or beef. Method is same for mutton and beef. Here I prepared beef biriyani because my hubby not prefer mutton so have to try only beef. 


Ingredients
500g beef (mine was around 450g)
¾ tsp ginger garlic paste
½ tsp cumin powder
1 tsp pepper powder
½ tsp turmeric powder
2 thinly sliced onions or 3 medium size onions (big size)
12 green chili (blended)
1 tbsp ginger garlic paste
3 small tomatoes
Coriander leaves
2 tbsp oil
Salt to taste
3 cup biriyani rice
5 cloves
½ tsp cardamom powder
Small cinnamon stick
Salt to taste
2 tsp lemon juice
4 tbsp oil
2 tbsp ghee
Some brown onion and fried cashews
Preparation
1)    Marinate the beef with cumin powder (or garam masala), turmeric powder, pepper powder, ginger garlic paste and salt
2)   Add little bit of water and cook up to 50%
3)   In a pan add 1 tbsp oil fry onion then add cooked beef with gravy
4)   Stir well after 3 minute add green chili and ginger garlic paste
5)   Saute tomatoes with it. Add salt once the tomato mashed well close the lid and cook at medium flame
6)   In a pressure cooker add oil and ghee
7)   Then fry cloves, cardamom and cinnamon
8)   Once nice aroma spread drop washed and drained rice into this. fry the rice for 5 minute
9)   Add 4 ¾  cup boiled water into rice (if you are using kaima or jeerakashala rice add only 4 ½  cup of water)
10) Add salt, lemon juice and close the lid. Cook at low flame till first whistle come. Switch off the flame. Open the lid after 15- 20 minute
11)  Transfer the rice on fully dried beef masala. Spread nicely and sprinkle some yellow color (permitted food color dissolved in water)
12) Sprinkle brown onion and cashews
13) Close the lid and keep this in very low flame for 15 minute













Thank you for taking time

Your comment and suggestion will be my inspiration