Valentines day special Shrimp 65

Guy's you might wonder why am I posting my Valentines day recipe now, although it's been a while and we all even forgot how we celebrated it! I know, but I have an answer and the answer is that I have already started my research now and I am working in two fields one is Thesis and the other is a special topic that I am interested in. I was always fascinated by cancer research this is what I wanted to do my entire life. I was looking for an opportunity and you know what it knocked my door, but in a wrong time because I already stared my thesis on the other topic. And I also do not want to loose this opportunity so, I accepted it. Now my days including weekends are loaded with work. I love it, I love to be busy always but I love only when the experiment works, and last weak our experiment flopped!! :( I cross my fingers and hope that it works this time!

Now coming to the recipe and todays recipe is "Shrimp-65", sounds great isn't it!
My hubby is a big fan of chicken 65, I always used to make this on the special occasions in my house, and this time I made it for the Valentines day. But, this time I wanted to try different and you are right I did it with small shrimp. It came out really wonderful, my hubby never enjoy shrimp but he liked it so badly that he asked me to make it daily!!!! :)

I used the frozen small shrimp that was available at Kroger as "Cocktail small shrimp" in the frozen section. You can also find it at wal-mart and other super markets, and you are always welcome to use a fresh shrimp.

Ingredients

Shrimp small-40 in number
Egg-1
Pepper powder-1/4tbsp
red chili powder-1/2tbsp
salt to taste (Remember this shrimp already has some salt in it)
corn flour (corn starch)-1/2tbsp
Fresh ginger-garlic paste-1/2tbsp
oil for deep fry
cumin seeds-/14 tbsp
cumin powder-1/2tbsp
coriander powder-1/2tbsp
garam masala-1/2tbsp
Green chili-2  sliced along length wise
Curry leaves few
Freshly grated ginger
Freshly grated garlic
red color (optional)


Method:

If you are using a frozen shrimp like me thaw it first under the cool running water for 2min and remove the tails (the scales on the tail were attached for the shrimp that I bought so, I have to remove them before use, if your shrimp do not have any  scales then you can directly use them).

Blot the shrimp on paper towel to remove any excess water, and add the shrimp to a large mixing bowl. ADD in cumin powder, coriander powder, salt, cum,in seeds, red chili powder, pepper powder, corn flour, ginger-garlic paste and garam masala. Mix all the ingredients well, then add egg and mix well. Now this mixture is ready to deep fry.

Heat oil enough for a deep fry in a pan and under the medium flame fry 10 shrimp's at a time, and fry them till they turn golden brown. Repeat for all the remaining shrimps. Take this shrimp on to a paper towel to remove any excess oil. If you use lot of shrimp at a time to deep fry it may not come out good and you may be left with an undercooked shrimp or it may take a long time to fry.

once you are done deep frying them, heat 1tbsp of oil in a pan and add fresh grated ginger, garlic saute till raw smell starts to disappear and add in green chili, pinch of red color and curry leaves and now you can adjust salt or chili powder to your taste (I did not add it to my shrimp as they came out perfect). Dump in all shrimp and mix well. Serve hot with chat masala or enjoy with a hot steamed rice.

Kolhapuri Chicken Curry - Tambda rassa

This is my first try on making this exotic and delicious chicken. Since I am a vegetarian I cannot tell you how it tasted but, after seeing a huge reaction (WOW!) and a big smile on my hubby's face I can tell you it should have tasted heavenly, he finished it in a single take!!!

Ingredients:

For Gravy

1 big Onion sliced
1 Tomato diced
4 tbsp Oil
1 tsp Cumin Seeds
1 tbsp Coriander seeds
2 tbsp Sesame seeds
1 tbsp Poppy seeds (Gasagasalu)
2 tbsp minced Garlic
Whole Garam masala spices (Bay leaf, Green Cardamom, 2-3 Cloves, 1/2 inch Cinnamon)
1/2 tsp Garam masala powder
3 tbsp dry shredded Coconut
2 tbsp red chili powder (or to taste) or degi mirch or kashmiri mirch powder
Salt to  taste
Cilantro/coriander leafs for garnishing

Ingredients for Marination
1 lb Chicken drumsticks/ leg pieces
1/2 tsp Turmeric powder
1 tbsp Ginger Garlic paste
1 tbsp Lemon Juice


Method:

Marination:
Remove skin and any extra fat from the drum sticks. Wash them well and drain them. Make deep cuts on either side of the thigh so that the marination will be able to pierce in. Prepare the marination mixture with the above mentioned marination ingredients and rub it on all sides on chicken and keep to marinate for 30 min.

Preparation of Masala:
Heat 1/2tbsp of oil in a pan and add cumin seeds, whole garam spices, coriander seeds, sesame seeds, poppy seeds, chopped garlic one by one and cook till spices start to change its color. Add dry grated coconut, sliced onion and cook till onion turn light brown color.
Later when the mixture is ready, turn off the stove and let it cool down. Add this mixture along with tomatoes to blender and grind to make smooth paste by adding some water.

Curry:
Heat 4tbsp of oil in a pan and add ground masala paste, red chilli powder, garam masala and mix well. Cook it for five min. Add marinated chicken pieces, mix well, add water to desired consistency, cover and cook till the chicken gets tender. Finally garnish with cilantro/coriander leafs.

Hot and spicy Kolapuri Chicken Curry is ready to serve!

Tandoori Chicken legs With Puff pastry

Tandoori chicken is always my hubby's favorite snack. I prepare this for every special event in my house. This time I want to try something different but I do not want to disappoint him, by not making tandoori chicken. So, I tried keeping the tandoori taste same but wrapped it in a puff pastry and he liked it very much. It not only tasted wonderful but also looked like something that a professional chef presents. He was so surprised to learn that I made it. My love and bond for cooking is very strong, and getting very intense that it is  making me very professional everyday. If I were allowed to do something other than studies, then I would  immediately take spoon in one hand to cook and camera in one hand to capture frame to frame of my recipes and share with you all. My passion for cooking and photography is that zealous.

Now coming to the recipe


Ingredients:
Chicken legs---7
Curd/Yoghurt---1cup
Tandoori barbecue/barbeque masala----4ts
salt to taste
chili powder---1ts
coriander powder--1ts
Lemon juice---4ts
paprika/red color--pinch (optional- i did not add)
onions, cilantro and lemon for garnishing
Ginger garlic paste-2ts
Zip lock bag
Puff pastry sheet-1

Method:

1. Remove skin and clean the chicken drumsticks.
2. Make 6-7 deep cuts on each drumstick and keep aside
3. Now prepare marination by adding all ingredients(Curd+BBQ masala+salt+chili powder+coriander powder+lemon juice+color) in a large bowl and beat them till it attains uniform color.(2-3min)
4. Now coat each drum stick with this masala.
5. Add remaining marination along with drum sticks in to zip-lock bag and close the bag.
6. Mix by turning bag upside down 2-3 times.
7. Keep this in the refrigerator and incubate overnight.(or minimum 2-6hrs)
8. Next day, take the drumsticks out of the bag and place it on the tray that is warped with aluminium foil and greased with oil.
9. Bake at 500F for 20-25min turning at regular intervals.
10. Now, when the Tandoori chicken is almost 90% done take it out and let it cool to room temperature.  
11. Take the puff pastry out, cut a 1/2 inch strip along length wise (The longest side of pastry).
12. Now take this strip and roll it around the pastry. 
13. Refrigerate for 10min and bake it for 20min at 450F (or follow the instructions on the pastry box). 
14. When done take them out and serve hot. 

I hope you like this recipe and please leave your comments as a token of appreciation. Thank you for visiting my blog, and keep visiting for more wonderful recipes.

Chicken Drumsticks kurma

Any curry with chicken drumsticks (I'll call them, Kodi Kallu- Murgi legs  just for fun! ) are my hubby's favorite. Chicken is a good source of protein, we can make it even more healthy by trimming fat and skin from the meat we cook. One day while watching TED videos (For them who do not know about these videos, they are like the research or survey presentations done by the individual people. The bottom line is, it is a platform where the people present their inventions and discoveries) one Indian teenage girl found out that chicken marinated with lemon juice at least for one hour reduced the amount of carcinogens(Cancer causing agents) in it. So, friends let us marinate the chicken and have it.

Ingredients for marination:

Chicken legs---7
salt to taste
chili powder---1ts
coriander powder--1ts
Lemon juice---4ts
Ginger garlic paste-2ts

Salt to taste

For curry:

Onions chopped half cup

Chopped Ginger and garlic-1ts each

tomatoes chopped-1cup

 Curd/Yogurt--1cup

Masala preparation:

Roast Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3) in a fry pan

Take This roasted garam masala in a grinder jar along with 2ts of coriander powder +3ts of til/sesame/nuvvulu + Coconut powder 1ts , cashewnuts 1/4cup and grind the mixture to a fine powder.

Directions:

• Clean and wash the chicken drumsticks and make 3-4 deep cuts on each side of the drumstick so that they get perfectly marinated.
• Now prepare the marination mixture with the above stated ingredients and drop the chicken pieces in the marination and allow them to marinate for 2-3hrs in a refrigerator.
• Remove them from the refrigerator, and let them come down to room temperature.
• Now take a skillet and heat 3-4 ts of butter/ ghee/ olive oil/ vegetable oil and add the marinated chicken pieces to the oil and cook them by closing the lid.
• Cook by turning the pieces like this for about 15-20 min, until the chicken is half cooked.
• Now add onions and cook them until they turn transparent, after the onions are done add tomatoes and cook until they become mushy.
• Add curd/yogurt and mix well. Beat curd before adding it into curry. After few minutes add red chili powder and salt to taste.
• Cook for few more minutes under simmer by closing the lid.
• Now finally garnish with cilantro and the curry is ready to serve.

Hope you like my recipe.

Fish Fry Indian Style

When ever I prepare this curry, I remember the lady at Apple bees (Restaurant In America), she is a waitress. It was my first visit to this restaurant, when we (me and my hubby) were given menu cards I was seriously searching for vegetarian (Veggie) item, but to my surprise I could not find single item. So, my hubby asked the waitress if she could help us in ordering any veggie item for us, and here is the most interesting part of the story she suggested the items in the menu that contain fish. Perfect! right, to her fish is a veggie food, then I asked her to suggest the item that contains no meat, then she said that's what I am saying you can have these(that contain fish) items they do not contain meat. I struggled a lot to explain her what veggie means according to me, finally I have to order a mushroom pizza (No problem! Pizza is always my first priority). And there the story ends, BTW in India, I heard that Calcutta people do consider fish as a veggie. But according to me, I do not agree! I made this fry for my hubby, he loved it, hope you like it too!!

Easy fish fry in Indian style

Ingredients
Fish slices ( I used the frozen salmon)- 4 large
Cumin powder-1tbsp
coriander powder-2tbsp
red chili powder to taste
salt to taste
Lemon juice-2tbsp
garam masala-pinch
turmeric powder-1tea spoon
Feenu greek powder-1/2tbsp
oil-4tbsp
and oil for frying

Directions:
Clean fish pieces, remove skin if present. Wash them and drain all water by pating with paper towel, Now cut the fish pieces into 1inch thickenss each.

Mix all the above mentioned ingredients in 4tbsp of oil and apply on both sides of the fish pieces. 

Refrigerate for about 2hrs.

Heat 3tbso of oil in a  pan and fry this pieces untill they turn golden brown on both sides.

Add more oil if necessary.

 Do not distrub pieces frequently, since they are delicate they break easily. Here are the delicious fish fry ready to serve!!!!

Remember, when ever you marinate any kind of meat do not forget to add lemon juice. Research, shows that marinated meat with lemon juice has less carcinogens compared to unmarinated meat.
  

Natu kodi koora-Chicken curry in Village style

My grand mother used to prepare this curry specially for my dad. Natu kodi means " Village Chicken" in English. Compared to the broiler this chicken has the unique and strong flavor. When you make this curry smell of it will reach all the houses at your street. She used to prepare this curry in mud pots and they are known as "Matti Kundalu" in our regional language Telugu. The curry cooked in these pots makes this curry even more flavorful. This curry is specially prepared in the villages for "Sankrathi". Sankrathi is the Harvest festival celebrated in some parts of India. During this festival, women in the house will make a very colorful rangoli in front of their house, men will fly kites and in villages "Kodi pandam" means "Chicken Fights" and "Edla Pandalu" means " Bullock Races". And lots and lots of food varities.

CLICK HERE TO VIEW CALORIE CHART

Though I cannot find the Natu Kodi here, I made the curry in the same style of my grand mother with the chicken available in my near by market.

Method:
Chicken Drum sticks or Chicken with bones- 2.5lb or 1.13KG
Grind 1tbsp of dry roasted Corianded seeds+ 1/2tbsp of cumin seeds dry roasted + 2 tbsp of dry coconut dry roasted+ 2pods of Garlic
Garam Masla-1/4tbsp
Ginger garlic paste-1 and 1/2 tbsp
Salt to taste
Turmeric-1/4tbsp
Red chili powder-1tbsp or to taste
Yogurt/curd-2tbsp
Tomatoes finely chopped-1 cup
oil-4tbsp
Green chili - finely chopped
Onion-1/2cup Finley chopped
Coriander/cilantro leaves Finley chopped

Method:
Clean the chicken by trimming extra fat and removing skin. Make deep cuts on all sides of the chicken drum sticks if you are using them. If you are using whole chicken cut it in to medium size pieces, wash it and keep it aside. Heat 4tbsp of oil in pot/thick bottom non stick pan. Add onion and green chili and saute them till they are nice and transparent. Then add turmeric, ginger garlic paste, coriander seeds grind mixture, garam masala, red chili powder and mix well. Cook till the raw smell of ginger garlic paste goes away. Now add in al the chicken and mix well. Add 1cup of water and mix well. Cook this mixture under high flame for 10min and medium flame for 10 min while stirring in between. Then add tomatoes, yogurt and salt. Mix well and cook under medium flame till all chicken is well cooked. Check for taste and adjust it. If it is too spicy then add 2tbsp of lemon jucie. Finally garnish with cilantro and serve hot with bagara/pulav/rice/roti. Hope you like my recipe. If you are making this curry in a mud pot after turning off the flame the curry will still cook for about 5min because of the heat inside the pot, so you better take out the curry immediately in to serving bowl.

Enjoy natu kodi koora. I got my compliments from my hubby, now its your turn this curry and receive compliments from your loved ones and please do come back to my blog and leave a comment.

Punjabi style chicken potato curry

Yesterday I was browsing for chicken recipes and I found this yummy chicken recipe. This is really awesome and I made it with little variation that is I just added methi leaves to the curry. Methi leaves a good for health and aloo methi combination rocks. Punjab is one of the northern state in India. This curry style originated from that place so the name.

Ingredients
Chicken 1/2KG(i added  chicken thighs and 2 drumsticks)
Methi leaves- 1/2cup washed and chopped
Aloo/potato 1 big chopped to medium size cubes-
Onions chopped-1cup
tomato chopped-1/2cup
coconut powder-2tbsp
curd/yogurt-2tbsp
Ginger minced-1tbsp
garlic minced-1tbsp
garam masala-1/4tbsp
coriander powder-1tbsp
cumin powder-1tbsp
cumin seeds-1tbsp
oil-4tbs
red chili powder-1tbsp
green chili-1( jalapeno) sliced
Salt to taste
turmeric powder pinch
cilantro for garnishing

Method:
Remove extra fat from chicken and cut it to medium size pieces. Remove skin from drum sticks and make deep cuts. Wash them and allow water to drain completely. Now take a wide mouth skillet and heat oil in it. Add cumin seeds and when they start splattering add onions and green chili. when the onion turn tender add ginger, garlic, salt and turmeric and saute till raw flavor goes off. Then add Potatoes and mix well. cook by closing the vessel for 2min and keep sauteing in between. Then add coriander powder, cumin powder, curd, coconut powder and 1/2cup water and mix well. Let this cook under medium flame for 2min by closing the vessel. Now add chicken mix well and add more water if required and cook till chicken is completely cooked under medium flame. It takes about 15min to completely cook the chicken. When the chicken is done add methi leaves,and garam masala. Mix well and cook it under medium flame. Check for taste add salt if required, and also you can add water if you want more gravy like if you wish. After the curry is cooked garnish with cilantro and serve it. Goes well with bagara/ plain rice/chapati.

 Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit again.

Indian Spicy Chicken tomato curry

My hubby loves chicken however you cook. That's why I do not worry to make experiments with it. Lycopene in tomato is a good antioxidant. I love having tomatos rawin salads and I consider mixing them with other vegges while making curry.

Ingredients:

Chicken(Breast/ thighs)-4 pieces

Chopped onions-----1/2cup

Tomato puree- 1 cup

chopped ciliantro---2t.s

Cumin seeds--------Few

Coriander seeds--1tbsp

Garlic cloves-3

Garam masala------1/4ts

Dry coconut powder--2ts

Turmeric------------Pinch

Salt-----------------To taste

Chilli powder------1/2t.s

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. take a pan heat it add oil.

3. add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. after the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic goes away.

5. add chicken and cook it untill 80% done by stirring it in constant intervals.

6.Now take a mixe jar and add tomtoes chopped, coconut powder, roasted coriander seeds, roasted cumin seeds and garlic cloves and grind it in to a fine paste.

7. Add this paste, red chili powder, salt and garam masala powder to the chicken and mix well.

8. cook for 10 min in simmer by adding water if you want gravy.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Please like my blog and leave your comments.thnq:)

Chicken Pakodi

Chicken is my hubby's all time favorite. He will be ready with fork in hand as soon as I prepare any kind of dish with it. If you observe, there are nearly 15 kinds of chicken recipe varieties I have posted so far in my blog. This evening snack is very filling for those who are hungry. It will be a good food for the one one who return from school or office. 

Ingredients:
Chicken cleaned and chopped to medium size cubes-1/4KG
Oil for deep fry
egg 1
pepper powder-1tbsp
salt to taste
red chili powder-1/2tbsp
Aginamoto-1/tbsp
Ginger garlic paste-1tbsp
Green chili-3 in number
Corn flour-1tbsp
Ginger grated-1tbsp
Garlic minced-1tbsp
cilantro/coriander and onions for garnishinglemon juice for extra flavor

Method

Take chicken , remove extra fat or skin and cut it to equal pieces. Wash it and make sure that you squeeze out all the water from the chicken. Mix egg, pepper powder, salt,ginger garlic paste,garlic, ginger,cilantro, aginamoto, corn flour and chicken and deep fry the marinated chicken pieces. Now heat oil in a pan that is enough for deep fry. Then add 5-8 chicken pieces and let them fry under medium flame. Do not fry them under high flame, as the inner part remains raw. So, always cook under medium flame. Now take them on to the kitchen towel, which helps in removal of extra oil. Squeeze some lemon juice on the pieces and serve hot. You can serve with onions etc.,

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Methi(Fenu greek leaf) Chicken

Few days back I have been to Indian grocery store and brought this frozen methi leaves. I love methi paratha, that is the reason why I brought them. This leafy vegetable is considered as the very healthy one. When it is added to chicken it imparts very different and delicious flavor to it. My hubby loved it. I hope you will enjoy it too! coming to recipe

Ingredients:Chicken----------------1/2KG
Methi/menthem koora/fenu greek leaves-20 springs-washed and cut
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp

Yogurt/curd-100grams 

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. Take a pan heat it add oil. Add whole garam masala spices and saute till they are done.

3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic            

5. Add chicken & garlic and cook it untill 80% done by stirring it in constant intervals. Do not cover with lid. Let the water that are naturally present in chicken evaporate.

6. Add Methi leaves, sesame seeds (nuvvulu),vred chilli powder, cumin powder, coriander powder,Coconut milk, salt, dry coconut powder, curd and garam masala. Mix well and cook it under medium flame.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Tangy Fish Curry- Chapala Pulusu

Fish/machili curry is my mother's favorite food. This curry can be made with variety of fishes. But this one tastes much better with korameenu-black sole/river sole. I tried this time with salmon and it tasted delicious. You can use tuna/ salmon/ ocean perch. Fish is very good for health, it is considered as a brain food. My mother used to make fish curry's in different styles. She even makes curry with dry pickled fish, that is her favorite too. 
coming to recipe

Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water

Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2


Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera 
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked. 



Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.

Garnish with cilantro/coriander and serve. Generally this curry tastes very good after 6-12hrs of cooking, as the fish takes all the delicious flavors in the gravy.  

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again. 

Veda's Chicken Curry

Me and my hubby have been to our friends place last weekend for a small get together. During our gathering we enjoyed yummy food made by my friends Ravali and Veda and I'm happy to share this chicken curry recipe made by one of my friend Veda. We all liked it and hope you like it too!!!!

Ingredients:

chicken - 1kg

oil - 4tbsp

shaijeera- 1/2 tbsp

Indian chillies - 5

cinnamon - 2 inch sticks

cardamom - 2

cloves - 3

onions -2 large

garam masala - 1/4 tbsp

turmeric - 1 teaspoon

dry coconut powder-3tbsp

chili powder- 1/2tbsp

ginger garlic paste- 2 tbsp

coriander powder

salt to taste

Method:
First Grind onions. Marinate chicken by mixing the Onion paste, garam masala, chili powder, coriander powder, ginger garlic paste, salt, 3 tablespoons of oil. let it stay for 15 mins. Heat oil and add shai jeera, curry leaves, chillies, cardamon, cinnamon, cloves, turmeric powder and wait until the shai jeera splatters. Then add chicken. Always cover the vessel while cooking chicken, this will make your chicken to cook fast and makes it to remain tender. It took about 15 minutes to cook the chicken, keep stirring the chicken in between. After the chicken is well cooked take the lid off and mix coconut powder. Let it cook until its raw flavor is gone. If you want it to be a fry then reduce the flame and fry it till it gets finely cooked. If you want to make a curry add 20-25ml water and cook it. If you want to make a chicken soup add some more water and boil until soup is thick. Finally garnish with little cilantro and serve with rice/roti.
Note: Curry in kadai( special type of vessel used in India) tastes much better than curry in non stick pan. So, I prefer using Kadai than a non stick pan.
Isn't it lovely version! Hope you all like this recipe, you can mail me your recipes if you want your recipes to be published in my blog. mail to foodblognews(at)gmail(dot)com.

(Recipe by Veda Priya Adavalli)

Hyderabadi Chicken Biryani

Being a Hyderabadi, I wonder how I forgot to post this recipe. This is my hubby's favorite dish. He will not wait for a second form the time it get's ready. He will not allow me to decorate the plate either, he is that much eager to have it. When ever he have this Biryani, he remembers his college days. He says the he used to have it thrice a week when he used to study his B.tech in Osmania Engineering college. He loves a special type of Hyderabadi biryani that is available in a hotel named Bavarchi and the biryani is called Bavarchi biryani. I think if a person is a non-vegetarian, I bet there will be no person in Hyderabad who have never tasted this. Now coming to recipe.

Ingredients: (Serves 4)
For marination:
1 Kg or 2.2lb chicken(boneless or with bones)

• 4 tablespoons vegetable oil ( I prefer soybean oil)


• 2 large onions, chopped longitudinally and fried to golden brown with little oil.


• 2 tablespoon of gingergarlic paste


• 1 tablespoon minced fresh ginger 


• 1 tablepoon chili powder(Depending on the heat you require, this gives mild heat)


• 1/2 teaspoon ground black pepper


• 1/2 tablespoon turmeric


• 1 tablespoon cumin powder


• 1 tablespoon coriander powder


• Salt to taste


• 2 tablespoons plain yogurt


• 1 cup chopped fresh mint leaves/pudina


• 1/2 cup coriander/ cilantro chopped


• 1 (2 inch) piece cinnamon stick


• 3 pounds boneless, skinless chicken pieces cut into chunks


• 4 pods cardamom


• 3 whole cloves


• 1 (1 inch) piece cinnamon stick


• 1 mace/Javithri


 2 large bay leaves 1 table spoon salt 1/4 table spoon black cumin seeds( optional) Lemon juice-1 tbsp

Vegetable oil-4tbsp

• For Rice:


• 3 cups(260ml) of Basmati rice 


• 2 1/2 tablespoons vegetable oil


• Salt to taste


• water for cooking


• 
  


• Method:


• Cut the chicken in to medium size pieces, remove extra fat and wash it. Squeeze out all water in the chicken and take it in a bowl. Now add all the marinating ingredients mentioned above into the chicken and mix well. Keep this mixture in a refrigerator for about 30min to 24hrs. During marination all the juices and spices will enter into the inner portions of the meat and gives it a nice flavor. The longer you keep for the best the biryani tastes. So, you can marinate the day before you cook for better taste or else you can just marinate for 30min if you need to cook fast. 


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IN OVEN:

• Wash and cook the rice till they are 70% done, by adding salt to taste vegetable oil. When the rice is ready, filter water and keep rice aside. Now take a baking tray and line with silver foil, and arrange half of the chicken as a layer in the bottom and add rice on the top, next add the remaining chicken on the top of it, finally cover with remaining rice. In this way you prepare an alternate layers of chicken and rice where chicken is at the bottom. On top of it, you can just add fried onions, little pudina and coriander/cilantro and add some oil on top. cover tightly with silver foil.  Pre heat the oven at 350F and cook for 45-1hr. Check before you serve and cook for few more minutes if it is not done. 

In Cooker/ Vessel:

Wash and cook the rice till they are 70% done, by adding salt to taste vegetable oil. When the rice is ready, filter water and keep rice aside. Now take a cooker/vessel and line with silver foil, and arrange half of the chicken as a layer in the bottom and add rice on the top, next add the remaining chicken on the top of it, finally cover with remaining rice. In this way you prepare an alternate layers of chicken and rice where chicken is at the bottom. On top of it, you can just add fried onions, little pudina and coriander/cilantro and add some oil on top. cover tightly with lid. Cook under high flame for 5minutes, medium flame for 10 minutes and low flame for 30-40 minutes. Close the top of the cooker with some wheat flour but do not keep whistle on  it. And if you cook it in a vessel apply wheat dough on sides of the lid and seal it tightly with lid.


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