Shark fry or "Mori thallale" in Konkani

"Shark fry" or "Mori thallale" is a very old konkani delicacy.
I remember my mom making this along with fish curry and rice during my childhood. However its not easy to find this fish in Fish-Markets/Supermarkets in Bangalore.
Today when I went "fish shopping", I happened to bump into this fish at the fish Market and I immediately bought one. 
And made this very simple fried side dish but really yum!

Keema Masala or Lamb mince masala

The "Keema masala" I have made today is almost the same as  "Keema mutter" or "lamb mince with green peas", just that I have not used green peas, since my family is not too fond of peas with the mince. 
Hence I call it "Keema masala".
You could add green peas to the same dish to make it "Keema Mutter".
This dish is very popular with Punjabis and is served in almost all Punjabi non-vegetarian restaurants.

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai(Madras), as a bar snack, entree, or quick snack. It can be prepared using chicken on or off the bone.
Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. 

I have had several different versions of Chicken 65, but the one I have made is the closest to one I have in one of the very famous Andhra restaurants in Bangalore. My family loves it and hence I am sharing this with you all!

Babycorn, Capscium and Cottage Cheese Masala

The dish which I cooked just now is my first and successful attempt at recreating a dish, which I had in the "Independence Day thali" in one of the Rajasthani restaurants in Bangalore.
There were so many different dishes in that thali that unfortunately I do not remember the name, so I just call it "Babycorn, Capsicum and Cottage Cheese Masala".
I made this with my own instincts and memory of what I had tasted last month, and I think its worth sharing with my friends.
I used the same basic ingredients but combined them a bit differently and the outcome was a real success!

"Chow Chow Bath" - My 200th Post in 200 days....

Today I have completed 200 days of blogging my recipes and today is my 200th post.
So I have been thinking since yesterday as to what should be my 200th post...
Suddenly this morning I thought why not have a double bonanza dish which is very famous in Bengaluru and is called "Chow Chow Bath".
"Chow Chow Bath" is nothing but savoury Semolina known as " Khara Bath" and sweet Semolina known as "Kesari Bath" served together.
Its a meal in itself.
It can be had for breakfast, or lunch or even as an evening snack.
So here is the recipe...

"Puttu" - A Traditional Kerala Breakfast Delicacy

Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in few areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana.
Making "Puttu" is very easy, only requirement is that you need the "Puttu" steaming vessel/cyclinder.
My Mom and Aunts have the entire vessel, which is a cylinder on top, kept over a round vessel in which water is kept and cylinder kept over it for steaming.
This cylinder has an inlet at the bottom thru which steam enters and the layers of rice and coconut get steamed.
Since I love "Puttu", I decided to buy one "Puttu steaming vessel". However I found a newer version, ie just the cylinder which can be kept on any cooker's whistle outlet.
Storage too is very easy since the "Puttu" cylinder is fairly small.
I serve/eat "Puttu" with roasted "Nendran" plantain but my family loves it with a twist, ie "Puttu" with traditional "Konkani Dalithoy".

Ayesha's Khandani Chicken Biryani

I have always been searching for a recipe for an authentic Muslim Biryani and have made several attempts at cooking it. The "Shilpa's Chicken Biryani" that I have published was the closest I could get to it. Although  "Shilpa's Chicken Biryani"  is great tasting and easy to make, its not really the authentic one.
On Ramzan festival this year, I made "Sheer Khurma" with some guidance from an old friend and it turned out great, however I did not have enough time to actually ask her how to make the authentic Muslim biryani.
On the same day, another friend of mine, who now lives in Sharjah, sent me this recipe. And it was a surprise... Wonder how she read my mind across so many miles...

This is the authentic Muslim biryani which her family is cooking from generations...
My joy knew no bounds when I saw her message. I was thrilled, and today I managed to make it!!
Yes this is the answer to my years of trying to make the Muslim Biryani, "Success" or should I say "Roaring Success..."
Thank you Ayesha for the recipe.... You were like an answer to our prayers.....
So Foodies... here it is...."The authentic Muslim Biryani" ... and with due credit to my friend I am naming it "Ayesha's Khandani Chicken Biryani"!
You could replace the chicken with mutton if you wish.