Indian – Meal Haven

Amma’s Chicken Biriyani

Biriyani is one of my favourite food and this recipe in particular which has been passed on from my grandmother to my mom and then onto me, is one of my favourites. Getting the right consistency of rice in the biriyani is the challenging part. This one is slightly different from all other biriyani recipes as the green chillies are roasted in oil with whole garam masalas and ground to a fine paste which makes it flavourful. Also, yogurt and lime juice are the key ingredients as compared to tomatoes in other biriyanis.

Ingredients:

Basmati Rice – 3 cups

Water – 4 1/2 cups

Lime juice – 1 tsp

Coconut milk powder – 1 tbsp or thick coconut milk – 1/4 cup

To grind (for chicken masala and rice)

Whole Green chillies – 10

Cloves- 4

Cardamom – 4

Cinnamon – 6 (1/2 inch pieces)

Aniseed/Saunf – 2 1/2 tsp

Oil – 1/2 tsp

For the chicken masala:

Onions – 4 big sliced

Yogurt – 4 tbsp

Chicken – 750 gmps

Turmeric powder – 1 tsp

Lime Juice – 1 1/2 tsp

Ginger garlic paste – 2 tbsp

Coriander leaves – half a handful

Mint leaves – half a handful

Tomato – 1 small

Red chillie powder – 1 tsp

Salt- to taste

Oil – 1 tbsp

Green chillie paste ground – 1/2 of the amount mentioned

Garam masala powder – 1/4 tsp

Water – 1/2 cup

For Rice:

Onions – 2 big (sliced)

Ginger garlic paste – 1/2 tsp

Green chillie paste ground – 1/2 of the amount mentioned

Cinnamon – 2 (1/2 inch piece)

Cloves – 2

Bay leaves – 2

Coriander Leaves – half a handful

Mint leaves – half a handful

Oil – 1 tbsp

Ghee – 1 tbsp

Preparation:

Clean the chicken, wash it well and marinate it with the yogurt, turmeric powder and 1/2 tsp salt and keep it aside for 30 minutes.

Wash the basmati rice well and soak it for 30 minutes in 6-7 cups of water.

In a flat bottomed pan, add oil and heat it. Add the chopped green chillies and saute it for a minute (pic 2). Then add the aniseed, cinnamon, cloves and cardamom and saute it well for another 2 minutes (pic 3). Put off the flame, transfer it to a mixer (pic 4). Let it cool for 10-15 minutes. Grind it to a smooth paste (pic 5). Keep it aside.

In the same pan, add oil and proceed to make the chicken masala. When the oil is hot, add the onions (4 sliced) and saute till it becomes translucent (pic 7). Add the garam masala powder and then add the ginger garlic paste and saute well until the raw smell goes off (pic 8). Next, in goes the half of the ground chillie paste (pic 10) and the coriander and mint leaves (pic 11). Saute it well for 3 minutes and add the chopped tomato, lime juice and the red chillie powder (pic 12). Saute until it becomes mushy. Now, it is time to add the marinated chicken (pic 13). Stir it well, lower the flame to low and close and cook adding 1/2 a cup of water (pic 14). Adjust the salt seasoning . After 7 minutes, open and saute again until it has a masala consistency and is not watery (pic 15). Put off the fire and keep it aside.

Now, proceed to cook the rice. In another flat bottomed wide pan, heat oil and ghee. Add the whole garam masala (cardamom, cloves, cinnamon and bay leaves) and when it starts to become brown, add the sliced onions (2) and saute well (pic 17). Then, add the ginger garlic paste and half of the green chillie paste and saute again until the raw smell disappears. Add the mint leaves and coriander leaves and saute again (pic 18). Drain the basmati rice and add it to the pan (pic 19) and gently saute it once or twice very gently making sure that the grains do not break (pic 20).

Add 4 1/2 cups of boiiling water and coconut milk powder (or thick coconut milk) to the rice (pic 21). Adjust the salt, add lime juice and close the lid (pic 22) and let it cook on high for 5 minutes (pic 23). When the grains are 3/4 cooked (pic 24), add the chicken masala to the rice (pic 25) and gently mix well to combine. At this point, heat a cast iron tava and place the pan on top of it (pic 26). Close tightly and reduce the flame to slow and cook for 20 minutes. Do not be tempted to open it but make sure the flame is kept low.

After 20 minutes, open and check if the rice is cooked. If not, close and keep it for some more time.

Serve the biriyani onto a serving dish and garnish it with coriander leaves.

5 Minutes Bread Bonda

Snacks

An easy and quick snack which can be served to guests and liked by kids and adults alike.

Makes 12-13 bondas

Ingredients:

Bread – 5 slices + 3 slices (white or brown)

Onions – 1 big finely chopped

Coriander leaves chopped – 1 tbsp

Green chillies – 2 finely chopped

Chillie flakes – 1 tsp

Rice flour – 2 tsp

Yogurt – 3 tbsp

Salt – as needed

Oil for frying

Preparation:

Cut the 5 bread slices into pieces and grind it coarsely in the mixie. Keep it aside. Coarsely grind the 3 bread slices and keep it separately.

In a mixing bowl, add the ground bread slices (the 5 pieces), onions, rice powder, yogurt, red chillie flakes, coriander leaves, green chillies chopped, salt and knead it into a pliable dough. Keep it aside for 5 minutes.

Make 12-13 round balls of the dough.

Transfer the coarsely ground bread pieces (3 pieces) onto a plate. Roll the balls in the bread flour and deep fry.

Heat oil in a pan. Drop the balls gently in the oil and deep fry until they are golden in colour.

Chicken with Vinegar

Non-Vegetarian

A lip smacking chicken curry which is sure to fetch you appreciation. This curry can be served with rice or chappathis or parathas.

Serves 5-6 persons

Ingredients:

Chicken – 1 kg

Onions – 6 chopped

White Vinegar – 1 cup

Shah Jeera (black cumin) – 1 1/2 tsp

Cardamom small crushed – 5

Cloves – 8

Tomatoes – 4 chopped

Garlic Ginger paste – 1 1/2 tbsp

Green chillies slit – 4

Mint leaves – 1/2 cup chopped

Coriander leaves – 1/4 cup chopped

Salt – to taste

Garam masala powder – 3/4 tsp

Red chillie powder – 1 tsp

Turmeric powder – 1/2 tsp

Thick cream (optional) – 2 tbsp

Oil – 2 tbsp

Preparation:

Clean the chicken and chop it into small pieces.

Chop onions finely. In a vessel, add the onions and the vinegar and boil for 4-5 minutes. Drain through a sieve and reserve the vinegar. Keep it aside.

Heat 2 tbsp of oil in a pan. When it becomes hot, add shah jeera, cardamoms and cloves. Stir fry for a minute.

Then add ginger garlic paste and the boiled chopped onions and saute for 5 minutes on medium flame. Next, add the chicken and cook on medium flame for 10 minutes. Keep stirring frequently.

Cook covered for 5 minutes. Add the chopped tomatoes and cook again on low heat for another 5 minutes. Then, add the mint leaves, coriander leaves, garam masala powder, turmeric powder and saute well for 3 minutes. Add the strained vinegar from the onions and mix well. Cover and cook for 10 minutes adding 1/2 cup of water. When cooked, add cream and mix well.

Remove from fire and serve with rotis or rice.

Kosha Mangsho (Bengali Mutton Curry)

Non-Vegetarian

Ever since I had this at a Bengali friend’s place, the robust mixture of onions, tomatoes and spices with succulent pieces of meat tasted unique and quite different. This palate pleasing recipe is usually cooked with potatoes but I have not added it as I ran short of them. You can serve them with rotis or parathas or rice too.

Ingredients:

Goat Meat/Mutton – 1/2 kg

Large onions finely chopped – 2

Ginger garlic paste – 1 tbsp

Tomato large – 1

Potatoes – 2 cut in half (optional)

Yogurt/Curds – 2/3 cup

Red chillie powder – 1/2 tbsp

Turmeric powder – 1/2 tsp

Black Pepper powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Bay leaf – 1

Cinnamon – 1/2 inch piece

Whole Red chillies – 2

Cloves -2

Salt – to tast

Sugar – 1 tsp

Coriander leaves for garnish

Water – 1 1/2 cups

Preparation:

Wash mutton thoroughly and keep it aside.

In a bowl, add yogurt, red chillie powder, turmeric powder and half of the garam masala powder and mix well.

Take a pan and heat oil. Add the potatoes and saute them till golden. Take them out and keep aside.

In the same pan, add bay leaf, cinnamon, cloves and red chillies. When it sizzles, add the finely chopped onion and saute for 3 to 4 minutes. Next, add the ginger garlic paste and saute until the raw smell disappears. Then, add the mutton pieces and saute again on high flame for 2 minutes.

Now add the chopped tomatoes and the yogurt and saute again for 3 minutes. Transfer the mutton to a pressure cooker and add 1 1/2 cups of water. Adjust the salt, close the lid and place the pressure weight on the vent of the cooker. Turn the flame on high and after the first whistle, reduce the flame to low and cook for 20 minutes and put off the flame. When it cools down, open the cooker and check if the meat is cooked. Now add the remaining garam masala powder.

Meanwhile, caramelise the sugar and add to the gravy. (Heat a pan and when it turns hot, add the sugar to it. Stir it for 3-4 minutes till it starts becoming slightly brown in colour. Add a tablespoon of water to it (Make sure your face is away from the pan when you add the water as the vapours may rise up to your face). Add the sugar to the curry. Do not wait for the sugar to become too brown, as it may become hard and brittle.

If there is more water in the gravy, open the cooker and place it on high flame for 5 minutes and cook without the lid. Keep stirring in between to avoid getting burnt. Add the potatoes and let it cook for 5 minutes.

When the desired consistency is obtained. put off the flame and transfer to a serving bowl.

Baingan Baja(Pan Fried Egg Plants)

Vegetarian

I first had these shallow fried egg plants at my friend Bobby’s house in Toronto. This is a staple in every Bengali household. Bhaja in Bengali is thick slices of vegetable coated with gram flour and shallow fried. With a soft inner and a crispy texture on the outside, I instantly took a liking to it.

Ingredients:

Egg plant – 1 big

Turmeric powder – 1/2 tsp

Red chillie powder – 1 tsp

Salt – to taste

Rice flour – 1/4 cup

Sugar – 1/4 tsp

Oil for frying (Mustard oil preferred)

Preparation:

Wash and cut the egg plants into 1 1/2 cm thick round slices. Wipe them in a kitchen towel to remove the moisture.

In a mixing bowl, add chillie powder, turmeric powder, salt and sugar and mix well.

Rub this mixture on both sides of the egg plants. Then, coat the egg plant slices with rice flour.

Next, take a skillet and heat it. When hot, reduce the flame to medium and pour little oil on it. Shallow fry the egg plants. When golden on one side, turn it over and fry.

Serve it hot with rice.

Aam Ras/Keri no Ras or Amarkhand/Mango Shrikand (Mango Greek Yogurt Dessert)

Beverages, Desserts

A traditional Indian dessert from Western India. A flavourful yogurt based dessert enhanced with the flavours of mango and cardamom, this is served with poori in Maharashtrain and Gujarati weddings. An easy no cook dessert with the goodness of mango.

Ingredients:

Ripe Mangoes – 2 (Alphonso or Badami preferred)

Cardamom powder – 3/4 tsp

Powdered Sugar – 1/4 cup or as required

Yogurt – 1/2 cup

Milk – 1/4 cup

Sliced almonds – 4 or 5 for garnish

Pounded pistachois – 1 tsp

Saffron – 3 strands + 3 strands for garnish

Preparation:

Take a muslin cloth and place the yogurt in it for an hour to allow the whey to drain out.

Deskin the mangoes and remove the pulp.

In a blender, add the mango pulp, powdered sugar, cardamom, yogurt, milk and pulse until it becomes smooth and creamy.

You can add saffron soaked in 1 tbsp warm milk to it (optional).

Garnish it with saffron strands, almonds and pounded pistachois and serve in a glass or bowl.

Chill for 30 minutes before serving.

Oats Uthappam (Savoury Pancakes with Oats)

Breakfast

A healthy breakfast with oats. I am aways on the look out for pancakes with oats, quinoa or millets and this one with veggies was awesome. Serve it with some carrot chutney (check chutney’s section) and watch your family enjoy this nutritious breakfast.

Makes approximately 8.

Ingredients:

Rawa/Semolina – 1/2 cup

Oats powder – 1 cup

Rice flour – 2 1/2 tbsp

Onion – 1 small

Carrot small – 1/2 (grated) – optional

Capsicum – 1 small

Green chillies – 1

Curry leaves – 4 or 5

Coriander leaves – 1 sprig

Thick buttermilk – 1/2 cup

Salt- as required

Water – 1 cup

Oil for cooking

Preparation:

Heat a pan. When hot, add oats and saute it for 2 minutes. Remove and let it cool. When it cools down, transfer it to a mixie and powder it. The powder should not be very fine but slightly coarse.

Chop onion, capsicum and green chillies very fine. Also, chop curry leaves and coriander leaves. If you are adding carrots, grate and keep it aside.

In a mixing bowl, add the oats powder, rice flour, semolina and combine it well. Next, add the chopped carrots, capsicum, onions, curry leaves, green chillies and coriander leaves. Mix it well and slowly add the butter milk and water. Add salt and stir well to combine. Adjust the quantity of water required for the batter.

The batter should not be too thick or runny. The consistency should be like that of a pancake or dosa consistency.

Next, heat a tava or skillet. When it becomes hot, reduce the flame to medium low and grease it with oil. Pour 1/2 cup or 3/4 th ladle of batter on it and slightly spread it in the middle. Try and spread it as thin as possible. Pour 1/2 tsp of oil all around the uthappam and cook. When it becomes golden on one side, flip it to the other side and cook it to a golden colour.

Remove and serve hot with carrot chutney or coriander chutney and sambar.

Note: If you keep the batter for a long time, the semolina will soak up all the water and the batter will become thick and soggy. Add buttermilk and water just before you begin to prepare the uthappams or savoury pancakes.

Cucumber Lassi (A blend of cucumber and yogurt)

Beverages

A refreshing summer drink that will cool your body.

Ingredients:

Small Cucumber – 1 1/2

Thick yogurt – 1 cup

Water – 1/2 cup

Roasted jeera powder – 1/4 tsp

Salt – to taste

Heavy whipping cream – 1/4 cup (optional)

Preparation:

Combine all ingredients in a blender and blend it until it is completely smooth. Serve chilled in glasses. Garnish with mint leaf.

You may adjust the water according to your preference for a thicker or thinner beverage.

Restaurant Style Chicken Masala

Non-Vegetarian

A fragrant chicken masala with ground spices, onions and tomatoes. Served with some fresh rotis/rice and dal/sambar (lentils), it can be a soul satisfying meal.

Ingredients:

Chicken – 1 kg

Onion – 1 1/2 cup (finely chopped)

Tomato – 1 1/2 cup

To grind:

Chillie powder – 2 tbsp

Coriander powder – 3 tsp heaped

Turmeric – 1 tsp

Khus-Khus (Poppy Seeds) – 3 tsp

Pepper – 15

Cloves – 6

Cardamom – 2

Cinnamon – 6 -7 very small pieces

Saunf/Aniseed – 3/4 tsp

Ginger – 1 1/2 inch piece

Garlic – 15 cloves

Shallots – 20 or Medium onion -2

Curry leaves – 1 sprig

Preparation:

Grind items listed under “to grind’ in a mixer to a fine paste and keep it aside.

Rub this masala on the chicken pieces and keep it aside for 10 – 15 minutes.

Next, heat oil in a pan. Add chopped onions and saute till it becomes medium brown in colour. Then, add the tomatoes and curry leaves and saute again for 3 to 4 minutes. Now, add the chicken, 1/2 cup of water and adjust the salt. Close the lid and let it cook for 6 -7 minutes. Open and stir it in between. If you like a thick gravy, cook for a little longer time till the gravy becomes a little thick.

Garnish with chopped coriander leaves and serve with chapathis or rice.

Masala Vadai or Paruppu Vadai

Snacks

A crispy, spicy tea time snack which is very popular in the Southern part of India. A hot favourite during the monsoons, these crunchy vadas are served with a hot mug of chai or filter coffee.

Ingredients:

Bengal gram dal/Chana dal – 1 cup

Udad dal – 1 tbsp (optional)

Onion – 1

Green chillies – 4

Aniseed – 1 1/2 tsp

Ginger – 1 inch piece

Curry leaves – 1 sprig

Coriander leaves – 2 sprigs

Salt to taste

Oil for deep frying the vadas

Water – 3 cups (to soak the dal)

Preparation:

Wash and soak the bengal gram dal in water for 2 or 3 hours. After 3 hrs, drain the water through a colander and keep it aside.

Chop onion fine and chop the coriander leaf and curry leaves.

Meanwhile, in a mixie jar, add the aniseed, ginger and green chillies and grind it without adding water. The ground mixture may be slightly coarse which is perfectly fine. Remove the mixture and keep it separately.

Now, in the same jar, add 1/3 of the soaked and drained dal and grind it coarsely without adding water. Remove the ground gram and add the other 1/3 rd of the dal and grind it again very coarsely. Repeat it for a third time and keep the ground dal separately. You may particularly note that the gram should not be ground to a fine paste.

Now add the ground mixture of (green chillie, ginger and aniseed paste) to the dal mixture and add salt. Also, add the chopped onion, coriander leaves and chopped curry leaves. Combine it well. Make balls and slightly flatten them in the middle.

Heat oil in a kadai or a small wok. To check if the oil is at the right temperature, drop a tiny bit of the dal mixture into it. The dal mixture should come up immediately. This indicates the vadas are ready to be fried in the oil.

Gently slide the flattened vadas in it. Keep the flame on medium-low and flip the vadas to the other side when it turns golden. Once both the sides turn golden, remove and drain it in a kitchen tissue and serve it with coconut chutney.

Using Air Fryer to make the vadas:

Place the vadas in the airfryer as mentioned in pic 1. Brush the vadas with oil. Heat the airfryer to 200 degree C for 20 minutes and turn the vadas to the other side. Cook for another 10 minutes. Make sure to check the vadas in between. It should be cooked to light brown and crisp on the outside.