Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice)

Ingredients

• 1-1/2 cups cooked rice
• 10 Vendakkai (Okra/Bhindi), cut into small dices
• 1 onion, sliced
• 1 tablespoon thick tamarind paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon black pepper powder
• a pinch of cinnamon powder
• 1 teaspoon channa dal 
• 1 tomato, chopped 
• 1 teaspoon mustard seeds
• a sprig of curry leaves, finely chopped
• 1 tablespoon oil
• ginger(small piece) and garlic(2 pods), chopped
  
  

  Directions

  1. To begin making the Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice), we will first cook the okra along with the spices.
  2. Take a heavy bottomed pan and heat the spoonful of oil on medium heat. Add the onions, tomato, ginger and garlic and the Vendakkai and salt to taste. Stir fry on low to medium heat until the okra (Vendakkai) is well cooked and roasted. This will take about 10 minutes.
  3. Once the Vendakkai is well cooked, add the turmeric powder, curry leaves, cinnamon powder, black pepper powder, salt, thick tamarind paste and sauté the ladies fingers till it gets coated well with all the other ingredients. 
  4. Now, in another tadka pan, heat a teaspoon of oil. Add in the mustard seeds, channa dal and cashews. Allow them to crackle and get roasted until lightly browned. Add this to the Vendakkai mixture.
  5. Stir the seasoning well into the Vendakkai mixture. At this stage add in the cooked rice. Stir together all the ingredients until well combined. Turn the heat to low, cover the pan and simmer for 3 to 4 minutes.  Check the salt and spices and adjust to suit your taste.
  6. Finally, turn off the heat and transfer the Chettinad Vendakkai Saddam to a serving bowl.
  7. Serve the delicious tangy and spicy Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice) hot along with a tomato onion raita.

Bhindi Rice

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 2

    Bhindi| ladies finger|okra       8
    Basmati rice     1/2 cup 
    Onion      1
    Tomato     1/2 
    Sambar powder   2 tsp
    Ginger garlic paste    1/2  tsp
    Pav bhaji masala| garam masala    1/4 tsp
    Salt    as needed
    Oil    2 tblsp
    Cashew nuts | peanuts    little (optional)
    Coriander leaves     few       
      - See more at: http://www.jeyashriskitchen.com/2015/06/bhindi-rice-recipe-bhindi-pulao-lunch.html#sthash.g6OmGN9p.dpuf

Grilled Honey Mustard Chicken

Serves: 2 - 4

Prep time: 5 minutes
Cook time: 45 minutes


What you'll need:

4 Chicken Breasts (or other cut of your choice)

2 tablespoons oil (canola, olive or vegetable)

For the Seasoning:

2 tablespoons kosher salt

2 tablespoons chopped dried onion flakes

1 tablespoon lemon pepper seasoning

1/2 teaspoon ground cloves

1/2 teaspoon coriander seeds

1/2 teaspoon ground cardamom

For the Honey Mustard Sauce:

1/2 cup liquid honey

3 tablespoons Dijon mustard

1/2 teaspoon Worcestershire sauce

Step 1:
In a small glass bowl add the ingredients of the grilled seasoning blend and mix well with your fingers to ensure all of the ingredients are fully combined.
Set aside.

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Step 2:
In another small glass bowl add the Honey Mustard Sauce ingredients and stir very well to combine the ingredients.
Cover and set aside.

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Step 3:
Clean and oil the grates of your grill.
Set up for direct grilling on one side of the barbecue and keep the other side unlit for indirect grilling.
Preheat the grill to 575F - 600F.
Place the chicken on a large plate or pan.
Drizzle the oil over the chicken and using your hands coat each piece well.

Sprinkle the seasoning over both sides of all the pieces and rub into the skin and meat with your fingers so it really sticks.

Cover and set aside. Step 4:
With the grill at 575F - 600F, place the seasoned chicken on the grates over direct heat.
Sear the meat for a minute and then flip the pieces over to sear the other side for another minute.

Move them off the direct heat to the unlit section of the grill.
Don't move the pieces too far from the direct heat, just not directly over top of it.

Reduce the heat of the grill to 350F
Baste each piece with a couple spoonfuls of the Honey Mustard sauce and close the lid.
Every 10 minutes lift the lid and baste each piece with more Honey Mustard sauce.
Don't flip the chicken over - you will be basting only 1 side.
Cook for 45 minutes or until the internal temperature is 165F and the juices run clear.
Remove from the barbecue and let rest 5 minutes.
Enjoy!

Smoked Cheesy Chicken

Serves 2
Prep Time: 10 minutes
Total Time: 25 minutes
You’ll Need
– 1 pound boneless chicken breasts (about 2 breasts)
– Salt and pepper, to taste
– ½ teaspoon black pepper
– 4 tablespoons (¼ cup) shredded mozzarella cheese, divided
– 1 tablespoon butter, melted
– ¼ cup Frank’s Hot Sauce
– ¼ teaspoon celery salt
How To

1. Preheat a greased grill pan on medium-low heat. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
2. Insert a paring knife into the thickest part of each chicken breast. Cut down the side and make a 3-inch pocket.
3. Season inside and outside the pocket with black pepper. Evenly divide the cheese between the two breasts, placing it inside the prepared pockets. Fold each chicken breast over to close the pockets.
4. In a small bowl, combine the butter, hot sauce and celery salt. Brush one side of each chicken breast with this hot sauce mixture.
5. Place each chicken breast sauce-side-down on the greased grill pan. Brush more sauce over the top of the chicken. Cook for about 7 minutes, then flip the chicken and brush with the remaining sauce.
6. Place the grill pan with the chicken in the oven and cook until the chicken’s internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
7. Remove from the oven and let rest for 5 minutes before serving.

Chicken Schnitzel

Chicken Schnitzel is a popular and tasty treat served throughout Germany. Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener Schnitzel) or pork. In the case of schnitzel, pork (which is treif) and veal (which was expensive and difficult to obtain) was replaced by chicken and turkey. The result is a tasty treat that can be found in nearly every restaurant in Germany.

Schnitzel is a simple, budget-friendly dish to prepare; kids love it. It is often served with French fries, but I prefer to serve it with a fresh  salad to cut down on calories. This easy recipe is sure to become a mainstay in your kitchen; I make it once or twice a month because it’s so simple and tasty. Try breading it with panko for a lighter, flakier, Japanese-style coating.

The traditional way to serve schnitzel is with fresh lemon juice. A squeeze of lemon juice really suits schnitzel, but funny enough, the origin of this pairing is less than appetizing. Before refrigeration was invented, lemon juice was used to mask the flavor of meat that had gone bad. The tradition of lemon juice stuck, and we still serve schnitzel with lemon slices to this day!

While I do love lemon juice on my schnitzel, I also like to get creative with mine and dip it in spicy mustard or Louisiana hot sauce. Yuuuuuummy!

Ingredients

• 2 lbs boneless skinless chicken breasts (4 large breasts)
• 1 cup flour for dredging
• 2 eggs
• 1 cup breadcrumbs
• 2 tbsp paprika
• 1 tbsp sesame seeds (optional)
• Salt and pepper
• Oil for frying
• Fresh lemon wedges for garnish

You will also need

• Plastic wrap, mallet, skillet, paper towels

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Servings: 4 servings

 

Procedure

• Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
• Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
• Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.
• The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
• After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
• Sprinkle the schnitzels with salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

Ellu Sadam - Sesame Rice

Ingredients:
4 cups cooked Rice
3 tablespoon white sesame seeds
1 tablespoon Split black gram/urad dal
1 tablespoon split Bengal gram /chana dal
2 tablespoon peanuts
1 tablespoon cashew nuts
5-6 Curry leaves
1 teaspoon Mustard seeds
2 tablespoon vegetable oil
1 pinch Asafetida
1 teaspoon Red chilly powder
Salt to taste

Method:
Heat a wok and dry roast sesame seeds , urad dal and chana dal . Cool and grind to form a powder. Set aside. Into the same wok , heat vegetable oil and add mustard seeds , curry leaves , peanuts and cashew nuts . Sauté for 2 minutes.

Add salt and chilly powder. Add cooked rice and grind sesame powder. Mix well and cook for 5 minutes more with frequent stirring.

Remove from heat and serve hot .I did Chicken Mushroom Gravy and Crispy Potato Fry along with it which taste awesome!!!!

Broccoli Pilaf(pulao)

 Needless to say that how healthy broccolis are, its recommended to take often this green beauties in our daily menus which am trying to follow while preparing our's menu...After trying out many dishes with broccoli florets, here am again with this spicy, delicious and prefect lunch box menu broccoli pulao which is prepared by cooked coconut flavoured rice and sauteed along with onions and broccoli florets, works out wonder with this green beauties and our lunch with this antioxydant green beauties turned out really fantastic and delicious, its quite a prefect and best way to feed whoever hates broccoli florets...

Broccoli Pilaf(pulao)

INGREDIENTS:

Broccoli, chopped- 1 medium sized head
Basmathi Rice/ Any rice used to prepare rice- 1 cup
Peas, fresh/ frozen- 2 tablespoons (optional)
Cinnamon bark- 2 pieces
Cardamom- 3
Cloves-3
Bay leaf-1
Jeera/ Cumin seeds- 1/2 teaspoon
Onion, chopped- 1 1/2
Green Chillies, slit-3-4 big
Ginger- 1/2 teaspoon
Garlic- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoons
Salt- to taste
Oil- 3 teaspoons
Ghee- 1 teaspoon (optional)
Cashews- 5, broken

• Half cook the rice with salt and drain the water and allow to cool.
• Heat oil in a pan and roast the raw gram masala spices cinnamon, cardamom, cloves, bay leaf and  jeera.

• Once you get the roasted aroma of spices, add the onion with green chillies and cook till soft.
• Add ginger,  garlic and cook till the raw smell leaves.
• Add the broccoli, salt and saute for a minute. Add the peas and sprinkle  a tablespoon or two of water; close with a lid and cook for two minutes.
• Now add the garam masala and mix well.

• Add the cooked rice and mix well. Add salt if required and sprinkle with coriander leaves.

• Heat ghee in a pan and roast the cashew nuts till golden and add with the rice and mix well (This step is optional)

Beetroot Corn Pilaf

Beetroot Corn Pilaf is a easy and perfect lunch box recipe. Kids generally love to eat beet root. I usually make Beetroot poriyal. For a change just tried beetroot pilaf. I added some frozen corn too. We had this for a week day lunch. I just went out and after we came home i made this easy and simple pilaf. It was a super hit at my house and my LO loved it. I too clicked the pictures on that day. Do try this for the lunch box and i am sure kids and even adults will love this beetroot pilaf a lot.

Ingredients

  Preparation Time : 10 mins | Cooking Time :20 mins |   Serves : 2-3


     Basmati rice   1 cup
     Beetroot    1/2 cup (chopped or Grated)
     Sweet  corn   1/4 cup
     Mint leaves    1/4 cup
     Coriander leaves  few
     Tomato     1 small
     Garlic     3 pods
     Turmeric powder  1/4 tsp 
      Red chilli powder   1/2 tsp
      Salt     as needed  
      Oil     2 tblsp     

Method:

• Wash the rice  and soak in 1 and 1/2 cup of water for 15 mins. Cut the beetroot into small cubes. 
• Chop the onions and tomato roughly. Peel the skin of the garlic.
• In a pan add little oil and add in the cubed onions and tomatoes and garlic.
• Saute till the become nice golden brown. Add the mint leaves and coriander leaves to this and cook for a minute.
• Switch off the flame. Allow it to cool.

• Grind this into a smooth paste. Since it has tomatoes no need to add water.
• In a pressure cooker, add oil and add in the ground paste.
• Saute well for few minutes in a low flame. Add red chilli powder and turmeric powder.

• Add the beetroot and corn saute well. Add salt to this.
• Add the rice  which we soaked. Do not discard the water. Saute this in a low flame for 5 minutes.

• Add 1 and 1/2 water to this and cover the lid of the cooker. Let 1 whistle come. Simmer the flame and let be in low flame for 10 minutes.
• Fluff the rice once the pressure is released.

Corn Pilaf / Makai Pulov with Chicken65

This is a signature dish of my mom!! This has always been a favorite at my place when we were kids. When mummy use to make this me and ma bro looked at each others plates just to check if the other has got a bigger portion. I couldn’t believe that the preparation was so easy. Without more chit chatting, I bring to you the recipe for Corn Pilaf…thanks mommy
Ingredients

Corn kernels – ¼ cup
Ghee – ¼ tbsp
Oil – ½ tbsp
Onion medium size- 1 chopped
Cardamom – 1
Cashewnut -6
Raisin 8-10
For Steam rice

Basmati Rice – 1 cup
Water – 2 cups
Salt – to taste
To Temper

Cumin seeds ½ tsp
Musturd seed ½ tsp
Cinnamon – ½ inch piece
Cloves -2
Bay leaves 2
Masala

Ginger garlic paste  - ¾ tsp
Garam Masala powder  – 1 tsp
Red chilli powder – ½ tsp
Turmeric ¼ tsp
Coriander powder ½ tsp
Directions

Wash rice and soak for 15 minutes.
Add water and salt to the pot. Use double the amount of water as rice.
Bring rice and water to boil over high heat with the pot uncovered.
Cover the rice after boiling and reduce the heat to a simmer. Let the rice steam for 10 minutes before checking it. Test the consistency to see if it’s soft enough. If the rice is too hard, cover it and add a few drops of water.
Remove the rice from the heat and keep it aside to cool.
In a frying pan heat oil and ghee add the items under ‘to temper’ with ginger garlic paste.
Add onion and saute till slightly browned. Then add the masala and saute till raw smell leaves and it turns color as shown below and add corn.
Add required salt, keep in mind we have already added salt in steam rice.
Add corn mix to the steam rice.
Serve hot with raita or kadi.

Bombay Mutton Biryani

Mumbai Mutton Biryani	Bombay Mutton  Biryani is really healthy traditional cooking recipe. It is very easy to prepare and gives you unique taste of Rice recipes
Bombay Mutton Biryani Method :
Ingredients : Rice 1 kg  Mutton 1 kg Cumin seeds 20 gm Black pepper 5 gm Clove 5 gm Cinnamon 5 gm Black Cardamom 4 Green Cardamom 4 Chinese Salt 10 gm Turmeric 1 tsp Crushed red pepper 20 gm Yellow color 20 gm Plum 10 Chaat masala 2 tsp Salt to taste Tomatoes 250 gm Coriander leaves ½ bunch Mint leaves ½ bunch Green chilies 20 gm Ginger Garlic paste 2 tsp Lemon 2 Yogurt 250 gm Fried onion 50 gm Oil 250 ml Bombay Mutton Biryani Wash 1 kg rice and soak in water. Then boil rice till 3/4th done. Heat oil in a pan, add 2 tsp ginger garlic paste and sauté till golden brown. Now add 1 kg Cooked Mutton and fry well. Then add cumin seeds, cloves, cinnamon, black pepper, black cardamoms, green cardamoms, turmeric, Chinese salt, crushed red pepper, salt, yellow color and yogurt. Mix well. Add 1 cup of water and cook for a few minutes. Separately chop 250 gm tomatoes, ½ bunch of coriander leaves and ½ bunch of mint leaves. In a pan heat a little oil, add chopped tomatoes, coriander and mint leaves. Fry well. Then add 2 tsp chaat masala and 10 dried plums to it. Fry very well. Also add juice of 2 lemons and mix well. Spread tomato mixture on top of chicken mixture; now make a layer of boiled rice on top. Sprinkle 50 gm fried brown onion on top and simmer on low flame till done. Dish it out, serve with Raita.

Rava Dosa with Tomato Chutney

Instant, golden, crispy, Rava Dosa, my most favorite breakfast/tiffin item (other than Masala Dosa, of course):). My whole family are fans of dosas, all varieties. We used to have Punjabi neighbours at andhra who LOVED rava dosas like they could eat it for breakast, lunch and dinner. They would send home hot Aloo Parathas or Chole Bhature for breakfast, whenever they craved for Amma’s rava dosas. Their dinner, including ours, was Rava Dosa, courtesy Amma.:)

Rava Dosa with Tomato Chutney

Here’s what goes into the making of rawa dosa:

2 cups semolina/rava

1/2 cup rice flour

1/2 cup maida (all-purpose flour)

1 1/2 tsps cumin seeds

1 tsp grated ginger

coriander leaves – 2 tbsps (optional)

curry leaves – few (optional)

finely chopped green chillies – 1 or 2

salt to taste

water – 6 cups (approx)

oil as required

Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion (as shown in the picture below). Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.

Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.

Rava Dosa with Tomato Chutney

But for a crisper dosa, let the dosa roast further on high for another one mt or till it reaches a nice golden brown stage like shown in the image below. Serve hot with chutney or sambar.

It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.

~ Prepare the batter at least an hour or half an hour before you actually want to eat the dosas.

~ There is no need of fermentation for ravva dosa batter unlike masala dosa batter. Its instant.

~ The batter should not be thick but of pouring consistency like a thick buttermilk consistency.

~ Letting the batter sit in the refrigerator for a few hours also helps in attaining crisp dosas not that you cannot prepare crisp dosas with batter sitting for just an hour. Infact the dosas you see in this post were prepared from dosa batter that was mixed just an hour before preparation.

~ Infact the most important factor in the making of ravva dosa is adjusting the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas.

~ There are many variations in preparing rava dosa. You could add grated carrot and coconut to the batter along with rest of ingredients. Or add some sliced onions while the dosa is cooking. Broken cashewnut pieces can also be added to the dosa batter.

~ At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa.

~ You can flip the dosa and cook the other side as well but I don’t usually flip the dosa. I let it cook on one side only.

~ A cast-iron tawa is best or a non-stick pan (used exclusively for dosas) can be used to prepare rawa dosas.

~ Don’t skimp on the oil to save a few calories, as it helps the rawa dossa get crisp. (don’t ever think of calories when you want to relish rava dosa):)

~ The batter can be stored in the refrigerator for 2-3 days after which it will turn sour (i.e the dosas prepared from batter more than 3-4 days old).

Chinese Chicken Fried Rice

Here I have for you another version of fried rice – chicken fried rice. This is a great way to make use of your leftover white rice. Make sure the rice you are using for this recipe is at least one day old, leftover rice that is even older than that would work even better.  Once again, ingredients such as soy sauce, garlic and oyster sauce should be added to your taste. In this version I decided to add oyster sauce in the mix and I felt it gave the fried rice great flavor. When adding the rice to the wok with the sauces, make sure the wok is heated enough to sufficiently fry the rice and absorb the flavors of the sauces into the rice. For the pieces of chicken all I did was sauté them in oil and drain on paper towels.

Ingredients: 
2 boneless skinless chicken breasts (cut into cubes)
4 cups white rice (cold and at least 1 day old)
2 large eggs
2 minced garlic cloves (or more add to your taste)
1 cup frozen peas and carrots
1 white onion (diced)
½ cup soy sauce (or to your taste)
2 tablespoons oyster sauce (or to your taste)
Sesame oil (for stir frying)
Vegetable oil

Chinese Chicken Fried Rice

Cooking Instructions:
Step 1: Fry chicken pieces in oil until fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside.
Step 2: Add 1 teaspoon of sesame oil and one teaspoon of vegetable oil to the wok. Stir fry diced onion and garlic for 30 seconds, add peas and carrots mix and stir fry until vegetables are done to desired tenderness.

Step 3: Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.
Step 4: Add the scrambled egg and chicken pieces and mix well. Heat thoroughly and serve.

Ginger And Spring Onion Chicken With Egg Noodles 薑蔥雞塊撈麵

Ginger And Spring Onion Chicken With Egg Noodles 薑蔥雞塊撈麵

This is one of our must order dishes at our local Chinese. Some of you might be more familiar with the mud crab or lobster version, this is pretty delicious if you only want to spend a fraction of the other 2 versions. This is the first attempt and I must say it tasted just like what I remember. If you want to spend a bit more on a mud crab or lobster, the method is the same.

P.S The photos are horrendous so I hope it wouldn't stop you from trying. I will certainly be making this again, photos will be updated then.

Serves 3

you'll need;

3/4 of a free range chicken, chopped into pieces

10 cm piece of ginger, sliced

3 garlic cloves, chopped

1/2 onion, sliced

4 spring onions, cut into 2" lengths

4 tbs of oyster sauce

dash of sesame oil

dash of soy

dash of white pepper

2 cups of chicken stock

Ginger And Spring Onion Chicken With Egg Noodles 薑蔥雞塊撈麵

corn flour solution

Cook noodles with plenty of hot water for 15 seconds, remove and rinse in a big pot of cold water. Bring the water back to a rapid boil, return noodles and cook til al dente.Prepare the vegetables.

Fry chicken pieces till golden.

Saute garlic and ginger til fragrant, add in the chicken and continue to cook for a minute on high heat.

Add seasonings and stock, bring it to a boil then chuck in the onions and continue to cook for a further minute. Check for seasonings and thicken the sauce with a little corn flour solution. Pour the everything over the awaiting cooked noodles.

One Pot Chef's Chicken Biryani with Simple Chicken kurma by Huby

One Pot Chicken Biryani with Simple Chicken kurma

My husband is a great cook. . He spends very little time to cook and they taste really awesome. . But he leaves behind a  big mess to clean up ;) so I only make it once a month for him on a day both of us have off :) . But he loves and so ma kiddo. .

He makes all kinds of awesome food. He likes to cook healthy things from scratch. I can't even tell you what a favorite is because there are just too many!

So,finally he made this last weekend. .I have given you the ingredients and way to prepare just below. 

One Pot Chicken Biryani

Ingredients

1. Basmati Rice / Jeeraga samba    2 cups( I used Jeeraga Samba)
2. Onion   2 medium sized (thinly sliced)
3. Tomato   1 no. (chopped)
4. Green chili   3 or 4 (slit open)
5. Ginger Garlic Paste    1 tbsp
6. Mint leaves     1/4 cup (chopped)
7. Corianderleaves/Cilantro    1/4 cup (chopped)
8. Fresh Yogurt/Curd     1/2 cup (diluted to 1 cup -use the same cup which u measure rice)
9. Turmeric Powder    a generous pinch
10. Chilli Powder      1/2 tsp
11. Salt     to taste

To Marinate( if Possible ;) he did it just before he was about to start, hardly 15 minutes before cooking :) )

1. Chicken    1 lb(cut into pieces)
2. Ginger Garlic Paste    1/4 tsp
3. Yogurt/Curd      1 tbsp
4. Chilli powder    1 tsp
5. Coriander powder    1 tsp
6. Garam Masala Powder   1/4 tsp
7. Salt    1/2 tsp

To Temper

1. Oil      3 tbsp
2. Clove    4 no.s
3. Cinnamon    2" stick
4. Bay leaf    1 small
5. Cardamom    3 no.s

Method

• First wash chicken drain excess water then marinate with the ingredients given under the heading "To marinate"  and cover it and keep aside for at least 15 minutes.
• Wash and soak rice in water for atleast 10 minutes.

• Heat oil in a skillet/pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, cilantro sprinkle little salt and saute for 1-2 minutes.
• Then add ginger garlic paste and saute till the raw smell leaves.
• After that add tomato and saute till it turns soft n mushy.
• Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.

• Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
• And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
• Once it starts boiling, reduce the flame and cook for 3 minutes.
• And now add soaked and drained rice and pressure cook for 1 -2 whistles.
• But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed

• At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.
• That's it..Yummy & Aromatic Chicken Biryani ready. Serve hot with raita/curry/boiled eggs.

Simple Chicken Kurma

• 2cm-piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 teaspoons garam masala
• 1.2kg chicken thigh fillets, cut into 3cm pieces
• 200g (3/4 cup) yoghurt
• 2 tablespoons tomato paste
• 1 cup paste of Coconut and Poppy seeds
• 60ml (1/4 cup) vegetable oil
• 2 brown onions, halved, thinly sliced

• Method

1. Step 1
   Process the ginger, garlic, garam masala in a food processor until combined. Transfer to a large bowl.
2. Step 2
   Add chicken, yoghurt, tomato paste. Stir until combined. Cover and place in the fridge for 15 minutes to marinate.
3. Step 3
   Heat oil in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Add coconut and poppy seeds paste. Simmer, stirring often, for 5 minutes or until warm.

Hurrraaaahhhhh!!!!!!!! u r done. .Sunday Special just in 2 hours :)

Mexican Mushroom Rice

We also eat a lot of rice at our house, especially with Mexican food.  One of my favorite rice recipes is for Lime Cilantro Rice, which i will post it next week.

I also love the red rice you get in most Mexican restaurants.  The only problem is I haven’t been able to find a recipe for that type of rice that I really like.  I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.

We had fabulous fajitas for dinner last night so I tried out the rice recipe, will be posting soon.

So I think I finally have found a Mexican rice recipe to post!  Enjoy!

Mexican Mushroom Rice

INGREDIENTS

• 2 Tbsp Olive oil or vegetable oil
• 1  Cup Rice
• 2 Cup chicken broth
• 1 small can tomato juice
• salt and pepper
• Button Mushroom - 150gms

INSTRUCTIONS

Mexican Mushroom Rice

• Heat oil in a skillet,Saute the mushrooms for 3 minutes and keep it aside
• Heat oil in a skillet
• Add the rice
• Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
• Add the chicken broth
• Add the tomato juice and sauted mushroom
• Add some salt and pepper
• Stir thoroughly
• Reduce heat to simmer and cover tightly with a lid
• (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
• Simmer/cook for about 20 minutes, until the liquid has been absorbed
• Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so

Spring Onion Rice

My kiddo love pulav or rice with less spices. For me it is easy lunch item for the weekend esp Sunday. We all love the spring onion flavour. It is very easy to match to lot of side dish / vegetables. I had this simple rice in one of the restaurant sometime ago. So wanted to try out at home. It came out so nice
Ingredients: 

Spring Onion Rice

Cooked  rice - 1 cup
Spring onion - 6
Cumin seeds - 1 teaspoon
Garlic - 3-5 slice thinly
Salt per taste
Spring onion (Green part) - 1 cup chopped
Garam Masala - 1/2 teaspoon
Cumin seeds powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Oil  - 1.5 teaspoon

Method

Cook the rice with 2 cups of water. And spread it on the plate.
Heat the kada and add oil. When it is hot add cumin seeds and let it crackle. Add Spring onion and garlic. Fry till brown. Add garam masala, cumin powder, red chilli powder and salt  fry for another min. Add cooked rice and mix well. 

Add spring onion and mixed well. Switch it off and serve hot

CURD RICE

Curd rice is close to every south indian’s heart, especially for the brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!

Preparation Time: 5 mins
Cooking Time: 5 mins 

 

Ingredients

1 1/2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta)
1 to 2 green chillies , slit green chillies
a pinch of asafoetida (hing)
salt to taste

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Combine the rice and curds together in a bowl and keep aside.
2. Heat the oil in a broad non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
4. Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
5. Add the salt, mix well and cook on a slow flame for 1 minute.
6. Serve hot garnished with coriander.

PUDHINA RICE

Mint  is very cooling and refreshing. In this summer season I have lots of mint growing up in our front garden. And suddenly it reminds me mom’s Phudina rice recipe and immediately made it.

Preparation Time: 15 mins
Cooking Time: 5 mins 

Ingredients

• Mint – ½ cup
• Green chilies – 2
• Ginger – ¼ inch piece
• Garlic cloves – 2
• Oil – 1 ½ tablespoons
• Cashew nuts – 1 tablespoon, broken
• Onion - ½ cup, sliced + handful sliced onions for frying
• Bay leaf – 1
• Cinnamon stick – ½ inch piece
• Cumin seeds – ½ teaspoon
• Salt – to taste

Instructions

1. Wash mint leaves very well. Take mint leaves, green chilies, ginger and garlic to the blender.
2. And grind it into a smooth paste adding very little water.
3. Heat the oil in pan on medium heat. Once hot add cashews and fry it till it gets golden brown. Remove it to paper towel lined plate.
4. Now add handful of sliced onions in the same oil and fry it till it get golden brown and crispy.
5. This step is purely optional. I wanted to make it like biryani style so I fried some. Once browned remove it to the plate and keep it aside.
6. Now in the same oil, add bay leaf and cinnamon stick. Let it cook for few seconds, you will get nice aroma.
7. Then add cumin seeds, let them sizzle.
8. Then add ½ cup of sliced onion. Mix it.
9. Let it cook till it gets translucent or pink.
10. Then add mint paste and salt. If you rice has salt in it then be careful while adding salt here.
11. Let it cook for 1-2 minutes and all the moisture will evaporates.
12. Add cooked rice.
13. Mix it very gently so rice grains do not break.
14. Garnish with cashews and fried onions and serve.