Salem Chicken Biryani, Seeraga Samba Chicken Biryani

        Salem style Chicken Biryani has its unique specialty made with seeraga samba rice gives a special taste to it. Though it looks plain less textured, its taste cannot be beaten. Its goes very well with Salem chicken salna and raita. I usally love when served in plantain leaf  where the combination adds extra aroma to the recipe. 

Ingredients :

Chicken - 1/2 Kg                                                                      Cooking Time : 30 -45 Min

Seeraga Samba rice - 1 Cup

Onions - 1 Cup                                                                          Serves : 2 People

Tomato - 1

Green Chilly - 4

Bay leaf - 3

Cardamom - 3

Cloves - 3

Cinnamon - 1 inch

Marathi Mooku - 2

Ginger/ Garlic paste - 2 Tsp

Mint Leaf - 1 Bunch

Turmeric - A pinch

Ghee - 2 Tbsp

Oil - 4 Tbsp

Salt - 2 Tsp

Water - 2 Cups

Salem Chicken Biryani

Method :

              

Cut the onions, green chilly and tomato. Keep all the biryani ingredients aside. Heat the oil in pressure cooker. Add all the dry biryani masala's.

                              

Add Onions and stir it for few minutes, then add green chilly, ginger/garlic paste. Stir well for few more seconds. Then add tomato and cook until it turns soft. Finally add the mint leaf and curry leaf.

                              

Before you start everything pressure cook the chicken with turmeric and 2 drops of castor oil. Soak the Rice in water for 30 Minutes.

                                     

Add the cooked chicken pieces, measure the water quantity used to cook chicken(2 cups water wholly)if needed add extra water and add salt. Once the water gets to boil add the soaked rice. Add Ghee and stir it.(Note: You can even add half portion of coconut milk reducing the water)

                             

Once you note the water level has been reduced, simmer the stove to its very lowest and close the lid. Allow it to cook for 15 minutes. Open when the pressure is gone. Stir it and transfer it to a serving bowl.

                                      

Enjoy with Salem chicken salna and raita.

Thank You. See you in next post.

Plz post your comments below.

Nattu Kozhi Varuval, Salem Chicken Fry

         Is it tempting seeing the picture. You wanna try a new recipe this weekend, here is a mouth-watering recipe your kitchen has never seen. The main ingredient of this recipe is the curry masala powder. Its a so simple recipe neither complicated with the regular ingredients from your kitchen. Lets make this day,a flavorful day. Come Lets Cook.


Ingredients :

Chicken - 1/2 Kg                                                                Preparation Time : 30 Min
Mustard seeds - 1/2 Tsp
Urad Dal -1/2 Tsp                                                               Serves : 3-4 People
Small Onions - 1/2 Cup
Curry Leaf - 1 Handful
Ginger/Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Chilly Powder - 1 Tsp
Curry Masala Powder - 4 Tbsp
Salt
Sesame Oil - 2 Tbsp
Fennel seed powder - 1/2 Tsp

Salem Nattu Kozhi Varuval

 Method :

        Clean the chicken and drain the water.

Heat oil in a pan and add mustard seeds, urad dal, onions and curry leaf. Saute it for few minutes. Add Ginger garlic paste and saute it until raw smell reduces.

Add Turmeric, Chilly Powder, Curry Masala powder and stir it. Keep an eye so that masala powders doesn't burns.

Add Chicken pieces and stir it well. Add salt to the chicken. (Note : You can also use precooked chicken pieces)

Stir until masala gets well coated.

Add 2 Cups water and allow the chicken to get well cooked. Close with the lid while cooking.

You'll note the chicken has got shrunk and tender soft.

Increase the flame and keep stirring very often. Add Fennel seed powder when the water gets completely evaporated.

Cook until the chicken gets well dry.  Turn off the stove and transfer it to a serving bowl.

Nattu Kozhi Varuval is now ready to serve.

Don't miss, to taste it hot. Serve with Chicken Biryani.

 Yummy Yummy....Enjoy your Lunch or Dinner.

Thank You. See you in next post.

Egg Bonda , Muttai Bonda

              Egg Bonda is one of the appetizer or a tea time snack liked by everyone. Here i'll show you the simple and easiest way to prepare egg or muttai bonda.

Ingredients :

Hard Boiled Egg - 3                                                             Preparation Time : 5 Minutes

Besan Flour/Kadalai Maavu - 1 Cup

Rice Flour - 2 Tbsp                                                              Cooking Time : 15 Minutes

Cumin seeds - 1 Tsp

Chilly Powder - 1 Tsp                                                          Serves : 6 Bonda's

Hing - 1/4 Tsp

Baking Soda - A Pinch

Salt - 1/2 Tsp

Oil - To Fry

Egg Bonda

Method :

Take all the ingredients together.

Sift Besan flour and rice flour in a bowl. Add all the ingredients given above together.

Take a large bowl and add the ingredients and mix it with water to make a smooth paste. The batter must be little thick.

Hard boil the eggs and remove the shell from it. Cut the eggs into two halves. Sprinkle some chilly powder and salt on it.

Place the eggs in the batter and coat it well both the sides with the flour.

 Heat oil in a pan and put the dipped egg in the oil one by one.

Cook in medium flame so that the flour cooks well and crisp.

Fry unitl golden brown and remove from oil. Place it in a paper towel to remove excess oil from it.

Serve hot with Tea or Coffee.

Yummy Egg Bonda is ready.

Thank You. See you in next post.

Chapli Kabab , Chicken Kabab, Mughlai Chicken Kabab

          Chapli Kabab is a mughlai recipe filled with variety of spices either made with Goat meat or Chicken meat. I have prepared this today with chicken meat. Come lets try it.

Ingredients : 

Minced Chicken - 250 Gm                                                Preparation Time : 10 Min

*Onion Paste - 1 Tbsp( Golden Fried)

Ginger - 1 Tbsp Minced                                                    Refrigerating Time : 1 Hr

Chilly Powder - 1 Tsp

Turmeric - 1 Tsp                                                               Cooking Time : 15 Min

Cumin Powder - 1 Tsp

Green Chilly - 1 Tsp finely Chopped                                Serves : 6-8 Pieces

Cilantro - 3 Tbsp

Lime Juice - 1 Tsp

or

Pomegranate Seed Powder - 1/2 Tsp

Salt  - 1Tsp

Oil - To Shallow Fry

Chapli Kabab

Method :

  I used boneless chicken meat, cut into small pieces and blended in a mixer.You can also use ready minced chicken meat. Take it in a bowl.

Clean the ginger and make it has a paste.

         Add Ginger, Chilly powder, Turmeric Powder, Cumin Powder, Green Chilly, Lime Juice or Pomegrante seed powder and Salt.
         Onion paste is one of the main ingredient to this recipe. Chop the onions well into fine slices. Heat 1 tsp oil in a pan and add onions. Fry until golden brown. Cool down and grind it to smooth paste( Do not add water to grind). Add the onion paste to the chicken.

Add cilantro leaves and mix all the ingredients well. Refridgerate for minimum 1 Hour.

Heat a tava and spray some oil in it.

Take a lemon size kabab mixture and make it has a patty. Place it in the tava and cook in low temperature.

After few minutes turn it and cook other side.

Cook until you get nice golden toast both sides.

Make sure it doesn't burn.

Transfer it to a serving plate. Have with Mint chutney and sweet chutney.

Enjoy chapli kabab with your family and friends.

Thank You. See you in next post.

Grilled Shrimp, Grilled Prawns

             This is one of my favorite shrimp recipe baked or grilled in a convection oven with a very less oil. This is a similar kind which i used to make chicken grill. Hope everyone will enjoy this recipe.

Ingredients :

Shrimp/ Prawn - 1 Lb / 25 Pieces                                          Preparation Time : 10 Min

Ginger/Garlic Paste - 1 Tbsp

Chilly Powder - 1 Tsp                                                            Marinating Time : 1 Hr

Turmeric - 1/2 tsp

Pepper powder - 1/2 Tsp                                                        Grilling Time : 20 Min

Salt - 1 Tsp

Lime Juice - 1 Tbsp                                                               Serves : 2-3 People

Oil - 2 Tbsp

Grilled Shrimp /Prawns

Method :

Clean the Shrimp/Prawn well, remove the shell from it. Drain the water completely before you start marinating.

Take all the ingredients listed above other than Shrimp.

Mix all the ingredients well to form a smooth paste.

Add shrimp/Pranws to it and coat it well with the mixture. Allow it to marinate for 1 Hour.

Heat your convection oven to 300'. Take your grilling rods and insert shrimps in it.

Place it in the convection oven and grill it for 20 Minutes. Spray some oil if needed. Do not over bake otherwise it will turn hard to eat.

Once done transfer it to a serving plate. Serve hot.

Thank You. See you in next post.