Mahasin's Food Corner

Here you can find lot of food varieties from various countries.

Green Peas Pulav Recipe Ingredients:

• 1 1/2 cups long basmati rice, soaked for 1 hour
• 1/2 cup chopped onions
• 6 cloves of garlic chopped
• 1 1/2 cups boiled green peas
• 1/2 cup chopped coriander
• 1/4 cup chopped fresh mint leaves
• 3 green chillies, finely chopped
• 1 tbsp oil
• salt to taste

Green Peas Pulav Recipe Preparation Method:

1. Clean, wash and soak the rice for approx. 30 minutes. Drain and keep aside.
2. Heat the oil in a non-stick pan, add the onions and garlic and sauté for 1 to 2 minutes.
3. Add the boiled peas, coriander, mint and green chillies and cook for 1 to 2 minutes.
4. Add the drained rice and cook on a slow flame stirring continuously till light pink in colour.
5. Transfer the contents to a pressure cooker and add 3 cups of hot water , salt and mix well.
6. Pressure cook till the rice is almost done.
7. Your Hot and Delicious  Green Peas Pulav Recipe is now ready!
8. Serve hot with raita.
9. ************************************************************
10. THALAPPA KATTU BRIYANI
11.  

HYDERABAD CHICKEN BRIYANI

The simplicity of this one-pot meal recipe is just unbelievable, especially considering the fantastic results in the end! A definite family favourite and a must-try recipe!!

Ingredients

1

medium chicken, skin removed then cut into 8-10 pieces

(1 to 1.5kg)

3 cups

basmati rice, washed 2-3 times then soaked for half an hour.

4-5

onions, sliced and fried until golden brown

2 cups

yoghurt

2

cardamom

1/2 tsp

whole black pepper

4 tbsp

chopped coriander leaves

1 tbsp

chopped mint leaves

1 tsp

red chilli powder

1

cinnamon stick

1

bay leaf

2

cloves

1/2 tsp

cumin powder

1/2 tsp

coriander powder

2 tbsp

garlic paste

2 tbsp

ginger paste

2

chopped green chilli

1 tbsp

javetri/mace (optional)

2 tbsp

lime juice

1/4 cup

oil

1/2 tsp

saffron

1/2 tsp

turmeric powder

2 tsp

salt

3-4

potatoes, peeled quartered and fried until tender

(optional)

Instructions 

First, marinate the chicken in all the ingredients (aside from the rice and reserve half the fried onions and half the chopped coriander/mint leaves). You can marinate for 6 hours, but it's preferable to marinate overnight.

When ready to cook, take the marinated chicken out of the fridge at least an hour before you start cooking so that it comes to room temperature. In the meantime, w ash then soak 3 cups of rice in water for about 20-30 mins. Soak a few saffron strands in some water and set aside. Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.

Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about halfway done (about 6-7 minutes), remove and strain out all the water.

Now take a heavy pot/pan and add the (uncooked) chicken with all its marinade and spread it out in the bottom of the pot (I also added fried potato quarters during this stage on top of the chicken). Then add HALF of the semi-cooked rice, sprinkle some chopped coriander/mint leaves, the remaining fried onions, saffron color, then add the remaining rice over it all, cover tightly with the lid and cook for 30min. First 5 minute at high flame, next 15 minutes at medium flame and last 10 minutes at low flame.

If your pot/pan is thin, make sure you place a tava (the flat pan for making chapatis/parathas/rotis) under the pot so that your biryani doesn't burn. You can place this tava after the first 5 minutes

TANDOORI CHICKEN BRIYANI

Ingredients for Tikka

1

chicken around 1.2-1.5kg, skin removed (cut into 8-12 pieces)

1 heaped tbsp

tandoori masala

(if your tandoori masala is spicy or too salty, then use less and add a bit of red colouring to the marinade)

2 tbsp

tomato paste

1 tsp

salt

(adjust to taste)

2 tsp

red chilli powder

1 tsp

cumin powder

1/4 tsp

turmeric powder

1 tbsp

ginger paste

1 tbsp

garlic paste

1/4 cup

yoghurt

juice of 1 lemon

2 tbsp

oil

Ingredients for Masala/Gravy

4

onions, sliced finely and fried until golde

1/4 cup

oil

5

fresh tomatoes, chopped into small pieces

4

peeled, quartered and fried potatoes (optional)

1/4 cup

yoghurt, fresh and whipped

1/2 tsp

garlic paste

1/2 tsp

ginger paste

1-2 tbsp

tomato paste

1 tsp

red chilli powder

1

green chilli, chopped

1

cinnamon stick

1

cardamom pod

2

cloves

1/4 tsp

turmeric powder

1 tsp

sugar to cut the acidity from the tomatoes (optional)

1 tsp

coriander powder

1 tsp

cumin powder

1 tsp

garam masala

pinch of saffron

salt to taste

chopped coriander for garnishing

Ingredients for Rice

3 cups

basmati rice

salt

saffron & food colouring

oil

whole spices

Instructions 

First, prepare the Chicken Tikka. 

Mix all the Tikka ingredients to form a marinade. Then m ake 2-3 deep slits on each piece of chicken, apply the marinade on them. The slitting ensures that the flavour from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is ok.

You can taste the marinade before adding your chicken and adjust salt/chilli. Remember that it needs to be a bit salty because the chicken is without salt and it will go into that marinade, so don't leave the marinade bland. If you prefer a more vibrant colour, add a few drops of food coloring and mix well.

Bbq the chicken on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn't stick, and turn the pieces over every few minutes to get all sides equally done.

Alternatively you can grill in an oven. Pre-heat oven at 200 C. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 10 min per side or until slightly charred. You can then smoke the pieces of chicken by putting all the chicken pieces in a deep dish, lighting a piece of coal and placing it on a piece of foil in the centre of the dish, then add a few drops of oil to the lit coal and cover the dish so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal and piece of foil.

Reserve the marinade and drippings, they will be added to the biryani's gravy.

Next prepare the Masala/Gravy.

Heat the oil in a deep pot then add the whole spices (cinnamon, cardamom and cloves) followed by the fresh tomatoes and half the green chilli. Cook until the tomatoes are dry, then add half of the remaining fried onions (reserve a handful for later). Add the garlic and ginger pastes, followed by the tomato paste. Sprinkle salt, cumin, chilli, turmeric and coriander powders. Cook together until the oil is released from the sides. Then add the whipped yoghurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through. Sprinkle the sugar and mix well.

Next, add some water (about half cup...just enough to immerse the chicken pieces in). Once the water simmers, reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through. Every once in a while, open the pot and gently swirl everything together or stir gently with a flat spoon so that the gravy coats the chicken and they get turned over so that they may cook evenly on all sides. This should take about 10-15 minutes.

Once the chicken pieces are fully cooked, adjust salt, add the remaining chopped green chilli, garam masala and chopped coriander. Add the potatoes if you want to use them in the recipe and stir them in.

Finally prepare the Rice

Wash then soak 3 cups of rice in water for about 20-30 mins.Soak a few saffron strands in some water and set aside.

Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.

Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.

Put half the rice back into the pan, add the tikka masala on top of it, sprinkle the handful of reserved fried onions and some chopped fresh coriander, and add the remainder of the rice to cover the masala. Then drizzle about 2 tbsp. of oil and the saffron water. Add a bit of orange colour on one side and mix it up a bit with a spoon and cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. Serve hot!

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Pongal

Pongal

Pongal is the easiest and tastiest dish for breakfast. It is easy to prepare this dish at home. It also can be made when you are in a hurry to cook a meal which will be satisfying and tasty too. This recipe is the typical Tamil style of making it and is called as the Ven Pongal.

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Serves 2 people

Ingredients for making Pongal

·        1/2 cup Rice

·        ¼ cup Yellow moong dal, Split

·        To taste Salt

·        A few Cashew nuts

·        A few Curry leaves

·        1 tsp Whole black pepper seeds

·        1 tsp Jeera (cumin seeds)

·        1 tsp Ginger, Finely cut

·        1 ½ tsp Ghee

How to make Pongal

1.     Take a pan and dry roast the rice and the moong dal separately until they are slightly roasted but do not fry them for more than three minutes on low flame.

2.     Fry some cashew nuts in 1 tsp of ghee and then keep it aside in a plate for later use.

3.     Now take a cooker and put the rice and the moong dal in it and add two and half cups of water also to cook it.

4.     Now cook for two whistles on slow flame so that the rice and the dal get overcooked and a bit mushy too.

5.     Now open the cooker and mash the rice and the dal well.

6.     Heat some oil or ghee in a pan and make the tadka. This tadka comprises some chopped ginger pieces which are fried lightly.

7.     Now add the jeera, the pepper corns, the curry leaves and pour this tadka over the pongal mixture. Mix all in low flame for two minutes and switch off the flame.

8.     Serve with sambar or maybe some chutney of your choice.

 

Chakra Pongal

Ingredients
Rice - 1 cup
Moong Dal - 1/3 cup
Milk - 1.5 cups
Water - 2.5 cups
Powdered Jaggery - 2 cups or to taste
Green Cardamom Powder - 1 tsp
Cashews - pieces, 2 tbsp
Ghee (Clarified Butter) - 3 tbsps
Preparation

• Pressure Cook Rice & Dal till almost mushy with Milk and Water mix (as mentioned above).'
• Meanwhile, heat jaggery with about 1/4 cup water till it melts nicely.
• Pour Jaggery water and 2 tbsp ghee in cooked rice/dal mix (add about 1/4 cup water, if needed).
• Add cardamom powder and mix well.
• In a small non-stick pan, fry cashew pieces to golden brown in 1 tbsp ghee.
• Mix cashews well with the sweet pongal and take it off the heat.
• ************************************************************************

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Lemon Rice

Lemon Rice

Lemon rice is a tasty dish and is especially made in the south of India. It is simple to make this recipe as you can make it even when you are in a great hurry. It is made with rice that is left over. This dish is served usually with pappadams or with some raita of your choice or simple eaten just like that.

Cook Time

Prep time: 20 min

Cook time: 15 min

Ready in: 35 min

Yields: Serves 4 people

Ingredients for making Lemon Rice

·        2 cups Rice

·        3 tbsp Oil

·        1 Lemon, Squeez it to Juice

·        A few Curry leaves

·        1 inch Ginger piece, Grated or cut fine

·        1 tsp Mustard seeds

·        1 or 2 Green chilies, Cut lengthwise

·        1 tsp Haldi powder (Turmeric)

·        1/2 cup Groundnuts, Roasted

·        1 tsp Coriander seeds

·        To taste Salt

How to make Lemon Rice

1.     Cook the rice and keep it aside.

2.     The coriander seeds must be roasted well in a pan and then coarsely ground in a dry grinder. Keep it aside in a plate for later use.

3.     Take a frying pan and heat some oil in it. Now add the mustard seeds, the green chilies and the curry leaves. Fry till the spluttering stops and then add the groundnuts and also the ginger fine pieces in the oil.

4.     Add the haldi powder to the oil and off the flame.

5.     Add the juice of one lemon and mix well in the oil.

6.     Now add the cooked rice along with the roasted coriander powder.

7.     Now add the salt to taste and then mix everything well in the pan till the rice is coated well with the masalas.

8.     Serve this lemon rice along with raita of your choice or with some fried papads.

Curd-rice with Grapes

September 26, 2007 — ruchii

Curd rice or mosaranna  is my entry for AFAM – Grapes.  We  eat curd rice  at end of our meal. When one -pot rice is made like pulav or bese-bele bath, raitha  or curd rice is made. Most often pomogranate is used, I made with red grapes of this Event.

Sending this to Swapna of Swad  for AFAM-Grapes.



For the recipe.

1 cup cooked rice

1 cup of plain curds/yogurt

1/2 cup of grapes (red or green grapes and pomogranate is also used)

For Seasoning

Urad dal, channa dal, mustard seeds, cumin seeds – 1 tsp each

Curry leaves – 2 tsp

Grated coconut- 1tbsp (optional)

1. Cool the rice to room temperature.
2. Do the seasoning, adding the ingredints to hot oil and swith off and add to rice .
3. Add curds,grapes and salt to taste.
Mix well and serve.

Mutton briyani

I tried my hand at Hyderabadi Mutton Biryani tonight and was quite impressed with the end result. I am sure this is not the authentic recipe for the Hyderabadi version but we liked it a lot and hence this quick note down of the recipe for the next time.

I do not have the step by step photos for this because I originally did not intend to post this. Maybe next time, I'll post the step by step photos.

Ingredients:

2 lb fresh Mutton(good size chunks)
2 tbsp ginger garlic paste
1 cup of chopped mint and coriander leaves
1 cup of julienne onion
2 green chillies chopped
2 tbsp garam masala
1 Tomato(chopped)
1/2 cup yogurt
2 cups Basmathi rice
1/2 tsp food color / saffron


In a pan, heat oil and add 1 cup of julenne onion. Fry the onion until they are golden brown in color. Now add the 2 tbsp of ginger garlic paste and fry until there is no raw smell from the paste left. Add the chopped tomatoes.

Fry for a few minutes and add the mutton pieces. Stir well and add the chopped green chilli, mint and coriander leaves, also add the yogurt and 1 tbsp garam masala. Add salt to taste.  Mix well. Transfer this mixture into a pressure cook and add half a cup of water and cook for 1 whistle. Remove from heat.

In a separate deep bottom pan, take 3 cups of water. Add 1 tsp garam masala and salt to taste. When the water starts boiling add rice and cook 50% until the rice is half cooked and water evaporates. Remove from the pan and keep aside.

When the pressure goes down from the cooker remove the mutton spices mix. Also mix the food color or saffron in 1/4 cup milk.

In the thick bottomed pan, add a layer of mutton-spices mix and then a layer of rice, half the food color and then again a layer of mutton-spices mix, then the remaining rice and sprinkle the remaining food color on top.


Cook on low heat for 45 minutes keeping the lid tightly closed. Decorate with caramelized onion.*

Tomato Rice

I was so lazy (as usual) and I didn’t know what to cook. The only vegetable left at home were the usual Tomatoes, Onions, Potatoes etc.

Idea ! Tomato + Onion Rice !

I cooked this Tomato Rice direct in the pressure cooker and saved time too!

Serves 3 persons.

Following items are needed::
1. Tomato 4 big size fully ripe chopped
2. Onion thinly sliced 2
3. Green chillies 3 to 4 (according to taste)
4. Rice 1 ½ cup (Long grain rice preferred)
5. Salt to taste
6. Turmeric Powder ¼ tsp
7. Red chilli powder ¼ tsp
8. Water 3 cups

Seasoning::
1. Mustard seeds ¼ tsp
2. Fennel seeds ¼ tsp
3. Curry leaves little
4. Coriander leaves little
5. Oil 2 table spoons

Method::
1. Heat oil in a pressure cooker season with mustard and fell seeds.
2. Fry onion, Green Chillies, when Onion turns brown add tomato pieces, Salt, Turmeric powder and Red chilli powder.
4. It should become pulp and then goes the washed rice.
5. Fry these for 2 to 3 minutes.
6. Add water 3 cups, close the lid, pressure cook till 2 whistles.

Once cooled, Tomato Rice is ready to serve !