KERALA FISH CURRY RECIPE BY MAYA FOODS

Kerala Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu. It can be served with rice or kappa (tapioca/yuca). It always tastes better after a day. The curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.

Magic of Maya Foods Spices 

Ingredients

• Fish – 500 grams
• Coconut Oil – 4 tblspn + 1 tsp
• Mustard Seeds  – 1 tsp
• Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
• Shallots / Sambar Onion – 20 peeled sliced thinly
• Garlic Paste – 1 tsp
• Ginger – 2 cm piece chopped finely
• Green Chilli – 2 slit
• Curry leaves a big handful
• Chilli Powder – 4 tblspn
• Black Pepper Powder – 1 tsp
• Turmeric Powder / Manjal Podi – 1 tsp
• Fenugreek Seeds / Vendayam Podi – a big pinch
• Salt to taste Kokum / Kodapuli – 3 piece
• Tamarind Pulp – 2 tblspn
• Water – 2 cups

Directions

• Heat oil in an earthenware kadhai. Add in mustard and fenugreek seeds and let them sizzle.
• Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
• Now lower the flame and add in chili powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and color will darken.
• Now add in tamarind pulp and water. Add in salt and bring it to a boil.
• Once it reaches a boil, add in fish and mix well. Add in some curry leaves
• Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
• Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
• Finally, drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavors to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
• Now serve this with boiled tapioca or rice.

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Chicken Tikka Masala Recipe by Maya Foods

Chicken Tikka Masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of South Asia and Glasgow in Scotland. It is among the United Kingdom’s most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was “a true British national dish”

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Ingredients

•  1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons white pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons fresh ground cumin
• 2 teaspoons paprika
• 1 (8 ounces) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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Spicy Chicken Burrito Bowl Recipe by Maya Foods

The flavors of Mexico hit the perfect notes in this delicious burrito bowl. It’s an incredibly healthy, nutritious and wholesome alternative to the standard greasy and calorie packed burrito. You can enjoy a hearty meal without the guilt!

Ingredients

• 1 dried ancho chilli
• 1 wholemeal tortilla
• 3 tsp vegetable oil
• 50g quinoa
• 150g sour cream
• 1 lime, juiced
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp white pepper
• ¼ tsp ground cinnamon
• 1 chicken breast
• ½ red chilli powder
• 3 tbsp black beans
• 1 spring onion, thinly sliced
• 2 tbsp fresh coriander, finely chopped
• ½ avocado, sliced

 Directions:

• Leave the ancho chili to soak in a small bowl of warm water until it softens, then set aside. Preheat the oven to 200°C/gas mark 6. Brush the tortilla with 1 tsp vegetable oil and arrange in an upturned muffin tin. Place a small heatproof object in the middle of the tortilla, like a mini ramekin, to stop it from puffing up. Bake in the oven for 5 minutes until the tortilla starts to brown. Remove the ramekin and bake for a further minute. Remove the tortilla from the oven and set aside to cool.
• Rinse the quinoa thoroughly then add to a pan with 150ml water. Bring to the boil and leave to simmer, uncovered, for 10 minutes or until the quinoa has absorbed all the liquid.
• Meanwhile, drain the chilli and add to a mini blender along with the sour cream, lime juice and a large pinch of salt. Blitz until combined and smooth. Transfer to the fridge to chill.
• Combine the spices and season. Rub the chicken with 1 tsp of vegetable oil, then the spices. Heat a griddle pan on a medium flame. Add the chicken and cook for 3 minutes on each side, or until the chicken is completely cooked through with no signs of pink. Set aside.
• Heat the remaining 1 tsp of vegetable oil in a small frying pan. Add the pepper and sauté for 1 minute. Add the quinoa and black beans and continue to cook for another minute. Remove from the heat and add the spring onion and coriander, tossing together.
• Pour the quinoa mixture into the tortilla bowl. Top with the avocado. Slice the chicken breast into strips and place on top, then drizzle with the chili sauce.

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VEGETABLE BIRYANI RECIPE BY MAYA FOODS

Vegetable Biryani is that quintessential rice dish which is synonymous with good food and celebrations. Made with rice, spices, and vegetables, Biryani is a one-pot dish that is often served with shorba (gravy) and raita. It’s a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow cooked. Traditional methods of cooking biryani, allow the spices to infuse with the rice and give it a nice smoky and unique flavor.

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Ingredients:

• 400 gm soaked Basmati Rice
• 2 large sliced onion
• 1/2 tsp clove powder
• 1/4 teaspoon grated nutmeg
• 2 teaspoon garlic paste
• 100 gm chopped potato
• 100 gm chopped bean green
• Salt as required
• 1/2 cup beaten yogurt (curd)
• 4 green cardamom
• 2 sprigs mint leaves
• 1/4 teaspoon kewra
• 8 cup water
• 7 tablespoon Ghee
• 1 teaspoon black cumin seeds
• 2 cinnamon sticks
• 2 teaspoon ginger paste
• 100 gm peas
• 100 gm chopped cauliflower
• 100 gm sliced carrot
• 2 pinches powdered black pepper
• 4 black cardamom
• 2 bay leaf
• 1/4 teaspoon rose water
• 2 tablespoon unsalted butter

Instructions:

• Drain the rice under cold running water and soak it for half an hour.
• Heat a pan with 4 tablespoons of ghee in it over a moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
• In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.
• Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt, and vegetables and saute them over a low heat till the vegetables are almost tender.
• In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.
• Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.
• Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
• Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.
• Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.
• Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!

Serving Ideas:  Serve Vegetable Biryani with some curd raita and papad in lunch or dinner. It can also be packed in a lunchbox with a curd and pickle.

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