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Hyderabadi Kachi Chicken Biryani- Reposted

Sunday, January 31, 2010

Hyderabad Biryani-- this name makes every mouth drolling. Hyderabad Biryani is an icon for Andhra Pradesh when it comes to Cuisine despite of place.. Any person who visits Hyderabad would not leave till they taste the Biryani. 

Biryani is a legacy for Nizams, who ruled Hyderabad. They are so many variates in biryani. The original Hyderabadi biryani  calls for Goat meat. But in the most of the restaurants it is made with chicken, lamb or vegetables.. The authentic Hyderabad meal includes meat biryani...
Hyderabad biryani is so special because of the  use of various spices, right kind of meat n perfect basmathi rice... As everyone, slow cooking gives the utmost taste to any kind of dish and slow cooking is the main important thing in biryani..

This Hyderabdi Kachi Biryani is a regular dish in my kitchen. I jus make sure to cook this dish at least once in a month.. Normally, i use drumsticks to make this dish.. You can use boneless chicken if u want..  When using drumsticks, i prefer you to keep skin on the drumsticks. As chicken skin gives a very good flavor to biryani. Later you can remove it...

Here, i made it little mild in flavor. Adjust spices to your taste.

Here is the recipe for authentic Hyderabad Biryani..

For chicken:
Chicken Drumsticks: 10
Yogurt: 11/2-2 cups
Cilantro: 1/2 cup, finely chopped
Mint: 1/2 cup, finely chopped
Green chili's: 2. chopped
Ginger Paste: 2 tsp
Garlic Paste: 2 tsp
Red chili Powder: 1tsp
Coriander Powder: 1 tsp
Garam masala: 11/2 tsp
Turmeric: 1 tsp
Salt: 11/2 tsp
Bay leaves: 2
Cumin or Kala jeera/Black cumin: 1/2 tsp
Fennel Seeds: 1tsp
Peppercorns: 1 tsp
Cardamom n Star anise: 2 each
Cinnamon: 2 inch stick
Lemon Juice: 1tsp
Olive Oil/Butter: 2 tsp 
Fried Onions: 3 tsp( I used Store bought)
Cashews: 3 tsp
For Rice:
Basmati Rice:4-5 Cups
Oil: 1 tsp
Fennel Seeds: 1tsp
Bay leaf: 1
Cardamom: 1
Salt: 2-3 tsp( Adjust salt by adding little by little n tasting the water)
Water: for 1 cup of rice, i used 11/2 cup of water
For Biryani:
Marinated Chicken
Half boiled rice
Butter: 2tsp
Fried onions: 1 tbsp
Cashews: 1 tbsp
Cilantro: 1/2 cup
Mint: 1 tbsp
Corinader Powder: 1/2 tsp
Garam Masala: 1/2tsp
Saffron water: 2tsp ( Soak 1 tsp of saffron in 2 tsp of hot water for 5 mins) or you can use food colors red n yellow each 1tsp mixed with 2 tsp of water separately.
Egg: 3 Boiled n sliced.
Heavy bottom non stick pan for biryani
Pan for cooking rice

1) In a bowl with  a lid, mix all the ingredients for chicken except oil. Adjust yogurt to your requirement. Don't make it too gravy. Jus add yogurt until u coat the pieces..  Add oil in circular motion on top of the chicken. Close it with a tight lid n marinate it for overnight in fridge. Remove from fridge 1/2 before u start cooking biryani..
This step is important, so don't neglect it. Marinating chicken with spices overnight, helps chicken to absorb the flavors of all spices..
2) Soak rice for half an hour in sufficient water.
3) In a pan add right amount of water. For 1 cup of basmathi rice, i used 11/2 cup of water. Adjust water, as it depends on the rice u used.. At this point of time take your marinated chicken from fridge  n keep outside..
Add water n bring to a rolling boil. Add ingredients for rice except salt. Stir n wait for  2mins.
Add salt as per your requirement. Adjust salt by adding little by little n tasting the water. Don't make the water salty..
4) Strain the water from rice. Add rice to boiling water.  Cook for 5-6 mins or until u see the rice coming up from water. Cooking rice is the most important thing for biryani.. You can see the rice doubled at this point of time.. Immediately switch off the heat n strain the water from rice..
5) Remove water completely from rice.. Keep it aside.
6) Take a heavy bottom non stick pan. Heat it at 350 degrees F. Add butter n melt it for 30 secs.
7) Add marinated chicken carefully. Adjust chicken evenly to fit the bottom of the pan.. Fry for 2 mins without stirring.
8) Layer the chicken with half boiled rice. Sprinkle coriander powder n garam masala. Layer with fried onions n cashews. Sprinkle mint n cilantro. Now sprinkle your colored water or saffron water, randomly..
9) Take a foil n cover the top by tucking the foil into edges. This helps you to retain the flavors. Now cover with lid.
10) Cook for 50 mins on very low heat or at 250 degrees F - 275 degrees F.
11) Check the rice after 40 mins. If it is cooked, then with a spatula  carefully move rice to a side.. Check the chicken. chicken must be fork tender. If u wish u can cook for 5 more mins.. For me it took 50 mins this time.. sometimes it will be finished in 40-45 mins..
12) Once chicken is cooked, Switch off the heat. If u want to add eggs add at this point of time. Add eggs n cover with lid. wait for 5 mins.. 
13) Now carefully collect all the chicken pieces from bottom onto  plate.. Mix rice very carefully without breaking it..If u can, u can mix  the rice n chicken at a time. But i am afraid of breaking rice. so i do this way..
14) Now add chicken to rice  n mix carefully. 

15) If u wish u can remove the chicken skin at this point of time or u can serve as it is. Some people like eating skin..So it depends..
16) Garnish with cilantro.

Enjoy this delicious mouth watering authentic Hyderabadi kachi chicken biryani with raita. 

This is going to be a part of my own event-APS-Rice


Lamb kheema/ Ground Lamb Curry Reposted For EFM Event

Wednesday, January 27, 2010

Lamb.......    This is the  word that makes Vishnu-- mouth watering. He loves NV very much n that too Lamb n Shrimp.
 Sunday's  in Andhra are incomplete without non-veg curries. We  people are so adapted of having non veg on Sunday, that if someone says their weekday dish is non-veg, we jus simple ask them... wat's the special

Here in Wisconsin, we get fresh lamb at local butcher shop, by name Sorgs Meats.. Normally, we get leg of lamb of fresh one's and ground lamb frozen one. You have to be really  careful with ground lamb,as they mince it from leftovers.
So i prefer you to wash n cook it. Normally i jus cook in microwave n drain the water from it. Again, i wash it  under running water putting the lamb in colander and then cook it.

So here is the recipe..
Source: Own
Preparation time: 15 mins
Cooking time 45mins 
In this curry, adjust spices  according to your taste and water according to desired consistency. Cooking times may vary.
Ground lamb: 1 lb
Onion: 1large
Tomato puree: 1 cup or finely chopped tomatoes: 2
Green peas: 1/2 cup
Capsicum: 1/2 cup finely chopped(optional)
Green chili: 2-3 finely chopped
Ginger Garlic paste: 2tsp
Red chili powder: 1-2tsp
Coriander powder: 1tsp
Garam masala: 1 tsp
Meat masala: 2tsp(optional, but gives very good taste)
Paprika: 1tsp
Turmeric: 1tsp
Salt: to taste
Water: 2 cups
Bay leaves: 2
Cinnamon:1 inch piece
1) In a microwave safe bowl, take 1 cup of water, 1tsp salt, 1 tsp turmeric n ground lamb. cook it for 5 mins.
 Stand fro 5 mins n cook it again for 7 mins. (This step is entirely optional. I cook in this way, bcoz it takes less time to cook n my lamb is frozen one. instead of keeping it out for hrs, i do this way.) Drain the water n mash it with spatula without any lumps.
2) In a pan, heat oil n add bay leaves, cloves, cinnamon. Fry them for 30 secs and add onions. Fry them until translucent. Now add, turmeric, ginger garlic paste n chillies.
3) Now, add the minced lamb n 1cup of water. cover it n cook for 15 mins on medium heat. Stirring it occasionally.
4)  Add tomato puree or chopped tomatoes and 1/2 cup water to this n cook for 10 mins (covered on med heat)( here i used home made pizza sauce which i already have. jus for a dif  taste n it tasted pretty gud).
5) Add spices, green peas n capsicum except garam masala n 1/2 cup water n cook for another 5 mins or to desired consistency.
6) Add garam masala n cook for 1min. switch off n garnish with cilantro.
7) Serve with rice or chapati, puri.
If u have any of your own versions or any suggestions, please post it in comments n i will post it for you.

Those who live in Southeast WI or Northern IL..
Sorgs would be a gr8 place to get fresh meat--
Sorgs - Quality Meats & Sausages
N4290 Hwy 14
Darien, WI

This is going to be a part of EFM-Mutton Series of Me and My Kitchen


Spinach Tofu Stir Fry

Here comes the another combination of tofu with spinach. Tofu is a regular ingredient in my cooking. I use tofu instead of paneer in most of my dishes jus to make it healthy n nutritious. I love paneer more than tofu but as per health consciousness, i use tofu... Tofu is made by extracting the goodness of soy milk..And the other main ingredient of our today's dish is Spinach.. I don't need to mention the benefits of spinach.. 
Spinach tofu stir fry is made without boiling the spinach, so that we can get each n every nutrient that spinach has.. As we all know, boiling vegetables or leafy veggies makes them to loose some of their essential nutrients.. So to retain all the nutrients, i tried this dish without boiling the spinach... 

Spinach: 2 bags of fresh spinach or 3-4 bunches, roughly chopped
Tofu: 1 extra firm, drained n cubed
Onion: 1 small, finely chopped
Ginger: 2 tsp grated
Garlic: 3-4 cloves crushed
Cumin seeds: 1tsp
Turmeric: 1tsp
Red chili Powder: 1tsp
Coriander Powder: 1tsp
Salt: to taste
Oil: 1tbsp

1) In a skillet, heat oil. Add cumin seeds n fry for 30 secs.
2) Add onion n fry for 5 mins.
3) Stir in garlic n turmeric.
4) Add cubed Tofu. Fry for 5 mins or until tofu turns light golden color.
5) Now add spinach little by little n mix well.
6) Cook for 4-5 mins or until spinach wilts..

7) Sprinkle chili , coriander powder n salt.. Mix well.
8) Add crushed garlic n stir. 
9) Cook for 1 more min n switch off.

Enjoy this healthy n tasty spinach tofu stir fry with chapathi or rice.


Sub inspired Vegetable Sandwich

Vishnu n I love subs very much..First thing is, its a very healthy diet when it comes to fast food. Normally, what i do to make sandwich is jus put the cheese n veggies on bread n  throw it in microwave for 50 secs.. Though it is very tasty but bread used to be little saggy. Later i tried making sandwich in sub style..It so easy n very tasty...All you have to do is jus toast the bread in toaster, microwave cheese n veggies n jus make a sandwich...I love honey wheat bread. You can substitute your fav bread.

Lets come to the preparation part of the healthy sub inspired vegetable sandwich:

Honey Wheat Bread: 2 slices
Mayonnaise: 1 tsp
Red Vinegar:1/2 tsp or kind of dressing u prefer.
Tomato slices: 2
Green Pepper strips: 5-6 small
Onion rings: 3
Spinach leaves: 6-8
Cheddar Cheese: 1 slice or as your choice
Lettuce: 1 fist
Basil or Oregano: jus to sprinkle

**** You can  choose your own choice of vegetables

1) Toast the bread slices in toaster until the sides get crispy or for about 30 -45secs. Keep them aside.
2) Take small piece of foil or deli wrap paper.
3) On foil arrange onion rings first and then green peppers strips followed by tomato slices.
4) Collect spinach leaves in an order n place them on top of tomato slices.
5) Put cheese slice on top of spinach.

6) Carefully place he foil in microwave. Microwave it for 25 secs or until cheese started to melt.
7) Spread mayo onto bread slices with knife. Then spread your choice of dressing on mayo.

8) Carefully, flip the melted cheese n vegetable on top of bread. Cheese has to go down n onions has to come upside
9) Garnish with extra spinach n lettuce.

10) Sprinkle basil n cover with another bread slice.

Enjoy this delicious n healthy vegetable sandwich..

 This is going to be a part o FF7SL Event- Healthy Fast Food hosted by Radhika..  and  Kid's Delight~ Wholesome Break fast hosted by Srivalli  and Creative Food for Picky/Fussy Eaters Healthy Breakfast and Dinner of Sara's Corner and to sharmi


Cranberry Chutney

Tuesday, January 26, 2010

I was searching internet for the benefits of cranberry, as they step in to my kitchen. I cam across lots of cranberry chutney pages in search results.. So imm i thought of making my own version of cranberry chutney in Indian style first. I used to bring cranberry juice previously, but one day these bright colored little ones attracted me. When i tasted it,my taste buds sensed a familiar taste---Ragi Pallu or Ziziphus jujuba family. But cranberry,s are little bitter n  cant eat them as raw.. So made them into chutney or spicy jam. It taste's very good with sandwich, biscuits n chapathi ...

So here is the recipe for Cranberry Chutney
Cranberry: 1  packet
Onion: 1 small, chopped into chunks
Anaheim peppers: 3, chopped into chunks
Serrano Peppers: 2 chopped
Sesame seeds: 1tbsp
Jaggery: 2tsp
Coriander seeds: 1tsp
Cumin seeds 1/2 tsp
Cilantro: 1 bunch, chopped
Oil: 2tsp
1) In a skillet, heat oil. Add onions n chili's. Fry for 2 mins on medium heta.
2) Add washed n drained cranberry's. Cook for 5 mins on medium heat or until the skin wilts.
3) Stir in Coriander seeds n cumin seeds n jaggery. cook for 1 min n switch off the stove..
4) Add cilantro n let it cool.
5) Grind it to a smooth paste without adding water If required add very little amount of water.
6) Spoon it into a glass jar.
Use as a spread on sandwiches or biscuits. Tastes very gr8 with chapathi's..

Tip: Cranberry reacts with plastic. So be careful with that..


Collard Greens with Tofu

Friday, January 22, 2010

 Collard Greens has occupied an important place in my kitchen, since i get to know about the nutrients n the health benefits.  Previously, i used to make salads with this. At first, i made collard greens dal n it was a big hit. It was so delicious..Though collard greens are cousins of mustard leaves, they do have their own distinct flavor. These greens stand out as a nutritional superstar. Really, it contains lots of nutrients that we require in our daily life such as vitamin A, K, C n omega-3 fatty acids and many more...

And, the other main ingredient in our today' s dish--TOFU- made from soy milk.  Tofu is a very good source of protein, specifically soy protein, as well as numerous other nutrients necessary for good health.
Combination of these both nutritious ingredients gives us a very healthy dish..

So lets come to the preapration part of this healthy dish..
Collard Greens: 1 packet( frozen)
Tofu: 1 packet, Extra firm
Onion: 1 small, finely chopped
Tomato: 2 small, finely chopped
Green Chili: 3-4, halved
Oil: 1tbsp
Butter: 1tbsp
Ginger Garlic Paste: 2 tsp
Coriander powder: 1tsp
Cumin Powder: 1tsp
Garam Masala:1tsp
Chili Powder: 1tsp
Salt: To Taste

1) In a microwave bowl, add frozen collard greens and 1 tbsp water. Cook for 5 mins on high. Wait for 2 mins n cook again for 10 mins on 50% power.
2) In a pan, add 1 tsp oil n heat. Add chill's n fry for 1min. Stir in boiled collard greens n fry for 10 mins on medium heat, uncovered.
3) Grind collard greens to a smooth paste n keep aside.
4) In same pan heat 1tbsp oil. Add onion n fry for 5-6 mins or until onions are translucent. 

5) Add ginger garlic paste n turmeric. Fry for 2 mins
6) Stir in chopped tomato n fry for 3-4 mins or until tomato got mashed up.
7) Now add pureed collard greens. 
8) Add 1 tbsp water. Cover n cook for 15 mins on medium to low heat.
9) Stir in all the powders, salt n garam masala. 
10) Add tofu. Cover n cook for 5 mins.
11) Adjust spices n switch off.

Enjoy this healthy n tasty collard greens tofu dish with Chapathi or Rice..

Tip: Be careful when adding water to collard greens paste. I tried this dish before adding 1 cup of water n i ended cooking it for an hour, to remove water.
As collard greens has high water content, it leaves all the water, while u r cooking.


Lamb curry/Mutton curry

Wednesday, January 20, 2010

Mutton  is the main non-veg curry in Andhra region. We can prepare endless varieties with mutton starting from basic mutton curry to the popular Hyderabad biryani or simply we can go with fried lamb chops. The juicy taste of mutton separates it self from other meat's.
Mutton taste better and  tougher than lamb. Lamb is the meat of young sheep where as mutton is from goat meat. We always prefer leg of lamb from our local meat store. Lamb curry is one of those regular dishes in my kitchen..

Cooked with a variety of spices along with onions n tomato, lamb gives a very good taste. Normally, i cook lamb in pan.It takes more time to cook lamb in a pan, but trust me when you are about to eat u will forget everything. Pressure cooked lamb curry tastes entirely different from pan cooked curry, even if the ingredients are same.
U can cook either ways, but i prefer you to cook in a pan. I usually marinate lamb overnight, so that the lamb absorbs all the spices. If u forgot or don't have that time its okay.. you can marinate it for 1 hr before u start cooking.
Source: own
Preparation: 20mins
Cooking: appx 45 mins
For marination:
Lamb: 1 lb/ 500gms, cubed
Yogurt/curd: 2-3 cups/ well beaten
Green chili: 2 chopped
Ginger garlic paste: 1 tsp
Chili powder: 1tsp
Turmeric: 1tsp
Salt: 1tsp
Coriander powder: 1tsp
Meat masala: 1tsp(optional)( i used shan meat masala sometimes)
Garam masala: 1tsp
All dry masala's: Bay leaves,Cloves, Elachi- 2 each. Cinnamon stick 1 inch piece.

Mix all the ingredients in a bowl n cover it with a tight lid. Refrigerate it overnight or for 45 mins. Before u start cooking keep it out for 15 mins, covered.( I normally keep this outside, when i start chopping onions.)

For curry:
Onions: 2 big, chopped
Tomato: 3 medium, chopped
Green chili: 2, chopped
Cumin seeds: 1tsp
Bay leaves: 1
Ginger garlic paste: 2 tsp
Turmeric: 1tsp
Red chili powder: 1tsp
Salt: to taste
Coriander powder: 1-2 tsp
Garam masala: 1tsp
Tomato sauce: 1tsp( optional)
Meat masala: 1tsp(optional)
Oil: 2tbsp
1) In a pan heat oil, add bay leaves n cumin seeds. Fry for 30secs.
2) Add onion n a pinch of salt. Fry until onions are transparent.
3) Add turmeric, ginger garlic paste, green chili and fry for 2mins.
4) Mix n add the marinated lamb. Mix it well n cook for 5mins covered.
5) Add coriander powder, red chili powder, salt, water-1 cup n mix well. Cover it n cook on medium heat  for 25 mins, stirring occasionally.( Add spices little by little, u can adjust later if u want)
6) Add little water if gravy is too thick. Add meat masala at this point of time, if using. Cook for another 15 mins on medium heat. Keep an eye on curry or u may burn it.
When lamb is more than half cooked, it oozes out its own oil. U can see in this picture oil Floating on top of the curry.
7) Now, add tomatoes n cook for another 10 mins or until meat is tender. Adding tomatoes before will make lamb cook for longer time. So add when meat is more than half cooked.
8) Add tomato sauce n garam masala n cook for another 5mins. Adjust slat n  spices according to your taste. Be careful with red chili powder. After some time lamb absorbs the spices n it tastes really spicy, than u tasted before.
9) Switch off n garnish with cilantro.

Those who want to cook  in pressure cooker, do the same process from step 1-4. Now add all the spices except garam masala n 1/2 cup of water. Cook for 2-3 whistles. Here i am not sure about whistles because mine take jus 2 whistles while my friends cookers take 5, 8 even 10 whistles for one of my friends. I use prestige pressure cooker.
After releasing pressure, adjust spices  n add garam masala. cook for 3-5 mins. Switch off n garnish with cilantro.
We like it little bit thick, instead of floating. Enjoy your lamb curry with rice.

Note:When u cook rice add 1tsp snauf to rice n cook. this gives very flavorful taste to rice n whole meal too..
If u want to remove floating oil from curry, take 2 ice cubes in a deep bottomed spatula n immerse it in curry for 30 secs, repeating it 2-3 times.

This is going to be a part of EFM-Mutton Series of Me and My Kitchen


How To Series: Cilantro

Monday, January 18, 2010

Cilantro plays a wide role in our daily lives. without cilantro, no dish is complete,.
 Cilantro/ Coriander leaves spoils very quickly if we store them in bags.
I store cilantro in two ways.

1) Immediately after u bought cilantro wash it n pat dry it( u can put washed cilantro on a news paper spreading). Remove if there are any dark or spoiled leaves.
2) I collected all the long stemmed ones and tie them like a  bunch. cut it at the end equally.

3) Take a small mouth vase or a bottle that has a little big mouth. Fill the bottle with water up to 2 inch lower to the rim. now put the bunch in water so that leaves are not getting immersed in water. All u need to do is put the bunch in water and spread the leaves.

4) Now take the same bag in which u bought cilantro and cover the vase  by putting bag on it upside down. keep it in fridge. Use whenever u want it by jus picking stems n again keep it in fridge.

5)U can store like this upto 2 weeks,Change water for every 2 days. if u see any dark leaves jus remove them
6) Secondly, what i do is , i will collect all the remaining leaves n store them in a box layering with paper towels n store in fridge.


Sesame Jaggery Balls

When i was kid, i used to go out with my grandpa in evenings jus for a walk.. He used to but my this Sesame Jaggery rounds.. I jus love them.. They used to be bit hard for me to take a bite of them. 
My mom makes this Sesame jaggery balls often n especially for sankranthi. Her version is little soft n i love them too.
I made this for pongal n being little bit busy, i cant post it right away.. 

In some places, they called this as  "Chimiri". Making of Sesame jaggery balls is so simple and al you need is jus two ingredients: Sesame seeds n Jaggery. 
Jaggery plays a key role when it comes to festive food. In most parts of the India, they use jaggery for making sweets/deserts that are supposed to offer to god or the sweets that are made in regard of celebrating festival.. Jaggery is also considered auspicious in many parts of India.. Jaggery has that purity n simplicity of goodness. 

So here is the recipe for Sesame Jaggery Balls:

Sesame Seeds:( white) 1 cup
Jaggery Powder: 1cup
Elachi Powder: 1 tsp

1) In a pan, dry roast sesame seeds n let them cool. 

2) Grind it into a coarse powder ans set aside.
3) Now, blend jaggery for 1 min in mixer.
4) Add powdered sesame seeds n Elachi powder. 
5) Press stir button for 30 secs.
6) Now take it into a container n mix it well.

7) Roll it into a lemon sized balls n press it to get a disc shape..

Enjoy this delicious sesame seeds balls as it is..

Tip: You can use this as a substitute for Dal-jaggery used to make Purnallu or bobbatlu/ poran  poli...

This is going to be a part of Priya's- Cooking with seeds Event.


Vegetable Pulao: Rice Cooker Version

Thursday, January 14, 2010

This is a simple recipe to make delicious perfect pulao. Normally, i do vegetable pulao in rice cooker. Whenever , i need to make supper in minutes,i use this pressure cooker. The are so many benefits in using pressure cooker n the big thing is you wont loose any nutrients of the ingredient that you are cooking.
Pulao is different from biryani. As biryani is made by pre cooking the rice up to certain consistency n then cooked with vegetables or meat. Where as, Pulao is made by cooking rice n vegetables together n it requires less spices.

Rice: 2 cups
Onion: 1, small, chopped
Potato: 1, cubed
Carrot: 1, sliced
Green Peas: 1 cup
Cauliflower: 6-7 florets
Green Chili: 3, sliced into half's
Ginger Garlic paste: 2tsp
Cashews: 2 tbsp
Coriander Powder: 2tsp
Cumin Powder: 1tsp
Garam Masala: 1tsp
Chili Powder: 1tsp
Turmeric: 1/2tsp
Salt: to taste
Dry Spices:
Cumin seeds: 1tsp
Fennel seeds: 1tsp
Bay Leaves: 2
Star Anise: 2
Elachi: 2
Cinnamon: 1 inch stick
Cloves: 4
Peppercorns: 5
Oil: 1tbsp
Butter 1tbsp

1) Soak rice in water for about half an hour. Drain n keep aside.
2) Heat oil n butter  in presuure cooker. Add all dry spices one by one .Add fennel seeds n cumin seeds last.
3) Add onion n fry for 3 mins. Add ginger garlic paste, turmeric  n chili's. Fry for 1 min.
4) Stir in potato n cauliflower. Fry for 1 min.
5) Add carrot n peas. Fry for 1 min.
6) Add soaked rice n mix carefully without breaking the rice.
7) Add 4 cups of water. Adjust water according to your rice...
8) Add all powders n mix well. now add salt little by little. Taste it n add the salt. Be careful with salt.If water i salty, your pulao will be salty.
9) Cook for up to 2 whistles n let it cool down.
10) Open the cover n mix carefully.

Enjoy this Ezzy Breezy Vegetable Pulao accompanied with Raita.

Tip: You can substitute for dry powders to pulao masala.

This is going to be a part of My APS- Rice Event


Happy Pongal

Tuesday, January 12, 2010

Happy Pongal Buddies


Chili Chicken

Sunday, January 10, 2010

Chili chicken holds so many memories in my life. I used to live in hostel, when i was in 12th grade. My mom used to come to visit me at least once in a week. So whenever she visits me, she brings me this yummy chili chicken. My friends Deepthi, Jyoti n sreelu like my mom's chili chicken very much and it used to vanishe in no time. Those were very beautiful n memorable days in my life. We used to enjoy a lot. Every time i rem my hostel days( i stayed in hostel for 11th n 12th grade) i jus forget my self, think about how we used to tease our warden n hostel principal. Haa those were beautiful days. We call ourselves as night owls, as we used to wake up until midnight- jus to scare our hostel principal(heheheeeee).
Enough about my hostel days n coming to chili chicken---Normally, she uses peanut oil for non-veg curries to give that extra taste. But for health conscious, i jus use olive oil.. My mom always deep fries chicken in oil or sometimes she jus boil them. But, i tried this shallow fry method n it was a big hit. Shallow frying chicken makes it to absorb less oil, so that we can cut little bit calories. 
Here is the recipe for delicious Chili Chicken:
For Chicken:
Chicken: Bone less 500g, 
Green Chili: 1 Chopped Finely
Ginger garlic paste: 1 tsp
Coriander powder: 1 tsp
Chili Powder: 3/4 tsp
Turmeric: 1tsp
Salt: 1tsp
Garam masala: 1/2 tsp
Lemon juice: 2 tsp
Corn Flour: 1tsp
Food Color: RED- 3 drops
For Gravy:
Oil: 2-3 tbsp
Onion: 2 big or 3 medium, finely chopped
Green Chili: 4 (I used jalapeƱos) Cut Length Wise
cashews: 1 tbsp
Ginger Garlic Paste: 2 tsp
Fennel seeds: 1 tsp
Turmeric: 1tsp
Salt: To Taste
Garam Masala: 1 tsp
Lemon Juice: 2 tsp

1) Cut chicken into bite size pieces. Wash  throughly.
2) In a bowl, mix all the ingredients for chicken n keep it aside for 15 mins.
3) In a pan( which u want to use to cook chili chicken) heat oil at 400 degrees-450 degrees. 
4) Shallow fry the marinated chicken in small quantities. Fry for 2 mins on each side for every batch until they turn dark brown color..
5) Drain excess oil n place them on paper towels. Repeat the same procedure for remaining chicken pieces.
6) Now in the same pan, add green chili's n fry for 1 min. Take them out n keep aside.
7) Add onion n fennel seeds. Fry for 6-7 mins or until onions are pink  in color. As we are frying in same oil we fried chicken, it  helps onion to get the chicken flavor. You can see  the color in this picture. I imm took this pic, after adding onions to oil.
8) Add cashews n fry for 1 min.
9) Add ginger garlic paste, turmeric  n fry for 1-2 mins.
10) Add green chili, salt n fried chicken pieces.Mix well. Cover n cook for 5 mins on medium to low heat. 
11) Sprinkle garam masala n fry for 1 min.
12) Switch off the stove n add lemon juice. Mix well.
Enjoy this delicious mouth watering chili chicken with rice.

1)Use green chili's that are spicy. so that u can use them in less number. jalapeƱos goes ver well for chili chicken. 
2)Be careful with salt n chili powder.
3)Add 1 tbsp butter to oil. So that it enhances the taste of chicken, if using olive oil or soy bean oil.
4) Add 2 tsp of soy sauce and 1 tsp of corn flour to chicken before frying. This gives little bit Chinese effect n volume to chicken.
5) Sprinkle 1tsp of all purpose flour, after frying onions. This prevents excess moisture n oil in onions, thus making gravy dry..
6) If you want to deep fry the chicken, then add 1 egg and increase the amount of corn flour to 4 tsp to ingredients for chicken.

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