Prawn briyani in pressure cooker ( my own way)

Ingredients

Basmati rice 2 cups

Prawn cleaned and deveined 500 gms

Onion sliced 1

Ginger garlic paste 2 tbsp

Cinnamon 1 cardamom 2 cloves 2(pound coarsely)

Bay leaf 1

Coriander leaves  ¼ cup

Mint leaves ¼ cup

Green chilli 4

Tomato 2 (puree it)

Curd 1 cup

Turmeric powder ½ tsp

Lemon juice 2 tbsp

Salt and oil as required

Preparation

1.      Grind coriander leaves, mint leaves and green chilli into paste without adding water

2.      Marinate prawns with curd, lemon juice,salt, turmeric powder and a tbsp of ginger garlic paste for 15-20 in refrigerator

3.      Soak rice in 4 cups of water for 15-20 minutes

4.      In a pressure pan add oil, pound garam masala, bayleaf and onion. Saute well

5.      Add ground paste (step 1)and ginger garlic paste,saute it

6.      Add tomato puree and cook till oil oozes out

7.      Add marinated prawns and cook for 2 minutes

8.      Strain rice

9.      Then add rice to it and toss well till masala gets coats well with rice

10.  Add 3 ½ cup of water and close the pan lid

11.  When pressure start comes out, put on whistle

12.  Cook in low flame(simmer) for 10 minutes

13.  Once the pressure settles down, fluff with a fork

Serve with raita

Fried Fish in chili sambal sauce

Ingredients

Fish fillets 250 gms

Marinate fish with turmeric powder, salt and chilli powder for ½ hr

Shallow fry it in oil and keep aside

For sambal

Small onion chopped 150 gms

Fennel seeds ½ tsp

Tomato chopped 2-3

Red chilli paste ( soak 15 red chilli in water overnight and grind it with 15 garlic pods to a fine paste)

Tamarind extract 2 tbsp

Soy sauce 1 tsp

Salt and oil as required

Preparation

1.      In a pan add oil, fennel seeds and onion . Saute well

2.      Add tomatoes

3.      Cook till tomatoes become mushy

4.      Add red chilli paste, salt, tamarind extract and soy sauce

5.      Add fried fish pieces and toss well

Serve with rice or parathas

Prawn bottlegourd curry(suraikai eral kulambu)

Ingredients

Prawns 1 kg cleaned and deveined

Bottlegourd  1 cut into big cubes

Onion chopped 1

Garlic pods 10

Tomato 1

Coconut grated 2 tbsp

Kulambu milagai podi 2 tbsp

Fennel seeds ½ tsp

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Tamarind extract 4 tbsp

Oil and salt as required

Preparation

1.      Grind coconut,tomato and curry powder with little water to a fine paste

2.      In a pan add oil, fennel seeds,fenugreek seeds,curry leaf ,garlic and onion.saute well

3.      Add bottle gourd and saute well

4.      When it is ¾ done , add prawns and saute well

5.      Once prawns are cooked, add coconut paste and required water as depends on the consistency of curry u need

6.      Add tamarind extract and salt

7.      Allow it to boil

Serve hot with rice

Goes well with dosa,chapathi,appam or idiappam

Hyderabadi Fish Biryani

Ingredients

Basmati rice ½ kg

Tuna fish ¼  kg

Onion thinly sliced 2

Tomato 2

Mustard seeds ½ tsp

Green chilli slit 2

Curd 2 cup

Ginger garlic paste 2 tsp

Cumin seeds ½ tsp

Pepper corns ½ tsp

Chilli powder 1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 4

Bay leaf 1

Ghee ¼ cup

Coriander leaf chopped 4 tbsp

Salt and oil as required

Preparation

1.      Clean the fish and boil in a cup of water with salt. Remove heat and keep set aside

2.      In a pan add oil and onions,sauté till golden brown. keep set aside

3.      In a pan add oil, mustard seeds,cumin seeds,pepper,cinnamon,cloves,bay leaf,cardamom,green chilli and tomatoes

4.      Sauté well till mushy

5.      Add curd,turmeric powder,chilli powder,garam masala and salt

6.      Cook till oil seperates

7.      Add boiled fish and mix well

8.      Turn off the flame

9.      Cook rice such that grains are separate and cooked

10.  In a pressue pan add half of the cooked rice,top it with fried onions

11.  Then top it with fish curry and top it with remaining rice

12.  Add ghee and coriander leaf to it

13.  Close the pan and as steam starts coming out,place the whistle and simmer for 5 minutes in low flame

14.  Once the pressure settles down,serve briyani such that all the layers comes in the serving portion

Serve with raita

Prawn fried rice

Ingredients

Basmati rice 2 ½ cups

Onion chopped 1

Garlic 5 pods

Onion to grind 1

Anchovies 2 tbsp

Prawns 500 gms

Chilli sauce 1 tbsp

Tomato sauce 3 tbsp

Soya sauce 2 tbsp

Coriander leaves chopped 2 tbsp

Pepper powder 2 tsp

Salt and oil as required

Preparation

For rice

1.      Wash and soak rice in 3 3/4 cups of water for 20 min

2.      Strain water and keep water and rice separately

3.      In a pressure cooker add a tsp of oil and strained rice

4.      Toss well till the rice turn glossy

5.      Add rice soaked water to it

6.      Cook for 10 minutes under pressure in low flame

7.      Once the pressure settles down fluff rice with a fork

8.      Once it cools down keep it in refrigerator freezer for 10 minutes

9.      These makes the rice non sticky

10.  Keep aside

For fried rice

1.      Hand pound onion and garlic coarsely

2.      In a pan add oil, chopped onion, pound paste and little salt. Saute well

3.      Add anchovy and fry it well

4.      Add prawns and toss well

5.      Cook till prawns turns pink and water oozes out of it dries up

6.      Add soya sauce, tomato sauce,chilli sauce and cooked rice to it. Toss well

7.      Adjust salt and add pepper powder

8.      Add chopped coriander and toss once

Serve hot

Shredded fish stir fry (sheela meen puttu varuval)

Ingredients

Sheela meen (barracuda) ½ kg

Chilli powder 1 ½ tsp

Turmeric powder ½ tsp

Vinegar 1 tbsp

Cooking oil 1 tbsp

Sesame oil 2 tbsp

Onion chopped finely 2

Coriander leaf chopped 2 t bsp

Curry leaf 2 sprigs

Pepper coarsely ground 1 tsp

Salt as required

Preparation

1.      Marinate fish pieces with turmeric powder, chilli powder, salt and vinegar for 15-20 minutes

2.      In a pan add cooking oil and place fish pieces

3.      Close the lid and cook for 10 minutes

4.      Add sesame oil, onion, coriander  and curry leaf

5.      Shred it into small pieces

6.      Sprinkle salt

7.      And allow it to cook further

8.      Once done add pepper powder and mix well

Serve hot

Goes well with curd rice, sambar rice or pulao

Garlic prawns

Ingredients

Prawns 500 gms

Dry red chilli 4

Garlic 10 pods chopped finely

Dry chilli flakes 1 tbsp

Sesame oil 1 tsp

Turmeric powder ½ tsp

Coriander leaves chopped 2 tbsp

Salt as required

Preparation

1.      Deshell and devein prawns

2.      Add turmeric powder and wash well

3.      In a pan add oil, garlic, dry red chilli ,prawns and salt

4.      Add chilli flakes and allow it to cook

5.      Once done turn off the flame and add coriander leaves. Toss once

Serve hot as appetizer

Pan grilled sardines in banana leaf(mathi valailayil pollichathu)

Ingredients

Sardine 6 whole, cleaned

Small onion chopped ½ cup

Ginger garlic paste 2 tsp

Pepper powder 1 tbsp

Chilli powder 1 tsp

Turmeric powder 1 tsp

Coriander leaf chopped 4 tbsp

Curry leaf 2 sprigs

Banana leaf 1(for packing and steaming)

Oil and salt as required

Preparation

1.      Tender the banana leaves by running it over flame

2.      Marinate the fish with chilli powder, ½ tsp turmeric powder and salt for 1/22 hour

3.      In a pan add oil, small onion. Saute well

4.      Add ginger garlic paste, pepper powder,1/2 tsp turmeric powder,salt,curry leaf and a tbsp of coriander leaf. Saute well

5.      Once done allow it to cool

6.      In the banana leaf place half of this masala in the middle

7.      Top it with fish pieces

8.      Add coriander leaf  to it

9.      Top it with remaining masala and pack it

10.  In a pan add little oil and place this banana wrap on it

11.  Close with a lid and cook for 10 minutes in low flame

12.  Then turn it to the other side and cook for another 10 minutes

13.  Repeat the same such each of  the side cooking time is approx., 20 minutes

Once done open it up carefully and Serve hot

Flavours good and tastes good