Hydrabadi Biriyani

Ingredients:
Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method of making :

1.Grind the red chilies and cashewnuts to a fine paste.
2.To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.
3.Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
4.Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
5.Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
6.Add the rice and fry a little. Add the green chilies and salt to taste.
7.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
8.Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
9.Take a heavy bottlomed dekchi and line it with ghee.
10.Spread a layer of rice and cover it with half of the mutton.
11.Sprinkle half of the pudina / kothmir mixture and juice of lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Chicken Koruma

Ingredients

• 1 tablespoon fresh ginger,
• finely minced 4 cloves garlic,
• finely crushed 1 teaspoon ground cumin
• 1 teaspoon ground almonds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground garam massala
• ½ teaspoon ground cardamom
• 1½ cups low fat yoghurt or 375 g
• 1 kg skinned chicken drumsticks
• 2 tablespoons vegetable oil
• 2 medium onions or 300 g, cut into thin slices
• 1 cup water or 250 ml
• 2 cubes MAGGI Chicken Less Salt Bouillon
• 1 tablespoon coriander leaves
• 
  Preparation--------------------------------------------------------------------------------
  Combine ginger, garlic, spices and yoghurt in a bowl. Add chicken drumsticks, set aside to marinate for 1 hour.
  Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 minutes.
  Add water, MAGGI Chicken Less Salt Bouillon cubes. Cover and simmer for 20–25 minutes. Add coriander leaves and cook for another 10 minutes stirring gently from time to time until chicken is cooked.
  Serve with boiled rice

മട്ടന്‍-ഒണിയന്‍ സൂപ്പ്‌

ഉള്ളി ശരീരത്തിന് തണുപ്പു നല്‍കുമെന്നു മാത്രമല്ല ആരോഗ്യവും മെച്ചപ്പെടുത്തും. ഇതാ ഈ ഒണിയന്‍ സൂപ്പ് ഒന്നു പരീക്ഷിച്ചോളൂ...

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

ആട്ടിറച്ചി അര കിലോ
വിനാഗിരി 1 സ്പൂണ്‍
വെള്ളം 8 കപ്പ്‌
പൊടിയുപ്പ്‌ പാകത്തിന്‌
നെയ്യ്‌ 2 വലിയ സ്പൂണ്‍
സവാള 4 എണ്ണം

പാകം ചെയ്യേണ്ട വിധം:

ഒന്നാമത്തെ ചേരുവ കഴുകി മുറിച്ച്‌ പാകത്തിന്‌ വെള്ളവും വിനാഗിരിയും ഉപ്പും ചേര്‍ത്ത്‌ വേവിക്കുക. കഷണങ്ങള്‍ വെന്ത്‌ വെള്ളം കാല്‍ ഭാഗം വറ്റാറുകുമ്പോള്‍ പറഞ്ഞിരിക്കുന്ന അളവ്‌ നെയ്യില്‍ നീളത്തില്‍ അരിഞ്ഞ്‌ വച്ചിരിക്കുന്ന സവാള കഷണങ്ങള്‍ ഇട്ട്‌ ഇളക്കി ഒന്ന്‌ വാടുമ്പോള്‍ ഇറക്കി വയ്ക്കണം. കഷണങ്ങള്‍ വെന്ത്‌ പകുതി വെള്ളം വറ്റുമ്പോള്‍ ഇറക്കി വച്ച്‌ ഒരു പാത്രത്തില്‍ അരിച്ചൊഴിച്ച്‌ വഴറ്റി വച്ചിരിക്കുന്ന ഉള്ളി വേവിച്ച്‌ സൂപ്പില്‍ ചേര്‍ത്ത്‌ ഉപയോഗിക്കാം.

Mutton Biriyani

Preparation Method

Ingredients Quantities

Mutton ------------------ ½ kg

Onion medium size chopped finely -------6

Tomato medium size chopped finely ------3

Garlic ---------------------2 1/2tab spoons

Ginger -----------2 1/2tab spoons

Green chilly paste -----2 tab spoons

Garam masala powder ---1 tablespoon

Yogurt -----4tab spoons

Coriander leaves -------1 cup

Mint leaves -------------¾ cup

Ghee ½ cup

Limejuice 4 teaspoons

Chilly powder 1 teaspoon

Turmeric powder ¼ teaspoon

Coriander powder 1 teaspoon

Basmati rice 2 ½ cups

Method of Preparation

Heat Ghee in a pan. Sauté onions till golden brown. Add garlic-ginger-green chilly paste. Fry for two minutes. Put chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into this. Sauté for a few minutes till the masala becomes thick. Add cut and cleaned mutton pieces and stir. Pour little water [if required] and mix. Cook till mutton is done. Add yogurt.

Boil water. Add enough salt, a pinch of turmeric powder, 2 cardamoms, 3 small pieces of cinnamon, 2 cloves, and 1 spoon ghee into this. Cook rice until it is done and drain. Take care the rice not to be sticky.

Heat a vessel. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon of limejuice over it. Put one layer of the mutton masala above it and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt and cocunut-pudina chutney and pickle.

Coconut pudina chutney

Coconut grated – 1 cup

Small onions – 5

Garlic – 1 clove

Ginger – 1/2 inch piece

Mint leaves – 6 leaves

Curry leaves – a few

Green chilies – 2

Salt - to taste

Juice of lemon- 1

Grind all the above things except limejuice. Mix limejuice to the ground chutney. Serve with biriyani.

Basic Fried Rice Recipe

This versatile recipe, with variations, shows you how to make a full, satisfying meal from any kind of leftover rice. Just one thing: Freshly cooked rice is too moist to achieve the right texture when fried. A night in the fridge is ideal, but a few hours will do the trick if you just can't wait.

Servings: 4

Ingredients:

* 2 teaspoons vegetable oil, divided
* 3 eggs, beaten
* 2 strips bacon, cut crosswise into 1/4-inch slices
* 4 scallions, trimmed and sliced into 1/4-inch rings (reserve 1 heaping tablespoon sliced dark green portion for garnish)
* 1 tablespoon minced garlic (about 2 cloves)
* 1 tablespoon minced ginger (about a 1-inch piece)
* 1/3 cup finely chopped carrot (1-2 carrots)
* 1-2 fresh chilies like jalapenos or Thai chilies, to taste, seeded and minced (optional)
* 4 cups cooked rice, at room temperature
* 2-3 tablespoons soy sauce

Directions:

In a large skillet or wok, heat 1 teaspoon of the vegetable oil over medium-high heat for 2 minutes. Pour the beaten egg into the pan and swirl the egg around to coat the entire bottom of the pan. When the egg is beginning to bubble, about 1-2 minutes, break it up into pieces using a spatula or wooden spoon, and remove from pan.

Add the remaining 1 teaspoon of oil to the pan over medium-high heat. Add the bacon and cook until crisp, 2 to 3 minutes. (If the bacon begins to burn, lower the heat to medium.)

Add the scallions, garlic, ginger, carrot and (if using) chilies to the pan and cook, stirring often, 1 to 2 minutes, or until the garlic becomes golden. Return the cooked egg to the pan.

Add the rice and stir to coat well with the other ingredients. Cook for about 2 minutes to allow the rice and egg to become hot. Turn the heat down to medium-low and pour the soy sauce over the rice. The pan may be quite full (depending on its size), so stir carefully to allow even distribution of soy sauce throughout the rice.

Taste for salt, and add an additional 1 tablespoon of soy sauce if you like. Sprinkle with the reserved dark green scallion slices to serve.

Variations:

* Add chopped raw shrimp (1/4 to 1/3 pound) 1 minute after adding the scallions, garlic, ginger and carrot.
* Add small cubes of firm tofu (about 1/2 cup) 1 minute after adding the scallions, garlic, ginger and carrot.
* Stir in small pieces of leftover cooked chicken just before adding the rice to the pan.
* For a mellower pork flavor, try pancetta instead of bacon.
* For Thai-style fried rice, sprinkle 1 tablespoon of Thai fish sauce over the mixture before returning the egg to the pan, and squeeze the juice from half a lime over the rice just before serving.
* To get more of your vegetables, slice raw green beans (about 1/4 to 1/3 cup) very thin (1/8 inch) and add them along with the scallions, garlic, ginger and carrot.

Marinated Chicken Breasts

Servings: 8

Ingredients:

* 1/2 cup broth
* 1 tablespoon extra-virgin olive oil
* 3 tablespoons balsamic vinegar
* 2 teaspoons Dijon mustard
* 1/2 minced garlic cloves or 1 to 2 teaspoons garlic powder
* 2 teaspoons sugar
* 1 teaspoon crushed thyme
* 1/4 teaspoon black pepper
* Salt to taste
* 2 pounds chicken breasts, boned and skinned (8 halves)

Directions:

Place all of the ingredients except the chicken breasts in a jar with a tight-fitting lid and shake well. Rinse the chicken breasts and pat dry with paper towels. Place the chicken and marinade in a locking plastic bag, making sure the chicken is coated well (using a bag saves on cleanup, but a shallow dish works just as well). Marinate the chicken in the refrigerator for several hours, turning occasionally.

Prepare the outdoor grill or preheat the broiler or a stovetop grill pan. Grill the chicken or place under the broiler for about 10 minutes per side. Cooking time will vary depending on the thickness of the chicken. The chicken is done when the internal temperature reaches 165 degrees using an instant-read thermometer. Discard the marinade.

Chicken Quesedilla -Recipe

Ingredients:

• 6 skinless, boneless chicken breast halves
• 2 cans cheddar cheese soup
• 1 jar salsa
• 1 package flour tortillas


Method:

Cook chicken until no pink remains; cut into pieces.
Mix chicken with the soup and salsa.
Spoon mixture onto tortillas.
Place seam side down in greased baking dish and
bake for 10 to 15 minutes at 350 degrees until heated through.
Serve warm.

Chicken Makkani Butter Chicken

Ingredients:
Tandoori Chicken 1

whole Butter 50 gms

Cream 1 cup

Tomato puree 3

cups Garam Masala Powder 2 tsp.
Red chilli powder 1 tsp.Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Take 1 whole tandoori chicken and cut it into pieces.

2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.

3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.

4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.

5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes. Garnish with coriander leaves and rest of the cream and serve hot.

Chilli chicken - Recipe North Indian Style

Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Preparation Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Ramadan Kerala Chemmeen (Prawns) Masala Recipe

Chemmeen - 500 gm
Onion - 1
Ginger - 1 piece
Garlic - 5
Tomato - 2
Red Chili Powder - 2 tsp
Turmeric Powder - ½ tsp
Oil, Curry Leaves - As required
Salt - As required

Clean the prawns and keep aside.

In a pan heat oil, add sliced onion, ginger garlic paste and sauté well. Add red chili powder, turmeric powder, sliced tomato and sauté. To this add prawns with required salt and water. Close the pan and allow it to cook. When cooked add curry leaves and remove from fire.