CHICKEN BIRYANI

Ingredients 

400 grams chicken, cut into 1 inch pieces on bone
1½ cups brown rice, soaked for 1 hour
1 tablespoon ginger-garlic paste
½ teaspoon red chilli powder
1 teaspoon green chilli paste
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
¾ teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
4-5 green cardamoms ( سبز الائچی )
1 bay leaf
1 inch cinnamon
½ cup yogurt
½ cup fried onions
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
1 inch ginger, cut into juliennes + for garnishing
½ teaspoon caraway seeds (shahi jeera)
Saffron strands as required
1 tablespoon oil
Garam masala powder for sprinkling
A few fresh mint leaves
Ghee as required
Screwpine essence (kewra) for drizzling
Rose water for drizzling
A fresh mint sprig for garnishing 

Method

1. Take the chicken pieces in a bowl. Add ginger-garlic paste, chilli powder, green chilli paste, garam masala powder, turmeric powder, coriander powder and cumin powder and mix. Add salt, mix well and set aside to marinate for 15-20 minutes.
2. Heat 4 cups water in a deep non-stick pan and bring to a boil. Add salt, cardamoms, bay leaf, cinnamon and drained rice. Stir lightly and cook till the rice is ¾th done.
3. Add yogurt to the chicken, ¼ cup fried onions, 1 tablespoon coriander leaves, chopped mint leaves and half the ginger and mix well.
4. Strain the rice in a colander. Add caraway seeds and saffron and mix lightly. Set aside.
5. Pour oil in another deep non-stick pan and brush well. Add the chicken alongwith the marinade. Top with the rice and spread evenly.
6. Sprinkle garam masala powder, remaining coriander leaves, mint leaves, remaining ginger, remaining fried onions and some saffron. Drizzle some ghee on the sides, some water, screwpine essence and rose water, cover and cook on low heat for 15-20 minutes or till the chicken is fully done.
7. Garnish with ginger juliennes and mint sprig and serve hot. 

TOMATO WITH MINT & CORRIANDER CHUTNEY !

Ingredients:

Tomatoes 250 GramsCumin seeds 1/2 TeaspoonsUrad dal 1 TeaspoonsOil 1 TablespoonsTamarind pieces 5 GramsCurry leaves 2 SpringsGreen chilli 5-6 NumbersMint leaves 1/2 CupCoriander leaves 1 CupSalt To taste

Directions:

1. Heat oil in a pan add cumin seeds when they splutter add urad dal saute it for a minute then add tamarind pieces, curry leaves, green chillies, mint leaves, coriander leaves saute it till leaves to be nicely fried, then add tomato pieces and add required amount of water, salt, put the lid on and let it cook till tomatoes are tender, let it cool down then make it into a paste.
 2. For tempering heat oil in a pan add mustard seeds when they splutter add cumin seeds, chana dal, dry red chilli, urad dal and allow it to turn slightly colored add hing switch off the flame and add curry leaves fry for few seconds.
 3. Pour this tempering of Oil 1 tbsp Mustard seeds 1/4tsp Cumin seeds 1/4tsp Chana dal 1 tsp Urad dal 1 tsp on the top of the chutney and mix it well.
 4. Serve with rice.

Summer Mango Honey bowl!

INGREDIENTS:

Mango 1 nosWater 1 ½ glass
Oats 1 ½ cupSalt 1 pinchHoney 1 tbsCinnamon powder 1-2 pinch

METHOD:

1. Cut mango into pieces like as shown in video and keep aside 2. Boil 2 glass of water and add oats and bring it to simmer. 3. Add pinch of salt, mix nicely and switch off flame. 4. Transfer into serving bowl, top it with mango pieces. 5. For sweetness on its top pour honey and sprinkle cinnamon powder. 6. Now oats summer mango honey bowl is ready to serve.

Easy Cheesy Balls!

Easy Cheesy Balls!

INGREDIENTS:

Bread 5-6 slices
Pepper(crushed) ½ tsp
Mixed herbs ¼ tsp
Garlic(chopped) ½ tsp
Salt To taste
Cheese(grated) 1 tbs
All purpose flour 2 tbs
Baking powder 1 pinch
Buttermilk ½ cup
Oil To fry

METHOD:

1. Take a mixie jar add bread and grind it to make bread crumbs and transfer into a bowl.
2. Add crushed pepper, mixed herbs, garlic, salt, cheese, all purpose flour, baking powder, salt and mix nicely using buttermilk.
3. Dip the hand in water, take small dumpling and make round balls and deep fry in hot oil.
4. Once it is golden in colour transfer into plate.
5. Now easy cheesy balls are ready to serve with tomato sauce.

( " Baked Italian Chicken " )

( " Baked Italian Chicken " )

Prep Time: 5 minutes or less
Total Time: 35 minutes
Cook Time: 30 minutes

Ingredients

1 teaspoon balsamic vinegar (dark, sweet Italian vinegar that has been matured in wooden barrels)
1 teaspoon olive oil, extra virgin
1/4 teaspoon oregano, dried
1/4 teaspoon basil, dried
1 teaspoon lemon juice
1/8 teaspoon black pepper
1 teaspoon garlic, chopped
4 1/2 ounces chicken breast, boneless/skinless, raw

Preparation

Preheat oven to 375°F.
In a small bowl, combine vinegar, olive oil, oregano, basil, lemon juice, black pepper, and garlic. Set aside.

Place chicken in a shallow baking pan, lightly coated with non-stick cooking spray. Spoon herb mixture on top, and press or rub onto top of chicken. Cook chicken in preheated oven for 20 to 30 minutes, or until no longer pink inside.

Garlic Roast Potatoes
Prep Time: 15 minutes
Total Time: 1 hour
Cook Time: 45 minutes

Ingredients

3/4 cup potatoes, diced  (cut (food or other matter) into small cubes)
1/3 cup onions, chopped
1 teaspoon garlic, chopped
1 teaspoon extra virgin olive oil

Preparation

Preheat oven to 400°. Coat a baking sheet with cooking spray.

Toss potatoes, onions and garlic and olive oil. Season as desired with salt and pepper. Place on baking sheet in single layer.
Bake potatoes for approximately 30-45 minutes or until potatoes are golden and tender.

Vegetarian Recipes

( "Vegetarian Recipes" )
 Garlic Potato!

 Ingredients

crushed garlic-3 or 4 cloves
baby potato-5
jeera or cumin-2 pinch
salt-to taste
turmeric powder-1 pinch
coriander leaves-to taste
kasuri methi-1 and 1/2 teaspoon
PAV BHAJI MASALA OR CHANA MASALA OR GARAM MASALA-1/2 TEAsPOON
oil-1 tablespoon

Method

1.Boil and peel the potatoes.
2.Heat the oil in a pan.
3.Add jeera.Then add crushed garlic to it.
4.Add the potatoes.fry it slightly.
5.Add all the powders and kasuri methi to it.Stir it well.
6.Add coriander leaves.
7.The dish is ready to serve.

Chicken Tandoori !

Chicken Tandoori !

("INGREDIENTS")

1 To Taste Chat Masala
6 Number Chicken Legs
1 TeaSpoon Coriander Powder
1 TeaSpoon Cumin Seed Powder
1 TeaSpoon Garam Masala Powder
1 Piece Ginger Garlic Paste
1 TeaSpoon Dry Fenugreek Leaves
1 TableSpoon Lemon Juice
2 TableSpoon  Cooking Oil
1 TeaSpoon Black Pepper Corn Powder
1 TeaSpoon Red Chili Powder
1 TeaSpoon Red Color
1 TeaSpoon Salt
1 TeaSpoon Turmeric
6 TableSpoon Yogurt

Directions !

1. Clean and Cut 2 or 3 long slits("crack")on each piece. Apply salt ,chilli powder and lime juice all over the chicken and keep aside for 15 minutes. 2. 0 . 2. ke  marinated with coriander powder, cumin powder, red chilies, Dry Fenugreek Leaves ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. 3 . apply it all over the chicken, making sure to apply well between all the slits and in 4. 4. Pre heat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven, . 5. Remove from oven and serve hot, garnish with sliced onions and lime juice wedge. also can be heated on griddle if serving later.