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.

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.

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Lobster Biryani

A popular recipe of Sri Lanka and south India

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 leaves 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 black 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 the 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

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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.

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

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

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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Tomato Soup

Ingredients:

• 1/2 kg tomato chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tsp butter
• 2 glasses of water
• 2 tsp cornflour
• 1/2 cup milk
• salt and pepper to taste

For garnish:

• Fresh cream and croutons

Preparation:

Add water to the tomatoes in pressure cooker and cook for about 6-7 minutes. When they are done, sieve the soup. Melt butter in a pan, fry garlic, ginger paste. Add tomato soup. When it starts boiling, add ccornflour mixed in 1/2 cup milk, salt and pepper. Garnish with cream and croutons.

To make croutons:
Cube bread slices and brown on meal rack in OTG. Alternatively, you may fry them in oil till they are brown in colour.

Source:WomensEra

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Kamal Kakri (Lotus Stem) Kofta Curry

Ingredients:

• 150 gm kamal kakri (bhen)
• 20gm gram flour (besan)
• 1 green chilli choppped
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• oil for frying
• salt to taste

For the gravy:

• 2 onions
• 3-4 toomatoes
• 1" piece of ginger
• 3-4 flakes of garlic
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tbsp curd
• salt to taste

For garnishing:

• 1/2 tsp garam masala
• some coriander leaves

Preparation:

Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.

Source:WomensEra

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Labhi Kabab

Ingredients:

• 500gm minced mutton
• 10g mutton fat
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 5g shahi jeera
• 500g yoghurt
• 500ml water
• 3 big green cardamom
• 3 small pieces of cinnamon
• 1 tsp dry ginger powder
• 1 tsp dry mint powder
• 100g onion, finely chopped and fried till golden brown
• salt to taste
• 5 sprigs fresh mint leaves, finely chopped
• 5 sprigs fresh coriander leaves finely chopped

Preparation:

Mix the minced mutton with the mutton fat, 1/2 tsp turmeric, 1/2 tsp chilli powder, the shahi jeera and a pinch of salt

Make 16 small boat shaped dumpings and set aside.

Ina a pan, heat the yoghurt and water . Add the green cardamoms, cinamons, 1/2 tsp turmeric, 1.2 tsp chilli powder, dry ginger and mint powders, fried onions and salt to taste. Keep stirring to prevent the yoghurt from curdling.
When the mixture comes to a boil, add the boat shaped dumplings.

Cover the pan and cook on low heat for about 25 minutes.Garnish with fresh coriander and mint leaves.Serve hot.

Source:Femina

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Dalcha

Ingredients:

280 gms chicken breast (deboned and julliened)
100gm channa dal
100gm toor dal
30gms tamarind pulp
2 gms turmeric powder
6 green chillies funely chopped
10gm coriander leaves chopped
120 gm onion finely chopped
2 sprigs curry leaves
20 ml oil
6 no.s of cloves
6 nos green cardamom
4" stick cinnamon
5gms red chilli powder
10gm garlic paste
12 gm ginger paste
2 medium sized tomatoes(blanched, skinned and chopped)
Salt for taste

For Seasoning:
4 dry red chillies
3 cloves garlic
4gms cumin seeds
2 gms mustard seed
3gm garam masala powder

For the stock:
5gm yellow chilli powder
2" stick cinnamon
3gms small cardamom
2gms cloves
2 nos bayleaves
10gm crushed ginger
4 cloves crushed garlic
10gm onion
salt to taste

Preparation:

To prepare stock:
Simmer the chicken carcass with dry spices, onion, ginger and garlic in 2 litres of water for an hour. Strain the stock and discard the chicken

To prepare the dals:
Soak the dals seperately for 3 hours. Pressure cook in 750 ml water along with salt, turmeric powder, half the green chillies, coriander and curry leaves till tender. Remove and make into a creamy paste in a blender.

To prepare dalcha:
Heat oil in a non stick kadai, add all the dry whole spices. When they begin to crackle add the onions,garlic, ginger pastes. Stir fry, then add the rest of the green chillies and red chilli powder. Sprinkle a little water and saute till the masala turns golden brown.

Add the chicken,saute over medium heat for 3 minutes. Stir in the tomatoes, dal paste and stock. Cover and cook over medium heat till the chicken is tender.

Add the tamarind pulp and the remaining curry leaves. Cook for 4 minutes.

Season with dry roasted red chillies, cumin seeds, mustard seeds and cloves and sprinkle garam masala powder on top.Bring to final boil and serve hot with roti or rice.

Source:Femina

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