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STARTERS
MUTTON CUTLET/LAMB CROQUETTES
    This is my 200th blog post, 
     Looking into the long way I have come along, up to this 200th Post, still make me wonder.  Well, I am quite impressed by the number, but was totally not sure whether I could keep up with the pace of blogging in my own style. Last year I made an impulse decision to launch my long planned thought of blogging to commemorate my 20th Wedding Anniversary and it's probably the best decision I've ever made. 
    Since I started my blog in 2016, writing my first few blog posts before launching them, me and my daughter trying our knows and lots of dont's with Photography, Food Presentation etc.,  To be frank, we knew nothing about it, nor did we invest anything on fancy gadgets until today.  We use our ready to shoot Nikon and iPhone SE for our pictures. I wouldn't say that we do a great job, but we sure are in the tough way of a learning process.
    Looking back into my first few posts that were posted on 17th January 2016.  I checked the next day to see whether if at all anybody even noticed my blog.  My stats said 21 people had read my posts.  I have never taken any steep leaps or hiked the viewership since then, but I am happy to see that I've come a long way. All the more I'm happy with my blogging today because I get to learn a lot every day and spent my quality time in what I love, reading, cooking, clicking and writing.
      Keeping up with the flow of daily routine, cooking, clicking, editing.  Ya just recently I started doing it all on my own. My daughter is busy with her studies, as she is in her final year of schooling and all the more with upcoming board exams, she is totally occupied and busy with her hectic revision schedules. Waiting for her exams to get over and we have a long to-do list plan for the blog.
     Yet another family favourite for my 200th Post - Mutton Cutlet/Lamb Croquettes.  This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. Every time it comes up with different ingredient though, sometimes with chicken or beef and may be simply with vegetables for a total vegetarian option. But our all time favourite is the Lamb Cutlet with minced meat and potatoes, coated with breadcrumbs for a crispy crust.
     Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Just combine it with finely sliced Onions, Carrots etc., with a dash of tomato ketchup or Red-Chili Sauce to add a zing to the croquettes.

Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level  - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes 


HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES



STARTERS
MUTTON CUTLET/LAMB CROQUETTES
INGREDIENTS :

For Meat Cutlet Patties :

Minced Meat - 1/2 Kg.
Potatoes - 3 Nos. 
To Saute :
Onions- 2 No 
Garlic - 4-5 Cloves
Ginger - 1 Small Piece
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn 
Garam Masala Powder - 1/2 Tspn
Pepper Powder - 1/2 Tspn
Mint Leaves - Few
Coriander Leaves - Few
Oil - 2 Tbspn
Salt - To Taste

For the Crust : 

Egg - 2 Nos.
Bread Crumbs - 2 Cups

For Deep Frying :

Oil 

METHOD :

  • Mince the Meat using a food processor or mincer and keep it aside.
  • Boil the Potatoes, peel, mash them and keep it aside.
  • Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
  • Add Turmeric Powder, Red Chilli Powder and Garma Masala to the above and fry for a while on a low flame until fragrant.
  • Add Minced meat along with a dash of Salt, Pepper Powder and mix well.
  • Cook this on a low flame until the meat is well cooked. 
  • Sprinkle some water if necessary at this stage. 
  • Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
  • Switch off the flame and add mashed Potatoes to the meat mix.
  • Mix it well with your hands until well combined. 
  • Shape into small balls and flatten them at the centres into round patties with your palms(make sure there are no cracks).
  • Meanwhile beat eggs in a bowl with a pinch of salt.
  • Spread Bread Crumbs on a large plate. 
  • Dip the Meat Cutlet patties in the egg first.
  • Then dredge them in bread crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
  • Heat oil in a deep pan until they reach the smoky point.
  • Lower the flame to medium and deep fry the Meat Cutlet patties in batches.
  • Do not over crowd the oil pan.
  • Fry the Meat Cutlet patties until crisp and golden brown in colour. 
  • Remove them from oil with a slotted spoon, and line them up on paper towels.
  • Serve hot with any dipping sauce of your choice.

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

NOTES :

  • Can replace Meat/Lamb with Chicken, Beef or Tuna. 
  • Can also prepare with a mix of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
  • Deep fried Meat Cutlets/Lamb Croquettes taste better comparatively. 
  • Use the right fat, right pan and the right temperature suitable for deep frying, for guilt free eating.
  • Allowing the Oil to smoke initially will cut down the fat content to an extent.
  • Do not over crowd the pan while deep frying the Meat Cutlets.
  • Raw Meat Cutlet patties can be stored in an airtight container in a refrigerator for up to 4 days, or can be frozen up to 1 month.


 
 

PONGAL
SWEET PONGAL/SARKKARAI PONGAL
      
    Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing.  It is a four-day long festival celebrated at the nook and corner of Tamilnadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal.
     Raw Rice and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.
     This Sarkkarai Pongal/Chakkara Pongal recipe is a simple version which can be prepared at home for any occasion/festival.  Above all this Sweet Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. Sarkkarai Pongal/Chakkara Pongal served in temples have a special note of taste and flavour which is quite divine.

For more PONGAL RECIPES, Click here... 

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

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK SWEET PONGAL/SARKKARAI PONGAL


INGREDIENTS :

Raw Rice -3/4 Cup
Moong Dhal - 1/4 Cup
Jaggery - 1 Cup
Cardamom - 4-5 Pods
Dry Ginger Powder - a Pinch(Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tabspns


METHOD :

  • Melt Jaggery with 1 Cup of Water and 1/2 Tspn of Ghee until the jaggery pieces dissolve completely and start to boil.
  • Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
  • Grind Cardamom Pods & Dry Ginger(if using) with Mortar and Pestle into a fine Powder and keep it aside.
  • Dry Roast the Raw rice on a medium flame for about 5-7 minutes (until it is hot to touch)
  • Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhals)
  • Wash the dry roasted rice and dhals, drain any excess water from it.
  • Pressure Cook Rice and Moong Dhal with 31/4 Cups of Water on high flame for 2 whistles.
  • Lower the flame and cook for other 2-3 whistles and switch off the flame.
  • Mash the cooked Rice and Dhal mix.
  • Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
  • Leave this on a very low flame until Jaggery is well absorbed into the rice and dhal mix.
  • Meanwhile heat Ghee in a pan and roast Cashewnuts until golden brown colour and Raisins fluff-up.
  • Pour this onto the Rice Dhal Mixture and mix well.
  • Cook this on a low flame for few more minutes until you get the desired consistency.
  • Serve Sarkkarai Pongal hot with a drizzle of ghee over it.

NOTES:

  • Dry roasting the rice is optional.
  • But dry roasting both rice and dhal enhances the aroma and gives an even texture while cooking.
  • Dry Roast rice and dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
  • Adjust the amount of water as for your rice variety.
  • Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
  • We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice). 
  • Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
  • Adjust the sweetness to suit your taste preference.
  • Adding extra ghee is strictly optional, but gives a wonderful flavour to Sarkkarai Pongal/Sweet Pongal.
  • Adding Dry Ginger powder is optional.
  • Can also add edible camphor and cloves to Sarkkarai Pongal if preferred.
CHUTNEY
MILAGAI CHUTNEY
     Milagai Chutney/Red Chilly Chutney is a spicy condiment which goes well with Idli, Dosa, Uthappam and Paniyaram.  There are many versions of this Chutney.  My Mom makes this Milagai Chutney/Mulagu Chammanthi in two ways one with Onions/Shallots ground along with Dry Red Chillies and another with Green Chillies.
      I had named the Chutney with Green Chillies as Roja Poo(Rose) Chuntey, as it had light pink colour. I thought it was prepared with Rose Petals when I was a kid and just for the reason I use to love them.  She serves this Roja Poo Chutney with a drizzle of Coconut Oil. The other version, the one prepared with Dry Chillies have a Bright Red Colour.  That Milagai Chutney looks really fiery and it is quite spicy.  She Dry Roasts the Dry Red Chillies on direct flame until they fluff-up and are fragrant.  Then she grinds it along with Shallots, Tamarind and Salt.  We can opt to season the Milagai Chutney with Mustards and Curry Leaves.  On the Contrary as any Keralite would do, simply drizzle few teaspoons of Coconut Oil over the chuntey. This trick also helps to subtle out the spiciness of the Milagai Chutney.
     My version of Milagai Chutney/Red Chilly Chutney is literally a cheat version of my Moms recipe, where I substituted Roasted dry red Chillies with Red Chilli Powder. The main reason why I used Chilli Powder was, I couldn't roast the Dry Red Chillies in direct flame perfectly during my initial cooking trials. My Mom was very skeptical about it saying the chutney would have quite a raw smell from the spice powder, but trust me it came out so well that since then I have prepared this chuntey only with Red Chilli Powder.  My MIL loves this Milagai Chutney and whenever she comes home, she has a list of dishes she wants me to cook for her and Milagai Chutney tops the list along with other dishes like Gothambu(wheat flour) Dosa and Thayir/Curd Semiya.

For more CHUTNEY varieties, Click here...

Cuisine : South India
Recipe Type : Condiment
Spice Level : Medium - High
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


INGREDIENTS :

Onions - 2 Nos.
Red Chilli Powder - 2-3 Tspns
Tamarind - 1 Tspn
Salt - To Taste
Sugar - a Pinch


For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Curry Leaves - 1 Sprig


METHOD :

  • Grind Chopped Onions, Red Chilli Powder, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
  • Do not add Water while grinding the Chuntey.
  • Heat Oil in a pan and splutter Mustard Seeds and Curry Leaves.
  • Pour the seasonings to the Milagai Chutney and Mix well.
  • Serve the Chutney along with Idli, Dosa, Uthappam or Paniyaram.

NOTES :

  • This is a raw chutney, mix all the ingredients and grind it to a fine paste.
  • Do not add water to the Chutney.
  • Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
  • Can use Shallots instead of Onions.
  • Adjust the amount of Red Chilli Powder to suit your spice level.
  • Remove seeds if any and shred the tamarind into very small pieces before griding it along with other ingredients.
  • Adding sugar is purely optional.

 

RAITHA
CURD ONION RAITHA - VENGAYA PACHADI

   

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.
     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.
     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

Cuisine - Indian
Recipe - Condiment
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes

 

HOW TO MAKE CURD ONION RAITHA


SALADS & RAITHAS
CURD ONION RAITHA - VENGAYA PACHADI

INGREDIENTS:

Onions - 1 Cup
Green Chillies - 1 No.
Salt - To Taste
Sugar - a Pinch
Curd - 1 Cup
Coriander Leaves - Few
Mint Leaves - Few


METHOD :

  • Clean and rinse Mint and Coriander leaves in running water and allow it to drain in a colander.
  • Chop Onions into thin slices or finely chop them
  • Finely chop Green Chillies, Coriander leaves and Mint Leaves.
  • Whisk the curd until smooth, pour it into the chopped Onions and Green Chillies.
  • Add Salt, a pinch of Sugar and mix until well combined.
  • Garnish it with finely chopped Coriander and Mint Leaves.
  • Refrigerate the Onion Raitha/Vengaya Pachadi until it is served.
  • Serve it along with Biriyanis, Puloas or along with Chapatis, Roti/Parottas and Parathas.

NOTES :

  • The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
  • Refrigerate the curd before mixing it up with Onions.
  • Whisking and refrigerating the Curd will give a good, smooth texture to the raitha.
  • Adding Sugar to the Onion Raitha is purely optional
  • Refrigerate the Onion Raitha//Vengaya Pachadi until it is served.

CHICKEN
CHICKEN CURRY
     
    Chicken Curry is the most frequented Non-Vegetarian side dish in Indian Cuisine.  Though it comes with different names, flavours & tastes.  It is one default dish in an Indian Kitchen.  This Chicken Curry is our family favourite, prepared with very fewer ingredients and above all, it is my favourite dish for the most important reason being - it can be cooked within 20-30 Minutes. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry can be easily incorporated into the menu for two good reasons :
  • Quick to prepare
  • Less Ingredients
     This simple Chicken Curry goes well with all type of Indian bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu.  Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and all flavour filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste and aroma of the Curry.
      This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices. Every time I cook Chicken Curry,  I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces.

For more CHICKEN Recipes, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

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


HOW TO COOK CHICKEN CURRY


CURRY
CHICKEN CURRY


INGREDIENTS :

Chicken - 1/2 Kg.
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Fennel Seeds - 1/2 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

For Masala Paste :

Onion - 2 Nos.
Tomato - 2 Nos.
Ginger - 1" Piece
Garlic  - 8-10 Cloves
Green Chillies - 3-4
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Peppercorns - 1 Tspn

To Garnish :

Coriander Leaves - Few


METHOD :

  • Clean, Wash and Cut Chicken into small pieces.
  • Grind the ingredients mentioned under 'For Masala Paste to a fine paste and keep it aside.
  • Heat Oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
  • Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces until water runs out clear.
  • Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes
  • Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
  • Leave this on a low flame for about 5-7 minutes.
  • Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
  • Add a dash of Salt, a pinch of Sugar and mix well.
  • Sprinkle some water, if necessary and cook on a low flame for about 7-10 minutes or until it reaches the desired consistency.
  • Switch off the flame and garnish it with Coriander Leaves.
  • Serve Hot. 
  • Goes well with Vellayappam, Idiyappam, Chapathis, Rotis, Parathas and Rice too.

 NOTES :

  • Adjust the amount of Spices to your taste preference.
  • Can add Boiled & Cubed Potatoes to the Chicken Curry.
  • Pan searing the Chicken Pieces gives a perfect texture.
  • Grinding Onions and Tomatoes gives you a rich gravy.
  • Adding Sugar is totally optional. 


BIRIYANI
CHICKEN BIRIYANI
     
    The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration in to my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home.  Chicken Biriyani is the most delectable version of Biriyani.  And it has been an all time favourite around the world in midst of Biriyani Lovers. Perfectly cooked Rice and Chicken Pieces with the right amount of spices and flavourings add crown to this top notch dish teasing your taste buds, all the way making you a die-hard fan of Chicken Biriyani.
     This is an easy Chicken 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 Chicken Biriyani is very simple and can be prepared within 30 minutes. I have used Coconut Milk instead of Water in this Chicken Biriyani Recipe, which makes the dish more exotic & rich.


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


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

For more BIRIYANI Recipes, Click here...


HOW TO MAKE CHICKEN BIRIYANI



BIRIYANI
CHICKEN BIRIYANI

INGREDIENTS :

To Marinate Chicken :

Chicken - 1/2 Kg
Curd/Yogurt - 1/4 Cup
Salt - To Taste
Masala Paste - 1/2 Cup (Below mentioned)

For Masala Paste :

Dry Red Chillies - 10 Nos.
Onions - 1 Nos.
Garlic - 10-12 Nos.
Ginger - 1" Piece
Fennel Seeds - 2 Tspns
Cinnamon - 3 - 4 Sticks
Cardamoms - 7 Pods
Nutmeg - 1/4 Tspn
Cloves - 6-8 Nos.

To Saute :

Basmati / Jeeraka Samba Rice - 2 Cups
Onion - 1 No.
Green Chillies - 3 Nos.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 11/2 Cups
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Ghee / Clarified Butter - 5 Tbspns
Oil - 3-4 Tbspns
Salt - To Taste


HOW TO COOK CHICKEN BIRIYANI IN PRESSURE COOKER

 

METHOD :

  1. Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
  2. Soak the washed rice for about 20 - 30 minutes.
  3. Grind the ingredients mentioned under ' For Masala Paste' to a fine paste.
  4. Marinate Chicken with the ingredients mentioned under 'To Marinate Chicken' and leave it aside for 2-3 hours or overnight.
  5. Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
  6. Saute finely chopped Onion and Green Chillies slit lengthwise on a very low flame until onions turn translucent.
  7. Add Turmeric Powder and give a quick stir.
  8. Add chopped Tomato into it and saute until it turns soft.
  9. Now add Marinated Chicken Pieces to the above and mix well.
  10. Saute it on a low flame until the raw flavour goes and oil separates from the Mix.  
  11. Cook this on a low flame until the Chicken pieces are half cooked.
  12. Leave this on a low flame until the mix turns a bit dry.
  13. 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.
  14. Sprinkle a handful of Mint and Coriander Leaves.
  15. Pour Lemon Juice along with Salt and Mix well.
  16. Pour Coconut Milk along with the above ingredients.
  17. I have used 1:11/2 Cups of Rice :(Coconut Milk) Water Ratio.
  18. Cover the lid of the pressure cooker and cook for one full whistle.
  19. Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
  20. Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
  21. After 20 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
  22. Once cooked, add the remaining Ghee to the Chicken Biriyani and fluff-up the rice gently.
  23. Serve it along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

 

HOW TO COOK CHICKEN BIRIYANI IN RICE COOKER

 

METHOD :

  • Saute the ingredients in a separate pan and follow the instructions as listed under 'Pressure Cooker Method' until step 16.
  • Transfer all the ingredients along with Coconut Milk to the Rice Cooker and switch it on.  
  • Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
  • Leave the Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
  • Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
  • This method is best if you are cooking not more than 2 - 3 Cups of Rice.
  • For best results use just  1:11/2Cups of Rice Water Ratio while cooking in Rice Cooker.

NOTES :

  • Well-seasoned Basmati/Jeerakasamba Rice plays a vital role in the texture of Biryani. 
  • Soaking the rice helps in getting a perfectly cooked rice.
  • Use Rice Water ratio to suit the type of rice you are using.
  • Usually 1:11/2 Cups of Rice Water Ratio 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).
  • Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
  • Adjust the number of Green & Dry Red Chillies to suit your spice level.
  • Adjust the number of spices to suit your taste 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 getting sticky.
  • The Ground Masala Paste yields approximately 1/2 Cup.
  • Marinating the Chicken for at least 2-3 hours or overnight yields you with well flavoured and succulent Chicken Pieces in Biriyani.


AROUND THE WORLD
FRIED FISH WITH SAMBAL MATAH
  Sambal though synonymous to spicy condiment in terms of Southeast Asian Cooking, the versions and variations available through the length and breadth of these areas are quite versatile.  Raw Sambals, Sautéed Ones, Sambals with Red/Green Bird's-eye Chillies, or Dry Red Chillies, the method of preparing each version differs and tastes uniquely ubiquitous to the cuisine. This recipe is a simple dish every Malay household adapts, it's a standalone Malaysian Seafood recipe.
     This Sambal Matah is a Raw Balinese Sambal from Bali in Indonesia. This is a perfect combination for grilled/fried Fish. Combine few local ingredients to suit your taste buds and there you go with a simple condiment. Belacan(shrimp paste) and the Lemon Grass gives an intense flavour to this Sambal Matah.
   Serve this spicy Sambal Matah along with Indonesian style Fried Fish.  Any variety of fish can be used for the recipe.  Can deep/shallow fry or grill the marinated fish.

For more FISH Recipes, Click here...

Cuisine : Bali, Indonesia (South East Asian)
Recipe Type : Condiment 
Spice Level : High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time : 10 - 20 Minutes
Marinating Time : 15 -20 Minutes
Cooking Time : 10 - 15 Minutes

FOR SAMBAL MATAH :

INGREDIENTS :

Shallots - 8-10 Nos.
Garlic - 2 Cloves
Bird's Eye Chillies(Chili Padi) - 10 Nos.
Belacan(Dried-Shrimp Paste) - 1/2 Tspn.
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Lime Juice - 2 Tspns
Salt - To Taste
Brown Sugar(Gula Melaka) - 1/4 Tspn
Oil - 2 Tbspn

METHOD :

  • Clean, Peel and wash Shallots, Garlic, finely chop them into small pieces.
  • Wash Green Chillies and dice them into small pieces.
  • Cut Lemon Grass Stalks into small pieces, use just the white part of it.
  • Dry roast the Dried-Shrimp Paste until aromatic on a low flame.
  • Shred the Kaffir Lime Leaves into thin strips.
  • Mix all the above ingredients along with Salt, Brown Sugar and Lime Juice in a bowl.
  • Heat oil in a pan and pour the hot oil over the finely chopped ingredients and mix well.
  • Serve it at room temperature.
  • Goes well with Grilled/Fried Fish.

NOTES :

  • Adjust the number of chillies to suit your spice level.
  • Can substitute Sugar with Gula Melaka(Brown Sugar).

FOR FRIED FISH :

INGREDIENTS :

Fish - 4 Nos.
Oil - For Deep Frying

For the marinade :

Tamarind Extract/Lime Juice - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste.

METHOD :

  • Clean and wash the fish thoroughly.
  • Draw 3-4 incisions with a sharp knife all over the fish.
  • In a bowl add all the ingredients mentioned under 'For the Marinade' and mix well.
  • Rub the marinade evenly over each fish and keep it aside for 15 - 20 Minutes.
  • Heat Oil in a deep pan or a wok.
  • Gently drop the marinated Fish into the hot oil.(The fish should be fully submerged in oil)
  • Cook for 2-3 Minutes on a high flame on either side until the fish is fully fried.
  • Remove the fish carefully with slotted spoons and line them up in clean paper towels.
  • Serve it hot with spicy Sambal Matah along with Steamed Rice/Fragrant Rice.

NOTES :

  • Any fish variety can be used for the recipe.
  • I have used Ikan Selar(Yellowtail Scad) in this Recipe.
  • Cooking time varies with the size of the fish. 
  • Can Shallow fry or Grill the marinated fish.

10 cabe rawit (Thai chilies) 8 cloves of shallots 2 cloves of garlic ½ teaspoon baked terasi (shrimp paste) 2 lemongrasses 2 kaffir lime leaves, wash and diced ¼ teaspoon salt ¼ teaspoon sugar ½ tablespoon lime juice 3 tablespoons of vegetable oil (for sautéing) Instructions: Peel shallots and garlic, wash them, and then dice into slices. Set aside Wash chilies and then dice into slices. Set aside Peel and leave the outer parts of lemongrass, then dice into slices. Set aside Mix all of the diced ingredients in one bowl. Add salt, sugar, and lime juice. Mix well. Heat the vegetable oil, and while it is still hot, pour it into the sliced ingredients bowl. Mix it well and Sambal Matah is ready to be served.

...Copyright (C) https://www.indoindians.com . Read more at https://www.indoindians.com/sambal-matah-recipe-from-bali/ .
10 cabe rawit (Thai chilies) 8 cloves of shallots 2 cloves of garlic ½ teaspoon baked terasi (shrimp paste) 2 lemongrasses 2 kaffir lime leaves, wash and diced ¼ teaspoon salt ¼ teaspoon sugar ½ tablespoon lime juice 3 tablespoons of vegetable oil (for sautéing) Instructions: Peel shallots and garlic, wash them, and then dice into slices. Set aside Wash chilies and then dice into slices. Set aside Peel and leave the outer parts of lemongrass, then dice into slices. Set aside Mix all of the diced ingredients in one bowl. Add salt, sugar, and lime juice. Mix well. Heat the vegetable oil, and while it is still hot, pour it into the sliced ingredients bowl. Mix it well and Sambal Matah is ready to be served.

...Copyright (C) https://www.indoindians.com . Read more at https://www.indoindians.com/sambal-matah-recipe-from-bali/ .
VEGGIES
CABBAGE & CARROT STIR FRY
      This is a simple Veggie stir fry, commonly served in Mamak Shops in Malaysia. Shredded Cabbage and Carrots are sauteed and seasoned with mild spices.  Though, an Indian and Chinese fusion prepared to suit the local palate has given this dish a new dimension. The vegetables are stir fried on a high flame for few minutes which gives a crunchy texture, without overcooking and changing the colour of the vegetables.  For a twist, it is mildly seasoned with Mustard, Onions, Garlic and Green/Red Chillies.
     This spicy and dry Cabbage & Carrot stir-fry serves as a good combination with Rice and Curry.  It can be served along with Chapathis too.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes

For more VEGGIE recipes, click here...

INGREDIENTS :

Cabbage - 250 Gms.
Carrots - 100 Gms
Mustard Seeds - 1/2 Tspn.
Onion - 1 No
Garlic - 2 Cloves
Green/Red Chillies - 1-2 Nos.
Turmeric Powder - 1/4 Tspn
Oil - 1 Tbspn
Salt - To Taste
Sugar - A Pinch

METHOD :

  • Wash and clean the Cabbage and Carrot.
  • Peel and Trim off the ends and chop Carrots into thin strips.
  • Shred the Cabbage into thin strips and keep it aside.
  • Heat Oil in a Pan, splutter Mustard Seeds.
  • Immediately add finely chopped Onions, Garlic and Green/Red Chillies and saute until onions turn translucent. 
  • Add the vegetables along with  Turmeric Powder, Salt and a pinch of Sugar and give a quick stir.
  • Saute the shredded Cabbage and Carrot on a low flame for about 2-3 Minutes.
  • Serve hot with Roti/Rice. 

NOTES :

  • Adding Turmeric and Sugar is truly optional.

FROM GODS PWN COUNTRY
CHERUPAYAR THORAN - GREEN GRAM STIR FRY

     Cherupayar Thoran /Green Gram Stir Fry is a simple recipe prepared with Green Gram and simple seasonings.  These tiny looking crunchy dhal thoran with a mild nutty aroma serve best along with a Kanji - Rice Porridge.  Green Gram and Yellow Moong Dhal are extremely light and very easy to digest, all the more they are very easy to cook. Cherupayar Thoran /Green Gram Dhal Stir Fry is an extremely easy recipe but the trick to get perfectly cooked Green Gram Dhals plays a major role in the looks and texture of the dish.
     Green Gram and Yellow Moong Dhal are considered to be superfoods as they are packed with protein and very low in carbohydrates. Compared to other dhals, Green Gram Dhal is one of the low carb pulses & It is also rich in fibre. Green Grams are a rich source of Vitamins B & C and Manganese. As it is one of the easily digestible dhals, it is free from gas too.   Green Gram with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal.
    Green Grams are quite a beneficial Dhal variety which has special mention in Ayurvedic Scripts and it is used in Traditional Chinese Medicines for its various medicinal values.  Green Grams can be induced into our daily diet.  It is a versatile Dhal which can be easily converted into Salads, Soups, Stir fries, Curries, Dosas, Desserts and snacks.  Sprouted Green Grams are more nutritious and loaded with health benefits.

Health Benefits of Green Grams:


  • Reduces the risk of Heart disorders.
  • Reduces Blood Pressure
  • Antioxidants in Green Gram prevents Cancer Development
  • It helps in reducing Blood Glucose Level
  • Helps in reducing body weight.
  • Vitamin C and Anti-oxidants in Green Grams supports healthy Eyesight.
  • Antimicrobial and Anti-inflammatory properties help to built Immunity
  • Vitamin B, B6 and Folates helps to balance the Hormones.
  • It helps to reduce PMS pain such as Muscle Pain, Cramps, Tiredness and Mood Fluctuations.
  • Detoxifies the body.
  • High level of Fibre in Green Grams prevents Constipation
  • Green Grams have Antifungal & Antibacterial properties.
  • Phytoestrogen in Green Grams helps to keep your Skin Healthy.
  • Essential Vitamins and Minerals strengthens Hair and Nails.


For more MOONG DHAL Recipes, Click here...

Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour(Optional )
Cooking Time - 15 - 20 Minutes

To read about Moong Dhal and its Benefits, Click here...

INGREDIENTS : 

For Cherupayar/Green Gram Thoran:

Cherupayar/Green Gram Dhal - 1/2 Cup
Turmeric - a Pinch(Optional)
Salt - To Taste
Ghee - 1/2 Tspn(Optional)
Water - 11/2 Cups


For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)


METHOD : 

To Cook Cherupayar/Green Gram in Pressure Cooker :

  • Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
  • Clean and wash the dhal until the water runs clear.
  • Alternatively can soak Green Gram for about 30 Minutes to 1 Hour.
  • If soaking drain and discard the water before cooking the dhal.
  • Add 11/2 Cups of Water to the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt.
  • Pressure cook the Cherupayar/Green Gram for a whistle or two on a high flame.
  • Lower the flame and cook for another 2 whistles or for five minutes.
  • Switch off the flame and allow to pressure to release. 
  • Allow it to cool and fluff up the Cherupayar/Green Gram.

To Cook Cherupayar/Green Gram in a Sauce Pan : 

  • Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
  • Clean and wash the Green Gram until the water runs clear.
  • Alternatively can soak the Dhal for about 30 Minutes to 1 Hour.
  • If soaking drain and discard the water before cooking the dhal.
  • Add about 21/2 Cups of Water and allow it to boil.
  • Add the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt in the boiling water.
  • Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
  • Cook until it is soft, but the dhal should be separate and not mushy
  • Switch off the flame and drain any excess water.

For Cherupayar Thoran/Green Gram Stir Fry:

  • Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
  • Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
  • Add cooked Cherupayar/Green Gram and give a quick stir. 
  • Sprinkle grated Coconut along with a pinch of Sugar and mix well.
  • Leave the Cherupayar Thoran /Green Gram Stir Fry on a low flame for about a minute.
  • Serve Cherupayar Thoran /Green Gram Stir Fry along with Rice and any Curry/Rasam of your choice. 
  • Cherupayar Thoran /Green Gram Stir Fry is the best accompaniment for Kanji - Rice Porridge.
  • Goes well with Chapatis too.

NOTES :

  • For more details on How to cook Beans, Lentils and Pulses, click here ... 
  • Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
  • According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it purely optional.
  • Cherupayar/Green Gram should not be over-cooked for this Thoran/Stir Fry.
  • Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
  • Adding Sugar and grated Coconuts are totally optional.
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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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