Lincy's Cook Art: Festival Recipes

Showing posts with label Festival Recipes. Show all posts

Sunday, May 28, 2017

Mandi Rice| Kabsa| Mandhi Rice| Kuzhi Mandhi

By LincyscookartSunday, May 28, 2017Arabic Dishes, Eid Recipes, Festival Recipes, RICE, Rice Dishes1 comment

Mandi is a method of preparing Kabsa as per Yemenis style. This is a method of cooking meat inside a tandoor|oven (or rather a hole dug in the ground and covered inside by clay). To cook mandi, dry wood is placed indide the tandoor and burned to generate heat turning into charcoal. Then the meat is kept inside the oven and allowed to cook in a closed condition. The term Mandi originates from Arabic because of the dewy soft and moist texture of the meat. Mandi is a rice dish with meat and the spices. The meat usually Lamb or chicken. It is a very popular dish in all Arabic countries. There are many variations found in the preparation of Kabsa. The amount of spice added to the preparation varies. Mandi| Kabsa is considered the main dish served during special events, such as Eid, weddings, and feasts.

Lets see how to prepare this yummy festive mandi easily at home with out a tandoor.

INGREDIENTS:

Basmathi Rice- 4 cups

Chicken with skin-1.2 kg

Mandi spice mix- 1 tablespoon

Turmeric- 1/2 teaspoon

lemon- 1/2

Dry lemon- 1-2

Salt- to taste

ghee|butter- 1 tablespoons

oil-1 tablespoons

cinnamon, cardamom and cloves- 3 pieces each

Onion, chopped- 2 large

Red chilli powder- 1 teaspoon

Dry ginger powder- 1 teaspoon

Mandi Spice Mix:

cumin seeds- 1/2 tablespoons

coriander seeds- 1 tablespoons

cinnamon- 3-4 one inch pieces

cardamom-5

cloves-5

nutmeg-1/2

dry Ginger- 1 big piece (2 inch)

bay leaf- 2

peppercorns- 1/2 tablespoons

For Tomato Chutney:
tomatoes- 3
green chillies-3
garlic-4 cloves
salt- to taste

PROCEDURE:

For Mandi Spice Powder:

Slightly roast the spices till the aroma arises and when you touch (to check) the spices should be hot. Do not over roast it.
Finely powder it in a blender jar and transfer it to an air tight container.

For Meat Marination:

Wash and cut the chicken into half if you wish.
Take a tablespoon of mandi spice, add turmeric, salt and mix well. Rub the spice mix over the chicken.
Squeeze the lemon juice over the chicken and apply thoroughly all over the chicken.
Allow to marinate 2-3 hours.

For Stock and Rice preparation:

Soak the rice for 30 minutes.
In a deep wide pan add a tablespoon of ghee and oil together; Add the cinnamon, cardamom and cloves.
Now add the onion with some salt and cook till soft. Now add the marinated meat and cook the meat in high flame; Brown the meat for 3 minutes.
Add a teaspoon of red chilli powder and dry ginger powder and mix well and add 5 cups of water(extra one cup to compensate the evaporation loss while cooking chicken), 1/2 tablespoon of mandi spice powder, 2 dry lemon, 2 green chillies and salt to taste.
Close with a lid and cook till the meat cooks well (around 20-30 minutes)on medium flame. If you are planning to brown the skin on oven 20 minutes is enough.
Remove the meat from the stock and add the rice. close with a lid and cook till the rice is done.
I have browned the skin of the meat further in a preheated 180 degree oven for 20 minutes.(this step is optional, people donot have oven can skip this step)
You could bake the rice too if you have a oven proof vessel while browning the skin of the chicken. Or else simmer on top of flame and cook the rice.
Finally arrange the meat inside the rice pot and if you wish to get a smoky flavour, keep a small bowl and keep a piece of charcoal and add quarter teaspoon of ghee and close with a tight lid.(optional)
Before serving garnish the dish with almonds|pine nuts| cashewnuts, raisins and fried onions.

For Tomato Chutney:

Roughly chop tomatoes, green chilies and garlic; add inside the blender jar with some salt.
Blend to make a slightly coarse paste.
Add 1/4 cup of water if you find the consistency of the chutney thick.

Aadi Perukku | Aadi 18 Recipes

By LincyscookartMonday, August 01, 2016Festival Recipes, Recipe Collections1 comment

Aadi Perukku| Aadi 18 Recipes: Click on the photo for the recipe with step-wise picture instructions...

Coconut Rice

Curd Rice

Lemon Rice

Mint Rice

Tamarind Rice

Medhu Vadai

Paruppu Vadai

Sarkkarai Pongal

Aval| Poha Payasam

Vermicelli Payasam

Karadaiyan Nombu Adai

By LincyscookartWednesday, April 20, 2016Festival Recipes, SNACKS, Vinayaka ChaturthiNo comments

Karadaiyan Nombu Adai is an adai| kozhukattai a food prepared for women during times of fast to consume whole day. Savitri Vratham is a traditional tamil festival for married women who take up fast and pray for the wellness and longevity of their husbands. Nonbu starts when the tamil month 'masi' ends and the next month 'panguni' starts.

This year my neighbour Uma had prepared the adai for this particular festival and gave some of it for mytasting. I liked the softness and taste of the adai and wanted to prepare the dish. She gave me the recipe and guided to do the same. She is an expert in all traditional Bhramin dishes. I extend my thanks to her at this moment for the guidance.

PREP TIME

1 hours

COOK TIME

30 mins

TOTAL TIME

1 hours 30 mins

Author: Eliza Lincy

Recipe type: Snacks
Cuisine: Tamil

Serves: 6

INGREDIENTS:
Sweet Adai:

Rice flour- 1and 1/4 cup

Jaggery- 1 cup

Cardamom powder- 1/2 teaspoon

Cooked black eyed beans|Karamani- 1/4 cup

Coconut pieces- 2-3 tablespoons

Salt Adai:

Oil- 2 teaspoon

mustard seeds- 1/2 teaspoon

Urad dal- 1/2 teaspoon

Green chillies, chopped- 2

Curry leaves, chopped- 1 strand

Rice flour- 1 cup

Water- 2 cups

Salt- to taste

Cooked black eyed beans|Karamani- 1/4 cup

Coconut pieces- 2-3 tablespoons

PROCEDURE:

Soak the black eyed beans for 5 hours or overnight and pressure cook for 3 whistles till soft and drain them.
In a pan heat oil and add mustard seeds, urad dal, green chillies and curry leaves. Now add two cup of water and salt; allow to boil.

Once it starts to boil add the black eyed beans. Then add the rice flour sprinkling on top of syrup and stir continuously till the flour comes together as a mass.
Add the coconut pieces and mix well to combine. Transfer to a bowl and cover it and allow to cool.

Meanwhile powder the jaggery and take a cup of jaggery; add 2 cups of water and keep on top of stove; melt the jaggery. Strain if necessary.
Add the cardamom powder and cooked black eyed beans.
Now add a cup of rice flour by sprinkling on top of the syrup and stirring continuously to avoid lumps.

Once the flour absorbs the water and comes together add the coconut pieces and mix well to combine.
Switch off the gas and transfer to a bowl; cover it and allow to cool. Once it cools down start to make the adai.
Meanwhile start to roll the salt adai.
Make lemon sized balls out of the dough and flatten inside your palm. Dip your index finger in oil and make a hole. Use water while making to soften the dough if any cracks formed.

Arrange the adai in a greased steamer plate and steam for 8-10 minutes.
Now make the salted adai and steam them too.

Notes:
You can even add grated coconut instead of coconut pieces.
If the dough becomes dry, while making balls sprinkle little water else while you pat, the edges will get cracks.
Don't make the dough very stiff, it should be little loose as it stiffens with time. If your dough is stiff then your adais will become hard.
If you want more sweetness in adai add 1 cup of flour.

Vishu Katta Recipe

By LincyscookartSaturday, April 16, 2016BREAKFAST, Festival Recipes, Kerala Special Recipes, Vishu RecipesNo comments

Vishu Katta is a traditional Vishu breakfast served especially in Thrissur area. It is nothing but a solid red rice porridge served with jaggery syrup or with any spicy curry. It is generally prepared using freshly harvested rice. This Vishu i have made this for breakfast and relished the taste. The coconut milk gives nice flavour and taste to this dish. The jeera adds a special touch and brings this dish to another level.

It is a rich tasty dish tastes similar to paal kozhukattai. Kids love this dish as there is no spiciness. I had enough coconut this time as mom sends some coconut with my brother. When i was preparing I was nostalgic and literally scoring and eating the coconut like a kid. Here we used to grate the coconut and keep it inside the freezer. I did not attempted to eat this frozen any day.

INGREDIENTS:
Unakkalari Rice| Raw red rice - 1/2 cup

Coconut milk first thick extract- 1/2 cups

Coconut milk second thin extract-1 and 1/2 cups

Salt - to taste

Jeera - 1/4 tsp
Ghee - 1/2 tsp

For syrup:

Jaggery - 1/2 cup
Water - 1/4 cup

Dry ginger, crushed- 1 teaspoon

Cardamom, crushed-2 pods

PROCEDURE:

In a pan add jaggery, water, crushed dry ginger and cardamom. Bring it to boil, cook until it becomes slightly thick syrup consistency. Strain the syrup and set aside.
Grate one small coconut and take the coconut in a blender jar and crush slightly for extract the milk easily.
Now add 1/2 cups of water and grind well. Pass through a strainer and squeeze well to extract the first coconut milk -1
Add the coconut onto the blender again add 1 and 1/2 a cup of water and grind well and extract the coconut milk-2
Rinse rice and soak it in water for 30 mins. Pour the second thin coconut extract in pan and heat it.

Drain water from rice and add it to coconut milk. Let the rice cook in low flame till it becomes soft. Add required salt.
Now add jeera to the cooked rice and add the first thick coconut milk and cook further. It will be slightly runny more like a porridge.

Cook in low flame till the moisture evaporates and it starts to leave the sides of the pan.
Allow to cool for 10 minutes inside the pan. Meanwhile line a tray or deep plate with banana leaf and grease with ghee. Spoon the rice mixture and spread it on the pan.

Grease the spoon with ghee and level it with the back of it. Let it cool for 10 minutes and then cut into squares and serve with jaggery syrup.
Note: You could replace it with any raw rice for this recipe.
Add extra thin coconut milk if required to cook the rice soft.