Archive for June, 2009

• Vegetable biryani

  Date: 2009.06.30 | Category: Indian Recipes, Rice recipes | Response: 0

  Ingredients: -
  2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves.Vegetable biryani ready. Serve it hot with some onion and curd raita.

• CHILLI CHICKEN RECIPE

  Date: 2009.06.24 | Category: Chicken Recipes, Indian Recipes | Response: 0

  Ingredients for chilli chicken:

  600 gms Chicken (boneless)
  1 Egg
  2 cups chicken Broth /water (Chicken Stock)
  2 tbsp Corn Flour/Corn Starch
  2 tbsp Soya Sauce
  5-6 Chopped Green Chilies
  2 Green Onion Chopped
  1 tsp Garlic Paste
  Salt to taste
  1/2 tsp White Pepper Powder
  1 tbsp Oil to fry
  1 tsp Sugar
  A pinch of ajinomoto (if you wish)

  Preparation:

  Cut the boneless chicken pieces into1 ” cubes.
  Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
  Heat oil and deep fry the marinated chicken pieces till golden brown.
  Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
  Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  Add fried chicken pieces to it and cook for few minutes.
  Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
  Cook for 3-5 minutes. Remove from flame and serve with rice.
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