Malabar Fish Biriyani

Its sunday, and we are cooking Fish.

Making time: 45 minutes

Serves: 6 People

INGREDIENTS

 

Shredded & Fried Fish 500 grams
Rice 400 grams
Onion Chopped 4 Nos

Tomato 2 Nos

Fresh ginger, green chilly finely chopped 1 table spoon.
Add spices like Garlic, Cinnamon, Cardamom, Pepper, Cloves to taste
Garam Masala 1 table spoon
Curd 2 table spoon
Coconut Milk 1/2 Cup
3 cups hot water
Coconut Oil 1 Cup
Ghee 2 table spoon
Coariander Leaf to Taste
Salt To taste

Method:

Fry fish in a saucepan in coconut oil. Fry till the fish becomes light brown color. Keep aside.

To the same oil add chopped onion (3 numbers), paste of green chilly, ginger, and garlic and fry it for 2 minutes. Add salt to taste.

Add tomato, 1 table spoon garam masala, coariander leaf, curd and coconut milk and boil it for 2 minutes.

Add the fried fish and cook for 5 minutes. Keep Aside.

Heat the ghee in a large saucepan and add the remaining onion, cinnamon, cardamom, Pepper, Cloves and fry till onion becomes golden brown.

Add the washed and drained rice to it and keep stirring and fry for 4-5 minutes till the rice appears glazed.  Add salt to taste.

Add boiling water an inch above the rice. Boil till the water is almost absorbed (till the rice is cooked).

To make DUM:

Add a table of ghee to a saucepan.

Add the previosly cooked fish, make a rice layer above it, and then add coariander leaves. Put the remaining rice to create another layer above the coariander leaves. Boil for 2 minutes.

There you go. Your malabar fish biriyani is ready. Serve hot :)

This is our todays lunch menu. Will post what we have for dinner. This "Kitchen Weekend" Rocks. 

Fried Rice

Here comes fried rice:

Making time: 30 minutes

Serves: 6 People

Ingredients:

400 gm Rice
100 gm Ghee or butter
65 gm onion
2 gm cinnamon
2 gm Bay leaf
1 gm peppercorns
6 gm Salt

Method:

Heat the ghee in a large saucepan and add the finely sliced onion and fry till onion becomes golden brown.

Keep aside.

Add the washed and drained rice and the spices, keep stirring and fry for 4-5 minutes till the rice appears glazed.  Add salt to taste.  

Add boiling water an inch above the rice. Boil till the water is almost absorbed (till the rice is cooked). Serve with  fried onions, and hard-boiled eggs cut in slices.

Gobi Manchurian (Cauliflower Manchurian)

Gobi Manchurian, here is the recipe :)

Making time: 45 minutes

Serves: 6 People

 

Ingredients:

 

1 medium. cauliflower clean and broken into big florets.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

 

Method:

 

Boil the cauliflower (gobi) florets for 3-4 minutes in plenty of water, to which a table spoon of milk has been added.Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 table spoon corn flour, adding 1/4 table spoon each of ginger, red chilli powder, and garlic. Add salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
 

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add spring onions and salt to taste.
 

Stir fry for a minute and add 1 1/2 cups water and bring to a boil. Then add 1 table spoon cornflour to 1/4 cup water, till it dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. 

 

Add gobi (cauliflower) florets and soya sauce, and boil for two more minutes.
  

Ginger Chicken

Wife rocks :) Today we had Ginger Chicken, Gobi Manchurian and Fired Rice. Try it out the recipe's below.

Making time: 45 minutes

Serves: 6 People

INGREDIENTS

 

Cooked & shredded Chicken 500
gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD:

Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan and bring to a boil and simmer for 2 minutes.

Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
 

Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. Then add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
 

Add the mushrooms and cook till sauce thickens slightly.
 

And... serve hot :)

Hey, don't stop here, try the other 2 (Gobi Manchurian and Fired Rice) as well.

Aaloo Palak

Hey, cooked aaloo palak (potato-spinach) today. Try it, it tastes so yummy good.  Here is the recipe:

Making time: 45 minutes

Serves: 6 People

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
and add salt as needed.

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. 

Add lemon juice

Just before s erving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.