Chicken Briyani

Chicken Briyani is made of chicken cooked with spices and basmati rice.
Ingredients 1

Chicken - 1 kg
Curd(yoghurt) - 3 tbspn
Lemon juice- 1 tbspn
Salt - 1 tspn
Chicken Masala - 2 tspn
GingerGarlic paste- 2 tspn
Turmeric powder - 1 tspn
Coriander powder- 2 tspn
Chilli powder - 1/2 tspn

Ingredients 2

Bay leaf- 2 nos
fennel seeds - 1 tspn
Nutmeg powder - 1 tspn
star anise - 1 no
cardamom - 4 nos
Clove- 5 - 6 nos
cinnamon sticks - 2 - 3 nos



Ingredients 3

Onions - 2 big nos(lengthwise)
Tomato- 2 big nos(cubed)
Green Chilli - 2(slit lenthwise)
Ginger Garlic paste- 3 tbspn
Coriander- a bunch(chopped finely)
pudina(mint leaves)-a bunch(chopped finely)
Ghee(clarified butter) - 2 tbspn
Basmati Rice - 2 cups
Chicken masala - 3 - 4 tbspn (as per taste)
Oil - 4 - 5 tbspn
salt - acc to taste


Method

Chicken Marination

• wash the chicken(medium size) and set aside
• In a large bowl add 2 tbspn of curd and all the other ingredients 1 and mix it well
  
• Add the chicken to this and leave it aside for min of 40 mins
• wash and soak the basmati rice for a min of 30 mins
  
• In a pressure cooker or a heavy bottomed pan heat oil
• and then add the ingredients 2 except nutmeg powder and wait till they splutter ( 1 min)
  
• and then add the onions cut lengthwiseand saute it for few mins
• then add the nutmeg powder and saute it
• then add the green chillies , coriander leaves,mint leaves and tomaotes and saute for few mins
• then add the ginger garlic paste and saute it for sometime till the tomatoes get smashed
• then add the marinated chicken and salt and chicken masala..(Add 2 tbspn of chicken masala and then as per taste adjust accordinly)
• cook for some time till the chicken is almost cooked
• drain the water from basmati rice and set aside
  
• in the mean time heat a pan and add the ghee and then add then add the basmati rice
• saute it carefully and when the flavour of basmati arises and the rice does not stick to one another at this stage switch off from flame
• now add this basmati rice along with the chicken which is almost cooked
• taste for masala and spice level and then add 3 cups of water..the rice shud be just immersed in water
• close the lid and keep the flame in lowand wait until the rice cooks
• when the rice is cooked arnish with coriander and enjoy it with raita and eggs.

Sweet Mango Pickle

This is my all time favourite!!!! whenever i make this i get reminded of my childhood days where my grand mom used to make this for me n my cousins... we used to relish with curd rice. we all used to sit around our grand mom and she used to give curd rice on our palms and we used to lick mango pickle along with it. This week as i was passing by i found mangoes on the trees ...wat a beautiful sight ...i stopped my car and i plucked enough mangoes
this ia a very simple recipe

Ingredients

Mangoes - 1 no (refer pic below for size)
Oil - 1 tspn
Chilli powder - 1/4 tsp
Mustard seeds - 6 to 7 seeds
Urad dal (splitted) - 6 to 7 seeds
Salt - 1/4 tsp
Jaggery(powdered) - 3 tspn


Method

• Cut the mangoes into cubes ..u can also cut them into small pieces.
• heat oil in a pan and allow the mustard seeds and urad dal to splutter
• then add the magoes and saute them for say about 7 to 9 mins
• then add the salt and chilli powder and saute for 2 mins
  
• then add around 3 tsp[ns of powdered jaggery and saute so that the mangoes get coated with the melted jaggery
• wait for 2 mins and then remove from flame
• sweetish tangy mango pickle is ready in mins
• cool and then enjoy with curd rice
• according to ur taste u can adjust the amount of jaggery

Shahi Paneer

Making paneer

Ingredients

milk powder - 4 tbspns(heaps)
water - 1 big glass
vinegar - 1 tbspn

Paneer is an Indian cheese n tastes yummy..
i usually prefer to make paneer with full cream milk but since i cant find any good full cream milk here in Africa ...i have used the nestle milk powder .

• take 4 tbspns(heaps) of milk powder in a boiling pan and add a big glass of water and mix it thorougly so that there are no heaps
• now heat this milk until it begins to boil ..at this stage add one tbspn of vinegar and after few secs switch off flame . the result will look like the pic below - the paneer n the water wud've separated
• filter this and spread the paneer on a plate..
• cover the paneer with damp cloth and a place a heavy vessel filled with water and let it set for a min of 3 - 4 hrs.. i usually leave it for 6-7 hrs. then cut into pieces and freeze it..

Ingredients for shahi paneer

Onion - 2 big ones
Tomato - 1 big one
Cloves - 6 nos
Cardamom - 6 nos
Whipped Cream - 20 cl
Paneer - 2 cups
Cashew nuts - few nos(optional)
Kashmiri chilli powder - 1 tspn
Coriander powder - 1 tspn
Turmeric powder - 1/4 tspn
Garam masala - 1/2 tspn
Oil - 2 tbspn

Method

• leave the paneer at room temperature atleast 2 - 3 hrs before preparing...so that it is soft
• now grind the onions n tomatoes to a fine paste n set aside
• heat 1 1/2 tbspn oil in a pan and add the cloves n cardamom n let it splutter and then add the ground onion tomato paste.
• keep stirring for a while n then leave it till the water from the paste gets dried . this will take around 20 mins...this step is very important as this gets rid of the raw smell from the onion-toamto pste
  
• when the onion- tomato begins to stick then add 1/2 tbspn of oil n keep stirring
• after few mins add the dry masala(Coriander powder, kashmiri chilli powder, turmeric,garam masala n salt acc to taste)
• saute this for a min or 2 and then add the whipped cream to this and keep stirring for 3 mins and then add the paneer cubes ...make sure that the paneer is coated evenly with the paste n care shud be taken not to break the paneer cubes.
• switch off from flame and transfer to another dish.
• garnish with cashew nuts (optional)... here i have not used cashew nuts for taste preferences
  
• serve with hot parathas or roti

Pizza

Usually we eat pizza outside but i wanted to try it at home...and yes it was a success and i thought i wud share it with you all.

Ingredients

All purpose flour/Maida - 2 cups
Yeast - 1 tbspn
Sugar - 1 tspn
Salt- acc to taste
Vegetables for topping - onions,Capsicum,Mushroom,Maize(any veggies of ur choice)
Tomatoes - 4
Onions- 1 small
Garlic - 2 pods
Grated Cheese - 400 gms
sunflower oil- 1 tspn
Olive oil- 1 1/2 tbspn
Pizza Spices - store bought

The spices for pizza which is available in the store consists of
Origano,Marjoram,Bay,Ginger,Paprika,Onion,Garlic,Rosemary,Salt

Method

• in 1/2 cup of luke warm water dissolve yeast,salt n sugar and in a bowl add the all purpose flour and then slowly add the luke warm water and one tbspn of olive oil and mix it to form soft pliable dough
• when done just apply the remaining olive oil on the outer surface and leave it closed until the dough is properly fermented or till it doubles in size.
• chop the garlic n onions very finely and puree the tomatoes
  
• heat oil in a pan and add the garlic and then the onions and fry it for a while then add the tomato puree to it and cook it for a while..if desired u can use the store bought tomato puree also...add salt and 1/4 tspn of garam masala(optional)
• now roll the dough to your desired shape....here i have made it rectangle to the size of my tray...
• when u have prepared the base just apply the tomato puree on top of it and then add the vegetables for topping which is cut lengthwise and then spread the pizza spices all over n then top it with the grated cheese.
• then place it the oven at 160 ..keep checking if its done. it takes 20 to 30 mins .

Medhu Vadai

Medhu vadai is made of urad dal and it is my all time favourite
Sunday evening it was raining "cats n dogs " and we felt like having somethin piping hot
after few mins of thinking we zeroed in on having medhu vadai.

Ingredients

Urad dal- 1 cup (200 gms)
Green chillies - 4 to 5
Onions - 2
Curry leaves - a bunch
Ginger grated - 1 tspn
Asafoetida- 1/2 tspn
Coriander leaves - a bunch
salt - acc to taste
Oil - for frying

Method

• wash n soak the dal and refrigerate for min 1 hr
• in the mean time chop the onions finely
• cut the green chillies and grate the ginger and finely chop the coriander leaves and curry leaves
  
• now grind the urad dal smoothly . care shud be taken not to add too much water as it might absorb excessive oil.
• when done add the onions , chillies, curry leaves , ginger, coriander leaves, needed sal and asafoetida. mix it thoroughly
• heat oil in a pan
  
• now comes the trickier part.
• usually the vada's have a hole in the centre to allow even frying
• the mixture must be in th right propotion to get this
• for begginers it is ok if u just fry it without the hole in the centre.
• wet ur hands and take the misture to the size of the lemon ball and a make a hole with ur thumb and gently drop it in the oil
• allow it to get fried , the color changes to golden brown and then turn it and fry evenly
• when done serve with coconut chutney .
• alternatively u can cool the vada and drop in curd and enjoy as thayir vadai(curd vada)

Rava upuma

This is one of the most easiest tiffin items.
i have submitted a recipe of upma without vegetables but u can add ur choice of vegetables to this.

Ingredients

Rava/Sooji - 1 1/2 cups
Onion - 1 big
Green chillies - 4 to 5
Curry leaves - a bunch
Mustard - 1 tspn
Urad dal- 1/2 tspn
Channa dal - 1/2 tspn
Ginger grated - 1/2 tspn
Water- 2 cups
Salt - acc to taste
Oil - 1 tbspn

Method

• Heat oil in a pan and then add mustard seeds n urad dal n allow it to splutter
• then add the channa dal n curry leaves n saute it for few secs. when the curry leaves begin to become crisp add the grated ginger n green chillies slit lenghtwise
  
• saute for few secs and add the onions which are cut lenghtwise and keep frying till they become golden brown.
• at this stage add water n salt and close the pan with a tight lid
• allow the water to boil and when it has almost reduced to half add the rava n keep stirring
• care shud be taken while doing this or it might get clustered
• i prefer to have my upma dry for those of u who dont want it dry can increase the amount of water.
  
• now reduce the flame and keep it closed for 5- 7 mins
• remove from flame n relish it with pickle / chutney/sugar
  

Aloo Paratha

Paratha is a piece of flat unleavened bread fried on a griddle.
The dough is made from wheat flour.
Well this is my favourite north indian dish !
But it is fattening as in addition to the potato we use butter to brush the parathas.
so guys who are on diet be aware!

Ingredients

Aloo(Potato) - 2 medium size
Green chillies - 4 nos
Onion - 1 medium size( finely chopped)
Mustard - 1 tspn
Garlic - 4 pods ( finely chopped)
Coriander leaves- a bunch ( finely chopped)
Cumin - 1/4 tspn
Ajwain - 1 tspn
salt- acc to taste
chilli powder- 1/4 tspn
coriander powder- 1/4 tspn
garam masala - 1/4 tspn
butter- 2 to 3 tbspn
oil- 1 tbspn

alternatively this recipe can be prepared without using chilli powder, coriander powder and garam masala.

Method

• Pressure cook the potatoes until soft and when done cool it and mash the potaoes and add 1/2 tspn of ajwain and set it aside
• heat about 1 tbspn of oil and then add the mustard seeds and allow it to splutter and when done add the cumin seeds and saute for few secs and then add finely chopped garlic
  
• when it begins to brown add the finely chopped green chillies and then add the finely chopped onions and keep sauting till the onions begin to turn brown
• now add the mashed potato mixed with ajwain to this
• add salt , chilli powder, coriander powder and garam masala and keep sauting
• when the mixture is almost dry add the chopped coriander leaves and switch off the flame and allow it to cool

Preparing the dough

• take about 1 1/2 cups of atta (Chappathi flour/wheat flour)
• add about 1/2 tspn of salt and 1/2 tspn of ajwain and add needed water sufficient enough to make a soft pliable dough. when ur making this for the first time it will be quite tricky as one tends to add more water there by making it either too soft or too hard but i assure you it is not that difficult.
• now take sufficient dough to the size of a big lemon and flatten it on the edges using your fingers and then take the potato dumplings to the size of a small lemon and place in on the dough
• flatten the potato dumplings but not too much to the edges
• now pull the edges of the dough to a heap using your fingers so that the potato dumplings are not seen on the outside( refer to the pics below)
• now spread some dry atta on the surface where u r going to roll
• and roll the dough using a rolling pin to a round shape.(well was able to obtain this shape after several attempts)
• heat tawa and place this on it when hot
• after few secs turn over n wait for it to get cooked
• then brush with butter and turn it
• again brush with butter on the other side and wait for 2 secs and then take it from the tawa.
• serve with pickle or any chutney of your choice.

Source

From a friend.