Chennai Chicken Biriyani

Biriyani is most popular in Muslims Marriage. In our Marriage we  prepare Mutton Biriyani, ennai kaththirikaai, thayir pachadi, mittaa khana.This my family favourite Traditonal biriyani.

We are making very simple and yummy biriyani.I like making biriyani. Some of  the Biriyani's like Hyderabad , Mughal,Ambur biriyani,thalappakaddu biriyani,vegetable Biriyani, chettinad’s are different. Some of them are more spicy too.

Chennai Chicken Biriyani
How to Make Perfect Chicken Biriyani?

Servers: 4 to 5 person

Preparation time: 20 min

Cooking time: 45 min

Ingredients:- 

Chicken with bones – 750 kg

India gate Basmati rice – 800 gram

Ripe tomato big – 6

Onion big – 6

Ginger garlic paste – 4 table spoon

Coriander leaves –  1 cup (chopped)

Mint leaves – ½ cup (chopped)

Green chili – 8 nos

Curd – 150 ml

Red chili – 3 tspn

Turmeric powder – ¼ tspn

Salt – to taste

Red colour – 2 pnch

Ghee – 2 tspn

Lemon – 1

Oil – 200 ml

Cinnamon – 2 “ size 2 nos

Clove – 4 nos

Cardamom – 3 nos

I

Wash and clean the chicken seven times. While washing the chicken you can add vinegar or lemon juice.

Wash and Soak the rice for 20 minutes.

In a vessel heat oil and temper the cinnamon, clove, cardamom. Then add chopped onions and stir for 2 min and close the lid and keep the flame low, leave for 5 min.

Then add ginger garlic paste stir well and  keep in low flame. After the raw smell goes, add chopped coriander leaves and mint leaves stir it for 1 min.

Cut tomato lengthwise. now add tomato and green chili, again close the vessel and leave on low flame cook  for 5 min. then add red chili powder, turmeric powder, salt and stir well.

Allow to cook on low flame  for 10 min, after that mash masala and tomato  well. add the chicken and curd,squeeze half lemon juice, stir continuously and  keep on low  flame and  allow to cook  for about  15 min.

Mean while in a big vessel pour enough water and boil, add rice . cook rice separately when it is 3/4^th done,  squeeze half lemon juice and 1 tsp oil,  drain the water and set aside the cooked rice.

  (Approximately for biriyani boiling the rice for 7 minutes enough)

Now strain the ¾ cooked rice and put above the chicken gravy don’t mix. In 1 teaspoon of  water add colour powder(optional), mix and sprinkle above the rice. Now  allow to dhum for 20 minutes in very low flame. After finishing Dhum add ghee and top to bottom mix slowly

Now yummy biriyani is ready to serve with ennai kathhtirikkaay, raitha,chicken fry.
Ramadan Recipe
Muslim Marriage Traditional Biriyani
Chennai Chicken Biriyani
How to make chicken biriyani - Step by Step

I am sending this Chicken Biriyani to Reva's Royal Feast  biriyani event.

9.10.12  - Linking to My Healthy happy kitchen Asiya's Feast of Sacrifice 

28.8.13

Linking to Minnie's weekend Gala Dinner & Cutichi kitchen 100th post & giveaway

Ragi Porridge

Starting the solid food to the baby is the very big task and the mothers have to be very careful in preparing the items. Always use separate pan, spoon and plates and that should be thoroughly sterilized.

                                                             RAGI PORRIDGE  - serve - 1Baby

INGREDIENTS:

Ragi Flour  (finger millet) -  2 tspn

sugar  - ¼ tspn

ghee - 1 drop

salt – ¼ pinch

water - 150 ml

METHOD:

Mix ragi powder in 100 ml water and strain it on white muslin cloth (or) tea strainer, do it again with 50 ml water.

In  a small vessel bring to boil for 5 minutes stirring continuously without  any lumps then add sugar and salt, now allow the ragi porridge to simmer for 5 minutes on medium flame stirring occasionally. Finally add ghee.

From 4th month of your baby we can start solid food, very first is the ragi porridge. For initial giving we have to try a little porridge to the baby and it is very healthy and good for bones. After sixth month we can add milk to the porridge for preparation.

For my two sons I used to give them first Ragi Porridge,  Ragi with milk porridge, then  i’ll Prepare sathu mavu at home and give them.

I am sending this recipe to Nithu's Healthy Food for Healthy Kids

Tomato curry leaves soup

Soups are very good for health.  Soups are great to have especially during winter season. 

Adding pepper to the soup helps to heal throat ulcers.
Soups are good for pregnant women too. 

Ingredients:
Tomato - 1/2 kg
curry leaves - half cup
crushed Black pepper - 1 tspn
chopped onion - 1 tbspn
salt - to taste
sugar - pinch
butter - 1 tspn
water - 750 ml
corn flour powder - 1 tspn
water - 50 ml

Method
Wash the tomato and cut into 4 pieces
Wash and chop the curry leaves.

In a pressure cooker, add tomato, curry leaves, crushed pepper,  salt ,
and  650 ml water.

Cook it over the medium flame for about 3 whistles.

Once the pressure cooker cools down, mash the tomatos and curry leaves slightly and strain it.

 Again, add 50ml cup hot water and strain it.
  Bring the strained soup into a pan.  Add butter,sugar ,salt, pepper powder  as needed. Bring to boil for 10 minitues.
Add 1 tsp corn flour dissolved in 50 ml water and pour in to tomato soup.

 Stir for 5 min.

Serve hot with any appetizers, butter fried bread pieces or chips.


I am sending this soup to kahakai kitchen's souper Sundays and Priya'shealthy diet event soup.

Left Over Cooked Rice Pongal

Pongal is a south Indian traditional food. We can prepare varieties of pongal like Ven pongal,Sarkakrai pongal, Barley Sweet Pongal , Milk Pongal, Fruit Pongal, Akkara vadisal. ………. .I have given here a recipe, to prepare pongal with the left-over cooked rice. Very simple and easy.

Left Over Cooked Rice Pongal

Ingredients

Left overcooked rice – one cup

Moong dhal – 2 soup spoon full

Cumim seed – ½ tspn

Asafoetida -  2 pinch

Turmeric powder – ¼ tspn

Water – 400ml

For seasoning:

Cashew nut – 5 Nos

Black whole pepper – 8 Nos

Cumim seed – ½ tspn

Green chilli  – 1

Ginger – 1 inch size

Curry leaves – few

Ghee – 2 tbspn

Method

In a pan dry roast wash yellow moong slightly brown. Then soak dhal for 10 min

In a pressure cooker,  add cooked rice, moong dal,  asafoetida, cumin seeds and turmeric powder. 

Cook it over the medium flame for about 3 whistles.

Once the pressure cooker cools down,  add ghee to the rice and dal pongal and mix it well.

You don't have to mash it.chop the ginger , green chillies and cashew nuts.

In a separate pan, heat little ghee.  Add the seasonings: pepper, cumin seeds, curry leaves, chopped ginger, green chillies and cashew nuts .Pour it over the cooked pongal and stir it to coat well.

Serve it hot with sambar, vadai and chutney.

.

I am sending  this recipe to tickling plate radhika's let's cook rice event ,and simplysensatioanlfood let's cook with left overs.and veena's  vej junction cooking with leftovers

for  let's cook with rice

veg ghee rice.

Happy Pongal to all my blog friends.

9.10.12 - 

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan

Bow Biscuits

Bow Biscuits -Servers : 3

Ingredients

Maida (Plain Flour) - ½ cup (100gr)

Sugar – 2 tbspn – (25 gr)

Butter – 1 tbspn
Salt – ½ pinch

Cardamom powder – ½ tspn

Method:

Melt the butter and power the sugar

Mix all the ingredients, (melted butter, powdered sugar, cardamom, salt, Maida) and add enough water to make soft dough.

Divide into three portions and make thick round chappathi.

Horizontally and vertically cut one inch and make a bow size.

Heat the oil and keep medium flame, fry all the bows until both sides are golden brown.

My son designed this bow biscuits.


Allow to cool and keet it in an air tight container.

Very crispy tea time snack is ready.

Sure it may stay for one month same crispy.

You can make the  different shapes square, diamond shape also.
Instead of butter you can add Dalda or ghee.

I am sending this recipe to srivalli's kid's delight hosting by vej junction veena

Cucumber Mint Raita & Cucumber Sweet Salad

Happy new year to all my blog friends...
Cucumber Mint Raita & Cucumber Sweet Salad

For biriyani, I am preparing variety of salad and raita like veg , cucumber mint, beetroot peanut,coconut onion etc……..

Whenever I am making salad for biriyani I always prepare sweet cucumber salad for me and my son.

1 -  Cucumber mint raita  - Servers - 4

Ingredients

Cucumber – 1 no

Curd – 200 ml

Salt – ¼ tspn

Mint leaves – 10 no

Onion – 1 no medium

Green chilli – 1 no (as per your taste)

Method

Wash cucumber,green chilli, mint leaves,onion and  chop all the vegetables.

Whisk the curd add salt and chopped vegetables.

Granish with cucumber and mint. Serve it with biriyani

2 - Cucumber Sweet salad - Serves - 2

Ingredients

Cucumber – 2 no

Sugar – 2 tspn

Method

Wash and remove the skin from cucumber.

Slice the cucumber into thin round shape.

Sprinkle the sugar and serve.

Quick salad for kids,  very simple and easy .I like this salad very much since my childhood, now even its my son's favourite.

cucumber bhajji

I sending this recipe to  Richa prinka 's veggie fruit month of cucumber and Kahakai Kitchen's Souper Sundays  

Crispy Cauliflower - Snacks mela

Best Starter recipe.

Ingredients

Cauli flower -  ¼ kg

Oil – for frying

For batter

Maida – 100 gram

Corn flour powder – 25 gram

Rice powder – 1 tbspn

Chilli powder – 1 tspn

Salt

Red food colouring -   1 pinch (if required)

Ginger garlic paste – ½ tspn

Method

Wash and Cut cauliflower into florets, add little salt, boil the cauliflower with enough water and strain it .set aside

Mix all the above said ingredients as idli batter except oil.
Heat oil dip the Cauliflower florets into the mixed batter and deep fry.
Serve with tomato ketchup.
.

மொரு மொரு காலிப்ளவர் please check the link

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Eggplant Bajji sandwich Please click the link/

Eggplant Bajji with Bread Sandwich

Ingredientseggplant  (brinjal) - 1 no
besan flour - 3 soup spoon full
corn flour  - 1 soup spoon full
garlic powder -  ¼   tspn
fennel seed powder -  ¼ tspn
red chilli powder – ¼  tspn
salt - to taste
oil – ½  tspnBaking soda  - 1 pinch

Method

 Add little water and mix all the ingredients, except eggplants,  to become a thick batter (like idli batter consistency) . Heat oil over a medium flame.  Dip the eggplants in the batter one by one and deep fry to golden brown.

For sandwich

Bread
Tomato ketchup
Eggplant bajji
Butter

Take two slices of pan fried bread.  Spread the ketchup over it. Place the bajji in between and make a sandwich

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Prawn & Mutton Kheema Kabab Please click the link for recipe

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Vada Bread Please visit here step by step picture

This is a popular snack in North India.  It tastes good with Pav Bun and sauce.  For a change i made it vada bread

Ingredients: Bread 8 slices or buns - 4

Butter - enough to fry
tomato ketchup - as needed
Dates chutney or any sweet chutney
To make the vada:
Instant mix Bajji flour - 1/2 cup
Corn flour  - 1 tablespoon
to make the masala filling:cooked  (boiled and peeled) potato - 1
onion - 1 chopped
green chillies  - 1 finely chopped
turmeric powder - 1/4 teaspoon
oil - 1 teaspoon
to saute:
mustard seeds - 1/4 teaspoon
cumin seeds - 1/4 teaspoon
few curry leaves
frozen green peas - 1 tablespoon
asafoetida powder (hing) - 1 pinch

Method:

A. Prepare the potato masala.  In a thick bottomed pan,  heat oil. 

Add mustard seeds, cumin seeds, hing powder,  and curry leaves.
Add the green peas, onion and green chillies and saute  well .
Add turmeric powder and salt to taste.
Add the mashed cooked potato and mix well to the mixture.
Remove from heat and set aside.
Once cold, make small potato masala balls. Keep aside.

B. Butter the bread slices or buns and fry them in a pan.

C. Mix the bajji flour with the corn flour and mix well with enough water.

Heat oil in a pan for deep frying.

Take the potato balls one by one and dip in the bajji mix batter and fry it until golden brown.

D.Take the butter fried bread  slices or bun.  Apply ketchup on one slice and the sweet chutney and another slice.  To serve to adults, you can add green spicy chutney instead of ketchup.   Place the fried potato balls in between and make a sandwich.

It can be eaten as a breakfast or as an evening snack with hot tea.

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Palak bonda dates coriender chutney. Please Click the link for step by step picture.

KEERAI BONDA

INGREDIENTS:

Urud dhall – 200 gms

Ginger – finely chopped 1 tbspn

Green chilly – 2 nos

Keerai – 1 bundle

Onion – 1 big

Salt – to taste

Idli soda – 1 pinch

Curry leaves – few

Coriander leaves – few

Oil – for deep fry

Pepper crushed – few

METHOD:

Soak urud dhall for one hour, then grind it to a nice paste with salt.

Finely chop the washed keerai.

In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.

In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.

This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.

In tis bondas i have added the palak keerai.

In the busy world For Ofice or School all are like fastfood only. Fast food is not good for health. But we can make same thing in the home itself.we can make variety of health foods in the form of fast food. This past 20 year daily i am packing for  my children and hubby and me breakfast and lunch.different type of sandwiches

I Sending these recipes to srivalli's snack mela

Cashew Soji Kheer with Poha Idli - White Christmas Challenge

There are so many varieties of kheer like soji (rava or cream of wheat), cashew kheer, rice kheer, Badam (almond), sago, pista kheer ,poha.   Its really this  Cashew kheer yummy and very light  kids delight.


My entry for White christmas Challenge

Cashew nut Soji Kheer

Serves – 3

Ingredients

Low fat Milk – 2 cup
Cashewnut -  8 no
Sugar -  75 gram
Soji -  25 gram
Cardamom – 1 no

Method

Grind cashew nut in to smooth paste to cashewnutBoil the milk with cardamom, and add ground paste.Reduce the heat,  and slowly add soji and stir well without lumps. Finally add sugar and stir well.  Serve with Idly, Sponge Dosa,Idliyappam, Appam.For richness you  can fry the cashew nuts in a ghee and add into cashew soji kheer,

World'sBest breakfast Idli there so many varities of idlis like , soji idli, moung  beet idli, sweet idli, egg idli, vej idli, poha idli, ragi idi , barle idli.etc...

Ingredients

Idiy Rice – 2 cups
Poha(aval) - 1 cup
Urad dal – ¾ cup
Fenugreek seed (Methi) – 1 tsp
Handful of - Cooked rice
Baking soda – ¼ tspn
Salt – to taste

Method

Wash, Soak urad dal and fenugreek and rice,poha,cooked rice separately  in water for  4 to 5 hours  or overnight.

First grind separately urad dal and fenugreek smooth paste keep aside and next rice,poha,cooked rice  grind in to coarse paste, then mix it well . Leave ferment for 8 hours.

Once the batter is fermented Add salt and baking soda and mix well.

Grease the ildy pan with oil or ghee and pour the better, steam cook for 10 min.

Serve hot  with coriander chutney, tomato chutney, sambar, fish curry, mutton kurma,idly podi of cashew kheer.

Poha Milk Flakes

Note:Poha, made from flattened rice,Flattened rice (also called beaten rice), easy-to-cook, It is often eaten for breakfast , we can make poha milk flaks, poha uppma,poha vadai,poha salad etc…..

I sending this recipe to white christmas challenge, Jingle all the way , juiles christmas delicacy and vardhini's sinfull delight