Shirin's Special Goat Biryani- A delectable combination of spiced meat & rice!!!!

Eid Mubarak my friends!!!!

We visited our friend's house for the weekend and they celebrate bakrid one day before us, so we got to celebrate Eid with them. We enjoyed spending time with our friends. Kids had lots of fun time playing, all nighter, watching movies and so on. 

Usually we make some easy breakfast and then start the biryani process but at my friend's house they prepare the biryani in the morning and will have it for breakfast. We thoroughly enjoyed the biryani for breakfast. It was a new experience. As my friend Shirin, made this in her version,  I gave this biryani her name.

My friend, marinated the meat with spices and yogurt, cooked the rice separately and deep fried the onions. She then assembled it by layering and adding lemon juice and saffron milk in between. For breakfast, a delicious, scrumptious, finger licking and mouth watering biryani was ready. We relished the biryani the rest of the day.

I noticed a thing that this biryani doesn't require too many ingredients like a normal biryani. Hope you like the recipe and try it out. Please let me know how it turned.

 Ingredients:

Marination:

• Goat- 3 lbs
• Green chillies (slit)- 10-15 numbers
• Ginger- Garlic Paste- 3 tbsp
• Yogurt- 2 Cups
• Garam Masala- 2 tbsp
• Salt- as required

1. Basmati Rice- 6 Cups
2. Water- 11 Cups
3. Fried onions (sliced)- 8 numbers
4. Garam Masala- 3 tbsp
5. Lemon Juice- 1/2 Cup
6. Saffron with Milk/ Orange food color with milk- 1/4 Cup

Method:

For Marination:

1. Marinate the goat, yogurt, ginger-garlic paste, slit green chilies, garam masala and salt. Keep this aside for almost 3-4 hours or overnight. Cook this on medium flame for almost 2 hours or the meat gets tender.
2. Deep fry the sliced onions in oil till it gets golden brown. Keep this aside on a kitchen towel. Reserve the fried oil for assembling.
3. Rinse and soak the rice for 30minutes. After 30 minutes, drain the rice. Heat water required for the biryani and when it gets boiled add the drained rice and salt, mix and keep the lid and let it cook for 20 minutes on low flame. After 20 minutes switch off the flame and keep it for 10 minutes without mixing. Slowly fluff the rice using a fork.

For assembling:

1. In a deep bottomed vessel layer with a tbsp of fried onions, spoonful of goat masala, tbsp of garam masala and cooked rice and repeat the process and make sure that the top layer is of rice. 
2. Poke holes and pour the lemon juice and saffron milk in each hole and close with a lid. Let it cook on low flame for about 15- 20 minutes.
3. After 20 minutes, open the lid, mix and enjoy with raita.

Arabian Chicken Mandi

A traditional mandi is authentically cooked in an underground oven called Taboon. Coal is used to cook the meat hence the smokey flavor. My version is an easy and a simple way to make at home which is healthy as well as tasty. 

I googled around many recipes of chicken mandi and made this dish which surprisingly turned out the perfect one that we had when we were in India last time. I have marinated the whole chicken for overnight, if you plan well before you can do that or else it can be marinated for 2- 3 hours. I wanted the perfect mandi flavor so I marinated overnight. 

The rice is prepared by adding all the whole spices and the dried lemons which gives a flavor to the rice. Then this rice is transferred into the oven and the whole chicken is placed on top rack so that the water from the chicken directly falls into the rice by this the flavor of the meat lingers on in the rice.

As Kerala has wholeheartedly welcomed yummiest of dishes from across the seas, one such dish is "mandi". In Kerala, which ever restaurant you go this dish is available that too they prepare in the traditional way of digging a hole in the ground and filling it up with coal. 

At first I thought it is a long process of preparation but once i started the step by step everything came of quickly.The perfect combination along with this rice is "dakkous" a mixture of tomatoes, green chilies, onions. 

I will be posting some step by step pictures which I managed to capture while making this dish. Hope you all might really enjoy and try this dish.

Ingredients:

• Whole Chicken- Cleaned and washed

Mandi Spice Mix:

1. Cumin Seeds- 1 tbsp
2. Coriander Seeds- 1 tbsp
3. Cardamom- 3 nos
4. Cloves- 5 
5. Cinnamon Stick- 1"
6. Black Pepper powder- 1 tsp
7. Lemon Juice- 2tbsp
8. Turmeric Powder- 1 tsp
9. Olive Oil- 1 tbsp

Basmati Rice Mix:

1. Basmati Rice- 3 Cups
2. Water- 5 Cups
3. Dried Lemons- 2
4. Whole Spices (cardamom, cloves, cinnamon, star anise)- 1tbsp
5. Salt- as required

Method:

• Preheat the oven 350 degrees F.

For the spice mix. Heat a pan and roast the cumin seeds, coriander seeds. When cooled transfer to a dry grinder along with cardamom, cloves, cinnamon, black pepper powder and turmeric powder into a fine powder. Rub this mix along with salt, olive oil and lemon juice onto the chicken well and marinate for about 1 hour/ overnight. ( I marinated the chicken overnight as I had some time).

For the rice: Heat a pot, add oil, whole spices, mandi spice mix, dried lemon and add the rice, fry for a minute. Add water and let it boil by putting a lid. Once it starts boiling, switch off the flame and move the pot of rice into the preheated oven.

• Place the rice on the bottom rack and place the marinated chicken on top rack just above the rice so that when it gets baked the water from the chicken falls into the rice. 

• Bake this for 10 minutes and reduce the heat to 200 degrees F and bake for about 1 and half hour. After the time, switch off the oven and open the door for about 5- 10 minutes so that the chicken retains its flavor and juices. Once done, keep the rice outside along with the baked chicken on top of the rice. Enjoy the delicious dish.

Doukkous:

Ingredients:

1. Tomatoes- 2 
2. Onions- 1 
3. Green Chilies- 3 
4. Garlic Cloves- 3
5. Salt- as required
6. Olive oil- 1 tbsp

Method:

• Grind all the ingredients and transfer to a bowl. Enjoy with chicken mandi.

Hyderabadi Chicken haleem

Hyderabadi Haleem is an authentic and traditional Ramadan delicacy served during Iftar after breaking the fast. This dish has got all the nutritions that one requires after  fasting the whole day. Haleem is a delicacy, which you can never miss if you ever want a taste of Hyderabad food. the traditional haleem is a must try dish in one's life.  In recognition of its cultural significance and popularity, in 2010 it was granted Geographic indication status (GIS) by the Indian GIS Registry Office making it the first non vegetarian dish in India to receive the status.

Haleem is a stew composed of meat, different varieties of lentils, spices which is made into a thick.paste. Traditionally this haleem is cooked on a low flame for about 12 hours and two people are required to stir the haleem using a wooden paddle. It is made by adding loads of ghee to make it richer, but at home we can add as we want. In Hyderabad, Pista house is famous for haleem. When we were in Bangalore, we used to order haleem from Hyderabad Pista house and would get our share within a day. In Andhra, almost all the people who are fasting will make this dish and during one fasting time, I tasted this dish when my neighbors prepared and instantly fell in love with this dish. Every year one time during fasting, I would make this dish as my daughter and my husband love this.

I have posted one haleem dish before in my blog, But that only has broken wheat and chicken. Over the years I tried different versions and here I am today with the most authentic version, but I have added less ghee and also a less time consuming version.  Here I have blended everything using an electric hand blender, you can also use a hand masher. This is a dish which is packed with full of proteins and one of the best delicacies to be eaten during the month of Ramadan. With a dash of lemon juice, will bring out the flavors in this dish. Hope you will try this dish and please let me know.

 Ingredients:
For the Chicken:

1. Boneless Chicken- 1lb
2. Ginger garlic paste- 1 tbsp
3. Red chili powder- 1 tbsp
4. Cumin Powder- 1 tsp
5. Turmeric Powder- 1/2 tbsp
6. Coriander powder- 1 tbsp
7. Garam Masala Powder- 1 tbsp
8. Chopped Coriander Leaves- a bunch
9. Onions(sliced)- 1no
10. Lemon Juice- 1 tbsp
11. salt- as required

Pulses:

1. Broken Wheat- 2 Cups
2. Urad dal/ Black Gram - 2 tbsp
3. Chana Dal/ Split Chick peas- 2tbsp
4. Toor Dal/ Split Pigeon Peas- 2 tbsp
5. Moong Dal/ Yellow Split lentil- 2 tbsp
6. Water- 4 Cups
7. Salt- as required
8. For assembling:
9. Red Chili powder-1 tbsp
10. Garam Masala Powder- 1 tsp
11. Pepper powder- 1 tsp

For Frying:

1. Oil- 1 tbsp
2. Onions- 1/2 no
3. Lemon Juice- 1 tbsp

Garnish:

1. Coriander leaves

Method for preparing chicken:

• Put all the ingredients required for the chicken in a pressure cooker and cook on a low flame for almost an hour.

Method for pulses:

• Soak the pulses for 3-4 hours.
• Pressure cook all the ingredients under pulses and cook well for almost an hour on a low flame.

Method for assembling:

• Blend the cooked chicken well using a hand blender.
• Add this chicken mixture to the cooked pulses and blend well so that everything gets mixed thoroughly. Cook on a low flame. Add little water if required.
• Add the red chili powder, Garam masala powder, pepper powder and salt if required. Mix well. Switch off the flame after 15 minutes.
• Fry the onions to golden brown, keep it aside.
• Garnish the haleem using fried onions, lemon juice, coriander leaves and a table spoon of ghee. Enjoy hot and delicious haleem.

One Pot Mushroom Stroganoff

Mushrooms are a staple in our house. I try different varieties of dishes using mushrooms and one day when I was going through some instagram posts, I came upon my favorite chef "Healthy Living James"page and he posted a new recipe using mushrooms. The name looked familiar, stroganoff. I had chicken stroganoff before, but this one using mushrooms was new to me. The ingredients are also so easily available in our pantry and so I tried making it the same day. It came out perfect and super delicious. We had it along with brown rice for lunch and along with quinoa for dinner.

This one pot dish will be liked by all. This dish only requires minimum ingredients and is not at all time consuming. The mushroom gives a meaty texture, coconut milk gives a creamy flavor to the dish.

Coming to my favorite chef, James, who is a qualified health coach, with a healthy living. His recipes are so easy, simple, quick and healthy dishes. I have tried many of his recipes, one of recipes from his blog that I have posted was Quinoa and Potato cakes. A beautiful blog with amazing recipes. Hope you all will try this mushroom stroganoff . If you tried, please let me know how it turned.

Inspired From Gluten Free Mushroom Stroganoff:
Ingredients:

1. Mushrooms- 10-15 ( roughly chopped)
2. Onions- 2 (chopped)
3. Garlic- 1 tbsp
4. CoconutMilk- 1 Cup
5. Dijon Mustard- 1tsp
6. Red Chili powder- 1 tbsp
7. Lemon Juice- 1 tbsp
8. Olive Oil- 2 tbsp
9. Salt- as required

Method:

1. Heat oil, add the minced garlic, onions. When they turn translucent add the chopped mushrooms and stir till they turn soft.
2. Add the coconut milk, mustard paste, red chili powder along with salt. Add the lemon juice and let it cook for almost 10 minutes.
3. When done garnish with some cilantro or parsley and enjoy.

Kerala Easy Fish Fry- For my dad's birthday!!!!

Kerala fish fry is my dad's favorite and ours too. Today for my dad's birthday, I thought of celebrating by posting his favorite dish. As kids we used to get fish very rarely and whenever my dad bought, it was always a special meal.

This is my mom's version of the marination and my dad used to make it, which makes it more special and yumm. Every house will be having their own versions of the marinade. This is a simple and an easy one. Within minutes we can have a delicious side dish.

Fish slices marinated with the spices and shallow fried till done is an amazing appetizer which is every fish lovers dream. This is a staple dish in Kerala non vegetarian house hold. Not only in houses, but also in hotels and restaurants, while walking through the streets of Kerala, the aroma of the frying fish will be lingering.

Ingredients:

1. Fish Slices- 7- 8 nos
2. Red Chili Powder- 2 tbsp
3. Turmeric Powder- 1/2 tbsp
4. Pepper powder- 1 tbsp
5. Ginger- garlic Paste- 1 tbsp
6. Lemon Juice- 1 tbsp
7. Curry leaves- few
8. Salt- as required
9. Coconut Oil- 2 tbsp

Method:

1. Mix all the powders, lemon juice, salt along with the ginger- garlic paste in a bowl.
2. Add the clean and washed fish slices and mix the marinade well with hands into the fish.
3. Let it sit for about half an hour and shallow fry them on a pan. Enjoy them along with rice or with just a salad to the side.

Baked Tandoori lamb Chops

From so long I was thinking of making lamb chops but many things were going through my mind, like how they will turn out, whether they will get cooked properly or not and whether they taste good if baked. But when I saw lamb rack in Costco, I thought of giving it a try and here it is today in my blog which I am sharing for all of my friends to try and let me know how this dish turned out.

Before making the lamb chops, I was thinking this dish as a time consuming one, but once you start the process, this dish will take less time and at the end you can enjoy a very healthy and tasty, delicious food.

Marinate the lamb rack using the marinade ingredients and bake it till done. A perfectly cooked, mouth watering, juicy lamb chops will be ready within no time and this will be a hit among the guests. Marination plays an important role in enhancing the flavors of lamb chops. this can be served along with Indian mint chutney or along with potato wedges or cooked veggies. I served them along with quinoa- veggie soup, a perfect combination. Hope you all might like this.

Ingredients:

1. Lamb Chops- 8-12 nos
2. Marinade:
3. Greek Yogurt- 1/2 Cup
4. Paprika powder- 1 tbsp
5. Turmeric Powder- 1/2 tbsp
6. Cumin powder- 1/2 tbsp
7. Minced ginger- 1 tbsp
8. Minced garlic- 1 tbsp
9. Garam Masala powder- 1/2 tbsp
10. Salt- as required
11. Coriander Powder- 1 tbsp
12. Lemon juice- 2 tbsp

Method:

1. Mix all the ingredients under marinade in a bowl and keep this aside.
2. In the above mixture add the cleaned and drained lamb chops and coat the chops well with the marinade.
3. Let it sit for  3-4 hours. No need of keeping this in the refrigerator, if you are doing so, make sure the lamb should be in room temperature before baking.
4. Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
5. Place the marinated lamb chops on the baking paper and pour the liquid on top and bake this for almost 10- 15 minutes. After 15 minutes let the chops broil for another 2- 3 minutes and switch off the oven and take the lamb chops out.
6. Cut accordingly and serve warm.