Tuesday, August 30, 2005

Chicken Biriyani

Rice - 2 cups
Water - 4 cups
Chicken - 1/2kg

Onion chopped - 4 nos
Ginger paste - 1" pc
Garlic paste - 4 nos
Green chillies - 10 nos

Turmeric powder - 2 tsp
Chilly powder - 1 tsp

Cloves - 5 + 2
Cinnamon - 2 + 1
Cardamom - 5 + 2
Jeera (perinjeerakam) - 1/2 tsp + a pinch
All these(larger quantities) are to be powdered.
The rest to be used as whole.

Coconut grinded - 1/4 cup
Kus kus grinded - 2 tbsp
Cashewnuts grinded - 2 tbsp (approx 25g)
Curd - 1/4 cup

Tomato - 1/4 cup
Coriander leaves - 1/4 cup
Pudina leaves - 1/4 cup
Lemon - 3/4

Salt to taste
Oil or Ghee - 1/4 cup

Wash the rice and chicken and set them aside to drain the water. Fry the rice in a tsp of oil. Heat the remaining oil and add a cinnamon, clove, cardamon and jeera for flavour. Once they pop, saute the onion until it becomes golden brown. Then add the ginger garlic paste and green chillies. Saute for a while and add the turmeric and chilli powder. Add tomatoes and saute till it leaves the edges. Then add the grinded coconut, kus kus (it should be soaked before grinding), cashewnuts and the coriander and pudina leaves. Add the curd and chicken to it and stir well with salt.Cook for around 10-15 until the chicken is almost cooked. Then add the fried rice. Stir and add the water. Close the vessel and cook on slow fire for nearly 10 min, stirring every few min.

Egg Curry

Boiled Egg - 4 nos
Potato - 1no
Onion chopped - 2 big
Ginger chopped - 1/2" pc
Green chillies sliced - 2 nos
Curry leaves - 1 strig

Coriander powder - 2 heaped tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp
Garam masala - 1/2 tsp
Egg Masala powder - 3 heaped tbsp

Coconut milk - 1 cup
(If cocunut milk powder is used - 4 tbsp)
Salt - to taste

Saute the chopped onion, ginger,chillies and curry leaves until the onion becomes golden brown. Then add the coriander powder, turmeric powder followed by chilli powder and garam masala ( or the egg masala powder). Stir till the powders have become roasted well. Then add the cut potato pieces with a little water so that the potatoes are immersed in it and salt to taste. Once the potatoes are cooked add the halved boiled eggs. After a few min add the coconut milk. When it starts to boil remove from the stove.

This will go well with appam, idiyappam and also with chappathi or rice.

Monday, August 08, 2005


Toor dal - 1 cup
Vegetables - 1 medium tomato, 1 carrot, 1 potato, few beans, 1 bringal, few lady fingers, ash gourd, drumsticks (Note: all the vegetables need not be used)
Sambar powder - 3 tbsp
Juice of lemon sized ball of tamarind - 3-4 tbsp
Fresh coriander leaves chopped
Curry leaves - 1 sprig
Mustard seeds - 1tsp
Fenugreek seeds - 1/2 tsp
Dried red chillies - 3nos
Oil - 2tsp
Salt to taste

Pressure cook the dal using nearly twice the water. Cook the vegetables till done with salt. The cooking time of brinjal and tomatoes are less, so they can be added at the end. When the vegetables are done, add the dal which is soft and mushy to it.

Add the sambar powder to it and let it boil. Then add the tamarind juice and let it boil for a minute. Switch off the flame and add the coriander leaves.

In a small kadai or pan, heat the oil. Add the mustard seeds when the oil becomes hot. When it completes spurting add the fenugreek seeds followed by curry leaves(not necessary if coriander leaves are put) and red chillies. Season the sambar with this.