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INGREDIENTS

1 kg meat
1 tbsp salt
1 tbsp ginger garlic paste
1 tbsp red chilli paste
1 tbsp green chilli paste
sautéed brown onions to taste
1/2tbsp cardamom powder
3-4 sticks cinnamon
1 tbsp cumin seeds
4 cloves
pinch of mace
mint leaves to taste
2 tbsp lemon juice
250 gm curd
4 tbsp clarified butter
750 gm semi cooked rice
1 tsp saffron
1/2cup water
1/2cup of oil

METHOD

Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.

Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well. Now apply sticky dough on the sides of the pan. Cover with lid to seal it and cook for about 25 minutes.

Hyderabadi Biryani is ready to eat. Garnish with boiled eggs, sliced carrot and cucumber. Serve hot.

INGREDIENTS

500 gm mutton knuckles
500 gm basmati rice

Marinade
100 gm ginger garlic paste
50 gm red chilli paste
150 gm yoghurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
0.5 gm saffron
dough for sealing

Masala
100 gm vegetable fat
05 gm cardamom
05 gm cinnamon
05 gm cloves
02 gm bayleaves
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

METHOD

Mix the mutton with the ingredients for the marinade. Fry half of the onions until golden, drain and keep aside.

Soak the saffron in hot milk.

Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and sauté till slightly golden.

Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.

Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.

Pour the saffron milk on top and cover with a well fitting lid.

Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.

INGREDIENTS

Spice masala
coriander seeds
black pepper corns
fenugreek seeds
sesame seeds
button red chillies
1/3 tsp sesame oil; all to taste

Pullikacchal masala
1 tbsp sesame oil
¼ tsp mustard seeds
¼ tsp black gram dal
1 tsp bengal gram dal
4-5 red button chillies
4-5 curry leaves
2 cups of tamarind water
¼ tsp turmeric powder
pinch of asafoetida
salt to taste
2 tsp spice masala
fried peanuts to taste

Rice mix
steamed rice
1 tsp sesame oil
1 ½ tbsp of pullikacchal masala

METHOD

For the spice masala, heat oil in an open pan. Add coriander seeds, black pepper corns, fenugreek seeds and button red chillies. Dry roast the masala and grind it to a dry masala powder.

For the pullikacchal masala, heat oil in pan. Add mustard seeds, black gram dal, bengal gram dal, red button chillies, curry leaves, tamarind water, turmeric powder, asafoetida, salt and spice masala. Wait for a boil then add fried peanuts

Cook masala for twenty minutes. Pullikacchal paste is ready.

For the main preparation, take a bowl, put steamed rice, oil and pullikacchal masala. Mix it well.

Pulliodharai is ready, garnish with coriander leaves and serve hot.

NGREDIENTS

1 kg chicken-cut into pieces
2 tbsp ghee
3-4 sabut lal mirch
1 tbsp ginger paste
2 tbsp onion paste
2 tbsp ginger-shredded fine
1 tbsp coriander seeds-roasted and powdered
6 cloves-roasted and powdered
1/2tsp cinnamon-broken
2 tsp salt
ginger juliennes to garnish

METHOD

Marinate the chicken in the ginger and onion paste for half an hour.

Heat the ghee and add the red peppers. When they darken a bit, add the chicken and turn around over high heat, till opaque.

Lower the heat and add the shredded ginger, powdered masala, and salt. Add a cup and a half of water (depending on how much gravy you want).

Bring to a boil, then simmer, covered till chicken is tender – 15-20 minutes. Serve hot garnished with the ginger.

NGREDIENTS

250 gm semolina
650 ml water
75 gm ghee
05 gm mustard seeds
02 gm black gram dal
02 gm bengal gram dal
100 gm onions
05 gm green chillies
25 gm cashew nuts
02 gm curry leaves
salt

Garnish
coriander leaves
fresh grated coconut

METHOD

Boil water. Slice onions and cut the chillies lengthwise.

Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden.

Add onions, curry leaves, cashew nuts and green chillies.

When the onions are translucent add semolina and sauté.

Add the boiling water and stir rapidly with the salt.

When the moisture is absorbed, the upma is cooked.

Mix well and garnish with grated coconut and coriander leaves

Rassam (Spicy Soup)

INGREDIENTS

100 gm toor dal
100 gm tomatoes
500 ml water
25 gm tamarind

Rassam Powder
10 gm peppercorns
10 gm cumin seeds
10 gm coriander seeds
03 gm red chillies

Tempering
30 ml oil
03 gm mustard seeds
02 gm curry leaves
03 garlic cloves
10 gm sprigs of coriander leaves
salt

100 gm toor dal
100 gm tomatoes
500 ml water
25 gm tamarind

Rassam Powder
10 gm peppercorns
10 gm cumin seeds
10 gm coriander seeds
03 gm red chillies

Tempering
30 ml oil
03 gm mustard seeds
02 gm curry leaves
03 garlic cloves
10 gm sprigs of coriander leaves
salt

METHOD

Crush garlic and chop tomatoes. Soak the tamarind and extract the pulp.

Roast the ingredients for the powder and grind until fine.

Boil the dal with tomatoes till the lentils are mashed and set aside.

Heat oil and add mustard seeds, leave until it crackles. Add the crushed garlic, curry leaves and the coriander leaves.

Mix the dal and water to get the required rassam consistency. Mix in the tamarind pulp.

Add the rassam powder. Boil for 5 minutes on a low flame.

Lemon Rice with Curd

INGREDIENTS

1 cup cooked rice
2 tsp oil
20 curry leaves
pinch of asafoetida
1 tsp rai
½ tsp ginger
2 green chillies
4 whole red chillies
2 tsp urad ka daal
2 tsp channa ka daal
½ tsp turmeric
4 tsp lemon juice
salt to taste
3 tsp water
fresh coriander to garnish

1 cup cooked rice
2 tsp oil
20 curry leaves
pinch of asafoetida
1 tsp rai
½ tsp ginger
2 green chillies
4 whole red chillies
2 tsp urad ka daal
2 tsp channa ka daal
½ tsp turmeric
4 tsp lemon juice
salt to taste
3 tsp water
fresh coriander to garnish

METHOD

Boil the rice, drain and keep aside.

Heat the oil, add rai, asafoetida, curry leaves, ginger, chillies, urad daal, channa daal and the turmeric.

Add the lemon juice, salt, water and simmer for 3 minutes.

Add the rice and mix well. Finally garnish with coriander.

For the curd, whisk well, add cucumber and put a tarka of curry leaves, red pepper powder, rai and urad daal.
Boil the rice, drain and keep aside.

Heat the oil, add rai, asafoetida, curry leaves, ginger, chillies, urad daal, channa daal and the turmeric.

Add the lemon juice, salt, water and simmer for 3 minutes.

Add the rice and mix well. Finally garnish with coriander.

For the curd, whisk well, add cucumber and put a tarka of curry leaves, red pepper powder, rai and urad daal.

Mirchi Bujji / Bajji

INGREDIENTS

16 green peppers
8-10 tbsp tamarind paste
2 tbsp dry coconut powder
1 tbsp ajwain-crushed
salt - to taste
1/2 tbsp brown sugar
1 tbsp coriander powder
3 cups besan
water
onions- chopped fine
chat masala

METHOD

For the stuffing:
Make a paste of tamarind, coriander powder, coconut powder, ajwain, salt and the brown sugar.

Make slits to the green peppers length-wise and remove the seeds from them. Boil them on a low flame with salt till they become soft. Drain the water and keep them aside.

Now mix the besan with water and make a thick batter and add little salt.

In a pan add oil for deep frying. Take the stuffing paste and fill the slit chillies with a spoon and dip it in the besan batter and put the chilly immediately in the pan and deep fry. Repeat the process for the other chillies as well.

Garnish with chat masala and serve hot with chopped onions

Andhra Meat Curry

INGREDIENTS

150 ml yoghurt
3 tsp garlic paste
3 tsp ginger paste
2 tsp chilli powder
1/3 tsp turmeric powder
2 tbsp chopped coriander leaves
750 gm mutton pieces
3 tbsp oil
2 ground onions
3 green cardamoms
3 cloves
3 chopped tomatoes
½ tsp cumin
10-12 curry leaves

150 ml yoghurt
3 tsp garlic paste
3 tsp ginger paste
2 tsp chilli powder
1/3 tsp turmeric powder
2 tbsp chopped coriander leaves
750 gm mutton pieces
3 tbsp oil
2 ground onions
3 green cardamoms
3 cloves
3 chopped tomatoes
½ tsp cumin
10-12 curry leaves

METHOD

Whisk yoghurt with garlic and ginger paste, chilli and turmeric powder and coriander. Pour over meat. Set aside for 3-4 hours.

Heat oil, fry onion until colored. Add cardamoms and cloves. Fry for 1 minute. Add meat with marinade. Cook until liquid has been absorbed.

Fry meat until colored. Add tomatoes. Continue frying for 10 minutes. Sprinkle in cumin and curry leaves. Pour in water to cover.

Simmer until meat is tender. Serve with rice.

Grind together the red chillies, fenugreek seeds, coriander seed, saffron, cumin seeds, rice, the 3 stalks of curry leaves and garlic.

Marinate the chicken in the ground masala for about 15 minutes.

Place the chicken in a pan along with the sliced onion, salt and half the coconut milk.

Cook till chicken is tender. Add the rest of the coconut milk and simmer for a few minutes.

To season, heat the 2 tbsp oil and add the 1 stalk of curry leaves, stir fry to mix well and add this to the chicken.

Add the pulp of the tamarind into the curry simmer a minute or so and serve hot.

Note: This is a Mangalorean home recipe from the Bunt community of a spicy chicken curry dish eaten with pulao.

1 kg fish fillets
22 long red chillies
6 short red chillies
1 1/2 tbsp coriander seeds
10 pepper corns (sabut kali mirch)
1 tbsp ginger- chopped
1 tsp cumin seeds
1 pinch saffron
3/4 cup onion- chopped
20 gms tamarind
6 cloves garlic
2 tbsp oil
1/2 cup tomatoes- chopped
2 tbsp green chillies- chopped
8 cloves garlic- chopped
1 1/2 cups onions- chopped
1 1/2 tsp sugar
2 tbsp coriander leaves (hara dhania)

METHOD

Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4 cups onion, tamarind and the 6 cloves of garlic.

Heat the oil and add onions. Stir-fry till brown. Add ground masala and stir-fry till fat separates.

Add the chopped tomato, green chillies and garlic and stir-fry till fat separates.

Add sugar and coriander leaves and remove from fire.

When cool enough to handle, smear masala on to the fish to cover the fish with it.

Place the fish in the same pan.

Place the pan over live coals, cover with a lid and place live coals on the top of the lid too.

Leave thus for 15- 20 minutes or till cooked through.

Please note this is a side dish so minimize the water added, as it has to be kept semi dry.

Note: This is a Mangalorean Catholic home recipe made with either pomfret or fillet of fish and flavoured with burning coal served like a dry side dish

red tuna fish

Marination
lemon
salt
black pepper
mixed herbs (rosemary, thyme, and marjoram)

For main preparation
1 tbsp refined oil
4 tbsp chopped onions
3 tsp roasted, peeled and de-seeded capsicum
4 tsp chopped tomatoes
1 tsp chopped garlic
1 tsp chopped parsley
1 pinch of mixed herbs
marinated fish
25 ml white wine
½ cup of water
salt to taste
pepper to taste

METHOD

Marinate the fish with lemon, salt, black pepper powder and herbs, for 1 hour.

Heat oil in pan. Add chopped onions and saute till translucent.

Now add the roasted, peeled and de-seeded capsicum, tomatoes, garlic, chopped parsley, herbs and the marinated fish.

Add white wine, water, salt and pepper.

Cover the pan and cook the preparation for 20 minutes on low flame.

Poisson provencale is ready. Serve with rice.

Marinate the fish with salt, white pepper powder and lemon juice. Leave it for 30 minutes.

For preparing the fish, take the marinated fish and coat both sides of the fish with refined flour. Then heat oil in pan, add butter and fish. Cook for 5 minutes till the fish is done on both sides. The fish is ready

For the sauce, heat butter in pan. Add garlic, croutons, sliced mushrooms, lime juice, white pepper powder and salt. Mix it well. The sauce is ready.

Now spread the sauce on the fish and garnish with a pinch of parsley. Poisson ala bel meneure is ready to eat.

Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1 tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well.

Marinade chicken with this paste both inside and outside. Keep the chicken for one-hour.

Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes brown.

Add remaining ginger and garlic paste and garam masala. Add chopped tomato (small slices). Stir it still oil clears. Add soya sauce and place the chicken.

Add 1/2 cup water. Cover the frying pan and boil it. Remove the cover two or three times and transpose the sides and get chicken roasted.

INGREDIENTS

250 gm Boneless chicken

Chicken
salt, turmeric powder and butter all to taste

vindaloo masala
fenugreek seeds and cumin seeds in equal proportions

Main preparation
4 tbsp olive oil
4 tbsp chopped shallots
1 ½ tsp ginger garlic paste
½ tsp red chilli powder
½ tsp turmeric powder
½ cup tomato puree
salt to taste
1 ½ tsp vindaloo masala
3 tsp tamarind water
coriander leaves to garnish

METHOD

Marinate the chicken with salt and turmeric powder. Sauté the marinated chicken in butter for about 10 minutes. The chicken is ready.

For the Vindaloo masala, roast the fenugreek seeds and the cumin seeds in an open pan and then grind them together to a masala.

Vindaloo masala is ready.

For the main preparation, heat oil in pan.

Add chopped shallots, ginger garlic paste, red chilli powder , turmeric powder, tomato puree, salt, chicken, vindaloo masala and tamarind water. Mix it well.

Vindaloo chicken is ready.

Garnish with coriander leaves and serve hot with rice.

Appam

INGREDIENTS

1/2 cup rice
1 tsp dry yeast
1 tsp sugar
1 cup cooked rice
1 1/2 cups coconut milk
1 tsp salt
oil - to make appams
An appam maker or small, shallow kadahi — 6”-8” diameter on top

METHOD

Wash and soak rice in water for 3-4 hours.

Soak the yeast with 1 tsp sugar and 2 tbsp lukewarm water and leave to rise for 15 minutes.

Grind the soaked rice to a very fine paste, along with the cooked rice and the yeast mixture.

Add the coconut milk, salt and 1 tsp sugar, mix gently and leave to ferment for 6-8 hours.

Heat a tbsp of oil in the kadahi or appam maker, swirl it around and pour off the extra oil.

When hot, pour about 1 cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.

Cover, lower the heat and cook, till the edges start lifting (about a minute). Uncover, ease out the appams thus formed and transfer on to a serving plate.

Continue this with the rest of the batter. You might have to grease again only after 3-4 appams.

Kerala Neenthram Chips (Plantain Chips