INGREDIENTS:

1. Chicken – 1/4 kg cut into small pieces

2. Curd – 1 tbsp

3. Corn flour – 2tbsp

4. Salt – 1tsp

5. Turmeric pwdr – 1/4 tsp

6. Chilli pwdr – 1/4 tsp

7. Chilli chicken pwdr – 1 tsp

8. Ginger garlic paste – 2 tsp

9. Food color – 1 pinch

10. Oil as reqd

METHOD:

1. In a bowl add the corn flour and mix all the ingredients from 4 to 9.

2. Then, add the curd to it and mix to a thick batter( need not add water).

3. Mix the chicken to it and allow it to soak for half n hour in the freezer.

4. Heat oil in a pan, and fry the chicken until it is cooked.

5. Serve it as an appetizer.

INGREDIENTS:

1. Chicken – 1/2 kg

2. Basmati rice – 3 cups

3. Onion – 2 med size

4. Tomato - 1 med

5. Ginger – 1 inch

6. Garlic – 6 to 8 pods

7. Mint leaves – 1/4 cup chopped

8. Corriander leaves – 1/4 cup chopped

9. Spices – 2 Cloves, 1 star aniseed, 1″cinnomon stick, 2 cardomon

10. salt to taste

11. Oil – 2 tbsp

12. Ghee – 2 tbsp

13. Turmeric pwdr – 1/4 tsp

14. Chilli pwdr – 1 tsp

15. Shallots (small onions) – 1/2 cup slit into half

METHOD:

1. Wash and soak the rice in water for half n hour.

2. Cut onions and tomatoes length vise.

3. Grind together ginger and garlic

4. Marinate chicken with 1/2tsp turmeric pwdr, 1tsp chilli pwdr, 1tsp salt and refrigirate for half n hour.

5. Heat oil and ghee in a pressure cooker and toss the spices into it.

6. When it splutters, add the onions and 1 tbsp salt and stir for 2 mins.

7. Then add the ginger garlic paste together with mint and corriander leaves.

8. Saute until the fresh smell of ginger garlic leaves the mixture.

9. Add the chicken and the tomatoes along with turmeric pwdr and chilli pwdr.

10. Keep stirring until the masala gets blended with the chicken.

11. Add the rice to it.

12. Then add 900ml of water (1cup rice:300ml water) and chk for salt. (It shd be little salty)

13. Add 1 tsp ghee and mix well so that the rice does not sticks together.

14. Pressure cook for 3 whistles.

15. Serve it with onion raita, chicken fry, mutton fry or any gravies.

16. Serves 4 to 6 persons.

Chicken Biriyani:

This is one of the recipes I learned from my mom and I jus love it..though I make other

 Kinds of chicken biriyani too..

 I just freak on this when I go to India…with my Mom’s love sprinkled all over her

Biriyani!

Required:

 Zeera rice or Basmati rice                   : 2 cups

Onion (Big)                                         : 2

Coriander leaves                                 : 1 bunch (cut)

Mint leaves                                          : ¼ bunch 9 (cut)

Tomato                                                : 1 small (sliced)

Oil                                                       : as reqd

Ghee                                                    : as Reqd

Lemon Juice                                        : of one full lemon

Bay Leaves                                         : 2

Green Chilli                                         : 2 split

 To make the paste:

 Ginger                                                 : 3 inches ( cut)

Garlic                                                  : 12 shallots

Red Dry Chillies                                 : 12 – 13

Small Onion                                        : 10 shallots

Cloves                                                 : 3

Cinnamon                                            : 1 inch

 Make a paste of small onions separately and keep aside

Then make a paste of the rest of the ingredients and keep aside

 Marinate the chicken with 1tbsp of chilli powder, salt and turmeric powder and

Refrigerate it for abt 30 minutes

 Method:

 Add Half the reqd amount of oil as ghee and rest as oil

1. Add the green chillies,bay leaves
2. Add the Ground paste of small onions and saute well for abt 5 mins
3. Add onion, tomato and saute for abt 10 mins
4. Add the Coriander and Mint leaves and sauté for abt 2 mins
5. Add the Ground paste of the masala now saute fro abt 10 mins on low flame until

The oil separates well.

1. Add the marinated chicken and sauté well for abt 10 mins.
2. Now add required water, the washed and drained rice and check for salt.
3. Once the bubbles start coming, add some more coriander leaves,lil ghee and lemon juice (don’t stir after adding the lemon juice)
4. Cook on low flame until two whistles,wait fro abt 5 -6  minutes,release the pressure by slowly holding the whisltle up!!!
5. Serve with Egg Masala or chicken masala!

Pizza

 This one I tried a long time back and I have posted my first try in my blog “suheezbrainwaves”…

 Now I make it often…

These Pizza’s were made specially for Yuvan n Sam…

 Required:

 Ready Made pizza base          – cut the circular base into 4

Chilli sauce                              – as required (I use Maggi sauce)       

Tomato sauce                          – as required (I use Maggi sauce)       

Cheese                                     – As required ( use either Mozarella /or shred the cubbed cheese)

 Topping:

 I used Chicken, capsicum and tomato as Both Yuv n Sam are crazy abt chicken..

as well Me…

 Method:

 Chicken

Cut the chicken into very small cubes, marinade with chillipowder, salt and turmeric

Powder and refrigerate for abt 1 hour.

Shallow fry it or u can pressure cook it with less water for 3 whistles.

Also can make Chicken 65 out of these marinated chicken and use as a topping…tastes

Great too. But if u are more concerned abt the deep frying..Then Pr cook or shallow fry!  

 Capsicum and Tomato :

Deseeded and cut into thin slices.

How to make?

Take the Pizza base, layer it with chilli sauce, tomato sauce and then shredded cheese.

Place the toppings.

Cover with more cheese

And let the pizza cook until the cheese melts in the oven!!!!

INGREDIENTS:

1. Chicken – 1/2 kg

2. Fennel seeds – 1/2 tsp

3. Shallots (small onions) - 10 nos

4. Tomato – 1 med size

5. Oil – 3 tbsp

6. Salt as reqd

7. Corriander leaves – 5 sticks

8. Chilli pwdr – 1 tsp

9. Corriander pwdr – 2 tsp

10. Turmeric pwdr – 1/2 tsp

11. Curry leaves – few

TO GRIND:

1. Grated coconut – 2 tbsp

2. Onion – 2 mid size

3. Pepper seeds – 1 tsp

4. Fennel seeds – 2 tsp

5. Cinnamon stick – 1 inch

6. Corriander seeds – 1 tsp

7. Corriander leaves – 1/4 cup

8. Ginger - 3 inch

9. Garlic - 8 to 10 pods

METHOD:

1. Marinate the chicken with 1 tsp salt, 1/2 tsp chilli pwdr, 1/2 tsp turmeric pwdr and refrigirate for half n hour.

To grind:

2. Pour 2 tsp oil in a pan, and splutter fennel seeds, cinnamon stick, pepper corns n corriander seeds.

3. Add the chopped ginger garlic and stir well. Then, add the finely chopped onions, corriander leaves, salt and saute it until the onion turns pink.

4. Now, add the grated coconut and stir for 2 mins and remove from fire.

5. Allow it to cool and grind to a smooth paste.

To make gravy:

6. Pour rest of the oil in a pan, and splutter fennel seeds.

7. Add curry leaves and the shallots n keep stirring until the onions turn pink.

8. Now, add the tomatoes along with chilli pwdr, turmeric pwdr, and stir for 2 mins.

9. Then, add the chicken pieces n corriander leaves. Stir well and cook in a low flame with lid on.

10. When the chicken is half-cooked and blended with the masala, add the ground mixture with half cup water and allow it to boil for 10 mins with the lid on. (you can add some more water if the gravy is too thick)

11. Chk for salt and turn off the fire.

12. Serve it with rice, chappathis, Dosa, Idly.

Ingredients:

1. Chicken – 1/2 kg

2. Onion – 3 med size

3. Ginger garlic paste – 2 tbsp

4. Shallots (small onions) – 7 or 8

5. Chilli pwdr – 1/2 tsp

6. Chicken masala pwdr – 1/2 tsp

7. Chilli chicken pwdr – 1 tsp

8. Salt as reqd

9. oil as reqd

10. Ghee

11. Dry red chillies – 5 or 6

12. Fennel seeds – 1 tsp

13. Turmeric pwdr – 1/4 tsp

14. Corriander leaves – 1/4 bunch finely chopped

Method:

1. Chop the onions into fine pieces.

2. Marinate the chicken with 1/2 sp turmeric pwdr, 1/4 sp, chilli pwdr, 1/2 tsp salt n refrigirate for 15 mins.

3. Pour oil in a pan, splutter fennel seeds.

4. Add the shallots, dry red chillies, curry leaves n ginger garlic paste n saute until the raw smell leaves.

5. Now add the onions n 1/2 tsp salt n saute until the oil separates n the onion turnes brownish pink colour.

6. Add the chicken to it together with ingredients 5,6,7 n mix well.

7. Close the lid n cook in low flame.

8. Stir inbetween to avoid sticking to the bottom.

9. When water forms within the chicken, cook with open lid n keep stirring until it becomes semidry.

10. Check for salt, n remove from fire. Garnish with corriander leaves.

11. Serve with rice, dosa, chappathi, Biriyani. 

This Chicken recipe is a combo derived from my and my preparation. And then a variation added from my dear friend Bhony’s Mom.

It goes well with rice, Chappathi n Biriyani.

Required:

1. Chicken : ½ kg

2. Onion : 2 big

3. Ginger : 2 inch

4. Garlic : 10 Shallots

5. Cloves : 2

6. Cinnamon : 1 inch

7. Pepper Corn : 5 – 8

8. Chicken Masala : 2 tbsp

9. Chilli powder : 1 tbsp

10. Coriander Powder : 1 tbsp

11. Turmeric Powder : ¼ tbsp

12. Salt n oil : As reqd

13. Curry leaves : Few

14. Coriander leaves : A Lil

Method:

1. Make a paste of one onion with ingredients 3 – 8
2. Slice the other onion lengthy
3. Take a pan, pour oil, splutter zeera, and add the sliced onion and sauté until it becomes transparent.
4. Now add the ground paste along with curry leaves and ingredients 8 – 12,sauté well until oil separates
5. Now, add chicken and sauté well for abt 10 mts, then add about 1 cup of water and cover cooked, until the chicken is done.
6. Garnish with coriander leaves and serve hot.

Note:

The chicken can be marinated with lil chill powder n turmeric along with some curd and salt and can be refrigerated for abt 30 mts before.

It gives a very nice taste as well..