Shrimp Biriyani

Biriyani is a rice dish cooked with a combination of spices and cooked with some meat.  It is usually an elaborate process to cook biriyani with chicken or lamb. But, when it is shrimp Biriyani, the rice dish can be prepared in 30 minutes. This is an easy recipe for Shrimp Biriyani and it goes well with Fish Fry. Enjoy!

Ingredients

Shrimp (Peeled and Deveined) - 1 pound
Basumathi Rice - 2 cups
Onion - 1 big
Tomatoes - 2
Green chillies - 3
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Yogurt - 3 tbsp
Salt
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Bay leaf
Mint
Cilantro leaves

To Grind
Cinnamon - 2"
Cloves - 5
Cardamom - 4
Star Anise - 2
Marati Mokku - 2

For marinating Shrimp
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp

Method

Marinate the shrimp with salt, turmeric powder and chilli powder for 30 minutes. Soak the Basumathi rice in water for 30 minutes.

In a pan, heat 3-4 tbsp of butter and when the butter melts, add the chopped onions, mint and cilantro leaves.  Add the ground biriyani spices (ingredients under to grind) and saute the onions for 2-3 minutes.  Add the garlic and ginger paste and saute until the onion becomes translucent.  Add the marinated Shrimp and saute the shrimp for 3-5 minutes. Add the tomatoes, green chillies, salt, turmeric powder and chilli powder.  Let the tomatoes blend well with the onion and Shrimp mixture. 

Set the flame to medium and add the rice and stir until the rice is coated with the butter-onion mixture. Add 31/2 - 4 cups of water and cover the pan with a lid and let the rice cook well.

Switch off the stove when the water is absorbed by the rice and the rice is cooked well.

Enjoy!

Chettinad Mutton (Lamb/Goat) curry

Chettinad cuisine is known for the use of freshly ground spices and it is popular among South Indian Cuisines. Spicy mutton (lamb/goat) gravy is my favorite Chettinad dish. Mutton (Lamb/Goat) gravy will make a perfect side dish for Chapathis, Parathas, Idlies, and Dosais. The mutton becomes really tender and juicy when you cook it in the pressure cooker.  You will like this gravy if you are fond of Chettinad dishes. The original recipe is from Solai's True Chettinad Kitchen. Enjoy!

Ingredients

Mutton (Lamb/Goat) - 2 pounds
Onion - 1 big
Tomatoes - 2 medium
Garlic - 10 pods
Ginger/Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt
Cilantro leaves

To season

Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2
Bay leaf-a small piece
Curry leaf-little
Fennel seeds-1 teaspoon

To grind (masala powder):
Coriander seeds-2 tbsp
Red chillies-6-8
Fennel seeds-1 tsp
Cumin seed-1 tsp
Cinnamon-1 small piece
Cardamom-2
Clove-2
Dry roast all these items and dry grind them

Also, grind separately 3-4 tbspns of coconut with 1 tsp of Fennel seeds and 1 tsp of poppy seeds. 

Method

Heat 2-3 tbsp of oil in a pressure cooker and add the ingredients under "To season". Add the chopped onions, garlic and saute the onions until they are golden brown. Now, add the garlic/ginger paste and fry for 2-3 minutes.  Add the chopped tomatoes and saute the onion/tomato mixture.  Add the Mutton (Goat/Lamb) pieces, salt and turmeric powder and saute the mutton in the onion/tomato mixture.  Add the masala powder (listed under "To grind") and Coriander powder.  Add enough water and salt.  Mix well and cook the mutton for 15-20 minutes. 

When the pressure is released, add the coconut paste and turn off the stove when you have the desired consistency.  Garnish the gravy with Cilantro leaves.

Spicy minced Meat (Keema)

 

Keema or Spicy Minced Meat is a traditional Indian dish and can be prepared with any minced meat.  My favorite meat would be minced lamb or Goat.  It is easy to make and tastes delicious.  It can be served with any Rice dish or with Indian breads like Parathas, Chapathis, Naans, etc. Enjoy!

Ingredients

Minced Meat (Ground Beef/Ground Lamb/Ground turkey) - 1 pound.

Onion - 2 medium.

Tomato - 1 big

Green Chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Salt

Curry leaves

Cilantro leaves

Method

Heat 3-4 tbsp of oil in a pan and add cumin seeds.  When the cumin seeds splutter, add the onions, green chillies and curry leaves now.  Saute the onions until they are golden color.  Add the ginger and garlic paste and fry them for 2-3 minutes.

Add the chopped tomatoes and add the spices - turmeric powder, chilli powder, cumin powder, coriander powder and salt to taste.  Add the minced meat and let the meat cook well in the onion/tomato mixture with the spices. Stir the meat often and add the garam masala and let the minced meat cook well.  When the oil separates from the meat, add the Cilantro leaves.  

 

 

Enjoy the keema with Chapathis or Parathas.

Chicken 65

Chicken 65 is the most popular Chicken Starter recipe in India.  There are many theories on the internet about the origin of the name Chicken 65.  Anyway, this hot and spicy dish makes a wonderful addition to any meal. Chicken 65 can also be served as an appetizer. Enjoy! 

Ingredients

Boneless Chicken - 2 pounds
Corn Flour - 2 tsp
Rice Flour - 2 tsp
Egg - 1
Curry leaves
Green Chillies - 4-5
Cilantro leaves
Yogurt
Turmeric powder - 1 pinch
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp

Marinade

Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt

Method

Cut the chicken into bite size pieces and marinate the chicken in the Marinade for overnight.  Mix the Yogurt, turmeric, Chilli and Coriander powder in a bowl and set it aside.

Heat Oil for frying in a pan and coat the chicken with Egg, Corn Flour, Rice Flour and Salt.  Fry the chicken pieces in Oil on medium flame   Deep fry the chicken pieces until they are golden brown.

Heat 2-3 tbsp of oil in a different pan and add ginger and garlic paste.  Add curry leaves and green chillies and saute them for few minutes.  Add the fried chicken and the yogurt mixture.  Keep stirring until the chicken absorbs the Yogurt.

Garnish with Cilantro leaves.  Enjoy!

Lamb/Goat Biriyani

Biryani is a special rice dish that is prepared at festive occasions in India. It is a rice dish prepared with many different spices and can be prepared using meat (Chicken, Goat, Lamb) or Vegetables. It is a lengthy process but it is worth going through the elaborate process.  Enjoy! 

Ingredients

Basmati rice - 3 cups
Lamb/Goat - 2-3 pounds
Onion - 1 Big
Tomatoes - 2
Green chillies - 4
Coconut milk - 3/4 cup
Butter - 5-6 tbsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Cilantro leaves
Mint
Salt

Biriyani Spices

Cinnamon - 3-4
Cardamom - 5-6
Big Black Cardamom - 2
Star Kist - 2
Cloves - 6
Bay leaves - 3

Method

Grind all the ingredients under Biriyani Spices into a fine powder and set it aside.  Soak the Basumathi rice for 15-20 minutes.

In a pressure cooker, cook the lamb/goat meat with the chopped tomatoes, salt, turmeric powder, green chillies and cumin seeds.  Add required amount of water.

In a pan, heat the butter and when the butter melts, add the chopped onions, mint and cilantro leaves.  Add the ground biriyani spices and saute the onions for 2-3 minutes.  Add the garlic and ginger paste and saute until the onion becomes translucent.  Set the flame to medium and add the rice and stir until the rice is coated with the butter-onion mixture.

Add the broth from the goat mixture and the coconut milk (about 6 cups).  Add salt, chilli powder and coriander powder and mix well.  Cover the pan with a lid and let the rice cook well.

Switch off the stove when the liquid is absorbed by rice and the rice is cooked. 

Enjoy!

Easy Tandoori Chicken

Tandoori chicken is a perfect dinner that can be served with rice, cucumber salad, grilled veggies or roasted corn on the cob.  This is an easy recipe for Tandoori chicken that can be prepared using a ready made Masala.  Enjoy! 

Ingredients

Chicken legs - 10
Chicken Tikka Masala - 2-3 tbsp (depending on the spice level you like)
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Lime juice - 1 tsp
Oil 

Method

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Mix the Chicken Tikka masala, garlic paste, ginger paste, lime juice and oil and apply the marinade on both side of the Chicken legs and refrigerate for overnight (the longer the better).

  
Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. 

Serve the chicken with Rice or any other vegetable side dish.  Enjoy!

Shrimp curry

Some of the greatest seafood curries originate along the southern coast of India where Shrimp, Fish and other seafood are plentiful.  This Shrimp curry is an authentic South Indian dish, where the fragrant spices impart a deep color and rich flavor. You can prepare the dish as hot as you like by increasing the spices.  My girls' favorite dish.  Enjoy!

Ingredients

Shrimp (deveined and peeled) - 2 pounds 
Onion - 2 medium
Tomato - 1 large
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Salt
Curry leaves
Cilantro leaves

 Method

Heat 2-3 tsp of oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter,  add the onions, green chillies and curry leaves. Saute the onions until they are slightly browned.  Now, add the  garlic and ginger paste and stir for 2-3 minutes.  Add the chopped tomatoes and fry the mixture until the onion and tomato mix well. 

Add salt, turmeric, chilli, cumin, coriander powder along with shrimp and little water. Now, reduce the heat to medium and cook the shrimp for 7 to 8 minutes. Add garam masala and let the gravy become thickened.  Garnish with fresh cilantro and serve with flat bread or rice. Enjoy!

Lamb/Mutton gravy

This mouth watering Mutton/Lamb gravy makes the perfect dish for Indian breads like Chapathis, Parathas or any rice dish.  Growing up in India, one of our favorite dish for our train journey was lemon rice and mutton gravy packed in a banana leaf.  The trick is in cooking the lamb/mutton in the pressure cooker until they are tender, soft and juicy. Enjoy! 

Ingredients

Lamb/Mutton - 2-3 pounds

Onion - 2 medium

Tomato - 1 

Green chillies - 3-4

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Salt

Cinnamon - 1 inch

Cloves - 2-3

Cardamom - 3

Bay leaves - 2

Curry leaves

Cilantro leaves

Method

Heat 2-3 tsp of oil in a pressure cooker. Add Cinnamon, Cloves, Cardamom, Bay leaves and Fennel seeds.  When the fennel seeds splutter, add the chopped onions, green chillies and curry leaves.  Fry the onion until they are translucent.  Add ginger and garlic paste and fry them for 2-3 minutes.  Add the chopped tomatoes and fry until the onion and tomato blend well.  

Add the turmeric powder, chilli powder, Coriander powder, Cumin powder, Lamb/Mutton and salt and mix them well.  You don't need to add any water as the Lamb/Mutton cook in the Onion/Tomato mixture.  Cover the Pressure cooker and let the lamb/mutton cook for 15-20 minutes.  

After the pressure is released from the cooker, add garam masala and let the gravy thickens.  Garnish the gravy with Cilantro leaves.  Enjoy!   

Egg curry

Egg curry is a popular South Indian dish where the boiled eggs are cooked in an onion-tomato spicy mixture.  The eggs soak up the wonderful spicy flavor.  Egg curry is great with Indian flat breads, Parathas, Chapathi or Poori.  It can also be served with rice.  Enjoy!

Ingredients

Boiled Eggs - 5
Onion - 1 medium
Green chillies - 3-4
Tomato - 1
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves
Cilantro leaves

Method

Heat 2 tsps of oil in a pan and add mustard seeds and urad dhal.  When the mustard seeds splutter, add the onions, green chillies and curry leaves and fry them until the onions are translucent. Add ginger and garlic paste and fry them for 2-3 minutes.  Add the chopped tomatoes and fry until the onion and tomato mixture blend well.

Now add salt and the dry spices to the onion-tomato mixture and fry until the oil begins to separate from the masala.  Add a little water if required.  Now, half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes.

Garnish the gravy with chopped coriander leaves. Serve hot with chapathi or rice.

Fish Fry

 

Fish Fry is one of our favorite dish.  This recipe is an easy recipe with fewer ingredients but taste very good.  You can use Fish fillet of any kind (Tilapia, Mackerel, Cat Fish) without any bones. My favorite kind is King Mackerel (Vanjaram in Tamil) and the dish goes well with Fish curry or Fish Biriyani.  A South Indian seafood meal is not complete without Fish Fry.  Enjoy!

(King Mackerel - Vanjaram)

Ingredients

Fish - 2 lbs

Salt - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 2 tsp

Oil

Method 

Add turmeric powder, Chili powder, salt, and Oil into a paste..You can add a little water to the mixture if the paste is too thick.

 

Rub the paste over the Fish on both sides and marinate for 2-3 hours (put them in the Fridge).

Heat oil in a pan and add the marinated fish. Fry the fish until they are crispy.

  

Serve the Fish fry with Fish curry. Enjoy!