Chicken Biriyani

Chicken - 500 gms
Basmati Rice - 3 Cups
2 Onions sliced
3-4 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tbsp
Mint(pudhina) 1/2 cup
Coriander leaves - 1/4 cup
Chilli powder 1 Tbsp
Dhania Powder 2 Tbsp
Turmeric powder 1 Tsp
Garam Masala Powder 1/2 tsp(optional)
Biriyani leaf - 1
Cinnamon - 1 inch
cardamom - 1/2 inch
sombu - 1 tsp
cloves - 2 nos
Oil as required
Water as required
salt to taste

Method :

1. Wash and soak Basmati rice for 20-30 mins.

2. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters

3. Add onion and green chillies and saute it, when half cooked add ginger garlic paste and mix it. Now add tomatoes and wait for it to cook finely until raw smell goes.

4. Now add chicken pieces and all masala powders above with salt and mix well. Leave it for few mins.

5. Drain the water from rice and pour the rice into the cooker and mix them slowly.

6. Measure 4 1/2 cups of water, As chicken will leave water.

7. Add coriander leaves and mint to this and check salt and spice, Mix well and close the lid. When cooked, it goes to warm mode and leave it in dum for 15 mins and the biriyani is done.

8.Serve hot with onion raita or cucumber raita.

Note : If you are using a Pressure cooker then please follow the same and just keep one whistle and not more. Spices can be added if you want more.

Instant Microwave chocolate Cake

All purpose flour (Maida) 2 tbsp
Cocoa powder 2 tbsp
Icing sugar(or powdered sugar) - 4 tbsp
Melted butter 2 tbsp
Milk 2 tbsp
Vanilla essence 1/4 tsp
Chopped nuts (optional) 2 tbsp

Method:
1. Melt the butter in a microwave safe bowl and cool it. To this add milk and vanilla essence and mix well.(if you dont use salted butter add a pinch of salt)

2. In another bowl mix flour,powdered sugar,cocoa powder and mix well without lumps.

3. Now add this dry ingredients to the wet ingredients mixture in the microwave safe bowl and fold in the mixture properly.

4. Add nuts to it and mix well.

5. Pour the mixture to a microwave safe bowl. Each cup you pour half so when it cooks it comes to full.

6. Microwave it on HIGH for 1 minute and 30 seconds.Let it stand for approx 2mins.

7. You can serve with ice cream or fresh cream.

Source : http://thechefandherkitchen.blogspot.com/

Meen Kozhambu

Fish - 7-8 nos ( I used small Fish)
Raw mango - 4 - 5 pieces
Tamarind 1 lemon size ( Squeeze and take pulp)
Onion chopped 1 medium
Tomato Chopped 1 medium
Garlic 4-5 cloves
curry leaves few
mustard and urud dhall - 1 tsp for seasoning
chilli powder - ( Home made) - 3-4 tbsp
Fenugreek (Vendhayam) - 1/2 tsp
Turmeric powder 1/2 tsp
salt, water and oil as required.

1. In a Vok Add oil and season it with mustard and urud dhall and fenugreek.

2. Now add onion and garlic cloves, curry leaves and fry them until cooked, Add tomatoes to this and stir again.

3. When it blends well Add tamarind Pulp. Make sure to add home made chilli powder, turmeric powder and salt to this and leave it to boil until oil separates.

4. Now add fish and raw mangoes to this and bring it to a boil again until its cooked.

5. Serve hot with Rice, Idly, Dosai etc.

Chole Masala

Chole - Boiled 1 Cup
Sombu - 1 tsp
Biriyani leaf 1
Onion - 2-3 small (grind into paste)
Tomato - 2 medium pureed
Ginger garlic Paste - 1 tsp
Chilli powder - 1/2 tsp
Dhania Powder 1 tsp
Channa masala powder - 1-2 tsp
Turmeric powder 1/2 tsp
Garam Masala powder - 1 tsp
Coconut milk - 1 cup
Mint - 1/2 cup
kasturi methi - 2 tsp
Salt , water and Oil as required

1.Pressure Cook Chole for 4-5 whistle and drain them and keep drained water and chole aside.
2. In a Vok add oil and season it with sombu and biriyani leaf. When it splutters add onion paste to this and saute it until raw smell goes.
3. Add ginger garlic paste and fry again, Now add tomato and wait until its blends with onion, until oil separates.
4. Add all the above masalas to this with salt and give it a mix.
5. Add boiled chole and the drained water to this and leave it to a boil.If you want more gravy add more water to this.
6. Check salt and spice as required.When it boils, oil will separate.
7. Add coconut milk to this and again leave it for a boil and add kasturi methi and mint to this and wait till it is well cooked and gravy is formed and switch off flame.
8.Serve hot with chapathi, poori. Its too good when you eat it with Poori.

Vanilla pudding with caremel topping

This is a very simple pudding, as its just used with the ready to mix content.

All it requires is Milk and Vanilla pudding mix. You need to empty the pudding mix into a boiling milk (500 ml) and bring it to a boil.

Then cool it and pour into in to moulds and refrigerate it for 3-4 hrs. With this mix you will be given a caramel topping so pour the topping into the mould first and then the milk.

After 3-4 hrs remove from fridge and unmould it and tilt it to the tray and serve for your kids.

Karamani Kozhambu

Karamani 1 cup
Brinjal 5-6 nos( ladies finger can also be used)
Tamarind 1 lemon size ( Squeeze and take pulp)
Onion chopped 2 medium
Tomato Chopped 1 medium
Garlic 4-5 cloves
curry leaves few
mustard and urud dhall - 1 tsp for seasoning
chilli powder - ( Home made) - 3-4 tbsp
sambar powder - 1 tsp
coconut grated 2 tbsp
salt, water and oil as required

Method:

1. In a Pan Roast karamani and pressure cook it for 3 whistle.keep aside

2. In a Vok Add oil and season it with mustard and urud dhall.

3. Now add onion and garlic cloves, curry leaves and fry them until cooked, Add tomatoes to this and stir again.

4. When it blends well add brinjal and fry it till cooked.

5. To this add home made chilli powder which is prepared in all your houses for kozhmanbu and pour the tamarind pulp to this. add required water , salt and leave it to a boil.

6. When it boils well add the boiled karamani with its water to the boiling kozhambu and close the lid.

7. On the other hand, in a mixie jar add 1/2 onion pieces, sambar powder and coconut and grind it into a paste.

8. Now add this ground paste to the boiling content and leave it for another boil and wait till its cooked without raw smell.

9. Serve hot with Rice, use ghee to add more taste.

chocolate Mousse (Simple one)

This is the most loving recipes for all kids. I have tried this in a simple way using normal chocolate and low fat cream with out making complications. Hope you all like it.

Dairy Milk chocolate - 1 Big ( say a Rs 20)
1 box of Amul fresh cream (Small)
3 tbsp of powdered Sugar
1 tsp gelatin
1 tbsp Butter

Method

1. In a bowl add 3 tbsp of powdered sugar and Fresh cream to this and keep whipping it until it gives you a thick cream. This will take a lot of time to get cream but keep doing it until u get the cream consistency.When you lift the whipping instrument cream should not fall bring it to that consistency.

2. On the other end keep a heavy bottom vessel with 3-4 tumblers fo water ... and leave it to boil..On top of this vessel keep another vessel and put the butter to it wait for it to melt.Then Add chocolate and wait for it to melt, keep stirring it. All this shud be done by steam while the bottom vessel keeps boiling.

3. In a cup add 1 tsp of gelatin and 4-5 tsp of water and dissolve the gelatin. Add this gelatin to chocolate mixture and stir again until u get a smooth paste.

4. Now cool it. Mix the cream and chocolate together and fold it nicely until the mixture blends nicely.You will see a melted icecream kind of consistency.

5. Pour it to the cups you wish to server and refrigerate it overnight.

6. Serve with choco chips or nuts on it (optional)

Mushroom Peas Masala

Mushroon 200 gms
Peas - 1/2 cup
Jeera - 1 tsp
Onion - 2-3 small (grind into paste)
Tomato - 2 medium pureed
Ginger garlic Paste - 1 tsp
Chilli powder - 1 tsp
Channa masala powder - 1-2 tsp
Turmeric powder 1/2 tsp
Garam Masala powder - 1 tsp
Coconut milk - 1 cup
kasturi methi - 2 tsp
Salt , water and Oil as required

Method:

1. In a Vok add oil and season it with jeera. When it splutters add onion paste to this and saute it until raw smell goes.

2. Add ginger garlic paste and fry again, Now add tomato and wait until its blends with onion, until oil separates.

3. Add all the above masalas to this with salt and give it a mix. Now add peas and mushroom to this and saute it.

4. Add 1 cup of water and bring it to a boil.Check salt and spice as required.When it boils, oil will separate.

5. Add coconut milk to this and again leave it for a boil and add kasturi methi to this and wait till it is well cooked and gravy is formed and switch off flame.

6. Garnish with coriander and serve hot with chapathi, poori, naan, fried rice.

Bread Bajji

Bread - 4-5 slices
Gram flour - 1 cup
Rice Flour - 1 Tbsp
Chilli powder - 1 Tsp
Red color a pinch
Salt and Water as required
Oil for Deep Frying

Method.

1. In a vessel add gram flour, rice flour, chilli powder, red color and salt, and mix it. to this add required water and bring it to a bajji batter consistency.

2. Now In a vok heat the oil for deep frying.

3. Now cut the bread into 2 half and dip them to the batter and deep fry it.Serve hot with sause.

Prawn Masala

Prawns - 200 gms
2 Onions chopped finely
1 tomatoes finely chopped
Ginger garlic paste - 1 Tsp
Coriander leaves - few
Curry leaves few
Chilli powder 1 Tsp
Dhania Powder 2 tsp
Turmeric powder 1 Tsp
Garam Masala Powder 1/2 tsp(optional)
Mustard and urud dhall - 1 Tsp
Oil as required
Salt to taste

Method :

In a Vok, Add oil and Mustard and urud dhall wait until its splutters. Now add Onion and curry leaves and saute it, when cooked add ginger garlic paste, saute again. Add tomatoes and cook well. Wait for all of these to mix well.
Add prawns to this and all above powders and salt to this and mix well, Dont add Water as prawns will leave water.
Mix well and simmer it and close the lid. Wait for it to cook well and comes to a gravy form and add coriander leaves and switch off. Serve hot with rice or chappati.


Note : Insted of red chilli powder and coiander powder you can also use home made chilli powder mixture.

More Kozhambu.

Soar Curd - 1 cup
Vegetables like Raw banana, ladies finger is optional.
Turmeric powder - 1 tsp

To Grind
Toor dhall 1/2 tsp
RawRice 1 Tsp
Coconut - 1/2 small coconut
green chillies 2
Jeera - 1 Tsp
Ginger 1 inch

To Season it.
Red chillies - 2-3 nums
Mustard and urud dhall 1 tsp.
curry leaves few
salt and oil as required.

Method.

1. Blend curd with out adding water and keep aside.
2. Soak toordhall and raw rice for 20 mins and with this add coconut, ginger, green chillies and jeera seeds and grind them to a paste.
3. If you happen to use any vegetables like ladys finger fry it separately in oil until its cooked and keep aside
4. In a vok pour the ground paste, turmeric powder and salt and leave it to a boil.
5. when it boils well add the curd and simmer the stove and leave it to heat. It should not boil.
6. In another vok add oil and season it with mustard,urud dhall , red chillis and curry leaves when it splutters add ladys finger to this and saute it and pour it in the prepared more kolambu and mix well.
Switch off the stove.

Mutton Biriyani

Muttton - 500 gms
Basmati Rice - 2 1/2 Cup
2 Onions sliced
2-3 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tsp
Mint(pudhina) 1/2 cup
Coriander leaves - 1/4 cup
Chilli powder 1 1/2 Tsp
Dhania Powder 2 tsp
Turmeric powder 1 Tsp
garam Masala Powder 1/2 tsp(optional)
Biriyani leaf - 1
cinnonom - 1 inch
cardamom - 1/2 inch
sombu - 1 tsp
cloves - 2 nos
Oil as required
Water as required
salt to taste

Method :

1. wash and soak Basmati rice for 20-30 mins.
2. In a pressure cooker add 1/2 tsp of turmeric and mutton and 1/2 tsp of ginger garlic paste and cook it for 4 whistle, make sure mutton is cooked. Darin the the stock and mutton keep aside separately.
3. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters
4. Add onion and green chillies and saute it, when half cooked add ginger garlic paste and mix it. Now add tomatoes and wait for it to cook finely until raw smell goes.
5. Now add mutton pieces and all masala powders above with salt and mix well. Leave it for few mins.
6. Drain the water from rice and pour the rice into the cooker and mix them slowly.
7. Measure 4 cups of water (mutton stock can be replaced insted of water and then add remaining water to this) and make it to 4 cups.
8. Add coriander leaves and mint to this and check salt and spice, Mix well and close the lid. When cooked, it goes to warm mode and leave it in dum for 15 mins and the biriyani is done.
9.Serve hot with onion raita or cucumber raita.

Note : If you are using a Pressure cooker then please follow the same and just keep one whistle and not more.