TamilNadu biriyani..a recipe that never fails!

I have been quite busy now a days that I actually couldn't keep my posts updated.With the cookery classes started in Munnar by me..I rarely get time to sit down on my computer..I have been thinking to post this recipe for a long time.This one was shared by Sheeba ,our family friend.A special thanks goes on to my sis in law for helping me out with the recipe..cz i keep forgetting to write down the recipe.:DIf you have all the ingridients in hand you can cook this in half an hour.

TamilNadu Biriyani

For the 1st part
1/2 kg Chicken
4 tbsp curd
2 green chillies
1/2 tsp garam masala
salt to taste
Cook  the chicken with all the above ingredients  till its half cooked and separate the stock water.

For the paste
1 tbsp ginger garlic paste
pudina /mint leaves a handful
cilantro a handful
7 shallots

Grind all the above ingredients to make a fine paste.

For the 2nd part
2 cups of rice(washed)
2tbsp ghee
2 tbsp oil
4 green chillies slit
the ground paste
2 large onions sliced
2 tomatoes sliced
3 tsp of garam masala
1/2 tsp turmeric powder
4 cups of stock water

Heat ghee and oil in a heavy bottomed vessel and saute the large onions and green chillies together.Now add in the ground paste and tomatoes and saute till the tomatoes are cooked.Pop in the turmeric powder,garam masala and stir well.Add in the rice and chicken stirring well.Pour in the stock water and when it comes to boiling point add salt to taste.Keeping on medium flame  cover the vessel and cook till the water evaporates.Garnish with fresh cilantro.

A scoop of vanilla with Chocolate nd Coffee..

Here in Munnar the winter is on its way with misty evenings and quite chill nights.So how have all of u been?Although 6 days late I really wanted to post in this months Sweet punch.If you love chocolate and coffee like me this recipe is a real knock out and to top all this you can have the tang of vanilla with ice cream.
So hop on to the recipe with a scoopy scoop..

Saucy Coffee and Chocolate Pudding

1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch  of salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g almonds , chopped

For the topping

½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee

 Preheat oven to 180°C.  Sift together dry ingredients. Stir through butter, milk, egg and hazelnuts until well combined. Spoon batter into 4 ramekins. Sprinkle over brown sugar and cocoa then pour over coffee but do not stir. Bake for 20 minutes. Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.

So happy saucy bakin;)!

Kozhukkatai Payasam/Steamed rice dumpling Kheer to sweeten any day!

Hi Foodies..how have u all been?Its been long since I have been planning to put up this post.For every auspicious day after a wholesome meal  payasam is a total must.Payasam /Kheer is a traditional dish in the Indian subcontinent and the list of variations simply go on.Kozhukattai means steamed rice dumplings.Here's an easy peasy Payasam for all..

Kozhukattai Payasam


For making Kozhukattais
2 cups rice flour
3 cups of water
1 tsp of coconut oil
1/2 tsp salt

Boil water in heavy bottomed vessel and add in the coconut oil and salt.Keeping it on medium flame stir in the rice flour to make a dough consistency  with a wooden spoon.Turn off the flame and let it cool.When the mix is medium hot..softly knead it in to a dough and then roll out lemon sized balls out of it.Steam these balls in  a steamer for abot 10-15 minutes.
NB: Please seperate 4 lemon sized balls without steaming.You will need these for the payasam

For making the payasam
Steamed kozhukattais
3 cups of water
3 cups of boiled milk(make sure to seperate the thin film of cream that comes when the milk cools)
1and 1/2 cup sugar
2 tsp ghee
1/8 cup of small coconut pieces roasted in ghee
1/8 cup of nuts and raisins roasted in ghee

In a  deep bottomed vessel boil  3 cups of water and then pour in the 3 cups of milk.Keep stirring while you add in the sugar.When this starts simmering keep it on medium flame.Mix the earlier sepearted 4 unsteamed rice balls with  1/2 cup of water in a small bowl with your fingers(make sure you have no rice lumps).Pour this rice syrup in to the milk and pop in the steamed kozhukattais.When it starts thickening a lit bit pour in the ghee and add the roasted coconut pieces,nuts and raisins and turn off the flame.Kozhukattai payasam is ready to be devoured ;)

Irumban Puli achar/ Bilimbi Pickle

I simply love Bilimbis..the thought of these green wonders can really sink a titanic in my mouth.Last month I was at my home for a marriage and I got to taste some of these green beauties pickled.During my college days eating  these with salt was in all means a total freak out for me.:P
My husband and dad are both cravers of this pickle.So when last week when I got a few kilos of freshly picked bilimbis..I pickled them ;)

Irumban puli Achar/Bilimbi pickle
1kg of bilimbis
2 tsps of mustard seeds
1 1/2 tsp tsp of urad dal
1/2 tsp fenugreek seeds
1tsp turmeric powder
4 tbsps of kashmiri chilli powder
1/4 tsp Asafoetida powder
3/4 cup of gingelly oil
salt to taste
curry leaves

Slice the bilimbis into four  lengthwise pieces and marinate them with salt.Keep it overnight and the next day ,keep them in sunlight for about 4-5 hours.Slightly roast the fenugreek seeds and urad dal and ground them into fine powder.In a kadai heat the gingelly oil and splutter the mustard seeds.Now turn off the flame and after a minute add in the powdered mix,asafoetida powder,turmeric powder,kashmiri chilli powder while stirring .Now add in the salted bilimbis and mix well till they are well blended with the masala.Add in the curry leaves.When it has cooled transfer them into clean and dry bottles.You can start using them within two days.In case after a week you feel the pickle is less spicy ,heat about 2 tbsp of gingelly oil and add a tsp or two of chilli powder and pour it over the pickle and mix well.

Hope u all will all love pickling these beauties as much as I did :D