From Our Kitchen To Yours

Ingredients

• 2 cups Jeerakasala rice, rinsed and soaked for 20 minutes
• 750 g bone-in chicken pieces
• 3 large onions, sliced; 2 tomatoes, chopped
• 1/2 cup plain yoghurt; 2 tbsp ginger-garlic paste
• 2 green chillies; 2 tsp biriyani masala
• 1/2 tsp turmeric; 1 tsp chilli powder
• 1/2 cup chopped coriander; 1/4 cup mint; 1 tbsp lemon juice
• 3 tbsp ghee; 2 tbsp oil; 2 tbsp cashews; 1 tbsp raisins
• 4 cardamom pods, 4 cloves, one 2 cm cinnamon stick, 1 bay leaf
• 3 cups hot water for rice; salt to taste

Method

1. Mix chicken with yoghurt, ginger-garlic paste, ground spices, lemon juice and salt. Refrigerate for 30 minutes.
2. Heat oil and 1 tbsp ghee in a heavy pot. Fry one onion until golden and remove. Briefly fry cashews and raisins; set aside.
3. Soften the remaining onions. Add tomatoes and chillies; cook until jammy. Add chicken, its marinade, mint and half the coriander. Cover and simmer for 25–30 minutes until cooked through and the sauce is thick. Add a splash of water if it catches.
4. In another pan, heat remaining ghee with whole spices. Drain the rice and stir gently in the ghee for 2 minutes. Add hot water and salt. Cover and cook on low for 8–10 minutes until the water is absorbed and rice is almost cooked.
5. Spread rice over the chicken. Add fried onions, cashews, raisins and remaining coriander. Cover tightly and cook on the lowest heat for 12–15 minutes, using a heat diffuser if needed.
6. Rest, covered, for 10 minutes. Lift gently through the layers and serve with cucumber raita.

Kitchen Tip: Follow your rice pack's water ratio if different; grain age and cookware affect absorption.

Ingredients

• 2 cups fine roasted idiyappam rice flour
• 2–2 1/2 cups freshly boiled water, as needed
• 1/2 tsp salt
• 1 tsp coconut oil, plus extra for greasing
• 1/2 cup grated coconut, optional

Method

1. Combine flour and salt in a heatproof bowl. Add oil, then gradually stir in 2 cups boiling water with a sturdy spoon. Add more water a tablespoon at a time until no dry patches remain.
2. Cover for 5 minutes. When cool enough to handle, knead briefly into a smooth, soft dough. Keep covered.
3. Grease an idiyappam press and steamer plates. Sprinkle coconut on the plates if using, then press warm dough into loose nests.
4. Bring water to a boil in a steamer. Cover and steam the nests for 10–12 minutes until set and no longer floury.
5. Rest for 2 minutes, lift off the plates and serve warm.

Kitchen Tip: Warm, soft dough presses easily. Flour absorption varies, so adjust water gradually.

Ingredients

• 2 cups Jeerakasala rice
• 3 cups hot water, or the pack's recommended ratio
• 3 tbsp ghee
• 1 large onion, thinly sliced
• 2 tbsp cashews; 1 tbsp raisins
• 4 cardamom pods; 4 cloves; one 2 cm cinnamon stick; 1 bay leaf
• Salt to taste; chopped coriander to finish

Method

1. Rinse the rice, soak for 20 minutes and drain well.
2. Heat 1 tbsp ghee in a heavy pan. Fry half the onion until golden and remove. Briefly toast cashews and raisins; set aside.
3. Add remaining ghee and whole spices. Stir for 30 seconds. Add remaining onion and cook until softened.
4. Add rice and stir gently for 2 minutes. Pour in hot water, add salt and bring to a boil.
5. Cover tightly and cook on the lowest heat for 10–12 minutes until water is absorbed. If rice is still firm, add a small splash of hot water and cook a little longer.
6. Rest off the heat, covered, for 10 minutes. Fluff gently and garnish with onions, cashews, raisins and coriander.

Kitchen Tip: Leave the lid closed during resting so the steam finishes the grains evenly.

Ingredients

• 600 g cleaned firm fish, cut into pieces
• 1 tbsp coconut oil; 1/2 tsp mustard seeds
• 1 onion, sliced; 1 tomato, chopped
• 1 tbsp minced ginger; 4 garlic cloves, minced
• 2 green chillies; 2 sprigs curry leaves
• 1/2 tsp turmeric; 1–2 tsp chilli powder; 2 tsp coriander powder
• 1 tbsp tamarind pulp mixed with 1/2 cup warm water, strained
• 1 cup thin coconut milk; 1/2 cup thick coconut milk
• Salt to taste

Method

1. Heat coconut oil in a wide pan. Add mustard seeds. When they pop, add curry leaves and onion; cook until soft.
2. Add ginger, garlic and chillies. Cook for 1 minute, then add tomato and cook until softened.
3. Lower the heat. Add ground spices with 2 tbsp water and cook for 1 minute without scorching.
4. Add tamarind water, thin coconut milk and salt. Simmer for 5 minutes. Taste and dilute with a little water if too tangy.
5. Lay the fish in a single layer. Cover and simmer gently for 8–12 minutes, depending on thickness, until cooked through and flaking easily. Shake the pan instead of stirring.
6. Add thick coconut milk and heat gently for 1–2 minutes without a vigorous boil. Rest for 5 minutes before serving.

Kitchen Tip: Add thick coconut milk at the end for a smooth gravy, and handle the fish gently.