Fish Curry
| Mutton Curry | Chicken Biriyani | Biriyani Rice | Chicken Kuruma | Sambar | Rasam
| Vegetable Soup | Iddili | Murukku | Dosai | Idiyappam (Putu Mayam)

Fish Curry
Ingredients
2 tablespoons cooking oil
2 teaspoons House Brand whole mixed spices for fish curry
1 large onion, sliced finely
2 sprigs curry leaves
125 g House Brand fish curry powder
250 ml water
1 red chilli, slit lengthwise (optional)
1 green chilli, slit lengthwise (optional)
1 large tomato, quartered
80 g tamarind mixed with 6 cups water and strained
1 kg fish slices
Salt to taste
250 ml thick coconut milk or 200 ml evaporated milk
Chopped coriander leaves, for garnishing
METHOD
1. Heat oil and fry the House Brand whole mixed spices for fish curry until you get the fragrance.     Add in the sliced onions, curry leaves, red and green chillies and sauté till onions turn golden     brown.
2. Mix the House Brand fish curry powder with 250 ml water to form a curry paste.
3. Add the curry paste to the oil and fry this over low heat until fragrant.
4. Pour in the tamarind water and boil for 10 minutes.
5. Add in the fish slices, salt and coconut milk or evaporated milk. Bring to boil till fish is cooked.
6. Turn off heat and sprinkle some chopped coriander leaves before serving.
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Mutton Curry
Ingredients
1 kg mutton, cut into bite size pieces
125 g House Brand Meat & Chicken Curry Powder
200 ml water
4 tablespoons ginger-garlic paste
3 tablespoons cooking oil
25 g House Brand Mixed whole Spices for Meat
4 onions, chopped finely
4 green chillies, slit lengthwise (lengthwise)
2 sprigs curry leaves
6 cups water
3 medium tomatoes, quartered
2 tablespoons tomato puree
2 tablespoons chopped coriander leaves
METHOD
1. Combine mutton pieces, curry powder, water and ginger-garlic paste in a bowl and leave it aside     for marinate for 1 hour.
2. Heat oil in a pan and fry the whole spices until aromatic. Add in the chopped onions, green         chillies and curry leaves and sauté till onions turn golden brown.
3. Add in the marinated mutton pieces and stir fry till it turns colour.
4. Add in the water and the tomatoes and cook over medium heat for about ½ hour or until    mutton almost tender. If necessary add more water to finish the cooking process.
5. Add in the tomato puree and stir to mix well. Boil further till mutton is tender and gravy is thick.
6. Add the chopped coriander leaves, stir to mix well and turn off heat. Serve with rice or bread.
Instead of mutton, 2 kg of chicken can be used but reduce water to 4 cups.
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Chicken Biriyani
A) Preparation of Biriyani Chicken Curry
Ingredients:
House Brand Biriyani Powder 100 gms
Chicken (cut into pieces) 1 kg
Ginger & Garlic Paste 3 tbs
Ghee or oil 2 tbs
Small Onions 20 pcs
Cashew Nuts 40 pcs
Tomato Sauce 5 tbs
Big Onions (sliced thinly) 3pcs
Yoghurt 3 tbs
Suggested Preparation:
Marinate chicken pieces with the ginger & garlic paste for 30 minutes.
Heat the ghee or oil in a pan and add marinated chicken pieces and stir fry for two minutes.
Grind the small onions and 30 pieces of cashew nuts with water to form a paste and pour this mixture over the chicken and stir thoroughly.
Cover and cook for ten minutes.
Add the House Brand Biriyani Powder into the pan and add a cup of water and yoghurt.
Cover and cook for 20 minutes.
When chicken is almost cooked and gravy thickens, add the tomato sauce and stir thoroughly.
Cover and cook for 5 minutes.
Note: Chicken can be substituted for mutton. Top
Biriyani Rice
B) Prepararion of Biriyani Rice
Ingredients:
House Brand Basmati Rice 1 kg
Ghee or oil 2 tbs
Cinnamon Sticks 2" 2 pcs
Cardamom 5 pcs
Salt add as desired
Food Colouring add as desired
Pandan Leaves add as desired
Suggested Preparation:
Wash and drain the rice.
Heat a pan over low flame and add the ghee or oil.
Add the cinnamon sticks and the cardamoms.
Add the rice into pan and stir thoroughly.
When the rice turns slightly golden brown, remove from flames.
Transfer the contents of the pan to a rice-cooker. Add the required amount of water (Suggested
1 1/2 cup of water to 1 cup of Biriyani Rice), salt, food colouring and pandan leaves.
When the rice is cooked, place the rice and chicken curry or mutton curry in layers in a pan, starting with rice at the bottom and covering with rice at the top.
To garnish, fry the remaining cashew nuts and sliced big onions till golden brown and sprinkle between the layers.
Place in an oven at 120 degree Celsius for ten minutes.
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Chicken Kuruma
Ingredients:
House Brand Kuruma Curry Powder 50 gms
Chicken Pieces 500 gms
Green Chilli (sliced) 3 pcs
Garlic/Ginger (Ground together) 15 gms
Cauliflower (Cut into fairly big slices) 100 gms
Tomatoes (Cut into fairly big slices) 2 pcs
Potato (Cut into fairly big slices) 150 gms
Carrot (Cut into fairly big slices) 150 gms
Thick Coconut Milk 150 ml
Oil 3 tbs
Water 1 litre
Salt, to taste
Suggested Preparation:
Fry chilli and ground mixture of garlic and ginger in the oil in a pan over low flame for 2 minutes.
Add chicken pieces into the pan and fry for five minutes.
Add carrots to the pan and fry for two minutes.
Mix the House Brand Kuruma Curry Powder with the water and add salt to taste.
Cover and cook for 10 minutes.
Add remaining vegetables and cook for 30 minutes.
Add the coconut milk or low fat milk and allow to simmer for 1 minute.
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Sambar
Ingredients:
House Brand Sambar Powder 100 gms
Toor Dhall 200 gms
Sliced Vegetables 4 cups
Tamarind Pulp 4 tbs
Water 1 or 2 litres
Salt, to taste
Suggested Preparation:
Cook the Toor Dhall with the water.
When half cooked, add the sliced vegetables.
Cover and cook for 20 minutes.
Mix the House Brand Sambar Powder with 800 ml of water.
Add the tamarind pulp to the Sambar Powder mixture.
Add this mixture to the vegetables being cooked. Stir, cover and cook for about 40 minutes until vegetables are cooked.
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Rasam
Ingredients:
House Brand Rasam Powder 50 gms
Tomatoes 2
Cooking oil 1 tbs
Tamarind Pulp 1 tbs
Water 1 litre
Salt, to taste
Suggested Preparation:
Heat and temper the tomatoes in the cooking oil in a pan for 5 minutes.
Add the House Brand Rasam Powder and water into pan and cook for 10 minutes.
Add salt to taste.
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Vegetable Soup
Ingredients:
House Brand Soup Powder 25 gms
Onion (medium size, peeled and chopped finely) 1
Garlic (chopped finely) 10 gms
Ginger (chopped finely) 10 gms
Carrot (chopped into small pieces) 100 gms
Tomato (chopped into small pieces) 2
Cauliflower (chopped into small pieces) 100 gms
Corn (chopped into small pieces) 30 gms
Oil 1 tbs
Water 1 litre
Salt, to taste
Suggested Preparation:
Fry onion, ginger and garlic in oil in a pan for two minutes over small flame.
Add carrots and fry for further two minutes.
Mix House Brand Soup Powder in water and add sufficient salt.
Add Soup Powder mixture into the pan and cook for 10 minutes.
Add all the remaining vegetables and cook for further 10 minutes until vegetables are cooked.
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Iddili
Ingredients:
House Brand Iddili Flour 500 gms
Urid Dhall 150 gms
Salt, to taste
Suggested Preparation:
Soak the Urid Dhall for about four to six hours and then blend into fine paste with water.
Blend House Brand Iddili Flour with water to form Iddili paste. Keep the mixture aside for another 30 minutes.
Mix the Iddili paste with the Urid Dhall paste and keep aside for 10 hours to ferment.
Add salt to taste before cooking.
Grease cups of Iddili tray and pour spoonfuls of batter into each cup of the tray. Steam for 15 minutes to 20 minutes.
Remove when cool.
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Murukk
Ingredients:
House Brand MURUKKU MIX 500 gms
Water
Oil to Fry
Salt, to taste
Suggested Preparation:
Make a smooth dough with HOUSE BRAND MURUKKU MIX adding sufficient quantity of water and salt.
Press the dough through a Murukku Mould into hot oil . Fry till golden brown
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Dosai
Ingredients:
House Brand Dosai Flour 500 gms
Water 1.25 litres
Salt, to taste
Suggested Preparation:
Blend House Brand Dosai Mix with water and keep aside for 10 hours to ferment.
Add salt to taste.
Grease hot girdle over low heat with oil.
Pour a ladle of batter on centre of girdle and spread the batter to form thin pancakes.
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IDIYAPPAM (PUTU MAYAM)
Ingredients:
House Brand IDIYAPPAM FLOUR 500 gms
Warm Water
Coconut Milk(Optional)
Salt to taste
Suggested Preparation:
Make a Soft dough with HOUSE BRAND IDIYAPPAM FLOUR adding sufficient quantities of warm water , cococnut milk( optional ) and salt.
Press the dough through a Vermicelli Mould , into circular heaps of about 10cm diameter each, onto a steamer tray. Cover and steam for 10-15 minutes, Serve when cold with sugar and grated coconut.


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