Chicken Haleem (Hyderabad Dish)

 Chicken Haleem (Hyderabadi /Karachi Dish)













 

Haleem is a traditional cuisine of Hyderabad and Karachi-Pakistan , it is preparing with a combination of lentils and meat. You can cook haleem with chicken, mutton or beef. Garnish it with brown onion, green chilies and lemon before serving.

Ingredients:

Boneless Meat -500 gm. (Mutton or Chicken) (i used chicken)
Quaker Oats -1 cups or / Wheat and Barley mix Soak over night
Onion-2 Medium (for bista)
Ginger garlic paste-2 tsp.
Green chilies -3
Chana daal- ½ cups
Red chili powder- 1 tsp.
Turmeric powder- ¼ tsp.
Black pepper corns- 1 tsp.
Haleem Masala-1 Tbsp. (Ready Made Available)
Saffron-1 pinch
Cinnamon stick-1
Cloves-5
Cardamom -2
Ghee-1/2 cup
Fresh coriander leaves- ½ cup
Fresh mint chopped -1 tsp.
Green chilies -4 nos.
Salt –For taste
Oil - as required
For garnish- ¾ cup crispy golden fried onions (use ghee and little oil for fry (like biriyani bista).
Onion flavored oil-4 tsp.
Lemon’s juice -½ portion of 1
Sliced Lemon-1 no’s

Method:

First wash and soak Chana Daal and keep it aside. Then wash and clean the chicken thoroughly. Do not avoid any excess fat. Mix the chicken with ginger-garlic paste, little salt, red chili powder and turmeric powder. Boil the chicken until it is cooked well, after it cools down shred the meat and keep aside (chicken stock also keep aside). Boil the Oats with 5 cups of water until it's cooked completely and the water is almost absorbed by the Oats. Meanwhile cook the soaked chana daal with little water, grind and keep aside. Heat the oil in another container adding all the whole spices and shredded meat, ½ cup fresh coriander leaves ,1 Table spoon Haleem Masala and 2 green chilies chopped sauté for a 2-3 min. Add 1 ½ cups of water and ½ cup chicken stock & bring it to a boil. Add the cooked Oats and chana daal and mix well add 1 pinch of saffron; keep adding a little bit of ghee from time to time so that the mixture doesn't stick to the pan. Do check the salt and add if needed. Let it simmer for 45 minutes, keep stirring in between. Serve hot with garnishing with little fried onions, freshly chopped coriander, Fresh mint chopped -1 tsp., 1 tsp. black pepper corns, 2 green chilies chopped, 4 teaspoons of onion flavored oil & lemon juice.
Serve Hot with Naan, Rotti, Chapathi or Rice

NB: 1: Fried Onion is very important in this recipe (should be like biriyani bista ,don’t over fry) ,also add little fried onion at the time of mixing of chana daal oats and chicken.
2: Use Breast and Leg portions of Chicken if available
3: Use Garam Masala with shahi jeera and chiranji (Charoli / Almondette) if Haleem masala not available.

Koorkka Mezhukkupuratti

 
 
 
 
 
 
 
 

Vaazhakoombu Thoran (Banana Flower)

Vaazhakoombu Thoran (Banana Flower)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Ingredients:
• Banana Flower – 1 No’s Chopped Finely
• Grated coconut – ½ cup
• Green Chilli- 4 No’s
• Raw Rice- 1 tsp
• Turmeric powder - ¼ tsp
• Shallots-4 No’s
• Mustard seeds - 1 tsp
• Urad Dal - 1 tsp
• Red chillies - 3 No’s
• Salt –For Taste
• Coconut Oil - 1 tbsp.
• Curry leaves – 2 Stems.
Preparation:
• Chopped Banana Flower mix with little turmeric powder and salt .
• Sprinkle little water and Cook Banana flower .
• Crush Coconut, Shallots & Green Chilli.
• When the banana flower is cooked well and water dries up, add Coconut ,shallots and green chilli mix.
• Remove from fire.
• Heat a Pan &add the Urad dal and Row Rice, fry it.
• Add little oil & put Mustrard seeds and Red chillies into it, allow to Splutter.
• When it starts to splutter, add curry leaves and cooked thoran to it , stir and switch off the flame.
Serve hot with hot Rice.

 

Manthal / Nangu / Sole fish Tawa Fried

Manthal / Nangu / Sole fish Tawa Fried

Manthal / Nangu / Sole fish Tawa Fried ///~~~~ 

Ingredients: 1 tsp curd, 3 tsp chilli powder,1/2 tsp turmeric powder ,little salt 1/2 lemon's juice , 1 1/2 tsp ginger chopped ,1 tsp garlic chopped , tamarind in grape size, 2 shallots chopped ,little curry leaves ..grind all together and marinate on fish piece for 1 hour and tawa fry with 1 Tbsp oil....///remove fish from tawa and saute 2 shallots and fry little curry leaves and garnish.....

Black Chana With Row Plantain/ Kadala Pachakkaya Puzhukku

Black Chana With Row Plantain/ Kadala Pachakkaya Puzhukku

 

 

Recipe: Cook 2 cup of black channa soaked for (4 hours) & 3 cup water for around 20 minuts .Add 2 row plantain peeled (cone only) and sliced , corriander powder :2 tsp , chilli powder: 1 1/4 tbsp , Turmeric powder :1/4 tsp , salt and pour little water and cook well on medium flame finally add curry leaves, 2 tsp coconut oil and sliced coconut pieces(thengakothu)...and mix well.

 

Canned Tuna Fish Curry

Canned Tuna Fish Curry///

 
 













  

INGREDIENTS

Canned Tuna – 1 Bottle.

Tomato– 2 Small Sized chopped

Onion-1 Medium Size chopped

Shallots-4 No's Chopped

Ginger– 1" size finely chopped

Garlic– 4 Finely chopped

Green Chilly– 3 no’s

Tamarind– Gooseberry size soaked in 2 cups water

Chilli Powder– 1 Tbsp

Fenugreek-1 tsp

Turmeric Powder-1/2 tsp

Corriander Powder- 1 Tbsp

Pepper Powder:1 tsp Fresh

Salt –For Taste

Fenugreek Powder– 1/4 tsp

Coconut Oil– 2 Tbsp.



1: Soak Tamarind in 2 cup of water and keep it aside.

2: Make a thick paste of chilli powder, turmeric powder, coriander powder and Pepper Powder in little water, mix well and keep it aside.

3: Heat 1 Tbsp. oil in a clay pot /Heavy Bottomed Vessel add ginger chopped, garlic chopped green chilli chopped and sauté till row smell gone.

3: Add powders paste to it and again sauté 2 minutes and pour tamarind extracted pulp with water.

4. Add chopped Onion,1 tsp fenugreek and Tomato add enough water and cook on Medium flame ,till its done (it will take time, 30 minutes. Check water level if needed add more.

5: Remove the oil inside can then wash the fish pieces with vinegar mixed water and add fish pieces , cook for another 20 minutes on low flame ( , take care when mixing curry using spoon .otherwise fish pieces will break.)

6: Add 1 Tbsp coconut oil , and cover with a lid for 2 minuts.

Canned Tuna Curry Ready!!!!!

Chicken Fry

Chicken Fry

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Chicken 4 Leg pieces
Ginger Paste 1 ts

Lemon Juice 1 tsp

Shallots Chopped:2 ts
Garlic Paste 1 ts
chilli -2 Tbsp

Turmeric powder ¾ tsp
Garated Coconut 1 handfull

Green chilli 3

Salt For Taste
Curry Leaves Handfull
 

Clean, and Marinate the chicken pieces with salt, Lemon juice, Shallots Chopped, Garlic and  Ginger Paste ,1 Green chillii,little Curry Leaves, Chilli  Turmeric and Pepper Powder paste, marinate well and refrigerate for 30 minutes. Deep fry the marinated chicken piece in boiling oil in medium and low flame, till its done, add curry leaves and fry . Grated coconut mix with little chilli and turmeric paste also fry in  remaining oil..and garnish…

ചേന മാങ്ങാഞ്ചി അച്ചാർ

ചേന മാങ്ങാഞ്ചി   അച്ചാർ

വേണ്ട സാധനങ്ങൾ :

ചേന:  ചെറുതായി  അരിഞ്ഞത്

 (മാങ്ങാ അച്ചാറിനു  മുറിയ്ക്കുന്ന പോലെ ): 1 കപ്പ്‌

മാങ്ങാ ഇഞ്ചി : ( ഇഞ്ചിയുടെയും  മാങ്ങയുടെയും  രുചി ഒരുമിച്ചു വരുന്ന  ഇഞ്ചിപോലെയുള്ള  ഒരു കിഴങ്ങ് ആണ് ):  1/ 4  കപ്പ്‌  ചേന പോലെത്തന്നെ  ചെറുതായി അരിഞ്ഞത് .

വെളുത്തുള്ളി: ഒരു 8 അല്ലി .

കറിവേപ്പില : 2 തണ്ട്

കടുക് :1/2  സ്പൂണ്‍

ഉലുവ : 1/2 സ്പൂണ്‍ (ചൂടാക്കി പൊടിച്ചത് ).

കായം: 1/2 സ്പൂണ്‍ പൊടിച്ചത്

വെളിച്ചെണ്ണ : 100 മില്ലി ( ചേന  വറുത്തെടുക്കാൻ )

നല്ലെണ്ണ (എള്ള്  എണ്ണ ): 50 മില്ലി

മുളക് പൊടി :3  ഓ 4 ഓ ടേബിൾ  സ്പൂണ്‍

ഉപ്പു : രുചിയ്ക്ക് .

തയ്യാറാക്കൽ :

ചേന  വെളിച്ചെണ്ണയിൽ  വറുത്തു  കോരി  മാറ്റി വയ്ക്കുക .

ചീനച്ചട്ടിയിൽ  നല്ലെണ്ണ  ഒഴിച്ച്  അതിൽ  മാങ്ങാ ഇഞ്ചി  വഴറ്റുക ,അതിലേയ്ക്ക് വെളുത്തുള്ളി ചേർത്ത് വഴറ്റുക ,പിന്നീടു  മുളകുപൊടി  ചേർത്ത്  വീണ്ടും വഴറ്റുക ...മൂപ്പ് പാകമായാൽ (ചുമയ്ക്കും)  അതിലേയ്ക്ക്  വറുത്തു വച്ച ചേന കഷ്ണങ്ങൾ  ചേർത്ത് ഇളക്കുക ഒരു 4 മിനിറ്റിനു ശേഷം വേറെ ഒരു ചട്ടിയിൽ കടുക് പൊട്ടിയ്ക്കുക അതിലേയ്ക്ക് കറി വേപ്പിലയും ഇട്ടു മൂപ്പിച്ചു  വഴറ്റി വെച്ച അച്ചാറിൽ ചേർക്കുക  ഉപ്പും കായം പൊടിച്ചതും ഉലുവ പൊടിയും ചേർക്കുക  .കുറച്ചു സമയം കൂടി നന്നായി ഇളക്കി  അടുപ്പിൽ നിന്നും മാറ്റി ചൂടാറാൻ  വെയ്ക്കുക .

അതിലേയ്ക്ക് കുറച്ചു വെള്ളവും 2 ഓ 3 ഓ ടേബിൾ സ്പൂണ്‍  വിനാഗിരിയും  തിളപ്പിച്ച്‌  തണുപ്പിച്ചു ചേര്ക്കുക ( ഇതിന്റെ അളവ് നിങ്ങടെ അച്ചാറിലെ  ചാറിന്റെ  അളവ് പോലെ  ചേര്ക്കാം.

തണുത്ത ശേഷം കുപ്പിയിലാക്കി  ബാക്കിയുള്ള നല്ലെണ്ണയും കൂടി കുപ്പിയുടെ  മേല ഭാഗത്ത്‌ ഒഴിയ്ക്കുക .

ഉപയോഗിയ്ക്കാൻ എടുക്കുമ്പോൾ  നന്നായി ഇളക്കി ചേർക്കുക .

(Green Gram & Row Plantain) Cherupayar Puzhukku

Cherupayar Pachakkaya Puzhukku(Green Gram & Row Plantain)

 

 
















Its a Simple and delicious Dish,

Green Gram : 1 ½ Cup
Row Plantain: 2 No’s
Chilli Powder: 2 tsp
Turmeric Powder: ½ tsp
Curry Leaves: 3 stems
Coconut Oil: 2 tsp
Salt: For Taste.

Preparation:

Soak the green gram in water 45 minuts
Peel Cones of raw plantain and cut in to small pieces.
Take One Vessel or cooker and cook green gram, turmeric powder and water till its 3/4 boiled condition
And add Row plantain pieces, salt and chili powder and mix well then add some more water and cook till it’s done finally add 2 tsp coconut oil and curry leaves. Best with Kanhi (Rice Soup).

NB: U can add crushed coconut, shallot, and bird eye chili mix to it in last stage. (Taste extremely different).

Ayala fry

porichathu:

 2 tbsp mulakupodi, manjal 1/2 tsp, uppu,cheriya ulli 2 tsp chopped,gingerchopped 1 tsp ,garlic chopped 1 tsp, tamarind grape size level  and few curry leaves mix together with little water and make it a paste and marinate for 30 minuts after tawa fry with oil.

Ayala Mulakittathu

Ayala Mulakittathu

 

Ayala – 6 no’s cut each into 2 pieces
Tomato– 2 Medium chopped
Onion-2 Medium Size chopped
Ginger– 3 tsp finely chopped
Garlic– 6 Finely chopped
Green Chilly– 3 no’s
Tamarind– Gooseberry size soaked in 2 cups water Or Kudampuli(cokum) 3 pieces
Kashmiri Chilli Powder (Remove seeds inside, dried in sunlight and powdered if possible) – 3 tbsp
Turmeric Powder-1/2 tsp
Corriander Powder- 2 Tbsp
Salt –For Taste
Curry Leaves – 1 Handfull
Fenugreek Powder– 1/4 tsp
Coconut Oil– 2 tbsp.

1: Soak Tamarind/Cocum in 2 cup of water and keep it aside, also clen the fish and cut in to 2 pieces each.
2: Make a thick paste of chilli powder, turmeric powder, coriander powder in little water mix well and keep it aside.
3: Heat 1 Tbsp. oil in a clay pot /Heavy Bottomed Vessel add ginger chopped, garlic chopped green chilli chopped and sauté till row smell gone.
3: Add powders paste to it and again sauté 2 minutes and pour tamarind extracted pulp with water/ Cokum.
4. Add chopped Onion and Tomato add enough water and cook on High flame ,till its done (it will take time, 20 minuts minimum). Check water level if needed add more.
5: Add fish pieces and cook for another 20 minutes.( , take care when mixing curry using spoon .otherwise fish pieces will break.)
6: Add 1 Tbsp coconut oil curry leaves and little fenugreek powder and cover with a lid for 2 minuts.
Hot and Spicy Ayala Curry Ready!!!!!

Thalassery Biriyani ( Eng)

 

Thalassery Biriyani

Here I am introducing  a recipe to make Thalassery Biriyani.Thalassery and kozhikodan Biriyanis are the famous Biriyanis in Malabar.
The Tasete of Biriyani is depend upon the quality of Rice also.So mostly in Malabar ,using a special Rice “Bardhhaman Rose Brand Kayama”its from Bardhhaman-West Bengal.
Thalassery Chicken Biriyani:
Ingredients:
Rice: Bardhhaman Rose Kayama-Kg (6 Glass)/Basmati                     Rice & Water Ratio-  1: 1.6
Dalda (Vanaspathi)/Sun Flower Oil: 100 gm.
Salt: For Taste
Chicken: 1(around 1.8 kg weight) Or 800 gm. Chicken Pieces.
Onion: 5 No’s Medium size. (1 for frying & 4 for masala)
Tomato: 4 No’s Small size.
Green Chili: One Hand Full –Crushed (around 4 Tbsp.).
Garlic Crushed: One Hand Full –Crushed (around 4 Tbsp.).
Ginger Crushed: : One Hand Full –Crushed (around 4 Tbsp.).
Coriander Leaves: chopped finely: 3 Tbsp.
Mint Leaves: 2 ½ Tbsp.
Ghee: RKG-75 gm.
Pepper Powder (fresh):1/2 Tbsp.
Curd: 2 Tbsp.
Lemon Juice: ½ Portion of 1 Lemon.
Rose Water: few Drops
Saffron: 2 Pinch
Milk: 2 Tbsp.
Turmeric Powder: 1 ½ tsp.
 Cashew: 50 gm.
Raisins: 50 gm.
For Ghee Rice: Cinnamon: 3 pieces, Cloves: 4 No’s, Cardamom: 4 No’s
Garam Masala: Heat and grind following items together-Cinnamon-3 pieces, Cloves:5 no’s, Star anise-1,Mice-3 , nutmeg-1 ,cardamom-5 no’s, Pepper-1 tsp, cumin-1/2 tsp, black kumin-1/2 tsp, fennel- 1 tsp.

Preparation: Ghee Rice
Finely chop one onion.
Arrange the fire–place (aduppu) or stove (fire-place is better for biriyani preparation.
Take a heavy Bottomed Pan ,and pour few amount of ghee and vanaspathi for fry the onion chopped. Fry the onion till it becomes golden colour and add cashew then raisins and keep it aside.
Finely chop half portion of one onion .
The same heavy bottomed pan keep on fire-place or stove and again pour few amount of vanaspathi and sauté the onion till transparent,add Cinnamon: 3 pieces, Cloves: 4 No’s, Cardamom: 4 No’s sauté 1 minute ,add 10 glass of water and add salt then boil. When water starts boiling wash and drain (vellam oottikkalayuka) the rice and put in to the boiled water reduce fire and stir occasionally ,carefully. otherwise rice will break.When it’s done pour few amount of vanaspathi  over rice also add few amount of fried cashews,raisins and fried onion and cover with an aluminium foil paper and keep a  lid on top.

Masala:
Take another heavy bottomed vessel and place on fire-place and add few amount of ghee and vanaspathi  and put the crushed garlic to it and sauté then ginger then green chili ,add salt for taste then 4 small sized tomatoes chopped ,then add 1tsp turmeric powder ,1/2 Tbsp pepper powder , prepared garam masala 1 Tbsp,lemon juice and curd 2 Tbsp and sauté then add chicken pieces to it and boil till its done,and add chopped coriander leaves and mint leaves then off the fire .
Dum:
Open the prepared ghee rice dum and put this rice on top of these prepared masala and pour the ghee and vanspathi if balance have,then mix the milk ,saffron,4 drops rose water together and sprinkle over the rice .Keep one banana leaf and cover with an aluminium foil paper and keep a  lid on top if possible close the edges of lid with maida mix.and put some fired wooden pieces on top or take one vessel full of boiled water and keep on top.
After 20..minutes open the dum and carefully separate the rice and masala, when u r serving take masala and chicken portions and put rice on it and garnish with balance fried onion, cashew and raisins.
Serve along with pickle(lemon or dates), green chili+thenga+puli +uppu chammanthi and Raitha made by onion and curd.

JODHPURI CHICKEN/ मुर्ग जोधपुरी

JODHPURI CHICKEN/ मुर्ग जोधपुरी

Ingredients

Chicken - 1kg
Onion (chopped) - 5 medium
Ginger paste - 2tsp
Garlic paste - 2tsp
Tomatoes puree - 2
Beaten curd - 4 tbsp
Red chilly pwd - 2tsp
Coriander pwd - 4 tsp
Turmeric pwd - 1/2 tsp
Tandoori Masala-1 tsp
Garam masala pwd - 1/2 tsp
Coriander leaves( chopped) - few
Salt - to taste
Oil
Cardamom - 3
Bay leaf - 1
Whole red chilly - 3
Whole pepper - 1/4 tsp

Method
1. Wash chicken in water & pat dry and marinate with Tandoori powder and little lemon juice,keep it aside
2. Heat oil in a pan & add whole spices to it,allow them to crackle.
3. Add chopped onions & cook till they become golden in colour.
4. Add ginger & garlic paste,chilli pwd,turmeric,coriander pwd & salt.Cook on low fire for 5 min.
5. Add fresh tomato puree to the mix & cook till masala is done.
6. Heat some more oil seperately in a kadai & saute chicken with salt,1/4 tsp turmeric,1/2 -3/4 tsp of red chilli pwd.Cook chicken for few minutes.
7. Add masala gravy & beaten curd then cook the chicken on slow fire for 15 min or till it is done.
8. Add garam masala pwd & coriander leaves in the end & serve hot with chapathi,nan,rotti etc...

NB: Thanks To Vijesh Ram Mohan & Mohd Irfan (Indian specialty restaurant at Hilton New Delhi) For This Nice Recipe