PRAWN BRIYANI

               
PRAWN BRIYANI

PRAWN BRIYANI

INGREDIENTS:

Basmati Rice                       - 3 cups

Prawn                                  - 1/2 kg

Onion                                  - 3

Tomatoes                             - 3 

Green Chilies                     - 3

Ginger & Garlic Paste        - 2 tbsp

Coriander leaves                 - 1/2 cup

Mint leaves                          - 1/2 cup

Chilies Powder                    - 2 tbsp

Coriander Powder               - 2 tbsp

Yogurt                                  - 1 cup 

Lemon                                  - 2

Fennel Seeds                       - 1 tbsp

Cinnamon                            - 2 

Cardamon                            - 2

Cloves                                   - 4

Salt                                       - to taste

Oil                                        - 7 tbsp

Water                                   - 5 cups

METHOD:

Wash and soak Basmati rice for 1/2 hr.. and set aside..

Clean the Prawns properly and set aside..

Chop  onions and tomatoes..

Slit chilies...

Take a pan ... add oil to it..  when hot..

Add  fennel  seeds  cinnamon, cardamon and cloves. then

Add chopped onions and saute till transparent ..

Add ginger and garlic paste and saute well..

Now add the green chilies.. saute it and 

Add chopped tomatoes saute till mushy...

Now add the chopped Coriander and Mint leaves..saute for a min..

Add chilly, coriander powders.. saute till raw smell fades..

Add prawns and allow it to cook for 2 mins...

Add yogurt mix well and add the lemon juice...

Now add rice saute for 5 mins.. let it mix well..

now add 5 cups of water and add salt to taste..

Cook in medium flame with closed lid till water evaporate...

Yummy  Prawn Briyani is ready to taste...

Serve it hot with any raita and fish fry...

CHICKEN CHOPS

CHICKEN CHOPS

CHICKEN CHOPS

INGREDIENTS

Chicken                                - 1 kg

Onion                                   - 2

Ginger & Garlic paste         - 2 tbsp

Tomato                                 - 2

Cloves                                   - 2

Cinnamon                             - 2

Cardamom                            - 2

Garam masala                     - 2 tbsp

Red chillies                           - 2

Coriander powder                 - 3 tbsp

Pepper   powder                    - 1 tbsp

Curry leaves                          - 2 sprigs

Coriander leaves                   - 2 tbsp

Mint leaves                            - 1 tbsp

Oil                                         - 5 tbsp

Method:

Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.

Add  oil in a frying pan. when hot .

Add the chopped onions saute well .

Add curry leaves .. then 

Add the tomatoes, saute well.

Add the cut chicken pieces, mix well.

Add the  ground paste  and  salt. 

Need not add water as the  the water from paste and the tomato is enough for cooking.

Add the Garam masala  and red chilli powder. 

Then add the mint leaves and coriander leaves .

Let the paste simmer and blend with the chicken, 

Reduce the flame and let the chicken cook for 20 minutes.

When cooked garnish with coriander leaves.

Serve hot with Rice or Roti....

PRAWN MASALA

PRAWN MASALA

PRAWN MASALA

INGREDIENTS:

Prawns                                 - 1/2 kg

Shallots                                - 1 cup

Ginger & Garlic paste         - 2 tsp

Chilly powder                       - 2 tsp

Coriander powder                 - 2 tsp

Turmeric powder                  - 1/2 tsp

Garam masala                       - 1/4 tsp
  
Fennel powder                       - 1/2 tsp 

Curry leaves                           - 1 sprig

Coriander leaves                    - 2 tbsp

Oil                                          - 3 tbsp 

METHOD:

Marinate prawns with salt,chilly, turmeric,  and fennel powder and keep  aside for  20 mins.

Take a frying pan add oil. when hot 

Add  shallots saute till golden brown. 

Add in ginger garlic paste, curry leaves and saute till the raw smell fades.

Add in coriander powder and  garam masala and saute. Then

Add the marinated prawns. Saute well and cover the pan with a lid.

The prawns will release its own water. if u feel dry can add 1/4 cup of water.

Cover and cook till the prawns its done. 

Remove the lid  mix thoroughly and allow the masala to be well coated on the prawns. 

Serve hot.

Yummy Tasty Prawn Masala is ready to taste.

Goes well with Rice and Rotis..

GINGER CHICKEN

GINGER CHICKEN

GINGER CHICKEN

INGREDIENTS:


Chicken Boneless         - 1/2 kg

Chilly Powder               - 3 tsp

Turmeric Powder          - 1/2 tsp

Coriander Powder         - 1 tsp

Garam Masala              - 3/4 tsp

Ginger                           - 6 tbsp

Onion                            - 2

Mint Leaves                  - 2 tbsp

Curry Leaves                - 1 sprig

Fennel Seeds                - 1/2 tsp

Mustard Seeds             - 1/2 tsp

Oil                               - 2 tsp

Salt                             - to taste

METHOD:


Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.

Take frying pan. when hot 

Add one tsp of oil then add curry leaves and mint and saute well.

Add marinated chicken saute for a min and close the lid and cook in a low flames. 

The chicken will shed its own water and cook. Stir occasionally till completely cooked.

Heat a pan add 1 tsp of oil.

Add mustard seeds and fennel seeds.

Add chopped ginger and  onions and  fry till golden brown and mix this with the cooked chicken. 

Stir fry for two more minute till all the masala gets well coated.

Serve hot.

Yummy Ginger Chicken of South Indian version is ready to taste.

Goes well with Rice and Rotis.

MURTABAK MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

INGREDIENTS:

Plain Flour                        - 2 cups

Water                                 - 1 cup

Salt                                    - 1 tsp 

Oil                                      - 5 tbsp

INGREDIENTS FOR FILLING: 

Minced Mutton                 - 250 g 

Eggs                                  - 5

Onions                              - 2

Ginger & Garlic Paste     - 1 tbsp

Green Chilli                     - 1 

Garam Masala Powder    - 1 tsp

Chilli Powder                   - 1/2 tsp

Turmeric Powder             - 1/4 tsp

Curry leaves                     - 1 sprig

Coriander leaves              - 2 tbsp

Salt                                   - to taste

METHOD:


Mix Plain flour, salt, oil and water and knead well.

Cover the bowl with a damp cloth and keep aside.

Take a frying pan.When hot..
Add onions and saute till golden brown.

Add ginger and garlic paste and saute till the raw smell fades.

Then add chilli turmeric and garam masala and salt.

Add minced mutton and curry leaves.

Add some water and cook for 10 min.

Remove from flame and let it cool. 

When cold add beaten eggs and coriander leaves and set aside. 

Make  lemon sized balls with the dough.

Now flatten it using a roller and make chapathi. 

Heat Tawa and place the rolled  chapathi.

Place the filling on chapathi and fold the four edge.

Pour some oil around and press the edges.

Apply some oil and cook the other side.

Cook until it becomes crispy.

Yummy Murtabak is ready to taste.

Serve hot with Chili Sauce or Tomato Ketchup.

Its a good lunch box recipe for Kids..

CHICKEN STUFFED BRAIDED BREAD..

 CHICKEN STUFFED BRAIDED BREAD..

      Yeah its my 200th post in this blog .... Very happy to announce it ... So decided to post an unique Recipe to make this post a  special one. Here comes my Chicken Stuffed braided Bread and Vegetarian friends  can add carrot and potatoes for chicken.. Tasty bread everybody can enjoy it...

 CHICKEN STUFFED BRAIDED BREAD

METHOD:

SPICY CHICKEN FILLING

SPICY CHICKEN FILLING

INGREDIENTS:

Boneless chicken                    - 1 cup

Red and Green Capsicum       - 1 cup

Grated carrot                           - 1

Onion                                       - 1/2 cup

Green chillies                          - 1         

Garlic paste                             - 1/2 tsp.

Cilantro leaves                        - 1 tsp.

Salt                                          - to taste

Cumin powder                        - 1/2 tsp

Lemon juice                            - 1 tbsp

Soya sauce                              - 1 tsp

Oil or butter                            - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies, garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..



BRAIDED BREAD

INGREDIENTS:

All Purpose Flour                     - 4 cups

Dry Yeast                                   - 2 tbsp

Sugar                                         - 2 tbsp

Salt                                             - 1 tsp

Melted Butter                             - 2 tbsp

Warm Milk                                 - 1/2 cup

Warm Water                              - 1/2 cup

METHOD:

Preheat the oven at 190` C

Mix yeast with half the water and little sugar and set it aside to froth up

Sift the flour with the salt and in a bowl

Combine the remaining milk and water

Add all the ingredients to the flour mixture and mix well. Will be little sticky.

Now transfer it to a wooden board, sprinkle little flour and knead till dough well

Keep it covered in a oiled bowl and let it rise.

Roll it into a rectangle of 1/2 inch thick.

Keep the filling in the center of the rectangle and make slits on both of the longer sides.

Plait it softly covering the filling. like the below

After braiding

Start bringing the topmost slit end across from each other alternately

Keep going, remember to alternate, like a crisscross from one side to other .

When  reached the end, leave a tail at the bottom, finish it in a fold.

Transfer it to a oiled tray and let it rise for another 20 mins.

Apply milk or give an egg wash get get  golden brown.

After Baking

Bake in the pre-heated  oven for 30 mins or till the bread turns golden brown.

Yummy Chicken Stuffed Braided Bread is ready to taste...

With the above I made 2 braided breads.. If it is not set to raise well after baking the gaps will be prominent so let is stay for 20 mins to raise well...

CARAMEL PUDDING

CARAMEL PUDDING

Caramel Pudding

INGREDIENTS:

Sugar                                  -  1 cup

Milk                                    - 3 cups

Eggs                                    - 3

Vanilla essence                  - 1/2 tsp

Nutmeg powder                 - 1/4 tsp

METHOD:

Take a small and heavy saucepan.

Combine 1/2 cup sugar and 1/4th cup water. 

Heat and stir until the syrup turns golden brown colour.

Remove pan from heat and while hot pour the caramel into  mould and spread it to the bottom and sides.

Take a bowl and beat 3 eggs with hand blender.. 

Then add 1 cup sugar and vanilla extract.

Gradually add milk stirring continuously.

Pour this mixture into caramel coated mould. 

Cover the mould tightly with aluminium foil.

Steam this for at least 20 minutes in a steamer.

Cool it and refrigerate as it is tasty when cold.

Serve inverted on a serving plate.

Yummy yummy Caramel Pudding is ready to taste...

ANCHOVIES FISH FRY OR NETHILI MEEN VARUVAL

ANCHOVIES FISH  FRY  OR NETHILI MEEN VARUVAL

ANCHOVIES 

ANCHOVIES  FRY  OR NETHILI VARUVAL

INGREDIENTS:

Anchovies fish or Nethili meen   - 1/4 kg

Ginger garlic paste                      - 1/2 tsp

Chilli powder                              - 1 tsp 

Turmeric powder                        - 1/4 tsp

Garam masala                             - 1/4 tsp

Corn flour                                   - 1 tsp

Vinegar                                       - 1/2 tsp

Curry leaves                                - 2 tsp 

Oil                                               - for frying

Method:

Mix all the ingredients together and keep in refrigerator for 1/2 an hr for good marination.
Fry in medium flame 
Fry the curry leaves at last.
Garnish with curry leaves and serve hot.

IDLIS WITH VEG AND NON- VEG STUFFINGS

IDLIS  WITH VEG AND NON- VEG STUFFINGS 

IDLIS  WITH POTATO STUFFING

INGREDIENTS:

Idli batter                           -   2 cups


INGREDIENTS FOR POTATO STUFFING:

Potatoes                             - 3 

Green chillies                      - 2 

Garlic Cloves                      - 3 

Mustard seeds                     - 1 tsp

Turmeric Powder                - 1 tsp

Oil                                       - 1 tsp

Salt                                      - to taste

Coriander leaves                 - 2 tsp

METHOD:

Take 2 cups of Idli batter.

For the stuffing cook potatoes  and mash it well.

Heat oil in a pan. Add chopped  garlic, mustard seeds ,chopped chillies ,turmeric powder and mashed potatoes.one by one.

Saute well and let it cool. 

Add the chopped coriander leaves  mix well and set aside.

Grease the Idli plates with little oil .

First pour a tablespoon of the idli batter.

Keep 1  tsp of  stuffing on the batter.

Pour some more batter on the top of stuffing so that it covers the stuffing well. Set it well

Steam the idlis for 10 minutes..

Yummy idlis are ready to taste

Serve hot with any chutney and even chilli sauce.

CHICKEN STUFFED IDLIES 

CHICKEN STUFFED IDLIES 

INGREDIENTS OF CHICKEN STUFFING:


Shredded Chicken               - 1/2 cup 

Onion                                   - 1 

Shredded carrot                   - 3 tbsp

Ginger garlic paste              - 1 tsp

Red chili powder                  - 1/2 tsp

Coriander powder                - 1 tsp

Cumin powder                      - 1/2 tsp

Garam Masala powder         - 1/2 tsp

Salt                                        - to taste

Coriander leaves                   - 2 tbsp 


METHOD:

Take a frying pan heat oil..

Add the onions and saute till transparent.

Add ginger garlic paste and saute till the raw smell fades away.

Add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

Add the shredded chicken and carrot and mix well. Add salt to taste.

Cook for 5mins.Turn off and let it come to room temperature. 

Add coriander leaves and mix well.

Grease the Idli plates with little oil .

First pour a tablespoon of the idli batter.

Keep 1  tsp of  stuffing on the batter.

Pour some more batter on the top of stuffing so that it covers the stuffing well. Set it well

Steam the idlis for 10 minutes..

Yummy Chicken idlis are ready to taste