Chicken Gravy for Biryani

 

Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.

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Ingredients:

  • Chicken – 500gms, cut and washed
  • Big onions – 2, finely chopped
  • Big Tomatoes – 2, finely chopped
  • Coriander Leaves – 1 tsp, finely chopped
  • Ginger and garlic paste – 2 tsp
  • Ginger -1 tsp, long chopped
  • Green chili – 3 nos, finely chopped
  • Whole black pepper – 1 tsp
  • Cumin seeds – 2 tsp
  • Fennel seeds / Saunf – 2 tsp
  • Cinnamon stick – 1 piece
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Red Chili powder – 1 tsp
  • Coriander Cumin Powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Salt – to taste

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Method:

  1. Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
  2. Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
  3. Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
  4. Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
  5. Garnish the gravy with coriander leaves.

Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!

Click the respective link to check out our recipes for Biryani, Vegetable Pulao and Aalo Parantha. And remember to  follow us at Facebook, Twitter and Pinterest.

Cheers!

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Chivda / Thin Poha Chivda / Poha Namkeen

Poha Chivda is a famous namkeen / farsaan in Gujarat. It is again of two types viz thick and thin poha. Namkeen can be made of both the types of poha. The only difference is, thick poha namkeen is deep fried mixed with variety of dry fruits. Thin poha namkeen is roasted mixed with nuts and dry fruits. This namkeen can be stored for almost a month in an air tight container.

You may like other gujarati recipes here

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Ingredients:

  • Thin Poha – ½ kg
  • Ground nuts / sing dana / mungfali dana – ½ cup
  • Dried coconut slices – ½ cup
  • Cashews – 1/3 cup (slit to half)
  • Raisins – 1/3 cup
  • Green Chillies – 8 nos. (cut into long slits)
  • Sugar – 1 tsp
  • Mustard deeds / Raii – ½ tsp
  • Salt – to taste
  • Turmeric Powder – ½ tsp
  • Chaat Masala – ½ tsp
  • Black Salt – ½ tsp
  • Lemon Juice – 2 lemons
  • Oil – ½ cup

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Method:

  1. Dry roast poha in microwave for 1 min.
  2. Heat oil in a heavy bottom wok and fry ground nuts, cashew nuts, dry coconut slices, green chillies , and raisins separately.
  3. Fry each variety separately until done and add to the roasted poha.
  4. Deep fry the raisins until they just bulge, else they will become tough.
  5. Deep fry the green chillies until they are crisp and maintain their green color.
  6. In the same oil, then add mustard seeds. Allow them to crackle. Close the flame and then add sugar, salt, black salt, chaat masala, turmeric powder and lemon juice. Mix well and add to the roasted poha.
  7. Mix thoroughly. Adjust the seasoning, if required.
  8. Allow it to cool at room temperature and then store in an air tight container.

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If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest.

 

 

Hyderabadi Kacha Gosht Biryani

Chicken Biryani! Yes you’ve read it right. Just the word brings so much joy to us; imagine having it at the comforts of our houses. It one of the most preferred recipes in our house for Sunday lunch. Sunday you have ample time to dedicate to this pampered, fragrant rice delicacy.

There are two ways of cooking biryani; uncooked chicken and cooked chicken. Cooked chicken biryani needs chicken and rice to be cooked separately and later combined. Today’s recipe is typical hyderabadi kacha gosht biryani, where marinated raw chicken and half cooked rice are layered and cooked in a dum style on a low flame.

It is a time consuming recipe, but the results are so good that spending so much time for preparation doesn’t bother.  🙂

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Ingredients:

  • Chicken – 1kg, Washed
  • Onion – 2 big, finely sliced
  • Milk – ½ cup
  • Saffron – 1 tsp
  • Salt – to taste
  • Ghee – 2 tsp
  • Black Elaichi/Cardamom – 3 nos
  • Elaichi/Cardamom – 10 nos
  • Cinnamon – 1 stick, broken into two pieces
  • Bay leaves – 4 nos
  • Cloves – 7 nos
  • Shah Jeera / Cummin – 1 tsp
  • Black Pepper powder – 1 tsp

 Marinade:

  • Thick Curd – 1 cup
  • Ginger Garlic Paste – 4tsp
  • Tomatoes -2
  • Salt – to taste
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Biryani Masala – 1 tsp
  • Ghee – 2 tsp

 To cook Rice:

  • Basmati Rice – 4 cups
  • Salt – to taste
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Oil – 2 tsp
  • Water- as required

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Method:

  1. In a pan, add oil and toss in Black Elaichi/Cardamom, Elaichi/Cardamom, Cinnamon, Bay Leaves, Cloves, Shah Jeera, black pepper and salt. Stir fry, and then add onions. Fry the onions till they get golden brown in color. Make sure that it doesn’t burn. Use half for chicken marination and save the other half for garnishing.
  2. Cut properly washed chicken into pieces. Take a big glass dish or bowl, add chopped chicken, curd, ginger garlic paste, tomatoes, golden brown onion, biryani masala, salt, red chili powder, turmeric powder, coriander cumin powder and ghee. Mix them all well. Cover and keep aside the chicken for one hour to marinate.
  3. Take a cooking pot. Add water, salt, Coriander Cumin Powder and oil. Let it boil. Once boiled, add rice. Cook the rice till it is 70% cooked. Sieve the rice and keep aside.
  4. Add saffron to luke warm milk and mix together. Keep aside.
  5. Take a handi/ deep cooking pot. Start with the marinated chicken as first layer. Spread the chicken equally on the base, so that it gets cooked equally.
  6. Then spread the half of cooked rice equally as the second layer. Pour a tsp of ghee, some golden brown onions, half of the saffron milk mixture. Now spread the rest of the rice as next and last layer. Pour remaining ghee, golden brown onions and saffron milk mixture.
  7. Take wheat dough and roll it into a long rope. Roll it around the edges of your cooking pot. Place a lid and seal the pot (as shown in the picture below). Place a heavy weight on the lid so that it seals properly.

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         8. Follow this process if you have proper handi as shown in the above pic: Cook biryani for 2 mins on high flame, then lower the flame and cook for 30 mins on low flame. Else, follow this                         process: Cook Biryani on high flame for 2 mins. Remove the pot from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani pot on the iron tawa and      cook biryani for 30 mins. Turn off heat and remove the pot from the tawa.

Biryani is ready. Serve it hot with Raita and chicken gravy of your choice. In my next post I will be writing the recipe of the gravy I made with this biryani.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest.

KFC Style Crsipy Fried Chicken

 

KFC is one of our few favorite fast food joints. Many times we have visited KFC to savor the taste of crispy & crunchy fried chicken. But you cannot indulge in such food on regular basis. So Sunday being a family day, we decided to cook crispy fried chicken at home. Just the KFC Way! It came out crisp, delicious and fabulous! It is an easy recipe which has the potential to become your kids favorite recipe.

 

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Ingredients:

Marinade:

  • Chicken with Skin – 1 Whole, cut into pieces
  • Water – 4 cups
  • Salt – 1 tsp
  • Red Chili Powder -1 tsp
  • Garam Masala – 1tsp

Coating:

  • Egg – 1, beaten
  • Buttermilk – 1 cup
  • All purpose flour – 2 cup
  • Cornflakes – 1 cup, crushed
  • Garlic – 6-7 cloves, finely chopped
  • Red Chili Powder – 1 tsp
  • Oregano – 1 tsp
  • Basil – 1 tsp
  • Black pepper – 1 tsp
  • Salt – to taste

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Method:

  1. In a large glass dish or bowl, combine the water, salt, red chili and garam masala and mix together. Add chicken and mix them well. Cover and refrigerate to marinate for at least 5-6 hours.
  2. In a shallow dish or bowl, mix together garlic, egg and buttermilk. Stir to form a fine paste.
  3. In another shallow dish or bowl, mix together the flour, cornflakes, salt, red chili, oregano, basil and black pepper.
  4. Remove chicken from the marinade, discarding remaining water.
  5. Preheat oil in a deep wok.
  6. One at a time, dip chicken first into the egg mixture. Then roll chicken into the flour mixture. Then again into the egg mixture and again into the flour mixture.
  7. Now leave the chicken in oil to fry. Deep fry the chicken and remove. Remove excess oil using a tissue paper.
  8. Repeat the process for remaining chicken.

Serve them hot with cheese sauce and ketchup.

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If you like the recipe, please leave a comment below. I would really love to know how it turned out for you guys!

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Paneer Salsa Tortilla Wrap

Paneer as we all know is good for health, however, every time same type of recipe for paneer….hhmm…boring.

So, I realized some change is needed and then I remember the Mc Paneer Salsa Wrap. It was not possible for me to make the same wrap, but yes I tried making the best of the available ingredients in my kitchen. Since it’s a Mexican recipe, I have made few modifications in spices to give it little Indian taste.

Marinated paneer pieces along with salsa and cheese make this wrap a real yum!!!!! And yes at the same time healthy. Tortilla is generally made of all purpose flour; I have made wheat flour tortillas. Some veggies are also added to make it healthier. This recipe serves two – three tortilla wraps.

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The recipe is in four steps:

  1. Paneer Marination and preparation
  2. Salsa
  3. Tortilla
  4. Wrapping

Ingredients for Paneer Marination:

  • Paneer – 250gms (Cut into big cubes)
  • Ginger garlic paste – 1tsp
  • Spring onion – 1 nos. (chopped)
  • Green Chilli – 2 nos. (cut into long slits)
  • Cumin Powder – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Curd – 3 tsp
  • Lime Juice- 1tsp
  • Olive Oil

Method:

  1. Take a bowl. Add all the above ingredients accept Paneer.
  2. Mix all together and then add paneer.
  3. Mix gently, paneer pieces should not break.
  4. Add a tablespoon of Olive oil (Optional).
  5. Allow it to rest in the freezer for an hour.
  6. Take a wok, heat oil and shallow fry the marinated paneer. Keep it aside.

Ingredients for Salsa:

  • Tomato – 1 medium (chopped)
  • English Cucumber – 1 medium (chopped)
  • Onion – 1 medium (chopped)
  • Spring Onion -1 medium (chopped)
  • Capsicum – ½ nos. (square sliced)
  • Carrot – 1 medium (chopped)
  • Salt – to taste
  • Black Pepper – ½ tsp
  • Oregano – ½ tsp
  • Chilli Flakes – ½ tsp
  • Tomato Ketchup – 1 tsp

Method:

  1. Mix all the ingredients together in a large bowl.
  2. Keep it aside.

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Ingredients for Tortilla:

  • Wheat flour – 1 cup
  • Butter – 1 tsp
  • Salt – to taste
  • Warm Water – to knead

Method:

  1. Mix all the ingredients and knead soft dough.
  2. Keep it aside for half hour.
  3. Make three balls of equal size. Roll out each ball into a thin, big, circular roti.
  4. Heat a griddle (preferably non stick) and lightly roast the tortilla on both sides for about a minute. The tortillas should not become brown, just roast for a few seconds.
  5. Repeat with all the tortillas and keep it aside.

Ingredients for Wrapping:

  • Marinated Paneer
  • Salsa
  • Tortilla
  • Coriander Chutney
  • Mayonnaise
  • Mozilla Cheese (optional)

Method:

  1. Take a tortilla. Spread some green chutney.
  2. Spread some mayonnaise. Then put some paneer pieces. Top it with Salsa.
  3. If using, grated some cheese.
  4. Wrap it and support it with a toothpick.
  5. Heat the griddle and cook the tortilla wrap for few seconds.

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Serve Hot!!!!!!!

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Nancy

Badam Pista Kesar Kulfi – Frozen Indian Desert

Summers have arrived and in this soaring summer frozen desert takes the first place. Everytime eating kulfi outside is not feasible, though you will find kulfi vendors at every corner of the street. So, here’s the simple yet again healthy version kulfi. This kulfi contains good amount of dry fruit such as almonds and pistachios with the goodness of saffron. The kulfi is made by boiling and boiling the milk, bringing it to half the amount. KIDS can be made happy by this homemade version of kulfi.

Try out other deserts like Dhondas and Dry Fruit Cake.

So, let’s beat the heat with this simple kulfi recipe,

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Ingredients:

  • Milk – 1 litre
  • Almonds – 15 nos.(soaked and peeled)
  • Pistachios – 10 nos.
  • Kesar – 5-6 strands
  • Sugar – 5 tsp

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Method:

  1. Grind the almonds and pistas with little milk in to coarse mixture. Keep it aside.
  2. Soak the kesar strands in 2 tsp milk.
  3. Boil Milk. Continue boiling on low flame until it reduces to half the quantity.
  4. Keep stirring continuously so that it does not stick to the bottom of the pan.
  5. Add sugar and allow it to dissolve.
  6. Add almond pista paste. Keep stirring for two three minutes.
  7. Close the flame and add kesar.
  8. Allow it to cool at room temperature.
  9. If you wish you can add khoya also, it enhances the creamy texture of the kulfi. I have not used it as it was not available.
  10. Pour the milk mixture in the kulfi moulds. Freeze it for atleast 10 hours.
  11. Enjoy the rich homemade KULFI.

If you are fond of deserts, check aamras recipe here.

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Nancy

Benefit Series – Paneer – Chilli Paneer (Dry)

Milk and milk products are very important part of our diet. Paneer is a fresh cheese, also known as chenna is made curdling heated milk with lemon juice, vinegar, or any other food acids. Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Since paneer is a high protein food having high level of calcium and phosphorus it helps in building strong bones and teeth.

Paneer is high protein diet having monounsaturated and polyunsaturated fat which helps in lowering and managing the body weight.

My mom used to say paneer is essential in kid’s diet. It provides better nourishment to the growing age children. It boosts the immune system and thus prevents the risk of various diseases in children like cough, cold, bronchial asthma and etc. Its availability of good level of vitamins, minerals, calcium and phosphorus provides better and healthy nutrients for growth of bones and brain.

Its high value of B group vitamins, high protein level, omega-3 fatty acids and antioxidants helps hair and skin gets healthy, glowing and rejuvenate.

Here’s a simple recipe,

Chilli Paneer (Dry)

Chilli Paneer is an Indo Chinese recipe. This recipe is frequently made in my kitchen. Paneer is deep fried in a batter of maida and corn flour. Here, I have shallow fried paneer dusted with corn flour. As the name suggests it also contains capsicum as another main ingredient.

This recipe is so easy to make and it’s not time consuming. If you have sauces ready you are done.

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Let’s see how:

Ingredients:

  • Paneer – 200 gms (cubed)
  • Capsicum – 2 nos (cut into pieces)
  • Onion – 1 nos ( cubed)
  • Green chillies – 2 nos. (cut into long and thin slits)
  • Garlic – 4 flakes (roughly crushed)
  • Spring Onion green – 2 tsp (chopped)
  • Soya Sauce – 2 tsp
  • Chilli Sauce – 1 tsp
  • Tomato Sauce – 2 tsp
  • Lemon Juice – 1 tsp
  • Black pepper powder – ½ tsp
  • Corn flour – 4 tsp
  • Salt – to taste

Method:

  1. Dust the paneer cubes with corn flour. Shallow fry the paneer cubes for two minutes.
  2. Heat oil in a pan. Add garlic and green chillies. Saute for a while and add cubed onions. Saute till little brown in color.
  3. Add capsicum pieces and sauté on high flame for approx two minutes. Capsicum pieces should be tender and not soft.
  4. Reduce the flame and add all the sauces and salt. Add black pepper.
  5. Add fried paneer cubes. Saute till the mixture blends uniformly.
  6. Close the flame. Drizzle lemon juice and garnish with spring onion green.
  7. Serve hot!!

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Chilli Paneer can be served as starter or as evening snack.

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