Malabar style Ghee rice/Neychoru

Traditional Malabar cuisine is very popular for its generous use of spices,ghee,eggs,dry fruits etc,which in turn makes their dishes rich and festive.This ghee rice/Neychoru is another Malabar deliccacy, its a semi version of a biriyani,and is usually taken along with spicy non-veg dishes.

The recipe follows..

Ingredients:-

Basmati Rice – 2 cups
Ghee – 5-6 tbsp
Cashewnuts – 1/2 cup
Raisins – 1/4 cup
Sliced Onions – 2
Crushed ginger – 1 tsp
Crushed Garlic – 1 tsp
Cinnamon (karuvapatta)-2 pieces of 1 inch stick
Cardamom (elakka)– 4
Bay leaves(Vazhana Ila) -2
Crushed pepper corns (Kurumulagu)– 4-5
Chopped coriander leaves (Malli Ila)– 4-5 sprigs
Water – 3 and 1/2 cups
Salt – as needed

Method:-

Wash and drain the rice and keep it aside.Heat 3 tbsp of ghee in a big pan and fry half of the sliced onions until golden brown,drain and reserve.In the remaining ghee,fry cashews and raisins seperately,drain and reserve them too.Add the rest of the ghee to the pan,saute all the spices,ginger and garlic for a while and add remaining onions,fry till translucent.Now add rice and fry for 5-7 mts in medium heat,stirring continuosly.Pour water ,increase the heat to high and add salt into it.When the water starts to boil,simmer it and add the coriander leaves,cover the pan with a tight lid and cook until the rice is done and all the water is absorbed.If you feel the rice is not cooked enough ,add 1/4 cup of hot water and again simmer for 4-5 mts.Garnish with fried onions,cashewnuts and raisins.

Neychoru served with Chettinad Mutton curry

Recipe Source : Pachakam.com(Sulakshana.R)Check out :

Shynee’s Microwave Neychoru

Sarah’s Neychoru

Shaheen’s Neychoru

Chettinad Mutton Curry

Here’s the recipe of a spicy mutton curry which is also adapted from Pachakam.com.This goes well with naan/roti or rice.

Ingredients:-

Mutton cut into small pieces – 1 kg
Mustard seeds – 1/2 tsp
Onion chopped finely – 2(large)
Curry leaves – 1 sprig
Tomato sliced – 2
Salt – to taste
Oil – as needed

For Grinding:-
Shallots(Kunjulli) – 7-8
Ginger – 1 inch size piece
Garlic pods – 7-8
Cinnamon(Karuvapatta) – 2 pieces
Cloves (Grambu) – 4 nos
Fennel seeds(Perumjeerakam) – 1/2 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Pepper corns(Kurumulagu) – 3-4
Chilly Powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp

Grind all the above ingredients into a coarse paste and keep it aside.

Method:-

Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.

Recipe Source : Pachakam.com(Rajam Partheeban)

Check out :

Mutton Kolhapuri

Mutton Curry

Mutton Stew

Kesari Gosht

Mutton Masala

Toddy Shop Mutton Curry

More mutton recipes here ..

Zucchini Coconut Rice

I always make sure to include varieties of veggies in my son’s diet.Luckily he loves pastas and pulaos,and that makes my life quite easier.I don’t follow any recipe while cooking for him,usually I fix something with the ingredients available in my pantry.This was one such dish which i prepared for lil’ Milan,but we all loved it and slowly it became our favorite.

The recipe follows..
Ingredients:-

Cooked Rice – 2 cups
Zucchini cut into small dices – 1
Chopped Onion – 1/2
Cherry Tomatoes Sliced – 5
Ginger powder – 1/2 tsp
Pepper powder – 1 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Grated coconut – 1/2 cup
Mustard Seeds – 1 tsp
Cumin seeds – 1/2 tsp
Salt – to taste
Oil – as needed

Method:-

Heat oil in a pan and allow mustard seeds and jeera seeds to splutter.Add in onion and saute till onion turns translucent.Now add all the powders and fry it for a while.Throw in zucchini pieces and salt ,cover it and cook for 7-8 minutes.Add grated coconut and tomato slices and cook for 5 more minutes stirring occassionally.Mix in cooked rice and simmer for 2-3 mts.Serve hot with raita/papad.

Achaari Paneer

Here’s a different paneer recipe flavoured with ginger,amchur(dry mango) powder and sharp and peppery,Nigella/Kalonji.Thanks Bindu,for sending me this wonderful recipe,she is a regular visitor of my blog,and a busy mom with two little kids.She had send me two of her family favorite Paneer recipes,and asked me to share with you all.

So here goes the first one..

Ingredients :-

Paneer cut into cubes – almost 2 cups
Dry Ginger powder – 2 tsp
Mustard Seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Onion Seeds(Kalonji) – 1/2 tsp
Jeera seeds – 1 tsp
Chopped Onions – 3
Chopped Green chillies – 3 -4
Turmeric powder – 1 tsp
crushed Garlic flakes – 5-6
Crushed Ginger – 1 inch piece
Beaten curd – 1/2 cup
Amchur(Dry Mango powder- 1 and 1/2 tsp
Red Chilli powder – 1/2 tsp
Slit green chillies – 3-4
Salt – to taste
Oil – as needed

Method:-

Heat oil in a pan and add dry ginger powder,mustard seeds,fenugreek seeds,onion seeds and jeera and fry till they crackle.Add chopped onions and green chillies and saute until golden.Add in turmeric powder ,crushed garlic and crushed ginger and fry for 2-3 mins.Gradually add beaten curd stirring constantly.
Add amchur powder and salt and cook till curd dries slightly.Just before serving mix in paneer cubes and slit green chillies.Sprinkle red chilly powder and stir for 1-2 mins on low flame.Serve hot with roti/naan.

Recipe Source : Amul.com

My blog turned one today…

Today i’m very excited to let you all know that i’ve completed my first year of blogging with 153 posts.When i started blogging,I didn’t excpect it to go this far.But last year was very much entertaining,educative and encouraging for me.I’ve gained many friends,learned about new cuisines and new food,also i enjoyed participating in blog events and memes.Many thanks to my dear husband and all my dear friends(fellow bloggers and non-bloggers) for your love and constant support.

The cake is frosted with butter cream icing and decorated with sugar frosted flowers and cornelli design.