HYDERABADI CHICKEN BIRYANI

 

Prep Time : 25 mins

Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.

PUNJABI SAMOSA

 

Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 2

INGREDIENTS
All purpose flour / maida  - 1 cup
Clarified butter / ghee  -  2 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled potatoes  -  4 big size
Green peas / matar  - 1/4 bowl
Chopped cashew nuts -  4 - 5
Raisins  -  1 tbsp
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt - to taste
Cumin seeds  -  a pinch
Chopped coriander leaves  -  1 tbsp

METHOD
Take all purpose flour/maida,clarified butter,carom seeds,onion seeds ans salt an d mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes and peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add matar/green peas and cover the pan and cook for 3 - 4 mins in a low flame.
Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well.
Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
Dont mash the potato completely just crumble it with hand.
Add cashew nuts and raisins and mix well.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like chapati.
Cut it in two halves.
Apply water to half of cut shape it cones press it.
Stuff the potato filling.
Seal the edges of samosa.
Heat enough oil in a pan.
Place the samosa,lower the heat and fry till light brown.
Serve hot samosa with tea.
Enjoy.

SAMBAR

 

Prep Time : 10 mins 

Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS 

Tuvar dal - 1 cup 

Turmeric powder - 1/2 tsp 

Red chilli powder - 1/2 tsp 

Chopped veggie (Bringal,tomatoes, onion,) - 1 cup 

Imli pulp - 1 tsp

 Water - 3 cup

 Salt - to taste 

Sambar powder - 2 tbsp

 For the tempering Coconut oil - 1 tbsp 

Dry red chilly - 1 

Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - 8 - 10 

Coriander leaves - 1 tbsp 

 METHOD 

 Heat oil add the chopped veggies and saute for 5 - 6 mins. 

Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.

 After one whistle simmer the gas for ten minutes. 

After some time we open the cooker lid .

Now we add sambar powder, red chilly powder and imli pulp and mix well.. 

To temper it with all spices and mix well in the sambar. 

Garnish with coriander leaves and serve hot.

COCONUT CHUTNEY

 

Prep Time  : 15 mins
Cooking Time  : 5 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato and green chutney.