September 12, 2012

Rayalseema Chepa Vepudu - Fish Fry

Sandhya Reddy

500 gms Seer Fish ( slices from the end of the fish without stomach holes )

½ Cup Copra (or roast freshly grated coconut)
1 large Tomato
8 pods Garlic
Lime sized Tamarind - soak in hot water
½ tsp Methi
2 large Onions chopped fine

½ tsp Turmeric
2 tsp Chilli Powder
3 Tbsp Oil
10 -15 Curry leaves
a sprigs of coriander leaves chopped for garnish
Salt to taste

Wash seer with salt and turmeric and clean.  Then cut each slice into 4 without the centre bone and set aside. 

Grind the copra, tomato, garlic and tamarind into a fine paste.

Take a non-stick pan with a flat bottom.  Add oil.  When warm add methi.  Next add onions and curry leaves.  Saute till the onions turn pink.  Add the ground masala, salt, chill and turmeric and fry till the raw smell leaves and the oil separates from the masala.

Arrange the fish around the pan in such a way that the masala coats the fish pieces evenly both the top and the bottom.

Use a medium to low flame and continue frying for another 15-20 minutes.  Garnish with coriander leaves and serve hot.

May 18, 2012

Sindhi Biryani

introduced into my life by Sadaf Hamid

Easy to Cook Hard to Resist! ( I second, third and fourth that!)

Ingredients Required Quantity & Preparation
    •    Beef/Chicken/Mutton 500-750g, small cubed with bones
    •    Rice, Basmatti 500-750g /3-4 cups, washed soaked for 30 minutes.
    •    Yogurt, Plain ½ cup, whipped /100g
    •    Tomatoes 3 medium, round slices /200g
    •    Potatoes 3-4 medium, peeled & halfed /250g
    •    Onions 3 medium, finely sliced /1½ cup /175g
    •    Garlic Paste 1 tablespoon /20g
    •    Ginger, chopped 3 tablespoons /2" piece /25g
    •    Small Green Chillies 25 whole /25g
    •    Green Corriander 1 cup, chopped /1 bunch
    •    Mint Leaves 1 cup, chopped / 1 bunch
    •    Ghee/Oil 1-1½ cups /175-250g
    •    Shan Sindhi Biryani one packet Spice Mix

1. Fry the onions in ghee/oil on medium heat until golden. Add meat, garlic, potatoes and stir. Fry for 10 minutes.
2. Add Shan Masalaydar Sindhi Biryani Spice Mix, yogurt, ginger, green chillies and stir. Fry for 5 minutes.
3. Add one glass of water. Cover and cook on low heat until the meat is tender. When the meat is cooked there should be about two cups of gravy. (If more increase heat, if less add water).
4. Shift the cooked meat to a larger pot. Spread tomatoes, green coriander and mint leaves over the meat Do not mix meat and the green masala. Cover and cook on low heat for about 10 minutes.
5. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan salt. Add soaked rice, boil until the rice is more than half cooked. Remove and thoroughly drain.

Spread the cooked rice evenly over the meat. Do not mix the rice & the meat. Cover and cook on low heat until rice is tender. Mix before serving.

SERVING SUGGESTION: * Garnish with fried onion. * Serve with diced salad in vinegar. * Serves 6-8 persons.

TIPS FOR BEST RESULTS: * Meat: Use breast and shoulder cuts with bones.

My notes :P

I have Sadaf Hamid to thank for introducing me to this fantastic biryani masala.  I've used it successfully many many times over the last decade (felt good to say that!!!) and it has always been liked!!

Folks staying in Colombo - Shan Masala's are available in Arpico and I sometimes find them at Crescat Keel's too.

VERY VERY IMPORTANT :Don't add salt.  It comes mixed with the Masala and tends to make it a bit too salty so don't forget to add the potatoes!

IMPORTANT : reduce the no. of chillies!! i use about 4-5 of the green indian chillies but am brave and go up to a dozen of the sri lankan variety of green chillies which usually are practically like kashmiri mirch but occasionally there is an odd really spicy one!

my deviations after prolonged use!
Mix the biryani masala packet with the yoghurt and then add the mutton.  marinate for a couple of hours.

After the onions have browned and the ginger, garlic added and fried for a few minutes, add the tomatoes and cook till oil leaves the masala.  Then add the marinated mutton and cook till the oil leaves the masala once more.  Then top up with water and pressure cook.  My reasons for drying up the masala is to ensure that the meat doesn't smell and the mutton that is in the biryani falls apart on touch! :D

I use less rice than has been indicated preferring a ratio of 2:3 or so between meat and rice...

Not being a big fan of mint, I use very little but I do use it!

In the end it is put in oven for that last finish and to keep it warm so that when it is served it is hot.

I add deep fried cashew nuts and raisins fried to the onions as garnish.

Do let me know what you think if ever you try it.

Shan website :