Fish Puttu | Sura Puttu | Shredded Fish indian Side

Fish Puttu is my all time favorite after the fish fry. This is a common dish done at home and brings back fond memories to me. Its a simple and easy dish that can be prepared with very less oil compared to the indian fish fry recipes. Goes well with sambar, rasam and rice hmmm yummm!!!

Usually fish puttu is done with shark fish/ sura meen, but you can simply make this with any fish fillet, I have even tried it with Salmon and it tastes so yum. Ideally the shark fish is cleaned and boiled in water with salt and turmeric and later the skin and bones are discarded to make this puttu. But to make things simple I would say simply use fish fillets to avoid the messy job :-) isn't that simple???

Ingredients 

Fish Fillets - 5 (I used haddock fish)
Onion - 1 large finely chopped
Ginger - 1 inch finely chopped
Garlic - 3-4 pods chopped
Green chilli - 4-5 chopped fine
Curry leaves - 1 spring
Peppercorns - 1/2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Pepper powder - 1/2 tsp

Method 

• In a saucepan fill water to half bring it to a boil and add the fish pieces with little salt and 1/2 turmeric let it boil in a closed lid for 5-6 minutes. Once done discard the water, drain the fish pieces in a kitchen towel and you can also break them into small pieces
• In a kadai/ wok heat oil and once hot add the mustard seeds and wait for it to pop, then add the peppercorns  ginger garlic, curry leaves and chopped green chilli, give it a good mix and later add the onions. Once the onions brown add the masalas and the fish. Keep mixing well until well combined.
• Use the stirring spoon to break the fish pieces to fine, check for salt and serve hot

Cooks Wisdom 

- Adding salt while boiling is key in this recipe
- In case you are using fish with bones, try and discard the bones and skin after boiling stage.
- And big fish can be used for this recipe 

Coconut Brinjal Curry | Ennai Kathirikai Kuzhambhu | Brinjal Curry Recipe

There are 2 vegetables that my husband loves ~ vendakkai (ladies finger) and kathirikai (brinjal). Almost every week or fort-night there would be a dish with either of these vegetables. When we so take occasional breaks with meat we wnd us relishing these vegetables and its almost a staple vegetable in an Indian kitchen. Usually brinjal and ladies finger are used to making sambar or poriyal but making a curry out of it truly brings out the  best flavors of this violet beauty. in India we get even green brinjal which is more soft and no seeds but this curry is best with the violet brinjals and small ones

This curry is less spicy but more coconutty. There is a special roasting of ingredients and then grinding it into a fine paste which is cooked with spices. Its a great curry with rice and is best as a lunchtime meal.

Serves - 2
Cook time - 20 mins
Prep time - 10 mins

Ingredients 

Brinjal/ Kathirikai - 6 nos, with stems but quartered at the bottom
Coconut - 3 tbsp
Dhania/ coriander seeds - 2 spoons
Onion - 1 big finely chopped
Ginger garlic paste - 1 tsp
Red chilli - 2
Peppercorns - 3-4 nos
Coriander powder - 2 tsp
Jeera/ cumin powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric powder - a generous pinch
Salt- as needed
Oil - 4 tbsp

Method

• Prepare the brinjal and coat it with turmeric and salt and set aside for 2-3 minutes. Heat oil in a deep pan once hot add the brinjal in batches and fry them with a covered lid for 2-3 minutes until well cooked on all sides. Make sure you cover the lid for caution from burns. 
• Transfer it to kitchen towels and now in the same pan start roasting the dhania seeds, red chilli and once its roasted for 2 minutes to this add teh coconut and keep stirring until its fragrant. Transfer this to a plate to cool and once its cooled grind it with little water to a fine paste
• In the same pan add the remaining oil and fry the onions to golden brown and add the ginger garlic paste, cook until the raw smell goes away. To this add the ground paste and the masala/ spice powders and little water, salt. Let it cook in medium flame until all the water evaporates and the paste leaves traces of oil. 
• Now add 1 cup water and bring it to a boil and add the brinjal, let it simmer for 4-5 minutes until the gravy reaches the desired consistency 

Serve hot with rice and enjoy 

Parruppu Payasam | Moong Dal Kheer | South Indian Payasam Recipe

Pasi Paruppu Payasam / Moong dal Kheer  is a family favorite and its my dad's most loved dessert. I remember amma used to make it quite frequently and a lot too. We love to have it cold and simply dilute with little  milk before enjoying this flavorful payasam.

Its easy to make and requires a little bit of extra effort but its worth it. I have added little shredded coconut but its totally optional. The payasam turns nice and thick when cooled so no need to keep simmering for long.

Serves 4

Ingredients

·     Moong dal - 1/2 cup

·     Jaggery (grated) - 3/4 cup

·     Sugar - 2 tsp

·     Milk - 1 cup (I used semi-skimmed)

·     Cardamom  seeds ground - 3-4

·     Cashew nuts - 1 tbsp

·     Raisins - 1 tbsp

·     Shredded Coconut  - 1 tbsp

·     Ghee - 2 tsp

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Method

•       In a non-stick pan, over medium heat  dry roast moong dal for couple of mins in till you get the aroma. Then pressure cook moong dal with 1 cup water for 3 whistles, mash them and set aside
•       Boil milk and reduce it for 10 minutes and set aside. In a pan add ghee, fry cashew, raisins, grated coconut and keep aside. In same pan add 1 cup water and melt jaggery and sugar
•       Now add mashed dal and  mix well and cook for a min. Add powdered cardamom, boiled milk, roasted cashew and  raisins

      Cooks Wisdom 

      - using coconut is totally optional but it enhances the flavor of the payasam  you can also add fried coconut pieces

      - If you are running short of jaggery use light brown sugar

8    Serve hot or cold, I love to have it hot and in a silver tumbler :P that helps in goblin the payasam quick 

Mirchi Ka Salan | Side dish for Hyderabadi Biryani | Green Chilli Salan

Hyderabadi Biryani and Mirchi ka Salan is a marriage made in heaven. They go hand-in-hand and a total burst of flavors  If you are someone who is new to this dish don't panic by seeing the green chillies sorry they are not chillies they are Jalepenos and are not as spicy as the usual green chilli that we use in Indian cooking. 

This side is a great accompaniment to any Biryani be it veg or non-veg. So if you are a vegan no issues go ahead and try this and you will keep making it frequently  In South India we usually make Brinjal Salna for Biryani. 

Verdict - My guests totally loved it along with their Hyderabadi Biryani :-) I can't get any happier

Ingredients

Jalepenos - 15 nos (*see notes below)
Peanuts - 1/2 cup
Sesame seeds - 2 tbsp
Dry shredded coconut- 3 tbsp (i used dessicated coconut)
Green chilli - 4-5 (asper your spice tolerance)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Fennel /Sombu seeds- 1/2 tsp
Chopped onions - 1 big 
Hing/ Asafoetida - a pinch
Ginger-garlic paste - 2 tbsp
Curry leaves - a spring
Chilli powder - 1/2 tsp
Coriander - 1 1/2 tsp
Cumin/ Jeera powder - 1/2 tsp
Tamarind paste - 2 tbsp
Salt- as per taste
Oil - 5 tbsp

Method

• In a non stick pan/ skillet heat 2 tbsp of oil and while its heating wash and dry the Jalapenos and slit in the middle lengthwise. Once the oil is hot add them and fry on all sides for 3-4 minutes. Using a slotted spoon drain the excess oil and keep them on kitchen towel. 
• Using the same skillet fry the peanuts until light golden brown, it should take 4-5 minutes and add the dried coconut/ dessicated coconut, make sure that the heat is in medium and then add the sesame seeds and dry roast it. Keep aside in a plate to cool
• In the same skillet add the remaining oil, once hot add cumin, fennel, fenugreek,red chilli, hing and mustard seeds, once it splutters add the curry leaves and the chopped onions. Let the onions turn golden brown, to this add the ginger garlic paste and cook until the raw smell goes.
• Grind the roasted and cooled ingredients  along with green chilli to a smooth paste using little water to help
• Add all the dry masalas and then the smooth thick paste to the onions and cook well adding some salt. Let the paste thicken and ooze out oil, it should take 5 minutes. 
• Now add 1 cup water and bring to boil and add the jalapenos let it cook for a minute and then add the tamarind paste and let it cook for 4 more minutes until all flavors combine

Cooks Wisdom 

- Its ideal to use Jalapenos in this recipe but if you cannot find it use green chilli but make sure to reduce the numbers

- Sesame can tend to burn soon so do not  dry roast it along with peanuts

- Using tamarind paste is upto your liking, it gives a perfect balance to the dish 

- its good to slit the jalapenos before frying or else they would burst during the process

Enjoy the great hyderabadi side-dish with your favorite biryani 

Hyderabadi Mutton Biryani | Kachi Biryani | Restaurant Style mutton dum biryani

If the world thinks India is known for its spices, I'd say is best known for its Biryani and one of those famous Biryani would be the Hyderabadi Biryani. The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani

This was the main dish for our guests last weekend and they simply enjoyed it. I did pair it with Mirchi ka Salan :P recipe to be posted shortly. I was super busy cooking that I almost forgot to click pictures and had to take clicks of the left over rice :(, but I am glad I did. I have always grown up eating amma's special chicken biryani and sometimes we do want something different but still end up totally satisfied after a super biryani attack. Well if you are like me wanting a change of your usual Biryani routine this one is a must try. 

Serves ~ 5
Cooking time - 35 mins 

Ingredients 

Whole garam masala - bay leaf, green & black cardamom, cloves, cinnamon stick (1 each)
Shahi Jeera/ black cumin - 1 tbsp
Basmathi Rice - 4 cups 
Water (to boil rice) - 8 cups

Green chilli- 4-5 chopped
Coriander chopped - handful
Fried onions - 1 cup
Saffron - few strands / 2 drops orange food color
Milk / warm water - 1 tbsp (to dissolve saffron/ color)
Ghee - 2 tbsp
Fried cashew - garnishing (optional)


To Marinate- (4 hours/overnight)

Lamb / Goat - 1 kg (I used baby lamb, shoulder) *check notes below
Green chilli- 4-5 chopped
Coriander chopped - handful
Mint chopped - handful
Coriander powder - 2 tbsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Fried onion - handful
Crushed pepper - 1/2 tsp
Whole garam masala - bay leaf, green & black cardamom, cloves, cinnamon stick (2 each)
Lime juice - 1 tbsp
Oil (refined) - 2 tbsp
Black cumin/ shahi jeer - 1 tsp
Curd/ Yogurt - 1 1/2 cup
Salt - as per need

Steps in brief

Step 1
The rice is first cooked in a separate pot and taken at two stages - one at 40% of cooked stage and other at 50% of cooked stage. 
Step 2
Later the meat is added at the bottom of a wide and tall pan, topped with  coriander, mint, fried onions and the 40% rice. 
Step 3
And again topped with coriander mint , fried onions and the remaining 50% rice. 
Step 4
Later garnished with coriander mint fried onions and the saffron milk. Covering with a tight lid and let it cook in a medium/ low flame 

Method

• In a wok first add oil and fry the onions (3 whole sliced vertically) in 3-4 batches until golden brown and crisp. Take care to fry them in medium-high flame. And using a slotted spoon drain the excess oil and set on kitchen towel, set aside. You can also use store bought fried onions
• Clean and wash the meat in cold running water 5-6 times and set aside draining the excess water. In a deep bowl, add all the ingredients mentioned in marinade and mix well. Now add the lamb pieces to this and mix well until well combined. Cover with clingfilm and refrigerate for minimum 4 hrs or overnight
• In a deep pan/ cooker, first add the water and the whole spices with little ghee/ oil and enough salt very important,(***see notes) bring to a boil and washed basmati rice. Cook in medium flame and check the rice frequently, once you see it getting cooked to 40% & take half of the rice in one bowl. Check the remaining rice and in another 1 minute take the 50% cooked rice in another bowl
• In a wide non stick pan add the marinated lamb/meat on the bottom and layer it with mint, coriander  fried onions and the 40% cooked rice. To this again layer with mint, coriander, fried onions and the 50% cooked rice. Top it with the remaining mint, coriander and fried onions and pour the saffron milk/ colored water and remaining ghee. Close the lid tight. 
• Bring the heat to high for 5-6 minutes and reduce to medium and keep a dosa tawa/ skillet (***see notes) below the pot and let it cook for 30-40 minutes until you see the rice is fully cooked on top, Check the meat if its cooked if yes then mix the rice and serve hot

Cooks Wisdom

• Incase our lid is not tight enough make a dough with wheat flour and water and place on the rim of the pan and cover with the lid (optional)
• You can use any meat of your choice chicken, lamb, goat
• Use good quality basmati rice and ghee
• I did not use meat tenderizer it totally upto you
• It is very very important to add salt when rice is boiling, if you miss it then your briyani would not result good.
• Keeping the pan on the dosa tawa avoids the meat from getting burnt at the bottom, so make sure this is done 

For my other Biryani Recipes, click below

Amma's Chicken Biryani
Fish Biryani