Choco chip Muffins

Posted on May 20, 2014

Baking is fun..especially baking muffins.They are perfect for breakfast along with a glass of milk or as an evening snack with tea during the wonderful evening chats with friends.Either way,its perfect.

I have been buying Choco chips for quite a long time now adays 😉 I always buy the chips and keep it in my refrigerator,only to find the container empty..Whos been stealing it?! 😉 Who else?The 3 mice in my family, my hubby or the 2 notorious little ones..ofcourse the youngest one is too little to open the fridge.But this time,I kept the Choco chip container well hidden.Making Choco chip muffins has been in my T0 -do list for quite a long time.Atlast it has become a reality and it has turned out to be sooo perfect and Filling!!Do try it out!!Your kids and family will enjoy it to the core!!!

Ingredients:

• All purpose Flour – 3 (level ) cups
• Baking Powder – 4 tsp
• Salt – 1/2 tsp
• Cinnamon Powder – 1 tsp.
• Nutmeg powder -1/4 tsp.
• Eggs – 2
• Granulated Sugar – 1 cup
• Milk – 1 cup
• Oil – 1/2 cup
• Vanilla essence – 1 tsp
• Choco chips – 1 1/2 cups

Procedure:

1. Preheat Oven to 375 degree F,Butter or line the muffin tray with paper liners and keep it aside.
2. In a big bowl,combine all the dry ingredients (Flour,Baking powder,Salt,Cinnamon Powder,Nutmeg Powder) well and keep aside.
3. In another bowl,whisk eggs,Sugar,then oil,milk and vanilla essence.
4. Now Combine both dry and wet ingredients(mix well,but remember,do not overmix).
5. Fold in the Choco chips and combine gently.
6. Fill in the muffin cups,all the way to the top.
7. Place in the oven and bake for 20 minutes or until a tooth pick inserted comes out with just a few moist crumbs sticking on to it.
8. Allow to cool for about 10 minutes,before enjoying 🙂
9. Top with butter,Jam or even peanut butter(All this is optional.I didnt use any of this.My muffins tasted best even without any of these topping!)

Malabar Chicken Biriyani(Restaurant Style)

Posted on May 17, 2014 Updated on June 16, 2014

Ingredients :

For cooking rice

 Basmati Rice – 4 cups

Water – 8 cups

Cloves – 7-8

Cardamom pods- 10

½” inch long Cinnamon sticks- 5-6

bay leaves – 2

A handful of fresh mint leaves

Freshly squeezed lemon juice-2 tbsp

Salt to taste

Ghee – 5 tbsps

Thick Coconut milk – 1/2 cup

Marination of chicken pieces

chicken pieces – 1 1/2 kg

turmeric powder- 1/2 tsp

red chili powder – 1tsp.

Garam masala – 1/2 tsp

Salt to taste

Oil – 1tsp

For Chicken kurma

sliced garlic – 5-6 pearls

sliced ginger – 2 inch piece

 Indian Green chilies-2

 ghee – 2tbsp

thinly sliced big onions – 4 cups

tomatoes chopped – 2big

yoghurt – 1/2 cup.

red chili powder – 1 1/2 tsp

coriander powder – 4 tsp

turmeric powder – 3tsp

chopped coriander leaves – 1/8 cup

chopped mint leaves – 1/4 cup

whole cashew nuts – 8

almonds – 5

Shredded seedless dates – 1 cup

For grinding the Biryani Masala Powder

cloves – 10

cardamom pods – 8

 small 1” inch long Cinnamon sticks – 3-4

 Shajeera – 1/2 tsp

fennel seeds – 1tsp

 mace- 6

For layering & garnishing:

 raisins – 1/2 cup

 cashew nuts – 1/2 cup

1 medium size big onion, thinly sliced

Caramalised Onions – 1 cup

finely chopped fresh coriander leaves – 1/2 cup

A pinch of saffron

2tbsp warm milk

Procedure:

1. Grind garlic, ginger and green chili to a fine paste and keep aside.
2. Soak the nuts (Cashews, almonds) in water for 20 mins and then grind to a fine paste and keep aside.
3. Marinate chicken with turmeric powder, red chili powder, Garam masala and salt for 30 mins. Shallow fry the chicken in oil for 2 mins each on both sides. ( You don’t have to cook the chicken fully as this is just to keep the chicken pieces firm).
4. In a wok, heat 2 tbsp ghee and sauté thinly sliced onions, until golden in colour. Add ginger garlic paste sauté till they turn a nice brown colour. To this, add tomatoes and sauté. Add chopped coriander leaves and mint leaves and combine well. Also add the ground masala powder, chilli powder, coriander powder and turmeric powder and mix well with all the ingredients and sauté, until the raw smell of the spices is gone.Add the shallow fried chicken pieces and cook on low to medium flame.
5. When the chicken is half-done, add the yoghurt and the dates and cook covered and when it is almost done, just before turning off the stove, add the nutty paste and mix well.

Cooking rice

Heat ghee in a pressure cooker,add the whole spices and saute till it emits an aroma.Now add rice and saute well.To this add Water ,coconut milk and salt and cook for 3 whistles.When pressure releases,open the lid,gently fluff with a fork ,add the lime juice and spread on a tray and keep it aside.

Layering and Dum

Grease your pan with some ghee. Randomly place some chicken pieces along with gravy in the bottom of the dish; then spread some cooked rice, some fried nuts, fried raisins, caramalised onions and finely chopped coriander leaves,  and also a few drops of saffron milk. Repeat this layering process for the remaining rice.Place lid and and seal the edges with wheat dough. Place the dish on the hot iron tawa for 2mins and then reduce and cook for 20mins. Turn off heat and keep it aside for 15 mins before serving.

Conventional Oven Method:

Preheat the oven to 350F. Close the oven safe dish with aluminum foil and bake for 20-30 minutes.

Transfer directly to the serving plate. (Do not mix the gravy and rice). Garnish with fried onions, nuts and raisins. Serve with Salad and pickle.

Recipe Source: Kitchen Rhythms

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Egg Curry in Creamy Tomato gravy(Punjabi Dhaba Style)

Posted on May 17, 2014 Updated on May 17, 2014

• Eggs – 6 (Hard boiled)
• Onions – 2 (medium Chopped)
• Tomato – 3 big ones(pureed)
• Cardamom – 4-5 (Crushed with skin)
• Garlic – 3-4 chopped.
• Ginger – 1 inch piece grated.
• Salt to taste
• Cream – 1/2 cup.
• Chilli powder – 1 1/2 tsp
• Turmeric powder – 1/2 tsp.
• Coriander powder – 1/2 tsp.
• Cumin powder – 1/2 tsp.
• Garam masala – 1 1/2 tsp.
• Dried Fenugreek leaves(Kasuri methi) – 1 tsp.
• Butter – 2tbsp
• Cilantro – 1 handful.
• Water – 1 cup.

Procedure:

1. Peel the hard boiled eggs and make tiny cuts here and there(This is for the better penetration of the masala) and keep aside.
2. Heat butter in pan and saute the crushed cardamom  for a few seconds.
3. To this add the ginger and garlic and saute well and then add the onions.Saute well and transfer this to a blender.Once cooled,blend it into a paste and transfer it back into the same pan.Now add the Chilli powder,Turmeric powdr,Coriander powder and Cumin powder.Saute well.
4. To this add the pureed tomatoes and cook well for 8-10 minutes,alternating the flame from high to medium.Now add 1 cup of water and bring to boil.Add salt.Now add the eggs and boil for 4-5 minutes,also pour the gravy on top of the eggs.
5. Turn to low flame and add cream and combine.Then add dried fenugreek leaves and garam masala and simmer for 5 minutes.Garnish with cilantro.Serve hot with chapathis/Naan/Rotis/Bread.

Cheera Parippu curry/Lentils with Spinach

Posted on May 13, 2014 Updated on May 13, 2014

This is a healthy and comfort food that can be prepared so easily.It goes very with Rice,Rotis or even Bread.And its so tasty and highly nutritious.The Dal/Parippu/Lentils used in it are rich in proteins and the spinach is highly rich in Iron,Folic Acid and anti oxidants.This is a wonderful dish highly recommended for growing children,pregnant women,old and young alike!Unlike the usual recipe of Cheera Parippu curry in our homes,this one truly stands apart,because instead of the coconut paste used in the usual recipe,here it is replaced by coconut milk instead.

I am one among those who dont like greens much in my food.But this is one recipe that will leave you craving for more of greens like this delicious curry,trust me!!!Do try it out!!!

Ingredients:

Spinach – 1 bunch,washed and Chopped.

Toor Dal – 1 cup.

Turmeric  powder- 1/4 tsp.

Salt

Garlic – 2 pearls sliced

Cumin seeds – 1 generous pinch

Thin coconut milk -1 1/2 cups

Thick coconut milk – 1/2 cup

Dried Red Chillies – 2

Oil – 2 tbsp

Shallots- 4 sliced

Mustard – 1 1/2 tsp.

Procedure:

1. In a pressure cooker,cook spinach,dal/lentils along with turmeric powder,cumin seeds,salt, and Thin coconut milk for 4 whistles.When the presssure releases,open the lid and gently mash the Dal with the back of a wooden spoon and mix well!
2. Put the flame on low and pour the Thick coconut milk and stir well and keep on flame for 1 minute and keep aside.
3. Now in a pan,heat oil and splutter the mustard and add the redchillies and shallots and saute till shallots slightly changes colour.
4. Pour this into the Spinach Dal curry and serve Hot and Enjoy!!!

Beef Biriyani

Posted on May 12, 2014 Updated on May 12, 2014

I am sure you must have had biriyani,different kinds of them..different varieties like chicken biriyani,mutton biriyani,vegetable biriyani etc…Today i would like to present before you a very different,homely recipe of a Beef Biriyani.This is entirely my version,originated from my amma’s kitchen to be precise!

Have you ever wondered about the origin of “Biriyani”? Well,the origin of this wonderful dish can be traced to Persia/or even Arabia,derived from the word “Birian”, a Farsi word.The taste must have travelled from Persia via Afghanistan to the Northern Part of India.It could have also been brought by Arabic traders to Calicut.We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a ‘Nawab of Arcot’ to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. It was indeed a royal dish for Nawabs and Nizams.

Needless to say I am very thankful to all these people…for bringing such a  wonderful dish!!!Here goes the recipe!!!

Ingredients:

• Basmati Rice – 2 cups
• Cinnamon – 3 1 inch pieces.
• Cloves – 4
• Cardamom – 5
• Bay leaves – 1
• Ghee- 2 tbsp
• Salt to taste
• Water
• Beef – 1/2 kg(Washed,cut into cubes)
• Onion sliced – 2 cups.
• Green chilli -1
• Ginger garlic paste – 2 1/2 tsp
• Tomato – 1 big(Chopped)
• Kashmiri chilli powder – 1 1/2 tsp
• Coriander powder – 3 tsp
• Pepper powder – 1 heaped tsp.
• Vinegar 1  1/2 tsp
• turmeric powder -1/4 tsp
• Garam masal powder – 2 1/2 tsp
• Coconut milk – 1/4 cup.
• Cilantro and mint leaves chopped – both together (1 cup)
• Cashews – 8(fried in ghee)
• Raisins -8(fried in ghee)
• Oil – 2tbsp

Procedure:

1. Heat oil in a Pressure Cooker,and add Ginger garlic paste and Onions,green chilli and saute till onions turns transparent.
2. Now add Chilli powder,corainder powder,Turmeric powder,Garam masala powder and pepper powder and vinegar and mix well.To this add the chopped tomatoes and saute well till oil seperates.Now add the  cubed beef and salt  and saute well.
3. Add about 2 1/2 cups of water and close and cook for 4 -5 whistles.When the pressure releases,seperate the beef and stock and keep aside.
4. Now In a pressure cooker(you may was the pressure cooker and then use),heat ghee,add the whole spices,cilanto and mint leaves,Now add the rice,saute till each grain seperates,now add the stock along with water (Both should come to 4 cups).
5. To this add the coconut milk and salt and pressure cook for 3 whistles.When pressure releases,fluff gently with a fork.
6. In a pan ,heat oil and saute the beef.
7. Layer the beef with the rice in a serving dish and garnish with cashews and raisins.Serve hot with Salad and Enjoy!!

Notes:

Pouring a little coconut milk as shown in the photo,over the biriyani,at the time of serving really gives an awesome taste to it!!

Chicken Fried Rice

Posted on May 11, 2014

My post today is a recipe of Chicken fried rice,I cooked this afternoon.On my visit to Chennai last year,I happened to dine in a restaurant and the king among the menu we ordered was Indo Chinese Chicken Fried Rice.I have had chicken fried rice from many restaurants,but none of them have given me a kick 😉 like this one..and luckily the chef happened to be one of my hubbys old friends.In a casual talk,I just asked him the secret behind the authentic taste and he revealed it.Unlike the usual way we prepare fried rice with left over rice,this recipe stands apart.Here the rice to be used in the fried rice is cooked in Chicken stock.Hence the yummylicious taste..So here goes the recipe.Do try it out!!!

Ingredients:

• Basmati Rice – 3 cups.
• Boneless Chicken  – 1/2 kg.
• Water -1 1/2 cups
• Salt to taste.
• Pepper Crushed – 1 1/2 tsp.
• Oil – 4tbsp
• Ginger Garlic paste- 1 1/2 tbsp.
• Chopped (Carrots,Beans,Cabbage) – All together should come to 1 cup.
• Soya sauce – 4 tbsp.
• Chilli sauce – 1 tbsp.
• Vinegar -1/2 tbsp
• Water
• Salt
• Eggs – 3

Procedure:

1. Cook the boneless chicken along with crushed pepper,salt and 1 1/2 cups of water.Now seperate the chicken from the stock.Keep the stock aside and shred the pieces of chicken and keep aside.
2. In a pressure cooker cook the rice along with the obtained stock and water(both coming to about 6 cups together) for 3 whistles.When the pressure releases,open the lid and fluff the rice gently and keep aside to cool.
3. In  a wok/pan,heat 3 tbsp oil and add ginger garlic paste.Saute well and then add the chopped vegetables and 1/2 tbsp of vinegar and saute well for about 30 seconds.Now add Soya sauce and Chilli sauce and salt.
4. To this add the shredded pieces of chicken and saute well.Now add the rice and mix gently but thoroughly so that it is mixed uniformly,but also taking care without breaking the rice.
5. Meanwhile heat the remaining 1 tbsp of oil in a pan and scramble well 3 eggs with a little salt and pepper. Now add this to the rice mixture and mix well.Serve hot!!

Notes:

• This Fried rice can be served all by itself without any side dish since its very tasty all by itself!