Kari Kozhukattai ( Rice Dumpling in Rich Mutton Gravy)

Hi friends ,
       Today's post is "Kari Kozhukattai" a.k.a "Aathu Roti ", it's a tradition in our house to make this dish the day before Diwali , for dinner...it's a lovely way to start this festival....When I was a little girl we were in a joint family. I would be eagerly waiting for this time of the day...so at last we can wear our new dresses...and go outside to light all the fire crackers.While my grandma, ma and aunties would be busy in the kitchen making a delicious meal of this Aathu Roti ( that's how we call it in our house).....once they are done with there department they will come and join us in our fun......loved those days...my grandma used to sit in the porch and watch us kids enjoying & posing for photos.... back home this time of year would be so cheerful and Happy...busy shopping for dresses , making sweets ,distributing to all relatives and friends......inviting friends over for lunch or dinner...
     So whenever I prepare this dish ...all those sweet memories come back ...and will be smiling to myself most of the time while cooking.....
     So now lets go to the recipe.......friends do try this out it's a keeper...



Ingredients:-


For the Gravy:-

• Mutton / Baby Goat -1/2 kg
• Onion - 1 big 
• Tomato- 2
• Green chillies -2
• Coriander leaves -a small bunch
• Mint leaves - 5 or 6 leaves
• Ginger Garlic paste -2 tsp
• Cardamom -2 
• Star Anise -1
• Fennel seeds- 1 tsp
• Cinnamon Stick - 2 inch piece
• Cloves -4
• Biriyani leaves - 2 or 3 small pieces
• Chili powder - 1 or 2 tsp ( according to spice level)
• Coriander Powder - 2 tsp
• Turmeric powder -1/2 tsp
• Coconut ( Grated) - 3/4 cup
• Coconut milk - 1/2 can or milk for 1 coconut
• Salt
• oil

For the Rice Dumplings:-

• Rice Flour -2 cups and 2 tbsps
• Water - 4.5 cups
• salt
• Coconut ( Grated)- 1/4 cup

Seasoning:-

• Mustard seeds - 1tsp
• Dry Red Chilies -3
• Curry leaves -2 springs

Method:-


To make the Gravy:-

   In a pressure cooker heat some oil and season it with Fennel seeds,biriyani leaf,cardamom, cinnamon,cloves,star anise

Now add in the juliens onion and saute till transparent...

Now add the ginger garlic paste and saute till raw smell goes

Add in the Green chillies and saute

 

Add in the tomatoes and saute for few mins..

Now add the chili powder, coriander powder, turmeric powder and salt and saute. 

Saute till the tomato is all cooked and smashed well..

 

Now add the mutton /baby goat

Now add the chopped mint and Coriander leaves

Now pressure cook it without adding water, till the meat is cooked fully ..it took me 4 whistles on high flame ...it depends upon the kind of meat you use .

 

The Meat is cooked  till soft...

Grind the coconut to a very smooth paste

Now add the coconut paste to the gravy

 Let it come to a boil and switch it off..

To make the Rice dumpling:-

In a  Pan add water and salt...

Mix the Rice flour and Coconut and keep it aside..

 

Once the water comes to a vigorous boil and in the rice flour slowly

Add mix it with a spatula so that no lumps are formed..

Let it cool down a bit..cover it with a damp cloth,other wise the dough will dry out..

Once it's warm to touch , make small balls from it...Grease ur palm with oil if it sticks 

 

Flatten the ball as shown...

 

Do this to the rest of the dough..

In a deep pot add 5 cups of water and let it come to a good boil..

                                      

Drop in the prepared rice dumplings,Don't drop everything together.. drop them in batches..once u drop it ,it will settle in the bottom like shown in the pic...

                                   
Cook covered few mins..

 

Now can u see the rice dumplings floating on the top. now drop in the next batch and again cook covered  few more mins...

At this stage u can pour some of the water from the pot out...just so that the gravy will not be too watery....Now add the mutton gravy to this

 

Add in the coconut milk and and let it come to a boil..

At this stage mix rice flour with little water and and add this paste to this gravy..

 

Now in another pan heat oil and season it with mustard seeds ,dry redchillies and curry leaves

 

Add this seasoning to the dish and switch off the stove..

Once the dish cools down it will thicken into a nice rich gravy...

Like this.....

Note:-

    This dish can be made with chicken , boiled eggs or for vegetarian friends can make this with potatoes...but i personally feel that it taste best when cooked with mutton... 


Sending this to the event ~ CC- Festive Food hosted by Srav's Culinarav's Concepts

Chettinad Chicken Biriyani

       Hai friends i'm back and back with my Favorite dish ....Biriyani...this time chettinad style....Biriyani is one such dish i'll never get tired of eating.we will have biriyani in our menu atleast once a week...so while i was browsing for a new biriyiani recipe,i came across Solai's True Chettinad Kitchen and  Found so many nice traditional chettinad dishes and tried out this biriyani that day itself...this biriyani was so flavourfull. we all loved it and will definetely try again...so for all biriyani freaks, like me out there try this and let me know...

Ingrediants Required:-

• Basmati Rice - 2 cups
• Chicken - 1/2 kg (i used 5 drumsticks)
• Onion -2
• Tomato -2
• Coconut Milk -1 cup
• Birinji leaf /biriyani leaf - 2 small pieces
• Cinnamon-2
• Cloves -3
• Star Anise -2
• Curry leaves - a spring
• Mint Leaves - 2 tbsp
• Fennel seeds - 1 tsp
• Corinader leaves - a small bunch

For the Masala:-

• Ginger - 1inch piece
• Garlic -10 pods
• Fennel seeds - 1 tsp
• G.chillies -4 
• R.chillies -1
• Cinnamon -2 or3 small pieces
• Mint -handfull
• Cloves -3

For Marination:-

• Curd - 1 tbsp
• Chilli powder - 1 tbsp
• Coriander Powder - 1.5 tbsp
• Turmeric Powder - 1 tsp
• Ground masala - half the portion

Method:-

1. Grind all the ingrediants given for masala to  a smooth paste ... ( i forgot to keep mint in the pic above) and instead of ginger i used some ginger paste...
2. Now marinate chicken with half the masala paste ,chilli powder, coriander powder, turmeric powder,curd...marinate for 1/2 hr.

1. In the pressure cooker heat oil and few tbsps of ghee and season it with biriyani leaf ,cinnamon, cloves, star anse,curry leaf, fennel seeds..Saute for few mins..
2. Add in juliened onions and mint leaves...saute till onion become translucent
3. Now Add the tomatoes and other half of the masala paste.saute for few more mins..

1. Add in the marinated Chicken pieces . saute till chicken is half cooked .don't add water...as i used drum stick i pressure cooked for 2 whistles..but for regular chicken pieces this won't be necessary..
2. Add in the coconut milk and 3 cups of water,salt.
3. Add coriander leaves and let it boil...
4. Once it boils .put the lid on and cook till 2whistles on high flame and let the pressure completely release all by itself...
5. Immediantely transfer to a wide tray so that the rice won't be over cooked...
6. Serve with raita and enjoy :)

Green Chicken Pulav

Ingrediants:-

• Chicken -1/2 kg ( i used drumsticks)
• Basmati Rice - 2cups
• Bay leaf -2
• Biriyani leaf -1
• Onion -1 (medium size)
• Green Chillies -6 to 8
• GingerGarlic Paste -2tsp
• Garam Masala -1 tsp
• Turmeric power- 1 tsp
• Coconut milk - 2 cups
• Mint - 2 or 3 stems
• Coriander -1/2 cup
• Ghee
• Oil

Method:-

1. Soak basmathi rice in water for 15 mins and drain it and keep it aside.
2. Pressure cook the chicken pieces with little salt and turmeric powder..i did this because i used drumsticks and it takes little more time to cook, but if using white meat chicken we can avoid this step..
3. Once chicken is cooked remove the chicken and the stock seperately...
4. Grind mint ,coriander leaves and green chillies to a fine paste...keep aside..
5. In another pressure cooker add oil and ghee add the bayleaf and biryani leaf.
6. Add sliced onion and saute till onion becomes transparent.
7. Add ginger garlic paste and saute till raw smell goes.
8. Add the mint ,coriander ,chillie paste and saute again till raw smell goes..
9. Add the chicken pieces and saute.
10. Now add 2 cups coconut milk and 2 cup chicken stock (if u don't have enough stock add water)
11. let it come to a boil.then add basmati rice..
12. Cook till 2 whistles on high flame and switch off the stove...wait till the pressure release...and serve with raita...

Chicken Pulav

Ingrediants:-

• Chicken -1 kg
• Basmati Rice - 2 cups 
• Onion -3 nos/..
• Tomato -2 big
• G.chillies - 10 (adjust according to your taste)
• mint leaves -3 tbsp
• Bay leaf  - 3 
• Cloves -3
• Cardamom -2
• Cinnamon -2
• Fennel seeds -1/4 tsp
• Ginger Garlic paste-2 tsp 
• Coriander leaves - 6tbsp (small bunch)
• Coconut milk-1/2 cup
• Pepper powder -1/3 tsp
• Cashew -10
• Saffron - a pinch..
• Oil - 3 tbsp
• Ghee -1 tbsp
• water- 2.5cups
• Salt

Method:-

1. Wash and Soak basmati rice in water for 30 mins.Drain and keep it aside.
2. In a pressure cooker add oil and ghee ,once it is hot add the fenugreek seeds, cloves, cinnamon, staranise, bayleaf, cardamom.and fry well.
3. Add onion ,green chillies and saute till onion becomes soft and translucent.
4. Add Ginger garlic paste and saute till raw smell goes.
5. Add tomato and cook for few mins till tomato is all mashed up.
6. Add the chicken and saute again for few mins .add  water and coconut milk and let it come to a boil.
7. Add basmati rice to boiling water and salt and pepper powder. 
8. Pressure cook it till 2 whistles on high flame ,simmer and cook for another 5 mins.
9. Wait till the pressure is completely released.
10. Fry cashews in ghee and garnish the rice..
11. Soak Saffron in warm water for 10 mins.sprinkle this water over the pulav..
12. Serve with chicken gravy and raita.

Mushroom Egg Toast

   This is one such dish which might not be very appealing to ur eyes but tastes good. If ur are some one who loves omlettes. then u'll surely like this dish..

INGREDIANTS:-

• Bread -3 or 4 slices
• All Purpose Flour /Maida -1/2cup 
• Egg - 3
• Milk- 1/2 cup
• Grated cheese -1/2cup
• Onion -1 small
• Garlic -2 pods
• Mushroom -5 sliced
• Coriander Leaves - a spring
• Pepper - to taste
• Salt.
• Olive Oil

METHOD:-

Ready to go in the oven

1.  In a pan add olive oil. saute onion ,garlic till translucent 
2. Add mushroom and saute again,season it with salt ,pepper,coriander leaves.and cook covered for 5 to 8 mins without adding any water.and let it cool..
3. In a bowl beat egg and maida/ all purpose flour together.
4. Add the egg and flour batter to the cooked and cooled mushroom Grease a baking dish with butter and dust it with maida .now layer the bread removing the sides, on the bottom of the greased baking dish.then pour the egg mushroom batter over this. Sprinkle the grated cheese as the last layer.

Hot from Oven

 Preheat oven @350 deg .and bake for 30 to 40 mins.
Insert a knife or fork in the middle of the dish and if come clean.then our toast is ready...

Ready to eat..

Can be had as breakfast or dinner..can be served with ketchup.....

Can use Cauliflower ,Capsicum ,Mushroom for this recipe...



Sending this to Srivalli's breakfast mela

Chicken Biriyani

Ingrediants:-

Chicken -1 kg

Basmati Rice - 2 cups 

Onion -3 nos/..

Tomato -2 big

G.chillies - 10 (adjust according to your taste)
Coriander powder -1 tbsp

mint leaves -3 tbsp

Bay leaf  - 3 

Cloves -3

Cardamom -2

Cinnamon -2

Fennel seeds -1/4 tsp

Ginger Garlic paste-2 tsp 

Coriander leaves - 6tbsp (small bunch)

Turmeric powder -1/4 tsp

Curd -3 tsp

Oil - 3 tbsp

Salt

Method:-

Marinate the chicken pieces with curd,salt ,turmeric for 15 mins .
Soak Basmati Rice for 1/2 hr .Strain and keep aside.
In  a pressure cooker add oil and bayleaf , cardamom , cloves, cinnamon,fennel seeds. Then add Onion and fry till it becomes translucent and Green chillies and fry well add ginger garlic paste and fry till raw smell goes.and added 1 tbsp mint and 3 tbsp coriander leaves and coriander powder and saute , add the tomatoes and saute again till the tomato is cooked completely and  mixed well in the masala .now add the marinated chicken and fry till the chicken turns color or till excess water from chicken evaporates .add water  (1 cup rice = 1.5 cup water) and adjust salt add remaining mint and coriander leaves close with a lid till water boils .once water boils add the rice which is pre soaked and drained and mix slightly to coat the rice with the masala..Close the cooker and let it cook till 2 whistles in high flame and simmer it for another 5 mins. And Switch off and wait till the pressure releases ......Tasty chicken biriyani is ready....goes well with raita and chicken fry.enjoy:-)
 This recipe and the chicken fry was influenced from my friend priya raj of ensamaiyal  http://ennsamaiyal.blogspot.com/search/label/Biryani%27s
Thanks Priya .....