ZAFRANI CHICKEN KORMA

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

INGREDIENTS:

For Curd-Masala Paste:

For Onion Paste:

For Spice Powder:

For Zafrani Chicken Korma:

To Splutter:

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.

HOW TO COOK KOZHUVA MEEN /ANCHOVIES FRY 

INGREDIENTS:

• Clean and wash the Fish. 
• Grind Ginger and Garlic into a fine paste.
• Mix Turmeric Powder, Red Chilli Powder, Pepper Powder and Salt with few teaspoons of water into a fine paste.
• Add Ginger-Garlic Paste to the above and mix well.
• Marinate the fish with this paste and keep it aside for 15 - 20 minutes.
• Heat the Coconut Oil in a Pan and shallow fry the fish on a low flame, until it turns crisp and into golden brown. 
• Serve Kozhuva/Anchovies fry hot as a starter/appetizer.  Goes well with rice too.

• Can use any other vegetable oil for this fish fry.
• Adjust the amount of spices to your preference.
• Adding Ginger-Garlic Paste is truly optional.

FRIED ANCHOVIES

INGREDIENTS:

• Clean and wash the Anchovies. 
• Grind Ginger and Garlic into a fine paste.
• Mix Turmeric Powder, Red Chilli Powder, Pepper Powder and Salt with a few teaspoons of water into a fine paste.
• Add Ginger-Garlic Paste to the above and mix well.
• Marinate the Anchovies with this paste.
• Pour in the lemon juice to the marinated anchovies and mix well.
• Keep the marinated Anchovies aside for 15 - 20 minutes.
• Heat the oil in a Pan and shallow fry the fish on a low flame.
• Carefully flip the anchovies and fry them on the other side, until they turn crispy.
• Serve Fried Anchovies hot as a starter.  Goes well with rice too.

• Adjust the spices to suit your taste preference.
• Can also deep-fry the anchovies.

Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani Recipe

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Ingredients:

For Marinating the Mutton:

• 1 kg mutton pieces
• 1 cup curd
• 1 tablespoon ginger-garlic paste
• Green chillies, as per taste
• Salt to taste
• 4-6 cardamom pods
• 3 sticks of 1" size cinnamon
• 6–8 cloves
• 2 teaspoons fennel seeds
• 1 bay leaf
• Handful of coriander leaves, mint leaves, and pandan leaves

For Nuts Paste:

• 2 teaspoons of Almonds
• 2 teaspoons of Cashews
• 2 teaspoons of Poppy seeds  (soaked for 30 minutes)

Coconut Milk:

• 1.5 cups thick Coconut Milk
• 1.5 cups second extract Coconut Milk

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

For Cooking the Rice:

• 5 cups Seeraga Samba Rice (soaked for 20–30 minutes)
• Coconut Oil and Ghee for tempering
• 6 -8 Cardamom Pods
• 3 sticks of 1" size Cinnamon
• 6–8 Cloves
• 2 teaspoons Fennel Seeds
• 1 Bay Leaf
• Finely chopped Pandan Leaves
• Green Chillies, slit
• Finely chopped Onions
• 2–3 tablespoons Ginger-Garlic paste
• Handful of Coriander Leaves and Mint Leaves
• Lemon juice
• Handful of Raisins
• Salt to taste

For the Dhum Effect:

• Coconut shells turned into hot coal
• A heated Griddle
  

Method:

• Combine mutton with curd, ginger-garlic paste, green chillies, salt, cardamom, cinnamon, cloves, fennel seeds, bay leaf, coriander leaves, mint leaves, and pandan leaves.
• Allow to marinate for 30 minutes.

• Cook marinated mutton until tender, adding water as needed. 
• Cook until the mutton turns soft and tender.

• Soak almonds, cashews, and poppy seeds for 30 minutes.
• Grind into a fine paste, adding very little water.

• Add ground paste to cooked mutton.
• Cook on low flame for a few minutes to avoid thickening and scorching.
• When it starts to boil, add thick coconut milk and second extract coconut milk.
• Boil on very low flame, stirring occasionally. Ensure it doesn't thicken or curdle.
• Drain meat, saving coconut milk broth for later.

Cooking the Rice:

• Wash & Soak the rice in ample of water for about 20–30 Minutes.
• Heat coconut oil and ghee. Temper with cardamom, cinnamon, cloves, fennel seeds, and bay leaf.
• Add finely chopped pandan leaves. Fry until shrivelled.
• Fry slit green chillies on low flame for texture and spiciness.
• Sauté onions until water content is removed, retaining colour without browning.
• Add ginger-garlic paste, coriander leaves, and mint leaves. Sauté until aromatic.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Cooking Rice with Mutton:

• Add cooked mutton, salt, and curd. Cook on very low flame for about 5 minutes.
• Pour in saved coconut milk broth and enough water (approximately 7.5 cups for 5 cups (1 kg) of rice and meat). Mix well. Boil on very low flame, stirring occasionally to prevent curdling.
• Add soaked and well-drained rice, pour in lemon juice, and let it boil on a high flame.
• Once water reduces to half, reduce the flame to medium. Cook for a few more minutes.

Unveiling the Dhum Effect: 

Method: 

• Transfer the biriyani pot to a heated griddle.  As the biriyani pot rests over the griddle, the magic unfolds. The seeraga samba rice absorbs the flavourful essence from the mutton and spices, creating a symphony of aromas that will make your kitchen the stage for a culinary masterpiece. 
• Burn the coconut shells and allow it to burn out for a few minutes until the coconut shells turn into hot coal. 

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

• Transfer it onto the biriyani pot lid.  This will infuse a smoky richness into our creation. This traditional technique elevates the biriyani, adding a layer of complexity that tantalizes the senses.
• Cook on the lowest flame for 15–20 minutes, allowing the griddle to heat the pot from the bottom and the hot coal from the top, mimicking the traditional dhum effect.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

• After the tantalizing wait, switch off the flame, and let the biriyani pot sit undisturbed for another 10 -15 minutes. This allows the flavours to intermingle, reaching their crescendo.
• Now, with bated breath, lift the lid. The aromatic cloud that escapes is not just a fragrance; it's the embodiment of Kayalpattinam's culinary artistry.

Notes & Tips:

Cooking Mutton:

• After marinating, ensure to cook the mutton until it is tender, adding water as needed.
• When adding nuts and poppy seeds paste, cook on low flame to prevent thickening and scorching.
• Add thick coconut milk and second extract coconut milk on very low flame, stirring occasionally. Avoid thickening and curdling.

Tips for Cooking Rice for Kayalpattinam Biriyani:

• Use Seeraga Samba Rice for an authentic taste.
• Opt for coconut oil for tempering, providing an authentic flavour.
• Fry pandan leaves for a unique texture and flavour.
• When sautéing onions, retain colour without browning to preserve the biriyani's white colour.
• Cook meat and curd on a very low flame for approximately 5 minutes.
• While boiling coconut milk broth, ensure a very low flame, stirring occasionally to prevent curdling.
• The biriyani requires approximately 7.5 cups of water (including coconut milk broth) for 1 kg of rice and meat.

    As we savour the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani, let's appreciate not just the flavours on our plate, but the heritage it carries. Each bite is a journey through time, a nod to the generations that crafted this culinary masterpiece. So, roll up your sleeves, grab your apron, and let's cook up some history!

CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

HOW TO COOK CHEMMEEN VARATTIYATHU /  PRAWNS ROASTED WITH SPICES

INGREDIENTS:

To Marinate:

For Shallow Frying:

For Sautéing:

METHOD :

• Marinate the prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
• Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
• Shallow fry the marinated Prawns in coconut oil.
• When prawns are done, remove from oil and spread them on a paper towel.
• In the remaining oil, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Fry Coconut Bites in it for a while.
• Sauté Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry for a while.
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Now add Tomatoes and sauté until the tomatoes turn soft & cooked.
  
• Leave this mixture on a low flame until oil separates.
• Add in the fried Prawns and mix well.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot with fried curry leaves sprinkled over it.
• Chemmeen Varattiyathu goes well with Steamed Rice or along with Vegetarian or Non Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Chemmeen Varattiyathu goes well with  Appam, Puttu, Parotta, Chapatis, Parotta etc.,

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can sauté the ingredients with the remaining Oil used for shallow frying the prawns.
• Can add thinly sliced Coconut pieces in this Chemmeen Varattiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

    When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions. 

KONGU STYLE MUTTON KUZHAMBU

HOW TO COOK KONGU STYLE MUTTON KUZHAMBU

INGREDIENTS:

For Kongu Style Mutton Kuzhambu:

To Saute and Grind:

To Garnish:

METHOD:

To Saute and Grind: 

• Heat Oil in a pan, splutter Cloves and Cinnamon Stick in a low flame.
• Add Shallots to the above along with Curry leaves, Ginger and Garlic.
• Add Peppercorns and Cumin Seeds and saute the ingredients until shallots turn translucent.
• Add chopped Tomatoes and saute until tomatoes are well cooked.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while on a very low flame until the raw flavour goes.
• Add grated Coconut and Poppy Seeds and fry them for about 5-8 minutes in a very low flame.
• Switch off the flame and allow it to cool.
• Once cooled down, grind the ingredients to a smooth Paste and keep it aside.

For Kongu Style Mutton Kuzhambu:

• Cook Mutton/ Lamb along with a pinch of Turmeric and salt.
• Heat Oil in a pan, Saute finely chopped Onions along with Curry leaves until onions turn translucent.
• Add Ginger Garlic Paste and saute it until the raw flavour goes.
• Add finely chopped Tomatoes and saute until tomatoes are well cooked.
• Pour in the ground Masala Paste and saute until oil separates.
• Add cooked Mutton pieces to the masala paste and leave it on a low flame for 10 -15 minutes.
• Garnish Kongu Style Mutton Kuzhambu with Coriander Leaves and serve hot.

NOTES:

• Adjust the amount of spices to your preference.
• Adding Khus Khus is purely optional, but it adds thickness to the curry.
• Add cooked Mutton pieces to the gravy and leave it on low flame for a bit of longer time.
• This will help the flavour infuse into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.

A QUICK TIP:

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

BEEF ROAST - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

For Sauteing :

METHOD :

• Clean, Wash and Cut Beef into small cubes.
• Marinate the Beef pieces with the ingredients mentioned under 'To Marinate and leave it aside for 15-20 minutes. 
• Pressure Cook the Marinated Beef until soft and well cooked.
• Once cooked, allow the pressure to release.
• Dry roast Fennel seeds on a very low flame until they turn fragrant.
• Finely grind the roasted Fennel Powder and keep it aside.
• Heat Coconut oil in a pan and splutter Fenugreek Seeds, Dry Chillies and Curry Leaves. 
• Add Coconut Bytes and fry it on a very low flame for few minutes. 
• Saute Onions and Green Chillies until onions turn translucent. 
• Add Ginger-Garlic paste and fry for a while.  
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for few minutes.
• Add finely chopped tomato and saute until the tomatoes turn soft. 
• Leave this mixture on a low flame until oil separates. 
• Add in the cooked Beef Pieces and mix well.  
• Leave this on a low flame, mixing frequently until the Beef becomes dry and coated well with the masalas. 
• Adjust the consistency of the Beef Roast to your preference.
• Finally, sprinkle the Roasted Fennel Seeds Powder and give a quick stir.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Beef Roast is the best accompaniment for Rice too.

NOTES :

• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
• Dry roast the fennel seeds in a very low flame and powder them.

FEW OTHER KALLU SHAPPU GRUBS: