Tuesday, November 10, 2015

Happy Diwali


Friday, October 9, 2015

Channa Biriyani


Rice - 2 cups
Channa - 1.5 cups
Onions - 4 medium, sliced 
Tomato - 5 medium, grind to a paste 
Ginger garlic paste - 1 tbsp 
Green chilli - 2 chopped 
Garam masala  - 1 tsp 
Coriander powder - 1 tsp 
Cumin powder - 1/2 tsp 
Mint leaves - one handful 
Coconut milk - 1/2 cup  (optional)
Lemon juice - 1 tsp 
Yogurt - 1 tbsp 
Cilantro - few chopped
Ghee - 3 tbs
Bay leaf - 2
Cinnamon stick - 2
Star Anise - 1
Clove - 3
Salt - to taste
Water - 3.5 cups


Soak the channa over night and pressure cook the channa, with a little water, for 3-4 whistles and keep aside.   Wash and soak the basmati rice for 20 minutes. 
In a pressure cooker, add ghee when it  heats up, add the sliced onions and green chillies and saute until the onions become translucent. Add the ginger garlic paste and saute until the raw smell goes away. Add the ground tomato paste and cook and cook for 3-4 minutes.   Now add coriander powder, cumin powder and garam masala  and mix well and cook for a couple of minutes. Add the mint leaves and the cooked channa.  Add coconut milk and drain the rice and add it. Add water,lemon juice, salt, yogurt and mix well.  Add the chopped coriander leaves and close the lid. 

Pressure cook for 3 whistles, simmer after the first whistle. Once done, open the cooker and fluff up with a fork.

Serve with raita.......... Enjoy!!

Sunday, April 26, 2015

Mutton Stew - Kerala Style (Version 1)

Mutton - 1 kg
Onion - 3 large
Ginger - a small piece - finely chopped
Garlic - 6 flakes chopped nicely
Green Chili - 4 slit lengthwise
Potato - 2
Carrot -1
Curry leaves - few
Coconut milk - 1 cup
Cinnamon - 2 sticks
Cardamom - 4 nos
Cloves - 2 nos
Bay leaves - 2
Fennel - 1 tsp
Coriander powder - 2 tbs
Pepper - 2 tsp (i used whole pepper)
Salt to taste

Wash the mutton pieces thoroughly and pressure cook for 3 to 4 whistles and leave aside. Wash potatoes and carrot, peel off the skin and cut into cubes 
Heat oil in a pan and when its  hot add cinnamon, bay leaves, cardamom, cloves and fennel and fry till nice aroma comes, then add the  chopped ginger and garlic and saute until the raw smell disappears. Now add the sliced onions along  and green chillies, saute until the onion turns translucent. At this stage add coriander powder and crushed pepper and mix well, add in the pressure cooked mutton pieces, cover with the lid and cook on medium heat. After 5 to 10 minutes add cubed potato and carrot and cook. When its done add coconut milk, give a nice stir and switch off the heat.
Heat a small kadai, add 1tsp of ghee, when its hot add curry leaves to it and transfer it to the mutton gravy.

Serve with appam, idiappam, parotta................. Enjoy!!!! 

Thursday, January 15, 2015

                 Happy Pongal