Inside Indian cuisine

Chicken Biriyani

2011-07-19T20:35:00.000-07:00

Ingredients

1 pounds chicken pieces (legs and breasts)
3 tbs Ginger and garlic paste
2 medium onions
2 Tomatoes`
10 Green chilies
5 cloves
2 cardamom pods, seeded
1 inch cinnamon stick
1 teaspoon ground coriander
1 teaspoon cumin
1 tsp fennel seeds
1/4 teaspoon ground mace
1 teaspoon salt, plus 3 teaspoons
3 tablespoons lemon juice
5 Olive oil or any cooking oil
2 bay leaves
4 large whole black cardamom pods
3 tsp chillipowder
1 tsp turmeric
2 teaspoons saffron threads, dry-roasted, method follows
2 tablespoons milk, warmed
3 cups Basmathi rice
5 cups of water
1/2 cup of yogurt
1/4 cup Ghee
Mint and coriander leaves 1 bunch each

Procedure:

Step 1: soak the saffron in the milk (this will be used at the end of the dish).

1. In a large pan Pour the oil and add all the whole spices (Clove, Black cardamom, green cardamom, cinnamon, fennel seed and Cumin seeds)
2. Add the sliced onions and fry till it turns little brown
3. add the ginger garlic paste and the Green chillies and saute for few min.
4. add the Chicken and fry till its color change, now add the chilli powder, turmeric, salt and lime juice, Cover and let the oil separate.
5. Add the yogurt and Half of Mint leaves
6. Cover the chicken with the above mentioned water and let it cook for 10 min.
7. add the Rice and the remaining herbs (mint and coriander), drizzle the saffron milk.
8. Finally pour the Ghee and cover the Biriyani with tight lid and let the Rice cook.
9. Now the delicious biriyani is ready.

Banana Bread

2010-01-25T20:18:00.000-08:00

All purpose flour - 2 cups
Banana - 2
Baking powder - 1tsp
Baking soda - 1tsp
crushed Pineapple (optional) - 1/2 cup
cashew (Chopped)- 1/2 cup
raisins- 1/2 cup
Cardamon- 2
sugar - 1/2 to 3/4 cup
butter - 1/2 stick
Milk - 1/2 to 3/4 cup

procedure:

1.Mash the Bananas
2.Mix the dry ingredients flour,elachi,baking powder,baking soda,chopped nuts and dry fruits
3.beat the sugar and butter
4.Add milk to get a pouring consistency.
5.add the dry ingredients and fold the mashed banana
6.Bake in the 350 degree oven for about 40 to 1 hr.

Vadai Curry

2010-01-25T19:43:00.000-08:00

Vadai Curry

Channa dhal (Soaked) – 1 cup
onion – 1 sliced
Tomatoes – 2
Ginger - 1 inch
garlic – 3 to 4 cloves chopped
green chillies – 4 to 5
Cashew nuts – 5 to 10
canned coconut milk - ¼ to ½ can
fennel seeds, cinnamon, cloves, cardamom, little bit of all
chilli powder – 1 tsp or to taste
coriander powder – 2 tsp
cumin powder - ½ tsp
turmeric - ¼ tsp
salt to taste
Oil to deep fry
Ghee - 1 tsp
water

Procedure:

1.Grind the soaked Channa with little water .
2.Mix half of the finely chopped onions, green chillies, ginger, curry leaves , coriander and salt.
3.Preheat the oil in a pan and deep fry the above mixture and set it aside.
4.In a pan pour the 1 tsp of ghee and 2 tsp of oil.
5.Add the fennel seeds, cinnamon, cloves, & cardamom and fry until it turn little brown.
6.Now add the remaining sliced onions and saute for 3 to 4 min or until it soften.
7.Add the green chillies, garlic and tomatoes fry all for a while until the oil separate.
8.Now add chilli powder, turmeric, coriander powder, cumin powder and salt.
9.Now pour about 2 to 3 cups of water let the mixture boil.
10.Add the fried channa pakodas to the above mixture.
11.Let it thicken and add the coconut milk.
12.Let this all boil and wait until the oil separates on top.
13.Now fry the cashew in ghee and add it to the Vadai curry.

Chilli Chicken

2010-01-25T19:34:00.000-08:00

Chilli Chicken

1. Boneless skinless Chicken thigh - 1 lb
2. Chilli powder or cayene pepper - 1 tsp or 1/2 tsp
3. Coriander powder - 2 tsp
4. Cumin powder - 1/2 tsp
5. ginger - 1/2 inch finely chopped
6. garlic - 3 to 4 cloves finely chopped
7. red food color or turmeric - 1/8 tsp (optional)
8. salt to taste
9. soy sauce - 1 1/2 tsp
10. chilli sauce - 1 tsp
11. corn starch - 1/2 tsp
12. oil for deep frying the chicken
13.water - 1/2 cup
14. green chillies(thai) - 3

Procedure:

1.Cut the Chicken into bite size pieces and marinate with ingredients (2,3,4,5,6,7,8) for 2 to 3 hrs.

2.In a sauce pan take the marinated chicken with little water (1/2 to 1 cup).
Cover and cook for 10 to 15 min. Reserve the the sauce and take the chicken away from the pan with a slotted spoon.

3. Heat the oil for 350 degrees

4. Fry the chicken in the oil.Since the chicken has been cooked already it doesn't have to be fried for longer time.

5. In a bowl add the soy sauce, chilli sauce, corn starch and the reserved chicken sauce (cooled) from the step 2.

6. Mix all together and add it so fried chicken and saute until it turns little crispy and brown.

7. Add few chopped thai green chillies as a garnish

8. Finish with chopped coriander leaves.

Idli - Steamed Rice Cakes

2007-11-25T20:42:00.000-08:00

Ingredients:

Rice - 4 cups
Urad Dhal - 1 cup
Fenugreek seeds - 1/2 tsp
Salt to taste
Water to grind the batter

Preparation:

Soak the Rice covering fully with water for 4 hours.
Soak the Urad dhal with fenugreek seeds and leave in the refrigerator for about 4 hours.
Grind the Urad dhal first in the Blender /Mixie or an Indian wet grinder until fluffy, then remove it into a bowl.
Grind the Rice and add enough salt.
Now mix both the batter together in a big bowl using spatula.
Let it ferment overnight which makes the batter to get double up its quantity.
Grease the Idli plates with little oil.
Pour one laddle of batter into the Idli plates or any flat bottom stainless steel bowl.
Place the Idli plates into a Idli cooker or a Sauce pan with little water in the bottom and cover with the lid.
Steam it for about 15 min.
Your Idlies are ready now.

Serving:

Serve with Chutney, Sambar or Milagai podi.