CHICKEN BIRIYANI :-

CHICKEN BIRIYANI :-

NEEDED:-

CHICKEN - 1/2 KG

BASMATI RICE - 3 CUPS.

BIG ONION - 4 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 2 TSP

DHANIYA POWDER - 1 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    3 TBLSPN CHOPPED.

LEMON JUICE - 1/2 TBLSPN

CURD - 1/2 CUP

SALT - 2 TSP.

OIL - 4 TBLSPN

BAY LEAVES - 1

CINNAMON - 4 INCH

CLOVES - 4 NOS

CARDAMOM - 4 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE CHICKEN. WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE CHICKEN AND SAUTE FOR SOMETIME. WITH THAT ADD HALF CHOPPED TOMATO, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF MINT AND CORIANDER LEAVES. POUR HALF TUMBLER WATER AND PRESSURE COOK FOR 2 WHISTLES.

AFTER COOLING OPEN THE LID ADD THE BASMATI RICE, REST TOMATOS,  MINT, CORIANDER LEAVES . ADD SALT AND 5 CUPS OF WATER ( ALREADY THERE IS ONE CUP OF WATER WITH CURD ) . STIRR WELL. AND KEEP FOR ONE WHISTLE. REMOVE FROM FIRE . AND ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.

MILK BENI

MILK BENI :-

NEEDED :- BENI - 1 POCKET, MILK - 2 CUPS, SUGAR - 4 TSP. ( OR MILK MAID 1/4 CUP ) 

METHOD :- KEEP THE BENI IN A BOWL. WARM MILK ADD SUGAR. WHEN IT DISSOLVES ADD IT TO THE BENI. DONT OVERHEAT THE MILK. THEN THE TASTES WILL GO OFF. 

IF YOU ADD MILK MAID, ADD QUARTER CUP OF WATER WITH IT AND ADD IT TO THE BENI. MIX WELL AND SERVE. IN BOTH WAYS THE MILK SHOULD BE WARM. 

LOBIA MASALA

LOBIA MASALA:-

NEEDED:- LOBIA - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GINGER GARLIC PASTE - 1 TSP, TURMERIC PWDR - 1 PINCH, CHILLI PWDR & DHANIYA PWDR - 3/4 SPN EACH, CORRINDER LEAVES - 1 TSP CHOPPED, SALT - HALF TSP, JEERA - 1/4 TSP, OIL - 2 TSP

METHOD :- SLIGHTLY FRY THE LOBIA IN A PAN. ADD ONE CUP WATER AND PRESSURE COOK FOR 5 WHISTLES. GROUND ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN ADD JEERA. THEN ADD ONION PASTE. SAUTE FOR 2 MINUTES. ADD THE GINGER GARLIC PASTE. SAUTE TILL BROWN. ADD TURMERIC, DHANIYA , CHILLI PWDR AND SALT. THEN ADD THE GROUND TOMATO. SAUTE TILL OIL SEPERATES. THEN ADD THE COOKED LOBIA WITH SOME WATER. MIX WELL. COOK FOR 5 MINUTES COVERED WITH A LID.  SPRINKLE DHANIYA LEAVES, ONION RINGS AND A LEMON RIND. SERVE HOT WITH GARAMO GARAM ROTIS, CHAPPATHIS, GULCHAS AND NAAN. 

PEPPER CHICKEN :-

PEPPER CHICKEN :-

NEEDED:-

CHICKEN WITH BONES( WITHOUT SKIN) - 1/2 KG

SMALL ONION - 20 NOS.(CHOPPED FINELY)

GREEN CHILLI - 2 NOS.

GINGER - 1 INCH PIECE

GARLIC - 2 PODS

RED CHILLI POWDER - 1/2 TSP

CORRIANDER POWDER - 1 TSP

PEPPER - 1/2 TBLSPN

JEERA - 1/4 TBLSPN

SOMPH - 1 TSP

OIL - 1 TBLSPN.

KALPASIPPUU - 1

BAY LEAF - 1

CLOVES - 2 NO

CARDAMOM - 1 NO.

METHOD :-

WASH THE CHICKEN WELL. KEEP ASIDE. HEAT THE OIN IN THE PAN ADD KALPASIPPUU., BAY LEAF., CLOVE AND CARDAMOM. ADD SMALL ONIONS SAUTE WELL. ADD THE CHICKEN AND SAUTE WELL. GRIND THE REST INGREDIENTS INTO A PASTE. ADD THIS TO CHICKEN AND SAUTE WELL. ADD LITTLE WATER. STIRR OCCASSIONALLY. COOK WELL IN SIM FOR 20 MINUTES OR TILL DONE. SERVE HOT WITH CHAPATHIS., DOSAS , PLAIN RICE., NAN., PHULKAS. AND ROTIS.

ITS GOOD FOR COLD AND COUGH TOO.

PURAN POLI/PARUPPU BOLI

POLI/BOLI

NEEDED:- MAIDA - 2 CUP, CHANNA DHAL - 1 CUP, SUGAR/JAGGERY - 1 CUP, HALDI PWDR - 1PINCH, CARDAMOM PWDR - 1 PINCH, TIL OIL - 100 ML, GHEE - 100 ML.

METHOD:- SEIVE MAIDA. ADD A PINCH OF HALDI. MIX WELL. ADD QUARTER CUP WATER LITTLE BY LITTLE. KNEAD WELL. MAKE IT A TIGHT DOUGH AND POUR THE TIL OIL. KEEP ASIDE 2 HOURS FOR MARINATION. 

COOK CHANNA DHAL IN A PRESSURE COOKER FOR 1WHISTLE. IT SHOULD BE PARABOILED. DONT OVER COOK. ADD JAGGERY OR SUGAR AND HEAT A LITTLE. REMOVE FROM FIRE GRIND WELL. 

MAKE SMALL BALLS IN MAIDA . MAKE THEM AS CUPS. PUT A TSP OF PURAN INSIDE IT.  CLOSE THE CUPS AND SPREAD LIKE A THICK CHAPPATHI. HEAT TAWA COOK THE BOLI BOTH SIDES WITH  GHEE. SERVE HOT.