Fried Fish Biriyani Recipe / Fish Biriyani Recipe / Fish Biryani Recipe / Fish Dum Biryani Recipe / Rice Cooked With Spices And Fish

Fried Fish Biriyani

Ingredients for Marination
Any boneless fish - cut into18 small pieces
( I used Tilapia here)
Salt to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Ginger & Garlic paste - 1/2 tsp
Oil-1/2tsp
Oil required amount to shallow fry
Method
Mix all the above ingredients in a wide bowl.
Add the fish pieces & mix well to make sure the masala is well coated to the fish pieces.
Rest this for 30 minutes for marination.
Heat oil in a pan & shallow fry the fish pieces till brown on all sides.
Remove it on a plate & keep it aside.
( Save the oil to fry the masala & use while cooking rice.Do not throw away the oil,this gives nice flavour to your biriyani )
Ingredients for the rice
Basmati rice - 2 cups
( Wash & soak it in water for 30 minutes)
Water - 3 & 1/2 cups
Salt to taste
My Biriyani / Pulao Masala - 1/2 tsp
Oil - 2tsp
(Oil which you have fried the fish)
Method
Drain out the water from the soaked rice.
Add all the above ingredients in a rice cook.
Cook the rice till its done.Keep it aside.
Ingredients for the gravy
Remaining fried fish oil
( If needed add more regular oil)
Sliced onion -a handful
Chopped tomato - 1 small
Slit green chillies -4
Ginger & Garlic paste - 1/2 tsp
Coriander & mint leaves together - a handful
Cloves-2,Cardamom-2,Cinnamon-a small piece,Bay leaf -1
Salt to taste
Curd - 1tbsp
Water - 1/4 cup

Fish Biriyani

Method
Heat oil & add the whole spices.
Now add the onions & fry till its light brown.Next add the tomato,green chillies,mint/coriander leaves & ginger/garlic paste.
Saute till raw smell goes off .Add salt & curd,give a nice mix,pour water & give a boil.
Switch off the stove & add the fried fish.Mix gently till well coated.
Layering
Take a wide thick bottom vessel.Add some fish gravy & spread it evenly.
Spread some cooked rice to cover the gravy.
Sprinkle some biriyani masala powder & chopped mint/coriander leaves.
Next layer repeat the same fish gravy then rice & finish it off with mint/coriander leaf & biriyani masala.
Cover it with a tight lid & leave it on DUM for 10 minutes in very low flame.
Switch off the stove gently give a mix.
Serve them hot with raita.

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Deep Frying Tips

While deep frying Vada,cutlet,bonda or Pakoda add a pinch of salt to the hot oil.
This prevents the dish to stick to the bottom of the pan.

Microwave Kesar Badam Peda /Quick Microwave Kesar Badam Peda /3 Minutes Microwave Almond Pedha Recipe

Kesar Badam Peda

Makes: 10 Pedas
Ingredients
Almonds/Badam - 1/3 cup
Saffron - 2 generous pinches
Sugar - 3 tbsp
Warm milk - 4 tbsp
Milk powder - 1/2 cup
( I used nonfat instant dry milk powder)
Ghee - 1 tsp

Kesar Badam Peda

Method
Soak saffron in warm milk,keep it aside.
Soak almonds in hot water for 20 minutes.Peel the skin from the almonds.
In a mixi jar powder sugar & almonds,slowly add the saffron milk & grind to a smooth paste.
Take a wide microwave safe bowl transfer the almond paste into it.
Now add the milk powder & mix it well.
Keep it inside the microwave & heat on high for a minute.Remove mix it well & microwave for one more minute.Remove add 1 tsp of ghee,mix & microwave for one more minute.
The mixture will look like a non sticky dough.Cool the mixture,grease your palm with ghee,
roll it out into small balls & slightly flatten them.
Decorate with chopped nuts or saffron strings & serve.

Note:
a) Each microwave power is different so check for every minute.
b) Milk powder has a very thick granular texture,so grind it to a fine powder before use.
c) Adding cardamom powder is optional.
d) If you have a sweet tooth then add 1tsp extra sugar,the above measurement was perfect for our family.

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Methi Khakra Recipe / Methi Khakhra Recipe /Whole Wheat Methi Khakra Recipe / Kakra Recipe / Gujarati Savory Crispy Flat Bread

Methi Khakra

Ingredients
Wheat flour-1 cup
Salt to taste
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Kastoori methi/Dry fenugreek leaves-1tsp
Cumin seeds-1/4 tsp
Oil-1tsp
Water-required amount
Method
Mix all above ingredients together in a bowl.
Add water little by little & knead it to a stiff dough.
Cover & rest it for 10 minutes.Divide the dough into equal sized balls.
Dust the balls with dry flour & roll it out into every thin roti.
Heat a tawa,in low flame place the roti.When bubbles starts to appear on top flip to other side.
Press the roti evenly on all sides with a potato masher or a thick cloth till crisp on both sides.
Remove it on a wire mess,cool & store it in an air tight container.
Enjoy this with little ghee smeared on top & sprinkle some chaat masala.
Best served with tea!
Note:
a) Dough should be stiff yet pliable
b) The whole cooking process is done only in low flame.
c) Press the roti evenly on all sides to get a crispy Khakra.
d) Even fresh chopped methi leaves can be used in this recipe.
e) If you like the taste of ajwain add it.
f) Roll the roti very thin to get the best result.

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Holi Festival Recipes / Holi Recipes

Try out these Easy Holi Festival Recipes,Click the picture for RECIPE

Thandai	Khasta Kachori	Puran Poli
Chandrakala	Shahi Tukra	Kaju Katli
Punjabi Samosa	Doodh Peda	Kesar Kalakand

Carrot Halwa	Boondhi Ladoo	Besan Ke Ladoo
Badam Burfi	Rasmalai	Coconut Ladoo
Pumpkin Halwa	Mixed Nuts Chikki	Rice Kheer

Kesar Badam Peda	Rasgulla	Custard Powder Halwa
Almond Butter Burfi	Badam Mysore Pak	Khoya Gulab Jamun

Besan Khoya Burfi	Farsi Puri	Aloo lachha
Sweet Somas	Malpua	Mixed Nuts Burfi
Dates Poli	Cornflakes Chivda	Mohanthal

Milk Burfi

Easy Rabri Recipe / Easy Rabdi Recipe / Quick Rabri Using Ricotta Cheese & Evaporated Milk

Rabri

Ingredients
Unsweetened Evaporated Milk - 1 Can ( 12 oz )
Ricotta cheese - 1 can ( 15 oz)
Whole Milk - 1/2 cup
Sugar - 1/4 cup heaped
( Add more sugar if you want it sweeter)
Cardamom -5
Chopped almonds - 15
Chopped pistachio - 1 tbsp
Saffron - few strings
Ghee - 1 tsp

Rabri

Method
Powder sugar along with cardamom to a smooth powder,keep it aside.
Heat ghee in a non stick pan add the ricotta cheese.
Fry the ricotta cheese in medium high flame till all the water has evaporated & forms a mass.
This process may take 15 to 20 minutes.
Now lower the flame & pour the evaporated milk & whole milk ,mix well.
Now add the sugar,nuts & saffron give a boil.
Switch off the flame,garnish with nuts & serve them hot or cold.

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Rava Kichadi / Mixed Vegetable Rava Kichadi / Vegetable Rava Upma Recipe / Rava Kitchidi / Rava Kitchadi / Sooji Khichadi / Sooji Kichadi / kRava Kichidi Recipe / Kichidi Recipe

Rava Kichadi

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup
Water- 3 cups
Salt-to taste
Turmeric powder - 1/4 tsp
Chopped vegetables together - 1/2 cup
( I used peas,carrot & beans
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped tomato -1 small
Chopped green chillies-4
Chopped ginger-1/2tsp

Tempering

Oil-6tsp
Ghee -1tbsp
Chopped cashew nuts - 2 tsp
Mustard-1tsp
Urad dal & channa dal-each 1/2tsp

Method

Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chillies fry till light brown.
Add the vegetables & saute till vegetables are 3/4th cooked.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,add salt & turmeric powder to the water.
When water boils immediately pour it into the rava mixture,stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava & vegetables are cooked.
Switch off the flame & add the ghee, coriander leaves,mix well & serve hot with any chutney you prefer.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.
Adding ghee  gives a nice flavour to your dish.

Kalyana Veedu Khichadi

Kalyana Veedu Rava Kichadi

a) The preparation is same as above but in tempering we add cloves, cinnamon, bay leaf and some fennel seeds.

b) We add ginger garlic paste and few mint leaves.

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Featured In Namastey NT Magazine Australia

My recipe Salad Rice Paper Rolls got published this month's issue at Namaste NT magazine of Darwin ,Australia.http://issuu.com/namasteynt/docs/namasteynt_february_2015

For recipe click HERE

Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe

Ellu Sadam

Ingredients dry roasted & powdered
Sesame seeds - 2tbsp
Urad dal - 1 tbsp
Red chillies-2
Hing- a generous pinch
Salt to taste
Tempering
Sesame oil -1 & 1/2 tbsp
Mustard,Urad & Channa - together 1tsp
Peanuts-2tsp
Curry leaves - few
Red chillies-1
Other Ingredients
Cooked rice - as needed
Method
Heat a pan and dry roast sesame seeds,red chillies,hing & urad dal till light brown.
Switch off the stove cool & grind along with salt to a fine powder.
Heat oil in a pan and temper it with above ingredients.
Add the cooked rice & sprinkle the required amount of powder.Mix well till everything is combined.
Enjoy them with fryums or papad.
Note:
a) Grated coconut roasted & powdered can be used for extra flavour.
b) Fried cashew nuts can be used
c) Black sesame seeds can also be used instead of white.

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Poori Recipe / Puri Recipe / Fried Indian Flatbread - How to make Poori

Poori

Ingredients

Wheat flour-2 cups

Salt to taste (around 1/4 tsp)

Sugar-1/2tsp

Oil to deep fry

Water-required amount to knead the dough

Method

Take a bowl add wheat flour,salt & sugar.
Pour water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).
Make equal sized small ball from the dough.Dust some flour & roll them out into a semi thick circles.The pooris should not be too thin.
Heat oil in a pan,once its hot slide the poori from the side into the hot oil.
Now press the puri slightly with a spoon,this helps them to puff up.
Turn other side & cook till its light brown on all sides.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.
Note:
a) Adding sugar makes the poori to puff up well.Gives nice colour to your poori.
b) For crispier poori add 1 tsp of semolina/sooji to the dough.
c) After making the dough fry pooris immediately otherwise the poori will absorb lot of oil.
d) While frying pooris your oil should be hot otherwise it will not puff up.
e) I usually use a drop of oil while rolling poori,this way while frying the colour of the oil will not change.

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