Chicken Biriyani

Chicken Biriyani 


Spicy Chicken biriyani.
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes
Serves: 3   

Ingredients:

1. Chicken,cut into medium size pieces - 250 to 300 gms
2. Onion,sliced - 1 large( about 1 cup)
3. Tomato,chopped - 1 small( 1/2 cup)
4. Oil- as required
5. Water-as required
6. Salt-to taste

For Marination:

1. Kashmiri chili powder- 1/2 to 3/4 tsp
2. Coriander powder- 1tsp
3. Lemon Juice-1/2  tsp
4. Water-as required
5. Salt- to taste

For Masala paste:

1. Green chilies-3 to 4 nos( or more,according to taste)
2. Ginger- 1" piece
3. Garlic-3 cloves
4. Coriander leaves,roughly chopped- 2 tbsp
5. Mint leaves,roughly chopped- 1 tbsp
6. Cinnamon-1" piece
7. Cloves- 3 nos
8. Fennel seeds-1/2 tsp
9. Whole black pepper -1/2 tsp
10. Salt- to taste

For rice:

1. Basmati rice- 1.5 cups
2. Cardamom pods- 3 nos
3. Cinnamon stick,1" piece-2 nos
4. Cloves-5 nos
5. Bay leaf- 1 no
6. Water-3 cup( 1/2 cup more ,if required)
7. Ghee-as required
8. Salt- to taste

For Layering/garnishing:

1. Onion,sliced- 1 small
2. Cashew nuts- 12 to 15 nos
3. Raisins-1 or 2 tbsp
4. Garam masala- 2 to 3 pinch
5. Ghee /Oil- as required
6. Coriander and mint leaves,chopped-as required

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.

Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.

                 

To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.

Add tomato and saute until it turns mushy.

Add the prepared masala paste and saute until raw smell leaves. 

Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,cook until gravy turns thick.

To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.

For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.

Add a layer of the prepared chicken masala.Next add a layer of rice.

Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .

Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)

Serve with onion salad

NOTES

• Adjust the quantity of green chilies according to your taste.

Pepper Chicken

Pepper Chicken 


Recipe source :Marias menu,You can find the original recipe here
Spicy Pepper chicken fry.
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 3 

Ingredients:

1. Chicken,cut into medium size pieces - 400 gms
2. Onion,sliced - 2 medium sized
3. Ginger,crushed - 2.5 tsp
4. Garlic,crushed - 2.5 tsp
5. Green chilies,cut vertically - 1 or 2 nos
6. Curry leaves- 2-3 sprigs
7. Whole black pepper - 1 and 1/4  tsp(or to taste)
8. Garam masala - 3/4 tsp
9. Fennel powder - 1/4 tsp
10. Turmeric powder - 1/4 tsp
11. Soya sauce - 1 tsp
12. Tomato sauce- 1 tsp
13. Oil- as required
14. Water-as required
15. Salt-to taste

For Marination:

1. Black pepper powder- 1/4 to 1/2 tsp
2. Lemon Juice-1 tsp
3. Salt- to taste

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Coarsely crush whole black pepper , keep aside.

Heat oil in a pan,add onion and saute until it turns golden brown.

Add ginger,garlic,green chilies and curry leaves.Saute until raw smell leaves.

Add crushed whole black pepper,garam masala,fennel powder and turmeric powder.Mix well.Saute for 2- 3 minutes on medium low flame.

Add soya sauce and tomato sauce.Mix well.

Add 1/4 cup water and salt to taste.Add marinated chicken and mix well.Cook for about 3 to 4 minutes and add 1/2 cup water.Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,add more curry leaves and saute for about 5 to 10 minutes or until it turns golden brown on all the sides.

NOTES

• Adjust the quantity of black pepper according to your taste.
• Use freshly ground black pepper for best results.

Kerala Vegetable Biriyani

Kerala Vegetable Biriyani

Kerala style vegetable biriyani.
Prep Time: 30 minutes
Cook time: 50 minutes
Serves: 3 to 4  people

Ingredients:

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

To garnish:

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

Instructions:

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,amd masala leaves the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

One bowl - eggless chocolate cupcake | Vegan chocolate cupcake

One bowl eggless chocolate cupcake


Recipe source : Instructables ,You can find the original recipe here
Quick,easy and super moist ,one bowl chocolate cupcake.
Prep Time: 10 minutes
Cook time: 20 to 22 minutes
Yields: 18  cupcakes

Ingredients:

1. All purpose flour- 1 and 1/4 cup
2. Sugar-1 cup
3. Cocoa powder-1/3 cup
4. Baking soda-1 tsp
5. Salt- 1 pinch
6. Warm water-1 cups
7. Vanilla extract-1 tsp
8. Vegetable oil-1/3 cup
9. White vinegar or apple cider vinegar-1 tsp

For Ganache:

1. Chopped dark chocolate- 1/2 cup
2. Thick cream ( use coconut cream for vegan ganache)-1/2 cup
3. Instant coffee powder-1/4 tsp(optional)

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper cases.Keep aside.

In a mixing bowl,mix together all purpose flour,sugar,cocoa powder,baking soda and salt until combined.

Add water,vanilla extract,oil and vinegar,mix well using a whisk ,just until combined.

Fill the cupcake cases about 2/3 rd full.

Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.

Allow it to cool completely.

To prepare ganache,in a saucepan bring cream to just under a boil. Transfer to a mixing bowl , add chopped chocolate and coffee powder( if using).Mix well until combined.

Dip the top of each cupcake in the ganache.Decorate with chocolate curls or grated chocolate.

NO BAKE LAYERED PINEAPPLE BREAD PUDDING

No bake pineapple bread pudding


Quick, easy and delicious layered pineapple bread pudding with praline.
Prep Time:20 minutes
Serves:8-10 people
Recipe source: Marias menu,you can find the original recipe here

Ingredients:

1. Whipping cream- 2 cups
2. Thick cream-2 cups
3. Icing sugar-3 to 4 tbsp
4. White bread- 14 to 16 slices
5. Pineapple,chopped- 2 cups(see notes)

For Praline

1. Sugar-1/3 cup
2. Water-1 to 2 tbsp
3. Chopped nuts- 3/4 cup(i used cashew nuts)

For Sugar syrup

1. Sugar-3/4 cup
2. Water-1 1/4 cup

Instructions:

In a large bowl combine together whipping cream and thick cream.Whip using an electric mixer.

When it starts to thicken add icing sugar and continue to whip until it form soft peaks.

Spread a thin layer of cream on the base of a large pudding dish/ or small individual bowls.

Remove the crusts from the bread  and cut each slice into four.Dip the bread pieces in the sugar syrup and squeeze it well .Place them over the layer of cream.

Spread another layer of cream over the bread layer.Sprinkle praline on top of the cream.

Sprinkle  chopped pineapple and spread another layer of cream .Place few bread pieces over this.

Repeat the layers and finish off with praline and chopped pineapple.

Refrigerate for at least 3 hours before serving.

To prepare Praline

In a non stick pan,stir in sugar and water.Heat until sugar dissolves.Cook until the syrup turns pale amber colour. Gently swirl the pan in between,if required.

Add the chopped nuts and stir well.Mix well until combined.Continue to cook until the colour changes to deep amber.

Immediately transfer onto a grease tray ,spreading it as thinly as possible.Allow to cool completely and crush it using a rolling pin.Keep aside.( This can be made 2 or 3 days ahead,store in an airtight container)

To prepare Sugar syrup

Drain the syrup from the canned pineapple and keep aside.

Combine  sugar and water in a saucepan,heat until sugar dissolves.Bring this to a boil.

Let it cool.

Add the syrup from the canned pineapple and mix well.( skip this step if you are using fresh pineapple)

NOTES

• If you are using fresh pineapple ,increase the quantity of sugar syrup.

7 EASY CHRISTMAS DESSERTS AND SWEETS RECIPES

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Easy Christmas desserts and sweets - Click on the below pictures for the recipes

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Easy one bowl brownie

Eggless chocolate cake/Vegan chocolate cake

Eggless carrot cake/Vegan carrot cake

No cook choco rolls

No cook spiced date truffles

Eggless vanilla cake

No cook double layer fudge

FRUIT MINCE PIE | CHRISTMAS RECIPE

Fruit mince pie


Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
Prep Time:15 minutes
Cook time: 40 minutes
Makes:25 to 30 mini pies
Ingredients:

For the dough

1. All purpose flour- 2 cups
2. Salt- 1/4 tsp
3. Icing sugar-2 tbsp
4. Unsalted butter,cut into cubes-2/3 cup
5. Egg yolk- 1 large
6. Cold water- 2 to 3 tbsp

For the fruit filling

1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
2. Almonds,chopped-1/8 cup
3. Apple,peeled and grated-1 large
4. Apple juice-1/4 cup
5. Brown sugar- 1/2 cup
6. Butter- 2 tbsp
7. Lemon and orange rind- 2 tsp
8. Lemon juice-2 tsp
9. Cinnamon powder- 1/4 to 1/2 tsp
10. Mixed spice powder-1/4 tsp
11. Nutmeg powder-1 pinch

Instructions:

Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.

In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.

Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.

Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.

Fill the pastry shells with 1 to 2 tsp of the fruit filling.

Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.

Allow it to cool completely.Dust with powdered sugar and serve.

Transfer it to a bowl ,serve warm or chilled.

NOTES

• Leftover fruit filling can be refrigerated for more than a week.

Chocolate pudding

Chocolate pudding


Quick, easy and delicious chocolate pudding.
Prep Time:5 minutes
Cook time: 10 minutes
Serves:6 people
Recipe source: Myrecipes.com,you can find the original recipe here

Ingredients:

1. Granulated sugar- 1/2 cup
2. Cocoa powder-1/3 cup( use good quality cocoa)
3. Cornflour-3 tbsp
4. Dark brown sugar- 3 tbsp
5. Salt-1 pinch
6. Milk- 4 cups
7. Egg yolks ,lightly beaten- 3 large
8. Grated chocolate- 1/4 cup
9. Vanilla extract- 1 tsp
10. Butter -1 tbsp

Instructions:

In a large saucepan combine together,granulated sugar.cocoa powder,cornflour,dark brown sugar,salt and milk.Mix well until combined.Bring this to a boil,stirring continuously.

Place egg yolks in a bowl.Gradually add hot milk mixture to egg yolks,stirring continuously.Return this to the saucepan.

Cook over medium heat ,stirring continuously,for about 5 minutes or until the mixture turns thick.

Switch off the stove,add grated chocolate and vanilla extract and butter.Mix well until chocolate melts completely.(If there are lumps,just pass the pudding through a strainer and break the lumps using the back of a spoon)

Transfer it to a bowl ,serve warm or chilled.

Strawberry Jam Recipe

Strawberry Jam


Quick and easy strawberry jam recipe.
Prep Time: 5 minutes
Cook time: 20 minutes
Yields: 2 cups (approx)

Ingredients:

1. Strawberry,roughly chopped- 3 cups
2. Sugar-1.5 cup
3. Vanilla pod-1 small
4. Lemon juice-2.5 to 3 tbsp

Instructions:

In a large pot,combine together strawberry,sugar and lemon juice.Cut the vanilla pod lengthwise and scrape the seeds into the pot.

Bring it to a simmer over medium heat.Mash it using a potato masher as you cook it.( i like it be a bit chunky,so did not mash the berries)

Stir well and bring it to a boil.Cook until it turns thick and glossy.Skim the foam as you cook it.(To test if it is ready or not,place a spoonful of jam on a plate and place it in the fridge for a minute or two,if it is still runny cook for another 5  minutes and check again)

Let it sit for 10 minutes.Transfer the jam to a sterilized jar and let cool to room temperature,before sealing the jar.( Refrigerate upto 10 days)