Chicken Dum Biryani

Tags

Biryanis, Chicken Recipes, Rice Recipes

Chicken Dum Biryani is cooked on dum for the last few minutes, where initially meat and rice is cooked separate. Learned this Biryani from Hyderabadi locals to get the authentic taste. There are more variations to the Hyderabadi Biryani but my family and friends loved this dish. 

Preparation Time: 15 minutes

Cook Time: 20 minutes for Chicken + 7 minutes for rice + 10 minutes for dum.

Total cook Time : 37 minutes

Serves : 5-6

Ingredients:

Chicken : 750 grams

Onions : 2 medium sliced and deep fried till light brown

Green chilies: 8-10 chopped

Lemons : 3

Cilantro/ coriander leaves: 1 bunch chopped

Mint /Pudina : 1 small bunch chopped

Yogurt /Curd : 1/2 cup

Ginger garlic paste: 2 tablespoons

Red chili powder: 2 teaspoons

Salt to taste (I added. 2 teaspoons)

Garam masala: 2 teaspoons

Orange food color : 6 drops

Saffron : 6-7 strands soaked in 2 tablespoons of warm milk.

Rice : 4 cups

Boiled eggs : As needed

Method:

Take green chilies, a pinch of salt and make a paste.
Take a large pan to make biryani and Add Washed and cleaned Chicken, green chilli paste, ginger garlic paste, cilantro, mint, yogurt, turmeric, salt, red chilli powder, Garam masala, lemon juice and mix well.
Add 3/4th of the deep fried onions and mix well.
Add 1/3rd cup of oil where the onions were fried and mix well.
Place the pan/vessel on the stove and start cooking on medium heat.
Wash and soak rice for 30 minutes.
Cook the meat for 30 minutes or until the meat is completely cooked stirring occasionally.
Heat 12 cups of water and bring them to a boil.
Add rice, salt  and cook for 6 minutes until it’s done 80%. Drain the water.
Add the rice to the cooked Chicken gravy, add rest of the fried onions, saffron and food colour.
Close lid and place a heavy object for dum. Cook on simmer for 10 minutes.
Let it rest for 10 minutes before opening the lid. Mix gently a little bit at a time and serve hot with raita and/or salna.

Guava Ice cream

Tags

Ice creams

I have seen guava ice cream sprinkled with some red chilli powder being offered at one of the ice cream shops. I wanted to give it a try but the chilli powder kinda made me skeptical. But, that ice cream never got off my head.

In the local market, found these beautiful pink guava and wanted to give a try on making ice cream out of it. It turned out delicious. Yes, Chilli powder did taste good on the ice cream and gave a nice kick.

I made Guava parcels before with these pink guavas and kids loved the dessert.

It’s just a three ingredient recipe and you can make this ice cream in a regular blender too. I tried both versions, my blended blender with ice cream churning option and a regular blender. Ice cream did set perfectly for both. Nice and creamy.

Preparation Time: 15 minutes

Rest time: 6 hours

Ingredients:

Pink Guava : 1/2 kg (gives 1 1/2 cups puree)

Fresh cream : 1 1/2 cups

Condensed milk : 1 cup

Guava : 1/4 finely chopped

Method:

Wash and cut the ends of guavas. Cut the guava in half and take away the seed part of the pulp by scooping with a knife.

Chop the rest of guava and place in a blender to make a smooth puree.

Now take guava puree, condensed milk and fresh cream in a regular blender or any blender with ice cream option and blend until smooth. (Blendtec takes 45 seconds and a regular blender takes 3 minutes on high speed)

Pour the ice cream in a freezer safe container, add chopped guava pieces and freeze for at least 6 hours.

Serve as is or with red chilli powder sprinkled on it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Salsa

Tags

Mexican Dishes

This homemade Salsa is a simple dish that is perfect to serve with tortilla chips or as a topping over Mexican food like tacos, burritos etc.,

Salsa is made with fresh tomatoes and onions which is really refreshing. Spice can be adjusted to your taste by just adding or reducing the amount jalapeños. Since I couldn’t find jalapeños here, I had to adjust with green chilli. Kids like spicy salsa so it worked out for me.

Preparation Time: 10 minutes

Makes : 2 cups

Ingredients:

Tomatoes : 1/2 kg chopped finely

Jalapeños : 2 chopped finely

Onion: 1 medium chopped finely

Lime juice : 1 tablespoon

Garlic cloves : 3 minced

Cilantro/Coriander leaves: A handful chopped finely

Cumin powder : 1/2 teaspoon

Salt to taste

Method:

Add all the ingredients into a bowl, mix well. Let sit for 10 minutes, mix again.

Serve with tortilla chips or as a topping for your favourite Mexican dishes. Salsa can be refrigerated and served cold as well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pasta with White Sauce

Tags

Blogging Marathon, pasta

Pasta with white sauce is a very basic dish that kids love. White sauce/Bechamel sauce is a rich sauce made with milk, herbs and flavourings. Milk should be hot when added to the butter and flour to get a perfectly smooth sauce.

I added some peppers to make the dish more colourful at the same time feed the kids their vegetable serving.

Today is the last week, week 4 day 3 of Blogging Marathon 105. So, Sending this pasta to kids delight hosted by Srivalli from spicingyourlife.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves: 2-3

Ingredients:

Elbow pasta: 250 grams

Red/Yellow/Green peppers : 1 1/2 cups diced

Shredded Cheddar cheese : 2 tablespoons

Shredded Mozzarella cheese : 1/4 cup

For Bechamel sauce/white sauce:

Butter : 2 tablespoons

All purpose flour : 2 tablespoons

Hot milk : 1 1/4 cups

Ground Pepper : 1/2 teaspoon

Salt as needed

Italian seasoning : 1/2 teaspoon (optional)

Method:

Cook pasta al dente according to the package instructions. Once cooked, drain water, rinse under cold water and add olive oil. Toss well.

Heat oil in a pan sauce the peppers for 2 minutes. Turn off stove and keep them aside.

Melt butter in a heavy bottomed pan. Add the all purpose flour and cook for 2 minutes stirring constantly.

Add the hot milk and stir constantly. As the sauce thickens, add salt, pepper and Italian seasoning. cook for 2 more minutes stirring constantly. Turn off the stove and cool the sauce a little bit.

Take a pasta bowl, add in the cooked pasta, peppers and white sauce. Mix well and add cheddar cheese and mozzarella cheese. Serve immediately.

 

Chicken Curry-3

Tags

Andhra Recipes, Chicken Recipes

There are so many variations in making Chicken Curry. The spices and method used in one region is different from the other. Even with small changes in the cooking method and spices used, the curry taste is changed.

Here, in this chicken curry, I marinated the chicken with very few ingredients and used onion paste instead of chopped onions to give more thicker gravy to the dish. Just used cumin and coriander powders.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Serves: 3-4

Ingredients:

Chicken : 500 grams

Lemon juice : 1 teaspoon

Onion : 2 large chopped and blend into paste

Ginger garlic paste : 1 tablespoon + 1 teaspoon

Tomatoes : 3 large chopped

Cumin seeds: 1 teaspoon

Bay leaf : 1

Cardamom : 4

Cloves : 4

Cinnamon : 2 inch stick

turmeric: 1/2 teaspoon

Green chilli : 2 slit

Red chilli powder : 2 teaspoons

Cumin powder: 1 teaspoon

Coriander powder : 1 teaspoon

Salt to taste

cilantro/coriander leaves : To garnish

Method:

Clean and Wash the chicken. Add 1 tablespoon of ginger garlic paste, 1 teaspoon salt, lemon juice and mix well. Marinate it for 20 minutes.

Heat oil in a pan and add, bay leaf, cumin, cardamom, cloves, cinnamon stick and fry for 1 minute. Add green chillies, onion paste and sauce for 5 minutes or the raw smell of the onion goes away. Add 1 teaspoon of ginger garlic paste and sauce for 30 seconds.

Add turmeric, red chilli powder and stir. Add chopped tomatoes and cook until they turn mushy. Now, add the chicken pieces, salt and stir. Cook for 10 minutes and add one cup of water. Close lid and cook for 10 more minutes or until the gravy is thick.

Add cumin and coriander powder, mix well and cook for 5 minutes. Garnish with cilantro.

Serve hot with rice or roti.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Farfalle pasta with blue cheese

Tags

Blogging Marathon, pasta

This Farfalle pasta is made with simple dressing made with blue cheese and extra virgin olive oil. Both kids and adults will enjoy this pasta that is filled with flavours.

This pasta is best eaten hot, I tasted both hot and cold, the cold pasta wasn’t bad but you taste all the fretting flavours wile eaten hot.

We are in week 4 day 2 of Blogging marathon 105. I’m sending this pasta dish to kids delight event hosted by Srivalli from spicingyourlife.

Peperation Time: 5 minutes

Cook Time: 15 minutes

Serves : 4-6

Ingredients:

Farfalle Pasta: 500 grams

Cherry Tomatoes: 1 cup sliced

Basil leaves: 1/4 bunch chopped

Spring onions: 2 thinly sliced

Blue cheese: 60 grams crumbled

Extra virgin olive oil : 2 tablespoons

Red chilli flakes : 1/2 teaspoon

Ground pepper: 1 teaspoon

Salt to taste

Method:

Cook pasta al dente according to the package instructions. Once cooked, drain water, rinse under cold water and add olive oil. Toss well.

In a pasta bowl or wide bowl, add the extra virgin olive oil, red chilli flakes, ground pepper, salt and mix well.

Add tomatoes, spring onions, basil leaves, blue cheese and mix well.

Add the cooked pasta and toss well. Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One Pot Mac and Cheese

Tags

Blogging Marathon, One pot dishes, pasta

One Pot Pasta dishes are easier to make and comes handy in crunch time.  My daughter doesn’t like rice for school unless it’s fried rice. So, I’m constantly looking for dishes that goes well for lunch boxes. Pasta and noodles are always on the top but a little variation to the dish gives a different taste and she empties her box.

So, here is one of those pastas that takes about 20 minutes to make and tastes cheesy and delicious.

We are in week 4 which is last week of blogging marathon 105 and I chose to do pasta dishes for Kids delight event hosted by Srivalli from Spicingyourlife.

Preparation Time: 5 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients:

Butter : 2 tablespoons

Onion: 1 medium chopped finely

Garlic : 4 cloves minced

Green peppers: 3 medium diced

Vegetable/chicken broth : 3 cups

Milk : 1 cup

Macaroni pasta: 3 cups

Italian seasoning : 2 teaspoons

Cherry tomatoes: 1/2 cup sliced

Parmesan cheese: 1 1/2 cups

Red chilli flakes : 1/2 teaspoon

Salt to taste

Method:

Heat butter in a medium saucepan, add onion and garlic and sauce for 2 minutes. Add green peppers and sauce for another 2 minutes.

Add broth, milk mix well and bring it to a boil. Add macaroni, Italian seasoning, salt and stir. once the macaroni is cooked al dente, add tomatoes and cheese. Stir and cook for 2 more minutes until the pasta is creamy.

Garnish with red chilli flakes and serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kobbari Pandumirchi Pachhadi

Tags

Andhra Recipes, Chutneys

Kobbari Pandumirchi Pachhadi/Coconut Red chilli chutney is pretty much a seasonal chutney that’s made when the fresh red chillies are available in the market. It can be served with rice or breakfast items like idly, dosa and utappam.

 

Preparation Time: 5 minutes

Cook Time : 10 minutes

Serves : 8-10

Ingredients:

Fresh red chillies: 200 grams

Fresh coconut: 1/2

Urad dal : 2 tablespoons

Garlic cloves: 12

Tamarind extract : 1 teaspoon

Salt to taste

For Tempering :

Chana dal : 1 teaspoon

Urad dal : 1 teaspoon

Mustard seeds : 1/2 teaspoon

Curry leaves: 2 sprigs

Method:

Heat 2 tablespoons of oil in a pan and add urad dal. Once they turn golden brown, add coconut, red chillies, garlic and sauté for 7-8 minutes.

Let them cool, take it in a blender add tamarind extract, salt and blend into a fine paste. Add 2-4 teaspoons of hot water if needed.

Take a pan add oil and add the ingredients listed under for tempering except curry leaves. Once the mustard seeds splatter and the dals turn golden brown, add curry leaves and add the tempering to chutney.

Serve with rice or any breakfast items.

Butter Chicken Roast

Tags

Chicken Recipes

Butter Chicken is a world famous Punjabi dish. Normally the dish is rich and creamy and goes well with roti, naan or jeera rice. But, this is a dry dish as works well as a starter or a side dish.

Marinating the chicken is the longest process but cooking itself takes less than 30 minutes.

Preparation Time : 5 minutes

Marinating Time: 4-6 hours

Cook Time : 30 minutes

Serves : 3-4

Ingredients:

Chicken : 1/2 kg

Ginger garlic paste : 2 tablespoons

Lemon juice : 1 teaspoon

Chilli powder : 2 teaspoons

Cumin powder : 1 teaspoon

Coriander Powder : 1 teaspoon

Turmeric : 1 teaspoon

Salt to taste

Butter: 4 tablespoons

Method :

Wash the chicken and take it into a bowl. Add all the ingredients listed except butter, mix well and refrigerate for 4-6 hours.

Heat butter in a pan, add the marinated chicken close lid and cook for 15 minutes. Do not add water. Take the lid off, stir and roast it for 10-15 minutes until the chicken is completely cooked and all the water from the chicken is evaporated.

Serve hot.

 

 

 

 

 

New England Pumpkin Bread

Tags

Baked Foods, breads

I already have a Pumpkin Bread recipe on my blog but this tastes completely different than that one. This is a recipe that is shared by a dear friend and co-worker. We as a family and everyone at work enjoyed her bread every season.

Pardon my finished picture as I literally had to beg my kid and her friend so I can take a half decent picture. They wanted to eat it all.

Preparation Time: 15 minutes

Bake Time : 45 minutes

Makes : 3 loafs

Ingredients:

Eggs : 4

Sugar : 3 cups

Vegetable Oil : 1 cup

Cold water : 2/3 cups

Pumpkin puree: 16 oz (1 can if are using store bought)

Flour : 3 1/3 cups

Baking Soda: 1 1/2 teaspoons

Nutmeg : 1 teaspoon

Cinnamon : 1 teaspoon

Method:

Pre heat the oven to 350 degrees Fahrenheit.

Take a large bowl and beat eggs until they are frothy. Add sugar, vegetable oil, cold water and beat until frothy.

Add pumpkin puree, flour, baking soda, nutmeg, cinnamon and beat well.

Pour the mixture into bread pans and bake for 45 minutes or until the toothpick comes out clean.

Let it cool for at least 15 minutes before slicing the bread. Store the bread in a air tight container for 4-5 days.