Chicken Biryani (Spicy Rice)

Hello Eeveryone,

Wiki says "Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries."

To me, I never really liked rice until I my Mom made me eat Biryani. There was this place Dadar, Mumbai that made amazing Chicken Biryani but only on Sunday morning, Me, my sister and my cusion would get up early and rush there so we dont miss out on it and have to wait until next sunday ..... that is one of the things that made sundays special. Apart from being a holiday (yes in India weekend dosent start on Fri at 3pm :( although I always wished it did!) And the other thing was all those awesome morning Doordarshan (National TV Network) Shows!! Remember "Dada Dadi ki Kahaniyan" "Potli Baba Ki"!! Those were the days......!!

So, back to biryani..when I came to USA I tried making it and boy was it a disaster:/ I gave up on it after a dozen tries up until recently, when my Mom shared this recipe with me, which she got from her dear friend. So, here it is hope you guys like it too! Enjoy!!:DD

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch / Turmeric
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
5 tbsp Ghee


Preparation:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat Ghee in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.     
5. Add cardamom powder. Add the chicken pieces Cook till 3/4 done.
6. In a separate pan add 4 cups of water to the rice. Mix saffron/Turmeric in milk and add to it.
7. Cook till 3/4 done. Layer on the Chicken.
8. Garnish with green coriander leaves and serve hot with raita (yogurt) 

Onion Raita:

Ingredients:
1 Cup Yogurt
1small Chopped Onion
 1/4 tsp Chilli Powder
1/4 tsp Crushed Coriander Seeds
Salt to Taste
Some Chopped Coriander/Cilantro Leaves for Garnish

Method:

1. In a bowl added yogurt, little water about 1/4 cup, chilli powder, crushed coriander seeds, salt.
2. Mix well.
3. Add chopped onion.
4. Garnish with chopped coriander/cilantro leaves. Enjoy!

Cottage Cheese and Peas in Savory Tomato Sauce With Potato Puffs (Muttar Paneer with Aloo Kachori)

HAPPY THANKSGIVING, Everybody!!:)

I'm Thankful for my family, 

for they love and cheer me unconditionally,

Sisters that are forever friends and,

friends with whom my family extends,

Husband is kind and caring too,

life with him seems like a dream and so untrue,

With a Son in our life my family is complete,

a feeling that can not be beat! 

How was everybodys Thanksgiving? We dont celebrate it in India...but I feel it is nice to say "Thanks" to the people whom you appreciate in you life. Apart form eating, drinking and having fun, I know what we all look forward to is a day of shopping!! This year I think that the stores have gone wild....they are starting their sale at Midnight!! Every year it seems like they move the clock back an hour! LOL!!

Today I made Cottage Cheese and Peas in Savory Tomato Sauce with Potato Puffs! That turned out way better than I had expected. And it was quick too! Thats the best part:)) Cottage cheese with peas in savory tomato sauce has a rich and creamy texture because of milk and cashews. Cashews can be substituted with sesame seeds if needed. Puffs are filled with potatoes and have a flaky crunchy crust. Puffs can also be made for breakfast.

Cottage Cheese with Peas in Savory Tomato Sauce: (Muttar Paneer with Aloo Kachori)

Serves: 4
Cooking Time: 30 mins

Ingredients:
1 Cup Cottage Cheese cut in 1/2" cubes
1/2 Cup Peas
2 tbsp Tomato Paste
8-10 pcs of Cashew ( or 2 tbsp of Sesame Seeds) soaked in 2 tbsp Milk
1 small Onion
1 clove of Garlic
1/2 inch Ginger
1 tbsp Oil
1/2 tsp Chilli Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric (Haldi)
A Squirt of Secret Ingredient! HUSH!!
Salt to Taste

Method:

1. Soak Cashew for couple hours in warm Milk.
2. Blend soaked cashew along with the milk, onion, ginger, garlic, tomato paste, to a paste. Add water as needed.
3. In a Wok add oil. Saute Peas and Cottage Cheese for a minute.
4. Add paste. Stir and bring to boil.
5. Stir in turmeric, salt, chilli powder and garam masala.
6. Squirt of Secret Ingredient ...guess what?!! TOMATO KETCHUP....yes, you read it right!
7. Bring to boil. Garnish with chopped cilantro 
8. Serve hot with Indian bread(Naan), Bread, Rice or Potato Puffs(recipe below)

Potato Puffs:
Makes: 6
Cooking Time: 30 Mins.

Ingredients:
1 cup Whole Wheat Flour
1 cup Refined Wheat Flour (Maida)
1 tsp Baking Soda
1 tbsp Oil
Salt to taste

1. Knead dough adding water as needed and let it rest for 1/2 hr.

Potato Filling:
4-5 med Boiled Potatoes
2 Chopped Green Chillies
Salt to taste

1. Mash potatoes and salt and green chilies. Mix Well.

Oil for Frying.

1. Heat oil in a wok for frying
2. Divide the dough in 6 parts.
3. Roll one at a time in 4" diameter circle.
4. Fill it with a spoon full of potato filling 
5. Bring all the ends together and close the dough. Again forming a ball.
6. Roll in 4" circle
7. CAREFULLY add it in hot oil.
8. Turning once CAREFULLY until golden brown.
9. Serve hot with Muttar Paneer, Indian Pickle, or just ketch up...its yummy:)

A Stroll Down Memory Lane!

I thought why not start my blog with a bang and what better the recreating childhood memories. I'm talking about when a hot spoonful of delicious goodness of love would just melt your heart. And give you the warm summer hug....even in winter! And we know winter in Michigan! Yes, that thing, Im talking about that.

I can hardly resist tasting any thing I make. So does my husband, believe it or not he likes my cooking...now if you were to ask my son, that would be a different story.;) But, when I cooked this for the first time I just couldnt get myself to grab that spoon and dip it in there. I kept thinking "What if it is not like what Aai(mother) made?" I just didnt want to tarnish the sweet, wonderful, awesome memory of me eating a bowl full of this on a kinda cool raining afternoon..and when I say rainy...I mean Bombay rains. Google it!
So I waited and waited until my husband got home. For him to try and tell me "Its good. Try it!" Then came dinner time and I had to try...so I did, keeping my fingers crossed. And what do you know.... it was good...rather amazing if I say so myself!:))

So, here Im opening my blog with the very same recipe. And I challenge you to not like it:) I cant believe how easy it is! 

Bombay Chicken Curry:
Serves: 4
Cook Time: 30-45 mins

For Masala: 
4 med Chopped Onion
1 cup Dry Unsweetened Coconut
1 Tsp Ground Black Pepper
8-10 Cloves of Garlic
1/2 inch Ginger

Salt to taste

Method:
1. In a wok saute onions, ginger, garlic, black pepper, salt in 1tsp of Oil. The onion need to be really browned.
2. Add coconut. Keep stirring they roast really fast. Once all done, let it cool.
3. Put it in blender and make a smooth paste. Add a little water if needed. Something like coffee grinder works best! 
This makes a good amount (1 cup) we only need 7 tablespoons for the curry recipe below. It can be stored in refrigerator for couples of weeks and can be used in other dishes as well.

For Curry:
2 Chicken breasts cut in small pieces
1 tsp Oil
1 Small Onion Chopped
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 tsp Lemon Juice
7 tbsp Masala (recipe above)
Salt to taste

Method:
1. In a Pressure Cooker or a Pan add oil and saute onions.
2. Add Chicken, Turmeric, Red Chilli, Garam Masala, Salt, Masala, brown chicken a little bit then add water about 2 cups add more if you need more curry.
3. If using cooker cook for 3 whistles or about 20-25 mins. In a pan cook till chicken is tender.
4. Add lemon juice
5. Garnish with chopped Coriander leaves.
6. Serve hot with Naan/ Rice/ Bread/ Neer Dosa(Recipe to Follow.)