CHANNA BIRIYANI

Hi.. Foodies!!!....

People say am good in non-veg recipes.............So why don't I make them say am gud in both Veg as well as Non-Veg

Well, so I started to think on a gud veggie recipe of my own for my Veg Foodies.....

Here I present before you My Channa Biriyani..

Yes a complete Veg Biriyani for all Veg and Non-veg Biriyani Lovers.....

Kabuli Channa or Bengal Gram are of 2 types mainly...White Channa  and Black Channa.Channa is a rich source of protien, carbohydrates and vitamins, and contains no cholestrol..

This protien filled Chick Pea, we would have definitely had as Channa Masala, Fry, Sundal, Vada, Gravy etc but this one is going to be a unique from all these bringing out a change after all. I have put on my 100% to make this a special one with a mouth watering taste. Please do try it !!!!!

                                                                 CHANNA BIRIYANI

INGREDIENTS:-

Channa -250 gms soaked over night

Basmathi Rice-500Gms (here I used India gate blue Rice)

Green chillies 5 crushed,Ginger paste-3Tb.Sp, Garlic paste -3 Tb Sp, Cloves -4 nos, Cinnamon Stick-2 piece, Cardamom- 4 nos,Star anise- 1 no, Grated coconut 1 Cup, Garam masala Powder- 1 Tsp, Fennel seed- 1/2 Tsp,Corriander powder-2 Tsp, Red chilly powder- 1.5 Tsp,Onions -2 Medium,Onion - 2 medium sliced for deep frying,Mint Leaves- 1cup, Corriander Leaves- 1 cup chopped,Tomato -2 chopped,Salt to taste, Ghee 2 Tb.sp, Oil-1/4 cup,Water- 5.5cup ( Take the channa boiled water and balance plain water) .Coconut milk- 1 cup, Cashews little to garnish

METHOD :-

  

•  Pressure cook the over night soaked channa with some salt for 5-6 whistle or till its done.After releasing the pressure separate the channa from water , and use this water to boil the rice.

• Wash the rice properly and Soak the Rice for 45 mins.After 45 mins  Take 5.5 cups water in a pot add some salt and allow it to boil. when it boils add the soaked rice and close it with a lid. Boil till the water evaporates.Keep this aside.(Take the channa boiled water and balance plain water to cook the rice).

                

•  Skew the full onions through centre on a steel stick and burnt over the gas flame directly till it become brownish outside.Grind this to a fine paste.

• Make it ready all the ingredients and keep it aside.{Ginger Paste, Garlic paste, Crushed Green Chillies, Onion paste, Chopped Corriander Leaves, Chopped Mint Leaves, Whole Cloves, Whole Cardamom,Whole Cinnamon,Star anise and finally Coconut paste (Grind the grated coconut with fennel seed and garam masala powder, without adding water . If you grind in table top grinder you will get a fine coconut paste without adding water)}.

• Slice the  Onions and keep aside.

                      

• Take a heavy bottom pan heat ghee and oil together and add onions to it.

                     

•  Saute the sliced onions and fry till golden brown and keep aside.

                     

• Fry the Cashews and keep it aside. In the same oil add star anise, cinnammon, cloves, cardamom and fry it.

                      

• Now add the pasted onions ,  Crushed green chillies ..........

                       

• And garlic paste, ginger paste and saute for few minutes......

                     

• Add Turmeric powder, Corriander powder ......

                      

• And Red chilly powder and saute for few seconds..Now add the Coconut paste...

                      

• Now add finely chopped tomatoes to it and saute for 1 mins and add some corriander leaves ...

                       

• Add the boiled channa and saute till gets dry, now add the coconut milk and salt to taste ......

                        

• Stir well.Add mint leaves, if it  becomes a gravy paste.....

                         

• Add corriander leaves and some fried onions over it....

                          

• Add half portion cooked rice over that some mint leaves, corriander leaves,and fried onions....again add the remaining part of cooked rice and over that mint leaves, corriander leaves,fried onions and fried cashews.........

                          

• Close the biriyani pot with a tight lid and dum it for 10 mins in a very low flame..

                         

• Now open the lid and mix well together.. and serve this on a serving plate and garnish with fried onions , fried cashews and corriander leaves.....

• Serve along with Raitha, Pappad & Pickle.....

• To prepare Raitha .. mix 2 chopped onions, 3 green chillies chopped, 1/2 cucumber chopped, 1 tomato chopped, 1/2"ginger chopped, salt to taste aong with beaten thick curd and mix well and garnish with corriander leaves chopped and serve it along with CHANA BIRIYANI for a complete delicious meal

                                                             ENJOY!!!!!

CHEMMEEN CHATHACHU POLLICHATHU

Hi.. Foodies......Have a good day.....

Today I m presenting to you a Delicious Mouth watering Traditional Prawns recipe....
This is my Mom's own recipe.....I m sure after trying out this recipe,this will become one of your favourite dishes....especially for all prawns lovers..

Prawns and Shrimps are the most important types of sea foods that are consumed world-wide...
Actually Prawns are from Fresh water while Shrimps belongs to Marine family...But usually all people say its a sea food..Lots of varieties of Prawns and Shrimps are available in market.Some of them are...Aattu Konchu,Telli Chemmen, Naran Chemmeen,Poovalan Chemmen, Choodan Chemmeen,Kadal Chemmeen, Karikkadi,Tiger Prawns,Lobster....etc.

When you buy prawns , make sure it is fresh .White colour prawns are the fresh ones.Some people are allergic(stomach problem) to prawns, while cleaning the prawns make sure that you remove the veins.

Prawns is a boneless flesh meat...It's a very tasty fish.. We can make  varieties of recipe with this like...Curry.. Gravy.., Fry..,Cutlet..,Vada..,Thoran.., Vattichathu.. etc...are some of them.

                                          CHEMMEEN CHATHACHU POLLICHAHU

   INGREDIENTS :

• Prawns cleaned and de-veined- 1 cup heaped
• Onion Chopped                       - 1/2 cup
• Ginger Chopped                      - 1.5 Tb Sp
• Green Chillies Chopped         - 6-8 nos
• Tomatoes Chopped                 - 2 Nos( If it is an apple tomato take 3.The souring agent I m using here is tomato.so as required  u can use)
• Coconut milk 1st                     - 1/2 cup
• Coconut milk 2nd                    - 1.5 cup
• Curry leaves                             - 2 Sprigs
• Garam Masala                         - a pinch
• Salt                                            - to taste

    For Marinating Masala :

• Kashmiri Red Chilly Powder - 2 Tsp
• Turmeric Powder                    - 1/2 Tsp
• Fennel Seed Powder                - 1/2 tsp
• Salt                                            - to taste

   To Garnish

• Fried Prawns with tailed         - 7 Nos
• Corriander Leaves chopped    - as required
• Tomato skin rose                      - from one tomato

METHOD

                      

                   

• Grind the marinated masala to a fine paste.Take 1/2 Tsp out of it and keep aside.Then take little masala and spread over the tailed cleaned prawns and it aside.

• Crush 1 cup of cleaned  prawns and marinate with the balance masala and keep it for 10 mins.        

• Make all the ingredients ready by side.

                 

• Heat the pan and pour 4 Tb.sp of oil and fry the seven prawns to garnish and keep it aside.

• Keep it ready, to garnish items.....

                        

• In the same pan itself add the chopped Ginger,chopped Green Chillies, chopped Onions.Saute till  its half done .

                        

• Now add the masala paste and saute for few seconds and add the chopped tomatoes to it.Once the oil starts appearing.........

                       

• Add the marinated Prawns,Curry leaves and dont stir it.. Leave it for 2 mins over a high flame.When the colour changes to light white turn upside down and leave that too for 2 mins.If both sides changes white.......

                                  

• Add 2nd coconut milk and salt, stir well and allow it to cook for few minutes....

                        

• The gravy reduces to half ......Take the first coconut milk and add a pinch garam masala.....

                          

• And the milk to it and stir well.When it starts to boil, switch off the flame and serve in a serving plate and garnish with fried prawns , corriander leaves, curry leaves and tomato skin rose....

• Here is your Yummy Prawns Chathachu Pollichathu... Have it with Chappathi, Paratha, Pathiri,Bread,Or Rice....Enjoy the dish!!!!!!!