Sep 29, 2008

Ramzan special Neichoru ( ghee rice ) , chicken curry and pappadam varuthathu

Neichoru, Pappadam and lime pickle

Malabar cuisine is very famous not only in Kerala also worldwide ( especially in Arab countries ). All the foods are enriched with spices. This's the Holy month of Ramzan. So I thought of preparing something delicious and yummy. I used very less ghee for Neichoru and very less oil for chicken curry. Pappadam varuthathu goes well with Neichoru ( optional ). I 'm sharing a simple '' Neichoru, Chicken curry,pappadadam varuthathu, salad and pickle photos. Try this recipe also. You'll love it !!!

Recipe of Neichoru ( ghee rice )
Basmati rice - 1 cup
Water for soaking the basmati rice - 2 cups
Water for cooking - 2 1/2 cups
Salt - to taste
Onion- thinly sliced- 1/4 cup
Whole spices
Cardamon- 3
Cinnamon- 3 sticks ( 1 '' )
Cloves -3
Ghee - 2 teaspoon

For garnishing
Onion- thinly sliced- 2 tablespoon
or small onion- 5 ( thinly sliced
Cashew nuts -8
Kismis/ raisins - 10
Ghee- 1 teaspoon
Wash and soak rice in water for half an hour. Drain it and spread on clean towel ( to get dryness for rice. You can start this rice preparation early ).
Heat ghee in a non- stick kadai . Add whole spices. Saute slowly on a very slow flame for 5 minutes. Add thinly sliced onion. Fry till get nice aroma and golden colour. Add rice and saute on slow flame for 8-10 minutes. Add 2 1/2 cups water and salt to taste. Cover with a lid. Stir occasionally. Cook till done. Approximate time 15 -20 minutes. Garnish with onion, cashew nuts and kismis.
For garnishing
In a frying pan , heat 1 teaspoon ghee. Add thinly sliced onion , cashew nuts and kismis. Saute on a slow flame till get brown colour.
Fresh curd - 1 cup
Onion- 1, chopped
Tomato -1, chopped
Salt - to taste
Mix all the ingredients together. Serve with Neichoru.
Recipe of chicken curry

1,Cleaned pieces of medium size chicken 1 Kg
2,Small onion 1 Cup
3,Ginger 1 Piece
4,Garlic 1 bulb
5,Green chilies 2
6,Eastern Chicken Masala 5 Tbsp
7,Curry leaves 2 Stalks
8,Cooking oil-2 teaspoon
Grind 3, 4 and 5 into paste. Heat oil, Sauté onions and paste. Add chicken and Eastern Chicken Masala. Pour half cup water with salt to taste. Cook on a low flame. Season with curry leaf and mustard. (Coconut milk or fried coconut paste can also be added for taste).
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1 comment:

PranisKitchen said...

looks it necessary to add the coconut milk for cooking the rice.some recipes coconut milk is the main ingredient..i think ghee rice is prepared with no cocnut milk right?have to try this simple recipe..thanks