CHICKEN BIRIYANI

Ingredients:

Chicken ½ Kg

Jeeraghasamba or Basmati Rice ½ Kg

Ground onion 1 Big

Chopped tomato 1 Big

Pudina leaves – 20 leaves ground

Curd 1 Cup

Green Chili 6 pieces ground

Cinnamon 1 stick

Cloves 5-6

Cardamom 3

Ginger Garlic paste 4 Spoons

Lemon juice – 1 Spoon

Salt

Procedure Clean the rice and soak it about 1/2 an hour 

Heat the thick bottom pan with oil then just fry cinnamon stick, cardamom and clove 

Then add ground onion and ginger garlic paste, sauté them, till get slightly brown color 

Add chopped tomatoes, and fry it well 

Add ground Pudina leaves and fry till they start thickening. 

Add Rice, Curd, Lemon Juice and chicken and proportionate water level to suit your pressure cooker and allow cooking for 3 whistles. 

Wait till the pressure goes off itself. 

Sprinkle few fine chopped Coriander leaves and add two spoon for Ghee for flavor and mix them well .

Serve with Curd Raitha

VEGETABLE CUTLET

 

Ingredients
Small size carrot
Medium size potato
Small size beet root (if required)
Beans 4
Green Peas (if required)
Garlic 1 small piece

Fennel seeds 2
Green chili 2
Coriander leaves little bit
One small size onion finely chopped

Turmeric ¼ spoon

Salt to taste

Maida 3 spoon

Bread powder 4-5 spoon 

Procedure
Finely Chop all the following Carrot, Beetroot, Potato, Green Peas, Beans and pressure cook them for some time to make them soft.

Grind Garlic, Fennel Seeds, Green Chili, Coriander Leaves, onion, salt, turmeric powder and mix them well with the boiled vegetables.

Prepare a thin liquid out of Maida and water for coating.

Then make them into small balls flattened and dip it in the Maida liquid & immediately roll them in bread powder and spread them in the plate or paper to dry.

Deep fry them in medium heat oil.

Serve hot with Tomato sauce.

VEGETABLE CHEESE BALLS

Ingredients

Cheese Grated  5 table spoons

Corn Flour 8 Table spoons

Potato Boiled 2

Cauliflower Grated ¼ of a small flower

Carrot grated 1 small

Bread Powder 1 cut

Mint Leaves, finely chopped 8

Coriander leaves, finely chopped 1 spoon

Chilli Powder 1 Spoon

Salt  to taste

Oil

Procedure
Mix the boiled Grated Cauliflower, Carrot, Corn and Cheese into a bowl and keep it for the cheese balls stuffing.

Prepare a thick batter out of Corn Flour, Potato, Salt and Chili Powder for the outer coating for Cheese balls.

Keeping the stuffing inside make round balls using the thick batter as an outer covering. 

Roll the balls on to the bread powder to make a proper clean covering.

Fry them on medium heat oil until golden brown as in the image.

Serve them with Tomato Sauce or Mayonnaise.

Serve immediately.

PARADISE DRINK

Ingredients

  Water from 2 Tender Coconuts

Complete soft tender coconut meat

Lemon

Sugar

Salt

Mint Leaves - 1 or 2 for Flavor

Procedure 

Prepare a juice out of tender Coconut Water, Tender Coconut Meat, Lemon, Mint Leaves, pinch of Salt and 5 TSP of Sugar. 

Tastes heavenly for all age groups. 

HOT PEPPER CHICKEN

 

Ingredients

250 gms of Bone Less chicken
1/2 cup cornstarch
1 egg White
1 Tbs fresh lemon juice

Chilli Chicken Mix 1/4 cup2 cups oil

Pepper powder

Salt

Curry Leaves

Preparation:

Mix cornstarch, egg, Chilli Chicken Powder, Lemon Juice, salt and Chicken together to form a thick mix. Set aside for marination for Half an hour. 
Heat oil, then deep fry the Chicken until golden brown and add curry leaves in oil. Drain the Chicken and curry leaves.
In a clean Bowl at low flame, add the drained Chicken, sprinkle Pepper powder and Salt, toss them properly to have the pepper and salt properly mixed on to the chicken.

Easy to make and Good starter for parties.

CHICKEN VARUVAL

Ingredients

Chicken breast - 3 Pieces

Small Onions 5

Red Chilli Powder 2 Tsp

Dhaniya powder - 1 Tsp
Jeera/ Cumin powder- 1/2 Tsp
  Turmeric powder - 1 Tsp
Garam masala powder - 1 Tsp

Curry leaves - 10-20 leaves

Pepper - per required spice
Salt - To taste
Oil - 1 Tbsp

Elachi 2

Cinnamon 1 piece

Cloves 3 pieces
Curry Leaves

Procedure

Heat a table spoon of oil in a pan, add Cinnamon, Elachi, Cloves .

In low flame, add Chilli Powder, Dhaniya Powder, Cumin Powder, turmeric powder, garam masala powder and fry them. 

Add finely cut chicken and keep frying till the water from the chicken comes out to make a fine watery gravy. Add some water to retail the pasty form.
Add Curry Leaves.

Add Pepper per requirement.

Fry all till it becomes thick and then add fine chopped onions and cook for some time.. 

Keep cooking till the chicken is properly cooked, do not overcook the chicken, you should feel the juice in the chicken.

Add Dhaniya leaves to taste and flavor. 

Goes well with Sambar rice and Rasam Rice

DRAGON PRAWNS

 Ingredients

½ Kgs Medium or jumbo prawns

1 cup Corn Flour

1 Egg

Lemon

Sugar

Hot Chilli Sauce

Soya Sauce

Vinegar

1 spoon of condensed milk – Milkmaid

Salt

Procedure

Clean and un-vein the prawns.

Mix corn flour and egg to make it in to a thick batter. Add Lemon and salt for taste to the batter without diluting the thickness.

Mix the cleaned prawns to this batter mix and keep aside.

In flat bowl at low flame, add two spoon of water, Sprinkle of sugar, hot red chili sauce, Soya Sauce, a spoon of tomato Puree and Vinegar to make a thin caramel sauce.

In a different bowl, Heat oil and at medium flame, fry the prawns until golden brown and keep aside.

Fry some Cashews or peeled of Badam to crisp.

Toss and Mix the fried prawns along with the fried nuts in the caramel sauce to a make coating spread all over as in the image.

This is very similar to Honey roasted prawns but with a tint of spice to it. Yummy………