Chicken Biryani

Chicken biryani.

Hello Frnds,

Lets start with today chicken biryani..Easy to prepare ,No cooking required of hours ,only raw materials required.

Chicken biryani is a reserved dish which often served at some special occasions like weddings ,parties ,holidays like Ramadan etc.

It is world renowned Indian dish, Biryani takes time and practice to make but is ... spices like saffron is layered with lamb, chicken, fish or vegetables.
My personal recommendation try this recipe on weekends which fulfils your weekend mood on full swing of joy.

So not wasting Lets start with our basic ingredients
Ingredients:-
Chicken 500 gm ( boneless or whatever you like) ,yogurt 1 cup....


Chicken Biryani

Basmati Rice 2 cup For marination
cinnamon 2 sticks*
cardamom green 8 /10*
cardamom black 3/4*
black pepper 4/5*
cumin 3 tsp*
cumin black 2 tsp*
clove 4 /5*
Turmeric
Red Chili powder
Salt,Oil
Coriander and Mint leaves
Onions 4 /5
Mint leaves
Cumin-Coriander seeds powder
Ginger-Garlic Paste
Bay leafs 4/5*

Now before starting I wanna to tell you Biryani is a dish in which Rice and its ingredients cooked differently and brought together in sufficient amount of layered format so that your final dish contains Moist or dry chicken and separated grains of rice.

Though its separate,
though cooking time for rice and curry is different,
 but gives unique taste of its individual ingredients of one dish meal.

Procedure:-
Heat oil 4 tsp in pan.Add 3 medium sized chopped onions (cut them in vertical direction).Fry and saute them till it turns golden brown.
This takes around 20 min.

Further take pan and saute masala (*) keeping 1/2 balance each material.Grind it very fine.
aside wash chicken neatly.Drain out excess water.Now add  yogurt , ginger garlic paste , 1 cardamon stick , 3 bay leaf, 2 black pepper ,cumin ,black cumin,Chopped coriander and mint leaves,cinnamon (black and green)

Further add Chili powder , sauteed grind ed masala , salt ,turmeric,oil.Keep it for at least min 2 hrs.


Mean while after an hour ,soak 2 cup of rice in water for near about 30 /45 min.Basmati Rice has speciality that grains enlarged gives its own flavour and smell.Now Take water up to 3/4th height of vessel and when it Will boil add cardamon , cinnamon, black pepper,bay leaf,salt.

Now taste water.It should be enough salty.Add your soaked rice in it.Cook it half boil.

Now take Vessel having flat bottom.Add oil and fried brown onion ( 2 to 3 ) and marinated chicken.Cooked it until water appears.near about 15 to 20 min.
Now in same pan make layer of fried onions ,then chicken,Rice.
Further one more time apply layer of chicken then rice.On Rice apply the layer of fried onions and garnish it with coriander leaves.

heat it near about 10 min.Serve it HOT with salad or eat as it is.

I cant resist self anymore to have it..

Malvani Chicken

Hello Frnds,

Today We will learn about how to make everyone favourite Malvani Chicken.

Now you may ask MALVANI..whats that thing now..its nothing but the authentic mouth watering cuisine from western coast of Maharashtra ,India....Sindhudurga distinct.


Since I'm from same region I'm totally fond of chicken ,prawns ,pomfret ,Dry fish n all..Mostly Malvani cuisine is madeup of additional of coconut of different forms like wet ,dry, grated ,fried ,pasted ,coconut milk and many more.


WELL ,GENERALLY dish preparation can easily available on net with saying use lot of coconut but my experience is use coconut but  in limited edition.

So lets start with lip smacking dish's ingredients

500 gm Chicken ( can use boneless too if you like)                 
1 cup Ginger garlic coriander paste
6 tsp Malvani masala
5 tsp Garam masala
4 tsp Red masala
3 tsp turmeric
salt , oil
coriander leaves
3 onions
2 tomato
1 cup (dry+fresh) grated coconut
garnishing:- 2 sliced onions ,cucumber sliced, lemon sliced,

Procedure:-
First of all cut and clean chicken very well .Wash it around 5 6 times.Allow it to drain water for next 5 min.

Next, take 3 tbsp of oil in fry pan and
add chopped onion to it.
Cover its lid partially.Saute onion till it turns golden brown.
Here note onion should not loose its water content.
Onion should look moist

 .

marinated chicken

Aside Take chicken to marinate for next 30 min at least.For its marination add  1/2 cup ginger garlic coriander paste, 1 tspn salt , 3 spn malvani masala , 2 spn garam masala ,2 spn red masala,1 spn of turmeric.
Your marination can be observed in picture.

Slowly after 15 min, onion have turned brown add chopped tomato to it.saute it for next 5 min.Once done switched off heat.

Now next your main task starts.In mixer take cup of dry and fresh grated coconut , 1/2 chopped onion , 1/2 chopped tomato , 1/2 cup of ginger garlic paste.Here  make note you should not grind it very fine.Mixture should lil bit rough when you check it at tip of index finger.
Now add oil in aluminium pan , when oil is heated, add rest of all masala.Stir it immd within fraction of second add your mixture of grated coconut.

Sauteed Coconut

Stir and saute mixture continuously for next 10 min until its fragrance comes.

Simultaneously add marinated chicken to fried onion.Keep it for low flame and do not add water.Switched off heat after observing enough amount of water appeared in pan.This takes around 10 min /15 min.

Now Add above both mixture to form one single curry.Add enough amount of boiled water acc

Stir mixture for next 15 min on medium flame.Add salt.

Cut coriander leaves for garnishing.When layer of oil forms at the top of curry your chicken is ready.

Serve hot with komdi vade , chapati ,  Rice Bhakri along with Onions and lemon too...Garnish with coriander leaves.



This Hot Spicy chicken curry always remembers my childhood days when my mother gives tadka.The same way I'm following after my marriage.

Sabudana Vada

Sabudana VADA,


Mitrano,

Now these are Shravan days.
Let me introduce you what exactly Shravan means.

The month of Shravana is the fifth month of the Hindu calendar, beginning from Chaitra and is considered the holiest month of the year. Almost all the days of Shravana month are considered auspicious. The Shravana Month signs the blessings of Lord Shiva and Lord Vishnu. This month is beneficial for those who believe in the glory of Lord Shiva. During this month, Bel patra are offered to the deity and the Bilwastakam mantra is chanted. ‘Shiv’ means welfare. Lord Shiva is considered as the prime Lord in the Panchdev Pujan.


It is believed that worshiping Lord Shiva during Shravan month is considered as more powerful than worshiping in normal days.

Each monday of this month, Known as Shravani Somvar, is a speacial day in in SHIVA templee where dharanatra hangs over the LINGA or the idol to bathe it with holy water ,day and night continously. Devotees pile the linga high with BEL patra leaves and white flowers and fast till sunset.
Apart from MOnday Brahmin women Specially newly married girl keep MANGALGAURI vrat to get rid of bad and evil. Married women keep VaradLaxmi Vrata on Friday.

All important religious festivals and ceremonies like Bodh Chaut, Nag Panchami, Randhan Chat, Shitla Satam, Janmastami and Raksha Bandhan,Bail Pola, fall in the month of Shravan.

And also our Indian HIndi films played important role in Saawan ka mahina.Many more Love songs are beutifully composed my our musians based on saawan.

So lets coming back to my recipee , if you are conducting vrats in this holy month , So if you are too in my category (means doing fasting having good fasting food) this recipee of SABAUDANA VADA will surely help you.

So lets start with ingredients first

3 cup soaked sabudana
1/2 cup roasted grated peanuts and 3 potatos
1 teaspncumin
salt
1 tspn red chilli powder
oil
3 /4 green chillis

For Chutney:- 1 cup grated coconut ,2 Green chilli, cumin,salt.

Procedure:-
The night before fasting day ,soak sabudana in water near about 20 minutes and drain water further.
Cover the lid partially. Keep it open about 1/2 inch.

Next day morning, Take 3 boiled potatos.Crush them in Sabadana.
Next Grind Cumin and green chilli together so that itwill get mixed properly.Do not grind it very fine.The mixture should be like pieces of cumin and chilli should be visible to naked eye.

Now add peanut and green chilli mixture to sabudana.Add salt according to your taste.

Here If you want the colour of vada to become red then add red chilli powder.Else increase amount of green chilli at your own risk.I'm Adding red chilli powder becuase im using local green chillis in it which are not very much spicy.

Do not add water as potatos itself contains enough amount water portion to give moisture to sabudana.

Mix well and taste it. If salt is accurate then roll the balls little bit flatten.So that it will get fry easily hence less amount of oil it absorbs.
Make around 20 vadas and fry it on low flame till golden brown colour.

Chutney:- Use grated coconut ,green chilli ,cumin,,salt + lil amt of water.Grind mixture finely.

Serve Hot Hot Sabaudan Vada with Coconut Chutney.

TIP:-
In vada, you can add small cutted coconut,  choppedcashew nut, chopped coriander,curry leaves if you are not on fast.
In chutney, you can add coriander ,curry leave, pinch of chana dal.After grinding and serving sprinkle lemon over it.

 

Palak Paratha

Hello Frnds,


Lets check out how to make PALAK PARATHA.

Palak means spinach is everyones very familier vegetable.Spinach leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2–30 cm long and 1–15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem.

Moreover we come across with spinach via The cartoon character Popeye the Sailor Man is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it.

So coming back to palak paratha,It is healthy ,tasty indian roti made up of spinach and wheat flour.
These parathas are an easy and simple way of fulfilling all your vitamin A needs.

You can easily serve this paratha with Curd ,Chutney ,Butter,Mango pickle or simply as it is...

But do remember eat this when it soaking hot...

Lets start with ingredients..nfollow following easy steps

1 bunch of palak
Coriander
Mint leaves ( acc to taste)
3 /4 green chilli ( i use 2 thai hot chillies)
Ginger Garlic paste
1 tea spn turmeric
1/4 spn asafetida
2 tea spn red chilli
2 tea spn cumin and corainder powder
oil
salt
last 3 cup wheat flour
extra tip :- if u want some sour taste to paratha then add 2 spn of  tamarind...


Procedure:-
wash palak around 3 to 4 times gently n clean its leaves.After words take some water in flat bottom vessel .Boil it for unless untill vegetable gets steamed (near about 3 to 4 min). It doesnt take much time.

Now remove leafy vegetable from vessel n allow it to cool for next 5 to 10 min.
Do not throw water away.
meanwhile clean coriander ,mint leaves.Wash them.make ginger garlic paste around 2 tb spn.
Now put entire ingredients in mixer. Your mixture contains half steamed palak ,coriander leaves,mint leaves,green chilli,ginger garliac paste ,turmeric,asafetida,red chilli powder,cumin n corinder powder.
and finally salt according to your taste

Now grind mixture very fine so that
it will turn into green colored semisolid gola.

Rest is simple.
Add wheat flour to mixture ..Mix it well.use water remained while boiling palak if necessary.but according to me no need to add excess water as palak it self contain enough amount of water.

Roll down paratha like chapati.Roast it over gas near about 3 to 4 min each side till it turn golden brown.

Apply oil over it and serve it hot with any combination u loved.

This recipee is useful for children those who always hesitate to eat green leafy vegies.

Shravan Special:-Chakali

Hi friends,

today im gonna to show you how to make mouth watering khamang khuskhushit maharashtrian dish, every ones favourite CHAKALI..

A Queen among all DIWALI Delicious !!

Now, I know its not Diwali Time , but may be this recipee useful for you Ganesh Chaturthi.

Obviously since our childhood days ,this chakali becomes essential part of DIWALI FARAL.
But not in Maharashtra, Chakali ( Muruku) is a crispy and yummy salted snacks made during the Diwali festival along with other sweets in other parts of INDIA too.

So without wasting further time, lets us start first with traditional Chakali Bhajani.

Make note this bhajani preparations need at least 24 hrs.So adjust your cooking schedule accordingly


  Ingredients:-
  For BHAJANI                                       
  Rice 1 kg ,Gram Daal 300 gm,Udid Daal 250 gm ,Moong Daal 125 gm, Poha 100gm, Wheat 50gm ,Coriander seeds (Dhane) 50 gm
For Tadka:-
Oil, Asafoedia,White Sessame,Kashmiri Masala,Red masala Powder,Salt,turmeric,Oil,Water.
Black pepper if reqd.

Very IMP:- Chakali Mould
                                              ********************************
Procedure:-

At early morning, take daal wash them for 4 5 times.After washing drain all water.Beneath of fan spread all daal to dry it so that water content becomes negligible.

Here note do not keep these daal in sunlight otherwise chakali will break due to hardness.
After six to seven hours when daals are enough moist ,roast each daal on small /medium flame.
After roasting, mix all ingredients (do not roast it much.Daal should be not soft not very hard).
Further add roasted poha and roasted coriander seeds.Mix everything by hand very well.

If needed add some roasted soaf.                                                             

Also add some amount of pepper if required for some spicyness.
Store mixture in air tight container.
Next grind mixture.Make sure that mixture should not be very fine.
Better give it to chakkiwala..

Here your Bhjani gets ready to cook.This mixture you can use atleast for 4 months.As everything is roasted mixture remains in good condition.So dont worry for next 4 months.

Tadka:-
Take pan put 2 teasp oil.After heating add asafoedia, white sessame, kashimiri masala.
After boiling add red masala powder 2 tbspn ( you can add it more if you want more spicy),salt,turmeric.last water accordingly.

Now add mixture/bhajani to water.Stir the mixture with solid spatula and cover pan with lid.
let bhajani will get enough heat so that it will convert into thick but soft flour.
(this procedure is same as Modak Ukad)

Now keep mixture to cold.After that make balls and with help of chakali mould,make chakali for with 3 rounds.
Fry it in deep pan on medium flame only.Keep it out for 6 to 7 min after that store it in airtight container.

Do tell me hows it is in taste..May you feel it take lot of effort to do.But once you completed and when your loved ones appreciate your hard work , You feel like heaven.

         Best of luck my friends n do try this at home.