Velan's Cuisine Extraordinaire

[mexicomeat]

Getting ready to make chicken, marinated the meat as suggested by Mexicomeat.

Briyani Super. Only difference, I cook it in a pressure cooker (Dhum Kattu Biriyani style). The sauce, what is it please ?

Do you (or anyone) have the "Kathirikai Gothsu" 'muslim-style' recipe ? Thanks.

here you go - http://savithakitchen.blogspot.com.a...ims-style.html

for the biriyani, here is the recipe i follow:

soak basmati rice (or seeraga samba) for at least half an hour
marinate chicken by rubbing it with salt, turmeric, chilli powder and yoghurt (for biriyani use large pieces of chicken)
grind 1 whole onion and 7-8 green chillies in a blender. keep aside
take a thick bottomed vessel, add ghee, fry 1 whole onion cut length wise
add whole garam masala followed by the ground onion-green chilli paste, ginger garlic paste
cook for 2-3 min then add chopped methi leaves (lots of it) and chopped coriander leaves
cook for 2-3 min then add chopped tomatos
cook for 5 min, then add biriyani masala , salt, chicken, rice and water
cook in medium flame till rice is 70% done
reduce the flame
then put your biriyani vessel on top of a dosa tava and continue cooking (so that your biriyani doesnt get burnt)
cook the biryani without stirring until it is done.

try it and thank me later. recipe learnt from my friend in ambur, the place famous for its biriyani. I have the recipe for hyderabadi biriyani as well if you are interested.

NOV, sorry for hijacking this thread. please move my post to another thread if you think it is appropriate.

[NOV]

NOV, sorry for hijacking this thread. please move my post to another thread if you think it is appropriate.

No, please continue. I am learning too. One day, will try your method.

[NOV]

Heat some oil and fry cinnamon (karuvaapattai) till it turns black.
Add star anise (laungapoo) to the oil and once its roasted add cloves and cardamom.

Immediately add sliced onions and curry leaves and continue frying.
Add chopped ginger next and give it a quick stir.
Add meat curry powder (Babas), chilly powder and turmeric powder and a little water.

Add 2nd coconut milk once the masala is cooked.
Then add the following one after another - tomato, red chilly, and more sliced onions.

Add crab and stir till coated nicely. Cover and let it cook , in a slow flame.
Add hot water at this stage if you want more curry.
Stir nicely and continue cooking.
Add salt to taste.

Before you remove from stove, add 1st coconut milk and bring to boil.

Leave it in the pan, until ready to serve... preferably a few hours.
Before serving, heat up again - this is the secret to a better curry.

Enjoy!

[mappi]

then put your biriyani vessel on top of a dosa tava and continue cooking (so that your biriyani doesnt get burnt)

I have heard about this method, but never tried it. Will prepare it this weekend.

Usually, I use a Prestige alluminum cooker. What I do is, after the initial preperations, I cover it without using the weight. When it starts to steam, I put the weight & after about 3-4 minutes, well before the 1st whistle, I remove it from the flame and let it cool down with the weight intact and wait for it to open by itself.

[mexicomeat]

can you make this thread sticky?

while you are at it, can you unstick the inactive threads - some of them have not been updated in the last 3 years .

[mexicomeat]

I have heard about this method, but never tried it. Will prepare it this weekend.

Usually, I use a Prestige alluminum cooker. What I do is, after the initial preperations, I cover it without using the weight. When it starts to steam, I put the weight & after about 3-4 minutes, well before the 1st whistle, I remove it from the flame and let it cool down with the weight intact and wait for it to open by itself.

i use cooker for making dhal only. I don't use it for biriyani as i fear i might overcook it and make it look like a bisi bele bath.

many years ago, i used to cook rice in cooker (like most of the population in south india) - nowadays i cook it just like pasta (cook rice with lots of water and drain the remaining water when the rice is done).

[mexicomeat]

Tonight's recipe: Steamed vegetables

Cut beans, broccoli, carrots, mushroom and asparagus
steam beans (as it takes some time to cook it) for 5 min
after 5 min, add broccoli, mushroom and asparagus to the steaming vessel and cook for further 2 min

then take a wok, add seasme oil, 6 garlic pods and 6 dried chillies
fry until garlic is brown, discard garlic and chillies (we just want to infuse the garlic/ chilli taste in the oil)
add seasme seeds to the oil, wait till they splutter
add steamed vegetables, bit of soya sauce and salt and mix well for a min.
that's it.

[NOV]

can you make this thread sticky?

while you are at it, can you unstick the inactive threads - some of them have not been updated in the last 3 years .

first one done.
2nd, let me merge some of the threads and then probably the sticky threads will become lesser.

Thanks for sharing your cooking methods.

[NOV]

Deskin and cut peerkangkaai (ridge gourd or petola in Malay) and boil it.

In a pan fry mustard seed, sliced onion, garlic, curry leaves and red chilly with some oil.
Add the cooked gourd. Add salt.

Beat an egg and add to the mixture.

Goes very well with rice or bread.

[NOV]

A Chinese meal, for a change!



Chicken soup
Chicken rice
Chicken in soya sauce
Tauhu salad
Japanese tofu with prawn/egg
Bean sprouts
Dim sum