KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

"Millets" have survived the era of famines & drought with high pest resistance & an ability to survive in harsh environments & it even grows in less fertile soil. These benefits stem from its genetic composition and physical structure mainly due to its small size and hardness. All the more it belongs to Grass Family. The Crop Value of these Millets proves to be advantageous both for the farmers & for the consumers. It is hence mentioned as a "Miracle Grain" for its superficial nature and nutritious value.

My acquaintance with these Millets was through my SIL, Nithya, who bought me packets of Samai, Thinai and Varagu during our visit to our hometown 4 years back. Before that, I had never cooked any Millets except Ragi(Finger Millet). Initially, I tried cooking Pongal with it which she had cooked for me when I was home. Then trying new recipes and venturing took me some time. And again during my visit to my hometown last year that I saw this Kuthiraivali Thayir Sadham. Yet another new Millet for me. My friend 'Suchi' had cooked this for us, just a simple recipe to finish off a scrumptious meal - cooked Kuthiravali mixed with Curd, no temperings etc., I loved the taste of it & obviously I wanted to try it at home, so I made sure to buy few packets of Kuthiraivali(Barnyard Millet).

KUTHIRAIVALI - BARNYARD MILLET

Barnyard Millet in Indian Languages:

Kuthiraivali in Tamil.
Kavadapullu in Malayalam,
Oodalu in Kannada,
Udalu in Telugu,
Sanwa in Hindi,
Shyama in Bengali,
Moraiyo in Gujarati.

With few trial and errors and finally I got it through with precise measurements from Chitra's Food Book, which truly helped me to get perfectly cooked Millets. Since then cooking Millets has become a child's play and I started preparing Thayir Sadham, Pongal etc., with Millets. Millets or colloquially called Siru Dhaniyam((small grain) are highly nutritious gaining its popularity due to its Gluten-free nature and low Glycemic Index Value. These Millets are rich in Protein, Fiber and Antioxidant contents. It provides plenty of Phosphorus and Magnesium and especially Finger Millet(Ragi) provides more Calcium than any other cereal.

This recipe is prepared with Barnyard Millets or Kuthiraivali and I have cooked it in a Pressure Cooker. Cooked Kuthiraivali is then mixed with Curd and tempered for this Kuthiraivali Thayir Sadham. A simple and quick fix recipe which can be served any time of the day for Breakfast, Lunch or Dinner. A total comfort food, soothing to the stomach, tasty and all the more healthy. It suits best to be served as a party dish to end up a scrumptious meal. Serve it with any preferred Side Dish or just with a smidgen of Pickle or Mor Milagai for a fiery combo.

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Cuisine - South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 25 - 30 Minutes

For THAYIR SADHAM/CURD RICE RECIPE, Click here...

HOW TO COOK KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

INGREDIENTS:

To Cook the Millet:

Kuthiraivali/Barnyard Millet – 1 Cup

Water – 3 Cups

For Kuthiraivali Thayir Sadham:

Curd/Yogurt - 1 Cup
Milk - 1/2 Cup
Salt - to Taste
Sugar - a Pinch

For a detailed recipe on HOMEMADE CURD/YOGURT, Click here...

For Tempering :

Oil/Ghee - 2 Tspn
Mustard Seeds - 1 Tspn
Bengal Gram Dhal - 1/2 Tspn
Cashews - 8-10 Nos.
Raisins - few
Green Chillies - 2-3 Nos.
Ginger - a Small Piece
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few
Carrot - few strands(Optional)
Pomegranate/fresh Grapes - few(Optional)

METHOD:

How to Cook Barnyard Millet/Kuthiraivali(Pressure Cooker):

Wash Barnyard Millet/Kuthiraivali for 2-3 times or until water runs clear.
Some Millets have dust and husk in it, so make sure to wash it thoroughly.
Leave it in a sieve or a colander(with fine holes) to drain off any excess water.
There is no need to soak Kuthiraivali. It tends to get cooked soon.
I cooked this Millet in a Pressure Cooker.
Add cleaned Kuthiraivali along with 3 Cups of Water and a dash of Salt.
Drizzle a teaspoon of Oil to the millet and give a quick stir.
Adding oil while cooking Kuthiraivali helps you easily fluff it up without being sticky, once cooked.
Cover the lid of the Pressure Cooker and place the Vent Cap.
Let the flame be at medium-low. Pressure cook for just 2 whistles(or for 5-7 minutes).
Switch off the flame and allow the pressure to release.
Open the lid and gently fluff up Kuthiraivali with a fork or a spoon.
You can slightly mash it up for this recipe. Allow it to cool down.

For Kuthiraivali Thayir Sadham:

Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds & Bengal Gram Dhal.
Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
Switch off the flame and pour the tempering to the cooked Kuthiraivali/Barnyard Millet.
Pour Milk and Curd/Yogurt to the above and mix well.
Adjust the amount of Salt and add a pinch of 'Sugar to the Kuthiraivali Thayir Sadham.
Garnish it with finely chopped Coriander Leaves and few strands of finely grated Carrots.
Can also add few seeds of Pomegranate or thinly sliced fresh Grapes.
Simply serve this Kuthiraivali Thayir Sadham/Barnyard Millet Curd Rice with a smidgen of a Spicy Pickle of your choice.

NOTES :

I have cooked this Millet in a Pressure cooker.
Alternatively, it can be cooked in a Sauce Pan or in a Rice Cooker too.
Barnyard Millet/Kuthiraivali needn't be soaked. It needs very less cooking time.
Can cook the same recipe with Millets like Samai/Thinai or Varagu.
Except for Thinai, the other Millets - Samai & Varagu can be cooked in the same way with the same Millet: Water Ratio(1:3) and also there is no need of soaking these Millets.
Whereas Thinai needs to be soaked and Millet Water Ratio is (1:3).
Once cooked, temper it and the amount of milk & Curd for the recipe is also the same.
If you feel Kuthiraivali Thayir Sadham dry or thick, adjust the consistency of the dish by adding some Milk and Curd.
If the Curd/Yogurt is sour can add more Milk to adjust the sourness.
Never add Curd when the Millet is warm. This will curdle the curd and make the dish watery.
Tempering the ingredients in ghee would enhance the flavour.
Adding Raisins and a pinch of Sugar to the recipe is truly optional.
Garnishing the dish with Pomegranate Seeds or fresh Grapes are purely optional.
Can refrigerate Kuthiraivali Thayir Sadham until you serve it (if you prefer it to be served cold).
You can even serve it by just adding Curd. No need for tempering it too.

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

     Summer calls for Vadagams & Vathals, utilizing the benefits of scorching Sunlight. The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation. Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack. The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      Last Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal). These Sundried Vegetables are called Kondattam in some parts of Kerala. I immediately asked her to save some for me. This Mor Milagai is a batch she packed for me during my last visit to my hometown.
   The weather here in Malaysia is not so compatible for Sun-dried items and its long time I left my trials Sun-drying Vathals & Vadams. This is my Moms recipe and I have grown up seeing her make these Vathals & Vadams innumerable time, helping her along. When it comes to "Mor Milagai" or when literally translated it turns out to be "Buttermilk Chillies" is nothing but Green Chillies soaked in Buttermilk & Salt overnight and then sun-dried. The process is done repetitively(soaking and then drying) until all the Curd mixture is absorbed by the Green Chillies. These soaked Green Chillies are spread in a clean cloth or on a plate and allowed to Sun Dry until all the moisture is removed from the vegetable. It would turn out to be crispy and dry with a wonderful spicy aroma.

All you have to do is Sun Dry the Green Chillies until dry and store it in a clear airtight jar. And there you get a good amount of Mor Milagai ready to be sneaked in along with your preferred dishes. Just heat few Spoons of Oil and deep-fry the Mor Milagai until it turns dark brown. The best combination is Thayir Sadham(Curd Rice) and Mor Milagai, the subtle Curd Rice goes hand in hand with the Spicy Mor Milagai. You have a wide choice when it comes with what dish Mor Milagai can be accompanied with. You can eat a bowl full of Neeragaram/Pazhangkanji or Kanji(Rice Porridge) with just a single piece of Mor Milagai.

For more CONDIMENTS LIKE VADAM/VADAGAM & VATHAL, Click here...

Cuisine - South India
Recipe Type -Condiments
Spice Level - High
Difficulty - Medium
Author - SM

Preparation Time - 15 - 20 Minutes

Soaking Time - 8-10/Overnight(repetitive)
Drying Time - 3-4 Days

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

INGREDIENTS:

Green Chillies - 30 Nos.

Sour Curd - 1 Cup

Salt - To Taste

METHOD:

Leave the Curd at room temperature for about 6-8 hours before you get started with making Mor Milagai.
You would need Sour Curd/Yogurt for the recipe.
Clean, Wash and pat dry the Green Chillies with a clean Kitchen Towel.
Leave the Stalks intact.
Make a small slit on each of the Green Chillies and keep it aside.
Take a Cupful of Curd, add salt into it and give a thorough whisk.
If the Yogurt/Curd is thick, add a little bit of water and dilute it.
Add the slit Green Chillies into the Curd and mix it gently.
Cover & leave the Green Chillies to get soaked and marinated for a whole day.
Next day, drain and remove the Green Chillies from the Curd Mixture.
Reserve the Curd Mixture and store it in the refrigerator.
Evenly spread the soaked Green Chillies on a Cloth or on a large Plate.
Make sure the Chillies are not overcrowded. Leave some space between each Chillies while lining it up.
Leave it under direct sunlight for a whole day.
Just before Sunset remove the plate from outdoors.
Remove the Green Chillies from the plate or the cloth.
And again soak them in the reserved Curd Mixture overnight.
Next day remove the soaked Green Chillies again from the Curd Mixture.
Line it up evenly on a Cloth or a Plate and again Sun Dry the Chillies.
Repeat the process until all the Curd Mixture is absorbed.
Allow the Mor Milagai to dry in direct sunlight for 3-4 days.
Once totally dried up and when it turns crisp to the touch, store the Mor Milagai/Sundried Green Chillies in airtight containers.
Perfectly dried Mor Milagai/Sundried Green Chillies can last up to a year or so.

NOTES:

You can use any variety of Green Chillies.
Use Sour Curd/Yogurt for the purpose.
If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
Make sure to leave the Mor Milagai indoors during the night time.
During peak summer these Mor Milagai get dried soon.
Adjust the drying time according to the Climatic condition.
Once dried, store the Mor Milagai in a clean & dry airtight container.
Stays good up to a year or so.
Can refrigerate it for longer shelf life.

HOW TO DEEP FRY MOR MILAGAI

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

Deep frying these Mor Milagai is a simple task. You can deep fry or shallow fry them. When frying a large batch it is advisable to deep fry the Mor Milagai. Can store it in an airtight container. Stays good for 2-3 days. Can refrigerate the fried Mor Milagai, stays crisp & good up to a week.

INGREDIENTS:

Mor Milagai/Sun-dried Green Chillies - few
Oil - To Deep Fry

METHOD:

Heat Oil in a Pan, allow the oil to smoke off.
Reduce the flame to medium-high.
Add a handful of Mor Milagai/Sun-dried Green Chillies into the Oil and fry until it turns crispy and puffs up slightly.
Fry until the Chillies turn into dark brown.
Fry the Mor Milagai on a medium-low flame and make sure that the Chillies do not get burned.
Remove the deep-fried Mor Milagai from the oil with a slotted spoon.
Line it up on Paper towels and transfer it into an airtight container.
Alternatively, if you are frying just 4-5 Mor Milagais then it is advisable to use just a few teaspoons of Oil and fry 1 or 2 Chillies at a time.
Serve this Mor Milagai/Sun-dried Green Chillies along with Rice, Dhal, Curry, Rasam or along with a cup of fresh Homemade Curd/Yogurt.
Can serve it along with Arisi Paruppu Sadham, Moong Dhal Khichdi, or Variety Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Mint Rice etc., & etc.,
Accompany Mor Milagai with Thayir Sadham(Curd Rice), Thayir Semiya( Curd Vermicelli), Neeragaram/Pazhangkanji or Kanji(Rice Porridge), Ragi Kali, Ragi Koozh etc., & etc.,
The choice with which these Mor Milagai can be served is your personal preference.

GULAB PHIRNI - ROSE FIRNI

Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni/Phirni. The origin of the dessert is believed to be Middle Eastern, but can also be seen in Lebanese, Moroccan & Afghani Cuisine. An authentic Firni/Phirni is a creamy dessert prepared with powdered Rice, slow-cooked in Milk & sweetened with Sugar. Firni/Phirni is usually flavoured with powdered Cardamoms, Saffron or Kewra Essence and served as such, some even serve Firni/Phirni garnished with slivered Nuts and Saffron. This Gulab Phirni/Rose Firni is yet another delectable dessert with an added twist to the authentic Firni Recipe. Traditionally Gulab Phirni/Rose Firni is prepared with fresh Rose Petals or Gulkand( Sweet preserved Rose Petals). But this recipe is a cheat version where fresh Rose Petals/Gulkhand is replaced with just few spoons of Rose Syrup for a wonderful Gulab Phirni without compromising with taste and flavour.

The memories of Firni/Phirni and especially Nombu Kanji comes along with Eid for me. Least to mention the best ever Muslim style Mutton Biriyani and the Brinjal Curry/Kathirkai Pachadi prepared by Muslim folks. If it is Biriyani then it is Muslim Biriyani... They absolutely have a skill and knack for the dish that they have taken the popularity of the dish, the so-called Biriyani to the next level.

My acquaintance & love for Phirni/Firni started during my college days when our neighbour's treated us with a delectable Eid feast. I learnt this recipe from our neighbour's grandmother. This is a foolproof recipe and I strictly follow the measurements, no variations whatsoever. This is one of the recipes, I wrote out in my first recipe book during my college days. Since then this is one of the most frequented desserts in our house and my husbands favourite too...

I love desserts flavoured with Rose and my son has got a recent love for pink coloured dishes. So when I made Phirni/Firni last time, thought of converting a small batch into Rose Firni/Gulab Phirni. Traditionally Gulab Phirni/Rose Firni is prepared with fresh Rose Petals or Gulkand( Sweet preserved Rose Petals). As I didn't have a supply of both the above ingredients, I gave a try by flavouring the basic Phirni/Firni with Rose Syrup. This Rose Syrup is the one I usually use for making Rose Milk(Bandung), which has the needed Rose flavour, the Pink Colour and mild Sweetness in it. So my job got much easier with Rose Syrup. Just added few spoons of Rose Syrup of the basic Phirni/Firni and instantly I got it converted into Gulab Phirni/Rose Firni.

For more Recipes on INDIAN DESSERTS, Click here...

Cuisine - Mediterranean/Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Soaking Time - 2 Hours
Preparation Time - 30 - 40 Minutes
Cooking Time - 30 - 45 Minutes

For Basic PHIRNI/FIRNI RECIPE, Click here...

HOW TO COOK GULAB PHIRNI - ROSE FIRNI

GULAB PHIRNI - ROSE FIRNI

INGREDIENTS:

Basmati Rice / Long Grained Rice - 3 Tbspn
Sugar - 3/4 Cup
Milk - 3 Cups

Cardamoms - 4 Nos.

Kewra Essence - few Drops

Rose Syrup - 2 Tspns

For Garnishing:

Cashew Nuts - Few
Almonds - Few
Pistachios - Few
Saffron - Few Strands(Optional)

Dry/Fresh Rose Petals - Few

METHOD :

Dry roast the saffron strands for few seconds, soak it in 1 Tbspn of warm milk & keep it aside.
Blanch the Almonds and cut them into small pieces.
Cut Cashew Nuts and Pistachios into small pieces.
Powder the Cardamoms and keep it aside.
Wash and soak Basmati Rice for 2 Hours.
Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
Mix the rice powder in cold milk and stir well until there are no lumps.
Boil the rest of the milk in a heavy-bottomed pan.
Add rice mix gradually into the boiling milk and stir well.
Cook on a very low flame for 10-15 minutes, stirring continuously.
Add powdered Cardamom and drizzle few drops of Kewra Essence and give a quick stir.
When the rice is cooked, stir in the sugar and mix well.
Now pour in the Rose Syrup and mix well.
Cook on low flame for few more minutes.
Chill Gulab Phirni/Rose Firni for few hours in the refrigerator.
Serve Gulab Phirni/Rose Firni chilled garnished with Cashew Nuts, Almonds, Pistachios, Saffron strands & fresh/dry Rose Petals.

GULAB PHIRNI - ROSE FIRNI

NOTES:

Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
If using normal rice, can add a few drops of Kewra Essence.
Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
Do not grind the rice into a paste or grind it into a fine powder.
Mix the rice powder in cold milk just before adding it to the boiling milk.
Stirring it continuously is to ensure there are no lumps and to avoid the mixture getting scorched at the bottom.
Use a heavy-bottomed pan, to avoid sticking and scorching at the bottom, which will spoil the taste of Gulab Phirni/Rose Firni.
I have used Rose Syrup in this recipe.
Can substitute it with few teaspoons of Rose Essence and few drops of Pink Food Colouring.
Authentic Gulab Phirni calls for flavouring the dessert with fresh Rose Petals/Gulkand.
The Rose Syrup I used had sweet in it. Adjust the amount of Sugar accordingly & to suit your preference.
Adding Saffron & Kewra Essence are purely optional.
Can grind few soaked Almonds/Pistachios along with Rice for Almond/Pistachios Firni/Phirni.

POPCORN CHICKEN

     "Popcorn Chicken" is one recipe which is quite frequented at home - an all-time family favourite! A recipe I had been planning to publish from day one of Blogging. I perfected this recipe during my initial days in Malaysia. A simple twist I tried with my Chicken 65 recipe, basically inspired by KFC style popcorn chicken. Another recipe of the same genre "Buttermilk Fried Chicken" is also a different version of the same recipe prepared with big Chicken pieces.
     This Popcorn Chicken is a simple and quick fix recipe, which is sure to please your senses with crispy exteriors, crunchy to your bites with all-natural juicy & succulent chicken pieces. I am sure this Crispy fried tender Popcorn Chicken is going to be your favourite. Enjoy these Crispy Popcorn Chicken as a Starter with any Sauce or Garlic-mayo dip.

Popcorn Chicken is popular in every part of the world and is made with different flavours & is region-specific. This is the most basic, fool-proof recipe with some optional seasonings. So you can use your favourite herbs and spices to suit your taste buds. And I play around when it comes to coating the marinated Chicken Pieces, Bread Crumbs, crushed Corn Flakes, Nestum... I tried with different ingredients until I got the desired Crunchiness in this Popcorn Chicken. So I coat this Popcorn Chicken with two ingredients - an equal amount of Bread Crumbs & crushed Corn Flakes.

POPCORN CHICKEN

     When it comes to marinating the Chicken Pieces, it is the most important step which yields you with juicy & succulent fried Popcorn Chicken. I usually leave the chicken pieces marinated overnight. Longer the marination time, better the texture. If you skip the step then chicken may not be tender & soft. Fried chicken pieces may turn out fibrous & dry if they are not prepared well.
     You can prepare them ahead and freeze or refrigerate it for later use. All you need to do is just thaw the marinated Chicken Pieces & bring down to room temperature. Make sure to dredge the Chicken Pieces with the coating mixture just before frying it. Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken. You can deep-fry or even bake them in an oven.

For more Recipes with CHICKEN, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For a detailed Recipe on HOMEMADE BREAD CRUMBS, Click here...

HOW TO MAKE POPCORN CHICKEN

POPCORN CHICKEN

INGREDIENTS:

To Marinate:

Chicken - 500 Gms(Boneless)

Curd/Yogurt - 3 Tbspns

Ginger, Garlic & Green Chilli Paste - 2 Tbspns

Lemon Juice - 2 Tspns

Egg - 1 No.

Salt - To Taste

Corn Flour - 4 Tbspns

For Coating the Popcorn Chicken:

Bread Crumbs - 1 Cup

Crushed Corn Flakes - 1 Cup

For Deep-frying:

Oil

METHOD:

POPCORN CHICKEN

To Marinate:

Clean, Wash and cut the whole chicken into small pieces(bite-size).
Grind Green Chillies(4-5 Nos.), Garlic(8-10 Cloves) & Ginger(1" length Piece) into a fine paste and keep it aside.
In a large bowl, add the Chicken Pieces along with Ginger, Garlic & Green Chilli Paste,.
Pour in the Lemon Juice & add a dash of Salt to it.
Beat an Egg and add it to the above.
Drizzle the Corn Flour and mix until the Chicken Pieces are well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For the Coating:

Simply crush the Corn Flakes coarsely. Alternatively can grind it briefly in a small blender jar. Make sure not to grind it into a fine powder.
Add the coarsely ground Corn Flakes in a wide bowl, add Bread Crumbs to it, mix well and keep it aside.

For Popcorn Chicken:

Remove one Chicken Piece from the marinade at a time and immediately dredge it with the coating mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken pieces so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep the Popcorn Chicken crispy.
Serve Popcorn Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, Mayonnaise, Dips or Salads.
Can serve it as a Starter or as a Side dish.

For Baking the Popcorn Chicken:

Grease a wire rack and place it on a baking tray.
Place the marinated chicken pieces dredged with the coating mixture on it.
Make sure to leave a gap between the chicken pieces.
Bake the Chicken Pieces at 400°F or 180 °C in a preheated oven for about 10 to 12 Minutes.
Flip and cook the Chicken Pieces on each side.
Bake until each chicken piece is well cooked and turns into light golden brown in colour.

POPCORN CHICKEN

NOTES:

To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
I have used Green chillies ground along with Ginger & Garlic paste for the required spiciness in the marinade.
Can substitute it with Red Chilli Powder/Paprika Powder/Pepper Powder.
Adjust the amount of spiciness to suit your spice level.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
I have used a combination of Bread Crumbs & crushed Corn Flakes which yields me with desired crunchiness & crispy exterior in Popcorn chicken.
Can get easy with your choice of coating ingredient. Use any one preferred coating ingredient. Can choose between Bread Crumbs, Crushed Corn Flakes or Nestum.
Coating the Popcorn chicken with Nestum yields mildly sweet fried chicken.
Can also add a small amount of slightly crushed Biscuits to your coating mixture, if you prefer a mild sweet note in this Popcorn Chicken.
Use a large wide bowl and an excessive amount of coating mixture, so the chicken can be tossed around without a lot of handling.
Excessive coating mixture also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Can double coat the Chicken pieces with the coating mixture for extra crunchiness.
Make sure to dredge the Chicken Pieces with the coating mixture just before frying it.
Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken.
Another important aspect is to make sure the oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

"Prawn Biriyani/Eral Biriyani" is a twist given to a Tamil Nadu style Biriyani with a simple addition of marinated and pre-cooked Prawns/Shrimps. If you love Seafood and then this recipe is sure to fascinate your taste buds. It is only after living in Malaysia that I started cooking Prawn Biriyani, the reason is the availability of the fresh catch in the market.
The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration into my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home. Prawn Biriyani is one of the delectable version of Biriyani with total justification. Perfectly cooked Rice and Prawns/Shrimps with the right amount of spices and flavourings add a crown to this top-notch dish teasing your taste buds, all the way making you a die-hard fan of this Prawn Biriyani.
This is an easy Biriyani recipe which can be prepared as a one-pot meal in a pressure cooker or in a rice cooker. The method of making this Prawn Biriyani is very simple and can be cooked within 30 minutes. I have marinated the Prawns and have shallow fried it before adding it into the Biriyani and I have used Coconut Milk along with Water to cook this Prawn Biriyani, which makes the dish more exotic & rich.

Cuisine - South Indian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 20-30 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

For more recipes of BIRIYANI, Click here...

HOW TO COOK PRAWN BIRIYANI/ERAL BIRIYANI

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

INGREDIENTS:

To Marinate the Prawns/Shrimps:

Prawns/Shrimps - 500 Gms

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 -11/2 Tspn

Curd - 1 Tbspn

Salt - To Taste

To Shallow Fry the Prawns:

Oil - 4 - 5 Tbpsns

For Prawn Biriyani/Eral Biriyani:

Seeraga Samba Rice/ Basmati Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Water - 11/2 Cups
Onion - 1 No.
Garlic - 4-5 Cloves
Green Chillies - 2-3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Tomato - 1 No.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/2 Cup
Lemon Juice - 1 Tbspn
Ghee - 3 Tbspns

For Biriyani Masala Paste:

Shallots - 8-10 Nos.
Green Chillies - 2 Nos.
Garlic - 5-7 Cloves
Ginger - 1 Small Size
Bay Leaf - 1 Leaf
Cloves - 3 Nos.
Cinnamon (1") - 2 Sticks
Cardamom - 2-3 Nos.
Fennel Seeds - 1/2 Tspn

METHOD:

Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
Soak the washed rice for about 20 - 30 minutes.
Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
Clean, De-shell & De-vein the Prawns/Shrimps.
Wash it and drain it in a colander.
Marinate the Prawns/Shrimps with the ingredients mentioned under 'To Marinate' and leave it aside for 20-30 Minutes.(Can be left marinated overnight in a refrigerator).
Heat Oil in a pan and Shallow fry the marinated prawns until 3/4 done.
Fry the Prawns/Shrimps on a low flame, otherwise the Prawns may turn rubbery.
Prawns may tend to ooze out water, cook until all the water is absorbed.
Remove the shallow-fried Prawns from the Oil and keep it aside.
Heat the remaining Oil used for shallow frying the Prawns for making Biriyani.
Add 1/2 the amount Ghee to the above Oil and heat it.
Saute finely chopped Onions and saute until it turns translucent.
Add Garlic Cloves and Green Chillies slit into two and fry for a while.
Add the ground Biriyani Masala Paste to the above and saute until fragrant.
Add Turmeric Powder, Red Chilli Powder and fry it on a low flame for few minutes.
If you have any leftover marinade, add it to the above masala at this stage and cook for a few minutes.
Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
Add the shallow-fried Prawns and give a quick stir.
Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
Sprinkle a handful of Mint and Coriander Leaves.
Pour in the Thick Coconut Milk and cook this on a low flame for few minutes.
Pour Lemon Juice along with Salt and Mix well.
In a separate pan, boil the 11/2 Cups of Water and pour it into the Prawn Biriyani Mix.
I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 15 - 20 minutes.
Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
Once cooked, add the remaining Ghee to the Prawn Biryani and fluff-up the rice gently.
Serve Prawn Biriyani/Eral Biriayni along with Curd-Onion Raitha and Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

NOTES:

Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani.
Soaking the rice helps in getting perfectly cooked rice.
Use the water ratio to suit the type of rice you are using.
Usually, 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
For a softer version add some extra water(1/2 Cup preferably).
Substitute 1 Cup of water for Curd.
Adjust the amount of Green Chillies to suit your spice level.
Adjust the amount of spices to your preference.
Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
Adding lemon juice is to avoid rice from getting sticky.
The same recipe can be prepared with Mutton/Beef/Chicken or convert it into Vegetable Biriyani by adding your preferred Classic Vegetables in the Biriyani.
Adjust the cooking time suitable for the meat used.
Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
This is to avoid rice from getting scorched at the bottom of the vessel.

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INGREDIENTS:

To Cook the Millet:

For Kuthiraivali Thayir Sadham:

For Tempering :

For Garnishing :

METHOD:

How to Cook Barnyard Millet/Kuthiraivali(Pressure Cooker):

For Kuthiraivali Thayir Sadham:

NOTES :

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

INGREDIENTS:

METHOD:

NOTES:

HOW TO DEEP FRY MOR MILAGAI

INGREDIENTS:

METHOD:

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INGREDIENTS:

METHOD :

NOTES:

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HOW TO MAKE POPCORN CHICKEN

INGREDIENTS:

To Marinate:

For Coating the Popcorn Chicken:

For Deep-frying:

METHOD:

To Marinate:

For the Coating:

For Popcorn Chicken:

For Baking the Popcorn Chicken:

NOTES:

HOW TO COOK PRAWN BIRIYANI/ERAL BIRIYANI

INGREDIENTS:

To Marinate the Prawns/Shrimps:

To Shallow Fry the Prawns:

For Prawn Biriyani/Eral Biriyani:

For Biriyani Masala Paste:

METHOD:

NOTES:

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