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Chettinadu Chicken Biryani

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ChickenBiryaniBlend some flavourful spices, massage the chicken with the spices and cook with rice. Perfect one pot Meal!

Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

If you marinate the chicken with masala’s overnight, the chicken will be juicy and flavourful. Blend the ingredients in the blender, massage the blended paste to the chicken, and marinate overnight or at least 30 minutes. This makes the job lot easier next day.

I made this two weeks back when my friend came to visit me. 😀 She said she wanted only Biryani for the night with boiled egg. She kept mentioning boiled egg 101 times. Not sure why :D. Looks like she was cheated with no egg for a biryani before :D. I guess chicken biryani always pairs with raita and boiled egg. I got Quail eggs ( Kadai muttai in Tamil) for her 🙂  just to make some difference. I heard it doesn’t make any difference to taste, however, it is very healthy and also a cute mini version of eggs :D.

Biryani is one of the most popular dishes in India. There are varieties of biryani like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea.  There will be no one saying  NO to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea biryani, potato biryani, paneer biryani, dum aloo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages.

I have two Chicken Biryani recipes – Chicken Biryani Restaurant Style, Chicken Biryani Homestyle.

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Chettinadu Chicken Biryani
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Grind:
  • • • Lime juice - 1 tbsp
  • • • • Khus khus (white poppy seeds) – ½ tbsp.
  • • • Cumin seeds/ jeera – ½ tbsp.
  • • • Green chillies - 2
  • • • Fennel seeds – ½ tbsp.
  • • • Garlic – 4 pods
  • • • Ginger – 1 inch
  • • • Mint – ½ cup, chopped finely
  • • • Coriander leaves – ½ cup, chopped finely.
  • • • Pepper powder – 1 Tsp
  • • • Salt – 1 tbsp
  • • • Biryani masala – 1 tbsp
  • • • Red chilli powder – 1 Tsp
  • • • Yoghurt – 2 tbsp
  • • • Oil – 1 tbsp

    • For garnish:
  • • • Ghee – 2 tbsp
  • • • Lime - small cube or 1 Tsp
  • • • Mint – 2 tbsp finely chopped
  • • • Coriander leaves – 1 tbsp, chopped finely

    For chicken gravy:
  • • • Oil – 2 Tsp
  • • • Ghee – 1 Tsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods -2
  • • • Green chilli – 1, slit
  • • • Onion – 1, large, sliced
  • • • Tomato - 1, small, chopped
  • • • Turmeric powder – ½ tsp
  • • • Chicken – 600 gms

    For rice:
  • • • Basmati rice – 2.5 cups
Instructions
  1. Grind everything together under the “to grind” ingredients.
  2. Marinate chicken with the blended masala. Keep it aside for 30 minutes minimum of 12 hours. Keep it aside.
  3. Heat 2 tsp of oil with 1 tsp of ghee in a heavy bottomed pan, add the sliced onions, salt and sauté well over medium heat till they become slight golden colour. Then add the sliced tomatoes with little turmeric and sauté well for 2 minutes till they become mushy.
  4. Add the marinated chicken and sauté for a minute till all the chicken gets coated with onions and tomatoes.
  5. Add the 2.5 cups of rice and mix well. Add 4 cups of water to it with salt.
  6. Cover the entire pan with foil and cover with a plate. Place a weight on it and let it cook on medium flame for 7 minutes and reduce the flame to medium to one speed lower. Keep a dosa/crepe pan below your biryani pan and now cook for 20 minutes on the very low flame. Switch off.
  7. Now remove the weight and foil and fluff the rice carefully. Add the chopped coriander and some lime juice to garnish.
Notes
1. Don’t soak the rice or maybe just for 5 minutes, and then it will not give you that biryani texture in the rice.
2. Gently mix the rice at the end, don’t break the rice.
3. Don’t compromise on the quality of the rice. Use basmati rice and not long grained rice.
4. Marinating chicken is a must. Marinate at least for 30 minutes, I soaked overnight.
5. Don’t overcook the rice, and then the rice will be mushy.
6. Cover the dish and bake in a 350f oven for 15 minutes.
7. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavours also
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Spicy Tofu stuffed Bell Pepper

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bellpepper_stuffed_tofu-5High Protein Vegan Meal and beautiful too :)!

I am sure you can have this with some salad on sides as the main course. I had this with some vegetable biryani and for dinner with some roti and raita. Jealous eh?

I have posted a lot of paneer recipes because…I LOVE paneer. Obvio?. However quiet recently tried to replace it with tofu. So wanted to make something different, quick and tasty. I was in the gym and was dreaming to make this after going home. Crazy foodie me!

Trying to include more protein in my diet. Being a vegetarian it is kind of hard. I am out of options most days. Greek yoghurt, lentils, chickpeas, tempeh, tofu, paneer, edamame?? I don’t know what else to eat. Seriously! Let me know if someone has any suggestions.

I have a collection of paneer and tofu recipes. Other favourite tofu recipes: Mini Paneer tofu sandwich, Mushroom tofu veggie potstickers, Spicy garlic tofu in 10 minutes


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Spicy Tofu stuffed Bell Pepper
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4
 
Ingredients
  • Firm tofu – ¾ cup crumbled
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp or fresh garlic and ginger
  • Green chilli – 1, finely chopped
  • Tomato - ½, finely chopped
  • Red chilli powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
  • Bell pepper/Capsicum - 1, chopped into rounds
Instructions
  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
  3. Preheat oven for 10 mins.
  4. Then add tofu crumbles. Mix well.

  5. Cook for a minute, garnish with coriander leaves and switch off.
  6. Take a baking pan with aluminium foil. add the round bell peppers sprinkle some oil, stuff it with tofu.

  7. Bake it for 18 - 20 mins at 350°F. Bell pepper will soften and tofu will get roasted.
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Kozhi Milagu pirattal / Pepper chicken semi dry curry

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PepperChickenCurryThis is a simple chicken curry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You need very few ingredients to make this recipe, which is not the case for most Indian recipes. I try not to repeat the recipes I make so that I can develop some new good recipes. Most times it’s a hit! 😉 Few times of course it fails and I will end up trashing my pictures. Sometimes I try to make it too simple and I forget to take the step-by-step pictures. This recipe happened that way. I couldn’t take step-by-step pictures 🙂 however, the end result was a hit! 😀 and I do want to share the recipe. I will try to add the step-by-step pictures next time.

 

I am a vegetarian :). If you have read my posts before, sometimes I would have mentioned that. I usually cook meat for my family and friends. However I have a feeling whenever I cook meat curry and if I make it with pepper, people are loving it 😀 (pepper chicken curry, pepper egg roast, pepper lamb curry, Pepper ghee prawn roast). Pepper gives a great flavour to meat I believe.

Have it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam. 🙂

My other favourite chicken recipes: Chicken Restaurant Style Biryani, Chicken Noodles, Spicy chicken 65, Madras chicken curry in 30 minutes

PepperChickenCurry-2

5.0 from 1 reviews
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Kozhi Milagu pirattal / Pepper chicken semi dry curry
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4
 
Ingredients
  • • Chicken - 400gms
  • • Oil – 2 tbsp
  • • Whole Red Chilli – 2, broken
  • • Curry leaves – 5
  • • Onion - 1 cup, 1 finely chopped
  • • Ginger garlic paste - 2tbsp
  • • Turmeric powder - 1 Tsp
  • • Chili powder – ½ Tsp
  • • Coriander powder – ½ tsp
  • • Salt – 2 tsp or as per your taste
  • • Curry leaves – 10
  • • Coriander leaves – 1 tbsp, finely chopped
  • • Water – 100 ml

    To Roast and grind:
  • • Curry Leaves - 6
  • • Pepper - 1 tbsp
  • • Fennel seeds - 1 tbsp
Instructions
  1. Dry roast the ingredient under "to roast & grind” in medium to low flame for 1.5 - 2 minutes. Cool them, grind them together and keep it aside.
  2. In a pan, heat oil in medium flame, when it is heated, add red chillies, curry leaves and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.
  3. Now add ginger garlic paste and sauté for a minute.
  4. Add the chicken, turmeric, red chilli powder, coriander powder and sauté well for a minute
  5. Add the blended pepper powder with the remaining salt you need for the recipe and sauté well for a minute.
  6. Lower the flame from medium a bit but don’t low it too much, add water and close the lid. It will take around fifteen minutes for it to cook well. Don’t add more water, it may make it rubbery and chicken will ooze some water already.
  7. Open the lid now and you will see its semi gravy now. If you think you need it dry, just keep it open to get the chicken roasted.
  8. Add chopped coriander leaves and switch it off.
Notes
Adjust spice level according to your taste. Reduce pepper if you cant take pepper.
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Quick Mushroom Pepper Fried Rice

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Mushroom Pepper Fried Rice-4

 

Flavourful and comforting fried rice using mushrooms ready in 30 minutes! 🙂

I would suggest using a wok to make this. There should be this fast and fried touch to this which happens by cooking in the wok. I have this pan which is not wok but still does the job 🙂 If you have celery, use it when you add mushrooms 🙂 It gives great flavour.

 

It is super quick to make this recipe. I literally made this in 30 minutes. If you have pre-cooked rice, this will take just 15 minutes. I once tasted when my sweets 🙂 cooked for me 🙂 and I made it later once with my own twist after that. I don’t know 🙂 I liked the taste a lot. Special..!

Fried rice is so versatile. You can add any vegetables to it. You can even make this with leftover rice. You can add eggs to it if you eat eggs :). I am sure it will taste great with eggs too. It is very important to make the rice grainy for fried rice. If the rice turns sticky, we won’t get it perfectly. You can use different colour capsicum to add more colour to the rice. It is very simple, the only thing to do is chop the everything thinly sliced. Make sure to use nice good quality basmati rice, as it’s the star ingredient here.

I have a collection of mushroom recipes you can check. 🙂

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

Mushroom Pepper Fried Rice-3

4.0 from 1 reviews
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Quick Mushroom Pepper Fried Rice
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3
 
Ingredients
  • Oil – 2 tbsp (approx)
  • Red chilli Flakes – 2 Tsp
  • Garlic – 5, Thinly sliced
  • Ginger – 2 inch, sliced
  • Onion – ¾ cup, thinly sliced
  • Green chilli – 2 long, thinly sliced
  • Capsicum/ Bell pepper – ½ cup, thinly sliced
  • Mushroom – 150gms, chopped or sliced
  • Soy sauce – 2 Tsp
  • Crushed pepper – 1 tbsp
  • Rice – 1.5 cups
  • Salt – as per your taste
  • Spring onions – 1 tbsp, finely chopped to garnish
Instructions
  1. Take a rice cooker with 2 tsp of oil, 1.5 tsp of salt, 1.5 cups of rice, 2.5 cups of water and cook it. You can cook this in a pan too. Open and let the rice get cool.



  2. Take a pan with 1 – 1.5 tbsp of oil in the medium to high flame, add red chilli flakes, garlic, ginger, green chillies, 1 tsp of salt and sauté for 30 seconds. Add onions with a bit of salt and sauté for 30 seconds.

  3. Add bell pepper, mushrooms, ½ tbsp of crushed pepper and sauté well for two minutes.


  4. Add soy sauce, rice and keep tossing every 20 seconds for 2- 3 minutes till the rice gets fried too.
  5. Add chopped spring onions to garnish and switch off.
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Chicken 65 – Restaurant Style

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Chicken65-4

The famous deep-fried, south Indian appetizer 🙂 crispy outside and juicy inside!

Small pieces of chicken are marinated and then deep-fried till crisp.  This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.

This is a recipe that I am updating the picture 🙂 from August 13, 2014! Omg! Time flies :D. It’s an old classic recipe I always use. I made this a week back with pepper chicken and biryani for my sweets. I bought a chicken breast used half for pepper chicken and used other half for chicken 65. Perfect for a single person J happy meal. I did not like my old picture 😉 much. Just trying to improve :). I had another recipe scheduled for this week 🙂 just inserted this into the schedule ;). I was so eager to post this.

Chicken 65 – I used to wonder where did this name come from and read some stories about this. There are many different stories for how the name came about but the most acceptable/logical theory seems to me is that it was introduced in 1965 by the famous Buhari hotel restaurant in Chennai. Many sources claim that “this dish originated in a military canteen in Chennai and as most of the soldiers, officers were from various parts of the country, to avoid language problems, they actually used a unique numbering system in the menu card/board and this particular dish was the 65th item on that menu. So it became chicken 65. But I used to wonder what happened to Dosa 16, lamb 36, omlette 01, why dint this dish survive. And I read one hilarious one, the chicken was cut on the 65th day! Hehe! Funny!

My other chicken favourite recipes:  Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

This taste great as an appetizer. Also taste great with lamb biryani, shrimp biryani, chicken biryani.

 

5.0 from 2 reviews
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Chicken 65
Author: 
Recipe type: Appetizer
Cuisine: Indian
 
Ingredients

  • For the Marinade:
  • Chicken – (try to use thigh meat) but I used two chicken breast.
  • Chillis – slit into slices
  • Turmeric powder – Just a pinch
  • Cumin powder – 1 tbsp
  • Chilli powder – 1 1⁄2 tbsp
  • Coriander powder – 1 tbs
  • Red colour – just a pinch
  • Ginger garlic paste – 1 tsp (I always blend fresh garlic and ginger)
  • Chilli garlic paste – 1 tbsp
  • Salt – 2 tblsp
  • Ajinomoto – 1 Tsp
  • Pepper powder – 1 Tsp
  • Corn flour – 3 tbsp
  • Egg – 1

  • Other ingredients:
  • Oil - for deep frying
  • Curry Leaves - few
  • Green Chilies - 2 halved
  • Lemon - ½ wedge just to season
Instructions
  1. Take a mixing bowl and mix all the ingredients under the “marinade” section. I usually rest it overnight. Allow it to rest at least for two-three hours.
  2. Heat the oil to deep fry the chicken in medium flame. When oil becomes hot, add the chicken in batches and deep fry them till it becomes crispy and turns brown. Remove extra oil using by placing them on a kitchen tissue.
  3. In the same oil, just fry the slit green chillies and curry leaves. Place it on the top of the chicken, squeeze lemon to garnish.
Notes
1.When frying chicken,Egg makes a nice coating and seals the edges. Juices won't escape making the chicken tender.

2.The more resting time the softer the chicken 65 will be.

3.You can also temper with cumin seeds, chopped garlic,. Fry for 30 sec.

4.I used chicken breast because I did not get chicken thigh that day, try to use chicken thigh. It's juicier.

5.If you want to avoid red colour, you can use Kashmiri chilli paste and do with no colour. It tastes the same with no difference.

6.You can also onion to garnish.
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Egg Omelette Kurma

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Disclaimer: This post has been sponsored by Burnbrae Farms. I have been compensated monetarily, however, all opinions are my own, as always

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Vegetable egg omelette cooked in a curry made with flavorful roasted whole spices and coconut. I used Burnbrae Egg Creations Garden Vegetable egg whites to make the omelette which simplifies cooking and makes it even easier!

I have to tell you something! I used the egg white carton from Burnbrae. If you haven’t tried it, you should know that Burnbrae’s Naturegg Simply Egg White products are real, pasteurized egg whites.

Burnbrae cracks and separates the eggs for you – creating a simple and convenient product to help get back on track from the holidays. They separate the egg whites and add vegetables or herbs (depends on the product you buy) to it with the right amount of salt and everything. Basically, you just have to add it to the pan straight and cook like any other omelette. Burnbrae is the brand I use here for eggs in Canada. I always buy their eggs 🙂 so this is not at all new to me! Very convenient and saves a lot of time. Surely a big help for mornings! Although whole eggs are healthy, Naturegg Simply Egg Whites are a lighter meal option after the holidays (fewer calories and fat). You can look for other recipes to use from their egg whites – Burnbrae recipes. They sent a beautiful package 🙂  🙂

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I used Burnbrae’s Garden Vegetable Simply Egg Whites, which was perfect for this recipe. Saved some good time for me. You can very well use the eggs for this recipe and make your omelette to add to the curry.

I like making kurma as it is easy and quick to prepare. We can have it with rice or with Indian bread like naan, paratha or parotta. I have couple of kurma recipes on my blog ready: Lamb/mutton kurma, chicken spicy kurma, Potato Kurma, Paneer baby corn chettinadu kurma

You can have this egg kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

eggkurma

5.0 from 1 reviews
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Egg Omelette Kurma
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3 cups
 
Ingredients
  • To grind:
  • • Coriander seeds – 2 tsp
  • • Cumin seeds – 2 tsp
  • • Fennel seeds – 1 tbsp
  • • Coconut – 3 tbsp, freshly grated
  • • Chilli powder – 1 Tsp
  • • Red chillies – 3, whole
  • • Poppy Seeds – 1 tbsp
  • • Ginger – 2 inch
  • • Garlic pods – 5

    Curry:
  • • Oil – 1.5 tbsp
  • • Red onion – 1 cup
  • • Green chillies – 1, chopped finely
  • • Tomato – ½ cup, chopped finely
  • • Turmeric powder – ½ tsp
  • • Coriander – 2 tbsp, chopped finely
  • • Lemon juice – 1 Tsp
  • • Salt – to taste

  • • Burnbrae Egg Creations Garden Vegetable Egg Whites or
  • • Omelette whites: Using beat 2 eggs with chopped vegetables, salt (1/2 tsp)and pepper (1/2 tsp).
Instructions
  1. Omelette: Take a pan of oil over medium heat and pour the white egg or beaten egg batter. When its golden brown and turn the other side. Remove, place it on a plate and roughly chop (bigger pieces) and set aside.

  2. Masala: Blend all the ingredients under to grind with 2 tbsp of water.

  3. Curry: Take a pan with oil over medium heat, add the onions and green chillies with a bit of salt. Saute well till the onions get transparent for around 2 minutes.



  4. Add the tomatoes with turmeric powder. Saute well for a minute

  5. Add the blended paste and sauté for 5- 6 minutes in medium flame till it oozes out oil.

  6. Add one cup of water, mix well, close the lid and let it boil for 5 minutes. Taste and adjust your salt level accordingly now.

  7. Then add the omelettes to it and let it boil for another 5-6 minutes.
  8. Garnish with freshly chopped coriander leaves, squeeze some lime juice and switch off.
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eggkurmalandscape

Tawa Paneer Masala – Quick Dhaba Style

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Dhabapaneer-3Grilled paneer/Indian cottage cheese cubes simmered in spicy aromatic Indian masala. Ideal for jeera rice or Indian bread like naan or roti.

My first post of the year 🙂 Happy new year to all!!! Life is beautiful :)! Enjoy! Be kind to one another 🙂

 

Thank you for supporting even though I did not post lots of recipes last year as the first six months I took a break from blogging. I am still not dedicated enough to post as per my plan of posting one recipe every week but hoping to stick to the plan at least this year :)!. Dreams and dedication are a powerful combination. Next few weeks are going to be busy for me, so started typing some recipes from December last week and scheduled posts for every Thursday or Friday to keep my blog active. It took a lot of effort to type and schedule for social media accounts. Hopefully, everything works :)! Here is my first scheduled post :).

I made this with roti and ghee rice, it was luscious. I usually make paneer once in a while when I feel like eating something exotic. It is paneer dish or vegetable biryani that I crave most times. Dhaba (Roadside restaurant) recipes are quick to make as it is made for people to grab quickly their food on their commutation break. This is a recipe I learnt from my friend years back with a slight revise from my side. This is a no tomato curry.

This recipe tastes great with veg fried rice, ghee rice or Kerala parotta, restaurant-style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Handi paneer Dhaba style, Kashmiri chaman qaliya, Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

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Tawa Paneer Masala - Quick Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4 cups
 
Ingredients
  • For Marination:
  • • PAneer – 300gms, sliced into big rectangular cubes (or any shape you fancy)
  • • Lemon Juice – 2 tbsp
  • • Dry Methi leaves – ½ tbsp
  • • Coriander leaves, chopped finely – 1 tbsp
  • • Chaat masala - 2 tsp
  • • Salt – 1 tsp

    for the gravy:
  • • Oil – 2 tbsp
  • • Cumin seeds -1 tsp
  • • Onion – 1 cup, chopped finely
  • • Green chilli – 1, chopped finely
  • • Garlic – 5, chopped finely
  • • Ginger – 2 inches, chopped finely
  • • Chilli powder – 2 Tsp
  • • Coriander powder – 2 Tsp
  • • Pepper powder – ½ tsp
  • • Garam masala – 1 tsp
  • • Mango/Amchur powder – 1 Tsp
  • • Water – 1 cup
  • • Cream – 3 tbsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Lime juice – 1 Tsp
Instructions
  1. Marinate paneer cubes with lemon juice, dry methi leaves, coriander leaves, chaat masala and salt for 5 minutes.

  2. Heat a tbsp of oil in a pan over medium flame; add the marinated paneer, grill and wait till gets brown on both sides, remove and set aside.

  3. In a pan, heat oil, add cumin seeds and when the colour changes, add onion, green chilli, garlic, ginger, salt and sauté until golden brown.

  4. Add the chilli powder, coriander powder, pepper powder, garam masala, mango powder to it. Saute well for a minute and add ½ cup of water. Close the lid and wait for 2 mins till it gets mixed up.

  5. Add cream, mix well, close the lid and wait for another 2 minutes till it gets mixed up.

  6. Open the lid, add paneer and stir well until the paneer is well blended with the spices.

  7. It will take around 5 minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style

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muttonkurma-4Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. 🙂

Kurma belongs to Mughlai cuisine but differs from state to state. Kongunad is a city comprising different parts of the states of modern Karnataka, and Kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. I already made this with chicken and posted the recipe – Chicken Kongunadu kurma. Made few changes for mutton and made this today. Turned out to be too good.

I woke up at 5 am today and couldn’t sleep after that. I used to roll in the bed usually till 7 or 8 am if I wake up at 5 am in winter. At least summer I can go for a walk. Now looking at the snow, I don’t think I will even walk one street. My friends are visiting from Ottawa today so thought of making this recipe for them with chicken biryani, pepper egg and garlic raita. Whenever I visit them, they cook a lot of me 🙂 so this time I wanted to make it special for them. Today after waking up cooked this and thought it’s been so long since I typed a recipe so ended up typing it now as I am already done with the cooking by 8 pm. I love preparing thali plate 🙂

ThaliPlate

I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.

My other Mutton recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

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Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Mutton - 500gms
  • • Oil – 1 tbsp
  • • Coconut – 2 tbsp
  • • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
  • • Curry leaves – 1 sprig
  • • Tomatoes – 2 small, finely chopped
  • • Turmeric powder – 1 Tsp
  • • Red chilli powder – 1 tbsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Salt – to taste

    To roast & grind:
  • • Curry leaves - 6
  • • Fennel seeds – 2 tbsp
  • • Poppy seeds – 1 tbsp
  • • Ginger – 1 inch
  • • Garlic – 3 pods
  • • Cloves - 2
  • • Cinnamon – 1 inch
  • • Dried whole Red chilli - 3
  • • Pepper balls – 1 tbsp
  • • Coriander seeds – 1 tbsp
  • • Red onion - 1 small-medium sized, ¾ cup, chopped
  • • Cumin seeds – 2 tsp
Instructions
  1. Roasting & Grinding:
  2. Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.

  3. Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.


    Gravy preparation
  4. Heat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.
  5. Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.

  6. When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.

  7. Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
  8. Pan: If you are cooking in the pan, keep it in simmer on low flame for 35-45 minutes till it's cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
  9. Open the cooker, mix well and add the chopped coriander leaves to garnish.
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muttonkurma

Quick & simple Mushroom Peas curry in 20 minutes

by 6 Comments

MushroomPeasMasala

 

Mushrooms are simmered in spicy & delicious Indian gravy !

It was drafted for a long time in my list to post, thought this is the right time to post it because I did not pretty much cook anything for past one week. I made baigan bartha, but did not force myself to take pictures. I always have couple of recipes in my draft except that I have to type the story or description to it. The masalas in this mushroom are finger licking good. Mushrooms and eggs are the best friend for bachelor cooking I guess, easy to make it for a side dish. So, if you wanted to make it special with a comfort lunch without much of work and grocery shopping then go for this!

I am a vegetarian and I love mushrooms. I cook mushrooms at least once a week. Tried sometime back to be vegan for a week, and it was hard actually. I had a tough time without yogurt and cheese. Probably will try it again sometime :D. Just want to check if I can do it…!

As a matter of fact, this is a vegan curry. You can skip peas and replace with any veggie you want to add.

I have a collection of my favorite mushroom recipes. Few I would mention are Mushroom peanut salan, Paneer Mushroom bell pepper gravy,  Mushroom Biryani, Vegan tofu mushroom dumpling potstickers Garlic Creamy mushroom spaghetti, Mushroom cutlet

5.0 from 1 reviews
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Quick & simple Mushroom Peas curry in 20 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Mushooms – 300 gms, chopped into cubes
  • • Peas – 100 gms (can use frozen peas)
  • • Oil - 2 tbsp
  • • Hing - a pinch
  • • Cumin Seeds/ Jeera - 1 tsp
  • • Red chilli - 2, Broken
  • • Curry Leaves - 1 sprig
  • • Garlic - 4, very finely chopped
  • • Ginger -1/2 inch, finely chopped
  • • Green chilli - 1, small, finely chopped
  • • Onion - 1 big or 1 cup, very finely chopped
  • • Tomato - 2 small, or 1 cup, very finely chopped
  • • Turmeric powder - ¼ tsp
  • • Red chilli powder - 1 tsp
  • • Coriander powder - 1 tsp
  • • Cumin powder - 1 tsp
  • • Fresh crushed Pepper powder - 1 tsp
  • • Fresh crushed Fennel powder - 1 tsp
  • • Garam masala - ¼ tsp
  • • salt - about ½ tbsp ( as per your taste)
  • • Coriander leaves - 1 tbsp, finely chopped, for garnishing
Instructions
  1. Heat oil in a pan; add hing, broken red chilli and jeera and sauté for few seconds. Add chopped onion, curry leaves, chopped ginger and chopped green chilli, chopped garlic and sauté till onion becomes translucent and golden brown. Add chopped tomatoes and turmeric powder, sauté till its little mushy.
  2. Now add the chilli powder, coriander powder, cumin powder, fennel powder, pepper powder, garam masala and mix well. Saute it well for 2-3 minutes to raw masala. Now add the mushrooms, peas and then add 1 cup of water and make it boil in medium flame closed for 5-8 minutes.
  3. It will reduce into an onion tomato pasty consistency and will ooze out oil on sides.
  4. Finish with coriander leaves and serve it hot! Squeeze some lemon juice as well.
Notes
1. It is spicy curry, so adjust your spice level according to it!
2. You can use the frozen peas as well.
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If you make a some restaurant style Biryani, pulao for this mushroom curry, that’s a complete lunch. Even it tastes great with  plain rice or Indian bread.

MushroomPeasMasala-4

Homestyle Weekend Speciality Lamb Biryani

by 3 Comments

HomestyleMuttonBiryani_lamb

A plate full of hot, fragrant rice and lamb cooked with crispy onions and spiced mint coriander sauce. Taste best with chicken 65 or chicken curry 🙂 Weekend it is! 🙂 go for it! Comfort and happy feeling! 🙂

Biryani is one of the most popular dishes in India. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you taste leftover food! Awesome right?

There will be no one saying NO to biryanis, let it be Tomato biryani, vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea briyani, potato biryani, paneer biryani, dum aloo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages.

Biryani is not strenuous at all to prepare like many of them believe. It’s just time-consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another. It is worth to do all this for the final taste. I have three lamb Biryani recipes – Ambur Lamb Biryani, Hyderabadi lamb biryani & Restaurant Style Lamb Biryani.

I made this long back, saved this picture and recipe in my draft and just forgot to post it. However I made this a week back for my love and it reminded me to post it. He said he loved it 🙂 Best feeling! Cooking always makes me happy and it makes me feel complete if I cook for him. “Happiness is cooking for him” – is surely my slogan. That’s the beauty of love I think :D. Biryani makes him happy, and it makes me love him more to see his smile :). I made this with chicken kurma as he said he wants that combo. I wasn’t actually sure about the combo, but he said it was good. Probably you guys should try 🙂 Usually he says biryani is good with chicken 65. 😉 enough of my love – here goes the recipe:

 

 

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Homestyle Weekend Speciality Lamb Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • • • Oil – 1tbsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods -2
  • • • Basmati Rice – 2.5 cups
  • • • Lamb – 400 gms (I used neck)
  • • • Biryani Masala – 1 tbsp
  • • • Garlic – 4, chopped
  • • • Green chilli – 2, slit into two
  • • • Red Onion – 2 medium sized, sliced
  • • • Tomato – ½, medium sized, sliced
  • •
  • for garnish:
  • • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • • • Ghee – 2 tbsp (or oil)
  • • • Coriander leaves – 1 tbsp, chopped finely
  • • • Lemon juice – 1 tbsp
  • For fried onions: (comes to 2 tbsp)
  • • • Onions – 1 small onion, ½ cup, sliced thinly
  • • • Oil – to fry (3 - 4 tbsp)
  • For rice masala:
  • • • Khus khus (white poppy seeds) – ½ tbsp.
  • • • Cumin seeds/ jeera – ½ tbsp
  • • • Fennel seeds – 1 tbsp.
  • • • Garlic – 4 pods
  • • • Ginger – 2 inches
  • • • Green chilli – 7
  • • • Mint – ½ cup, chopped finely
  • • • Coriander leaves – ¼ cup, chopped finely.
Instructions


  1. For Fried onions: or you can use store brought ones:
  2. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.
  3. For lamb: Add lamb, salt for lamb, then add water till it the lamb is correctly covered, not more or less. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 5 whistles. Water will not be evaporated totally, which is good. Store the water.
  4. For masala:
  5. Grind the garlic, ginger, mint, coriander, poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.

  6. Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and add garlic , sliced onions, chillies and sauté for a minute till they get translucent. Now add the tomatoes, grinded paste, biryani powder and sauté them till the raw smell leaves and little oil oozes out, probably 2 minutes.

  7. Now add the rice, cooked lamb without water and mix well. Sauté for a minute to allow the masala to get mixed.

  8. Now add water from lamb and then normal water( Quantity of water to be added is for one cup of rice , it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes and keep it in low for 15 minutes.

  9. I always close my biryani pan with foil to make it sealed, then a plate and then something heavy (like mortar and pestle).

  10. Now add the marinated fried onions, chopped coriander, lemon juice for garnish and Drizzle the saffron milk over the rice. and Switch off, and keep it closed for another 5 minutes. They will help the rice to get the saffron flavors and vice versa.
Notes
1. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
2. Adjust your salt level as per your taste.
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Prawn Ghee Pepper Masala/ Eral Thokku

by 10 Comments

PrawnMasala-3Prawn is cooked with the spices and ghee till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.

I usually add coconut to prawn finally in many of my curry recipes. But this one I cooked the prawn in ghee and coconut from start. I used ghee (Indian clarified butter) here. But you can use unsalted butter also.

Its been long since I made something with prawn. Finally got a chance last month to make it. I used to post a lot of recipes before and I am not actually that active like before. I am trying to cope up and lets see how it goes. I guess I should consider more professional than personal.

You can use them as a Starter and it also taste great with   Lamb Biryani, Chicken  Biryani, Peas pulao, Naan, paratha,  or mix it with plain rice and its heaven on earth!

Other favorite similar recipes: Spicy Prawn Thokku, Spicy Tomato Thokku, shrimp Biryani, pavakkai thokku, home style fish curry

PrawnMasala

4.3 from 4 reviews
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Prawn Ghee Pepper Roast/ Eral Thokku
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Onion – 1 medium, finely chopped, (1 cup)
  • Green chilli – 2 small, finely chopped
  • Ginger – 2 inch, finely chopped
  • Garlic – 6, finely chopped
  • Coconut – 2 tbsp, grated
  • Tomato – 1 small, finely chopped
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Garam Masala - 1 tsp
  • Prawn – 3 cups
  • Lemon wedges and coriander leaves to garnish

    To Roast & Grind:
  • Coriander seeds – 1 tbsp
  • Fennel Seeds – 1 tbsp
  • Whole Red Chilli – 3
  • Pepper balls - 8
  • Cumin seeds – ½ tbsp
  • Shallots – 4 small
  • Coriander leaves – 2 tbsp
  • Curry leaves – 10
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them with a spoon of water and keep it aside.

  2. In a pan, heat oil, ghee, and when heated add onion, ginger, garlic, chillies, coconut and salt and sauté till golden brown.

  3. Now add tomato and fry till its mushy. Add the turmeric, blended spice masala, red chilli powder and sauté for 5 minutes in medium to low flame till it oozes out oil. Check for salt and add more if needed.

  4. Add clean prawn, and stir well till the prawn is well blended with the spices.
  5. Add ½ cup of water and mix well. Close for 5 minutes.

  6. The prawn would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).

  7. Add chopped coriander leaves, switch it off and squeeze some lemon.
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PrawnMasala-4

Cauliflower Paav bhaji

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PavBhaji-4Spicy warm curry with mashed cauliflower and vegetables – popular Mumbai street food which I made it with cauliflower instead of potatoes – served with fresh butter paav or dinner bread rolls.

Everyone have their own way of doing pav bhaji and their own choice of vegetables. Origin pav bhaji has potato as base however I just made it with just cauliflower as base and it was amazing too. It has a origin as Mumbai. I have heard Mumbai street has the best pav bhaji, but for me my mom makes the best pav bhaji. She had it once somewhere in a restaurant from Chennai, and every time she made it, the taste got elevated. Now it is her special recipe she makes for everyone. I cant wait to have it back again from her hands.

Heard that when the mill workers preferred to have a cheap lunch during the lunch break, so a vendor or a chef I should say created this innovative dish. Then it went to restaurants and other cities. I should say this is my favorite Indian chaat recipe.

Serve it hot with bread or dinner rolls.

Other favorite Vegetarian curries: Kashmiri shaman kaliyah/paneer in spicy milk gravy, handi paneer dhaba style, Lentil malai kofta

PavBhaji-2

 

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Cauliflower Paav bhaji
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Oil – 2 tbsp
  • Hing (asafoetida) – ¼ tsp
  • Cumin seeds – 1 tsp
  • Cauliflower – 1, small ( 2 cups)
  • Capsicum – ½
  • Green peas – ½ cup
  • Onion – 2, medium
  • Tomato – 2, medium
  • Garlic ginger paste – 1 tbsp
  • Green chilli – 3 pieces
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Pav bhaji masala – 2 tbsp
  • Salt – 2 tsp or to taste
  • Coriander (cilantro) – ½ cup
Instructions
  1. Chop the vegetables like cabbage, peas and cauliflower. Boil for 15 minutes or pressure cooker the vegetables for 10 minutes with 3 cups of water until become mushy.
  2. Mash the vegetables using masher with the water.
  3. Now in a pan, heat oil, add cumin seeds, hing, ginger garlic paste, chopped onions and sauté for 1- 2 minutes.
  4. Add tomatoes with turmeric powder, chilli powder and let it ooze out some oil which will take 2- 3 minutes.
  5. Add mashed vegetables, required salt and readymade pav bhaji masala in the gravy.
  6. Combine well, cook the bhaji for atleast 10 – 15 minutes on low to medium flame.
  7. Add water in bhaji if required and cook for 5 more minutes.
  8. When the oil starts separating from top and pav bhaji is ready.
  9. Garnish with some butter on top, lemon wedge, chopped onion, chaat masala fried green chilli and fresh coriander leaves,
  10. Serve hot with some bread or paav.
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PavBhaji-3

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