CHEMMEEN ( PRAWNS) BIRIYANI-LOW FAT

Ingredients

1.      Chemmeen-1 cup

2.      Rice-1 ½ cup

3.      All spices-(cardamom-3nos,cloves-5nos,cinnamom-2 pieces, star anise-1no)

4.      Onion-3nos medium sized ,thinly sliced

5.      Ginger-1 inch piece, crushed

6.      Garlic-1 small bulb, crushed

7.      Green chilly-3nos,crushed

8.      Tomato-2small,cubed

9.      Thick coconut milk-1/2cup

10.  Chilly powde-1tsp

11.  Coriander powder-1tsp

12.  Turmeric powder-1/4tsp

13.  Garam masala-1/2tsp

14.  Coriander leaves –a few,chopped

15.  Oil-2tbsp

16.  Salt

17.  Water-2 1/2 cup

Method of preparation

1.      Wash and soak rice for 30 minutes. Cook rice by adding all spices, 2 ½ cups of water and salt.

2.      For the masala-heat oil in a pan. Add onions. When it turns soft add ginger, garlic and green chilly. Sauté until onion turns brown. Now add all the powders salt and tomatoe.Stir for few minutes. Cover the pan, simmer the flame .when the tomato melts completely, add thick coconut milk and prawns. Let it cook for 5 to 8 minutes. Lastly add some chopped coriander leaves. (If the masala is too dry add little more coconut milk to make it semi thick).

3.      For the layering- Take a thick bottomed pan. Keep the masala as the lower layer and cooked rice as the upper layer. Top up with some chopped coriander leaves. Dissolve some turmeric powder in little water. Sprinkle this over the rice. Cover the mouth of the pan with a sheet of aluminum foil and Pour around ½ cup of water over it.(This process helps in even cooking and prevent the masala from sticking to the pan). Now keep the lid on. Cook in low flame for 15minuts or till the water over the foil becomes really hot.(see the pics below)

  Open the pot.  Now your kitchen will be filled with the wonderful aroma of biriyani.Serve with raitha and papad

Alternative method of dum- Take a pressure cooker. Do the layering.Close with the lid. DO NOT PUT RUBBER GASKET AND WEIGHT.keep in low flame for 15 minutes.

Notes: if you want to make it more flavorful a tbsp of ghee can be added over the rice at the time of layering. 

 

NADAN KOZHI (CHICKEN ) CURRY- A GUEST POST FOR RAFEEDA'S THE BIG SWEET TOOTH

ohhhhhh dear i am on cloud  nine after reading your post . I am really flattered:).

First of all thank you Rafeeda for giving me a space in your beautiful blog- THE BIG SWEET TOOTH. This is my first ever guest post. Rafeeda is one of many bloggers I admire a lot. I don’t think she needs much introduction. Her blog has gained popularity within a short time. I always love the way she is explaining things .Her write-ups makes readers feel that they are also a part of her family. I always wonder how she can write such a simplified recipes. It provides a soothing belief that cooking is a cake walk.

She is a great person full of attitude. I am really glad to meet such  a wonderful blogger.Really grateful to this virtual world for gifting me great friend .

   

Though I am not an active blogger, I wish to be a part of this virtual world. When I saw this event on her blog I had no second thought. I fixed the recipe to be posted in my mind even though I was not sure whether she would accept me or not. I dropped her a mail asking about the event and what kind of dish she is expecting. Broad minded Rafeedaji suddenly accepted my request and she has given me the freedom to post any type of recipe. I feel it is great to do a guest post in her lovely site. 

Over to the recipe… This is an easy Kerala style chicken curry full of flavors. Unlike other meat preparation, this can be prepared in a jiffy as it requires no sautéing of onions and other spices. Hope Rafeeda and her readers will enjoy this :)CLICK HERE TO READ MORE.

KAPPALANDI MUTTAYI (PEANUT CHIKKI)

Ingredients

1.      Roasted peanuts-1 cup

2.      Sugar-1/2cup

3.      Butter/oil -1/2 tsp

A flat steel plate and little oil for greasing the plate.

Method of preparation

1.      Grease a steel plate and keep it aside.

2.      Pound the peanuts slightly either by a pestle or mixie.

3.      Heat a pan .Add the sugar in. Allow it to melt and turn slightly brown .It needs to be stirred to prevent it from burning. When it is completely melted and browned add the butter/oil. Stir well .When it bubbles add the peanuts. Mix well.  When the peanuts are completely coated with the sugar syrup, switch off the flame.

4.      Immediately transfer it in to the greased plate. Spread it using a rolling pin. Cut it into desired shapes while it is still hot (check the pic below).

Separate it into each piece once it has cooled completely.

                   Sending this to NIVEDHANAM and SPICE YOUR LIFE