Indian Rice Recipe - Kerala Fish Biryani

Ingredients

For the Rice

Long grain Basmati rice – 2 cups

Oil – 1 tsp

Biriyani Masala Powder – 1/2 tsp

Water – as required

Salt – to taste

For the Biriyani Masala Gravy

Thinly sliced Onions – 2 medium sized

Diced Tomatoes – 2 large

Slit Green Chillies – 4

Cinnamon – 1″ piece

Cloves – 4

Fennel Seeds – 1/2 tsp

Bay leaves – 2

Curry Leaves – A sprig

Cilantro, chopped – 1/4 cup

Mint leaves, chopped – 1/4 cup

Ginger Paste – 1 tbsp

Garlic Paste – 1 tbsp

Kashmiri Chilly Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Fish Masala Powder – 2 tbsp

Home Made Biriyani Masala Powder – 1 to 2 tsp

Yogurt – 1 Cup

Lemon Juice – 2 tbsp

Cashew Halves – 1/4 cup

Raisins – 1/4 cup

Salt- to taste

Ghee/Cooking oil – As required

For the Fish

King Fish or Seer Fish Slices (Medium Sized) – 1 lb (Around 8 pieces)

Lemon Juice – 1 tbsp

For Marinating the Fish

Turmeric Powder – 1/2 tsp

Fish Masala Powder – 1 tbsp

Chilly Powder – 1 tsp

Pepper Powder – 1/2 tsp

Coriander Powder – 1 tsp

Ginger Paste – 1 tbsp

Garlic Paste – 1 tbsp

Lemon Juice – 1 tbsp

Salt – to taste

Method

Soak Basmathi rice in water for around 45 minutes to 1 hour.

Clean the king fish fillets thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. This will remove any unwanted smell from the fish.

Make a marinade using the above ingredients and rub it nicely on the fish slices. Refrigerate it for 30 minutes.

Boil the Basmati rice in atleast 6-8 cups of water with a little salt, 1/2 tsp biryani masala and 1 tsp oil, till each grain is separate and 3/4 cooked but not fully cooked. Add more water, if needed so that the rice doesn’t stick together. Drain excess water and keep the rice aside.

Heat a big non stick pan or wok and add 3 tablespoons of oil or ghee.

Fry cashews and raisins until the cashews are lightly brown and the raisins become plump. Keep aside.

Throw in fennel seeds, cinnamon, bay leaves and cloves. Saute for 2 minutes.

Then add onions and saute till they are translucent.

Add the slit green chillies, curry leaves, chopped cilantro and mint leaves. Saute until the onions begin to brown.

Next, add the chopped tomatoes and cook till the tomatoes are pulpy and mashed.

Add the ginger and garlic paste and fry for a minute.

Reduce heat and add 1-2 tsp of biriyani masala powder, 1 tbsp fish masala powder, 1 tsp kashmiri chilly powder and 1/4 tsp turmeric and saute for a minute.

Blend 1 cup of yogurt with little water and add it to the pan along with salt and mix well. Allow it to simmer for a while.

Add the marinated fish fillets to the masala gravy and mix gently. Cover and cook on medium heat for around 10 minutes. Keep the masala gravy aside.

Meanwhile preheat oven to 350 degree F. Apply some ghee or oil on a baking dish. Layer it with the semi cooked rice and the fish masala gravy alternatively. Sprinkle lemon juice in between.

Cover with an aluminuim foil and bake for 30 minutes.

Garnish with fried cashews and raisins. It’s best to keep the biriyani for at least 4 hours before serving so that all flavors are absorbed.

Serve the Fish Biriyani with Raitha, Pickle and Pappad.

Source : Recipe.Malayali

Soup Recipe - Black Bean Soup

Spicy Black Bean Soup

Servings: 8

Preparation Time: 20 min

Cooking Time: 30 min

Ingredients :

1 spray(s) cooking spray

1 medium onion(s), finely chopped

4 medium garlic clove(s), minced

45 oz canned black beans, undrained, divided (three 15 oz cans)

1/2 tsp red pepper flakes, or to taste

1 tsp ground cumin

14 1/2 oz fat-free chicken broth, or vegetable broth

10 oz canned tomatoes with green chilies, such as Rotel Tomatoes

11 oz canned yellow corn, drained

Method :

Coat bottom of a large stockpot with cooking spray.

Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds.

Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot.

Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

Yields about 1 1/2 cups of soup per serving.

Source : WeightWatchers

Indian Breakfast Recipe - Special Egg Parantha

Special Egg Parantha

Beaten egg could also be used but raw egg is more delicious.

Ingredients :

5 nos. Egg

3 cups Flour (Whole wheat)

Salt to taste

1 pinch Red Chili Powder (in each parantha)

4 tbsps. Vegetable Oil (to shallow fry)

Method :

1. Make a normal dough of the flour with water and salt.

(It should neither be very loose nor very tight. )

2. From the dough make out 5 balls and start rolling one of them.

3. When rolled, spread ghee on it and fold half and then give one more fold. (It should look like a folded fan. )

4. Roll it again and cook on the hot tawa.

5. Shallow fry the parantha very slightly from both the sides.

6. Now try opening one of the folds till the end of it.

7. Now break one raw egg (as it is , do not beat it) onto it.

8. Sprinkle some salt and red chilli powder and close the fold of the parantha.

9. Now fry the parantha till it turns golden brown.

10. Serve hot with Curd or green chutney.

Source : DSDG Email