Wednesday, September 10, 2014

Keerai paniyaram

Keerai paniyaram / spinach paniyaram. Paniyaram (appey / puff panakes) are very native South Indian dishes. We can make n number of varieties using the same batter. Sometimes I prepare the paniyaram batter itself from scratch (which is a successful method always). But using leftover dosa batter is a handy method too. Try this with any kind of greens we get and I am sure you are all going to love this.
Keerai paniyaram with kara chutney.





Ingredients:
thick dosa batter - 1 cup
besan flour - 1 tbsp
baking soda - 1/2 tsp
ghee /butter/  sesame oil - as per need
To temper:
spinach - handful
mustard seed - 1/2 tsp
urad dhal - 1 tsp
sesame oil - 1 tsp
onion - 1/4 (small)
green chilly - 2
asafoetida (hing) - a pinch

Method:
For spinach: In a wok, heat oil and add  mustard seeds, urid dal. As the mustard starts splutter, add finely chopped onion, green chilly and saute till it gets soft. Then add finely chopped spinach and cook covered for 5 minutes. Add salt to taste.

Add besan flour to dosa batter. Besan flour helps in flipping the paniyaram easily. The dosa batter should be thick.
10 minutes before starting to prepare the paniyaram, add the baking soda and mix well.
In the mean time prepare the spinach fry. Pour this spinach to the dosa batter and mix well.

Now heat a paniyaram pan and brush some oil in all the holes. Then add 1 tsp sesame oil / butter in each hole. Reduce the flame to minimum and pour the batter to halfway in each hole. Click to see the picture. Cook covered or in open. (I prefer putting a lid to ensure uniform cooking). We can notice some red color in the edges and then flip using a skewer or fork. No need to cover after flipping. Take out once done.

Serving suggestion:
Serve as breakfast or snack with coconut chutney. or kara chutney.

Note:
Do everything in low heat. It may take a little while but that is the only way to get whole fluffy paniyaram.
Non stick pans work the best. But I have used a pan similar to traditional thick paniyaram pan.
For the first batch it may require more oil to fry, but it will take very lesser in the following.

Sunday, September 7, 2014

Dindigul chicken biriyani in cooker

Recently I learned this delicious Dindigul briyani recipe from my friend Emelda. This is one of the most popular non vegetarian foods in Tamilnadu. Only a very few people can bring that authentic taste, as it needs lot of experience . Even the popular restaurants need more care to bring this authentic taste, while a few like her can do it phenomenally. While talking about this recipe , she surprised me by saying that this Dindigul briyani is made in a pressure cooker (traditionally it is done by dum process) and gave me the instructions for that too. One would be amazed at the quality of separate rice grains we get by this process. The secret is in the timing. So follow the instructions carefully and I am sure this is the easiest way to make a delicious briyani.  I am narrating her version of Dindigul briyani and I am sure this is going to be everyone's favorite also.

Immediately transfer to a serving tray gently.

Briyani after pressure cooking.

Pressure cook it in low heat for 6-8 minutes without any whistle and switch off.

Cook the rice before closing the cooker,  till we see almost all water is absorbed and only an inch stands above rice.

After adding the required water to cooked chicken masala, bring it to rolling boil. After that only we add soaked rice.

Serve this delicious Dindigul chicken briyani with onion raita.

Ingredients:
Long Basmathi rice - 3 1/2 cups
water - 5 cups
( 3.5 cups x 2 - 2 = 5 cups)
Chicken - 3/4 kg (almost 2 lb)
(with bone / leg piece is good.)
salt - To taste
Green chilly - 3
Red onion - 1 (big)
Tomato - 4
Lemon - 1/2
ghee - 1/2 cup
turmeric - 1/2 tsp
red chilly powder - 1 tsp
garam masala powder - 2 tsp
thick curd - 1/2  cup (optional but tastes good)

Paste 1:
cilantro - 10 plants (leaves only)
mint leaf - 10 sticks (leaves only)
green chilly - 4

Paste 2:
Ginger - 2 inch
garlic - 10 pearls

For tempering:
cinnamon - 3 inch long
star aniseed - 1
Sea weed (kalpaasi) - 2 curls
Nutmeg (jathikkai) - a tiny bit
mace - 1/4 of  a flower
cardamom - 5
cloves - 6

Preparation:
Clean the chicken and cut it in to big pieces. Rinse and keep aside.
Add  a tsp of salt ,  curd, red chilly powder, turmeric powder, garam masala powder and leave it for an hour.
(overnight marination inside fridge yields very tasty juicy chicken pieces in biryani).

Chop the onion in lengthwise.
Chop Tomato, green chilly, few cilantro, mint into small pieces.
Grind ginger and garlic together to a fine paste.
Separately grind cilantro, mint, green chilli to a very fine paste.

While we start tempering,  rinse and clean the rice. Soak it in water for 10 minutes , drain water and let it remain for 1/2 an hour (while we saute and cook the meat). Don't soak for more time. The rice may break by over-soaking.

Method:
Heat ghee in a pressure cooker.
(Now Soak the rice in room temp water for only 10  minutes).
Toss in the items given for tempering.
Immediately add the chopped onion and fry till it becomes golden brown.
Add the ginger garlic paste and stir well till the raw smell vanishes (less than a minute, don't let it get  red).
Now add the finely chopped tomato and cilantro paste (paste 1). Saute till the tomato gets mashed and oil starts showing off. 
Now put the chicken pieces and pressure cook it for 3 whistles.
After the pressure is released, open the cooker.
Add water and bring to a boil.
Check salt and taste. Add more salt if needed.
Add the soaked rice and continue cooking without closing the lid.
Continue cooking in medium flame until the rice absorbs water and almost 1 inch of water stands above rice.
Now sprinkle juice of 1/2 lemon and close the pressure cooker.
Put the pressure valve and reduce flame to minimum.
Cook in this low flame for 6 - 8 minutes ( don't allow for a whistle).
Switch off.
After the pressure is released , open the cooker.
Now the biriyani may seem to have some extra some water, but it will be absorbed, as soon as we keep it open.
Gently shake the pressure cooker / insert a spatula in the sides and transfer the biriyani to a serving tray (don't use spatula too much, while the biriyani is hot).
Garnish with finely chopped cilantro and mint leaves.
Dindigul chicken biriyani is ready!

Serving suggestions:
Serve as main course meal with onion raitha.

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