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.

Eggless Vanilla Cake |Pressure Cooker Vanilla Cake

Pressure cooker  cake

Eggless vanilla cake baked in a  pressure cooker.

Recipe source: Sanjeev Kapoor
Prep Time: 20 minutes
Cook time: 30 to 45 minutes
Serves: 6 to 8 people

Ingredients:

1. All purpose flour- 1 cup
2. Baking Powder-1/2 tsp
3. Baking Soda-1/4 tsp
4. Salt-1 pinch
5. Powdered sugar-1/4 cup
6. Condensed milk-1/2 cup
7. Butter-1/4 cup
8. Milk-1/2 cup
9. Vanilla extract- 1.5 to 2 tsp
10. Orange zest-1 tsp (optional)
11. Cashew nuts,chopped- 2 to 3 tbsp(optional)
12. Raisins- 1 to 2 tbsp(optional)

Instructions:

• Grease a 6" cake tin,keep aside.Preheat the pressure cooker ( procedure given below)

In another bowl,combine together powdered sugar,condensed milk and butter using a whisk.Mix well until combined.

In a bowl,combine together all purpose flour,baking powder,baking soda and salt using a whisk.Fold the dry ingredients into the butter mixture in 2 batches alternating with the milk.

Add vanilla extract,orange zest ,cashew nuts and raisins.Mix until combined.Do not over mix.

Spoon the batter into the greased cake pan.Top with raisins and cashew nuts ,if desired.

Place the cake tin over the grid,in a preheated pressure cooker.Bake on low flame for about 25 minutes or until a skewer inserted into the cake comes out clean.

Carefully remove the cake tin.Allow it to cool slightly and invert the cake tin to remove the cake.

To bake using a pressure cooker

Firstly add 1 to 1.5 cups salt to the pressure cooker.(You can also use sand instead of salt.)This is done to maintain the heat while baking.

Remove the gasket and the vent weight.

Place the grid above the salt layer and close the pressure cooker.Preheat the cooker for 5 minutes on high flame.

Carefully open the cooker and place the cake tin  on the grid , cover the cooker.(Make sure that the cake tin does not touch the sides of the pressure cooker).Reduce the flame to low.Cook for about 25 minutes.

After about 25 minutes,check if the cake is done by inserting a wooden skewer into the center of the cake.If the skewer comes out clean,the cake is done, otherwise cook for another 5 or 10 minutes.( mine took almost 1 hour over the lowest flame of the stove).The baking time actually depends on the type of pressure cooker that you use and also the temperature settings of the stove.Be careful not to overbake the cake or else it will become too dry.

NOTES.

• Do not use the rubber gasket and weight valve while cooking.
• Do not add water inside the cooker,as we are trying to create an oven like environment and not steaming the cake.( You can find the recipe for steamed chocolate cake here)
• Do not use your pressure cooker to bake on a regular basis,as it can decrease the strength of the metal .
  

Eggless strawberry cupcake | Vegan strawberry cake

Vegan Strawberry cupcake /Cake


Recipe source : www.egglesscooking.com ,You can find the original recipe here
Quick,easy and  moist ,fresh strawberry cupcake/cake.
Prep Time: 15 minutes
Cook time: 45 minutes
Yields: 12-16  cupcakes or a 9" cake

Ingredients:

1. All purpose flour- 1 and 3/4 cup
2. Sugar-3/4 to 1 cup( see notes)
3. Baking soda-1 tsp
4. Salt- 1 pinch
5. Strawberry,pureed /crushed( about 14 to 15 nos)-1 cup
6. Vanilla extract-1 tsp
7. Vegetable oil-1/2 cup
8. White vinegar or apple cider vinegar-1 tbsp

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,baking soda and salt until combined.

In another mixing bowl,combine together pureed strawbery,vanilla extract,vegetable oil and vinegar,mix well until combined.

Add this strawberry mix to the prepared dry ingredients.Gently mix until combined.DO NOT OVER MIX.

Pour the batter into the prepared muffin tin.Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.(If you are using a cake tin or a loaf pan ,bake for about 40 to 45 minutes or until  a skewer inserted into the center of a cake comes out clean.)

Allow it to cool completely.

NOTES

• I used about 3/4 cup sugar .If you want the cupcakes to be really sweet ,use 1 cup sugar.

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.

7 EASY CHRISTMAS DESSERTS AND SWEETS RECIPES

---

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

---

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.

Kerala Vegetable Puffs

Kerala Vegetable Puffs


Spicy Kerala style vegetable masala wrapped with flaky puff pastry.
Prep Time:30 minutes
Cook time: 20 minutes
Makes:6 puffs

Ingredients:

1. Cumin seeds- 1/8 tsp
2. Green chilli, finely chopped-1 or 2 nos
3. Ginger,finely chopped-1/2 tsp
4. Garlic,finely chopped- 1/2 tsp
5. Onion,chopped-1 medium ( 3/4 cup)
6. Red chili powder-1/2 to 3/4 tsp( or according to taste)
7. Turmeric powder-1/8 tsp
8. Garam masala-1/2 tsp
9. Carrot,chopped-1/2 cup
10. Frozen green peas-1/4  cup
11. Potatoes,boiled and cubed-1 medium(3/4 cup)
12. Lemon juice- 1 tsp
13. Pepper powder - to taste
14. Salt-to taste
15. Oil-as required
16. Water-as required
17. Egg,beaten- 1 no( for egg wash-see notes)
18. Puff pastry sheets/squares- 6 nos

Instructions:

Thaw the pastry sheets at room temperature for 30 minutes,or as instructed in the package.

Heat oil in a pan,add cumin seeds and let it splutter.Add green chili ,ginger ,garlic and onion.Saute until onion turns golden brown.

Reduce flame to low, add red chili powder,turmeric powder ,garam masala and 1 tbsp water.Cook for a minute ,stirring continuously.

Add carrot and cook until almost done .Add potato ,green peas and salt to taste.( Add 2 to 3 tbsp of water if required)Mix well and cook for few more minutes.

Switch off the stove,add lemon juice and pepper powder.Mix well.Keep aside.

Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminium foil.

Place 1 to 2 tbsp of the prepared masala on a pastry square.Fold it over and seal the edges using a fork.

Brush the beaten egg on top and bake for 15 to 20 minutes or until it turns golden brown.

NOTES

• You can also brush milk on top ,instead of egg wash.