Halal Meats for Charlotte: May 2016

Thursday, May 12, 2016

Holy Joes Indian Groceries and Halal Market Beef Biryani

Holy Joes Indian Groceries and Halal Market

Holy Joes provides fresh and local Meats, Groceries and seafood. All our meat is Zabiha Halal. Fresh Chicken and lamb

holyjoescharlotte@gmail.com

http://holyjoeshalalmeats.com

704-248-8686

My today's recipe is Kerala kappa biriyani / Tapioca biriyani / Mashed tapioca with beef / Kappa-beef biryani. During my last vacation to India, I visited Bangalore and I stayed there for couple of days with my friends "Shin", "Meree" & "Anc". Those were undoubtedly the most beautiful days of my life as I had a nice time with my friends, did lots of shopping at commercial street, did window shopping at all those expensive malls, took some wonderful pictures together, lots of gossiping at night, had "pani puri" at least twice a day, had some great Indo-chinese food and last but not the least had the best Kappa biriyani of this world from Josettan's hotel near Koramangala. Even after I was back in US, the memories of Josettan's kappa biriyani was all over my mind, so I decided to give it a try. After a few failures, I was able to make almost the same kappa biriyani, which I had back in India and now a days I used to make it so often that my hubby started teasing me as the brand ambassador for "Josettan's Kappa biriyani".

So here comes my recipe,

Ingredients

Tapioca / Kappa / Yuca - Peeled and cut to small pieces ~ 5 to 5 1/2 cups

Beef ~ 1/2 kg - wash and chop to small pieces

Turmeric powder ~ 1 1/4 tsp

Red chilly powder ~ 1 tsp

Garam masala ~ 1/2 tsp

Black pepper powder ~ 1/2 tsp

Green chillies ~ 4-7 nos ( use it according to your personal preference )

Onions ~ 2 medium sized

Ginger ~ a medium sized piece - peeled and crushed

Garlic ~ 5-6 cloves - peeled and crushed

Vinegar ~ 1 1/2 tsp
Curry leaves ~ 1-2 stems
Mustard seeds / Kaduku ~ 1/2 tsp

Oil ~ 2-3 tbsp

Salt to taste

Method

To cook tapioca :

First peel the skin of the tapioca using a knife, you have to remove both the brown and pink color skin of the tapioca and then chop it to small pieces. Next wash it nicely by changing the water 2-3 times.

Then boil enough water and add chopped tapioca pieces along with 1/2 tsp turmeric powder and enough salt and let it boil for around 30-35 minutes or till the tapioca pieces are nicely cooked, do make sure that the pieces have become very soft and transparent. Next drain the water using a colander and then transfer the drained tapioca pieces to an another vessel and then mash it nicely using a wooden ladle or a potato masher and do make sure there are no lumps.

To cook beef :

Marinate the beef pieces with 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp black pepper powder, 1 1/2 tsp vinegar and enough salt and keep it aside for about 15 minutes.

Then pressure cook the beef pieces in a medium flame without adding any water for about 3 whistles and wait till the pressure releases automatically.

To make kappa biryani :

First heat 2-3 tbsps of oil in a big pan and add mustard seeds and when it crackles, add curry leaves followed by crushed ginger and garlic and fry for about a minute. Next add finely chopped onions and chopped green chillies and saute till onions become soft and translucent.

Then reduce the flame and add 1/2 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala and fry for less than a minute. Next add cooked beef pieces along with the water left in the pressure cooker and boil it for around 2-3 minutes. Finally add mashed and cooked tapioca pieces and keep on stirring it using a wooden ladle till the beef and the tapioca are well mixed and then remove from the flame after 1-2 minutes.

Cheers!!

Chicken Biriyani Holy Joes Indian Groceries and Halal Market

http://www.jishaskitchen.net/2014/10/kerala-chicken-biriyani.html#more

Recipe for Kerala style chicken biriyani.

Serves ~ 5 to 6 adults.

Ingredients for preparing chicken

Medium sized chicken pieces with bones ~ 2 kgs

Lemon juice ~ 2 tablespoon
Thick curd ~ 1/2 cup
Curry leaves ~ 4-5 stems
Finely chopped coriander leaves / malli ela ~ around 1 cup
Finely chopped mint leaves / Pudina ela ~ 1 cup
Green chillies ~ 15 to 20 nos ( Add according to your spice preference )
Ginger pieces ~ 2 tbsp
Garlic ~ 1 garlic pod.
Tomato ~ 3 nos
Turmeric powder ~ 3/4 tsp
Kashmiri chilly powder ~ 1 tsp + 1/2 tbsp
Coriander powder ~ 2.5 tbsp
Fennel powder / Perinjeerakam podi ~ 1 tsp
Home made garam masala ~ 2 tsp
Black pepper powder / Kurumulaku podi ~ 1.5 tsp
Onions ~ 3 nos (Finely sliced)
Shallots / Kochu ulli ~ around 1 cup ( sliced )
Cashew nuts ~ 1/4 cup
Poppy seeds / Kasha kasha ~ 1 tsp
Salt to taste
Oil ~ approximately 1/2 cup

For grinding

Green chilly paste :- Grind green chillies, ginger and garlic to a course paste.

Cashew paste :- Soak cashew nuts in warm water for about 15 minutes and then grind cashew nuts and poppy seeds to a fine paste by adding little water.

To prepare chicken:

First clean the chicken pieces, allow it to drain using a colander and then pat it dry using a paper towel.

Marinate the chicken pieces with 1/4 cup thick curd, 2 tbsp lemon juice, 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1 tsp black pepper powder, curry leaves and about 1 tsp salt. Refrigerate the marinated chicken for at least 2 hours.

Heat oil in a pan and add finely sliced onions and shallots. Saute the onions till it becomes soft and then add green chilly paste and continue sauteing till onions become translucent. Reduce the flame and add 2.5 tbsp coriander powder, 1/4 tsp turmeric powder, 1 tsp fennel powder and 1/2 tbsp red chilly powder, keep on stirring it for about 1 to 2 minutes.

Add finely chopped tomatoes and cook it for about 2-3 minutes. Next add the marinated chicken pieces along with 2 tsp garam masala, 1/2 tsp black pepper powder and enough salt. Mix it nicely and cook covered in a medium low flame for about 10 to 15 minutes. Then add finely chopped coriander leaves and mint leaves along with 1/4 cup of curd and let it cook uncovered for another 15 to 20 minutes or till the gravy thickens. Finally add the cashew paste and cook for another 5 to 10 minutes and remove from the flame.

Ingredients for preparing biryani rice and for layering.

Basmati Rice / Biriyani ari ~ 5 cups
Water ~ 8 plus 3/4 cup
Salt to taste
Ghee ~ 4 to 5 tbsps
Cashew nuts ~ 1/2 cup ( more or less depending upon your preference)
Raisins ~ 1/3 cups ( more or less depending upon your preference )
Whole garam masala ~ 8 to 10 small pieces of cinnamon sticks , 6 to 8 crushed green cardamom, 10 to 15 cloves , 3 star anise , 3 to 4 dried bay leaves
Saffron ~ 2 pinch ( Soak the saffron in 2 tbsps of warm milk for about 10 -15 minutes or till the milk turns yellow in color )
Chopped Coriander leaves
Chopped mint leaves
Home made garam masala
Fried Onions ( Ready made fried onions are available in grocery store or you can prepare it by frying finely sliced onions in ghee/oil till they become crispy and light brown in color.)

To prepare rice:

First wash the rice nicely by changing water 3 to 4 times and then allow it to drain.
Next heat ghee in a big thick bottom pan and fry cashew nuts and raisins and then transfer it to a paper towel. Next in a low flame fry the whole garam masala in the remaining ghee for 2-3 minutes. Then add drained rice and fry the rice slowly in a low flame for about 5 minutes.
Next add 8 cups plus 3/4 cup of hot water along with enough salt and let it cook covered in a medium-low flame for about 8 to 10 minutes, then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice. Then transfer the rice to a flat vessel and fluff it using a fork.

Layering process

First preheat the oven at 275 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle half of the saffron milk, fried onions, fried cashew nuts, fried raisins, a pinch of garam masala and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the chicken masala evenly over the rice. Then again layer the rest of the rice over the chicken and finally garnish the rice with the remaining fried onions, cashew nuts, raisins , coriander leaves, mint leaves, saffron milk and a pinch a garam masala.
Then cover the vessel tightly using an aluminum foil and keep it in the oven for about 30 minutes and finally switch off the oven and let the biriyani sit there covered for another 30 to 45 minutes.

Notes :

If you don't have oven then you can do the layering process in a big aluminum vessel and then keep it covered on a stove top in a very low flame for about 15 minutes.

Mostly basmati rice is cooked by adding water double the amount of rice. Whenever I prepare biriyani , I add a little less water for cooking rice and here I took 1 cup plus 3/4 cup of water for cooking 1 cup of rice. Doing so will avoid the over cooking of rice.

Enjoy the biriyani with cucumber raita and a boiled egg.

Cheers!!

Egg biriyani Holy Joes Indian Groceries and Halal Market

Serves ~ 4 adults

Its raining almost all day in New England and I feel so lazy even to get up early in the morning. I mostly spend my time on bed, being cozy and warm under my blanket and I am waiting for a sunny day to come so that I can go outside and enjoy those beautiful fall colors with my hubby..Now a days I was trying to keep myself away from all those high calorie foods but what to do, as usual I had a sudden craving for biriyani...Even though my brain was telling me to cook some light meal, but my stupid heart will never listen to that....So that's why, here I am sharing the recipe of egg biriyani / kerala egg biryani / mutta biryani.

Please don't hesitate to, try making it just by seeing these long procedures. Believe me, its very easy to prepare when compared to other non-veg biriyanis, otherwise I would have never tried it especially in such a weather.

Ingredients

Hard boiled eggs ~ 6 nos ( To make hard boiled eggs, first boil enough water and add eggs and then boil it for for 20 minutes.)

Basmati rice ~ 2 1/2 cups
Whole garam masala ~ ( 2 bay leaves, 2 medium sized cinnamon sticks, 2 small star anise, 1/2 tsp peppercorns, 5 crushed cardamom and 6 cloves )
Coriander leaves / Malli ela ~ 1 1/2 - 2 cups
Mint leaves / Pudina ela ~ 1 1/2 - 2 cups
Green chillies ~ 4-5 nos
Grated coconut ~ 3 tbsp
Ginger ~ a medium sized piece
Garlic ~ 4-5 cloves
Onions ~ 2 nos

Turmeric powder ~ 1/4 tsp for rice and 1/4 tsp for gravy

Coriander powder ~ 1 1/2 tsp for rice and 2 1/2 tsp for gravy

Red chilly powder ~ 3/4 tsp for rice and 1 1/2 tsp for gravy

Fennel powder / Perinjeerakam podi ~ 1/4 tsp

Black pepper powder ~ 1/2 tsp

Tomato ~ 2nos ( Finely chopped )

Thick curd ~ 1/3 cup

Lemon juice ~ 1 tbsp

Ghee / Oil ~ as needed
Salt to taste

Garnishing

Fried cashew nuts ~ 1/3 cup
Fried raisins ~ 1/3 cups
Fried onions ~ 1/3 cup ( Fry thinly sliced onions in oil, till they become light brown in color )

Chopped coriander leaves and mint leaves ~ 1/2 cup

Home-made garam masla ~ 1/2 tsp

Method

To make rice:-

First wash the rice and allow it to drain. Then take one handful of coriander leaves and mint leaves and grind it to a fine paste. Next heat 2-3 tbsps of ghee in a big vessel and fry cashew nuts and raisins till they become light brown in color and then transfer it to a paper towel.

Then in the remaining ghee add, whole garam masala and fry it for about a minute and then add coriander-mint paste along with 1/4 tsp turmeric powder, 3/4 tsp red chilli powder and 1 1/2 tsp coriander powder and fry for another 1 minute.

Next add drained rice and mix it slowly and add 4 1/2 cups of water along with enough salt and cook covered in a medium-low flame for about 10 minutes. And then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice.

To make the gravy:-

First make a paste of remaining coriander leaves , mint leaves , green chillies and grated coconut

Then heat oil/ghee in a pan and add crushed ginger and garlic followed by thinly sliced onions and saute till onions become transparent. Then add coriander-mint-green chilly paste along with 2 1/2 tsp coriander powder, 1 1/2 tsp red chilly powder, 1/4 tsp fennel powder, 1/4 tsp turmeric powder and 1/2 tsp black pepper powder and fry for about 1 minute.

Next add finely chopped tomatoes along with enough salt and cook in a low flame till the tomatoes are nicely mashed and cooked. Finally add 1/3 cup of thick curd and 1 tbsp of lemon juice and mix it nicely and then remove from the flame after 3-4 minutes.

Then slice the hard boiled eggs vertically and slowly add that to the gravy with the yolk side facing up.

Layering process:-

First preheat the oven at 225 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle fried onions, fried cashewnuts, fried raisins, garam masala and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the masala evenly over the rice along with the eggs. Then again layer the rest of the rice over the egg masala and finally garnish with fried onions, cashew nuts, raisins , coriander leaves etc etc..

Then keep it in oven for about 25 minutes, but do cover the vessel tightly before keeping in the oven.

Notes : If you don't have oven then you do the layering process in a big aluminium vessel and then keep it covered on a stove top in a very low flame for about 15 minutes.

Enjoy with pappad, pickle or raita.

Cheers!!

Chemmeen biriyani / Prawn biriyani Holy Joes Halal Charlotte

Today I am sharing the recipe of kerala style prawn biriyani / konju biriyani / chemmeen biriyani / shrimp biryani.

Ingredients

Prawns / Chemmeen ~ 1/2 kg ( Medium sized )

Basmati rice ~ 2.5 cups

Whole garam masala ~ 5 crushed cardamom, 5 cloves, 2 bay leaves, 2 star anise & 2-3 small sized cinnamon stick

Coriander powder ~ 1.5 tbsp

Red chilly powder ~ 3 tsp

Black pepper powder ~ 1/2 tsp

Turmeric powder ~ 1 tsp

Fennel powder ~ 2 pinch

Green chilies ~ 15 nos

Mint leaves ~ 1 cup

Coriander leaves ~ 1 cup

Onions ~ 2 nos

Ginger paste ~ 1 tbsp

Garlic paste ~ 1 tbsp

Tomato ~ 2 small sized

Thick coconut milk ~ 1/2 cup

Lemon juice ~ 1 tbsp

Ghee ~ 4 to 5 tbsp

Salt to taste

For garnishing :

Fried cashew nuts ~ 1/2 cup

Fried raisins ~ 1/3 cup

Fried onions ~ 1/2 cup

Home made garam masala ~ 1/2 tsp

Chopped coriander & mint leaves

Yellow food color ~ 2-3 pinches mixed in 2 tbsp of warm milk. (Optional) - Use food color only if you are not adding turmeric powder to the rice.

Method

To prepare rice :

First wash the rice nicely by changing water 2-3 times and then allow it to drain. Next heat ghee in a big thick bottom pan and fry cashew nuts and raisins and then transfer it to a paper towel.

Next in a low flame fry the whole garam masala in the remaining ghee for 2-3 minutes. Then add 1/4 tsp turmeric powder along with drained rice and fry the rice slowly for 3-4 minutes. Next add 4.5 cups of water along with enough salt and let it cook covered in a medium-low flame for about 10 minutes, then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice.

To prepare gravy

First peel and de-vein the prawns, then wash it nicely under water and then allow it to drain. Next make a paste of 1.5 tsp chilly powder, 1/4 tsp turmeric powder, 2 pinch fennel powder, 1 tbsp lemon juice and little salt and marinate the prawns with the above paste and refrigerate for about 30 minutes.

Then heat little oil in a non-stick pan and shallow fry the prawns till both sides become light brown in color and then transfer it to a paper towel. (Note: 3-4 minutes each side would be enough )

Grind coriander leaves, mint leaves and green chilies to a fine paste.Next heat ghee/oil in a pan and add sliced onions and saute till onions become translucent. Then add ginger and garlic paste and saute for another 3-4 minutes. Next add 1.5 tbsp coriander powder, 1.5 tsp red chilly powder, 1/2 tsp pepper powder & 1/2 tsp turmeric powder, fry till the raw smell of powders go.

Next add sliced tomato and fry till tomatoes are nicely done. Add coriander-green chilly paste followed by 1/2 cup of water and boil till the gravy thickens. Finally add 1/2 cup of thick coconut milk along with fried prawns and enough salt and then remove from the flame after 6-7 minutes.

Layering process

First preheat the oven at 250 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle fried onions, fried cashewnuts, fried raisins, home made garam masala, food color and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the masala evenly over the rice and then again layer the rest of the rice over the prawn masala and finally garnish with fried onions, cashew nuts, raisins , coriander leaves etc etc..Then cover it tightly using an aluminium foil or a lid and then keep it in the oven for about 20-25 minutes.

Enjoy with raita and papad.

Cheers!!!

Holy Joes Spicy Beef Curry Halal Charlotte NC

Today I am sharing the recipe of Kerala style beef curry which is an easy and delicious recipe. Some childhood memories comes to my mind whenever I have Beef Curry. My grand father is into hotel business and he is running a hotel back in Alappuzha(Kerala), India which is very much popular in that area. Beef curry is one of the popular dishes in my grandpa's hotel and I love having that Beef curry with freshly made parotta. Just typing about it made me drool..Lol..In my family, my aunt is the only person who can prepare beef curry similar to that. So I just called her and note down the recipe and made it today. And believe me, it was awesome. Since its a bit spicy, it gives the feel of "Thattukada Recipe". So do adjust the amount of Red chilly powder and Peppercorns according to your spice tolerance level.

Ingredients

Beef ~ 750 grams

Lemon juice ~ 1 tbsp

Pepper powder ~ 1/4 tsp

Turmeric powder ~ 1/2 tsp

Shallots ( Pearl Onions) ~ 6-7 Nos

Ginger ~ a medium size piece

Garlic ~ 4-5 cloves

Thinly sliced coconut ~ 1/4 cup

Tomatoes ~ 2 Nos

Coriander Powder ~ 3 tbsp

Red chilly powder ~ 3/4 tbsp - 1 tbsp

Chopped corianeder leaves ~ 1/4 cup ( Optional )

Curry leaves ~ 1 stem

Home made garam masala ~ (Star Anise ~ 1 No, Cloves ~ 4 Nos, Cardamom ~ 3 Nos, Cinnamon stick ~ 2 inch stick, Whole Peppercorns ~ 1/2 - 3/4 tsp, Fennel seeds ~ 1/4 tsp)

Onions ~ 2 Nos

Green chillies ~ 3-4 Nos (Split Lengthwise)

Mustard seeds / Kaduku ~ 1/2 tsp

Oil

Salt

Method

Wash and chop the beef to small pieces and allow it to drain. Then marinate the beef pieces with lemon juice, 1/4 tsp turmeric powder, 1/4 tsp pepper powder and salt and keep it aside for about 15 minutes.

Meanwhile coarsely grind star anise, cloves, cardamom, cinnamon, peppercorns and fennel seeds.

Then mix these ground spices with marinated beef pieces along with chopped shallots, crushed ginger and crushed garlic and cook by adding 1 1/4 cup of water till the beef pieces are cooked. Note: If you are using pressure cooker then cook till 3 whistles. I am using Hawkins pressure cooker.

Then heat oil in a pan and add thinly sliced coconut pieces and fry till it becomes slightly brown in color and then transfer it to a paper towel. In the remaining oil, add mustard seeds and when it pops up, saute chopped onions and green chillies till the onions become light brown in color.Then lower the flame and add 3 tbsp coriander powder, 1 tbsp red chilly powder and 1/4 tsp turmeric powder and fry for about a minute. But do make sure not to burn the powder. Then add chopped tomato and fry till tomatoes are nicely done.

Then add cooked beef and simmer for about 10-15 minutes or till the gravy thickens. Finally add chopped coriander leaves, curry leaves and fried coconut pieces and remove from the flame after 1-2 minutes.

Enjoy with Appam / Rice / Chapathi / Dosa / Tapioca.

Cheers!!

Thursday, May 5, 2016

Nadan chicken pepper fry - Holy Joes Halal Meats

Today I am sharing the recipe of nadan chicken pepper fry / Kerala style chicken pepper fry, which is one of my favorite chicken dishes..I just love adding black pepper to my chicken or mutton dishes especially the freshly ground pepper, may be that's why whenever I dine out, I mostly look in the menu for dishes with lots of pepper in it like chicken pepper fry , mutton pepper fry, prawns pepper fry etc etc..My love for black pepper started even before my marriage..During my teenage years I used to enter kitchen once in a while to help my mom (especially after a lots of emotional blackmailing from her ) and the one thing which I used to make at that time was Chammanthi / Chutney, and I used to add black pepper even to my chammanthi/chutney, and this annoys my mother and as usual just because of adding a little black pepper to the chutney she starts worrying about my future especially the part after my marriage and I had to argue even with my sister for this black beauty, because she dosent like pepper in chammanthi...but unfortunately at that time I didn't know much about the medicinal uses of black pepper..:( , otherwise I would have won that debate.

Black pepper helps in digestion, reduces intestinal gas, alleviates constipation and even helps to fight against cancer. I have already shared a recipe of pepper chicken with gravy some time back which was perfect with chapathi / rice, but this dish doesn't have gravy and here after cooking we fry it in oil for sometime...I adapted this recipe from a malayalam cookery show and tried making it with couple of modifications and my family loved it...:)

Ingredients

Chicken ( Boneless ) ~ 1/2 kg

Garlic ~ 7-8 garlic cloves (Peeled and crushed )

Ginger ~ 2 medium sized pieces ( Peeled and crushed )

Green chillies ~ 4-5 nos (Chopped )

Shallots / Kochu ulli ~ 15 nos ( Finely chopped )

Tomato ~ 2 nos ( Medium sized , chop and grind it to a paste using a mixer grinder )

Turmeric powder ~ 1/2 tsp
Black pepper powder ~ 3 tsp

Lemon juice ~ 3/4 tbsp

Home - made garam masala ~ 1/2 tsp

Grated coconut ~ 1/2 cup

Coriander powder ~ 2 tsp

Curry leaves ~ 2 stems

Salt to taste

Coconut oil / Regular vegetable oil

Method

First clean the chicken pieces and cut it to medium sized pieces and then drain it nicely. Next marinate the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 3/4 tbsp lemon juice and little salt and refrigerate it for about 30 minutes.

Then heat oil, preferably in a non-stick pan and add mustard seeds and when it pops up, add curry leaves followed by crushed ginger and garlic and fry for 2-3 minutes. Next add finely chopped shallots and green chillies and saute till shallots become transparent and in a very low flame, add 2 tsp coriander powder, 1/4 tsp turmeric powder and fry for less than a minute. Then add ground tomato paste along with 2-3 tbsps of water and cook till the tomatoes are nicely cooked and until almost all water is evaporated.

Next add marinated chicken pieces along with enough salt and mix it nicely and cook covered for around 20 minutes without adding water. Then cook uncovered for another 10-15 minutes and then add 2 1/2 tsp black pepper powder, 1/2 tsp of garam masala, grated coconut and 1 stem of curry leaves and mix it nicely and then keep it in a low flame till the chicken pieces becomes dry and slightly brown in color and at this point you can add 1-2 tbsps of oil. Do stir in between in order to avoid the chicken from sticking to the bottom of the pan.

Cheers!!