Chicken Biryani - with home ground spices

Is anyone ever satisfied that they have the perfect biryani recipe.....until i made this biryani, i was always trying to better my biryanis but i think i have reached my perfect biryani recipe with this one!

I usually think that making freshly ground spice powders are a bit tedious.But recently i can definitely see the difference the freshly ground spices make to the dishes.
Hence forth, i know I'm not going to be using any ready made powders for my biryanis in a while :) or ever!

Home made garam masala powder

For the ground spice mixture : roast the following in a pan and grind to a fine powder
Cinnamon 3/4 large pieces
Clove 10/12 numbers
Cardamom 6nos
Aniseeds/saunf 1tbsp
Star anise 2 pieces
Pepper 1tsp
Dhaniya seeds/Coriander seeds 1 n half tsp

For marinating the chicken: 

Chicken half kg and a little more 

Yogurt 2 tablespoons

Ginger garlic paste 1 tsp each ground separately

Chilli powder 1tsp

Above spice powder 1tsp

Salt to taste

• Marinate the chicken for about an hour(or atleast for half hour) in the above marinade.Refrigerate until you cook it.
• Add about 1 tsp of oil in a frying pan and add the marinated chicken with the marinade and cover and cook until the chicken is soft.

To make the masala/wet gravy for the biryani
Ghee/oil 3 tablespoons
Onions 2 large
Tomato 3 medium/2 large
Ginger garlic paste 1 tablespoon
Green chillies 2 slit at the tops
Generous Hand full each of coriander leaves and mint leaves chopped finely
Lime juice of half a medium sized one
Saffron few strands soaked in quarter cup of milk
Yogurt 2 tablespoons
Ground spice powder 2 tsp
Salt to taste

Basmati rice 3cups soaked and drained after half an hour
Water 5 and half cups

• Heat oil/ghee in a wide mouthed vessel, add one or two pieces each of cinnamon and star anise and then add the onions and let it fry until a deep brown.
• Add ginger garlic paste and saute well.
• Add the tomatoes and let it cook completely until mashed well.Add the yogurt to this and mix well.Add the chopped mint,coriander leaves and green chillies let them fry well.
• Add the cooked chicken with the oil and juices all from the pan into this and let this cook well.
• Add the basmati rice and saute well until dry and then add the ground spice powder.
• Add enough water for the rice to cook and add the saffron soaked milk.
• Add salt to taste and if you feel the spices are less add more of the ground spice powder.
• Add lime juice and cover and cook for about 11-12 minutes until all the water gets absorbed and the rice is nice and fluffy.Garnish with chopped mint leaves and coriander leaves.
• Serve hot chicken biryani with raitha and pickle.

Note:

1. you can use hard boiled eggs instead of chicken and make an egg biryani using the same above steps.Just skip the marinating the chicken part.
2. I have added a little more of ghee and oil as this keeps the biryani nice and juicy and moist.You can reduce the quantity as per need.
3. If you need a more spicy or hot biryani you can add more green chillies or chilli powder while adding the ground spice powder.

Sending this to

Chicken Biryani - with home ground spices

Is anyone ever satisfied that they have the perfect biryani recipe.....until i made this biryani, i was always trying to better my biryanis but i think i have reached my perfect biryani recipe with this one!

Mango Kulfi

Last week we had some refreshingly cool rains and I was so tempted to make kulfis which have been on my to-do list for a while now.Just in time, I had half a dozen ripe Alfonso mangoes - all the more reasons to make kulfis now :)

Its such a delight to sleep late on rainy days and especially in a sweltering hot place like Chennai.I really miss the monsoons in Mumbai and how the hill tops would turn lush green in the showers...The rains had the same effect to the trees outside my kitchen and i just couldn't resist clicking them along with my kulfis.I woke up dreaming how to click my kulfis :) now you know i'm addicted to my blog!

Did i tell you we all enjoyed the kulfis while it was pouring on a saturday afternoon....how does that sound now.....great isn't it!These kulfis brought back a lot of memories from my childhood days when my dad used to bring various flavours of kulfis home....date,chickoo,mango,...yummy!

I was surprised at how easy these are to make, even when I read the recipe i was a little hesitant to try it out because i was wondering if i'd get the right consistency of milk and bla bla...But seriously you needn't bother its the easiest recipe ever and definitely a keeper!

Preparation time : cooking time: 30 mins + freezing time : overnight
Recipe source : Chef in You

You need:
Milk 2 and half cups (500ml)
Milk powder 1/4 cup
Condensed milk 1/2 cup
Sugar 1/4 cup
Mango pulp 1 cup

• In a heavy bottomed pan, heat milk, to it add the milk powder,sugar and condensed milk.Mix well and keep stirring until this reduces (i simmered it for about 15-20 mins) 
• Let this milk mixture cool down and then mix the mango pulp.
• Pour into kulfi moulds and stick an ice cream stick into each mould.
• Freeze the kulfis over night.

• How to serve: dip each mould in some regular tap water and the kulfis will slide out of the moulds.Serve them as it is or enjoy with nuts.

Tips:

1. Leave the stove unattended at your own risk, this mixture will definitely boil over even if you leave a spoon in it.I lost about one kulfi's mix because i went to sit for 5 mins.
2. The sugar and condensed milk make the kulfi a bit too sweet so you can adjust according to your taste or have it as it is.
3. I used the pulp of 4 really ripe Alfonso mangoes and i didn't strain it and we enjoyed some mango chunks in the kulfis.
4. Use any steel tumblers to set the kulfis i did just that.

Sending this to CEDD : Milk desserts @ Taste of pearl city , WTML @ Sizzling Tastebuds

Mango Kulfi

Last week we had some refreshingly cool rains and I was so tempted to make kulfis which have been on my to-do list for a while now.Just in time, I had half a dozen ripe Alfonso mangoes - all the more reasons to make kulfis now :)

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!

I've looked enough in local stores for puff pastry sheets so i can try my hand at some baked good..but in vain.Can't find them anywhere close to me.So I decided to use the same outer cover recipe i used to make my irani samosas for this one too.The verdict....the spring rolls were crispy but a bit chewy.I will definitely try to improvise on the wrapper recipe.

The filling was wonderful....i wanted to have it as it is :)) You can get as innovative on the filling i needn't tell you all.I have used vermicelli and vegetables.I even thought of other fillings but i was out of stock of them.
   

 You need

For the wrapper:
Equal parts of wheat flour and all purpose flour i used half cup each
Salt to taste
Vegetable oil 1 tsp
Baking soda 1 generous pinch
Water as per need

• Mix all of the above to make a nice soft dough and leave it aside for about 1 hour.

For the filling: 

Vegetables - carrots, cabbage, beans, capsicum 1 cup 

Vermicelli quarter cup (cook it according to directions)

Salt to taste

Soya sauce 1 tsp

Oil 1 tablespoon

• Heat the oil is a pan, add the beans,cabbage,carrots and capsicum in that order and saute them until soft with salt to taste.
• Add the cooked vermicelli and soya sauce and stir in with all the vegetables.
• Leave this filling to cool.

• Preheat the oven to 200C and grease a baking tray.
• Pinch a small ball of dough and roll it as thin as you can (as for a chapati) you should be able to see the surface beneath (well, almost!) , keep as much filling as you need and seal the ends with a paste of flour and water mix - this acts as a glue.Place the prepared spring rolls on a greased tray.Smear oil on the spring rolls before baking them.
•  Bake the spring rolls at 200C for about 20 minutes on each side or until the outer layer is brown and hard when tapped.

• Serve hot with tomato sauce or have it as it is!! 

Notes:

1. Roll out the dough as thin as you can, i left it round in shape itself.Placed a tablespoon full or more of filling towards one end of the round wrapper, applied the glue paste on the edge and folded the bottom edge first then the sides applying the glue mix to all folding sides.
2. Non vegetarians can add cooked chicken or meat to the filling too.

Sending this to From fried to Favorite @ Uk-Rasoi , Bake fest, let's party- go bake it, Kids delight, I love baking #6

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!

Moist Banana and honey cake

Looking for a way to finish up those mashed overripe bananas this is the cake i found to do so :) healthy cake because i used whole wheat flour!A yummy tea-time snack :) 

I used honey for extra sweetness and moisture in the cake.The original recipe uses all purpose flour since i was making this for a regular tea time snack i substituted with wheat flour.But one thing i realised was inspite of using 2 eggs and mashed bananas because of the wheat flour it was a bit dense and so i realised this cake needed some baking soda to soften it.

 I served it some honey and raisins and hot coffee and it was the perfect evening snack. 

 You need

Wheat flour 1 cup
Castor sugar 3/4 cup
Eggs  2 
Vegetable oil half a cup
Bicarbonate of soda 1/4 tsp
Salt 1/4 tsp
Banana ripe and mash them and sprinkle 1/2 lemon juice

Cinnamon 1/2 tsp

Honey 3 tablespoons

Milk 1/4 cup

• Heat the oven to 200C and grease the baking tin/vessel and leave it aside.
• Mash the bananas and leave it aside in a bowl.
• Mix oil, eggs until well mixed with wooden spoon or electric beater.Now add the honey and milk and mix well and leave it aside.
• Sieve and mix the wheat flour, castor sugar and cinnamon and bicarbonate of soda with the salt and stir to mix well.
• Now add the wet mixture into the dry little by little mixing well and add the mashed bananas at the end and stir well.
• Now pour the cake mix into the greased dish and bake at 180C for 40 minutes or until done.

• This cake stays well for 4 -5 days stored in the refrigerator.I reheat it whenever being served.

Sending this to I love Baking @ tickling palates, Dish name starts with M , Bake fest , Let's party

Moist Banana and honey cake

Looking for a way to finish up those mashed overripe bananas this is the cake i found to do so :) healthy cake because i used whole wheat flour!A yummy tea-time snack :) 

Sweetened poha/aval/flat/beaten rice

I have been missing BHW for sometime now because of the vacations and other reasons.But its always a pleasure to participate.Its a fun idea to not only explore other blogs in minute detail but also to try out their dishes.

This time i have been paired with Nirmala, i have chosen her sweet poha - its such a yummy and tasty and yes one quick snack...did i forget to mention healthy too!I tried this with red poha/aval the first time and it definitely makes a huge difference to the taste.This dish though i have used white aval/poha its tasty nonetheless.

You need

Poha/flattened rice 1 cup soaked and drained until soft
Jaggery 2 tablespoon scrapped or chopped roughly
Coconut scraped 1 tablespoon
Salt a pinch
Banana slices optional
Sugar to sprinkle

For the tempering
Oil 1 tablespoon
Mustard seeds 1/2 tsp
Curry leaves 1 sprig
Baby onions 5 6 nos chopped finely
Urad dal 1 tsp
Cumin seeds 1 tsp

• Heat oil in a pan, add mustard seeds, curry leaves, baby onions, urad dal and cumin seeds allow to fry.
• Next add the softened poha and mix well with salt to taste.
• Add the jaggery scrappings and mix well until the jaggery melts or if you like it as chunks just heat it for 2 minutes and turn it off.
• Sprinkle sugar and scrapped coconut as per your taste.You can add mashed or chopped bananas to this as well.

• Serve hot and adjust the amount of jaggery according to your sweet tooth.i like it a a lot sweeter :)

This goes to BHW @ Tickling palates, Kids delight - evening snacks

Sweetened poha/aval/flat/beaten rice

I have been missing BHW for sometime now because of the vacations and other reasons.But its always a pleasure to participate.Its a fun idea to not only explore other blogs in minute detail but also to try out their dishes.

Moong dal soup with cumin and pepper

One of my favourite dal dishes I must say, more than a curry its like a soup i can just slurp it away at any given time of the day.The first time i tasted it was at a sindhi family friend's place and so my mom calls it 'sindhi dal'.

This is my second entry to MM 7.Among all of the dals, I have a secret liking to moong dal...i don't know why.Maybe because of this dish.I make it whenever i need to put my legs up and relax with a nice movie to watch on tv.

I usually grind the cooked dal thats how mom makes it and i love it.But for those who like to see their lentils whole in their dishes can add the cooked dal mashed by the back of a ladle.

 you need

Moong dal 1 cup
Tomato 2 large
Ginger 1 inch piece finely chopped
Green chilli 1 sliced finely
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Salt to taste
Coriander leaves/cilantro chopped finely a bunch
Water a cup or more

Oil 1 tablespoon
Cumin seeds 1 tsp heaped
Pepper powder to taste

• Cook the moong dal in a pressure cooker until soft.Mash or grind it and set aside.
• In a pan, chop tomatoes, curry leaves,green chillies, ginger and add water to this and mix it well.Heat this mixture and cook it until the tomatoes are soft and mashed well.
• Once the tomatoes are well cooked and the raw smells go away add the pureed dal to this and let it simmer on low flame until the pungent smell of the dal goes away.
• Add turmeric powder and salt to taste.
• Add the chopped coriander leaves and let it simmer for another 5 minutes.
• Heat oil in another pan, add the cumin seeds and let it pop.Add this to the dal and sprinkle pepper powder.

• Serve the dal hot with chapatis or steamed rice :) yummy!

Sending this to MM 7 @ Sizzling tastebuds , Dish name starts with M,SHow me your HITS - lentils and legumes, Spotlight - lentils and legumes

Moong dal soup with cumin and pepper

One of my favourite dal dishes I must say, more than a curry its like a soup i can just slurp it away at any given time of the day.The first time i tasted it was at a sindhi family friend's place and so my mom calls it 'sindhi dal'.

Moong dal with ridge gourd curry

A south indian curry/kootu which makes way to the table atleast once a week at my place.This month's MM ingredients came the same day when i was making this curry and so I thought with my short weekend break in line i knew i wouldn't be able to make anything else so I thought i'd post this yummy curry.

We usually make this curry and its served with curry and rice or just curd rice.Easy comfort food which goes well with chapatis and rice equally well.I was in a real hurry taking these pictures and i think they are just decent to be posted!

We even loved it with our morning dosas!

You need
Ridge gourd/peerkanga 1 medium sized peeled and diced
Moong dal 1 cup soaked for 10 minutes
Onions 1 large finely sliced
Tomato 2 medium cubed
Turmeric powder 1/4 tsp
Salt to taste
Oil/ghee 1 tablespoon
Mustard seeds 1 tsp
Curry leaves 1 sprig
Red chillies 1 or 2

To be ground into a fine paste
Coconut 2 tablespoons
Garlic pods 3
Green chillies 1
Pepper corns 1 tsp
Cumin seeds 1 tsp

• Cook the soaked dal and ridge gourd in a pressure cooker with the tomatoes and salt to taste.
• Heat oil in a pan, add mustard seeds, red chillies and curry leaves and let the mustard seeds pop.
• Now add onions and fry well,when the onions go translucent add the cooked dal and ridge gourd mixture.Allow this to simmer well.
• Add the ground coconut pepper paste and check for salt.Add turmeric powder and allow to simmer well.

• Serve hot with plain rice, chapatis or even dosas.

Sending this to MM7 @ Sizzling tastebuds

Moong dal with ridge gourd curry

A south indian curry/kootu which makes way to the table atleast once a week at my place.This month's MM ingredients came the same day when i was making this curry and so I thought with my short weekend break in line i knew i wouldn't be able to make anything else so I thought i'd post this yummy curry.

Kuzhi paniyaram - basic version

I had seen these little beauties in shops and on tv, they are so cute that i wanted to try it at home.These are a wonderful breakfast treat and to everyone's surprise uses lesser oil than i really thought it would need.Instead of having the regular dosas and idlis everyday, these would give you a good refreshing change to your routine breakfasts! 

These are not all that difficult to make, but you definitely need a new addition to your kitchen - inorder to make these.You need the kuzhi paniyaram pan to make this, pretty much like the muffin tray!

I find them best served with chutney and sambar.There are variations to these paniyarams.This is the basic version for which you need just the regular idli batter/maavu.The below ratio works well with me, but each household in south india probably has their own trustworthy ratio to bank on.

To make the idli batter you need 

Par boiled rice/idli rice 4 cups

Urad dal 1 cup

Fenugreek seeds 1 tsp

• Soak all of the above overnight , and grind the urad dal first until smooth and then add the rice and fenugreek and grind to the required consistency in a wet grinder. Add salt to taste and allow this batter to ferment for atleast 6 hours(if you're in a nice hot place lesser would do)

• To make the kuzhi paniyarams, heat the paniyaram pan and add few drops of oil in each of the moulds and pour tablespoon fulls of batter into each mould, cover and cook until done on each side.

• Serve these cute kuzhi paniyarams with onion chutney or any chutney and sambar.

Sending this to SHow me your HITS - Legumes and Lentils , Kitchen Chronicles - Only Vegan

Kuzhi paniyaram - basic version

I had seen these little beauties in shops and on tv, they are so cute that i wanted to try it at home.These are a wonderful breakfast treat and to everyone's surprise uses lesser oil than i really thought it would need.Instead of having the regular dosas and idlis everyday, these would give you a good refreshing change to your routine breakfasts! 

Falafel sandwich

These falafels turned out much crispier than my other recipe here.One of my friend told me to try this way and i liked it so much so i used it as a sandwich filling with some tahini sauce.An amazing sandwich with a Mediterranean twist :)

This makes a perfect weekend breakfast with your morning tea to wake you up :)

You need 

Bread slices as required

Chick peas 1cup

Garlic 2 pods

Coriander leaves 2 sprigs

Cumin seeds 1/2 tsp

Lime juice a few drops

Salt to taste

Green chilli 1

Oil to deep/shallow fry 

• Soak the chick peas for a few hours or overnight and drain the water completely.Coarsely grind this with the garlic,cumin, green chilli and coriander leaves.This mixture shouldn't be too fine it has to be coarse and grainy and do not add much water else you won\t be able to shape the falafels.
• After grinding this add salt to taste and the lime juice.
• Make small balls or patties of the mixture and deep/shallow fry them and drain on paper towel.

For the tahini spread: Mix 1 tsp of tahini paste with 2 tsp of yogurt and add salt and pepper to taste.

To assemble the sandwich:

• Spread the tahini sauce on each slice of bread and arrange the falafels inside the bread slices with any vegetables in your fridge :) 
• The falafels taste amazing with the tahini sauce just like that :)) 

• Serve them as it is or toast them.I like them as it is reminded me of the falafel shawarmas i used to have when i was younger!

Sending this to Healthy diet Sandwich, Kid's delight : Evening snack, WTML , Healthy food for kids and  Nith's Kitchen