PRAWNS 'N' RIDGE GOURD POLLICHATHU/CHEMMENUM PEECHIGAUM POLLICHATHU

Prawns and Ridge Gourd Pollichathu is my grandma's favorite recipe.Generally people cook these 2 separately.I must say that this is a best combination.Prawns and Ridge Gourd can be cooked at the same time.Both require only less time for cooking.Cooking this in coconut milk is the specialty of this yummy recipe. This can be serve with Naan, Chapati, Rice Parotta , Puttu etc.

                                                 INGREDIENTS

• Ridge Gourd                             -  1 long
• Prawns                                     -  1/2 kg
• Onions                                     -  2
• Garlic                                      -  1 Bulb
• Green chilies                            -  3
• Turmeric powder                      -  1/4 tsp
• Red chilly powder                    -  1 .5tsp
• Tomatoes                                 -  2 medium
• 2nd Coconut milk                     -  1.5 cup
• Ist coconut milk                       -  1/2 cup
• Fennel powder                         -  1/4 tsp
• Pepper powder                         -  1/4 tsp
• Curry leaves                            -  2 sprigs
• Oil                                         -   3 tbsp
• Salt to taste

                                               METHOD

• Cut the ridge gourd into small pieces and keep it aside
• Clean the prawns and keep it aside
• Chop the onions, green chilies,garlic , tomato and keep it aside.
• Take 1st and 2nd milk and keep it ready.

                            

 Heat a kadai, add some oil and saute the chopped garlic first.

• Then add the chopped onions and green chilies to it and saute till it becomes tender.

•  Add turmeric powder and red chilly powder to it.

•  When it combines well add chopped tomatoes to it.

•  Add prawns to it and saute for few mins.

•  Now add salt and curry leaves to it.

•  Add ridge gourd to it.

•  Saute it well.When the masalas mix well close it with a lid and keep it for 10 mins in a low flame.Now water will come out.

•  It's time to add the 2nd coconut milk to it. Let it cook for 15 mins in medium flame.

•  Sprinkle the fennel powder on the top of the 1st coconut milk.

•  Add pepper powder to it and mix well and allow it to boil for 3 mins more.

•  When everything combines well.....

•  Add the 1st coconut milk to it and stir well.When it start to boil turn off the flame . Leave it for 10 mins and serve.

ENJOY FRIENDS!!!!!!

SPICY MUTTON BIRIYANI

Today I m presenting to you all a delicious Biriyani.In malabar region mutton biriyani is very famous.For all functions mutton biriyani or mutton recipe is a must item.Mutton have more bone than flesh.But in the month of Karkidakam(a month considered to be auspicious in Kerala), people consume mutton soups,since mutton without bone is more available during this time.

Biriyani's are of two types-Vegetarian and Non Vegetarian.The Non Vegetarian biriyani includes mutton, chicken,beef , egg, fish, prawns,clam meat,Duck etc.The vegetable biriyani is prepared with rice, maslas,and non-meat ingredients such as potatoes, cauliflower,carrot, cabbage, peas,beans etc.Dal Biriyani,Egg Biriyani, Chana Biriyani, Soya Biriyani, Paneer Biriyani, Peas Biriyani, Sweet Corn Biriyani etc are different types of other Biriyani. 

Hyderabadi Biriyani, Thalasseri Biriyani, Malabar Biriyani, are the famous South Indian Biriyanis. So let us see the preparation now.....

                                                              INGREDIENTS

• Biriyani Rice                             -  2.5 cup
• Water                                         -  5 cup
• Salt                                            -  to taste
• Star anise                                  -  1
• Cloves                                       -  4
• Cinnamon                                 -  2
• Pepper                                       -  5 

( I did not add star anise,cinnamon,Pepper and Cloves since I have used a strong home made masala)

• Mutton                                      -  450 gms
• Curd                                          -  1/3 cup
• Ginger                                      -  35 gms
• Garlic                                      -   45 gms
• Green chilies                          -   7
• Turmeric powder                   -   1/2 tsp
• Coriander powder                  -   1.5 tsp
• Red chilly powder                 -   1/4 tsp
• Tomato                                  -    3 small
• Onions                                   -    4 medium
• Ghee                                      -    1/4 cup
• Oil                                         -    if needed
• Coriander leaves                  -    1 cup chopped
• Mint leaves                          -    1/2 cup chopped   
• Garam masala                     -    3/4 tsp  
• Cashew paste                       -   2 tbsp

                                                                      METHOD  

• First of all,soak the rice for 30 mins  and boil in the above said amount of water in a cooker.Add salt to it ,a tsp of ghee too and allow it to boil.When it starts boiling add the soaked rice and close it with the lid.When the pressure comes place the lid ,simmer the flame to very low and cook it for 5 mins.After 5 mins turn off the flame and let it rest for 5 mins. After 5 mins remove the rice to a plate to avoid over cook.Keep this aside.

• Now marinate the mutton with salt and curd , keep this for minimum 30 mins.

• The cooked rice will be like this.

• Crush the ginger, garlic,green chilies and keep it aside

• Grind the tomatoes and keep it aside.

• Slice the onions and keep it aside.

• Heat oil  and ghee in a pan.

• Fry the onions little by little.Take 2/3 portion of the sliced onions and fry it.

• Remove the fried onions to a plate.

• Saute the balance 1/3 portion of sliced onion.

• Add crushed ginger garlic to it and saute well.

• Add crushed green chilies and saute well.

• Add turmeric powder to it and saute well.

• Add coriander powder to it.

• Add red chilly powder and combine well.

• Add the garam masala to it.

• Add tomato paste to it and mix properly.

• Finally add the marinated mutton and saute well.

• Add cashew paste to it and cook it well  till it is done.

• When the water dries and oil leaves out from the sides, turn off the flame.

• Separate out 2 tb sps of fried onion and add the balance fried onions to it.

• Add coriander leaves.

• Add mint leaves too.Mix this well.

• Place the half portion of rice in the bottom of the cooker and add some ghee to it.

• Add chopped leaves to it.

• Now spread the mutton gravy over the rice.

• On top of the remaining cooked rice add chopped  coriander leaves, 2 tsp ghee and some fried onions.Close it with a lid and keep this over a hot tawa and steam for 10 mins more in a very low flame.

• Here is your yummy Spicy Mutton Biriyani.

  Serve it on a plate and enjoy with salad!!