Chicken Briyani/Spicy Chicken Briyani/ Restaurant Taste Chicken Briyani

Chicken Briyani

OH! Yummy Chicken Briyani !!! If any non-vegeterian is there who wont love chicken briyani. I love Chicken Briyani. Of Course the word "Briyani"  itself make our mouth watering. If i invite any one to my home our first choice would be chicken briyani or mutton briyani (if they are non-vegetarian). Here I am Going to share the way of making chicken briyani.

Ingredients:

·        Basmati rice -2 cups

·        Chicken-1/2 kg

·        Ghee- 2-3tsp

·        Oil-1tblsp

·        Cloves(Lavangam)-4

·        Cinnamon(Pattai)-1 inch

·        Bay leaf-2

·        Marathi moghu-2

·        Sanuf(Perunjeeragam)-1/2tsp

·        Cumin(jeeragam)-1/2 tsp

·        Onion-4(finely chopped)

·        Ginger Garlic paste-2tsp

·        Green Chilli sliced-1

·        Tomato-4(finely chopped)

·        Red Chilli powder-1/2tsp

·        Briyani Masala powder-1/2tsp

·        Mint leaves-1 cup

·        Coriander leaves-1 cup

·        curd-1 cup

·        Ajinomoto - pinch(optional)

Method:

1.     Wash Basmati rice and drain the water completely.

2.     Heat ghee in a pan and add basmati rice,fry till light brown in low flame.

3.     Take the rice from the pan and keep aside.

4.     Add 2-3 tsp of ghee and 3tsp of oil and heat it.

5.     Add cloves,cinnamon,cardamom,bay leaf,marathi moghu,sanuf and cumin.

6.     Wait till it crackles and add chopped onions.

7.     Fry the onions till golden brown.

8.     Add mint and coriander leaves and saute it.

9.     Add ginger garlic paste and saute it raw smell disappears.

10. Add chopped tomatoes and cook until soft and mushy.

11. Add the briyani masala powder and mix well.

12. Now add the washed chicken,curd and add salt.

13. Leave it for few minutes in low flame.

14. Now add the fried basmati rice and stir with the gravy.

15. Add 3 cups of water stir gently.(measurement 2cups of rice 4 cups of water if using in electric rice cooker otherwise  31/2 cup of water)

16. Taste and adjust salt and seasonings.

17. Now add the green chilli and ajinomoto.

18. Close the cooker lid and put it in cook mode.

19.When it comes to warm mode allow it for 5 min and switch off the cooker.

20. If using pressure cooker, then after one whistle simmer the flame for 2-3 min.(need not exceed this timing)

21. Once the pressure goes off, open the lid and fluff the briyani gently.

21. Now yummy chicken briyani with nice aroma was ready to serve!!!!

Note:

v The onions should be fried well.

v Need not want to add water after adding briyani masala powder.

v Here i use aachi briyani masala powder, you can also use sakthi, everest masalas.

v If u need not want to add curd add water instead of it and add 2-3 drops of lemon juice.

v Ajnomoto is optional.

v Serve this with onion or cucumber raitha.

Chicken Cutlet

Chicken Cutlet

         Chicken cutlet is a yummy starter and my kids love to have cutlets as evening snack too. This is simple to cook and consume less time.

Ingredients:

·        Boneless Chicken -7-8 pieces (medium size)

·        Cummin powder-1 tsp

·        Coriander powder -1 tsp

·        Garam masala powder – 1tsp

·        Green chillies- 2(finely chopped)

·        Onion-1 (finely chopped)

·        Ginger garlic paste -1tsp

·        Coriander leaves – 10-15 leaves

·        Salt – to taste

·        Oil – for deep frying

·        Corn flour- 1tsp

·        Bread crumbs – 1 cup

·        Lemon juice-1 tsp

·        Egg -3 nos

Method:

1.     Wash the chicken using lime juice in running water.

2.     Grind the chicken in mixer and add the dry spices coriander powder, cumin powder,Garam masala powder, lemon juice 1 tsp and salt and marinate in refridgerator for 1 hr.

3.     Take 2 eggs and beat it well.

4.     Heat oil in a pan and sauté onions till golden brown.

5.     Add ginger garlic paste and sauté till raw smell disappears.

6.     Now add the marinated chicken and sauté it well in medium flame. Let it cook well. Mash the chicken using laddle.

7.     Switch off the stove and allow it to cool.

8.     Now pour the well beaten 2 eggs and mix it well with the cooked chicken.

9.     Add green chillies, coriander leaves, and 4 tsp of bread crumbs,1 tsp of corn flour and make a tight mixture.

10.Take white yolk from 1 egg and beat it.

11.Make any shapes for cutlet in that mixture, dip it in white yolk and roll it in bread crumbs, repeat this for remaining cutlets and keep aside.

12.   Heat oil in a pan for deep frying. Drop one by one cutlets and cook both the sides in low flame till golden brown.

13. Serve these cutlets with tomato ketchup.

Yummy Chicken cutlet is ready to taste!!!!

Ragi Pakoda/ Ragi Pakora /Ragi recipe / Diabetic friendly

Ragi Pakoda

              Easy and tasty snack for your tea time is ragi pakoda. Ragi is healthy too. This pakoda would be crispy and treat your buds.

Ingredients:

·        Onion -1(finely chopped)

·        Green Chillies -2(finely chopped)

·        Ragi Flour – 1 cup

·        Salt – to taste

·        Coriander Leaves and Curry leaves

·        Oil –for deep frying

Method:

·        Take a bowl and add 1 cup of ragi flour, salt and mix it well.

·        Now add the chopped onions, green chillies, coriander leaves and curry leaves.

·        Pour water little by little and mix it to get tight dough.

·        Heat oil in a pan for deep frying

·        Take hand full of dough and split it roughly using hands and put in the oil for         frying.

·        Cook all the sides evenly and take it from the oil.

 

·        Crispy, tasty, healthy snack ragi pakoda is ready.

Thengai Purnam Kolukattai / Coconut stuffed Kolukattai /Modhagam

Thengai  purnam kolukattai

        Thengai purnam kolukatai is the one which is served as neivaidyam on vinegar chathurthi. The outer layer which is made by rice flour will be salty and the purnam stuffed inside will be sweety. This combination will sure make your mouth watery.

Ingredients:

·        Coconut-2 cups

·        Jaggery -1 cup

·        Cardamom -4 nos

·        Rice flour -2 cups

·        Salt – as needed

Method:

1.     Grind the coconut and cardamom coarsely in the mixer without adding any water, keep it aside.

2.     Boil the water and add the jaggery in it. Let it boil again. Allow the jaggery to dissolve in it.

3.     Strain the impurities with the filter and boil the syrup again.

4.     Now add the grated coconut in it and mix well.

5.     Stir is continuously in low flame till it is non-sticky while making balls.

6.     Check it with water greased hands, the pooram should not stick to the hand and switch off the stove. Now the purnam for kolukattai stuffing is ready.

7.     Make small balls with this purnam and keep aside.

8.     Take a bowl and put 2 cups of rice flour and 1 tsp of salt and mix it.

9.     Boil the water and add it little by little to the flour and mix it well. It should be the dough which is non sticky.

10. Grease the kolukattai mould with coconut oil and fill half with rice flour dough and place the coconut purnam balls in the center and press it. The excess flour will come out, remove it and open the mould and keep it aside.

11. Repeat the step 9 for the remaining flour.

12. Place the kolukattai in idli cooker and cook it .

            Now the kolukattai is ready to serve!!!!!!!!.