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Dear Sinrultz!
Thanks a lot for the feedback on ‘mushroom pulao”.
Here are the recipes you have asked!
TANDOORI CHICKEN:
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Ingredients:
Chicken pieces[boneless]- 1 kilo
Garlic paste- 1 pod
Kashmiri chilli powder- 3 tbsp
Pepper powder- 1 tbsp
Coriander powder- 1 tbsp
Fennel powder- 1 tbsp
Lime juice- 1 tbsp
Curd- half cup
Salt to taste
Tandoori colour- half sp
Ginger paste- 2 tbsp
Onion paste- 2 tbsp
Clove powder- quarter sp
Cinnamon powder- a pinch
Turmeric powder- 1 tsp
Procedure:
Mix all the powders and the pastes with the lemon juice and the curd. Coat the chicken pieces with this mixture thoroughly and marinate them for 3 hours. Cook in a Tandoori oven for 15 to 20 minutes.
HYDERABADI BRIYANI:
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Ingredients:
Briyani rice- 500gms
Mutton pieces- 500 gms
Ginger paste- 2 tbsp
Garlic paste- 1 pod
Curd- 1 cup
Chilli powder- 1 tsp
Saffron- 1 tsp
Hot milk- half cup
Green cardamom powder- quarter sp
Cinnamon pieces-3
Black cardamom-1
Green chillies[slit]- 6
Cloves-3
Shredded khoa- 100gms
Mint leaves- a handful
Coriander leaves- half cup
Salt to taste
2 tbsp Grated cheese and fried cashew nuts to garnish
ghee- 1 cup
lime juice- 1 tbsp
coconut milk- 1 ½ cups
sliced onion- 2 cups
Procedure:
Marinate the mutton with the ginger and garlic pastes, chilli , turmeric powder and coriander powder, and the curd with enough salt for 1 hour. Soak the saffron in hot milk. Soak the rice for 15 minutes and then cook the rice with little salt until they are 3/4th cooked and the water is almost evaporated.
Heat the ghee in a broad pan and add the onions with the whole spices. Fry them for a few seconds and then add the mutton and cook for a few minutes. Add the coconut milk with little salt, cover with the lid and cook till the mutton pieces become tender.
Take a heavy bottomed vessel. Spread half rice evenly.
Pour half of the milk over it. Spread the mutton mixture on it. On top, place the slit green chillies, khoa, and the greens and pour the lime juice evenly. Spread the remaining rice again and pour the remaining milk evenly. Close with a tight lid and seal around with maidha paste. ‘Dhum’ cook for 20 minutes on slow fire or in a hot oven. Garnish with the cheese and the cashew nuts.
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Dear Pr!
Here is the jangiri recipe you have asked.
JANGIRI:
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Ingredients:
Whole black gram- 200gm
Raw rice- 25 gms
Sugar- 800gms
Ghee or dalda to fry
Pachai karpooram- a pinch
Saffron- a pich
Rose essence- half sp
Or powdered cardamom- 1 sp
Kesari powder- a pinch
Procedure:
Soak the black gram with the rice for half an hour. Then grind them to a thick batter. The batter should be fluffy and soft like butter. Keep the half of the batter in the fridge. Otherwise the batter will get a sour taste.
Simultaneously, prepare sugar syrup with one thread consistency, that is ‘ KAMBI PAAHU’ and mix in the saffron, pachai karpooram, kesari powder and the cardamom powder or rose essence. Keep the paahu hot on very slow fire.
Pour the dalda or ghee in a broad pan and put on the fire. The fire should be medium. When it becomes hot, put small amount of the batter in the prepared ‘Jangiri’ cloth and holding tightly squeeze the batter through the hole of the cloth in to the hot oil and moving the hand quickly make the jangiri designs in the hot oil. Once they are cooked, turn them on the other side to cook. Take them away and press them in the hot syrup while they are hot for a few minutes and then place them on a broad plate. Thus complete all the batter.
JANGIRI CLOTH:
Prepare a square kerchief using a thick pant cloth. In the middle, make a big pea-sized hole and stitch around the corners finely.
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Dear Hulda Ashok!
Thank you very much for the feedback on vegetable fried rice.
Here is the recipe for a simple chicken curry which involves 4 kgs of chicken.
CHICKEN PIRATTAL:
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Ingredients:
Chicken pieces- 4 kilo
Sliced onions-10
Slit green chillies-10
Chilli powder- 3 tbsp
Coriander powder- 4 tbsp
Turmeric powder- 1 tsp
Ginger paste- half cup
Garlic paste- half cup
Coconut oil- 3 tbsp
Chopped coriander- 2 cups
Salt to taste
Oil- half cup
Grind the following ingredients in to a fine paste:
Mashed tomato- 2 cup
Shredded coconut- 2 cups
Cinnamon- 2 pieces
Cloves-5
Fennel seeds- 1 tbsp
Cardamom-5
Roast the following ingredients in a dry pan and then powder them finely:
A handful of raw rice, peppercorns- 1 tbsp, cumin seeds- 1 tsp, fennel seeds- 1 tsp
Procedure:
Heat a vessel and pour the half cup of oil. Add the sliced onion, green chillies, ginger - garlic pastes and the coriander and fry well on slow fire. Add the cleaned chicken pieces with the ground paste. Add enough water and allow it to simmer for some minutes. In a small pan, pour the coconut oil and fry all the powders on a very slow fire for a few seconds and pour this to the simmering gravy. Add enough salt. When the chicken pieces are cooked and the gravy comes to the desired consistency, sprinkle the powder and mix well.
If you need more gravy, you can add some coconut milk at the finishing stage.
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Dear SK!
Thanks a lot for your heart warming appreciation.
This kind of appreciation always encourages my dedication and the involvement in cookery. Learning alone would not make a person a great cook. It needs extraordinary interest and thirst to learn more and more and also perfection in the kitchen. That is why you have become a better cook now and my sincere wishes for you to become a greatest cook in future!!
Always home-made preparations yield good results than the purchased ones.
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[tscii]Dear Thattai!
Thanks a lot for the feedback on curry leaves coconut chutney’!
Here is the recipe for the stew which you have asked a few days back. This stew is a delicious accompaniment for idiyappams and aappams.
VEGETABLE CHICKEN STEW:
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Ingredients:
Diced broccoli- few pieces
Diced carrot-1
Diced capsicum-1
Chopped coriander- quarter cup
Chopped spring onion- half cup
Diced onion- 1
Big ripe tomato-3 [chopped]
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ajinomoto- quarter sp
Coarse pepper powder- 1 tsp
Turmeric powder- half sp
Slit green chillies- 4
Diced cabbage- half cup
Boneless chicken pieces- 750gms to 1 kilo
Milk- 1 cup
Coconut milk- 1 cup
Salt to taste
Oil- 3 tbsp
Soya sauce- 1 tbsp
Procedure:
Heat a pan and pour the oil. Add all the vegetables except capsicum and stir fry for a few minutes. Then add the pastes with the green chillies and the turmeric powder and again cook for some minutes till the vegetables are half-cooked. Add the chicken pieces, salt and 2 cups of water. Allow it to simmer for some minutes. Add the milk with the ajinomoto, Soya sauce, capsicum and the pepper powder and again cook for a few minutes. Lastly add the coconut milk and when the gravy starts to simmer put off the fire. Sprinkle the coriander leaves and mix well.
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Mrs Mano
Thank you so much for the lovely recipes...I cannot wait to try them out.
u totally rock maam!! :D
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Dear Mrs Mano
I was eagerly waiting for jangiri recipe .Thanks a lot for posting it. I want to try this immediately .But we are leaving for a 4 day trip today evening . Will surely try it out as soon as I come back . Cant wait to try it .
Should we leave the batter in oil to get hard( somewhat like murukku) or take it a bit early .
Will defenitely try and post the feedback and come up with more questions after trying it .
Thanks and Regards
Pr
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Dear Pr!
You must take away them from frying when the jangiris are cooked. They should not be either very soft or very crisp. If they are too soft, they would break when you press them in to the sugar syrup.
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Dear Mrs Mano,
Can u plz post the recipe for Birichi(fried rice/puloa) with little pieces of bread that they in marriages?.I tried to find the recipe for a long time now but no luck.
Thanks.
rgds,
sk
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Dear Mrs. Mano......:-) nalla irukeengalaa???
Epo mudiyumo.....would it be possible to give "Theeyal" recipe please please please....thank you in advance......:-).......ipadiku...suvai
