Tag: indian food

Prawn biryani

Prawn biryani

by Shailaja Nair ♥ 1 Comment

This is a dish that I have been making for the last 20 years and it is a family favourite. The flavours of yoghurt, spices, coconut and green chillies make for a delicious combination.

Ingredients

(Serves 4 persons)

Prawns 500 g, cleaned and deveined
Basmati rice 1 1/2 cups, soaked for 15 minutes
Water 1 1/2 cups
Onions 2 medium plus 1 small, sliced
Tomatoes 2, chopped
Garlic 4 cloves
Ginger 1″ piece
Green chillies 3
Grated coconut 2 tbsp
Coriander leaves 1/2 cup, chopped
Mint leaves , a few sprigs, chopped
Thick curd 3 tbsp
Garam masala 1 tsp
Cashew nuts 8 whole
Raisins 10
Oil 5 tbsps

Whole spices for rice:
Cinnamon 1″ piece
Cloves 2
Star anise 1
Bay leaf 1
Ghee 1 tbsp
Salt to taste

Marinade for prawns:
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Pepper 1/2 tsp
Salt to taste

Method

Marinate the prawns in the spices and keep it aside.

Cook the rice with the whole spices, salt and the ghee in the microwave for 15 minutes.

Grind together the green chillies, coconut, garlic, ginger and yoghurt.

Heat oil in a heavy bottomed deep vessel and fry the marinated prawns. When the water has evaporated, add two sliced onions. Saute till they become translucent. Add the tomatoes, ground paste, coriander leaves and mint leaves. Add 1/2 cup water and cook till the gravy thickens.

Add the cooked rice and cook on a slow fire for three minutes.

In a small frying pan, heat 1 tsp of ghee and separately saute the raisins, cashew nuts and one small sliced onion. Garnish the biryani and serve hot.

Chicken curry

Chicken curry

by Shailaja Nair ♥ 1 Comment

This is a mild curry with the chicken marinated in yoghurt and spices overnight which tenderises the meat and makes it flavourful and succulent.

Chicken curry made with the meat marinated in yoghurt and spices with the subtle taste of kasoori methi

Ingredients

(Serves 3)

Chicken 500 g, cut into pieces large enough for curry
Yoghurt 1 cup
Turmeric 1 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Kasoori methi 2 tsp
Salt to taste
Chicken masala 1 tsp
Onion 1 medium, sliced
Tomatoes 2 medium, chopped
Green chillies 2, slit
Potatoes 2 medium, peeled and cubed
Water as needed
Oil 2 tbsp

Method

Marinate the chicken in yodhurt, turmeric powder, red chilli powder, pepper powder and salt and refrigerate for at least one hour.

Heat oil in deep frying pan and add the onions. Fry till they become translucent. Add the marinated chicken pieces. Fry for a couple of minutes. Add the tomatoes and chicken masala. I use the Eastern brand of chicken masala, which is available at most supermarkets now. This has a rich flavour, but is not too spicy. Add the potaoes and the kasoori methi. As soon as you add the kasoori methi, a lovely frangrance rises from the dish. Add enough water to cover the chicken. Cover and cook on high flame till the water begins to boil. Turn dowm the flame, cover and cook till the chicken is done. Test with a fork.

Serve with rice, roti or any kind of bread.

Kerala Mutton fry

Kerala Mutton fry

by Shailaja Nair ♥ 1 Comment
Kerala cuisine is known for its meat and seafood and this is a family favourite. I have adapted it from the popular Beef Fry.

The recipe has flavours more familiar to Trivandrum and its environs as I developed it along with my husband, who belonged to the city. This goes well with Kerala Porotta — I have spelt it as it is pronounced in Kerala — and a basic green salad of onions and green chillies. The drink I would suggest is Kerala buttermilk. Of course, a typical local would suggest beer.

Ingredients

(To serve two persons)

Mutton 500 g, cubed
Onions 2 or 20 shallots, thinly sliced
Green chillies 2, cut on a slant
Ginger 1 inch piece
Garlic 3 cloves
Turmeric powder 1 tsp
Red chilli powder 1 tbsp
Coriander powder 2 tbsp
Pepper powder 1 tbsp
Meat masala 1 tsp
Garam masala 1/2 tsp
Curry leaves a few sprigs
Coconut slices 1/2 cup
Mustard seeds 1 tsp
Coconut oil 2 tbsp
Salt to taste

Method

Cook the cleaned mutton cubes with salt, pepper powder and meat masala with about 1/2 cup water in the pressure cooker. Switch off the gas after two whistles and let it rest.

Heat the oil in a shallow thick-bottomed pan and add the mustard seeds. When it stops sputtering, add a few of the curry leaves, onions and green chillies. Fry till the onions become translucent. Crush the ginger and garlic in a pestle and add to the pan. Saute till the raw smell of the ginger-garlic paste recedes.

Reduce the flame and add the chilli powder and coriander powder and fry for a few seconds. Add the steamed mutton. Add turmeric and garam masala. Cook the mutton till the water dries up, stirring it frequently to prevent it sticking to the bottom of the pan.

Heat some oil in a small frying pan and fry the coconut slices and the rest of the curry leaves. Add to the thickened mutton curry and continue to fry till all the water evaporates. By now each mutton piece should be well coated with the masala.

Serve hot with porotta, rice or soft bread.