Channa Biryani

Channa Biryani

Channa Biryani, Rich in Protein and Vitamin.. by hearing the name you can think how it'll be... don't worry without any hesitation you can give a try for this in the same way you can do variety biryani with black chickpea/channa, Rajma, Black eyed pea, Yellow pea, good way to complete a full meal by giving a hand for these type of recipes.. mmm:) no need to worry for curries and side dishes nah..

"Jess kutty and my better half was" completely biryani lover... this is alternative way to add these channa... and pulse in their diet... coming to the recipe....

Ingredients:

Basmathi Rice - 1 1/2 cup

Coconut milk- 1 1/2 cup

Water 1 cup

Channa Dhal- 3/4 cup

Ghee- 3 tsp

Graham masala- 3/4 tsp

Onion- 1 sliced

Cinnamon- 1 inch

Cardamom- 2 nos

Bay leaf- 1

Star Anise- 1/2

To grind:

Onion- 1

Tomato-1

Green chillie- 2 nos

Coriander leaves

Mint leaves

Coconut- 2 tsp

Preparation:

* Soak the channa dhal for 4-6 hours and boil in pressure cooker for 2 whistles

* Soak the Rice for 15 mins and give a fry in  2 tsp of ghee

* Grind the ingredients which are mentioned in the table

Here is ingredients to go with Channa Biryani

To grind????? ple check the table ingredients..:)

Heat the pressure cooker with Ghee, fry the Cinnamon, Cardamom, Cloves , Star Anise, Bay leaf, & saute the onion for few mins

Add the grind-ed paste cook this for 5-8 mins in medium flame

Add the Graham masala and salt

Add in the Boiled Channa dhal

Add the Prepared Basmathi Rice

Add the water and coconut milk.. Cook it for 2 whistle

Just poke the Biryani with Forks

Yummy it's Ready

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prawn masala

Prawn Masala

Preparation Time- 30 mins

Cooking Time- 30-40 mins

Serves- 3-4

Ingredients:

Prawn/Irawl/Shrimp- 500gms

Turmeric Powder- a pinch

Chillie Powder- 1/2 tsp

Small Onion/Pearl Onion- 1/2 cup

Tomato- 2-3 nos

Ginger & Garlic Paste- 1 1/2 tsp

Salt- to taste

Oil- 3 tsp

Mustard seeds- 1 tsp

Curry Leaves- 1 spring

Coriander Leaves- For Garnishing

Water- 3/4 cup

Roast and Grind:

Fennel Seeds/Perinjeeragam-1 tsp

Cumin Seeds/Jeera- 3/4 tsp

Rice Grains- 1 tsp

Coriander Seeds- 1 tsp

Curry Leaves- a handful

Oil- 1 tsp

Chillie Powder- 1 tsp(Can Adjust as per Taste)

Method:

* Roast the Fennel seeds, Cumin seeds, Coriander Seeds, Rice grains and curry leaves with a tsp of oil to Golden Brown in color, Finally add the Chillie powder and Roast it till the Raw Smell Goes. 

* Make the Mixture Cool and Grind them, Marinate the Prawn with salt, turmeric powder, and Chillie powder for half an hour..

* Heat the Kadai with Oil, Splutter the Mustard seeds, Saute the Onion For few mins, Add in the Ginger Garlic Paste cook it till the raw smell goes, Ad a handfull of Curry leaves.

* Add in the Tomato Puree, Cook till the Oil Separates, add the marinated Prawns to the masala.

* Add the Grind-ed masala, Salt, and water to it Cook the masala till the prawns done, and the Oil separates to the Curry, almost it took 10 to 15 mins in medium flame to separates the oil.

Notes:
* Instead of REd chillie powder, you can use Dry red chillie to roast and grind..
* Adjust the Consistency by adding water in final stage to make a semi dry or gravy dish by adding water..
* Adjust the Spice Level, According to your taste..

All Done

"Prawn Masala"

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Pepper chicken

Pepper Chicken

Pepper chicken is a flavored chicken curry... that's yumm with all the combination... even with breads and buns.. can do this as semigravy type, gravy type, or roast type curry.... 

Preparation time-10mins
Cooking Time- 40 mins
Serves- 3-4

Ingredients:
Chicken- 1/2 kg
Pepper + Jeera- 3tsp + 2 tsp (Ground freshly)
Pepper powder- 1 tsp
Onion- 1 cup (Finely chopped)
Ginger garlic paste- 3 tsp(Fresh)
Turmeric powder- 1/2 tsp
Graham masala- 1/2 tsp
Salt
Oil

Heat the kadai with oil and saute the onion foe few mins

Add the Ginger Garlic paste

Add int he cleaned chicken

Add the turmeric powder, Graham masala, freshely grounded pepper and jeera with some salt

Give them a good mix

Add a cup of water

Cover and cook till the chicken was done

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Tandoori Chicken

Ingredients

• 3 tbsps vegetable oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp cayenne
• 1 tbsp garam masala
• 1 tbsp paprika (sweet not hot)
• 1 cup plain yogurt
• 2 tbsps lemon juice
• 4 garlic cloves (minced)
• 2 tbsps fresh ginger (minced)
• 1 tsp salt
• 4 whole chicken leg (drumsticks and thighs or its equivalent skinless bone) 

Method

1 Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
2 Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
3 Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
4 Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
5 Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.

 

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Indian Fish Coconut Curry

Ingredients

• 1 lb fish fillets (boneless, skinless)
• 1 tbsp vegetable oil
• 1/2 onion (grated on large holes of box grater)
• 1 tsp fresh ginger (grated)
• 2 cloves garlic (finely minced)
• 1 tomato (fully ripe, diced or 1 1/2 cups canned diced tomatoes)
• 1 tsp garam masala
• 1/4 tsp chili powder (cayenne)
• 1/2 tsp salt
• ground black pepper (freshly)
• 1 cup coconut milk
• 1/4 cup water
• 2 chili peppers (fresh, cut in half lengthwise) 

Directions:

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

 

Total Time

30 min

Nutrition Facts

Amount Per Serving

Calories 310

Calories from Fat 190

% Daily Value *

Total Fat 21g	32%
Saturated Fat 13g	65%
Trans Fat 0g
Cholesterol 60mg	20%
Sodium 350mg	15%
Potassium 710mg	20%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	8%
Sugars 3g

Protein 25g

Vitamin A	8%
Vitamin C	15%
Calcium	6%
Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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7 The Penthouse, One Hyde Park

Next

The penthouse in London’s one Hyde park is reportedly one of the most expensive house in the world. This 6-bedroom house was sold for 220 million dollars recently. Details about the buyers still remain a secret.
This penthouse includes a wide range of facilities such as room service from a neighbouring hotel, spas, gym, squash court etc. It also has a private facility for tasting wine. It has former SAS members guarding it 24 x 7. The windows in the house are completely bullet-proof.

- See more at: http://www.mobilelikez.com/technology/the-most-expensive-houses-in-the-world/#sthash.m1XmebU4.dpuf

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Chettinad Chicken

Ingredients

Serves: 6 

• 1 kg boneless chicken
• 1kg skinless, boneless chicken breast, cut into bite-sized chunks
• 1 teaspoon turmeric (haldi) powder
• 1 teaspoon turmeric
• Salt to taste
• salt to taste
• ¼ cup oil
• 4 tablespoons vegetable oil
• 3 large onions, finely chopped
• 2 teaspoons poppy seeds
• 4 green chillies
• 2 teaspoons whole black peppercorns
• 2 sprigs curry leaves (kadipatta)
• 2 teaspoons fennel seed
• 1 tablespoon ginger paste
• 2 teaspoons coriander seed

• 1 teaspoon garlic paste
• 1 teaspoon cumin seed
• 1 teaspoon cumin (jeera) seeds
• 3 large onions, minced
• 3 tomatoes (about 1 cup chopped)
• 4 green chillies, chopped
• Dry Masala
• 2 sprigs fresh curry leaves
• 2 teaspoons poppy seeds (khus khus)
• 1 tablespoon ginger paste
• 2 teaspoons black peppercorns
• 1 teaspoon garlic paste
• 2 teaspoons fennel seeds (saunf)
• 250g chopped fresh tomatoes
• 2 teaspoons coriander (dhania) seeds
• 120ml water

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Directions

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

1. Chop the chicken into bite-sized pieces. Rub with turmeric and salt.
2. Rub the chicken pieces with the turmeric and salt. Set aside.
3. Heat oil in a large frying pan or kadhai. Fry all the dry masala ingredients. Take them out, grind and keep aside.
4. Heat the oil in a large frying pan or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed and cumin seed in the hot oil until they just begin to change colour; remove from the frying pan, keeping the oil in the frying pan. Grind the spice mixture with a mortar and pestle and set aside.
5. Fry onions, green chillis, curry leaves, ginger and garlic paste to the oil till onions turn golden brown. Now add tomatoes and ground dry masala. Cook till tomatoes are soft and the oil leaves the tomatoes. Add the chicken. Add salt to taste and fry the chicken for 5 minutes. Cover with a lid, add 1/2 cup water, and cook for 30 minutes till chicken is tender. Serve.
6. Add the onion, green chillies, curry leaves, ginger paste and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.

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Home Made easy Rasmalai

   Rasmalai     
                
                   
Ingredients:
Paneer made from 1 litre of milk
Full cream/whole milk - 1 litre
Sugar - 1/2 cup
Cardamom powder - 1 tbsp
Water - 4 cups
Sugar - 1 cup
Thinly sliced almonds or pistachios - 1/2 cup

Method

1. Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved.
2. Turn off the fire and keep syrup aside.
3. Knead the paneer in a platter till very smooth.
4. Make into balls slightly smaller than the size of a walnut and flatten slightly in the centre.
5. When the paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the paneer balls.
6. Cook for 10 mins.
7. Turn off the fire, add the cardamom powder and mix well.
8. Add the syrup soaked paneer balls (after draining) to the milk mixture and chill for a few hours.
9. Before serving, garnish with slivers of dried fruit.

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Dhum Biryani Restaurant style

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Pancake

Puffy Apple Pancake

Ingredients

• 1 big green apple, peeled, cored, and diced (I recommend a Granny Smith apple.)
• 1/4 teaspoon(s) cinnamon
• 2 tablespoon(s) sugar
• 1/3 cup(s) flour
• pinch(s) salt
• 1 1/2 teaspoon(s) baking powder
• 1 egg
• 1/2 teaspoon(s) vanilla
• 1/4 cup(s) milk
• 2 teaspoon(s) butter
• Powdered sugar

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Directions

1. Whisk together the cinnamon, sugar, flour, salt, baking powder, egg, vanilla, and milk until combined, but don't worry about lumps. (This is one of those recipes with baking powder, so you need to measure carefully.)
2. Melt the butter in the skillet on medium heat. Add the apples, and then pour the batter over them. Cover the skillet with the lid and cook for 10 to 12 minutes.
3. Turn off the stove, take the skillet off the burner, and remove the lid.
4. Use the spatula to loosen the cake from the sides of the skillet. Next, put the serving plate upside-down over the skillet, and flip the pancake onto the plate by turning the whole thing over. (Use potholders to protect your hands).
5. Sift powdered sugar over the top (which used to be the bottom). Savor your masterpiece.

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