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South Indian Biryani

South Indian Biryani

Ingredients:


280 gms ghee
25 gms cardamon
25 gms cinnamon
25 gms cloves
25 gms bay leaves
25 pepper corns
1 kg onion sliced
20 gms sliced green chilli
1 litre water
300 ml milk
100 gms chopped pineapple
100 gms cashew nuts
100 gms raisins
50 gms mint
50 gms coriander leaves
1/2 tsp rose water
600gms chicke cut into pieces
50 gms turmeric
50 gms chilli
50 gms coriander powder
50 gms chopped tomato
50 gms ginger-garlic paste
100 ml oil
15gms saffon
25gms garam masala
salt to taste
Carrot, beetroot, fried onions for garnishing




Preparation:


  1. In a deep pan heat ghee and add all the whole spices
  2. When it begins to brown add a handful of the sliced onion and 1 sliced chilli
  3. Saute till onion is transparent
  4. Then add water , milk and salt
  5. Bring it to a boil and then add rice
  6. When parboiled, add pineapple, mint , coriander leaves and rose water
  7. Take it off the heat and keep it covered
  8. Marinates chicken in a mixture of half the chilli, coriander and turmeric powders, ginger-garlic paste and salt
  9. Heat oil in apan and deep fry the chicken until half done
  10. Remove and keep aside
  11. In the same pan ,saute remaning onion, ginger-garlic paste, green chillies, tomato and all the spices
  12. Saute and then add a little hot water
  13. Add chicken and cook untill done and the gravy thickens
  14. Smear some ghee inside a large saucepan.
  15. Layer rice and chicken
  16. Cover it with a tight lid and then cook on low heat for 10 minutes
  17. Garnish ith beetroot, carrots, fried onion , cashew nuts and raisins
  18. Serve hot




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Seydadiyat Samak

A very popular dish in Indonesia and Malaysia.The rice and fish are cooked separately and arranged in layers. Although spiced up with condiments and lemon juice, the fish flavour dominates this dish.

Seydadiyat Samak

Ingredients:


4 hammour fillets or seer fish fillet
50ml olive oil
250 ml fish stock
5 gms black pepper
5 gms cumin powder
5 gms cinnamon powder
salt to taste
250gms rice
250gms onion sliced and pan fried
50 gms roasted pine nuts
5ml lemon juice
10gms butter
10gms flour



Preparation:


  1. Heat oil in a deep frying pan and pan-fry fish fillet on both sides.
  2. Pour fish stock over and sprinkle all the spices.
  3. Add onion and simmer until fish is cooked
  4. Remove the fish from the pan and keep it aside
  5. Strain and reserve the juice from the pan
  6. In a separate pan,melt butter and roast flour over low heat till slightly brown
  7. Add 100 ml of the reserved cooking juice to make a brown roux
  8. Boil rice and remaining cooking juice together till the rice is done
  9. If required, add water to cook the rice
  10. Add lemon juice and adjust seasoning
  11. Serve fish on the rice.
  12. Garnish with nuts and serve hot.



Gulfnews

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Chicken Biryani - Malaysian Style

Chicken Biryani - Malay Style

Ingredients:

For Curry:
60 ml oil
100 gms chopped onion
30gms chopped garlic
1 kg chicken ,cut into piece
100gms Malaysian curry powder


Ingredients for Malaysian Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seed
3/4 tablespoon fennel seed
1/2 tablespoon chili powder, to taste
1/2 teaspoon turmeric powder
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon pepper

For the rice:
2 Keiffer Lime
6 lime leaves
1 strip pandan leaf
2 lemon grass blades
500 gms basmati rice, soaked for 15 mins


Preparation:

For the chicken:

heat oil in a pan with a thick base
Saute onion till golden brown
Add garlic and saute for 3 more minutes
Add chicken and continue cooking for 10 mins
Add malay curry powder and stir till just cooked


For Rice:

In a separate pan, boil sufficient water to cook the rice
Add the ingredients and let it cook till rice is parboiled.
Stain the rice

To assemble,layer rice and chicken in a pot, ensuring that rice is at the top

Seal the pot with a lid and cook on low heat for 25 to 30 minutes

After opening the pan, fork it gently and mix it.

Serve hot


Gulfnews

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Lobster Biryani

A popular recipe of Sri Lanka and south India

Lobster Biryani

Ingredients:

60 ml oil
2 Onions chopped
1 litre water
1/2 cup coconut milk
500gm basmati rice
4 lobster shelled and deveined
2 tsp chopped tomato
2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp black pepper powder
salt to taste
50 gms ginger -garlic paste
Coriander for garnishing



Preparation:


  1. Heat oil in a heavy bottom pan
  2. Add onion and saute till transparent.
  3. Add tomato , ginger - garlic paste, coriander , red chilli and vlack pepper powders
  4. Saute for a while and then add water, coconut milk, lobster and rice
  5. Cook for 15-20 mins on high flame
  6. When the rice is parboiled spoon he mixture and transfer to a container.
  7. Seal it and cook in a pre heated oven for 20 mins or till the rice is cooked.
  8. Garnish with coriander leaves
  9. Serve hot


Gulfnews

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Green Beans in Garlic Butter

Tender green beans, cooked in their own juice, make a mouth watering accompaniment to any rich meat, fish or poultry dish.

Green Beans in Garlic Butter

Ingredients:

  • 25g unsalted butter
  • 1/2 tsp cummin seeds
  • 4 flakes garlic, crushed or finely chopped
  • 1/2 tsp chilli powder
  • 450g whole green beans
  • 1/2 tsp salt to taste

Preparation:

Melt the butter over low heat and season with cummin seed. Add the garlic and fry for one minute. Add the chilli powder and immediately follow with the beans. Stir fty for a minute. Add the salt and mix thoroughly. Cover the pan and simmer the beans iin their own juice until they are tender for 10 to 12 minutes, stirring occasionally. Remove from the heat.

Seve with chicken korma, fish curry.

For a variation , add cauliflower cut into small flowerettes, instead of beans.


Source:WomensEra

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Thupa

Thupa

Ingredients:

  • 1 cup tomato puree
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup noodles boiled
  • salt and pepper to taste
  • 1 tsp sugar
  • 4 tsp fresh cream
  • 3 cups water

Preparation:

Add tomato puree, ginger-garlic paste, salt, pepper, sugar to water and boil it well. When soup is done , add boiled noddles and cream. Boil again for 2-3 minutes. Serve hot.

Note: You may add chilli sauce, soya sauce and vinegar

Source:WomensEra

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Besani Bhindi

Besani Bhindi

Ingredients:

  • 500 gm bhindi or okra (lady's finger)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tbsp gram flour(besan)
  • 1 tbsp lemon juice
  • oil to fry
  • salt to taste

Preparation:

Wash the bhindis and wipe dry. Remove the stalks and divide into 2 lengthwise. Mix all the ingredients along with bhindi together.

Heat oil in a karahi or pan. Pick bhindi one by one and deep fry in oil until it becomes golden and crisp. When done servw hot.


Source:WomensEra

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