ഒരുകിലോ ആട്ടിറച്ചിയുടെ ബിരിയാണി ഉണ്ടാക്കാന്
പത്ത് പച്ചമുളക്, അഞ്ച് അല്ലി വെളുത്തുള്ളി, പത്ത് ചീര് ചുവന്നുള്ളി, ആറ് സവാള, മൂന്നു നാലു കഷണം ഇഞ്ചി എന്നിവ ചതച്ചെടുത്ത് പാകത്തിന് മഞ്ഞള്പ്പൊടിയും ഉപ്പും ചേര്ത്ത് നെയ്യില് നന്നായി വഴറ്റിയെടുക്കുക. മസാല തയ്യാറായി കഴിഞ്ഞാല് അതിലേയ്ക്ക് മട്ടന് കഷണങ്ങള് ഇട്ട്, അല്പം വെള്ളവും അര കപ്പ് തൈരും ഒഴിച്ച് വേവിക്കുക. പിന്നീട് രണ്ട് തക്കാളി അരിഞ്ഞതും, ഒരു ചെറുനാരങ്ങയുടെ നീരും ഇതിലേയ്ക്ക് പിഴിഞ്ഞ് ചേര്ക്കാം. വെന്തു വരുന്നതു അനുസരിച്ച് ഗരം മസാലപൊടിയും, മല്ലിയിലയും, പുതിനയിലയും ചേര്ക്കുക. മസാലപാര്ട്ട് റെഡി, ഇനി അടുപ്പ് അണക്കാം. ഇതേ സമയം തന്നെ മറ്റൊരു പാത്രത്തില് വെള്ളം തിളപ്പിച്ച് പട്ട, ഗ്രാമ്പൂ, ഏലയ്ക്കായ്, തക്കോലം എന്നിവയും പാകത്തിന് ഉപ്പും ചേര്ത്ത് അരി ഒരു മുക്കാല് വേവ് വരെ തിളപ്പിക്കുക. അതിനുശേഷം വെള്ളം ഊറ്റിയെടുത്ത അരി നമ്മള് തയ്യാറാക്കിയ മസാലയുടെ മുകള്ഭാഗത്തായി ഇടുക. ആദ്യത്തെ ഒരു ലെയര് അരി ഇട്ടുകഴിഞ്ഞാല് ഒരു പിടി മല്ലിയിലയും, ചെറുതായി അരിഞ്ഞ പൈനാപ്പിള് കഷണങ്ങളും വിതറണം. വീണ്ടും അരിയിടുക. ഏറ്റവും മുകളിലായി നെയ്യില് വറുത്തെടുത്ത അണ്ടിപ്പരിപ്പ്, മുന്തിരി, സവാള അരിഞ്ഞത് എന്നിവയും പൈനാപ്പിള് കഷണങ്ങളും, മല്ലിയിലയും വിതറണം. ഇതിനു മുകളിലായി അമ്പത് ഗ്രാം നെയ്യ് ചുറ്റിച്ച് ഒഴിക്കാം. ഇനിയാണ് കായിക്കയുടെ സാക്ഷാല് ട്രേഡ് സീക്രട്ട്. തേങ്ങാപ്പാല്, കുങ്കുമപ്പൂവ് നന്നായി അരച്ച ബദാം, ഒരല്പം മഞ്ഞള്പ്പൊടി എന്നിവ നന്നായി കലക്കിയെടുത്ത് ഈ ബിരിയാണിയിലേയ്ക്ക് ഒഴിക്കുന്നു. അതിനുശേഷം അല്പം മൈദാമാവ് കുഴച്ച് ബിരിയാണി ചെമ്പിനു മുകളില് വെച്ച് അടച്ച് സീല് ചെയ്ത് ദം ആക്കിയെടുക്കുക. ചെറിയ വിറക് ഉപയോഗിച്ച് ആദ്യം ചെമ്പിനടിയിലും പിന്നീട് തീ കെടുത്തി അടുപ്പിലെ കനല് കോരി ബിരിയാണി ചെമ്പിന്റെ അടപ്പിനു മുകളിലും വെയ്ക്കുക. സ്സീല് ചെയ്തിരിക്കുന്ന അടപ്പിലെ വിടവിലൂടെ ശൂ... ശൂ... എന്ന് അവി പറക്കും. അപ്പോള് നമുക്ക് മനസ്സിലാക്കാം ബിരിയാണി ദം ആയി. ഒരു പത്തു മിനിറ്റു വെച്ച ശേഷം സീല് പൊട്ടിച്ച് നല്ല മട്ടന് ബിരിയാണി കഴിക്കാം.
Friday, January 21, 2011
Monday, October 18, 2010
ഡ്രാഗണ് ചിക്കന്
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Friday, July 09, 2010
fried rice
Plain vegetable oil - 1/3 cup
Chicken(diced) - 1/3 lb
or
Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no
(diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos
(finely chopped)
Fresh ginger - 2" piece
(peeled and finely chopped)
Whole scallions - 3 nos(spring onions)
(thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos
(lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups
2)Add the chicken and cook, stirring occasionally, until lightly browned.
3)Add onions, salt and pepper.
4)Cook for 1 - 2 mins, until onion is fragrant.
5)Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
6)Add the frozen vegetables.
7)Cook, until just defrosted, but still crisp.
8)Transfer contents of the skillet to a large bowl.
9)Heat 2 tbsp of oil in the same pan.
10)Add the eggs and season with salt and pepper.
11)Stir the eggs constantly and cook, until almost set, but still moist.
12)Transfer the egg to the bowl.
13)Heat up the remaining oil in the same pan.
14)Add rice and use a spoon to break up any clumps.
15)Add salt and pepper and stir-fry the rice to coat evenly with oil.
16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17)Stir the rice again, breaking up any new clumps.
18)Add the scallion greens.
19)Transfer to the bowl.
20)Stir all the ingredients together with the rice.
:- Adjust the seasoning with salt and pepper, if necessary.
:- Serve hot.
Chicken(diced) - 1/3 lb
or
Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no
(diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos
(finely chopped)
Fresh ginger - 2" piece
(peeled and finely chopped)
Whole scallions - 3 nos(spring onions)
(thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos
(lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups
Preparation Method of Chicken Fried Rice Recipe
1)Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.2)Add the chicken and cook, stirring occasionally, until lightly browned.
3)Add onions, salt and pepper.
4)Cook for 1 - 2 mins, until onion is fragrant.
5)Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
6)Add the frozen vegetables.
7)Cook, until just defrosted, but still crisp.
8)Transfer contents of the skillet to a large bowl.
9)Heat 2 tbsp of oil in the same pan.
10)Add the eggs and season with salt and pepper.
11)Stir the eggs constantly and cook, until almost set, but still moist.
12)Transfer the egg to the bowl.
13)Heat up the remaining oil in the same pan.
14)Add rice and use a spoon to break up any clumps.
15)Add salt and pepper and stir-fry the rice to coat evenly with oil.
16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17)Stir the rice again, breaking up any new clumps.
18)Add the scallion greens.
19)Transfer to the bowl.
20)Stir all the ingredients together with the rice.
:- Adjust the seasoning with salt and pepper, if necessary.
:- Serve hot.
Thursday, July 08, 2010
Meat Vindaloo
- Meat Vindaloo
- 1 kg: Lean pork cleaned
- 2 medium size: Onions, chopped fine
- 10 Cloves: Garlic
- 1 inch piece: Ginger
- 10 pcs: Dried red chillies/peppers
- 10 pcs: Peppercorns
- 8 pcs: Cloves
- 1 inch piece: Cinnamon
- 1 tsp: Cumin seeds
- ½ tsp: Mustard seeds
- ½ tsp: Sugar
- ½ tsp: Vinegar
- 2 tbsp: Oil
- ½ peg: Coconut feni
- 2 cups: Water
- Salt as per taste
- Cut the cleaned pork into ½ inch sized pieces.
- Apply salt and keep aside.
- Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
- Apply the ground spices to the meat and marinate for 3 hours.
- Heat the oil in the pan on medium heat and add the meat.
- Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
- the vinegar and the water gradually.
- Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.
Friday, May 16, 2008
Custard Caramel Pudding
Ingredients :
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
Mix the custard powder in 1/2glass of cold milk. Beat the eggs thoroughly. Add sugar to it. Warm up the milk and mix it with custard powder and egg. Stir it well. Add vanilla essence. Take some sugar and water in a pot and heat it. When it is of slight brown colour, remove from the heat and let it cool. Pour the pudding mixture into the dish. Close the dish tightly with a lid. Take some water in a pressure cooker and keep the pudding dish inside. Steam without the weight for 1/2 an hour.
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
Mix the custard powder in 1/2glass of cold milk. Beat the eggs thoroughly. Add sugar to it. Warm up the milk and mix it with custard powder and egg. Stir it well. Add vanilla essence. Take some sugar and water in a pot and heat it. When it is of slight brown colour, remove from the heat and let it cool. Pour the pudding mixture into the dish. Close the dish tightly with a lid. Take some water in a pressure cooker and keep the pudding dish inside. Steam without the weight for 1/2 an hour.
Friday, May 09, 2008
Cochin Fish Fry
Ingredients1) Any Fish - 1 kg
2) Red Chilli Powder - 2 Teaspoon
3) Turmeric Powder - 1 Teaspoon
4) Tamarind or Vinegar- 1/2 Teaspoon
5) Ginger-Garlic Paste- 1/2 Teaspoon
6) Salt - To Taste
7) Coconut oil - To Deep fry Fish
PreparationClean the fish and mix ingredients 2, 3, 4, 5, and 6 well with 2 teaspoon coconut oil. Wrap the paste on fish and keep it for 1 to 2 hours. Then heat the oil in a pan and fry the fish with closing the pan with a lid and serve hot.
2) Red Chilli Powder - 2 Teaspoon
3) Turmeric Powder - 1 Teaspoon
4) Tamarind or Vinegar- 1/2 Teaspoon
5) Ginger-Garlic Paste- 1/2 Teaspoon
6) Salt - To Taste
7) Coconut oil - To Deep fry Fish
PreparationClean the fish and mix ingredients 2, 3, 4, 5, and 6 well with 2 teaspoon coconut oil. Wrap the paste on fish and keep it for 1 to 2 hours. Then heat the oil in a pan and fry the fish with closing the pan with a lid and serve hot.
Thursday, May 08, 2008
Spicy Cuttlefish
Ingredients
500g cuttlefish(cleaned, scored and cut into slices)3 onions }12 red chillies (seeded) } grounded 4 dried chillies (soaked)}corriander leaves (chopped)125g grated coconut( squeezed into milk)oil for fryingSEASONING INGREDIENTSsalt 1 tsp tamarind11/2 tsp sugar
Preparation
10 heat 65 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.2) Reduce heat and add grounded paste and fry3) Add cuttlefish and stir half coconut milk.Add on the seasoning ingredients4) pour remaining coconut milk and bring to boil
500g cuttlefish(cleaned, scored and cut into slices)3 onions }12 red chillies (seeded) } grounded 4 dried chillies (soaked)}corriander leaves (chopped)125g grated coconut( squeezed into milk)oil for fryingSEASONING INGREDIENTSsalt 1 tsp tamarind11/2 tsp sugar
Preparation
10 heat 65 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.2) Reduce heat and add grounded paste and fry3) Add cuttlefish and stir half coconut milk.Add on the seasoning ingredients4) pour remaining coconut milk and bring to boil
beef cutlet-camarao costeleta
Ingredients
BEEF 1/4 KGMINCED COOKED POTATO 1/2 KGCHOPPED GINGER 1/2 INCHONION CHOPPED LENGTHWISE 2CHOPPED GREEN CHILLIES 4 CURRY LEAVES 1 STALKTURMERIC POWDER 1/2 TSPCHILLI POWDER 1 TSPGARAM MASALA POWDER 1 TSPBREAD CRUMBS 1 CUPBUBBLED EGG WHITE 1/2CUPSALT SUFFICIENT
Preparation
MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF. COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP. THEN MINCE IT IN A MIXER .SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN. ADD COOKED MEAT , MINCED POTATO, GARAM MASALA. PUT OFF THE FIRE. KNEAD IT SOFTLY.MAKE BALLS AND ROLL IT IN A REQUIRED SHAPE.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS. FRY IT IN A HOT PAN TILL IT GETS BROWN IN COLOR.
BEEF 1/4 KGMINCED COOKED POTATO 1/2 KGCHOPPED GINGER 1/2 INCHONION CHOPPED LENGTHWISE 2CHOPPED GREEN CHILLIES 4 CURRY LEAVES 1 STALKTURMERIC POWDER 1/2 TSPCHILLI POWDER 1 TSPGARAM MASALA POWDER 1 TSPBREAD CRUMBS 1 CUPBUBBLED EGG WHITE 1/2CUPSALT SUFFICIENT
Preparation
MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF. COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP. THEN MINCE IT IN A MIXER .SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN. ADD COOKED MEAT , MINCED POTATO, GARAM MASALA. PUT OFF THE FIRE. KNEAD IT SOFTLY.MAKE BALLS AND ROLL IT IN A REQUIRED SHAPE.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS. FRY IT IN A HOT PAN TILL IT GETS BROWN IN COLOR.
Kerala chicken
Ingredients: - 500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.
HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.
HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.
Onion chicken
Ingredients : - 500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.
HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve
HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve
Cochin Coconut Masala -vegetarian
5 dried red chillies
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.
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