Rice&Breads

Aloo Paratha

Aloo paratha

Preparation time: 45 mins | Serves: 8

Ingredients

For Dough:-
Atta / whole wheat flour  – 2 cups
Water                                  – ½ cup
Salt                                      – to taste

For Aloo Filling:-
Medium sized potatoes         – 2
Red chilli powder                   – 1 tsp
Turmeric powder                   – 1/2 tsp
Cumin powder                       – 1/2 tsp
Garam masala                         –  1/2 tsp
Salt                                            – 1/2 tsp
A handful of coriander leaves, chopped fine

Preparation

  • Make the dough first.. Mix the atta and salt well together. Add boiled water into the flour and knead it thoroughly. Set aside while making the filling.
  • Boil and mash the potatoes. Don’t leave small lumps in that I used to mash them but that leaves small lumps it will be harder to roll out the aloo parathas smoothly.
  • Mix all ingredients for the filling together, making sure they are well incorporated.
  • Divide the dough into parts and roll into smooth balls. Do the same with the filling. Make the size of the filling slightly smaller than the dough balls .Flour the  surface you are going to use to roll the parathas.
  • Place a filling ball in the center of the flattened dough ball.
  • Gather the dough ball around the filling, sealing it gently on top.
  • Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
  • Again, flatten into circle, making sure the thickness is equal on all sides.
  • Transfer rolled paratha to a hot pan. Make sure you tap out the excess flour used in rolling.
  • Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate
  • That’s it! Serve hot with some raitha and pickles.

Malabar fish biriyani

Fish bhiriyani

Preparation time: 2 hr | Serves 2

Ingredients
For fish masala

6 pieces Fleshy fish

1 tbsp ginger chopped

1 tbsp garlic chopped

3 onions sliced

1 tbsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 tomato chopped

1/4 cup curd

1 tbsp mint leaves chopped

1 tbsp Coriander leaves chopped

1 tbsp Curry leaves chopped

1/2 tsp garam masala powder

1 tbsp Fresh lime juice

1/2 tsp Poppy seed

Coconut oil as required

Salt s required

For biriyani rice:

2 cup Basmati rice/Kaima rice(Kaima rice is best for making malabar style bhiriyani)

2 onion sliced

1/2 tsp cardomam

1/4 tsp cloves

3 cinnmon sticks (small)

1/4 tsp pepper

1/2 tsp fresh lime juice

4 cup boiled water

2 tbsp vanaspathi

2 tsp ghee

Salt as required

For garnishing:

Cashew nut – 2 tbsp

Raisin -2 tbsp

Onion sliced – 1

Ghee – 2 tbsp

Preparation

  • Cut the fish into thin slices sized piece.
  • Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.
  • Marinate the fish pieces in this chilly mixture for 15 minutes.
  • Take a pan and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Keep this aside.
  • Saute the sliced onions in the same oil.
  • Add chopped ginger, chopped garlic and green chillies. Saute for some time.
  • Add mint leaves, coriander leaves and curry leaves. after some time add tomtoes.
  • Add remaining chilly powder, coriander powder and required salt.
  • Add poppy seeds, chopped tomatoes and curd. Mix well in low heat.
  • Stir in the fried fish pieces, and 1/4 tsp garam masala powder.
  • Remove from fire when the gravy thickens. Keep this aside.
  • Wash the biriyani rice and drain well.
  • Take a pan and pour ghee .
  • Heat the ghee and saute cashew nuts and raisins nd keep aside.
  • Then fry the thinly sliced onions until golden color. Remove the fried onions and keep this aside.
  • In the same ghee add vanaspathi, splutter cardamom, cloves, pepper and cinnamon. Add onions and saute well.
  • Stir in drained rice and fry for 5 minutes.
  • Add hot water, lime juice and required salt.
  • Cover the pan with a lid and cook for 5 minute (It will change according to the rice).
  • Remove from fire. Keep this aside.
  • Take a deep vessel and put one layer of fish masala. Follow up with a layer of rice, fried onions, raisins and cashewnuts.Repeat one more layer on top. Cover with a lid and nd cook for 10 minutes in low heat.
  • Serve hot with pickle and raitha .

 


 

Vegetable Biriyani

vegetablebhiriyani

Preparation time: 2 hr | Serves 4

Ingredients
For vegetable masala:

1/2 cup carrot

1/2 cup beans

1/2 cup green peas

1 tbsp ginger chopped

1 tbsp garlic chopped

3 onions sliced

1 tbsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 tomato chopped

1 tbsp mint leaves chopped

1 tbsp Coriander leaves chopped

1 tbsp Curry leaves chopped

1/2 tsp garam masala powder

1 tbsp Fresh lime juice

1/2 tsp Poppyseeds

Coconut oil as required

Salt as required

For bhiriyani rice:

2 cup Basmati rice

2 onion sliced

1/2 tsp cardamom

1/4 tsp cloves

3 cinnamon sticks (small)

1/4 tsp pepper

1/2 tsp fresh lime juice

4 cup boiled water

2 tbsp vanaspathi

2 tsp ghee

Salt as required

For garnishing:

Cashew nut – 2 tbsp

Raisin -2 tbsp

Onion sliced – 1

Ghee – 2 tbsp

 

Preparation

  • Saute the sliced onions in 1 tbsp oil in a pan.
  • Add chopped ginger, chopped garlic and green chillies. Saute for some time.
  • Add mint leaves, coriander leaves and curry leaves. after some time add tomtoes.
  • Add chilly powder, coriander powder and required salt.
  • Add poppy seeds, chopped tomatoes . Mix well in low heat.
  • Stir in the chopped vegetbles, and 1/4 tsp garam masala powder.
  • Remove from fire when the gravy thickens and the vegetables cookes well. Keep this aside.
  • Wash the biriyani rice and drain well.
  • Take a pan and pour ghee .
  • Heat the ghee and saute cashew nuts and raisins nd keep aside.
  • Then fry the thinly sliced onions until golden color. Remove the fried onions and keep this aside.
  • In the same ghee add vanaspathi, splutter cardamom, cloves, pepper and cinnamon. Add onions and saute well.
  • Stir in drained rice and fry for 5 minutes.
  • Add hot water, lime juice and required salt.
  • Cover the pan with a lid and cook for 5 minute (It will change according to the rice).
  • Remove from fire. Keep this aside.
  • Take a deep vessel and put one layer of vegetable masala. Follow up with a layer of rice, fried onions, raisins and cashewnuts.Repeat one more layer on top. Cover with a lid and nd cook for 10 minutes in low heat.
  • Serve hot with pickle and raitha .
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