Oma Podi or Kara Seva

This time the recipe comes from my hubby dear! No, he does not cook very much. There is a handful that he makes and comes out excellent. This is one of the new additions to his list. I would call it a combination of Oma Podi and Kara Seva, coz it looks like Oma podi - but does not have Omam/Ajwain and hence the ingredients match more that of Kara Seva. Anyways it came out great that a tin of this snack vanished in a single day!

Rice Flour	- 1/2 cup
Besan (Gram Flour)	- 1 cup
Ginger Garlic Paste	- 1 tbsp
Asafoetida	- 2 pinch
Chilly Powder	- 1/2 tbsp
Salt	- to taste
Water	- 3/4 cup
Oil	- as needed for deep frying

1. Mix all ingredients together except Oil to make a smooth/soft dough.
2. When adding water make sure it is thick and soft enough to be pressed using an Idiyappam maker (Noodle maker).

3. Heat enough Oil in a pan to deep fry the snack.
4. Fill dough into the Idiyappam maker and press the sev into the hot oil.
5. Make sure to place the sev in oil with enough gap, so that they don't stick together.
6. When almost done, turn them over to fry both sides equally.
7. Take the sev off the oil and put them into a tissue paper to drain off any excess oil.

Once cooled, you could store them in containers (if you can resist the temptation). It is an excellent tea time snack!

Prawn Biryani

I was talking to my sister over the phone last weekend and she was trying to make my mom furious by saying that I have more mention about my MIL in my blog than her. She was specifically referring to my mom's biryani recipe and was asking why I didn't post that yet. All this in front of my mom. My sis was having a good laugh and enjoying the whole scene. I don't think she was able to agitate Mamma (at least I hope so :-) ). Anyways this conversation forced me to make the Biryani following my mom's recipe.  Her recipe is that of a "Pakaa" Biryani. "Pakaa" meaning cooked. So Rice and Chicken are prepared separate and then layered. The other version of Biryani is "Kacha" biryani. "Kacha" meaning uncooked where all the ingredients are cooked together. 

For Rice:

Rice                       - 2 1/2 cups
Oil                          - 2 tbsp
Onion                     - 1/2
Ginger Garlic Paste - 1 tbsp
Salt                        - to taste
Water                    - 5 cups
Ghee                     - 2 tbsp

1. Soak the rice in water for 30 minutes. Basmati rice is commonly used. I used Jeera rice this time for a change.
2. Heat oil in a pan and saute the sliced onions until they turn transparent.
3. Add ginger garlic paste and saute until the raw smell is gone.
4. Add water and enough salt and let it boil.
5. Add soaked and drained rice to the boiling water.
6. Also add the ghee and let the rice cook.

For Prawn Masala:

Oil                          - 21/2 tbsp
Prawn                     - 1 1/2 lb 
Yogurt                   - 3/4 cup
Onion                     - 1 1/2
Ginger Garlic Paste - 2 1/2 tbsp
Green Chilly            - 3
Small Onions           - 10
Turmeric powder      - 1/4 tsp
Chilly powder           - 1 1/2 tbsp
Garam Masala          - 1 tbsp
Salt                         - to taste
Water                      - 3/4 cup

1. Mix the prawns and yogurt with enough salt and keep aside for at least 30 minutes.
2. Heat oil in a pan and saute the sliced onions until they turn transparent.
3. Add ginger garlic paste and saute until the raw smell is gone.
4. Add the slit green chilly and smashed small onions to this and saute for a minute.
5. Add turmeric, chilly powder and garam masala to this and saute for another minute.
6. To this add the prawns, salt and water and let is cook.
7. Once the gravy starts becoming thick, turn off the stove.

To Garnish:

Ghee                        - 1/2 tbsp
Raisins                     - a handful
Cashews                   - a handful

Layering:

1. Make alternate layers of the rice and prawn masala in an oven proof pan.
2. Close it with an aluminium foil and bake in a 300 Degree pre-heated oven for 15 minutes.
3. In a pan, heat ghee and saute the raisins and cashews until raisins becomes plump.
4. Garnish the biryani with the raisins and cashews.

This is a simple and quick recipe for delicious biryani. You could replace the prawns with chicken and make chicken biryani as well.

Chicken Stew

Chicken Stew is that special dish that goes well with Appam. All South Indian stews are cooked in coconut milk. So being a South Indian when I hear the word stew the first thing that stands out in my mind is coconut milk and its special rich flavor. It is also referred to as "Ishtu" in some regions of Kerala. The Stew could be made with Vegetables as well as with Chicken, Mutton or Beef. The one I have here is with Chicken.

Oil                        - 2 tbsp
Cinnamon              - 2 - 1 inch pieces   
Cloves                   - 7-8
Onion                    - 1 1/2  
Chicken                 - 1 1/2 lb
Ginger Garlic paste - 1 1/2 tbsp
Tomato                  - 1
Green Chilly            - 3
Turmeric Powder     - 1/2 tsp
Coconut Milk           - 1 cup thin & 1/2 cup thick
Curry Leaves           - 1 twig
Salt                         - to taste
Water                     - 1/2 cup

1. Heat oil in a pan (I used Coconut oil to give it a complete traditional taste).
2. Add the Cinnamon and Cloves and saute for a few seconds; then add the thinly sliced Onions.
3. Saute the onions until they turn translucent.
4. Add Ginger Garlic paste and saute until the raw smell is gone
5. Add the slit green chillies and chopped tomatoes and saute for a minute.
6. Now add turmeric and salt to this and saute well.
7. Add Chicken and curry leaves and mix well.
8. Add water and thin coconut milk and let the chicken cook.
9. When the chicken is 3/4 done, add the thick coconut milk and cook it till the chicken is done.

This also goes well with Rice. Potato is a common ingredient in most stews as well. The version I have here, as you can see, is without potatoes. I somehow do not like the idea of adding potatoes to a non-vegetarian dish. Again it's just me; you could add those as well.

Now let me tell you about how excited I was this week - I got two awards and those too my first ones. Thanks Aparna (http://ladiesspecialadukkala.blogspot.com/) and Sarah (http://www.vazhayila.com/) for sharing theses awards with me. It is really inspiring and encouraging for a fresher like me!

Now rules for accepting the "Kreativ Blogger" Award from Aparna:

Rules for Accepting this Award

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

7 things about me that you may not know :-)

1. I could spend hours in front of the TV doing nothing.
2. I love to listen to music, especially when I cook.
3. I believe in God and believe all that happens is for good.
4. I work at the IT department of a retail company and love my job.
5. I get things done sooner under pressure.
6. I miss my family back home in India.
7. I love sleeping.

Here is the award from Sarah:

 

I would like to share both these awards with the following friends:

1. Tina - http://www.kaipunyam.com/
2. Maria - http://www.mariasmenu.com/
3. http://www.adukalavishesham.blogspot.com/
4. http://kothiyavunu.blogspot.com/
5. Sushma  - http://authenticfooddelights.blogspot.com/
6. Ria - http://riascollection.blogspot.com/
7. Priya - http://recipes-priya.blogspot.com/