Potli Biryani (Chicken Biryani in a Banana leaf parcel) !!

Some time back, I had read about a prawn biriyani cooked in a banana leaf. Though I wanted to try it out immediately, it did not happen due to certain circumstances and I conveniently forgot about it. If like me, one has the habit of collecting thousands of recipes, it becomes a bit difficult to keep track of them. Hence, this recipe was lying at the back of my mind and when I saw fresh banana leaves at the vegetable shop last week, I knew I had to try this at least once.

But I did not remember the exact recipe (but I think it had coconut milk in it and I was not sure if my North Indian friends would like it)  and decided to go along with one of my chicken biryani recipes. It results were good. The banana leaf imparted a subtle flavor to the rice and the 'potli' or the banana leaf parcel made for a lovely presentation.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

For Chicken -

• 250 gm Chicken
• 2 large onions 
• 2 tsp GG paste
• whole spices ( 3 cloves, 2 inch cinnamon stick, 1 star anise, 1 black cardamom, 2 green cardamom, 1 bay leaf, 2 mace)
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp garam masala
• a handful of mint leaves
• 3-4 tbsp chopped coriander leaves
• 1/2 cup thick curd
• 2 tbsp tomato puree
• oil (2 tbsp)
• ghee (2tbsp)
• salt to taste

For the biriyani rice -

• 2 cups Basmati rice 
• 1 star anise
• 1 2" long cinnamon stick
• 3-4 cloves
• 2 green cardamom (slightly split)
• 1 mace
• 1 tsp ghee
• salt to taste

Final garnishing -

• Fried onions
• mint leaves
• coriander leaves
• food color (opional)
• ghee

Preparation - Clean the chicken pieces and pat them dry. Transfer to a mixing bowl and add all the ingredients listed under 'For Chicken' except for the whole spices, oil and onions. Mix everything together and rub the marinade on the chicken pieces for about 5 mins.

Keep aside for 2-3 hours.

Chop the onions into thin long pieces.

Cooking -

For the chicken - Heat oil in a wok. Add the whole spices and fry for 10-15 seconds. Next, add the onions and fry till translucent.

Add the mint leaves and the coriander leaves. Fry for 2 mins.

Add the marinated chicken along with the marinade. Cook for 15 mins (covered) till 3/4 done. Remove from flame and keep aside.

For the rice - Boil 8-10 cup water in large pan. When it gets to a boil, add all the spices and salt.

Wash the Basmati rice and add to the boiling water. Boil on a medium flame for 8-9 mins.

Switch off the flame.  Add the ghee and allow to stand for 30 secs before draining off.

Final assembly - Take a fresh and clean banana leaf that is wide enough and has no tears .

Rub a little ghee all over it. Place a layer of rice on it. Then layer with chicken, fried onions, mint leaves, coriander leaves, ghee and few dots of color. Gather the ends of the leaf, bring them together and bind it with a string/ribbon/rubber band.

Boil water in a steamer. If you don't own one, use an idli maker. Place the banana leaf parcel inside the steamer and allow it to steam for 10-15 mins. The banana leaf would have changed to a yellowish shade by then.

Remove from the steamer and allow it to rest for 10 mins.

Serve the parcels with raita.

Note - I packed individual portions into each banana leaf parcel. So, one can serve it directly with the leaf itself.

Kairi ( Raw Mango ) Biriyani ( Chicken Biryani flavored with green mangoes )

If I had to name of thing that makes me nostalgic about summers, it would undoubtedly be 'Mangoes'. Whether they are the tangy green ones or the ripe aromatic ones, I never fail to make them a part of the menu. While the ripe ones go straight from the fridge ( where they are kept soaking in a large bowl of water for 3-4 hours ) to the dining table, the raw ones offer a lot more versatility. And even though I add the green ones to chutney, a variety of curries, mango rice (Andhra style), rasam or enjoy the slices which sprinkled with salt and red chili powder and exposed to the sun for a few hours, I still cannot get enough.

Perhaps that is why when I made Biryani last over weekend, I wanted to flavour it with that indelible stamp of the Indian summers aka the lovely green mangoes or 'kairi' as we call them in Hindi. This is basically an Ambur style biriyani recipe and I have tweaked it a bit. Since these green mangoes are quite tangy, I made it a point to avoid adding any other sour ingredient like tomato or yogurt. The Kairi biriyani turned out to be beautiful and heavenly smelling.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 250 gm Chicken
• 2 large onions 
• 1 green chilli
• whole spices ( 3 cloves, 1 inch cinnamon stick, 2 maratti moggu, 2 Kalpasi, 1 bay leaf, 2 mace)
• 1/3 tsp cinnamon powder
• 1/2 tsp turmeric powder
• a handful of mint leaves
• 3-4 tbsp chopped coriander leaves
• 4 tbsp grated green mango (Kairi)
• oil (2 tbsp)
• ghee (2tbsp)
• salt to taste

To be ground into a paste -

• 1 1/2 inch long ginger
• 12 garlic cloves
• 2-4 green chilis

For the biriyani rice -

• 2 cups Basmati rice 
• 1 star anise
• 1 2" long cinnamon stick
• 3-4 cloves
• 2 green cardamom (slightly split)
• 1 mace
• 1 tsp ghee
• salt to taste

Preparation - Transfer the ginger, garlic and green chili into a grinder jar and grind into a paste.

Add 3/4 th of the GG paste to the cleaned chicken pieces. Add turmeric and cinnamon powder. Add salt and mix with your hands so that the masala is uniformly distributed. (Do wear gloves as the chilli paste might cause severe burning sensation on your hands)

Keep aside for 2-3 hours.

Finely chop the onions .

Cooking -

For the chicken - Heat the ghee and oil in a pressure cooker. Add the whole spices and fry for 10-15 seconds. Next, add the onions and fry till translucent.

Add half of the mint leaves and half of the coriander leaves. Fry for 2 mins.

Add the marinated chicken along with the marinade. Cook for 15 mins (covered) till 3/4 done. Add the grated green mango and fry for 5-6 mins. Remove from flame and keep aside.

For the rice - Boil 8-10 cup water in large pan. When it gets to a boil, add all the spices and salt.

Wash the Basmati rice and add to the boiling water. Boil on a medium flame for 8-9 mins.

Switch off the flame.  Add the ghee and allow to stand for 30 secs before draining off.

Final assembly - Take a thick bottomed pan. Layer the bottom with rice.

Then layer with chicken, mint leaves, coriander leaves, ghee and few dots of color. ( throw in a few thin slices of green mangoes as well for more aroma..I did just that and loved it!! )

Repeat with another layer of rice. Add more mint leaves, ghee and some more color. Cover tightly with aluminium foil. Place the pan on a tawa/skillet before placing it on a low flame. Keep it on for 15-20 mins. Remove from flame and keep aside for 10 mins before opening.

Serve hot with raita and Coke.

Dal Makhani

Everytime I visit a restaurant, there is a fifty percent chance that I would order Dal makhani. Without exception, it always comes down to a tie between Dal Tadka and Dal Makhani, except for those rare days when we opt for a Dal Bukhara.

A mix of black lentils and kidney beans cooked to a melt-in-the-mouth consistency and loaded with cream and butter, it is a dish that will send one running to the gym for the next few days. I personally feel quite motivated to work out after a having had a particularly sinful dinner. Coming back to the cooking process, it takes quite a bit of time to cook the lentils to that degree of desired softness. As an open pan method would necessitate hours, I without fail stick to my pressure cooker which makes it possible to wrap up the process in just under an hour.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 2/3 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 medium sized onion
• 1 1/2 tsp GG paste
• 1 medium sized tomatoes
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/3 tsp turmeric
• 1/4 tsp Garam masala
• 1 tsp cumin seeds
• 1 tsp Kasuri Methi
• 1/3 cup thick yogurt 
• 2 tbsp cream ( use more for a creamier texture )
• 1 inch cube of butter
• 3 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Wash and soak the black lentils and kidney beans overnight.

Chop the onion into small pieces. Grind the tomato into a puree.

Cooking - Heat the oil in a pressure cooker. Add the cumin seeds an allow to splutter.

Add the chopped onions and fry till translucent.

Follow with the GG paste and fry for 2-3 mins.

Add the powdered spices and fry for 30 seconds before adding the fresh tomato puree. Cook till the oil starts to separate from the tomatoes.

Wash and drain the soaked lentils. Add them to the pressure cooker along with salt, 21/2 cups water and the Kasuri methi. Cook for 7-8 whistles. Remove from flame and allow steam to escape naturally.

Return it to the burner, this time with the lid open. Allow it to simmer for 10-12 mins( take a dal masher and lightly mash the lentils while it is still on the burner). Add the beaten curd. and simmer for 5 mins before stirring in the fresh cream. Let it simmer for a minute or two before.

Finally add the butter and the cilantro just before removing from the flame.

Serve hot with roti/Naan or white rice.

Note - One can also cook the dals separately and then add to the onion tomato gravy. This method is advisable when the lentils are old or the tomatoes are too acidic/sour, both of which will increase the cooking time.

Taste of North Indian Tadka in Bangalore !!!

North India food is nothing short of an entire gastronomic voyage that spans various states and even smaller settlements that would be tough to locate on a map. Whether it is the chaat, tikkis, choley or even the parathas of Chandni chowk, the various non vegetarian delights of Lucknow ( the Tunday Kebabs merit a special mention here ), the legendary Butter Chicken or the Sarson da saag of Punjab, the sweet sour spicy Gujrati/Marwari fare (Oondhiya happens to be a personal favorite) or even the Dal-Bati-Churma from Rajasthan, one is spoilt for choice. Even when one happens to be in Bangalore.

On the days when I am looking for some good old traditional Gujrati/Rajasthani thali ( which I invariably do when I have lost a few pounds ), Rajdhani at UB City is the place to be. It is one of the best restaurants in Bangalore given the amazing food and the rooftop dining experience. Though it lacks that rustic /traditional feel which is standard issue for most restaurants in Bangalore that serve North Indian fare, the food and the ever helpful waiters more than make up for it. Bajra roti, Dhokla, Dal Bati Churma, Gatte ki subzi, Surti Dal, Kadhi, Lasun ki chutney along with a variety of sweets that include Rabdi and Halwa are included in the Rajdhani thali.

Pic courtesy : chefatlarge.in

Though it does not serve non vegetarian fare, one will not be dejected by the bountiful menu. The manner in which these guys keep heaping food on guests' plate is reminiscent of what a real Rajasthani host is expected to do. The moment one walks in with a kid, a high chair is laid out for the young guest. And if your little one fancies a bit of running, the open spaces and the fountains adjacent to the dining area are more than helpful.

On celebratory days however, I prefer to stick to a hardcore non-vegetarian offering. If it is on short notice and we do have any reservations, we prefer Aangan in Bellandur or Punjabi Tadka in Marathahalli. While Aangan offers the most authentic Butter Chicken that one can find in Bangalore, Punjabi Tadka is a frequent haunt for bachelors given the budget friendly menu which also score a perfect 10 on taste.

Pic courtesy: mon-chef-de-cuisine.restaurantemploi.com

But when it comes to something special like an anniversary or any other milestone, we prefer the Royal Afghan (ITC Windsor). If you are looking for a fine dining restaurant experience, this is one place that one should try. Imagine a candlelight dinner by the poolside with that someone special.

Pic courtesy : Tripadvisor.in

However it can get somewhat awkward with kids trying to get into the water ( unless that are incredibly well behaved ) so plan in advance for a baby-sitter when you make the reservations for this place. The food is delicious, especially the juicy Kebabs and the creamy luscious Dals ( though I never use those adjectives to describe my lentils, in this case I am lost for words ). And I have to admit that even though I visit this place for its non-vegetarian fare, I can hardly find any fault with the vegetarian section which is just scintillating .

Butter Paneer Masala

Another restaurant favorite decoded. This time it is the sumptuous Butter Panner Masala or Panner cubes simmered in a rich gravy of onion, ginger, garlic, tomatoes and cream. Though it is hard to believe, the simple preparation method belies the end results.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 200 gm Malai paneer 
• 1 large onion 
• 1 tsp GG paste
• 2 medium sized tomatoes
• 1 inch cinnamon stick
• 3 cloves
• 2 cardamom
• 1/2 tsp cumin powder
• 1 tsp chili powder ( or as per taste )
• 1/4 cup fresh cream
• 1 tbsp honey
• 1" inch cubes of butter ( 2-3 nos )
• 1 tsp oil
• 1 tbsp Kasuri methi / cilanatro leaves
• salt to taste

Preparation - Chop the onion roughly. Cut each tomato into 4 halves.

Cooking - Take one butter cube and the oil in a wok. Add the whole spices (cardamom, cinnamom and cloves ) and fry till fragrant.

Add the onions. Fry till onion becomes translucent.

Add the GG paste. Fry for 1 minute.

Add the chopped tomatoes and fry for 2 mins before removing from the flame. Keep aside till it cools down .

Transfer to a mixer/grinder jar. Buzz into a smooth puree.

Place the same wok on the flame ( there would be some oil/butter remaining in it ). Add the butter cube. Pour the paste into the wok and cook for 2 mins.

Add the cumin powder, chili powder and the Kasuri methi (remember to rub it between your fingers before adding) to the onion tomato gravy along with 1/2 cup hot water. Add salt.

Bring everything to a gentle boil. Simmer for 3-4 mins.

Finally add the Paneer cubes and simmer for a minute. Finally add the honey and the cream just before removing from the flame.

Serve hot with rotis/phulka/naan or even jeera rice/pulao .

Note - One can also use cashew paste instead of cream. But unlike the cream which is added just before removing the gravy from the flame, the cashew paste needs to be cooked for a few minutes.

Chilkewali Moong Dal

While enough is said about the benefits of consuming whole lentils ( that includes the skin ), few of us can resist the irresistible lure of  yellow dals . As a result, whole lentils usually make a rare appearance on the plate in the form of sprouts salad or maybe a sundal . But this is one recipe that will change the way be treat whole lentils. I first discovered it thanks to a neighbour who cooks it regularly for her two year old. Since then, it has become a part of our menu.

Read on for the recipe -

Preparation time - 15-20 mins

Ingredients -

• 1 cup green moong dal ( split ones will also do if they have the skin on )
• 1 large ripe tomato
• 1 small onion
• 1/2 tsp GG paste
• 1/2 tsp coriander powder
• 1 tbsp coriander leaves
• 1/2 tsp red chili powder
• pinch of garam masala
• 1/4 tsp turmeric
• 1/4 tsp cumin seeds
• 2 tsp oil
• salt to taste

Preparation - Wash and soak the green/whole moong overnight .

Finely chop the onion and tomato.

Cooking - Take the soaked moong dal in a pressure cooker along with salt, turmeric, coriander powder and half of the coriander leaves. Add 2 1/2 cups water. Cook for 2-3 whistles. Keep aside till steam escapes.

Heat the oil in a wok. Add the cumin seeds. When they stop spluttering, add the onions and fry to translucent. Then add the GG paste and fry for 2 mins more.

Add chopped tomato along with red chili powder and garam masala . Cook till tomato turns mushy. Pour the cooked lentils into the wok. Bring everything to a gentle boil. Simmer for 2 mins

Add the chopped coriander and  remove from the flame.

Serve with roti/chappati. Goes well with rice too !!

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There is always something special about 'Maa ke haath ka khana'. This is something that does not change even if old we grow or can afford to dine in Michelin star restaurants. It could be a dish that is as simple as a khichidi or a dal or a  'rajma masala' but it has the all powerful ability to stir those memories and turn each one of us into a misty eyed kid.

This Mother's day, come and share your mother's special recipes with us and stand a chance to win cash/shopping vouchers worth Rs 5000.

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Vanilla Panna Cotta

Summer vacations are synonymous with hungry kids who are always on the lookout for a tasty bite or two. But too much of packaged products are a strict no-no with the copious amount of preservatives and additives going into them. Making those traditional delicacies by following grandma's recipes and slogging it out in the kitchen in the sweltering heat does not seem practical either.

A basic Vanilla Panna Cotta, an Italian delicacy, is one such recipe that calls for minimal time and effort. Moreover it goes well with fruit and kids gets a healthy dose of vitamins along with the goodness of milk and cream. Other easy summer snacks options can be sandwiches that can be whipped up in less than 10 mins or fruit chaat or loads of fruity milkshakes ( you will find lots of recipes on my blog else drop me a comment and I will be happy to reply ).

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 1 1/2 cup cream (I use Amul fresh cream or Milky mist fresh cream)
• 1 1/2 cup whole milk
• 3 1/2 tbsp sugar ( i prefer a little less but you can add more as per taste )
• 2 1/2 tsp ( level ) powdered gelatin 
• 1 vanilla pod

Cooking - Take the milk and cream in a saucepan. Using a knife, slice the vanilla pod and scrape the insides. Add the insides as well as the vanilla pod to the saucepan. Place it on a low flame and just bring to a boil. Add the sugar and stir till it dissolves. Simmer for another 2 mins.

Remove from the flame. Keep aside for 5 mins and them remove the Vanilla pod.

Take the gelatin powder in a steel bowl. Add 2 tbsp hot water to it and stir. Then place the bowl in hot water and stir till the gelatin is completely dissolved.

Stir the gelatin into the milk and cream mixture. Allow the mixture to cool down further before pouring into molds or small glasses ( lightly butter the molds or glasses so that de-molding will become easier ).

Refrigerate for 4-5 hours before serving.

Note - Serve the Panna cotta with a topping of chocolate sauce or fruit crush. Goes great with fresh figs, strawberries or any other berries too.

Aam ki Launji ( A North Indian cousin of the delectable Amba Khatta )

Though I was aware of the comparison of the delectable Mango Launji with finger-licking odia delicacy Amba Khatta, it took a bunch of North Indian friends to point out the striking similarity between the two. The difference lies mainly in the spices used. The Launji is made with a kalonji and saunf seasoning whereas the odia version opts for the 'pancha-phutana' or paanch-phoran along with a generous dose of curry leaves and roasted cumin chili powder. I guess it boils down to the strong coriander flavor in the former whereas the latter has a distinctive note of cumin in it.

( These differences are only general and different folks may use a variation of the above mentioned seasoning. )

Read on for the recipe ( adapted from Tarla Dalal's cookbook ) -

Preparation Time - 15 mins

Ingredients -

• 2 raw mangoes 
• 1/2 tsp fennel seeds 
• 1/4 tsp nigella seeds
• 1 tbsp coriander powder
• 1 tsp kashmiri chilli powder ( as I prefer the red color. One can also use the normal variant )
• 1/4 tsp turmeric powder
• 1/2 cup sugar (jaggery will also do and I would prefer it )
• 3 tsp oil
• salt to taste

Preparation - Peel and cut the mangoes into thin slices along the length.

Cooking - Heat oil in a pan. Add fennel and nigella seeds followed by the mango slices after 1 minute.

Stir for about 5 mins or till mangoes turn mushy. Then add coriander powder, chili powder, turmeric, salt and 1 - 1 1/2 cups of water. Boil for 6-7 mins till it becomes thick.

Add the jaggery and stir to dissolve it completely. Switch off flame. Remove and keep aside.

Allow it to cool down completely. It can be served on the same day or kept in a airtight container in the fridge for 1-2 weeks. 

For Amba khatta recipe, click here .

Rawa Fish Fry

Those simple things are the ones that keep getting overlooked most of the times. This recipe is no exception. Being so easy and simply, it seems like a joke to even consider posting this recipe when one is in the South. But then I realize that not everyone who follows my blog has spent a good amount of time in South India. And quite a few of my readers from the North are totally clueless when it comes to cooking 'machli' . So, if you are one of those who want to try fish and are looking for something easy, then this is the one for you ( if it is of any solace, the connection between good skin and a fish based diet is legendary....no wonder most of our Bengali beauties was that beautiful luminous skin ) .

Read on for the recipe -

Preparation Time - 40 mins ( 30 mins standby )


Ingredients -

• 4 pieces Rohu fish
• 1/2 tsp lemon juice
• 1/2 tsp GG paste
• 1/4 tsp chili paste
• 1/5 tsp turmeric
• 1 tbsp cornflour (optional)
• 1/2 cup semolina for coating the fish
• salt to taste
• 3-4 tsp oil (when using a non stick pan)

Preparation - Wash and pat dry the fish pieces. 

Take the salt, turmeric, lime juice,, GG paste and chili powder in a mixing bowl. Make a paste and then rub it all over the fish pieces. Allow to rest for 25-30 mins.

If using cornflour, make a thick paste with a little water, salt and red chili powder. Slather it over the fish.

Take the semolina in a bowl (wide enough to accommodate the fish slices ). Dip each fish in it and coat it evenly on all sides.

Cooking - Heat a non stick frying pan. Drizzle it with oil. Place the semolina coated fish over it and cook on a slow flame till one side turns light brown. Flip it over carefully, drizzle more oil and cook till brown on the other side as well. 

Remove from the pan. Serve hot with onions rings and a mint chutney .

[ It is a great side dish with Pakhala, the watery rice delicacy from Odisha ].

Fish Moilee ( Kerala Style Recipe )

Fish Moilee is one of those lightly spiced South Indian fish curries that does not make me reach for that second bottle of Bisleri or Aquafina . With minimal spices and coconut milk going into the gravy, it allows the natural flavour of the fish to shine through. The native population uses mostly King fish, seer fish or even pomfret for this recipe but I choose to go with a Rohu or a Bhakura (Catla) given my eastern preferences. This dish tastes best when served with appam but with a little tweaking ( more green chilis and tomatoes ), it works fine even with white rice.

Read on for the recipe -

Preparation Time - 20 mins (plus standby)

Ingredients -

The Marination -

• 6 slices of Catla 
• 1/5 tsp black pepper powder
• 1/2 tsp GG paste
• 1 tsp lime juice
• 1/4 tsp turmeric
• salt to taste

The gravy -

• 1/4 tsp fennel seeds
• 1 inch cinnamon
• 1 green cardamom
• 1-2 cloves
• 1 large onion (finely sliced)
• 1/2 tsp chopped ginger
• 1/2 tsp chopped garlic
• 2-3 green chilis (slit lengthwise)
• 1 sprig curry leaves
• 1 large tomato ( country one is better )
• 1/2 tsp red chili powder ( adjust the heat as preferred )
• 1/4 tsp black pepper powder
• 1/5 tsp turmeric
• 1 cup thick coconut milk
• salt to taste
• 3-4 tbsp oil ( or as required )

Preparation - Take all the ingredients for marination in a large plate/dish. Rub it evenly over the fish for about 2-3 mins. Allow to rest for 30-45 mins.

Cooking - Heat the oil in a wok. Add the fish slices and fry very lightly on both sides for about 5-6 mins. Remove and keep aside.

Add the fennel, cardamom, cinnamon and cloves. Fry till fragrant.

Add chopped onions and fry till translucent.

Add the slit chilis, chopped garlic, chopped ginger and curry leaves. Fry for 1-2 mins.

Add the finely chopped tomato along with the turmeric, chili powder and pepper powder. Cook till mushy.

Add 1 1/2 cup water and bring to a boil. Let in the fried fish pieces. Simmer for 5 mins with lid closed.

Remove the lid. Finally add the thick coconut milk and simmer for 10 mins.

Remove from flame and serve hot.

Tastes best with appams.

Note - Since this fish is lightly fried before adding to the gravy, it has a strong fishy odour as compared to the Odia/Bengali fish curries. If you are sensitive about it, do fry the fish to a light brown before adding it to the gravy.