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Ghee Rice / Nei Soru

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Gheerice-2_relishthebiteFragrant pilaf with the flavors of spices and ghee shining through and topped with fried nuts and raisins.

This is traditional ghee rice that is actually famous in the Malabar region of Kerala. There are variety rice items from India. Shallots,ginger and garlic are sautéed in ghee along with spices releases a wonderful aroma that will just uplift your whole house.This is one of the classic recipes with a handful of ingredients, quick and easy to make, very tasty and filling. It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

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You can cook this recipe in the same pan , or pressure cooker or rice cooker. I like to do in rice cooker because it is simple, you don’t have to keep looking at it. It won’t burn and there is no work to babysit it 😀

Vegan Note: Use vegan butter made using cashewnut or almond!

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5.0 from 5 reviews
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Ghee Rice / Nei Soru
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Ghee – 2 tbsp
  • Cumin seeds - 2 tsp
  • Cinnamon stick – ½ stick
  • Cardamom – 2
  • Cloves – 1
  • Cashew nuts – 3 tbsp
  • Raisins – 1 tbsp
  • Red onion – 1, sliced
  • Green chili – 2, slit
  • Garlic – 2, minced
  • Ginger – 1 inch, minced
  • Mint leaves – 2 tbsp
  • Coriander leaves – 2 tbsp
  • Basmati Rice – 2 cups
  • Coconut milk – ½ cup
  • Water – 3 cups
  • Salt – As needed
Instructions
  1. Wash and Soak the basmati rice in water for 20-30 minutes.
  2. Heat a vessel with ghee in medium flame, cumin seeds,cashew nuts, raisins, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger garlic and sauté until golden brown.
  3. And add the mint leaves and coriander leaves. Sauté for 30 seconds
  4. Add the drained rice and sauté well in that onion ghee mixture for a minute or two.
  5. Now transfer everything to a rice cooker. Add salt as per taste.( if using ghee, it will be little salty so test salt as you add)
  6. Add water and coconut milk to it. and switch on to cook mode.
  7. You can also cook this by adding water and coconut milk to the same pan but make sure you switch off in 10 minutes medium and 10 munites low heat. I always cook in rice cooker. There is no possibility to burn it.
  8. Once done, serve hot with some curry.
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Taste great with Mushroom peas spring onion curry, paneer makhanwala,Malai Methi Paneer, Coconut Butter CHicken Roast

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Spicy Chicken Roast

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ChickenRoast-13relishthebiteAn Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine.  🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

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3.0 from 1 reviews
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Spicy Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 kg chicken roast
 
Ingredients
  • Chicken – 1kg, Cleaned and cut into small pieces.
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Onions – 3,sliced
  • Tomatoes – 2,sliced
  • Green chillies - 2
  • Ginger – 2 tbsp, chopped finely
  • Garlic – 6 cloves, minced
  • Yogurt – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chopped coriander leaves – to garnish
    [to roast and grind]
  • Cinnamon – 1’’ stick
  • Cloves – 3
  • Cardamom – 4
  • Star anise -3
  • Fennel seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Pepper - 1 tbsp
  • Dry red chillies - 7
  • Cumin seeds – 2 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.

  2. Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
  3. In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.

  4. Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  5. Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.

  6. Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
  7. Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.

  8. The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).

  9. Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,
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Taste great with plain rice or paratha or roti or sambar.

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Carrot Coconut Truffles/ Ladoo recipe

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Easter weekend special!!!

These gorgeous ladoos can be made in 30 minutes! Perfect thing ever for an After Dinner Bite-Sized sweet!

If you have some guest or family coming over or a get together or for any pot luck, this is the best recipe to make. You can never go wrong with this recipe. I prepared this and even brought it to work and my colleagues loved it. I got all great reviews :D! These scrumptious coconut fudges needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as it just melts in your mouth. I just developed this recipe from my coconut ladoo recipe. But I was very sure that it is going to taste great. I know anything with coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous! Right? 🙂

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Before few months, I had that craving for something sweet after dinner. So I would say this is the most perfect thing ever for an After Dinner Bite-Sized Something Sweet! If it is something big, wouldn’t resist myself for eating :)You can change the nuts you want to add or even make this with no nuts. These are so easy to prepare that even little kids can prepare them. It is just perfect for any occasion.  Even carrot hatred people would love this 🙂 It is that good! I am saying this because one of my colleague is not fond of carrots and she said she still loves it 😀 😀 😀 Happy me!

You can prepare the way you prepare carrot Gajar halwa and just add coconut to it and make ladoos. You can use the leftovers of gajar halwa and prepare this. 😉 I am sure there wont be any leftovers of gajar halwa. Gajar halwa is a famous Indian dessert made with carrot, milk, ghee and nuts.I have some recipes made with condensed milk and you should check it. They are all quick recipes – Sweetened condensed milk toast with orange zest, coconut fudge, and coconut ladoo.

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I have a lot of vegan friends, so making a note of how to make sweetened condensed milk using coconut milk. You can buy the coconut milk in the milk section as a carton and use it:

Vegan sweetened condensed milk:

In a heavy-bottomed small pot, whisk together the1 can of coconut milk and 2 tbsp of brown sugar. Bring this to a boil over medium heat for about 20 minutes until mixture had reduced by half. Cook it uncovered. Stir in. Stir in ½ tsp of vanilla and salt. Keep stirring for every 5 minutes.

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5.0 from 1 reviews
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Carrot Coconut Truffles/ Ladoo recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 ladoos
 
Ingredients
  • • Carrots – 4 medium, about 1.5 cups when grated.
  • • Cardamom powder – 1 ½ tsp (optional)
  • • Unsalted butter/ ghee – 1 tbsp ( use oil if vegan)
  • • Sweetened condensed milk – 1 cup
  • • Almonds – 7, sliced
  • • Rose water – 1 tsp (optional)
  • • 1 cup of desiccated coconut – 1 cup (keep ¼ of coconut aside for rolling)
Instructions
  1. Wash, peel and grate carrots.
  2. In a wide pan, melt 1 tbsp of butter/ghee/oil and toast the almonds till it turns golden. Drain and keep it aside.
  3. To the same pan, add grated carrots and sauté on medium heat for 5 minutes until carrots are little soft and it will ooze out some water and get dried.
  4. At that stage, add the dessicated coconut. Toast for a minute.
  5. To the same pan, pour the sweetened condensed milk and rose water to it. Mix well and cook on low flame.
  6. Cook it until the mixture gets thick and starts to roll like a ball. It will take around 5-8 mins.
  7. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you can handle by hand.
  8. Just apply ghee/oil in your hand, make round balls by taking that mixture in your hand.
  9. Roll these balls in the ½ cup of desiccated coconut. And serve.
  10. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir anymore and mixture will almost stick to your spatula.
2. You can also use fresh coconut but you can’t store it for long time. So i prefer to use desiccated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be moister.
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 ** Ghee – Indian clarified butter

** Cardamom – Indian spice. You can get this in any Indian store as a powder or as whole. 

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Hyderabadi Egg Biryani

by 36 Comments

EGgBiryani-5_nameGot some rice and eggs? Turn them into famous scrumptious one pot meal – Egg Biryani.

One of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors. Biryani has become one of my all time Sunday recipes. I guess I have posted 4 biryani recipes – Lamb Biryani, Shrimp Biryani, Paneer Biryani and Vegetable Biryani. Now this is the fifth one! We can make the Biryani and just have it with no Eggs also. It still tastes great.

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I used to frown to prepare biryani before 4 years. I thought it was a big thing, and it is best had only in restaurants. But now 🙂 it has become a part of my Sunday lunch. It took about an hour to prepare. But on weekends, it is fine and also we don’t need to prepare side dish for this. It is great to have with any raita 😉 and especially with garlic raita. I blended the masala and all ingredients and then cooked the rice and masala together and topped the fried masala egg on it.

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4.7 from 3 reviews
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Hyderabadi Egg Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods -2
  • • Tomato - 1, small, chopped
  • • Yogurt – 2 tbsp
  • • Basmati Rice – 3 cups
  • • Biryani Masala – 1 tbsp
  • • Red chilli powder – 1 tsp
  • for garnish:
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • • Ghee – 2 tbsp
  • • Mint – 2 tbsp finely chopped (to garnish)
  • For the Egg masala:
  • • Ginger garlic paste – 1 tsp
  • • Red chilli powder – 2 tsp
  • • Black pepper powder – 1 tsp
  • • Besan flour- 2 tbsp
  • • Salt – 2 tsp
  • • Boiled eggs - 4
  • For fried onions:
  • • Onions – 2 small onions, ½ cup, sliced thinly
  • • Cashewnuts – 6
  • • Oil – to fry (3 - 4 tbsp)
  • For rice masala:
  • • Cashew nuts – 6
  • • Khus khus (white poppy seeds) – ½ tbsp.
  • • Cumin seeds/ jeera – ½ tbsp
  • • Fennel seeds – ½ tbsp.
  • • Coconut – 2 tbsp
  • • Garlic – 4 pods
  • • Ginger – 1 inch
  • • Green chilli – 4
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely.
Instructions
  1. Wash and soak rice for at least 30 -40 minutes.


    For Fried onions:
  2. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry too. Stir in the middle so that it does not stick to the bottom. Set aside.



    For Egg masala:
  3. Mix all the ingredients under “Egg masala” with little water and add the Eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.




    For masala:
  4. Grind the garlic, ginger, mint, coriander, cashews, coconut (optional), poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.
  5. Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and then add the tomatoes and grinded paste and sauté them till the tomatoes are not raw and little mushy.
  6. Now add the yogurt, chilli powder, biryani powder and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  7. Now after returning the skillet back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.
  8. Now add the marinated eggs, fried onions and chopped mint for garnish and keep it in low for 5 minutes.
  9. Drizzle the saffron and milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the eggs get the masala flavors from rice and vice versa.
Notes
You can skip coconut while grinding and add coconut instead of water while boiling.
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

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Shrimp Biryani

by 2 Comments

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Who does not love the exotic fragrant biryani? 😀 Just the name “biryani” will make many drool. Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. Shrimp biryani is extraordinary for seafood lovers and biryani lovers. Shrimp in biryani induce nice flavors to rice. 

The one I have prepared is a home-style biryani. Closing the vessel with the lid when cooking and sealing the edges with wheat dough is the authentic style. Cook on high flame for 2 minutes. Then remove the vessel from the stove and place an iron tawa. Place back the biryani vessel on iron tawa and cook biryani for 20minutes.

Biryani is not strenuous at all to prepare like many believe. Its just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.

There are many different types and versions of regional biryani recipes. The style that I am cooking today is dum biryani, shrimp gets the direct heat from the flame and the rice is cooked with steam generated by the airtight method of cooking. This way the rice is cooked in the flavors of the shrimp and gets the aroma of the shrimp. I have cooked this recipe couple of times and it has never failed me.For the biryani masala ,I will post my biryani powder soon. But store bought ones are good too. I use aachi biryani powder most of the times.

 It is for all the seafood spicy flavourful food lovers 🙂

My other favorite biryani recipes: Lamb Biryani, ambur biryani, chicken biryani, mushroom biryani, cauliflower biryani

5.0 from 1 reviews
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Shrimp Biryani
Author: 
Recipe type: Dinner, Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 or 5
 
Ingredients
  • Marinate:
  • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • Biryani powder - 2½ tbsp
  • Red chilli powder - 2 ½ tsp
  • Coriander pwder - 1 tsp
  • Cinnamon - 1
  • Cardomon - 2
  • Fennel seeds - 1 tsp
  • Jeera - 1 tbsp
  • Green chilli - 5 (cut them roughly)
  • Mint - 1 /2 cup(chopped)
  • Coriander- ½ cup minced
  • Grated coconut - 3 tbsp finely grated
  • Curd - 1 cup
  • Oil - 3tbsp
  • Prawn - 600 grams ( shrimp, peeled, raw, de-shelled & de-veined

    Rice:
  • Basmati rice - 3 cup (soaked for twenty minutes)
  • Jeera - 2 tsp
  • Salt - 2 ½ tbsp. (according to taste)

    Others:
  • Oil - ½ cup
  • Onions - 2 (sliced beautifully)
  • Ghee - 2 tbsp
  • Garam masala powder - 1 tsp
  • Salt - 1 tbsp
  • Orange food colour mixed with 2tsp of water or saffron in warm water
  • Lime juice
  • coriander – to garnish
Instructions
  1. Marinate everything listed under “marinate” section for at least an hour.
  2. Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
  3. Meanwhile on the other side, heat a heavy bottom pan with oil. Add the onions and salt. Sauté them till they become crispy. Add the marinated shrimp to it and sauté for 3-4 minutes. Stir in between. (I am using cooked shrimp that we get on market, its hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for 5minutes till it is done.)
  4. Top the shrimp with the cooked rice, add the ghee, garam masala powder. Shrimp and rice will cook perfectly in that heat.
  5. Close it with tight lid, if possible Place lid and over the lid place a heavy weight (like cooker) keep it in medium for 10 minutes and switch it off.
  6. Top it with the food color mixture,coriander and mix after a minute. After 5 minutes, gently mix the rice and gravy. squeeze the lemon and serve.
  7. Biryani ready!
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead.
5. I am using cooked shrimp that we get on market; it’s hard to get raw shrimps around here. If you are cooking with raw shrimps, add the shrimp and cook for another 5minutes till it is done.
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Serve with raita, Chicken curry or any curry, boiled eggs or chicken 65. 

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Masala Spicy Kuzhi Paniyaram

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To start with, This is my very first post for my website  🙂 Yipee!!! Good luck to me 🙂

These are spiced dumplings /Fried riceballs made from leftover idli/dosa batter. For now, i have made a quick short note on idli dosa batter. Will make a detailed post soon.

These are made form special authentic vessels called paniyaram chatti. You can get it in many shops in India. This recipe is very simple to do and very tasty. I always believe home cooking should be fast,simple and delicious.

I have made these for my office potluck and everyone loved it. We can use leftover idli batter. We can make sweet and savory ones. And I am going to show the savory one today.


 

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Masala Spicy Kuzhi Paniyaram
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli Batter – 3 Cups
  • Carrot – 1 cup, finely grated
  • Shallots / sambhar onion – 10, finely chopped
  • Salt – 1 tbsp (if not added before in the idli batter)
  • Mustard Seeds-1tsp
  • Cumin – 1 tbsp
  • Green chillies – 3, finely chopped
  • Curry leaves – 10, finely chopped
  • Coconut – ½ cup
  • Ginger – ¼ inch, finely grated
  • Black pepper- 5, finely crushed
Instructions
  1. Mix all the ingredients in the idli batter.Heat the paniyaram vessel with two drops of oil in each hole.
  3. Pour the batter into it . Pour it till there is ¾ of the paniyaram mould.Let it cook in medium flame for two minutes. When there are holes formed inside, you can Turn it carefully to other side using a wooden skewer or fork.Allow other side to cook now.
Notes
1. You can also use regular onion but using shallots /sambhar onions tastes great.
2. Cooking in medium flame will get a crunchy and crisp outer while the interior of the paniyaram will be soft and cooked.
3. Grated carrot gives great color and taste.

Quick Notes for Dosa/idli Batter:
To do Dosa/idli Batter:

Ingredients: (This serves for four)
Raw rice: ¾ cup
Urad dal: ½ cup
Idli Rice: 1 cup
Toor Dal: 2 tblsp
Channa dal: 2 tbsp
Poha/Flatterned rice/Aval - ¼ cup
Salt - As needed(i used 4 tbsp)

Procedure:
1.Soak everything together for three to four hours.(except salt)
2.Grind it smoothly
3.Place it a place like microwave oven for 8hrs to make it ferment nicely (you surely don't want to switch it on).
4. Add salt, mix it well, keep it in refrigerator and use it whenever you want
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It taste really good with chutneys like garlic coconut red chutney, ginger tamarind chutney, tomato chutney, sambhar and spicy idli powder.

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