Egg Biryani

When I prepare Chicken Biryani, I eat only the Rice and leave out Chicken for my Hus to eat. I got much interested when I saw this Egg Biryani Recipe by VahChef. I can eat both the Eggs and the Rice. I adjusted the recipe to my taste and convenience. This Biryani is simple and easy to prepare, does not require layering, yet tastes the best.

Ingredients:

Whole Garam Masala                                                 Whole Garam Masala

Eggs 4                                                                         Cloves 4

Onions Medium 3                                                        Bay Leaves 2

Chilli Powder ¾ tsp                                                      Black Cardamom 2

Coriander Powder ¾ tsp                                             Green Cardamom 2 

Aniseeds and Cumin 1/4 tsp each                               Cinnamon Sticks Few

Biryani Masala Powder 1/2 to 3/4 tsp

Cumin Powder ½ tsp                                                 Biryani Masala (to grind)

Turmeric Powder 1/8 tsp

Green Chillies 1-2                                                       Bay Leaves 4    

Yoghurt ¾ cup (200ml cup)                                        Black Cardamom 4

Finely Chopped Ginger and Garlic 2 ½ tsp                 Cinnamon Sticks 4

Basmati Rice 1 ½ cups (200ml cup)                           Cloves 8

Water 2 ¾ cups                                                          Cumin 1 tsp

Salt                                                                             Green Cardamom 10

Oil and Butter                                                             Pepper Corns 10

Coriander and Pudina Leaves Few

For Eggs

Besan Flour ½ tsp (optional)

Chilli Powder ½ tsp

Coriander Powder ½ tsp

Ginger-Garlic Paste ½ tsp

Preparation:

Chop Onions lengthwise. Slit Chillies. Grind Ginger and Garlic to a fine paste. Soak Rice for 45 minutes. Grind all spices under Biryani Masala.

Method:

Heat Oil in a Pan. When hot, add Whole Garam Masala, Cumin and Aniseeds. When they turn slightly brown, add Chillies, Ginger-Garlic Paste and fry for few seconds. Now add Chopped Onions. Fry till they turn golden brown.

Now add Coriander and Pudina Leaves, all the Powders and fry till its raw smell goes off. Add Yoghurt. Fry till it reduces a little.

Now add soaked Rice, Water and Salt. Cook for five minutes on a high flame, and then reduce to a medium flame. When most of the water has been absorbed (or 80% cooked), simmer the flame till done.

Combine beaten egg(1), Besan Flour, Chilli Powder, Coriander Powder, Ginger-Garlic Paste and little Salt in a Bowl and mix well . Dip the remaining eggs (3) in this mixture and shallow fry using butter until they get a roasted coating.

Add these eggs to the Rice. Mix carefully not breaking the eggs. Garnish with Coriander Leaves.

Serves: 2

Serve with any Raita.

Notes:

In the Original Recipe, to prepare Biryani Masala, 1 tbsp Pomegranate Seeds, 2 tbsp Fried Onions, 10 pieces dried Plums were also used. I didn’t use as I didn’t have them.

Biryani Masala Powder can be replaced by Store bought Biryani Masala Powder or even Garam Masala Powder.  Saffron can be used to give Color. Cashewnuts can be also be used to make it even more richer.

Usually to make Biryani, Rice and Water are used 1:2 ratio. Here I have used 2 ¾ cups of Water for 1 ½ Rice instead of 3 cups of Water. The reason is since rice is soaked, it would have absorbed some water and so can be reduced a little. This is the tip given by the Chef.

Cucumber Cream Shake

Usually Condensed Milk is added to make coolers like this. I didn’t get it here nearby. So I googled and found out that Condensed Milk can be replaced by Cream. I replaced and christened this as Cream Shake. But I could not find the correct difference between these two or is there any difference really??? If you know, please leave it as a comment.

Ingredients (for one serving):

Cucumber 2

Cream 1 ½ tsp

Sugar 2 tsp or to taste

Water

Preparation:

Peel the skin of Cucumber and roughly chop it.

Method:

Combine chopped Cucumber and Water and blend till smooth. Add Sugar and blend well. Add Cream and again blend.

Serve Chilled.

Serves: 1

Notes:

Adjust Sugar and Cream according to your taste. I peeled the skin so as to feed my little one. This can also be made without peeling the skin.

Drumstick (Murungaikkai) Rasam and Soup

Today, I was scrolling my WordPad to find out what to do with the Drumsticks lying in my Refrigerator for a long time. I found this Rasam noted down asking my Mom. This is my Grandma’s Recipe and my Mom’s Favorite. I gave it a try today as it was easy. It came out good and tasted very different.

Here is the recipe.

Ingredients:

Drumsticks 3

Ripe Tomatoes (Medium) 3

Pearl Onions 4

Garlic 4

Cumin ½ + ¼ tsp

Mustard Seeds ¾ tsp

Water

Salt

Oil

Preparation:

Cut Pearl Onions and Garlic into two equal pieces. Cut Tomatoes into four or six equal pieces. Cut Drumstick into medium pieces.

Method:

Combine Pearl Onions, Garlic, Tomatoes, Drumstick and ½ tsp Cumin, Water and Salt in a Cooker. Cook for 3-4 whistles.

In a Pan, heat Oil. When hot, add Mustard Seeds. When they completely stop popping up, add ¼ tsp Cumin. When they crackle, add Curry Leaves. Switch off the flame when they turn slightly brown. Pour this seasoning into the Drumstick Rasam in Cooker.

Serves: 3

Serve with steamed Rice.

Soup:

If you want to prepare this as Soup, remove the Drumstick pieces (after cooking) from the Rasam. Scoop out its flesh with the Spoon. Add it to the Rasam and stir. Now Soup is ready.

Simple Shrimps Gravy

Simple Shrimps Gravy—Looks like a Tongue Twister, Isn’t It?

When my Husband said he feel like eating Shrimps, I searched the Internet and bookmarked many different recipes. But he said he likes to eat a very simple one that goes well both with Rice and Chapati. I thought okay; let it be simple, as I am making it for the first time. It turned out to be really good.

When I started writing this Post, I had a doubt; If what I made today was Shrimps, then what is Prawns. I searched Wiki and found both are same except for difference in their gill structures.

Here is the recipe.

Ingredients:

Shrimps ¼ kg

Onions (Medium) 1

Tomatoes (Medium) 2

Finely Chopped Ginger and Garlic 1 ½ tsp each

Cumin and Aniseeds 1/8 tsp each

Cloves 2

Turmeric Powder ¼ tsp

Chilli Powder ¾ tsp

Coriander Powder 1 tsp

Pepper Powder ¼ tsp

Paprika Powder ¼ tsp (optional)

Water

Salt

Oil

Preparation:

Chop Onions and Tomatoes. Grind Together: Ginger, Garlic and ½ Tomato.

Method:

Heat Oil in a Pan. When hot, add Cloves. Few seconds later, add Aniseeds and Cumin. Fry till they crackle. Now add chopped Onions and fry till translucent.

Now add Ginger-Garlic-Tomato Paste and chopped Tomatoes. Fry till its raw smell goes off.

Add all the Powders and fry for some more time.

Add the shrimps now. Fry for few more minutes so that the Masala gets mixed with it. Add Salt and Water. Close the lid and cook till done. It would take 10 minutes or less on a medium to high flame.

Notes:

Shrimps need not be cooked for a long time. Paprika Powder is used to give color; it is not very hot.

Carrot Poriyal with Lemon Juice

I was not very busy yesterday and the day before as my Husband said he didn’t want any Non-Veg recipes. (Thursdays and Fridays are Holidays here.) So I made everything Veg; Veg Kurma, Dhal Curry, Rasam, Spinach and Carrot Poriyal. Carrot Poriyal was a hit as I added Lemon Juice, one of the tips given by my friend. Adding it gives a very different taste. My Son liked it very much. He showed his hands and said, ‘Adhu Venum’, meaning, I want that.

Ingredients:

Carrots 3

Juice from Half Lemon

Dried Red Chillies 2

Pearl Onions 4

Curry Leaves 4

Mustard Seeds ¾ tsp

Urad Dhal ½ tsp

Salt

Oil

Preparation:

Grate Carrots. Chop Pearl Onions. Squeeze Juice from Lemon.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds. When they complete popping up, reduce flame and add Urad Dhal. When they turn slightly brown, add Curry Leaves and Chillies. Few seconds later, add Pearl Onions. Fry till Onions become translucent.

Now add grated Carrots and Salt. Mix well. Fry on a medium flame till done. This would take five minutes or less. Switch off the flame and add Lemon Juice. Mix well and serve.

Serves: 2

Serve with Rice and Sambar or Kuzhambu.

 

Easy Potato and Peas Gravy

Nowadays I like to prepare recipes that can be served both to my toddler son and also to us. This is less spicy and my son likes a lot; he eats more gravy than chapati.

 

Ingredients:

Potatoes (Medium) 3

Peas 10-15

Green Chillies 2-3

Maida or All Purpose Flour 1tbsp

Turmeric Powder a pinch
Cumin Seeds ¼ tsp

Curry Leaves 4

Pearl Onions 4-5

Water 2 cups

Salt

Oil

Preparation:

Chop Pearl Onions and Chillies. Grind Chillies coarsely.

Add little Water to All Purpose Flour to form a paste. Stir until now lumps is formed.

Method:

Cook Potatoes. Peel the skin and dice into small cubes.

Heat Oil in a Pan. Add Cumin Seeds, when they crackle, add Curry leaves, Pearl Onions. Fry till Onions turn translucent.

Now add ground Chillies,Turmeric Powder and Peas. Fry till Peas become soft. Now add cubed Potatoes. Fry for 2-3 minutes.

Add the paste, Salt and Water. Cook till it done.

Serves: 2

Serve with Poori or Chapati.

Notes:

Potatoes should not be cooked mushy. Ginger – Garlic Paste can be added according to your taste if served not more for toddlers.

Schezwan Rice and Onion Raita

I like recipes and recipe books of the famous Chef, Tarla Dalal. Her instructions are always clear and I bought a bunch of her books when I visited Chennai last time.

Whenever we are in a Restaurant, if I feel like eating Rice, I usually order for Schezwan Veg Rice with some gravy made out of Paneer. When I saw the recipe for Schezwan Rice in Tarla Dalal’s Chinese Recipes, I got much interested as it was very easy. I made it today; it consumed very little of my time and the taste was very much equal to the restaurant taste.

I am sending this recipe to “Bookmarked Recipes- Every Tuesday” Event hosted by Aipi of US Masala.

As I started making this at home, now I have got a big problem what will I order when I visit Restaurant. Of course, Vegetarians have fewer options.

Ingredients for Schewzan Rice:

Basmati Rice 1 ¾ cups (200ml cup)

Schezwan Sauce 1 tbsp

Finely Chopped Garlic 1 tsp

Mixed Vegetables (I used 1 Carrot and 6-8 Beans)

Spring Onions

Water
Ajinomotto 1-2 pinch

Salt

Sesame Oil

Ingredients for Schewzan Sauce:

Dried Red Chillies 9

White Vinegar 7 tbsp

Finely Chopped Garlic 2 tbsp

Sugar 2 tsp
Ajinomotto a pinch

Sesame Oil

Preparation:

Chop Garlic, Spring Onions and Vegetables.

Making Sauce:

Soak Chillies in warm water for 20-30 minutes. Drain and grind with the other ingredients mentioned under Sauce.

Heat little Oil in a Pan. When it reaches the smoking point, add the ground paste and Ajinomotto. Stir fry for 1-2 minutes.

Making Rice:

Cook Rice.

Heat Oil in a Pan.  Add white parts of Spring Onions. Few Seconds later, add chopped Garlic. When they turn slightly brown, add Schezwan Sauce, Vegetables, Ajinomotto and Salt. Mix well.

Fry till the vegetables become soft. Switch off the flame and add green parts of Spring Onions.

Now add Cooked Rice and mix well.

Serves: 2

Ingredients for Onion Raita:

Onion (Medium) 1

Yoghurt ½ cup

Cumin Powder ⅛ tsp

Green Chillies 1

Coriander Leaves Few

Salt

Method:

Peel Onion and soak in water for 10-15 minutes. Remove and chop into very fine pieces. Slit Chillies and Chop Coriander Leaves.

Combine chopped Onions and Yoghurt in a bowl. Add chopped Chillies, Cumin Powder and Salt. Mix well. Garnish with Coriander Leaves.

Serves: 2

Notes:

I got the perfect taste but didn’t get the exact color of the Schezwan Rice as I couldn’t get Kashmiri Red Chillies here and used normal ones.

12-15 Kashmiri Red Chillies has been used in the Original Recipe.

Mughalai Chicken Curry and Pepper Chicken

Apart from FOOD NETWORK, I watch an Arabian Food Channel named FATAFEAT. Though I don’t try their recipes (mostly lamb and fish), I would like to know and watch their culture, cooking and their presentation. Indian Recipes are showed less and I would never miss them.

I saw this recipe two days back and found to be very different. I noted down and made immediately. This is less hot and more spicy. I wanted something more hot as side dish. So I made Pepper Chicken. Believe me, it is my own method. I learnt from Srivalli that Chicken can be marinated with Vinegar and not necessarily, always Yoghurt.

Here it is:

Ingredients for Mughalai Chicken Curry:

Chicken 400g                                                   

Onions (Big) 2

Yoghurt 240g

Cream 120g

Finely Chopped Ginger and Garlic 3tsp each

Turmeric Powder 2-3 pinch

Chilli Powder 1 tsp

Coriander Powder 2 tsp

Pepper Powder ¾ tsp

Garam Masala ½ tsp

Almonds few

Raisins few

Coriander leaves few

Water (1 ½ to 2 cups)

Salt

Oil

For Seasoning:

Aniseeds ¼ tsp

Cloves 4

Cardamom 3

Cinnamon sticks few

Bay leaves 3

For Marinating:

Yoghurt 2-3 tbsp

Garam Masala ½ tsp

Turmeric Powder ¼ tsp

Salt

Preparation:

Chop Onions and Coriander Leaves into very fine pieces.

Wash and clean Chicken. Cut them into medium pieces. Rub Yoghurt and sprinkle Garam Masala & little Salt over Chicken pieces. Refrigerate for 1-2 hours.

Grind Ginger and Garlic to a smooth Paste.

Method:

Heat Oil in a Pan. Add marinated Chicken pieces. Shallow fry until it gets a slightly roasted coating. Keep it aside.

Heat Oil in the same Pan. Add Aniseeds. When they crackle, add other ingredients mentioned under seasoning. When they turn slightly brown, add finely chopped Onions and fry till translucent.

Now add Ginger-Garlic paste and all the other powders and sauté for a while to get rid of its raw smell. Now add Yoghurt and Cream. Stir well and add shallow fried chicken pieces, Salt and Water. Cook till done.

Garnish with Coriander Leaves, Raisins and sliced Almonds.

Serves: 2-3

Serve with steamed Rice.

Ingredients for Pepper Chicken:

Chicken Breasts 300g

Pepper Powder ¾ tsp or according to your taste

Green Chillies 1-2

Chilli Powder ⅛ tsp

Finely Chopped Ginger and Garlic 1 tsp
Vinegar 2-3 tbsp

Onion (Medium) 1

Aniseeds ⅛ tsp

Cloves 2

Salt

Oil

Preparation:

Wash and Clean Chicken Pieces. Cut into medium pieces. Add Vinegar; sprinkle ¼ tsp Pepper Powder and salt over the Chicken pieces. Keep it aside for 20-30 minutes.

Chop Onions and Coriander Leaves. Slit Chillies. Chop Ginger and Garlic into very fine pieces.

Method:

Heat Oil in a Pan. Add Aniseeds. When they crackle, add cloves. Add chopped Ginger, Garlic, Onions and Chillies when cloves turn slightly brown.

Fry till Onions turn golden brown. Now add the marinated Chicken pieces, Chilli Powder and ½ tsp Pepper Powder and Salt. Fry till done.

Garnish with Coriander Leaves.

Serves: 2

Notes:

I missed to watch how the Chef marinated for Mughalai Chicken Curry. I used Garam Masala and Yoghurt. Ginger Garlic Paste can also be used according to your taste. Almonds and Raisins can be avoided as most of us like my Husband do not like them in a Curry.

Instead of chopped Ginger and Garlic, Ginger-Garlic Paste can also be included to prepare Pepper Chicken.

Tomato Rice with Coriander Raita

Yesterday was really a bad day except for food; my son was the NAUGHTIEST. Every container in the kitchen cabinet was out on the floor. All his toys, TV Remotes, Sketch Pens were scattered. The best part is that he managed to ride his tricycle in between.  I was really tired but wanted to prepare something spicy and easy.  I made Thakkali Sadham (Tomato Rice) and Kothamalli Pachadi (Coriander Raita). My son had it for the first time. He liked the taste; completed his food fast and started again his favourite play, scatter things !!!!!!

And, I have bought a custom Domain recently. So tamilsamayaldiary.blogspot.com is now samayaldiary.com. I think samayaldiary is really apt as I try and post other Indian recipes too.

Here is the recipe:

Ingredients for Tomato Rice:

Tomato (Medium) 3

Onions (Medium) 2

Finely Chopped Ginger and Garlic ¾ tsp each

Cumin Seeds ¼ tsp

Cloves 2

Bay Leaf 1

Cinnamon Stick a very small piece

Sambar Powder 1 tbsp (leveled)

Coriander Leaves few

Rice 1.5 cups (200ml cup)

Salt

Water

Oil

Preparation:

Cut Tomatoes. Chop Ginger and Garlic into fine pieces. Grind all to a smooth paste.

Chop Onions.

Method:

Cook Rice.

In a Pan, heat Oil. Add Cumin Seeds. When they crackle, add  Cloves, Bay Leaf and Cinnamon. When they turn slightly brown, add chopped Onions.

When they turn transclucent, add Tomatoes-Ginger-Garlic Paste, Sambar Powder and Salt. Fry till its raw smell goes off.

Add Rice. Mix well. Garnish with Coriander Leaves.

Serves: 2

Serve with any Raita/Pachadi and /or Egg Fry.

Ingredients for Coriander Raita:

Finely Chopped Coriander ½ cup (200ml cup)

Yogurt ½ cup (200ml cup)

Cumin Powder 2-3 pinch

Salt 

Method:

Combine Chopped Coriander and Yoghurt in a bowl.  Add Cumin Powder and Salt. Mix well.

Serves: 2

Potatoes with Kasoori Methi

When I visited my Aunt’s place last year, I saw a packet of Kasoori Methi in her Kitchen. I knew it is added in Paneer Butter Masala. I asked her about its other uses. She told me it is nothing but dried Fenugreek Leaves; adding it gives nice flavor to Kurma and Poriyal (DryCurry). I bought one from India when I came here. I added it to the Potatoes today. Amazingly, it gave a very different taste than expected.

 

Ingredients:

Potatoes (Medium) 3

Cumin Seeds 3 pinch

Turmeric Powder 2 pinch

Coriander Powder ½ tsp

Chilli Powder ¼ tsp

Cumin Powder ¼ tsp

Kasoori Methi 2 tsp

Salt

Oil

Preparation:

Cook Potatoes. Peel and dice into small cubes.

Method:

Heat Oil in a Pan. When hot, add Cumin seeds. When they crackle, add cubed Potatoes, all the Powders, Kasoori Methi, Salt and mix well. Fry till it gets a well roasted coasting of the Masala Powders.

Serves: 2

Serve with Rice and Sambar.

Notes:

Kasoori Methi can be replaced by Fresh Fenugreek Leaves (Vendhaya Keerai).

Instead of Chilli Powder, Cumin Powder and Coriander Powder, Sambar Powder can be used.

Hyderabadi Chicken Kurma

As Chicken was made very rare at my home, I do not know any recipes and how to cook Chicken. I watch TV Shows or search blogs and make a note of many recipes. Sometimes I do not know from where I took notes. This is one such recipe.             

Ingredients:

Chicken 400g

Onions (Medium) 3

Tomato (Medium) 2

Finely Chopped Ginger and Garlic 3tsp each

Grated Coconut 5-6 tsp

Pepper Powder ¼ tsp

Turmeric Powder ¼ tsp
Chilli Powder 1tsp

Coriander Powder 2tsp

Garam Masala ¼ tsp

Aniseeds ½ tsp + 2 pinch

Cloves 3

Cinnamon sticks a small piece

Cardamom 2

Bayleaf 1

Coriander Few

Water

Salt

Oil

Preparation:

Cut Chicken into medium pieces. Chop Ginger, Garlic, Coriander, Tomato and Onions into fine pieces.

Method:

Heat little Oil in a Pan. When hot, add 2 pinch of Aniseeds. When they crackle, add finely chopped Onions (2). Fry till they are translucent. Now add grated Coconut. Fry for 2-3 minutes. Set aside to cool and then grind.

Heat little Oil in the same Pan. Add Ginger, Garlic and Chopped Tomatoes (1 ½).Fry till its raw smell goes off. Set aside this too to cool and grind.

Heat required Oil in the same Pan. Add Bay Leaf, Aniseeds, Cloves, Cardamom and Cinnamon. Fry till they turn slightly brown. Add remaining onions and fry till they turn translucent. Now add remaining Tomatoes and fry till its raw smell goes off.

Now add Tomato-Ginger-Garlic Paste, Onion-Coconut Paste and all the Powders and sauté for a while to get rid of its raw smell. Now add Chicken Pieces. Mix well and fry for some more minutes so that the Masala gets mixed well with the Chicken. Add Salt and Water. Close the lid. Cook for 15-20 minutes or till done.

Garnish with Coriander Leaves.

Serves: 2-3

Serve with Rice.