Creamy milk with vermicelli

SEMIYA PAYASAM

 Serve – 6 people

INGREDIENTS :-

Ghee                                                     :  ½ cup

Vermicelli (crumbled)                         :  ½ cup

Milk (hot)                                            :  4 cup

Sugar                                                  :  ½ cup

Green cardamoms                              :  4 ( powered)

Cashew nuts                                      : 1/3 cup

Raisins                                                  :  1/3 cup

                                                                      METHODS :-                                                                       

1.  Heat ¼ cup ghee in cooker . add vermicelli. Stir and fry till golden brown. Add milk and sugar. Stir till sugar is dissolved.

2.  Close cooker. Bring to full pressure on medium heat. Reduce heat and cook .

3.  Remove cooker from heat. Reduce pressure by placing cooker in basin of cold water.

4.  Open cooker. Add cardamom powder.

5.  Place cooker on high heat. Cook till payasam is slightly thickened, stirring constantly .

6. In a pan , heat remaining ghee (1/4 cup) ghee. Add cashew nuts and fry till golden brown. Add raisins. Stir for a few seconds and pour into paysam. Stir and serve hot.

BEEF CURY – MANGALORE STYLE

BEEFACHI KADI

SERVE – 10 PEOPLE

INGREDIENTS :-

GINGER                                                                 :  75 gms

Garlic                                                                     :  40 flakes

Vegetable oil                                                     :  ½ cup

Whole dry red chillies                                           : 8

Turmeric powder                                             :  ½ tsp

Boneless beef                                                   :  1 & ½ kgs

Salt                                                                   :  4 tsp

Tomatoes                                                            :  4 medium

Water                                                                   :  ¼ cup

                                                                      METHODS :-                                                                       

1. Grind together ginger and garlic into a paste.

2. Heat oil in cooker, add ginger- garlic paste. Fry about 2 minutes.  Add all other ingredients. Stir well.

3. Close cooker. Bring to full pressure on high heat . reduce heat and cook for 25 minutes.

4. remove cooker from heat. Allow to cool naturally.

5.  Open cooker.  Serve hot

Mutton chops – Andhra style

Mansam chops

Serve- 10 people

INGREDIENTS :-

Coconut (grated)                                                             :  ½ cup

Ginger                                                                               :  40 gms

Garlic                                                                                  :  28 flakes

Peppercorns                                                                      :  4 & ½ tsp

Green cardamoms                                                              :  5

Cloves                                                                                   :  8

Cinnamon                                                                           : 2 sticks ( 2 & ½ cms each)

Cumin seeds                                                                      :  3 & ½ tsp

Water                                                                                   :  2/3 cup

Mutton chops                                                                   :  1 & ¼ kgs.

Tomatoes                                                                            :  2 medium

Turmeric powder                                                             :  ½ tsp

Vegetable oil                                                                     :  ¾ cup

Curry leaves                                                                       :  2 sprigs

Green chillies                                                                     :  6

Cashew nuts                                                                      :  ¼ cup

Onions                                                                                  : 4 medium

Salt                                                                                         :  4 & ½ tsp

                                                                      METHODS :-                                                                       

1.  Grind together coconut, ginger, garlic, peppercorns, cardamoms, cloves, cinnamon and cumin seeds into a paste, adding a little water (2/3 cup) from time to time.

2.  put chops, tomatoes and turmeric powder into cooker. Stir once.

3.  Close cooker. Bring to full pressure on high heat. Reduce heat and cook.

4.  Remove cooker from heat. Allow to cook naturally.

5.  Open cooker, remove chops. Reserve cooking liquid.

6.  In a pan, heat oil, add curry leaves, chillies, cashew nuts and onions.  Fry till onions are pale brown. Add ground paste. Stir and fry.

7. add cooking liquid and salt. Cook till liquid dries up and oil shows separately, string constantly.  Add chops. Stir and fry about 5 minutes.

MUTTON IN GREEN MASALA – MANGALORE STYLE

BOKRACHYA MASACHI KADI   THARNA MASALYANTH

Serve – 10 people

INGREDIENTS :-

Vegetable oil                                                     :  1/3 cup + 2 tsp

Coconut ( grated)                                              :  ¾ cup

Onions                                                                  :  3 large (chopped)

Ginger                                                                  :  15 gms

Garlic                                                                   :  24 flakes

Green chillies                                                     : 8

Coriander seeds                                                :  ¾ cup (chopped)

Tamarind (seeds removed)                                :  10 gms

Peppercorns                                                      :  10

Cinnamon                                                           :  2 & ½ cm thick

Green cardamom                                               :  1

Cloves                                                                   : 4

Poppy seeds                                                      :  1 tsp

Cumin seeds                                                      :  2 tsp

Turmeric powder                                                  :  1 tsp

Tomatoes                                                            :  2 large

Salt                                                                     :  4 tsp

Mutton leg                                                         :  1 & ½ kgs

Water                                                                 :  2 cup

                                                                      METHODS :-                                                                       

1. heat 1 tsp oil in a pan for about ½ minute. Roast coconut till pale brown and remove.

2.  Add 1 tsp oil to the pan. Fry onions till pale brown and remove.

3. Grind together into a paste onions, coconut and all other ingredients excepts turmeric powder, tomatoes, salt and meat, adding a little water (3/4 cup) from time to time.

4.  Heat remaining oil (1/3 cup) in cooker . add ground paste. Stir and fry . add turmeric powder, tomatoes and salt. Cook till tomatoes are pulpy, stirring constantly. Add meat. Mix well. Add remaining water (1/4 cup). Stir once.

5.  Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 15 minutes.

6.  Remove cooker from heat. Allow to cool naturally.

7.  Open cooker. Serve hot.

Kozhi Kuttan

Chicken Curry – Kerala Style

Serve – 8 people

INGREDIENTS :-

Chicken pieces                                                                  :  1 & ½ kgs.

Turmeric powder                                                             :  1 & ½ kgs.

Salt                                                                                   :  4 tsp

Curd                                                                                 :  1 tsp

Coconut (grated)                                                             :  2 & ½ cup

Whole dry red chillies (kashmiri)                                      :  5

Whole dry red chillies                                                     :  6

Ginger (chopped)                                                            :  10 gms

Garlic                                                                             :  16 flakes

Peppercorns                                                                      :  ½ tsp

Aniseed                                                                              :  1 tsp

Cinnamon                                                                           :  2 sticks

Cloves                                                                                :  10

Green cardamoms                                                               :  3

Coriander seeds                                                                 :  5 tsp

Cumin seeds                                                                      :  ½ tsp

Onions ( chopped)                                                          :  2 medium

Green chillies (slit)                                                           :  2

Tomatoes  (pureed)                                                       :  2 medium

                                                                      METHODS :-                                                                       

1. Rub chicken piece with 1 tsp turmeric powder, salt, and curd. Keep aside

2. Extract 1 cup thick milk from coconut using 1 cup water. Add  ¾ cup water to the same coconut and extract  ¾ cup thin milk.

3. In a pan, heat 1 tsp coconut oil, roast all other ingredients except onions, chillies and tomatoes puree. Grind together roasted ingredients into a paste, adding  a little water (1/2 cup) from time to time.

4. heat remaining oil (3 tsp) in a cooker for about 2 minutes. Add onions. Fry till golden brown.

5. Add remaining turmeric powder (1/2 tsp) , ground paste, chillies and tomato puree. Cook for 3 minutes, Stirring constantly. Add chicken and remaining salt. Mix well, add thin coconut for 7 minutes.

6. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes.

7. Remove cooker from heat. Allow to cool naturally.

8. Open cooker. Stir in thick coconut milk. Serve hot.

AVIAL

vegetables in coconut and curd- Kerala style

Serve – 12 people

INGREDIENTS :-

Coconut (grated)                                                               :  3 cup

Green chillies                                                                     :  12

Cumin seeds                                                                      :  2 tsp

Water                                                                                   :  2 cups

Sour curd (beaten)                                                            :  2 cup

Yam (peeled & cut 4 * 1& ½ cms)                                   : 400 gms (thick slices)

Ash gourd                                                                           :  400 gms( peeled & de-seeded and cut into 4 * 1& ½ cms)

Raw bananas                                                                     :  3 medium (peeled & cut into 4 *1 cms)

Drumsticks                                                                          :  3 (peeled and cut into 4 * 1 cms)

Red pumpkin                                                                     :  ¼ kgs. (peeled & cut into 4 * 1 cms)

Broad beans                                                                       :  100 gms  (cut into 2 & ½ cms)

Salt                                                                                     :  5 tsp

Turmeric powder                                                             :  ¾ tsp

Curry leaves                                                                       :  2 sprigs

Coconut oil                                                                         :  3 tsp

                                                                      METHODS :-                                                                       

1. Grind together coconut, chillies and cumin seeds into a paste, adding a little water(1 cup) time to time. Add curd and mix well.

2. pour remaining water (1 cup) into cooker. Add yam and all other ingredients except coconut paste, curry leaves and oil. Stir well.

3. Close cooker, bring to full pressure on high heat. Remove cooker immediately from heat. Release pressure with slight lifting of vent weight. Open cooker

4. Add coconut paste and curry leaves. Mix well.

5. Place cooker with vegetable on high heat and bring to boil. Reduce heat and simmer for about 2 minutes.

6. Transfer avail into a serving dish. Pour oil evenly over avail.

                                SERVE HOT

Elumichham pazham saadham

(Lime rice – tamil style)

Serve – 8 people

INGREDIENTS :-

Water                                                              :   5 cup

Colam rice                                                      :  4 cup

Turmeric powder                                             :  1 tsp

Vegetable oil                                                    :  ½ cup

Mustard seeds                                                  :  1 tsp

Bengal gram                                                       :  1 tsp

Split skinned black gram                                    :  1 tsp

Curry leaves                                                       :  1 sprig

Green chillies                                                     : 16 (chopped)

Salt                                                                    :  4 tsp

Lemon juice                                                       :  1/3 cup + 1 tsp

                                                                      METHODS :-                                                                       

1. Pour water into a cooker. Bring to boil on high heat. Add rice and turmeric powder. Stir once.

2. Close cooker.  Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Flick rice gently with fork to separate grains.

5. In a pan, heat oil, Add mustard seeds. When crackling , add Bengal gram, black gram and fry till golden brown.

6. Add curry leaves and chillies. Stir for a few seconds. Remove pan from heat and pour over rice

7.  Mix salt with lemon juice and pour over rice. Mix well . 

SAMBAR

(Red gram and Vegetable curry- Tamil style)

Serve – 8 people

INGREDIENTS :-

Vegetable oil-                                    :  1 & ½ tsp

Whole dry red chillies                        : 6 & 3 (kashmiri)

Bengal gram                                       : 1 tsp

Asafetida                                           : 1 cm piece

Coconut (grated)                               : ½ cup

Curry leaves                                       :  2 sprigs

Coriander seeds                                               :  ¼ cups

Cumin seeds                                      :  ½ tsp

Fenugreek seeds                               : ½ tsp

Water                                                :  5 & ½ cup

Red gram                                          : 1 cup

Turmeric powder                             : ½ tsp

Salt                                                   :  4 tsp

Tamarind                                           : 25 gms (soaked in 1 cup hot water)

Onion                                               : 1 medium ( cut into 6 pieces)

Drumsticks                                       : 2 (peeled & cut into 5 cms. Long pieces)

                                                                      METHODS :-                                                                       

(1) Heat oil in a pan  and roast together whole chillies, Bengal gram, asafetida, coconut, 1 sprig curry leaves, coriander, cumin and fenugreek seeds till coconut turns golden brown.

(2) Grind roasted ingredients into a paste, adding a little water (1/2 cup) from time to time.

(3)Pour 3 cups water into cooker. Add red gram, turmeric powder and salt, stir once.

(4)Close cooker. Bring to full pressure on high heat . reduce heat and cook for 5 minutes.

(5)Remove cooker from heat. Allow to cool naturally.

(6)Open cooker . Mash dal completely with back of a ladle to blend with liquid. Add ground paste, tamarind , onion, drumsticks, remaining curry leaves (1 sprig) and water (2 cups), stir once.

(7)Close cooker, bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water , open cooker.

(8)  For tempering, Heat oil in a pan , add mustard seeds. When Crackling, pour into sambar. Stir and serve hot.

Nisteachi coddi

Fish curry – Goan style

Serve – 6 people

INGREDIENTS :-

Whole dry red chillies                        : 5

Coconut (grated)                               : ¾ cup

Cumin seeds                                      :  1 tsp

Coriander seeds                                : 1 tsp

Water                                                :  1 & ½ tsp

Vegetable oil                                      : 4 tsp

Onions                                               :  1 large(grated)

Turmeric powder                                :  ½ tsp

Curry leaves                                       :  1 sprig

Tomatoes(blanched and chopped)      : 2 medium

Green chillies                                      : 4

Tamarind                                            : 15 gms (soaked in ½ cup hot water)

Salt                                                    : 2 tsp

Pomfret                                              :  2 medium

                                                                      METHODS :-                                                                       

(1) Grind together red chillies, coconut, cumin and coriander seeds into a paste, adding a little water(1/4) cup from time to time.

(2) Heat oil in cooker. Add onions and fry till golden brown.

(3) Add coconut paste and turmeric powder. Fry till oil shows separately, stirring constantly.

(4)Add curry leaves, tomatoes and ¼ cup water. Cook till tomatoes and pulpy, stirring occasionally.

(5) Add green chillies, tamarind pulp , salt and remaining water(1cup). Bring to boil, add fish. Stir carefully.

(6) Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.

(7) Remove cooker from heat . release pressure with slight lifting of vent weight.

(8)Open cooker. Serve hot.

Chicken ma kaju

(Chicken with cashew nuts- parsi style)

Serve – 10 people

INGREDIENTS :-

Ginger                                  :  10 gms

Garlic                                     :  15 flakes

Chicken pieces                  :  1 & ½ kgs

Whole dry red chillies     :  10 (soaked in ½ cup hot water in 15 minutes)

Cumin seeds                      :  1 tsp

Cashew nuts                      : ½ cup(broken into pieces)

Water                                   :  1 & ½ cup

Vegetable oil                     : ½ cup

Onions(sliced)                   :  2 mediums

Salt                                         :  4 tsp

Tomato ketch up              : 3 tsp

                                                                      METHODS :-                                                                       

(1) Grind together ginger and garlic into a paste and rub on chicken. Allow to marinate for 1 hour.

(2) Grind together chillies and cumin seeds into a paste, adding a little water in which chillies were soaked, from time to time.

(3) Seperately grind cashew nuts into a paste, adding a little water(1/2 cup) from time to time.

(4) Heat oil in cooker for  about 3 minutes. Add onions and fry till golden brown. Add chilli paste. Stir and fry , add chicken . fry for 10 minutes, add salt and remaining water. Mix well.

(5) Close cooker, bring to full pressure on high heat. Reduce heat and cook for 5 minutes.

(6) Remove cooker from heat. Allow to cool naturally.

(7) Open cooker.

(8)Place cooker with chicken on high heat. Stir in cashew nut paste, tomatoes ketchup. Cook till gravy thicknes, stirring constantly. Serve hot.

MUTTON BIRYANI

Serve – 6 people 

INGREDIENTS :-

Mutton leg (cut into 4 cm pieces)                :     ¾ kgs.

Vegetable oil                                              :    1 cup

Potatoes (peeled and cut into quarters)       :  2 Medium

Onion (thinly sliced)                                   :   3 Large

Salt                                                            :  2 tsp

FOR MARINADE :-

Ginger                                                 :     20 gms

Garlic                                                  :  16 flakes

Green chillies                                       :  6

Tomatoes                                            :  1 medium (chopped)

Dry plums                                            :  6

Almonds (blanched and halved)            : 6

Salt                                                      : 1 tsp

Red chilli powder                                  :  2 tsp

Coriander leaves(chopped)                   : 2 tsp

Mint leaves(chopped)                           : 2 tsp

Garam masala powder                          : 1 & ½ tsp

Cumin powder                                      :  1 tsp

Curd                                                     :  1 cup

Saffron (dissolved in 1 tsp hot water)     : a large pinch

FOR RICE :-

Water                                   :  7 cups

Salt                                       : 1 tsp

Basmati rice                          :  3 cups

Vanaspati/ ghee                     : ½ cup + 1 tsp

Milk                                      :  ¼ cup

Green cardamoms                 :  2

Caraway seeds                      : ¼ tsp

                                                                      METHODS :-                                                                       

(1) Grind together, garlic and chillies into a paste.

(2)Rub ground paste into meat. Add all other ingredients for marinade. Mix well and keep aside for 4 hours or overnight in refrigerator.

(3) In  a large frying pan, heat oil for about 5 minutes. Lightly fry potatoes. Remove and add potatoes to the marinated meat. Mix well

(4) Divide onions into 2 batches. In the remaining oil in the pan, fry each batch with 3/4 tsp salt till onions are golden brown and crisp.

(5)Pour 6 cups water into cooker. bring to boil on high heat . add salt and rice. Stir once.

(6) Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes.

(7) Open cooker. Transfer rice to a colander and drain. Wash and wipe dry cooker.

(8) Heat 7 tsp vanaspati in cooker. add meat along with marinade. Mix well. Add remaining water 5 tsp.

(9) Remove cooker from heat. Till cooker and shift meat to one side of cooker. Add rice to the other side. Sprinkle milk on rice.

(10) In a pan, heat remaining vanaspati (2tsp) . remove pan from heat . add cardamoms and caraway seeds to hot vanaspati and pour evenly over rice.

 (11) Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.

(12) Remove cooker from heat. Allow to cool naturally.

(13) Open cooker, transfer rice onto a serving dish. Top with meat and masala. Serve hot with onion salad or raita.