KING FISH BRIYANI

King Fish Biryani
Ingredients
For marinating the fish
    King fish-5 or 6 pieces
    Chilly powder- 2 tsp
    Turmeric powder- 2 pinches
    Ground Garam masala- ½ tsp
    Lemon juice- 1 tsp
    Curry leaves- 1 sprig
    Salt- to taste
    ginger garlic paste
  
For frying fish

    Oil- enough for frying

For making masala
   Green chillies 4
    Oil used for frying fish- 3 tbsp
    Onion, large cut thin long- 4 no’s
    Salt- litte
    Tomato, chopped- 1 large
    Chilly powder- ½ tsp
    Yogurt (not sour)- 4 tbsp
    garammasala-1 tbsp
    ginger garlic paste
    mint leaves
    coriander leaves.

For making rice

    Basmati rice- 2 cups
    Water- 3½ cups
    Salt- as needed

Topping  ingredients:
    saffron
    1 cup of milk.
    mix saffron in one cup of milk keep aside.

Instructions

    Wash the king fish steaks under running water,
     if you want you could cut the steak into
     medium sized pieces.
     Marinate the king fish with the above mentioned ingredients for marination,
     keep aside for 15 minutes.
    Shallow fry the fish in enough oil till it starts to turn golden in color.
    Avoid over frying the fish,
    Keep aside  on a paper towel.
    Place a large pan over medium heat, add 3 tbsp of oil used for frying fish.
    Add cinnamon sticks,cloves and elaichi.Allow it to splutter.
    Add  green chilli,then mint leaves,then corianders leaves to it  .
    cook covered till it turns tender.
    Add the ginger garlic paste,then add the onions turn tender.
    saute for a few minutes.
    Onion should turn really tender and well cooked.
    Add chopped tomato and cook till it gets mashed.
    Add chilly powder and turmeric powder then garam masala  to it, combine well.
    Now, add yogurt, combine well and cook covered for 5 minutes.
    Remove the lid and let all the water in the masala dries up.   
    Remove from the heat and keep aside covered.
Cooking Rice.
     Wash the rice taken in a large sieve under running water.
     Heat the pan with 4 cups of water.
     Allow it to boil.
     Then add the rice.
     Allow it cook half boiled.
     Atlast drain the water from the rice.
Layering:   
    In a large pan, spread half of the  masala as the first layer.
    Top it with half of the rice as the second layer.
    Top it with fry fish as the third layer.
    Again repeat layering with  masala, rice,fry fish finally top it with saffron milk.
    Close the pan tightly with aluminum foil and then with its lid.
    Place the pan on low flame and cook for 10 minutes.
    After 10 minutes, remove the pan from the heat and keep aside covered.
    While serving, combine the rice and fish masala together, serve on a plate along with raita .

Notes
Adjust the spice level according to your needs,
 if you like it spicy increase the amount of chilly powder or green chillies accordingly.
This biryani, in fact all biryanis taste better when it sits for sometime,
 it would taste even more better the next day.

ulundhu vadai

INGREDIENTS:

WHOLE URAD DAL       1 AND 1/4 CUP
GREEN CHILLI       3-4 NO
SALT               AS NEEDED
ASAFOETIDA       1/4 TSP
CURRY LEAVES      FEW
SUJI RAVA         3 TABLE SPOONS
CORIANDER LEAVES  FEW
GINGER     A SMALL PIECE(OPTIONAL)
SMALL ONIONS      10-12 NO
WATER(TO GRIND)   APPROX 1/4 CUP
OIL FOR FRYING.

METHOD:

Soak the urad dal for an hour .

1.Drain the water completely.

2.Grind the urad dal along with green chillies , asafoetida,curry leaves, ginger and coriander leaves.
3.Normally wet grinder is most preferred for making ulundu vadai.
4.While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.
5.Just sprinkle water. Else the vadas will drink too much of oil.

6.I just added extra curry leaves and suji rava.

7.Peel of the skin of the small onions and finely chop them.add this onion curry leaves and suji rava to the batter.
9.Normally my mother uses banana leaf for making the round shapes.
10.Here i used a zip lock cover.we can use any kind of plastic cover.
11.Just before making the vadas add salt to the batter, never add while grinding else the batter will become watery.
12.While making vadais keep a cup of water in a wide vessel .
13.Just wet your hands (before making each vadais) and take a medium ball sized batter in your hand and place it in the zip lock cover

14.Just pat the batter slightly and make a hole in the center.
15.Heat the oil in a pan.
16.The oil should be very hot.
17.Just carefully place the vadais in the batter and keep the flame in medium.

18.Flip it over after 2 minutes and fry till golden brown.

19.If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.
20.Drain it in a kitchen towel.
21.Repeat the same process for rest of the batter.
22.Enjoy hot , crispy vadais with coconut chutney and Sambar.

Note:

1.If using mixie for grinding the urad dal use the pulse option
2.For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vadais fluffy.
3.Always grind the batter smoothly into a fine paste, else the vadais will become hard and rubbery.
4.Do not soak urad dal for more than 2 hours , else the vadais will drink too much of water.
5.If by any chance the batter turns watery just add a tblsp of rice flour.
6.My mom usually add a tblsp of rice while soaking the urad dal. This will give more crispy vadais.but i added suji rava in this it too gives more crispy.

VEGETABLE BRIYANI

VEGETABLE BRIYANI

Ingredients
Basmati Rice-4cups
coconutmilk-3cups and water-2cups
Ghee/Oil-1/3 cup
cloves-3
Cinnamon stick-2
Bread 5 slices

Vegetables:
beans15
carrot1
cauliflower one big
greenpeas-1cup
Gingergarlic paste-4 spoons
Onion Sliced-3large
mealmaker-2cups full
Tomato chopped-4small
GreenChilli -8
Mint leaves-1 cup
Coriander leaves-1 cup

NOTE: wash mealmaker.Bring water to boil with a little salt, add mealmaker to it.
Keep covered for 30  minutes.
Then remove it from water, rinse it well to get rid of the smell and squeeze out the excess water.

First cut the bread into slices and fry in the ghee and keep it aside.

Method

1.wash the basmathi rice.

2..Soak the washed basmatic rice in water for ten minutes .

3.Heat the cooker pour the oil followed by cloves and cinnamon allow it to splutter till it turns slight brown.

4.First add the green chillies saute it for few seconds.

5.Then add the mint leaves saute it for fewseconds.Then add the corianders leaves and saute it for few seconds.

6.Add the onion.

7. saute the onions it till it turns translucent.

8.Then add the tomato saute it till it mushy.

9.Once the tomato is well sauted first add the meal maker and fry it for 5-6 minutes.

10.Then add the beans followed by carrot ,cauliflower,greenpeas.

11.Then add the ginger garlic paste.saute it till the raw smell goes.

12.Mean while grind the coconut and extract the coconut milk and filter it keep aside.

13.Drain the water from rice.
14.Add the soaked rice to the cooker and measure the rice water and pour it to the rice.
     i took 4 cups rice so 1:1 water is enough.instead of water i took coconut milk 3 cups and 1 cup water.

15.Slowly stir the rice to incoporate all the ingredients.

16.Pressure cook the biryani for 10 minutes in medium flame,
     make sure the whistle wont release the steam out...After 10 minutes,
     keep it in low flame for 5 minutes and  then    switch off .
17.Atlast add the fried bread to the briyani.and mixx it well.

18.If u want you can make slice the bread into small pieces.
     my kids like the breads too much so i sliced in big pieces.

NOTE:MEAL MAKER MEANS SOYASUNKS.

YUMMY VEGETABLE BRIYANI READY SERVE IT HOT WITH RAITHA.

Nandu Masala(crab Masala)

NANDU MASALA

Nandu masala(crab masala)
Ingredients:

Crab:1 kilo

Clove:1

Cinnamon:1 small piece

Big Onion:3

Tomatoes:3

Green Chilly:1

Cumin seeds:1 teaspoon

Black pepper :1teaspoon

Fennelseeds:½ teaspoon

Coriander Leaves:a few sprigs

Ginger Garlic paste:1 ½ teaspoon

Coriander powder:2tablespoon

Chilly powder:1tablespoon

Turmeric powder:½ teaspoon

Coconut grating:1cup

Oil:2tablespoon

Garam masala:1/2 teaspoon

Salt as needed

Preparation of nandu masala(crab):

Grind coconut,fennelseeds,cumminseeds,blackpepper,coriander powder in a blender to a smooth paste and keep aside.

1.Chop onions,greenchilly and tomatoes
2.Cut the crab into halves leaving the legs attached to the body.
3.Remove inedible parts of the crab and set the cleaned crab aside.
4.Heat oil in a pan. 
5.First add the clove and cinnamon allow it to splutter.
6.then add the chopped onions,green chilly and saute it for some time then add tomatoes
   saute till it  mushy.

7.Next add the ginger-garlic paste.

8.then add chilly powder and turmeric powder.

9.followed by the ground mixture of pepper,coconut,fennelseeds,cuminseeds,corianderpowder.  
10.saute it for few minutes on medium heat til the raw smell goes.

11.then add the garam masala.

12.Add the cleaned crab along with salt and a cup of water, and cook for few minutes by closing the lid.

13.Allow this crab masala to simmer for 5 minutes till you get the desired consistency.
14.allow it to cook for some time till the crab turn red.

15.now the crab masala ready .

16.crab masala is a great combo with hot hot rice.
17.serve it hot.

I like the gravy which was left in the pan.So i will mix the rice in the gravy.It was so yummy to eat.Please u also try this friends.Bye today.

HAVE A GREAT LUNCH FRIENDS....

Tomato Dosai (thakkali dosai)

Tomato Dosai (thakkali dosai)
Ingredients:
Idly rice-1cup
Rawrice-1cup
Red ripe tomatoes-4big riped one    
Red chilli-3-4 nos.
Garlic 5 flakes
Salt
To temper:
Oil-2 tsp
Asafoetida -2 generous pinches
Curry leaves-1 sprig
Onion-1 big chopped finely
coriander leaves-finely chopped
my daughter like broccholi taste in additional i added broccholi also


Method:

1.Soak rice for minimum 3 hours.
2.Grind it in mixer or grinder along with tomato,redchilli.

3.Add required salt and water.
4.usally dosa batter consistency shoulb watery only than dosa batter thakkali dosa batter
   consistency should be little watery .
5.Then add onion,asafoeatida,curry leaves,corianderleaves and broccholi to tha batter.
6.Heat tawa and add 2 tsp oil.
7.Pour in the heated tawa with drizzle of oil,make dosa flip to the other side.cook on both sides.

8.Serve with coconut chutney.

9.Now hot hot thakkali dosai is ready.

Note:dont allow the batter to ferment because already tomato dosa taste is sour.If u allow to ferment u will get more sour taste.Better avoid fermentation.

kovakkai chutney

Kovakkai chutney

Ingredients
Kovakkai - 10-12
channa dhal-little
Onion -1 (medium size)
Garlic cloves -5
Red chilli -3
Tamarind - a small piece or 1/4 tsp paste
Grated coconut - 2 tbsp
Coriander leaves - fistful (optional)
Oil - 2 tbsp
urad dhal-2tbsp
For the seasoning
Oil - 1 tsp
Mustard - 1 tsp

Preparation

Wash and cut kovakkai into thin strips or rounds.

Heat oil and fry the red chillies first. Remove it and keep it aside.

Now in the same pan fry chopped onions followed by garlic and kovakkai.

Cook till kovakkai becomes soft.

Add needed salt.

Once the kovakkai becomes tender, switch off the flame.

Add grated coconut, coriander leaves and saute in the heat of the pan itself.

Allow it to cool.

Grind it   along with red chillies and tamarind.

Heat a tsp of oil in a pan fry the urad dhal and grind it coarsely.urad dhal should not grind fully like paste.

Heat a tsp of oil, add mustard seeds, when it splutters, pour it over the chutney.

Serve it with hot rice