Friday, October 24, 2014

Mutton Biriyani / Malabar Mutton Biriyani Recipe


mutton biriyani

Mutton biriyani recipe; Malabar mutton biriyani is the most popular Muslim biriyani in Kerala. This mutton biriyani is made with instant biriyani masala. Living in Calicut has introduced me to Malabar food through friends, neighbors etc. I also got introduced to Ummi Abdulla's cookery book awhile ago through my daughter's friend, Amra's mother.

Whenever I have a mood for Malabar cooking; I will ring up her and it is she who always helps me out, Malabar chicken samosa and cauliflower fries are examples. For this mutton biriyani, I followed her recipe and also referred Ummi Abdulla's cookery book "Malabar Pachakam".

The main one thing which makes a Malabar biriyani stands out is the rice which is used; unlike in other biriyani where basmati rice is used, in Malaber biriyani its kaima rice which is used. Now the difference between Kozhikodan biriyani and Thalassery biriyani is mainly in the layering of the dum; Kozhikodans like to layer the meat with just rice over it, but the rice itself is layered with cashewnuts, raisins, ghee, fried onions, saffron, coriander and mint leaves etc....maybe two or three layers....but the base is only the meat. While serving they put the meat in a plate and cover with rice.

Thalassery biriyani is wherein the meat and rice is layered alternatively ...until rice comes on top...while serving they mix the biriyani in the dum pot and serve mixed up biriyani....also, they use more tomatoes in their biriyani.....of-course these are my observations from information collected from friends from Thalassery and Kozhikode.

malabar mutton biriyani


This mutton biriyani is made with curd and hence tomatoes are not added; if you prefer to add tomatoes, you can add 2 but reduce curd by half; though I would suggest you try this version. I had researched quite a lot in coming up with this recipe.

Biriyani masala is made instant and that make this biriyani more flavorsome. It might look a bit difficult, but just follow my steps and I promise making biriyani will be easy-peasy for you.

Fish lovers, try Malabar fish biriyani.

Step by Step Pictures:
Serves: 4
The spices to make the biriyani masala. Lightly roast and grind it. Keep this aside. Keep aside 2 or 3 pinch of the masala powder to sprinkle over rice.

Marinate mutton with curd and salt. Wash and clean kaima rice and put in a strainer.
In the same grinder: grind ginger, garlic and green chilies...keep aside.

Heat a pressure cooker with oil or ghee, add in 2 sliced onions and allow it to lightly brown and then add in the grinded ginger-garlic mix. Mix well.
Add in Kashmiri chili powder, coriander powder, and turmeric powder, and the grinded bririyani masala and mix.

Add in the marinated mutton and khuskus paste along with 1/3 cup of water. Mix well and close and pressure cook for 15 to 20 min (simmer after the first whistle).

While the mutton is cooking in the cooker, lets make the rice. In another burner keep 4 cups of water with salt to boil.
Heat another deep bottomed pan with 2 tbsp of ghee, and add in one sliced onion and remove it when it is fried.
Then add in cashewnuts and remove when fried.

Add in rasins (rasins swell and fry up fast; so be a bit fast in removing them from oil) fry, and remove them.
Add in cloves, cardamon and cinnamon to the remaining ghee.

 Add in the strained rice and fry in low -medium flame for 2 minutes. Then add in the hot boiling water and when it starts to boil, cover and simmer for 3-5 minutes. In between open and stir from the bottom, so that it does not stick.

Once the rice is done, squeeze in half a lemon and mix well. 
Heat another pan, I used my iron skillet and add in the cooked mutton...if there is lots of water evaporate on high flame....there should only be a little gravy.

Top it with half of the cooked rice. Sprinkle a fat pinch of the biriyani masala powder and drizzle a tsp of ghee.  Drizzle half of the saffron milk, fried onions, cashewnuts, raisins, coriander and mint leaves.
Then repeat the same with the rest of the cooked rice. Cover with a tight lid and simmer for 10-15 mins. You can also seal with dough made with flour.

Allow it to sit for 5 minutes and then open and serve with raita or papad.


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Mutton Biriyani / Malabar Mutton Biriyani Recipe


PREP TIME: 10 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  mutton biriyani  

  INGREDIENTS

  • FOR THE MUTTON GRAVY/KORMA:
  • Mutton: 300 gms, chopped
  • Onions: 2, sliced
  • Green Chilies: 2-3
  • Ginger: 1 inch
  • Garlic: 1 pod
  • Kashmiri chili powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 1/2 tsp
  • Oil or ghee: 2 tbsp
  • Coriander leaves: A handful, chopped
  • Mint Leaves: 1/2 handful, chopped
  • Curd: 4 tbsp
  • Biriyani masala: 3/4 of the powdered mix
  • Khuskhus: 1/2 tsp (grind it with little water)
  • Water to cook mutton: 1/3 cup or as needed.
  • FOR THE INSTANT BIRIYANI MASALA POWDER:
  • Jathika/Nutmeg: 1/2
  • Jathipathri/Mace: 1/2
  • Shahjeera: 1/2 tsp
  • Perumjeerakam/saunf: 1/2 tsp
  • Cloves: 5
  • Patta/Cinnamon: 3/4 inch
  • Whole black pepper: 1/2 tsp
  • Cardamon: 4
  • TO MAKE RICE:
  • Kaima Rice: 2 cups
  • Hot Water: 4 cups plus 1 tsp salt
  • Juice of half lime
  • Onion: 1, sliced
  • Cloves: 3
  • Cardamon: 3
  • Cinnamon: 1/4 inch
  • Ghee: 2tbsp
  • Cashewnuts: 2 tbsp
  • Rasins: 2 tbsp
  • EXTRA GARNISH:
  • Saffron: A fat pinch
  • Warm Milk: 2-3 tbsp
  • Coriander and mint leaves chopped
  • Ghee to drizzle: 2 tsp


  METHOD:

  1. Marinate mutton with curd and salt. Keep this aside while we prepare the rest.
  2. Wash kaima rice and put it on a strainer.
  3. Lightly roast on a pan the ingredients under the biriyani masala and grind it and keep aside.
  4. In the same mixie grinder, grind ginger, galic, and green chilies and keep aside.
  5. Add a fat pinch of saffron in 3 tbsp warm milk and keep aside.
  6. Heat a pressure cooker with oil, add in two sliced onions and allow it turn lightly brown.
  7. Add in the grinded ginger-garlic mix and saute well.
  8. Add in the chili,turmeric, and coriander powders and 3/4 of the grinded biriyani masala and give a nice mix.
  9. Add in the chopped mint, coriander leaves and khuskhus grinded, and 1/3 cup water. Mix well and close cooker. Allow it to cook on low flame for 15-20 mins after the 1st whistle.
  10. While the meat is cooking lets make the rice. Keep 4 cups of water with 1 tsp salt to boil on another burner (to cook the rice).
  11. Heat another deep bottomed pan with 2 tbsp ghee.Add in the sliced onions and when it is fried remove it. Add in cashewnuts; fry and remove. Add in rasins, fry and remove.
  12. In the remaining ghee, add in cloves, cinnamon, and cardamon. Then add in the strained rice and mix in the hot ghee for 2 minutes, then pour in the hot salted water and mix the rice well, allow it to boil and then cover and simmer for 5 min. Once it is done, open and squeeze half a lime and mix well.
  13. While the rice is getting ready, lets make the dum.
  14. Heat another heavy bottomed pan, I used my iron skillet. Add in the cooked mutton gravy and sprinkle some coriander and mint leaves.
  15. Top it with half of the cooked rice. Sprinkle a bit of the biriyani masala powder, fried cahsewnuts, raisins, fried onions, chopped mint leaves and coriander leaves. Drizzle 1 tsp of ghee and half of the saffron milk.
  16. Add in the rest of the rice and repeat the toppings.
  17. Cover the pan with a tight lid or you can make a paste with flour and seal it.
  18. Allow it to simmer for 10-15 mins.
  19. Serve hot with papad and raita.

NOTES

  • I made this in my Lodge Cast Iron skillet, you can make in any deep bottomed pan.
  • You can double the biriyani masala ingredients and sun dry and then grind and store in an airtight jar.
  • I forgot to mix saffron in milk at the begining, and hence you can see from the pic that the color of milk has not turned yellow.
  • Malabar biriyani is made with kaima rice; but you can also subtstitute with basmati rice.

©Copyright Reserved 2010-2014, Nisahomey.com


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Monday, October 20, 2014

Easy Milk Peda Recipe / Doodh Peda Recipe


milk peda

Easy milk peda with condensed milk is my go to Diwali sweet. Doodh peda can be made in about 5 minutes and I usually call in my kids for rolling it out. Try making these easy pedas for your family or as a gift for friends and relatives.

My son is all in for Indian Sweets especially Coconut Ladoo and Payasam; I made this yesterday evening for him. He also helped me in rolling the pedas; we made a few ones with chopped almonds (badams) in the center; like the ones above picture and the rest we made into small balls (bite sized ones).



Step by Step Method:
Yields: 70-75 small bite sized balls.

These are the ingredients.

If you have saffron; just add a few strands in a table spoon of warm milk.


Add condensed milk and milk powder into an iron skillet or nonstick pan. Pour the saffron milk.

Then mix it well; it will look a bit crumbly. Heat the pan and put the flame to low. Keep mixing it in low flame (its a bit tough)...arm strength is in question here :). You have to keep the flame really low because we dont want the underside to get burned and change the color of the pedas.

After about 3-4 minutes; it will be nicely mixed and can form into a ball.

Allow it to cool down and with greased hands (ghee) roll into your desired shapes. 

This is a cheater and quick version; if you are looking for the traditional version, do visit www.indianhealthyrecipes.com
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Easy Milk Peda Recipe / Doodh Peda Recipe


PREP TIME: 1 min    |  COOK TIME: 5 mins    |  AUTHOR::
  milk peda  

  INGREDIENTS

  • Condensed Milk: 1 tin
  • Milk Powder: 2 packets (200 mg each)
  • Saffron: A few strands
  • Milk: 1 tbs
  • Ghee: 1 tbsp
  • Almonds: 10, chopped finely


  METHOD:

  1. Heat the pan and put on low flame and though the mix might look crumbly, mix well.
  2. After 3-4 min it will form into a ball.
  3. When you can handle the heat; grease your hand with ghee and roll into small lemon sized balls.
  4. You can press your thumb in the middle and put chopped almonds or your desired dry fruits.

NOTES

  • This is a cheater version of the traditional doodh peda (milk peda). So taste and texture might vary.

©Copyright Reserved 2010-2014, Nisahomey.com


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Saturday, October 18, 2014

Easy Coconut Ladoo With Condensed Milk


coconut ladoo


Easy coconut ladoo with condensed milk and the the best part is it just takes 5 minutes to make these coconut ladoos. This is my kind of making Diwali sweets, quick and easy with just 2-ingredients!

Diwali is just around the corner and I wanted to make something quick and easy for my kids; so while going through amma's old recipe box, I came across this recipe cutout which amma has cut and sticked on a paper sometime in the 1970s; I was thrilled when I scrolled down the recipe and wanted to hug amma for saving this "vintage recipe from milkmaid".



Step by Step Method:
Yield: 30 balls.

Add desiccated coconut powder into a nonstick pan or greased iron skillet.

Add in one tin of condensed milk.

Mix well. Heat the pan and put the flame to low (since I used skillet and heat retention is high; lowest flame worked fine for me) if you are using non stick pan, put the flame to medium. Mix nicely for 3-4 minutes. (careful that the underside does not get burned and the coconut is browned).

It will roll into a non sticky mass within 3-4 mins.

Grease your hands and roll into balls. Then roll each one with the kept aside desiccated coconut powder.


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Easy Coconut Ladoo With Condensed Milk


PREP TIME: 1 min    |  COOK TIME: 5 mins    |  AUTHOR::
  coconut ladoo  

  INGREDIENTS

  • Desiccated Coconut Powder: 250 gms
  • Condensed Milk: 1 tin
  • 1 tsp ghee for greasing


  METHOD:

  1. Keep aside 50 gms of coconut powder.
  2. Into a non stick pan or greased cast iron skillet, add in 200 gms of coconut powder.
  3. Pour the condensed milk and mix it well.
  4. Heat the pan and put the flame to medium. Mix the mixture for 3-4 minutes.
  5. Soon it will become non sticky and form into a mass.
  6. Switch off the fire and while it is still warm. Roll out into small balls.
  7. Roll each one in the kept aside desiccated coconut.

NOTES

  • It took just 3-4 minutes on low flame for me to make this.
  • Grease your hand with ghee while rolling, so that it does not stick and gives a nice finish.

©Copyright Reserved 2010-2014, Nisahomey.com


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Friday, October 17, 2014

Tomato Rasam Recipe (Kerala Style)


tomato rasam

Tomato rasam made with instant homemade rasam powder; my Kerala style tomato rasam recipe is so easy to make at home. You don't need to roast the spices for the rasam powder and it can be made instantly.  So no more store-bought rasam powders, and this rasam recipe has ginger and garlic and a whole lot of spices.

I am quite surprised that I have not shared rasam with you; and I thought, I will share my favorite rasam recipe with you. 

The best part is you dont need any ready made rasam powder; you can simply make it while the tomatoes are simmering away. Instant rasam mix; but then you might be a bit lazy to roast the spices...or you thought that I might ask you to do so? So, again here is an easy rasam with instant rasam mix and that too without any roasting....we are using fresh ingredients here and the spices too.

I guess, bachelors will benefit more and young cooks; try my version and you will enjoy with hot steaming white rice.

My husband, Homey loves to pour rasam into a tall glass and drink and he calls it spicy tomato soup and he says, it does make you feel good; spices does make you feel better. I mean there is ginger, garlic, jeera, whole pepper, coriander seeds, hing......it will definitely make you happy!



Let's make rasam today.
Step by Step Method:
Serves: 3-4

Slice tomatoes and add them into a kadai. Add in 1 cup water, Kashmiri chilli powder, and turmeric powder. Once it boils simmer for 7 minutes.

While the tomatoes are getting cooked, lets make the instant rasam powder. Add in coriander seeds, whole peppercorns, green chili, ginger, garlic, and jeera into the small mixie jar. Grind it coarsely.

Add hing (kayam) and mix. Add in the coarsely grounded rasam powder.

Add 1 cup of water, mix well.  Allow it to come to a boil and let it simmer for 3 minutes. Add in 1/2 cup tamarind water (puli vellom), sharkara (jaggery) and 1/2 tsp salt, again let it simmer for another 2-3 mins.

Sprinkle chopped coriander leaves and let it simmer again for 2 minutes. Lastly heat a tadka pan with coconut oil, add in mustard seeds, methi (fenugreek) seeds, broken red chilies, and curry leaves. Pour this over the rasam and cover with a lid until served.
Serve hot with rice.


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Tomato Rasam Recipe


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  tomato rasam  

  INGREDIENTS

  • Tomato: 4
  • Water: 2 to 2 1/2 cups water (divided)
  • Kashmiri Chili Powder: 1/2 to 3/4 tsp
  • Organic Turmeric: 1/2 tsp
  • Tamarind: Lemon size
  • Asafoitida (Hing/Kayam): 1/2 tsp
  • Sharkara (Jaggery): A one inch piece
  • Coriander Leaves: A small bunch, chopped
  • Salt: 1/2 tsp or as needed
  • TO GRIND COARSELY:
  • Coriander seeds: 3 tsp
  • Whole black pepper: 1 tsp
  • Green Chili: 1
  • Ginger: 1 inch
  • Garlic: 7 to 8 cloves
  • Jeera: 1/2 tsp
  • TO SEASON:
  • Coconut Oil: 1 tbsp
  • Mustar Seeds: 1/2 tsp
  • Fenugreek Seeds (uluva/Methi): A fat pinch
  • Whole Red Chilies: 2, broken
  • Curry Leaves: 1 sprig


  METHOD:

  1. Add sliced tomatoes in a kadai or pan with 1 cup water, Kashmiri chili powder, and turmeric. With ladle or spoon, lighly mash the tomatoes and allow the water to reduce (about 7 mins).
  2. While the tomatoes are getting cooked; into 1/2 cup water add in the tamarind and allow it to soak.
  3. Lets make the rasam powder; into your small mixer bowl; add in coriander seeds, peppercorns, green chili, ginger, garlic, and jeer. Grind it coarsely.
  4. Add asafoitida (kayam) into the tomato which by now has reduced and cooked throughtly. Add in the coarsely grounded rasam mix. Mix well and add 1 cup water. Allow it to boil and then simmer for 3 mins.
  5. Add in sharkara (jaggery) and 1/2 tsp salt.
  6. Squeeze out the tamarind juice (1/2 cup puli vellam) and pour into the rasam.Allow it to simmer for another 2-3 mins.
  7. Add in chopped coriander leaves and simmer for 2 mins.
  8. Lastly, heat a tadka pan with coconut oil, add in mustard seeds, fenugree seeds, broken red chilies, and curry leaves.
  9. Serve hot with rice.

NOTES

  • I used "nadan" tomatoes. The spices are not roasted for this Kerala style rasam recipe.
  • It is important for the tomatoes to be cooked and water is reduced, so do not skip it.
  • You can add 1/2 cup of water more if needed.
  • Some like to use kayam to the oil while seasoning; but since mine is already roasted I added it to the rasam; if you prefer you can add to the oil.
  • Curry leaves and coriander leaves are very important; so do not skip it.

©Copyright Reserved 2010-2014, Nisahomey.com


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Thursday, October 16, 2014

Crazy Cake Recipe / Depression Cake (No eggs, butter, or milk)


crazy cake

Crazy cake or "crazy wacky cake" or "wacky cake" is also known as depression cake (war cake).  It is said that this moist and very chocolatey cake was developed sometime back in 1920 and became very popular during the Great Depression Era; the reason why it was so popular was that, it does not have eggs, butter, or even milk (these were scarce and expensive in the depression era)....Oh! yes, that makes it vegan too.

wacky cake

Plus you dont need a bowl to mix this cake!

If you would like to read more about depression cake; do head over to Wikipedia.

So let's get a bit crazy! I mean lets make "crazy cake" ..no eggs, no butter, no milk....and ofcourse no bowl!

Just an hour after I made the cake; I came to click pictures and found the cake like this....yes! my kids loved it.

crazy chocolate cake

Let's Bake.
Step by Step Method:
I used a 9 x 8 rectangular glass pan, add in flour, cocoa powder, baking soda, sugar, and salt.

Mix well with a spoon.


Now, make three depressions in the flour. Two small ones and one big one.

Add vanilla essence and white vinegar in the two small ones and oil in the large one.

Pour water over it and mix well.

Yes perfect! and pop it in the preheated oven....and bake away!

Yummily baked.

I poured my favorite chocolate frosting over it (while the cake is still hot) and let it cool down on its own.
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Crazy Cake Recipe, Depression Cake


PREP TIME: 5 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  crazy cake  

  INGREDIENTS

  • Flour: 1 1/2 cups
  • Cadbury Cocoa powder: 3 tbsp
  • Sugar: 1 cup
  • Baking Soda: 1 tsp
  • Salt: 1/2 tsp
  • Vinegar: 1 tsp
  • Vanilla essence: 1 tsp
  • Refined oil: 5 tbsp
  • Water: 1 cup, plus 1-2 tbsp (if needed)


  METHOD:

  1. Preheat oven to 180 degree c.
  2. Mix flour, cocoa powder, baking soda, salt, and sugar in the baking pan.
  3. Make three depression; two small and one large.
  4. Add vinegar and vanilla essence in the small depressions and oil in the large one.
  5. Pour water over it. Mix well until smooth.
  6. Bake for 30 mins in preheated oven or until tooth pick inserted comes out clean.
  7. Top with chocolate frosting, link given above.

NOTES

  • Sometimes you might need a 1-2 tbsp more water; to mix the batter.
  • Crazy cake has no eggs, butter, or milk and its vegan; totally egg free chocolate cake.

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