Chicken Dum Biryani

This is one of the oldest & favorite dishes of Hyderabad, every household has a different version of this one pot meal. I tried making this for the fist time when I was in class six though the outcome was disastrous but edible I still got hundred rupees from Viji Aunty for the effort. Over a period of time after several attempts I have got
it right.


Ingredients:


Chicken - 1 Kg
Basmati Rice - 3/4 Kg
Onions - 5 medium sized (4 1/2 sliced and fried to golden brown)
Mint leaves - 1 1/2 bunch
Coriander Leaves - 2 bunches
Green Chillies - 20 to 30 grams
Lime - 3
Vegetable Oil - 4 tbs (use the one in which the onions were fried)
Ghee - 4 tbs
Curd - 100 gms
Ginger Garlic paste - 3 tbs
Bay Leaves - 3 to 4
Cloves - 20
Cinnamon - 4 one inch peices
Turmeric - 1 tsp
Cardamom - 2 to 3
shahi jeera - 1 tsp




Marination:

Grind 1 each bunch of the coriander and mint along with 20 gms of green chillies 15 cloves and
2 cinimon sticks add this to the chicken along with the curd, tumeric , 4 tbs of ghee and 1 sliced onion. Marinate this for atlest 2 hrs.




Preparation:

Boil 2 ltrs of water and to that add salt and the remaining cloves, cinamon, cardamom, shahijeera, bayleaves once it comes to a boil add the soaked basmati rice (soak atleast for 30 mins). When the rice is cooked about 3/4 th take it off and drain the water.

Take a thick bottomed vessel / wide mouthed pan, put the marinated chicken in the bottom of the pan and to that add a layer of rice on this sprinkle the remaining chopped mint & coriander leaves, lime juice , slit green chillies, and fried onnions along with a 1 tbs of oil. Repeat the process
utill all the rice is completed and seal the container such that the steam does not escape. Put this on a high flame for abt 8 mins and then on a very slow flame untill done (which would be about 10 to 15 mins) .

Serve this with curd raitha , fresh green salad and lots of lime and boiled eggs.

Reciepe : Mrs Malathi Ramaswamy
Posted : Pavithra Arcot

Kathrika Marathi Masala / Stuffed Brinjal/Eggplant in Marathi Masala

This is one of the ways mom makes Brinjal easier to eat and is so yummy no one complains..........cause brinjal has never been a favorite of the kids and mom made us eat
all kind of Vegies whether we liked it or not and made different type of stuffed brinjal's so
that we never complained.



Ingredients:

Brinjal - 1/2 Kg
Onion - 4 medium sliced
Garlic - 10 pods
Curry Leaves - few
Jeera/Cumin seeds - 1 tsp
Dhania/Coriander seeds - 2 tbs
Red Chillies - 8 to 9
Vegetable Oil - 3 tbs

Masala:

Grind three and a half onions and garlic along with the roasted Cumin, Coriander and Red chillies and make a paste.















Preparation:

Slit the Brinjals in whole (preferably small round Brinjals) here we have used the long ones
and stuff them with the ground masala. Heat oil in a wok or kadai and add the half sliced onion to it once translucent add the curry leaves and stuffed brinjals and cook on medium flame untill done. Serve this with hot steamed rice or roti.

Receipe : Mrs Malathi Ramaswamy
Posted: Pavithra Arcot

Hey feels good to have an award....:)

It feels so nice to receive this award. This has been passed to me by Smitha from smithas spicy flavors, Thanks for the encouragement Smitha. I would like to dedicte this award to my Mom, as this site is mostly her recipes :)

i would like to pass this to

1) Smitha - smithas spicy flavors

2) Shama Nagarajan - Easy To cook recipes

3) Srivalli - Spice your life 

4) Anitha - One Stop food spot

5)Archana-My food magazine

6)Sabitha - My home kitchen

Potato Dill Fry - Aloo Soiee Kirai fry

This a very simple and delicious recipe, and makes a good alternate potato recipe for Thanks Giving or even BBQ parties. Goes well with Rotis or rice

Ingredients

Onion                - 1 medium

Garlic                - 4-5 cloves

Potatoes            - 1lbs(approx)

Dill                     - 1 bunch

Red Chilli powder 1 tsp

Dhania powder     1tsp

Oil                        2-3 tbsp

Salt                       to taste

Turmeric               1/8 tsp

Preparation

Heat oil in a pot or kadai.

Add onions and fry till they are about to brown.

Add garlic fry for 20 - 30 sec,

Add the Potato's, turmeric and salt cook or fry till almost done

Now add chopped dill or soiee kirai, chilli powder and dhania powder

Fry for abt 5-6 mins.

Serve hot/room temperature

Methi Rice / Vendi Kirai Rice

Back when we were kids mom used to make this whenever Methi was in season..mostly during winter, I cook this when i want a fast one pot meal. And i usually have methi in my fridge, here we get it year around

 

Ingredients

Methi                           - 1 big bunch

Onion                          - 1 medium chopped

Green Chillies(thai)       - 3 to 4

Garlic                           - 6 to 8 big pods sliced thinly

Cloves/Lavang             - 6 to 8

Bay Leaves                  - 2 to 3

Cinnamon                     - 2 inches

Small Elaich                 - 2 to 3

Big Elaichi                    - 1 to 2

Lime juice                    - 3 tsps

Turmeric                      - 1/4tsp

Basmathi Rice              - 1 cup

Oil/Ghee                     - 2 tbsp

Salt                             - to taste

cumin/jeera                  - 1 tsp

Preparation

Soak the rice in water for at least 1/2 hrs

In a kadai/pot heat 1 tbsp of oil/ghee

Add Cloves, elaichis(cardamon), Bay leaves, Cinnamon,fry till fragrant

Add Onions, Green chilles, Garlic and fry till the onions are translucent.

Add the Methi greens till it wilts down (for a min or so)

Remove from heat tothe rice cooker/ vessel

Add the remaining 1 tbsp of oil/ghee

Add Jeera and let it splutter

Add the rice after draining the water  and turmeric and fry tilldey and fragrant

Remove from heat add to the Rice cooker/vessel

Add Salt to taste and water(i use 1.35 cups for one cup of rice) and lime juice and cook

Serve hot with Raitha/ Kurma

Recipe By: Mrs Malathi

Posted By: Brinda(also modifed it a bit)

Simple Bendi/Okra Fry

Mom made many versions of Bendi fry, this is the most simple and easy to make when you are in a hurry

Ingredients

Bendi    - 1lbs

Cracked Pepper to taste

Salt to taste

Oil

Preparation
Heat oil in a pan
Add the cut Bendi and fry for some time
(fry till the consistency you want mom fries untill its semi crispy, I dont)
Grind fresh pepper from the pepper mill
Add Salt to taste

Serve with Roti/Rice in combination with Sambar :)

Chicken Pakoda / Chicken fritter’s (Very Easy and Quick)

This blog was set to collect my family recipes or the food we would like to eat from recipes shared by friends, neighbor’s etc...when I told the same to my mom, she was like are you sure, and gave me the best advise ever start with things simple and easy, once u get a hang of it, u can go to recipes which need lot more preparation. Good advice

It was raining the past few days...reminded me of my day back at home when mom made different pakoda's...was in the mood to eat chicken pakoda..Mind u mom and grandma(maternal) made many varieties...This is one of the most easiest and yet very flavorful, very good for entertaining too as you will have a dish made in a jiffy and I am sure people will ask you for the recipe.

Ingredients

Ground Chicken                  - 1lbs aprox 500gm or 1/2 kg

Cilantro/Coriander/Kothmir - a nice packed bunch to fit in palm

Mint/Pudina leaves              - 30 to 40 big leaves

Onion                                 - 1-2 medium chopped finely

Garam Masala                    - 1/2 tsp

Egg                                    - 1 (the yolk and white)

Green chilis                        - 8-10(or according to ur heat level)

Ginger                                - 1-2 inches

Garlic                                 - 4-6 pods (Big pods)

Lime juice                          - 3 tsp(optional)

Salt to taste

One table spoon of either Rice flour/Besan/ground Roasted channa dal(putnaal papu ground)

or if you have corn flour then 1 tsp(which ever you have on hand)

Oil for frying

Preparation

Grind/Pulse Cilantro/Coriander/Kothmir, Mint/Pudina leaves, Green chillis, Ginger, Garlic do not use and water

Wash and dry the chicken on a paper towel to remove the excess water

Now mix/combine all the ingredients

Refrigerate for half an hour or if u can’t wait start frying in the oil

Fry till golden on a Medium High flame

Serve it hot with your favorite sauce or you can just have it as is

Tip:
You can make Seekh Kabaab's or burger's out of this recipe or make Kofta curry :)
When ur entertaining make this the previous day and fry it the next day
Kofta curry some other time, I would love to hear comments if anyone of you try this