Preeja's cookbook

   Mutton Biriyani | Hyderabadi Mutton Biriyani recipe Preparation time : 30 minutes + 4 hours to marinate mutton Cooking time - 1 Hour Total time : 5 hours & 30 minutes Serves - 4 Ingredients: To marinate mutton:  Mutton pieces ( medium sizes) - 600g  Fried onion - 1 Cup ( do not discard oil that used to fry the onions)  Green chilli paste - 1 Tbsp  Ginger garlic paste - 2 Tbsp  Chilli powder - 2 Tsp  Turmeric powder - 1 tsp  salt to taste  coriander leaves - 1/4 cup  Mint leaves - 1/4 cup  Fried onion oil - 2 Tbsp  Ghee - 1 Tbsp  Thick curd - 1 cup  Caraway seeds - 1tsp  Star anise - 1  Cardamom - 4  cloves - 5  cinnamon - 1 inch piece  Mace - 1  To cook mutton : Ghee - 2Tbsp For rice:  Basmati rice - 600g  Water - 4 & 1/2 cup  Green chilli - 1 ( adjust according to your taste)  salt to taste  coriander leaves  Mint leaves  Fried onion oil...

 Meen Mulakittathu | Kerala Fish curry without coconut   Ingredients: Cleaned fish - 1/2 kg ( Used sliced malabar trevally)   Red chili powder - 1 & 1/2 Tbsp ( adjust it according to your taste)   Kashmiri red chili powder - 1 & 1/2 Tbsp ( It gives nice red color to the gravy)   Salt - 1 & 1/2 tsp   Turmeric powder - 1/2 tsp   Fenugreek powder - 1/8 tsp   Sliced small onion / shallots - 1/2 cup   Coconut oil - 2 Tbsp   chopped ginger - 1 Tbsp   Chopped garlic - 1 Tbsp    Mustard seeds - 1/4 tsp Brindleberry / Malabar Tamarind / Kudampuli - 15g   Hot water - 1 & 1/2 cup   Curry leaves -  a spring Method: 1. Wash malabar tamarind and soak in hot water for 15 minutes.    2. Heat coconut oil in an earthen pot and add mustard seeds into it. When the mustard seeds start to crackle , add curry leaves.   3. Add small onion , ginger and garlic into it. Saute it for 2 to 3 minutes or un...

 Chicken thoran | ചിക്കൻ തോരൻ   Ingredients: Boneless chicken - 500g (small cubes) Small onion / Ulli / Shallot - 3/4 cup Onion sliced  - 1 (big size) Green chilli - 3 to 4 ( depends on your spice tolerance) Ginger - 1 inch piece garlic cloves - 5  Mustard seeds - 1 tsp   Fennel seeds - 1 tsp Dried red chilli - 2 Curry leaves - few Coconut oil - 3 Tbsp Grated coconut - 1 cup   Red chilli powder - 1 tsp turmeric powder - 1/2 tsp Coriader powder - 1 tsp Garam masala - 1 tsp Pepper powder - 1 tsp Salt to taste Method : 1. Cut the boneless chicken into small pieces.   2. Add small onion , garlic and ginger into a mixer . Grind into a coarse paste. You can use mortar and pestle or ammikallu also.   3. Heat an earthen pot / Kadai on medium heat and add 2 Tbsp of coconut oil.   4. When oil heats up , add mustard seeds. When the mustard seeds starts to crackle , add dried red chilli and curry leaves. Saute it for 30 seconds.   5. Add the on...

 Chicken Kabab | Chicken starter Preparation time - 10 minutes Cooking time : 30 minutes + 1 hour for marination  Serving - 3 to 4 Ingredients: Boneless chicken cubes - 500g Turmeric powder - 1/4 tsp Kashmiri red chilli powder - 1 tsp Green chilli paste/ Crushed- 1 tsp ( Reduce it to 1/2 tsp, if you are making it for kids) Coriander powder - 1 tsp Garam masala - 1 tsp Salt to taste ( I added 1 tsp , adjust according to your preference) Ginger garlic paste - 2 tsp Thick / Hung curd - 1/4 cup Fresh cream - 2 Tbsp Melted butter / Oil / Olive oil (optional )- 2 to 3 Tbsp Method by step by step Preparation: 1. First prepare marination .   Make sure you had drained water from chicken. Curd is the key ingredient to tenderize the chicken .   So do not skip it.   2. Add all ingredients except except butter into a mixing bowl. Marinate the chicken pieces with curd, fresh cream and spices. Cover and keep it in refrigerator for minimum 1 hour. Keep overnight if yo...

Prawn masala | Chemmeen masala Ingredients: Fennel seeds - 1/4 tsp Cloves - 3 Green cardamom - 4 Cinnamon - 1 inch piece Chopped onion - 1 (large size) Tomato chopped - 2 (medium size) Green chili - 2  Ginger garlic paste  - 1 tsp Turmeric powder - 1/4tsp Chili powder - 1 tsp Coriander powder - 2 tsp Garam masala - 1 tsp Salt to taste Coriander leaves/ curry leaves Oil - 2 tbsp To marinate: Cleaned prawns - 300g ( used medium size here) Kashmiri chili powder - 1 tsp Turmeric powder - 1/4 tsp Lime juice - 1/2 tsp Salt to taste Method: 1. In a mixing bowl , add all ingredients listed in to marinate . Mix well & keep it aside for 15 minutes. 2. Heat a Kadai/ Frying pan/earthen pot . Add oil . When oil heats up, add  Fennel seeds, cardamom, cloves and cinnamon. And saute it for few seconds. 3. Add chopped onion and saute it until it turns to change color. 4. Add ginger garlic paste and green chilies. Saute...

PEPPER PRAWNS ROAST (Kerala style pepper prawns roast) INGREDIENTS: Chopped onion- 1 Cup Coconut oil - 2 tbsp Green chili - 2to 3 nos ( According to your spice level) Ginger garlic paste - 1 tsp Coriander powder - 1/2 tbsp Turmeric powder - 1/4 tsp Pepper powder - 1/2 tsp Garam masala - 1/2 tsp (optional) Curry leaves - 1spring TO MARINATE: Cleaned Prawns - 400g Turmeric powder - 1/4 tsp Pepper powder - 1 tsp Salt to taste Curry leaves - 1 spring METHOD: 1.    Marinate the prawns with pepper powder, turmeric powder, salt and curry leaves. keep it aside for 15 minutes. 2.    Heat a kadai and add coconut oil. When oil heat up add prawns and fry  both sides for 1 minute each. 3.     Add chopped onion to the same oil and saute well. 4.    Add green chilies and ginger garlic paste.  Saute it until the onion become brown in color. 5.     Add coriander powder, turmeric ...

RESTAURANT STYLE CHICKEN CURRY     INGREDIENTS: Onion chopped - 2 cup tomato chopped - 2 no ( medium size) Green chili - 2 nos Crushed ginger & garlic  - 2 tbsp Coriander powder - 2 tbsp Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala / Chicken masala - 1 tsp Cinnamon - 1 inch piece Cloves - 5  nos Cardamom (green) - 4 nos Oil - 4 tbsp Coriander leaves 1/4 cup Water - 1 cup TO MARINATE: Chicken - 1kg Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Salt to taste Lime juice 1 tbsp METHOD: 1.     Marinate the chicken pieces with red chili powder, turmeric powder ,  salt and lime juice. Keep it aside for 30 minutes. 2.    Heat a heavy bottom pan. Add oil to it. When oil heat up add chicken     pieces and fry both sides for 3 to 4 minutes each. OR you can deep fry     the chicken. This step is optional. You can add chicken pieces directly if y...

KERALA STYLE MALABAR TRAVELLY FISH CURRY ( VATTA CURRY) INGREDIENTS: Cleaned fish - 400 g kokum/ kudampuli - 2 pieces Coconut oil - 2tbsp Fenugreek powder - 1/4 tsp Sliced Shallots - 1/2 cup Crushed ginger & garlic - 1tbsp Green chilli - 2 nos (according to your spice level) Thick Coconut milk - 2 cup Red chili powder - 2 tsp Turmeric powder -  1/4 tsp Coriander powder- 1.5 tbsp Curry leaves - 2 spring METHOD: 1.    Wash and soak kokum in 1/2 cup of water for 10 minutes. 2.    Heat a pot and add coconut oil. When oil heat up add shallots and saute well. Add crushed ginger & garlic and saute it for a minute. 3.     Keep the stove in low heat. Add fenugreek powder,red chili powder  and coriander powder. Saute the spices until the raw smell gone. 4.     Add kokum with water, salt and curry leaves . Bring to boil. Add coconut milk. When it start to boil add fish pieces. 5. ...

CREAMY EGG CURRY INGREDIENTS: Hard boiled eggs  - 6 Nos Chopped onion - 2 cup Tomato puree - 1 cup Ginger paste - 1 tsp Garlic paste - 1 tsp Green chili - 2 Nos Oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 5 nos Green cardamom - 4 Nos Coriander powder - 1 tbsp Chili powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Salt to taste  Hot water - 1.5 Cup Fresh Cream - 2 tbsp + 2 tbsp for garnishing Coriander leaves  TO GRIND: Cashew nuts - 15 Nos Hot water - 1/4 Cup   METHOD : 1. Soak the cashew nuts in hot water for 15 minutes and grind into a smooth paste. 2. Heat a pot and add oil. When oil heats up add cinnamon, cloves and green cardamom. Saute it for 10seconds. 3 Add chopped onion and saute until the onion become brown in color. 4. Add green chilies, garlic paste and ginger paste. Saute it for a minute. 5. Add tomato puree and saute until the water content gone completely. 6...

KERALA STYLE SQUID MASALA    (KOONTHAL MASALA) INGREDIENTS: Coconut oil - 2 tbsp Coconut slices (optional) - 2tbsp Onion sliced - 1 cup Tomato chopped - 1/2 cup Ginger garlic paste - 1/2 tbsp Coriander powder - 1/2 tbsp Turmeric powder - 1/4 tsp Red Chili powder - 1 tsp Pepper powder - 1/4 tsp Garam masala -  1/4 tsp Curry leaves - 1spring TO MARINATE: Squid ring - 300g Turmeric powder - 1/4 tsp Red Chili powder - 1 tsp Pepper powder - 1/4 tsp Salt to taste Curry leaves - 1 spring METHOD: 1.    Marinate squid with red chili powder, pepper powder, Turmeric powder, salt and curry leaves. Keep it aside for 15 minutes. 2.    Heat a pot . Add 1/2 cup of water and squid. Cook on low heat for 35 to 45 minutes.   OR pressure cook it up to 5 whistles. 3.    To make masala, heat coconut oil in a pan. Add coconut slices and curry leaves. Saute it for 2 minutes. 4.    Add onions mi...

KERALA STYLE PRAWN MANGO CURRY   INGREDIENTS: Cleaned prawns - 400g Raw mango / Pacha manga - 1 medium size ( Peeled and sliced) Green chili - 2 Nos  Ginger crushed - 1 inch piece Curry leaves - 1 spring Water - 1.5 Cup Salt to taste TO GRIND: Grated coconut - 1 cup Red Chilli powder -1tsp Coriander powder - 1/2 tbsp Turmeric powder 1/4 tsp Shallots - 5 Nos TEMPERING: Coconut oil - 2 tbsp Sliced Shallots - 5 Nos Fenugreek powder - 1/8 tsp Curry leaves - 1 spring  METHOD: 1. Grind together grated coconut, coriander powder, chilli powder, turmeric powder and shallots to a smooth paste by adding water. 2.  Add the ground masala, raw mango pieces, ginger, green chili, curry leaves ,salt and water into a pot . 3. Cover and cook until the raw mango pieces become soft and tender. 4. Add prawns. Cover and cook on medium heat for 5 minutes. 5. Heat coconut oil in a pan and add small onion. Fry it till the small o...