BUTTERMILK FRIED CHICKEN

     Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior.  This is an easy recipe and you can expand your fried chicken repertoire.  With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu.  Just a few simple techniques and there you go with a crispy fried chicken.  The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing.
     Buttermilk tenderizes the Chicken Pieces.  I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken.  Longer the time better the texture.  I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipops etc.,
     Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour.  This is the main step which gives the needed crispiness to the fried Chicken.  So what goes into the Seasoned flour matters a lot.  I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour.  Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it.  Baking Powder also does its job in getting the needed crispiness.
      Next step is frying the Buttermilk Chicken.  Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan.  Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces.  So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
    Once fried, remove it from the Oil and line it up in a wire rack.  Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.


For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Flour Mixture:

For Deep-frying:

METHOD :

To Marinate:

• Clean, Wash and cut the whole chicken into 8 pieces.
• In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
• Mix until the Chicken Pieces are well well coated with the ingredients.
• Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

• Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
• Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
• Make sure the Chicken Pieces are completely coated with the flour mixture.
• Follow the suit for the rest of the Chicken Pieces.
• Meanwhile, heat Oil in a deep pan on a high flame.
• Let the oil smoke off.
• Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
• Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
• Turn & fry the chicken so that it browns evenly,
• Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
• When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
• Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
• Serve it with your choice of Sauces, dips or Salads.

NOTES:

• To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
• Longer the marination time, better the texture.
• Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
• Do not bloat it off.
• The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
• Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
• Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
• Another important aspect is to make sure your oil is hot enough.
• Next thing is don’t overload the pan while frying the Chicken Pieces
• Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
• Deep fry the Chicken pieces on a medium-high flame.
• Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. 
• Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

 

PINEAPPLE RASAM

     
     Pineapple Rasam - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India.  Convert your favourite Rasam into an alluring delicacy by just adding Pineapple Juice into it.  The fruity flavour & sweetness from the Pineapples along with the spicy & tangy note from the Rasam converts this Pineapple Rasam into a cornucopia of flavours.  This Pineapple Rasam has a wonderful taste with a refreshing aroma.
     I have added Pineapple Juice along with few small pieces of Pineapples in this Rasam.  You can be easy with any basic Rasam Recipe while preparing Pineapple Rasam.  I have converted a basic Paruppu Rasam into this Pineapple Rasam recipe.  We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Lemon Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
     This Pineapple Rasam takes the show with its standalone flavour and aroma.  Serve it along with steaming hot rice and a Veggie or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.

 

For more RASAM RECIPES, Click here...


Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes

 

HOW TO MAKE PINEAPPLE RASAM

PINEAPPLE RASAM

 

INGREDIENTS :

For Pineapple Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/2 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Pineapple Pieces - 1/4 Cup
Pineapple Juice - 1/2 Cup
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish :

Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR PINEAPPLE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind the Pineapple in a mixer grinder/blender into a fine puree and keep it aside.
• Cut the Pineapple into small pieces and keep it aside. 
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Now add Pineapple pieces to the above and give a quick stir.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Pour in the Pineapple Juice and mix well.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Pineapple Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Pineapple Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Pineapple as such imparts a mild sweetness in this Rasam Recipe.
• So adding Jaggery is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Pineapple Juice at the final stage, just before garnishing.
• Once the Pineapple Juice is added, do not boil it for a long time.

MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

     'Muslim Style Brinjal/Eggplant Curry for Biriyani' - a special gravy served uniquely with Biriyanis.  This curry is a speciality of Tamil Muslim community and colloquially called 'Kathirikkai Pachadi,' especially this is a must serve item in a Muslim Wedding Banquet along with Biriyani. What makes this Brinjal Curry special is that it stands out amid the overwhelming Biriyani.
     Biriyani is a meal in itself.  Though it is served with a wide range of side dishes mostly condiments, when it comes to must serve side dishes for a Biriyani, it changes along with the region it is served. Though some school of thought and ardent Biriyani purists scoff that the side dishes spoil the uniqueness of the Biriyani itself.  Some strongly recommend to eat it along with a variety of side dishes.  Both ways it is individual preference and my idea about the same is that it adds delicacy to Biriyani. But above all, there is something remarkable in the way this Rice Dish is elevated into a delectable dish fit for the King & the Commoner.
      In South India, most of the Biriyanis are served along with preferable side dishes & Thayir Pachadi which is a Curd based Raitha prepared along with Onions, Tomatoes & few garnishings.  Some regions serve Dalcha a Lentil based curry as a side dish for Biriyani and some serve Salna along with Biriyanis.  Some regions especially in Chennai(Madras), Ambur, Vaniyambadi, Karaikkal, Ramanathapuram & Arcot Regions of Tamil Nadu they serve a spicy & tangy Curry prepared with Brinjals/Eggplants.  Even Hyderabadi Biryani is served along with their regional version of the same Brinjal Curry with slight variation and it is called Bhagara Baigan(Katte Baigan).
     Muslim Style Brinjal Curry is a special recipe prepared by the Muslim community in Tamil Nadu. I always remember our Muslim neighbours serving this Kathirikkai Pachadi along with Biriyani. I cannot forget our neighbour sending us a big batch of Mutton Biriyani, Chicken Gravy, Boiled Eggs, Curd-Onion Raitha, Kathirikai Pachadi, Poosanikkai/Kasi Halwa and Firni during Eid.  Though I am a big fan of Biriyanis - I love the dish whatsoever, but I always fall head over heel for Eggplant recipes. I am an ardent fan of Eggplants and this Gravy tops my favourite list and trust me, it is a great accompaniment with Biriyani.


For  MADRAS MUSLIM STYLE MUTTON BIRIYANI RECIPE, Click here...


Cuisine - Madras(Chennai)Tamilnadu, South Indian
Course -Side Dish
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 - 45 Minutes


For  BIRIYANI RECIPES, Click here...

HOW TO COOK MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

 

INGREDIENTS:

Brinjal/Eggplant - 5-7 Nos. (Medium Sized)
Oil - To Deep/Shallow Fry.

Brinjal Curry for Biriyani:

Onions - 2 Nos.
Tomatoes - 2 Nos.
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Cumin Powder - 1/2 Tspn
Garam Masala Powder - 1/2 Tspn
Tamarind - a Big Lime sized
Jaggery - 1 Tspn
Vinegar - 1 Tspn
Salt - To Taste

To Dry Roast & Grind:

Groundnuts/Peanuts - 2 Tbspn
Sesame Seeds - 2 Tbspn
Cashew Nuts - 5-7 Nos. (do not roast)

To Splutter:

Oil - 3-4 Tbpsn
Pepper corns - 10-12 Nos.
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs

METHOD:

To Dry Roast & Grind:

• Dry Roast Peanuts/Groundnuts on a very low flame until it turns fragrant & crispy.
• Remove it from the pan, allow it to cool down.
• Remove the skin and keep it aside.
• Dry Roast the Sesame Seeds on a very low flame until it turns fragrant & splutters.
• Care should be taken while roasting the Sesame Seeds, the colour should remain white.
• Remove it from the pan and allow it to cool.
• Add few Cashewnuts to the dry roasted Peanuts & Sesame Seeds and grind it into a fine powder and keep it aside.

For Deep-frying the Eggplants/Brinjal:

• Cut Brinjals/Eggplants lengthwise/into quarters and keep them in salted water until use.
• Heat Oil in a pan and deep fry the Eggplants until half cooked.  Just for a few minutes.
• Remove the deep-fried Eggplants from oil and keep it aside.

Brinjal Curry for Biriyani:

• Heat Oil in a pan, let the flame be at medium-low.
• Splutter Fenugreek Seeds & Peppercorns in it.
• Immediately add Green Chillies slit into two and Curry leaves into it.
• Add finely chopped Onion to the above and Saute it on a low flame until onions turn into golden brown in colour.
• Add finely chopped Tomatoes along with a dash of salt and cook this on a low flame until tomatoes turn soft and cooked.
• Cook this on a low flame until Oil separates from the mix.
• Add Turmeric Powder, Red Chilli Powder, Cumin Powder and Garam Masala to the above and fry this on a low flame for few minutes.
• Add finely powdered dry roasted ingredients and give a quick stir.
• Pour some water and cook this on a low flame until the raw flavour goes.
• Add deep-fried/shallow-fried Brinjals/Eggplant and mix well.
• Pour in the Tamarind extract and cook this on a low flame.
• Cook until the Brinjal/Eggplants turn soft & cooked and the Curry reaches the desired consistency.
• Add a teaspoon of Jaggery and mix well.
• Pour in a teaspoon of Vinegar if you want the Brinjal Curry to be tangy(Optional).
• Serve Muslim Style Brinjal Curry for Biriyani with your choice of Mutton Biriyani/Chicken Biriyani/Vegetable Biriyani.
• Goes well with Ambur/Vaniyambadi Biriyani, Madras Muslim Style Mutton Biriyani, Dindigul Thalappakatti Biriyani etc.,
• Can also serve this Brinjal Curry for Biriyani along with Pulaos, Ghee Rice or along with steamed Rice, Chapatis, Dosa etc.,

NOTES:

• I have used the round-shaped medium-sized Brinjal/Eggplants.
• Can use any variety of Brinjals/Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals/Eggplants in salted water is to avoid them getting oxidised.
• I have deep-fried the Brinjals for this Curry, alternatively can shallow-fry and add it into the curry.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Adding Vinegar adds extra a tanginess to the curry.  But it is purely optional.

MADRAS MUSLIM STYLE MUTTON BIRIYANI

     This is my 500th Post.  A long way from the time I started my Blog.  With quite a lot of thoughts and as & how it came out with the flow, I am writing up my 500th Post, which is a Biriyani(my all-time favourite dish).  I wanted to write a Biriyani Recipe as my 1st Post, though there are few Biriyani Recipes in my Blog, I wanted to mark my 500th Post to be something special.  The date and recipe turned out to be special for me on the go.  Today is my Mom & Dad's 47th Wedding Anniversary and I was saving the date to post my 500th Post for the day.
     While I was pondering through my blog, thinking hard to decide upon what to write for my 500th Post, I noticed that all my benchmark posts had been family favourites & above all I had written it with the flow.  No prior planning or thinking.

• 100th Post being Hainanese Chicken Rice, a wonderful recipe which I perfected for my family, 
  
• 200th Post being Mutton Cutlet/Lamb Croquettes, a default starter frequented during festivities, functions, get-togethers etc., at home.  
• 300th Post being Kerala Kallu Shappu Style Beef Roast, a wonderful Kerala Classic which I frequent at home  & 
• 400th Post is a recipe from our family(Syrian Christian household) traditional recipe prepared on Maundy Thursday - Pesaha Appam & Paal.  

     Now for my 500th Post and as always being a Biriyani Lover, here comes yet another Authentic Madras Muslim Style Mutton Biriyani.  But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after some trial & errors.
     Muslim Style Biriyani has its own benchmark when it comes to taste, flavour, aroma and texture.  Bhai Veetu Biriyani which means an authentic home style Muslim Biriyani has a special place in the hearts of Biriyani Lovers.  I have been an ardent fan of these Biriyanis that we never miss a Muslim Wedding.  And even during our stay in Chennai(Madras) a few years back, I was really fascinated by the street side Biriyanis which pop out during lunchtime.  We can always see people selling Biriyanis in big Degchis(Vessels) around the corner of a street.  Reddish Orange hued Biriyanis prepared in Basmati Rice with a wonderful aroma.  As always I never used to miss a chance when it comes to tasting Biriyanis. Lately, during our last visit to Chennai, I made sure to eat at Buhari Restaurant which marked its popularity with their traditional Muslim Style Biriyani for years along with their so-called self invented dish, Chicken 65.  This Biriyani is slightly different from Ambur/Vaniyambadi Style Biriyani, though both recipes are from the royal kitchens of Arcot Nawabs.
     Meanwhile, while pondering through the web, my husband came up with this Madras Muslim Style Biriyani and asked me to try it without changing the measurements and method.  And trust me it came out perfect even for the first time.  The aroma of the Biriyani was lingering around the house and needless to say about the perfectly cooked Rice and Meat. The recipe called for using a bit more of Meat compared to the Rice measurement. Also, the ingredients were weighed and used. I would suggest you follow the same.  So I have given most of the measurements in kgs & ml in this recipe.  Also, follow the instructions while sauteing the ingredients and cooking the meat & rice.  This helped me to get perfectly textured Biriyani.


For more BIRIYANI RECIPES, Click here...


Cuisine - Madras(Chennai)Tamilnadu, South Indian
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

HOW TO COOK MADRAS MUSLIM STYLE MUTTON BIRIYANI

MADRAS MUSLIM STYLE MUTTON BIRIYANI

INGREDIENTS:

For Mutton/Lamb Masala:

Mutton - 750 Gms
Big Onions - 400 Gms
Tomato - 250 Gms
Ginger - 75 Gms
Garlic - 50 Gms
Green Chillies - 8 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2 Tbspn
Coriander Leaves - a Handful
Mint Leaves - a Handful
Curd - 100 Ml
Oil - 100 Ml
Ghee - 4 Tbspn
Lime Juice - of 1 Lime
Salt - To Taste

Spices:

Cinnamon(2" Piece) - 2 Nos.
Cloves  - 6 -9 Nos.
Cardamoms - 6 -9 Nos.

To Cook Basmati Rice:

Basmati Rice - 500 Gms.
Cinnamon(2" Piece) - 1 Nos.
Cloves - 3 Nos.
Cardamoms - 3 Pods
Salt - To Taste
Water - as required

METHOD : 

 For cooking the Mutton/Lamb Masala :

• Heat Oil in a pan/pressure cooker, add all the ingredients mentioned under 'Spices' and fry them on a medium flame until aromatic.
• Sauté Onions(cut into thin long slices) along with Green Chillies slit into two.
• Cover and Sauté on a medium flame for a minute stirring occasionally.
• Sauté the Onions until it turns into light brown in colour.
• Add in the Garlic Paste and sauté it for about 3-4 minutes until fragrant on a medium flame.
• Then add the Ginger paste and sauté it for about 3-4 minutes until the raw flavour goes.
• Cover and Sauté it on a very low flame for few minutes, stirring occasionally.
• Care should be taken, that it doesn't burn or stick to the vessel.  This can spoil the taste of the Biriyani.
• Sprinkle water, if necessary at this stage.
• Sauté until oil separates from the mix.
• Now add Mutton/Lamb Pieces along with a dash of salt and mix well (add few pieces of papaya at this stage, if using).
• Add finely sliced Tomatoes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Cook this on a medium flame until Tomatoes turn soft & cooked.
• Now add Turmeric Powder, Red Chilli Powder along with Curd and mix well.
• Cook this on a low flame until the raw flavour goes and oil separates from the mix.
• Cook the Mutton Pieces until soft and tender.
• If cooking the Lamb/Mutton pieces in a pressure cooker, cook for about 5 whistles on a high flame and another 5-6 whistle on a low flame. 
• Adjust the cooking time to suit the tenderness of the meat.
• Wait until the pressure is totally released.

For cooking the Rice:

• Rinse the Basmati Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Boil enough Water in a Vessel/Saucepan.
• Let the Vessel be big enough to hold both Rice & water.
• Drain the soaked Rice.
• Carefully add Soaked Rice along with a dash of Salt,& Spices into the boiling Water.
• Cook until the Rice is half done. Just a boil is more than enough.
• Drain the excess water from the cooked rice pouring it out into a colander.

For Madras Muslim Style Mutton Biriyani:

Over a Griddle(For a Dhum Effect):

• Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
• Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
• Keep this preheated Chapati griddle below the Biriyani Vessel.
• Pour the cooked Mutton/Lamb along with the Masala.
• Add the 1/2 cooked Rice over it.
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Cover the Vessel with a lid and keep a heavy object on top of it.
• Cook this on a medium-low flame for just 5 Minutes.
• Carefully open the lid and gently stir the ingredients once.
• Again cover the Vessel with the lid and keep the heavy object on top of it.
• Cook this for about 10-12 minutes, then switch off the flame and leave the Biriyani Vessel on the stove top untouched for few minutes.
• Remove the lid and drizzle the remaining 2 Tbspns of Ghee & gently mix the cooked Madras Muslim Style Mutton Biriyani with a long ladle.
• Gently fluff up the Mutton Biriyani so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Madras Muslim Style Mutton Biriyani along with Curd-Onion Raitha, Brinjal Curry or any preferred vegetarian or non-vegetarian side dishes.

Baking in an Oven(for Dhum Effect) : 

• Preheat the oven to 450° F/230°C.
• Pour the cooked Mutton/Lamb along with the Masala into a big bake-proof bowl.
• Add the 1/2 cooked Rice over it.
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
• Bake the Madras Muslim Style Mutton Biriyani for about 30 minutes.
• Leave it aside untouched for a few minutes.
• Drizzle the remaining 2 Tbspns of Ghee & Gently fluff up the Mutton Biriyani, so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Madras Muslim Style Mutton Biriyani along with Curd-Onion Raitha, Brinjal Curry or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Measure & use the ingredients mentioned for the Recipe.
• Well-seasoned Basmati /Jeerakasamba Rice plays a vital role in the texture of a Biriyani. 
• This recipe calls for Basmati Rice can also prepare it with Jeerakasamba Rice.
• Soaking the rice helps in getting perfectly cooked rice.
• Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
• Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level. 
• Adjust the Spices to suit your preference
• Grind Garlic & Ginger separately and sauté Garlic first and then follow it with Ginger.
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Adding lemon juice is to avoid rice from getting sticky.
• Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
• While fluffing up the rice mix it gently.
• Can also cook the same recipe with Beef/Chicken.  Adjust the cooking time accordingly.

______________________________________________________________________________________

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.

HOW TO MAKE FRESH DAIRY PRODUCTS AT HOME

     As a kid, our day starts & ends with a tall glass of Milk.  With a lot of compulsion and quite a bit of aversion, I used to gobble up the glass of Milk along with my Mother's stare which was a daily routine. There are several anecdotes related to drinking milk when it comes to my brother's part. I grew up to gradually love Milk & dairy products acknowledging the taste and gradually understanding that it is full of Health Benefits.  Growing up with Milk & Milk Products as Curd/Yogurt, Butter Milk, Butter, Ghee, etc.,
     Not a day goes by without eating any these Dairy Products and being a South Indian, Curd/Yogurt or sometimes Buttermilk is a must-have in our daily diet. We end up our meal with Curd Rice in our household or drink a glass of Neer Mor/Sambharam.  A comfort food according to me & my meal is incomplete without Curd Rice. Basically, it helps to lower the body temperature and also soothes our stomach after a spicy & heavy lunch and mainly aids in easy digestion. The Probiotics in the Curd/Buttermilk is good for gut health. Least to mention the number of recipes which calls for Curd/Buttermilk in it.  Then comes Butter & Ghee.  We use it lavishly in our kitchen which truly enhances the taste, flavour and aroma of any dish it is added into.
     I have grown up seeing my Mother & my MIL make all these dairy products at home except Paneer.  And when it came to my turn I played it with ease.  I loved all the process because nothing is perfect for our family rather than homemade products. Also living in a place where we cannot get hold of good-tasting Ghee and Paneer, my homemade process helped me to get what I wanted in a cheap & best form. And above all these dairy products have no additives and preservatives.
Preparing fresh dairy products at home is a process done in most of the Indian households.  As of any Indian homemaker thrift and wise, it is a common scenario to

 a Tamil saying which means to melt up the Ghee, save/reduce Water and to dilute the Buttermilk(converting Curd into Buttermilk). I am sure that I cannot translate it in a better way.
     I get fresh Cow's Milk here from a farm nearby.  A milkman delivers fresh Cow's Milk 3 times a week and the amount of Milk is more than enough to supply with Fresh Cream & Butter for a month.  I sometimes make Paneer/Chenna out of excess Milk. I convert a batch of Milk into Curd/Yogurt which is a must in the daily menu. I collect and store the thick Cream/Malai floating on top of the Milk in the refrigerator until a good amount is collected enough to beat it up into Butter, save some Butter for daily use and the remaining Butter, I melt it up into Ghee. Along with the Butter making process, I get a good amount of Buttermilk, which I use it up in various recipes or simply beat it up and make Sambharam/Neer Moru/Spiced Buttermilk.

 

 HOMEMADE DAIRY PRODUCTS 

• Paneer - Curdle the Milk with an Acidic substance to make fresh Homemade Paneer.

• Whey Water - A byproduct got while making Paneer/Chenna. The Whey Water is the watery residue separated from curdled milk in the process of making paneer/cheese.

• Fresh Cream - The Collected Cream from fresh milk can be whisked to make fresh Cream.

• Curd - Converting the Milk into Curd.

• Buttermilk - I get a good supply of Buttermilk as a byproduct while making Butter at home.   

• Butter - Boil the Milk, cool it down, collect the Cream & Store it in Freezer until a whole lot is collected to make homemade Butter.             

• Ghee/Clarified Butter - Can use the homemade/Store-bought Butter, heat it, melt it & convert it into Ghee/Clarified Butter.

Let's See in detail, How to make each of these dairy products from fresh Milk

HOMEMADE PANEER/CHENNA

PANEER/CHENNA

For a detailed Recipe on HOW TO MAKE PANEER/CHENNA, Click here...

     Paneer/Chenna is commonly called as cottage cheese. It is an Indian cheese made by coagulating the milk by adding an acidic agent to milk. It is not a fermented or cured product like other cheeses. The Paneer/Cottage Cheese can be used for making a variety of dishes, curries, desserts and sweets.   Follow these simple steps and you have fresh Home-made Paneers within no time.  All the more you just need only TWO INGREDIENTS to make Paneer.  Full Cream Milk and an Acidic base to curdle the milk.  It has a uniqueness which adds a richness and taste to the dish it is added into. The versatility of PANEER/CHENNA a must-have in my pantry. It can be added into various Curries, Stir-fries, Parathas and can be converting into delectable desserts.   A little bit of time and patience is what we need to make this.  And all the more, homemade paneers are hygienic, unprocessed and cheap too.


For more Recipes with PANEER/CHENNA, Click here...

WHEY WATER

WHEY WATER

To read more about the USES & BENEFITS OF WHEY WATER, Click here...

HOMEMADE CURD/YOGURT

CURD/YOGURT

For a detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

    Simple Tips & Tricks to make fresh Homemade Curd/Yogurt.  Milk, Starter and few simple tips can help you get perfect Curd/Yogurt at home.  Curd is a useful ingredient loaded with probiotics, digestive agents and also has a cooling effect on the body.  Several recipes even call for Curd/Yogurt as the main ingredient.

For more Recipes with CURD/YOGURT, Click here...

HOMEMADE BUTTERMILK

BUTTERMILK

For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

     Buttermilk in Indian terms is the thin milky substitute we get after removing Butter from the Milk/Cream/Curd.  But in terms of Cuisine, it is cultured buttermilk.  I have given simple tips & tricks and various methods to make Buttermilk at home.  It can be converted into true Buttermilk by simply adding acidic substances like Lemon Juice/Vinegar for instant Buttermilk, which would work best for baking or making pancakes. But the real taste, flavour and nutritional value is enhanced only if it is converted into a Buttermilk using cultured Curd/Yogurt/Cultured Buttermilk/Sour Cream etc.,
     Buttermilk is a versatile ingredient and is used in various dishes for its taste & flavour.  Also, it helps to activate the Baking Soda/Soda-bi-carbonate while baking.  Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.


For more Recipes with BUTTERMILK, Click here...

HOMEMADE BUTTER

BUTTER

For a detailed Recipe on HOW TO MAKE BUTTER, Click here...

     Butter can be prepared by churning Fresh Cream or Yogurt/Curd. Butter can be prepared from a thick layer of cream from Curd or just collect the heavy sheet of cream from milk which floats over it. Collect it in a bottle, close the lid tightly and store it in the freezer until use.  When there is enough Cream maybe around three to four cups then we can go ahead with the process of making Butter.  Thaw the cream before the process.
      The options and uses with this home-made Butter is vast enough. But the highlight of homemade butter is that it has no additives, preservatives or colouring agents.  The freshness and the wonderful aroma of Butter is an added advantage in homemade Butter.

For more Recipes with BUTTER, Click here...

HOMEMADE GHEE

GHEE

For a detailed Recipe on HOW TO MAKE GHEE, Click here...

     Ghee - The Essence of Milk, the most refined and purest form of Milk.  Ghee is said to be the purest form of Milk because the amount of impurities in Milk is removed throughout the process at every stage until the purest refined Ghee is acquired.

GHEE

GHEE

     In the process of making Ghee(clarifying Butter) the idea is to remove all water, buttermilk, sediment, salt and other impurities which cause Butter to darken & burn, making it susceptible to becoming rancid. It also expels air during the process and only the purest form of Oil(Ghee) remains. This is done by gently heating Butter. What we have to consider at this point is to leave Butter on a very low heat until all the bubbles subside and Butter is on the verge of caramelization. This makes the best Ghee. The clarification process/ghee making process is extensive, meticulous & should be done perfectly. The resulting Ghee has a wonderful golden hue, with a perfect texture which we call as a grainy texture, manal-manala - like sand, with great aroma and taste.  Ghee has great cooking uses, innumerable health benefits and therapeutic values.           


For more Recipes with GHEE, Click here...



     I have tried to compile a few of the Dairy Products which I regularly make at home. This is a daily process at home and it starts right from the time I boil the Milk which gives me a good & regular supply of all the above Dairy Products.  A bit of patience and time is what it requires to make quality products without any preservatives and additives for our family.  So give a try... And enjoying serving good food to your family.

KURKURI BHINDI - CRISPY DEEP FRIED OKRA

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Cuisine - South Indian
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 - 10 Minutes
Marination Time - 20 - 30 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK KURKURI BHINDI - CRISPY DEEP FRIED OKRA

KURKURI BHINDI - CRISPY DEEP FRIED OKRA

INGREDIENTS :

To Marinate:

Okra/Lady's Finger - 12-15 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/2 Tspn
Chaat Masala - 1 Tspn
Cumin Powder - 1/2 Tspn
Ajwain/Carom Seeds - a Pinch(Optional)
Gram Flour/Besan - 3-4 Tbspn
Rice Flour - 3 Tbspn
Lemon Juice - 1 Tspn
Salt - To Taste

To Deep Fry:

Oil - To Deep Fry

METHOD :

• Wash, pat dry and trim the ends of the Okra.
• Cut it into thin strips, remove and discard the seeds.
• Mix the Flours and Spices along with a dash of salt and Lemon Juice.
• Add Okra strips to the above and mix well.
• Leave it aside for about 5 -10 minutes, the mix would have become slightly moist now.
• If not sprinkle few drops of water and mix it well until each strip is well coated with the flour-spice mix.
• Again leave it aside for about 10-20 Minutes.
• Heat Oil in a Pan on a high flame.
• Once the OIl starts to fume, reduce the flame to medium.
• Carefully drop the marinated Okra strips to the oil and deep fry them on a medium flame.
• Make sure that the strips do not get stuck to each other.
• Carefully toss them up in oil once.
• Deep fry them until the sizzling sound stops and it turns into golden brown colour.
• Once done remove from oil and allow it to drain on a paper towel.
• Serve Kurkuri Bhindi hot with a sprinkle of Chaat Masala.
• Can serve Kurkuri Bhindi as a Starter, Snack or as a Side Dish along with both Roti & Rice.

 

NOTES :

• Make sure the Okras are pat dried before cutting it.
• Cut it into thin strips & discard the seeds.  This helps you to get crispy Okra fries.
• Sprinkle water to the flour and spice mix only if necessary.
• The moistness from the vegetable & the lemon juice would do the job.
• Fry the Okra Strips on a medium flame until golden brown in colour.
• Above method helps in getting crispy Okra fries.
• Adjust the amount of spiciness to your preference.
• Adding Ajwain/Carom Seeds is purely optional.

POTATO & TUVAR DHAL CURRY - KERALA STYLE

     The love for Dhal and Dhal based recipes goes a long way in our family. My husband loves curries and dishes prepared with Dhals, least to mention his love for Parippu Pradhaman.  His favourite being Paruppu Thalichathu a simple curry prepared with Tuvar Dhal.   Everyone in the family likes the dish right from my husband, his Grandfather, his Father and our Son all are fanatically in love with Paruppu/Dhal. I always call it as a heirloom dish inherited and inhibited within the family. And I say that it shows that you all truly belong to the same bloodline just from the liking for this Paruppu Thalichathu.  
      This is a simple Dhal Curry prepared along with Potatoes which was one of my FIL's favourite dish.  Whenever I prepare this Curry it reminds me of him. Today is his memorial day and to commemorate the day, I have made it a routine to cook this Dhal & potato curry every year. He was not a foodie but had certain specific preference with every meal he ate.  He ate minimal meals and struck to the quantity whatsoever, but he always needed a small portion of some kind of Non-vegetarian item in his meals.  What I remember, is his specific love for two dishes - his mother's Nadan Varutharacha Erachi Curry and this Paruppu with Potatoes.  And these were the only dishes of his preference & he rarely asked my MIL to cook.  But my MIL on the other hand frequents these curries at home.

  This is a mild and nutritious Curry prepared with Tuvar Dhal, Tomatoes, seasoned with spices & ground Coconut paste and finally tempered in Coconut oil for a Nadan Kerala Touch.  We can add Potatoes or any other vegetables like Gourd, Drumsticks, Radish, Spinach etc., along with the Dhal and give a twist to this Curry.  
     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic.  Temper the cooked Dhal with mild spices in Coconut Oil, there you go with a simple Dhal Curry. I usually add ground Coconut Paste in this curry, but it is purely optional. My MIL prepares this curry with Chilli Flakes instead of Red Chilli Powder.  A quick & easy Curry perfect to be served along with hot steaming Rice. Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

For more Recipes with Dhal/Pulses, Click here...
    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more details on How to cook Beans Lentils and Pulses, click here ...

HOW TO COOK POTATO & TUVAR DHAL CURRY - KERALA STYLE

POTATO & TUVAR DHAL CURRY - KERALA STYLE

INGREDIENTS :

To Cook Dhal:

Tuvar Dhal - 1/2 Cup
Turmeric Powder - 1/2 Tspn
Ghee/Oil - 1/2 Tspn 
Water - 11/2 Cups
Mustard Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - a Sprig

METHOD:

• Clean, Peel and wash the Potatoes, Cut into Cubes and leave it soaked in water.
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Potatoes into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until Potatoes turn soft and cooked. Alternatively can cook in a pressure cooker for a whistle.
• Once both the Dhal and Potatoes are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes and you get the desired consistency.
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Tuvar Dhal & Potatoes into the tempering and cook on a low flame for few minutes.
• Serve Potato & Tuvar Dhal Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES :

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame this will burn them and will give a bitter taste to the dish.

SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

     Taugeh - Moong Bean Sprout is a versatile and one of the most commonly used ingredients in South East Asian Cooking. Scrambled Eggs with Bean Sprouts is a simple stir fry prepared by combining Eggs & Bean Sprouts/Taugeh.  A quick & easy recipe and above all it is also nutritious.  Bean Sprouts/Taugeh is considered as a superfood that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes.  I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/ Mee Goreng Recipes. While preparing a Stir-fry with Bean Sprouts/Taugeh cook on high heat for a brief period.
      In this recipe too, I have scrambled the Eggs along with mild seasonings until cooked. Then finally I have added these Bean Sprouts & have cooked on a high flame for a minute. This way Taugeh/Bean Sprouts tend to retain its crunchiness, texture and nutritional value. These wonderful power-packed Bean sprouts, take centre stage in this quick, flavour-filled stir-fry. The addition of just a few ingredients over high heat brings out its sweet succulence making the dish a tasty indulgence.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes


For more Recipes with BEAN SPROUTS/TAUGEH, Click here...

 HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Pour it into the Pan & Scramble it on a medium flame until cooked.
• Season it up with Light Soy Sauce and give a quick stir.
• Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Immediately switch off the flame.
• Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.

NOTES:

• Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
• Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.