Chicken biriyani

Ingredients:

•  Onions - 6 (Chop long)
•  Rice - 21/2 cups
• Tomato - 1
• Green chili - 1
• Mint - 1cup
• Coriander - 1cup
• Garam masala - 1/2 spoon
• Chili powder  - 1/2 spoon

•   For seasoning: Churn ginger,garlic,green chili and cashews and keep it ready.
•   Clean chicken and drain water completely .
•   Churn coconut and keep coconut milk aside.

Procedure:

•   Add oil or ghee to the cooker
•   Once it is boiled,add cinnamon(1/2 inches),clove(2),bay leaf(1), elachi(1).
•   Add onions,ginger garlic paste and fennel  (1/2 spoon) to the cooker and wait till it get cooked.
•   Soak rice in water at this stage.
•   Add 2 spoons of salt ,tomatoes  and chicken to the cooker mixture.
•   Once everything is fried,add garam masala,chili powder and turmeric powder.
•   Once oil oozes out,add 1/2 cup of coconut milk and curd to it.
•   Once all contents are cooked,close the cooker and wait till 3 whistles.
•   After 3 whistles,add rice and 41/2 cups of water.
•   Wait till 1 whistle.
•   Once the pressure is settled,open the cooker and allow it cool for 30 minutes.
•   Add coriander leaves for garnishing.
•   Spicy Biriyani is ready.

 
 

Rabri

Ingredients

Full cream milk (Milk without water) - 2 ltrs
Sugar - 100 gms
Rose essence - 1 1/2 tsp
Saffron - 2 pinch (mix the saffron in two tbls of milk and
 Keep aside)
Almond roughly broken - 2 tbls
Cashew nut roughly broken - 2 tbls
Pista roughly broken - 2 tbls

Procedure

• Place a heavy bottomed pan and boil the milk such that liquid content has to be reduced to one fourth. 
• Add sugar,  Almond,Cashew, Pista   and allow the milk to boil. 
• Once the sugar dissolves and milk  thickens , add saffron.
• Stir it well till the saffron mixes well in the Rabri. 
• Remove the Rabri from heat and allow it to cool.  
• Add the rose essence and keep it in fridge for 30 minutes
• Rabri is ready to serve.

Coriander rice

Coriander rice 

Ingredients:

   Onions - 2 medium sized 

   Grated coconut - 4 tablespoon

   Green chilis - 4

   Fresh coriander - 1/2 cup

   Fried gram - 1 tablespoon

   Grape size tamarind

   

Procedure:

   Fry green chilis ,tamarind and fried gramin the oil.Once it is fried,turn off the stove.

   Coriander leaves and grated coconut should be fried in the pan which is just removed from stove. (Mixture has to be fried in the hot pan).

   Blend the mixture in the mixer.

   Add onions,mustard,curry leaves and asafetida to the pan which has oil in it.

   Once it sputters,add the above mixture to the chutney.

   Mix the chutney with rice .

   Garnish it with cashew 

Coriander rice is ready to serve!

Sundakai kaara kozhambu

Sundakai kaara kozhambu

Ingredients:

Sundakai - cleaned &half split (should not be separated)
Tamarind - lemon sized (soaked and squeeze its juice)- 1 cup
Small onion - 12
Garlicpods - 10
Tomato medium sized -3
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Turmric powder - 1 tsp
Jagree - 1/4 tsp
Salt - to taste
gingely oil - 4 tbls
Red chillies - 2
musterd seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - small amount

Procedure

       Take the tamarind extract in a bowl.  Add tomatoes to the extract and squeeze it.  Take the tomato remains and keep aside.  Now add the chilli, coriander,turmeric powder and salt.  Taste and check for the sour and spice.  If any spice needed add some chilli powderand salt and keep aside.

Next add oil to the pan.  Once the oil heated add musterd seeds, fenugreek seeds, chillies and curry leaves.  Once the musturd seeds spullter add onions, garlic and tomato remains and fry it till the onion got cooked.  Add the Sundaikai to the pan and fry it till the vegetable got cooked.  Now add the tamarind mixture to the pan and allow it to boil.  Leave the kozhambu till the oil separates.  Now your spicy Sundaikai kara kozhambu is ready to serve.

Masala moor kozhambu

Masala moor kozhambu

Ingredients:

Curd whipped - 3 cups
Vegetable (ladies finger, red or white pumpkin)- any one of your choice 1 cup
Red chillies - 6
Daniya seeds - 1 tbls
Gram dhall - 1 tsp (soaked in water for 10 min)
coconut grated - 1 tbls
Ginger - 1 inch
jeera - 1 tbls
Turmeric - 1/2 tsp
Musturd seeds - 1 tsp
Curry leaves - 2 tbls
Coconut oil - 1 tbls (optional) otherwise use vegetable oil

Procedure

         Whisk  the curd with salt and turmeric powder and keep aside.  Now grind Daniya seeds, red chillies, gram dhall, ginger, coconut and jeera.  Place a pan in the stove and add oil to it.  Add mustard seeds and curry leaves and allow it to sputter.  Then add the vegetable and fry it for some time (if it is ladies finger then raise the frying time) .  Now add the grinded masala and add some water and allow the vegetable to cook.
       Once the vegetable  got cooked and the masala loses its raw smell then switch off the flame and add the whisked curd and garnish it with some coriander leaves.  Your delicious masala mour kozhambu is ready.

Chicken pepper fry

Chicken pepper fry

Ingredients

Chicken-1/2 kg ,Big onion (nicely chopped)-2
Tomatoes (chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon
For seasoningCinnamon-3 sticks
Cardamom-3
Clove-3
Bay leaf-little
Fennel seeds-1 teaspoon
Curry leaf-little
Churn cinnamon,cardamom,bay leaf, clove,fennel seeds and cashew in the mixer.
Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.

ProcedureIt is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking.
Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. First add the nicely minced onion and sauté till oil separates. Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the coriander powder and mix well. Add ¼ cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil on top. In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Thanjavur special chicken kuzhambu

Thanjavur special chicken kuzhambu

Ingredients:

     Chicken  - 1/2 kg

    Cinnamon - 2 inches

    Cloves - 2

    Cardamon - 2 

    Ani seeds - 11/2 teaspoon

    Medium sized onions - 2 chopped

    Ginger,garlic,cashew paste - 11/2 tablespoon

    Tomatoes -  chopped

    Finely churned coconut - 1/4 cup

    Salt - As required

    Chili powder - 11/2 teaspoon

    Coriander powder - 2 teaspoons

    Turmeric powder - 3/4 teaspoon

    Oil - 5 tablespoons

Procedure:

   Place the pan on the burner add oil to it.  Once the oil has been heated add Cinnamon,  Cloves, Cardamon and wait until spices releases its natural aroma.  Add onions to the spices and stir it until it become pink in colour.  After that add ginger garlic and cashew paste to it and stir it until it is cooked. In this stage add tomatoes chili , coriander and turmeric powder to the pan.  Once the mixture has been cooked, add chicken to it.Once is half cooked,add the coconut paste to it and stir it until the mixture turned to a gravy consistency.  

     

     Now add 1.5 cups of water and salt to the mixture and allow it to boil. Keep the gravy for 20 minutes till  chicken is  cooked and oil oozes out.  Garnish the curry with some coriander leaves and serve it with boiled rice.