Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

January 30, 2010

Ragi Sweet Adai

This is a sweet and healthy dish from our kitchen.Need to take when it is hot else it gets hard.Its a great and different evening snack.

ragi Sweet Adai


Ingredients

Ragi Flour - 2 cups
Coconut flakes - 1/4 cup
Jaggery - 1/2 cup
Cardamom powder -1/4 tsp
Salt - for taste
Gingely Oil - to cook

Method
  • Scrap the jaggery and add it to 1/2 cup water and boil for 5 min.
  • Filter the jaggery to remove the impurities.
  • Add salt, cardamom powder, coconut flakes to the ragi flour.
  • Slowly add the jaggery to the ragi flour and make it to a dough.
  • Make small balls out of the ragi flour and flatten them with hands.
  • Place the ragi patties on the tava and slowly cook them by adding little oil.
  • Sprinkle water on patties and allow it to cook.Serve Hot.

January 26, 2010

Egg Masala | Masala Muttai

Very simple Egg Side dish.goes well with all rice items.




Ingredients

Eggs - 4 no
Onion - 2 no
Tomato - 1 no
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Fennel seeds 1/2 tsp
Curry Leaves
Coriander Leaves
Salt - for taste
Oil - 2 tsp


Method
  • Boil the eggs, remove the shells and make vertical slits without breaking.
  • Finely chop onions, tomato, curry leaves, coriander leaves.
  • Heat oil add fennel seeds, add onions and saute until it turns transparent.
  • Add ginger garlic paste and tomato and saute well.
  • Add turmeric powder,chilly powder, salt, curry leaves, coriander leaves, sprinkle water and saute well.
  • Once the raw smell is gone add the eggs and cook for 5 - 7 min.
  • Serve Hot.

Keerai Kuzhambu | Greens Gravy

Back in India we get a lot of variety of greens and used to make different dishes.But here I have tried much of it. Till now stick only to this gravy. My favorite side dish for this gravy Sepankizhangu Varuval (Colacasia fry)..the subtle taste of the greens and spiciness of the fry is mouth watering. I remember the first time I made this gravy.I added too much water and instead of gravy it turned out to a soup.Drained the excess water and served it as soup to myself before anyone could notice I made the gravy perfect for rice :-)

This is a easy to make healthy dish made of spinach.Greens are high in protein,iron,calcium,dietary fiber..It is highly recommended to include greens atleast once in a week for a healthy life..

Keerai Kuzhambu


Ingredients

Greens/Spinach - 1/2 lb
Toor Dal - 1 cup
Onion - 2 no
Tomato - 1 no
Garlic - 6 pods
Green Chilly - 3 no
Turmeric Powder - 1/2 tsp
Curry leaves
Tamarind paste - 1/2 tsp
Mustard - 1/2 tsp
Salt - for taste
Oil - 2 tsp

Method

  • Wash and add the greens to a pressure cooker.
  • Add toor dal,chopped onion, tomato, garlic, green chilly, curry leaves, turmeric powder,salt, tamarind paste to the cooker.
  • Add 1 cup water (add water only to cook the dal..adding too much water might make the gravy watery)
  • Pressure cook for 2 whistles.
  • Smash the contents well
  • Heat oil in pan add mustard and finely chopped onion and saute until onion turns transparent
  • Transfer the seasoning to the gravy and boil for 5 min.Serve hot with rice

Mutton Gravy | Mutton Kuzhambu

It is again a must diwali morning dish with Idly.Can't forget those days.Atleast for this reason need to have a vacation during diwali time.We used to grind the masala in flat grinding stone(ammi kallu). It was also easy to grind the poppy seeds with it.of course all the effort was paid off by the awesome taste.
Lately I have started to use the halal mutton and think it is really good.There is taste difference between frozen stuff and fresh mutton.This is one dish which needs to be cooked carefully.Overcooking may turn the mutton chewy..Mostly people do not marinate the mutton for this dish..but I do it that way and it is tastes really good.

This is a Spicy Mutton Gravy. To increase the quantity you can potatoes and enhances the taste too.

Mutton

Ingredients

Mutton -1lb
Potato - 1 (Optional)
Onion - 2 nos
Tomato - 2 nos
Ginger Garlic Paste - 3 tsp
Coriander leaves
Curry leaves
Cinnamon - 2 sticks
Fennel seeds - 1 tsp
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Garam masala - 1/4 tsp
Coconut paste - 2 tsp
Cashews - 3 no
Poppy seeds - 1tsp
Curd - 2 tsp
Salt - for taste
Oil - 5 tsp

Method
  • Wash and cut the mutton and potato into medium size pieces.
  • Marinate the mutton with 1/2 tsp chilly powder, 1/4 tsp turmeric powder,curd,little salt for 30 min(this turns the mutton soft and gives better taste).
  • Soak the cashew and poppy seeds for about 15 min and grind it to a smooth paste.
  • Place a pressure cooker, pour the oil add cinnamon,fennel seeds in medium flame
  • Add onions, curry leaves and saute well until onion is transparent.
  • Add ginger garlic paste, tomato,and saute at regular intervals until oil comes out.
  • Add remaining turmeric powder,chilly powder,coriander powder,garam masala and salt.
  • Add mutton pieces and potato saute well so that the masala is well coated onto the mutton.
  • Add the cashew and poppy seeds paste in medium flame and saute well until oil comes out.
  • Once the raw smell of the masala is gone add required water and the coconut paste.
  • Pressure cook for 2 whistles.
  • Garnish with finely chopped coriander leaves and serve hot with rice.

January 23, 2010

Beans Usili

Beans Usili is a flavorful and different sidedish everyone would love. This is slightly time consuming but it tastes real good. You can try this once in a while and it goes well with all rice items.




Ingredients

Beans - 1/2 lb
Onion - 1
Channa Dal - 1 cup
Red Chilly - 6 no
Chilly powder - 1/4 tsp
Curry Leaves
Mustard - 1 tsp
Urid Dal - 1/2 tsp
Grated Coconut - 2 tsp
Salt - for taste
Oil - 3 tsp


Method
  • Soak the channa dal and red chillies for about 30 min.
  • Grind the dal, chillies by adding salt into a coarse mixture.
  • Finely cut curry leaves and add to the mixture and make them into small balls.
  • Steam cook the balls in a Idly cooker for about 10 min.Once it is cooked allow it to cool and crumble them.
  • While the dal is cooking, Heat oil and add mustard, urid dal and allow it to splutter.
  • Add the onion, curry leaves and saute until onion turns transparent
  • Add the beans, salt, chilly powder, little water and allow the vegetable to cook.
  • Once the beans is cooked add the dal mixture and grated coconut and saute well for 5 min.Serve hot.

January 21, 2010

More Kuzhambu | Mor Kuzhambu | Buttermilk Gravy

This is a simple and easy to prepare dish.of course most of you would know this.But there are lot of versions.This is the one I like and you can add sauteed lady's finger(okra)to it to add more taste.

 More Kuzhambu

Ingredients

Curd - 2 cups
Cumin seeds - 1 tsp
Green Chilly - 2 no
Grated coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Mustard - 1/2 tsp
Coriander leaves
Curry leaves
Salt - for taste
Oil - 1 tsp

Method
  • Add water to curd and make it to desired consistency
  • Grind green chilly,grated coconut,cumin seeds into a coarse paste
  • Add ground paste,salt to curd mixture
  • Heat oil splutter mustard and turmeric powder in low flame
  • Add curd mixture and allow it cook for 2 to 3 min
  • Garnish with curry leaves and coriander leaves

Mizhagu Kuzhambu | Indian Pepper Gravy

My MOM's wonderful recipe.Black Pepper and Cumin have good medicinal value and it is good have it when we are really bored with sambar and rasam.Try this when u catch cold you will have good relief.

 Milagu Kuzhambu


Ingredients

Pearl Onions - 20 no
Onion - 1 no
Garlic Cloves - 15 no
Tamarind - lemon size
Red Chilly - 5 nos
Pepper corns - 1 1/2 tsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Curry Leaves
Asafoetida - 1 pinch
Salt - for taste
Gingely Oil - 5 tsp
Ghee - 1 tsp (optional)

Method

  • Place kadai, pour 2 tsp of oil, add finely chopped pearl onions, garlic and red chilly one after other and saute well until onion turns translucent.
  • Allow the ingredients to cool and then grind them into a coarse paste.
  • Dry roast pepper corns,cumin seeds,coriander seeds and grind it into a coarse powder after the ingredients cool down.
  • Heat the remaining oil and add mustard and all allow it to splutter,then add asafoetida in low flame.
  • Next add finely chopped onion, curry leaves and saute well until onion turns translucent
  • Soak tamarind in water for about 10 min and extract the juice. Add the tamarind juice, ground onion ,garlic mixture, ground powder and salt.
  • Allow the mixture to boil in medium flame for about 15 min until the raw smell goes way and oil separates
  • Add the ghee just before removing from flame to enhance flavor.
  • Garnish with curry leaves and serve hot with rice.

Blackened Brinjal Fry | Katharikkai Varuval | Roasted Eggplant

 This one is real good side dish for all rice items.it is spicy and has a little tangy taste.hmm I  love it.

Brinjal Fry


Ingredients

Brinjal - 1/2 lb
Onion - 1 no
Tomato - 1/2 no
Tamarind paste
Channa Dal - 1 tsp
Urid Dal - 1 tsp
Pepper Corns - 1 1/2 tsp
Grated Coconut - 3 tsp
Cumin seeds - 1 tsp
Red chilly - 3 nos
Turmeric powder - 1/4 tsp
Curry leaves
Mustard
Salt - for taste
Oil - 3 tsp

Method
  • Heat 2 tsp oil and splutter mustard, add finely chopped onion, curry leaves, tomato and saute well
  • Add brinjal, salt, turmeric powder, tamarind paste and sprinkle water and allow it to cook in medium flame
  • Heat 1 tsp oil and fry cumin seeds,channa dal, urid dal, grated coconut, red chilly, pepper corns one after other and grind it to a coarse powder in a low flame.
  • Once vegetable is half cooked add ground powder and saute well in low flame until oil comes out
  • Garnish with chopped coriander leaves.

Pepper Chicken Masala | Indianstyle Chicken Masala

Pepper Chicken

Pepper Chicken Masala is one of the popular dishes from my kitchen. Sundays are always special with different varieties of chicken. We make Biryani, Gravy most of the weeks. But sometimes we prefer to make sambar or rasam and have it with this pepper chicken. I like this one a lot because of its strong pepper taste.Chicken and pepper are inseparable and this one turns out as a great side dish for sambar and rasam rice. Yummy recipe which will never fail.

Indian Style Pepper Chicken is a party recipe too. When you are planning for a spicy treat for your friends and loved one make sure you pick this dish. It is easy to make and definitely goes well with rice and Indian Breads. You can also make it completely dry by omitting the tomatoes. Why wait till a party try this peppery chicken this weekend and relish !!

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 2 - 4

Ingredients

Chicken - 1/2 kg or 1 lb
Onion (medium size) - 2 no
Tomato (medium size) - 1 1/2 no
Ginger Garlic paste -1 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1/2 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper Corns - 2 - 2 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon - 2 no (medium size pieces)
Cardamom - 2 no
Curd - 2 tsp
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 - 4 tsp

Preparation
  • Wash and cut the chicken into medium size pieces and pat dry.
  • Marinate the chicken with the chilly powder, turmeric powder, little salt, curd, lemon juice for about 15 - 30 minutes.
  • Chop the onions into thin slices.
  • Grind the pepper into a coarse powder.
Method
  • Heat oil in a kadai add cinnamon, cardamom and fennel seeds in medium flame.
  • Next add finely chopped onions, curry leaves and saute well until the onion turns translucent.
  • Add the ginger garlic paste, split green chilly saute in low flame until the raw smell goes away say 2 minutes or so.
  • Next add the finely chopped tomatoes and saute well until tomatoes are cooked and oil oozes out.
  • Add chicken, salt and saute well until the masala is well coated onto the chicken.
  • In medium flame allow the chicken to cook. No need to add water, as the chicken will leave water.
  • When the chicken is 3/4th cooked add garam masala and saute well.
  • Next add coarsely powdered pepper corns and mix well and cook for 5 - 7 minutes or so and turn off the stove.
  • Sprinkle the lemon juice and garnish with chopped coriander leaves.
  • Serve with rice, chapati.
Notes
  • We have chilly powder, green chilly and pepper in the recipe. So adjust the ingredients according to your desired spice level.
  • Adding tomato gives a masala kind of dish. If you want it to be dry then omit the tomatoes.
  • You can use chicken with or without bones.

Broad Beans Stir Fry | Avarakkai Poriyal

This recipe I found in a old magazine long time ago.It is really good and is different from the normal curry we make. It is big hit in my family and people who say no Broad Beans/ Avarakkai will surely like this. Try this out and you will love it !

Avarakkai Poriyal

Ingredients

Avarakkai(Broad Beans) - 1/2 lb
Onion - 1 no
Tomato - 1 no
Channa Dal - 1 tsp
Chilly Powder - 1 tsp
Grated coconut - 2 tsp
Curry leaves
Mustard
Salt - for taste
Oil - 2 tsp

Method
  • Cut broad beans into big pieces.
  • Heat 2 tsps oil and splutter mustard and channa dal, add finely chopped onion, whole curry leaves,
  • Add tomato,chilly powder,salt vegetable and saute well.
  • Add water and allow it to cook.
  • Once vegetable is cooked and there is no water left add grated coconut and saute well.
  • Serve with all rice items

Mallidha (Sweet) | Indian Sweet Recipe

This is one of the easy to prepare sweet that I had learnt from my MIL. My daughter loves it and never had to sit beside her to make her eat :-)

Mallidha


Ingredients

Wheat Flour - 2 cups
Sugar - 1/2 cup
Grated Coconut - 1/2 cup
Salt - for Taste

Method
  • Add water and salt to the wheat flour and mix it to chapati consistency.
  • Make small balls out of it and roll it like chapatis and cut them into small square pieces using a knife
  • Boil water in a vessel and add these pieces and allow it cook for 10-12 min.
  • Occasionally stir the pieces so that they don't get stuck to each other.
  • Once the pieces are cooked remove them from water. Drain excess water.
  • Place cooked pieces in a vessel and add the sugar and coconut.
  • Mix well and serve.

Brinjal Potato Gravy | Side dish for Idly/Dosa

This one is from my MOM's side.This simple side dish for Idly and Dosai is a good alternative when our loved ones are bored with chutney and sambar.

Brinjal Potato Gravy

Ingredients

Brinjal - 5 no
Potato - 2 no
Onion - 1 no
Tomato - 1 no
Tamarind paste 1/2 tsp
Ginger Garlic Paste - 1 tsp
Green Chilly - 2 No
Turmeric Powder - 1/4 tsp
Coriander Leaves and Curry Leaves
Mustard - 1/2 tsp
Salt - for taste
Oil - 2 tsp

Method
  • Heat oil in cooker and add mustard, chopped onion, tomato, green chillies, ginger garlic paste one after other and saute well
  • Add turmeric powder, salt, coriander leaves, curry leaves
  • Add cut pieces of brinjal and potato, tamarind paste
  • Add 1 cup of water and pressure cook for 2 whistles
  • Smash the contents and serve with Idly and Dosa.

Chicken Drumsticks Masala | Indian Chicken Drumsticks

This is an easy to prepare chicken dish. We can use Chicken Drumsticks or Chicken pieces.. Drumsticks gives better looks :-)



Ingredients


Chicken Drumsticks - 4 no
Onion - 2 no
Tomato - 1 no
Ginger Garlic Paste - 2 tsp
Cinnamon - 1 no
Fennel seeds - 1 tsp
Chilly powder - 1 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Cashew - 5 No
Grated Coconut - 2 tsp
Crushed pepper corns
Coriander and Curry Leaves
Salt - for taste
Oil - 5 tsp

Method

  • Heat oil in and add cinnamon,fennel seeds,chopped onion, ginger garlic paste,tomato,curry leaves one after other and saute until oil separates
  • Add chilly powder,turmeric powder,garam masala, salt and saute in medium flame
  • Add Chicken and water and cook well for 15 min
  • Grind cashew and coconut into a coarse mixture and add it to the chicken and dry it
  • Add crushed pepper corns and saute for 5 min
  • Garnish with coriander leaves

Cauliflower Masala | Cauliflower Dry Curry

This one goes well with Lemon Rice, Sambar Rice...tomato sauce added at the end gives it a pinch of sourness and it tastes great...

Cauliflower Masala

Ingredients

Cauliflower - 1 No
Onion - 1 No
Tomato - 1 No
Ginger Garlic Paste - 1 tsp
Cinnamon - 1 no
Chilly powder - 1 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Cashew - 5 No
Grated Coconut - 2 tsp
Tomato Sauce (optional) - 2 tsp
Coriander Leaves
Salt - for taste
Oil - 3 tsp


Method


  • Cut and boil the cauliflower florets for about 8 min.
  • Heat oil in a pan and add cinnamon,chopped onion, ginger garlic paste,tomato one after other and saute until oil comes out
  • Add chilly powder,turmeric powder,garam masala, salt and saute in medium flame
  • Add florets and allow it to cook
  • Grind cashew and cocunut into a coarse mixture and add it
  • Add tomato sauce and mix well
  • Garnish with coriander leaves and serve hot.

Paruppu Vadai | Masal Vadai

Prepared this recently for a potluck and all my friends loved it...Take care while frying the vadai keep changing the flame from low to medium..so that it does not get over fried..

Paruppu Vadai

Ingredients

Channa Dal - 1cup
Onion - 1 no
Green Chilly - 3 no
Coriander and Curry Leaves
Salt - for taste
Oil for frying

Method
  • Soak the Channa Dal for 8 hrs and Grind it to thick coarse mixture without adding much water
  • Do not grind too much. It will be good if some of the dal is whole.
  • Finely chop onion, green chillies,coriander and curry leaves and mix with the dal mixture
  • Add salt and allow it for 15min
  • Heat oil in a kadai/wok and take small balls of the the mixture and make them into shapes as shown in pic and carefully place it in the oil
  • Fry in medium until it turns golden brown.
  • Remove excess oil and serve with chatni or sambar.

My Notes


Care should be taken while grinding the mixture, do not add too much water. Fry in medium flame else the vadas will be fried outside and will be sticky inside. Do not over crowd in the wok.

Medhu Vadai | Ulundhu Vadai | Indian Lentil Fritters

Have to admit..I was not allowed to prepare dishes like this when I was learning to cook.My Mom was worried that I would get hurt..I follow that trend even now and my hubby does it all the time.I'm just a helper.Never disturb the experts..

 Medhu Vadai


Ingredients

Urid Dhal - 1 cup
Rice flour - 4 tsp
Onion - 1 No
Green Chilly - 3 No
Coriander and Curry Leaves
Salt - for taste
Oil for frying

Method

  • Soak the Urid Dal for 1 - 1 1/2 hrs and Grind it to a thick consistency without adding much water
  • Finely chop onion,green chillies,coriander and curry leaves and mix with the batter
  • Add salt and rice flour and allow it to sit for 15min
  • Heat oil in a kadai/wok and take small balls of the the batter and make them into shapes as shown in pic and carefully place it in the oil.
  • Fry in medium flame until it turns golden brown.Place them on a tissue paper to remove excess oil
  • Serve with chatni or sambar.
My Notes

Also try by adding just pepper corns and chopped onion to the batter.

Prawn Gravy | Shrimp Gravy | Eral Kuzhambu

Prawn Gravy

Prawn Gravy or Eral Kuzhambu is another Mother in Law special recipe.It was a Wednesday recipe meaning normally we used to prepare seafood on wednesday'. We would have fish, prawns, crab and what not each of us like one stuff and she will prepare everything at one shot, missing those days. It is a simple and easy South Indian recipe which goes very good with rice. You can also use shrimp instead of the prawns. Do try and let me know how our family recipe worked for you.
Ingredients

Prawns - 1 lb or 1/2 kg
Onion - 2 no
Tomato - 2 no
Ginger Garlic Paste - 3 tsp
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Tamarind - lemon size
Vegetable - 1/2 lb
Mustard - 1/2 tsp
Coconut pieces - 3 tbsp
Coriander leaves
Curry leaves
Salt - for taste
Oil - 3 tsp

Preparation
  • Finely chop onions and tomatoes.
  • Wash and devein the prawns.
  • Soak the tamarind for 15 minutes and extract juice or add the tamarind in 1 cup of water and microwave for 1 minute.
  • Chop the vegetable into medium size pieces.
  • Grind the coconut pieces with little water into a thick paste.
Method
  • Heat oil in a kadai,add mustard and allow it to splutter.
  • Add onion, curry leaves and saute until the onion turns soft.
  • Next add the prawns and saute well for about 5 minutes until they turn white-ish.
  • Add the ginger garlic paste and saute well until the raw smell goes.
  • Then add the tomatoes and cook until they turn soft.
  • Add the vegetable and saute well.
  • Add chilly powder, turmeric powder, coriander powder, salt and cook well in medium flame until oil separates.
  • Sprinkle come water if the paste is very dry, add tamarind paste, water and allow it to boil in a closed until raw smell goes away say about 12 - 15 minutes.
  • Next add coconut paste, close it with a lid allow it to boil for additional 5 minutes in medium flame.
  • Garnish with finely chopped coriander leaves and serve hot with rice.

My Notes
  • Vegetables Like Broad Beans or Potato or Eggplant will be best suited for this gravy. My preference would be Broad Beans.
  • Cooking the prawns prior to adding the masala powder is very important to remove the raw smell.

Chicken Biryani | Spicy Chicken Rice

One of the dish that I have prepared a number of times. I had learnt from my mom and my in laws like it a lot.Most important thing is the water content we use to cook the rice. At my in laws house we will place the cooker on the stove and pray to all our gods..for the biryani to turn out well else they tease us by calling it "Pongal Biryani".Chicken Biryani is one recipe which has never failed for me. I have prepared it for about 25 people in a conventional oven and it always came out super perfect.This is a fail proof recipe which you can try and enjoy !!

CHicken Biryani

Ingredients

Chicken - 1/2 kg or 1 lb
Basmati Rice - 2 cups
Onion - 2 nos
Tomato - 2 nos
Ginger Garlic Paste - 2 tsp
Green Chilly paste - 1 tsp
Chilly Powder - 2 tsp
Coriander Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam masala - 1/2 tsp
Garlic cloves - 6 no
Curd - 2 tsps
Coriander leaves
Curry leaves
Mint Leaves
lemon juice - 1 tsp
Salt - for taste
Oil - 5 tsps
Ghee - 3 tsps

For Seasoning

Bay leaf - 3 no
Cinnamon - 2 sticks
Cardamom - 4 no
Cloves - 2 no
Fennel seeds - 1 tsp

Preparation
  • Wash and cut the chicken into medium size pieces.
  • Wash rice and soak for 10 - 15 minutes
Method
  • Heat the oil and ghee in large heavy bottomed vessel, add the cinnamon, cardamom, cloves, bayleaf, fennel seeds in medium flame.
  • Add the garlic pods and turmeric powder, when garlic color changes add the mint leaves.
  • Add onions, curry leaves and saute well until onion is transparent
  • Add ginger garlic paste, green chilly paste and saute until raw smell goes away.
  • Next add the sliced tomatoes, curry leaves and saute at regular intervals until oil separates.
  • Add chilly powder, coriander powder, garam masala and salt. Mix all the ingredients well and cook in medium flame until oil separates.
  • Then add the chicken pieces and saute well so that the masala is well coated on the chicken.
  • Add the curd and mix well.
  • Place a pressure cooker add chicken mixture, add water, and allow it to boil.
  • At this stage add the rice, sprinkle the lemon juice and pressure cook for 2 whistles in high.Normally my cooker takes 8 minutes, do not keep more than 10 minutes.
  • Garnish with finely chopped coriander leaves and serve hot with onion raitha.
My Notes
  • I normally prepare the masala in a different vessel and then transfer the contents into a pressure cooker, add water, allow it to boil and then add the rice to make sure that the rice does not become sticky and does not get burnt in the bottom.
  • Water to Rice Ratio varies on the method of cooking and is very important factor. Follow the ratio mentioned below
  • Pressure cooker : For 1 cup rice - 1 1/2 cup water
  • Rice Cooker : For 1 cup rice - 1 3/4 cup water
  • Conventional oven : For 1 cup rice - 1 1/4 cup water

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