IndiaCookery

Raw Banana Fry

Ingredients
Raw banana/plantain    -    1(chopped into small chunks)
Onion    -    1
Curry Leaves    -    1sprig
Coconut Grated    -    2tbsp
Green chilli    -    1
Urad dal    -    1/2tsp
Mustard seeds    -    1/2tsp
Oil    -    2tbsp
Salt    -    to taste
Turmeric powder    -    1pinch

Method

Splutter mustard seeds,urad and curry leaves.Saute the green chillies and onions to translucent.

Then add the chopped raw banana pieces,turmeric powder and salt.Add 2ladles iof water for the raw banana to get cooked.Close the lid.

After5-7minutes, when the raw banana is almost cooked ,keep the lid open so the extra water gets evaporated and finally add the grated coconut.

Raw banana fry goes well with sambar rice and tamarind curry(puli kuzhambu)

Yam Fry

Ingredients
Yam     -    1/2kg(cut lenghtwise to finger-size)
Salt    -    to taste
Chilli Powder    -    2tbsp
Coconut Oil    -    2ladles
Turmeic powder    -    1pinch

Method

Boil the yam pieces in a vessel with a pinch of turmeric powder added to it.

Don't add too much of water for cooking as the yam may get overcooked.

When it is almost cooked strain off the water and rub chilli powder and salt to the yam.

Heat oil and put the yam pieces to the oil and fry them.

Crispy soft yam fries can be had for snack-time or with rice.

Sardine Fish Fry(Matti Fry)

Ingredients
Sardine    -    10pieces
Shallots    -    5
Tamarind    -    1small piece
Chilli powder    -    4tsp
Turmeic Powqder    -    1pinch
Salt    -    to taste
Coconut oil    -    1 1/2cups
Method

Grind the shallots,tamarind,chilli powder ,turmeric powder and salt to paste.

Rub this on the fish to all sides and keep it marinated for 2 hours

Pour oil into frying saucepan and on medium flame when the oil is hot add the marinated fish pieces.

Fry them well on both the sides.Don't burn them.

Serve it to a plate. Fried fish goes well with Dal and rasam rice.

Hyderabadi Chicken Biriyani

Ingredients
Chicken    -    1kg
Basmati Rice    -    5cups
Curd    -    1cup
Onions    -    5(big size,cut lengthwise)
Chilli powder    -    3tsp
Coriander Powder     -    1tsp
Turmeric powder    -    1pinch
Salt    -    to taste
Garam Masala Powder    -    1tsp
Ginger garlic paste    -    2tsp
Lemon     -    3-4drops
Mint leaves    -    1/2cup(crushed)
Cinnamon -    2sticks
Cardamom    -    3
Cloves    -    4
Saffron    -    1tsp
Milk    -    1/2cup
Cashew nuts    -    10slit open
Raisins    -    10
Ghee    -    2cups

Method

Marinate the chicken pieces in a mixture of curd,chilli powder,turmeric powder,coriander powder,salt,garam masala powder,mint leaves and lemon drops for 3hours or refrigerate overnight.

Soak the saffron in milk.Fry the cashew nuts and raisins in ghee.Then separately fry the Onions and keep aside.

Soak the basmati rice for half an hour(not more than that as the rice may break).Boil water with cloves,cinnamon and cardamom added to it.Add required amount of salt and Ghee.When the water boils nicely, add the basmati rice and keep it boiling for 4-5minutes(make sure the rice is just half cooked)Switch off the stove and immediately strain off the remaining water.Mix half the quantity of soaked saffron to rice.

Heat ghee in a deep bottomed vessel. Add bay leaves,cinnamon,cloves and cardamom to it and fry for few minutes.Add the onions and green chillies and fry them nicely till they turn dark golden brown.Then add the marinated chicken to it and stir well for 2 minutes (Don't have to cook the chicken nicely.This stage is just to blend the fried onions and chillies with the marinated chicken).Make sure enough of ghee is there else in the final stage the chicken masala gets burnt.

Next stage is layering.(Remember chicken and rice should only be half cooked)

Simmer the stove.Already we have the chicken at the base.Add the half cooked rice on top of the chicken (Optional: apply ghee on all sides of the vessel)Top the rice with the remaining saffron in milk,fried raisins and cashew nuts,fried onions and the remaining mint leaves.Finally add 1tsp of ghee .

Close the vessel with a lid tightly and seal it with chappati dough.(Better to keep a heavy object on the lid ,so the steam doesn't pass away).Simmer the stove and cook it for 50-60minutes.Switch off the stove and keep it closed for 10 more minutes.