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Friday, November 26, 2021

Fish Pulao(Rice) | Meen Choru (Step by Step Pics)

Yet another weekend is here !! People in the US are having a long weekend with Thanksgiving and Black Friday. Weekends whether it's long or just the Saturday- Sundays is special. But weekend cooking is something I don't like much and would like to relax and enjoy like all others sitting idle at home and so spend the least time in kitchen. I cook up recipes that need less time to put together but should be a hearty meal as well that all would love too. One pot meals are a great choice then, and I end up making Vegetable pulaoAchari Chana or Chicken Pulao (Quick Version) or erachi choru

This recipe of Fish Pulao or Fish Rice or Meen Choru is similar to  erachi choru and if you have some good firm fish in hand, you can give this a try. The rice gets good flavours of the fish and the only thing to keep in mind is to give this a try using fresh firm fish, else may not taste good. I got a fresh  neymeen(seer fish) and so used in this recipe, tasted delicious and all loved it. This recipe is not very spicy, as kids don't eat very spicy pulao. You can always modify the spicy levels as per tolerance. I have used jeerakashala(kaima) rice for the recipe, but you can always use basmati rice or bullet rice. Unlike fish biriyani this hardly takes any time to put together and ghee is not used, and am sure you will love it if you give this a try!!



Preparation time ~ 30 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 5-6
Ingredients
to marinate
neymeen/ ayikoora/ seer fish  500 g
kashmiri chilly powder 1tbsp
pepper powder 1/2 tsp
turmeric powder 1/4 tsp
lemon juice 1 tsp
salt 1/2 tsp 
oil 3 tbsp

for cooking rice & masala
jeerakashala rice(kaima rice) 3 cups (600g)
water 6 cups
ghee 2tbsp
oil 3tbsp
onion, 2 medium-sized chopped
tomato 2 large chopped
coriander powder, 1 tsp
hot chilly powder 3/4 tsp
turmeric powder(manjal podi) 1/2 tsp
perinjeerakam(fennel seeds) 1 tsp
fenugreek powders, a good pinch
coriander leaves 1 tbsp
mint leaves 1tbsp
whole garam masala (1' cinnamon, 4-5 cloves,3-4 cardamom, bay leaves 2)
salt to taste

to grind
ginger 1' piece 
garlic 10 cloves
green chilli 2 
coriander leaves, 1 small bunch
mint leaves 1 small bunch 



Method
  • Wash and clean the fish pieces under running water, rinse 3-4 times. Drain all water and keep aside. Marinate the fish using the ingredients mentioned above, except oil. Leave the marinated fish for 30 minutes-1 hour. Heat oil in  a pan and shallow fry the fish lightly so that the pieces don't break easily. Fry both sides, remove to a plate and use the remaining oil to make masala.
  • Add the ginger, garlic, green chillies and coriander leaves, mint leaves. Wash and soak the jeerakashala rice for 20 minutes in another bowl.

  • Add oil to another cooking pan, or use the same pan to sauté onions. To this add the whole garam masala pieces. Then add the chopped onions and sauté until it's lightly browned. Then add the ginger- garlic paste and sauté till the raw smell vanishes. To this add the spice powders on low flame and add the ground masala and sauté till the raw smell vanishes. Finally, add tomatoes, mix well and cook covered till the tomatoes mash nicely. 
  • Add 1/ 4 cup water and slide in the fish pieces. Cook covered till oil separates on the surface of the masala.

  • Then remove the fish pieces on a plate and add water (6 cups). Add salt and bring to a boil. Transfer the soaked rice and cook covered till 3/4th done(about 10 minutes). Then place the fish pieces over the rice in the last few minutes of cooking and simmer on low flame for another 5 minutes or till the water is absorbed.


  • Garnish with chopped coriander and mint leaves. Leave covered for another 15 minutes and serve warm with cucumber raitha.

NOTES
* Add lemon juice while cooking rice if you feel the rice will stick.
* This is a medium spiced masala, if you like it more spicy add more green chillies to grind or replace the kashmiri chilli powder in marination to hot chilli powder.






Tuesday, November 23, 2021

Chocolate Cheese Crackers Pudding

Chocolate Cheese Crackers  pudding was an instant hit that I whipped up quickly, but the taste was awesome. I had some whipped cream and cheese crackers ready at hand after frosting a cake. So I just mashed up the duo to get a dessert for kids, but we all loved the flavour of cheese mixed crackers with whipped cream along with chocolate chips, and it's not the kids who had, but we enjoyed too. The best part of this pudding is that there is hardly any cooking involved. How sweet, right? 😉 The only time to cook is to heat the whipping cream. The first layer is more of a biscuit layer in pudding but has a cheese and chocolaty flavour. The second layer is whipping cream mixed with cheese crackers and chocolate chips. Finally, the third layer is a simple dark chocolate ganache. 

There can be many variations to this recipe, as you can make a chocolate mousse instead of a whipped cream layer. You can add grated chocolate on top of the whipped cream layer to garnish instead of dark chocolate ganache. Do give this a try if you have some whipped cream to finish or if you love the cheese chocolate combo.


Preparation time ~ 10 minutes
Cooking time ~ 2 minutes
Author ~ Julie
Serves ~ 3-4 
Ingredients
first base layer
cheese crackers 1 pkt or 10 no.s
milk compound 70 g
heavy whipping cream 1 tbsp

second layer
whipped cream 1 cup
crackers 1/4 cup crushed
dark chocolate chips 2 tbsp

third layer
dark compound 100g
heavy whipping cream 2 tbsp




Method
  • Take the crackers, reserve one(for garnish) and crush the rest of the crackers in a mixer and measure the amount of crushed crackers. Add 1/2 cup crushed for the first layer, and reserve 1/4 cup for the second layer.
  • Heat the whipping cream(3-4 tbsp) and add one tbsp to a bowl with milk compound and  remaining 2-3 tbsp to a bowl with dark compound for last layer. Leave undisturbed for a minute or two and mix well to a smooth ganache. (I have heated both whipped cream together and divided, you can dividely heat took).


  • Add 1/2 cup crushed cheese crackers in a bowl, add the milk chocolate ganache, give a mix and spread as a layer. Refrigerate for half an hour to set.
  • Then, mix the 1/4 cup crushed crackers with whipped cream, add the chocolate chips. Transfer this to a piping bag and add as a second layer. Refrigerate for half an hour.
  • Finally, take the already prepared dark ganache(if it solidifies, double boil and melt) and spread thin over the second layer, cut the reserved cracker diagonally and garnish on top. Refrigerate for 20 minutes to set and can be served.



NOTES
* I have used Gery brand cheese crackers. You can use any brand cheese crackers.
* You can add chopped nuts to the second layer too.
* I had some whipped cream reserved after making a cake and so used that. You can always whip fresh cream to make this pudding too. Use 1/3-1/2 cup cream to get 1 cup whipped cream.
* You can even use half of the cheese cracker filling for the first layer and then layer as a third layer and whipped cream as a fourth layer, alternating to finish.
* You can make a chocolate mousse instead of a whipped cream layer. 
* You can add grated chocolate on top of the whipped cream layer to garnish instead of dark chocolate ganache. 

PLEASE CHECK OUT THE BELOW IF INTERESTED-