Chicken - 1Kg
Onion - 1/2 Kg (5 or 6 onions chopped)
Turmeric Power - 1/2 teaspoon
Pepper Powder - 2 tablespoon
Ghee - 2 tablespoon
Red Chilli Powder - 1 tablespoon
Small Onion - 5 Nos. (cut into small pieces)
Ginger - 1/2 teaspoon
Garlic - 1 teaspoon (grind into paste)
Perum Jeera (Fennel Seeds) - 1/4 teaspoon
Cardamom - 2 Nos.
Cinnamon - 1 stick
Cloves - 2
Coriander leaves - 1 tablespoon chopped
Pudhina leaves - 1 tea spoon
Cut chicken into pieces and wash it thoroughly, keep it aside
to drain water. Mix pepper powder, turmeric power and salt with
little water to make a paste and mix the paste to chicken and
keep it for 10 minutes. Heat ghee in a frying pan and deep fry
chicken till it turns brown. Grind small onions, Jeera, Turmeric
and red chilli powder, garlic, ginger, coriander leaves and pudina
leaves and mix it with fried chicken. Add cardamom, cloves and
cinnamon and salt to taste. Mix all these and cook for 15 minutes.
Add coconut extract and close the lid and cook again for 10 minutes.
When the gravy becomes thick add 1 teaspoon of lemon juice or
vinegar. The taste will be fantastic.
Back to cooking
CHICKEN - 1 KG (remove the skin and cut into 10 pieces)
BASMATI RICE - 2 CUP (soak in the hot water for 10 minutes and
remove the water)
CASHEW, KISMIS FRIED, FRIED ONIONS FOR GARNISHING
OIL - 4 BIG SPOON
ONIONS - 4 (medium size)
GINGER - 2 SMALL PIECES
GARLIC - 6 FLAKES
GINGER&GARLIC SHOULD BE GRINDED TOGETHER
MINT & CORRIANDER LEAVES AND 3 GREEN CHILLIES ALSO SHOULD
BE GRINDED TOGETHER
TOMATO - 3
TURMERIC POWDER - 1/2 TSP (if u are using any BIRIYANI MASALA
no need to add turmeric)
CHILLI POWDER - 2 tblspn
CORIANDER POWDER - 2 tblspn
BIRIYANI MASALA OR GARAM MASALA POWDER - 1 1/2 tspn
IF U ARE USING BIRIYANI MASALA ALL OTHER POWDERS SHOULD BE ADDED
ACCORDING TO YOUR TASTE.
CURD - 3 BIG SPOON
WATER - 4 CUP
LEMON JUICE - 1tspn
WHOLE GARAM MASALA - all 3 each
Take a kadai or any vessel, pour some oil and add onions finely
cut and saute and when it starts changing the colour add ginger
and garlic crushed and mix well. when u get a flavour add mint,
dhaniya leaves and chilli (grinded together) and saute well and
after sometime add tomatoes finelly chopped and make a good paste.
then add all powders one by one and stir well and finally add
curd and saute for 1 minute and add chicken and salt. add little
water and cook the chicken till gravy becomes very thick. the
gravy should be covered in the chicken.
in a vessel pour some ghee and fry rice for 1 minute and add
whole garam masala, bay leaves, water, lemon juice and salt and
cook covered on a lower heat. Take care not to add too much of
water. The water must be JUST ON THE TOP OF THE RICE. cook for
7 minutes and off the gas and after 15 minutes u will get dry
Take another vessel and grease some oil on the bottom. Put a
layer of rice and then chicken. then again rice, like that till
both rice and chicken finishes and cover with a lid and take a
DOSA TAVA and put the tava on the gas on low fire and keep the
rice vessel on it (u can put a vessel full of water on the top
of the lid to avoid the steam to go out from the rice) and let
that cook for 30 minutes on low fire. Lastly garnish with cashew
and kismis fried and onion fried. U WILL GET A MOUTH WATERING
CHICKEN BIRIYANI and can have with salad and lemon pickle and
Back to cooking
Fish 8-10 medium pieces(marinate with ginger-garlic paste ground
with three green chillies, turmeric,salt& black pepper)
Onions 5 large chopped into small pieces
Ttomato paste 4tbs (use paste..it gives a richer flavour than
Chilli powder 1/2 tsp
Greenchillies chopped 4-5 if required (optional)
Turmeric 1/2 tsp
Thyme(dried)& coriander leaves
*Dried methi leaves will give an added flavour Basmati rice 2
cups(soaked for 30 min & strained)
Fry onions, greenchillies in oil in a thick bottomed pan. When
it turns brown, add the ginger garlic paste(half of which was
used for marinating the fish) & fry till oil seperates. Add,turmeric
pdr,chilli pdr and the dried herbs. When it's fried well add the
tomato paste & fry till oil seperates. In the meantime........
Fry the marinated fish pieces on low fire till it's cooked but
not crispy. Place them on on paper towels. To the saucy onion-tomato
mix, add salt(just enough since fish already is salty) & hot
water(3/4 cup. Let it boil and then place fish pieces in it. Cover
& simmer on low fire till all the water has been absorbed
& there is just enough gravy. Fry the strained rice in ghee
with some spices & bay leaf and add 4 cups of boiling water
with a pinch of turmeric & salt. Do not cover. Cook till water
has been absorbed then cover & keep aside for few min.
Layer the rice & fish pices & spread crispy onion slices
on top & bake with a foil covered in the oven for 30 min.
Serve with Raitha & pappads
Back to cooking
White Chicken Chilli
1 large onion chopped (about 1 cup)
1 clove garlic finely chopped
1/4 cup margarine or butter
4 cups chicken pieces
3 cups chicken broth
2 tablespoons snipped cilantro or parsley
1 tablespoon dried basil leaves
2 teaspoons ground red chillies
1/4 teaspoon ground cloves
1 can sweet corn
Saute onion and garlic in butter over low heat, stirring until
lightly browned. Stir in remaining ingredients. Heat to a boil.
Reduce heat and simmer 1 hour. Stir occasionally. Serve topped
with fresh chopped tomatoes, sour cream and chips. Makes 6 servings
(1 1/2 cups each).
Back to cooking
Creamy Egg Curry
Pour 3tbs of oil into a kadai. Add mustard seeds and a sprig of
curry leaves. Fry 2 onions, 2 tsps ginger and garlic paste....toss
in 3 julienned ripe tomatoes and 3 slit green chillies. When the
tomatoes are cooked, add 3 tsps of meat masala. Add 3 cups of
fresh cream plus salt to taste. Boil four eggs and add them to
the gravy. Let it simmer for a few minutes. *This curry goes well
with Parathas or Paal Appams
Back to cooking
Fleshy fish- 500gms
Onion - 4 nos
Tomato - 3 big
Ginger - 1 inch
Garlic - 10 cloves
Green chillies - 5 nos
Tamarind - 1 lemon size
Coconut - 1
Mustard seeds - 1 tsp
Turmeric - 2 tsp
Chilli powder - 3 tbsp
Coriander powder - 4 tbsp.
Garam masala - 2 tsp
Pepper powder - 2 tsp
Curry leaves - 2 sprigs
Salt to taste
Cut the fish into 1.5inch cubes. Avoid bony fish. Make a paste
of 1tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder,
1 tsp pepper powder, salt and juice of 1 lemon or 2 tsp vinegar.
Apply it to the cut fish and refrigerate for atleast an hour.
This can be done a day before too. Medium fry the fish pieces
and keep separately. Chop the onion and tomato into small pieces
seperately. Grate the ginger and garlic. Slit the green chillies.
Add the tamarind to 1/2 cup water. Extract coconut milk so that
you have one cup of thick coconut milk and two cups of thin milk.Take
a heavy bottom vessel with lid. Splutter the mustard seeds in
2 tbsp oil. Fry the onion till golden brown. Add the grated ginger
and garlic and chillies. Add the tomato and fry till dry. Add
the chilli powder, coriander powder, masala and 2tbsp water. Fry
till the masala is fried(be careful not to burn it). Add the two
cups of thin coconut milk and the tamarind extract and cook covered.
When it starts bo! iling reduce the flame, add salt and the fried
fish pieces. Stir carefully so that the fish pieces do not break.
Cook covered for 5 minutes in the lowest flame. Turn off the flame.
Add the thick coconut milk and stir slowly. Check the salt and
spice. Add if necessary. Garnish with curry leaves. A good accompaniment
for rice, chapati and bread.
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