Karachi Biryani

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice - 250 grams

Chicken (with skin) – 500grams

Oil – 100ml

Onion – 3 numbers (chopped)

Curry leaves– 1 cup

Fresh coriander leaves – 1 cup

Green Chilies – 8 chopped

Ginger – 2 inch

Garlic –1 Whole Big size/30 pods

Salt to taste

Turmeric Powder – 1/2teaspoon

Curd – ½ cup

Tomato –2 (chopped)

Lemon juice – 1

Garam Masala Powder = 1teaspoon

Chili Powder – 1-2spoon

Coriander Powder – 1teaspoon

Clove – 8

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Mace – 2

Star Anise – 2

Bay Leaf – 3

Preparation Method:

Divide spices into half for rice & gravy.

Make a paste of ginger & garlic.

Take a thick bottom vessel, heat it put oil in it, add whole masala & fry it, fry onion till light brown, add curry leaves, green chilies, ginger & garlic paste, tomato, chili powder, coriander powder fry it, add water, salt to taste, add rice when water starts boiling close the lid, add lemon juice, coriander leaves when the rice is done to 3/4^th  turn off the flame.  

Heat a pan put of oil, take half chopped onion put in the pan fry it add chicken fry till raw smell is gone, add turmeric powder, salt, half ginger & garlic paste fry for few seconds, add green chillies, curry leaves, chili powder, coriander powder stir well close the lid fry for 5 minutes, add tomatoes fry it, add curd, coriander leaves, garam masala powder cook till oil separates from the side.

Now take half the chicken gravy & rice mix it well, repeat it with remaining rice & chicken gravy, put saffron on the top of the rice, put coriander leaves mix it & cook on a low flame for 10 more minutes. Better to cook it on a griddle so it doesn’t burn in the bottom.

Best served with: Onion & Cucumber raita.  

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Cucumber & Carrot Juice

My day never start without juice. After workout body feels very tired. At that time juice is well preferred. This is very refreshing, low calorie, high fiber rich juice. More over very easy to prepare.

Type: Drink

Serving: 1

Preparation time: 2 minutes

Ingredients:

Cucumber – 1diced

Carrot – 1 diced

Sugar/Honey – 1-2 spoon

Salt a pinch

Preparation Method:

Peel the skin & cut carrot & cucumber. Put in the juicer with 1 or 2 spoon of sugar / honey grind & strain it add pinch of salt. Mix it if yiu desire lemon flavor you can add it .

Note: It is one of the best drink that can be taken while fasting without sugar.

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Cold Coffee

Such a hot summer. Thirst is not satisfied with just a glass of water. How about a glass of cold coffee? I love to have cold coffee in summer & when I’m tired. You need pre-preparation to prepare cold coffee but it’s very easy.

Type: Beverage

Serving: 2-3

Preparation time: 5 minutes

Ingredients:

Whole Milk – 500ml

Sugar/Sugar Free -4 spoons

Cocoa Powder – 1 teaspoon

Instant Coffee Powder – 2 teaspoons

Cream (optional) – 2 spoons

Ice-Cream (Vanilla/chocolate)-2-4 Scoops

Dark Chocolate (Optional)

Preparation Method:

Boil the milk without adding water to it.

Let it come to room temperature & chill it in refrigerator.

Prepare a coffee decoction:

Take a 20 ml of water boil it, add sugar to it let it dissolve, now add coffee powder let it come to a boil turn off the fire. Let it cool down chill it in refrigerator.

Put milk in the juicer add cold decoction, cocoa powder churn it for a minute lastly add crème churn for a second.

                                                OR

Take a jug/bowl add milk, coffee decoction blend it with a hand mate blender lastly add crème churn it. Churning is done to get a creamy texture.

Now take a serving glass put cold coffee up to 3/4^th of the glass, now put 2 scoops of ice-cream, grate the chocolate on the top of ice-cream.

Now delicious, tempting cold coffee is ready to serve.

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Chicken Biryani

This is one of the easy & best ways to prepare biryani.    

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice/Jeera Samba Rice - 250 grams

Chicken (with skin) – 250grams

Oil – 100ml

Garlic – 25grams (1 Whole Big size )

Onion – 3-4 numbers (chopped)

Fresh mint – 1 cup

Fresh coriander leaves – 1 cup

Fresh Fenugreek Leaves – ½ cup chopped

Green Chilies – 10

Ginger – 2 inch

Salt to taste

Turmeric Powder – 2pinch

Curd (Optional) – ½ cup

Tomato – 1 or 2 (chopped)

Lemon juice – 1

Clove – 10

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Fennel Seeds – 1 teaspoon

Mace – 2

Star Anise – 2

Bay Leaf – 3

Dry Masala preparation:

Dry roast half the quantity of bay leaf, star anise, mace, fennel seed, cloves, cinnamon, green cardamom, black cardamom, black stone flower, black cumin seeds.  Make a fine powder of it & keep it aside.

Gravy Masala Preparation:

Heat a pan with 2 teaspoons of oil fry whole green chilies for a minute add fresh mint fry it for a minute turn off the flame. Add ginger, garlic, coriander leaves grind it into a fine paste if water is required you can add few drops. Keep it aside.

Preparation Method:

Wash & Soak rice for 30 minutes with a pinch of salt. Wash rice carefully don’t wash roughly because basmati/jeera samba rice are delicate they break easily.

Marinate chicken with some salt & turmeric powder for 20 minutes.

Take a pan heat it put 2 teaspoon of oil add a spoon of onion & fry till light brown, add marinated chicken in it fry for  5 to 10 minutes.

Take a hundy/thick vessel heat it put oil in it now add the remaining dry spices in it, add chopped fenugreek leaves, onion, fry it till light brown, transfer fried chicken into hundy/thick vessel, add dry powder masala & gravy into chicken fry for 5 minutes when the oil starts separating from chicken add chopped tomato, 500ml water add salt to taste let it boil.

Now add rice in to the hundy/thick vessel close the lid cook at medium flame, when the water is absorbed 3/4^th of it add curd & lemon juice stir it & close the lid.

Heat a griddle & transfer the hundy/thick vessel on the griddle turn the flame on low flame let biryani cook for 10 more minutes turn off the flame. Let it cook for 5 more minutes with the lid closed.

Note: Chicken Should be fried separately because it wont break while cooking.

          Curd Keeps chicken juicier.

Best served with: Onion & Cucumber Raita.

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Papaya Jam

Preparation time: 20 minutes

Ingredients:

Ripe Papaya – 1kg

Sugar/Jaggery – 750grams

Preparation Method:

Peel the skin of papaya.

Cut Papaya into small pieces/smash it with a spoon.

Take a pan big enough to stir papaya & sugar/jiggery.

Heat the pan put papaya stir it continuously for 5 minutes so that the raw smell should go, then add sugar/jaggery to it.

Keep stirring continuously for 10 minutes, it will be translucent now turnoff the fire.

Note: If you like cardamom flavor you can add cardamom powder 1 pinch.

Store it in a dry air tight container when it is cool.

Best to store in refrigerator. 

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Bisibelebath

Type: Breakfast

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Dry red chilies(Byadagi)/Kashmiri chilly – 15-20nos

Coriander seeds – 4 tablespoons

Cumin seeds – 3 teaspoons

Pepper – 1teaspoon

Bengalgram – 2 teaspoons

Blackgram – 2 teaspoons

Fenugreek seeds – 1 teaspoon

Poppy seed – 1 teaspoon

Mustard seed – 1 teaspoon

Cloves – 4-5

Cinnamon – 1-2 pieces

Copra – ½ cup

Powder: Roast all the above ingredients separately in 1-2 spoons of oil powder it finely. Powder fried copra keep it aside.

Ingredients for cooking:

2 cups - Mixed Vegetables (Beans, Carrot, Knolkohl, Green Peas-Boiled)

Chopped Tomatoes-3

Chopped Onions-2

Chopped Capsicum-1

Curry leaves-15

Chopped Coriander leaves-4 sticks

Oil & Ghee-1/2 cup each

Cashew nut -8-10

Mustard seeds-1 teaspoon

Asafoetida- ¼ teaspoon

Tamarind pulp- 2 teaspoon

Jaggary- 1 teaspoon

Arhar Dal-1 cup

Rice – 1 cup

Salt to taste

Preparation method:

Soak dal & rice for 30minutes.

Pressure cook rice & dal with 5 cups of water, turmeric powder, 1 teaspoon of oil/ghee for 3 whistles.

When the pressure comes down add boiled vegetables,tamarind pulp, jaggery, copra.

Take Bisibelebath powder of 4 to 5 spoons mix it in a small bowl of water make sure there is no lumps & mix it in the cooker.

Add salt to taste & water to get the semiliquid/required consistency.

Now heat a pan put oil & ghee,add mustard seeds, asafoetida, curry leaves, chopped onions let it fry till translucent, add tomatoes fry for 1 minute, add chopped capsicum fry for a minute mix it with above rice mixture boil it till you get couple of boils of it & turn off the fire.

Make sure that it is not burnt in the bottom of cooker.

Fry cashewnut in ghee add to the rice/garnish it.

Add coriander leaves on the top for garnishing.

Best Served with: Ghee, Chips, Papad, Oion & tomato Raita, Khara Boondi.

  

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Rasam (Andra style Rasam)

One of the best dish for good digestion & good for kids.

Type: Lunch/Dinner

Serving: 4-5 people

Preparation time: 20min

Ingredients :

Tomato – 2-3nos

Tamarind pulp – 1spoon

Garlic crushed – 8 pods

Curry Leaves – 10-15 leaves

Sugar/Jaggary – 1 teaspoon

Mustard Seeds -1 teaspoon

Oil/Ghee – 1Tablespoon

Asafoetida – 2 pinch

Turmeric Powder – 2 pinch

Fresh Coriander Leaves – 2 Sticks

Salt to taste

Powder: Dry Chilly(Byadagi) – 5-6/Chilly Powder – 1 teaspoon

Cumin Seeds – 2 teaspoons

Pepper – 2 tespoons

Dry roast above 3 ingredients & Powder it.

Preparation method:

Cook tomatoes for 8-10 minutes with a cup of water, keep it aside to cool down. Squeeze cooked tomatoes extract the pulp don’t add the skin to the pulp. Now heat the pan put oil/ghee in it add mustard seeds let them crackle, add asafoetida, curry leaves, crushed garlic fry for few seconds.

Add tomato puree, tamarind, turmeric powder, rasam powder 2 spoons, salt, sugar/jaggery boil it for 5 minutes.

Lastly add chopped/crushed coriander leaves &turn off the flame.

Best Served with: White rice, you can drink directly.

Note: If rasam is for drinking purpose salt should be less added.

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Vermicelli (Idiyappam)

This is a simple & refreshing dessert.

Type: Sweet Dish

Serving: 3-4 people

Preparation time: 15min

Ingredients:

Rice vermicelli – 250grams

Water

Coconut - 1

Milk -100ml

Sugar – 4-5 spoons

Cardamom powder

Salt- A pinch

Preparation method:

Boil 500ml of water in a pan. Add salt to it, add unbroken vermicelli in hot water, don’t stir it, let it immerse for 6-7 minutes.

Drain water carefully so that vermicelli will not get loosen.

Preparation of Coconut Milk:

Grate 1 coconut, grind it with 10ml of water & sugar, and separate the coconut milk from a juice filter, milk & 2 pinch of cardamom powder to it.

Serving Method:

Take a bowl put the cooked vermicelli in it, add some coconut milk on it and eat it.

Best Served: Cold.

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Chapati

Type: Lunch/Dinner

Serving: 4-5 people

Preparation time: 30min

Ingredients:

Wheat Flour – 1 cup

Salt – 1 teaspoon

Water – warm or luke warm

Oil – 1 table spoon

Preparation method:

In a bowl put flour, salt, oil. Add water to it & knead it to a soft dough, rest for 30 minutes.

Divide the dough into lemon size balls. Roll to round chapati or to triangle fold & cook it on medium hot griddle/tawa, using 1 or 2 teaspoons oil. Till golden spots appears.

You can prepare pulka’s from the above dough.

Tip: While rolling chapati’s do not give pressure as chapati’s will become tough. Lighter rolling smoothens chapati.

Best served with: Any curry, curd, raitha, chutney.

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Lemon Rice

Type: Break fast

Serving: 4-5 people

Preparation time: 20min

Ingredients:

Plain Rice – 2 cups

Lemon Juice – 2 spoons

Mustard seed – 1 teaspoon

Urad dal (Black gram) – 1 tablespoon

Bengal gram – 1 tablespoon

Groundnut – 2 tablespoon

Curry Leaves – 8 to 10

Onions – 2 (finely chopped)

Green Chilies – 6-8 slit

Red Chilies – 2 broken

Grated Coconut – ½ cup

Oil – 3 tablespoon

Ghee (Optional)

Fresh Coriander Leaves – 2 tablespoon

Cashew nuts – ¼ cup (Optional)

Turmeric powder – 1 teaspoon

Salt to taste

Sugar – ¼ teaspoon

Preparation method:

Preparation of plain rice : Soak 1 cup of rice for 30 minutes in water and drain it. Place the rice in the Pressure cooker, add 2 cups of water, pinch of salt, Pressure cook for 3 whistles.

Or you can put the rice in rice cooker, add pinch of salt,2 cups of water, if rice is too old add 2 1/2cup of water cook the rice.

Take a pan heat oil/ghee, add mustard seeds let it crackle, add black gram, Bengal gram, ground nuts, cashew nuts fry till they are crisp for couple of minutes.

Add green chilies, curry leaves, onion .Fry onion till it turns into light pink color then add turmeric powder, salt, sugar turn off the flame .

Add lemon juice, grated coconut, coriander leaves, rice & mix it well.

Best Serving with coconut chutney, mango pickle or chips.

Note: 1.You can avoid onion

 2. Add a tomato.

         3. Add mango of 1/4 cup in place of lemon juice.

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