CHICKEN BIRIYANI
Biriyani is a favourite food liked by most
of the people. It is the main menu for most
of the celebrations 

 

INGREDIENTS REQUIRED:

Onion-2 No's (finely chopped)
Tomato-3 No's (finely chopped) 
Ginger and garlic paste-2 table spoons
Cooking oil - 4 table spoons
Basmati rice - 1 and 1/4 tumbler
Cinnamon - 2 sticks
Bay leaves - 2 leaves
Cloves - 2 sticks
Curd - 1 cup
Chilli powder - 1 table spoon
Turmeric powder - 1/2 tea spoong
Green chilly- small 2 no's
Chicken pieces - 1/4 kg
Pudina leaves - 15 leaves
Coriander leaves - few
Boiled eggs as required

METHOD:

Marinate the chicken pieces with curd, 1/2 teaspoon chilli powder and 1/2 teaspoon salt, half teaspoon of ginger garlic paste and keep it aside for 1 hour.

Soak the basmati rice just for 10 minutes, not more than that.

Place a cooker on the gas stove, add oil, bay leaves, cinnamon, cloves and saute them
Add finely chopped onions, saute it till golden brown add the tomatoes, green chillies after they get smashed now add the ginger and garlic paste and 1/2 teaspoon of salt and 1 table spoon of curd.

Turn the cooker to simmer and close it with a plate and leave it until cooked for 15 to 20 minute.
Now add chilli powder, turmeric powder and mix them well.
Now add the marinated chicken to it and mix them well.
Now after washing the rice well, add it in the cooker.
the water should be twice the quantity of rice. in our case it should be 2 and 1/2 tumblers.
Now add pudina leaves, mix the content well and close the cooker with its cover.
after you find the steam coming, fix the lid and leave it for just 5 minutes with the gas in the simmer position.
Remove the rice and spread it in a broad container and squeeze some lemon juice and chopped coriander leaves


   

PANEER 65

THIS IS A VERY TASTY AND HEALTHY STARTER OR A EVENING SNACK, WHICH THE CHILDREN WOULD LOVE TO EAT. YOU AN ALSO PACK THIS FOR THEIR LUNCH


Ingredients required:

Paneer (Cottage Cheese)-200 grams
 Maida -2½ tablespoons
Corn Flour-3 tablespoons
Ginger and Garlic paste- 1 teaspoon
Garam Masala Powder- 1/2 teaspoon
Red Chilli Powder-1 teaspoon
Coriander Powder-1 teaspoon
Cooking Oil -200 gram
Onion-1  finely sliced
Curry Leaves-few
Thick Curd-2 table spoons
Salt - 1/2 table spoon or as required

Method of Preparation:

Cut the panner into medium cubes and put them ina bowl.
Add maida, Corn Flour, Ginger and Garlic paste, Garam masala, Red chilli powder, Coriander  powder, Thick Curd. Mix the content well and place aside for 1 hour.
Deep fry panneer pieces in the oil.
Slightly fry the chopped onions and curry leaves after taking off the pan from flames and add them to panner.
Your Panneer fry or Paneer 65 is ready to taste.

VEGETABLE KOFTA

THIS IS A VERY TASTY AND HEALTHY
EVENING SNACK WHICH THE CHILDREN
WOULD LOVE TO EAT WITH SAUCE OR
MAYONNAISE.


INGREDIENTS REQUIRED:

COOKING OIL       100 TO 150 ML
POTATOES            2 NOS
CARROT                2 NOS
ONION                    1 NO
BAJJI MIX            2 CUPS
SALT                     AS REQUIRED


METHOD:

• Grate both the vegetables, potatoes and carrot after removing the skin.

• Fine chop the onion

• Add all these to the bajji mix, add water  and salt to it and mix them well,

• Make them into small balls.

• Pour the oil to a pan and keep it in the stove.

• Deep fry the balls in medium flame until golden brown and remove it from the pan.

• Vegetable kofta is ready . Serve it along with tomato sauce or mayonnaise.

VADAI CURRY (Side Dish)

This is a very tasty south indian side dish, which is very apt for Idly, Dosai, idiyappam and poori.

 

Ingredients

Gram Dhal 2 cups
Onion 2 Nos
Tomato 3 No's
Ginger & Garlic Paste 1 tea spoon
Green Chilly 2 No's
Chilly Powder - 2 table spoons
Turmeric Powder - 1 teaspoon
Salt for taste
Cooking Oil - 3 Table spoons
Garam Masala - 1 teaspoon

Method:

•  soak the gram dhal in clean water for one hour
• after washing it thoroughly, grind it in the mixie (3/4 th smashed)
• add some salt and make small ball and place them in the idly cooker
• steam it like we steam idlies for 7 to 8 minutes
• after done remove the balls from the cooker, cool it and then break them into small pieces
• keep it aside
• Place a fry pan on the stove
• Pour 3 table spoons of oil
• Put the finely chopped onion and fry it till brown
• Add the smashed ginger and garlic paste
• keep adding one pinch of salt in each stage of this process
• now add finely cut tomatoes and fry it
• now add the green chillies after slitting it
• then add the chilly power and turmeric powder
• after a gravy is formed add this gram dhal content to it
• pour some water till they are soaked and close the pan
• add 1/2 or 1 teaspoon of garam masala as required by you
• leave it in simmer for 5 to 10 minutes till they cook and mix well

Your Vadai Curry is ready 

RAVA IDLI 

 

 THIS IS A SOUTH INDIAN RECIPE WHICH IS COOKED FOR MORNING TIFFIN AND CAN BE EATEN WITH ANY TYPE OF SIDE DISHES LIKE KURMA, KARA CHUTNEY, COCONUT CHUTNEY OR SAMBAR.      

 

INGREDIENTS NEEDED

• RAVA/ SOOJI                           1/2 CUP
• CURD                                          1/4 CUP
• GREEN CHILLI                        2 OR 3 NO
• GINGER                                    SMASHED
• MUSTARD SEEDS                  SMALL SPOON
• CHANNA DAL                          1/2 SPOON
• URAD DAL                                1/2 SPOON
• CASHEW NUT                         BROKEN
• OIL                                             2 SPOONS
• CURRY LEAVES                     10 LEAVES
• CORIANDER LEAVES            FEW

METHOD:

• Heat a kadai and add the oil.
• Add mustard seeds, channa dal, urad dhal, cashew nuts, green chillies (cut) ,curry leaves coriander leaves and ginger (grated)
• Fry till it is done.
• Transfer it to a container and allow it to cool. 
• Add the content to the idly batter
• Add curd and water to the batter and mix well
• Keep aside the content for 15 to 20 minutes
• Fill the idly plates, place them in the cooker and close it.
• Steam for 7-9 mins
• YOUR RAVA IDLY IS READY TO TASTE

RAW PLANTAIN FRY

THIS IS A DELICIOUS SOUTH INDIAN CURRY WHICH GOES VERY WELL WITH SAMBAR RICE, RASAM RICE AND CURD RICE.

 

Ingredients

Raw plantain-1
Garlic paste-1 tsp
Chilli powder-2 tsp
Saunf powder - 1 tsp
Salt(for taste)
Cooking oil

Curry leaves

 

 

Method of preparation:

Place a fry pan or kadai on the stove and pour some oil.

Now, put the garlic paste and curry leaves and fry for a minute

Add chilli power and fry for few seconds

Now add the chopped raw plantain and saunf powder to it.

Add the salt required and sprinkle some water.

Leave the kadai closed  for 3 to 4 minutes in simmer

After 4 minutes check whether the vegetable is boiled

Now sprinkle some pepper powder and mix well.

Now serve it hot with sambar rice or rasam rice or curd rice.