Egg biriyani

Ingredients

2 1/2 cups Basmati rice
6 eggs
2 big onion
2 tomato
4 green chilli
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
2 tsp biriyani masala
1 tbsp curd
1 tbsp lime juice
1 tbsp oil
1 tbsp ghee
1 tsp jeera
Few coriander leaves
Few mint leaves

For the rice
1 bay leaf
1 cardamom
1 cinnamon stick
1 tsp Sahi jeera
3 cloves

Method

1.Boil the eggs and allow it to cool. Make slit on it.
2.meanwhile boil 5 cups of water and add 1 tbsp salt. Add bay leaf, cinnamon,Sahi jeera, cardamom and cloves to it. Add rice and cook until it's 100℅ done. It will take 5-6 mins.Drain and keep aside
3.In a wide pan heat oil and ghee
Splatter jeera. Add slice onions and fry till golden color.
4. Add ginger garlic paste and green chillies. Saute well
5.Add chopped tomato and little salt. Close the lid and cook until tomato gets cooked.
6.Now add in all powders,curd,lime juice, coriander,mint leaves and required salt. Mix well and close the lid. Let it cook for few mins.
7.Now add boiled egg to the masala and coat well. Remove the egg and keep aside.
8.Add cooked rice and mix gently to the masala. Chk for salt.
9.keep the masala coated egg in the center of rice and close the lid. Let it sit in dum for 5-8 mins.
10.Garnish with coriander leaves and serve hot with raita.

Tandoori chicken | using readymade masala

Ingredients

5 Drumstick chicken
1/2 packet ready-made tandoori masala(I used Shawn tandoori masala)
2 tbsp curd
1/2 lime/1 tsp vinegar
2 tsp oil
Few drops of red color(edible)(optional)

Method

1.Wash chicken with turmeric powder and drain all the water.
2. In a big bowl add chicken, tandoori masala,lime juice,food color and oil. Mix well and set in fridge for 30 mins.
3. Now add curd and mix well. Let it marinade for overnight.
4.Preheat Owen at 350° F. Line up all the marinated chicken in a aluminum foil wrapped tray. Cook it for 1 hour or until it's done. Make sure you are flipping every 20 mins.

Enjoy tandoori chicken at your home.

Prawn biryani V2

Prawn biriyani. My MIL style of making.. I assure you it's very different and awesome taste.this type of cooking biriyani only goes well with prawns. My mil signature recipe now it turns to one of my signature recipe. I thank her for teaching me this delicious prawn biriyani. 

Ingredients:

Prawnsl-500 gms
Basmati rice-3 cups
onion-3 no’s medium sized
Tomato-3 no’s medium sized
Green chilli-2 small slit
Mint leaves -1 cup
Chilli powder-5 tsp (full)
Biriyani masala-1 tsp (full)
Ginger garlic paste-2 tbsp
Turmeric powder-1 tsp
Fennel seeds-1 tsp
Bay leaves-4
Cloves-5
Black cardamom-2
Mace-2
Star anise-2
Kadal paasi-few
Cinnamon stick-1 small
Oil-3 tbsp
Ghee-1 tbsp
Coriander leaves-½ cup
Water-As required
Salt-As required

Method

This is cooker top method. First let us prepare prawn masala. Meanwhile, wash and soak the basmati rice for 1/2 an hour.

For prawn masala 1.Clean the prawns and wash with turmeric powder for few times.
2.Slice the onions,tomato and green chilli.
3.In a kadai, Heat 1 1/2 tbsp oil and add 1/2 tsp fennel seed.
4.Add half sliced onions and tomato. Saute well.Add 1 tbsp of ginger garlic paste.
5.Now add the cleaned prawns and add 3 tsp of chilli powder,turmeric powder and required water and salt. Close the lid and cook until prawn gets cooked. Make it as little gravy like consistency.

For Biriyani
1.First boil the hot water. nearly 5 cups.
2.Keep the pressure cooker on the stove top. Add remaining oil and ghee.
3.Now add all the remaining whole garam masala which is mentioned above the ingredients table.Make sure you add 1/2 tsp of fennel seeds too.Saute well.
4.Add remaining onions,tomato,green chilli and ginger garlic paste. Saute well for 2-3mins. Add mint leaves.
5.Add 2 tsp of chilli powder and 1 full tsp of biriyani masala.Now add required salt and prepared prawn masala. Add the soaked basmati rice and make a stir gently. Pour the hot water till rice sink.
6.Close the cooker lid and keep in low flame. Allow it to cook for 5-10 mins. stir in the middle. Cook until the rice is done 90%.
7.Now the dum process, Keep the iron tawa and add water. place the pressure cooker on top of it. Let it cook until the biriyani is done. Finally add coriander leaves and serve hot with onion raita and egg. Yummy delicious spicy  prawn biriyani !!

NOTE:

1. You can also reduce chilli powder by 1 tsp and add 2 tsp of biriyani masala at the stage of preparing biriyani.
2.This method of preparing biriyani will be tasty only with prawns. Do not try with chicken or mutton. Only adding chilli powder is because the prawns needed to be spicy and tasty.
3.Do not add too much of water. Hot water is recommended since we are adding rice first. Do not skip this method.
4.My Chilli powder is the combination of red chilli powder and coriander(dhaniya) powder which is homemade. Do not add red chilli powder alone it gives you different taste and very spicy.
5.If you feel rice not cooked properly add required hot water at any stage while its in dum process.

Karuvottu kuzhambhu| dry fish curry

Ingredients

100 GM's of anchovies/ any dried fish
2 onion chopped
2 tomato chopped
1 potato cubed
2 brinjal chopped
1 raffish chopped
1 raw banana cubed
1 drumstick chopped
1/4 cup mochhai
2 full tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
3 pod garlic
Spring of curry leaves

Chopped coriander leaves
Lemon sized Tamarind
Salt for taste
1 tbsp oil

Method

1.pick the head of anchovies and wash with warm water for few times. Soak Tamarind in water
2. Soak mochhai overnight.
3.In a pressure cooker put onion,tomato,all veggies,mochhai,chilli powder,turmeric powder and salt. Add required water and pressure cook for 3 whistle in medium flame.
4.Meanwhile in a kadai heat oil and fry the cleaned anchovies. Transfer to a plate.
5. In the same oil add mustard seeds,chopped garlic and curry leaves.
6.Now add the pressure cooked gravy to it. Add Tamarind water and allow it to boil.
7. After boiling for 5 mins add the fried anchovies and allow it to cook for 10 mins. Check for spice level and salt.

8. After reaching consistency switch off the flame and add coriander leaves. Serve hot or Close the lid and let it sit for 4-5 hours or overnight. Yummy dry fish curry is ready. Goes well with rice or raagi mudha( ragi balls)

Chicken biriyani

Ingredients

1 1/2 lb Chicken
3 cups basmati rice
3 sliced Onion
2 sliced tomato
6 slit green chili
1 cup mint leaves
1/2 cup coriander leaves
4 Tbsp curd
1/2 Tsp red chili powder
3 Tbsp Biriyani masala
1 Tbsp ginger garlic paste
15 cashews
1/4 cup whole garam masala
1 Tbsp oil
3 Tbsp ghee

4 cups water

Method

1.Soak basmati rice in warm water for 30 mins.blend cashew with little amount of water.
2.In a cooker heat oil and ghee. Add whole garam masala like fennel seeds,star anise,bay leaf,pepper corns,black cardamom,green cardamom,

3.Add sliced onions ,green chilli and followed by ginger garlic paste. Saute well until raw smell goes off.

4.Add chopped tomatoes and saute well. Add mint leaves following. How much u saute that much tasty biriyani. 

5. Now add cleaned chicken ,biriyani masala,red chilli powder and salt. Add curd too. Mix well. Add blended cashew paste. Stir well.

6.when oil start to ooze's out add 4 cups water and allow it to boil. 

7.add soaked basmati rice and mix gently. Check for salt and spice level. 

8.close the lid and wait until pressure starts. Now put the lid and keep in simmer flame and cook for 20 mins. You can also put in dum. 

9. Open and plugged the rice with fork. Add chopped coriander leaves and serve with raita.

Idly chicken kuruma | Tiffin side dish

Ingredients

1/2 lb chicken
1/2 cup coconut
1 onion chopped
1 tomato chopped
1 green chilli slit
1 tsp ginger garlic paste
1 1/2 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp chicken masala(any)
1 tsp oil
1/2 tsp fennel seed
2 bay leaf
1 cinnamon stick

Method

1. Clean and wash the chicken with turmeric powder. Grind the coconut with required water.
2.In a pressure cooker heat oil and add fennel seed,bay leaf and cinnamon stick.saute
3.Add onions following ginger garlic paste. Saute well until raw smell goes off.
4. Add chopped tomato and green chilli. Saute until tomatoes become soft. Add cleaned chicken too.
5. Add turmeric powder,chilli powder,pepper powder,chicken masala and salt. Now add thick coconut paste and add required water.
6. Close the lid and pressure cook for 4-5 whistle. After pressure released add chopped coriander leaves and serve hot with idly and dosa. Yummy kuruma is very easy to make if you have all listed ingredients handy.

Kerala fish curry

Ingredients

5 cleaned fish
1 onion
2 green chilli
2 tsp chilli powder
1 tsp coriander powder
1 cup thick coconut milk
1 cup think coconut milk
1 tsp ginger crushed

1 tsp garlic crushed
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
2 tsp oil
Spring of curry leaves
Salt for taste

Method

1. Clean the fish and wash with lime or vinegar.
2.In a kadai heat oil and splatter some mustard seeds and fenugreek seeds. Add chopped onions and curry leaves. Saute.
3. Add ginger garlic and green chilli following. Saute well until raw smell goes off.
4.Now add chilli powder,turmeric powder,salt and coriander powder. Add both thick and thin coconut milk. Stir well and allow it to boil for 10 mins.
5. Now add cleaned fish and allow it to cook for 5 mins until fish gets cooked.
6. Switch off the flame and garnish with coriander leaves. Ready to be served.

fenugreek seeds can be used as powder too. 

Pomfret fish fry | Meen varuval

Ingredients

2 Pomfret fish
1 tbsp Ginger garlic paste
1 Green chili
1 spring curry leaves
1 tpsp Kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp tandoori masala
1/2 tsp pepper powder
1/2 tsp coriander powder
1/2 tsp jeera powder
1 Tbsp of lime juice or 1/2 tbsp vinegar
salt
Oil for shallow fry

Method

1.Grind ginger garlic paste along with curry leaves and green chilli.
2.Add kashmiri chilli powder,turmeric powdertandoori masala,pepper powder,jeera powder,coriander powder,lime juice and salt to it. Mix evenly.
3.Wash and clean the pomfret fish with little vinegar and turmeric. Scrub all scales and fins and remove head if you wish.
4.Make some cuts on both sides of fish so that masala can be coated well.
5.Coat the prepared masala on fish completely on both sides. Allow it to marinate for 1 hour minimum in refrigerator. I marinated overnight.
6.In a flat pan heat oil an shallow fry fish on both sides. Allow it to cook soft inside and crisp outside. Switch off the flame when you achieve the color and crispy fish.

Transfer to plate and serve with sliced onions and lemon. What more than this? Enjoy your fish fry with and rice platter.

Store bought Tandoori masala by itself has salt in it. Add salt according to it.
Also can try with any other fish. All taste yummy with this masala.

Mutton fry v2

Another version of mutton fry(without tomato). Hope you like it

Ingredients

Mutton- 1 lb
Onion - 2 chopped
Ginger garlic paste - 1+ 1/2 tbsp
Curry leaves -  a string
Green chilli - 3 slit
Chilli powder - 2 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2tsp
Oil- 1 tbsp
Cardamom -1
Cinnamon - 1 inch stick
Cloves - 3
Salt

Method

1. Wash the mutton. Pressure cook mutton with Cinnamon, cloves, cardamom,red chilli powder,turmeric powder and 1 tbsp of ginger garlic paste with required water and two drops of oil to it.
2.Heat oil in wide pan and add chopped onions. Saute well.
3. Add 1/2 tbsp of GI her garlic paste and cook until raw smell goes off.
4. Add green chillies and curry leaves.
5. Now add the pressure cooked mutton masala and add garam masala and salt. Cook in medium flame until water gets evaporated. Fry until oil ooze out. Garnish with coriander leaves.

Dragon chicken | Restaurant style

Ingredients

Chicken breast   1 lb
Maida     1/4 cup
Corn flour 2 Tbsp
Soya sauce 1 tsp + 1 Tsp
Red chilli paste 1Tsp + 1 Tbsp
Egg 1
Ginger garlic paste 1 Tsp + 1/2 Tsp
Salt
Red chilli 2
Garlic 1 Tsp chopped
Slice onion 1/2
Broken Cashew 10 no's
Bell pepper 2 Tbsp chopped
Tomato ketchup  2 Tbsp - 3 Tbsp
Spring onions  few chopped
Oil for frying + 1 Tsp

Method

1.Wash and Cut the chicken breast into thin strips.
2. In a bowl mix maida,corn flour,1 Tsp ginger garlic paste,salt,egg,1 tsp of soy sauce,1 Tsp of red chilli paste. Beat well. If required add little bit of water to make a batter.
3.Dip the chicken strips into the batter and deep fry in oil.
4.In a wide pan heat 1 Tsp of oil. Add red chilli,chopped garlic,sliced onionsand broken cashews.saute well. Add 1/2 tsp of ginger garlic paste, bell pepper,salt,soy sauce and red chilli paste one by one. mix well.
5.Now add 2 Tbsp of ketchup and mix well. Finally add fried chicken and coat well.
Garnish with spring onions and enjoy !

Notes

For red chilli paste soak 10-15 red chilli in hot water for 15 mins and grind in a mixer.

Spicy Mutta thokku | egg curry

Ingredients

Onion                        3
Tomato                      3
Chilli powder            1 Tbsp
Turmeric powder      1/2 Tsp
Oil                             2Tbsp
Boiled eggs               3
Pepper powder          1 Tsp
Coriader powder        1/2 Tsp
Coriander leaves        few
Curry leaves               few
Mustard seeds            1/2 Tsp
Salt to taste

Hint procedure

Chop the veggies-Boil the eggs-Pan-oil-mustard seeds-onion-tomato-saute-chilli powder-turmeric-slt-coriander powder-curry leaves-cook well unril oil oozes out-pepper powder-boiled eggs-corainder leaves

Detailed procedure

1.Chop the onions and tomato finely. Boil the eggs.
2.In the pan heat oil and add mustard seeds. Add onion,curry leaves and tomatoes. Saute well.
3.Now add turmeric powder,chilli powder and coriander powder along with salt. stir well and cook in slow flame until oil oozes out.
4.Add the pepper powder and mix well. Add the sliced boiled egg and coat them nicely.
5.Add coriander leaves and serve with rice.

                       

Grilled chicken burger

Grilled chicken stuffed between the buns with some added sauces. Whenever we goes MC'D we love to have artisan grilled chicken. When i tried this in home i got the same taste as eating in MC'D. Homemade chicken burger :) Try this. 

Ingredients

Burger buns	1
Lettuce	3 leaves
Onions	2 slice
Tomato	2 slice
Grilled chicken	Click here
Ranch	1 Tbsp
Tomato ketchup	1 Tbsp

Method

1.Lets start assemble. Keep the burger base and place two lettuce leaf placing tomatoes and onions on top of it.

2.Apply ranch sauce on top of it.Place the grilled chicken and sliced tomato again. 

3.Add tomato ketchup and close the burger top. 

Here i have used the grilled chicken which i have already tried and tasted. In the original recipe of artisan chicken they are using these ingredients

• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp sugar
• 1 1/2 tbls salt
• 6 {3-4 oz} chicken breasts, thin cut, boneless and skinless
• 2 tbls clover honey
• 6 tbls fresh lemon juice, from about 4 fresh lemon
• 1 tbsp canola
• To Finish:
• Juice of 1/2 a lemon
• 1 tbs fresh parsley. chopped

If you have listed ingredients try the grill chicken or else follow my grill chicken where you can have all the ingredients handy.

Note

Adding sesame seeds seasoning is optional. But it taste good.

Chicken roast | Kerala style

Ingredients

For garam masala powder

Fennel seed	2 Tsp
Cardamom	2
Cinnamon	1 stick
Cloves	6-7
Nutmeg	1/2

Main ingredients

Chicken	½ lb
onion	1 sliced
Green chilli	2 chopped
Ginger juliennes	2 Tsp
Garlic juliennes	2 Tsp
Red Chilli powder	1½ Tsp
Coriander powder	¼ Tsp
Pepper powder	½ Tsp
Turmeric powder	½ Tsp

Hint Procedure

Table 1-dry roast-grind-- Garam masala

Chicken-turmeric-chilli powder-3/4th of garam masala-salt-marinate for 1 hour in fridge

Marinated chicken-1/2cup water--cook

pan-oil-cooked chicken--roast

pan-oil-onion,ginger,garlic,green chilli-garam masala-pepper-coriander powder-roasted chicken--toss

Detailed Procedure

1.Wash and clean the chicken with turmeric powder.

2.Dry roast the ingredients mentioned in "Garam masala table".

3.Grind the garam masala powder finely.Lets marinate the chicken. Add chilli powder,3/4th of ground garam masala,turmeric powder,salt and vinegar to the chicken. Mix well and let it marinate for 1 hour minimum.

4.In a bottomed vessel or kadai add the marinated chicken along with 1/2 a cup of water. Check for salt. Cook in medium flame until chicken is done.

4.In the same kadai heat 2 Tablespoon of oil and add the cooked chicken. Shallow fry the chicken until its crispy outside

5.Take the chicken out and transfr to a bowl. Again in the same kadai heat 1 Tablespoon of oil and add chopped ginger and garlic followed by green chilli and sliced onions.Saute well until you gets nice aroma.Add turmeric,pepper,coriander powder and remaining garam masala. Toss it well.

5.Finally Add the shallow fried chicken and toss evenly.

Serve Hot with steamed rice/Chapathi/Roti/Phulka. We just had with rice and hot spicy rasam. Heavely food. 

Notes

1.Store bought garam masala can also be used. But in prefer to use fresh for this recipe.

2.Ginger garlic paste can be added instead of using julienne

Nethili Fry | Dried fish Fry

Ingredients

Nethili/Anchovies	100 gms
Chilli powder	1 Tbsp
Turmeric powder	1 Tsp
Salt	As required
Oil	2 Tbsp

Method

1.Remove the head of anchovies. Wash in hot water until all impurities removed.

2.Pat dry the washed nethili with paper towel. Add chilli powder,turmeric powder and salt. Just toss them. Make sure masala coated on fish completely. Rest for for min 20 mins

3.In a kadai/wok heat oil and add the fish. Fry them well until fish turns to crispy.

Serve them with sambar rice or rasam rice. Yumm yumm nethili fry is very easy to make.

Notes

1.In India normally they add salt while drying the fish. So be careful while adding salt. Here in US, my fish was not salty.

Nethili Thokku | Dry fish gravy

After many years we had dried fish. One day i found dried fish here in US international market. I dono how it will be so i always refuse to buy. Today my hubby took that fish and ask me to try. You don't believe 1/2 kg of dried fish is nearly 20$ which is approx 1200 INR. For the worth of money i tried and tasted our native food. So happy after soo long years we both enjoy eating dried fish recipes. I also did nethili fry/ Karuvodu kuzhambu too.. Yummy :)  Nethili karuvodu spl :)

Ingredients

Nethili/Anchovies	100 gms
Onion	1
Tomato	1
Red chilli powder	1 ½ Tbsp
Curry powder	1 Tbsp
Turmeric powder	½ Tsp
Ginger garlic paste	1 Tsp
Oil	1Tbsp
Fennel seed	½ Tsp
Salt	As needed
Coriander leaves	For garnishing

Method

1.Remove the head of dry fish. Wash with hot water until you remove all the impurities from the dried fish.. Here in US it was already clean so i washed for few times. 

2.Slice the onions and tomato. In the deep bottomed kadai/wok heat oil and add fennel seeds.

3.Add slice onion and saute well. Add ginger garlic paste and cook until raw smell goes off. Add Tomato followed by.

4.Add chilli powder,turmeric powder,curry masala and salt. Make a stir. Add required water allow it to boil. Add the cleaned fish and cook until it reaches gravy/thokku stage.Stir every few mins.

5.Check for salt and garninsh with coriander leaves. Serve with sambar riceor rasam rice...ymmm :) Mouth watering

Notes

1.Make sure you remove all the mud from the dried fish.