Pakistani Chicken Biryani

Biryani is a complete meal in itself, apt to suit all occasions; Just try this recipe and enjoy your delicious and tasty food.

Ingredients
Chicken - 1 kg

Yogurt - 5 tsp

Ginger Garlic Paste - 1 tsp

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Butter - 2 tsp

Ghee - 1 tsp

Sliced Onions - 4

Saffron - a pinch

Chopped Mint leaves - a handful

Biryani Masala - 1 tsp

Finely Chopped Coriander leaves - a handful

Garam Masala - (3-4 cloves, 1sinamon stick, 1bay leaf)

Milk -1 cup

Rice - 2 cups

Chopped Ginger - 1 tsp

Red Chili Powder - 1 tsp

Salt as per taste

Cumin Seed - 1 tsp

Method

Soak the rice for about 20-30 minutes in cold water.

Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour.

Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown.

After that add the marinate chicken to the fried masala, add 1/2 tsp ginger garlic paste, biryani masala, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked).

On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove.

When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it.

Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

In the mean time take half cup of milk and add some saffron to it, later sprinkle the saffron milk on the biryani.

Generally saffron gives the nice color to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight.

Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Mix the rice and chicken very slowly otherwise the rice will brake and that will not look good.

Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor.

Gobi 65 (Restaurant Style)

It is perfect for parties as it is very simple to prepare and tastes great. You can prepare your favorite Cauliflower 65 at your home. Gobi 65 is a popular dish served in restaurants. It can be had as a starter or as a side dish or as a tea time snack. We loved it very much.

Ingredients

Cauliflower - 1 (medium)
Ginger Garlic Paste – 1 tsp
Chilli Paste – 1 tsp
Salt to taste
Garam Masala – ½ tsp
Peppercorn Powder – ½ tsp
All Purpose Flour – 4 tsp
Corn Flour - 4 tsp
Oil for fry
To Fry & Garnish
Chopped Curry Leaves – 2 tsp
Chopped Coriander Leaves – 1 handful
Sliced Green Chilli - 3

Method
In a big bowl take cauliflower florets blanch them in hot water for 2 min.
In Another bowl add all the ingredients one by one and mix well with little water like thick batter.
Pour this batter on to the cauliflower. Coat with the mixture to the cauliflower.
In a pan heat oil and add the cauliflower florets and fry it well. When you fry add chopped coriander leaves, curry leaves and green chillies.
Then serve this yummy gobi 65 with tomato sauce.

Roasted Garlic Soup

This is another easy and healthy soup. This can help to reduce your cold. You can use the powdered oats for a thick soup.

Ingredients
Chopped Mixed veggies – 1 cup
[Broccoli, carrot, beets, capsicum, green peas]
Finely Chopped Garlic – 6 cloves
Finely Chopped Onions – 1 (large)
Oats – 2 tsp, roasted and powdered
Salt – to taste
Black pepper powder – to taste
Cloves – 2, for seasoning
Oil – 1 tsp
Method
Heat oil on a non-stick pan placed on a medium to high flame. Add garlic and onion and sauté until both turn golden brown.

Add veggies and sauté for 3 to 4 minutes. Add about 2 ½ cups of water and allow the mixture to come to boil.

Cover and cook on low to medium flame until veggies are cooked well. Mix in salt and pepper as desired.

Dry roast cloves in a small pan and crush well. Keep aside.

Mix in powdered oats to the veggie mixture and simmer for 3 more minutes.

Serve hot, garnished with crushed cloves.

Almond Egg Masala

It is a simple and easy recipe. The gravy will give the richness to the egg masala. This mouthwatering almond egg masala goes very well with biryani, pulav, fried rice, roti, dosa, idli, rice…

Ingredients

Eggs – 4 boiled

Salt to taste

(To grind)

Chopped Onions – 2 medium

Chopped Tomato – 1 medium

Cashews – 8

Almonds – 20

Ginger & garlic – 1 ½ tsp

Coriander Seeds – ½ tsp

Cumin Seeds – ½ tsp

Chilli powder – 2 tsp

Poppy seeds – 1 tsp

Turmeric powder – ½ tsp

To Temper

Butter – 2 tsp

Cinnamon stick – 2 inches

Dagad Phool or Stone Flower – 1

To Garnish

Chopped Coriander Leaves - 2 tsp

Method

Wash and boil the eggs. Let it cool don, then remove the outer skin and slightly slit the eggs vertically them with knife. So, that the eggs will get the flavors of the gravy.

In a blender, add the ingredients which under “to grind” and keep it aside.

Heat a kadai, add butter then add flower, cinnamon and saute it for few second.

Then add the ground masala and let it for few min. Then add the eggs and fry for few sec.

Add required water and pressure cook for 3 whistles. Let it cool down.

Finally garnish with chopped coriander leaves.

Then add the ground masala and let it for few min. Then add the eggs and fry for few sec.

Add required water and pressure cook for 3 whistles. Garnish with chopped coriander leaves.

Carrot Ginger Soup

This carrot soup is very healthy, simple, easy to prepare and as low in calories. Soup is always welcome and I always try new combos in making soups.

Ingredients

Carrots – 250 g

Chopped Ginger Piece – 1 inch

Chopped Garlic – 3 cloves

Chopped Onion – 1 (big)

Butter – 2 tsp

Salt to taste

Finely Chopped Coriander Leaves – few (to taste)

Pepper Powder to taste

Bread Cubes – 1 cup

Method

Wash the carrots, peel and chop it into small cubes. In a pressure cooker heat a tsp of butter, add chopped onions, ginger and garlic.

Cook the onions till get translucent, now add chopped carrots and saute for 3 minutes on low flame.

Add 2 cups of water, salt and cook covered until pressure cook for 2 whistles.

Once cooked, cool it and blend it to a puree I a blender. Strain using a soup strainer.

Add another cup of water, chopped coriander leaves and reheat the soup.  Add salt, bread cubes and pepper powder to taste.

Bread Cheese Toast in Tawa

Ingredients 
Bread Slices - 4
Finely Chopped Green Chilli - 2
Finely Chopped Coriander Leaves- 2 tsp
Pepper Powder to taste
Chopped Capsicum - 4 tsp
Chopped tomatoes- 4 tsp
Butter - 2 tsp
Salt to taste
Method
In a bowl gently mix together grated cheese, tomatoes, capsicum, green chillies, coriander leaves, pepper and salt.
Butter all the bread slices. Pre-heat the tawa in simmer. 
Place the buttered side of the bread on the tawa. 
Place 2 tbsp of the cheese mixture in the centre.
Place another slice of bread on it, with the buttered side facing up. 
Toast on one side for few minutes and then turn it upside down. 
Place a flat steel plate on the toast with something heavy on it so that the toast flattens. 
Once the toast is golden on both sides, remove and cut diagonally. 
Serve hot with tomato ketchup and potato chips. 
Repeat with remaining bread slices and cheese mixture.

Black Pepper and Honey (for cough, cold and sore throat)

Cough is a common winter ailment that is caused mainly due to an infection or change in weather. As most people are susceptible to respiratory problems in this season, it is wise to stay protected beforehand rather than get treated for it.

 This really helpful for common cold, cough and sore throat.

Ingredients
 Honey - a tsp
 Black Pepper - 2 tsp

Method
In a clean bowl take a tsp of honey.

Roast around 2 tsp of black pepper on slow flame, cool and grind them into fine powder. 

Add 1/2 tsp of this powder, mix and consume. 

Do this regularly every morning to prevent cough and also stay away from cold and sore throat.

Cantaloupe Frenzy

Have you ever tasted the yummy cantaloupe smoothies!!! Excellent drink and Perfect for those summer days…My hubby normally don’t like to eat this fruit. But I made this delicious drink for his breakfast. He had it without any hesitations… I and my daughter love this drink… This is wonderful, refreshing and nutritious too…

Ingredients

Cantaloupe – 1 (Peeled, Seeded and Cubed)

Ice Cubes – 2 cups

Sugar – 3 tsp

Method

In a blender, add cantaloupe pieces, ice cubes.

Process until the ice is in small pieces.

And add sugar and grind it well until we get the right consistency.

Pour Into tall glasses and serve immediately.

Green Apple Sandwich

Do you really like bread recipes? If so it’s one of the tastiest mouthwatering recipes. This is undoubtedly great breakfasts. We love to have this with hot chocolate.

Ingredients

Bread Slices – 4

Cheddar Cheese – 2 Slices

Thinly Sliced Green Apple – 6 pieces

Finely Chopped Red Onions – ¼ cup

Thinly Sliced Bell Pepper – 6 pieces

Butter / Ghee – 1 tsp

Ranch – 2 tsp

Italian Dressing – 2 tsp

Method

In a sandwich maker, add a tsp of ghee or butter. Then place two pieces of bread.

In all bread, top 1 slice with cheddar and 3 pieces of green apple.

Then place thinly sliced bell pepper and chopped red onions.

Add Italian dressing and ranch on top of the bread.

Then close it and cook this till gets ready!

Once it done, you can have it with tomato ketchup.

Bitter Gourd Pulikari

Bitter Gourd is one of the great veggies. People will definitely like when they know benefits of this veggies. But most of the kids won’t have it normally including my son. But we need to explain them to have it. This goes very well with rice, chapatti, dosa, idli…

Ingredients

Bitter gourd – 250 g

Chopped Tomatoes – 2 (big)

Chopped Onions – 2 (big)

Tamarind – Lemon sized ball

Garlic Pods – 10

Fenugreek Seeds – ¼ tsp

Dry Red Chilli – 2

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Salt to taste

Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Sesame Oil – 2 tsp

To Garnish

Chopped Coriander Leaves – few

Sesame oil – 1 tsp

Method

Wash and cut bitter gourds (round shape). Then put it in tamarind water.

In a pan, heat oil. Once it done add mustard seeds, Cumin seeds, curry leaves and dry red chilli then sauté it for few min.

Now add garlic pods, fenugreek seeds and mix well. Then add chilli powder, coriander powder, salt, bitter gourd with tamarind water.

And close the lid. And let it be for five min. Then add the chopped tomatoes.

Let it boil well, once it done then switch off the flame. Finally add the chopped coriander leaves.

Potato Masala Fry

It is a great dish which goes well with sambar rice/rasam sadam/curd rice… It has a unique taste. We (I and my sister) are the great fan of this dish. While my mom making this curry, we used to finish this without any rice items.

Potato is the most loved and often cooked vegetable in my kitchen. Adding Indian spices to this dish will give extraordinary tastes. Here is the recipe…
Ingredients

Potato – 3 (medium sized)
Sliced Onions – 1 Cup (big)
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/4 tsp
Cumin Powder – ¼ tsp
Crushed Garlic & Pepper Corn – 2 tsp
Salt to taste
(To Temper)
Mustard Seeds – 1 tsp
Urad Dal – ½ tsp
Cumin Seeds – ¼ tsp
Red Chilli - 2
Curry Leaves – few
Chopped Coriander Leaves – few
Oil – 2 tsp
Method
Boil potato in pressure cooker for 3 whistles or cooked fully. Let it cool down and remove the outer skin of potatoes.

Then chop the boiled potatoes into small cubes and keep aside in a separate bowl.

In a kadai, heat oil. Add the entire ingredients one by one and sauté it for few min.

Then add sliced onions and fry well till it becomes mushy. Now add salt, cubed potatoes, crushed garlic and pepper corn and fry for a min.

Now add chilli powder, coriander powder, cumin powder and garam masala. Then sprinkle some water and fry well.

Once it done, switch off the flame. Then garnish with chopped coriander leaves.

Chickpea Salad

This is a low fat, healthy salad. It has high protein. As per your taste you can add the seasoning. Enjoy with this yummy salad.

Ingredients

Chickpea/Kondakadalai – 1 cup (boiled)

Finely Chopped Onion – 1 (big)

Finely Chopped Carrot – 2 (Small)

Finely Chopped Cucumber – 2 (Small)

Finely Chopped Spinach – 1 cup

Finely Chopped Cilantro – 1 tsp

Italian Dressing – 2 tsp

Ranch – 2 tsp

Seasoning Powder – ½ tsp

Grated Cheese – 2 tsp

Salt and Pepper – a pinch

Fire/hot Sauce – 1 tsp (optional)

Crushed Pepper – ¼ tsp (optional)

Method

In a clean bowl, add the chopped vegetables and boiled chickpea.

Then add all the above ingredients as per your taste and mix well.

Sprinkle some grated cheese on top of this salad.

And take this healthy and great salad for your breakfast.

Chickpea Upma

This is a healthy breakfast. I have added many vegetables. Based on your tongue twist, you can add your favorite vegetables to prepare this yummy dish.          

Normally my son does not like to have chickpea if it is simply boiled. So I just made this simple dish and he had it completely. Hope it will work out for your kids too. If you wish you spread egg podimas on top of the dish. Enjoy!!!

Ingredients

Chickpea – 1 cup (boiled)

Sliced Onions – 1 (big)

Sliced Green Chilli – 2

Sliced Cabbage – 1 cup

Chopped Carrot – 2

Chopped Beans – ¼ cup

Salt to taste

Pepper to taste

Crushed Ginger garlic – 2 tsp

Chopped Coriander Leaves – few

To Temper

Fennel Seeds – ½ tsp

Cinnamon Stick – 1

Cardamom-1

Curry Leaves – few

Oil – 1 tsp

Method

In a blender, add the boiled chickpea and grind it as powder and then keep it aside.

In a kadai, heat oil. Add the tempering ingredients one by one and saute it for few sec.

Then add the sliced onions, green chilli, salt and crushed ginger garlic and then saute it for few min.

Then add the remaining vegetables and saute it well. Finally add the chickpea powder and pepper powder. Garnish with chopped coriander leaves.

(Egg Podimas)

In a pan, heat oil. Add finely chopped onions and saute well. Add 2 beaten eggs, salt and pepper and mix well.

Mexican Chicken Spaghetti

Recently I tried this yummy Mexican Chicken Spaghetti. It looks yummy and taste also great. It’s really very easy to prepare. My son liked this very much. Hope you all like it too!

Ingredients

Spaghetti Noodles – 1 pack

Chopped Onions – 2 (big)

Chopped Tomato – 2 (Big)

Finely Chopped Garlic – 2 tsp (optional)

Oregano Powder – 1 tsp (optional)

Olive Oil – 2 tsp

Boneless Chicken Pieces – 1 cup

(Cleaned and cut into small pieces)

Cumin Powder - ½ tsp

Chilli Powder – 1 tsp

Salt and Pepper to taste

Shredded Cheddar Cheese – 1 cup

Method

In a pan, heat oil. Add the chicken pieces with little salt and fry well on low flame. Once it cooked well then adds cumin and chilli powder and roast it well. And keep aside.

In a large vessel bring water to boil, add a tsp of olive oil with little salt. And break the spaghetti into two pieces. Let it cook for 7 to 10 min. Then switch off the flame and strain the water. And keep it aside.

In a pan, heat oil and add garlic and saute well. Then add chopped onions and fry well.

Add chopped tomatoes and saute it till this becomes mushy. Then add the cooked spaghetti in it.

Add the cumin powder and chilli powder and mix well. Then finally add the fried chicken pieces on top of it. 

Sprinkle oregano, pepper, salt and cheddar cheese and serve hot.

Mixed Pulses Soup

This is a healthy soup. It is very easy to prepare. Mixed pulses are consists of some black beans, pinto beans, brown lentils, great northern beans, split peas both green and yellow, lima beans, black eyed peas, garbanzos, and red beans. It’s really a good recipe for kids.
Ingredients
Mix Pulse – 1 cup
Chopped Onion – 1 (big)
Chopped Tomato – 1 (big)
Sliced Green Chilli – 3
Dried Basil – 1 tsp
Butter – 1 tsp
Lemon Juice (As per your taste)
Salt and pepper to taste
To Temper
Cinnamon Sticks – 1
Bay Leaf – 1
Cumin Seeds – ¼ tsp
To Garnish
Chopped Coriander Leaves – few
Salt Biscuit or Toasted bread
To Mix
Corn Flour – 1 tsp
All Purpose Flour – 1 tsp
Water – ¼ cup
Method
Soak mixed pulse in bowl through overnight.
In a pressure cooker, heat butter. Then add the tempering ingredients one by one and saute it for few min.
Then add the chopped onions, green chilli and tomatoes and fry well.
Now add soaked mixed pulses with little salt and water.
Let it cook for 7 to 8 whistles. Then switch off the flame.
Once the pressure releases add the corn flour mix.
Finally add the dried basil, lemon juice and pepper powder.

Chettinad Chicken Kuzhambu (செட்டிநாடு கோழி குழம்பு)

Chettinad Cuisine is very famous in Tamil Nadu. Recently we have visited to Hot Bread (Indian Restaurant) for dinner and we had Ceylon Veechu Parotta with chettinad style chicken Kuzhambu. Then my son asked me to prepare at home. So I tried and came out very well. This goes very well with Parotta, chapatti, Naan, Idli, dosa, and steamed rice.

Ingredients
Red chili powder – 1/4 tsp
Water as required
Salt – as required

To marinate
Chicken – ½ kg
Yogurt/Curd – 2 tsp
Turmeric Powder – a generous pinch
Salt – as required

To roast and grind
Grated Coconut – 3 tsp
Dry Red Chilies – 7
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Pepper Corns – 1 tsp
Fennel seeds – 1 tsp
Roasted gram – 2 tsp
Poppy seeds – 1 tsp
Chopped Onions – 1 (Big)
Chopped Tomatoes – 2 (Big)

To Temper
Bay leaf – a small piece
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Curry leaves – few
Small Onion – 5 to 7 halved
Chopped Tomato – 1 (small)
Garlic – 5
Oil – 1 tsp

Method

Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 30 to 45 minutes and Set aside.

Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, poppy seeds, fennel seeds, roasted gram and dry roast till slightly golden brown.

Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

Let it cool down and grind it to a fine paste with very little water. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and saute for a minute.

Then add onion, tomato, garlic, curry leaves and saute for 2 mins. Then add the chicken and saute it for 10 mins at least.

Then add the ground masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.

Add water, required salt, red chilli powder and pressure cook for 3 whistles in medium flame.

Once pressure releases, transfer it to a kadai in medium flame and allow it to boil until oil separates. Garnish with coriander leaves and switch off as per your required consistency.

Onion Tomato Chutney with Coconut

This is simple and tasty chutney. This is very popular in Tamil Nadu cuisine. This goes very well with any South Indian Tiffin like pongal, idli, upma.

Ingredients

Grated Coconut – ½ cup

Chopped Onion – 1 (big)

Chopped Tomato – 1 (big)

Dry Red Chilli – 4

Channa Dal/Bengal Gram/Kadalai paruppu - 2 tsp

Chopped Ginger – 2 tsp

Salt to taste

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Coriander Leaves – few

Curry Leaves – few

Dry Red Chilli – 1 (broken)

Sesame Oil – 3 tsp

Method

In a pan, heat oil. Add dry chill, saute it for few sec. And add channa dal and roast this till gets slight brown color.

Then add chopped ginger and grated coconut and saute it well.

Now add chopped onions and keep frying well. Add tomato pieces. Let it cook well with onion and coconut.

Once it done, then switch off the flame. Let it cool down completely.

In a blender, add the roasted ingredients and grind it as with required salt and water.

In a pan, heat oil and add the tempering ingredients one by one and saute it for few sec. 

Then transfer into serving bowl. Serve with hot idli/dosa.

Milk Toast

Milk Toast is a great breakfast food. In this fast world, we don’t have enough time to spend for breakfast. This is the easiest and tastiest food. The toasted bread is dipped with white sauce. It is also a comfort food.

Ingredients

Bread Slices – 4

Cinnamon Powder – a tsp

Salt to taste

White Pepper Powder to taste

Butter – 2 tsp

White Sauce – 1 cup

Roasted Nuts – ½ cup

Roasted Raisins – ¼ cup

Method

Heat a tawa, add butter. Sprinkle salt, white pepper powder, cinnamon powder.

Then place the bread and toast it till these slightly turn into golden color.

In a plate, keep the toasted bread and apply white sauce on top of it. 

Sprinkle roasted nuts and raisin and serve hot.

Yummy Cinnamon Toast

 It makes a great breakfast. And also this is perfect snack for kid’s lunch box. This is special, comfort food especially on cold or rainy days. I love eating cinnamon toast while the sugar is still hot and delightfully crisp yet underneath the toast is wonderfully chewy. And I especially love having it with a steamy cup of hot chocolate.

Ingredients

Bread – 4 Slices

Butter – 2 tsp

Cinnamon Powder – 1 tsp

Sugar to taste

White Pepper Powder– a pinch

Method

In a bowl take cinnamon powder, white pepper powder, sugar and butter. Then mix well.

And take bread apply on both sides and keep aside.

In a dawa, apply some butter then place the bread. Let it be slightly changed in color.

Then switch off the flame and serve this cinnamon toasted bread with ketchup.

White Sauce

This is also known as Béchamel Sauce. It can be used as a base for lots dishes. We can use this sauce for making pasta, bread, spaghetti, macaroni… It is one of the mother sauces of French Cuisine.

Ingredients

Butter – 2 tsp

All Purpose Flour – 2 tsp

Milk – 1 ½ cups

Salt to taste (little)

White Pepper Powder to taste (little)

Method

In a small saucepan, over medium heat melt butter.

Add Flour and stir until the butter and flour are well combined.

Pour in milk, stirring constantly as it thickens.

Add more milk depending on desired consistency.

Sprinkle little salt and white pepper powder.