Veg Manchurian

 

Ingredients

For Manchurian ballsCabbage- 2 cups finely chopped
Carrots- 2 grated
ginger- 1" piece, chopped finely
garlic-2 cloves chopped finely
green chilli- 1 chopped finely
spring onions(scallions)- 1/2 bunch chopped finely
cornstarch- 3 tbsp
maida- 1 tbsp
salt to taste
chilli powder- 1 tsp
oil for deep frying
Ingredients for
For Manchurian SauceSpring onions- 1/2 bunch chopped finely
ginger- 1/2" piece chopped finely
garlic - 2 cloves chopped finely
green chilli- 1 chopped finely
chilli powder- 1/2 tsp
Tomato sauce- 2 -3 tsp
Soya sauce- 2-3 tsp
cornstarch- 1 tbsp ,mix with water to make a paste.
water- 1 cup
salt to taste
oil-4 tsp

Process

 Mix cabbage, corn flour, carrots, chilly powder, salt, cornstarch, maida, ginger, garlic and chopped spring onions together in a bowl.

Make small balls out of this mixture and deep fry in hot oil till golden brown.
For the Manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions.

Sauté for a minute and add salt, chilly powder, tomato sauce and Soya sauce. Add 1 cup of water to it and when it boils add the cornstarch paste.
When the sauce starts to thicken add the Manchurian balls and immediately off the stove. Add the top green portion of the spring onions on top. Serve hot with Fried Rice. 

Recipe Author Comment on Veg Manchurian: Veg Manchurian is one of the vegetarian snacks. It is a substitute for meals. Rich in taste and easy making procedure. There are seldom people who are unaware of this wonderful recipe.

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Miriyala Rasam

Ingredients

Tomatoes: 2 (Medium size) (Optional)

Tamarind: little (1 lemon size)

Mustard seeds: ¼ spoon

Garlic: 4 flakes (little smash it)

Pepper and jeera powder: 1 ½ spoon

Jeera: ¼ spoon

Dry red chillies: 2

Curry leaves: 7 leaves

Coriander leaves: 1 spoon (chopped)

Salt: Taste enough

Turmeric powder: 2 pinch

Oil: 2 spoons

Asafoetida: 1 pinch

Sugar: ½ spoon

 

Procedure

Equal quantity of pepper and jeera little heat in a kadai on low flame and make powder of it and keep aside

 If you want tomatoes also then grind tomatoes, tamarind (reduce tamarind quantity than shown in ingredients) and salt in mixer. Otherwise soak tamarind in water till it becomes smooth. Then smash it with hand and take its juice

 Take kadai or thick bottom deep vessel, pour oil and heat

Put asafetida, mustered seeds, jeera, garlic, red chillies, curry leaves and coriander leaves in the same order

Add sugar and pepper and jeera powder also and immediately pour the grinded tomato and tamarind juice or tamarind pulp to it

Add sufficient quantity of water to this.

Let it boil for some time (approx. 10 min)

Now hot Miriyala rasam is ready to serve
Recipe Author Comment on Miriyala Rasam: Miriyala Rasam is again a recipe with out which a meal cannot be completed. It is naturally found on the dining table of everybody. Miriyala rasam is a type of soup made using pepper.
 

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Patoli Recipe

Ingredients

Gawar beans/long beans - 500g, cut and boiled
chana dal - 1 cup
red chillies - 5
urad dal - 1 tsp
mustard seeds - 1 tsp
jeera - 1 tsp
oil - 6 tbsp
chilly powder - 1 tsp
turmeric - 1 tsp
curry leaves
asafetida 
salt to taste

Process

Soak chana dal and 5 red chillies together for 3 hrs.
Grind the soaked dal and chillies adding little salt into fine paste.
Now place a kadai and pour 2 tbsp oil in it.
Add the seasonings urad dal, mustard seeds, 1 red chilli, hing, and jeera and curry leaves to it. 
When the seasonings splutter, add some turmeric powder and the ground paste and stir it. 
Add more oil and keep stirring the paste until it gets cooked, covering the lid occasionally. When the paste is cooked, add the boiled beans into it and stir them. 
Add some salt if necessary. Add some chilly powder to it and cover with lid for 5 mins Garnish with coriander in the end.
Patoli recipe ready to serve hot.

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Vankaya Kottimeera Karam

One of the famous recipe with Brinjal/Vankaya.This is a traditional recipe too a simple variation for normal Brinjal fry.

Ingridents:

Brinjal:15 no(Medium)(Wash n Cut into cubes)

Oil:3-4 spns

Grind to Paste:

Coriander Leaves:1 bunch

Salt:To taste

Green Chillies:5-6(may vary to ur taste)

Procedure

1.Grind the Ingridents listed under gring to paste.Make it into a smooth paste,add little water if necessary,put this paste aside.

2.Take a wok add oil and when hot add the diced brinjal,stir well and cover with a lid and cook till the brinjals turn smooth,approximately takes 20-25 mins,mix in between.cook till the brinjals are 90% done.

3.Now add the ground coriander paste,stir well so that all the brinjal pieces are coated with coriander paste.

4.Fry for 10 mins.Stir once in a while,when done switch off the heat and serve it hot with plain white rice.

The fresh aroma of Corainder will be refreshing.I granished the plate with carrot that are cut into flowers.Tired making carrot flowers for the 1st time and turned good.

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KICHIDI

Ingridents:

Rice:1 Cup

Toor Dal:1/2 cup

Red Chillies:5 no

Jeera:1 tbspn

Curry leaves:6-7

Garlic Flakes:3 Big

Oil

Water:3 cups(1:2 for Rice and 1:1 for toor dal)

Salt:Acc to Taste

Procedure:

1.Wash n Soak the toor dal for 1 hr.

2.Put a pan on flame,add oil and let it heat,when the oil is heated add cumin seeds, crushed garlic flakes n fry well.

3.Now add curry leaves and red chillies,fry them..

4.Add the soaked toor dal to the pan and fry it for 2 mins.

5.Now add the rice to this toor dal mixture,add salt as per ur taste and pour water.

6.Check for the seasonings.If requried adjust them.

7.Shift the whole mixture to rice cooker and cook it.

8.When the rice n dal r cooked, serve it hot with mango pickle or thick curds.

If u want the rice to be mashy u can add more amount of water.

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Jeera Rice

One more easy n tasty flavored rice which can be made in minutes and can be served/substitute with normal rice.Jeera rice,basmati rice cooked with cumin seeds and fresh mint.Here goes the recipe.

Ingridents:

Rice:2 cups

Jeera:2spns

Mint:1/2 bunch(finely chopped)

Corainder Leaves:1/2 bunch

Green Chillies:5 r more Acc to ur Taste(Slit the chillies)

Onions(Optional):Finely Chopped(Length wise)

Cashew:4-5no(Optional)

Oil:3 spns

Salt:Acc to taste

Procedure:

1.Put a pan on flame add oil,when hot add the chopped onions and fry till they turn brown, now

add the slit chillies and cashewnuts fry for a minute.

2.Now add the chopped mint n coriander leaves fry for 4-5 mins.

3.When the mint n coriander turns smooth add the rice and fry for 2 mins.

4.Now transfer this rice n jeera mixture to a rice cooker and pour water in 1:2 ratio and put in cook mode.

5.When done(comes down to warm mode) serve hot with any curry,dal,curd or raitha.

Simple n easy made jeera rice is ready.Adding onion n giner garlic paste is optional.U can customize the dish to ur taste.

Jeera rice can also be made by simply frying the tadka and adding the boiled rice but this would not be tasteier than rice cooked along with the spices.

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Mushroom Sauce with Tomato Recipe

Ingredients

6 Chinese dried mushrooms
5ml/1 tsp sugar
30ml/2 tbsp butter
3 spring onions, chopped
1 clove garlic, crushed
1 large tomato, skinned and chopped
salt
5ml/1 tsp corn flour


Method:

1. Soak the mushrooms in warm water with the sugar for 30 minutes then drain, reserving the liquid. Discard the stems and slice the caps.
2.Melt the butter and fry the spring onions and garlic until softened.
3.Add the mushrooms and liquid, tomato and a pinch of salt.
4.Bring to the boil and simmer for 10 minutes until the vegetables are cooked.
5.Blend the corn flour with a little cold water, stir it into the sauce and simmer, stirring, until the sauce thickens.

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Tomato Pulao

Ingredients
Pulao Rice/ Basmathi - 500 gms
Tomatoes - 400 gms
Cardamom - 2 nos
Cloves - 2 nos
Cinnamon - 2 nos
Bayleaf - 1 no
Coconut - ½
Onions - 1 no
Green chillies - 2 nos
Cashew nuts - 10 gms
Sultanas - 10 gms
Turmeric powder - a pinch
Coriander leaves - ¼ bunch
Salt - to taste
Oil - 75 ml

Method
Wash, clean and soak the rice for ½ an hour. Blanch the tomatoes. Grate, grind and extract the milk from coconut. Grind onions along with green chilies, turmeric and coriander leaves. Take puree from the blanched tomato mix with coconut milk and salt. Drain the rice and smear with ground spices. Heat fat fry cashews and remove. Fry sultanas and remove. Add the whole garam Masala, rice and fry well. Add tomato and coconut milk to the rice with enough hot water to cook the rice ( approximately double the quantity of the rice). Cover and cook till rice is tender. When water is absorbed and rice is tender serve hot garnished with cashews and sultanas.

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Moghalai Biryani

Ingredients
Pulao rice/ Basmathi - 500 gms
Mutton - 500 gms
Lime - 1 no
Cashew nuts - 50 gms
Mint - few sprigs
Coriander leaves - ¼ bunch
Onion - 200 gms
Ginger - 5 gms
Garlic - 5 flakes
Green Chillies - 4 nos
Curds - 1 cup
Red chillies - 4-5 ( seed less)
Turmeric - ¼ tsp
Cinnamon - 2 nos
Cardamom - 2-4 nos
Cloves - 2-4 nos
Bay leaf - 1 no
Saffron - a pinch

Method
Wash, clean and cut the meat in to small pieces. Slice onion, coriander and mint leaves. Grind ginger garlic paste along with red chillies and nut to a fine thick paste. Heat oil and fry onions into a golden brown colour and remove. Add baylaef ground Masala and fry. Add the meat and fry for few minutes. Add little water, salt and cover the vessel and cook till the gravy is thick. Boil rice upto three fourth is cooked along with salt. Strain curd with thin muslin cloth and to the same add powdered cinnamon, cardamom, turmeric, chopped green chillies, coriander and mint leaves. Mix well with lime juice. Add curd mixture to the fried mutton, stir well. Dissolve saffron in little milk and spread over the rice. In a heavy pan, put a layer of rice, a layer of mutton over it and fried onion. Repeat the process till all ingredients are used up. Pour required water to cook the ingredients and oil over it, cover the pan and cook till the rice is done. Serve hot along with accompaniments.

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CARROT RICE RECIPE

Ingredients:

2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

Method:

* Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
* Add grated coconuts and remove from the heat. Grind it after it cools down.
* Grind seperately, the fried groundnuts coarsely.
* Cook the rice and let it cool.
* Put the carrots in warm water. Grate it without peeling the skin.
* Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
* Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
* Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
* Finally add groundnut powder and remove from the flame. Serve hot.

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Capsicum Mushroom Fry

Ingredients

Capsicum 3
mushroom 100 gms
onion 1
Green chillies 2
Ginger little
Chillie powder 1/4 tspn
Tomato sauce 3 tab spn
Oil 1 tab spn
salt as per taste.


Method

1. Cut onions finely, capsicum lengthwise and slice mushroom.
2. In a pan heat oil, fry onion add greenchillies and ginger.
3. Add capiscum pieces and fry and add mushroom , chillie powder and salt and fry for
few minutes.Finally add tomato sauce and fry .Serve hot.

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Lemon Cheese Cake Recipes

Ingredients:
For Sponge:
2 cups - plain flour
1 1/4 cups - ground sugar
1 cup - milk powder
1 1/2 cups - milk
3/4 tsp - baking powder
1/2 tsp - baking soda
100 gms - butter
3 to 4 drops - vanilla essence

For Plum Mixture:
3 large - plums
1/4 cup - sugar
1 tbsp - lemon juice

Other Ingredients:
1 1/2 cups - sweetened whipped cream

Method:

1. Put stiff whipped cream in a large star-nozzled icing bag.
2. Refrigerate till required.

For Plum Mixture:

1. Peel and chop plums.
2. Add sugar, heat on slow flame, till sugar melts.
3. Add 50 ml. water, allow to simmer for 2 minutes.
4. Add lemon juice, stir, take off fire, cool.
5. Strain, saving both plums and liquid separately.

For Sponge:

1. Keep aside till required.
2. Melt butter in a deep bowl.
3. Mix together, flour, sugar and milk powder in another bowl.
4. Add some flour mixture and milk to butter, alternatingly.
5. Mix while adding, till all flour and milk is consumed.
6. Add essence, both soda and baking powder, beat well till smooth and light.
7. Pour into small paper tart cases or muffin cups, till 2/3 full.
8. Bake in preheat oven at 160oC for 20-25 minutes.
9. Pierce and check to see that skewer comes out clean.
10. Cool completely.
11. Scoop out a crater on top of each muffin.
12. Sprinkle liberally with drained plum liquid.
13. Place a spoonful of plums in crater.
14. Pipe out a swirl of whipped cream over plum muffin.
15. Serve individually.

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ALOO DAHI WALE

Ingredients:

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped


Method:

* Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
* Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
* Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
* Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
* Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
* Serve aloo dahi wale hot, garnished with coriander leaves.

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MULAKKADA TOMATO PULUSU

INGREDIENTS:

1. Drumsticks chopped into small pieces-12
2. Tomatoes-3
3. Tamarind paste-1 1/2 teaspoon
4. Turmeric-1/8Th teaspoon
5. Redchili powder-1 1/2 teaspoon
6. Salt-to taste
7. Onion-1/2
8. Ginger garlic paste-1 teaspoon
9. Oil-for seasoning
10. Cumin and mustard-1 teaspoon
11. Curry leaves-10
12. Dry coconut powder-1 teaspoon
13. Dhaniya powder-1 teaspoon
14. Garam masala powder-1 teaspoon
15. Chopped cilantro-1 tablespoon

METHOD:

1. Chop tomatoes and onion length wise.
2. Heat oil in a pan ,add cumin mustard and curry leaves.
3. Add onion and saute for 2 minutes
4. Add ginger garlic paste and fry well
5. Now add tomatoes ,and some water,when tomato gets half cooked add drumsticks and tamarind past.
6. Cook on medium - low flame,cook until done
7. now add all the powders and cook for 2 more minutes.
8. Now garnish with cilantro.
9. Drum stick absorbs the gravy and tastes really tasty,it goes well with rice and pulka's.

NOTE:I used frozen drumsticks,if you use the fresh one,peal the skin little not completely,then chop into length wise.

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Mukkala Pachadi

Ingredients:

Medium sized raw mango 1
Red chilli powder 2 tsp
Salt 2 tsp
Roasted fenugreek powder 1 ½ tsp
Refined cooking oil 4 tsp
Mustard seeds 1 tsp
Pinch of Asafoetida

Chop the mango into smallest slices without peeling the mango.

Add to the chopped mango with a tsp of oil, 2 tsp of red chilli powder and 2 tsp salt and mix well. Cover and marinate for half an hour.

Roast 2 tsps of fenugreek seeds (menthulu) and powder them.

After half an hour, add 1 and a half tsp of roasted fenugreek powder to the marinated mango and mix again. Keep aside.

Now in a kadai/pan heat 2 tsps of oil and add mustard seeds. Once they splutter switch the stove off and leave the oil to cool for 5 mins. Now add a pinch of asafoetida.
Add the above tempering to the mango and cover the lid immediately. After 2 mins remove the cover and mix well for the mangoes to absorb the tempering.

Mukkala pachadi is ready. Please store in a dry and moisture free place. Like Didir uppinkai, mukkala pachadi is also an instant pickle and is best when had fresh. However if stored in a dry and moisture free place and air tight container, it will come for 3-4 days

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Vangibath

Ingredients:

For Vangibath powder:

Split chick peas (senagapappu/channa dal) 100gms
Black gram (uddipappu/urad dal) 100 gms
Coriander seeds (dhaniyalu/dhania) 1tsp
Red chillies 2-4
Dried Capers (Marat moggu) 1
Star Anise (Anaasa poovu) 1
Cinnamon stick (dalchinchakka/dal chini) 1
Cloves (lavangam/laung) 2
Grated Dry coconut (turimina endu kobbari) 2 tsp
Salt to taste

For the curry:

Long brinjals (purple/light purple/green) 2
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Split chick peas 1 tsp
Black gram 1 sp
Red chillies 2
Curry leaves 4-5
Pinch of turmeric
Pinch of salt

For Vangibath:

Cooked white rice 1 cup/200 gms

Finely chopped coriander and freshly grated coconut to garnish.

Method:

For the powder, dry roast with a drop of cooking oil (optional) all the ingredients mentioned except dry coconut and salt. Now powder all the roasted ingredients including dry coconut and salt to taste. Vangibath powder is done.

Please note the more quantities can be also be made and stored in air tight containers and used as curry masala too. Vangibath powder is also available in the markets now a days.

Pressure cook or boil a cup of rice. Cut the brinjals into finger long pieces

Now in a kadai/pan (bandli/mookudu) add 2 tsps of refined cooking oil. Once hot, add a tsp of mustard seeds, and once they splutter add 2 red chillies, split chick peas, black gram and curry leaves.

Once the tempering is done, add a pinch of turmeric and sauté. Now add the brinjals and salt to taste and sauté for 2-3 mins. Now add ¼th cup of water and leave brinjals to cook and turn soft.

Once the brinjals are cooked and the water has evaporated, add 4-5 tsps of the vangibath powder (more if it is required to be spicier) and mix well. Leave for a min or two and switch the stove off. Since we have added dry coconut to the powder, please don’t leave on heat for a long time.

Now add the boiled white rice to the curry and mix well. Garnish with finely chopped coriander and grated fresh coconut. Vangibath is ready.

Any of the gravy curries or raithas including boondi or guava raitha goes well with vangibath. Vangibath can be had with plain curds or just as is too. It’s yummy anyway.

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Kobbari Pachadi/Coconut chutney

Ingredients:

Fresh coconut (Pachi kobbari/hasi kobbri) 1 cup
Raw mango cut into average sized cubes 2 cubes
Split Chick peas (putnala pappu/ chana dal) 1 spoon
Green chillies 2
Fresh Coriander 4 strands
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Black gram( urad dal/uddi pappu/minappappu) 1 tsp
Red chillies 2
Curry leaves 4-5
Pinch of asafetida
Salt to taste

Method:

Fresh coconut pieces or grated fresh coconut can be taken.

Grind together the fresh coconut, 2 cubes of the raw mango, split chick peas (putnala pappu), green chillies, salt to taste and fresh coriander chopped.

In a kadai/Pan make tempering. Heat 2 tsps oil, add mustard seeds and once they splutter add a tsp of black gram, red chillies, curry leaves and a pinch of asafoetida.

Season the coconut chutney with the above tempering and serve. Coconut chutney has freshly ground coconut as the main ingredient and cannot be stored for longer than half a day to a day.

As Known, Coconut chutney goes well with any of the South Indian snacks, but it tastes great when mixed with rice and a tsp of oil and eaten with chips.

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Hyderabadi Mutton Biryani

Ingredients:

• Marinade
  • 2 lbs Goat meat cut into pieces
  • ¾ – 1 cup yogurt
  • 2 tbsp Ginger Garlic Paste
  • 2 tsp Chili Powder
  • 14 small Chilies split into two (adjust to your taste)
  • 1 cup chopped Mint Leaves
  • 1 cup chopped Cilantro
  • Salt to Taste (sufficient for the meat)
  • Garam Masala Powder
    • 10 Pepper Corns
    • 10 Coves
    • ½ tsp Cardamom Seeds
    • ½ tsp Sahajeera or Black Cumin
    • 1” Cinnamon Stick
• 1 Large Onion sliced
• 1 Lime
• 1 cup Oil (can use half oil and half ghee)
• ½ tsp of saffron strands
• ½ cup milk
• 4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)
• Spices for boiling rice
  • 6 Cardamoms
  • 3 Cloves
  • 2 Bay Leaves
  • 1 Bay Flower or Biryani Flower
  • 1 tsp Sahajeera
  • ½ tsp Ginger Garlic Paste
  • 1 tbsp of Oil
  • First Full of Salt

Method:

• Clean and cut the goat meat.
• Grind all the ingredients listed under garam masala to a fine powder.
• Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
• Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
• Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid all the cooking odor when cooking on stove top.
• Squeeze the lime juice on the meat and mix well.
• In a pan, heat oil and fry the onions until light golden brown.
• Soak saffron in hot milk.
• In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
• Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
• Preheat the oven to 400 degrees F.
• Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
• Bake the biryani for 10 minutes on 400 degrees F and 20 minutes on 350 degrees F.

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Hyderabadi Chicken Biryani

Ingredients:

• Marinade
  • 2 lbs Chicken cut up into 2” pieces
  • ½ cup Yogurt
  • 1 1/2 tbsp Ginger Garlic Paste
  • 2 – 3 tsp Chili Powder
  • 2 tsp Coriander Powder
  • 12 small Chilies split into two
  • 1 cup chopped Mint Leaves
  • 1 cup chopped Cilantro
  • ½ tsp Turmeric
  • Garam Masala Powder
    • 10 Pepper Corns
    • 10 Coves
    • ½ tsp Cardamom Seeds
    • ½ tsp Sahajeera or Black Cumin
    • 1” Cinnamon Stick
  • Juice of 1 lime
  • Salt to Taste
• 1 Large Onion sliced
• 1 cup Oil
• ½ tsp of saffron strands
• ½ cup milk
• 4 cups Basmati Rice soaked for 30 minutes
• Spices for boiling rice
  • 6 Cardamoms
  • 3 Cloves
  • 2 Bay Leaves
  • 1 Bay Flower or Biryani Flower
  • 1 tsp Sahajeera
  • ½ tsp Ginger Garlic Paste
  • 1 tbsp of Oil
  • First Full of Salt

Method:

• Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
• Grind all the ingredients listed under garam masala to a fine powder.
• Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
• In pan heat oil and fry the onions until light golden brown.
• Soak saffron in hot milk.
• In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
• Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
• Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
• Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
• Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
• Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
• Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

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Lemon Tea

INGREDIENTS:

• 2 tbsp Tea leaves
• 300 ml Water
• 2 tbsp Lemon juice
• Sugar to taste

PREPERATION:

• Make a strong tea liquor by boiling the tea leaves in water for a few minutes.
• Strain the liquor into a cup and add lemon juice.
• Serve with sugar.

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