PASI PARUPU PAYASAM

PAYASAM ngredients: Spit moong dal - 1 cup raw rice- 1 tsp jaggery - 2 cups(I like mine very sweet. You can reduce the quantity if you want) water- 1/2 cup cardamom- 3 cashews- 6(broken) raisins- 1 tbsp coconut- grated- 1 tbsp milk- 1/2 cup Procedure: Dry roast dal and rice together until the color starts to change. Then, cook dal and rice in pressure cooker with 2 cups water for 3 whistles. The dal should be fully cooked. Mash it slightly. Meanwhile, melt jaggery with water. You need not boil it. Just melt it and allow it to cool. Filter all the impurities and add this to mashed dal. You can add more or less according to your taste....

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MIXED VEGETABLE KOOTU

kootu Ingredients: Cabbage: 1/4 – 1/2 kg carrot 2 beans 1/4 kg Chana dal(Bengal gram/Kadalai paruppu): 1/2 cup (= 120 gms approx) Onion: 1 (Chopped finely) Tomatoes: 1-2 (Chopped finely) Turmeric powder: a pinch Red chilli powder: 1 tsp Salt: to taste For Seasoning: Cooking oil: 3-4 tsps Mustard seeds: 1/2 tsp Green chillies: 2-3 (Can use red chillies too) Ginger & Garlic: 1 tsp (minced, can use paste too) Curry leaves: few Preparation Method: Wash and clean dal. Chop cabbage, carrot and beans into small pieces. Add little turmeric powder and pressure cook dal, beans, carrot and cabbage for 2 whistles (if dal takes...

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PRAWN PAKODA

PRAWN PAKODA Ingredients: 500 ml water 250 gram unpeeled, medium-size fresh shrimp 100 gram all-purpose flour 1 teaspoon baking powder Pinch of salt and pepper 2 large eggs 1 medium onion, minced 100 gram mix of carrots, white cabbage and spring onion, finely sliced 4 cloves of garlic , minced Vegetable oil Preparation:Bring the water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill. De-vein the shrimp Beat the eggs, flour, salt, pepper and baking powder until smooth. Stir in shrimp, onion, garlic and mix vegetables. Cover and chill 2 hours. Pour oil to...

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TUNA CUTLET

TUNA CUTLET Ingredients : Tuna chunks(in water) - 1 tin Onion - 1 big Ginger - 1 small piece Garlic - 3 flakes Green Chillis - 6-7 (according to spice taste) Potatoes - 2 Big Green peas - 1 cup Salt - According to ur taste Eggs - 2 Coriander leaves - a small handfull Bread Crumbs Oil - Frying Method : 1) Drain water from the Tune Tin and keep aside.Crush ginger,garlic and green chillis and keep aside.Boil the potatoes,peel and mash it. 2) Add 2 Tsp oil in a non stick pan and fry onions till transulant,then add the crushed ginger,garlic and chilli paste,turmeric and salt,stir fry well till the raw smell has gone. 3) Add the mashed...

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MINT RAITHA

RAITHA Make raitha in a min... Ingredients yoghurt - 2 cups mint - half punch coriander leaves half punch green chilli -2 salt per taste gralic 2 pulses just grind all ingredients together in a blender and the raitha is ready to go... goes well with tandoori chicken and briyan...

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HOT BAJJI

BAJJI I know its a mouth watering snack for all... I have tried combination of vegetables and egg bajji here you go For this Bajji you need 4 slices of bread, onion, raw banana, 1 boiled egg and 2 mirchi 1 1/2 cup of besan flour 1/2 cup of rice flour 1 tsp. of chilli powder 1/2 tsp. of baking soda A pinch of asafoetida Salt to taste Oil for deep frying Preparation cut all veges diagonally. Mix all the flour and the powder with water.(the batter should be slightly thick and not too watery). Dip the slices in the batter and deep fry them. bajji's are ready to serve. Serve them hot with tomato sauce...

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THATAI

THATAI Thatai Ingredients: Rice flour – 2 cup Urad dal flour 1to 2 tsp Butter /ghee– 1 tablespoon Red chilli powder – 1 teaspoon Bengal gram (soaked for one hour) – 1 tablespoon Asafetida powder –1/4tsp Curry leaves – few torn into pieces Coconut sliced pieces 2 tspOptional) Salt – as per need Oil – for frying Water - as needed Method: 1.Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside. 2.Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside. 3.Now in a mixing bowl add rice flour, urad dhal flour, , butter, channa dal, coconut(if you...

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SHIRKHAND

SHIRKHAND Ingredients: 2 cups curd (yogurt) 2 cups sugar 1 tsp saffron 1 tsp cardamom powder ½ cup pistas and almonds A pinch of salt Method Tie the yogurt in a muslin cloth for 6-7 hours and hang it. After 6-7 hours, remove it from the cloth and check whether all the water has drained out. The result is known as 'chakka' for Shreekhand. Mix sugar and a pinch of salt in chakka and pass it through the puran machine to get lump free, nice smooth shreekhand. Now add chironjis and nuts to it. Soak saffron in 2 tsp. warm milk. Add it to the sheerkhand. Also add cardamom powder, mix well. Serve chille...

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JUICY RASAMALAI

RASAMALAI Ingredients Paneer (cottage cheese) 200 gm Sugar 2 cup Milk 1 liter Cardamom powder 1 tsp Almond chopped 1 tbsp Pistachio chopped 1 tbsp Corn flour 2 tsp All purpose flour 1 tsp Cooking Directions In a pan add 1/2 sugar, milk and pinch of cardamom powder,bring it to boil. Now lower the flame and let it simmer till reduced to half. Mix paneer, cardamom powder, corn flour and all purpose flour to combine. Make small patty from the batter. Now cook the remaining sugar in water for 5 to 7 minutes to make a thin sugar syrup. Now add cheese patties to the sugar syrup and...

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QUICK VEGETABLE RICE

VEGE RICE Ingredients Basmati rice - 2 glass Green peas, Beans, Carrot, Cauliflower - As reqd Ghee - 2 tbsp Onion(medium) - 1 no Tomato - 1 no Green chillies - 8 nos Garlic pods - A few Ginger - A small piece Garam masala powder(otherwise patta,grambu, bay leaves) - As reqd Red chilly powder - As reqd Turmeric powder - 1 tsp Salt - As reqd Coriander leaves - A few curry leave Method to cook quick briyani 1)Soak rice in water for 1 hour. 2)Drain and keep it aside. 3)Heat ghee in a pressure cooker. 4)Add onion, garlic and ginger and fry well. 5)Add all masala powders and saute well. 6)Add green chillies and tomato and saute. 7)Add...

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ARISI UPMA

ARISI UPMA Arisi upma (I really inspired this dish when i first tasted in my kritika place, as I never heard about this type of upma before and now stared to cook by myself ) Here is the receipe. Ingredients:- Rice - 1 cup Toor Dhall - 3 tsp Pepper - 1 tsp Regular Oil - 2 tsp (sunflower oil or canola or olive oil) Coconut oil - 2 tsp Mustard seeds - 1 tsp Urid dhall - 1/2 tsp Channa dhall - 1/2 tsp Asafoetida powder - a pinch Salt to taste Red chillies - 3 Fresh coconut - 2 tbsp Curry leaves - 10 leaves finely chopped First wash the rice and dry it. After it is fully dried, take...

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VEGETABLE STEW

VEGE STEW Guys try vegetable stew with chapati or with Idiyapam Here you go 1. 500 gm chopped vegetables of your choice, preferably potato, carrot, beans & peas 2. 1 cup coarsely chopped onions 3. 2 tbsp butter or oil 4. 1 cup refined flour 5. 2 tsp salt 6. 1 tsp powdered black pepper 7. 4 cups water 8. 1 cup thickly sliced carrots 9. l cup diced potatoes 10. 1 cup French beans cut into 2-3 pieces each 11. 1/8 tsp nutmeg Preparation Method Heat butter or oil and add onions and stir fry till soft. Increase the heat to high and add the vegetables. Lower heat, add flour and keep stirring till pieces are coated. Add...

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INDIAN STYLE SPHAGETTI

SPHAGETTI Something that everyone can try newly for kids Recipes 1 cup of any pasta or 1 cup macaroni or equal amount of sphagetti Fill up a big size saucepan with water on high heat & let it come to a rolling boil. Add pasta/macaroni/sphagetti, salt to taste & let it cook. Do not add oil to water as it coats the pasta/macaroni/sphagetti & then the tomato sauce doesnt coat on it. Keep stirring so they dont settle & cook evenly. Depending on size & shape of the pasta/macaroni/sphagetti, cooking times are different. When you take out a pasta/macaroni/sphagetti & cut it with a knife, there should be no uncooked...

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KEERAI CHAPATI (SPINACH ROTI)

CHAPATI Ingredients ( To have soft chapathis, try use to hot water with oil while making the dough) 2 cup whole-wheat flour 1 cup water (adjust as needed) Pinch of salt oil dry flour to roll 2 or 3 pods of garlic ( mashed) 100 grms spinach 1 spn cumin powder pepper crushed 1 spn Now in a bowl , take the wheat flour,mashed garlic, spinach, pepper,salt and water.Knead well to make a soft dough. Roll to make thin chapathi and toast on a dosa tawa. Serve hot with onion raita and pickle...

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AVARAKA PORIYAL ( SNOW PEAS CURRY)

AVARAI PORIYAL My grandmas version of avarakka porriyal Ingredients needed Broad beans -1/4 kg (250 grams) Onion -3/4 cup finely chopped Ripe Tomatoes chopped -1 cup Turmeric powder -1/4 tsp Chilli powder -1 tsp Coriander powder - 2 tsp Salt as needed For the seasoning Oil -1 tbsp Jeera/cumin seeds -1 tsp Mustard seeds -1 tsp Preparation String the beans, wash and cut it into small pieces as shown in the picture. Method Heat oil, add mustard seeds, jeera seeds, when it splutters, add onion and saute till it becomes pink. Add tomatoes, turmeric powder, chilli powder, coriander powder and cook till tomatoes become slightly mushy. Add chopped...

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PARUPU URUNDAI KOZHUMBU

URUNDAI KOZHUMBU The most inspiring recipe which I took from the different blog and it came out well and really it goes well with rice .. Ingredients: Channa dhal- 1cup Green chillies-2-3 nos Saunf- 1 tsp Pudina leaves- 7-8 Cloves-2 Salt- to taste Tomato- 3nos Onion- 2 nos Mustard seeds- 1tsp Urad dhal- 1tsp Cumin seeds-1tsp Sambhar powder- 2tsp Turmeric powder-1/2tsp Hing-1/4tsp Garlic- 4cloves Ginger- a small piece Grated coconut-1 1/2 cups Coriander leaves- for garnishing Recipe: 1. Soak channa dhal for 2 hours. 2. Filter water and grind it in mixer with saunf, cloves, pudina and green chillies to make a coarse dough 3. Add salt and...

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BOMBAY CHUTNEY

BOMBAY CHUTNEY I tried it last night for chappati and it came out well... to be frank was looking for this side dish for long time since i dunno the name of the dish... when i was doin ug in india all our frinds went to kolkata, while travelling in the train i had a chance to have this dish with poori and i was wondering at that time whether was it is dhall or something else and at-last i found out tat it should be besan flour chutney... Bombay chutney Ingredients: Gram flour 1/4 cup Water 2-1/2 cups Oil 2 tbsp Salt 3/4 tsp Chilli powder 1/4 tsp Mustard seeds 1/4 tsp Turmeric powder pinch Hing powder pinch Onion 1 Ginger 1/2 inch...

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PEANUT CHUTNEY

PEANUT CHUTNEY Peanut chutney It has all combination in it.. sweet, sour and hot chutney My hubbies all time fav chutney with crispy dosas Ingredients peanuts – 1 Cup Red Chillies – 5 (according to spice level) Garlic – 2 cloves Tamarind – small marble size Coconut – 2 tbsp (optional) Salt – to taste Oil – 1/2 tsp For Seasoning: Oil – 1/2 tsp Mustard seeds – 1/2 tsp Curry leaves – a few Method of Preparation: Dry roast the peanuts and remove the skin. Heat oil in a pan and fry the red chillies. Toss the garlic for a minute and add the coconut. Turn off the heat and let them cool. Grind them along with the roasted peanuts and tamarind by...

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ERAL THAROKU

ERAL THOKU Eral thoku Back in my home we usually have it everyday just like rasam in every others houses and the interesting thing is my dad cooks prawn and fish fries sometimes during the weekends in a different way which come out entirely different and tasty.. its my all time fav dishes at my home ... Ingredients 15 nos shrimp/prawns 3 nos onion 2 nos tomatoes (ripe) 1 tsp ginger garlic paste 2 nos green chillies 1/4 tsp mustard seeds 1 tsp fennel seeds 1 tsp cumin seeds 10 nos curry leaves 3 stalks coriander leaves 1 tsp red chili powder 1/2 tsp turmeric powder 2 tbsp coriander powder 1 tsp salt (or to taste) 2 tbsp oil Finely...

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RIBBON PAKODA

RIBBON PAKODA 2 cups - besan (chickpea flour) 1 cup - rice flour Melted Butter - 5 tbsp (I used unsalted butter, if you use salted butter, adjust the quantity of salt) Sesame seeds - 1.5 tsp Asafoetida - 1/4 tsp Red chilli powder - 1 tsp Salt - 1 level tsp (approximately) Water - I ended up using about 250ml of water totally, but added it very gradually so as to not end up with a sticky mass. Mix the rice flour, chickpea flour, sesame seeds and asafoetida in a large bowl. Melt the butter till just liquid and then mix into the flour gradually. Add the salt - its always better to add a little less and then increase it after tasting...

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DIWALI MURUKU

MURUKU  METHOD: Rice flour 2 cups Asafoetida 1/4 tsp Cumin seeds 1 & 1/2 tsp Salt As needed Water As needed To Grind: Potato 1 no. Butter 1/4 cup water 2 tblsp Oil for deep frying Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well. Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times. I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too. I usually grease 3-4 broad laddles and press the murukku in the laddles ...

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KEERAI PORRIYAL (SPINACH STIR FRY)

KIRAI PORRIYAL Ingredients: Spinach(Any variety) - a bunch Onion - 1 Green chillies - 1 Chilli powder - 1 tsp Fennel powder - 1/2 tsp Salt - as per taste Grated coconut - 1/4 cup Oil - 2 tbsp Procedure: 1. Wash and dry the spinach leaves. Chop them roughly and keep it ready. 2. Heat the oil in a deep wide vessel. When the oil turns hot add the chopped onions and chillies. Saute till the onion turns soft. 3. Now add the chopped spinach leaves and saute till the leaves start to wilt. Close the lid and cook for another 5 minutes till all moisture is shed by the leaves. 4. Add the masala powders and salt and mix well. Finally add the...

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CARROT PORIYAL (CARROT STIR FRY)

CARROT STIR FRY Try to take atleast one freash carrot everyday which is good for eye sight. Ingredients Carrots – 400 gms Green chillies (slit) – 2 to 3 Oil – 2 tsp Mustard seeds – 1/2 tsp Cumin seeds (optional) – 1/2 tsp Chana dal (Bengal gram) – 1 tsp Hing (asafoetida) (optional) – 1/4 tsp or more Curry leaves – 12 Garlic cloves (crushed or sliced, optional) – 2 Dry chillies – 2 Fresh coconut (grated) – 3 to 4 tbsp Salt as per taste Method Grate carrot, slit the green chillies and keep it aside. Heat the kadai with oil, when hot add mustard seeds, hing, chana dal, dry chillies...

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KUZHI PANIYARAM

PANNIYARAM Ingredients: Raw Rice - 4 cups Urud Dal - 3/4 cup Onion - 1 number Mustard seeds - 1 teaspoon Channa dal - 1 teaspoon Green chillies - 4 number Curry leaves Salt to taste. Cooking Procedure: 1. Soak rice and urud dal for 5-6 hours. 2. Grind rice and urud dal(separately) into a fine paste. 3. Mix the batter with salt and allow it to ferment(approximately 10-12 hours). This is similar to idly batter. 4. Heat oil in a pan. Add mustard and Channa dal. 5. When mustard splutters, add finely chopped onions, curry leaves and fry till golden brown. 6. Take two cups of the batter in a separate dish and add the fried onion mixture to...

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MYSORE BONDA

MYSORE BONDA Mysore bonda 1. All Purpose Flour(Maida) -- 1/2Cup 2. rice flour or semoline -- 2tbsp 3. Sour Curd/Buttermilk -- 1/2Cup 4. Salt -- To Taste 5. Soda -- 1/4tbsp 6. Green Chill -- 5-6 7. Ginger(Finely Chopped) -- 2tbsp 8. Oil -- For Deep Frying Method To Prepare: 1. First add all the ingredients in a bowl and mix them well by adding sufficient curd/buttermilk Now leave that dough for atleast 1hour for fermentation so that you will get soft bondas. 3. Then heat oil in a pan. Make small dumplings of the dough with hand and drop it in the oil. 4. Fry them till they turn slight brown color. 5. Finally transfer them to a plate...

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TUNA PUTTU

TUNA PUTTU Tuna puttu Ingredients Tuna -450grms ginger and garlic paste For seasoning bay leaves -2 mustard seeds - half spn cumin seeds - half spn curry leaf and coriander leaves Instruction Bring 3/4 saucepan of water to boil and add the tuna Chunk along with half of the turmeric powder and some salt. With closed lid, steam the fish till it is fully cooked. Remove from water and take of skin if necessary. Now scramble the fish log into small pieces. Reserve the bones too. Keep aside. Mean while, in a wide pan, heat oil and add mustard, cumin seeds onions, green chillies, curry leaves and saute' till the onions are translucent....

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SALMON FRY

SALMON FRY Hot salmon fry .. Ingredients Fish slices-1/2 kg( 500 gms) Turmeric powder-1/4 ts red chillies-10 nos( +/- to taste) Garlic cloves-4 nos Cumin powder-2 tsp Vinegar or lemon juice-1 tsp Salt-1 tsp( +/- to taste) Method Clean fish slices and set aside. Soak red chillies and garlic cloves in 1/4 cup hot water. Grind the soaked and drained red chillies, garlic, cumin powder, vinegar and salt to fine paste. Spread this ground masala paste on both sides of fish slices and set aside for 10 minutes. Heat oil in a pan to shallow fry, Take a fish slice fry in hot oil till golden browned and crispy on both sides. Do the same with...

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KHOZHI CHUKKA VARUVAL

KHOZHI CHUKKA VARUVAL chicken drumpstick ½ kg (pieces) Cinnamon stick 1 Onion 1 Cardamom 2 Cloves 3 Black pepper 1 tsp Cumin seeds 1 tsp Fennel seeds 1 tsp Salt to taste For Paste: Fresh coriander 1 bunch Ginger 1 piece Onion 1 Garlic 4 cloves Green chilies 6 Yogurt 1 cup Oil ½ cup Salt to taste Recipe Method Heat oil and fry chopped onion till it turns to golden brown in color. Add boneless breast with salt and fry well. Now add in cloves, cardamom, cinnamon stick, black pepper, fennel seeds and cumin seeds. For making paste blend together bunch of coriander...

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TANDOORI CHICKEN

CHICKEN TANDOORI Mirchi Tandoori chicken Ingredients: 2 ½ pounds chicken pieces drums or breast ½ teaspoon ground cumin 1 teaspoon garam masala ¼ teaspoon black pepper, freshly ground ½ teaspoon Tandoori color* Red Food Color 1 teaspoon salt Juice of one lemon ½ inch root ginger, peeled and coarsely chopped 3 cloves garlic, peeled and coarsely chopped 1 fresh green chili, coarsely chopped and seeded if a milder flavor is required 2 tablespoons chopped coriander leaves 3 ounces natural yogurt, thick set 1 teaspoon ground coriander Preparation: Remove skin from the chicken and...

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CHICKEN 65

CHICKEN 65 Chicken 65 My all time fav side dish ... of course who cannot love 65 and I still remember when ever we we go to restaurants when I was a kid my all time starter is always chicken 65 ;-) Ingredients Pieces of Boneless Chicken (Cleaned & Diced) 25 Lemon 1 Kashmiri Chilli Powder 2 Tablespoons Turmeric Powder ½ Teaspoon Garam Masala 1 ½ Teaspoons Ginger- Garlic Paste 3 Tablespoons Besan 2 Tablespoons Egg 1 Curry Leaves(Small Pieces) Drops - Red Color (Optional) Salt to taste — Oil for frying — Preparation steps Take a bowl, add to chicken all the ingredients.(I didn't use Red Color) Marinate the chicken well...

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NETHILI FRY

NETHILI FRY Nethili Varuval Ingredients anchovies 1 cup Shallots 1 cup (sliced) Turmeric powder 1/2 tsp Chilly + coriander powder 4 tsp Oil 2 tbsp Curry leaves few Salt Mix all ingredients together and deep fry them ... so simpl...

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FINGER LICKING FINGER FISH

FINGER FISH Try it Ingredients: 10 pieces fish cut in finger shape 2 tbsp lemon juice 1/2 tsp white pepper powder 2 tbsp bread crumbs 1 spoon chilli poeder orange colour poweder 1 spoon ginger and garlic paste 1 egg salt to taste oil to deep fry Method: Marinate fish fingers with salt, pepper powder, chilli poweder, ginger&garlic paste, orange colour and lemon juice. Keep in fridge for 15 minutes. Dip in beaten egg and roll in palms to coat the crumbs nicely. Heat oil and deep fry the fingers until fish fingers are light golden and cooked. Serve with tartare sauce or tomato sauce.   Finger licking Finger Fish.. Still many...

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MULLET FRY - Madavai VARUVAL

Mullet Fry Ingredients 12 mullet (slices) 12 tsp garlic (paste) 2 tsps chili powder 1 tsp cumin (powder) 2 tsps coriander (powder) 12 tsp turmeric (powder) 1 pinch food coloring (orange food coloring optional i usually leave) 1 tbsp vinegar salt oil (frying) Mix all ingredients with fish and then deep fry or toast it tava...

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ATTU KAAL PAYA

Guys try to have paya for this sunday ... Ingredients for Paya 1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour. 1. Whole Spices: 1” pc of Pattai; 6-8 Cloves; Elakas 4-6 nos. Finely Mince & Keep:- 2 Onions; 2 green chillies, 8-10 mint leaves the balance of the ¼ bunch of coriander leaves (keep a tbspn for garnishing). 2 Tomatoes Grind to a smooth paste the following: 1” pc Ginger, 8-10 pods of Garlic; 2-3 Green Chillies; ¼ of ¼ bunch of Green Corriander...

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MATHI MEEN CURRY

MATHI MEEN CURRY Mathi meen curry Ingredients: 1/2 kg Fresh Sardines lemon size tamarind Salt-to taste For the Tempering, 4 tbsp Coconut oil ½ tsp Mustard seeds ¼ tsp fenugreek seeds 4 pods of Garlic, halved & crushed 1” piece Ginger, thinly sliced & crushed 6 Sambar onions, thinly sliced 4 Green chillies, slit lenghtwise 1 tsp Coriander powder 2 ½ tbsp Red Chilly powder A sprig of Curry leaves Method: 1. Clean and cut the fish into 2 pieces. 2. Rinse and soak the pulli in water. Place it in a bowl of water & microwave for about a minute. Let it rest 3. Heat coconut oil in akadai, splutter the mustards and then add the...

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NADAN KHOZI CURRY

NADAN KHOZHI CURRY Nadan Khozhi curry Tried it last weekend for our guests and got pretty much appreciation ... Recipe A. 1 kg chicken, on the bone, cut into medium sized pieces (approximately 30 pieces) and cleaned 1 tablespoon piece ginger, finely chopped + 8-10 cloves garlic, finely chopped 3 cardamom + 5 cloves + 1" piece cinnamon + 1 star anise + 2 pinches of mace (jathi pathiri) + 1 tablespoon fennel seeds, slightly bruised using mortar and pestle 1 table red chili powder + 1 tablespoon coriander powder + 1/4 teaspoon turmeric powder 1 tablespoon lemon juice To taste, salt B. 2 large onions cut into thin long slices 1.5 teaspoon...

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CURRY IN A HURRY

CURRY IN A HURRY Ingredients Chicken -1 kg Onions-2 Ginger-Garlic paste-3 teaspoon Green Chilly-4 Tomato-2 Chicken Curry Masala-4 teaspoon Red Chilly Powder-2 teaspoon Tumeric Powder-1/4 teaspoon Salt to TasteCooking lets start cooking Cut the chicken pieces and wash them throughly and keep aside. Heat the pan and pour the oil till its gets hot. add the choped onion along with green chilly and ginger-garlic paste and stir till the onions till it becomes translucent. add tomato and wait till oil seperates out. Add the masala and mix it till the smell comes out. Add required salt. add the chicken pieces and mix it throughly with the masala...

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SIMPLE BRIYANI

simple briyani  Ingredients 750 grams chicken breasts (thighs diced) 1 tbsp garam masala 2 tsps ground cumin 12 tsp ground turmeric 2 tbsps olive oil 1 onion (sliced thinly) 2 garlic cloves (crushed) 2 tsps fresh ginger (grated finely) ...

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VANIYAMBADI BRIYANI

Vaniyambadi briyani Ingredients: 1 kg Rice 1 kg Mutton 10 gms Cardamom 10 gms Cinnamon 10 gms Cumminseed 10 gms Cloves 40 gms Ginger 20 gms Garlic 100 gms Green Chillies 50 gms Fried Onion 1 bunch Coriander Leaves 1bunch Pudina 2 Lemon 1/4 Curd 1/4 kg Ghee How to make biryani: Wash mutton and take it in a vessel. Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat. Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour. Take 2 litres of water in a vessel and put it on the stove. When water boils well put the rice in the vessel. Take out the semi-cooked...

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THALAPAKATTU BRIYANI

Dindugul briyani or ancient briyani  I got the recipe from another bolg and it was good not bad after all there is nothing wrong in trying as far as my husband is ready to do it all time. And he never minds how ever it comes, his only concern is briyani ... Method: Mutton - ½ kg Basmati rice - 2 cups Oil - 5 to 6 tbsp Ghee - 1 tbsp Onion - 2 Tomato - 2 Ginger - small piece Garlic pods - 4 to 5 Green chilly - 3 to 4 Coriander...

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DUM BRIYANI (HYDRABADI STYLE)

DUM BRIYANI It’s Biryani time again and this time I decided to go for my bro and hubby favorite Hyderabadi Biryani I should tell the interesting story about my experience when i had briyani (briyanies) in Hyderabad. I think we went for 3 days trip and our dad took us to most of the very best Hyderabad briyani houses in Hyderabad( not to the so called big restaurants just th e normal hotels wow wow) for lunches and dinners and I still wanna visit those places if i get a chance with my hubby .. Try out my layer briyani for this Sunday spl Ingredients Mutton– 900 gms, Boneless, skinless breast pieces, Basmati Rice – 5 cups Ginger-Garlic...

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