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Butter Chicken -2

Butter chicken

Butter chicken

This is also my signature dish ,experimented and tasted…..I would say confidently that this dish will satisfy any pallette..be it Indian or Asian ..or any other part of the world..I have posted a Butter Chicken recipe before also in my blog so thats why now added 2 to the title….and this recipe is totally my combination of different ingredients than in the other recipe and it was so amazing….try and taste..

Ingredients

Boneless chicken – 300 gms.cut into fine cubes

Sa;t to taste

Chilli powder 1and 1/2 tsp

Orange red food colour – 1 pinch

Onions – 1 large finely chopped

Green chilli – 1-2 mince finely

Ginger garlic paste -1 tsp

Tomatoes – 3 med wash and dice

Fresh coriander/Cilantro – a hand ful chopped

Yoghurt/Curd – 4 tbsps

Biryani masala – 1/2 tsp (See recipe in my homemade spice powders – category)

Dry coconut – 1/2 cup grated

Garlic cloves – 2 small

Butter – 10-15 gms or 1 small cube

Oil – 3 tbsps

Preparation

1-First take a bowl and combine chicken,salt ,1/2 tsp chilli powder and food colour,mix well and keep 10 mins.

2-Blend Tomatoes and fresh coriander into a puree and keep.

3-Powder dry coconut and garlic cloves.

Method 

Heat a large wok and add oil first and drop in the onions and fry 2 mins and add the ginger garlic paste and fry further.

Now add the minced green chillies,and marinated chicken and continue to stir  to avoid sticking to the pan for 2 more mins.

Add the remaining chilli powder and lower the heat and add yoghurt and stir continuosly to avoid curdling now add the tomato puree and fry till raw smell of tomatoes is vanished.

Lastly sprinke biryani masala and coconut powder continue stirring on med heat till chicken is tender…adjust salt and 1/2 cup of water and cook 3-4 mins finish the dish by dropping in the butter and fresh coriander a little chopped and combine well.

Turn off the heat and serve with Tandoori Rotis or any Indian Breads(Chapatis/Rumali Rotis/Nans/Parathas…)

This dish is finished injust 12-15 mins..but you need to stir continuosly to get the best result!!!!

Chinese Fried Rice

Chinese Fried rice

Chinese Fried rice

This is the Best Rice dish…Easy to prepare and healthy,as it has lots of vegetables and everyone likes the taste and this dish looks very appetising….just use whatever veggies are available with you if you do not find the ones I preferred..but the taste may vary accordingly!!!

Ingredients

All you need is

A large bowl of cooked rice cooled well or at room temperature approx 300gms

Veggies Needed

Prepared Veggies For The Chinese Fried Rice

Prepared Veggies For The Chinese Fried Rice

Garlic – 2 cloves minced

Onion – 1 Med Sliced

Carrot – 1 peeled washed and sliced

French beans – 10 trim edges wash and slice diagonally

Cabbage – 1 cup shredded

Capsicum – one half sliced

Spring onion – chopped 1/2 cup

Oil – 4 tbsps

Sauces N Spices

Tomato ketchup – 3 tbsps

Green Chilli Sauce – 1 tsp

Dark soy Sauce – 1 tsp

Salt as per taste

Red Chilli powder – 1/2 tsp

Black Pepper powder – 1/2 tsp

Method

1.Place a large wok on heat let it get heated well on high flame.now add the oil and drop in the garlic and onion first and stir well.

2.Start adding the carrot,beans,capsicum and stir fry 1-2 min add the cabbage and white part of spring onion and fry well for another 2 mins.

3.Now reduce heat to med and add the sauces and spices as mentioned and drop in the cooked rice too.Combine well to incorporate the veggy sauce mix in to rice slowly increase the heat to high and stir 2-3 min and finish of.Turn heat down and remove serve hot with veg manchuria or any saucy veg dish.

Chinese Fried Rice

Serve with any Crispy Fried Vegetable or Manchuria ….Recipes are found in this Blog..

Brinjal (Eggplant/Aubergine) Biryani

Brinjal Biryani

This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!

Ingredients

Rice – 4 cups

Brinjals – Dark purple long and tender ones 10-12

Onions – 2 med sliced

Green chillies – 5

Tomatoes – 3 med chopped

Fresh Coriander – 1 cup leaves chopped

fresh mint – 1 cup leaves

Curry leaves – 2 sprigs

Yoghurt/curd – 2 cups whisked

Lemon – 1 whole (Extract Juice)

Ginger garlic paste – 1 tbsp

Biryani masala – 1 tsp (refer  Chicken biryani photo tutorial for masala ingredients)

Whole Garam masala For Rice as given below

Bay leaf  – 1 large

Cloves- 5

Cinnamon – 2” pc

Pepper corns – 1/2 tsp

Oil – 1/2 cup

Ghee/clarified butter – 2 tsp

Salt – as per taste

Red chilli Powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Preparation

1.Wash rice and soak for atleast 1 hour.

2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.

3.Prepare Biryani Masala  as said or with what ever ingredients you have  in hand for biryani.

4.Heat oil and fry sliced onion till golden brown and keep.

5.Chop tomatoes and green chillies and keep.

Method

In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.

Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.

Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.

Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.

Stuffed Brinjals for biryani

Now add 1 cup of whisked yoghurt to the prepared biryani curry.

As you are doing this,on the other hand boil water  double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.

Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.

Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.

Remove foil carefully and serve hot with raita of your choice.

Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…

Pan Roasted Chicken with Veggies

Pan Roasted Chicken with Veggies

 Ingredients

Chicken breast -4 pieces

Onion – 1 med roughly chopped

Garlic – 3 cloves

Fresh coriander – a handful chopped

Green chilli – 2

Cloves – 4

Cinnamon – 1” pc

Black Pepper corns – 1/2 tsp

Lemon – 1/2

Oil for shallow fry

Method  

Wash and pat dry the chicken breast pieces with paper towels and set aside.

Grind all the ingredients except lemon and prepare masala  paste.

Ingredients

 Rub the masala paste to chicken pieces and drizzle salt and lemon juice and coat well and  refrigerate for an hour to marinate.

Then heat a shallow and wide pan and add oil as it gets heated place the chicken pieces and fry till brown on both sides.

Remove and keep in a platter.

To prepare pan gravy

Tomatoes – 2 pureed

Salt – a pinch

Turmeric powder – a pinch

Water or chicken stock – 1 cup

After removing the chicken pieces add the above ingredients to the pan and cook on high for 2 mins and simmer till thick gravy consistency is achieved.Turn of heat.

This adding of liquid to a  pan in which something is roasted or fried is called Deglazing..

Pour this Reduction over the chicken pieces while serving.

Preparing the Veggies

French Beans – a small bunch

Carrots – 2

Beetroot – 1

Garlic  – 1 clove finely grated

Salt and Pepper  for seasoning

Olive oil – 1 tsp

Method

Trim the edges of  beans and wash,peel carrot and remove edges and wash,then cut into thin long strips.

Place a sauce pan with enough water on heat and bring to a boil,add beans and carrots and boil 5 mins and immediately drop in to ice cold water to retain the crunch,this is called shocking the veggies.

Strain into a colander and keep.

In the same sauce pan boil the beetroot seperately for 10 mins and then cool and peel,cut into desired shapes.

I used a zig zag slicer. 

 

Sliced beets

 Now heat a pan and add olive oil and drop in the beans and carrot slices and toss well ,add garlic,salt and pepper and toss few mins and remove into a platter.

Just toss in the beets and toss again  and remove.

Prepared beans and carrots

 

For serving I placed a cookie cutter and placed the beans and then carrots in layers and gently pressed down and removed the cutter,and placed beets over them to get a nice and colourful veggie tower.

Place the chicken piece and pour the pan gravy over it.

Garnished with fresh mint and lemon slices.

Pan Roasted Chicken with Colourful Veggie Tower

 

Serve as a main course along with plain rice or just like that with a salad.This is my way of serving this simple dish.

Mixed Veg Fried Rice

Mixed Veg Fried Rice

This mixed veg rice is so easy to prepare and is a One Dish Meal,can be served with any raitha.The chinese prefer to make this kind of fried rice with leftover rice preserved in the refrigerator,as the rice kernels are well seperated and non-sticky…The best way is cook rice and cool well before  starting this dish.This is my choice of veggies and sauces..you can do with what you have at hand and try…The only thing is you need to chop veggies finely where you need a culinary skill..!!

Things you need

Cooked rice – 1 big bowl Let cool completely

Onion – 1 finely chopped

French Beans – 10 finely chopped

Carrot – 1 small finely chopped

Yellow,Red and Orange Capsicums – a quarter of each finely chopped

Garlic – 2 big pods grated

Spring onion – 4 stalks finely chopped

Boiled Egg – 1 only white part sliced

Olive Oil – 2 tbsps

Soy Sauce – 2 tbsps

Chilli Sauce – 2 tsps

Salt and Pepper for seasoning

Maggi chicken Stock Cube – 1 dissolve in 200ml of hot water

Method

Chop all the veggies finely and Grate the garlic pods as shown.The more the colours the more the vitamins and minerals.

Grated Garlic and Finely Chopped Veggies

Heat the large Wok/Kadai and drop the Olive oil,and add the garlic first and stir,now add the hard veggies first i.e Onion,beans and Carrot finely chopped and stir for 3-4 mins on high.

Now add the soft ones such as the Capsicums and spring onions and stir 2 mins lower heat and add the sauces and chicken stock prepared and cover 2 mins.

Stir Frying Veggies in a Wok

Now add the cooked rice and stir on high heat for 4 mins and sprinkle salt and pepper and combine.

Transfer into serving dish and sprinkle with the boiled egg white slices and serve with Raitha.

Mixed Veg Fried rice

Garnished with tender red raddish flower cuts and cilantro.

If you want this to be a complete vegetarian rice substitute the chicken stock with vegetable stock and avoid egg.Thats it..

Pulao Style Mutton Biryani.

PULAO STYLE MUTTON BIRYANI

Ingredients:

For Biryani Masala-

•Cinammon stick – 2 inch piece
•Cloves – 5-6
•Green Cardomom – 5
•Fennel – 1/2 tsp.
•Shajeera(Caraway seeds) – 1/2 tsp.
•Bayleaf – 1
•Staranise – 2 petals
•Nutmeg – 1 pinch
•Mace – 1 inch piece
•Black Pepper corns – 1 tsp.
–> Dry roast all the above ingredients in a small pan till you can smell a nice aroma, cool and blend into powder. Can also increase the quantity accordingly and store in an air tight jar for later use.

Biryani Ingredients:
•Mutton with bone (preferebly leg) – 1 kg approx.

For Marinade:
•Yoghurt or hung curd – 1 cup approx. 200 gms.
•Juice of 1 lemon
•Ginger garlic paste – 2 tbsp.
•Salt
•Red chilli powder – 1 tbsp.
•Turmeric – 1/2 tbsp.
•Coriander powder – 1 tsp.
•Fresh mint – 1 bunch
•Fresh coriander – 1 bunch
•Green chillies – 6-7
•Onion – 2 large sliced (deep fried till golden brown)
•Oil – 1/2 cup
•Clarified Butter/ Ghee – 50 gms

Method for Marinating Mutton:

•Clean, wash and drain mutton, add yoghurt, salt, ginger garlic paste, lemon juice, turmeric, red chilli powder, coriander powder, the above biryani masala, fried onion, green paste(blend mint, coriander, green chilli with 1 spoon yoghurt to avoid discolouration), little oil(2 tbsp.) from the fried onion, mix well and let it to marinate for atleast 1 hour. Place it in a refrigirator.

For Rice:

•Basmati rice – 1 kg, Clean, wash and soak
•Bay leaf – 2
•Black Cardomom – 2
•Salt

Pulao method:

•Can use heavy bottom pan or pressure cooker.
•Place the pressure cooker and heat, add clarified butter and little of oil from fried onion, add 2 bayleafs and 2 black cardomom, and add the marinated mutton along with all the marinade,[DO NOT ADD WATER], stir for 5-6 mins. and pressure cook upto 2-3 whistles.
•Turn off flame after pressure is reduced, open and add boiled water twice the measure of rice and add soaked and drained rice and salt to the boiling curry mixture.
•Cover with lid and pressure cook  upto 2-3 whistles on flame (2 on high and 1 on low flame).
•Serve hot with Raita(yoghurt chutney) and Dhalcha and Gongura Chutney.

FOR VARIATION YOU CAN TRY WITH CHICKEN ALSO.

By Kezia Mary

Hyderabadi Chicken Dum Biryani

CHICKEN BIRYANI

Ingredients

Chicken – 1 whole cut into medium pieces
Yoghurt – 2 cups
Lemon – 2 small ( extract juice)
Ginger-Garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tbsp
Salt – 1 tbsp
Biyani masala – ( Same ingredients and measurements as in Lamb Shank Dhum Biryani )
Onions – 4 medium Finely sliced and deep fried in 1 cup of oil+ghee.(Keep little to top the layered biryani)
Green chilis – 4 cut diagonally
Fresh mint leaves – 1 cup finely chopped
Fresh Coriander leaves – 1 cup finely chopped

Wash the chicken in enough water,drain well and add all the ingredients metioned above and mix well and cover with a foil and keep in a refrigertor for 1-2 hours for marination.Keep chopped mint and coriander a little approx 2 tbsps to sprinkle on top while layering the biryani.

For rice

Rice – basmati or normal rice 8 cups wash n soak
Water – 16 cups
Cinnamom – 2 inch stick
Cloves – 6
Black pepper corns – 10
Bay leaves – 2
Salt – 1 tbsp

Method
1.Cook the marinated chicken in a large wok along with all the marinade without lid for 4-5 mins and then cover cook for another 5 mins taking care not to burn the bottom of the vessel .
2.At the same time start boiling 16 cups of water in a large cooking vessel or electric rice cooker adding the whole ingredients and salt.
3 .Add the washed,soaked and drained rice to the boiling water and cover cook till just done and still wet.
4.You can Layer in a pressure cooker starting with rice- chicken-rice again chicken and rice always end with rice layer and sprinkle juice of 1 lemon and little oil+ghee on top and the saved fried onion and chopped mint and coriander also, cover and place the whistle and keep on low heat for 20-30 mins or cover tightly with foil and place in the preheated oven for30-40 mins on low gas mark.
5.Turn of heat and wait for 5-10 mins to open the lid.

Serve Hot With Raita and Salad.

By Kezia Mary.

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