Thursday, 6 December 2012
Undi (steamed rice balls) with piyyava gojju
Then turn the gas off and leave it to cool. After cooling make small small balls from this mix..as shown in pic
MUSHTI POLO (DOSA)
Wednesday, 7 November 2012
Kothambari chutney (Coriander chutney)
RAISIN CHUTNEY (CHANDRA MANDAL)
salted mango --- ½ of big one or an averaged sized one
Gandari chilly --- 10to 15 or ( 3-4 green chilies)
A pinch of asafetida (hing—kaayam)
Friday, 2 November 2012
Tuesday, 30 October 2012
Make a soft dough out of wheat flour, using ghee, little salt and water. Keep it aside.
Cook the chicken, Adding salt, a pinch of turmeric powder, and pepper powder. Mince the cooked chicken properly.
Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilly paste.
When the onion starts getting golden brown, add a little turmeric powder, red chilly powder, garam masala, and salt to taste.
Once all the spices are blended well in the mixture, add the minced chicken. Saute this on low heat, till the mixture is fully dry. Switch off the stove.
Roll out small thin discs out of the dough. Add required chicken filling on one side and fold it from the other side. Seal the edges together in a pattern to form a crescent shape.
Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden color.
Note : The oil should be on medium heat. If it's too hot, the dough will be only cooked on the outside, and if it's too low heat, the adas will be too oily.
Saturday, 27 October 2012
Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.
Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.
Put the milk into a saucepan and heat till it becomes slightly warm. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.
Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.
In a handi or an appropriate biryani cooking vessel: put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown color and is half cooked.
Lower the flame; flatten the chicken to form a layer. Put chopped coriander and green chillies on top.
Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.
Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.
Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.
Serve hot with salad and dates chutney or lime pickle.