Ingredients

For the pasta

• Raw Pasta : 200 Gms
• Broccoli : 15 to 20 florets
• Capsicum: 1/2 sliced
• Fresh cream 250 Ml
• Salt
• Water
• Olive oil or any refined oil

For the sauce

• Egg yolk : 1
• Parmesan cheese : 1 Tbspn
• Fresh Cream : 1 Tbsp

Method

1. Boil water and cook pasta for 10 mins. Do not over cook
2. In another pan heat oil and saute the vegetables for 5 mins
3. Meanwhile mix the egg yolk, cheese and cream with a for and keep the sauce ready.
4. Strain the pasta once cooked and drizzle some olive oil and mix and keep aside
5. Once the vegetables turns soft add the fresh cream and mix well until cream is warm
6. Add the cooked pasta and mix well. Add salt and pepper to taste
7. Mix in the sauce and switch off flame and give a good toss, add more cream to adjust consistency. 
8. Yummy and simple healthy version of pasta is ready to serve.

Happy Cooking!!

Shabana

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Kappa Biriyani

Ingredients

• Tapioca: 1/2 Kg
• Turmeric: 1/4 Tsp for cooking Tapioca
• Coconut Oil: 2 Tbsp
• Curry Leaves: handful
• Green Chilli: 2 nos
• Ginger garlic paste or crushed: 1 Tbsp
• Onion: 2 medium sized chopped to small pieces
• Red Chilli powder: 1 Tsp
• Coriander Powder: 1/2 Tsp
• Turmeric powder: 1/2 Tsp
• Garam Masala: 1/2 Tsp + 1/4 tsp
• Cooked Beef: 1 cup ( Cooked with turmeric and salt and water. Keep the beef ready with the water)
• Egg : 1
• Salt

Method

1. Cook beef with turmeric and salt and keep aside

2. Cut the tapioca into small pieces and cook with plenty of water 1/4 Tsp turmeric and salt. Once cooked drain water and smash the tapioca well.

3. Heat oil and add curry leaves, green chilli and ginger garlic paste and saute well.

4. Add the onion and saute well

5. Add all the powders and saute well and add the beef with the cooked water. Mix well and add the mashed tapioca to the masala

6. Add the egg and 1/4 more tsp of garam masala and mix well till the egg is cooked and well incorporated. Serve hot.

Spicy Cooking!

Shabana

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 A very different and abundantly flavoured rice which was the outcome of collaborating two famous Arabic dishes - Al Faham and Mandi. One of those best dishes I have had. Try it to believe it! The method of cooking the chicken is very similar to the way Al Faham is made and rice is a version of Mandi with my own tweaks and twists. 

Ingredients

For the Chicken

1. Chicken : 1 Kg ( Cut into pieces)
2. Garlic : 10 cloves
3. Ginger : 1 inch piece
4. Green Chilli
5. Mint leaves : a handful
6. Salt : 1/2 Tsp
7. Vinegar : 4 Tbspn
8. Coriander Seeds : 4 Tsp
9. Garam Masala powder : 1 Tsp
10. Cumin Seeds/Powder : 1 Tsp
11. Black pepper : 1 Tbspn
12. Chicken Cube : 1
13. Turmeric : 1/2 Tsp
14. Dried Red chillies : 10
15. Coriander Leaves
16. Oil :2 Tbspn + 5 Tbspn

For the Rice

1. Oil : 2 Tbspn
2. Carrot : 1/2 thinely sliced
3. Cashews : 10
4. Raisins : 10
5. Cinnamon : 1 inch stick
6. Cardamom : 4
7. Cloves : 4
8. Onion : 1 sliced
9. Ginger Garlic Chopped : 1 Tsp each
10. Green Chillies : 2 whole
11. Peppercorns : 1 Tsp
12. Tomato : 1 ( Just beat in the mixie)
13. Salt : 1.5 Tsp
14. Dry lime :1
15. Chicken cube :1
16. Tomato Ketchup : 1 Tbspn
17. Kabsa Masala : 1 Tbspn
18. Water : 7 Cups
19. Potato: 1 Cubed
20. Rice : 4 Cups ( Long Grain Basmati)

Method

1. Take ingredients from 2 to 7 in the first list in a blender and make a paste
2. Marinate the chicken with this paste and rest for 1 hour
3. Make a fine powder of ingredients 8 - 13 and add this to the marinated chicken
4. Coarsely crush the dry red chillies and add this also to the chicken and marinate well along with 2 Tbspn oil
5. Set aside the chicken for another 1 hour if time permits else cook right away
6. Heat 5 Tbspn Oil and add the chicken and cook on low medium heat by flipping over in intervals. Add the chopped coriander leaves in between the cooking process.
7. While the chicken is cooking prepare the rice. Soak 4 cups basmati rice
8. Heat 2 Tbspn oil and fry the carrots and cashews and raisins for 2 mins and take it from the oil
9. To the same oil add the whole masala in list 2 ingredients
10. Add the ginger garlic and green chillies. Saute for a minute
11. Add the chopped onions and saute for 5 mins
12. Add the tomato puree and cook
13. Add kabsa masala, dry lime, peppercorn and chicken cube and mix well ( List 2)
14. Add water and allow to boil
15. Add the washed rice and potato
16. Cook until fry
17. Now the chicken and rice is ready
18. Put all the chicken pieces and masala on top of the cooked rice and dum for 5 mins by keeping a piece of burnt coal. This enhances the flavour but not necessary to do it
19. Serve hot

Spicy Cooking!!

Shabana

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 Sindhi Biryani

For Rice

• Basmati Rice : 3.5 Cups
• Water : 6 Cups
• Refined oil : 2 Tbsp
• Tomato : 1 Sliced
• Green Chilli : 2 Nos
• Salt

For Masala

• Chicken : 1 Kg
• Onion : 2 Chopped
• Ginger Garlic Chopped : 1 Tbspn each
• Green Chilli : 6 Crushed or chopped
• Cumin seeds : 1 Tsp
• Bay Leaves : 3
• Turmeric Powder : 1/2 Tsp
• Cumin Powder : 1 Tsp
• Red Chilli powder : 1 Tsp
• Coriander powder : 1 Tsp
• Garam masala : 1 Tsp
• Salt for Masala
• Puree of 1 Tomato
• water : 1/4 cup
• Cardamom Powder : 1/2 Tsp
• Tomato : 1 whole cut into chunks
• Coriander Leaves : Plenty
• Mint leaves : Handful
• Lime Juice : 1/2 lime
• Red and yellow food colour mixed in little water ( Optional)
• Refined oil : 2 Tbspn

Method

Prepare Rice

1. Heat Oil and add the tomato and green chilli and add the washed rice.
2. Add water and salt and cook rice until all water is dried

Prepare Masala

1. Heat oil, saute onions and add ginger garlic and saute further
2. Add the cleaned chicken and mix for 2 mins
3. Add the cumin seeds and bay leaf and further mix for a minute
4. Now add all the powders except the cardamom powder
5. Mix well and add tomato puree and cook for few minutes
6. Now add the water and salt and cook the chicken completely. While chicken is half cooked add the cardamom powder
7. Once chicken is completely cooked add the one tomato cut into chunks and the mint and coriander leaves, followed with mine juice.
8. Mix well for a minute and spread the chicken masala completely at the bottom of the pot.
9. Spread the entire cooked rice on top of it and completely reduce flame and keep for 5 mins on Dum. 
10. Add food colour on top of the spread rice, if preferred.
11. Mix well and serve

Biryani Time!!

Shabana

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Instant Biriyani / Thattikootu Biriyani

Do you feel preparing a biriyani requires a lot of chopping and sautéing? Then try making this way and you will be surprised with the taste of this biriyani without adding any onions, tomatoes, ginger or garlic.

Ingredients

For the Chicken

Chicken: 1 kg

Chicken masala: 4 Tbspn

Curd: 3 Tbspn

Salt

Oil: 5 tbspn

For the rice

Basmati Rice: 3 to 3.5 cups

Water: 6 cups for 3 cups of rice

Ghee: 2 tsp

Whole Spices: cardamom, cinnamon, cloves, pepper, bay leaf

salt

For garnish

carrot: 1 grated

Mint and coriander leaves: handful

Method

1. Marinate the chicken with salt, chicken masala and curd and set aside for an hour

2. Meanwhile prepare the ghee rice. Heat ghee and add all whole spices. Add water and allow to boil. Now add salt and rice and cook until all water is gone.

3. Add a tsp of oil and saute the grated carrot for 5 mins

4. Add 5 tbspn of oil to the marinated chicken and cook without adding any water.

5. Give some time until the chicken is cooked and all water is dried up and the masala is very well roasted. This is the only step which you will need to give some time otherwise the raw taste of masala might be prominent.

6. Now add the chopped coriander and mint leaves and give a mix

7. Now add the cooked rice and mix well. Also add the carrot along with this and give a final mix

Yummy biriyani is ready in less than 20 mins.

Happy cooking 

Shabana

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Pressure Cooker Mutton Biryani

Mutton biriyani in a Pressure Cooker is a real time saver when you have some unexpected guests at home. A small flavour enhancing twist in this recipe is that i used coconut milk to cook the rice. A one pot recipe you really should try.

Ingredients

• Mutton - 1 kg
• Turmeric powder - 3/4 Tsp
• Chili powder - 2 Tsp
• Salt to taste

For Masala paste

• Shallots - 6 nos
• Garlic cloves - 3 or 4
• Ginger - 1 inch crushed piece
• Green chili - 2 nos
• Red chili - 6 nos
• Grated Coconut - 2 Tsp
• Few Mint leaves
• Few Coriander leaves
• Coriander powder - 1 Tsp
• Water to grind

For Pressure cooking

• Ghee - 2 Tbsp
• Oil - 1 Tbsp
• Cinnamon - 1 inch piece
• Cardamom pods - 3 to 4
• Few Cloves
• Bay leaves
• Onion - 4 nos thinly sliced
• Tomato - 3 nos chopped
• Grounded Masala paste
• Salt to taste
• Diluted Coconut Milk - 3 cups
• Coriander leaves - handful
• Mint leaves
• Basmati Rice - 3 cups (soaked 30 mins)

Method

1. Soak basmati rice for 30 minutes.

2. Marinate the mutton in a mixing bowl with turmeric powder, chili powder and salt and let it sit for 15 minutes. 3. In a blender grind shallots, garlic cloves, ginger, green chili, red chili, grated coconut, mint leaves, coriander leaves and coriander powder and keep the masala paste ready. 4. Heat ghee and oil in a pressure cooker. Add the whole spices (cinnamon, cardamom pods, clove, bay leaves). 5. Add the thinly sliced onions and saute till it turns a brown color. 6. Then add tomatoes and saute for few minutes. 7. Now add the grounded masala paste and saute for few minutes. 8. Add the mutton pieces and salt. Mix well. 9. Add diluted coconut milk, coriander leaves, mint leaves and pressure cook the mutton ( 4- 5 whistles ). 10.. Once mutton is cooked check for seasoning and add accordingly. 11. Keep the flame on low and add soaked basmati rice and cook for 1 whistle. 12. Turn off the stove and let it sit for 5 minutes. 13. Enjoy the pressure cooker mutton biryani with raita or any gravy of your choice.

Note: The same can be done in non stick biriyani pot too. Just cook the mutton in pressure cooker as mentioned in the steps and then transfer the mutton masala to a biriyani pot and add basmati rice and cook with lid closed on medium flame.

Happy cooking

Shabana

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Prawns Pulao

Prawns pulao ... pulao is a basic rice dish made in most indian homes. Its a ' One pot ' dish where you add the rice, veggies, spices and the prawns or any meat into a single pot and cook. Its a quick meal with a lot of  different recipes possible by simply interchanging prawns with meat or veggies.   

Ingredients

For marinating the prawns

• Prawns :500 gms
• Chilli powder: 2tsp
• Turmeric: 1/4 tsp
• Garam masala : 1 tsp
• salt
• Oil : 1 tsp

For the rice

• Cardamom pods: 4-5
• Cinnamon : 1inch
• Pepper corns: 8-10
• Bay leaf : 1
• Cloves : 5-6
• Basmati rice: 2 cups
• Chicken stock : 4 cups (Add one maggi magic cube to 4 cups boiling water to make stock
• Onion : 1 large finely chopped
• Tomato: 1 chopped
• Coriander leaves :handful
• Garlic :5-6 pods
• Oil : 4 tbsp
• salt

Method

1. Marinate the prawns with the ingredients mentioned.

2. Add oil to a wide skillet / kadai and stir fry the prawns. Do not over cook

3. Remove the prawns and add all the whole spices to the same oil . Add a table spoon more of oil if needed at this point

4. Once Masala is sauteed add the onion and make it translucent and to this add the chopped tomatoes.

5. Keep the water to boil and add the stock cube

6. Once tomato turns soft add washed and drained basmati rice and stir fry for 2-3 minutes

7. Add the fried prawns and pour the boiling stock water and cook until rice is tender. Add salt according to the salt in the stock.

8. Make a coarse paste of the coriander leaves and garlic and add to the cooked rice and leave it covered for few minutes after turning off the flame.

Tasty Prawns pulao is ready in One Pot!!

Happy Cooking!!

Shabana

Shabana Faizal

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Tuna Burger

Tuna burger is a healthy alternative to beef burgers. I have never thought we could make burgers with canned tuna till i came across this recipe which came out very tasty.   

Ingredients

• Canned Tuna: 3 tins of 80 gms each
• Bread crumbs : 1/2 cup ( very fine)
• Egg : 1
• Milk : 1 tbsp
• Onion : 1 medium very finely chopped
• Garlic : 4-5 pods very finely minced
• Pepper powder : 1 tsp
• Salt : 1 tsp
• Worcestershire sauce : 1 tbsp
• Tabasco : few drops (optional)

Method

1. Add all the ingredients to a large mixing bowl.

2. Mix well all the ingredients.

3. Make patties of the size of a burger and they are ready to be shallow fried.

4. Add a teaspoon of cooking oil and cook each side of the patty until it gets golden brown on both sides.

5. Plate it with burger bun and veggies of choice.

Happy cooking 

Shabana.

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Meatballs in Sauce

 
These yummy meatballs uses ground beef seasoned with bread crumbs, eggs, cheese, salt and pepper. They are then rolled into small balls and cooked by braising in sauce. You can however omit preparing the sauce and can simply bake, steam or fry these meat balls. 

Ingredients

For the sauce

• Onion: 1 diced
• Garlic: 2-3 cloves smashed
• Crushed Tomatoes: 400 gms can
• Tomato paste: 100 gms
• Salt and pepper to taste
• Ground beef: 50 gm ( optional)
• Oregano or Italian Seasoning; 1 Tbsp
• Olive oil: 2 Tbsp

For the meat balls

 

• Ground beef: 500 gms
• Egg: 1
• Milk: 1/4 cup
• breadcrumbs: 1/2 cup
• oregano: 1 tsp
• Garlic powder: 1 Tsp (optional, add garlic paste instead)
• Salt: 1 Tsp
• Pepper: 1 - 2 Tsp
• Parmesan cheese: 2- 3 Tbsp (optional)

Method

 

Preparing the sauce

1. Heat oil and saute the onions and garlic until translucent. If adding the meat add them once the onions are soft and allow it to brown slightly
2. Once meat changes colour add the tomatoes crushed and the paste and add all the seasonings and half a cup of water and allow it to simmer for 20 minutes. While the sauce is getting ready lets prepare the meatballs.

Preparing the meat balls

1. Add all the ingredients mentioned in the ingredient list and mix very well with hands. 
2. Make lime sized balls of the mix and keep ready.

 

Putting the meat balls in the sauce

1. Once the sauce is simmering for 20 minutes add the meat balls and allow it to simmer for another 30 minutes until the meat balls are cooked and sauce thickens. If you find the sauce is getting too thick in between add some water to adjust consistency and continue to simmer.
2. Serve hot with preferred pasta or rice dish.

Note: You can use chicken mince instead of the beef mince to prepare these meat balls.

If you prefer cheesy meat balls, while rolling out the mixture just keep a small mozzarella cube in between and roll the meat balls.

You can also omit the sauce and simply bake the meat balls in 180 degree Celsius for 15 - 20 minutes

or you can shallow fry them in olive oil or even steam them for the most healthiest option.   

Try it in the way you love it!!

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Happy Cooking!!

Shabana.

 

 

 

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Kappa Kuzhachathu

Kappa Kuzhachathu is a very traditional Tapioca dish of Kerala . It is steam cooked tapioca mixed with a spicy coconut paste and can be served as a healthy and filling meal during anytime of the day. Try this and savour the tradition of God's own country !

Ingredients 

1 Cup = 225 gms

Serves : 5

• Tapioca/ Kappa: 1 Kg ( Cut into pieces)
• Turmeric powder: 1 Tsp
• Salt to taste
• Coconut freshly grated: 1 Cup
• Green Chillies: 5-6 ( or as per taste)
• Cumin Seeds: 1 Tsp
• Small onion ( Shallots) : 5-6
• Garlic Cloves: 2 - 3 
• Curry Leave: 1-2 Sprigs

Method

1. Cook the tapioca in pressure cooker for about 3-4 whistles by adding half a teaspoon of turmeric and a teaspoon of salt. Once cooked drain off excess water and put in back into the pressure cooker.
2. Meanwhile make a very coarse paste of the coconut, cumin seeds, shallots, garlic, 1/2 teaspoon of turmeric, little salt and some curry leaves.
3. Add this coconut mix to the cooked and drained tapioca and mix well by mashing the tapioca too. Add required salt after checking.
4. Serve hot as breakfast, lunch, dinner or even as a snack!! 

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Enjoy Nostalgic Cooking!!

Shabana

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Paal appam

A very traditional breakfast recipe directly from God's Own Country. The dish is prepared from ground rice and coconut. The traditional recipe uses freshly grated coconut along with rice. But I have tried a small variation by using desiccated coconut to it and is more easy as it has no hassles of grating coconut. Here's what you ll need

Ingredients

Makes 18-20 appams

• Uncooked white rice : 1 cup (pachari)
• Dessicated coconut: 4-5 tbsp
• Cooked rice: 1/4 cup ( white rice or red rice)
• Active yeast: 1 tsp
• Sugar: 1 tsp
• Salt: To taste (1tsp approximately)
• Water: as needed to grind the rice

Method

1. Soak measured rice in water for 5-6 hours 
2. In a blender add the soaked rice, cooked rice, dessicated coconut, sugar and salt and water and grind to a smooth batter. Add water little by little while grinding and adjust the consistency. 
3. Take about 2 tbsps of the batter and mix the yeast well and add this to the ground batter and mix well and allow to ferment for 8-10 hours (Overnight)
4. Before making the appams stir the batter well and adjust the consistency with water or coconut water 
5. Heat the 'Paal appam chatti' (or a small kadai) and pour a laddle full of batter and rotate the chatti to form a round shape with more batter on the middle portion. Then cook the appam with closed lid. Need not flip it over. Remove from pan when the middle is cooked and sides are light brown.
6. Enjoy one of the best kerala breakfasts with any curry of your choice.

Happy Cooking!!

Shabana

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Egg Fried Rice...Want a great way to reuse your left over rice? This is the answer... Easy egg fried rice made with very less ingredients and tastes no less!

Ingredients

• Onion: 1 Medium chopped
• Eggs: 3 numbers
• Spring Onions with leaves; 1/3 to 1/2 cup
• Refined Oil: 3-4 Tbsp

If cooking rice for the fried rice then cook about 1.5 glasses of basmati rice in 3 cups water and allow it to cool to room temperature before you use it or Left over rice: 4-5 cups.

Salt and pepper to taste ( pepper can be up to 1.5 Tsp)

Method 

1. Add oil to a wide skillet and saute the onions until translucent
2. Lower the flame and crack 3 eggs one at a time into the skillet with the sauted onions 
3. Add salt and scramble the eggs slowly for few seconds. And once the eggs are 50 % done then immediately add the cooked and cold rice and keep mixing along with eggs. This will result in the scrambling of the eggs and also mixing it well with the rice
4. Add pepper and finely chopped spring onions and mix well until all rice is nice and hot
5. Serve hot with favourite side dish or sauces...

Note: The best results can be obtained if cold rice is used.

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Happy Cooking!!

Shabana

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Technology makes your life lot easier! This saying goes very true in your work space, well in my case its the kitchen! Recently tried out kneading pizza dough in my Food Processor and it came out amazing and nothing less than a ' store bought ' base; or should I say its better! Try out this amazingly easy pizza dough and top it with your favourite pizza sauce and toppings.

Ingredients

• All purpose flour : 1.5 cups
• Warm water (not boiling) : 1/2 cup and a couple of tablespoons more
• Instant yeast : heaped 1/2 tsp
• Salt : 1/2 tsp
• Granulated Sugar : 1 tsp
• Olive oil : 1 tbspn

Method

1. Put all the ingredients except water to the processor and knead for minute so that all ingredients mix well with the flour
2. Gradually pour the measured warm water into the processor and keep kneading until it forms a soft dough and doesn't stick to your fingers
3. Brush the dough with some oil and allow it to rest in the processor for 45 mins
4. Take the dough and roll it to a large circular pizza and top it with your favourite sauces, veggies or meat and mozzarella

Method for barbecue chicken pizza

 Pre heat oven to 220 Degree Celsius

1. Place the rolled out dough on a pizza tray or use the base of a spring foam cake tin if you are a beginner so that your pizza gets a perfect shape. Trim out the edges.

2. Spread a generous amount of pizza sauce of choice. Here i used a mix of tomato paste and ready made barbecue sauce. Simply mix 1 tablespoon tomato paste with 2 tablespoons barbecue sauce.

3. Sprinkle mozzarella cheese on top of the sauce




4. Add all preferred toppings (veg or non veg). Here I used some caramelized onions (check note below), bell peppers and chicken chunks in barbecue sauce.







5. Top it with generous amount of mozzarella




6. Pop it into the hot oven in the middle rack and cook for 10-15 minutes. Keep an eye on it after 10 minutes and bake till cheese is all melted and slightly bubbling

Note : Roll out the dough very thin if you want a thin crust pizza and keep it thick for a thick crust pizza. Both works out perfect. 

If you are adding chicken chunks to your pizza just marinate with chilli powder and salt and shallow fry it before adding to the pizza. This will give a nice flavour. You can also cook it with some salt then shred it and mix it with some barbecue sauce and arrange on your pizza . 
To caramelize the onion simply saute the onions in little olive oil and add half teaspoon brown sugar and keep sauteing on high flame until it changes colour.

Variation : If you want to substitute the all purpose flour with wheat to make a wheat pizza you can go for it. The ratio is 1/2 cup all purpose flour for 1 cup of wheat.

Suggestions for toppings

Diced White onions

Capsicums

Mushrooms

Sausages

Pepperoni

Meat chunks

Green/Black Olives

Tomatoes

Pizza with pepperoni and mozzarella

The Slice with pepperoni 

Chicken tikka (tikka recipe) and Mozzarella 

Hot from the oven

Topped with Mushrooms, olives, bell peppers and cheddar slices

Enjoy!!

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Happy Baking!!
Shabana

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