Fish Dum Biriyani/ Malabar Fish Biriyani

Northern Kerala, the malabar region has many wonderful cuisines. One such authentic dish is Biriyani.

Biriyani is always there to make us happy. Be it a lazy weekend or family get-together or any functions, it never fails to impress us. So for all the Biriyani lovers here, Come let me introduce you to the Malabar Fish Dum Biriyani.

Ghee rice and fish masala are arranged in layers and blending is done by the dum process. The fish is marinated and shallow fried before adding to the biriyani masala.

As you know biriyani is made with long grained Basmati rice, but here in this Malabar region, it is made with a short grain “kaima rice”. Now those of you, who do not have access to kaima rice, can very well try it with Basmati rice as I had done today 😜.

Ghee plays a prominent part in Malabar cuisine. If you are health conscious, you can use half ghee and half refined oil or even omit ghee and drizzle a bit of ghee finally while layering the dum too. The choice is yours.

In this Malabar recipe, I have used Seer Fish. You can use Pomfret or any fish of your choice. This is a very simple Biriyani and can be made with Chicken too. But I prefer- fish.

Devour the classic Malabar Dum Biriyani with the detailed instructions below.. (This is a fairly big post, so pls excuse).

How to make Malabar Dum Biriyani….

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Author: Nathiya Adiseshan

Cooking Time: 45 mins

Preparation Time: 20 mins

Serves: 3 people

Ingredients

• 1/2 kg Seer Fish
• 1 1/2 cup, Kaima Rice (or any rice of your choice)
• Cardamom, Cloves, Bay leaves
• Saffron
• Cashewnuts, Raisins

For marination:

• 1 tsp Turmeric powder
• 1 tbsp Kashmiri Chilli Powder
• Salt
• Lime juice (optional)

For the gravy:

• 2 Onions, medium sized, thinly sliced
• 1 tbsp ginger garlic paste
• 2 Green Chillies, thinly slit
• 1 Tomato, chopped
• 2 tbsp Curd
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Coriander Powder
• 1/2 tbsp Chilli Powder
• 1 tsp Fennel Powder
• Coriander leaves, chopped
• Mint leaves, chopped
• Salt
• 5 tbsp Ghee
• Oil

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Here we go….

Instructions

1. Wash rice and soak in water for 20 minutes, drain out in a strainer and keep aside.
2. Marinate fish with the ingredients listed above and rest it for about 30 minutes.
3. Heat 2 tbsp ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, add thinly sliced onions and a pinch of sugar and fry till they are caramelised and brown.
4. Soak saffron in a 1 1/2 tbsp of warm milk.

For Rice:

1. In a pressure cooker, pour 3 tbsp of ghee. Add cinnamon, cloves, cardamom, star anise and bay leaves. Fry for a minute. Now add thinly sliced onions and saute until onion turns golden brown.
2. Now add in soaked Basmati/ Kaima rice and saute for few minutes.
3. Add 2 1/4 cups of boiling water (ratio is 1 cup rice= 1 and 1/2 cup water), salt and 1 tsp lemon juice. Combine well and pressure cook for two whistles. (If cooking in a kadai, cook in a medium low flame until water is fully absorbed).

For Masala:

1. Heat a pan with 1 tbsp ghee and 2 tbsp of oil, shallow fry the marinated fish pieces. Transfer it to a plate.
2. To the same pan, saute onion until it is slightly golden.
3. Add ginger garlic paste and green chillies, saute until the raw smell goes away.
4. Now add tomatoes and saute till it turns slightly mushy.
5. Add in turmeric powder, coriander powder, fennel powder, salt and curd.
6. Cover with a lid and cook over medium heat for few minutes. When oil starts oozing out, add the fried fish and cook for 2 minutes and switch off the flame.

For Dum process:

1. In a heavy bottomed pan, Spread the fish layer. To the top of it, add the rice, fried onions, nuts, rasins, coriander, mint leaves, and sprinkle saffron soaked milk.
2. Layer it with the remaining fish masala and rice with the garnishings on top.
3. Close it with a tight lid, so that steam does not escape. (Cover it with chapathi dough or aluminium foil).
4. Keep a dosa tawa on a low flame. And place the pan above it for 7-10 minutes for the flavours to develop. Switch off the flame and rest it for 5 minutes.
5. Mix gently and fluff it with fork.
6. Serve hot biriyani accompanied by Cucumber raita, papadam & pickle.

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Note:

• Adding a pinch of garam masala between the rice layers enhances the flavour (optional).
• If you have thick slices of fish, shallow fry it and dum it between the rice layers. If you feel so, slices are thin and may break easily, just top it above the rice and layer it with garnishings and go for dum process.
• I’ve used Kashmiri and Chilli powders, if you use chilli powder alone, adjust spice accordingly.
• You can either seal the lid with chapathi dough or wrap it with aluminium foil and place a shallow plate with heavy weight above it.

Ghee Rice/ Nei Choru/Kerala style ghee rice recipe

In my hometown, ghee rice is a popular rice recipe, especially, a must dish in the banquet for any big occasions.

For the best taste and aroma, always use pure & fresh ghee or desi cow’s ghee if available.

While cooking Ghee rice, the aroma from the spices and the rice roasting in the ghee will spread all over the house in no time and everyone will be seen taking in a few deep breaths.

You can use any variety of rice to make ghee rice. I usually make with basmati rice which is not sticky and yields separate grains when cooked.

You can serve this ghee rice with Chicken Curry or any non-vegetarian gravies. You may like to try one of these.

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Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3

Ingredients

• 1 cup Basmati rice
• 3 tablespoons Ghee (clarified butter)
• 15 Cashews (kaju)
• 1 tablespoon Raisins (kishmish)
• 2 Cloves
• 1/2 inch Cinnamom
• 2 Cardamom pods
• 1 cup Onion, thinly sliced
• 1 tbsp Ginger garlic paste
• 2-3 Green chillies
• 1.5 cups water, add water as required
• Salt

Cooking Instructions

1. Wash and drain the rice and keep it aside.
2. Heat three teaspoons of ghee in a pan. To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins.
3. Now add onions. Stir and cook till it turns brown. Transfer this into the plate containing fried cashew nuts and raisins.
4. Take some more ghee and heat in a big vessel. Put cloves, followed by cinnamon, cardamom and ginger-garlic paste. Stir well.
5. To this, add thin slices of onion and stir a bit.  Add sliced green chillies.
6. You may now add the rice, which has been washed, drained and kept aside. Mix well and add salt.
7. Add some split pieces of bay leaf and pour water to cover the rice fully. Stir gently and close the vessel. Cook for five minutes. (If cooking in pressure cooker, cook for 7-8 minutes on medium flame).
8. Fluff the rice with a fork and immediately transfer into a wide serving bowl in order to avoid clumping.
9. Garnish with cashew nuts, raisins, fried onions.
10. Serve hot with mutton/chicken curry or any spicy veg/non-veg dish.

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Orange Chicken/ Panda Express Orange Chicken Recipe

Do you love the ORANGE CHICKEN at Panda Express?

The sweet, sticky sauce, the crispy breading, the incredibly average, but still so satisfying, American-Chinese dining experience. Ugh… It’s so good!!

A flavourful reminiscent of the orange chicken in the comfort of your kitchen…

I’m happy to say the final version of this recipe is the best orange sauce I’ve ever tasted and it’s so easy! So give it a whirl, you’ll be the dinnertime hero.

Why do you wait for take-outs, when you can easily make it at home??

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Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3

Ingredients

• 250 grams chicken breasts (boneless)
• 1 egg
• 2 tablespoons Cornstarch
• 1 teaspoon Salt
• ½ teaspoon Pepper powder
• 1 cup Orange Juice (Freshly Squeezed)
• 1 teaspoon Orange Zest
• 1 tablespoon Ginger, grated
• ¼ cup Chicken Stock or Water
• ¼ cup Brown Sugar
• 3 tablespoons Soy Sauce
• 1-2 teaspoons Cornstarch
• 1 teaspoon Crushed Red Pepper
• Oil, for frying

Instructions

1. Cut chicken breasts into bite sized pieces. In a mixing bowl, whisk together egg, salt, pepper and cornstarch. Submerge chicken breast pieces in mixture and set aside.

2. In a saucepan, stir together orange juice, orange zest, soy sauce, chicken stock, brown sugar, ginger, and red pepper flakes. Bring to a boil.

3. Pour Potato starch slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

4. Meanwhile, pour vegetable oil into a heavy bottom pot. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain it.

5. Toss fried chicken pieces together with sauce.

6. Serve immediately and garnish with spring onions.

Special Note:

• Potato starch can be replaced with cornflour.
• Adding orange zest in excess gives a bitter taste. So add accordingly.
• Adding chicken broth to the sauce is optional.
• Soy sauce has salt in it. If using low sodium soy sauce, add a pinch of salt if needed.
• dissolve 1 tsp potato starch in 1/4 cup of water for the potato starch slurry.

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Prawns Ghee Roast/ Mangalore Style Prawn Ghee Roasto

Ghee roast is one of the most popular delicacies in Mangalorean Cuisine. It is a sought after delicacy, prepared using pure ghee or clarified butter and a wonderful blend of ground simple spices.

The aroma of ghee permeates in the air is overwhelming and gets you salivated in no time.

The fiery masala and the succulent prawns making the dish a mouthwatering fare. You may reduce or increase the red chillies according to your taste.

The ghee roast is most commonly made with Prawns, but can also be made using Chicken and Paneer too. I prefer prawns over chicken. Serve Prawns Ghee Roast as a side dish along with Ghee Rice and Pulao on a weekday meal.

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Author: Nathiya Adiseshan

Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 3-4

Ingredients

• 300 grams Prawns/Shrimps
• 4 tablespoon Ghee
• 2 tablespoon Curd
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon RedChilli Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Lemon juice
• Salt
• 4 Red Chillies
• 1 tablespoon Black Pepper
• 1 tablespoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fenugreek Seeds
• 1 teaspoon Mustard Seeds
• 3 cloves Garlic

Here we go!!!

1. Clean and devein prawns. Dry on kitchen paper to remove excess moisture.
2. In a bowl, add curd, red chilli powder, turmeric powder, lime juice and a pinch of salt. Add prawns and coat them evenly and marinate from 15- 30 minutes.
3. Soak red chilies in warm water.
4. Heat up the pan, add Black Pepper, Cumin seeds, Fenugreek, Coriander seeds and Mustard seeds. Dry roast it.
5. Transfer all the ingredients to a blender and along with this add Garlic, soaked Red Chillies and grind into a fine paste adding little water.
6. Heat up the pan, add 2 tablespoon of ghee, add the marinated prawn and saute them for 2 to 3 minutes, take them aside.
7. In the same pan, add the masala and stir them until ghee oozes out.
8. Now add the cooked prawn, salt to taste and mix them gently.
9. Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
10. Switch off. Sprinkle some coriander leaves and serve.

Semiya Ice/ Vermicelli Popsicle/ Homemade Popsicle recipe/ Kutchi Ice

One of the things we enjoyed during our childhood was the Summer vacations. As kids, we countdown to our summer holidays to visit grandma’s place, not just to play, but just to fuel our batteries with the ice creams.

The croak sound ‘pom pom or awooah awooh’ from an ice cream cart was enough to gather almost every children and adults in the neighborhood.

The icecream-wallah used to be a regular in our locality and a saviour during summer vacations. Rushing to the ice cream vandi first, to pick out the classic kutchi ice creams Semiya ice (Vermicelli Popsicle)/ Paal ice (Milk Popsicle)/ Rose ice (Rose Popsicle), comparing the color stains on our tongue, they were a joyous part of our lives. The 25-50 paise would eventually make our day!!!

Then came Arun Icecream, Kwality Walls and Baskin Robbins bringing about a change with their softy ice creams with a variety of flavours. There was simply no comparison to any brand bought from the store now-a days, those kutchi ice was so much better, the taste -aaah!!!!

Vermicelli Milk Popsicle will be the childhood memory for most of us. It had almost come to an extinct.

Summer vacations are about to start next week. This homemade vermicilli popsicle recipe will be very handy on this summer.

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Author: Nathiya Adiseshan

Cooking Time : 10 mins

Processing Time : 6-8 hours
Serves : 4-6 

Ingredients:

• 2 cups Milk, Full Fat
• 1/6 cup Semiya 
• 1/2 cup Sugar 
• Drop of Vanilla Essence (optional)

HOW TO MAKE Vermicilli Popsicle

1. Dry roast semiya till it slightly changes to golden brown. (I have used roasted vermicelli here).
2. Boil milk, add roasted semiya and cook for 5 minutes.
3. When the vermicelli becomes soft, add sugar and simmer until it is creamy.
4. Add a drop of vanilla essence and stir well.
5. Switch off and allow it to cool completely.
6. Now pour the vermicelli milk mixture into popsicle mold (3/4th of the mold) and refrigerate for 8 hours or overnight.
7. After 8 hours, run the bottom of the popsicle in water for 5 seconds and demold them.
8. Serve it immediately
   

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Special Note:

• After pouring the mixture, stir it well, so that the vermicelli doesn’t get settled at the bottom.
• You can add Condensed milk instead of Sugar for more creamier version.
• If using icecream sticks, cover with an aluminium wrap/foil, prick with a knife and just insert it.
• Essences (Vanilla, Rose), Cardamom powder can also be used, but are optional.
  

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Home Style Fish Curry/ South Indian Fish Curry/ Meen Kuzhambu

Having easy access to the southern coastline, fish makes a prominent feature in my hometown. You can savour a lip-smacking range of fish preparations with the available varieties that make mealtime an extremely satisfying affair.

An easy everyday fish curry with shallots and coconut.

The best part is many recipes here have Coconut as the key ingredient. It adds an excellent taste and flavor to the dishes. Traditionally it’s cooked in an earthen pot, where the fish is cooked in spicy gravy of shallots, tomatoes, and spices sautéed in coconut oil.

This flavorful Home Style Fish Curry has Indian inspired flavours and is quick enough for a satisfying meal. This delicately-flavored dish can be served with the white rice or even idli, dosas.

I have one more fish curry recipe, Kanyakumari Style Varutharacha Fish Curryhttp://hungry-stomach.com/ in my blog which is really tasty too.

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Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

For the paste

• 1 cup shallots, chopped
• 1/4 cup Coconut, grated

For the curry

• 500 grams Tuna (Kingfish or any variety)
• 3 cloves Garlic, chopped
• 1/2 inch Ginger, chopped
• 5 shallots, thinly sliced
• 1 medium Tomato (chopped or ground to a paste)
• 3 tablespoon Chilli powder
• 2 tablespoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/2 cup Aubergine/Brinjal, chopped
• 1 Tamarind (marble sized Ball)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• Handful Curry Leaves
• Salt
• Oil

 COOKING INSTRUCTIONS

1. Cut fish into big chunks, marinate with a pinch of salt and keep aside.
2. Slice shallots into thin wedges, then fry in 2 tablespoon oil until just turning golden. Add in grated coconut and fry for 2-3 more minutes.
   

   Add sliced shallots in oil

   

   Add in grated coconut and fry for 2-3 more minutes.
3. Grind the ingredients till smooth with a tablespoon or two of water. Keep aside.

   

   Grind to a fine paste with water

4. Heat oil in a large pan or kadai and add mustard seeds. Once the seeds start spluttering, add cumin seeds, fenugreek seeds and curry leaves.

   

   add mustard seeds, cumin seeds, fenugreek seeds and curry leaves and allow to splutter.

5. Add chopped ginger and garlic and continue to cook for a further minute or until you can really smell them.

   

   Add chopped ginger and garlic

6. Add chopped shallots and fry until they begins to brown very slightly.

   

   Add chopped shallots and fry until they begins to brown very slightly.

7. Then add tomatoes and stir over the heat for further minute.

   

   add tomatoes and stir over the heat for further minute.

8. Add in the ground paste and stir-fry for few minutes.

   

   Add in the ground paste and stir-fry for few minutes.

9. Add 1 1/2 tablespoon of Coriander powder, 2 tablespoon of Chilli powder, 1/4  teaspoon of Turmeric powder and salt, mix well. Saute for 10 minutes on low flame.

   

   Add in spice powders

10. Toss in aubergine/brinjal into the mixture, and give a stir so that the masala gets coated well. Fry for two minutes.

    

    Toss in aubergine/brinjal and stir so that the masala gets coated well.

11. Pour in the tamarind paste and 1 1/2 cups of water.

    

    Pour in the tamarind paste and 1 1/2 cups of water.

12. Taste and adjust the seasoning as necessary.
13. Simmer and cook until oil begins to appear on top of the gravy.
14. Once the curry is simmering, tuck the fish in here and there, and continue to cook until the fish is cooked and the curry has thickened a little.
15. Turn off heat and allow it to rest for about an hour.
16. Serve South Indian fish curry with plain boiled rice.
    

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Special note:

• Feel free to use seer fish, tilapia, or even prawns.
• Aubergine/Brinjal can be replaced with drumstick, plantain too. You can even omit adding veggies.
  

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Kerala Chicken Curry/Nadan Kozhi Curry

An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.

It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.

This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.

Chicken curry well flavoured with spices

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Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

Ingredients:

• 500 grams Chicken, curry-cut with bones

Marination:

• 2 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 1/2 teaspoon Salt

Gravy:

• 2 medium Onion, thinly sliced
• 1 sprig Curry leaves
• 2 Green chillies
• 1 inch Ginger, crushed or coarse paste
• 6 cloves Garlic, crushed or coarse paste
• 1 medium Tomato, chopped
• 2 tablespoon Red Chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Turmeric powder
• 1 tablespoon Fennel powder
• 1-1 1/2 tablespoon Garam masala powder
• 1 cup Coconut milk, thick
• 3 tablespoon Coconut Oil
• Salt

Here we go….!!!!

1. Clean, wash and pat dry the chicken.

   

   Clean, wash and pat dry the chicken.

2. In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
   

   Marinate for 30 minutes

   
3. Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.

   

   Add thinly sliced onions

4. Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
5. When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.

   

   When the onions turns to light brown paste, add crushed ginger and garlic.

6. Add in chopped tomatoes, saute till it turns mushy.

   

   Add in chopped tomatoes, saute till it turns mushy.

7. Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.

   

   Add in the mentioned spice powders

8. Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
   

   Once the oil starts to separate from the sides

   

   add in the marinated chicken pieces
9. Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
10. Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)

    

    Cover and cook in low flame

11. Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).

    

    Pour thick coconut milk and boil in medium flame

12. Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
13. Garnish with chopped coriander leaves.
14. Cover and allow to rest for best settling of flavours.
15. Serve with Nei choru or any rice of your choice.

    

    Serve hot with Nei Choru

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Special note:

• Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
• Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
• Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
• Always use fresh homemade garam masala powder instead of the store bought ones.
• Kashmiri chilli powder gives the bright red colour to the gravy.
• Lukewarm water yields good quantity of coconut milk.
  

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Pumpkin Erissery/ Mathanga Erissery/ Pumpkin in Spiced Coconut (Sadya Special)

Vishu/ Tamil New Year is near and these days people (newbie chefs like me….) go crazy searching for vegetarian recipes recalling their mom’s signature dishes over the phone or online. Sadya is the only time where we get to eat 15-16 types of curries with yummiest Payasams.. For me, grating coconut is the most difficult as well as kadupethifying task while preparing Sadya. Anyways, what’s a better time than Vishu/Onam to have this, right?

Stories apart……..

Erissery, a typical Kerala sidedish tops among the main dish in Onam Sadya. It is one of the easiest recipes and it tastes absolutely delicious. Usually, Erissery is made with pumpkin (Mathanga in Malayam; Parangikai in Tamil) and lentils with a final touch of roasted coconut and mustard tempering. You’ll find different variations of this recipe across the state with other veggies like yam (chena), raw papaya, unripe bananas/plantain (kaya)  and kootu erissery (mix of veggies) too.

In this recipe, I have added Pumpkin alone. Adding roasted coconut is a real treat, together with pumpkin they taste wonderful.

Make festive occasions exceptional with this Special Pumpkin Erissery…

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Author: Nathiya Adiseshan

Preparation Time : 2 mins
Cooking Time : 7 mins
Serves : 3-4

Ingredients

• 2 cups Pumpkin, diced
• Salt
• 1 cup water

To grind:

• 1/4 cup Coconut
• 2 Shallots 
• 2 Green chillies
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Turmeric powder

To temper:

• 2 tablespoon Coconut Oil
• Mustard 
• A sprig of Curry leaves
• 2 Shallots
• 2 Red Chillies
• 1/2 cup grated Coconut

Let’s make this Pumpkin Erissery…..

1. Cut pumpkin into medium pieces and cook it with little water and salt.  After cooling down, mash it with a spoon and keep it aside.
   

   
2. In the meanwhile, coarsely grind the ingredients listed under “to grind”  without adding water.
   

   
3. Pour this into the mashed pumpkin. Mix well and let it boil.
4. Heat coconut oil in a pan, throw in some mustard seeds, curry leaves, shallots and red chillies. Add this seasoning to the erissery.
5. Finally, add a handful of grated coconut to the same pan and fry till it becomes golden brown. Pour this over the curry.
   

   
6. Now your tasty Pumpkin Eriserry is ready to serve..

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Special Note:

• If the pumpkin is not ripe enough, then u can add 1/2 tsp of sugar. This will increase the taste.
  

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

INDIAN STYLE MUTTON CURRY/LAMB RECIPE

Wherever in the World, delve into Mutton Curry

Mutton Curry is undeniably one of the most preferred non-vegetarian recipe. The unique flavours of Indian cooking, which were embraced by many emigrants, have been developed over time to make the ‘Mutton Curry’, famous across the globe.

Mutton features very regularly on my dining table but the variety keeps on changing almost every time from Rajasthani Laal Maas, Roganjosh, Kerala Mutton Curry, Mutton Vellai Kurma and so on.

Mutton Curry, as the name says, it is the chunky goat meat cooked in aromatic spices, this one is a classic recipe which is an indulgent and a delight to the palate.

This glossy cum spicy mutton curry is signature recipe of my mom which she cooks very often.  “It is like the best of all her recipes”, my betterhalf says..

Although there’s no special occasion required to relish and dig into the flavors of this amazing Mutton recipe. A little patience while mutton gets ready and voilaaaah… you are done!!

Firstly to make a delicious mutton curry, the choice of meat is very essential. The mutton has to be tender and fresh. To make the mutton pieces soft and tender, wash and soak it in lukewarm water, rinse properly and then marinate it with the spices and keep it aside for two hours. If you do not have so much time to rest it, use raw papaya paste. This is the key step to tenderize the meat.

The ingredients and technique is actually pretty simple, you are sure to end up with this delicious mutton curry as your favourite bowl of comfort food.

Serve it with plain rice/biriyani/ chapathi of your choice. I would like to pair it up with Ulundhu Vadai (Its not that wierd combo actually…)

Now to the recipe.  Hope you like it…

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Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 2-3

Ingredients

Marination:

• 500 gram Mutton, curry-cut with bones
• 1 tablespoon Red Chilli Powder
• 1/2 tablespoon Coriander Powder
• 1/4 teaspoon Turmeric Powder

Mutton Curry:

• 1 inch Cinnamon
• 3-4 Cloves
• 1 Bayleaf
• 1 petal, Star anise
• 1 cup Onion, Thinly Sliced
• 1 tablespoon Ginger garlic paste
• 2-3 Green Chillies, slit lengthwise
• 1 medium Tomato, chopped
• 1 tablespoon Red Chilli Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Cumin Powder
• 2 tablespoon homemade meat masala/garam masala
• 1/2 cup Coconutmilk (optional)
• Bunch of Coriander, Chopped
• Salt
• Oil

My recipe for our famous Mutton Curry…

1. Marinate mutton with the ingredients mentioned under marination for 2 hours. (This makes the mutton pieces juicy and succulent as the spices are fully absorbed.
2. Heat oil in a pressure cooker and saute bayleaf, cinnamon, cardamom and cloves for a minute.
3. Add thinly sliced onions. Cook this for 7-8 minutes or till the onions are translucent. (The colour of the fried onions decides the colour of the final curry. Fry until they are nicely browned on medium heat.)
4. Add ginger garlic paste and saute till the raw smell fades away.
5. Add in green chillies, stir for a minute.
6. Now add chopped tomatoes, cook till the tomatoes have turned mushy.
7. Add in red chilli powder, coriander powder, cumin powder and homemade meat masala/garam masala. Once the oil begins to separate from the masala.
8. Add marinated mutton and saute everything together for 5 minutes to lightly sear the meat.
9. Add water to cover and salt to taste.
10. If using a pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using a stovetop pot, cook for 45-60 minutes and let pressure release naturally.
11. Once the pressure is released, open the lid and if the gravy reaches little thick, add coconut milk or water to adjust the gravy consistency.
12. Check for the salt content and add salt if required and simmer for another 4-5 minutes. Switch off.
13. Let the curry rest for 15 minutes before serving.
14. Garnish with coriander leaves and serve warm.

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Special Note:

• The colour of the fried onions decides the colour of the final curry. Fry until they are nicely browned on medium heat.
• Adjust the quantity of red chili powder to suit your taste.
• Marinate mutton for about 2 hours. If you do not have so much time to rest it, use 1 tbsp of raw papaya paste. This is the key to tenderize the meat.
  
• Coconutmilk gives richness to the gravy, but is purely optional.
  

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Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

 

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Author: Nathiya Adiseshan

Preparation Time: 2 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients

• 1 1/2 cup Curd, beaten with 1/4 cup water
• 1/4 cup Pineapple, diced
• 1/2 cup Coconut, grated
• 1-2 Green Chillies
• 1 teaspoon Cumin seeds
• 1 inch Ginger
• 1/2 teaspoon Turmeric powder
• 1/2 tablespoon Chilli Powder
• 1 tablespoon Coconut Oil
• 1 teaspoon Mustard seeds
• 1 sprig of Curryleaves
• Salt

How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

1. Peel and dice the pineapple into small pieces.
2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!
   

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Special Note:

• Pineapple cooks quickly and hence ensure not to overcook it. 
• Take care not to overboil the curry, else it will get curdled.
• Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.
  

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If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Thai Green Chicken Curry | Thai Green Curry | Homemade Thai Green Curry Paste | Green Curry Recipe | Authentic Thai Green Curry

I’ve learned so many simple yet flavourful recipes during my trip to Thailand & Indonesia last summer. This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in coconutmilk along with a flavourful curry paste. Unlike most green curry recipes, this one doesn’t call for readymade curry paste – instead, everything is homemade fresh, resulting in the best possible taste.

I cycled to Kaldi Coffee Farm here in Tokyo , Japan to gather all the ingredients needed for a simple Thai meal. Do pay a little more for sugar free coconut milk so as to avoid “crackling the milk”.

The secret lies in making amazing Thai Green curry is to use plenty of aromatics (keffir lime, galangal, ginger and garlic), full-fat coconut milk for richness, and little bit of palm sugar, which add loads of intricate flavours.

This deliciously fragrant curry really packs a flavour punch, and it includes lots of healthy combination of vegetables (Bell peppers, Babycorn and Bamboo shoots), so there’s no need to make an additional side dish of veggies. Best part is that the iveggies are completely upto you 😜.

This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.

I am all about making Thai curry paste from scratch, while you can look for the instant curry paste in the Asian section of the grocery store. Now let’s down to the recipe for this delicious Thai Green Curry.

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Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 

Ingredients 

For the Green Curry Paste:

• 3-4 Green chillies
• 3 to 4 garlic cloves
• 1 piece galangal, thumb-size, grated
• 1 stalk lemongrass
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1 tablespoon shrimp paste (optional)
• 1 bunch coriander 
• 1/2 tsp. peppercorns
• keffir lime

For the curry:

• 1 1/2 tablespoons oil
• 2 tablespoons green curry paste
• 200 grams chicken breast, cut into bite-sized pieces
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1/8 cup Bamboo shoot
• 5 kaffir lime leaves
• 1/4 cup Bell peppers
• 1/4 cup Lotus root
• 4-5 Baby corn
• 1tablespoon fish sauce (optional)
• 1 tablespoon sugar or palm sugar (preferred)
• 1 Thai Basil

Here we go….

Green Curry Paste:

Dry roast cumin and coriander seeds in a hot skillet for 30 seconds to bring out the aroma.

Slice off the green bumpy peels of keffir lime.

Pound all the green curry paste ingredients in a stone mortar and pestle.

Add in shrimp paste, mix well and keep aside.

For the green curry:

1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, let it sizzle for a few seconds.

2. Pour in one cup of coconut milk. Bring it to boil, then reduce it to simmer, and wait for the oil to rise to the surface.

3. Add in the chicken. Toss for a minute.

4. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.

5. Chop the preffered veggies (I’ve added Bell peppers, Lotus root, Bamboo shoot, Babycorn) and set aside.

6. Add the vegetables and simmer for 5 minutes or until everything is cooked thorough.

7. Add in the remaining coconutmilk and half cup of water.

8. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.

9. The final step is to toss Thai basil, and turn off the heat.

10. Serve with steamed rice.

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Special Note:

• Always use a mortar and pestle to make Thai green curry paste, and that would work well to extract all the flavor oils from the ingredients.
• Do a taste-test for salt, adding 1 to 2 tablespoon of fish sauce if not salty enough. If you prefer a sweeter curry, add little sugar.
• The veggies in this preparation have been chosen to balance colour, flavour and texture.Vegetables can be of your choice.

Chicken 65

Have you ever wondered why the name “Chicken 65”?

There are so many historical claims for the dish. Chicken 65, comes with an origin story that the dish uses a 65-day old chicken meat, few others say it’s the 65th item on the menulist, some even claim 65 chillies/spices go into the recipe (sounds ill-logical right???). A more believable explanation was that chicken 65 was dish introduced in 1965 at the famous Buhari Hotel in Chennai. But, whatever the reason for the name is, chicken 65 has taken the spotlight. 

There are many versions of the chicken 65 doing the rounds online. For now you do not have to worry about the “65″ of the Chicken 65. Try your hand at sensational flavors with this recipe.

Yes, It’s deep-fried, with this crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients make a classic appetizer. I must say, Chicken 65 is a classic, and a classic deserves special mention.

The recipe is my version of Chicken 65, crispy out and moist inside with a pleasant red shade without food coloring. This tastes exactly like a restaurant one, I am sure you would love this recipe.

Chicken 65- The crispy morsels of chicken with a sensational taste.

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Author: Nathiya Adiseshan

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 3 to 4

Ingredients:

• 500 grams boneless chicken breasts or thighs, cut into small cubes
• 2 tablespoon ginger garlic, crushed
• 1 ½ tablespoon Chilli powder
• 1 tablespoon Cumin powder
• ¼ teaspoon of Turmeric powder
• 1 tablespoon curd (Optional)
• 1 tablespoon cornstarch
• Salt
• 1 tablespoon black pepper, crushed
• A sprig of Curry leaves
• Oil

So what are you waiting for? Let’s get frying…..

1. Slice the chicken breasts into small bite sized pieces.
2. Mix all of the ingredients listed above into a paste and stir this evenly into the chicken pieces. To this add, crushed curry leaves and peppercorns for an extra aroma.
   

   

   Ground Peppercorns and curryleaves

   
3. Let this marinate for about 1 hour or longer.
4. When ready to deep fry, heat your oil in a large wok. The oil should be at least four inches deep. (The chicken can be shallow fried if you are concerned about using too much oil)
5. The oil is ready when a small piece of battered chicken bubbles immediately when you put it in.
6. Fry the chicken in batches until the exterior is nice and crispy and the meat is cooked through.
7. Place the finished chicken pieces on a wire rack to rest while you finish the dish.
8. Serve it hot with a wedge of lemon and raw onion rings. (I love garnishing with roasted cashews)

   

   Restaurant style Chicken 65

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Special Note:

• Tender chicken thigh part works best for chicken 65.
• Do not over-fry, it will result in hard chicken.
• Allow the chicken to sit in the marinade for at least a couple of hours; longer will not hurt. 
• Curd tenderizes the meat.

Prawns Masala/ Chemmeen Mulakittathu

This is comfort food to me, well!!!

People, being grown up in the coastal regions are big fish eaters. Seafood, whether it is prawns or fish or squid, has always been special to me,  because it was made very often during my younger days at home.

Chemmeen/Prawns is regular in my kitchen but for the past few days I have been cutting the corners of all my prawn recipes. Not that I I would not venture hour-long cutting and chopping, but my hero is allergic to seafoods 😦  I do a fair share of cooking nowadays. Some days are like that…

This is what I made today, that brought the broadest smiles, not just on me, but on him. “Prawns Masala/ Chemmeen Mulakittathu” with the authentic kerala flavours oozing through. Although the list of ingredients and process may seem a bit overwhelming, when you actually go into making it, you will realize that it actually is the simplest one ever! This recipe can be made with equal success in fish too.

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Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 25 mins
Serves : 3 to 4

Masala Paste:

• 1 cup Coconut, dessicated/grated
• 1 medium Onion, roughly chopped
• 1 sprig Curry leaves
• 4 Red chillies
• 3 tablespoon Coriander seeds/ dhaniya
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Oil

Gravy:

• 500 grams Prawns, deveined
• 1 medium Tomato, chopped
• 1 Brinjal, chopped
• Tamarind, Goose-berry sized or to taste
• 3 tablespoon Coconut Oil
• Salt

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Here we go….!!!!

1. Clean and devein the prawns. Soak the tamarind in 1/4 cup warm water for 15 minutes and extract its juice.

   

   

   Clean and devein the prawns
2. Heat oil in a pan at medium heat. Fry dried red chillies, coriander seeds, curry leaves and onion. Add in grated coconut and fry till light brown. Switch off the flame.
   

   
3. Let it cool. Add in a pinch of turmeric powder. Transfer into a blender and pulse, adding water bit by bit, to get a very fine paste.

   

   Add in a pinch of turmeric powder.  Transfer to a blender and grind to a fine paste.

4. Cook the tomatoes and brinjal in a claypot/meenchatti adding salt and little water. Cover and cook until tomato gets mashed up.

   

   Cook the tomatoes and brinjal with little salt and water.

5. Add the ground roasted coconut masala and tamarind extract. Mix well.
   

   Add the ground roasted coconut masala

   

   Pour in tamarind extract
6. Simmer till the gravy thickens on a low flame. Season with salt.

   

   Simmer till the gravy thickens

7. Add in the prawns. Do not stir any more, rotate the pan to mix the prawns and the masala well. Simmer for 3-5 minutes. (Check in between, the prawns gets done quickly)

   

   Add in prawns gently.

8. Switch off.
9. Set aside for 15 minutes. Serve with rice or tapioca.
   

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Special Note:

• The prawns gets done quickly (within 3 minutes), so check in-between, else you will end up in rubbery prawns.
• I have used Jumbo/King Prawns, you can use regular prawns too.
• Pour a tbsp of coconut oil over the curry before serving. 

Mushroom Pulao Recipe/ Easy Mushroom Pilaf

We all love eating and there are times when we love to gulp in some really good food. What if you are in a hurry, just don’t have access to nearby restaurants or not to spend much time on cooking and you still feel like gorging on some yummy delicacy?

Pulao comes to the rescue!!!!!!!!!!!

Pulao/Pilaf is one of the common rice dishes being made in most Indian houses today. Pulao is an one pot meal cooked with assortment of dry spices and veggies. The uniqueness of the dish lies in the use of cardamom, cloves and peppercorns which make this pulao flavoursome and delightful.

Voilaaah.. I won’t call this as one authentic recipe but it never fails to give the typical aroma. This one pot meal does not require any elaborate steps. So if you are in a hurry packing office/school lunches, but still want to make your lunchbox special, then go for this. So you definitely won’t be disappointed.

Made from fresh ingredients, this is one of the best Pulao I have ever had in a while.  Look no further make the easiest pulao. Made in rice cooker. Can be made in pressure cooker too. With step by step pictures.

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Author: Nathiya Adiseshan

Cuisine: Indian

Cooking Time: 30 minutes

Serves: 3 servings

Ingredients:

Curry Paste:

• 4 sprigs Coriander Leaves
• 4 cloves of Garlic
• 4 Green Chillies
• 1-inch piece of Ginger
• 1 tablespoon Peppercorns

Using a mortar and pestle, pound the abovesaid ingredients coarsely and keep aside. This will become our curry paste.

For the Pulao:

• 2 Cloves
• Small stick of Cinnamon
• 1 Star Anise
• 1 Cardamom 
• 10 Cashewnuts,chopped (optional) 
• 1 Onion, (big) thinly sliced
• 12 ounces Mushrooms (any variety)
• 1 1/4 cup Basmati Rice
• 2 Cups Water
• 2 tablespoon Ghee
• 2 tablespoon Oil
• Salt, to taste

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Making of Mushroom Pulao…..

1. Wash rice, drain water and let it stand, start the next step straightaway.
2. In a pressure cooker/ heavy bottomed pan, heat ghee and oil, add spices one by one, once they start to crackle, add cashews, fry until golden brown.
   

   

   
3. Add in Onions, saute till it turns golden. (Add salt to quicken up the process here).

   

   Add Onions, and fry until golden.

4. Now, add in the ground paste and fry until the raw smell disappears.

   

   Add the ground paste and fry until the raw smell disappears.

5. Add mushrooms, fry on high for 2 minutes.

   

   Add Mushrooms and saute well.

6. Stir in the rice and fry until it is all well coated with the masala. Now add required salt and mix everything well.

   

   Add rice & salt.

7. Add 2 cups of water to every cup of rice used and if pressure cooking, keep for 1 whistle and 5 minutes on low flame.

   

   Add in water, bring it to boil

8. Switch off and wait for the pressure to release fully. Open and fluff up gently with a fork.

   

   Tadaah……. It’s done!!!!!

9. Serve with any curry of your choice.

   

   Spicy and flavour packed one pot meal kinda Mushroom Pulao, perfect for busy mornings..

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Special Note:

• Another to way accentuate the taste and aroma of this recipe, you can dry roast the spices, grind it and then add it to the Pulao.
• Peppercorns gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies extra. But I prefer mild one
• Add lot of mushrooms for an excellent earthy flavour.
• If cooking in the electric rice cooker, bring the water and rice to a boil and cook till the pulao is done.

Sakkarai Pongal Recipe (Sweet Pongal Recipe)

Sakkarai pongal / Sweet pongal is a classic sweet loved by one and all. It tops among the Neivedhyams (prasadam) offered to God.

This traditional recipe is generally made for the harvest festival, Thai Pongal, which falls in January month, dedicating it to the sun. Sakkarai pongal is made in a new clay/ brass/ earthenware pot in wood fire in the courtyard. Nowadays, this kind of making pongal is disappearing little by little even in villages, making its way for the pressure cooker version.

Samba Pacharisi is a key ingredient used for making this sweet pongal. The other ingredients like jaggery, cardamom and moong dal give extra flavour and tastes heavenly.

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Author: Nathiya Adiseshan

Preparation Time : 5 mins

Cooking Time : 30 mins

Serves : 3 to 4

Ingredients

• 1 cup Raw Rice / Pacharisi / பச்சரிசி
• 1/4 cup Moong Dal / Pasi Paruppu / பாசிப்பருப்பு
• 2 cups Jaggery / Sarkarai / சர்க்கரை
• 3 tablespoon Cashews 
• 3 tablespoon Sultana Raisins / Kismis
• 4 pods Cardamom / Elaichi / ஏலக்காய்
• 1/4 cup Ghee
• Salt, a pinch
• Edible Camphor/ பச்சைகற்பூரம் (Mustard size) optional

Here we go!!!

1. Heat a small pressure cooker with a tablespoon of ghee and roast the moong dal for 3 minutes.
2. In a bowl, add washed rice and roasted moong dal together. Soak in water for 20 minutes. This will help the rice and dal cook fast.
3. Then transfer it to the cooker. Add a pinch of salt. Bring it to a boil and pressure cook it for 4 whistles in medium flame.
4. Meanwhile, heat jaggery in a sauce pan with ½ cup of water until it dissolves completely. Strain it to remove impurities.
5. Once pressure releases, open the lid and mash the contents well with a laddle.
6. Pour the melted jaggery and cook everything in a medium flame for 5 minutes.
7. Add in the cardamom powder. If the mixture is getting dry, add milk/warm water and give a stir.
8. Pour ghee little by little and keep on stirring till pongal leaves the sides.
9. Heat a tadka pan with ghee and add cashews and raisins. Fry the cashews until golden brown and raisins fluff up.
10. Pour it to the pongal along with the ghee.
11. Mix well and put off the flame.
12. Serve it!

    

    A sweet delicacy made from newly harvested rice and jaggery

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    Special Note:

• Use edible camphor very little, if you add more, it may spoil the whole taste with it’s overpowering flavour.
• After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing.
• The colour of pongal differs with the colour of jaggery.
• Drizzle few drops of ghee above pongal while serving.