PANEER BIRIYANI

Recipe source : Mariasmenu.com,You can find the original recipe here

Ingredients

For Paneer masala

1. Panner cubed- 250 gms
2. Cinnamon-1" piece
3. Cloves-3 nos
4. Cardamom- 3 nos
5. Onion sliced- 3 nos
6. Ginger paste- 1 tbsp
7. Garlic paste- 1 tbsp
8. Tomato- sliced-1 no
9. Yogurt-1/4 cup
10. Coriander leaves-3 tbsp
11. Cashewnut paste- 2 tbsp (see notes)
12. Salt to taste
13. Oil
14. Ghee

For Masala paste

1. Coriander powder-2 1/2 tsp
2. Turmeric powder-1/4 tsp
3. Chili powder-2 tsp
4. Fennel seeds-1/2 tsp
5. Water- as required

For rice

1. Basmati rice- 1.5 cups
2. Ghee-2 tsp
3. Water
4. Salt to taste

For garnishing and layering

1. Onion-sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 to 2 tbsp
4. Coriander and mint leaves-chopped- as required
5. Ghee- as required

Method

For preparing Paneer masala

• Soak paneer cubes in hot water until required.
• Combine all the ingredients for the masala paste(i.e coriander powder,turmeric powder,chili powder and fennel seeds)and grind to form a smooth paste.Keep aside.
• Heat oil/ghee in a pan and add crushed cinnamon,cloves and cardamom.Saute for few seconds.Now add onion and salt.Cook until onion turns golden brown in color.
• Now add ginger and garlic ,cook for 3 to 4 minutes.
• Add the prepared masala paste and cook for 2 to 3 minutes.Next add sliced tomato and cook until oil starts to separate ,or it starts to leave the sides of the pan.
• Add yogurt and coriander leaves and mix until combined.Add more salt if required.
• Now add paneer cubes ,cover and cook for 7 to 8 minutes.
• Add cashew nut paste and mix well.Cook for few more minutes.Keep aside.

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done, drain the excess water.Transfer cooked rice to a large tray and allow it to cool slightly.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and paneer masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and paneer masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

KERALA KADALA CURRY

Ingredients

1. Brown chickpeas/kadala- 1/2 cup
2. Grated coconut-1/4 cup ( heaped)

To pressure cook

1. Onion sliced- 1 nos
2. Shallots- sliced- 5 to 6 nos
3. Tomato sliced- 1 medium sized
4. Green chilies-cut into two- 2 nos
5. Ginger chopped- 1 tsp
6. Garlic chopped- 1 tsp
7. Kashmiri chili powder-1 1/2 tsp( or to taste)
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 2 tsp
10. Garam masala powder-1/2 tsp
11. Fennel powder-1/2 tsp
12. Water-1 and 1/4 cup (or as required)
13. Curry leaves-few
14. Salt to taste

For tempering

1. Mustard seeds-1/2 tsp
2. Curry leaves- 1 sprig
3. Dried red chilies- 2 nos
4. Shallots sliced-5 to 6 nos
5. Coconut pieces- 1to 2 tbsp
6. Oil- as required

Method

• Soak chickpeas in water for 8 hours ( or overnight)
• In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind  to form a smooth paste,adding very little water.(UPDATE:For a better flavor avoid using water,if you are finding it difficult to grind it into a paste ,just powder it finely .That will also work great.)Keep this aside.
• In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
• Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
• For tempering,heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.Mix well and serve hot with puttu.

Notes:

• For best results ,do not use water while grinding the roasted coconut.
• You can avoid green chilies and use 1 tbsp kashmiri chili powder instead,for a better color.

ONION TOMATO CHUTNEY

Ingredients

1. Shallots-sliced-18 to 20 nos( or use 1 small onion)
2. Tomato chopped-1 small
3. Kashmiri chili powder-3/4 to 1 tsp( according to taste)
4. Asafoetida-1small pinch
5. Mustard seeds-1/4 tsp
6. Curry leaves- few
7. Oil
8. Salt to taste

Method

• Combine together shallots/onion and tomato in a blender and grind to form a smooth paste.
• Heat oil in a pan add mustard seeds and let it splutter.Add curry leaves.Saute for few seconds.
• Add kashmiri chili powder,asafoetida , onion-tomato paste and salt to taste.
• Cook until raw smell leaves and oil separates.
• Serve with idli or dosa.

EASY POTATO STIR FRY

Ingredients

1. Potato diced- 2 medium nos
2. Garlic -cut lengthwise- 2 cloves
3. Green chilies-sliced-2 nos (or according to taste)
4. Turmeric powder-1/2 tsp
5. Kashmiri chili powder-1/4 to 1/2 tsp
6. Curry leaves- few
7. Water- as required
8. Mustard seeds-1/2 tsp
9. Oil
10. Salt to taste

Method

• Wash diced potato until water runs clear.
• Heat oil in a pan and add mustard seeds,let it splutter.
• Add diced potato,garlic,green chilies,turmeric powder,kashmiri chili powder,salt and curry leaves. Mix well until combined.
• Sprinkle 1 or 2 tbsp of water,cover and cook until done.

KERALA MUTTON CURRY

Ingredients

1. Mutton-400 to 500 gms
2. Onion sliced- 2 cups ( 2 large sized)
3. Curry leaves- 1 sprig
4. Tomato chopped- 1/2 cup ( 1 medium sized)
5. Coconut milk- 1/4 cup
6. Water-1/4 to 1/2 cup
7. Salt to taste
8. Oil

For marination

1. Turmeric powder-1/2 tsp
2. Kashmiri chili powder-1/2 to 3/4 tsp
3. Salt to taste

For masala paste

1. Green chilies- 3 to 4 nos( or according to taste)
2. Garlic- 2 large cloves
3. Ginger- 1" piece
4. Turmeric powder-1/2 tsp
5. Kashmiri chili powder-2 to 3 tsp( according to taste)
6. Coriander powder- 1 tbsp
7. Pepper powder-1/4 tsp 
8. Garam masala- 1 tsp
9. Fennel seeds- 1tsp
10. Water- as required

For tempering

1. Mustard seeds-1/4 tsp
2. Curry leaves- Few
3. Oil-as required

Method

• Marinate mutton pieces with ingredients listed under' For marination' for atleast 2 hours.
• Grind together all the ingredients for the 'Masala Paste' to form a smooth paste.Keep aside.
• Heat oil in a pan ( or use a pressure cooker) add sliced onion and curry leaves.Saute until onion turns golden brown.
• Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.
• Add tomato ,marinated mutton pieces ,water and salt to taste.Cover and cook until done.
• Add coconut milk and cook for 2 to 3 more minutes  or until the desired consistency is reached.
• For tempering,heat oil in a pan and mustard seeds ,let it splutter.Add curry leaves and pour this over the curry.

Serve with rice or appam.
Note:
This is a spicy mutton preparation ,so adjust the quantity of kashmiri chili powder according to your taste.
For best results use homemade garam masala

KERALA MUTTON BIRIYANI

Ingredients


FOR RICE

1. Basmati rice- 1.5 cups
2. Cardamom- 4 nos
3. Cloves- 4 nos
4. Cinnamon- 1.5" piece
5. Star anise- 1 no
6. Water- 3 cups
7. Salt to taste
8. Lime juice
9. Ghee-as required

FOR MUTTON MASALA

1. Mutton - 400 to 500gms
2. Tomato chopped- 1 medium sized
3. Kashmiri chili powder-3/4 to 1 tsp 
4. Turmeric powder- 1/2 tsp
5. Lime juice- 1 tsp
6. Salt to taste
7. Water-as required
8. Oil - as required
9. Ghee-as required

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/2 tsp
3. Salt to taste

For cashew-coconut paste

1. White poppy seeds-1/2 tsp
2. Cashew nuts-5 to 6 nos
3. Grated coconut- 2 tbsp

For onion masala paste

1. Onion- diced- 2 medium sized
2. Ginger- 1.5" piece
3. Garlic-4 large cloves
4. Green chilies- 5 to 6 nos( or to taste)
5. Whole black pepper- 1/2 tsp
6. Cardamom- 2 nos
7. Cloves-2 nos
8. Cinnamon- 1 " piece
9. Fennel seeds-1/2 tsp
10. Mint leaves- 8 to 10 nos

For Garnishing and layering 

1. Cashew nuts- 10 to 12 nos
2. Raisins-1.5 tbsp
3. Onion -sliced finely- 1 medium no
4. Ghee- as required
5. Garam masala- 1/8 tsp
6. Mint and coriander leaves- chopped-1 to 2 tbsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

• Marinate the mutton pieces with ingredients listed under ' For marination'
• Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
• Grind together all the ingredients listed under 'For onion  masala paste' to form a smooth paste.
• Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
• Add chopped tomato and cook for  2 to 3 minutes.
• Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

EASY MANGO PICKLE | KERALA MANGO PICKLE | MANGA ACHAR

Recipe adapted from- Valla sadya recipe by Vijayan Nadamangalath

Ingredients

1. Raw mango- chopped- 1 cup
2. Kashmiri chili powder-1.5 to 2 Tbsp( or according to taste)
3. Turmeric powder-1/2 tsp
4. Fenugreek powder-1/4 tsp 
5. Asafoetida powder-2 pinch
6. Mustard seeds-1/2 tsp
7. Fenugreek seeds-1/4 tsp
8. Curry leaves- 10 nos
9. Dried red chilies-2 to 3 nos
10. Boiled and cooled water-1/4 cup
11. Salt to taste
12. Coconut oil- as required

Method

• In a mixing bowl,combine together,chopped mango,kashmiri chili powder,turmeric powder,fenugreek powder, asafoetida and salt.Keep aside for 10 minutes.
• Heat oil in a pan and add mustard seeds,let it splutter.Add fenugreek seeds and fry for few seconds.
• Next add curry leaves and dried red chilies,fry for few seconds.
• Add the marinated mango and mix well.Pour in 1/4 cup water and adjust salt to taste.
• Bring this to just under a boil.
• Allow it to cool completely and store in  a glass jar.Keep refrigerated.

HEALTHY COCONUT MILK PAYASAM | NO COOK KHEER | NO COOK DESSERT | VISHU SPECIAL PAYASAM

Ingredients

1. Coconut milk-1 1/2 cup( see notes)
2. Banana( palayankodan pazham)- 2 small -mashed                                                                      ( or use one cavendish/chiquita banana)
3. Dates chopped finely- 4 to 5 nos
4. Apple ( peeled)-1/4 to 1/2 of a small
5. Cashew nuts (soaked in water)- few(optional)
6. Raisins- few ( optional)

To grind

1. Coconut milk- 1/4 cup
2. Dates(deseeded)- 8 nos ( or to taste)
3. Cardamom powder- 1 large pinch
4. Dry ginger powder-1 pinch
5. Grated jaggery-1/8 cup (or to taste)

Method

• Grind together all the ingredients ' to grind ' using a blender to form a smooth paste.Keep aside.
• In a mixing bowl combine together,coconut milk,prepared dates paste,mashed banana and chopped dates.

• Cut the peeled apple into thin long strips and make very thin slices from each segment as shown in the picture.(Make it as thin as possible,it should look almost like ada in ada pradhaman).Now immediately add this to the coconut milk mixture to avoid discoloration.
• Finish off by adding cashew nuts and raising ( if using)

Notes:

• Adjust the quantity of dates and jagerry according to your taste or sweetness required.
• Coconut milk should not be too thin or too thick.
• Try using brown sugar, if jagerry is not available.
• Add a teaspoon of ghee to enhance the flavor ,if desired.

KOOTTU CURRY

Ingredients

1. Brown chickpeas-cooked-1/2 cup( see notes)
2. Raw plantain / kaya-peeled and cubed-1/2 cup
3. Elephant yam /chena-cubed-1/2 cup( see note)
4. Kashmiri chili powder-1/4 tsp
5. Turmeric powder-1/2 tsp
6. Grated coconut-1/3 cup
7. Salt to taste
8. Water- as required

To grind

1. Grated coconut-1/2 cup
2. Garlic - 2 small cloves
3. Green chilies- 1 or 2 nos( or to taste)
4. Cumin powder-1/2 tsp
5. Black pepper powder-1/4 tsp ( or to taste)

For tempering

1. Mustard seeds- 1/2 tsp
2. Dried red chilli- 2 nos
3. Curry leaves- few
4. Oil

Method

• Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
• Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
• In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
• Add the roasted coconut and mix well.
• Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
• Serve with rice.

Note: Soak a little more than  1/4 cup of  brown chickpeas overnight or for at least 8 hrs.Pressure  cook adding salt to taste, until done.
You can completely avoid elephant yam and use 1 cup raw plantain instead,if desired.

NADAN URULAKIZHANGU MEZHUKKUPURATTI | KERALA STYLE POTATO STIR FRY

Ingredients

1. Potato-cut into long thin strips-2 medium nos
2. Onion- sliced- 1 small
3. Mustard seeds- 1/4 tsp
4. Curry leaves- few
5. Garlic -sliced- 2 small cloves
6. Green chilies- cut vertically- 2 nos( or to taste)
7. Salt to taste
8. Oil

Method

• Wash potato slices well and leave it in water to avoid discoloration.
• Heat oil in a pan and add mustard seeds,and let it splutter.
• Add curry leaves,garlic and green chilies,saute for few seconds.
• Add drained potato and sliced onion,sprinkle few tables spoons of water and salt to taste.
• Cover and cook on a medium low flame until done,stirring once or twice in between.
• Serve with rice.

EGGLESS COCONUT CAKE | WHOLE WHEAT COCONUT CAKE

Ingredients

1. Whole wheat flour- 1 and 1/2 cups
2. Baking soda-3/4 tsp
3. Baking powder-1 tsp
4. Salt- 1 pinch
5. Toasted coconut-1/2 cup( see notes)
6. Grated or powdered jaggery / Brown sugar- 1 and  1/4 cup( loosely packed)
7. Coconut milk-1 cup
8. vegetable oil-1/3 cup
9. Vanilla beans- scraped- 2 nos ( or use 1 tsp Vanilla essence)
10. White Vinegar- 1tsp

Method

• Preheat oven to 180 Deg C.Lightly grease the cake tin with oil and line it with parchment paper.Keep aside.
• In a large mixing bowl,combine together,whole wheat flour,baking soda,baking powder,salt,toasted coconut and grated jaggery. Mix until everything is combined.
• In a another bowl,mix together coconut milk,vegetable oil,scraped vanilla and vinegar.Pour this into the prepared dry ingredients.
• Mix gently with a wooden spatula,just until combined.( Do not over mix)
• Pour this batter into the prepared pan and bake for about 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean.

Notes:

• For preparing toasted coconut, spread 3/4 to 1 cup freshly grated coconut on a baking tray and bake at 170 deg C until golden for about 5 to 10 minutes,stirring once or twice in between.Allow it to cool completely before adding it to the dry ingredients.
• To toast coconut on the stove top,spread 3/4 to 1 cup grated coconut in a pan and cook over medium heat ,stirring frequently until it turns golden.
• If you are making muffins,adjust the baking time accordingly.(It may take about 15 to 18 minutes)
• Sprinkle more toasted coconut on the cake before serving,if desired.
• If you like your cake to be less sweet ,use only 1 cup jagerry .
• If jaggery is not available,you can use brown sugar instead.