Fish Biriyani

Prep Time:20 m      Cook Time:30 m

Serves:3

Ingredients

Fish                          - 400 g(boneless)

Rice                          - 1 cup

Onion                       - 1

Green Chilli             - 3

Mint Leaves             - 2 tblsp

Ginger Garlic Paste - 1 tbl sp

Turmeric Powder     - a pinch

Aniseed                    - 1/2 tsp

Khus khus                - 1/4 tsp

Bay Leaf                  - 2

Cardamom               - 2

Cinnamon                - 1 small piece

Clove                       - 2

Oil + Ghee              - 2 tsp

Salt                          - to taste

For the fish marinade

Ginger Garlic Paste - 1 tblsp

Coriander Powder   - 1 tblsp

Cumin Powder        - 1/2 tsp

Tomato Ketchup     - 1tblsp

Chilli Powder          - 1 tsp

Salt                          - to taste

Oil                           - 2 tsp

Lemon Juice           - from one lemon

Method

• Cut the fish into bite sized pieces.Mix all the ingredients for the marinade and leave it rest for half an hour.Meanwhile wash and soak rice for twenty minutes and prepare other ingredients.
                                  
     
• Heat oil in the pan or pressure cooker in which biriyani is going to be prepared.Add the fish pieces and fry them in medium flame till they are golden in colour.Remove them and set aside.
     
• In the same pan add ghee,aniseed,khus khus,cinnamon,cardamom,clove,bay leaf and green chilli.Add sliced onions,little salt and saute till onion becomes soft.
     
• Add ginger garlic paste,saute till raw smell goes off and add mint leaves,give it a mix and add required water and salt.
     
• When the water boils add rice,check salt and cover this with a lid.
     
• Once the rice is almost cooked say eighty percent add the fried fish and cover the lid.Simmer the stove and leave it on low flame for five to ten minutes.After that remove the lid,fluff it up with a fork and serve with onion raita.
                  
     

Little Words

• It can be done in pressure cooker also.
• If the marinade is watery add the remaining lemon juice in the biriyani when rice is added.
• The masala for the marinade can be varied as desired.
• Boneless fish varieties are best suited and I have used salmon fish.

Instant Paneer Vadai

Prep Time:15 m      Cook Time:15 m

Yields:10 - 12

Ingredients

Paneer          - 1 cup(grated)

Wheat Flour - 1/4 cup

Gram Flour  - 1/4 cup

Corn Flour   - 1 tsp

Green Chilli - 2

Mint Leaves - 2 tbl sp

Salt               - to taste

Oil                - to deep fry

Method

• Mix all the ingredients together except oil in a bowl.After mixing sprinkle water little by little and make it into a dough like.
                   
     
• Meanwhile heat oil in a kadai.Make small balls and flatten them between palms or place them on a flat surface and flatten with palms.Make a hole in the middle and when the oil is hot fry them in medium heat till the bubble sound ceases.Serve with any chutney or with tomato ketch up.
                     
     

Little Words

• This can be made quickly as it doesnot require any pre preparation.
• Instant paneer vadas are crispy on the outside and spongy inside.
• Green chillies can be replaced with chilli powder if making for kids.

Ulundhu Kali/Urid Dal Halwa

Prep Time:10 m + soaking time    Cook Time:20 m

Serves:3

Ingredients

Urid Dal                          - 1/4 cup

Palm Jaggery/Karuppatti - 1/4 cup

Ghee                                - 1 tsp

Cardamom Powder          - 2

Nuts                                 - as desired

Coconut                           - 2 tblsp

Milk                                 - 1/2 cup

Method

• Soak urid dal for half an hour and grind it to a paste.Heat ghee in a pan and fry the nuts and set aside.
     
• In the same pan add the urid dal and stir it well.After a while add milk and keep stirring well till it gets cooked.
     
• When it starts bubbling and leaves the sides add palm jaggery,cardamom powder and mix well.
                                
     
• Add grated coconut,garnish with nuts and serve.
     

Little Words

• This can be prepared like payasam or kanji also.
• Coconut milk can be used instead of milk.
• Keep stirring to avoid lumps in a slow flame preferably in a non stick pan.
• Add water after grinding and add to the pan as it thickens quickly and sticks to the pan easily.

Kadai Mushroom with Dill Leaves/Sadakuppi

Prep Time:10 m      Cook Time: 15 m

Serves:2

Ingredients

Mushroom           - 250 g

Onion                   - 1

Tomato                - 2

Dill Leaves          - handful

Mustard Seeds     - to splutter

Curry Leaves       - a sprig

Turmeric Powder - a pinch

Curry Powder       - 1 tsp

Chilli Powder       - 1/2 tsp

Salt                       - to taste

Oil                        - 2 tsp

Method

• Heat oil in a pan/kadai,splutter mustard seeds,add curry leaves,onion,little salt and saute till onion becomes translucent.
  
• Now add chopped mushrooms and tomato and saute for a while.Add turmeric powder,chilli powder,curry powder and salt.Sprinkle water,cover with a lid and cook till the mushrooms are done.Meanwhile finely chop the dill leaves.
                                    
     
• Now stir in the dill leaves,cook for further two to three minutes and serve with rice or chappathi.
     

Little Words

• Dill Leaves are termed by different names in different parts and in Tamil it is known as Sada Kuppi.
• Dill Leaves are used for flavouring in different cuisines.
• Apart from its flavour it has very good medicinal properties.
• It gives relief from gastric troubles and it is given to women after childbirth.
• This may not be a kids favourite though.

Sambar Sadam

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Rice                      - 3/4 cup

Toor Dal              - 1/2 cup

Asafoetida           - a pinch

Curry Leaves       - 2 sprigs

Mustard Seeds     - to splutter

Onion                   - 1

Tomato                 - 2

Mixed Vegetables - 1 cup(drumstick,brinjal,carrot,peas)

Tamarind               - amla sized

Oil + ghee              - 2 tsp

Salt                         - to taste

To roast and grind

Dried Red Chilli - 4

Channa Dal         - 1 tblsp      

Cumin Seeds       - 1 tsp

Fenugreek            - 1/2 tsp

Coriander Seeds   - 2 tsp

Coconut                - 2 tblsp

Method

• Wash and soak rice and dal for 15 minutes.Meanwhile dry roast and powder the ingredients under roast and grind.Set this aside.
                                  
                                  
                    
  
• Pressure cook rice and dal adding little salt and five cups of water.Meanwhile heat oil and ghee in a pan,splutter mustard seeds,add asafoetida,curry leaves and onion and fry till onion becomes transparent.Now add the chopped vegetables,tomatoes and add salt and saute for a while.
     
• Add tamarind water and let the vegetables to get cooked in the tamarind water.When the veggies are almost done add the spice powder and cook it until the vegetables are cooked fully.Then mix this with the cooked dal and rice mashed slightly with ladle and simmer for five minutes and then serve with chips or papad.
                              
                                            
                        
     

Little Words

• Any vegetable can be used as per need.
• Serve with crispy papads or chips.
• Basmati rice can also be used which gives a distinct flavour.
• Adjust the quantity of water as per need.