Anyone in Tamil Nadu would say Muslim wedding biriyani is the best, hands down. And I vouch for that as well. Its made in a very different way without any masala powders and all spices are ground fresh which makes this biriyani have a natural color to it with a wonderful flavor. If you like your biriyani spicy, be generous with the green chilies, because that's the only ingredient that adds to the spice level of this biriyani. Here you go! The recipe for you!!
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts
Navrathan Kurma
Ingredients:
- Cauliflower - 1 cup
- Broccoli - 1 cup
- French beans - 1/2 cup (one inch pieces)
- Carrot - 1/2 cup (Chopped to small pieces)
- Green peas - 1/2 cup
- Potato - 1 (boiled, peeled and roughly broken with fingers)
- Capsicum/green bell pepper - 1 (cut into cubes)
- Paneer/Indian cottage cheese - 1 cup
- Cinnamon stick - two half inch pieces
- Cloves - 5 (break the head so it wont pop in the oil)
- Bay leaves - 2 broken in half
- Ginger-garlic paste - 2 tsp
- Curry leaves - 1 sprig
- Corriander leaves - a handful (chopped)
- Cashew nute - 1/4 cup
- Oil - 1/2 cup
- Coconut milk - 1 cup
- Fresh cream - 1 cup
- Red chili powder - 2 tsp
- Corriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Salt to taste
- One big onion and 3 green chilies and keep aside.
- Two ripe tomatoes and keep aside.
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1. Heat oil in a pressure cooker.
2. Fry the paneer to a golden brown and keep aside on an abosorbant paper.
3. Fry the cashew nuts for a few seconds and keep aside along with the paneer.
4. To the same oil add the cinnamon sticks, cloves and bay leaves and fry for a few seconds.
5. Add the coarse onion-green chili paste and fry till they start changing color.
6. Add the ginger garlic paste and fry till a nice aroma arises.
7. Add the tomato paste and fry for a few minutes.
8. Now add the chili powder, corriander powder, garam masala, turmeric powder and salt to taste and fry for a while.
9. Now add the vegetables, coconut milk and 1/2 cup of water and close the pressure cooker with the lid and cook for 3 whistles.
10. Remove from fire and let the steam settle by itself.
11. Open the lid of the pressure cooker once the steam has settled and keep the cooker back on the stove again and check for salt.
12. Remove the kurma from fire when it comes to a boil and add the fresh cream and corriander leaves.