Rice Paper Spring Rolls with Peanut Sauce

These rice paper spring rolls are also called as Vietnamese spring rolls. These taste amazing with the peanut sauce. I make these spring rolls all the time as my family loves them. Usually we can add any filling of our choice. These spring rolls are a refreshing change from the regular fried ones. They are a perfect appetizer for any occasion and will be a hit among family and friend. These are so delicious, easy to make and healthy.

These spring rolls are so easy to make that you just have to gather all the ingredients and there is no need of cooking except the shrimp that you can cook long before making these rolls. We can fry these spring rolls in oil but it wont be healthy.

I highly recommend to consume these spring rolls within several hours of making them. If they are refrigerated they will become hard and difficult to chew. Try this recipe and let me know.

Ingredients:

1. Rice Paper- 12 numbers
2. Shrimp- 20-25
3. Pickled Carrots - 1 Cup
4. Lettuce Leaves- 2 Cups
5. Rice Noodles- 2 ounces
6. Red Chilli Powder- 1 tbsp
7. Turmeric Powder- 1/2 tsp
8. salt- as required
9. Oil- 1 tbsp

Method for marinated shrimp:

• Mix the shrimp along with salt, red chilli powder, turmeric powder and fry in the 1 tbsp of oil till done. Remove on a kitchen towel and keep it aside.

1. Meanwhile boil water and cook the rice noodles till al dente. Drain, rinse them under cool water and drain again.
2. Heat water in a pan and when it becomes warm switch off the flame and place the rice paper in the warm water and let it rest for 20 sec. Wait till the rice paper is pliable but not super floppy. Carefully lay it flat on a towel.
3. Place a few pieces of sliced carrots, lettuce, rice noodles one on top of the other and fold it tightly, now line the shrimp about 1 1/2 inches below the toip edge of the rice paper. By leaving a gap between the shrimp and the vegetables, the shrimp will look vibrant in the final roll. 
4. Grab the lower edge of the rice paper with thumb and pointer finger, lift and roll up the spring roll. Use the other fingers to hold the filling. Fold the left and right edge and finish the rolling. It now looks like a rolled envelope.
5. Repeat the same with the remaining.

Peanut sauce

1. Peanut Butter- 1/2 Cup
2. Soy sauce- 2 tbsp
3. Vinegar- 2 tbsp
4. Sesame oil- 1 tbsp
5. Garlic- 2 tbsp
6. Water- as needed

Method:

• Mix all the ingredients except water in a small bowl till combined and if the dip is too thick add 1 tbsp of water. The sauce should be creamy and dip-able.
• Enjoy the spring rolls with peanut sauce.

Chicken Kabsa Rice/ Arabian Chicken and Rice

Chicken Kabsa, is an Arabian style chicken and rice dish which can be prepared for any occasion. This dish is considered one of the national dishes of Jordan and Saudi Arabia. This is one method of cooking chicken along with rice the other method is after half cooking the chicken, remove the chicken pieces and grill them separately and at last place them on top of the prepared Kabsa rice. 

This classic recipe is from Saudi Arabia. Chicken and rice are cooked in a beautiful spice mix making this one pot dish that can be prepared in a zing. As there are lots of Arabian restaurants in my home town Kerala, I got a chance of tasting this amazing dish during my stay a couple of weeks ago. I tasted this dish which I fell in love with the first mouthful. It's a dish that will be loved by all. 

As the fasting is going on, one day my husband asked me to make this dish for Iftar. I searched for recipes and the combination of different websites which ended in a delicious mouth watering one pot Iftar meal. We will get Kabsa masala from the middle eastern store or you can make it at home with the spices you have. I had all the spices so I used them. 

While serving, add lots of roasted nuts and raisins. I didn't add as I made this for Iftar and I didn't get time to roast the nuts. This dish is much easier to make than it looks. Please try this recipe and let me know.

Ingredients:

Kabsa Masala:

1. Coriander Powder- 2 tsp
2. Cinnamon powder- 1/2 tsp
3. Cardamom powder- 1/2 tsp
4. Turmeric Powder- 1/2 tsp
5. Chili Powder- 1 tsp
6. Cumin Powder- 1 tsp
7. Pepper powder- 1 tsp
8. Salt- as required

For the gravy:

1. Oil-2 tbsp
2. Ghee- 1 tbsp
3. Chicken- 2 lb
4. Onions- 2 (chopped)
5. Tomatoes-2 (chopped)
6. Tomato Paste- 2 tbsp
7. Crushed Tomatoes- 2
8. Ginger and Garlic paste- 2 tbsp
9. Dry Lemon-3
10. Cinnamon Sticks- 1
11. Cardamom- 4
12. Cloves- 1 tsp
13. Bay Leaf- 2

For Rice:

1. Basmati rice- 2 Cups
2. Water- 3 1/2 Cups

Method:

1. Heat oil and ghee in a deep bottomed pan. Drop the cardamom, cloves, cinnamon, bay leaf, stir well. Add the dry lemons along with the whole spices.
2. Add the chopped onions, stir till it turns translucent, add ginger- garlic paste, mix well.
3. Add the chopped tomatoes, tomato paste and ground tomatoes, mix till everything gets blended well.
4. Add the cleaned chicken pieces and add the kabsa masala. Season with salt and fry the spices for a minute.
5. Close it with a lid and let the chicken pieces are half cooked on a medium flame. Just mix in between.
6. Meanwhile soak the washed rice for 30 minues and drain.
7. When the chicken pieces are half done add 3 1/2 cups of water and let it boil.Once the water starts boiling add the soaked rice, stir, cover and cook for 20 minutes on medium- low flame. After 20 minutes switch off the flame. Mix after 10 minutes and serve and enjoy.
8. When it is half done add 3 1/2 cups of water and let it boil, add the drained rice.

Kerala Style Kozhi Pidi/ Rice Dumplings in Chicken Gravy

As fasting is going on, watching the food related videos online makes us crave to try all the dishes. One such dish is this rice dumplings in chicken gravy. My daughter saw this on a food channel and asked me about this dish. As I grew up in Andhra, I ate mostly Andhra dishes and I just heard about this dish but never tasted it, so when she asked I thought of giving it a try and here I am today with the recipe in my blog.

This is a very delicious and delightful dish which is popular in the northern region of Kerala. This dish has carbs and proteins all packed in one making it a one pot meal.

Steamed Pidi

This Kerala delicacy consists of steamed rice dumpling that is soaked in the chicken gravy which can be relished as a dinner or a snack which will be very filling. Some people will just cook the pidi (rice dumpling) separately in coconut milk gravy and will have it along chicken curry, here I mixed both which formed as a delicious, thick dumpling gravy. My daughter tried it for the first time and loved it, hope you will also try and let me know how it turned.

Ingredients:

For Rice Dumplings:

1. Rice Flour- 1 Cup
2. Water- 1 Cup
3. Salt- a pinch
4. Coconut- 1/4 Cup
5. Garlic- 1
6. Cumin Seeds- 1tsp

Method:

1. Grind the coconut, cumin seeds and garlic to a fine paste. Keep this aside.
2. Boil water with a pinch of salt and the ground paste. Mix well.
3. When the water starts boiling add the rice flour slowly and mix using a wooden spoon without forming lumps.
4. Mix it well on a low flame and close with a lid. After 5-10 minutes switch off the flame. Mix ones again and let it cool.
5. Knead it well to make a smooth dough. Oil your palms and make small balls, when done steam all the rice balls in a steamer till done. Keep this aside.

Ingredients for Chicken Gravy:

1. Chicken- 2lb
2. Onions- 2 
3. Green Chillies- 3-4
4. Ginger-Garlic Pate- 1 tbsp
5. Tomatoes- 1
6. Red Chili Powder- 2 tbsp
7. Turmeric Powder- 1 tsp
8. Coriander Powder- 1 tbsp
9. Garam Masala Powder- 1/2 tbsp
10. Oil- 2tbsp
11. Salt- as required
12. Water- 2 cups

To Grind:

• Coconut (grated)- 1Cup
• Fennel Seeds- 2 tbsp

Method:

1. Clean and wash the chicken and keep this aside.
2. Grind the coconut and fennel seeds to a fine paste.
3. Heat oil in a pan add the onions and saute till they become translucent. Add the green chillies, ginger-garlic paste and chopped tomatoes. Mix well till everything blends together.
4. Add salt, red chili powder, turmeric powder, coriander powder and garam masala powder, mix and add the chicken pieces.
5. After stirring for about 5 minutes add water and coconut paste. Close it with a lid and let it cook for 10- 15 minutes on medium flame.
6.  When the gravy is done, mix the steamed rice balls keep over low flame for 4- 5 minutes till it combined well. Serve hot and enjoy.

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.

Homemade Sushi Rolls

I never thought that I would be making sushi at home. Sushi which I thought was very very difficult is actually very easy and can be made with less ingredients.

For this recipe we bought the sticky rice and cooked according to instructions and while it was getting cooked I made the sushi vinegar by adding normal vinegar with sugar and salt and mixed the peppers and carrots in the vinegar and also sprinkled the vinegar on top of the rice and mixed well. I layered the mat and on top put a sheet of seaweed and spread the rice evenly by using wet hands and arranged everything on top. The first and foremost thing I did was to bake the fish and cook the rice. All the other remaining items were easy to make. Then roll everything, cut and ta da!!!! yummy sushi will be ready within no time.

My daughter is a big sushi fan. I don't know from where she got the craving but she used to always ask us about sushi and when we took her to a Japanese restaurant surprisingly my daughter enjoyed eating the sushi rolls. So tried making them at home and here I am today with a homemade recipe of sushi rolls. Try this easy and simple Sushi rolls and let me know...

Ingredients:

1. Seaweed- 2 sheets
2. Sticky Rice- 1 Cup
3. Vinegar- 1/4 Cup
4. Salt- as required
5. Sugar- 1 tbsp
6. Bell Peppers- 1 no (sliced)
7. Carrot- 1 no (sliced, length wise)

Marinate:

1. Fish- 2 slices
2. Red Chilli Powder- 1 tsp
3. Turmeric Powder- 1 tsp
4. Salt- 1 tbsp

Method:
Marinating and baking fish:

1. Marinate the fish using the ingredients and bake in a preheated oven for 15 minutes in 350 degrees F.
2. When the fish gets baked, cut into length wise and keep this aside.
3. Mix the vinegar along with salt and sugar and keep this aside.
4. Cook rice till done and mix the vinegar into the rice and keep this aside.
5. Place the sushi mat on a clean surface, and place the seaweed shiny side down on the mat, dampen hands and gently press 3/4 cup of cooked rice and spread it evenly on the mat leaving the edges, place a layer of vegetables and a layer of fish stripes across the middle of rice.
6. Starting with the edge closest to you, use the mat to roll the to compress the filling. Press firmly. Remove mat and wet the knife and cut into pieces and enjoy with a dip of soy sauce and wasabi.

Chicken Tikka Biryani- A Finger-licking deliciousness..

Chicken tikka Biryani is a dish in which the marinated chicken pieces are baked in the tikka masala and the flavored basmati rice is added to the Chicken tikka gravy which is then served along with Raita.
Chicken Tikka Masala is a very popular Indian delicacy in which the boneless chicken pieces are marinated in the spice mix of curd and spices and baked till perfection which is then added to a rich, creamy gravy and can be had along with naans/ rotis/ pilaf. This is a perfect appetizer for any occasion.

For this Biryani, I have used chicken with bone instead of boneless, and I made the Biryani using small grain rice which is as tasty and flavorful as the long grain.

For a long time, Biryani has become a part of Indian cuisine and so many different varieties of vegetarian and non-vegetarian Biryani recipes are made. I have been thinking about making this tikka Biryani from a long time and so this weekend I tried it and surprisingly came out well.

The process looks a bit lengthy, but if the chicken tikka is made in advance like a day or two before then it will be very easy to prepare the Biryani. This will be an instant hit among guests if served at a party. This flavorful, spicy, aromatic Biryani will be loved by all. A little bit of foresight and planning for this dish and it can be made quickly.

I know that my last post is also chicken, but couldn't help it as I have to post this Biryani,  because this recipe I was longing to make and came out perfectly well.

I have marinated the chicken for 2 hours, you can marinate the chicken overnight, as the spices will be very well infused into the chicken. By looking at my preparation process don't panic, I will give some easy points to make the process easy and simple.

•  Prepare the tikka masala and store it in an airtight jar. This can be used for any other gravy or for paneer tikka masala.
• The day before making the Biryani, marinate the chicken pieces in the tikka masala and keep refrigerated till the next day.
• You can prepare the Biryani masala and store in the refrigerator.
• You will get perfectly cooked basmati rice if you follow the method which I explained below. You can make the long grain or the small grain rice.
• We ended the Biryani with a small glass of sulaimani/ black tea squeezed lemon. A great digestive drink.

Hope you all will try this out and let me know how it turned.

Ingredients:

For Tikka Masala:

1. Coriander Seeds- 3 tbsp
2. Cumin Seeds- 2 tbsp
3. Pepper Corns- 2 tbsp
4. Red Chillies- 10- 12 nos
5. Cloves- 8- 9 nos
6. Cardamom- 6-7 no
7. Cinnamon- 1" stick
8. Turmeric Powder- 1 tbsp
9. Red Chili Powder- 1 tbsp
10. Dry Mango Powder- 1/2 tbsp (optional)

Method for tikka masala:

• Dry roast all the ingredients under the tikka masala and grind it to a fine powder. Keep this in an airtight jar and use the powder as required.

For Preparing the Chicken Tikka:

1. Chicken- 2 pounds
2. Ginger- Garlic Paste- 1 tbsp
3. Lemon Juice- 2 tbsp
4. Tikka Masala- 3 tbsp
5. Red Chili Powder- 1 Tsp
6. Turmeric Powder- 1 Tsp
7. Salt- as required
8. Curd- 1 Cup

Method:

1. Wash and drain the chicken. Marinate the drained chicken using all the ingredients listed for chicken tikka and let it rest for 1 hour. Arrange the marinated chicken pieces on a parchment paper and store the remaining masala liquid for future use.
2. Preheat the oven to 350 degrees F and bake the marinated chicken pieces for about 20- 30 minutes, flipping in between. Keep this aside once done.

For the Biryani Masala:

1. Oil- 2 tbsp
2. Onions (chopped)- 3 nos
3. Tomatoes (chopped)- 2nos
4. Ginger- Garlic Paste- 2 tbsp
5. Red Chili Powder- 1 Tsp
6. Turmeric powder- 1 Tsp
7. Cumin Seeds- 1 tsp
8. Pepper Corns- 1 Tsp
9. Slit Green Chilies- 4 nos
10. Garam Masala Powder- 2 Tsp
11. Curd- 1 Cup
12. Coriander and Mint Leaves (chopped)- 1/2 Cup
13. Salt- as required

Method:

1. Heat oil, add the chopped onions along with cumin and peppercorns. When they turn translucent, add the ginger- garlic paste. Saute till the raw smell disappears.
2. Add the chopped tomatoes, coriander and mint leaves. Stir well. Add the garam masala powder, red chili powder, turmeric powder with the required amount of salt.
3. Add the curd along with baked chicken pieces and the remaining tikka masala liquid. Mix well. Let this boil for about 5 minutes on a medium flame. Switch off and keep this aside till the rice is ready.

For the Rice:

1. Basmati Rice- 3 cups
2. Water- 6 Cups
3. Oil- 1 tbsp
4. Clarified Butter- 1 tbsp
5. Whole Spices (cloves, cinnamon, cardamom, star anise) - 1 tbsp
6. Salt- as required

Method:

1. Soak the rice for about 30 minutes. Drain and keep this aside.
2. Meanwhile, heat oil and clarified butter. Add the whole spices and pour 6 cups water. Cover with a lid and let this boil on high flame.
3. Once when the water starts to boil, add the drained rice and close with the lid, let it cook on low flame for exactly 20 minutes.
4. After 20 minutes, switch off the flame, let this rest for 10 minutes. Open, fluff with a fork.

Assembling:

1. Clarified Butter- 1 tbsp
2. Fried Onions- 1/2 Cup
3. Coriander Leaves (chopped)- 1/4 Cup

• In a wide mouthed vessel, layer the chicken tikka masala and rice alternating with a tbsp of clarified butter, fried onions and chopped coriander leaves. Close with a tight lid and serve when needed.