PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

"Prawn Biriyani/Eral Biriyani" is a twist given to a Tamil Nadu style Biriyani with a simple addition of marinated and pre-cooked Prawns/Shrimps.  If you love Seafood and then this recipe is sure to fascinate your taste buds. It is only after living in Malaysia that I started cooking Prawn Biriyani, the reason is the availability of the fresh catch in the market. 
     The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration into my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home.  Prawn Biriyani is one of the delectable version of Biriyani with total justification.  Perfectly cooked Rice and Prawns/Shrimps with the right amount of spices and flavourings add a crown to this top-notch dish teasing your taste buds, all the way making you a die-hard fan of this Prawn Biriyani.
     This is an easy Biriyani recipe which can be prepared as a one-pot meal in a pressure cooker or in a rice cooker.  The method of making this Prawn Biriyani is very simple and can be cooked within 30 minutes. I have marinated the Prawns and have shallow fried it before adding it into the Biriyani and I have used Coconut Milk along with Water to cook this Prawn Biriyani, which makes the dish more exotic & rich.



Cuisine - South Indian
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

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


For more recipes of BIRIYANI, Click here...

HOW TO COOK PRAWN BIRIYANI/ERAL BIRIYANI

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

 

INGREDIENTS:

To Marinate the Prawns/Shrimps: 

Seeraga Samba Rice/ Basmati Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Water - 11/2 Cups
Onion - 1 No.
Garlic - 4-5 Cloves
Green Chillies - 2-3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Tomato - 1 No.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/2 Cup
Lemon Juice - 1 Tbspn
Ghee - 3 Tbspns

For Biriyani Masala Paste:

Shallots - 8-10 Nos.
Green Chillies - 2 Nos.
Garlic - 5-7 Cloves
Ginger - 1 Small Size
Bay Leaf - 1 Leaf
Cloves - 3 Nos.
Cinnamon (1") - 2 Sticks
Cardamom - 2-3 Nos.
Fennel Seeds - 1/2 Tspn

METHOD:

• Rinse the 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.
• Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
• Clean, De-shell & De-vein the Prawns/Shrimps.
• Wash it and drain it in a colander.
• Marinate the Prawns/Shrimps with the ingredients mentioned under 'To Marinate' and leave it aside for 20-30 Minutes.(Can be left marinated overnight in a refrigerator).
• Heat Oil in a pan and Shallow fry the marinated prawns until 3/4 done.
• Fry the Prawns/Shrimps on a low flame, otherwise the Prawns may turn rubbery.
• Prawns may tend to ooze out water, cook until all the water is absorbed.
• Remove the shallow-fried Prawns from the Oil and keep it aside.
• Heat the remaining Oil used for shallow frying the Prawns for making Biriyani.
• Add 1/2 the amount Ghee to the above Oil and heat it.
• Saute finely chopped Onions and saute until it turns translucent.
• Add Garlic Cloves and Green Chillies slit into two and fry for a while.
• Add the ground Biriyani Masala Paste to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder and fry it on a low flame for few minutes. 
• If you have any leftover marinade, add it to the above masala at this stage and cook for a few minutes.
• Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
• Add the shallow-fried Prawns and give a quick stir.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour in the Thick Coconut Milk and cook this on a low flame for few minutes.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the 11/2 Cups of Water and pour it into the Prawn Biriyani Mix. 
• I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 15 - 20 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Prawn Biryani and fluff-up the rice gently.
• Serve Prawn Biriyani/Eral Biriayni along with Curd-Onion Raitha and Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

NOTES:

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually, 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Adjust the amount of spices to your preference.
• Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.
• The same recipe can be prepared with Mutton/Beef/Chicken or convert it into Vegetable Biriyani by adding your preferred Classic Vegetables in the Biriyani. 
• Adjust the cooking time suitable for the meat used.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice from getting scorched at the bottom of the vessel.

BHINDI/OKRA MASALA

     I get happy when I have to cook less and when it comes to dishes vetoed by the whole family, I can easily end up cooking dishes suitable for all 4 at home - a single menu. But this is rather a rare scenario at home. So a simple vegetarian menu with Chapati or Paratha along with Dhal & a simple Sabji is always a quick fix according to me. Finish off with a little bit of Curd Rice & pickle, (Ha, as always a personal choice) converts this meal into a totally complete & comforting meal.

     Okra/Bhindi is one vegetable which is commonly liked at home and I make sure to stock Okras.  We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. According to me, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should be green in Colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

OKRA/LADY'S FINGER

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.

     This Bhindi/Okra Masala recipe calls for basic Indian Masala with Onions, Tomatoes, Ginger and Spices. An easy recipe with very few ingredients and all the more it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along with Warm Chapati or Paratha and Dhal for a complete meal.


For more Recipes with OKRA/LADY'S FINGER, Click here...

Cuisine - North Indian
Course - Side dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3 - 4
Author - SM

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


For more SIDE DISHES FOR CHAPATI/ROTI, Click here...

HOW TO COOK BHINDI/OKRA MASALA 

BHINDI/OKRA MASALA

INGREDIENTS:

Okra/Bhindi - 500 Gms
Oil - 2 -3 Tbpsn
Cumin Seeds - 1 Tspn
Onion - 1 No.
Ginger (1" Piece) - 1 No.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder -  2 Tspn
Garam Masala Powder - 1/4 Tspn
Amchur/Dried- Mango Powder - 1 Tspn
Salt - To Taste
Jaggery - 1/4 Tspn


For a detailed Recipe on HOMEMADE GARAM MASALA POWDER, Click here...

METHOD :

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and chop them into 1" pieces
• Heat Oil in a Pan, splutter Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Ginger and saute until onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala, and fry this on a medium-low flame until the raw flavour goes.
• Add finely chopped Tomatoes and cook this on a low flame until oil separates from the masala.
• Saute the Okra/Bhindi Masala on a low flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Make sure that the Masala doesn't burn at this stage.  Can sprinkle some water and cook if necessary.
• Sprinkle Amchur Powder & Jaggery and give a quick stir.
• Leave it on a low flame for about 2-3 minutes. 
• Switch off the flame.
• Serve Bhindi Masala hot with Chapati or Paratha or Rice.

 

NOTES:

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

     When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable.  I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture.  This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran and even while adding the vegetable in Sambar or any other curry I follow this method.

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a little bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or skillet, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Saute Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
• Can also simply slice and roast okra in an oven.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

KASURI METHI - DRIED FENUGREEK LEAVES

     Kasuri Methi is one common ingredient found in North Indian Cooking.  It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves.  This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
     Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves.  My first attempt cooking Butter Chicken went without Kasuri Methi.  Though I had used fresh Methi Leaves while cooking Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
      Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach.  Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
     After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market.  And searched for Dried ones in Indian Stores in vain.  My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me.  But I am not sure why I couldn't grow it here.  Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.  The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
      Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent. I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry. Don’t discard it, you can dry it up to make Kasturi Methi. You can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

 

Method 1 - Sun-dried

• Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
• U can use the tender Stems, if doing so chop it finely.
• Once done, wash the leaves well so that the dirt washes off properly. 
• Allow it to drain in a Colander.
• Wipe off any extra moisture using a clean kitchen towel.
• Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
• Let it dry for about 12 hours in direct sunlight.
• After 12 hours, give it a stir and then again dry it for a day. 
• You can drythe leaves until they are dry and crisp.
• Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored. 
• Take it and crush it with your hands.
• Store it in an airtight container.
• Stays good for a long time.  For longer shelf life, can store it in the freezer.

Method 2 -  In a Microwave Oven

Culinary Uses of Kasuri Methi:

SWEET CORN CHICKEN SOUP

     If I say, this lockdown period was one kind of a busy holiday, then it is surely not going to be an exaggeration. We are all in an eating spree & and I have been cooking a lot, several family favourites and few which I had in my to-cook list. Soups are such recipe which I do not much frequent at home & it is also that we do not order Soups when we dine out. If at all we order then it would always be Sweet Corn Chicken Soup.  Ya, for one exception, I should say that one of the most frequented Soups at home is Thai Tom Yum Soup.
     This Sweet Corn Chicken Soup would always be one recipe which would come to my mind when I buy Sweet Corn and it happens that sometimes I end up not having Chicken and when I have Chicken I wouldn't have Sweet Corns. After a long pull & push game, I finally planned ahead saved some Chicken pieces, a batch of homemade Chicken Stock and bought fresh Sweet Corn.  It’s a comforting soup with fresh Sweet Corn Kernels, Shredded Chicken in flavourful homemade chicken stock, thickened with blended Corn Kernels & Corn Starch.   It’s simple to make, warming and delicious.
      If you want to make it from scratch or with ready-made ingredients, both ways this Creamy Sweet Corn Chicken Soup can be incorporated within minutes.  This recipe is prepared with homemade ingredients - like I have cooked the Sweet Corn Kernels and then I have blended half the amount of Corn for the Creamy Soup which can be done by using a Can of Cream of Corn.  And I have used homemade Chicken Stock as the Soup base which can easily be substituted with store-bought Chicken Stock or Chicken Stock Cube.
      Boneless Chicken Pieces are cooked along with the Sweet Corn Kernels shredded from the Cob. And then it is cooked along with the Cob which helps to get an intense flavour in the Soup.  Once cooked discard the Cob.  Once the Chicken Pieces and Sweet Corn Kernels are well cooked, remove the Chicken Pieces and shred it up.  Then take half the amount of cooked Sweet Corn and blend it into a coarse paste.


For a detailed recipe on HOW TO MAKE CHICKEN STOCK, Click here...

Cuisine - Cantonese
Recipe Type - Soup
Spicy Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

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

For more SOUP RECIPES, Click here...

HOW TO COOK SWEET CORN CHICKEN SOUP

I have given two Methods of preparing Sweet Corn Chicken Soup here,

• The Easy Method with Store-bought ingredients &
• From Scratch Method with all home-made ingredients.

       You can make Sweet Corn Chicken Soup in two ways. If you want to whip up the soup quickly, just head over to the grocery shop for a can of cream corn & a can of Chicken Stock. Alternatively, get your fresh Sweet Corn and prepare it from Scratch. Both ways the Soup taste fantastic.
     Though making it from scratch is a bit time consuming and if you can plan ahead then the job gets much easier. If you want to use home-made Chicken Stock like how I have used it in this recipe then make it ahead and store it in the refrigerator or freezer.

METHOD 1 - WITH STORE BOUGHT INGREDIENTS

SWEET CORN CHICKEN SOUP

 

INGREDIENTS:

To Cook Chicken &  Sweet Corn:

Chicken Pieces(boneless) - 125 Gms
Cream of Corn - 1 Can
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Chicken Stock -200 ml
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

• Clean, wash and cut Chicken pieces into thin strips.
• Add Chicken Pieces along with a dash of Salt and  Pour in the Cream of Corn into a Saucepan or a Pressure Cooker.
• Cook until the chicken Pieces turn soft & tender.
• Once the chicken pieces are cooked, shred it up into small pieces
• Heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the Chicken Stock and allow it to boil.
• Pour in the cooked Chicken Pieces and Cream of Corn to the above and give a quick stir.
• Add in Pepper Powder and adjust the amount of Salt.
• Adjust the consistency of the Soup by adding Water.
• Mix Corn flour along with 2 Tbspns of Cold Water.  Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
• Serve hot.

METHOD 2 - FROM SCRATCH WITH HOME-MADE INGREDIENTS

SWEET CORN CHICKEN SOUP

 

INGREDIENTS:

To Cook Chicken & Sweet Corn:

Chicken Pieces(boneless) - 250 Gms
Sweet Corn - 1 Cob
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Homemade Chicken Stock - 2 Cups
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

• Clean, wash and cut Chicken pieces into thin strips.
• Place the Corn Cob on a Cutting board upright and gently slice through the Corn Kernels with a sharp knife. 
• Collect the Kernels and the Cob.
• Place the Chicken Pieces, Corn Kernels and the Cob along with a dash of Salt in a Saucepan or a Pressure Cooker.
• Pour in enough water & Cook until the Chicken Pieces & the Kernels turn soft & tender.
• Remove the Cob and discard it.
• Once the chicken pieces are cooked, shred it up into small pieces.
• Remove half the amount of cooked Kernels from the Saucepan and allow it to cool.
• Once cooled, blend the Corn kernels into a coarse paste and keep it aside.
• Meanwhile, heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the homemade Chicken Stock and allow it to boil.
• Add the shredded Chicken Pieces, cooked Corn Kernels along with a dash of Salt & Pepper and give a quick stir.
• Pour in the blended Corn Paste to the above and mix well
• Adjust the consistency of the Soup by adding Water.
• Cook this on a low flame for about 5-10 minutes.
• Mix Corn flour along with 2 Tbspns of Cold Water.  Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
• Serve hot.

SWEET CORN CHICKEN SOUP

NOTES:

• Increase the amount of Sweet Corn & Chicken Pieces if you prefer a strong flavour of the ingredients in the Soup.
• Cooking and shredding the Chicken Pieces initially helps to get soft texture chicken pieces in the Soup.
• Adding it directly into the soup can make it cling to each other and you may find it difficult to break it up and shred.
• Once the cooked Chicken Pieces are added into the Soup base make sure to cook it on a low flame.
• Vigorous boiling can toughen the chicken meat. 
• If you want to have a very smooth soup, do not cut the corn too close to the cob and blend the corn for at least 2 minutes.
• Adjust the amount of Salt and Pepper depending on your personal preference.
• Store-bought Chicken Stock may have added Salt & Seasoning in it.  Adjust accordingly.
• Adjust the consistency of the Soup to suit your preference.
• This is a creamy style slightly thick Soup.
• While adding the Corn Flour mixture to the soup make sure the flame is at low and stir the soup continuously for a silky even texture.
• Some recipe calls for adding Eggs in this Soup.  If doing so beat an egg and add it to the soup slowly while stirring continuously and cook it on a low flame for about 5 Minutes.
• If you want to produce very fine strips of egg, remove the soup from heat and pour in the egg liquid in a very fine stream.  Keep stirring continuously in one direction.

CHINESE ORANGE CHICKEN

     This "Chinese Orange Chicken" is made with boneless chicken, cut into bite-size pieces, marinated & dredged and then deep-fried until golden and crispy. The best about this Orange Chicken is the Sweet Orange Sauce made with fresh Orange Juice, Vinegar, Light Soy Sauce, Garlic, Ginger, Chillies and Orange Zest. Simple and quick-fix recipes are always a hit with me. And this Chinese Orange Chicken is one of my favourites for two reasons - it can be cooked within minutes and additionally, it comes with my favourite orange flavour.
      Marinated Small cubes of boneless chicken pieces are marinated for a few minutes and then deep-fried, which develops an intense flavour and also gives a crunchy texture to the chicken pieces. Then it is tossed into the Sweet & mildly Sour Orange Sauce which makes this dish utterly divine with a wonderful note of tastes & flavours and a citrusy aroma from fresh Oranges.
     The same dish can also be prepared with Lemon Sauce for Lemon Chicken & another version with Honey for Honey Chicken.  Even versions like Sweet & Sour Chicken, Kung Pao Chicken, Honey-Cashew Chicken are famous side dishes served in South East Asian Restaurants. All these recipes are popular along with Orange Chicken Recipe and great for people who love a combination of sweet & sour tastes in their dishes. The best reason for such dishes being popular is that it has a perfect balance of flavours - it is equally sweet and tangy, and all the more slightly underlined with a note of spiciness.  The best about Orange Chicken is that it comes with an incredible citrusy aroma from Oranges.  To get the right taste is to come up with the right combination, to suit your taste preference.

For more Recipes with CHICKEN, Click here...

Cuisine - Chinese, Southeast Asian
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

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


For more SOUTHEAST ASIAN RECIPES, Click here...

HOW TO MAKE CHINESE ORANGE CHICKEN

CHINESE ORANGE CHICKEN

INGREDIENTS :

For the Marinade :

Boneless Chicken - 250 Gms
Salt - To Taste
Oil - 1 Tspn
Shaoxing Wine/Rice Wine Vinegar - 1 Tspn
White Pepper - A Pinch
Cornstarch - 1 Tspn
Oil - For Frying

To Saute :

Garlic - 2 Cloves
Garlic - 1/2" Piece
Red Chilli Flakes - 1/4 Tspn
Oil - 1 Tbspn

For Orange Sauce :

Orange Juice - 1/2 Cup
Light Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 1 Tbspn
Sugar - 2 Tbspn
Orange Zest - 1 Tbspn(Optional)

For Glazing the Orange Chicken:

Cornstarch - 1 Tspn
Water - 3 Tbspn

 

For Garnishing:

Spring Onion - Few

METHOD:

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' except Orange Zest and keep it aside.
• Heat Oil in a wok and deep fry the marinated chicken pieces until golden and crispy.
• Remove it from oil and keep it aside.
• In a separate Pan, heat Oil & saute finely chopped Garlic, Ginger and Dry Chilli Flakes until aromatic.
• Add the deep-fried Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Orange Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Now add the Orange Zest and give a quick stir.
• Mix Corn Flour in Cold Water, make sure there are no lumps.
• Finally, glaze the Orange Chicken with Corn Flour Mixture.
• Cook this on a high flame for few minutes.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with Fragrant Jasmine Rice/White Rice.

CHINESE ORANGE CHICKEN

NOTES:

• Can also prepare the same recipe with Fish, Chicken Wings etc.,
• Adjust the spice level to suit your taste preference. 
• Can reserve some extra Orange Sauce and serve it while plating the Orange Chicken.
• Can Substitute Orange Juice with Lemon Juice and follow the suit for Lemon Chicken.
• Do not cook Orange Sauce for a long time which can make the sauce bitter.
• Adding Orange Zest is purely optional.

PATTAYA FRIED RICE - NASI GORENG PATTAYA

.     "Pattaya Fried Rice" or colloquially called Nasi Goreng Pattaya is a South East Asian twist given to Japanese Omu Rice.  Fried Rice wrapped in thin Egg Omelette.  "Nasi Goreng Pattaya", a name which stands for "Fried Rice" and "Pattaya" a City in Thailand is a popular Fried Rice Recipe popular in Malaysian hawker Stalls.  I am not sure whether Thailand has a version of this in their country.  
     The versatility of the dish is that you can get easy with your choice of Fried Rice and what makes this dish unique is that it is perfectly wrapped in a thin sheet of Egg Omelette. The Omelette so thin and light and making it into a thin sheet needs a bit of skill and a well-seasoned wok/pan.  Nasi Goreng Pattaya is usually served with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi sometimes served soaked in Light Soy Sauce, slices of Tomatoes, Cucumber and usually the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.
    

PATTAYA FRIED RICE - NASI GORENG PATTAYA

  Though I have tasted few versions of this Nasi Goreng Pattaya in Hawker Stalls, the only difference the dish caters is the type of Fried Rice. What fancied me was the way it was served, wrapped in a thin sheet of Egg.  Pattaya Fried Rice is simply an awesome dish, It looks great as such - Fried Rice skillfully wrapped in a thin sheet of Omelette.  And above all it is a wholesome meal, filling enough and super tasty too. A versatile way of serving a simple Fried Rice converting it into a tasty endeavour with a fluffy piece of Omelette with every single bite of  Fried Rice.

For more FRIED RICE RECIPES, Click here...

Cuisine - Malaysian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

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

HOW TO MAKE SAMBAL FRIED RICE

SAMBAL FRIED RICE

 

INGREDIENTS :

For Sambal Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Chicken/Prawns -1/4 Cup
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

FOR SAMBAL FRIED RICE : 

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

• Cook the fragrant rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs. 
• Remove it from the pan and keep it aside.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
• if you are using Prawns - Peel, devein and wash the Prawns/Shrimps.  Keep them aside. 
• If you are using Chicken - Clean, Wash & cut the Chicken into small pieces & keep it aside.
• Preferably use Boneless Chicken Pieces.
• Heat Oil in a pan/wok, Saute finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Prawns/Chicken Pieces, finely diced Carrots along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage to the Sambal Fried Rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Sambal Fried Rice with finely chopped Spring Onions/Chives.

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice in this Fried Rice.
• Can also Chicken Pieces, Fish or any other Seafood. 

 

HOW TO MAKE OMELETTE FOR NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

INGREDIENTS:

For Each Omelette:

For Frying:

METHOD:

To Make Omelette:

• Beat the Egg along with Salt & Milk until fluffy.
• Take a wide medium-sized, well-seasoned wok or a Non-stick pan, 
• Heat oil in the pan over Medium flame.
• Hold the Pan away from the heat & pour in the beaten Egg Mix.
• Gently swirl the pan, so that the Egg Mix spread out throughout the pan.
• Make sure the Egg is spread into a thin layer and large enough to wrap the Rice inside it.
• Place the pan back on the stove and cook on a low flame for about 15-20 Seconds.
• Now, turn off the heat, cover the pan & cook for few more seconds or until the omelette is well cooked.
• There is no need to Flip the Egg & cook.
• The Omelette is now ready for wrapping the Fried Rice.

 

HOW TO WRAP NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

METHOD:

• Scoop out a bowl of Fried Rice or a portion big enough for a person.
• Place the scooped Fried Rice at the centre of the thin Omelette.
• Gently fold the 4 Edges and wrap the Fried Rice.
• Place a serving plate over the Omelette wrapped Fried Rice and gently flip it over.
• Your Nasi Goreng Pattaya is ready.
• Serve it with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi soaked in Light Soy Sauce.
• Can serve few slices of Tomatoes, Cucumber along with Nasi Goreng Pattaya.
• Usually, the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

      The recent lockdown due to COVID-19 has bought forth a lifestyle never experienced before.  Sitting at home all day along with a wholesome work of just Eating & Sleeping.  Maybe the womenfolks of every household found this period slightly taxing and overloaded due to their overtime cooking scenarios.
      Panic buying Biscuits & Chips thinking that it could keep us satiated turned out to be monotonous snacking and gradually triggered our minds asking for variant Snacks, Savouries & Sweets.  I had made few of this genre in these last few days, some new ones like this & few classic ones repetitively cooked at home.  The list was longer than I imagined when I counted back on what I cooked in recent days.  Savouries, Tea Time Snacks & Sweets left alone there were many other family favourite dishes which I frequented to satiate our relaxing minds. 
      I was talking about this snacking mania to my MIL and she suggested me to make this Urad Dhal Murukku, an easy version prepared with cooked Urad Dhal and Idiyappam Flour. As I am from a School where tough recipes take a back seat, this easy Murukku recipe caught my attention and with precise measurements instructed by my MIL I made it the next day. I had never come across with this recipe before and for the first time, I should say I swept it out all perfect.  It is one of the easiest recipes ever. This recipe makes for such tasty Murukkus and suits best for beginners.  Simple ingredients and easier to cook. The best about this murukku is that the Urad Dhal(Uzhundhu) is pre-cooked and then kneaded along with Idiyappam Flour, Seasonings & Butter. I made two variants out of it, a plain batch and a spicy batch.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

     My MIL suggested me to add 1 Cup of Urad Dhal for 4 Cups of Idiyappam Flour/Rice Flour. So I used cooked 1 Cup of Urad Dhal along with 3 Cups of Water for about 5-6 Whistles in a Pressure Cooker. Once cooked, mash the Dhal and then kneaded it along with Idiyappam Flour, Salt, Ajwain Seeds/Cumin Seeds & Sesame Seeds.  Add just 11/2 Tspns of Butter.  Adding too much butter can make the Murukku soft and it may tend to break when fried. Knead the dough and add water little at a time and form it into a smooth pliable dough. Make sure there are no cracks in the dough.  I used a little less than 1 Cup of Water, as the cooked Urad Dhal also yields a bit of moistness while kneading the Murukku Dough. Some type of Rice Flour may need more Water, adjust accordingly. Rest it aside for about 20-30 Minutes and there you are ready with a wonderful Urad Dhal Murukku dough.

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low-Medium
Difficulty - Medium
Yields -  45-50 Medium-sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


For more MURUKKU RECIPES, Click here...

HOW TO COOK MURUKKU WITH COOKED URAD DHAL /EASY UZHUNDHU MURUKKU

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

INGREDIENTS:

To Cook Urad Dhal:

Black Gram Dhal/Urad Dhal - 1 Cup
Water - 3 Cups

For Urad Dhal Murukku:

Idiyappam Flour - 4 Cups
Ajwain Seeds - 1/4 Tspn
Sesame Seeds - 1 Tspn
Butter - 11/2 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)

For Frying:

Oil

Optional Ingredients:

Dry Red Chillies - 6-7 Nos.
Cumin Seeds - 1/4 Tspn

METHOD:

• Clean & Wash Urad Dhal 2-3 times or until water runs clear.
• Soak Urad Dhal ample of water for about 15- 20 minutes(Optional).
• Pressure Cook the dhal with 3 Cups of water for 2 whistles on a high flame and for another 3-4 whistles on a low flame.
• Switch off the flame and let the pressure in the cooker release naturally.
• Open the cooker and mash the Dhal with a potato masher or with the back of a ladle.
• Mash the Dhal when it is still hot & keep it aside.
• Add Idiyappam Flour/Rice Flour, Ajwain Seeds, Sesame Seeds, Butter and a dash of Salt.
• Mix everything well and add boiling water little by little & knead it into a smooth pliable dough.
• The Murukku dough should be smooth without any cracks.
• Separate the dough into small batches, roll it out and fill them into the Murukku press.
• Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
• Drop the shaped Urad Dhal Murukkus gently into the oil and deep fry the Murukkus.
• Fry until it turns golden brown in colour and the sizzling sound stops.
• Once done, remove the urad Dhal Murukkus from the oil with a slotted spoon.
• Drain the Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Urad Dhal Murukku/Uzhundhu Murukku to cool.
• Store the Murukkus in airtight jars lined with Paper Towels.

For Spicy Urad Dhal Murukku:

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

 

• Soak the Dry Red Chillies in Boiling Water for about 20-30 Minutes.
• Once soaked grind it along with a little bit of water into a fine paste.
• Sieve the ground Chilli Paste and add it along with other ingredients while kneading the Murukku Dough.
• Alternatively can add Red Chilli Powder while kneading the dough.
• Follow the suit as per the instruction for Plain Urad Dhal Murukku.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

 

NOTES:

• The dough should be in correct consistency. It should not be sticky or too hard.
• Do not substitute Butter with ghee or margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient behind crispy and soft Urad Dhal Murukkus.
• Mash the Urad Dhal when it is still hot, otherwise, it may not get mashed well.
• Pour boiling water if you are using Idiyappam Flour to knead the dough.
• You can press the Urad Dhal Murukkus directly into the oil. 
• Care should be taken while doing so.
• Allow the Murukkus to completely cool down before storing it in airtight containers.
• If stored properly it stays good for a week to 10 days.

PALKOVA

     Palkova is a traditional South Indian Milk-based Sweet made from just two ingredients MILK & SUGAR.  It is traditionally prepared by reducing the Milk until all the liquid is evaporated and only the Milk Solids are left and then sweetened with Sugar.  When you leave it unsweetened you get Khova/Mava which can be used as a base for several milk sweets. When we talk about Palkova, the temple town of Srivilliputhur is sure to come to our minds.  Srivilliputhur is renowned for its Palkova and it is said that the milk from the Cows of this region is the secret behind the creamy & tasty Srivilliputhur Palkovas.
     Though Palkova recipe hails from North India, Srivilliputhur has made this Sweet an authentic South Indian Sweet.  When I say Palkova I am always reminded of Aavin's Palkova.  A train trip from Chennai is always incomplete without Aavin's Palkova. It had always been a ritual to buy Aavin's Palkova at Erode Railway Station. And they also had a counter near Gandhipuram Bus stand. Palkova in any form had been my favourite since childhood.  Small packets of Palkovas wrapped in butter papers, even my Son used to buy those small Palkova packets from a shop nearby to his School while we were in India.
     But I had never thought until recently that making Palkova would be an easy task. It had been a norm according to me that "Tough looking recipes seems to be always the easiest ones".  When I had some extra Milk at home, I thought why not give a try and ended up with a flawless, foolproof Palkova.  From then on, no looking back, my husband loved it and it has become his favourite lately. I have been making it back to back that I have made it 6 times within these two months time.  And the recent lockdown due to Covid 19 is making all of us eat, eat & eat.  Whenever a batch of Palkova got over, my husband would playfully remind me saying - "it is getting over, but no issues you don't have to wait until tomorrow, you can make it right away."
    Though there are quite a number of versions and methods of preparing Palkovas, this recipe is prepared traditionally by slow cooking in a heavy-bottomed pan. Quite a simple recipe with just two ingredients Milk & Sugar. 

Just follow these simple tricks to get perfect Palkovas:

• Preferably, use full cream milk.
• Use a heavy-bottomed pan or a non-stick pan.
• Slow-cook the Milk on a medium-low flame.
• Stir the milk frequently.
• Do not leave it unattended.

HOW TO COOK PALKOVA - TRADITIONAL METHOD OF MAKING PALKOVA FROM MILK

PALKOVA

INGREDIENTS:

Milk - 5 Cups
Sugar - 1/4 Cup

Optional Ingredients:

Cardamom - 2 Pods.
Saffron - few Strands.

METHOD:

• Pour the Milk into a heavy-bottomed pan or a non-stick pan.
• Bring the Milk to boil.
• Reduce the flame to medium-low and cook for another 8-10 minutes until the Milk thickens.
• Stir it frequently to prevent the milk from scorching at the bottom.
• Continue to process.
• Scrape the milk which sticks to the sides of the Pan and add it into the milk.
• After about 20 Minutes, the Milk would turn Creamy.
• Reduce the flame to low and continue to cook, stirring it frequently.
• After about 40 -45 Minutes, all the liquid would have evaporated and Milk would have turned into a solid form.
• Now add 1/4 Cup of Sugar and mix it thoroughly.
• Stir the ingredients until the Sugar dissolves.
• Can add finely ground Cardamom Powder or Saffron Strands at this stage.
• Continue to cook on a very low flame until the mixture separates from the pan.
• Switch off the flame and allow the mixture to cool down.
• Serve Palkovas hot or at room temperature or chilled.
• Can roll it out into Milk Pedas if preferred.
• Stays good for about 1 week when refrigerated.

PALKOVA

NOTES:

• Use a heavy-bottomed pan or a non-stick pan to cook Palkovas.
• This will help Milk from scorching at the bottom or burning it which would totally alter the taste of Palkovas.
• Stir the ingredients frequently while cooking the Milk.
• Scrape down the milk solids which stick to the sides of the pan and add it into the milk.
• I have used just 1/4 Cup of Sugar in this recipe, can add more or less Sugar to suit your preference.
• Adding Cardamoms or Saffron to Palkovas is purely optional.
• Cooking time totally depends upon the type of stove you are using.
• Once cooled, store it in an airtight container.
• Stays good for a week when refrigerated.
• The texture of the Palkovas remains the same even when refrigerated.
• So there's no need to thaw it or bring to room temperature before serving it.