Ambur Biriyani

 

• 10 tbsp oil
• 5 tbsp ghee
• 2 cardamom
• 4 cloves
• 2 pcs cinnamom
• 3 bay leaves
• 2 onions sliced
• 90 grams garlic paste
• 90 grams ginger paste
• Heat the pot(or can use a pressure cooker) add oil and ghee.
• Then add cardamom, cloves, cinnamon, cloves and bay leaves.
• Saute for a minute.
• Then add thin sliced onion.
• Add garlic paste and saute for 5 minutes
• Saute until the raw smell goes.
• Then add ginger paste
• Saute again for few minutes.

• 20 grams dry red chillies
• Soak the red chillies in hot water for few minutes.
• Grind the paste.
• Add the paste into the pot and saute for 5 minutes.

• 5 onions sliced
• 400 gms tomato
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• Add the sliced onion into it.
• Saute for 5 minutes.
• Clean and cut the tomatoes and add into it.
• Add chopped coriander leaves into it.
• Saute for another 5 minutes.
• Add the chopped mint leaves.
• Saute for another 10 minutes.

• 1 Kg mutton
• Salt to taste
• Cut and wash the mutton well.
• Add the mutton into the pot.
• Saute for 10 minutes.
• Add salt to taste.
• Mix well.

• 250gms curd
• 1 lime
• Add curd and lime juice into the pot.
• Mix all and check the salt.
• Let it cook for 30 minutes on slow sim (can be cooked in the cooker for 6 whistles).
• Add 1 liter boiled water and cook until the mutton is cooked.

• 1 kg jeerkashala rice
• 2 1/2 litrs water.
• 1/2 cup coriander leaves
• Wash the rice and keep it soaked for 10 minutes.
• Boil water in another pot.
• Add coriander leaves.
• Add rice into the water.
• Cook for 2 to 3 minutes.
• Once half cooked , drain the water using a strainer.

• Add the rice into the cooked mutton masala.

• Close the lid and cook until all the water evaporates in slow flame.

• Switch of the flame. 

• Leave it for 20 minutes before opening the pot.

• Biriyani is ready.

Enjoy cooking

S

Chicken Masala

Ingredients:

1 chicken
5 onion
2 tomatoe
2 tbsp ginger
2 tbsp garlic
10 green chillies
3 tbsp pepper
2 tbsp coriander powder
2 tsp garam masala
salt to taste
1/2 bunch coriander leaves
1/2 bunch mint leaves

Method:

Slice onions into very thin slices.
Chop the tomatoes.
Crush ginger, garlic and green chillies in a chopper.
Chop the leaves and side aside.

Heat 4 tbsp oil in deep pan.
Add onions and saute until golden brown.
Add the tomatoes saute until very soft.
Add the ginger , garlic and green chillies and saute for few minutes
Add the the chicken and fry for 3 minutes.
Add coriander powder , pepper crushed or powder and garam masala.
Add salt and the rest of the leaves. if needed add 1/2 cup water.

Cook until chicken is cooked and water is absorbed.
Add oil if need and fry for few minutes more.

Arippathiri

(Ground Rice Chapati)

• 500 grams boiled rice
• 1/2 cup thick coconut milk
• 1/2 litre water
• 2 tbsp ghee

Method:

Pick and clean the rice.

Boil the water.

When the water boils, add the rice and remove from the fire.

Cover with a tight-fitting lid; keep aside.

After half an hour open and stir the mixture.

Set aside for 3-4 hours.

Drain off the water, wash with cold water and drain.

Add salt to taste and grind it to a smooth thick paste, adding very little water.

{Or  -- Grind to a loose paste and add 3- 4 tbsp Ami's  rice powder to  a make thick paste.}

Oil your hand well.

Take  some rice paste and shape it into a ball as big as an orange and flatten it to a chapati shape of 1/4 inch thickness onto a foil  or banana leaf.

Heat a tava, put the chapati on it and remove the cloth or leaf.

After two minutes turn it over and let it cook for 2 minutes again.

Repeat this 2-3 times more, then slightly press it with a piece of crumpled paper so that it puffs up.

Turn it over and press the other side in the same way.

Remove from the tava.

Make similar pathiris with the rest of the dough.

Melt  the ghee and add the coconut milk.

Dip each pathiri in the coconut milk and serve hot with mutton or chicken curry.

Prawns Adukkoroti

(Prawns Layered Rice Chapati)

• 200 grams Basamthi Rice
• 200 grams Boiled rice
• 3 tbsp coconut powder or 1/2 coconut grated
• ghee or oil
• salt to taste

---

For the Prawns Masala

• 400 grams prawns
• 1 onion medium chopped
• 1/2 tomato chopped
• 1 tbsp ginger and garlic grated
• 1 tsp tumeric powder
• 1 tbsp chilli powder
• salt to taste

Method  for prawns masala:

Heat the oil.

Add the onion and fry till the onion is lightly browned.

Add the tomato and fry for few minutes more.

Add the ginger and garlic and fry for a while.

Add the prawns , turmeric powder , chillie powder and salt and fry for 2 minutes.

Then add 1/2 cup of water and coriander leaves.

Cook until the water is absorbed.

---

Clean and soak both rices together in cold water for 4 hours.

Wash and drain the rice.

Grind the rice with coconut to a very smooth paste adding a water.

Add  more water to make a thin batter as for the pancakes.

Beat well again.

Take a small vessel and grease it well with 2 tsp ghee or oil.

Pour 2 or 3 tablespoons of the batter into the greased vessel.

Add one spoon of the masala and steam till it is done.

Spread 2 tsp ghee or oil evenly over the cooked layer.

Beat the batter well again and pour 3 tbsp rice batter on top of the cooked layer.

Add masala again and cover cook till done.

Continue the same procedure till all the rice batter  and masala is used up.

Cook till it is done.

Remove the vessel and cool.

Keep it slightly titled to remove the excess ghee or oil.

Turn onto a plate .

Note: These layered rice chapati can be made without adding masala. One can have them with mutton or chicken curry or masala.

Meen Pathiri

(Steamed Rice-pie with fish)

For the Pathiri:

• 500 grams boiled rice
• 1/2 coconut grated
• 1 tsp aniseed
• 1 tsp cumminseed 
• 50 grams small peeled
• 2 pods cardamom
• 2 big sections of banana leaf( I used foil)
• salt to taste

For the Stuffing:

• 1/2 kg pompfret or king fish
• 2 Onion
• 4 green chillies
• 1 cm ginger
• 1/2 pod garlic
• 1 tbsp coriander powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 2 tbsp grated coconut
• 4 cm Cinnamon
• 3 cloves
• 2 pods cardamom
• 1/2 tsp aniseed
• 1/2 bunch coriander leaves
• 1 spring curry leaves
• 2 tbsp oil
• salt to taste

Method:

Clean  and soak the rice in hot water for 4-5 hours.

Wash  and drain it.

Add the coconut, aniseed, cumminseed, cardamom, small onion and salt to the rice and grind it to a thick smooth paste, adding very little water. keep aside.

Or follow the process of making roti from kaka roti

To make the stuffing:

Cut the fish into big slices and wash thoroughly.

Apply a little chilli powder, turmeric powder and salt.

Shallow fry in hot oil and keep aside.

Slice the onions and chillies.

Grind the ginger and garlic.

Chop coriander leaves.

Grind 2 tbsp coconut to a smooth paste with aniseed, cardamom, Cinnamon and cloves.

Heat 2 tbsp oil and saute the onion and chillies.

When the onion becomes transparent add ginger and garlic.

Stir for a while and add coriander, chilli and turmeric powder.
Stir well and 1/2 cup water.
Mix the ground coconut , add to the masala and simmer for a while.
When the gravy thickens add the fresh fish and keep on the fire for few minutes more, shaking the pan occasionally.
Add the coriander leaves and curry leaves and remove from the fire and cool.

To make pathiri :
Oil your hands and shape the rice dough into balls and flatten it on a piece of foil to a a chapti 1/4 inch thick.

Make one more pathiri in the same way.
Place a piece of fish and some masala on one pathiri and spread it evenly.
Cover with the another pathiri.
Press the edges well with fingers.
Make 4 or 5 pathiris in the same way with the remaining rice paste and fish masala.


Steam till cooked.
Remove and cool.
Peel off the foil and Serve.

Sanna

Thanx to Mitchelle of food , football and baby blog  sanna for the first  time turned out perfect. Mitchelle has got a lovely website , please do check it out when time permits.

• 1 1/2  idli rice
• 1/2 cup basmati rice
• 1/4 cup beaten rice
• 1/4 cup +1 tbsp urad dal
• 2 tbsp sugar
• salt to taste
• 1 tsp yeast dissolved in 1 tbsp of warm water
• water for grinding

Soak idli rice, basmati rice, beaten rice and urad dal for 4 hours in water.

Wash the above with water and grind in grinder adding salt , sugar and water.

Pour the batter in a bowl and stir in the dissolved yeast.

Leave the batter overnight to ferment and rise.

To steam I used a idli vessel. 

Grease them well with the oil. This is important since the sannas will stick.

Pour batter into them and steam for 10 minutes.

Take them out and leave it cool.

Once cooled run a knife around it to remove from the idli cups.

Sanna's go very well with chicken curry. 

You can also have it with chutney.