Konkani Fish Curry..

This one is from the coastal region. Fresh fish in a spicy, tangy coconut gravy.. I am sure you all will love it..

Ingredients:

For the Coconut Paste:
1 onion chopped
2 red chillies
200g coconut grated
10 black peppercorns

For the Curry
1 onion chopped
2 tomatoes chopped
1 tsp ginger-garlic paste
50ml coconut oil
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1 tbsp tamarind paste
1 tsp chilly powder
150 ml water
550 g Pomfret/ bekti

Procedure:
For the Coconut Paste:

• Grind all the ingredients to make a smooth paste.

For the Curry:

• Take a kadhai, heat oil in it.add in the chopped onions + ginger garlic paste.
• Fry till it changes color.
• Now add tomatoes. cook till it is cooked.
• Add the cumin powder + turmeric powder + coriander powder + salt.
• Saute on low heat for five minutes.
• Add coconut paste and tamarind pulp. cook for 3 minutes. then add water.
• Let it simmer on low heat for another 2 minutes.
• Now add the fish cubes. Simmer for 10 minutes.

Serve hot. Garnish with grated coconut.

Hyderabadi Mutton Biryani

This for all my readers who just loe non-veg... Mutton biryani is a sumptuous dish which goes well with raita nd mint chutney...

Ingredients:
For rice
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, & cinnamon
1 bay leaf




For Mutton:
1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom & cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves


Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.

Masala 2:
12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste

Masala 3:
1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration (optional)



For Rice:

1. Soak the rice in water for 20 minutes, drain and keep aside.
2. Take a vessel, add in water + salt + ghee + the spices.
3. add in the rice.
4. Half cook the rice.

For Mutton:

1. Clean the meat, cut into pieces.
2. Marinate the mutton in curd and salt.
3. Keep aside for 30 minutes.
4. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
5. Now add the tomatoes and fry for 2 minutes.
6. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
7. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

Arranging the Biryani:

1. Divide rice into 3 parts and mutton into 2 parts.
2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
4. Pour over rice, cover and bake for 20 to 30 minutes.
5. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs

* Bake at 180 degree temperature.

* pre-heat the oven at 200 degree temperature.

Murgh Badami... (Chicken in almond gravy)

I am a pure veggie, but i like cooking non veg dishes for my family... And learning new things is never wrong.. If i am a cook then i must know all the cuisines.. this is wat i believe.
Under this label i will be posting various recipes of Chicken, Mutton, and Fish...
Today's recipe of chicken Badami is fantastic example of Mughlai Cuisine. I read this recipe on a site online I liked it tried it at home, so I posted it.. I hope the readers will like it too.


Ingredients:
1/2 kg boneless chicken (diced)
3 medium sized tomatoes (finely chopped)
3 medium sized onions (finely chopped)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp jeera powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
1 tsp garam masala
1 tbsp black pepper powder
1 tsp sugar
1 cup of cream
3 tbsp butter
1 cinamon  stick
2 bay leaves
2 cloves
4 black cardomom
2 khadi lal mirch
2 tbsp lime juice
salt to taste
fresh coriander leaves for garnishing


Procedure

• Marinate the chicken pieces in the lime juice, salt and pepper. For best results, refrigerate overnight or for at least 4 hours. 
• Take a non- stick pan add 1 tbsp butter put it on medium heat.
• Now add in the ginger, garlic paste +turmeric powder+ red chilly powder. stir for a minute.
• Add in the chicken pieces + 1 cup of water. stir for a minute. cover with a lid and allow it to cook for 10-15 minutes unless it is cooked well.
• Now take another pan. put in 1 tbsp of butter.once it is hot put in the Cinnamon stick+ green cardamom +black cardamom+cloves.. Saute for a min, then add in the chopped onions. Saute for a while.
• Then add in the chopped tomatoes. saute for a while. now add in the cup of water cover the pan. let it cook for a while.
• Once the tomatoes and onions are cooked properly, put it the food processor to turn it into a paste.
• Now take another pan, add in 1 tbsp of butter. once it is hot put in the bay leaf + khadi lal mirch. when it stops cluttering, add in the tomato and onion paste. 
• Saute for a while, then add in the almond paste+ jeera powder + coriander powder + red chilly powder + garam masala powder + cream + sugar. cook all this for a while.
• Put in the cooked chicken in the gravy. pour in 1 cup of water (depends on the consistency of the gravy u want to have).
• Cover the lid and let it simmer on medium heat for a while.

Garnish it wid coriander and almonds.


Serve hot wid naans or saffron rice...