Malabari Biryani

This is one of the most famous regional dishes from my hometown, Calicut. I mean it’s so famous that any wedding in Kerala would be incomplete without it. It’s none other than the Malabari Biryani. It’s a personal favorite of mine Every time I visit my hometown in the God’s own Country; I have it like every weekend. The Malabari Biryani isn’t the same as the Biryani you get in the north…. And I would have to say it’s exquisite in its own way. If you’re gonna make it, I’m telling you, It’s gonna take some time but it’s worth the effort.

P.S.- The entire credit goes to my mom, who makes me and have taught me how to make the tastiest Biryani ever. Love You, Mom!!!

Malabari Biryani

Ingredients

Biryani Masala

For Marinade:

Chicken: ½ kg

Yogurt: 1 cup

Ginger paste: 1tsp

Garlic paste: 1tsp

Aniseed powder: ¾ tsp

For Masala:

Onion: 4 nos. sliced

Green Chilies: 10-15 nos. grinded

Ginger paste: 1 ¼ tsp

Garlic paste: 1 ¼ tsp

Coriander leaves: 1 cup

Pudina leaves: ½ cup

Curry Leaves: 15 leaves

Tomato: 3 nos. diced

Coriander powder: 1 tsp

Turmeric powder: a pinch

Garam masala: 1 tsp

Veg. Oil: to fry

Biryani Rice

Basmati Rice: 2 cup

Cardamom: 2-3 pods

Cloves: 3-4 pods

Cinnamon: ½ inch stick

Veg Oil: 2 tsp

Ghee: 1 tsp

Steps:

For Marinade:

1.      Wash the Chicken and cut them into small pieces. Wash them properly and drain. Make sure they’re really clean because you don’t want the taste of Chicken Blood in them.

2.      Add Yogurt, Ginger & Garlic pastes and the Aniseed powder.

3.      Mix thoroughly. And keep them in the fridge for a few hours while you work on the masala.

For Biryani Masala:

4.      Heat oil in a cooker.

5.      Add the Onions and sauté them till they are golden brown.

6.      Add the Green chilies, ginger paste and garlic paste, and sauté them till the aroma hits you.

7.      Add the coriander, Pudina and curry leaves and stir it in.

8.      Add tomatoes and sauté till the tomatoes breakdown and melt.

9.      Add the previously marinated chicken and stir and cook till the chicken is half cooked.

10.    Add the Coriander powder, Turmeric powder and Garam masala after switching off the flame.

For Biryani Rice:

11.   Wash the Basmati Rice thoroughly.

12.   In a cooker, Add the Basmati Rice and boil it along with Water and a teaspoon of Veg Oil.

13.   Boil with Salt, Cardamom, Cloves and Cinnamon for the aroma.

14.   Boil until the Rice is almost fully cooked, but not all the way.

Final Step:

15.   Put the half cooked rice on the Biryani Masala.

16.   Compress the Rice over the masala tightly. This is done so that the flavor is locked inside and absorbed through the Rice.

17.   Pour some Ghee and Veg. Oil over the Rice.

18.   If you have it, add a little Saffron color on top of the Rice.

19.   Cover the cooker and wait for 3-5 whistles.

20.   Serve the Biryani hot with a side of Raita, green chutney and papad.

"Dost Tere Bagair ik pal na Reh Paonga

Bus Dil main ik Hasrat Liye mar Jaonga

Mat Rona mere Marne par a Dost

Mar k bhi Tere Liye Biryani Chor jaonga..."

 - Anonymous

Poqui Poqui

This is one for all the veggie lovers….. I had promised my friend that I would put up something for her…. You know how hard it is to come up with something vegetarian when you’re a meat lover?!!! Anyway, this one is a Ilocano dish cooked for breakfast…. It seems to be fairly popular as I’ve seen them make in the streets of Middle-East as well….. And don’t be scared that its got a base of Brinjal… The end result is quite good….

Poqui-Poqui

Ingredients

Brinjal: 4 Large

Veg. Oil: 4tbsp

Garlic: 3-4 pods

Onions: 2 nos.

Tomatoes: 3-4 nos.

Green Chilies: 2-3 nos.

Eggs: 4 nos.

Salt & Pepper: to taste

Steps:

1.      Grill the Brinjals and Peel off the charred skin.

2.      Heat some oil in a pan… Preferably Olive Oil.

3.      Add Garlic, Onions, Tomatoes and Green Chilies.

4.      Add chopped Brinjals…. Or Eggplants as some people call it…

5.      Add Salt & Pepper and whatever else you want to taste.

6.      Cook till the eggs have all set....

"All I remember when I served the dish, was the laughter of my friends when I called it Poqui-Poqui." - Me... Hahaha

Mashed Potatoes

This is the Fluffiest food that you'll ever have... And that's how you know that you created the Perfect Mashed Potato. Its gotta be soft, fluffy and just melt in your mouth. This is the basic version.... So, add your veggies and meat and be a little creative with it....

Mashed Potatoes

Ingredients

Potatoes: 4-5 nos.

Milk: ½ cup

Butter: 40g

Salt & Pepper: to taste

Steps

1.      Either Boil the potatoes or Bake them in an oven till Soft and mushy.

2.      Peel the skin off the potatoes.

3.      Mash them to really soft

4.      {Funky Tip: Mash the potatoes through a sieve to get them really soft... It's time taking but its going to be totally worth it.}

5.      Add the Milk and Butter to it and mix thoroughly.

6.      Add Salt & Pepper to Taste.

7.      You may add Oregano for a Twist.

"Whoever would have guessed that in the land of cheap sausages and mashed potatoes there could be such a change which would actually bring the French from Paris every weekend to invade Britain en masse to eat great food and drink great wine." - Robin Leach.

Shepherd's Pie

The Shepherds's Pie is one of the Most Traditional Dishes made in the U.K. It's the Tastiest Comfort food that I ever had and Its soooo Easy to make. Everyone has their own variation of the Shepherd's Pie and this was the one that I came up with.... You guys should come up with your own....
The best part of it all is when the cheese, the Mashed Potatoes and everything else just melts in your mouth and you know its good..... Yummmmm!!!!

Shepherd’s Pie

Ingredients

First Layer

Minced Meat: 450-500g
Onion: 2-3 nos.
Garlic: 7-8 pods
Green Chilies: 5-6 nos.
Tomato: 2 large
Baked Beans: 2 cups
Mushroom: 2 cups
Carrot: 1 large
Peas: ½ cup
Cumin Powder: 2tsp
Chili Powder: 2-3tsp
Worcestershire Sauce: 3 splashes
Paprika: 2tsp
Lemon Juice: a twist
Funky Ingredient: Tomato Ketchup: acc. to wish
Salt & Pepper: to taste

Second Layer

Mashed Potatoes

Third Layer

Cheddar Cheese

Steps:

1. Heat some butter in a pan. Then add the garlic, onion and green chilies. Cook until brown.
2. Add the tomatoes, carrots, peas and baked beans. Add a little Salt & Pepper.
3. Add the mushrooms. Add the cumin powder and Chili powder. Add a little Salt & Pepper.
4. In another frying pan, Heat some olive oil. Add the Minced Meat and cook Until Crispy Brown.
5. Add the minced meat to the vegetables along with some Meat broth, Worcestershire Sauce, Tomato Ketchup, Paprika & a Twist of Lemon Juice. Add Salt & Pepper.
6. Cook for 15 minutes and adjust the taste according to wish.
7. Take a casserole and spread butter all over it.
8. Put one Layer of the Minced meat with vegetables
9. Put a layer of tight Mashed Potatoes on top of it.
10. And Cover it with shredded Cheddar cheese.
11. Pre heat the oven to 350⁰F.
12. Place the casserole inside and bake for 15-20 minutes. Till the cheese become a golden crispy brown color.
13. Remove and Serve Hot. Don’t get tempted by the Cheese.

“I’m famous for my Shepherd’s Pie. Here’s my recipe: lamb, potatoes, cheese, peas, paprika, and a wool-covered apron for the chef/shepherd/wolf-like politician to wear while serving the sheeple up.
” - Jarod Kintz