Mathi Peera Pattichathu (Fish in Grated Coconut)

Mathi or sardine is a very special fish for us keralities..  and mathi peera pattichathu is lot more special for me for many reasons. :)  this is the one of my master piece. Simple and tasty dish for the ones who likes fish. This is a very healthy and easy recipe. There is no oil in this recipe.

Dedicating this recipe to an ardent fan of my 'pattichathu'. This is for you Anichetta ( Kochus)  and we miss you…

 

Ingredients

Sardines(Mathi) - 600gm
Kudampuli –  3 – 4 nos or as reqd
Small onions(shallots) – 6 nos
Ginger – small piece
Garlic pods – 4 nos
Green chillies -3 nos
Turmeric powder – ½   tea spoon
Red chillipowder- 1 tea spoon
Curry leaves – Plenty
Grated coconut – 1 cup
Salt 

Method

Wash kudampuli properly and soak it in a little water for sometime.
Crush (pound) the onions, ginger, garlic and green chillies.
In a clay pot or pan, mix the above crushed mixture, coconut, turmeric powder, chilli powder, curry leaves and salt with your hands. Add kudampuli , add 1 cup water (or  water enough to cook the fish). Add the fish.  Close the lid and bring to boil,when it starts boiling reduce the heat. Remove the cover and cook till the water has dried up. Serve with rice.

Butter Chicken

Butter chicken, the common dish to order in an Indian restaurant. The word ‘butter‘ in the name might be misleading, I believe it stands for the creamy texture of the dish than the  fact that its loaded with butter. The recipe here did not use much butter and trust me, you’ll not miss it… 

Usually the chicken is grilled in tandoor or fried then mixing it with the rich creamy curry.  For a change instead of grilling or frying I cooked it directly with the curry and it taste equally good.  What you miss here is the Smokey flavor, For those who needs that smokey flavor,when the butter chicken is cooked Place hot charcoal in an aluminum foil floating above the curry and cover the dish, remove the cover just before serving. Discard the foil and charcoal and serve. The curry will be infused with a smokey flavor!, This tip I got from a friend. :)

Ingredients

700gm chicken (you can use bone or boneless pieces, skin should be removed)

Juice of 1 lime

Red chilli powder-1 tea spoon

4 cloves

1 tea spoon peppercorns

Cinnamon- small stick

Almonds- 8-10

Cardamom- 3 pods

Fresh yoghurt – 1 cup

Vegetable oil

Onions- 3

Garlic- 1 inch piece

Ginger- 3-4 cloves

Coriander powder- 2 tea spoon

Cumin powder-1 tea spoon

Turmeric powder- ¼ tea spoon

Tomato- 1 (ground into a smooth paste in a food processor)

Kasuri methi (dried fenugreek leaves)- 1 table spoon

Butter- 1 table spoon

Salt to taste

Coriander leaves to garnish

Method

Mix the chicken with lime juice, chilli powder, turmeric powder and salt, cover and keep for 20 min.
Dry roast the cloves, peppercorns, cinnamon, cardamom and almonds, grind into a coarse powder.
Mix yogurt, the spices powder, turmeric,  cumin and coriander powder and add the mixture to the chicken and keep it marinated for 30-45 min.
Heat oil in a big sauce pan; add 2 onions, ginger, garlic and green chillies and sauté on low/medium heat until it releases a nice aroma, remove from fire, allow to cool , add 1 ½ cups of water and make a paste of the mixture.
Heat oil in a pan, add one chopped onion, and sauté on medium heat until it turns golden brown, add tomato paste, kasthuri methi and add the chicken mix, sauté for a while. Add the onion paste and bring to boil , cover the pan and Cook till the chicken is tender and the gravy is reduced to half its original volume. Melt the butter and then pour it over the chicken. Garnish with coriander leaves.

Plum Cake

Christmas can never be completed without plum cakes. I love plum cakes and used to wait for the Christmas season for the cakes, This Christmas season I got very tasty cake from my friend, took the recipe from her and this is my first attempt with plum cake… and the result was good.

My husband and kids are not plum cake lovers, that’s the main reason for not trying this before.  But I’ve some good friends who loves plum cakes the way I do, got certified that my attempt was a success… :)

So here I’m sharing the recipe…

This recipe doesn't need you to soak the dry fruits in advance and it's alcohol-free so you can make it instantly just before you need it. 

Ingredients:
2 ½ cups all purpose flour
1 ½ cups dry fruits.

2 cups powdered white sugar

2 cups vegetable oil

5 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (ground together to powder)
1 tsp baking powder
1 tsp vanilla extract

Method

First preparatory step is to caramelize sugar.
In a pan on medium heat, melt 1/2 cup sugar slowly turn into a dark brown goop. Keep stirring and let it turn a deep dark brown colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture to get a dissolved caramelized sugar.  Let this cool and set aside. 
Take the dry fruits and add 2-3 table spoons of flour to coat it. This is to avoid sinking to the bottom of the batter while baking. Set aside. 
Beat the egg whites in  a bowl until they turns fluffy and a soft peaks form.
Mix the baking powder, flour and spices until well combined. Sift 2-3 times.
Beat together the oil and sugar in a bowl until they turns creamy, add one egg yolk at a time and blend well. Add the vanilla extract and beat well, gradually add the flour little by little and blend well. Add the caramelized sugar and blend, finally add the dry fruit mixture to the mixing bowl and gently mix it.
Fold gently the egg whites to the cake batter.
Preheat oven to 350F / 180C
Pour this cake batter to the greased baking pan and bake for 45-50 minutes or a skewer inserted comes out clean.
Remove the cake from the oven and allow it to cool completely.

Vegetable Biriyani

A very Happy new year to all…

Something was keeping me away from my blog, you can put all the blame on the busy schedule… but reality is I was feeling too lazy to post . I’ve some in my drafts, but .. not complete.

Most of my newyear wishes includes wishes for my blog also. Wishing to see more on the blog this year…  that is something really nice and I am extremely happy to hear that… so this year I’ll try my best to  be more active on the blog. :) I don’t want to categorize this as my new-year resolution, coz my resolutions don’t last more than a month.  And I stop making resolutions long back… :) Thank you all my supporters for the encouragement.

Recently my kids complimented my vegetable biriyani.  So thought of sharing that as my first post this year…. Like my previous post, this is also not the typical biriyani… this is my version. Trying out some recipe here and there and then settling on my version of mix and match.

Ingredients

Rice- 2 cups

Garlic- 10 cloves

Ginger – 1 big sq piece

Green chillie -3

Onion-3 

Ghee- ¼ cup

Beans -10 nos

Carrot-3

Cauliflower

2 cloves

1 inch stick of cinnamon

1 teaspoon fennel seeds

2 teaspoon cumin seeds

2 whole cardamoms

Mace spice

2 bay leaves

1 teaspoon of turmeric powder

½ cup freshly chopped mint leaves

1 cup coriander leaves

Salt to taste

Method

Cook the rice with 3 cups of water. The water added is less than is required, we don't want the rice to get fully cooked, as it will get cooked again.
Heat oil in a big sauce pan; add onions, ginger, garlic and green chillies and sauté on low/medium heat until it releases a nice aroma. Ground the mixture and keep the paste aside.
Dry roast  cloves, cardamom, fennel seeds, cumin seeds. grind all the roasted spices and keep aside.
Heat 3 table spoon of ghee in a pot, add the vegetable and sauté it for a while. Add the onion paste  salt to taste and slim the flame. Add a portion of the mint leaves ,coriander leaves, and the grounded masala.  With this masala being at the bottom of the pan , add half portion of  cooked rice add the remaining masala powder on top of the rice, add the remaining coriander and mint leaves, don't mix it as yet. Pour 1 table spoon of ghee on top. Now cover the pan with a lid and let it sit for 15 more minutes on low heat. Turn off heat and let the biriyani sit for another 15-20 minutes, covered.
 Heat the ghee or vegetable oil in a skillet over medium heat. Add the raisins and cashews and cook, stirring, until the raisins are plump and the cashews are toasted. garnish your biriyani and serve hot.