Latest Post

Saturday, March 30, 2013

How to make Mughlai Biryani – Mughlai Chicken Biryani / Spicy Biryani Recipes:

Print Friendly and PDF
Mughlai Chicken Biryani:  Like us on Youtube for more Video Recipes
Mughlai   Biryani  is a recipe for Non-Veg Lovers & is known for its richness & wonderful aroma highlighted in the use of exotic Spices
It tastes simply delicious & spicy with full of irresistible flavors.  In this recipe, the rice is flavored with exotic spices, combined with youghurt and cooked carefully with the marinated chicken
Here goes the traditional  Mughlai  style  Biryani  recipe  yet, So easy ! Try it – U’ll love it..:)
Ingredients:
·         Chicken                      - 300 g
·         Basmati rice               - 1 ½ cup
·         Yoghurt                       - ¼ cup
·         Garam masala pwd     - 1 tsp
·         Biryani masala            - 1 tsp
·         Ginger garlic paste     - 1 tbsp
·         Oil                             - 2 tbsp
·         Ghee                         - 2 tbsp
·         Cumin                       - ½ tsp
·         Cloves                       - 2
·         Black pepper              - ½ tsp
·         Bay leaf                     - 2
·         Cardamom                 - 2
·         Cinnamon                  - 1
·         Onion                         - 2
·         Green chilly                - 1 or 2
·         Tomato                      - 1
·         Red chilly pwd                       - ½ tsp
·         Coriander pwd                        - ¾ tsp
·         Mint & coriander leaves          - 1 cup
·         Food color ( optional )            - a pinch
·         Salt to taste
Method:
1.     Clean and wash chicken pieces.
2.     Marinate with yoghurt, garam masala pwd, biryani masala,  ginger garlic paste and salt for 1 hour.
3.     Wash and soak biryani rice in water for 10 mins.
4.     Drain and keep aside.
5.     Heat oil, ghee in a pan.
6.     Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
7.     Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
8.     Add tomato and fry for couple of minutes.
9.     Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
10.  Fry in low flame for 5 to 7 minutes by stirring frequently.
11.  Add finely chopped coriander leaves and sauté for a minute.
12.  Now add 2 ½ cup of water.
13.  Mix well and taste & adjust salt and seasonings.
14.  Add soaked rice and stir well.
 Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
15.  Mix a pinch of food color in few drops of water.
16.  Once the pressure goes off, add food color ( optional )  water in circular motion and leave aside for 3 to 4 mins.
17.  Now fluff the biryani gently.
18.  Classic Chicken Biryani with awesome flavor is ready to serve.
19.  We enjoyed it hot with onion raitha and tandoori chicken..!
Similar Recipes: 
·        Muslim Biryani
·        Ambur Biryani
·        Lucknowi Murgh Biryani
·        Prawn Biryani
·        Spicy Chicken Biryani
 Click here to view the easy Tandoori Chicken Recipe:

Friday, March 29, 2013

How to make Thuthuvalai Rasam / South Indian Spicy Rasam Recipes:

Print Friendly and PDF

Like us on Youtube for more Video Recipes
Thuthuvalai Rasam:
Thuthuvalai  Rasam  is my mom-in-law’s speciality. She prepares this and give us, while we are down with cold, fever, head ache, cough and bad throat.  It gives instant natural cure from cold and cough.  It is good in balancing the body’s physiological systems.
This authentic rasam recipe  is very easy to prepare and tastes heavenly with bursting flavor of spices.  It is usually served with steamed rice or served as hot soup.  
We relished this rasam hot, with steaming rice with a side of egg fry & pappad..:)
Ingredients:
·      Thuthuvalai leaves (alarka )      - 20 to 25 no.s
·      Ghee or Oil                            - 2 to 3 tsp
·      Tamarind                                - a small lemon size
·      Turmeric pwd                         - a pinch
·      Hing                                       - ¼ tsp
·      Toor dal                                 - ¼ cup
·      Black pepper corns                - 1 tsp
·      Mustard                                 -  ¼ tsp                       
·      Cumin                                    -  1 tsp
·      Coriander                               -  1 tsp
·      Red chilly                               - 1 or 2
·      Garlic                                     - 2 to 3 pods
·      Salt to taste                           
·      Curry leaves    
Method:
1.   Soak tamarind in water and extract juice from it and keep aside.
2.   Wash and cook toor dal along with a pinch of turmeric pwd.
3.   Smash the dal and keep aside.
4.   Wash & clean the Thuthuvalai leaves by carefully plucking the thorns from them.
5.   Heat ghee in a heavy bottomed kadai.
6.   Add the leaves and sauté them in low medium flame, until the leaves shrinks.


7.   To make rasam pwd mix, add pepper corns, cumin, coriander, red chilly and garlic to a mixer.
8.   Grind them to coarse paste and keep aside.
9.   Fresh and aromatic rasam mix is ready.
10.In a bowl, add cooked dal, thick tamarind extract and salt.
11.Add mashed tomato  & freshly ground rasam pwd mix.
12.Add 2 cups of water and check for salt.
13.Now add a tsp of oil or ghee to the kadai and heat it.
14.Temper with mustard, red chilly, curry leaves and hing.
15.When it starts spluttering, add the prepared rasam mixture ( step 12 ) and sauted thuthuvalai  leaves.
16.Bring to just one boil and remove from flame.
17.Healthy & tasty Thuthuvalai rasam is ready to serve.
18.You can enjoy this with hot white rice or even as a soup in cold winters.
Similar Recipes:
·        Pudina Thogayal
·        Mudakathan Keerai Dosai
·        Sundakkai Kuzhambu

How to make Dal Paratha – Dal Paratha Recipe / Indian Paratha Recipes

Print Friendly and PDF
Dal Paratha Recipe :          Like us on Youtube for more Video Recipes
Today, I would like to put up  Dal  Parathas,  which turned out very tasty when I tried it out recently. 
Daal  Paratha  is a healthy Indian flat bread that is wholesome and nutritious. It is prepared  with spiced yellow lentil and wheat flour.  You can make this really spicy or keep them mild by adjusting the spices.  
It serves as a delicious, healthy breakfast snack along with yoghurt, pickle, spicy curry or chutney of your choice. 
So why don’t you give it a shot & enjoy..!
Ingredients:
·            Wheat flour               - 2 cup
·            Ajwain                      - ½ tsp
·            Pepper pwd              - ½  tsp
·            Garam masala pwd   - ½ tsp
·            Cumin                      - ½ tsp
·            Red chilly pwd          - ½ tsp
·            Dal Tadka                 - 1 cup ( you can view the recipe here )
·            Salt to taste
·            Oil to cook
Method:
1.       Prepare  Dal Tadka and keep ready.
2.       Take wheat flour in a mixing bowl.
3.       Add ajwain / carom seeds, black pepper pwd, garam masala, cumin, red chilly pwd and salt.
4.       Mix all the dry ingredients together.
5.       Now add Dal Tadka, little by little.
6.       Mix well and knead to smooth & soft dough.
7.       Cover the dough with a damp cloth and allow it to rest for 5 to 10 mins.
8.       Divide the dough to equal balls.
9.       Flatten a ball and dust it with wheat flour.
10.    Roll it to flat roti.
11.    Apply oil gently over the surface. ( this helps to keep the parathas soft )
12.    Fold it as shown in the pic.
13.    And flatten it once again.
14.    Dust it in wheat flour.
15.    Roll it again to flat disc.
16.    Heat a skillet and cook paratha over it.
17.    Drizzle oil or ghee  to the sides of the paratha
18.    Once golden spots appear on both sides, remove from flame.
19.    Nutritous & tasty Dal Paratha is ready to serve.
20.    Enjoy it with your favorite side dish or with pickle, raitha, chutney or with any spicy curry of your choice.
Similar Recipes:
·        Egg Paratha
·        Paneer Paratha
·        Gobi Paratha
·        Aloo Paratha
·        Moong Dal Paratha
·        Laccha Paratha