Friday, April 17, 2015

Virgin Mojito Recipe - Mocktail Recipes


Virgin mojito recipe - how to make virgin mojito - easy mocktail recipes.

virgin mojitoo

Mojito is a Cuban cocktail and is basically alcohol based drink which has fresh mint leaves, lemon, and sugar. I have posted "the original mojito recipe on my youtube channel" and this mocktail is for those who do not favor alcohol in their drink. Yes, mocktails are soft drinks which does not have alcohol but is substituted with fruit juice, fruit purees, pulps, syrups etc.

Mocktails are alcohol free and can be enjoyed by kids as well as adults. Mojito is made with muddling mint leaves with sugar and lemon wedges. Granulated sugar acts as a exfoliater when it rubs with the mint leaves and release the essential oils and for this reason I would suggested to muddle or lightly squash the mint leaves with the granulated sugar and the lemon wedges in the glass you are serving. Though this recipe serves one; you can double or triple the recipe; but the rule is to muddle the three in the glass.

I would not suggest using simple syrup (equal amount of sugar and water is boiled to make a syrup) instead of the granulated sugar nor lemon juice instead of the lemon wedges. The flavor of the lemon rind when muddled along with the sugar brings out the essential oils...and that is the secret to the worlds best Mojito.

If you are serving for a party or for a large crowd; muddle (mash) everything in the "punch bowl" not in a stone grinder or in a mortar and pestle.

For your easy understanding I have made a video when I made this; also instead of ice cubes, I used crushed ice and club soda...yes, but very homemade!



More Summer Drinks:
Ice cream soda
Mango Squash
Grape Squash

Virgin Mojito Recipe - Mocktail Recipes


PREP TIME: 03 mins    |  AUTHOR::
  virgin mojito  

  INGREDIENTS

  • Mint leaves (pudina): 6-7
  • Sugar: 1 1/2 tbsp
  • Lemon: 1/2 (cut into wedges)
  • Club soda: 1/2 cup
  • Ice cubes: 15
  • Extra lemon slice and a sprig of mint leaves for garnishing


  METHOD:

  1. Into a tall glass; add in mint leaves, sugar, and lemon wedges.
  2. Muddle or squash them gently with a muddler.
  3. Top with crushed ice cubes and club soda.
  4. Stir well and serve immediately with a sprig of mint leaves and a slice of lemon.

NOTES

  • A muddler is used to muddle (squash) the sugar, mint leaves and lemon. You can use the back of a wooden spoon or the back of whisk etc.
  • Use fresh mint leaves.
  • Check my video on how to make crushed ice cubes./li>
  • Use only granulated sugar so that the essential oil of the mint leaves are released out.

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Friday, April 10, 2015

Kerala Duck Curry Recipe -Kuttanadan Recipes


Kerala duck curry or nadan tharavu curry is a popular duck curry from Kuttanad, Kerala.


kerala duck curry

Nadan tharavu curry is also known as tharavu mappas; learn to make Kerala duck curry with step by step pictures.

Duck curry or tharavu curry or tharavu mappas is mostly popular in the Kuttanad and Kumarakon of Kerala. My amma lived in Kumarakom until her marriage and I was married to Kuttanad and so the interconnection of cuisines.

Locally, this duck curry is known as tharavu mappas and is a coconut milk based curry which goes well with rice, puttu, or even bread.

Homey and Namit loves duck in any form and I try to make as traditional as possible so that Namit is more acquainted with traditional platter.

So, lets make traditional Kerala duck curry with step by step pictures. 

In a small chutney grinder add in the garlic, ginger, and curry leaves. Grind it coarsely.
kerala duck curry 1

Heat a pressure cooker with 3 tbsp coconut oil, add in mustard seeds, cloves, cinnamon, and whole peppercorns. Add in sliced onions and green chillies, saute for 5 minutes or until it starts to become transparent. Add in the coarsely grinded ginger garlic and mix well.
kerala duck curry 2

I also added fats and skin of the duck meat and mixed and sauted it along with the onions and a sprig of curry leaves for 5 minutes on low flame.  Add Kashmiri chilli powder, coriander, turmeric, and garam masala.
kerala duck curry 3

Mix well and keep on low flame. Add in 2 tbsp vinegar and again mix well.
kerala duck curry 4

Add in the duck meat and mix well for 3 minutes on low flame; so that the moisture in the meat evaporates.
kerala duck curry 5

Add 1 cup thin coconut milk; if using coconut powder (1 tbsp coconut milk powder to 1 cup water). Cover and cook the duck meat in the cooker. After the first whistle reduce the flame for 20 mins. Once the steam is released by itself; open cooker and keep the flame on high.
tharavu curry 1


Add in 1/2 to 3/4 cup thick coconut milk, stir and simmer for a min and lastly add in 1/2 tsp crushed pepper powder. Switch off the flame
tharavu curry 2

Serve hot!
Other Recipes You May Like:
Kuttanadan Duck Roast
Kerala Chicken Curry
Squid Roast

Kerala Duck Curry - Kuttanadan Recipes


PREP TIME: 05 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  kerala duck curry  

  INGREDIENTS

  • Duck: cleaned and cut into medium sized pieces
  • Onion: 2
  • Ginger: 1 inch
  • Garlic: 1 pod
  • Green chilli: 2
  • Kashmiri chilli powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 1 1/2 tsp
  • Crushhed pepper: 1/2 tsp
  • Turmeric: 1/2 tsp
  • Vinegar: 2 tbsp
  • Coconut oil: 2 tbsp
  • Mustard seeds: 1/4 tsp
  • Cloves: 3-4
  • Cinnamon: 1 inchi
  • Whole peppercorns: 1/2 tsp
  • Curry leaves: 2 sprigs
  • Salt 1/2 to 1 tsp (according to taste)
  • Thin Coconut milk: 1 cup
  • Thick coconut milk: 1/2 to 3/4 cup


  METHOD:

  1. In a small chutney grinder add in the garlic, ginger, and curry leaves. Grind it coarsely.
  2. Heat a pressure cooker with 2 tbsp coconut oil, add in mustard seeds, cloves, cinnamon, and whole peppercorns. Add in sliced onions and green chillies, saute for 5 minutes or until it starts to become transparent. Add in the coarsely grinded ginger garlic and mix well.
  3. I also added fats and skin of the duck meat and mixed and sauted it along with the onions and a sprig of curry leaves for 5 minutes on low flame. Add Kashmiri chilli powder, coriander, turmeric, and garam masala.
  4. Mix well and keep on low flame. Add in 2 tbsp vinegar and again mix well.
  5. Add in the duck meat and mix well for 3 minutes on low flame; so that the moisture in the meat evaporates.
  6. Add 1 cup thin coconut milk; if using coconut powder (1 tbsp coconut milk powder to 1 cup water). Cover and cook the duck meat in the cooker. After the first whistle reduce the flame for 20 mins. Once the steam is released by itself; open cooker and keep the flame on high.
  7. Add in 1/2 to 3/4 cup thick coconut milk, stir and simmer for a min and lastly add in 1/2 tsp crushed pepper powder. Switch off the flame

NOTES

  • I added the fat to the onions so that the oil is released out.That is the oil which is floating on top.
  • There is no tomatoes in this recipe; vinegar is used in its place.
  • Duck meat takes time to cook; mine cooked well after 20 mins of simmering after the first whistle.
  • Coconut oil is a must to make this curry.
  • If using coconut milk powder- For thin milk: 1 cup water and 1 tbsp coconut milkpowder. For thick milk: 3/4 cup water and 3 tbsp coconut milk powder.

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Thursday, April 02, 2015

Ice Cream Soda Recipe - Ice Cream Float


How to make ice cream soda or ice cream float.

ice cream soda

Ice cream soda recipe: Ice cream soda is also known as ice cream float and is an easy summer cooler. Ice cream soda as the name suggests is made with ice cream and aerated soda.

This drink will be a sure hit with kids and is perfect for a summer party. To make more colorful I used Fanta today. You can use 7-up, coco cola, Miranda or any aerated soft drink of your choice. Kids will love the creamy bubble on top and the marbled color.

How to make ice cream soda.


Other Recipes:
Watermelon Slush
Frappuccino (Cold Coffee Drink)
Mango Squash

Ice Cream Soda - Ice Cream Float


PREP TIME: 1 mins    |  AUTHOR::
  ice cream soda  

  INGREDIENTS

  • Ice cream: 2 scoops
  • Fanta or any aerated soda: 1/2 can


  METHOD:

  1. Add 2 scoops of ice cream into a serving glass. Slowly pour half a can of aerated soft drink over it.
  2. Stir with a spoon and serve immediately.

NOTES

  • You can sprinkle some crushed candies on top.

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Wednesday, April 01, 2015

Kerala Chicken Curry Recipe


Kerala chicken curry recipe, how to make nadan kerala chicken curry.

kerala chicken curry

Kerala chicken curry is a simple but spicy chicken curry from Kerala, and my Easter recipe for you.

This chicken curry is almost similar to my nadan chicken currythe slight difference is that some tomatoes are pureed and the outcome is a rich and thick gravy.

Last time when amma visited us here in Calicut  (remember, I shared puff pastry recipe), we made this curry and I forgot completely about it. I was searching my recipe pictures for a chicken recipe to share for Easter and was so glad this popped up.

Amma says that the richness in this nadan Kerala chicken curry comes from pureeing the tomatoes and the amount of onions used (5 onions). The gravy is thick and spicy and perfect for serving with rice, roti, appam, puttu etc.

kerala chicken curry recipe


How to make kerala chicken curry with step by step pictures.
Wash and clean the chicken and keep it on a strainer.
Heat a large pan or kadai with coconut oil. Add in the sliced onions, slit green chillies and saute it on low to medium flame until it starts to turn brown.
Grind ginger and garlic and keep aside.
kerala chicken curry 1


Once the onions are almost brown; add in the ginger-garlic paste. Mix well on low flame for a minute. Then add in one sliced tomato and again on low flame mix well and saute it for 3 minutes.
kerala chicken curry 2

While it is sauteing; puree the rest of the tomatoes and then add in. Saute again for another 6-7 mins or until oil starts coming out from the sides.
kerala chicken curry 3

Add in the Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add little water (about 2 tbsp) and mix everything well on low flame for another 2-3 mins.
kerala chicken curry 4

Add in the chicken and mix well. Allow the chicken to be mixed well for another 7 minutes, so that the moisture in the chicken are absorbed and it will be lightly fried and after about 10 minutes the chicken will be half cooked and at that point you can add 1/2 cup water cover and cook the chicken on low flame.
Once the chicken is cooked add in 1/2 tsp sugar and more curry leaves.
 Serve hot with rice or roti.
kerala chicken curry 5

More Recipes:
Roti/Flatbread
Bhatura
Kerala Puttu
Appam Recipe

Kerala Chicken Curry Recipe


PREP TIME: 5 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  kerala chicken curry  

  INGREDIENTS

  • Chiken (bone-in): 1 kg
  • Onions: 5, sliced
  • Green Chilies: 5-6, slit
  • Ginger: 1 1/2 inch piece
  • Garlic: 2 pods
  • Tomatoes: 5 (puree 4 tomatoes)
  • Kashmiri chilli powder: 2 tbsp
  • Corianger powder: 1 tbsp
  • Garam masala: 1 1/2 tsp
  • Organic turmeric powder: 1 tsp
  • Sallt: 2 tsp or as needed
  • Coconut oil: 4 tbsp
  • Curry leaves: 3 sprigs
  • Sugar: 1/2 tsp
  • Extra water to add when the masalas are added and to cook the chicken: About 1/2 cup (or as needed)


  METHOD:

  1. Wash and clean the chicken and keep it on a strainer.
  2. Heat a large pan or kadai with coconut oil. Add in the sliced onions, slit green chillies and saute it on low to medium flame until it starts to turn brown.
  3. Grind ginger and garlic and keep aside.
  4. Once the onions are almost brown; add in the ginger-garlic paste. Mix well on low flame for a minute. Then add in one sliced tomato and again on low flame mix well and saute it for 3 minutes.
  5. While it is sauteing; puree the rest of the tomatoes and then add in. Saute again for another 6-7 mins or until oil starts coming out from the sides.
  6. Add in the Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add little water (about 2 tbsp) and mix everything well on low flame for another 2-3 mins.
  7. Add in the chicken and mix well. Allow the chicken to be mixed well for another 7 minutes, so that the moisture in the chicken are absorbed and it will be lightly fried and after about 10 minutes the chicken will be half cooked and at that point you can add 1/2 cup water cover and cook the chicken on low flame.
  8. Once the chicken is cooked add in 1/2 tsp sugar and more curry leaves.
  9. Serve hot with rice or roti.

NOTES

  • If using ordinary chilli powder reduce by half.
  • You can also reduce green chilies to suit your taste.
  • Sugar is added to balance the spices.
  • If you want a thick gravy; 1/2 cup would be enough and you can thin by adding 1/4 cup. Remember the gravy thickens once it cools down.
  • Add boiled water if you want to thin out the gravy. Add more curry leaves for that nadan flavor and taste.

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Friday, March 27, 2015

Kerala Sambar Recipe


Kerala sambar recipe, how to make Kerala sambar.

kerala sambar

Kerala sambar recipe without any sambar powder is a quick and easy sambar best with idli or dosa. Food from Kerala like avial, sambar, olan, ginger pickle etc is served for feasts or sadyas especially for Vishu and Onam.

There are so many varieties of sambar in Kerala, like varutharacha sambar, sambar made with instant sambar powder etc. But this Kerala sambar recipe does not need any sambar powder; Kashmiri chilli powder, coriander, and turmeric powder is want you need along with dal, tamarind, vegetables and water. Bachelors and novice cooks will find this easy to make as all the ingredients are available in your pantry.

Kerala sambar video tutorial.

Other Recipes:
Avial Recipe
Olan
Ginger pickle
Mango pickle
Pazha Manga Curry

Kerala Sambar Recipe


PREP TIME: 10 mins    |  COOK TIME: 10 mins    |  AUTHOR::
  kerala sambar  

  INGREDIENTS

  • Tur Dal: 3/4 cup
  • Onion: 1, sliced
  • Tomatoes: 2, sliced or chopped
  • Carrots: 2, chopped
  • Green chilies: 2, slit
  • Brinjal: 1/4 piece
  • Snakegourd: A small piece
  • Drumsticks: 2
  • Potato: 1, cubed
  • Ladies finger: 4
  • Coriander leaves: 3 sprigs
  • Tamarind: Lemon size (to be soaked in little water and squeeze out)
  • Kashmiri chilli powder: 3/4 tbsp
  • Organic turmeric powder: 1/2 tsp
  • Coconut oil: 1 1/2 tbsp
  • Salt: 1 1/2 tsp or as needed
  • FOR TADKA: A fat pinch of jeera, 1/2 tsp mustard seeds, 2 shallots or small onions, curry leaves, kayam or hing, whole red chilies (broken)
  • Water: 2 - 3 cups


  METHOD:

  1. Soak dal in water for about 10 minutes. Wash throughly and put it in a pressure cooker. Add in about 1 cup of water and a dash of coconut oil and 1/2 tsp turmeric powder. Cook for 2 whistles and then switch off the flame and allow the flame to release on its own.
  2. While the dal is cooking, cut the vegetables.
  3. Once the steam is released, open the cooker add in 2 1/2 cups water and give it a mix. Add salt. Add in kashmiri chilli powder and coriander powder.
  4. Add in all the vegetables except the ladies finger and coriander leaves.
  5. Pressure cook for 1 whistle and then release the steam with a spoon or place the cooker under running water.
  6. Once the cooker is opened, add in the tamarind juice, ladies finger and chopped coriander leaves. Allow it to simmer for 2 minutes. If you need to add more water, you can at this stage. Check salt also.
  7. FOR TADKA: Heat a tadka pan, add in coconut oil, add in jeera, mustard seeds, shallots, curry leaves, broken red chilies, hing (kayam-asafoitida). Give it a stir and then pour it over the sambar, cover with a plate so that the flavor does not release out.
  8. Serve with rice, idli, or dosa.

NOTES

  • Adjust water and salt accordingly. Adding a pinch of fenugreek powder will give a nice flavor or you can add a pinch of fenugreek seeds while giving tadka.
  • You can also add taro, yam etc to sambar.
  • Divide the coconut oil for tadka and a dash for the dal.

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Tuesday, March 24, 2015

Watermelon Slush Recipe


Watermelon slush, how to make watermelon slush.

watermelon slush

Watermelon slushie or slush or slushies is a perfect frozen fruit cooler. Cubes of frozen watermelon is blended with lemon juice and little sugar; makes a great summer drink and so easy!

Summer is at its might here in Calicut and cool drinks tops my menu chart; kids want nothing but cold super cold drinks and when Homey got some watermelon I freezed some to make slushies. My kids and their friends loved it, my son would be back from his play all muddy and sun kissed with a bunch of friends...that explains why my freezer is packed with frozen milk and fruits.

Do check out my video; this recipe yields one cup of slush. Bachelors are you listening??


Other Summer Coolers:
Oreo Milkshake
Mango Squash
Frappuccino

Watermelon Slush Recipe


PREP TIME: 1 Min    |  AUTHOR::
  watermelon slush  

  INGREDIENTS

  • Frozen watermelon cubes or small chunks: 1 1/2 cups
  • Juice of half a lime
  • 1 tbsp sugar
  • Mint leaves (optional)


  METHOD:

  1. Add the frozen watermelon cubes into a blender, squeeze in the lemon juice, add sugar. Blend it for one minute.
  2. Scoop/pour into a glass.
  3. Serve with mint leaves.

NOTES

  • When you cut watermelon; put some watermelon cubes in a ziploc bag or container and freeze it. I like to store some for quick watermelon slush.

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Thursday, March 19, 2015

Oreo Milkshake Recipe


Oreo milkshake recipe, how to make oreo milkshake
oreo milk shake

Oreo milkshake is another delicious summer cooler which I made for my kids. This milkshake is packed with that signature cookies, ice cream, and milk. A treat for all those who love oreo biscuits

The oreo packet I used had 15 biscuits and I used 10 for the milkshake and crumbled the remaining in the oreo biscuit wrapper itself. I do not have the patience to pop it in Ziploc bag and bang it up, and crumbling the cookies in the wrapper is more easy and saves time too...try it!

I have made once with chocolate oreos (chocolate filling) and it was more chocolatey and if you have whipped cream at hand you can top that instead of that scoop of ice cream which I have topped.

When my kids demand; I sometimes drizzle chocolate sauce....

Oreo milkshake video tutorial


Other recipes you may like:
Mango Ice Cream
Coffee Icecream
Ginger Lime Squash
Mango Squash

Oreo Milkshake Recipe


PREP TIME: 2 mins    |  AUTHOR::
  oreo milkshake  

  INGREDIENTS

  • Oreo Biscuits: One packet or 15 nos
  • Vanilla ice cream: 4 scoops
  • Chilled Milk: 1 cup


  METHOD:

  1. Lightly crush each oreo with your fingers and add into the blender.
  2. Place the remaining 5 oreos in the oreo packet itself and lightly crush with a rolling pin.
  3. Into the blender add in chilled milk and 3 scoops of ice cream. Blend for 1 minute.
  4. Fill 3/4 of the serving glass, sprinkle crushed oreos. Top with one scoop of ice cream and more crushed oreos.Serve immediately
  5. Repeat the same in another serving glass. This recipe is for two servings.

NOTES

  • For variations you can try strawberry oreos with strawberry ice cream.

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Wednesday, March 18, 2015

Ginger Lime Squash Recipe


How to make ginger lime squash at home with step by step pictures.
ginger lime squash

Homemade ginger-lime squash is a healthy summer cooler made with lemon and ginger and best of all no preservatives or added additives. The light punch of ginger gives it a cooling flavor. Fresh ginger is a storehouse of antioxidants and minerals and lemon with lots and lots of Vitamin C; a healthy squash for your family especially for kids to beat the summer heat.

My ammachi (moms mother) was a gentle lady and was a good cook; she never discards pineapple peel as she used to make pineapple peel wine with it. As a child I was amused by all this and being close to her and having spent many holidays with her, this ginger lime squash was something she used to make during summer holidays for us.

I do not know from where she got the recipe and amma has been making this too for a long time; and I just followed the tradition

Whenever I make it my kids expression will be like wow! amma! you rock! These are life's little pleasures that we take for granted everyday.


Make a batch of this squash and store in refrigerator; your family will surely enjoy this squash topped with ice cubes.

How to make ginger lime squash, step by step pictures.
Into a pan add in sugar, water, and ginger; keep it over heat and once it boils simmer the fire for 15 minutes or until it becomes little syrupy or slightly thick. Occasionally stir it.
ginger lime squash recipe 1

While the sugar is getting ready, squeeze out the lemon juice.
ginger lime squash recipe 2

The ginger-sugar-water syrup may look like this. Once the sugar syrup is ready remove it from fire and cool it completely.
ginger lime squash recipe 3

Add the lemon juice to the cooled sugar-ginger syrup.
ginger lime squash recipe 4

Then strain to another pan and transfer to a clean and sun dried glass bottle. Store in fridge.
ginger lime squash recipe 5

To Serve: Add in little juice to a glass (about 2 tbsp or depending upon your taste) and fill with water and some ice cubes. Stir and serve chilled.
ginger lime squash recipe

Other Recipes You May Like:
How to make mango juice
Sharjah Shake
Homemade Frappuccino
Homemade Mango Squash
Homemade Grape Squash

Ginger Lime Squash Recipe


PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  ginger lime squash  

  INGREDIENTS

  • Ginger: 50 gms
  • Lemon: 12
  • Water: 3 cups
  • Sugar: 350 gms
  • Gin: 1 1/2 tbsp (optional)


  METHOD:

  1. Scrape and clean the ginger; I like to coarsely grind it though you can also slice into small pieces.
  2. Into a pan add in sugar, water, and ginger; keep it over heat and once it boils simmer the fire for 15 minutes or until it becomes little syrupy or slightly thick. Occasionally stir it.
  3. While the sugar is getting ready, squeeze out the lemon juice.
  4. Once the sugar syrup is done, remove from heat and allow it to cool down completely.
  5. Pour in the squeezed out lemon juice and mix. Then strain it into another pan. Add gin if using and mix well.
  6. Pour into clean and sun dried glass bottle. Store in fridge.
  7. To Serve: Add in little juice to a glass (about 2 tbsp or depending upon your taste) and fill with water and some ice cubes. Stir and serve chilled.

NOTES

  • Choose large lemons, so that there will be lots of juice rather than small lemons.
  • You can slice the ginger and add to the sugar and water; but I like to crush or coarsely grind and add.
  • Sugar depends on the sourness of the lemons you can increase or decrease 50 gms
  • Adding gin is entirely optional; I did not add when I made this, but my ammachi used too.
  • Since there are not preservatives; I keep this in the fridge and it stays good for a long time.

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Saturday, March 14, 2015

Instant Mango Pickle Recipe


Instant mango pickle recipe, how to make instant mango pickle.

instant mango pickle

Instant mango pickle is so easy to make and in just under 10 minutes.  Summer is here to stay for another couple of months more and mangoes are in season. My son loves mango pickle and when he insisted on some to have with rice; I made this instant mango pickle.

What I like about this pickle is the ease at which it can be made and the light crunchiness of the fresh mangoes. Usually, in Kerala this mango pickle is made for Onam sadhya or a marriage sadya, or for a simple feast.

The grinded mustard seeds and fenugreek seeds gives it a nice punch and the gingelly oil gives it a unique flavor.

A fat pinch of asofoietida or hing (kayam) make this pickle even more tasty and yum.

Instant mango pickle video tutorial.


Other Pickle Recipes:
Kerala Lemon Pickle
Amla Achar
Bittergourd and Carrot Pickle
Ginger Pickle

Instant Mango Pickle Recipe


PREP TIME: 5 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  instant mango pickle  

  INGREDIENTS

  • Raw Mangoes: 2, medium
  • Salt: 2-3 tsp or as needed
  • Kashmiri Chilli powder: 3 tbsp
  • Organic Turmeric Powder: 1/2 tsp
  • Mustard Seeds: 2 tsp
  • Fenugreek Seeds: 3/4 tsp
  • Gingelly Oil: 100 ml
  • Mustard Seeds: 1/2 tsp
  • Fenugreek Seeds: 1/4 tsp
  • Curry Leaves: 1 sprig
  • Coconut Vinegar: 1 tbsp


  METHOD:

  1. Cut the mangoes into small cubes and add salt, mix well and keep aside.
  2. Into a small grinder add in the mustard seeds and fenugreek seeds and pluse until it is grinded.
  3. Heat a kadai or pan with gingelly oil and add in 1/2 tsp mustard seeds and once it starts to crack add in 1/4 tsp fenugreek seeds. Simmer the fire and add in the grounded mustard and fenugreek seeds. Give it a nice stir; add in curry leaves.
  4. With the fire on low, add in the kashmiri chilli powder, and turmeric powder. Mix well.
  5. Switch of the fire and add in the mangoes; mix well. Add in vinegar and mix.
  6. Lastly add in a fat pinch of hing/asafoietida and again mix well. The residual heat will help everthing to mix well.
  7. Once it cools down completely; you can bottle the pickle.

NOTES

  • Once the mangoes are added you should switch off the flame; everything will mix nicely and get done with the residual heat in the kadai.
  • Cut the mangoes into small cubes and sprinkle salt and mix and keep aside while you get the other ingredients ready.
  • Use gingelly oil to make this pickle.
  • I used coconut vinegar; you can use synthetic white vinegar.
  • This pickle will keep good at room temp for a week and it is best advised to keep refridgerated if you are making a double batch and planning to store.

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Thursday, March 12, 2015

Paneer Biriyani Recipe | How To Make Paneer Dum Biriyani


paneer biriyani recipe

Paneer biriyani recipe, learn how to make easy paneer dum biriyani.

During Lent, we abstain from meat until Easter; and during this 50 days I make a variety of vegetable dishes. This meatless Lent recipe which has all the wonderful flavors of the whole spices and layered with paneer, rice, and spices.

What I love about this paneer biriyani is that; once the paneer is marinated in curd/yogurt, you just have to cook the rice and fry the onions and then layer the paneer and rice and bake on top of a tawa...so easy and so yummy!

If you dont want to all this in a go, you can fry the onions earlier and store them in an airtight container, cook the rice and refrigerate, and marinate the paneer and refrigerate. When you plan to make the biriyani, just layer the rice and paneer and the spices and bake. You can also bake this in an oven and in a microwave, yes...so easy!

I adapted this recipe from my Hyderabadi chicken biriyani and my family loved every single bite especially my kids who love paneer.

Bachelors, you can half the recipe and enjoy the meal.

paneer dum biriyani

Video tutorial:

More Rice Recipes:
Paneer Pulav
Vegetable Biriyani In Pressure Cooker
Easy Vegetable Pulav
Egg Biriyani Recipe

Paneer Biriyani Recipe | How To Make Paneer Dum Biriyani


PREP TIME: 20 Mins    |  COOK TIME: 30 Mins    |  AUTHOR::
  paneer biriyani recipe  

  INGREDIENTS

  • For Fried Onions or birista:
  • Onions: 3, sliced
  • Oil to fry
  • Salt: 1 tsp
  • To Cook Rice:
  • Basmati Rice: 2 cups (I used 200 ml cup)
  • Water: 10 to 11 cups
  • Cinnamon: 1 inch
  • Cloves: 3 to 5
  • Cardamon: 6 to 7
  • Star Anise: 1
  • Shah Jeera: A fat pinch
  • Mace: A small strand
  • Salt: 2 tsp
  • Green Masala To Grind Coarsely:
  • Coriander leaves: One handful
  • Mint leaves: Half handful
  • Garlic cloves: 7 to 10
  • Ginger: 1 inch
  • Green Chilies: 2
  • Paneer Marination:
  • Paneer: 200 - 250 gms
  • Curd or yogurt: 6-8 tbsp
  • Kashmiri Chilli powder: 1 tsp
  • Organic turmeric powder: 1/2 tsp
  • Garam masala: 1/2 tsp
  • Juice of half a lemon
  • Shaj jeera: A fat pinch
  • Salt: 1 tsp or as needed
  • For Layering:
  • Warm Milk: 3 tbsp
  • Safforn: 10-11 strands
  • Ghee: 2 tsp
  • Chopped coriander and mint leaves: 3-4 tbsp
  • Fried cashewnuts: 50 gms
  • Fried rasisns: 25 gms
  • Fried Onions: 2 tbsp
  • Flour dough


  METHOD:

  1. Soak rice in water. Slice the onions.
  2. Soak saffron in warm milk.
  3. Coarsely grind the ingredients under the green masala.
  4. Into a bowl add in the coarsely grounded masala, paneer, Kashmiri chilli powder, turmeric powder, garam masala, salt, shah jeera, and lemon juice. Mix well and keep aside for 15 minutes.
  5. To cook rice; heat a pot or pan with 10 to 11 cups of water. Add in cinnamon, cardamon, cloves, mace, star anise, shaj jeera, and salt. Bring the water to a boil and then add in the soaked rice. When the rice is 3/4 cooked ie they should have a bite when eaten. Strain it on to a strainer/colander.
  6. In another heavy bottomed pan, pour in oil and in the sliced onions and fry it till brown. Remove the fired onions to another plate. Add in cashewnuts and lightly fry it and then remove it. Add in the raisins and when it puffs up, remove it.
  7. Mix 3/4 of the fried onions or birista into the marinated paneer mix. We need some fried onions for garnishing and while layering.
  8. Remove the excess oil from the pan in which the onions were fried. Layer some marinated paneer in the bottom of the pan. Sprinkle some chopped mint and coriander leaves. Sprinkle some fried onions, rasiains and cashewnuts.
  9. Spread a layer of the cooked rice over the paneer mix. Sprinkle coriander and mint leaves, fried cashewnuts, rasisns, and fried onions. Drizzle 1 tsp ghee, and half of the saffron milk.
  10. Again spread a layer of paneer and repeat the same. Lastly, layer rice on top and repeat the same.
  11. Press the flour dough on the lid of the pan and press it down so that the lid is sealed and steam does not release out.
  12. Place the pan on a preheated tawa and simmer the fire for 10-15 minutes.
  13. Open after 15 minutes and serve with raita and papad.

NOTES

  • Birista or fried onions can be made ahead and stored.
  • The marinated paneer is not cooked and hence the paneer is soft and all the flavors are absorbed. The yogurt or curd also helps in keeping the paneer soft.
  • Instead of flour dough you can use aluminum foil.
  • Remember to preheat the tawa before placing the biriyani pot over it. You can also layer the biriyani in a glass or steel bowl and bake in preheated oven for 20 mins.
  • If you are using very sour curd reduce by half or omit the lemon juice.

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