Keralan Chilli Beef

Ingredients;
Boneless Beef-1/2kg,cut into thin long strips
Onions-2,medium,ground
Garlic-2 to 3 tbsp,minced
Green chillies-2 to 3,finely chopped
Turmeric powder-1/4tsp(optional)
Pepper powder-1/4tsp
Red chilli powder-2tsp
Dry chillies-2
Coriander leaves-2sprigs,finely chopped
Mint leaves8 to 10
Sauces-soya-2tbsp,chilli-2tbsp,tomato-2tbsp
Salt as per taste
Oil-2tbsp

Coat the beef with turmeric salt and pepper.Pressure cook it for 3 to 4 whistles.When the cooker cools down.Cook without lid to evaporate any water.In a heat the oil.Now add garlic and after few seconds add in the green chillies.Saute it for as minute.Do not allow it to brown.Add in the ground onion.Saute for 5 or more mins until the raw taste is gone.In a grinder add the red chillies,herbs and chilli powder. Grind to form a smooth paste.Add this to the onion mix.Saute it dry.Add the cooked beef and all the 3 sauces.Mix well on a medium flame for 3 to 4 mins.
Serve with rotis,bread or appam.

Green Chicken Curry

Courtesy-Nisa Homey of www.nisahomey.com
Ingredients;
Chicken-1/2kg
Onion-1,chopped
Tomato-1,cubed
Yogurt-1cup
Butter-1tbsp
Oil-1tbsp
Salt as per taste
Turmeric-1/4tsp
Garam Masala-1/2tsp
Pepper powder-2pinch
For the green masala;
Shallots-5 to 6
Ginger-1inch
Garlic-5 to6 cloves
Coriander leaves-a handful
Curry leaves-1sprig
Green chillies-5
Salt-1tsp

Coat the chicken with turmeric,salt and garam masala and leave to marinate for 10 mins.Grind the ingredients for the green masala. Add this to the chicken.Cook the chicken in the masala until done.Pour in some water if needed.In a separate pan add the oil and the butter and saute the onions.Add this and the cubed tomatoes to the chicken and allow to cook until the tomatoes soften.Allow the gravy to thicken and then pour in the yogurt. Lower the flame and stir well.Switch off the flame.Sprinkle the pepper powder on top.Leave it for 10 mins before serving with rotis,bread or rice!!!!!!

Fish Masala

Ingredients;
Fish-500gms,cleaned and cut into cubes
Onion-2,medium,finely chopped
Tomatoes-2,finely chopped
Ginger-1inch,finely chopped
Garlic-4 to5 cloves,finely chopped
Green chillies-3,slit
Curry leaves-1sprig
Chilli powder-11/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Pepper powder-1tsp
Salt as per taste
Mustard seeds-1/2tsp
Tamarind water-25mls(1pod of Kudampuli soaked water)
Coconut milk-1/2cup
Coconut/Refined oil-3tbsp

Mix 1/2tsp of chilli powder,pepper powder and turmeric powder each and some salt.Coat the fish pieces.Fry it in hot oil.Keep the fsh pieces aside.Into the same oil splutter the mustard seeds.Add in the onion,ginger,garlic,green chillies and curry leaves.Saute it well until the onions are light brown.Add in the remaining spices and salt.Roast it and then add the tomatoes.Cook it until tomatoes soften.Pour in the tamarind water.Allow to cook it on a medium flame.Allow the gravy to thicken.Pour in the coconut milk.Stir it in well.When the gravy thickens add the fish pieces and allow the fish to soak up the gravy.Cook for a minute.Switch off the flame and leave it for 15 mins.
Serve with rotis,appams,rice or bread.

I have used salmon. You may use any fish of your choice
You may use tamarind extract if so use 1tsp only.
When yoy fry the fish do not cook until it hardens.Keep it soft.

Powdered Dry Lime/Loomi flavoured Chicken and Rice

What is Loomi? Its lime soaked in brine and then sundried.Loomi is a flavouring agent used mostly in Arabic dishes.You will find whole loomi in arabic shops.

Powdered Loomi;
Dried limes-8 to 10
Pepper-1tsp
Salt-1/2tsp
Add the above ingredients in a grinder and grind it into a fine powder.Store in a closed jar.

Loomi flavoursed masala;
Loomi powder-1tsp
Chilli powder-1tsp
Coriander powder-1tsp
Cumin powder-1/2tsp
Garam Masala-1/2tsp
Turmeric-1/2tsp
Salt as per taste
Ginger garlic paste-1tsp
Oil-3 to 4 tbsp
Add this in a grinder and a smooth paste.Refrigerate it and use within a week.

To prepare chicken;
Apply the masala on the chicken.I prefer my chicken skinned with deep gashes on the meat.Leave it in the fridge for an hour and deep fry it in oil.

To prepare rice;

Masala-2tbsp

Onion-1,finely chopped

Tomato-1.chopped

Basmati rice-2cups

Coriander leaves-2tbsp finely chopped

Water-4 glasses

Oil-1tbsp

Salt as per taste

Heat oil in a pan.Saute the onions.Then add the masala.Saute it until it oozes oil.Add in the tomato and chopped coriander.When the tomato is cooked,pour in the water.Add rice and salt.Allow to cook on high flame until it boils then cook on a medium flame.Stir the rice gently in between.
Serve with fried chicken,yogurt and poppadums!!!!!Wallah

Powdered Loomi can be sprinkled on sweet orange or lime juices.It gives a chatpatta flavour.
Adding this to meat preparation gives a very unique flavour.

Biryani Recipe- One for All

This biryani recipe is tried and tested many times and it has never failed.The best thing about this is it can be used for any non vegeterian biryanis;be it red meat,white meat,fish or egg.

Ingredients;
Meat-750gms
Basmati rice-2cups
Onion-2,finely chopped
Ginger-1 inch
Garlic-1whole bulb
Green chillies-6 to8
Tomatoes-5,medium,roughly chopped
Whole spices-2cardamom,cloves-4,bayleaf-1 cinnamon-2inch,whole pepper-1tsp
Turmeric-1/4tsp
Garam Masala-1/2tsp(optional)
Butter-2tbsp
Nuts and raisins
Coriander leaves-3,finely chopped
Salt as per taste
Water.

In a pan boil enough water with salt and 2cardamoms.Add in washed rice and cook it until done.Drain and keep it aside.
If using red meat,add salt and turmeric to it and pressure cook for 3 to4 whistles or until the meat is tender.Mince together the ginger garlic and greenchillies.In a heavy bottom deep pan,add oil.When the oil heats throw in the whole spices.After few seconds add the ginger garlic chilli minced.Roast it for a minute and then add the onions.Sprinkle some salt to sweat the onions.When the onions are cooked add in the turmeric(if not used earlier) and garam masala.Add the tomatoes and cook on a medium flame until the tomatoes are completely mashed.Now add in the meat,if using white meat or fish allow it to cook in this sauce.If required add water/stock.If using red meat add the cooked meat and the stock.When the meat is cooked allow the sauce to thicken.Heat the butter and fry the nuts and raisins.Now put 3/4th of cooked rice on top of the meat gravy.Sprinkle the coriander leaves and pour half of the butter with nuts and raisins.Add remaining rice and sprinkle remaining coriander leaves and nuts and raisins.Close the lid and allow to cook on a low flame for 5 mins..Let it rest for 10mins.Mix the meat with the rice.
Serve with cold raita,poppadum and pickle!!!!

If using fish ,I prefer not to use garam masala.
If making egg biriyani,boil the egg and make shallow cuts on it.
If you use spices such as chilli powder or garam masala,you may use some yogurt.

Basbousa/Semolina Cake

Basbousa is a middle eastern cake recipe made with semolina.Its super easy as well as tastes yummy.

Ingredients;
Semolina-11/2cup,coarse variety
Grated or dessicated coconut-1/2cup
Sugar-1cup
Butter-1/2cup,melted
Plain yogurt-1/2cup
Plain flour-1/4 cup
Salt-1pinch
Water-1/2cup
Rose water-1tsp or cardamom-3to4 pods
Almonds or raisins 

Mix together the semolina,coconut,yogurt,butter,1/2cupsugar,flour and salt to form a thick batter.Pour this into a greased cake tin.Decorate with almonds or raisins.With a butter knife draw lines on the cake to give diamond shaped pieces.Bake it for 25 to 30mins in a preheated at 180deg cel.Boil the water with remaining half cup sugar.When it has 1thread consistency.Add in the rose water or cardamom.allow to boil for a minute.Pour this over the baked cake.Let it stand for 15 mins.Cut out into diamond shapes and Serve!!!!

You may choose to add 1egg instead of plain flour,but it does not suit my taste

I avoided pouring the sugar syrup to cut down calories.

I made a small quantity in a sauce pan lined with baking paper.Usually its made using 3 to 4 cups of semolina in a baking tray.

Chicken cooked in yogurt and spices(Murg Khara Masala)

Ingredients;
Chicken-500 gms,medium sized portions
Onion-1,chopped lengthwise
Ginger-1/2inch
Garlic-4cloves
Chilli powder-1tsp
Coriander powder-1tsp
Turmeric-1/4tsp
Salt-112tsp
Cumin seeds-1/2tsp
Whole spices-4black cardamoms,8 cloves,bay leaves-2,cinnamon-2inches,pepper-1tsp
Yogurt-50mls
Water-1/2cup
Green chillies-4
Coriander-3sprigs,finely chopped
Oil-3tbsp

Heat oil in a heavy bottom pressure cooker.Add the onion and saute it.Finely crush the ginger and garlic and add this to the onions and roast until raw smell is gone.Drop the chicken peces and stir fry it for 2 mins.Add in the whole spices and chilli,coriander,turmeric powders and salt.Mix well.Pour in the water and pressure cook it for 5 to 6 minutes.Let the cooker cool down.Heat it until the gravy thickens and oil separates.Now pour the yogurt.Cook it on a medium flame until the oil separates.Garnish with slit chilles and coriander leaves.Serve with rice,rotis or parantha!!!!!!!!

*Use the curd/yogurt at room temperature to avoid curdling.You may also add 1/4tsp of oil into the curd.
*Original recipe uses red meat
Courtesy;Bajias cooking

Kabsa

Kabsa is an Arabic dish.A flavourful  mixture of spices,meat and rice.Its cooked in different ways and each is unique in flavour

Ingredients;
Basmati rice-3cups,washed and soaked for 30 mins in water
Chicken-500 gms
Onions-2,medium,finely chopped
Ginger-1/2inch,grated
Mixed veg-1cup,chopped(Carrots,peas,corn,beans)
Tomatoes-2,finely chopped
Water-6cups
Dried lime(loomi)-2 or lemon zest-1/4tsp
Oil/Ghee-2tbsp
Raisins,nuts-2-4tbsp
Salt as per taste
For the masala;
Cinnamon-2inch
Cloves-3
Cardamom-3
Paprika/Chilli powder-1tsp(optional)
Powdered  together.

In a pan.heat oil /ghee.Fry the nuts and raisins and keep it aside.Into the same pan,add the onions.Saute it for 2 mins.Now add the chicken pieces and allow it to brown on all sides.Keep stirring on a medium flame.Sprinkle the ground masala,lemon zest or loom,ginger.Add in the chopped tomatoes and mixed veggie.Pour in 1/2cup of water and allow the chicken to cook for 20 mins.After this you may take out the chicken pieces and bake it for 10 mins,allowing the rice to cook or you may cook the rice with the chicken.Add the rice and pour the remainng water.Allow it to cook.When done,serve rice on a large platter with the chicken pieces on to.Sprinkle the fried nuts and raisins and nuts on top.Pour melted ghee on top.
Serve with raita or plain yogurt!!!!!!

Beef-Soya chunk Kheema

Ingredients;
Beef-1/2kg
Soya chunk-1cup,soaked and drained
Fresh peas-1/2cup
Potatoes-2,cut into cubes
Onons-2 medium,finely chopped
Tomatoes-2,chopped
Ginger-1/2inch,minced
Garlic-3cloves,minced
Coriander leaves-3sprigs,finely chopped
Chilli powder-11/2tsp
Coriander powder-2tsp
Garam masala-1tsp
Pepper powder-1/2tsp
Turmeric powder-1/4tsp
Mustard seeds-1/2tsp
Coconut chips-3tbsp
Water-21/2cups
Oil 2tbsp
Salt as per taste

In a food processor mince the beef and soya chunks together.In a pressure cooker add 1tbsp oil,splutter the mustard seeds.Add in the onions,ginger and garlic and saute it for 3 to 4 mins on a medium flame.Next add in the chilli powder,coriander powder,garam masala,turmeric and salt.Saute it for a minute and then add the tomatoes.Allow it to cook until the tomatoes soften.Add in the mince,peas and potatoes.Pour in the water.Pressure cook it for 3 to 4 whistles.Allow the cooker to cool down.Next add the pepper powder,adjust the salt.Sprinkle in the coriander leaves.In a pan add remaining 1tbsp oil and fry the coconut chips until brown.pour this over the curry and close the lid .Leave it for 10 mins.
Serve with rice,chappati or bread!!!!!!!

You may use lamb or mutton mince

Adjust  the spices as per your taste

Thattukada Beef Fry

I must admit that we both are thattukada fans.This time on vacation, visit to these shops was a strict no- no becos of the headlines that gave the food chain a rough ride.I wasn't brave enough to give it a try.
So why not make that delicious beef fry at home.Its fascinating to serve it the same way as we get it from the thattukadas.

Ingredients;
Beef-1kg
Onions-2,sliced lengthwise
Ginger-1inch
Garlic-1pod
Green chillies-5
Curry leaves-1sprig
Chilli powder-11/2tsp
Coriander powder-2tsp
Garam masala-1tsp
Fennel powder-1tsp
Turmeric-1/2tsp
Oil-3 to 4 tbsp(coconut oil preferred)
Coconut pieces-3 to 4 tbsp
Salt as per taste

Coat the beef with turmeric and 1/2tsp salt.Pressure cook it for 3 whistles.Now open the cooker when it cools down.Let the water evaporate by cooking in it with lid open.Grind together the garlic,ginger and greenchillies.
Heat the oil in a pan.Add the ginger,garlic and chillies mince and let it roast.When half done add the onions ,cuury leaves,coconut pieces and stir fry on a medium flame until cooked.Now add the chilli,coriander,garam masala and fennel powder.Roast it for a minute or two and then add the beef Now mix well.Let the beef coat in the spices on a low flame.Stir well to avoid the masala from burning.It will take 5 to 6 mins to make beef dry.
Serve with appam,parathas or rice!!!!!!!!!

Daal Ghosht (Mutton and Lentils Curry)

Ingredients;
Mutton-1kg
Masoor dal-3tbsp
Chana dal-3tbsp
Moong dal-3tbsp
Onion-2
Tomatoes-2
Ginger-1inch,roughly choppes
Garlic-3 cloves roughly choppes
Coriander leaves-3sprigs,finely chopped
Whole spices-3cloves,2inch cinnamon,7 to 8 peppercorns
Garam masala-1tsp
Chilli powder-1tsp
Cumin seeds-1tsp
Oil-3tbsp
Lime juice-2tbsp
Water-2cups
Salt as per taste.

Soak the moong,masoor and chana dal in water for 1 hour.Meanwhile in a cooker add the mutton,1onion quatered,tomatoes quatered,ginger,garlic,whole spices,powdered spices, cumin seeds and salt.Add half cup of water and pressure cook for 3 whistles.Let the cooker cool down.Open the cooker add the lentils and 11/2cup of water and further cook for 2 whistles.Slice the one onion lengthwise.fry it in the oil until brown.pour this over the mutton gravy and allow it to cook for 2minutes.Finely add in the lime juice and coriander leaves.
Serve with rice or rotis!!!!!!

Traditionally the lentils are not allowed to overcook the dal looks like pearls in the curry
You may choose to swap mutton with lamb,beef or venison