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Chicken Curry



Ingredients:
Chicken-1lb
Onion- 1 (finely chopped)
Ginger&Garlic paste-2 tsp
Tomato- 1 (finely chopped)
Chilli Powder- 1tsp
Corriander Powder- 1/2 tsp
Pepper- 1/2 tsp
Curry Masala Powder- 1/2 tsp
Curry leaves- few

Procedure:
Heat oil in a pan  and fry onions and ginger garlic paste to golden brown color. Add turmeric, tomato and all other masala powders and saute until tomato becomes soft. Add chicken and fry for few minutes. Pour 1 cup of water and allow the chicken to cook well. When it is 3/4 th cooked , remove lid from pan and allow it to dry to required consistency.

Aloo Gobi – Potato Cauliflower – Masala Curry


This recipe is about Aloo (Potatoes) and Gobi (Cauliflower). When I was staying in Delhi (not so long), I had a chance to live with a north Indian family. Aunty who was my neighbor used to cook very tasty and traditional North-Indian Aloo Gobi. I was luckily enough to had it for the first time. After that i had another chance to have tasty alu Gobi on-the-air. First time when I travelled to India by Indian airlines, they provided a spicy mixture of vegetable made of potatoes and cauliflower. I liked it so much. So, here comes the recipe of aloo Gobi, that i never miss to cook at least one time a week. I will keep the recipe preparation as simple as possible, so that it will be easier for beginners of Indian cooking.

Ingredients

  • Cauliflower -1 large
  • Potatoes -3 large
  • Onion -2 (chopped)
  • Tomato -3
  • Ginger -1/2 tsp. (paste)
  • Garlic -4 pieces (paste)
  • Cooking Oil - 4 tbsp.
  • Coriander leaves -1 (chopped)
  • Cumin seeds - 1tbsp.
  • Turmeric -1tbsp.
  • Salt- 1tbsp.
  • Garam masala – 2tbsp.
  • Coriander Powder- 1 tsp.
  • Chili powder -1/2tsp.

Method

Step 1

Potato and Cauliflower preparation: Peel the skin of potato, cut into medium sized cubes. Now, cut Cauliflower into big size florets.

Step 2


Tempering and Frying: Heat vegetable oil in a large saucepan, add finely chopped onions and cumin seeds. Now add ginger garlic paste to the mixture. Fry until onions become creamy, golden, and translucent. Add finely chopped tomato to the mixture and fry well until everything turns in to creamy sauce. Now add garam masala, corriander powder, chilli powder, turmeric powder and salt.

Step 3

Add Potato and Cauliflower to masala mixture: When nice aroma come out add chopped potatoes and cauliflower to the frying mixture. Make sure that potato and cauliflower doesn’t stick to the pan. Sprinkle little water and ensure that the potatoes and cauliflower are coated with the curry sauce. Cook it in a low flame until potatoes are cooked nicely.

Step 4

Garnishing - Final touch: Turnoff the heat and finally garnish the curry with finely chopped coriander leaves.

Tips:

Before tempering, you can fry the potatos and cauliflower in 2 tbsp. of oil. So that it doesn’t take much time to cook.

Lemon Rice – South Indian



Lemon rice is a very famous and delicious authentic south Indian rice dish that can be prepared in few minutes by adding cooked rice with fresh lemon juice. Usually lemon rice goes well with raitha or Pappad snacks. In Tamil Nadu, this dish commonly prepared during festivals, traditional festivals and it is served as a prasadam in south Indian temples too. Together with Tamarind rice, Lemon rice is a popular long-lasting travel food. This rice also spelled as Ellumichai Sadam, Ellumichai Satham, Lime rice, Chitrannam, Lemon ki chawal.

Ingredients

  • Rice (cooked)- 1cup
  • Peas - 1/2cup
  • Lemon-1/2 (for juice)
  • Cashew nuts-10
  • Peanuts - 50gms
  • Onion -1(chopped)
  • Green chilly-1(chopped)
  • Turmeric powder-1/2tbsp
  • Gram dal-1/2tbsp
  • Cumin Jeera-1/2tbsp
  • Mustard seeds-1/2tbsp
  • Vegetable oil-4tbsp

Method

Step 1

Rice preparation: Wash and cook the rice with salt using 2 cups of water or little lesser. (The quantity of water differs as per type of rice). Be careful with the water, because for preparing variety rice, always cooked rice must be non-sticky. So, try to use less water than normal. Once the rice is cooked, transfer it to big plate. Cool down to room temperature. So that the rice retains its shape. Now the rice is ready for making Lemon rice.

Step 2

Peas preparation: Wash and Cook green peas with salt. If you are using frozen peas, then soak it in hot water for few mins and keep it ready for next step.

Step 3

Tempering and Frying onions: Heat oil in a pan and add mustard seeds, When it is splitters add cumin seeds, gram dals, green chilly and onion. Fry the onion till it turns to golden color. Make sure that the burner is in medium flame.

Step 4

Lemon / Lime Juice Preparation: Extract the juice of lemon and filter the lime seeds. Now add lemon juice to the tempering. Fry for few seconds.

Step 5

Adding Peas: Mix the cooked (or frozen) peas to the tempered ingredients. Stir well.

Step 6

Mixing rice: Now add cooked rice to the ingredients. Then mix all the ingredients. Don’t mix too much.

Step 7

Add Nuts – Cashews and Peanuts: Remove the rice from the heat. Now, Roast cashews and groundnuts with 1 tsp of ghee/oil in a fresh pan seperately. Mix those nuts to the rice. You can also garnish Lemon Rice with Coriander leaves.Now yummy tasty lemon rice is ready to serve! Serve with papaddam or vathal.

Tips:

1) In order to keep the nuts crispy even after a long time, don’t add it when you prepare the dish. But, add it once the rice dish is removed from the heat and kept in room temperature for sometime.
2) You can use 1 tsp. oil before cooking the rice (just fry it in a hot pan for few mins). So that it retains its shape and rice doesn’t stick to each other after cooked. This step is important to make any variety rice dishes.

CHICKEN BIRYANI (BIRIYANI) TAMILNADU STYLE

INGREDIENTS

Chicken - 1 kg
(cook it separately in a cooker)
Basmati rice - 875 gm or 7 cups
Onion
(big) - 2 nos
Tomatoes(big) - 6 nos
or
Tomato puree - 6 spoon
Cinnamon(Karugapatta) sticks - 5 nos
Cloves
(Grambu) - 10 nos
Cardamom
(Elakka) - 5 nos
Green chillies
(big) - 3 nos
Ginger
- 2 thumb size or 3 - 4" piece
Garlic
- 1+1/2
Red chilly powder - 3 spoon
Turmeric powder
- 3 pinch
Garam masala powder - 3 tbsp
Coriander powder
- 3 tbsp
Mint leaves
(Pudhina) - 1 bunch
Coriander leaves
- 1/2 bunch
Butter milk(US) - 3 cups
or
Curd(India) - 3 cups
Oil
- 12 spoon
Lemon - 1 no
Ghee
- 1 spoon
Salt
- As reqd

DIRECTIONS

Step 1. Heat up a pan.

Step 2. Add oil and ghee into it.
Step 3. Add cinnamon, cardamom and cloves and fry well.
Step 4. Add green chillies and fry till skin turns white.
Step 5. Add onions and fry till golden brown.
Step 6. Add salt also.
Step 7. Add ginger-garlic paste and fry till smell goes off.
Step 8. Add red chilly powder, turmeric powder, garam masala and coriander powder and mix well for 2 mins.
Step 9. Add pudhina and coriander leaves now and mix well.
Step 10. Add chicken(boiled in cooker) now and mix well for 5 mins.
Step 11. Add tomatoes now and fry well.
Step 12. Add butter milk and mix nicely and let it boil for 2 mins.
Step 13. Add hot water or warm water and heat it till it boils.
Step 14. Add rice and mix well.
Step 15. :- The rice level mentioned is exactly 7 cups in rice cooker cup. So add double the quantity of water. Also minus the buttermilk level. So exactly for 7 cups of rice, add 11 cups of water as buttermilk level of 3 cups has been reduced.
Step 16. Squeeze lemon.
Step 17. Close Chicken Biryani with a plate and check every 5 mins to see if the rice has cooked.
Step 18. After the Chicken Biryani rice has cooked well, leave it for 5 mins.
Step 19. Mix Chicken Biryani well again.
Step 20. :- Serve Chicken Biryani hot.

White Chicken Enchilada Recipe (Chile & Sour Cream Sauce)



One of my husbands favorite recipe that I make is white chicken enchiladas! Whenever I ask what he wants, this is the normal request. I thought I would share with you all the recipe so you can try it too! It’s pretty easy and doesn’t take much prep if you already have cooked chicken to work with. He actually helped make them today and I was pretty impressed with his photo taking skills too! ;)
Don’t they look yummy?! They are!
Mix the shredded chicken with a cup of cheese. I like to run the chicken under cold water first so the cheese won’t start to melt.
Make the sauce mixture on the stove so it gets thick and bubbly. Pour the sauce on top of them, making sure it gets around the edges too!
Bake for 20-25 minutes at 425 degrees in the oven. You can turn on the broiler at the end to get the cheese more golden brown and crispier.

Enchilada Ingredients:

  • 2 cups shredded Monterey Jack cheddar cheese
  • 8 flour tortillas (soft shell)
  • 3 tablespoons butter
  • 1 cup sour cream
  • 1 4oz can of diced green chiles
  • 2 cups shredded chicken (about 1 big chicken breast)
  • 3 tablespoons flour
  • 2 cups of chicken broth
  • Salt and pepper

Directions:

  • Preheat the oven to 425 degrees.
  • Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
  • Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
  • In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
  • Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
  • Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
  • Pour the creamy sauce over the rolled up tortillas evenly.
  • Add 1 cup of the cheddar cheese over the top.
  • Bake for 20-25 minutes or until the cheese is golden brown.
  • Add salsa or cilantro and you’re ready to eat!
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