Archive for the ‘Indian Recipes’ Category

• Ahmedi biryani

  Date: 2011.06.01 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams chicken, 1 cup basmati rice(long grain), 3 cups water, 1 inch cinnamon, 1 big bay leaf, 2 cloves, 2 cardamoms, 5 black pepper corns, 1 tablespoon curd(yoghurt), 1 tablespoon chopped ginger garlic, 1 big green chilly, ½ tablespoon chopped coriander, 1 onion, ½ cup hot water, 1 teaspoon sugar, ½ teaspoon red chilly powder, ½ teaspoon coriander powder, 1 tablespoon ghee(clarified butter) and salt to taste.

  Preparation time :- 50 minutes Serves : – 2

  HOW TO PREPARE : – Take a large pot and pour the three cups water. Then add the rice, half of all the spices and salt. Mix it well and cook till the rice is half cooked. Drain the water completely and spread out the rice on a big platter. Let it cool. Finely chop the onions and slit the green chilly in the centre and keep them aside. Now in another pan heat the clarified butter. When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise. Now put in the chopped onions and sauté till golden brown. Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar. Pour in the hot water. Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft. Then pour the yoghurt and cook till the gravy reaches your desired level of thickness. Now take a big pot and smear it’s inside walls with melted ghee/butter. Then put a layer of rice, then a layer of chicken. In this way put in all the rice and chicken in layers. Cover with a lid. Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight. Then take a tava and place it on the flame. Keep this sealed pot over it so that it’s not directly on the fire. Cook for another 25 minutes on a low flame till the rice is ready. You can cook in a preheated oven too. Garnish with fried cashew nuts and fried onion slices

• Chicken Cafrial

  Date: 2011.05.19 | Category: Indian Recipes | Response: 0

  Ingredients: - 4 medium sized pieces of chicken, 4 green chillies, 4 garlic flakes, ½ cup freshly chopped coriander leaves, 1 cardamom, 2 cloves, 1 inch cinnamon, ½ inch ginger, 1 small onion, ½ teaspoon cumin seeds, ½ teaspoon pepper corns, ½ tablespoon soya bean sauce, 1 tablespoon oil and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  Chicken Cafrial. HOW TO PREPARE: – Take the chicken and make slits on all side. Put it in a bib bowl and pour the Soya sauce and salt. Mix it up and let it marinate for two hours. Cut the onion and green chillies and put in into a blender. Now add the garlic flakes, coriander leaves, cardamom, cloves, cinnamon, ginger, cumin seeds, pepper corns and blend it till it becomes a fine paste. Now take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the paste and sauté. Simmer and sauté till the raw smell of the paste leaves. After about three minutes an aroma will begin to rise. Now add the chicken pieces and salt. Add very little water and mix it well. Then cover the pan with a lid, simmer and cook for about 20 minutes. Remove from flame and serve with rice.

• Karimeen varithathu

  Date: 2011.05.17 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams white fish, 1 small mango, 1 tablespoon chopped garlic, 1 tablespoon chopped ginger, 4 green chillies, 1 onion, 1 teaspoon red chilly powder, ½ teaspoon turmeric, few curry leaves, 2 cups water, 2 tablespoons oil and salt to taste.

  Preparation time : – 15 minutes Serves : – 2

  HOW TO PREPARE : – Finely chop the onion. Slice the mango. Slit the green chillies and keep it all aside. Now take a pan and pour some oil. When the oil is very hot add the ginger, garlic, green chillies and onions. Sauté till the onions turn golden brown. Then put in the curry leaves, turmeric, red chilly powder and salt to taste. Mix it all up and add the water and mango slices. Let it boil and then add the fish pieces. Stir well, cover, simmer and cook for ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and serve hot.