Chicken Dum Briyani

Chicken Dum Briyani can be served for lunch along with raita / any gravy as per wish.

Quantity used below can serve : 6 people

Ingredients :

Oil - 2 tbsp
Ghee - 2 tbsp
Bay leaves - 2
Cloves - 5
Cinnamon - 3 inch piece
Cardamom - 3
Star anise - 2
Big Onion - 2 (finely sliced)
Ginger garlic paste - 1.5 tsp
Chicken - 750 gm
Turmeric power - 1 tsp
Coriander powder - 2 tsp
Chilli powder - 3 tsp
Tomato - 1
Coriander leaves - 50 gm
Mint - 50 gm
Yogurt - 100 ml
Basmati rice - 750 gm
Green chilli - 5
Salt - as required
Water

Method :

1. Heat oil and ghee in a pan. Add bay leaves,cloves,cinnamon,cardamom and star anise. Fry for 2
    minutes and remove all the ingredients (except oil and ghee) from the pan.
             
                             

2. Add onion to the pan and keep trying till it turns brown in colour.

 

3. Add ginger garlic paste and mix well for 2 mins.

4. Add chicken to the pan.
                                     
                                      

5. Add turmeric powder, coriander powder and chilli powder to the pan.

 

6.Add tomato, 1 cup of coriander leaves and 1 cup of mint leaves. Mix well.

                                     

7. Add yogurt to the pan and mix completely.

8. Add 2 cups of water and allow it to cook till the oil floats on the top.

9. In a separate pan, add 7 cups of water with the fried ingredients from step 1 - bay
    leaves,cloves,cinnamon,cardamom,star anise.
    Also add 1 cup of coriander leaves and mint leaves to the pan and allow it to boil.

10. Once the water boils, add basmati rice and allow it to be half cooked.

                                          

11. Use a foil tray greased with oil, add one layer of half cooked rice, then a layer of the chicken
      gravy, one layer half cooked rice, then a layer of chicken gravy.

12. Place it in the oven for 45 mins at 200 degree Celsius. Serve hot

Puli vada

Puli Vada can be served as an evening snack.

Quantity used below can make 12 medium sized Vada.

Ingredients :

Rice - 200 gm 

Tamarind - one big lemon size
Whole Red chillies - 6 nos

Curry leaves - few 

Fresh Coconut - half of a medium sized coconut

Salt - as required 

Oil -  to deep fry

Method:

1. Wash and soak the rice for 4 hours.

2 Drain the water from the soaked rice and grind the rice adding very little water.

3. Later add coconut,red chillies,curry leaves, tamarind and salt to it and grind well.
    (The less water you use for grinding, the less oil will be absorbed by the vada while deep fry)

4. The dough for Vada is now ready.              

                      

3. Make small balls out of the dough and flatten it on a plastic sheet greased with oil.

4. Deep fry in hot oil on medium flame. 

5. Allow the vada to swell like poori.

6. Remove it from the oil and serve hot.

Egg Rice

Egg rice can be served for lunch without any side dish.

Quantity used below can serve : 2 people

Ingredients :

Oil - 1 tbsp
Mustard - 1 tsp
Curry leaves - few
Channa dhal - 1/2 tbsp
Urad dhal - 1/2 tbsp
Egg - 4
Salt - as required
Chilli powder - 1/2 tbsp
Cooked rice - 200 gm

Method :

1. Heat 1 tbsp of oil In a kadai. Add mustard and curry leaves , wait to splutter.

2. Add channa dhal and urad dhal and fry for few minutes.

3. Add the eggs and keep stirring till it gets cooked well.

4. Add salt and chilli powder and mix well.

5. Add the cooked rice and mix well.

6. Serve hot

Ragi Adai

Ragi adai can be served as an evening snack.

Quantity used below can make 4 nos of Adai.

Ingredients :

Onion - 1 (medium sized) chopped
Fennel - 1 tsp
Green chilli - 5
Ragi flour - 140 gm
Murungai keerai - 90 gm
Ginger - 1 inch piece
Salt - as required
Water

Method :

1. Grind ginger and green chilli in a blender.

2. Collect the Ingredients in a plate  - Onion,ginger,green chilli,murungai keerai,salt

3. Take Ragi flour in a bowl, Add ginger and green chilli paste to it.

4. Add all the ingredients (collected earlier - point no 2) from the plate to the bowl.

5. Add fennel to it and mix well adding very little water to form a thick dough.

6. The dough is now ready.

7. Take a piece of aluminium foil and grease it with few drops of oil.
    Take a portion of dough (equal to the size of a lemon), and press it all over to form a flattened adai.

8. Place the adai on the tawa. (Use oil if required)
    After few minutes, flip the adai and allow it to cook on the other side.

9. Serve hot.

 

Macaroni

Macaroni can be served for dinner / for a packed lunch.

Quantity used below can serve : 1 person

Ingredients :

Oil - 1 tsp
Olive oil - 1 tbsp
Onion - 1 (medium sized) chopped
Garlic - 2 pods (chopped finely)
Tomato - 2 (medium sized)
Macaroni - 2 handful
Hot Water - 700 ml
Water - 50 ml
Crushed chilli - 1 tbsp
Salt - as required
Ketchup - 1 tbsp
Coriander leaves - few chopped

Method: 

1. Boil macaroni in hot water (500 ml) to be well cooked.
    Later drain and wash it with normal water just once.
    Drain well, add 1 tsp of oil all over and toss.

2. Slightly slit the tomatoes with a knife (just the outer skin not deep inside)
    Boil the tomatoes in hot water (200 ml) for 8 mins.
    Later add the tomatoes to a blender and blend well adding 50 ml water.             

                       



3. Heat olive oil in a pan. Add onion and garlic, fry till it turns brown in colour.

4. Add the grinded tomato paste into the pan. Allow it to boil till it becomes thick.
    Add salt, crushed chilli and ketchup. Mix well.

 5. Now add the boiled macaroni into the pan and mix well.

6. Finally add chopped coriander leaves and serve.

       

White Upma

White Upma can be served for breakfast / Dinner.
It can be served with coconut chutney / pickle / yogurt.
For coconut chutney recipe - click ~> Coconut chutney

Quantity listed below can Serve : 2 people

Ingredients :

Oil - 1 tbsp
Mustard - 1 tsp
Curry leaves - few
Channa dhal - 2 tbsp
Onion - 1 medium sized chopped
Ginger - small piece grated
White Rava - 300 gm
Salt - as required
Water ( hot or normal) - 200 ml
Coriander leaves to garnish

Method :

1. Heat 1 tbsp of oil in a pan.

2. Add mustard, wait to splutter. Later add curry leaves and channa dhal.
     Fry for few seconds on medium flame.

                                                 

3. Add onion and ginger. Fry till the onion turns brown in colour.

4. Add white Rava and fry for 2 mins for the raw smell to disappear. Add salt to it.

                                             

5. Start adding water to the Rava, little by little and keep mixing to avoid lumps.

6. Keep mixing the Rava and it should be ready in 10 mins after adding water (if normal water).
    Use hot water for quick results :). Garnish with coriander leaves.
    Serve with Coconut chutney (click for recipe) / yogurt.