Chicken Biriyani

Ingredients


Basmathi Rice                    -                         1 cup
Chicken                               -                         1/2 kg
Boiled Eggs                          -                         3
Cinnamon                             -                         2
Black Cardamom              -                          2
Bay Leaves                          -                          2
Black Jeera                         -                          1/2 tsp
Cloves                                    -                          2
Onion                                     -                       3 large
Green Chilli                         -                        2 large (cut it length wise)
Ginger Garlic Paste         -                        1 tbsp
Mint Leaves                        -                         1/4 cup
Coriander Leaves             -                         1/4 cup
Salt                                         -                         to taste
Turmeric Powder             -                         1/4 tsp
Chilli Powder                     -                         3/4 tsp
Coriander Powder           -                         1/2 tsp
Lime Juice                          -                         1 tbsp
Milk                                       -                         1/4 cup
yogurt                                   -                        1(1/2) tbsp
Kesar Powder                    -                        a pinch
Ghee                                      -                         1/4 cup
Oil


For Marinating


Ginger garlic paste       -                         1 tbsp
Chilli Powder                   -                         1 tsp
Coriander Powder         -                         1/2 tsp
Garam Masala                -                         1 tsp
Turmeric powder          -                         1/4 tsp
Salt                                      -                         as per taste
Lemon juice                     -                          1 tsp

Method of Preparation


Clean the chicken pieces using water and lemon juice and soak the chicken pieces in water containing lemon juice for 5-10 mts. 


After that marinate the chicken pieces using ginger-garlic paste, chilli, coriander,turmeric powder,salt garam masala and lemon juice. Then refrigerate it for at least 1 hr. Its better to refrigerate it overnight.


Soak the rice in 2  cups of water for 1/2 hr.Then drain it


Boil 2 cups of water by adding little bit of oil.


Add rice in it, when it starts boil make the heat to medium and add salt in it as per your taste


After cooking the rice you may refrigerate it or may keep it in room temperature for some time


Take a pan then add 2 tbsp of ghee and some oil  and heat it


When it becomes hot add 1(1/2) onion slices in it and fry. After frying keep it aside


Then on the same pan add all masalas ie; cinnamon, cloves, bay leaves,black cardamom,black jeera 


After few seconds add balance onions and green chilli 


Add salt as per your taste and then saute it till the onion gets a golden brown color.
Now add ginger garlic paste, mint and coriander leaves and saute it again for a minute


Add turmeric , coriander and chilli powder in it and saute it well. Then add  the chicken pieces and cook the chicken well. When it is completely cooked add yogurt in that mixture. mix it well until oil separates


Add lime juice into this and turn off the heat


Now peel the boiled eggs and poke it with fork and if you want to cut it into 2 pieces you may do that or else can use it as a whole


 coat it with the masala carefully without breaking the egg 


Put the kesar powder in the milk and heat it


Now take a bottom thick pan and greece it with some oil/ghee 


First add little bit  of rice above that add the chicken-egg masala as a second layer then third layer again little bit of rice then add fried onion above it, again little rice then chicken-egg masala,


And then cover it with balance rice and above all add fried onion, milk with kesar and ghee


Cover it with lid 


Now turn on the gas and place a thava above it and when it gets hot keep the pan on it and cook it for 10-15 minutes 


And after cooking process is complete open the lid and mix the whole thing without breaking the egg and serve it hot

Egg Biriyani

Hi everybody after a long time I am posting a new recipe. A very easy at the same time a delicious item - Egg Biriyani


Ingredients


Basmathi Rice                    -                         1 cup
Boiled Eggs                          -                         3
Cinnamon                             -                         2
Black Cardamom              -                          2
Bay Leaves                          -                          2
Black Jeera                         -                          1/2 tsp
Cloves                                    -                          2
Onion                                     -                       3 large
Green Chilli                         -                        2 large (cut it length wise)
Ginger Garlic Paste         -                        1 tbsp
Mint Leaves                        -                         1/4 cup
Coriander Leaves             -                         1/4 cup
Salt                                         -                         to taste
Turmeric Powder             -                         1/4 tsp
Chilli Powder                     -                         3/4 tsp
Coriander Powder           -                         1/2 tsp
Lime Juice                          -                         1 tbsp
Milk                                       -                         1/4 cup
yogurt                                   -                        1(1/2) tbsp
Kesar Powder                    -                        a pinch
Ghee                                      -                         1/4 cup
Oil


Method of Preparation




Soak the rice in 2  cups of water for 1/2 hr.Then drain it


Boil 2 cups of water by adding little bit of oil.


Add rice in it, when it starts boil make the heat to medium and add salt in it as per your taste


After cooking the rice you may refrigerate it or may keep it in room temperature for some time


Take a pan then add 2 tbsp of ghee and some oil  and heat it


When it becomes hot add 1(1/2) onion slices in it and fry. After frying keep it aside


Then on the same pan add all masalas ie; cinnamon, cloves, bay leaves,black cardamom,black jeera 


After few seconds add balance onions and green chilli 


Add salt as per your taste and then saute it till the onion gets a golden brown color.
Now add ginger garlic paste, mint and coriander leaves and saute it again for a minute


Add turmeric , coriander and chilli powder in it and saute it well.


Now  add yogurt in that mixture. mix it well until oil separates


Add lime juice into this and turn off the heat


Now peel the boiled eggs and poke it with fork and if you want to cut it into 2 pieces you may do that or else can use it as a whole


 coat it with the masala carefully without breaking the egg 


Put the kesar powder in the milk and heat it


Now take a bottom thick pan and greece it with some oil/ghee 


First add little bit  of rice above that add the egg masala as a second layer then third layer again little bit of rice then add fried onion above it, again little rice then egg masala,


And then cover it with balance rice and above all add fried onion, milk with kesar and ghee


Cover it with lid 


Now turn on the gas and place a thava above it and when it gets hot keep the pan on it and cook it for 10-15 minutes 


And after cooking process is complete open the lid and mix the whole thing without breaking the egg and serve it hot






   

Paneer Potato tots

A very tasty appetizer. It goes good with hot tea or coffee


Ingredients


Potato                             -                2 medium 


Mashed Paneer           -                1 cup


Pepper Powder            -                1/4 tsp


Green Chilli                  -                2


Salt                                  -                1 tsp 


Maida                             -                3 tbsp


Water                             -                as per required for making smooth batter  
                                                            ( probably 5 tbsp)


Oil


Preparation


Initially


Boil the potatoes for couple of mints after pealing


After boiling squeeze it after pouring cold water


Mash it and keep it aside


Preparing Batter 


Take  maida  in a bowl and add water to it to make a smooth batter


Mix mashed potatoes, paneer, chilli, pepper powder and salt well


Now make it into an oval shape ball


Now take a frying pan and heat the oil


Dip the balls in the batter and fry it 


Serve it hot with chutney or sauce

Coconut Burfi

A very easy recipe.During my school vacations amma use to make this and I enjoyed it a lot. After marriage I made it for my husband, he too loved it


Ingredients


Shredded Coconut          -                      1 cup


Milk                                      -                       1 cup


Sugar                                  -                       1 cup


Semolina                           -                       1 tbsp


Cardamom Powder      -                        1 tsp


Crushed Almonds         




Preparation




Take a pan and boil the milk in it 


Add the sugar into the milk and on medium flame stir it till it dissolves completely and to form thread consistency


It will take 6-7 mints


when thread consistency is formed add the shredded coconut 


Stir it continuously till it leaves the side of the pan on turning.


Then add semolina , Cardamom powder and crushed almonds


Mix it well


Then put it in a greased tray and wait for 6 mints


Cut it into pieces 

Mattar Paneer

From last 2 recipes you all might know how to make paneer. So let me introduce you all to a recipe with paneer


Ingredients


Paneer                                   
Cooked Mattar                  -                1 cup
Tomato                                 -               3
Onion                                     -              3
Green Chilly                       -               3
Ginger-Garlic Paste       -               2 tsp
Bay Leaves                         -               2
Cloves                                   -               2
Turmeric powder            -               1/2 tsp
Chilli powder                    -               1 tsp
Coriander powder          -               1/2 tsp
Garam Masala                -               1/2 tsp
Salt                                       -               to taste
Roasted Cumin seed      -               a pinch
Chopped Coriander leaves
Oil
          
Method of Preparation


Fry the paneer cubes in the frying pan till it becomes light brown in color and keep it aside


Grind the chopped tomatoes, onion and green chilly 


Fry the mixture in a pan for 8-10 moints and add the ginger garlic paste. Mix it well and keep it aside


Then on the same pan after heating the oil fry the bay leaves, cloves then put the paste in it and fry it 


Add turmeric, chill powder, coriander powder, garam masala, salt and roasted cumin seeds to it and mix well.


Now add cooked green peas or you can buy frozen green peas and use it 


Fry it for 3-4 mints


Add water to it and make a thick gravy. When it starts boiling add fried paneer and stir it.


Cook on medium heat for 5 mints and add chopped coriander leaves to it.


If needed you may use tomato ketchup


And serve it hot

Rasamalai

I went to Chennai with my parents to meet my maasi and cousins in 2001 beginning .And they bought rasamalai for us and  told me its a sweet made of milk.

It tasted as of rasagulla but in different shape and instead of sugar syrup it was in milk

Ingredients

Milk                                             -              2 cups

Lemon Juice                            -                2 tbsp

Water                                         -                1 tbsp

Syrup

Sugar                                         -               1   cup

Water                                        -                2 (1/4)cups


Milk                                            -                3 cups
Sugar                                         -                2 (1/2) tbsp
Cardamom  Powder            -                 1 tsp
Almonds                                   -                 1 tsp
Kesar Powder                         -                 a pinch

Method of Preparation

Mix the lemon juice and water

Boil the milk for about 7-8 mints in a pan and stir it occationally. When it starts boil add the mixture of lemon juice and water. Then you may find that the fat in the milk is getting separated.

Then drain the water through a white cloth and add cold water to it and squeeze the water completely and keep it aside.

Rub it with thumb and roll it if it becomes a smooth ball then that means the paneer is ready.

Rub the whole paneer in a clean surface and make small smooth balls, then flatten it slightly 

Now make the syrup by heating water with sugar in a cooker.

Wait till it boils and then put the balls in the boiling syrup. Close the cooker and when the steam comes lower the heat and cook it for 7-8 mints. Then close the gas and wait for 2-3 mints

Put the cooker under the tap and open the tap so that the cooker cools down and it can be opened.


You may find the balls double in size


Take a pan and boil the milk in medium flame and reduce it to 2 cups (will take 20 mints) by adding Sugar,cardamom and kesar


Squeeze the rasagulla gently and add it to the milk.


Boil it to 3-4 mints.


Let it be in the room temperature for 1 hr.


Then garnish it will almonds and serve it chilled.


Tip:- For best result store it in the refrigerator for 24hrs

Rasagulla

Rasagulla is a traditional sweet of Bengalis I tasted it for the first time when my neighbour at Trivandrum ,who was a tamil brahmin but was born and brought up in north,made it for me.
I really enjoyed eating it. 


After some time they shifted to Ahmadabad and I missed her as well as her dishes. 


After coming to Secundrabad  I searched net for the recipe once again and made it.And I was having it  after 17 yrs. 


Ingredients


Milk                           -              2 cups
Lemon Juice         -                2 tbsp
Water                      -                1 tbsp


Syrup


Sugar                       -               1   cup
Water                      -                2 (1/4)cups




Method of Preparation


Mix the lemon juice and water


Boil the milk for about 7-8 mints in a pan and stir it occationally. When it starts boil add the mixture of lemon juice and water. Then you may find that the fat in the milk is getting separated.


Then drain the water through a white cloth and add cold water to it and squeeze the water completely and keep it aside.


Rub it with thumb and roll it if it becomes a smooth ball then that means the paneer is ready.


Rub the whole paneer in a clean surface and make small smooth balls.


Now make the syrup by heating water with sugar in a cooker.


Wait till it boils and then put the balls in the boiling syrup. Close the cooker and when the steam comes lower the heat and cook it for 7-8 mints. Then close the gas and wait for 2-3 mints


Put the cooker under the tap and open the tap so that the cooker cools down and it can be opened.


Now its ready to serve

Adhirasam

Adhirasam is a traditional sweet of Tamil Nadu It is one of the inevitable sweet prepared in the festival seasons.I had a neighbor who hails from Tuticorin and she made adhirasam once and was very tasty.And she shared the recipe with us.

A month before I made an attempt and was successful in it. 

Ingredients

Raw Rice                                       -                      200 gm

Jaggery                                         -                      200 gm

Poppy Seeds                                -                       1/4 tsp

Sesame Seeds                             -                        1( 1/2) tsp

Cardamom  Powder                 -                        a pinch
Water                                             -                        2 cups

Oil

Method of Preparation



Soak the rice for 5-6 hrs and then shade dry it (at least for 30 to 60 mints). After that powder it and sieve to remove lumps. If needed powder it again


Add 2 cups of water to the pan and melt jaggery. After melting strain it through a cloth to remove the impurities. Then again cook till the pagam is ready i.e, when it starts boil and becomes thick, carefully take a small bit and touch it between the thumb and index fingers and you can find 3 threads being formed. You may also test it by putting a bit in cold water and you should be able to make a ball out of it.


Remove it from fire and add the cardamom powder, sesame seeds and poppy seeds. Mix well.


Then add powdered rice slowly and keep mixing till you get a chappathi dough consistency. Cover it and keep it aside overnight




Next day divide the dough into lemon sized balls . Grease the plastic sheet and you finger .


Place the ball and pat it into poori shape and fry it in hot oil on medium flame and turn it into other side and when it becomes brown in color remove and drain the oil using kitchen tissues




You may store it in an air tight container and use it for 7 - 9 days