Eggplant / Brinjal / Vazhuthananga Theeyal ( Authentic Kerala Style )RECIPE#179

 Recipe Courtesy :- My Mommy :) 

Step 1:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water .And keep aside 

Step 2:-  Wash and chop Eggplant/ Brinjal  / Vazhuthananga ( 1 1/4  lb  / 0. 56 kg  ) as in  the picture below,

Step 3:-  Heat a pan ,  dry roast a cup of grated coconut  ,  15-20  black pepper corns , 1 1/2 teaspoons of fenugreek seeds , 4-5   dried red chillies , and   4  tablespoons of coriander seeds  .

 Continuously saute until the grated coconut becomes Golden  brown in color. 

Now bring down the heat and add  1/2 teaspoon of turmeric powder .Saute for 1-2  seconds.

Step 4:-  Grind into a smooth paste with  2-3 tablespoon of water  , and keep aside.

Step 5:- Heat 4-5 tablespoons of vegetable oil ( canola) 

Step 6:- Add  pearl onions ( 10-12 circularly chopped ) , and 2 green chillies ( splitted )   , saute  for 2-3  minutes on  medium flame,  

 now add  step 2 brinjal  and saute 

until the onion becomes transparent .

Step 7:- Add the  Step 4 paste   and  step 1 tamarind ''juice ''  ( 5-6  table spoon ) 

Combine well ,add 1 1/2 - 2  cup of water and salt . 

Cook for 10-15  minutes on low medium flame (until the brinjal  becomes soft  and gravy becomes thick ). 

Step 8 :- In another  pan  ,   heat  1  table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies   and 10-12 curry leaves 

Pour   over   ''Step 7  theeyal  '' and  Combine  .

Step 9:-   Eggplant / Brinjal  / Vazhuthananga Theeyal  ( Authentic Kerala Style )   is  ready.......  Enjoy  with steamed rice /chapattis/tortillas /fulkas............:) ...... JA -Mathew- 

Ivy Gourd / Tindora / Kovakka theeyal ( Authentic Kerala Style ) RECIPE#178

Recipe Courtesy :- My Mommy :) 

Step 1:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water .And keep aside 

Step 2:-  Wash and chop Tindora  ( 40-45 ) as in  the picture below, 

 

cut 10-15 pearl onions as in the picture below and keep aside

Step 3:-  Heat a pan ,  dry roast a cup of grated coconut  ,  10-15  black pepper corns , 1/2 teaspoons of fenugreek seeds , 3-4   dried red chillies , and   2 tablespoons of coriander seeds  .

 Continuously saute until the grated coconut becomes Golden  brown in color. 

Now bring down the heat and add 1/4 teaspoon of kashmiri chillipowder, 1/2  teaspoon of coriander powder and 1/4 teaspoon of turmeric powder .Saute for 1-2  seconds.

Step 4:-  Grind into a smooth paste/powder , and keep aside.

Step 5:- Heat 2 -3 tablespoon of vegetable oil ( canola) 

Step 6:- Add the  Step 2  ''chopped ''Tindora and onion , saute  for 5-8 minutes on  medium flame,  until the onion becomes transparent .

Step 7:- Add the  Step 4 paste/ powder   and  step 1 tamarind ''juice ''  ( 3-4 table spoon ) 

Combine well 

Add 1 1/2 cup of water and salt 

Cook for 10 -12 minutes on low medium flame (until the tindora becomes soft and gravy becomes thick  ).

Step 8 :- In another  pan  ,   heat  1  table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies   and 10-12 curry leaves 

Pour   over   ''Step 7  theeyal  '' and combine  .

Step 9:-  Ivy Gourd / Tindora / Kovakka  theeyal  ( Authentic kerala Style )   is  ready.......  Enjoy  with steamed rice /chapattis/tortillas /fulkas............:) ...... JA -Mathew- 

Chicken Biryani -Pakistani Style RECIPE#176

Steps 

I :- PREPARE  SAFFRON MILK

II :-  MARINATE AND COOK CHICKEN

III :-COOK RICE 

 IV:- LAYERING 

I :-  HOW TO 'PREPARE ' SAFFRON MILK

Soak 1 teaspoon  saffron strands in lukewarm milk  for overnight to release its color and flavor.

II :-  HOW TO  MARINATE AND COOK CHICKEN

 Step 1:-  Cut 4  lb / 2 kg  of Chicken thigh  into  pieces. And keep aside .

Step 2:-   Grind 10-12  whole black pepper ,  5-7  cinnamon sticks, 10-15  cloves , 1 1/2 teaspoon of fennel seeds, 1 1/2 teaspoon of cumin seeds    3-4  cardamom ,   1 black cardamom , a bay leaf  and a  1/4 of a star anise  to a fine powder. And keep aside.

 Step 3:- Grind  1/2 cup of mint leaves , and  a bunch of cilantro stems , and 3-4 green chills to a fine paste . And keep aside.

Step 4:- Marinate the chicken pieces  ( step 1) with Step 2 powder , Step 3 paste ,  1 teaspoon of red chili flakes ,  4 teaspoons of coriander powder ,  1/2 a cup  of curd , 2 teaspoons of  Kashmiri chili powder and salt . And refrigerate for 5-6 hours .

Step 4:- Heat a  pan , add 4 table spoon of vegetable oil / ghee. 

Add 4 sliced onion ( medium sized)  , 3-4 finely chopped garlic pieces &  2 '' of ginger root ,  3-4 finely chopped  green chilies ,

 finely chopped 10-12 curry leaves  . Saute until the onion  gets golden  brown in color

 Now add 2 -3  chopped tomato  ( medium sized) , and 2 table spoon of water and  cook the tomato until it becomes mushy. .

 Now add the marinated chicken ( step 4)  , 2 teaspoons of biryani powder (  http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html ) 

and 1 1/2  cup of water  . Close the lid . And  cook for 15 minutes on high flame and another 20 minutes on medium flame .  Remove from the flame and keep aside.

III :- HOW TO ''COOK'' THE  RICE 

 Step 1:-  Soak 3 cups of Basmati rice for 2-  6 hours , drain and keep aside .

 Step 2:- Place   spices [  4-9 cloves, 5-6  cardamom, 1 black cardamom,  few cinnamon sticks] on a clean cheeses cloth /muslin/cotton cloth , as in the picture.

 Step 3:-   Tie the ends of the muslin as in the picture.

Step 4:-  Boil 5-6 cups of water with enough salt, 1 bay leaf, 1 teaspoon of Shahi jeera and the  ''tied spices'' ( step 3) 

 Step 5 :-  Add the soaked rice ( step 1)   . Cook  the rice ( it takes  around  7-10 minutes )on medium high flame . Strain the  rice in a colander and keep aside.

                                                     IV:- LAYERING 

Step 1:-  Place   a layer of cooked rice  in a pan  , 

then a layer of  lemon ( as in the picture ) 

then a layer of chopped cilantro ,  then sprinkle kewra  water OR rose water , and saffron milk  from step 1 , 

 then a layer of chicken  that  we made .

 Repeat the layers with rice being the topmost layer . Cover  the pan with a foil paper and  the  lid    . Keep aside for 1-2 hours .

 Step 2:- ..... Chicken Biryani -Pakistani Style  is ready..............:) .......JA Mathew- :)