Food Sharing Exhibition (Non-Veg Items Curries)

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CHICKEN SUKKA
By Saigeetha S Pai

CHETTINAD CHICKEN CURRY
By Lourdes Princy

CHICKEN TIKKA MASALA
By Farza Mehru

SZECHUAN CHICKEN
By Bini Basheer

CHICKEN PUDINA GRAVY
By Nafeesa Shafi

PEPPER CHICKEN 
By Aysha Ashraf (cooked by her sister Afsi Riyaz)

AUTHENTIC BUTTER CHICKEN
By Jeeja Jaison

PURI & PEPPER CHICKEN
By Shiya fiya

MUTTON STEW
By Jeeja Jaison

FISH ROAST
By Poornima Harikrishnan

FISH MAPPAS 
By Femi Navas

EASTER SPECIAL CHICKEN CURRY
By Anisha Kurian

GOBI MANCHURIAN
By Shiya Fiya

CHICKEN ROAST
By Rahana Khaleel

FISH MAPPAS WITH PALAPPAM
By Shahina Rasi

ROGAN JOSH (KASHMIRI MUTTON CURRY)
By Jeeja Jaison

Prawns Pepper Masala Roast - Kerala Style (Shrimp/Konju/Chemeen)

           This recipe is completely adapted from my mom...Tried it many times....A never failing recipe I have to say...Never got a chance to give a click...So here is it now shared for my dear friends...

        A very easily satisfying  fresh tasting prawns roast with the perfect spice of pepper & onions... Can be made as hot as you like....This preparation goes extremely well with chappathi, paratha, rice, appam, dosa, puri...actually anything...I love it with anything....A finger licking gravy which is simply delicious !!

 

Ingredients

1.Prawns- 1 kg
2.Onion-4 (large)
3.Green Chilly-1
4.Ginger (grated)-1 tbsp
5.Garlic (grated)-2 tbsp
6.Tomato-1 (medium)
7.Pepper powder-1 1/2 tsp or more (according to your spice)
8.Chilly powder-1/4 tsp
9.Garam masala-3/4 tsp
10.Curry leaves- 2 springs

Ingredients (for marination)

11.Chilly powder-1 tbsp
12.Pepper powder-1 tsp
13.Salt-1 tsp

Preparation

~Marinate the cleaned prawns for frying with ingredients 11 to 13 with little water & refrigerate for 15 mins. (you can keep it outside also) ~Slice the onions(thick slices) & grate ginger & garlic  keep aside.

~Heat 2-3 tbsp oil & saute ginger & garlic,curry leaves along with the slit green chilly till a color change.

~Add onions along with 1/2 tsp salt & saute in medium flame till translucent.

~Meanwhile shallow fry the prawns in a fry pan with required oil in two batches & keep aside.

~Add chopped tomato to the sauteed onions & cook till mushy.
~Add pepper & chilly powder & mix well.
~Pour 1 cup water & bring to boil.

~Add the fried prawns along with garam masala & close  the lid & cook in medium to low flame till the gravy thickens. (stir occassionally)

~Check the taste & adjust pepper & salt accordingly.


Have your spicy tasty fiery curryy !!!

Prawns Biriyani (Shrimp/ Chemmeen/Konju)

               Finally !!! This was something I wanted to post long back...since this is a common dish which I prepare for most occasions, right from the time I started learning to cook...Yes..!! It's with biriyanis that I really came into this wonderful world of cooking...But never got time to click pics & write it out...I prepared this with loads of love for my hubby as he is really crazy of prawns..

             Right from my childhood, have helped my mom in layering the biriyani & to garnish it as well.. & start licking my fingers soon after that...Sweet memories...Though there are many steps involved in the preparation of a biriyani...each mouthful is totally worth ..You'll enjoy enjoy each & every step too... As the crazy aroma would be breezing your whole house...This is my mom's recipe which I still follow..Never felt like searching for a new one...The same procedure can be used for any biriyanis..
         
           Apart from any other biriyanis...I personally feel prawns as the tastiest & easiest one...Make any occasion even more special by serving this delicious one-dish meal.... Biriyani goes really well with a green salad(onion as the main ingredient), any special pickle and raita of your choice...

So let's start the journey into the making of a biriyani..!!

Hoping your feedback & some special biriyani memories too.. 

 

Ingredients  (for masala)

1.Prawns-1 kg
2.Onion-5 (large..sliced)
3.Green chilly-6-7
4.Garlic-15 pods
5.Ginger
6.Tomato-2 (large)
7.Coriander powder-1 tbsp
8.Pepper-1/2 to 1 tsp
9.Turmeric powder-1/4 tsp
10.Yoghurt-1 tbsp
11.Lemon juice- 2 tsp
12.Garam masala-1 tsp
13.Coriander leaves-1 tbsp or little more
14.Mint leaves-1 tbsp or little more
15.Ghee + Oil
16.Salt- as required

Ingredients (of prawns fry)

17.Chilly powder-1 tsp
18.Pepper-1/2 tsp
19.Salt-1/2 tsp
20.Garam masala-1/2 tsp

Preparation (of prawns)

~Clean the prawns as shown in the below image.(I have googled this image since i couldn't take pics while doing this..)

~Wash the de-veined prawns thoroughly & wash with little vinegar & salt too..& drain properly.
~Mix the ingredients for the prawn fry with little water & make a thick paste.
~Spread the paste over the prawns.
~Heat oil in a fry pan.
~Shallow fry both the sides of the prawns in batches & shift them to paper tissues & keep aside.

Preparation (of masala)

~Heat 1 tsp ghee with 1 tbsp oil in a non-stick cookware.
~Saute the sliced onions with 1/2 tsp salt.

~Meanwhile grind green chillies, garlic & ginger & keep aside.
~Once the onions become transparent add the chopped tomatoes & saute till mushy.

~Now add the grinded items & mix well & cook for 2 mins.
~Add the powders...Coriander powder, pepper & turmeric powder & mix & cook for 1 min.

~Now its time to add the fried prawns & mix safely.

~Cook for 3 mins.
~Add yoghurt, lime juice, garam masala, chopped mint leaves & coriander leaves..Mix well & close the lid & cook for sometime.(5-10 mins in low flame)
~Check the taste & adjust salt & pepper accordingly.
~Remove from flame & keep aside.

Ingredients (for rice)

1.Basmati rice-2 1/2 cup
2.Water-3 1/4 cup (depends on the type of rice used)
3.Lemon juice-1 tsp
4.Salt- accordingly
5.Clove-2
6.Cardamom-2
7.Cinnamon-2 piece
8.Ghee-2 tsp
9.Onion-1 (medium)

Preparation (of rice)

~Wash the rice thoroughly & drain.
~Heat 1 tsp ghee & 1 tsp oil in pressure cooker.(or in which you do cook your rice)
~Roast cardamom, cinnamon, cloves & bay leaf for 1 min.
~Saute the sliced onion till transparent.
~Now add the washed rice & stir fry for 2 mins in low flame.
~Add the required water with salt & lemon juice & mix well.
~Pressure cook till 2 whistles .
~Off the flame & let the steam release by itself. 

Ingredients (for packing/layering)

1.Onion-2 (small)(finely sliced)
2.Cashew Nuts- 10 (slit into 2 pieces each)
3.Raisins-1-2 tbsp
4.Pineapple essence-1 tsp or more
5.Rose water- 2 tbsp
6.Mint & Coriander leaves- 1 tbsp

Packing(Layering) of Biriyani

~Fry nuts & raisins & finely sliced onion in ghee/oil & keep aside.

~Take 5 tbsps of prepared rice in a small bowl & mix pineapple essence in it.
~Take a large, deep, heavy bottomed, non-stick dish in which to prepare the biriyani.
~Heat 1/2 tsp of ghee & spread inside the dish & remove from flame.

~Start layering the dish with rice as first layer.
~Then layer with the prepared masala.
~Then again layer with rice.
~Above that sprinkle little of the pineapple essenced rice..Also little roasted onion, nuts & raisins.
~Now reapeat by layering the masala & then again the rice.
~Now final garnishing.
~Sprinkle the whole of essenced rice along with roasted onions, nuts & cashews.
~Sprinkle rose water on the sides of the dish.
~Press the top of the layered biriyani with a spoon evenly.
~Garnish with mint & coriander leaves.
~Close the lid & simmer till little steam comes from inside the biriyani.. (almost 10 mins.)
~Off the flame & serve...

Really craving for another biriyani soon...!!

Don't forget to share your biriyani memories below..:)

Linking to : Cook Like a Celebrity Chef event by Food Corner

 

Linking to :  Hema's Cooking with Spices - Cloves 

 

Linking to :  Sara's Traditional and Native Recipes 

 

Linking to : Hasna's Mother's Day Event- Mummy ka Magic & a GIVEAWAY !  

 

Kerala Spicy Sardine/Chala/Mathi Curry (Mulaku Curry)

            This is a simple fish curry which is very very common in most Keralites menus....Sardines known as Mathi or Chala is well known as the ‘poor man’s fish’ as it is  easily available and inexpensive, nutritious because of the abundance of omega 3 fatty acids in them.....and of course delicious in dishes.....this red hot curry is made perfectly using Kudampuli... I love to fry sardines or make a curry with lots of chilies. ...Goes well with hot rose matta rice/any rice ,roti, Kappa puzhukku

Ingredients

1.Sardines(Chala/Mathi) or any fish- 1 kg
2.Mustard seeds (kaduku)-3/4 tsp
3.Fenugreek seeds (uluva)-1/2 tsp
4.Onion-2 or 3 (medium)/ shallots (cheriya ulli)-12
5.Tomato-1 (big)
6.Chilly powder-2 tbsp
7.Coriander powder-1/2 tbsp
8.Turmeric powder-1/4 tsp (optional)
9.Black peppercorns (crushed/grinded)-1/2 tsp
10.Fenugreek powder (uluva podi)-1/4 tsp
11.Kerala Black Tamarind (Kudampuli)- as per reqd.
12.Water- 3 cups
13.Curry leaves-2-3 springs
14.Cornflour/Raw rice powder (pachari podichathu)-1 tbsp
15.Shallots- 4/ Onion- 1 small (in blender)
16.Milk/Coconut milk-3 tbsp (optional)
17.Fennel seeds powder-3/4 tsp

Preparation

~Clean your fish with water & also with vinegar & salt & keep aside. 

~Heat your kadai/ indian wok(man chatti) with 3 tbsps of oil.
~Add mustard seeds & wait till they pop.
~Then reduce the flame & add fenugreek seeds & stir.
~Add sliced onions along with 1/2 tsp salt & saute well in medium flame.
~Add chopped tomato & saute until mushy in high to medium flame.

~Meanwhile blend chilly powder, crushed pepper powder, coriander powder, fennel seeds powder, turmeric powder, thickly chopped shallots/onion along with 1 cup water.

~When the tomatoes are ready, pour the blended mix to the kadai along with tamarind pieces for sourness & allow it to boil.
~When boiling pour rest of the 2 cups water & mix well.

~Check the salt, sourness & spice & adjust accordingly.
~Add fenugreek powder, curry leaves & mix well.
~Now add your cleaned fish 1 by 1 into the boiling curry.

~Make sure all the fish is immersed in the curry& close the lid & cook for 15 mins in high flame.
~Slightly rotate the kadai occasionally without the lid...instead of stirring with a spoon..to avoid breaking of fish..
~Combine cornflour/ raw rice powder in 2-3 tbsp of water & pour into the curry along with milk, curry leaves & mix well by rotating..
~Cook for 5 more mins in low flame.
~Remove from flame & keep the lid closed for atleast 10 mins..

Spicy fish curry readyy !!!!

Had a scrumptious dinner with fish curry & kappa...