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Ghee Rice / Nei Soru

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Gheerice-2_relishthebiteFragrant pilaf with the flavors of spices and ghee shining through and topped with fried nuts and raisins.

This is traditional ghee rice that is actually famous in the Malabar region of Kerala. There are variety rice items from India. Shallots,ginger and garlic are sautéed in ghee along with spices releases a wonderful aroma that will just uplift your whole house.This is one of the classic recipes with a handful of ingredients, quick and easy to make, very tasty and filling. It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

Gheerice

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You can cook this recipe in the same pan , or pressure cooker or rice cooker. I like to do in rice cooker because it is simple, you don’t have to keep looking at it. It won’t burn and there is no work to babysit it 😀

Vegan Note: Use vegan butter made using cashewnut or almond!

Gheerice-4

5.0 from 5 reviews
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Ghee Rice / Nei Soru
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Ghee – 2 tbsp
  • Cumin seeds - 2 tsp
  • Cinnamon stick – ½ stick
  • Cardamom – 2
  • Cloves – 1
  • Cashew nuts – 3 tbsp
  • Raisins – 1 tbsp
  • Red onion – 1, sliced
  • Green chili – 2, slit
  • Garlic – 2, minced
  • Ginger – 1 inch, minced
  • Mint leaves – 2 tbsp
  • Coriander leaves – 2 tbsp
  • Basmati Rice – 2 cups
  • Coconut milk – ½ cup
  • Water – 3 cups
  • Salt – As needed
Instructions
  1. Wash and Soak the basmati rice in water for 20-30 minutes.
  2. Heat a vessel with ghee in medium flame, cumin seeds,cashew nuts, raisins, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger garlic and sauté until golden brown.
  3. And add the mint leaves and coriander leaves. Sauté for 30 seconds
  4. Add the drained rice and sauté well in that onion ghee mixture for a minute or two.
  5. Now transfer everything to a rice cooker. Add salt as per taste.( if using ghee, it will be little salty so test salt as you add)
  6. Add water and coconut milk to it. and switch on to cook mode.
  7. You can also cook this by adding water and coconut milk to the same pan but make sure you switch off in 10 minutes medium and 10 munites low heat. I always cook in rice cooker. There is no possibility to burn it.
  8. Once done, serve hot with some curry.
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Taste great with Mushroom peas spring onion curry, paneer makhanwala,Malai Methi Paneer, Coconut Butter CHicken Roast

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Home style Fish Curry/ Meen Kuzhambu

by 34 Comments

Fishcurry-4nameA south Indian home style fish curry – Simple and finger licking good! 🙂

Kuzhambu means curry in Tamil and  Meen means fish. There are different styles of meen kuzhambu. But this one is simple with nothing to grind and feels like home. Some dishes are really comfort food. It differes from person to person. But I guess for many, it is biryani and meen kuzhambu. Fish curry is very spicy and it has rich flavor. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers  Really!!!!

Cooking this dish in earthen pot is the highlight of the dish and it really enhances the taste. But I don’t think I can do that from Canada. So if you are from India or any place where you can do with the earthen pot, please do so   Clay pot will absorb the excess water and that clay pot will make sure that anything you cook in clay pot is not spoiled. You will know the difference once you start cooking in clay pot, it makes great difference.

Fishcurry

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft. On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I made this in the weekend with the coconut  butter chicken roast for my friends who came home. 😀 It was so easy to make. I have one more fish curry – Chettinadu fish curry recipe which is really tasty too but I have to grind few ingredients. So this one was more simple and easy to make.

Taste great with spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

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Fishcurry-2

5.0 from 12 reviews
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Home style Fish Curry/ Meen Kuzhambu
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 cups
 
Ingredients
  • Sesame oil – 4 tbsp
  • Mustard seeds – 2 tsp
  • Fenugreek seeds – 1 tsp
  • Red chilli whole - 3
  • Curry leaves – 2 springs
  • Shallots – 15, chopped finely
  • Tomatoes - 2, chopped finely
  • Green chillies – 3, slit
  • Garlic – 4
  • Tamarind paste – lemon size (use 3 cups of water)
  • Turmeric powder – ½ tsp
  • Chilli powder – 3 tsp
  • Coriander powder – 5 tsp
  • Coriander leaves – 1 bunch
  • Crushed peppercorns – 3 tsp
  • Coconut milk – ½ cup
  • Jaggery – a tsp.
  • Salt – as needed

    To Marinate:
  • Fish – ½ kg
  • Turmeric powder – 1 tsp
  • Lemon juice – 2 tsp
Instructions
  1. Soak tamarind in warm water (3 cups), extract pulp and keep aside.
  2. Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.

    oimg src="https://www.relishthebite.com/wp-content/uploads/2015/06/Fishcurry-1.jpg"]
  3. Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafetida and sauté well. Now add the onions,green chillies and garlic. Sauté for two - three minutes, then add the tomato and sauté till the raw smell leaves.

  4. Now chilli powder, turmeric powder and coriander powder. Sauté for a minute till the raw smell leaves.
  5. Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 20-25 minutes.

  6. When oil gets separated and it is thick, add the marinated fish pieces. Allow it to boil for five minutes. Make sure you add the fish only when it is thick.
  7. I usually don’t boil for more than five minutes. Now add the crushed pepper. Add little more curry leaves and coriander to garnish.
  8. And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
  9. Serve after an hour at least. That will help the fish to get cooked well.
  10. Garnish them with coriander leaves.
Notes
The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.
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Have this with hot rice with side dish as fish fry, spinach stir fry or chicken fry or pepper egg roast.

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Creamy Mushrooms and greens on Toast

by 2 Comments

MushroomToast-4-2Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes!

Mushrooms on toast are usually a classic British dish. It is usually served for breakfast or evening snack with tea or even for a light supper. I love this recipe because of its simplicity, just sautéed mushrooms with some parsley and dumped over on toasted bread.  Many skip onion/shallots to it. But I wanted to make it simple and perfect and want to feel the taste of the beautiful mushrooms with shallots. Mushrooms cooked for around 7 minutes so they release their juices and then cooked with cream and parsley, when placed over the toast it absorbs the delicious mushroom juices.

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I made this on a weekend for me and I was totally happy with a glass of juice and some fruits! It is perfect for breakfast or brunch. Simple and I was totally satisfied.  As I always mention, mushrooms with garlic and butter is so perfect! They are made for each other 😀 I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now. I just had the whole plate 🙂 and made another toast and had one more! It was so tasty!!! I am sure kids would love this 🙂 and as a grown kid 😀 we ourselves would just drool when we see the end result! The best thing about this recipe is mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.

Other mushroom recipes I love: Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce, Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani, Garlic Creamy mushroom spaghetti

Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!


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Creamy Mushrooms and greens on Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bread (any kind) – 2 slices
  • Mushroom – 1.5 cup
  • Shallots – 2, chopped finely
  • Garlic – 2, minced
  • Butter/ oil – 2 tbsp
  • Cream – 2 tbsp, cooking cream
  • Pepper – 2 tsp, freshly ground
  • Parsley – 3 tbsp
  • Cheese slices – any kind you fancy.
  • Salt – as needed
Instructions
  1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
  2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
  3. Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
  4. In the same pan, drizzle oil or butter, toast the bread.
  5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.
  6. Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!
Notes
Notes:
Mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.
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Perfect for breakfast, evening snack or light supper!

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Coconut Butter Chicken Roast

by 17 Comments

chickenroast-2_relishthebiteChicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.

I usually add coconut to chicken finally and cook in many of my chicken curry recipes. But this one I cooked the chicken in butter and coconut. When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I made this with ghee rice and fish curry.

chickenroast

I made this for the weekend for my friends when they came home. I made this a lot of recipes so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty.

I used ghee (Indian clarified butter) here. But you can use unsalted butter also. I have tried that once too.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

chickenroast-5

4.3 from 3 reviews
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Coconut Butter Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 500 grams
 
Ingredients
  • Chicken – 500 grams, bite sized pieces, cleaned and washed
  • Butter/ Ghee (clarified butter) – 2 tbsp
  • Curry leaves – 1 spring
  • Cumin seeds/ Jeera – 1 tsp
  • Coconut – 2 tbsp, grated or desiccated coconut
  • Shallot – 10, chopped finely
  • Green Chillies – 2
  • Garlic ginger paste – ½ tbsp
  • Turmeric powder – a pinch
  • Pepper powder – 1 tsp
  • Coriander powder – 1tbsp
  • Chilli powder – 1 tbsp
  • Garam Masala Powder – 1 tsp
  • Coriander leaves – 1 tbsp, chopped, for garnish
  • Salt – as needed
Instructions
  1. Wash chicken and marinate with chilli powder, salt, turmeric, coriander powder and ginger garlic paste. Keep atleast for an hour.

  2. Now take a pan and add butter or ghee in medium flame, cumin seeds and when their color changes, add shallots, green chillies and curry leaves.
  3. After the onion is sautéed, add grated coconut and keep stirring and make sure it is not burnt. Now add the marinated chicken.

  4. Close it with the lid and not need to add water. Let the chicken cook from the water that chicken oozes out.
  5. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.

  6. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

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