AMBUR STYLE CHICKEN BIRIYANI

 

To vent out the stress of cyclone Nivara I made this awesome  biriyani today. This is a very simple but delicious biriyani recipe..The very first time I had biriyani from  chennai I didn't like it at all because I was sooooo obsessed with our kerala biriyani. But now the scenario has changed😉🤩

Biriyani is actually a simple dish. It doesn't need a lot of masalas to make it rich n delicious ;that is what  i have learned over years..I was under the impression biriyani is a tough dish to make as it used to be the special dish any house we visit or when we had any guest .I wish I had papadam, pickle and boiled biriyani to pep up the biriyani combo.

And also this is first time I am ever posting a video in my blog

 

INGREDIENTS 

chicken  - 1kg

Oil - 1tbsp

Ghee - 1tbsp

Cardamom - 3

Cinnamon - 1 stick

Fennel seeds - 1tsp

Cloves - 3

Onions  - 3 big

Ginger garlic paste - 2tbsp

Tomato - 2 medium

Chilli powder  - 1 tbsp

Turmeric powder  - 1tsp

Curd - 2tbsp

Salt - as per taste

Mint leaves  - a handful 

Basmati rice/any biriyani rice - 2 cup

Water - 3cups

METHOD

Wash the chicken pieces and keep aside to drain water

Heat a vessel 

add oil ,ghee,Cardamom, cinnamon,fennel seeds and cloves

Add thinly sliced onions and saute well for about 15minutes

Add ginger garlic paste and give it a mix for about 2 minutes

Add tomato and saute till tomatoes turn mushy

Add the chilly powder ,turmeric powder and salt

Add the chicken pieces and give a good mix 

Add the curd and mix well

Check salt ,cover and cook for 15 minutes 

by now chicken will ooz out a lot of water 

Now add the washed and drained rice into the chicken masala along with 3 cups water because already there is around 1 cup water from the chicken.

Check salt and add mint leaves 

Cover the vessel with a lid and on top of the lid keep some weight so that steam doesn't escape 

After 10 minutes check if the rice is cooked and switch off the flame 

Keep the lid closed for another 10minutes or untill serving

Your yummy is biriyani is ready to serve

PANEER HARIYALI TIKKA

 

YES!our newly found addiction..PANEER...I have been trying many paneer dishes nowadays. 

This paneer tikka is juicy and full of flavors. Its all the magic of marination..longer you keep paneer in the masala for marination the juicier and tastier it becomes.I normally marinate in the morning or afternoon and cook for dinner.I didn'tget the bright green colour though:( but the taste was not at all compromised:)). This dish is filling and can be a perfect dinner recipe combined with lot of veggies of your choice like capsicum, tomato onions ,zucchini ,lettuce ,sprouts etc.

INGREDIENTS 

Paneer  - 200gm

Coriander leaves - 1/2cup

Mint leaves -1/2 cup

Green chilly -1

Ginger - one small piece 

Garlic - 3 pods

Lemon juice  - 1tbsp

Curd - 2tbsp

Salt To taste

Ajwain seeds - 1tsp

Chat masala - 1tsp

Besan flour - 2tsp

Kasumi methi - 2 big pinch

Capsicum  - 1 cubed

Tomato - 1 cubed

Butter/ghee - 1 tbsp

HOW TO MAKE

Cut paneer into cubes or squares and keep aside

Grind Coriander leaves mint leaves green chilli ginger garlic and curd and transfer into a bowl

Add salt chat masala ajwain seeds Kasumi methi gram flour  lemon juice and mix well

Add the paneer pieces and the vegetables into the mix and coat well

Let it rest in refrigerator for atleast 2hours

Now heat a pan add  butter or ghee

Place the paneer pieces along with vegetables in the pan(You can use a skewer also)

Flip everything when one side is cooked

When done switch off the stove and transfer to a serving plate

COCONUT COOKIES

 

          I love coconut in almost all dishes possible,may it be gravies, chocolates or cookies. Born and brought up in the land of coconuts,fell in love with coconuts naturally.Bounty is my favorite chocolate so is dilkush(coconut filled bun). So this time thought of making some coconut cookies

                 These coconut cookies were crispy on the outside but soft inside. I felt I could have added some more sugar but it was just righ,t not too sweet not less. Let's see how to make this yummy cookies

INGREDIENTS 

Wheatflour - 1 cup

All purpose flour  - 1/2cup

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Desiccated coconut  - 1/4 cup + 3 tbsp 

Butter  - 1/2 cup

Powdered sugar  - 3/4 cup

Egg - 1

Vanilla essence - 1tsp

HOW TO MAKE

Preheat oven at 180 degrees for 10 minutes. 

In a bowl add wheat flour,all purpose flour baking powder baking soda ,desiccated coconut mix well. 

In a bowl add butter and powdered sugar and mix well.

Add egg and vanilla essence milk and mix.

Add flour mix into this and form a soft dough.

Make small lemon sized balls .

Flatten them in your palms and roll each balls in the desiccated coconut.

Place them in a baking tray and bake for about  10-15minutes at 180 degrees.

Allow to cool completely and now ready to munch on!!!!:)

HAPPY ONAM 🤗🤗🤗🤗🤗

ONAM SADYA

Wishing everyone heartful onam. ...or rather say coronam!!!!!!...No matter what the difficult situation we all are in, let''s pray and stay positive that we all get over with it.

This was my onam feast. ..I was so excited to make each dish and was waiting to finally have the sadya in banana leaf 😄...A little bit of planning,shopping,peeling and chopping of veggies,prior preparation of dishes like puli inji pickle,rasam etc,.anyone can make a yummy hassle free sadya......I had around 20 dishes in my sadya including chips, salt etc......I have prepared the popular sadya item  erissery for the first time.....will try to post the recipes soon.....so once again. ..Happy and safe onam😊

CHOCOLATE TRUFFLE CAKE AND A BIRTHDAY

                               

                                                    This chocolate truffle cake was made on my birthday .Thanks to the lock down ,my husband tried to get a cake in the vicinity ,but failed.And I am happy  that he didn't buy a cake else I wouldn't be making this delicious cake.As it was my birthday  I wanted a fancy cake ,but   I was doubtful about the frosting part..I never get it right for some reason.But this time I got it right,in fact it was perfect.I was very excited for cake cutting

                                            Chocolate truffle cake is nothing but chocolate cake with truffle sauce on top and between the layers.. This is a rich ,spongy,creamy,yummy cake perfect for any special occassion. You can always customize the toppings on the cake.I used Ferrero Rocher  chocolate as the topping which only added the richness of the cake.

                  

                                     

                                       

                                    Let us see how to make this absolutely  yum-yum truffle cake

INGREDIENTS

Maida / All purpose flour - 1 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Cocoa powder - 2 tbsp

oil - 1/2 cup

milk - 1 cup

sugar - 1 cup

vanila - 1 tsp

vinegar - 1 tbsp

FOR THE CHOCOLATE GANACHE

coco powder - 1/2 cup

sugar - 1 cup (powdered)

cornflour - 2 tbsp

milk - 1 cup

vanila essence - 1 tsp

Amul fresh cream - 1/2 cup

butter - 1 tbsp

Sugar syrup (made by adding  2tbsp of sugar with 3tbsp water and bring to boil)

HOW TO MAKE

preheat oven at 180 degrees for 10 minutes

In a bowl mix oil,milk,sugar,vanilla,vinegar and keep aside for 5 minutes

in another bowl sieve and mix flour,baking soda,baking powder and coco powder

now add the flour mix little by little into the  wet mix and fold gently untill everything is mixed well

your cake  batter is ready

bake the cake at 180 degrees for about 20- 25 minutes or until skewer inserted comes out clean.

allow the cake to cool completely,before you start applying the ganache

MEANWHLIE,let's make the ganache for the cake

take a bowl and add coco,powdered sugar,cornflour,milk vanila and mix well without lumps

now strain this mixture into a pan and start heating in low flame

keep stirring until the mixture thickens

once it thickens,add the fresh cream and mix well

now add butter and mix

switch off the flame and let it cool completely

you can refrigerate once its cooled 

LAYERING THE CAKE

take the cake and cut horizontally into two halves

make the top of the halves even 

place one half of the cake on a plate or cake stand  and apply sugar syrup on the top

apply the chocolate ganache generously on  top

take the other half of the cake and apply sugar syrup and place it on top of the first half of the cake

now cover the cake completely with ganache on all sides 

you can decorate the cake as you desire

slice and enjoy

MANGO CUSTARD

It's yet another mango season!!..Eventhough Corona is clutching its hands all over the world we are  lucky enough to be safe and sufficient. So when we bought another batch of mango i tried this custard recipe

This mango custard is a simple and easy one.It was creamy and flavorful. This one satisfied my sweet craving for the day.I had this with some fresh cream at the time of serving.

INGREDIENTS

Mango - 1
Milk - 1 cup
Custard powder  - 1tbsp
Sugar/condensed milk  - 3tbsp
Chopped nuts ,cherries - for garnishing


HOW TO MAKE

Peel mango and cut into pieces
Puree them in a mixer
Boil milk in a pan
Add sugar /condensed milk and mix
In a small bowl mix custard powder with little milk or water (around 2tbsp) without lumps
Add the custard mixture into the milk
Mix well till it becomes thick consistency
Switch off the flame
Add the mango puree
Mix well allow to cool
Refrigerate before serving
Garnish with nuts or cherries

BEEF PASTA

This beef pasta is simply delicious. It was so addictive. It tasted almost like lasagna. We are big fans of lasagna. The first time i tasted lasagna was from Pope Tate's when we visited Mumbai .We tried lasagna from different places but Mumbai one remains the best so far

I started with beef pasta and got diverted to lasagna. 😁.This pasta was made upon my daughter's request for iftar.Everday she requests for some special food for iftar ..I try my best to match with her and my husband's requests😊😊😊

INGREDIENTS

Boneless Beef -250g
Pasta - 1 1/2cup
Onion- 1
Tomato- 2,blanched
Ginger garlic paste -2 tbsp
Tomato sauce-2 tbsp
Soya sauce-1tbsp
Kashmiri chilli powder -1tsp
Pepper powder- 1 tsp
Oregano - 1tsp
Salt - to taste
Water - 1/4cup
Butter /oil- 1 tbsp
Cheddar cheese - 1/2 cup grated(can even use amul cheese slice)
Chopped corriander leaves - for garnishing

HOW TO MAKE

Cook pasta in 3 cups of water..drain and keep aside
heat a pan add butter/oil
Add finely chopped onions and ginger garlic paste
Saute for 2 minutes
Add minced meat ,chilli powder and pureed tomato .mix well cover and cook for 10minutes.let the beef cook well
Now add oregano,pepper ,salt,soya sauce and tomato sauce .mix well
Add water and cook for 5 minutes
When done add the cooked pasta and mix well
Now add grated cheese and cover and cook
Let the cheese melts.
Switch off flame and chopped corriander leaves for garnishing