Chicken Biryani

Chicken Leg – 1 kg

Rice – 1 kg

Onion – 350gms (Julian)

Tomato – 350gms (Julian)

Ginger paste – 4tsp

Garlic paste – 4 tsp

Coriander powder – 3tsp

Chilly powder – 2 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Garam masala – 1tsp

Curd – 1 cup

Cinnamon - 2 pieces

Cloves - 2 pieces

Bay leaves - 2 pieces

Cardamom - 2 pieces

Green chilly - 4 no

Coriander leaves - ½ cup

Mint leaves - ½ cup

Lemon – 1

Ghee – 100gm

Oil – 100gm

Water – 5 ½ tumbler

Salt – to taste

1. Wash the rice and soak for ½ hrs. Then fry it in a tsp of ghee.
2. Marinate the chicken with curd, 2tsp ginger and garlic each and Salt. Keep in the fridge for ½ hr minimum or you can keep it over night in the fridge.
3. Grind mint leaves and coriander leaves. Keep aside
4.  Now take a cooker and heat the ghee and oil together. Add cinnamon, clove, Bay leaves and cardamom.
5. Add onion; cook it till the onion changes the color to pink.
6. Now add ginger-garlic paste & the green paste which we kept aside after grinding and cook till the raw smell goes.
7. Put the tomato, cook till it mashes and add the marinated chicken with all the dry powder.
8. When chicken is half cooked add the fried rice.
9. Put the water and lemon juice and let it boil for a minute. Cover the cooker with the lid and leave till 3 whistle come and switch off.
10.  Now it is ready to serve with raitha.

Note: If you are using basmati rice reduce the water.

Crispy Chicken

Chicken Leg – 6 no.

Milk – 200gm

Vinegar – 3 tsp

Salt – to taste

Pepper powder – 4tsp

Cumin powder – 1tsp

Ginger paste – ½ tsp

Garlic paste – ½ tsp

Maida – 4 tbsp

Semolina – 1 tbsp

Oil – deep fry

1.    Take the chicken and clean it nicely.

2.    In a deep bowl add milk, vinegar, salt, pepper(2tsp), cumin powder, ginger paste, garlic paste, salt, chicken and marinate it in the fridge for at least 1-2 hrs or you can keep it for over night also.

3.    Keep the kadai on the gas and heat the oil.

4.    In a clean plate add maida, semolina, salt, pepper powder (2tsp), and mix well.

5.    Now take the chicken and roll in the maida mixer well.

6.    Deep fry it in medium heat.

7.    When become golden brown its ready to serve with Biryani, roti, naan etc.

Chicken Noodles Soup

Last week my husband was having viral fever. I asked him what he want to eat he told any thing which gives me energy. So I thought of this soup. I went in to the kitchen blank without any idea while I was chopping I got this idea of making this soup. It will be some what bland if you want you can add sauce or chillies.

• Chicken - 500gms(with bone)
• Carrot - 50 gms (Chopped)
  
• Beans - 50 gms(Chopped)
• Capsicum - 50 gms(Chopped)
• Cabbage - 50 gms(Chopped)
• Noodles - 100 gms
• Onion - 1 no(Chopped)
• Garlic - 5 pods(crushed)
• Oil or Butter - 2 tsp
• Pepper - as required
• Salt - to taste

1. In a Microwave bowl put the chicken and add enough water so that it cook nicely and add salt, keep in 100% for 15 mints. If the chicken did not cook keep for some more time.
2. When done remove the flesh and discard the bones, keep this aside.
   
3. In the same water add all the vegetables, keep in 100% power for 5 mints. till it become tender.
4. When cooked strain it and keep both, the vegetable and the stock aside.
5. In a big  microwave safe bowl add water, oil and salt, boil for 8 min. at 100% power.
6. Add noodles and boil for 7 min. at 100%. Stir in between.
7. Strain and wash under cold running water and keep aside.
   
8. Now in a kadai, put the oil or butter and let it heat.
9. Add the garlic and the onion and saute' it till it become transparent.
10. Now add the shredded chicken and the vegetable and saute' it for 5 mints in high flame so that the moisture goes.
11. Add the noodles and the stock and if required add more water and cook it well and add the required salt and pepper.
12. Serve it hot.
    

Sri Lanka Chicken

It is a Sri Lanka dish which is really tasty. You can have this with chappati, rice etc.

• Chicken - 250gm


• Egg - 2no


• Onion - 1 medium(chopped)


• Tomato - 1 medium(chopped)


• Salt - to taste


• Pepper - 1tsp


• Cumin powder - 1tsp


• Lemon juice - to taste

1. Boiled the chicken and remove the flesh from the bones.


2. In a wok put some oil, when it hot put the onion and fry till brown.


3. Put the tomato and dry it fully. Then add the chicken pieces.


4. Now put the cumin powder and pepper powder and fry it nicely.


5. In another wok put some oil and put egg, pepper and salt, scrumble it nicely.


6. Add this egg in the chicken and fry nicelly.


7. Now switch off the stove and put lemon juice, serve hot.

Konkan Chicken Biryani

It is a chicken biryani from Konkoni's. It is very tasty but it is some what long process.

• Ghee - 200gm


• Chicken - 1 1/2kg(one and half kg)


• Rice - 1kg


• Onion - 4 (length wise)
  


• Lemon - 1


• Cashewnut - as required


• Raisins - as required


• Kaiser - 10gm
  


• Onion - 2(nicely chopped)


• Cinnamon - 2 to 3 pieces


• Cloves - 3 pieces


• Bay leaves - 1 pieces


• Cardamom - 2 pieces

To grind :-

• Onion - 1 no.
  


• Green chilly - 4 no.
  


• Zera - 1tsp


• Garlic - 10 pods


• Ginger - 1 small pieces


• Chilly powder - 1tsp


• Coriander powder - 1 1/2 tsp


• Pepper powder - 1tsp


• Coriander leaves - 1/2cup


• Mint leaves - 1/2cup

1. Grind the to grind masala.


2. Boil water nicely in that put cinnamon, cloves, bay leaves and cardamom.


3. Now put the rice. When it is half done put salt in it.


4. When 1/4th rice is cooked, strain the water and keep a side.


5. Heat the ghee and roast the cashew-nuts and raisins and keep aside.


6. In the same put onion cut in long, fry till golden brown and remove.


7. In the same oil put kaiser then put the cooked rice.


8. In another pan put the ghee(2tsp). In this put onion(chopped) in this put the grind masala fry till the raw smell goes then put salt and the chicken mix for 5 min.


9. In this add lemon juice and one and half cup water.


10. In another thick bottom vessel put the gravy of the chicken on that put rice then chicken pieces, raisins, fried onion then again rice, chicken, raisin and then onion.


11. Now close the vessel with lid.


12. Keep for 15 to 20 min in slow flame.


13. Now it is ready to serve hot with curd raitha.
    

Chicken Chettinaad

It is an South Indian famous food. It tastes really very good, those who like spice food for them it is a gift. It has some what long proces but it tastes good. It goes well with white rice, idly, dosa ......

• Chicken - 1/2kg


• Onion - 2(cut into length wise)


• Coconut milk- 1/2cup


• Shallot or Small onion - 1/2cup


• Coriander or Dhaniya seeds - 3tbsp


• Poppy seed or Kuskus - 1tsp


• Pepper - 1tsp


• Cinnamon - 1pieces


• Cloves - 3pieces


• Aniseed or Sonf - 1tsp


• Zera - 1tsp


• Dry chilly - 5-6no.


• Ginger-Garlic paste - 2tsp


• Tomato - 1cup


• Oil - 5 tsp


• Coriander leaves
  

1. First we have to grind powder. In a kadai dry roast each  dhaniya, cloves,  sonf, cinnamon, dry chillies and zera. Fry till nice aroma  come.Before switching off the stove put the kuskus. Keep it to cool. Grind it to fine paste.


2. In the same kadai put 2tsp oil and put the small onion hole and fry till brown. Cool it and grind it.


3. In another thick bottom kadai put the remaining oil. When it is hot add the onion which is cut in the length wise. Fry it nicely and you can add little salt to that.


4. Now add ginger-garlic paste fry it nicely and add tomato.


5. Let the tomato be mashed nicely.


6. When it is fully mashed then add the grind ed powder as required and the onion paste.


7. Now put the chicken and mix well and add little water.


8. Let it cook and add the remaining salt as required.


9. When one boil comes add the coconut milk and let cook nicely.


10. When the chicken is ready add the coriander leaves and serve hot.
    

Chicken Manchurian

It is a Chinese recipe which every one like a lot. It can be taken as a snacks or as a side dish with fried rice , noodles, white rice....

• Chicken - 1/2kg (bone less)
  


• Maida - 1tbsp


• Cornflour - 1tbsp


• Egg - 1


• Tomato sauce - 1tsp


• Soya sauce - 1tsp


• Garlic - 10 pods(Chopped)


• Ginger - a small piece(Chopped)


• Ginger-Garlic paste - 1tsp
  


• pepper - to taste


• Salt - to taste


• Sugar - 1/4tsp
  


• Onion - 1(cut in square)


• Capsicum - 1(cut in square)


• Green chilly - 2
  


• Vinegar -  1tsp


• Coriander leaves
  


• Oil - to deep fry
  

1. In a big bowl, put cornflour, maida, egg, soya sauce, reneger, salt, pepper, sugar and ginger-garlic paste. Mix all together by adding water as a fine paste.


2. Now add chicken and mix well. Keep this for 10min.


3. In a kadai put oil for deep fry. When oil is hot put the chicken and fry it till it turns to golden brown.


4. Now it is ready to serve as a snacks.
   

If you want Manchurian as a sauce then,

1. In another pa put some oil from the deep fried it self.


2. Put chopped onion, capsicum and green chilly, tose it nicely. But don't cook more, while eating it should be cranchy.


3. Put the fried chicken. Mix well


4. Now add the tomato sauce, vinegar, pepper salt, sugar and soya sauce.


5. In a small bowl put cornflour and water and mix it with out any lumps.


6. Add this to the gravy to make gravy thick.


7. When one boil come add the coriander leaves and serve it hot.