Kerala Fish Biriyani

Ingredients :

• King Fish - 1/2 kg
• Onion - 4 big
• Green chilly - 2
• Ginger - 1" piece
• Garlic - 8- 10 glove
• Tomato - 1/2
• Cashew nut - 12
• Raisin - 12
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Biriyani Masala - 1/2 tsp
• Milk- 3 tsp
• Saffron - few strands
• Wheat powder - 1 cup
• All purpose flour - 1/2 cup
• Coriander leaf - 1/2 cup
• Ghee - 4 tsp

For Marination :

• Turmeric powder - 1/4 tsp
• Chilly powder - 1 tsp
• Pepper powder - 3/4 tsp
• Ginger garlic paste - 3/4 tsp
• Salt 

For Grinding :

• Coconut grated - 1 tsp
• Cashew nut - 8

For Rice :

• Basmati Rice - 2 cups
• Water - 5 cups
• Star anise -1
• Bay leaf - 1
• Cinnamon - 1" piece
• Cardamom -4
• Cloves -4
• Fennel Seeds - 1/2 tsp
• Lemon juice - 1 tsp
• Salt

1.Fry the sliced onion(use only one onion) in batches until deep brown by heating oil.In the same oil,fry the cashew nut and raisin.Make a paste of green chilly,garlic and ginger by adding 1/2 tsp water.Puree the ingredients for grinding.Marinate the fish with the ingredients given for marination.Keep it aside for atleast an hour.Shallow fry the fish in heated oil in a pan.

2.Boil the water in a big pan/vessel by adding salt,star anise,Bay leaf,Cinnamon,Cardamom,Cloves,Fennel seeds and lemon juice.The taste of water should be salty so that when the rice gets cooked,it absorbs right amount of salt.Add the rice when the water starts boiling.When the rice is almost cooked(90%),turn off the flame.Drain the rice and keep it aside.

3.Heat 1 tsp ghee in a pan and add the sliced onion(rest of the onion).Saute till the onion becomes dark brown and add the sliced tomato.Add the green chilly-ginger-garlic paste when the tomato gets cooked well.Add the chilly powder,coriander powder and Biriyani masala.Mix in the cashew nut paste to this.Add the fried fish to this and when the gravy thickens,switch off the flame.

4.In a big pan,place the fish and gravy.Over it layer half of the cooked rice.Sprinkle the fried onions,fried cashew nuts,raisins and sliced coriander leaf.Pour 1 tsp of ghee over it.Add half of the saffron mixed milk over it.Again make a layer of rice and repeat the garnishing.

5.For making dum,make dough with wheat powder and all purpose flour.Seal the biriyani pan with the dum and cook the biriyani in high flame for 5 mnts and low flame for 15 mnts.If the pan is not very thick,place the pan over a bigger pan and boil water in the bigger pan.Place the biriyani pan only when the water starts boiling.After 20 mnts,remove the pan from the flame and open the dum after 10 mnts.Serve with raita and pickle.

Mango lassi

Ingredients :

• Mango -2 Or Mango pulp
• Curd/yogurt - 1 cup
• Milk - 1/2 cup
• Sugar - 4 tsp
• Cardamon powder - a pinch
• Ice cubes

1.Peel and chop the mangoes.We can also use mango pulp instead.Puree the mango in a blender/Mixer.Add yogurt and milk to this and blend again.Mix in sugar and cardamom powder and blend for a few more minutes.Give a pulse or two after adding the ice cubes to this.Serve by pouring in glasses.Garnish with mango pieces/saffron.

Kothamara Thoran/ Kotamara Mezhukuperati

Ingredients :

• Kothamara/Cluster beans - 1 cup
• Grated coconut - 1/2 cup
• Green chilly - 3
• Shallots - 4
• Turmeric powder - 1/4 tsp
• Cumin - a pinch
• Curry leaf 
• Coconut Oil - 1 tsp
• Salt

1.Cook the chopped kothamara in a vessel by adding water and salt.Water should cover the beans.
Meanwhile add grated coconut,sliced shallots,green chilly,turmeric powder and cumin to a blender.Give a pulse or two in the blender.It should not become paste.

2.When the kothamara is almost cooked,add the coconut mix to it.Saute till the kothamara gets cooked and the water dries up.If needed,add some water to cook the kothamara.Sprinkle curry leaf and pour 1 tsp of coconut oil to the thoran.

Mambazha Pulissery

Ingredients :

• Ripe Mango -2 small
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Dry Red chilly - 2
• Curry leaf - 1 strand
• Coconut oil - 1 tsp

For grinding :

• Mango pieces
• Grated coconut - 1/2 cup
• Yogurt/Curd - 1cup
• Green chilly - 3
• Turmeric powder - 1/4 tsp
• Black pepper - 1/4 tsp
• Cumin - a pinch

1.Slice the mango piece or if using full mango,peel the skin off.Grind the ingredients mentioned in a blender.Cook the mango pieces by adding  chilly powder,turmeric powder and salt.

2.When the mango pieces are well cooked,lower the flame and add grinded mix.Stri well for five more minute and check for the sweetness.If needed,add some sugar.

3.Heat oil in another pan and when the oil is hot,add mustard seeds.When mustard starts spluttering,add the dry red chilly and curry leaf.Pour this over the curry and serve with rice.

Dal-tomato curry

Ingredients :

• Dal - 1 cup
• Tomato - 1
• Pearl onion/Shallots - 5
• Ginger - chopped 1/4 tsp
• Asafoetida - a pinch
• Curry leaf
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp
• Green chilly - 2
• Coconut oil - 1 tsp
• Fennel seeds - 1/4 tsp

1.Cook dal in a pressure cooker by adding water,turmeric powder and salt.I usually cook for 3 whistles.Chop the shallots and tomato.

2.Meanwhile,heat oil in a pan and when oil is hot,add the fennel seeds.When it starts becoming brown,add the shallots.Saute well and add ginger when shallots starts changing colour.Add curry leaf,green chilly and tomato.

3.When the tomato is cooked,add a pinch of asafoetida powder.Add chilly powder.When the raw smell of the chilly powder goes,add the cooked dal to this.Cook till the curry gets the required consistency.Serve with rice/chapati

Semiya Upma/ vermicelli upma

Ingredients :

• Semiya/Vermicelli - 1 cup
• Urad dal - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Onion - 1 small
• Carrot - 1 small
• Beans - 3
• Green chilly - 2
• Ginger chopped - 1/4 tsp
• Curry leaf
• Dry Red chilly - 1
• Cilantro/Coriander leaf - 1 tsp
• Water - 2 cups
• Salt.
• Oil

1.Heat oil in a pan and add urad dal.When it turns brown,add mustard seeds.Add the dry red chilly and curry leaf when mustard seeds starts spluttering.

2.Add sliced onion,carrot,beans,ginger to this.Saute till the vegetables get cooked.Add two cups of water to this and add salt.

3.When the water starts boiling,add the semiya and stir well.Cook for a few minutes until the water dries up and semiya gets cooked.Garnish with cilantro and serve.

Semiya Payasam/Vermicelli payasam

Ingredients :

• Semiya /Vermicelli - 1 cups
• Milk - 500 ml 
• Cardamom powder - 1/4 tsp
• Sugar - 1/2 cup
• Cashew nuts - 3 tsp
• Raisin - 2 tsp
• Ghee - 1 tsp
• Saffron - few strands(optional)

1.If the vermicelli is not roasted,heat ghee in a pan and roast the vermicelli until it turns light brown.We can also get roasted vermicelli from market(If roasted,skip this step of roasting).Keep it aside,Roast cashewnut and raisin in the same ghee.

2.Heat a large pan and add milk.When the milk starts boiling,reduce the flame to low and add the roasted semiya.Stir well and add the sugar till the semiya gets cooked.It will take 15 minutes to cook the semiya.

3.When almost cooked add the cardamon powder.Stir well and remove from the flame.Add the saffron strands,cashewnuts and raisin.