Saturday, October 21, 2006

Kerala Biriyani Recipe


Whole Chicken Legs - 4lbs
Onion - 3 nos.
Green chillies - 5nos
Ginger - 2 inch piece
Garlic - 5 cloves
Turmeric Powder - ½ tsp
Salt To taste
Water - 10 cups
Butter - ¼ cup
Oil - ¼ cup

Ingredients for Masala:

Onion - 5 nos
Ginger - inch piece
Garlic - 4 cloves
Tomato(skinned and chopped) - 5 nos
Green chilli - 5 nos
Chilli Powder - 11/2 tsp Coriander Powder - 1 ½ tsp
Jeera Powder - ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - ½ tsp
Cloves To taste
Cinnamon - 1 inch stick
Salt To taste
Oil - ¼ cup

Ingredients for rice and garnish:

Rice - 5 cups
Saffron - 1 pinch
Onion(sliced thinly) - 3 nos
Raisins - 1 handfull
Cashew nut - 20 nos(optional)
Butter - 1/4cup


Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.

For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.

For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.

For garnish, fry the onion, raisins, and cashews, separately in butter and keep.

Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.

Sunday, October 15, 2006

Coconut Cake - recipes


2 cups sugar

6 eggs

2 cups corn oil

1 1/2 cups milk

2 tablespoons baking powder

1 dash vanilla

1 teaspoon lemon juice

2 cups flour

4 cups of shredded unsweetened coconut


2 cups water

2 cups sugar

1 dash vanilla


First make syrup by boiling water and sugar for about 5 to 10 minutes
depending on how heavy you may want it but it shouldn’t be any thicker
than pancake syrup in consistency.

You may also add a tsp of rose water or orange blossom to it to give more
of a traditional Middle Eastern dessert taste

When done with that process set syrup aside to cool.

Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, lemon juice
and mix them together until blended.

Then add flour and baking powder to mixture and blend well.

Lastly you want to STIR coconut into batter.

Then its time to add to greased and floured pans an oblong pan will do.

Bake for about 30 minutes at 350 digress or more until
a light/medium golden brown.

When cake is done and still hot pour syrup all over cake in pan.

You don't have to use all the syrup but at least 3/4 should be used on the cake.

Let cool, then cut in slanted squares.

Then, remove each piece onto a tray.

You can garnish with a little shredded coconut on top for presentation

Ramzan Recipe -- Badham Milk


Badham ------ 15 nos

Milk -------- 500 ml

Sugar ------ according to taste

Rose water --- 3 teaspoon


Keep badham one hour in warm water and remove the skin. Add milk and grind it well. Add sugar and rose water. Serve chilled