Era Elai Biriyani, Prawn Biriyani cooked in Banana Leaf

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Necessity is the mother of invention.. And Here is what a hardcore biriyani lover invented – Era Ela Biriyani ( Prawn Biriyani cooked in Banana Leaf )..I have never heard or seen anyone cooking biriyani in banana or plantain leaf, however made a absolutely fluke attempt which the whole family applauded..Presenting the recipe today with you, with all the excitement and love 🙂 I chose prawns since it cooks in jiffy and this biriyani is truly truly lipsmacking, comes packed with all the aroma and vitamins from the banana leaf.. Banana leaves are excellent for steaming as it allows the steam to penetrate the food inside.. Lets go to the making..

Prawn Biriyani Cooked in Banana Leaf

Preparation Time : 20 mins             |          Marination Time : 1 hour              |      Cooking Time : 30 mins

Here is what  you will need..

For marination

500 gms Prawn cleaned

1/2 tspn salt

few fresh mint leaves

1/2 tspn red chilly powder

Few drops of Lemon

1/2 tspn ginger garlic paste

For Biriyani

2 cups Basmati Rice

20 Small onions cut half, You can replace them with big onions too, I prefer shallots or small onions

3 medium sized Tomatoes finely chopped

2 tspn ginger garlic paste

A handful of chopped mint leaves

A handful of chopped coriander leaves

1/2 cup of Tamarind extract

1 cup coconut milk

1 tspn red chilli powder ( You can adjust to suit your heat tolerance )

1/2 tspn garam masala powder

2 Big Onions

1/2 cup milk

saffron

Turmeric powder

3 cloves

3 cardamoms

1 cinnamon stick

1 bayleaf

4 to 5 tbspns of Cooking Oil

Coconut oil ( optional )

Water

Salt

A thick and big banana leaf with no blemishes or tears

please note that the ingredient measurements can be scaled according to your wish.

Preparation:

1. Finely slice the big onions. Deep fry them and keep them aside.

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2. Drop 10 to 12 saffron strands in lukewarm milk and let it rest for 15 mins. If you do not have saffron strands, feel free to replace them with turmeric powder. There is not much difference in taste.

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3. Soak a small gooseberry sized tamarind in hot water for 15 mins. Remove the extract.

4. Clean the rice. Add 2 cloves, 2 cardamom, rice, few drops of coconut oil, water and cook until the rice is cooked for about 75%.

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5. Marinate the prawns with the marination ingredients for an hour

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Method:

1. Heat oil in a pan, fry the prawns in high heat just for 3 mins so that surface turns crisp. Remove them and Keep them aside.

2. In the same oil which has prawn flavours infused, add whole garam masala spices, onions. Saute them until light golden brown. Add ginger garlic paste and saute until the raw smell goes off.

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3. Add the chopped tomatoes, mint and coriander leaves, little salt. Mix well. Cover and cook them.

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4. Once the tomatoes are mashed, add red chilli powder, garam masala powder and turmeric powder. Saute the mix until the masalas are well blend.

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5. Add the tamarind water, cover pan. Let it boil for 2 minutes. Then add coconut milk. Check seasoning. Add salt if required.

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6. Add the saute-ed shrimps or prawns to the gravy and allow the gravy to boil in a medium flame until the oil separates well. The gravy thickens and becomes rich red in colour.

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7. Take the banana leaf. Smear drops of coconut oil(optional). Add little gravy –> rice —> Saffron milk —> crisp fried onions.

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8. Eyeball and compare the size of the leaf and the contents and keep repeating the layers. The top most layer should have gravy and onions.

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9. Carefully gather sides of the banana leaf and tie it with a thick thread. You definitely need someone’s help here, to ensure the leaf does not tears.

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10. Meanwhile boil water in a idli cooker in high heat for about 10 minutes. Place this biriyani pouch on the innermost idli plate and close the idli cooker. Steam the biriyani in medium heat for the next 10 mins.

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11. Once done, switch off the stove. Open the lid after 5 minutes. Let the banana leaf pouch cool for 5 minutes again.

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12. Open and gently mix with a fork. Serve immediately right from the banana leaf 🙂 It is heavenly 🙂

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I made two batches, since my cooker is not big enough to hold the full content and believe me  It is worth the efforts 🙂

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on myFB page 🙂

Love & Shalom,

Jofy

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Thattukada Mutta Biriyani/Streetfood egg biriyani~Happy Bday Chennai

This morning I woke up to know that today is 375th birthday of Namma Chennai ( Madras ). Who does not love chennai?? Of course, except for the scorching heat 🙂 I wanted to celebrate her birthday dedicating a recipe in my dear blog!! So I am rushing to the recipe now without talking much!!

I made this thattukada muttai biriyani today which dear Chennai gave me when me and my friends were looking out for spicy food around the city. This is a chatphat biriyani recipe, best to pack in tupperware on a busy office rushing morning!! It came out real yummy close to a kaiyenthi bhavan egg biriyani. I wanted to share it with you guys right away.

The biriyani is hot & spicy, so I would suggest to adjust the spices according to your family’s spice level.”Chup chap, finish it off girl” pointing to me!!

Be a Roman at Rome 😉 Yes, Be on your feet and Have it quick in thattukada style!! You will love the spices going with each mouth 🙂

Thattukada Muttai Biriyani/Streetfood egg biriyani~Happy Bday Chennai

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Soaking time : 30 mins                                Cooking time : 20 mins                               Serves :2

Here is what you will need..

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3 Sliced big onions

Bunch of coriander leaves

1 tbspn garam masala

3 tbspn coriander powder

1.5 tbspn red chilly powder

1 lemon juice

3 tbspn thick curd

3 tbspn ginger garlic paste

1.5 cup basmati rice soaked for 30 mins

Oil to deep fry onions

3 – 4 tbspn oil

Preparation:

1) Soak basmati rice for 30 mins and parboil it so that it is cooked 75%.

2) Boil the eggs and remove the shell.

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3) Fry the sliced onions and keep them aside.

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Method:

1) Add oil to a pan, add half of the fried onions and ginger garlic paste. Saute them until the raw smell goes off. This should take two minutes on a medium flame.

2) Add coriander powder, garam masala, chilly powder and saute them for a minute in a low flame.

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3) Add the cilantro leaves, give them a nice stir. Add curd, salt and cook them for another minute in a medium flame until you see a nice oil float.

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4) Add lemon juice, stir and check seasoning. Add the boiled eggs and cook them covered for another 2 minutes on a medium flame.

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5) Mix the rice, Stir well and add the remaining fried onions on top.

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6) Cover the pan and cook in a low flame for the next ten minutes. Check if the rice has cooked, Check the seasoning. Switch off the flame and garnish with coriander leaves.

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Recipe Courtesy – Mias Kitchen

Mumbai Mast Tawa Pulao

I love watching Fox traveller which has transformed to Fox Life recently. I feel like I am taken for a virtual tour to places where I virtually enjoy the authentic food with all their colors, aroma magnified. Sometimes, I go mad into it that my ears and eyes become turned off to the actual world. And completely in love with Vikas khanna ‘s ambience and vocabulary, yes Vikas of Twist of Taste. I had been watching Fox Traveller since when it was started, by that time I had no idea/dream/plan about cooking/blogging and I was living with a motto – make food to keep family alive and at times varieties, of course to trap him ( Hubby ;)) 😉

In one such fox traveller evening, I made a one-line wish within my heart – Lord I want that! My “that” meant  the gift to taste several regional dishes, the privilege to serve a colorful n creative food platter, his Vocabulary, the facial expressions Vikas possess to show off the taste and excitement in a food so wonderful and the list goes on.. Yes, definitely Daddy God only can understand the full meaning of “that”. Now I would testify that, this passion for cooking and blogging that is rooted in me is a fruit of that prayer!! Daddy is awesome 🙂

You do not have to plead or beg Daddy Jesus with your requests. He is excellent in understanding the deep desires of your heart that cannot be even explained by words!!Prayers that plead and beg imply that your heavenly Father is not willing to do it.

Yet, He is far more gracious and willing to give to you than you are willing to ask, think or imagine. (Ephesians 3:20) He desires above all things that you prosper and be in health, even as your soul prospers. (3 John 1:2)

Now, presenting here an Indian street food recipe that I treasured from Fox Traveller kitchen. Mumbai Tawa pulao, a famous Mumbai Street food which is prepared on the tawa in which, pav baji is prepared. I tasted it in a mumbai-wala hotel in chennai and was awestuck with the taste!! A yummy pav bhaji flavoured pulao with crunchy juicy veggies topped plus You get your left over rice used up in a very delicious way!! Why wait ?

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What you will need ?

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Download the detailed recipe card below for more clear details.

Step by step Tutorial..

1) Heat oil in a tawa, add the onions and ginger garlic paste, saute them in medium high flame until the raw smell goes off.

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2) Add the green bell pepper and saute them in high flame for not more than a minute. Add the tomatoes and saute them.

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Add the tomato ketchup, bunch of coriander leaves along with them.

3) Now add the pav bhaji masala, green chillies chopped, salt and cook them until the tomatoes are completely soft. Add the boiled peas and potatoes. Cook them on high flame for the next one minute with regular stirring.

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4) Add rice and mix them with a spoon, fork. Take care not to bring the rice grains. Garnish with remaining coriander leaves. Check for seasoning. Switch off the flame.

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My Notes:

1. Do not cook the capsicum longer as they tend to lose their crunchiness.
2. Serve hot with raita/curd.

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Detailed Recipe Card below..

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Recipe Courtesy – Fox Life

 

Mushroom Biriyani

On a picturesque evening setting with sun rays streaming through the windows, it was a much awaited reunion with my hubby’s cousins. The house was filled with uproarious laughter, tears of joy, and shy giggles as we all walked down memory lane together, pulling each other’s legs occasionally 🙂

I so did not want to miss one single moment of joy that I actually forgot all about dinner!

In the proverbial eleventh hour, a little voice inside me yelled, ‘Hey!! There is just an hour left for the dinner time…’

Next, a flashback of two things occurred to me: First, the mushrooms that I half-mindedly threw into my shopping cart, just because they were near the billing counter (we don’t always buy what we want, right ?;)) Second, a chat with my dear friend Ramya, after a wonderful church service, when she praised Renu’s mushroom biriyani to the skies.

I must tell you, our services themselves are a spiritual biriyani of sorts 🙂

So, while the guys were busy rofl-ing I sent an ‘emergency’ whatsapp msg to Renu asking for the mushroom biriyani recipe. Only one hour! No plans or preparations! A dinner made in haste always drives me crazy!! The house was brimming with hungry rofl guys !! What if I make biriyani pudding!! Oh Lord, You hear me and You love me!! Come on, lets co-cook and co-create!!

And for God so loved Jofy so much that, we made for the house-full, a rocking mushroom biriyani that night.

Indeed HE never fails!!

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A no-fail recipe and all time participant in any feast in the home is this Mushroom Biriyani.

A step by step tutorial below..

Preparations:

1. Soak Basmati rice for 30 mins. I mean 30 mins before you switch on the flame to cook.

Method:

1. Heat ghee and oil in a pressure cooker. Add the whole aroma spices and let them crackle. Once you hear your adam shout from the hall, “what is cooking, there?”, you are ready to add the onions 😛

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2. Saute the onions & green chillies and cook until they become golden brown.

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3. Add two chopped tomatoes and cook until smashed. Add the ginger garlic paste and saute them for a min. ( sorry, I forgot to mention in the ingredients list in the detailed card recipe )

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4. Add the bunch of whole mint leaves and chopped coriander leaves and stir for a minute.

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5. Add the chopped mushrooms & required salt. Mushrooms will start releasing lot of water. Add the chilly powder and give it a nice stir.

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6. Allow it to cook on medium-high flame for another 4-5 mins, with regular stirring to get the water out. We can stop when we get a nice thick masala.

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7. Add the coconut milk, allow it to boil for a minute, add the rice. Check for seasoning. Add salt if required. Give it a nice stir.

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8. Cover the cooker. Keep the flame in medium low and wait till the steam comes out. Then you can add the weight, keep it for 5 more mins and then turn off the stove. Do not open until the pressure is released and the steam is all gone. And you are done 🙂

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My Notes:

1. Serve hot with Raitha and Chips.

2. The chilli pdr has to be measured in two heaped tspns.

3. Take care not to overcook and make the biriyani mushy. Even keeping the cooker covered after switching off the flame, cooks the rice more.

4. My mushrooms are brown not because they are over-fried, Like potatoes, mushrooms are prone to turning brown if cut surfaces are exposed to the air.  If you must cut them in advance, a little lemon juice can help delay any discoloration.

My mushroom biriyani happily participated in
1. Healthy lunch dishes recipe hosted by Full scoops and Priya’s versatile recipes
2. Walk through Memory lane event hosted by Gayathri and Sapana

Detailed Recipe cards below…

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Recipe Courtesy – Our Sunday Class Teacher Renu

Content Reviewing and Editing Courtesy – Nitya Kamat