Tuna Biryani / Tuna Rice

I think some of you are really busy with the blessed month of Ramadan. I had got few requests to post some nombuthura(breaking of fasts) recipes. Frankly says, I would love to try out and post some, but am not doing it because am afraid it will affect the intention of fasting. I believe we should not give much importance for food and other worldly affairs especially in the blessed month. This month is to receive lots of blessings and rewards from the Almighty by making more duaas, offering more salah(prayers) , increasing Quran recitation and giving more sadaqa(giving in charity).. etc. (Click here to know more). I am sure most of you know this but many do not give much importance for it. Anyway I am leaving a simple rice recipe for you, I prepared this using the ready-made tuna chunks, so not much work like cutting and cleaning... :)



Ingredients used,
tuna 2 cans
onion 2 medium size
tomato 2
basmati rice 2 cups
garlic paste 2 tsp
ginger paste 2 tsp
green chillies 2
coriander leaves 1/2 cup chopped
mint leaves 2 Tbsp chopped
garam masala powder 1 tsp
pepper powder 2 tsp
turmeric powder 1 pinch optional
cardamom 2
cloves 2
cinnamon sticks 2 1/2" pieces
ghee or oil 2 or 3 Tbsps
lemon juice
salt



How I prepared it,
Wash and Soak rice in water for 1/2 hour.
Boil water, add cardamoms, cloves , cinnamon and little ghee and salt to it.
Cook rice in this.
Drain and keep aside.
If you love to get a yellow color add a pinch of turmeric to the boiling water.

Heat a nonstick vessel, add ghee or oil.
Saute chopped onion until slightly brown.
Add chopped tomato and green chillies.
Add garlic and ginger paste and saute well until the raw smell goes.
Add mint leaves, half of the coriander leaves, tuna, pepper powder and garam masala.
Add enough salt and stir well.
Remove from fire and keep aside.
Heat another heavy bottomed vessel, apply little ghee on the bottom side.
Spread 1 or 2 plates of rice, sprinkle little lemon juice , ghee and coriander leaves over it, for this refer other biryani recipes here.
Spread the tuna masala over it.
Repeat the process until the rice and masala finish.
Close the lid, place the vessel on a low flame, cook for ten minutes or until the steam comes to the top.
Open only after one hour and mix well, and keep half an hour before serving.

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Fish Cutlets

This is the simplest of the cutlets. If you have some boiled potatoes in your fridge, use some tuna and make a quick spicy snack in the evenings! One friend commented that she didn't like tuna before, but once after prepared cutlets using tuna, she loved it and would make it frequently... :)



Ingredients
Fish fillets 6 or tuna 2 cans
potatoes 2
onion 2 medium size
ginger 1 " piece
green chillies 3 or as you desired
curry leaves 1 tsp chopped
coriander leaves 1/4 cup chopped
pepper powder 1 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp for cooking fish
bread crumbs
egg
salt
oil



How to prepare
Boil and peel potatoes.Mash them, keep aside.
Cook fish using turmeric powder and salt until done. Remove bones and break the flesh with hands. Or if you use canned tuna, drain the water from it.
Heat little oil, saute finely chopped onion until semi transparent. Then add chopped ginger, green chillies and curry leaves and saute together until the smell spreads.
Add the powders with crumbled fish pieces, salt and coriander leaves. Stir this well for a while. Add mashed potatoes and mix well with hands. Add more salt if needed.
Oil palms, make small balls or circles as desired, dip in egg (use whole egg or egg white) , roll in breadcrumbs as usual then deep fry.

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Meen Thoran / Dry Fish Curry

Meen thoran is a simple dish to prepare.You can use any fish to make this. Especially Ayala/Mackeral, Sravu/Shark, Ayakkoora/Seer fish are good for this. You can use canned tuna too. Take this as a side dish with rice.

Tuna Thoran or Meen Thoran / Dry Fish Curry

Ingredients
tuna 2 cans
pepper powder 2 teaspoons
turmeric powder 1 tea spoon
coconut 4 tablespoons
pearl onions 10
ginger 1 inch piece
green chillies 3
curry leaves few
mustard seeds
coconut oil
salt



Method
Remove water (or oil) from the tuna.
Chop small onions, green chilies and ginger piece.Mix them very well by hands, with tuna , coconut, curry leaves, salt and all the powders. Heat coconut oil, splutter mustard seeds. Add the mixture into this and stir well.Keep this on a low flame for a while by keeping the lid closed and stirring occasionally. Let it dry and remove from fire.
If you make this with any other fish, first cook fish with turmeric powder, salt and water. Remove all the bones and take the fleshy part. Crumble it. Then follow the same method. If you want to get a more spicy dish, add little red chilly powder.

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Macaroni With Tuna and Mushroom

How to prepare Macaroni with tuna and mushroom
macaroni 250 g
mushroom 1 can
tuna 1 can
tomato paste 1 table spoon
onion 2
garlic and ginger paste 2 teaspoons
pepper powder 2 teaspoons
soya sauce 1 table spoon
pepper sauce 1 teaspoon
tomato sauce 2 table spoons
coriander leaves chopped few
salt
oil

Cook macaroni and keep aside.
Chop onion and mushrooms. Heat oil, saute onion till soft. Then saute garlic and ginger paste for few seconds. Add mushrooms, tomato paste,and tuna and stir for one minute. Then add soya sauce , pepper sauce , macaroni and pepper powder into this. Stir well. Add tomato sauce and coriander leaves and mix, remove from fire.

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Canned Tuna in Kerala

This is from Bachelor's kitchen. In their kitchen, all foreigners turn into keralites. Especially canned food items,sausages etc.

Ingredients

Tuna two small cans
Onion one big
Tomato one big
Green chilly two
Curry leaves few
Mustard seeds half teaspoon
Coconut oil one table spoon
Garlic ginger paste optional
Turmeric powder half teaspoon
Chilly powder one teaspoon
Oil one talespoon

Salt

How to prepare
Drain water and oil from the can.
Heat oil.

Let the mustard seeds splutter.

Add finely chopped onion.

Sauté for awhile
Add tomato pieces green chilly ,curry leaves ,salt and the powders.

Stir till tomatoes are cooked.

Then add the canned tuna into this and stir.

Sprinkle little garam masala over this.

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