Showing posts with label Pulav and biryani. Show all posts
Showing posts with label Pulav and biryani. Show all posts

Sunday, March 30, 2014

Mavinkai chithranna ...Tangy raw mango rice

March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.
Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.

Prep time: 15 minutes
Cook time: 30 minutes
For the rice:
  • 2 cups Basmathi Rice
  • 4 cups of water
  • Salt to taste
For the mango chutney:
  • 1 Big sized raw mango/mavinkkai,grated
  • 1/4 cup Freshly grated coconut
  • 5-6 Green chillies
  • 1tsp Cumin/Jeera
  • 1/2tsp Pepper
For the tempering: 
  • 1tsp Mustard seeds
  • 1tbsp Peanuts/shenga
  • 2spring Curry leaves 
  • 1/2tsp Asafoetida
  • 2 Dried whole red chillies,cut into bits
  • 1tsp Split Black gram/urad dal
  •  1/4tsp turmeric 
  • 1tbsp Ghee or oil of your choice
Cooking Directions
  1. Wash and soak rice for 20 minutes,
  2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
  3. Remove from the heat and stand covered for 10 minutes.
  4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
  5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
  6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
  7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!

Saturday, October 19, 2013

PUnjabi style Surma/ king fish fry

Punjabi fish fry is an authentic style preparation of the fish fillets unlike south indian style.Here fish is well coated in the batter of Gram flour ,curd and egg ,where as in south india rice flour or rava is used for the coating the fish.It is one of the favorite recipes from Punjabi cuisine,ready to spread its aroma all over.

  1. 5-6 Surma/king fish/anjal ,1 cm thin slices
  2. 1/2tsp turmeric
  3. 1tsp lemon juice
  4. 1tbsp Mustard oil for the marinade
  5. 1tbsp ginger garlic paste
  6. 1/4 cup hung curd
  7. 3tsp red chilly powder
  8. 1/2tsp Garam masala
  9. 1cup Besan/Gram flour
  10. 1/2tsp Ajwain/carom seeds
  11. 1 Egg lightly beaten
  12. Salt to taste
  13. Oil for frying
  14. Chat masala as per taste

  • Wash and clean the surma slices and make them dry and keep aside
  • Add red chilly powder,Garam masala,Crushed ajwain,ginger -garlic paste and salt to the gram flour,mix it well.
  • Add curd ,mustard oil and egg beaten to the same besan mixture and make a thick paste.You can sprinkle little water if needed,but the consistency of the batter should be thick so that fish could coat properly.
  • Now add the pieces of fish in this mixture and nicely massage each pieces of fish  with this besan batter.
  • Let it marinate for 10-15 minutes in this batter.
  • Heat oil in a pan and Shallow fry all the pieces on both the sides till golden brown.
  • Sprinkle some chat masala and Serve hot with onion and lemon slices.
Chef's tip:
  • You can use water instead of egg for the batter.
  • If you want to make fish more crispy then deep fry the fish in hot oil instead of shallow frying.
  • YOU can also try this same batter with pomfret or any other fishes of your choice.
Sending this to one of my favorite blog Amchigele Vasari as a guest post

Friday, January 18, 2013

Palak Chawal /spinach rice

Prep & Cooking: 40 mts
Serves 4-5 persons
  1. 3 cups long grained rice
  2. 1 cup Peas (blanch for 5 minutes and strain)
  3. 2 large onion, finely sliced
  4. 1tbsp oil + 2 tbsp ghee or butter
  5. 1tbsp ginger garlic paste
  6. whole garam masala (4 cloves, 1″ cinnamon, 4 cardamom, 1 star anise)
  7. 1/2 cup curd/yoghurt 
  8. salt to taste
For green Masala (do not make a smooth paste should be coarse)
  1. 1 1/2 tbsp chopped coriander leaves
  2. 1 tbsp  chopped mint/pudina leaves
  3. 6-8 green chillies
  4. 2 large bunches of spinach, wash thoroughly, blanch for 3 minutes and strain 

  • Coarsely grind the green masala paste ingredients and keep aside.
  •  Heat oil+ghee in a cooking vessel, add whole spices and saute for a few seconds. Add the sliced onions saute till light brown.Now add blanched peas and saute for 5 minutes
  •  Add the ginger garlic paste and saute further for 5 mts. Add the green masala- spinach paste and cook further for another 8-10 minutes. Add yoghurt and combine and allow to cook for a minute, stirring constantly.
  • Add the washed rice and saute for 2 minutes  Add 51/2 cups of hot water and salt and bring to a boil. Reduce heat, cover with lid and cook till rice is done.

Serve hot with Green Peas salad or any other salad of your choice.

Green peas salad

Monday, March 26, 2012

Hyderabadi Mutton Dum Biryani!


Hyderabad is famous for its Dum biryani.One of them is kacche ghost ka biryani which i have tried several times and it really come out well.It is very simple and easy to make.I got this recipe from one of the TV shows in which they clearly mentioned the step by step recipe.So i too started following that exact recipe and we all loved the  end result.
              Normally in other types of biryani precooked meat is used but in hydrabad they cook meat along with rice.That means the mutton cooks  in its own juice  which is also known as kacchey Ghost ka biryani. Mutton is cooked on slow fire in the steam which know as Dum( steam).The procedure of making this  biryani is very interesting.To make it  more simple  i have  clearly mentioned the steps with the pics.So lets start with the ingredients.

1st step

2nd step
3rd step
4th step
5th step
6th step
7th step
Basmati rice-1/2kg
Mint leaves-2 cups
Ginger-2 pieces
Garlic-1 big pod
Cinnamon-4 big pieces
Coriander seeds-1tsp
Bay leaf-3
Green chillies-10
Chilly powder-1tsp
Oil or ghee-1cup
Kesar/saffron -a pinch mixed with a tbsp of milk
saffron color-1/4 spoon mixed with a tbsp of milk

Method of marination:-
  • First make masala for marination with 1 cup of mint,ginger,garlic,5 cloves,2 cinnamon,3 cardamon, jeera,coriander seeds,6 green chillies and curd.Grind all the ingredients to smooth paste. 
  • Now marinate the mutton with this paste along with salt and chilly powder for about 1 hour.
1st step:-Fry onions  in 1/2 cup ghee till golden brown .Just before taking it out.add the chillies and fry along with onions for a few seconds or till raw smell goes.

2nd step:-Boil about 2 litre  water in a  wide  big hundi or sauce pan along with Bay leaf, remaining cloves,cinnamon, cardamom.and salt to taste .when water comes to boil add the washed rice and cook exactly for about 10 mins(if you are using kohinoor charminar basmati) on high flame or till 3/4 done.Now strain the water.

3rd step:-Transfer the cooked rice to a tray or wide plate.Let it cool for a while.

4th step:-Now start making layers for which you need 4 litre thick bottom vessel or the Pressure cooker( i have used pressure cooker) and  a thick lid which exactly fits to that handi/cooker.First put the layer of marinated mutton and then spread some fried onion on top and some chopped mint leaves.The same way finish the layers with the remaining rice.At last sprinkle some safron mixed in milk.

5th step:- Make soft dough using 1 cup of wheat flour.Now seal the handi with this dough as shown in the picture.

6th step:-Now seal the handi with a lid properly make sure it is tightly closed.

7th step:-Now cook it over the low flame for about 45 mins.After 45 mins swithch off the gas and  let it stand for about an hour so that let the rice absorb all the flavours .


Serve hot with salad or special biryani chutney or with mirch ka salan as traditionally served in Hyderabad.

暖暖日本在线观看高清中文-暖暖视频 高清 日本
大关县| 怀化市| 昌黎县| 通海县| 富民县| 磐安县| 乃东县| 通化县| 延安市| 洪泽县| 仙桃市| 长治县| 天长市| 盐津县| 金川县| 甘德县| 黄冈市| 成安县| 石棉县| 息烽县| 汶川县| 江都市| 乡宁县| 南平市|