Sunday, January 21, 2007

Lemon Rice

Lemon Rice

Basmati/Long Grain rice - 1cup
Lemon Juice - 2-3tbsp
Onions, chopped finely - 1nos
Ginger, chopped finely - 1tbsp
Green chillies, chopped - 1nos
Mustard seeds - 1tsp
Urad Dal - 1tsp
Channa Dal - 1tsp
Dry Red chilli - 1nos.
Peanuts, roasted - handful
Turmeric powder - 1/4tsp
Curry leaves - few
Oil as needed
Salt to taste

Wash rice & soak for 30min. Drain & cook in 2 cups water(Add salt to water). The grains should be separate and not sticky.

Heat oil in a pan. Splutter mustard seeds. Add the dals & dry red chilli and fry till they turn light brown. Now add chopped onions, ginger, green chillies & curry leaves. Saute till light brown. Add turmeric powder and switch of flame. Add boiled rice and sprinkle lemon juice over rice. Add peanuts & mix well and turn on the flame. Cook for 2-3 minutes and switch off. Serve with pickle.

Saturday, January 20, 2007

Tomato Rice

Tomato Rice

Long grain rice - 11/2cup
Tomatoes, chopped - 3nos (4 for a tangier taste)
Onions,chopped - 1nos
Green chillies,chopped - 2-3nos
Coriander leaves,chopped - 4-5 sprigs
Coconut milk powder - 3tbsp
Chilli powder - 1/2tsp
Turmeric powder - a pinch

Whole spices
Bay leaves - 1
Cardamom - 2
Cloves - 3
Cinammon stick - 1" piece
Star Anise - 1

Oil as needed
Salt as needed

Wash rice and soak in water for 30min. Puree the tomatoes. Dissolve the coconut milk powder in a cup of water.
Heat oil in a pan, fry the whole spices for a few minutes. Add chopped onions & green chillies and saute till it turns brown. Add the chilli & turmeric powders. Now add the pureed tomatoes & coconut milk followed by coriander leaves. Add salt to taste. When it starts to boil add the drained rice. Add water as needed & cook till done. Serve hot with onion raita.
Tomato Rice served with onion raita....

Friday, January 19, 2007

Malabar Chicken Biryani

Malabar Chicken Biryani - Recipe from Blogs

Basmati Rice - 3cups
Chicken - 1/2kg (About 8 big pieces)
Onion, sliced thinly - 3cups
Tomatoes, chopped - 11/2cups
Curd - 1/2 cup
Lemon juice - 1tbsp+1tbsp
Coriander leaves, chopped - 1 cup(or half a bunch)
Mint leaves, chopped - 1/2 cup
Curry leaves - a few
Biryani Masala powder- 2tsp
(Biryani Masala powder -
Dry roast & grind to a fine powder the following:-

Cinnamon-1 big stick,Cardamom-3,Cloves-4,
Fennel seed-1/2tsp,Shahjeera-1/2tsp,Cumin seed-1/2 tsp)
Boiled Eggs - 2nos.
Raisins & Cashewnuts for garnishing
Rose water - 1tbsp(optional)
Saffron - a few strands(optional)
Ghee/Butter - as needed
Oil as needed
Salt as needed

For Marinating chicken
Turmeric powder - 1/4tsp
Chilli powder - 1/2tsp
Salt as needed

For Grinding
Green chillies - 5nos.
Garlic,chopped - 1tbsp
Ginger,chopped - 1tbsp
Poppy seeds,soaked in water - 1tsp.

Soak rice in water for half an hour. Rinse and drain. Roast the drained rice in ghee/ghee+oil/oil for few minutes. Add 6 cups of boiling water & salt and cook rice till done. Spread rice in a flat plate & sprinkle 1tbsp lemon juice.

Marinate chicken pieces in turmeric, chilli & salt for 30 min(preferably in refrigerator).

Fry raisins and cashewnuts in ghee, till brown and keep aside. Fry half of the sliced onions till golden & keep aside. In the same pan shallow fry the marinated chicken pieces for a few minutes.

Heat oil/ghee in another pan and saute the remaining onions till translucent. Add the ground paste and saute. When the raw smell goes, add tomatoes, curd, lemon juice and salt. Saute till oil separates. Add the chopped leaves and fry for a minute. Now, add the chicken pieces, mix well & transfer it to a pressure cooker. Add 1/2-3/4 cup of boiling water and pressure cook for 5-6 minutes or till done. If there is more gravy, open cook till the required consistency is obtained.

In an oven-proof dish, spread half of the rice, layer the chicken pieces on top and layer the remaining rice on it. Sprinkle saffron(mixed in rosewater). Garnish with fried cashews, raisins & onions. Cover & microwave for 4 min on high. Alternately you can bake it for 15-30 min at 150 deg. celsius. Mix thoroughly and serve with boiled eggs(hidden in rice), raita & pickle.

Other Related Recipes:
Prawn Biryani
Chilli Chicken
Chicken Curry
Kerala Chicken Roast

Thursday, January 11, 2007

Chicken Curry

Chicken Curry

Chicken(Cleaned & cut into small pieces) - 1 kg
Onions, chopped - 4nos.
Green Chillies, slit - 6nos.
Ginger-Garlic paste - 3tsp
Tomatoes, chopped - 2 nos.
Turmeric powder - 3/4 tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp
Curry leaves
Salt to taste
Oil as needed

Whole spices, powdered
Cloves - 6nos.
Cardamom - 4nos.
Cinnamon - 2" stick
Pepper corns - 6nos.


Heat oil, add onions and saute till it turns brown. Add green chillies & ginger-garlic paste. Saute till the raw smell goes. Add chilli, turmeric & coriander powders. Fry for a while. Throw in the chopped tomatoes & saute till oil start to separate.

Add the powdered spices. Fry for a while and then add chicken & salt. Cook uncovered for a few minutes, stirring well. Now, add 1-2 cups of boiling water. Stir. Add curry leaves & cook covered till done.


Other Related Recipes:
Malabar Chicken Biryani
Chilli Chicken
Kerala Chicken Roast

Wednesday, January 10, 2007

Flowers from Mom's garden



Monday, January 08, 2007

Mushroom Pulao

Mushroom Pulao - Recipe from Blogs
I have made a couple of avoided mint leaves, made it more spicy etc....

Button Mushrooms(Cleaned&Sliced) - 1 cup
Potato - 1nos.
Basmati Rice - 1cup
Onion - 1nos.
Ginger-Garlic Paste - 1/2-1 tsp
Coriander Leaves
Curd - 1tbsp.
Chilli powder - 1/2 tsp.
Coriander powder - 1 tsp
Garam Masala - 1/4-1/2 tsp
Turmeric powder - 1/8 tsp
Salt to taste

Whole Spices
Whole Red Chilli - 1
Bay Leaf - 1 small
Cloves -2
Cinnamon - 1 small piece
Star Anise - 1 small piece(Not the whole!)
Cumin seeds - 1/2 tsp.


Wash rice and soak in water for 1/2 an hour. Peel & chop the potatoes. Slightly fry the potatoes in oil & keep aside.
Heat oil. Add the whole spices one by one and when done(aroma comes), add the chopped coriander leaves. Saute for while and then add chopped onions & ginger-garlic paste. When onions turn brown, add all the powdered masalas & salt.
Cook for a while & then add the potatoes & mushrooms. Cook covered until the mushrooms are half done or when all the moisture has evaporated. Now, add curd & cook for 1-2min. Add the drained rice & saute for a few minutes. Transfer the contents to a pressure cooker & add 2 1/4 cup of boiling water. Pressure cook until done.(2-3min). Serve garnished with coriander leaves with pickle and/or salad.

Cream of Mushroom Soup

Cream of Mushroom Soup

Mushrooms - 1cup
Onion - 1nos
Garlic - 1nos.
Butter - 25gms(1/4 stick)
Flour - 1 heaped tbsp
Chicken Broth/water - 3 cups
Heavy Cream/Full cream milk - 1/2 - 1 cup
Ground Nutmeg - 1/4 tsp
Salt to taste
Pepper to taste - optional

Clean mushrooms with a damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve. Add remaining butter to the same pan & saute sliced garlic. When the raw smell goes add the chopped mushrooms and onions. Add salt. Cook, until onion is soft.
Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper(optional). Taste and adjust seasoning, if need be.
Switch off the flame. Cool & puree in a blender until smooth. Add the reserved mushrooms & return to fire. Add heavy cream and bring to a simmer(Do not boil). Ladle into soup bowls and serve garnished with cream.

Thursday, January 04, 2007

Bittergourd Curry with Yogurt

Bittergourd Curry with Yogurt - Recipe from Blogs


Bitter gourd sliced thin - 2
Green chillies slit - 5
Tomato sliced into quarters - 1
Onion sliced - 1

Red Chilly powder - 3/4 tsp
Turmeric - 1/4 tsp
Coriander Powder - 1 tsp
Coconut milk - 1 cup
Yogurt - 1 cup
Salt - to taste
Oil - as needed

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig


Heat a little oil and shallow fry the bittergourd pieces till light brown. Add onions and green chillies into it and saute for 2-3 mintues. Now add chilly powder,coriander powder,turmeric powder and 1 tbsp of water.Stir them for a while and add tomato and salt.Now add coconut milk and necessary water. Bring to a slow boil. Switch off the heat. When cool add the beaten yogurt & mix well.

Heat oil in a pan. Add mustard seeds. Let it splutter. Add curry leaves and cumin seeds into it and fry for a while. Pour it over the curry. Serve with rice.

Other Related Recipes: