MEEN KULAMBU / FISH CURRY

INGREDIENTS:

Fish-1/2kg(i used fresh water fish)-any variety can be used.
small onion-10 nos
Garlic pods-10 nos
Green chilli-3nos
tomato(preferrably country variety)-2nos
curry leaves-3 sprigs
tamarind-lemon sized

To grind:

Coconut-1/4cup
coriander powder-3tsp
chilly powder-1tsp
peppercorns-10
curry leaves-5 leaves
jeera-1/2 tsp
Saunf-1/4tsp

Seasoning:
Mustard-1tsp
fenugreek-1tsp
vadagam-1tsp
oil-(mix these 3oil's and use)
coconut oil-2tsp
gingelly oil-2tsp
castor oil-2tsp


METHOD:

1.Heat oil splutter mustard,add fenugreek and be careful not to burn this as it'l turn the curry bitter.

2.Add vadagam and then finely chopped small onions and garlic and green chillies and saute till golden brown,add tomato and saute well till cooked.

3.Grind the ingredients under the to grind column to a paste with little water.

4.Soak tamarind in 1cup water for 10 minutes.

5.Add the ground paste to the kadai and saute well till oil sepera(takes 10-15minutes) and add the tamarind extract and bring to boil adding 1cup water till oil seperates.

6.Add the washed fish pieces and boil for 5minutes.

7.Serve with hot rice and fish fry..

MUTTON BIRIYANI

This is a repost....

Though many of you might be familiar with biryani recipes....each biriyani  recipe wud taste different and am happy to share my recipe for the ROYAL FEAST BIRIYANI @ KARASAARAM  .....
Hope u enjoy this recipe.

Mutton Biryani and Elumbu thalicha

Mutton Biryani


Ingredients:


Basmathi Rice- 500 gms(2.5 cups)
Mutton-500 gms
Ginger- 50 gms
Garlic-50gms
Big Onion- 375 gm ie for 1kg rice Bigonions- 750 gms
Tomato-250 gms
Pudina-1/2 tumbler(leaves alone)
Coriander-1/2 tumbler(leaves alone)
Green Chilli- 10 nos(according to taste)
Red Chilli powder- 4tsp(according to ur taste-this is very hot u can reduce accordingly)
Lime-2 nos
Ghee- 5tsp
Oil-5tsp


Whole Spices-
Cinnamon- 5 pieces(3inches each)
Cardamon-4 nos
Cloves-6nos


Food colour-2 pinches(U may even use saffron mixed in milk for a healthier option)
Milk-1/2 cup

Cooked meat,spices,coriander,mint

ginger-garlic,chopped onion,tomato,rice,ghee,green chillies,lemon

ginger-garlic paste, food colour mixed with milk

Method:


1.First clean the mutton and wash it and drain the water..
2.Pressure cook the mutton in a vessel adding 2tsp of Red chilli powder and mixing without adding any water,until it get's 3/4th cooked
3.Grind the Ginger-Garlic paste,mix the food colour with milk and keep it ready.
4.Boil rice in a big vessel with lots of water and 1/2 tsp salt and cook till 3/4th done and strain the water in another vessel and keep the rice ready..
4.Heat a wide vessel and add the ghee and oil when piping hot add the spices and allow to splutter.,add the chopped onions and green chilli with salt measured( i use 1tsp for 1cup rice) and fry well over medium flame taking care not to burn until onions turn nice golden brown.
5.Now add the ground ginger-garlic paste and fry well until raw smell disappears,add the chopped tomatoes and fry till cooked and then the red chilli powder,followed by the mint and coriander leaves and cooked mutton and saute till oil seperates...this might take around 10minutes on high flame provided u keep stirring taking care not to burn the mixture...
6.Now squeeze the lime over this gravy and saute for 2mins.
7.Check for the salt and spiceyness and then add half cup of water if there is very less liquid in the gravy,coz the mutton collects some water (souplike ) when pressure cooked...this water helps in the cooking of the rice in the dhum process..
8.Now u can use the strained water used to cook the basmati rice to put dhum on a gas stove..
9.Now add the rice to the mutton mixture and give a good stir taking care not to break the rice...
10.Add the milk mixed in colour just pour it like a circle over the biriyani and proceed for the dhum process quickly.
11.Then keep the vessel over a stand we use in the kitchen. over the stove and keep the vessel on top of this on a very low flame and close with a tight lid making sure no steam escapes through the sides..
12.Place the vessel with the boiling water strained from cooking the rice earlier over the biriyani vessel.
13.This arrangement is left for 15-20 mins and meanwhile nice aroma fills the entire house and then switchoff and open the lid after another 20mins and serve hot biryani with raitha ,or dalicha of your choice..

Biryani in the vessel.

Stands used to
 mount the
vessel over the stove
for dhum

 

Served