Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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Hot, spicy and cheesy vada pav can be served anytime of the day. Using simple ingredients this dish is packed with flavor and taste.
Cheese Vada pav Recipe on Youtube English 😊
Ingredients for Batter:
1 1/2 Cups Chickpea /Gram Flour / Besan
1/2 Tbsp Red Chilly Powder
1/4 Tsp Asafetida
1 Pinch Cooking Soda
1/4 Tsp Carom Seeds
3 Tsp Hot Oil
Salt as per taste
Ingredients for Cheese Vada:
4 Medium Boiled Potato
1/4 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Coriander
3 Sprigs Curry Leaves Finely Chopped
3 Spicy Green Chilies Finely Chopped
1/2 Tbsp Ginger and Garlic Paste
1/4 Tsp Red Chili Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafetida
1/4 Tsp Garam Masala
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1/2 Cup Cheddar and Mozzarella Cheese Cubes
2 Packs Pav Buns
Salt as per taste
Oil for frying
Prep:
Wash and boil 4 medium potatoes till tender, peel and reserve.
Wash, peel and grind equal amount of ginger and garlic.
Wash, peel and finely chop Onion
Separate the coriander and curry leaves and wash it, drain excess moisture pat dry and finely chop.
Wash and reserve the chilies.
Make sure the cheese is chilled for this recipe.
Sift the gram flour thrice and reserve in a mixing bowl.
Prepare Mint Mayo or Mint Chutney ahead of time. Follow the recipe videos for both the dishes.
Coriander and mint chutney recipe video 👍
Mint Mayonnaise Recipe Video 👍
Method to prepare the batter:
Heat 3 Spoons of oil on low flame.
To the sifted gram flour add chili powder, asafoetida, carom seeds, salt and cooking soda.
Add hot oil and mix well. Gradually add water and mix to form a smooth batter.
If we dip a spoon or finger the batter should coat the finger or spoon. the consistency should be slightly thinner than pancake batter.
Once the batter is formed cover and place it in the fridge till use.
Method to prepare the vadas:
Chop the cheddar and mozzarella cheese into tiny bite size cubes, place it in a airtight container refrigerated until use.
Heat a wok on medium flame. Add 2 tsp oil once the oil reaches temperature, add the mustard seeds and cumin seeds, allow it to sputter.
Add finely chopped onion, curry leaves, coriander leaves, chilies, ginger and garlic paste to the onions and fry till the onions turns transparent on low flame.
Add turmeric powder, chili powder, garam masala, cumin powder and salt to the onion and fry for a minute.
Once the masala has fried, crumble and add the potatoes to the masala and fry till the masala is well incorporated in the potatoes.
Fry the potato masala for few minutes. Remove from flame allow it to cool and place it in a airtight container refrigerated for 1 to 2 hours.
Prepare Cheese Vada Pav:
Once the potato, cheese and the batter has chilled, place a wok on medium flame, add oil for frying and place it on low flame till the oil reaches temperature.
Take slightly larger than a lime size potato filling, create a roundel. Gently press in the middle of the roundel and stuff it with cheddar and mozzarella cheese. Cover and create a roundel again and reserve.
Prepare a batch of 4 to 5 potato roundels and reserve.
Mix the batter once if needed add water and adjust the salt. Using gentle hands dip the potato in the batter, shake out excess batter and drop it in hot oil.
Fry the potato bonda for 2 minutes on each side until the batter is cooked and starts to turn golden in color.
Make sure to fry the bonda's on medium flame.
Once the bonda has turned golden drain from oil using a slotted spoon and reserve on a plate. Prepare the second batch following same steps.
Heat a tawa on medium flame, slice the pav into half and place it on the tawa. Toast the pav buns for 2 minutes on each side a tablespoon of butter can be used to toast the bread.
Place the pav on a serving plate. Spread mayo or mint chutney on the pav. Place the vada and gently press, grate some cheddar and mozzarella cheese on the vada. Gently press the other half of the bun on the vada and serve the cheese vada pav hot with fried chilies...Enjoy!
Green chicken curry pairs well with idiyappams, appams, parotta's, chapatis and ghee rice. We prefer to prepare this curry for breakfast. This is a typical soutindian style curry.
Chicken Green Curry Video Recipe on Youtube English Channel 😀
Green Chicken Curry Recipe: 500 Grams Curry Cut Chicken 2 Cups Coconut Milk 5 Green Chilies 5 Sprigs Coriander Leaves 5 Sprigs Mint Leaves 2 Tbsp Ginger and Garlic Paste 2 Tbsp Coriander Powder 1/2 Tsp Turmeric Powder 2 Inch Cinnamon 4 Cardamoms 4 Cloves 2 Strands Mace 5 Peppercorns 1 Roma / Bangalore Tomato 1 Organic Tomato / Natti / Desi Tomato 1 Large Onion 3 Sprigs Curry Leaves 4 Tbsp Oil 1 Tbsp Coarse Salt / Rock Salt 1/2 Lime Juiced
Prep:
Grate 2 1/2 cups fresh coconut. Add the coconut to a mixer jar and grind it till smooth we can use warm water to grind the coconut which helps to extract milk faster. Once ground add the coconut to a sieve and gently press to extract the milk.
Reserve the milk in a bowl. Repeat the process adding less water and grind the coconut, try to extract the milk atleast twice.
Wash the chicken twice allow it to drain using a colander.
Separate the mint leaves and coriander from stems and wash it well, drain and reserve.
Separate the curry leaves and wash it well, drain and reserve.
Peel and wash the onion, finely chop the onion and reserve.
Wash the tomatoes and finely chop, reserve.
Wash and slit the green chilies
Peel and wash 1 whole garlic, peel and wash 2 inch piece ginger add both the ginger and garlic to a mixer jar and grind to form a smooth paste.
Method:
Heat a pressure cooker / pressure pan on medium flame. Add 2 tsp oil.
Once the oil reaches temperature, add the chicken along with 1 tbsp ginger and garlic paste and 1/2 tsp turmeric powder.
Fry the chicken on medium flame for 3 to 4 minutes. Add 1 tbsp coarse salt and 1 1/2 cups warm water stir well. Cover the pressure cooker place a whistle and cook the chicken for 2 to 3 whistles until the chicken has cooked til tender. Remove the pressure cooker from flame allow the pressure to reduce and move on to prepare the masala paste.
In a mixerjar add cinnamon, cardamom, cloves, pepper, mace, 1/2 the amount of onion, 1/2 the amount of tomato, 5 curry leaves, washed and reserved mint and coriander, 3 green chilies and 1 tbsp of ginger and garlic paste. Add 2 tsp of water and grind the masala to form a smooth paste.
Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches temperature add the reserve chopped onions, tomato, curry leaves, and slit green chilies fry till the onions turn transparent.
Add coriander powder and 1/4 tsp of turmeric powder and fry the tomatoes for a minute on low flame. Add the ground masala paste and fry it for a minute. Add 1/4 cup water to the masala making sure it doesn't burn stir well.
Open the pressure cooker and check if the chicken has cooked if its hard cover and place a whistle and cook it for 1 more whistle.
If your recooking the chicken make sure to switch off the masala or curry base.
Add the cooked chicken to the masala and stir well. Allow the chicken to cook in the green masala for 5 to 6 minutes.
Add the coconut milk stir well and allow the chicken to cook in the curry for 3 to 5 minutes until the raw flavor from the coconut has reduced.
Add lime juice to the chicken curry stir it well and serve the green chicken curry hot with parottas...Enjoy!
Perfect Sunday breakfast or brunch. Butter toasted pav buns, smeared with mint chutney and filled with spicy potato curry. Very satisfying and hearty meal. I enjoy this a lot because it is meatless and budget friendly.
Pav bhaji Burger Recipe video on Youtube English Channel 😊
Ingredients for Pav Bhaji Burger:
8 Pav Buns / Dinner rolls for 3
100 Grams Butter
1 Tbsp Kitchen King Masala
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Cumin Seeds
1 Large Onion
3 Boiled, Peeled and Crumbled Potatoes
1 Tbsp Grated or Crushed Ginger and Garlic (use equal amount)
1/4 Cup Cooked Green Peas
2 Tbsp Oil
5 Sprigs Coriander and curry leaves
Salt as per taste
We can also use capsicum and carrots in this recipe as per choice.
We can prepare coriander chutney with coconut or without coconut for this recipe. I prefer my mothers traditional coriander chutney for this recipe. Prepare this chutney ahead of time detail video is posted on my English channel.
Prep:
Boil 3 medium potatoes.
Peel and crumble the potatoes and reserve in a bowl.
Peel, wash and finely chop the onion.
Separate the coriander leaves, wash twice, drain and finely chop.
Wash and finely chop curry leaves.
Peel and wash equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Boil the peas in enough water and 1/2 tsp salt. Drain the peas once cooked and reserve.
Prepare Bhaji:
Heat a wok on medium flame. Add 2 tbsp oil and allow it to reach smoking point.
Place the flame on low and add cumin seeds allow it to sputter for few seconds.
Add ginger and garlic paste fry it for few seconds.
Add finely chopped onion and curry leaves fry until onion turns transparent.
Add asafoetida, chilly powder, kitchen king masala and turmeric powder fry for a minute.
Add peas and 1 cup water along with a tsp of salt allow the masala to boil and reduce.
Once the moisture from the masala has reduced, add the crumbled potatoes and mix well in the masala.
Fry the potatoes in the masala for a minute. Add coriander leaves and fry the potatoes till the moisture has reduced from the masala.
Prepare Pav Burger:
Peel, wash and thinly slice one onion into coins.
Wash and thinly slice one tomato into coins.
Wash and slice 5 to 8 cucumber slices
Peel and wash raddish into thin coins.
Heat a tawa on medium flame.
Slice the pav buns into half, spread butter on the buns.
Toast the buns on medium flame on both sides for two minutes.
Once the buns are toasted, spread the coriander chutney in a even layer.
Place 2 to 3 tbsp of the potato masala in the middle.
Layer sliced onion, tomato, cucumber and raddish…serve the pav bhaji burger with ketchup...Enjoy!
I always use leftover custard to prepare banana milk. Wanted to share my idea and tip to use leftovers. I always prepare custard with corn flour we can also use egg custard in this recipe. Custard is a great alternate or substitute to use in place of icecream for thick shakes.
Prepare this Eggless custard recipe ahead of time to prepare this milk shake.
Banana Milk Shake Recipe Video on Youtube English😊
Ingredients:
500 ML Custard
2 Ripe Banana
1/4 Cup Milk if required
2 Tbsp Sugar if required
Custard Recipe:
4 Tbsp Corn Starch/Flour
6 Tbsp Sugar
500 ML Milk
1 Tbsp Butter
1/4 Tsp Yellow Food Color
1/4 Tsp Vanilla
Method to Prepare Custard:
Place a heavy bottom pot on low flame add the milk and simmer till it comes to a boil.
Add corn flour to 3 tbsp of milk stir and reserve.
Once the milk boils add the sugar or condensed milk stir and bring to a rapid boil.
Reduce the flame using a balloon whisk keep whisking the milk and slowly add the corn mixture.
Keep stirring till the milk reduces a bit and starts to thicken a bit.
Add vanilla and a pinch of yellow color once the milk has reduced remove from flame. Add butter and stir well.
Allow the custard to cool cover and refrigerate the custard to set.
Method to Prepare Banana Milk Shake:
In a mixer jar peel and add 3 bananas, 1 cup custard and 4 Tbsp sugar if needed...grind to for a smooth milkshake.
We can chill the milk or add ice cubes and pour the milk shake in serving glass...serve with marshmallow stick...Enjoy!
Hyacinth beans has a distinct flavor, when cooked with meat and combination of masalas the taste and flavor of the dish is unique. This curry pairs well with steam cooked rice, chapati or finger millet muddle. This is a typical southindian Tamil style curry but many other communities also prepare the same version or similar version curry recipe using the beans in mutton or chicken curry.
How to hull hyacinth beans detail video on Youtube English
Mutton Hyacinth Beans Curry Recipe on Youtube Channel 😊
Ingredients to cook meat:
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 1/2 Tbsp Ginger and Garlic Paste
Hyacinth beans, mutton curry ingredients:
750 Grams Mutton
100 Grams Hyacinth beans hulled
2 Medium Potatoes Cubed
3 Tbsp Green Chilly Masala Paste
1 Inch Cinnamon
4 Cloves
3 Cardamoms
1 Bayleaf
1 1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
3 Green Chilies Slit
2 Onion Finely Chopped
2 Sprigs Curry Leaves
1/4 Cup Fresh Coconut and 1/4 Cup Fresh Coriander Leaves Ground to Paste
1/2 Lime Juiced
Salt as per taste
Oil as required
Please watch the video and prepare the green chilly masala paste ahead of time.
Prep:
Cook Mutton: Heat a pressure pan or cooker on medium flame.
Add 2 tsp oil to the pan and allow to heat.
Add the meat, chilly powder, turmeric powder and coriander powder. Add 2 to 3 tbsp ginger and garlic paste fry the meat and cook on low to medium flame until the meat has fried.
Cover and place a whistle and cook the meat for 4 to 5 whistles or until the meat has cooked till well done.
Cook Hyacinth Beans:
Wash the hulled hyacinth beans thrice, drain excess water and add to a pot of boil water cook the beans with tiny amount of salt until well done. If we press the cooked bean it should mash.
Clean prep and chop all the veggies:
Peel and wash the potatoes chop it into half and quarters and reserve in a pot of water.
Wash and slit the green chilies.
Wash and finely chopped coriander.
Peel, wash and finely chop onion.
Wash the curry leaves and reserve.
1/4 Fresh coconut and 1/4 cup coriander leaves ground to form a smooth paste.
Method:
Heat a pot on low to medium flame, allow to reach temp. Add oil and ghee.
Add the whole spices and allow to sputter.
Add curry leaves and finely chopped onions and fry until the onions turn transparent.
Add slit green chilies and fry for a minute.
Add turmeric powder and coriander powder and fry it for few seconds.
Add 3 Tbsp green chilly masala paste and fry for a minute.
Drain the potatoes from water and add it to the masala stir and fry for few seconds.
Add coarse salt and 1 1/2 cups water stir once cover and cook the potatoes till tender.
Add the cooked meat to the potatoes stir once. Add the hulled and cooked hyacinth beans and 2 cups water.
Add the ground coconut and adjust the salt as per taste. Bring the curry to boil allow the raw flavor from coconut to reduce and oil should surface on the curry.
Add lime juice, finely chopped mint and coriander, stir once and serve the curry as hot as possible for steam cooked rice and Enjoy!
One cannot stop eating this biryani it's packed with flavors and taste. Preparation process is bit time consuming but worth the effort and time for a tasty biryani prepared at home.
Arcot History:
Arcot the name is commonly believed to have been derived from the Tamil words aaru (River) + kaadu (forest). However, arkaadu meant 'a forest of fig trees'. Hence Arcot or Aarkaadu would have derived its name from Arugarkaadu.
Districts close to Arcot: Vaniyambadi, Ambur, Walajapet, Ranipet, Vellore, Gudiyatham, Katpadi.
Ingredients Arcot Chicken Biryani:
500 Grams Curry Cut Chicken
350 Grams Jeerga samba Rice or Short Grain Rice
1 Natti Tomato (Organic Sour Tomato)
1 Roma Tomato (Bangalore Tomato)
1 1/2 Large Onions
3 Whole Green Chilies
5 Sprigs Mint
5 Sprigs Coriander
1/2 Lime
2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Coarse Salt
2 Tbsp Yogurt
1 1/2 Tbsp Garlic Paste
1 Tbsp Ginger Paste
2...1 Inch Sticks Cinnamon
4 Cardamom Pods
5 Cloves
3 Bayleaf
1 Tbsp Ghee
2 Tbsp Oil
3 Drops Orange Food Color
Arcot Chicken Biryani Recipe Video on Youtube English Channel 😊
Prep:
Wash, peel and slice the onions into thin coins.
wash and slice the tomatoes into thin coins.
Separate the mint and coriander leaves, wash twice and finely chop.
Peel and wash garlic, grind into a smooth paste.
Peel and wash ginger, grind into a smooth paste.
Wash the chicken well allow to drain using a colander.
Juice the lime and reserve.
Method:
Use a heavy bottom pot which has a capacity of 3 liters.
Heat a heavy bottom pot on medium flame. Add 1 tbsp ghee and 2 tbsp oil allow to reach smoking point.
Add spices bayleaf, cinnamon, cardamom, and cloves allow it to sputter on medium flame.
Add sliced onion and fry till transparent.
Add garlic paste and fry till oil surfaces on the top and the onion starts to turn golden in color.
Add ginger paste and fry till raw flavor reduces.
Add the sliced tomatoes and fry it for 4 to 6 minutes on medium flame until the tomato is softened.
Add yogurt and fry for a minute.
Add whole green chilies and fry it for a minute.
Add finely chopped mint and coriander and fry for a minute.
Add lime juice and fry for a minute.
Add turmeric andd chilly powder and fry for a minute.
Once the gravy has formed add the chicken and fry for a minute.
Add coarse salt and mix well.
Measure water for the rice if your rice is 2 cups we need to add 4 cups water. I will divide this water and add for chicken first and then the rice.
Wash the rice twice and soak it in water till the chicken is cooking.
Add 2 cups water to the chicken and stir well. Cover and cook the chicken till tender.
Add few drops of orange food color and stir once.
Once the chicken has cooked, drain water from rice and add it to the chicken stir once, add 2 cups water and stir once, check for salt and add if needed.
Allow the rice to boil and cook till 70% on medium flame, stir once and place the flame on low cover and cook for 15 minutes until well done.
Once the biryani has cooked gently mix once and garnish with mint and coriander...serve the biryani hot with raita and pickle...Enjoy!
When in season we never miss a chance to prepare dishes using hyacinth beans or as locals refer it as avarekalu / mochakkai. One must visit vvpuram Bengaluru's own food street to taste this fritter sold during avarebele mela. These crispy fritters are so addictive and packed with flavors from masala and beans.
Mochai Vadai, Hyacinth Beans Vada Recipe Video in English 😉
How to hull Hyacinth beans for the recipe video in detail 😉
Hulled hyacinth beans vadai Ingredients:
200 Grams Hyacinth Beans (Peeled and Hulled)
100 Grams Split Chick Peas
150 Grams Finely Chopped Onions
10 Green Chilies
10 Cloves Garlic
1 1/2 Inch Ginger
8 Sprigs Mint (Finely Chopped)
8 Sprigs Coriander (Finely Chopped)
5 Sprigs Curry Leaves (Finely Chopped)
1 Star Anise
5 Cloves
Two...1 Inch Sticks Cinnamon
1/2 Tbsp Fennel Seeds
Salt as per taste
Oil for frying....
Prep:
1. Peel, hull and reserve the hyacinth beans.
2. Wash the split chickpeas (kadalai paruppu) twice or thrice and soak in water for 30 minutes until the split chickpeas doubles in size.
3. Once the chickpeas doubles wash and drain the excess water using a sieve. To achive crispy fritters always prepare the batter with very less water and do not soak the chickpeas for longer period of time.
Method:
1. In a mixer add cleaned ginger pieces, garlic, chilies, fennel seeds, star anise, cinnamon, cloves and cardamom, grind to form a smooth masala paste. Make sure not to use water.
2. To the masala paste, add small batches of hyacinth beans pulse and grind to form a coarse paste. Transfer the ground batter to a mixing bowl.
3. Follow the step and grind the hyacinthbeans without water and reserve in a bowl. To the same mixer grinder add the soaked and drained chickpeas and grind to form a tight batter, do not add water, if needed add only few tbsp water and grind to form a coarse paste.
4. To the batter add finely chopped onion, coriander, mint and curry leaves, knead and combine the batter until all ingredients are well incorporated and reserve.
5. Divide and reserve the batter in a mixing bowl required for frying. Add salt to the batter and mix well. Heat oil for frying in a wok on low flame.
6. Once the oil reaches temperature place on lowest flame setting. Take slightly larger than lime size roundel, wet your hands and palms flatten the batter in your palm and gently drop the created vadas in hot oil and fry on low flame.
7. Make sure not to place the flame on high flame setting fry the vadas on low flame for 2 minutes on each side. In 5 to 10 minutes the vadas should turn light golden in color, using a slotted spoon drain from excess oil, reserve on a tissue paper before serving...Serve hot with mint chutney...Enjoy!
Spicy and flavorful mint chicken 65 is a perfect starter or can be served as a side dish for many traditional dishes.
Mint Chicken 65 recipe video on Youtube English Channel 😊
Mint Chicken 65 / Mint Chicken Lillipops Ingredients:
250 Grams Chicken Lollipops
5 Sprigs Mint
4 Green Chilies
1 Tbsp Ginger and Garlic Paste
1/2 Lime
1 Tsp Curry Powder
1 Tsp Tandoori Chicken Masala or Kitchen King Masala
1 Tsp Chilly Powder
2 Tsp Corn Flour
2 Tsp Maida = All Purpose Flour
1 Tsp Salt
1/2 Egg White
Oil for frying
Garnish: Pepper Powder, Chaat Masala, Lime Juice
Prep:
Wash the chicken lollipops thoroughly twice.
Using a colander drain the chicken. Make sure the chicken doesn't contain any moisture.
Separate the mint leaves, wash it twice, drain the mint leaves and reserve.
Remove the stems from chilies, wash it and reserve.
Juice 1/2 lime remove all the seeds and reserve.
Crack the egg in a bowl and reserve.
In a mixerjar add mint leaves, chilies, ginger and garlic paste grind to smooth paste.
Method:
Add the chicken to a mixing bowl.
Add the ground mint masala to the chicken, followed by the lime juice and powdered masala chilly powder, curry powder and tandoori chicken masala.
Add salt and green food color. Massage all the ingredients in the chicken till well combined. Cover the chicken allow it to marinate for 20 minutes for best results refrigerate over night.
Heat enough oil for frying the chicken in a wok on low flame allow it to reach smoking point.
After 10 minutes, add 1/2 egg white, 2 tsp maida, 2 tsp corn flour mix it well in the chicken.
Check for salt and add if needed. Mix the masala once more before frying.
Gently drop the chicken lollipops one at a time in hot oil and fry a batch of four on medium flame.
Fry the chicken for 2 minutes on each side and flip it every two minutes and fry the chicken lollipops for 8 minutes on medium flame until golden.
Once the lollipops have fried drain from excess oil and reserve the lollipops on a plate.
Serve the mint chicken 65 in a serving plate, sprinkle pepper powder, chaat masala and some lime juice and Enjoy it hot!
Sura Puttu or Shark Stir Fry is a delicacy across tamil community. Tender shark meat stir-fried with lot of crushed garlic and ginger has a distinct flavor and taste. This dish is normally on the spicy side and we enjoy it with steam cooked rice topped with ghee.
Sura Puttu recipe video on Youtube English Channel 😊
Ingredients:
500 Grams Shark
250 Grams Garlic = 2 to 3 Whole Garlic Bulbs
150 Grams Ginger = 3 Inch Ginger
150 Grams Onion = 1 Large Onion
5 Sprigs Curry Leaves
8 Green Chilies
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
5 Sprigs Coriander Leaves
1/2 Lime
Salt as per taste
5 Tbsp Sesame Oil Or Sunflower Oil
Prep:
Peel and wash onion, garlic and ginger finely chop all the ingredients and reserve on a plate.
Wash and finely chop chilies.
Remove the stems and clean the curry leaves, coriander and finely chop.
Juice 1/2 lime and reserve.
Wash the shark as clean as possible remove any visible tissues and blood.
Place 3 cups of water in a heavy bottom pot add 1/2 tsp turmeric powder allow the water to boil on medium flame.
Add the shark to the boiling water and cook until we can break it into pieces. We cooked the fish for 10 minutes.
Drain and remove the shark from hot water rinse twice make sure to peel any leftover skin and rinse the shark well in running water.
The cooking process eliminates fishy smell and is easy to remove skin.
Allow the shark to drain in a colander. Gently break and shred the shark add it to a large bowl and reserve.
Method:
Heat oil in a wok, place it on medium flame.
Once the oil reaches temperature add the garlic, curry leaves, chilies and ginger fry for a minute.
Add the chilly powder, coriander powder and 1/2 tsp turmeric powder fry for few seconds.
Add the finely chopped onions and fry till transparent.
Add the shredded shark and salt as per taste, fry till the shark is well combined in the masala cover and occasionally stir and fry the shark until the fish has observed most of the masala and fry till the fish is cooked until well done.
Add lime juice and finely chopped coriander and stir well...Serve the stir fried shark or sura puttu with hot steam cooked rice topped with ghee...Enjoy!
Southindian biryani's differ from region to region, though the ingredients are same the preparation is different the taste is different and unique. Normally in Tamilnadu, short grain rice is used to prepare biryani, due to the influence of Nawabs long grain basmati rice was used to enhance the rich flavor and taste.
Recipe Video on Youtube English Channel😉
Ingredients: 500 Grams Chicken 500 Grams Basmati Rice 5 Whole Green Chilies 2 Medium Onions 1 Large Bangalore Tomato 1 Medium Desi or Natti Tomato 1 Whole Lime 5 Sprigs Coriander 5 Sprigs Mint 1 Tbsp Ginger Paste 1 1/2 Tbsp Garlic Paste 1 Inch Cinnamon 3 Cardamom's 4 Cloves 2 Bay leaves 1 1/2 Tbsp Yogurt 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder Coarse Salt / Rock Salt Oil as required
Masala Paste: 5 Almonds 1/2 Tsp Shahi Jeera 3 Cloves 3 Cardamoms 2 Inch Cinnamon
Prep:
Peel and Wash onion and slice it into thin coins.
Wash tomatoes slice it into thin coins.
Wash the mint and coriander and finely chop.
Squeeze limejuice in a bowl and reserve.
Wash the chicken well allow to drain in a colander and reserve.
Peel and wash 10 to 15 cloves garlic pods, add it to a mixer jar grind to form a smooth paste and reserve in a bowl.
Peel and wash 1 1/2 inch ginger chop it and add to a blender grind to smooth paste and reserve in a bowl.
In a mixer jar add 2 to 3 slices of onion, approx. 1 tbsp of mint and coriander, almonds, cumin, cloves, and cinnamon grind to form a smooth paste, if needed add 2 tbsp water and grind till smooth paste.
Method:
Heat a heavy bottom pot on medium flame.
Add 3 to 4 Large tbps oil allow to reach temp.
Add whole spices...cloves, bayleaf, cinnamon, and cardamom allow to splutter and fry till good aroma is released.
Add the sliced onion and constantly stir and fry on medium flame till onions turn transparent.
Add garlic paste once the onion turns transparent and fry till raw flavor has reduced and the onion turn light golden in color.
Add the sliced tomatoes, whole green chilies, ginger paste, chilly powder, turmeric powder and yogurt, constantly stir and fry all the ingredients on medium flame.
Add half glass of water to the masala and fry till the tomatoes are half done and the oil surfaces on the sides.
Add the chicken and ground masala paste and fry in the masala for 2 to 3 minutes or until the raw flavor has reduced.
Add mint and coriander along with a tbsp of coarse salt stir well, add lime juice stir once cover and cook the chicken on medium flame.
Wash the rice add enough water till the rice is covered allow it to soak for 30 minutes.
For every glass of rice measure and reserve 2 glasses of water in a pot.
Add the water to the chicken place it on high flame and cook the chicken until well done.
Once the chicken has cooked, drain the rice and add to the chicken gravy, stir once and cook the rice until 70% done.
Cover the pot with tight lid and cook the rice on low flame for 15 minutes until well done.
Fluff the rice once once gently mixing the meat with the rice...Plate the biryani garnish with mint and coriander and serve it with onion raita and boiled eggs...Enjoy!
