Spicy Ghee Rice

Recipe courtsey: Shajina Fazil
INGREDIENTS:
dried chilly 4
coriander powd. 1 tsp

ginger garlic paste 1tsp
small onion 10
cuminseed (jeerakam) 1/2 tsp
cloves (grambu) 4
cinnamon (patta) 1

2. coconut milk 6 cup( 1coconut)
3.cloves 6
cinnamon 2
cardomen 6

4.ghee 3 tsp
basmathy rice 3 cup
salt as required
oil 3tsp
onion sliced(for garnish)
lemon juice 1 tsp

prep:

1 st ingrediance grind and mix with the coconut milk and keep a side
put ghee in a pan heat it and add 3 rd ingrediance after that add rice fry till they light brown then add coconut milk mixure and also add lemon juice and salt
wait till rice is cooked
at last garnish with fried onion and coriented leaves
serve hot

Bread Ice cream fry

Ingredients

bread 5 pieces

vanila ice cream 1/2 cup (should use very cold ice cream)

egg 1

bread crums as required

prep:

1. take little water in a bowl dip the bread in water

and squeeze the water from the bread by keeping it

flat on the palm use both the hands while squeezing

be careful no to tear the bread

take 1 tsp ice cream place it in the middle of the

bread and roll in to round shape without the ice cream

coming out side

dip in the egg white and coat with bread crums

heat oil in pan deep fry the bread balls till all the sides

become golden brown

Dry Tomato Fish Curry

Ingredients 

dry fish 2 pieces marrinate with turmeric and chilli powder and fry

onion 2 chopped

green chilli 3 chopped

tomato 4 chopped

chilli powder 2 tsp

turmeric powder 1/2 tsp

salt to taste

cooking oil 2 tsp

mustard seed 1/2 tsp

Prep:

heat oil in a pan when oil is hot add mustard seed

when mustard seed spluttering put chopped onion

and green chilli in to pan fry till they get light golden

brown

put chopped tomato

add the powder along with salt to taste

stir and put lid on pan keep on law flame

stir occasionlly and check i tomatoes is mashed

add water if you want at this point if u like more

gravy

when tomato are cooked add fried dry fish and stop

the flame and serve

Christmas Mince Pies

To some people, Christmas just wouldn’t be Christmas without a mince pie! While there are some good bought ones out there, they’re seldom as good as your own homemade version

Ingredients

For 3-4 cups: 
rind of 1 lemon rind of 1 orange 
1/2 cup sugar 
1/2 cup brown sugar 
2 large Granny Smith apples 
juice of 1 lemon
2 cups sultanas 
2 cups mixed fruit 
1 tsp cinnamon 
1 tsp mixed spice 
1 tsp grated nutmeg 
1 tsp salt 
1/2 tsp ground cloves 
1/4 cup brandy, whisky, rum, sherry or port

Fruit Mince
Peel the coloured rind from the lemon and orange with a potato peeler. Place it in a food processor fitted with the metal chopping blade, add the white sugar and process until the rind is very finely chopped. Add the brown sugar, the unpeeled apples cut into chunks, lemon juice, half the sultanas and half the mixed fruit. Process until the apple is finely chopped. Add the remaining fruit and the flavourings, and process briefly. 

You can use this immediately or transfer it to clean airtight containers and refrigerate until required (2-3 weeks). Freeze for longer storage. 

Mince Pies 
Alison still likes to make her own sweet short pastry, while if feeling virtuous having made fruit mince, Simon is happy with bought frozen pastry. Either way, roll the pastry until it’s about 3mm thick. Mini-muffin pans make lovely little pies, for these you’ll need to cut 6cm rounds (use a fluted cutter, a round cutter or a glass) and press them gently into non-stick sprayed mini muffin tins. Drop a heaped teaspoon of fruit mince into each one, then finish by placing a star, or other shape, of pastry on top (ball up and roll out the trimmings for these) before baking at 180°C for 10-12 minutes or until the pastry begins to brown. If you want to make slightly larger pies in patty pans, you’ll need an 8-9cm cutter, but the rest of the process is the same.

Christmas Pudding

Prep Time: 45 minutes

Cook Time: 8 hours

Marinating Time: 12 hours

Total Time: 20 hours, 45 minutes

Ingredients:

• Serves 8 - 10
• 1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
• 1 oz /25 g mixed candied peel, finely chopped
• 1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
• ½ large orange and
• ½ lemon
• 4 tbsp brandy, plus a little extra for soaking at the end
• 2 oz /55 g self-raising flour, sifted
• 1 level tsp ground mixed spice
• 1 1/2 tsp ground cinnamon
• 4 oz /110 g shredded suet, beef or vegetarian
• 4oz /110g soft, dark brown sugar
• 4 oz /110 g white fresh bread crumbs
• 1 oz /25 g whole shelled almonds, roughly chopped
• 2 large, fresh eggs

Preparation:

• Lightly butter a 2½ pint/1.4 litre pudding basin.
  
• Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
• Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
• Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
• Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
• Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
• Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
• Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
• On Christmas day reheat the pudding by steaming again for about an hour. Serve withBrandy or Rum Sauce, Brandy Butter or Custard. 
  
  Left over Christmas pudding can be reheated by wrapping tightly in aluminum foil and heating through in a hot oven.

http://www.foodnetwork.com/recipes-and-cooking/50-quick-snack-recipes/pictures/index.html

Kozhikkode Chicken Biryani!

Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe For marinade of Chicken Biryani: Chicken - 1/2 kg Yogurt/Curd - 1/2 cup Coriander leaves - 25 gm Mint leaves(Pudhina) - 25 gm Curry leaves - 10 gm Cumin seeds(Jeerakam) - 1/2 tsp Coriander seed powder - 1 tsp Aniseed(Perinjeerakam) powder - 1/2 tsp Green chillies(chopped) - 25 gm Garlic - 20 gm Ginger(chopped) - 2 tsp Turmeric powder - 1/2 tsp Lime juice - 1 tsp Poppy seeds(Khashakhasha) paste - 1 tsp For rice: Clarified butter - 1 tbsp Cinnamon(Karugapatta) - 5 - 6 pieces Bay leaf(Vazhana/karuga ela) - 1 no Cardamom(Elakka) seeds - 4 - 5 nos Curry leaves - 4 - 5 nos Cloves(Grambu) - 4 - 5 nos Onion(chopped) - 1 no Broken rice - 250 gm Water - 1/2 litre For Biryani masala: Clarified butter - 2 tbsp Cinnamon(Karugapatta) - 5-6 pieces Bay leaf(Vazhana/Karuga ela) - 1 no Cloves(Grambu) - 4-5 nos Cardamom(Elakka)seeds - 4-5 nos Nutmeg(Jathikka) - 1 no Onions - 100 gm Tomato(medium) - 1 no (cut into 4 pieces) For garnishing: Boiled egg - 1 no Cashews & Raisins(Onakka munthiri) - roasted in ghee

Preparation Method of Chicken Biryani - Kozhikode Chicken Biriyani Recipe 1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour. 2)Heat clarified butter or ghee in a pan. 3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves. 4)Add onions and saute, till they turn translucent. 5)Add washed and cleaned rice. 6)Cook, till rice turns translucent. 7)Add water and allow it to boil. 8)When the water comes to a boil, lower the flame and cover the pan. 9)Cook on low flame for at least 15 minutes, after which the rice would be done. 10)Heat clarified butter or ghee in a pan. 11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. 12)Add onions and sauté, till brown. 13)Add tomatoes and saute`. 14)Add marinated chicken. 15)Cover the pan and cook for at least 5 minutes on a medium flame. 16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken. 17)Layer the serving bowl with alternating layers of rice and the chicken masala. 18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins. :- Malabar Chicken Biryani is ready. :- Enjoy the chicken biryani.