Fried Chicken Biryani

Ingredients:

• Basmati Rice- 2 cups
• Ginger, minced- 1 tsp
• Garlic, minced- 1 tsp
• Turmeric powder- 1/4 tsp
• Garam Masala ( ground cardamom, cloves and cinnamon)- 1tsp
• Ghee- 1 tbsp
• Water- 3 cups
• Salt- to taste
• Step 2: Marinating chicken:
• Chicken, bone in- 12 pieces
• Ginger-Garlic paste- 2 tsp
• Turmeric powder- 1/4 tsp
• Chilly powder- 2 tsp
• Fennel powder- 2 tsp
• Garam Masala- 1 tsp
• Lemon juice- 2 tsp
• Salt- to taste
• Step 3: Shallow frying the Chicken:
  Ingredients:
• Marinated chicken
• Vegetable oil- enough for frying
• Curry leaves- 1 sprig
• Preparation:
  • Place basmati rice on a sieve , wash under running water and drain the water.
  • Fill the rice cooker with water and add turmeric powder, ginger, garlic, garam masala salt, ghee and rice.
  • Switch on the rice cooker and cook until the rice is done.
  • Remove the rice pot from the cooker and keep aside with the lid on.
  • Remove any excess fat from the chicken and thoroughly wash it.
  • Drain the water and place in a large bowl.
  • Put all the above marinating ingredients over the chicken and combine well.
  • Cover the chicken and keep in the refrigerator for at least half an hour or more.
  • You could even marinate the chicken overnight.
  • In a frying pan, heat the oil, add the curry leaves and shallow fry the chicken until it turns light golden on both sides.
  • Transfer the fried chicken on a paper towel and keep aside.
  • Save the oil for frying onions which is used for garnishing the biryani.
  • Heat a wide non-stick pan over medium heat, add coconut oil and ghee.
  • Add onions along with salt and green chillies and saute until it turns transparent.
  • When the onion turns tender, add ginger-garlic paste and saute for a minute.
  • Add tomatoes, curry leaves and saute until tomatoes get mashed.
  • When the onion and tomatoes have turned tender, add the garam masala and fennel powder.
  • Combine well and add the fried chicken to this.
  • Give it a stir, add yogurt, lemon juice and combine well.
  • Cover the pan with its lid and cook the chicken along with the onion masala for 15 minutes.
  • Keep an eye on the masala, if the masala dries up add little water and continue cooking.
  • Combine everything well and remove from the heat.
  • In a flat baking bowl, first add half of the prepared chicken masala and make a layer.
  • Add half of the cooked rice and make a layer on top of the chicken masala.
  • Add half of the fried onions and half of the chopped cilantro, half of the chopped mint leaves on top of the rice and layer it.
  • Repeat this one more time and on top garnish with fried onions, cilantro, mint, roasted cashews and roasted raisins.
  • Stove top cooking:
    • Layer the chicken masala and rice as mentioned above in a large non-stick cooking pot.
    • Cover the pot with aluminum foil and close it with its lid.
    • Place the pot on stove top,turn on the heat to very low.
    • Slow cook it for 15 minutes.
    • Remove from heat after 15 minutes and let stand for half an hour 

Pineapple Cream Cake

Ingredients

3

eggs

1/2 cup

caster/grinded sugar

(100 gm)

3/4 cup

cake flour

(90 gm)

1 tbsp.

butter

(15 gm)

1 tbsp.

milk

1/2 tsp.

vanilla essence

Additional Ingredients

2 cups

whipping cream

(400 ml)

2-4 tbsp.

icing sugar

1 tsp.

vanilla essence

1 can of

pineapple rings

6 tbsp.

drained pineapple juice from the can

3 tbsp.

sugar

Instructions 

If you don't have cake flour, you can make it by removing 1 and a half tbsp. of flour from the measured amount mentioned above and replacing it with 1 1/2  tbsp. of corn flour/cornstarch and a pinch of salt. Sift the two together a couple of times to make sure all is well combined.

Reserve 2-3 pineapple rings for the top garnish. Cut up the remaining into small pieces and drain well. You will need approximately 1 cup of chopped pieces for the cake center.

Warm the pineapple juice in a small bowl in the microwave, then add the sugar and stir until it dissolves. Set this aside to cool for later.

Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn't stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.

Preheat your oven at 170 C.

Put the butter and milk into a small bowl and set aside.

Sift the flour twice to aerate it and set aside.

Put the eggs in a big glass bowl, then add the sugar. Beat the eggs for 30 seconds. Then dip the bowl in a pan of hot water and keep beating on high speed for 2 minutes. Make sure that the egg mixture doesn't get too warm, if you stick your finger in it, it shouldn't be too warm. Remove from the hot water and now put the small bowl of butter and milk into the hot water and leave it there for the butter to melt slowly.

The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the 'soft peak' stage.

Once you have reached this consistency, remove the beaters and use a whisk. Whisk the egg mixture for a few seconds.

Now sift all the flour into the egg mixture. Using a spatula, GENTLY fold the flour in using 30 strokes or less. If you over mix or fold too vigorously, you will lose all the air that has built up in the eggs, so be gentle.

When the flour is mixed, take the bowl of butter and milk that you had kept in the hot water. It should have melted by now. Add it into the batter. Also add your vanilla essence. Now fold again no more than 50 times or less until the batter is well combined and shiny.

Pour into the prepared pan. Pick and drop the pan twice to remove any excess air bubbles. Then bake immediately. It should take about 23-25 minutes.

Check using a toothpick or skewer, it should come out clean to indicate the cake is ready. Again pick and drop the pan twice to prevent it from shrinking as it cools.

Now turn the pan over on a cake rack but do not remove the pan. Let the pan cool down until it is easy to handle with your hands without getting burnt.

In the meantime, whip your cream with 2-4 tbsp. icing sugar and 1 tsp. vanilla essence. Adjust sweetness to your taste and set aside.

Remove the pan from the cake, remove the greaseproof paper. Cut the cake in half, drizzle or brush the pineapple syrup all over the cut halves, then add cream followed by the pineapple pieces. Cover them with more cream, put the second half of the cake and cream the top. Decorate with pineapple pieces/rings.

Chill until the cream sets and enjoy your yummy cake!

Enjoy! :)

Cheese Chicken Kebab

Ingredients

•	Boneless chicken breast,2 inch cubes	6
•	Egg	1
•	Caraway seeds (shahi jeera)	1/2 tablespoon
•	Green cardamom powder	1/2 teaspoon
•	Green chilli paste	1 teaspoon
•	Ginger paste	1 tablespoon
•	Garlic paste	1 tablespoon
•	Fresh coriander leaves	1 tablespoon
•	Roasted chana dal powder	1/4 cup
•	Turmeric powder	1/4 teaspoon
•	Cream	1/4 cup
•	Thick yogurt	1 1/2 cups
•	Processed cheese,grated	1 cup
•	Salt	to taste
•	Black peppercorns,crushed	7-8
•	Oil	to shallow fry

Method
Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour. String the chicken cubes onto skewers. Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides. Cover the pan with aluminium foil to ensure even cooking. Serve hot.

Suji Ka Halwa

Ingredients

• Semolina 250 gm
• Cloves 6
• Cardamom 6 (pods)
• Yellow food colour few drops
• Sugar 1 ½ cups
• Pistachios and almonds as required (chopped)

• Directions

  1. Heat oil in a deep skillet.
  2. Add cloves and cardamom pods.
  3. Fry until the ingredients give off their aroma.
  4. Add semolina and fry on a medium heat until turns to golden pink in colour.
  5. Remove the semolina, in the same pan add some water, sugar and yellow food colour.
  6. Cook until the sugar dissolve.
  7. Now add the semolina, keep stirring until the semolina absorbs the water and the mixture leave the sides of the pan.
  8. At this point, stirring will be difficult as the halwa will have become a soft mass.
  9. Turn off the heat.
  10. Garnish with chopped almonds and pistachios.
  11. Serve with hot puris.

Namkeen Chicken Boti

 

Recipe Ingredients

Chicken boneless 1/2 kg
Lemon  3
White vinegar 1/2 cup
Oil  1/2 cup
Black pepper crushed 1 tsp
Ginger paste  1 tbsp
Salt to taste

Recipe Method

In a wok add 1/2 kg washed chicken. Then add salt to taste and 1/2 cup of vinegar. When water dries add 1 tbsp ginger paste, 1 tsp black pepper crushed, 3 lemon juice and 1/2 cup of oil to cook till tender.
Dish it out and serve with naan.

 

delhi nihari 

Ingredients :

1 1/2 Kg Chicken Pieces
2 Onions(slIced)
1 cup whole Wheat flour
3 Tsp Ginger Garlic paste
2 Tbsp Sonf powder
2 Tbsp sonth powder
1 Tbsp Garam masala powder
3 Tbsp red Chilli powder
Salt to taste
1 cup of Ghee

Method : Cut Chicken in 8 to 10 pieces.Use chicken with bones.Heat up ghee and fry onion.On softening of onions include chicken and cook on high flame. Cook until chicken changes color and then place the sonf and sonth powder in chicken and cook more till the water evaporates. In one cup of water include ginger ,garlic paste and mix.Include in chicken the salt and mix well. When it starts boiling put red chilli in it and cook well until water of ginger garlic paste dries.Slow flame. Now add the amount of water according to the amount of curry you want.ideally is two glasses of water. Now mix Red Flour in 1 cup of water include paste in gravy to thick slowly.Dont add all the paste at once.Mix on high flame. Mix garam masala in 1/4 cup of water and include it in thick gravy.then mix and cover.Keep flame closed now and let it be in its own steam after garam masala. Take out chicken and gravy which is on top of the gravy.Heat gravy seperately and then once put chicken in a dish and then gravy and in the last the oil. Garnish with lemon,green chillies,green coriander and serve.

Suji Kheer

Ingredients
•Semolina (rawa/suji) 1/2 cup
•Skimmed milk 7 1/2 cups
•Saffron (kesar) 7-8 strands
•Sugar 1/2 cup
•Sunflower seeds (charoli/chironji) 2 tablespoons

•Almonds,blanched, peeled and slivered

Method
Take rawa in a thick-bottomed pan. Roast on low heat for fifteen minutes or till light brown. Soak saffron in one tablespoon of milk. Bring remaining milk to a boil and simmer on medium heat till it is reduced to one litre. Add reduced milk to rawa, stirring continuously to prevent lumps. Cook on high heat till it comes to a boil. Add sugar and simmer for two to three minutes. Add saffron and stir well. Garnish with sunflower seeds and almond slivers and serve hot or cold. 

Sindhi Chicken Biryani

Ingredients

• Chicken 1 kg
• Rice 1 kg
• Oil 1 1/2 cup
• Onion 4 medium
• Ginger, garlic 3 tbsps
• Red chilli 4 tsps
• Turmeric 1 tsp
• Dry coriander powder 2 tsps
• Garam masala 1/2 tbsp
• Salt to taste
• Cardamom 2-3
• Cardamom 1-2
• Cinnamon 2-3 pieces
• Bay leaves 2-3
• Anardana 1 tsp
• Dried plums 12-15
• Yellow or orange food colour 1/2 tsp
• Yoghurt 250 gm
• Tomatoes 1/2 kg
• Green chillies 3-4 small
• Potatoes 1/4 kg
• Lemon 4
• Mint 1/2 bunch
• Coriander 1/2 bunch
• Nutmeg and mace powder 1/2 tsp
• Fennel seeds 1 tbsp
• Dry coriander seeds 1 tbsps
• Salt 2 tbsps.

•  Directions

  1. Add oil in a saucepan.
  2. Add onions and fry till light brown and keep aside.
  3. Now add chicken in the pan and cook till water evaporates.
  4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms.
  5. Roast the chicken till it tenderizes.
  6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried curshed onions in the pan.
  7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy).
  8. Now take another saucepan, add water to boil rice.
  9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt.
  10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice.
  11. In the end, mix food colour in a little kewra and add in the rice.
  12. Cover and simmer for 5-10 minutes on low heat.
  13. Serve hot and delicious biryani with salad and raita.