Stuffed okra

Okra/Bindi/Vendakka Stuffed

This is some what time consuming, but still  everyone will enjoy this stuffed okra

Ingredients

Vendakka- 10 Nos
Onion- 1 chopped
Green Chilli- 2 Chopped
Red Chilly powder- 3/4 tsp
Coriander powder- 1 tbsp
Kadala podi- 1.5 tbsp
Turmeric powder - Half tsp
Lime juice- Half tsp
Cumin Powder- Half tsp
Garam Masala Powder- 3/4 tsp
Hing- small pinch
Salt- as per taste
Oil- As required

Preparation

 
For stuffing:
Chop green chilly and onion as fine as possible
Heat pan with lil oil and add chopped onion and green chilli and fry well
Add all dry powders except besan and fry for few seconds.
Add besan now and fry in low flame
Now stuffing is ready

Wash and wipe okra so that it is dry.
slit bindu lengthwise (Do not remove the seeds)
Now stuff all okras with masala mi

Stuffed okra is ready but not to serve

Heat a pan with lil oil and place okras on the pan and cook in low flame.
Gently turn the okras to all sides to cook evenly-Cook till okras are soft
Colur will change to light brown from green as it is cokked

Serve hot with rice or chappathi.


Awaiting your comments

Nitha

Chicken Liver Fry

 

Liver fry is one of the famous recipes in Non-veg section.People usually love to have chicken liver recipes as a side dish when having beverages or alcohol. Because of its spiciness, people of all ages like to have it during winter season. Chicken was never in my list of favourites. I usually keep it aside for my brother or husband :). But I swear this will be a treasure for liver lovers

Ingredients:

Chicken Liver: 1/2 kg

Shallots (or Onion) : 1/2 cup (finely sliced)
Garlic : 1 tbsp (crushed)
Ginger : 1tbsp (crushed)
Green Chillies : 6-7 (slitted) or to your tolerance level
Turmeric Powder : 1/2 tsp
Red Chill Powder : 1 tbsp (or to your spice level)
Black Pepper Powder : 1 tbsp (Freshly grounded, add or reduce according to your taste & spice level)
Garam Masala Powder : 1 tsp
Cumin Powder : 1/4 tsp
Curry Leaves : handful
Coconut oil : 1 tbsp
Salt to taste



Preparation:

1.  Cut liver into medium sizes
2. Add 1/4 tsp turmeric powder.
3. Soak it for some minutes.
4. Clean and wash well for 2-3 times.
5. Drain it in a strainer so that all blood and water drains out-Keep it aside
6. Heat oil in a pan, add curry leaves and crushed garlic, ginger
7. Saute for couple of minutes.
8. Now add the sliced shallots and green chillies, saute until it turns to translucent and golden brown in color.
9. Add all the dry spices powders and fry till oil separates.
10. Add the cleaned liver pieces, salt; mix and toss it till all liver pieces combines well with masala (3 minutes approximately).
11. Pour in 1/4 cup of water, cover and cook on medium heat for 6-8 minutes or till all the water evaporates. (Liver should not be cooked for too long or in too much water. so care should be taken when cooking the liver. Once it is overcooked the liver pieces will become rubbery)
12. Optional - Add some freshly ground pepper if you want it little spicy and some more flavor.
13. Add coconut oil and fresh curry leaves and dry roast it in medium heat till browned up. (5 minutes approximately)

Delicious and spicy liver fry is ready. 


 

Awaiting your comments

Nitha

Fish Biryani

Hi all,

This is my first attempt in Biryani. But somehow it went well ;). This is prepared in Malabar style with lots of sauted onions, ginger, garlic and tomatoes with a touch of spice and spicy fried fish. The outcome is a slight tangy fish masala that pairs well with the ghee rice making a wonderfully aromatic and rich Fish Biriyani.This post is dedicated to my father in law-who is lover of Fish and Fish dishes :)

Ingredients :

For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves : 4 nos
Cardamom pods : 3 nos
Cinnamon stick : 2 (1" pieces)
Bay leaves : 1no (optional)
Onion : 1 big (finely, sliced)
Lemon juice : 1 tsp
Salt to taste

For Marinating Fish :
Fish (I used Hamour): 1/2 kg
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Ginger Garlic paste : 1 tsp
Fennel seed powder : 1/2 tsp
Lime juice : 1/2 tsp
Salt to taste
Ghee/Oil for frying

For Fish Masala :
Onion : 4 (medium, thinly sliced)
Tomato : 2 (medium, chopped)
Green chillies :6-7 nos
Ginger : 2 pieces (big)
Garlic : 8-10 cloves (big)
Yogurt : 1/2 cup
Red chilli powder : 1 tsp
Coriander powder : 2 tbsp
Turmeric powder : 1/4 tsp
Briyani Masala : 1 tsp
Mint leaves : 1/4 cup (chopped)
Coriander leaves  : 1/2 cup (chopped)
Lime juice : 1 tsp
Ghee /Oil : 2 tbsp

For Garnishing :
Cashew nuts : Handful
Raisins : Handful
Ghee : 3 tbsp
Onion : 1/2 cup (thinly sliced)
Coriander leaves : Handful
Saffron : 1-2 strand
Warm milk : 2 tsp 

Preparation :

Fish Masala:

1. Clean the fish and marinate with above mentioned ingredients
2. Apply it on fish and keep it in the refrigerator for 1 hour.
3. Make a paste of garlic,ginger and green chillies and set aside.
4. Heat a Ghee/Oil in the frying pan and shallow fry the fish flipping both the sides- keep it aside.
5.  In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent
6. Add the ginger,garlic,green chilli paste, saute until brown color
7. Add tomatoes,saute for few seconds
8. Now add chopped corainder,mint leaves and combine well.
9.  Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone.
10.  Add fried fish, yogurt and mix well; if the gravy dry then add some water. (if needed).
11.  Cover and cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Cooking  the Rice:

1. Soak the rice for 30 mins and drain keep it aside.
2. Heat the ghee/oil in the pan,add sliced onions,all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices.
3. Boil the required water,add flavored rice,and cook the rice for 8-10mins.(uncovered)
4. When rice is done, drain the excess water immediately. 
5. Sprinkle the lime juice and set it aside.

Garnishing :

1.  Heat ghee and fry the thinly sliced onion till golden colour and crispy for 15 minutes sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2.  Now fry cashews and then raisins until they turn golden colour, drain and remove on to the paper towel and keep it aside.
3.  Mix saffron strand in warm milk and keep it aside.

Layering :

1.  Preheat oven to 350 degree F/180 degree C.
2. In a oven proof dish, grease your cooking dish and spread half of the fish masala and with some cooked rice.
3.  Sprinkle biryani masala, fried cashews, raisins, fried onions and chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk over the rice as the final layering. Repeat this process.
4.  Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
5. When it is done, remove and keep the dish covered until serving 

 

Awaiting your Comments

Nitha