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Archive for August 2016

Friday, 12 August 2016

Delicious Rajma Biryani Recipe

RAJMA BIRYANI RECIPE
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PREP TIME 20 mins | COOK TIME | TOTAL TIME
20 mins 20 mins 40 mins
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Make an aromatic vegetarian biryani with kidney beans and blend of spices!

Recipe type: Rice

Cuisine: Indian

Serves: 2

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INGREDIENTS

Basmati rice - 1 cup
Kidney beans / rajma - ½ cup
Onion - 1 (sliced)
Green peas - ¼ cup
Cumin seeds - 1 tsp
Ginger-garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - ¼ tsp
Black cardamom - 2
Cloves - 4
Green cardamom - 4
Bay leaves - 2
Yogurt - ½ cup
Lemon - 1
Coriander leaves - 2 tbsp (chopped)
mint leaves - 2 tbsp (chopped)
Salt to taste
Ghee - 3 tbsp

INSTRUCTIONS

Clean and soak rice in water for 20 minutes. Drain the water and keep the rice ready.
Cook rajma with 2 cups of water till its soft and you can mash it between your fingers. Drain the water and keep it ready. Do not throw away the water as we will use it as rajma stock.
Heat 2 tbsp ghee in a pan. Add cumin seeds, black cardamom, cloves, green cardamom, bay leaves and sliced onions. Fry till onion turn golden brown. Add turmeric powder, chilli powder, garam masala and mix well. Remove from the flame.
Add this mix in rice cooker along with rajma stock (1+1/2 cup), boiled rajma, green peas, mint leaves, salt to taste, yogurt and mix well.
Close the cooker and let it cook till the cooker comes on warm mode.
Juice 1 lemon and drizzle it over rice. Mix it gently. Transfer into a serving bowl, garnish coriander leaves and serve.

Wednesday, 10 August 2016

Kerala Style Malabar Fish Biriyani Recipe

Here is the recipe…

Fish Biriyani

Author: Maria Jose Martin

Recipe type: Main Dish

Cuisine: Indian, South Indian, Kerala

Serves: 3-4

Ingredients

For fish masala

· King fish - ½ kg

· Onion - 2 big

· Crushed Ginger & garlic - 1 tablespoon each

· Crushed green chilli - 1 tablespoon

· Tomato - 3 medium

· Coriander powder - 1 tbsp

· Curd - ¼ cup

· Ghee/dalda - 1 tbsp

· Oil

For marination

· Chilli powder - 2 teaspoon

· Pepper powder - ½ teaspoon

· Turmeric powder - 1 teaspoon

· Ginger & garlic - 1 table spoon each

· Small onion - 3,4

· Fenugreek - a pinch

· Mustard - a pinch

· Salt

For white paste

· Coconut - 2 tablespoon

· Poppy seeds - ½ tablespoon

· Cashew nuts - 1 tablespoon (soaked in water)

For rice

· Basmati rice - 2 cups

· water - 4 cups

· Cardamom - 6

· Cinnamon - 2 medium size stick

· Clove - 6

· Ghee - 2 tbsp

· Lemon Juice - 1-2 tablespoon

· Chopped Mint leaves - 1-2 tbsp

· Chopped Coriander leaves - 2-3 tbsp

· Salt

Instructions

1. Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for ½ an hour.

2. Grind together the ingredients for white paste & keep aside.

3. Shallow fry the marinated fish till it is half cooked.

4. Add 1 tablespoon ghee to this oil & saute the onion till it becomes soft. Add the crushed ginger, garlic & green chilli & saute for 3 minutes. Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.When the tomatoes are cooked well add ¼ cup curd. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy. After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.

5. Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice. When the rice starts cracking add 4 cups of boiling water, salt, coriander & mint leaves & lemon juice. Cook the rice till the water is completely dried.

6. Butter a baking dish. Spread one layer of fish masala first & a layer of rice on top of it. Repeat the same. Top layer should be rice.

7. Preheat the oven at 200 C, 10 mins before baking. Reduce the oven temp to 180 C and bake for 20-25 minutes. Spread a wet cloth over the dish while baking. Garnish with fried onions,nuts, raisins. Serve the biriyani with raitha,mango chutney & pappad.

Notes

Stove Top Method:

If you don't have an oven to bake the biriyani, do the following method.

1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.

2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.

3. Also place a pan of boiling water on top of the biriyani vessel at the same time.

Make sure you stir the fish masala gently, otherwise the fish pieces may break. There are chances of fish pieces breaking and the bones get mixed up in the gravy, even if you stir gently. So be careful about the separated bones, while serving children.

Saturday, 6 August 2016

Chocolate Orange Cake Recipe | 03:47 | No Comments

Chocolate Orange Layer Cake Recipe

How To Make Chocolate Orange Cake Recipe

#INSTRUCTIONS

Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.

Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.

Mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and the orange extract.
Spoon into your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.

Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes, either way, depending on your oven.

Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.

Beat in your icing sugar and orange extract.

Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.

Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.

If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.

When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.

Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.

Pipe a circle around the outside of two of the layers, sit each on the one before.
On the top layer, pipe small dollops all over and top with your segments of chocolate orange