Chicken Biryani

There r lot of methods to prepare Biryani. The only Important instruction is that the ingredients should be fried well and only proper proportion of masala when blended together can result the best treat,...a best method to treat ur family with an excellent biryani. Try this out ......{pic lately without fail}
Serve 3 person

First,
2 cups Chicken
Wash and cut chicken into medium size or small pieces. Set them aside.
2 cup Basmati and 1/2 cup Sonamasoori
Wash them for 2 to 3 change of water. Now soak and set them aside for 20 minutes.

*Step 1
Ghee -4 Spoon
Olive oil or Veg oil -4 Spoon
Onion -2 {Straight cut}
Ginger Garlic Paste -1 Spoon
Red chilly powder -3/4 Spoon
Pudhina -1 Cup

**Masala
Cinnamon Stick -2
Bay Leaves -2
Cloves -2
Cardamom -1
Marati Mogu -1

Now heat pressure or deep bottomed pan. Pour ghee and oil to it. Then add masala items to it. Next add onions and fry till they turn translucent. Now add all left over ingredients given above in step 1 . Fry till golden brown. Approx it will take 6 to 7 minutes.

*Step 2
Tomatoes -1/2 {Finely cut}
Coriander leaves -1/2 cup
Green Chilly -3
Coriander powder -1 and a 1/4 spoon
Turmeric powder -1/4 spoon
Salt to taste
Chicken -2 Cups

Now add all the above item to the golden brown mixture in the cooker or pan. In medium flame fry till masala and chicken mixes and oil separates from it. Approx 5 to 7 minutes. Then, Add water {Measurement given below} to it.

For 1 cup sonamasoori= 2 cup water
For 1 cup basmati = 1 and a half cup water

Leave it to boil then, add rice and squeeze a lime in it. Taste for salt and spicy.
Now leave it to cook for 2 whistle. Ur spicy and tasty biryani is ready to eat. Serve with mint chutney and raita.

Chicken Curry Served with Ghee Rice

Yeah its an excellent combination for any special day. This was my Sunday Special and had great time with our friends and family at home. But Sorry couldn't save the dish to post in blog. I will definitely next time. OK then peep to have a look of my recipe below..!


Dated Dec 15, Posting Pic of Delicious Chicken Curry !
* Chicken Curry
Ingredients
Serve 4 person

Chicken - 2 and a half to 3 lb ( With Bone)
{Washed and Cut into small pieces}
Onion -1/4 { Fine Cut}
Small onion -4, roughly chopped
Tomatoes -1 Small {Fine Cut}
Red Chilly Powder -1/2 Spoon
Coriander Powder -1 Spoon
Turmeric Powder - 1/4 Spoon
Salt , Olive Oil

Ingredients to Grind-1*
Small onion -4
Pepper Corn -1/2 Spoon
Ginger -1 Inch
Garlic -4
Cloves -2
Cinnamon -1 small
Green chilly -3

Ingredients to Grind-2*
Coconut -5 {1 inch piece} , Poppy Seed -1/8 spoon (soaked for 10 mints in water), Sombu -1/8 spoon ,Cashew nuts -3

Preparation
Wash and cut the chicken into small pieces. Set aside.

Grind both the mixture 1* & 2* separately and set aside.

Now heat a pressure cooker. Add chicken, turmeric powder,onions,tomatoes, grinded mixture 1*, 1 spoon oil, 1/2 spoon salt,chilly powder, coriander powder and 2 cups water. Leave it to cook for 3 whistle. Set aside.

Seasoning ingredients
Oil -3 spoons
Small onions -3 ,fine cut
jeera -1/2 spoon
mustard -1/8 spoon
curry leaves -7
Heat a pan and season the ingredients and set aside.

Now heat a pan. Transfer the cooked chicken to it. Add grounded mixture 2* to it. Leave it to boil for 2 mints in medium next add the seasoning to it. Cover and cook in simmer for 2 more mints. Serve hot with rice, idli, dosa, puri,chapathi,roti.

* Ghee Rice
Ingredients
Serve 4 person

Basmati Rice -3 and a half cup
Sonamasoori -1/2 cup
Ghee -4 Spoon
Olive oil - 1 or 2 spoon
Pudhina -1/2 cup
Cashew nuts -8 to 10
Onion -1 small {Straight Cut}
Ginger Garlic paste -1/2 Spoon

Masala items
Cinnamon -1
Cloves 2
Bay leaves -1

Preparation
Wash rice for 2 to 3 change of water. Soak them and set aside.
Now heat a deep bottomed pan or cooker. Pour oil and ghee to it. Add the masala item to it.
Then add onions, ginger garlic paste, pudhina to it. Fry them till translucent. Then add cashew nuts , rice to it. Fry for 2 more minutes and add salt, water to it.
{For 1 cup basmati rice :1 and a half cup water and 1 cup sonamasoori : 2 cup water}
Cook for 2 whistle and serve hot.

Ven Pongal & Coconut Chutney

Ven Pongal

This dish is prepared with rice ,mung dal and few more fried spices. An easy cook dish which is very popular in Tamil Nadu. Pongal-Chutney-Vada is an excellent combination. This dish should be served hot. Have a look at it now !

Ingredients

serves 2 person

Rice -1 cup

Mung Dal -1/2 (Little more)

Salt
Coriander leaves

*Seasoning

Green Chilly -2{Slit them}

Ginger -1 and a half inch {Finely chopped}

Pepper Corn -6

Course pepper powder -1/4 to 1/2 (according to ur spice level)

Jeera -1/2 Spoon

Ghee -3 Spoon

Curry Leaves -5

Cashew Nuts -8

Oil

Method

Wash dal and rice for 2 to 3 change of water. Transfer it to a pressure cooker. Cook for 2 whistle. keep aside. Heat a pan and pour ghee and oil to it. Now add jeera, pepper corns, curry leaves , ginger , green chillies, cashew nuts to it. Fry them and add it to the cooker.

Next add salt, course pepper powder and coriander leaves to it. Mix gently and check for ur taste. Serve hot with coconut chutney (SEE recipe in chutney section).

NOTE: This dish should be served hot. A small variation in its usual prepartion ie I've add course pepper powder instead of pepper corns cause when I added pepper corns my H separated and ignored it. When I added half portion corn + half portion course powder he ate pepper . Avoid if u don't want to do the same.

Egg Bhurji

Egg bhurji is my favorite dish. There r lot of ways in doing it.This is bit different with spinach and capsicum in it. Try it out ......then !

Ingredients
Serves 3 Person

Egg -4
Milk -1/8 Cup
{Beat both together and keep aside}
Green Chilly -3
Ginger -1 inch
Palak (Spinach) -Finely chopped 1/2 cup
Onion -1 Big{Finely Chopped}
Capsicum -1/4 {Finely Chopped}

Method
Heat a pan. Pour 2 spoon olive oil to it. Add the following seasonings to it.
Mustard -1/8 spoon
Jeera -1/8 Spoon
Curry Leaves -5
Next add onions, capsicum, palak(spinach), ginger to it. Fry till they all blend together. Add salt and beaten egg milk mixture to it. Reduce the flame to medium. Keep stirring till it cooks well. Serve hot with roti or chapati or rice.

Radish Roti

Radish roti is a normal roti or chapati with grated radish in it. It tastes as normal with a hint of radish taste in it. We eat every time the same roti or chapati ...so,to get a hint flavour I added radish. Try it out then...!

Ingredients

For 6 to 7 roti's

Wheat flour - 1 and a half cup

Radish - grated 1/2 cup

Salt

Olive oil to roast

Method

Mix all the ingredients in a bowl and knead with water to a soft dough. Leave it aside in a closed container for 15 to 20 minutes.

Then take small portion and roll it adding dry powder to it.

Put the rolled dough on a preheat tava and bake till golden brown. Dribble oil or ghee. Serve hot with any curry or chutney or curd or pickle.

I've served with Masoor Dal Fry. Same recipe of dal fry. Try it out !!

Ragi Roti

Ragi roti is a very healthy , nutritious and tasty dish made out of ragi. Try it out then...!

Ingredients

For 4 roti's

Ragi -1 cup

Rice flour -2 spoons

Green chilly -3 {Finely Chopped}

Small onions or pearl onions -4 {Finely Chopped}

-Can be substituted with any onion

Pudhina -1/2 cup {Finely Chopped}

Olive oil

Salt

In India my mom used to substitute pudhina with Murungai Keerae ( Moringa oleifera ). It used to be very very tasty and its very healthy too. Since we don't generally find it here I used pudhina.

Method

Sieve ragi flour and rice flour. Transfer it to a bowl. Add the chopped onions, green chillies , pudhina to it. Now add salt and knead with hot water. Add little water at a time. Make a soft dough out of it. Next divide it into 4 balls. Apply a drop of oil in each ball and keep it aside.

Now heat Tava or Griddle. Dribble oil in it.

As shown in the above figure take a plastic sheet or banana leaf and apply oil to it. Place a ball and roll it with the finger to a medium thin roti. Transfer this roti slowly to the tava. Dribble oil round the boundaries and leave it to cook for few minutes then turn it and leave it to cook for some more time and set aside. Repeat the same for other balls.

This dish should be served with Coconut chutney. Ur healthy and tasty snack is ready to serve.

Coconut chutney recipe is there in my chutney section for reference.

Veggie Shell Pasta

This is a very tasty & easy cook dish. When I tasted in my friends house I remembered my college days when I had pasta for the first time. Wonderful taste of sauce blended well with veggies and paste is just perfectly delicious. This recipe does not have grated Parmesan cheese but if required can be added. So y r u waiting give a try to my new entry "Veggie Shell Pasta".

Ingredients

Serve 2 person

Shell Pasta - 2 cups

Red Onion - 1 Small {Finely chopped}

White Onion - 1/2 Big {Fine Chopped}

Capsicum -1/2 {Big Chunks}

Mushroom - 1/2 cup (optional)

Green Chilly - 3 {Slit it}

Garlic - 2 {Finely Chopped}

Basil -1/2 cup {Chinks}

Chilly Tomato Sauce -2 Spoon

Green Chilly Sauce -1/2 Spoon

Soy Sauce -1/2 Spoon

Hot Sauce -1/2 Spoon

Traditional Pasta Sauce - 3 Spoon

Olive oil - 2 spoon

salt and pepper

Preparation

Heat Water in a deep bottomed pan. When it boils add salt and pasta. Leave it to cook. Then drain excess water and set aside.

Heat a shallow pan or wok. Add oil to it. Then transfer onions, garlic to it. Fry till translucent then add capsicum and mushroom to it. Fry well to cook for about 4 to 5 minutes. Then add pasta sauce to it, later add all other sauce to it.

When all blends together add the cooked pasta and basil to it. Fold them well and leave it to cook with lid for 2 minutes. Now serve hot with grated Parmesan cheese if required.

Hot and taste pasta is ready to serve.

Stuffed Potato Parata

I like parata's a lot. When ever I get recipe's from friends or blogger I used to try it immediately. After trying lot of them I made few changes according to our taste and tried this recipe. It's spicy ,soft , easy to make and u get stuffing in every bite. Try it out .............!



Ingredients
6 big parata's


For Stuffing
Potato -2 Medium Big{Boil potatoes , Smash well}
Garlic -5 {Finely chopped}
Green Chilly or Thai Chilly -3 {Finely chopped}
Spinach or Mint or Coriander leaves -1/2 cup {Finely Chopped}
Salt to taste


For Dough
Wheat Flour -1 &1/2 Cup
Salt to taste
Olive oil - 1/2 spoon


Preparation
Step 1
First Knead the dough adding salt and water. Later pour oil and Knead for few seconds and keep it aside with lid for 15 minutes. Later make 6 balls out of it. The ball should be bigger than usual chapati ball.


Step 2
Mix all the ingredients given For Stuffing in a bowl. Smash potato well before mixing it with other ingredients. Next taste for salt and spice. Make 6 big balls out of it.


Step 3
Now take a wheat ball and make it flat for about 6 inch. Next place the stuffing ball in it and fold.
Repeat the same process for all the above. Leave them for 5 minutes. Next cover them with wheat flour and place it in the board to roll folded side facing down. Roll them to flat if required sprinkle flour on it. Repeat the same for all.

Heat tava or flat pan ,now dribble oil in it. Transfer the flat dough slowly to tava and toast it well adding olive oil in it. Hot and spicy potato stuffed parata is ready to serve with curd and pickle (Optional).