Naatu Kozhi (Country Chicken) is super healthy compared to the broiler chicken and one can avoid the side effects like body heat associated with consuming the broiler chicken. Though its expensive compared to the broiler chicken, its worth the money. this juicy and real chicken often in your diet.
Naatu Kozhi (Country Chicken) – 250 gms (marinated in salt, chilli powder and turmeric powder for min 1 hr)
Sambar Onions (Shallots) – 1 cup, peeled, ground to a paste
Ginger Garlic Paste – 1 tsp
Cumin Seeds – 1 tsp
Few Curry Leaves
Oil – 2-3 tbsp
Peppercorns – 1 tsp
Dry Red Chillies – 2 to 3
Salt as per taste
Heat oil in a pan over medium flame. Add the ground onions and fry for a minute.
Add ginger garlic paste and mix well.Add the naatu kozhi pieces and salt.
Stir-fry for a few minutes.
In a separate pan, add a little oil and fry the peppercorns, cumin seeds and dry red chillies.Remove and grind to a fine powder. Sprinkle this over the chicken pieces.
Cook until all moisture has evaporated and the chicken pieces are crispy and cooked.
Remove and serve hot as a side dish with rice, parotta or roti.
Signing off till the next post!
The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever savour. A truly delicious Hyderabadi Biryani will draw you in with its aroma and would make you to drool.
There are two ways of making this biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat. The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat. The meat and the rice are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat and gets the aroma of the meat. The meat gets the direct heat from the flame and the rice is cooked with steam generated by the air tight method of cooking, also known as Dum method.
This is one of the easiest briyani and the marination can be done one day in advance too. I always prefer this briyani for guests who prefer less spicy briyani and low fat and also for parties that requires lots of work, i prepare this marination a day in advance.
Ok now on to the recipe…
- 1 kg Chicken/ mutton cut into desired size
- 1 cup fried onions
- ½ cup Yogurt
- 1 1/2 tbsp Ginger Garlic Paste
- 1-2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin powder
- 5 -6 green Chilies split into two
- 1 cup chopped Mint Leaves
- 1 cup chopped Cilantro
- ½ tsp Turmeric
- Juice of 1 lime
- Salt to taste
- 10 Pepper Corns
- 5 Cloves
- ½ tsp Cardamom Seeds
- ½ tsp Sahajeera or Black Cumin
- 1” Cinnamon Stick
- 1 cup Oil
- ½ tsp of saffron strands
- ½ cup milk
- 4 cups Basmati Rice soaked for 30 minutes
- Spices for boiling rice (6 Cardamoms,3 Cloves,2 Bay Leaves,1 Bay Flower or Biryani Flower,1 tsp Sahajeera)
- 1 tbsp of Oil
Marinate chicken pieces in salt, ginger garlic paste, whole garam masala, curd, chily, turmeric powder, coriander and cumin powder, mint & coriender leaves, lime juice & green chillies. Fry onions till brown. crush onions and add to the chicken. Keep the marination for min 4 hrs, the more the better. If you are in a hurry, you could directly start the process.
Soak rice for 30 minutes. Boil 8 cups water add one lemon juice and salt. When the water starts boiling add soaked rice and boil for 3 minutes. now drain the excess water.
Grease a big pan with oil. put in it the marinated chicken. Add oil and add the boiled and drained rice. Cover the vessel with foil so that the steam does not go out. Cook high flame for 5 minutes. now simmer the flame and cook for 30 minutes. Once done switch off and do not remove the cover for 15 minutes. Serve this yummylicious briyani with Mirchi Ka Salan and Raita.
Chicken Cutlet is a delicious and great starter for any meal and it makes a great evening snack for any day. I make these cutlets for most of my tea parties or for guests whose arrival is informed in advance ;-). Both kids and adult enjoy this ecstatic taste and also the use of easy ingredients makes it an economical yet rich snack and it never fails to impress your family and guests.
Chicken – 250 gms, boiled and shredded
Ginger Garlic Paste – 1.5 tsp
Onion – 1/4 cup, finely chopped
Red Chilli Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Pepper Powder – 1/4 tsp
Coriander Leaves – handful, finely chopped
Beaten Egg – 1
Breadcrumbs – 1/2 cup
Salt to taste
Oil – for frying
Boiled Potato – 2 to 3 depending on the size
Heat 1 tblsp oil in a pan over medium flame. Saute the onions, ginger garlic for a minute.
Add red chilli powder, pepper powder, turmeric powder, minced chicken and salt.Cook for 5 minutes.Reduce flame to low and cook until chicken is tender.Add garam masala powder, coriander leaves and Stir well. Mash the boiled potato along with the above mixture. Remove from flame and cool.Make small balls of the mixture and shape them into cutlets of desired shapes.Dip them in the egg and roll them in the breadcrumbs.Heat oil in a deep frying pan.Fry the prepared cutlets until golden brown.Remove and place in paper towels to drain excess oil. Serve hot with tomato sauce/chutney
You can prepare the masala mixture and freeze well in advance upto one week. At the time of frying, just defrost completely and roll in egg and bread crumbs.
If bread crumbs are not available, just powder 3-4 bread slices in mixer and there you have a thick coat for the cutlets.
Presenting another most popular Indo-Chinese dish which is adored by kids and adults alike. This is often served with fried rice but can also be served as a starter when made in a dry form.
Boneless Chicken – 8-9 small cubes
Ginger – 1/4 inch piece, finely chopped
Garlic – 2 to 3 cloves, finely chopped
Green Chilli – 1, finely chopped
Egg – 1
Pepper Powder – a small pinch
Cornflour – 2 1/2 tblsp
Oil – 2 tbsp
Salt – 1/4 tsp
For the Sauce:
Cornflour – 1 1/2 tblsp
Spring Onions – 1 to 2, chopped
Oil – 2 tsp
Ginger – 1/2 inch piece, finely chopped
Garlic – 2 cloves,finely chopped
Green Chilli – 1, finely chopped
Celery – 1 inch piece, finely chopped
Chicken Stock – 250 ml
Dark Soy Sauce – 2 tsp
Salt – 1/2 tsp
Sugar – 1/4 tsp
Pepper Powder – a pinch
White Vinegar – 1 tsp
Combine the chicken cubes, ginger, garlic, green chilli, salt, egg, pepper powder and cornflour in a large bowl.Mix well until evenly combined.Heat oil in a nonstick pan and add the prepared chicken and cook for 5 minutes or until lightly browned.Remove and drain excess oil.To make the sauce, mix corn flour with 1/2 cup of water.Heat oil in a pan over medium flame.Add the ginger, garlic, green chilli and celery.Saute for 20 to 30 seconds.Add the spring onions and cook for another 30 seconds.Pour the chicken stock and add the soy sauce, salt and sugar.Mix well.Add the pepper powder and bring to a boil.Add the cornflour mixture and stir well.Simmer until the sauce thickens.Add vinegar and mix well.Add the fried chicken and simmer for 30 to 60 seconds or until the sauce thickens and lightly sticky.Transfer to a serving bowl. You may garnish with some spring onions and onion rings. Serve hot. You can also make this as a dry dish for a starter.
- You could use Gobi or Paneer or Baby corn or Mushroom for a variety of Veg manchurians and also fish in place of chicken for those who prefer sea food.
- Chicken stock gives a nice flavor and aroma to the dish but this time i have used corn flour paste mixed in water.
This is one of the popular muslim ancestor traditional biryanis. The name nawabi is due to the fact that lots of variety of nuts and dry fruits are used in this super rich biryani. Do try and indulge in this yummy treat for your next holiday!!
Haleem is a popular Pakistani / Hyderabadi dish and is very famous in UAE too. It’s more popular during Ramadan. Haleem is a very rich food made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices.
Boneless Mutton – 2 kg
Chilli Powder – 1tsp
Haldi Powder – 1tsp
Bay Leaf – 1
Dal Channa – 250g
Whole Wheat – 200g
Barley – 50g
Oil as required (3-4 tsp)
salt to taste
Fresh Coriander / Mint Leaves
1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, fried onion and lemon.