Chicken Biryani

This is mixed version of all Biryani,as i was running out of time on last Sunday for lunch..I prepared rice in Lucknowi style but chicken in Hyderabadi style..mixing and layering in south Indian style..Taste was too good..Just try it as its a much simple than authentic recipe.

INGREDIENTS

1/2 Chicken

1Cup Curd

1Onion (paste)

1Onion(thinly sliced)

1.5tsp-GingerGarlic paste

1tsp Whole Garam Masala

1tsp Chilli powder

1tsp Coriander powder

1/2tsp Garam Masala Powder(optional)

3-4 Bay Leaves

2 Whole Dried red Chili(optional)

7-8 Kari Leaves(optional)

2-3 Green Chili (chopped) 

1tbsp Oil

Salt to taste

1.5 Basmati Rice

1/2 tsp Whole Garam Masala

1tsp Salt

1tsp Oil

1/2Cup Milk

1/4tsp Yellow food Colour

Pinch of Kesar

1tsp Ghee

DIRECTIONS

• Soak rise in some water for 1/2 an hr.
• Mix Warm Milk,ghee,food color and Kesar and keep aside.
• Marinade chicken in curd and all powder spices.
• In heavy bottom pan heat oil.Add whole bay-leaves,garam masala and stir than add onion-ginger-garlic paste.Cook on low flame till it start sticking at bottom.
• Add marinated chicken.Close the lid and let it cook on low heat till its cooked.
• Meanwhile in deep pan cook rice with whole garam masala and oil with 4cup of water.Make sure rice must not fully cooked.as soon as it almost done just drain and keep aside.
• In deep pan heat 1/2tbsp oil and add green chilies,red chilies,Kari leaves,Onion and saute till onion become nearly brown.Now add cooked chicken and mix well.Spread rice over it.Finally spread milk-kesar-ghee mixture over it.Tightly close the lid and let it cook on lowest flame for 6-7 minutes.
• Garnish with Green coriander and Serve hot.

# you can add 1-2 boiled egg while serving.

Flan / Caramel Custard

After couple of fail attempt i have almost given up for making this.But,yesterday when one of my good friend Amrita asked me about it than i decided to try again.. & finally i got it right.(Although this one get bit overcooked.) 


INGREDIENTS



1tbsp Sugar
1.5 Cup Whole Milk
1tbsp Water
1 Egg
1tsp Custard Powder
1-2 drop vanilla essence


For Caramel
1.5tbsp Sugar
1/4tbsp Water



DIRECTIONS

• FOR CARAMEL:In an pan, add water and sugar.Keep the vessel on medium high heat on the stove and let it cook until you see brown colored bubbles. Let it darken just a little bit(it will take just few second). Remove the aluminium vessel from heat immediately and spread the caramel evenly all around at the bottom of the baking pan. Let it cool, keep aside. This is the prepared Caramel, it sets quite quickly.

• Whisk egg in different bowl.
• Mix custard powder with 1tbsp water.
• Heat milk with sugar and add Liquid custurd slowly and keep stirring to avoid any lump formation.Once it become thick,let it cool.
• Once it become lukewarm add it in egg. and mix well using hand blender.Once it get thick than add vanilla essence.
• Spread this on the top of caramel.close the lid tightly or cover with aluminium foil.
• Steam on medium heat for 20 minutes.
• Keep it in fridge and de-mold once get cool(arround 2-3 hrs)

# you can use pinch of cardamom powder instead of vanilla essence.
## original recipe call for 2eggs but reduced to 1 as i don't like egg smell.You can use    2eggs if u are ok with it.it will make your custard more firm.

Jaggery & Cardamom Cake (eggless)

This is one of the simplest cake so far.Also my first egg-less cake which turned out perfect.Also whole wheat flour makes it less sinfull ;)...Finally i got something to make for my vegetarian friends ! :)

INGREDIENTS

1cup Wheat flour

1cup Jaggery (grated)

1.5cup Milk

1/4cup Oil

1/4cup nuts(chopped)

4 Cardamom (powdered)

1-2drops Vanilla essence 

1/2tsp Baking powder

1/2tsp Baking Soda

DIRECTIONS 

• Sift flour,baking powder and baking soda twice.Mix jaggery in it.
• Add Oil and milk,mix well.
• Now fold in nuts,cardamom powder,vanilla essence.
• Bake in preheated oven(180'C) for 30 minutes or till toothpick comes out clean.
• Let it cool.Can be served with tea or as snack .

Sent this recipe to Nivedhanam & Sumadhura  Events:

Fried Chicken Masala

Honestly i made this from leftover fried chicken(almost half).You can make fried chicken (pieces or whole) than follow this recipe.Its very simple and can be prepared in just 15minutes.

INGREDIENTS

1/2 Kg Chicken fried/roast

2 Onions

2 Tomato

1 Capsicum (optional)

1tsp Ginger-Garlic paste

1tsp Whole Garam masala

1/2tsp Fennel seeds

1tsp Kashmiri chili powder

1tsp Turmeric powder

1/2tsp Coriander powder

1tbsp Oil

1tbsp Coriander leaves

1 Lemon juice

Salt to taste

DIRECTIONS

Sprinkle lemon juice on chicken and keep aside.

Roast whole garam masala and Make fine paste of it including fennel seeds,ginger-garlic paste and 1onion.

Make paste of 1tomato and another tomatoes pulp(seed part).

Cut another onion,remaining tomato skin,capsicum in big pieces and keep aside.

Heat oil in pan.Add Spice paste and add all powder spices,salt too.Let it cook on low heat for 6-7 minutes.

Add tomato puree and cook for another 3-4 minutes on high flame.

Now add chicken and give a good stir.lat it cook on low heat for 2-3 minutes with closed lid.

Now add cut vegetables in it and cook for another 1-2 minutes.Off the heat sprinkle green coriander and close the lid.

Serve after 5minutes with Roti or Parathas.

# you can remove the veggies from the recipe if you don't like.

Fried Whole Chicken

I made this first time...It was bit different method,and the result was just perfect ! ... Usually fried chicken become so dry because it takes around 1/2hr to get fully cooked in oil but this one was very crispy from outside yet juicy and soft from inside.The secret of this is steaming!! Yes ! I steamed the marinated chicken first then fried on very hot oil ! 

INGREDIENTS

1 Whole chicken

1tsp Ginger- Garlic paste

1tsp Kashmiri Chili powder

1/2 tsp Turmeric powder

3tsp Salt

1/2 tsp Garam Masala Powder

1 Lemon juice

1/2lt Oil

DIRECTIONS

• Clean and dry the whole chicken.Make slits on breast and on joints.
• Make paste of all spices,lemon juice and ginger-garlic paste.Rub this properly on chicken.Tie the legs tightly and keep in fridge for minimum 1/2hr.
• Steam it on medium heat for around 1/2 hr.Take out and let it cool little bit.
• Heat Oil in deep n wide pan.When it become very hot than slowly put steamed chicken in it.(oil will splutter,so be cautious)Just fry it till get golden color(arround 3-4 minutes each side).
• Take out and let it cool for 2 minutes.
• Sprinkle some lemon juice and serve hot.

# In steaming water add 1black cardamom and few cloves.it will give nice aroma to the bird.

## I used chicken of 750gm,bigger the bird more time it will take to fully cook in steam.

Sent :Divya's Master Chef Contest 

                                              

Zebra Cake

There use to be some time when you feel proud of your self.it can be very small things like this cake...Seriously i felt so good when i have seen and tasted the final result of this recipe..Now a days m trying to create recipe which can be healthy with great taste.This one is surely one of them.I used whole wheat flour instead of refined flour.used just 1egg and in instead of 3/4 cup sugar,i used just 1/4cup sugar n 4 sugar-free pills !!

INGREDIENTS

1.25cup Whole wheat Flour
3/4cup Sugar(or 1/4cup sugar+4sugar free pills)
1Egg
1/4cup Oil/Butter
2tbsp Orange juice
2tbsp Coco powder
2tbsp Milk
1tbsp Baking powder
1tbsp Cornflour 
1tbsp Fine Flour
1tsp Espresso coffee


DIRECTIONS

• Blend egg with sugar till it become creamy then add oil and blend again for few minutes.
• Swift wheat flour,fine flour,cornflour and baking powder together and fold in with egg mixture.
• take half of the mixture in separate bowl.
• Now in first bowl add orange juice and mix well.
• In second bowl add coco powder,milk n coffee mixture and mix well.
• In 8" baking tin(greased),pour 2tbsp of cake mix from first bowl,before it spread pour 2tbsp of cake mix from second bowl. Do not stop and wait until the previous batter spreads. Alternate the batter until you finish them. 
• Place the cake tin in the cooker and close the lid. Do not place the weight/whistle.Bake in the cooker first on High flame for 5 minutes then low flame for 20 minutes and again medium flame till the cake is done. Remove from the cooker.Invert the cake onto a plate/ rack. Turn the cake back over and let cool. 

# you can skip orange juice if you want.

Choco-Coconut Cake

U can call it Diet cake too..as it contains very less fat,sugar and no fine flour(maida).Yes ! I made this with whole wheat flour.I added grated coconut in original recipe,thus you will get a very dense yet soft cake !

INGREDIENTS


3 tbsp cocoa powder (unsweetened)
2 tbsp chocolate paste
1 cups flour / whole wheat flour
1 tbsp baking powder
1 tbsp corn flour
1/4 tbsp vanilla essence
2 tbsp milk powder
Pinch of salt
1 egg
3/4 cup thick coconut milk
1 tbsp oil/butter
1 tbsp expresso coffee
1/2 cup Sugar
5-7 crushed cashews/Almonds
2tbsp Coconut (grated)



DIRECTIONS

• Preheat oven at 180°C exactly 10 mins before baking. Grease the pan with oil/butter. Place a butter paper Or parchment paper at the bottom.
• Sift flour, corn flour, salt, milk powder,baking powder. Keep it aside.
• Take thick coconut milk in a wok and place on low heat for about 3-4 mins. 
• Now mix coffee, cocoa powder, chocolate paste. Stir well until all blends nicely. Keep this mixture aside. 
• In the meanwhile cream oil / butter and sugar until light and fluffy. Add egg and beat until all combines well.
• Add coffee-cocoa-coconut milk mixture. Now beat this mixture for 3 to 4 mins on medium speed. 
• Mix dry with wet ingredients. Fold the mixture nicely.Lastly add crushed nuts,grated coconut, vanilla essence.
• Bake at 180°C for about 40 to 45 mins Or until it starts leaving the edges of pan Or until skewer comes out clean.Allow the cake to cool. 
• Chill in the fridge. Serve chilled on a platter with a dollop of icecream.

#Just ensure the coco-coffee-coconut milk mixture should not be warm else your egg will start cooking.

##You can reserve about 3 tbsp mixture for the cake icing from coco-coffee-coconut milk mixture

Chicken in coconut gravy

INGREDIENTS

1/2 cups grated coconut 

1cup Coconut milk

1.5tbsp vegetable Oil

6 whole dried red chilies

1.5 tsp coriander seeds

1/8 tsp mustard seeds

1/4 tsp fenugreek seeds

1-inch cinnamon stick

1 tsp cumin seeds

5 Black pepper

4 cloves

1/2 tsp tumeric powder

1 tsp tamarind powder/paste

1.5 cups chopped onions

1tbsp fresh ginger paste

750-800gm chicken pieces

salt to taste

DIRECTIONS

• In a skillet, over a low heat, put 1 or 2 tbsp of the oil just to grease the pan and saute the coconut for 5 minutes or until brown. Remove from heat and set aside.
• Add 1tsp of oil just to grease the pan and saute the dried red chilies for 2-3 minutes, then add the coriander, mustard,fenugreek seeds, cinnamon, cumin seeds, peppercorns, cloves and tumeric, in this order. Stir continuously one minutes after putting in the last item, remove from heat.
• Put above spices into a blender with fried coconut,tamarind, half the onion, the ginger and garlic, and 1tbsp of  coconut milk and blend to make a smooth paste. 
• Heat oil in a cooking pot. Saute the remaining chopped onion until medium-brown.
• Add the spice paste together with a little water and saute for 10 mins on medium heat, then add the chicken and saute for a few minutes.
• Add the half of coconut milk and salt to taste. Add 1 cup of water. Cook over a low heat, covered, until the chicken is almost done, then add remaining coconut milk and the curry leaves, and boil for just 1-2 minutes.

# Use only dried red chilies, not fresh/paste/powder.
## For coconut milk:Soak 1 cup of grated coconut in 1 cup of warm water for 30 minutes, then put it into a blender to obtain the 1st extract of milk. Strain and reserve. 

Tangy Spicy Pasta

INGREDIENTS

1Cup Fusilli Pasta

2 Tomato

1 Onion(small)

1Green Chili(optional)

2 Garlic Clove

1/8tsp Garam masala Powder

1/4tsp Chili flacks

4-5 Black pepper

1Clove

1/8tsp Oregano

1tbsp Tomato Sauce 

1tbsp Milk

1/2tsp Oil(prefer olive oil)

Salt to taste

DIRECTIONS

• Boil Paste in salt+oil water till al-dante.Wash in cold water and keep aside.
• Make fine paste of green chili,tomatoes and onion,black pepper with 3/4cup of water.
• In deep pan heat oil.Saute garlic and clove for 1minute than add tomato paste.
• Add salt,chili flacks,Garam Masala and let it cook on low heat for 10 minutes(it ll reduce to half).
• Now add oregano,tomato ketchup and cook for another minute.
• Add boiled pasta and gently mix well.In last add milk.
• Garnish with chili flacks and crushed pepper and serve hot.

# You can top it with grated cheese.

##You can add olives, broccoli etc,if you like.

###I  add milk to give creamy texture.you can remove milk from ingredient.

Salli Boti

I was planning to prepare this from the day i have seen the snap of the dish.It is basically Parsi dish.Salli means crispy potatoes and Boti means mutton.Original recipe contains jaggery(1tsp) but i removed this while making as my family don't like anything sweet when it comes to mutton or chicken.It was really tasty and easy to make dish !


INGREDIENTS



500gm  Mutton (cut to cube size pieces)
2tbsp Oil
1tbps Ghee
3 Onions(chopped)
3 Tomatoes(chopped)
3 Potatoes (peeled and cut to thin straws)
½ tsp Turmeric powder
½ tsp red Chili powder
1tsp Garam masala
2-3 Bay leaves
3 Green chilies(chopped)
1 tbsp Vinegar
I tsp ginger garlic paste
Salt to taste
2 cups water.
For garnishing: chopped coriander leaves







DIRECTIONS

• Heat oil in a deep pan. Once it is hot, saute onions until golden brown in colour.
• Add ginger garlic paste, red chili powder and turmeric powder,garam masala. Mix well and stir for three to four minutes.
• Add the mutton cubes and cook till the meat gets light brown in colour. 
• Now add water, green chilies, salt, and tomatoes and bring to a boil. Cook on low heat for 40minutes and add ghee and vinegar to it.Boti is ready.
• Deep fry potatoe-straws till it become crispy.this crispy straws are known as Salli.
• Place Boti in serving bowl and garnish with green coriander.Top it with Salli and serve hot with Roti.

#if you are using jaggery than add with ghee in Boti.

Steamed Coffee Cake

INGREDIENTS

3/4 cup Flour

1/2 cup powder Sugar 

1 Egg

1/2tsp Baking powder

2tsp Nuts

1tsp Oil

1/2tsp coffee powder

1-2drops Vanilla essence

1/4cup Water

DIRECTIONS

• In a bowl, beat eggs on high speed for 4-5 minutes or until thick and lemon-colored. Gradually add milk, vanilla essence and oil,beat until mixture is light and fluffy(arround 3-4 minutes).
• Combine flour and baking powder and sugar. gradually add to batter.beat at low speed until smooth.  
• Make liquid of coffee and 1/4 cup warm water and add this to mixture.don't mix it totally.
• Pour it in greased baking dish and top it with nuts.
• Steam in medium heat for 20-25 minutes.(untill toothpick comes out clean)
• Let it cool down than de-mold.

#its not very sweet in taste cake.So goes well with chocolate sauce. 

Mutton Paya Curry

INGREDIENTS

4 Mutton trotters(paya)

2 Onions

5-6 Garlic cloves

1inch Ginger

2 Black Cardamoms

2-2 Green Cardamoms

6-7 Cloves

8-10 Black pepper

4 Bay Leaves

3-4 Dried Red Chili

1tsp Cumin Seeds

Pinch of Nutmeg

1stick Cinnamon

1tsp Turmeric powder

1tsp Coriander powder

1tbsp Green Coriander

1tbsp Mustard Oil

3cups Water

DIRECTIONS

• Roast and clean paya properly. Divide each paya into two pieces.
• Make fine paste of all ingredients except oil and green coriander.
• In Pressure cooker heat oil.Add masala paste and cook on low flame for 15-20 minutes(or untill it start sticking on bottom).
• Add paya and water.Close the lid.
• cook on high flame for 10 minutes than on low flame for 40 minutes.
• Let the pressure down by its own.
• Add  fresh green coriander and serve hot with any indian bread.

# you can boil for 5minutes on high flame to clean paya before cooking.

Penne Tomato Pasta

INGREDIENTS

2cup Penne Pasta

1 Onion(Finely chopped)

2-3 Garlic(Finely chopped)

1/4inch Ginger (Finely chopped)

1tbsp Tomato Sauce

2Tomatoes
1tsp Chili flack
1/4 tsp Black pepper chrushed
1/2tsp Oregano 
2tsp Olive Oil
1tsp Cream(optional)
Salt to taste






DIRECTIONS

• Make fine paste of tomatoes with chili flacks.
• Boil paste in Salty water till al-dente than Drain with cold water.
• In deep pan heat oil.Add ginger-garlic and saute for few second.Add onion and saute till it turns pink.
• Add tomato-chili paste,pepper,orageno,salt and let it cook on low heat for 6-7 minutes.
• Add tomato sauce and pasta.Mix it well.
• Now add cream and sprinkle some chili flacks.Serve hot.

# You can add some Parmesan cheese on top while serving.
## I sprinkled some vinegar in sauce too for extra kick.

Few minute Bournvita Cupcake

INGREDIENTS
(1cupcake)

2tbsp All purpose flour
2tbsp Sugar
1 Egg
2tbsp Bournvita
1/2 tsp Coffee
1/8tsp Baking powder
Few drops Vanilla essence
4tbsp Milk
1tbsp Oil


DIRECTIONS

• Mix all dry ingredients together in bowl.
• Beat egg well than add oil.Mix it in dry mixture properly.
• Pour mixture in greased cupcake mold.
• Bake it on 350' for 7-8 minutes.

Hot-Milk Cake

Its really very-very easy and superrr tasty cake to make.I made it today on my 1st anniversary and right now my sister has already finished almost half(within an hour) !! 

INGREDIENTS

1cup Flour

2 Eggs 

3/4cup Sugar

1/4cup Whole Milk

1/4 cup Butter

1/2tsp Baking Powder

Pinch of Baking Soda

1/2 tsp Cornflour 

DIRECTIONS

• In a bowl, beat eggs on high speed for 4-5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. 

• Combine flour and baking powder,Baking soda and cornflour. gradually add to batter.beat at low speed until smooth. 

• In a small saucepan, heat milk and butter just until butter is melted. Add to batter; beat just until combined.

• Pour into a greased baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 

• Top it with whipped cream while serving.

Lemon Cake

INGREDIENTS
1cup Flour
3/4cup Sugar
1/2cup Butter/oil
2 Eggs
1Lemon zest and juice
1tsp Baking powder
1/4tsp Baking Soda
1tbsp warm Milk


DIRECTIONS

• Cream sugar with oil.Add egg and cream it again.
• Sieve together flour,baking soda and baking powder.
• Fold in flour in cream.
• Add lemon zest,juice and milk and mix well.
• Bake at 180C for approx 35 – 45 mins.(you can Bake in pressure cooker for 40 minutes or untill toothpic comes out clean.)
• your lemon cake is ready. 
• I often drizzle with lemon icing –just icing sugar mixed with lemon juice.

Chicken Jhalfrezi

INGREDIENTS 


750-800gm Chicken
3 medium Onion (Roughly chopped)
3 big Tomatoes(paste/finely chopped)
6-7 Garlic Clove(finely chopped)
1/2inch Ginger(finely chopped)
1Lemon juice
1tsp Turmeric Powder
1.5tsp Chili Powder
1tsp Coriander Powder 
Whole Spices(4-5 black pepper,1inch cinnamon,4-5 Clove,1Black Cardamom,1-2 Green cardamom,1/2tsp Cumin seeds)
1tbsp Oil
1.5 tbsp coriander leaves
.5tbsp Mint leaves(optional)
Salt to taste


DIRECTIONS

• Marinade chicken with ground spices,salt and lemon for 1hr around.
• In Deep pan heat oil.Add whole spices and onions.Saute till onion get pink colour.
• Add ginger-garlic and saute for another 1minute.
• Add marinated chicken and fry on high heat for around 10minutes.
• Now add tomato paste and close the lid.Let it cook on low heat till chicken is tender.Now fry on high heat till it become fully dry.
• Add green coriander and mint.Serve hot.

#You can add capsicum too when chicken is done.

## Some vinegar can also be sprinkle for extra kick.