Green Biriyani / “Malliyella” Biriyani

Green Biriyani

Green Biriyani / “Malliyella” Biriyani

“Malliyella” means coriander leaves in Malayalam. This is one of the easiest biriyani with no compromise on taste. This doesn’t require cutting and sautéing of onions or marinating the chicken. The recipe was given to me by my sister’s friend. I am sure whoever tries this recipe will be hooked.

To grind:
1 ½ tsp cumin seeds
3 cardamoms
2 cloves
1 pc cinnamon (2 -3 inch)
2 pieces mace
4-5 whole dry red chilies (deseeded for less heat)
½ tsp whole black pepper (optional)

1 pod garlic cloves
1 2” piece ginger
1-2 green chilies (optional)
4 stem mint leaves (leaves only)
1 bunch coriander leaves chopped (approx. 2 cups packed)
1.2 kilo – 1.5 kilo chicken cut into pieces
1 tsp turmeric powder
5 tbsp oil

For rice:
2 cups basmati rice
4 cups water (Depending on rice, I sometimes use 1 ½ cups water for each cup of rice)
2 tbsp oil (1 tbsp oil for every 1 cup of rice)
4-5 tbsp masala mixture (see method below)

Add first seven “to grind” ingredients in a mixie bowl and grind finely.
Then add chopped garlic, ginger, green chilies, mint, coriander leaves and 3-4 tbsp water and grind to a smooth paste. Add few more tbsp water only if required.
Heat oil in a big pan and pour this paste into it.

Green Biriyani 1

Saute on medium heat till all water evaporates and mixture becomes very dark and almost dry.

Green Biriyani 2

Add 1 cup of water and turmeric powder. Keep aside 4 -5 tbsp of this mixture in a small bowl. (for rice)
Add chicken pieces and salt and cook covered on medium flame. When the chicken is cooked, take off the flame. The gravy should be very thick and coating the chicken pieces.

To cook rice:
In a large pan add the reserved 4-5 tbsp green mixture, boiling water and oil.
Add rice and season with salt.
When it boils, lower the flame (there should be slow simmer) and cook covered for 10 minutes.
Don’t open and stir often. After 10 minutes, stir and check the water level.
If there is more water (very unlikely) cook for 3-5 minutes more and take off fire.
Layer the rice and chicken alternately in a serving dish. Sprinkle fried onions, cashewnuts and raisins if you wish.
Cover with aluminium foil and bake for 15 mins in preheated oven at 160 degrees. Alternately, layer in a pan and place on the stovetop on the lowest flame for 15 mins.
Serve with yogurt raita and papad.

Green Biriyani 3

The green mixture should be sautéed well on medium flame. Don’t let it burn.
I don’t usually soak rice or saute in oil before cooking, but it is recommended if you have the time.

No Knead Pizza

No Knead PizzaI want anyone who has not tried to make homemade pizza to try this. I have posted more pics as well. It doesn’t get easier than this.

No Knead Pizza
Recipe source: Liz

2 cups all-purpose flour
1 tsp salt
1 tsp instant yeast
1 tsp sugar
1 tbsp olive oil
¾ cup warm water
4-5 tbsp pizza sauce (I used store bought)
¾ -1 cup mozzarella cheese
2-3 tbsp cornmeal or fine semolina (rava)

Mix flour, sugar, salt and yeast in a large bowl with a spoon.
Make a well in the center and add oil and almost all water (reserve 2 tbsp).

No Knead Pizza 1

Mix with the spoon until combined. Use additional water only if required.

No knead Pizza 2

Now use your hand to bring the dough together. No need to knead.

No Knead Pizza 3

Put 1 tsp oil on the dough and roll around the bowl so bowl is coated with oil.
Cover with a piece of cling wrap and keep in a warm place for 1 hr.
You can start making pizza now, but better if refrigerated for minimum 1 hr or overnight.

No Knead Pizza 4

Preheat oven to 200 degree Celsius. Keep the baking tray inside the oven as well. (lower half).
Oil a big piece of parchment or wax paper and sprinkle cornmeal or fine semolina (I used semolina)

No Knead Pizza 5

Now dust the work surface with flour and place the dough on it.
Punch down to deflate the dough. Using your hands (or rolling pin) push the dough to make a 9-10 inch circle. I find hands work better. If the dough pulls back, keep covered for few mins and roll again.
Use your hands to make a slightly thick rim.
Transfer to the parchment paper and adjust shape.

No Knead Pizza 6

Prick with a fork on few places except rim.
Keep aside for 10 mins while you assemble toppings.
Brush olive oil on the rim to get crusty golden bread.
Spread 4-5 tbsp pizza sauce on top. Add your favorite topping and sprinkle or cover with mozzarella cheese as you prefer.

No Knead Pizza 7

Carefully slide the parchment paper with pizza on to the hot baking tray. (use a chopping board or something sturdy to transfer the pizza to tray)
Bake for 10-15 mins until bottom starts to crisp and brown.
Remove the parchment paper and slide to serving dish.
Slice and serve.

If you bake breads often, I think it’s a good idea to keep instant yeast on stock. Dry yeast works fine, but its little easier and time saving with instant yeast.
This dough is good for thick crust and perfect for thin crust!
Oven should be preheated atleast 15 mins prior to baking. High temperature is very important to get good pizza.

No Knead Pizza 9

Baked Potatoes 2 ways – spicy Indian and garlic herbs

Baked potatoes 2 ways

Baked Potatoes 2 ways – spicy Indian and garlic herbs

2 large potatoes cut into big cubes
6-7 small potatoes quartered

Spicy Indian flavor
2-3 tbsp oil
2 tsp red chili powder or chili flakes
½ tsp cumin powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp amchur powder or chaat masala

Garlic Herbs
2-3 tbsp oil
2 cloves garlic minced
1 tsp dried parsley
½ tsp dried thyme
Salt and pepper

The potatoes have to be parboiled. Boil 5-6 cups of water with some salt in a large pan and add potatoes. It’s ok to add both sizes together.
Cook till the potatoes are half cooked and drain.
Mix Indian spices in a bowl and add cubed potatoes pieces and mix well.
Mix garlic herb spices in another bowl and add quartered potato pieces and mix well.
Transfer the potatoes to a baking tray.
Bake and broil in a preheated oven at 180 degree Celsius for 10-15 mins or until the potatoes start to crisp on the outside.
Serve and enjoy.

Nutella Stuffed Bombay Toast 2 ways –crunchy nuts and crispy coconut

Nutella stuffed bombay toast 2 ways

Nutella Stuffed Bombay Toast 2 ways –crunchy nuts and crispy coconut

8 bread slices
4 tbsp nutella
½ cup chopped nuts (walnuts or pecans or cashew or mix)
½ cup coconut (dry or fresh) mixed with 1 tbsp sugar
1 egg
½ cup milk
1 tsp vanilla essence

Beat egg, milk and vanilla essence in a shallow bowl and keep aside.
Spread nuts on a plate.
Spread coconut on another plate.
Spread 1 tbsp nutella on a slice of bread and close with another. Repeat to make 4 sandwiches.
Heat a non-stick pan and smear some butter.
Dip the bread sandwich in egg and place on the nuts. Flip over and coat the other side with nuts.
Place on the pan and cook for few minutes until the nuts are roasted. Flip and cook the other side.
Dip another sandwich in egg and coat both sides with coconut. Cook as before.
Makes 2 nuts crusted and 2 coconut crusted sandwiches.
Cut and serve.

Quinoa Pancake

Quinoa Pancake

Quinoa Pancake

1 cup cooked quinoa
½ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
3 tbsp sugar
¾ cup yogurt
1 egg
1 tsp vanilla essence
¼ tsp grated nutmeg (optional)

Place flour, baking powder, baking soda, sugar and nutmeg powder in a large bowl and whisk to combine.
Grind cooked quinoa and yogurt to a smooth paste. Add egg and vanilla essence and pulse to combine.
Pour into flour mixture and use the whisk gently to combine. Batter will be thick, but add little water if required.
Heat a nonstick pan and brush little butter.
Pour 1 large ladleful and spread to form thick round.
When bubbles start to appear, flip over and cook for few seconds more.
Serve with maple syrup or honey or any topping of your choice.

Ranch flavored Coleslaw

Ranch flavoured coleslaw

Ranch flavored Coleslaw
Recipe source: Sawsan

1 cup white cabbage shredded
1 cup purple cabbage shredded
2 carrots julienned
1 small onion sliced
½ red, green and yellow capsicums julienned
1 cup yogurt
1 tsp lemon juice
3-4 tbsp mayo (more mayo more tastier…but!!)
2 tbsp chopped chives or spring onion
1 garlic clove minced
½ tsp dried thyme
¼ tsp dried dill
½ tsp mustard
1 tsp sugar
Salt and pepper

Whisk yogurt, mayo, garlic, mustard, spring onion or chives, thyme, dill, sugar, salt and pepper in a large bowl. (can be made 1 day ahead and refrigerated for flavours to blend)
Add cabbage, onion and capsicums and mix well. Check seasonings.
Transfer to a serving dish and serve.

Apple Cinnamon Scones

Apple scone

Apple Cinnamon Scones
Recipe source: Julie

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp salt
4 tbsp cold butter
8 tbsp cold buttermilk (5 tbsp yogurt mixed with enough water)
1 egg
2 tsp vanilla essence
5 tbsp cinnamon chips
1 -2 apples (1-1 ½ cups pieces)

Place flour, baking powder, cinnamon powder, nutmeg powder and salt in a large bowl and stir to combine.
Add butter and mix with fingers to form bread crumbs. Place in the fridge till you assemble other ingredients.
Beat buttermilk and egg with a fork. Add vanilla essence and keep aside.
Peel and dice apple to small pieces.
Add cinnamon chips and apples to flour and mix well.
Make a well in the center and add buttermilk mixture.
Fold to combine. It’s ok if little flour remains.
Tip the mixture into a floured surface.
Press with your hands gently to combine all flour.
Pat into a circle or long rectangle.
Cut into triangles and place on a parchment covered tray with 2 inches gap between the pieces.
Bake in a preheated oven at 180 degree Celsius and bake for 18-22 mins or until the top starts to turn golden brown.
Transfer to a wire rack and cool completely.
Serve warm or cold.

apple scone 1

Japanese Milk Buns -Tangzhong Method

Milk Buns

Japanese milk buns also called tangzhong buns or hokkaido buns are the softest buns you can ever make. The texture lies in making ‘tangzhong’- cooked flour- and adding to the dough. These are extremely soft buns!! Perfect for sweet and savoury fillings.

Japanese Milk Buns /Tangzhong Buns/ Hokkaido Buns

For Tangzhong (starter):
2 tbsp all-purpose flour
3 tbsp water
3 tbsp milk (I used 1 tbsp milk pwd +3 tbsp water)

2 ½ cups all-purpose flour
2 tbsp milk powder
1 tbsp instant yeast
¼ cup sugar (avoid if making buns with savoury filling)
1 tsp salt
½ cup milk (see notes)
1 egg beaten
4 tbsp melted butter or canola oil

Egg wash:
1 egg
1 tbsp water

Add all ingredients to a saucepan and whisk well until no lumps remain.
Place the pan over medium heat and whisk continuously.
The mixture will soon start to thicken and as soon as all mixture is thickened, take off fire.

Milk Buns 1

Transfer the tangzhong to a bowl and cover with cling wrap touching the tangzhong.
Let the mixture cool.
This can be refrigerated, but make sure to bring to room temperature when you make the dough.

Milk Buns 2

Use a food processor. Can be done by hand, but the dough is little sticky.
Add all dough ingredients including the tangzhong into the food processor bowl or in a large bowl and mix and knead till a smooth dough forms.
If its too sticky, add 2 tbsp flour and mix. Don’t add more flour, the dough is supposed to be sticky.
Oil a large bowl and place the dough in it.
Rub oil on a piece of cling wrap and cover the bowl with it and leave aside in a warm place for 1 hr. The dough will become puffy.
Lightly flour your work surface scrape the dough to it. Knead lightly to deflate: 4 or 5 times.
Divide the dough into equal parts and shape into a ball.
Place in a lightly greased pan with 2 inch distance between each and keep aside for 30-40 mins.
During the last 10 mins of rising, preheat the oven to 180 degree Celsius.
Beat an egg with 1 tbsp water and brush the surface of the buns carefully.
Bake the buns on the lower half shelf for 20-25 mins, the top will become golden brown by now.
Take out of oven and let it cool in pan for 10 mins. Transfer to a wire rack and cool completely.
Serve and enjoy.

Milk Buns 3

I add 2 tbsp milk powder to the ingredients (so total 4 tbsp) and use water instead of milk to make the dough.
Don’t add sugar if you plan to use the buns with savoury filling.
You can rub cold butter on top of buns as soon as you take out to keep the top soft and to get a nice glaze.
I use all-purpose flour in all my baking.
If the tangzhong changes colour in refrigerator, discard and make fresh batch.

Bread Bowls

Bread bowls

Bread Bowls

Few bread slices

Preheat oven at 150 degrees Celsius.
Remove the sides of white or brown bread. Roll each with a rolling pin.
Cut into 2 or 4 pieces as per size. (I cut mine into 4)
Lightly grease a mini muffin pan with oil. Place one slice in each mold and slightly push down to hold shape.
Brush some oil very lightly on the bread. (It’s still ok without oil)
Place in the oven for 8-10 mins. You can transfer the half-baked ones to another flat tray (side by side in oven) and use the muffin tin for second batch. It becomes crispy when cool. Or once all are done, switch off the oven and leave the bread bowls in the oven for half hr.
Stays crispy for 2 days in an airtight container.
Place 1 tsp stuffing in bread bowls and serve.

Stuffing ideas: Place in cool bread bowls just before serving.
1. Heat 2 tsp oil. Saute 1 tsp ginger and garlic, half chopped onion. Add ½ cup cooked minced meat or chicken. Add seasoning of your choice, ½ chopped tomato. Saute till almost dry. Add chopped coriander leaves and mix. Cool mixture.

2. Mix 1 medium boiled potato cut into small cubes, 4 tbsp chopped onion, 2 tbsp chopped coriander leaves, ¼ tsp red chili flakes, 2-3 tbsp tamarind sauce.

3. Heat 2 tsp oil. Saute 4 tbsp chopped onion & 1 tbsp chopped garlic. Add ½ cup chopped mushroom and ½ cup chopped spinach. Mix and cook. Add seasoning, 2 pinch dried basil and 4 tbsp cream. Mix well and cool. (in picture)

4. Egg salad or chicken salad or tuna salad (use dressing only to bind)

5. Any leftover finely chopped!!

Bread bowls 1

Apple Cinnamon Loaf

Apple Cinnamon Loaf

Apple Cinnamon Loaf
Recipe source: Celeste

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp cinnamon powder
½ cup brown sugar
½ cup white sugar
½ cup butter
2 large eggs
½ cup milk
2 tsp vanilla essence
2 large apples, peeled and finely chopped

Mix brown sugar and cinnamon powder in a small bowl and keep aside.
In a large bowl, beat white sugar and butter for few minutes.
Add one egg at a time and beat well.
Add flour and baking powder and mix.
Add vanilla essence and milk and beat to combine well.
Grease a loaf pan and pour half of the batter.
Cover with half of the apples. Push slightly down with back of a spoon.
Sprinkle half of brown sugar mixture.
Pour rest of the batter on top.
Top with apples and remaining brown sugar mixture. Slightly push down with back of a spoon again.
Bake in a preheated oven at 160 degree for 40-50 mins or until a toothpick comes out clean when poked in the center of the cake.
Cool in the pan for 10 mins and invert on a wire rack to cool.
Tastes yum warm and cold.

Apple Cinnamon Loaf 1