CHICKEN BIRYANI BY REKHA SANAL

WORLD FAMOUS CHICKEN BIRYANI SHARING WITH YOU ALL TO TRY..!!

CHICKEN BIRAYANI 

Ingredients

Basmati rice - 2 cups
Hot water - 3 cups
Onion - 1 sliced
Tomato - 1 sliced
Green chillies - 3 (2 slit and 1 crushed)
Ginger - 2 inch piece (crushed)
Garlic - 10-15 (crushed)
Curd - half cup
Turmeric powder - 1 spoon
Chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1 spoon
Oil - 2-3 spoons
Ghee - 4-5 spoon
Salt - to taste
Coriander - to garnish

Chicken marination

Chicken - half kg
Curd - 2-3 spoon
Ginger (1 inch) Garlic (6-7) Chilli - 1 (All crushed)
Turmeric powder - half spoon
Chilli powder - 1 spoon
Garam masala - 1 spoon
Salt - to taste

Mix everything under marination and leave for half an hour to 1 hr

Procedure

In cooker, heat 2-3 spoons of oil and 2 spoons of ghee. In that add sliced onions and fry for some time. now add crushed ginger garlic and slit green chillies and fry for some more time. Now add tomatoes and all the powders,and allow all to combine well. Wash and soak rice for 10-15 minutes and drain and keep aside. Add half cup curd and the marinated chicken and mix well. Close the cooker with a plate and cook for 5-10 minutes (You may add a little water) After 10 minutes, turn the chicken pieces and cook for another 5 minutes. Now add 3 cups of hot water in the meanwhile in a pan heat 2-3 spoons of ghee and put the soaked rice and fry the rice for 5-10 minutes. mix slowly so that rice wont break. Once the stuff in cooker starts boiling, add in this semi fried rice and check for salt. if found less, you may add according to taste. Cover the lid and pressure cook it for 1 whistle. As soon as one whistle comes, switch off the flame and shift the cooker from burner. Allow it to sit for 15 minutes and then open. now with a fork, gently fluff rice and transfer rice to a wide bowl and add rest of ghee and leave it for some time. Mixing while hot makes the rice break. so allow it to sit for another 10 minutes.

Serve with raita, pickle and pappad. Yummy biryani is ready

NB: For Non vegetarians, instead of chicken, use potato and carrot cut into medium pieces (potatoes cut slightly smaller than gashi pieces :P) and carrot cut round. Same marination and cooking time you may check according to how size of pieces.

NUTELLA CHOCOCHIPS CUP CAKE by Vijeta ( Sarita Bhat)

IF YOU LOOK AT THE PERFECTION YOU WILL NOT BELIEVE THAT ITS DONE BY JUST 8 YEARS OLD VIJETA BHAT.

NUTELLA CHOCOCHIPS CUP CAKE

INGREDIENTS : 

1 CUP Nutella Chocolate hazzelnut spread 300 gms

10 table spoons of self raising flour

2 Eggs

Optional for decoration : chocolate chips, chopped nuts, frosting or icing sugar (for dusting)

Mix all ingredients 

Delicious cup cakes are ready to be served in 20 min.

RONTOSO BY REKHA SANAL

THIS IS ONE OF KONKANI DISH AFTER WATCHING YOU WILL HAVE WOW FACTOR.!

"RONTOSO"

INGREDIENTS :

Rice flour - 1 or 2 cups
Salt - half spoon
Water - 1-2 cups boiled
Oil - 1-2 spoons for mixing and also for frying as much as you need

METHOD :

Mix rice flour, salt and boiled water and keep aside till it cools or till you can mix it with hand. mix and put a little oil as the rice flour will get stuck on your hands. Make lemon sized balls.

Now take a plastic sheet or keli paan. apply a little oil on it and keep a ball and flatten with your fingers. Dont apply too much pressure.

  You may also do with manayi and wooden roller. if you using manayi keep one plastic sheet, keep a ball. keep other plastic sheet and press with roller.

 Complete all or till the last on plastic sheet. 

Now slowly lift a side of plastic and you will see the rontoso getting peeled off. 

 Carefully take it and dip into hot oil and fry as you prepare pooris. 

Your rontoso is ready. Enjoy rontoso with daat daalithoi.

Chicken Varutharachathu by REKHA SANAL

KERALA SPECIAL CHICKEN CURRY YOU WILL LOVE IT..!!

CHICKEN VARUTHARACHATHU

INGREDIENTS :

Dry chillies - 4-5

Curry leaves - 1 sprig
Garlic - 12-15
Ginger - 1 inch piece cut into small pieces
Shallots - 5-6 sliced
Tamarind - small size
Whole spices - Fennel, Cardamom, Pepper, Clove, Cinnamon, Star anise
Coriander powder - 1 spoon
Chilli powder - 1 spoon
Garam masala - 1 spoon

METHOD :

DRY ROAST ALL THE ABOVE INGREDIENTS 

ADD CHICKEN WITH LITTLE WATER, COOK IT FOR 15 MIN.

ONCE ALL THE MASALA'S ARE ABSORBED BY THE CHICKEN IT LOOKS LIKE THE BELOW PICTURE.

YOU CAN GARNISH WITH CHOPPED CORIANDER LEAVES ON TOP...!

JAMUN FRUIT LOLLY COOLER

THIS IS REALLLLLLLLLLLLLLY COOOL...!!! ALL WILL LOVE AT HOME.. DO TRY IT OUT..!

                                                  JAMUN FRUIT LOLLY COOLER

Ingredients:

250gms fresh jamun (Indian Blackberry)
2 tbsp - Sugar
1 tsp - Lemon juice
5tbsp milk
1\2 cup water, 2tsp fresh cream

Method: Deseed the jamuns and take out pulp from it. Combine all the above ingredients(except cream) together in a blender to a smooth consistency, then blend once more with the cream, take out n pour into lolly moulds, refrigerate fr 5-6 hrs till well set. Unmould.

CHICKEN SUKKHA BY SAPNA NAYAK

SPICY CHICKEN DRY WITH COCONUT BEST TO GO WITH CHAPATI'S , ROTI'S OR NAAN

CHICKEN SUKKHA

INGREDIENTS : 

2 Big Onion 

3 Tomatoes 

3 garlic cloves finely chopped,

1 inch ginger finely chopped 

3 tsp Oil

Chicken 200 Gms with bones 

Desiccated Coconut  

1 tsp chilli powder,

1 tsp haldi powder

1/2 tsp Methi seeds powder

8 curry leaves

SRS Chicken Sukkha Powder 

Coriander leaves for garnishing

Method : 

1) In a Pan Pour 3 tsp Oil add ginger , garlic , curry leaves & Onion, Fry till golden brown.

2) Add all masala powder cook it for 15 min in lower heat ,add tomatoes saute it, now add chicken to this mixture.

3) Cook it for atleast 20 min till the oil and masala's gets seperated..

 Add desicated coconut and cook for a while , garnish with coriander leaves at the end.

4) If you want you can make it little gravy as per your requirement. But this dish is now ready to be served with hot chapati's.

DO TRY IT OUT AND GIVE US YOUR VALUABLE FEEDBACK..!! 

CHICKEN THAI RED CURRY BY SUPRIYA PAI

CHICKEN THAI CURRY AUTENTIC THAI DISH SHARING WITH YOU ALL..!!

CHICKEN THAI RED CURRY

Ingredients for Home made paste ...
Dry roast 1\2 tsp peppercorns,
2tsp dhaniya,
1tsp jeera,
cool n den grind it along wid 1" ginger, 3 cloves garlic,a stem of spring onions, rind of 1 lemon, 1tsp dhaniya patta, 1stem lemon grass,12 dry red chillies(previously soaked in water), salt , make a smooth paste n store fr a month(do refrigerate).


Ingredients for chicken curry:

Chicken 150 gms
Red, Green , Yellow Bell peppers

Method :

Mix the paste along with chicken and desired vegetables. Cook it till its done.