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Clay Pot Chicken Biryani

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It’s been 1 whole week since I have not used my Clay Pot and I am missing it already 😛 and I’m sure my clay pot too is missing me. So this time I am going to prepare the authentic Clay Pot/ Matka Biryani 😀 We all know that Biryani is the MOST POPULAR dish in India and in fact it’s everyone’s favorite dish too. Every state in fact even every house has it’s own version of Biryani. Many of you must have eaten that “Matka/ Clay pot Biryani” which is generally served in many restaurants. But I’m not sure whether they cook biryani in clay pot only or they just serve in it. Whatever it is, looks inviting and tempting.

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This chicken biryani is nothing different than what I always prepare BUT the flavor of clay pot makes the biryani so delicious and special. This is a MUST MUST MUST try recipe for all the Biryani lovers. Do try and don’t forget to tell me the feedback. 🙂

Serves 2-3

Ingredients:

For Rice

  • 1 Cup basmati rice
  • 1 Bay leaf
  • 1 Tsp cumin seeds
  • 2 Green cardamoms
  • 2 Cloves
  • Salt as required

For Marination

  • 350gms chicken
  • 1/2 Cup thick yogurt
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp mint-coriander chutney (optional)
  • 1 Tbsp Tandoori masala
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander masala
  • 1 Tsp cumin powder
  • 1 Tbsp lemon juice
  • Salt as required

For Gravy

  • 2 Tbsp ghee
  • 2 Bay leaves
  • 1 inch cinnamon stick
  • 1 Tsp fennel seeds
  • 1 Tsp cumin seeds
  • 1 Tsp black pepper corns
  • 1 Star anise
  • 2-3 Cloves
  • 1 Tsp red chili powder
  • 1 Tbsp biryani masala
  • 1 Medium onion finely sliced
  • 2 Green chili
  • 1/4 Cup hopped coriander leaves
  • 1/4 Cup fried onion
  • Kewra water

Learn Step By Step Recipe With Pictures For Clay Pot Chicken Biryani

Recipe:

Step 1- Marinate chicken with all the spices mentioned in marination section and keep in fridge for 5-6hrs

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Step 2- Wash and soak rice for 30mins. Boil 3 cups of water adding whole spices and salt as required. When the water comes to a boil add rice and cook until 80% done and the remove the excess water. Keep aside and let the rice cool

Step 3- Heat the clap pot on high flame and when it’s hot turn the flame to medium. Heat 2tbsp ghee in it. Meanwhile take bay leaves, cinnamon stick, cloves, green cardamom, start anise, cumin seeds and fennel seeds in a mortar and crush a little. Add the crushed whole spices to the ghee

You can even use the whole spices as it is. I like it this way 😀 It gives extra taste to the biryani. Sauté the spices for 15-20secs

Step 4- Add sliced onions and fry till translucent and soft and then add the marinated chicken. Mix well and fry until half done

Step 5- Add red chili powder, biryani masala, green chilies and required salt. Mix well and fry the masala. Cover the lid and cook the chicken until done

Once it’s done take out the gravy in a bowl. We will add the gravy while layering the rice

Step 6- Add some chopped mint-coriander leaves and layer with some rice. Spread 1/2 cup gravy and again add mint-corinader leaves

Add the remaining rice and add the remaining gravy. Spread some mint-coriander leaves and fried onions on the top, place 1-2 boiled eggs (optional). Add few drops of kewra water to give a nice flavor and aroma

Step 7- Cover the lid of the pot and seal with dough. Heat a tawa and put the clay pot and let it dum on low heat for 15-18mins. And the beautiful, flavorful steaming hot biryani is ready

Serve hot with cucumber raita and some salad.

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Pomfret Fish Fry

It was a lazy day and too healthy meals I had today. Enough of those boring salads. 😛 I was just lying on the couch and thinking about what to prepare for dinner.Huh! AND as it was Friday so I had to prepare something yummy for my tummy. 😀 Suddenly the pomfret fry came to my mind and also the store is near to my apartment so without thinking and any delay we went for a walk till the store of course, picked pomfret and came.

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This is so yummy, melt in mouth fish fry and the most comfort food for you lazy days. Just marinade the fish with some spices and then pan fry it. TaDa…It’s ready. 🙂

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Yields 2

Ingredients:

  • 2 Pomfret fish
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp mustard paste
  • 1 Tbsp cumin-coriander powder
  •  1 Tsp black pepper powder
  • 1 Tbsp red chili powder/ or as required
  • 1 Tsp turmeric powder
  • 1 Tbsp lemon juice
  • Salt as required
  • 2-3 Tbsp coconut oil/ cooking oil

Learn Step By Step Recipe With Pictures For Pomfret Fish Fry

Step 1- Take all the spices in a bowl and add lemon juice, salt and mix well. Take pomfret fish and make small slits both the sides to allow spices to stuff. Now marinade the pomfret fish the spice mixture well and stuff the masala in the slits too

Leave the marinated fish for 10-15mins

Step 2- Heat oil in a pan/tawa and cook the pomfret fish on medium flame from both the sides until golden brown and cooked

Your Pomfret Fish Fry is ready. Serve hot with some lemon wedges and onion rings and enjoy the delicious meal 🙂

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Clay Pot Chicken Curry

I have never tried making in a clay pot before and if you also never have tried this then you may want to think about giving it a try like me. 😀 It has number of health benefits and enhances the taste of the food too. People often says “Cooking in clay pot makes the food more delicious” and after tasting this chicken curry I must say IT’S TRUE.

This is the simple chicken curry recipe which I often make at home either in pressure cooker or in kadhai. This time the only difference is I used a Clay pot AND it turned out superduper delicious.

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Before cooking in clay pot soak it in water for 12-15mins (for first few times). While cooking in clay pot keep the flame to medium as the food cooks fast in clay pot compared to other cookwares.

Serves 2

Ingredients:

  • 500gms Chicken
  • 2 Large onion finely sliced
  • 1 Medium tomato chopped
  • 7-8 Garlic cloves, finely chopped
  • 1 Inch ginger, finely chopped
  • 2 Green chili sliced
  • 1 Bay leaf
  • 2-3 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tsp black pepper corns
  • 1 Inch cinnamon stick
  • 2-3 Cloves
  • 1 Tsp pomegranate seeds
  • 1 Tbsp red chilli powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1 Tsp chicken masala
  • Salt as required
  • Mustard oil
  • 2 Tbsp chopped coriander leaves

Learn Step By Step Recipe With Pictures For Clay Pot Chicken Curry

Recipe:

Step 1- Heat the pot on high flame and once it’s hot turn the flame to medium and add oil and heat until the oil is hot. Add bay leaf, dry red chili, cumin seeds, black pepper corns, cloves and cinnamon. Sauté for 20-25secs and then add chopped ginger- garlic and fry till the raw smell goes away

Step 2- Add onions and fry till translucent and soft and meanwhile take pomegranate seeds in a mortar and crush them

Step 3- Add tomatoes and fry until they turns mushy and then add crushed pomegranate seeds and chicken and keep cooking until the chicken is half done

Step 4- Then add chopped green chilies. Mix well and add turmeric powder, red chili powder, coriander powder and salt as required

Give everything a mix and then let the chicken cook. Do not add water. The chicken will cook on its own water. Cover the lid and cook for 12-15mins until done

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Step 5- Add the chicken masala, coriander leaves and give it a mix. Tun off the flame and again cover the lid

The delicious clay pot chicken curry is ready.

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Serve steaming hot chicken curry with plain rice/ jeera rice or chapati and some vinegar onion. Enjoy the HOT and delicious meal this weekend. 😀 🙂

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Chicken Ghee Roast- Chettinad Style

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So the story behind this dish is It was a rainy weekend AND I was craving for spicy chicken dish. So at the first place I decided to make simple chicken curry but the foodie in me said to me to try something new. However while browsing the net I came across so many yummy mouthwatering chicken dishes and then I saw a recipe of Roasted Chicken. And….I made up my mind to prepare Roasted Chicken but I also wanted some curry to go with my chapatis and putting extra effort making another curry dish on lazy weekend…naaahh.. I was not in the mood 😛 And Roasted chicken is a dry dish which I can eat as a starter but not with chapatis 😀 So I decided to make Chicken Ghee Roast with little curry. Thats it! But then I saw this recipe of Chicken Ghee Roast in Chettinad Style…and Bang On…finally I knew what I need to make. 😀

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Learn Step By Step Recipe With Pictures For Chicken Ghee Roast- Chettinad Style

Serves 2

Ingredients:

  • 1/2 Kg small/medium chicken pieces (with bone)
  • 1 Cup finely chopped onions
  • 1 Tbsp lemon juice
  • 1/2 Cup thick curd
  • 1 Tbsp red chili powder
  • 1 Tsp coriander powder
  • 1 Tsp garam masala powder
  • 4-5 Tbsp ghee
  • Salt as required

Chettinad Masala

  • 2 Tbsp ginger-garlic paste
  • 2 Tsp coriander seeds
  • 7-8 Dry red chili or as you like
  • 1 Tsp black pepper corns
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2-3 Green cardamoms
  • 1 Star anise
  • 2-3 Cloves
  • 2 Piece cinnamon stick

Recipe:

Step 1- In a pan dry roast all the spices mentioned in the chettinad masala ingredients except grated coconut. We will add coconut later. Roast the spices until golden brown on low medium flame. Make sure it should not get burnt

In a jar add the roasted spices, ginger-garlic paste and grind to a fine or coarse paste

Step 2- Add the curd, 1/2tsp turmeric powder, red chili powder, ground paste, required salt and lemon juice and allow it to marinade for 1hour or more

Step 3- Heat ghee in a pan and sauté chopped onions until translucent. Turn off the flame, let it cool a little and make a smooth paste of it

Step 4- In a deep pan add 3-4 tbsp ghee and let the cumin seeds splutter. Then add the onion paste and fry for 6-7mins and add corinader powder and fry for another 4-5mins

Step 5- Now add marinated chicken and cook on medium flame for 15-20mins and add salt as required

Let the chicken cook on it’s own water. If you want dry chicken roast then fry the chicken on high flame until the water evaporates

Add garam masala powder and cover the lid of the pan and cook for another 20-25mins. It may take more/ less time depending upon the size of the chicken pieces. Turn off the flame, keep the lid covered. Serve after 10-15mins with rice/ chapati

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Chettinad Chicken Curry

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A delicious Chicken curry I must say. How did I stayed away these looong without tried making this 😛 Since I am almost tired of eating the same chicken curry again and again so thought of trying something new this time. It’s not that I was thinking to make this Chettinad chicken curry for the first time but the thought of cooking chicken in coconut never allowed me to try this recipe 😛 Though I am a big fan of Chettinad Chicken Biryani 😀 So somehow I managed to convince myself for preparing Chettinad chicken Curry and I was amazed by the result. It was SUPERDUPER yummy 🙂

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Finely roasted spices and coconut gives a wonderful aroma to this curry and makes it more delicious. To get the authentic taste you must prepare Chettinad masala at home by roasting and grinding the spices and coconut.

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Learn Step By Step Recipe With Pictures For Chettinad Chicken Curry

Serves 3-4

Ingredients:

For Marination

  • 1/2 Kg chicken
  • 1/2 Tsp turmeric
  • 1 Tbsp lemon juice

For Chettinad Masala

  • 2 Tsp coriander seeds
  • 5 Dry red chili
  • 1 Tsp black pepper corns
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2-3 Green cardamoms
  • 1 Star anise
  • 2-3 Cloves
  • 2 Piece cinnamon stick
  • 1/4 Cup grated coconut/ Dessicated coconut

For Curry

  • 2-3 Tbsp Cooking oil
  • 1 Bay leaf
  • 1 Cup finely chopped onion
  • 1 Small tomato chopped
  • 2 Tbsp ginger-garlic paste
  • Handful of curry leaves
  • Salt as required
  • coriander leaves for garnishing

Recipe:

Step 1- Take chicken in a bowl and marinade with turmeric and lemon juice. Leave for 30mins

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 Step 2- In a pan dry roast all the spices mentioned in the chettinad masala ingredients except grated coconut. We will add coconut later. Roast the spices until golden brown on low medium flame. Make sure it should not get burnt

Now add the grated coconut and roast for fews seconds and turn off the flame and in a mixer jar grind to a smooth paste by adding little water

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Step 3- Heat oil in kadhai/ pan and sauté bay leaf then add chopped onions and curry leaves. Fry until the onion turns translucent and then add ginger-garlic paste and fry for 30secs

Step 4- Now add chopped tomato and fry until the tomato turns mushy

Step 5- Now add marinated chicken, mix well and cook for 15mins on medium flame. Do not add water. The chicken will cook on its own water. Then add the chettinad masala paste. Mix well and cook for 5-6mins again

Step 6- Add salt as required and coriander leaves. Cover the lid of the kadhai/ pan and cook for 20mins or more as required. Turn off the flame and now your delicious chettinad chicken curry is ready to serve

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Chicken Manchurian

“Chicken Manchurian” An Indo-Chinese spicy yummy treat for your tummy 😀 You can also make non-veg machurian with egg, shrimp,  fish and more.

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It’s a delightful Indo-Chinese starter which you can also serve as a side dish for Fried rice, Schezwan Fried Rice or Hakka Noodles

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Learn Step By Step Recipe for Chicken Manchurian

Related Recipes- see Veg Manchuria, Hakka Noodles and Schezwan Fried Rice

Serves 2

Ingredients:

For Chicken Marination

  • 250gms boneless chicken (cut into small pieces)
  • 2 Tbsp corn flour
  • 2 Tbsp all purpose flour
  • 1/2 Tsp black pepper powder
  • 1 Tsp soy sauce
  • Salt as required
  • oil for deep frying

For Manchurian Sauce

  • 1 Tsp finely chopped ginger
  • 1 Tsp finely chopped garlic
  • 1/4 Cup finely chopped onion
  • 1/4 Cup finely chopped spring onion
  • 1/4 Cup chopped green capsicum (cube)
  • 1 Tbsp red chili sauce
  • 1 Tbsp tomato ketchup
  • 1 Tbsp corn flour/ corn starch
  • 1/2 tsp black pepper powder
  • 1 Tsp red chili powder
  • 1 Tsp white vinegar
  • Salt as required

Recipe:

Step 1- In a large bowl take chicken pieces and add all purpose flour, corn flour, black pepper powder, soy sauce, salt and mix well using your hand. You can use 1 egg white to bind the mixture well

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Step 2- Heat oil in a pan and deep fry the pieces on medium flame until golden brown and remove on a paper towel

Step 3-  Its time to make sauce. Heat oil in a pan and add chopped ginger-garlic and sauté for 10secs on medium flame. Then add chopped onions and spring onion and fry till translucent and add capsicum cubes. Fry for another 1min

Step 4- Keep the flame on lower side and add red chili sauce, tomato ketchup. Mix well and add corn flour, black pepper, red chili powder and salt. Now the sauce will begin to thicken. Add little water

Step 5- Add the chicken manchurian peices and 1 tsp vinegar. Mix well and turn off the flame

Serve this as a starter or as a side dish to your noodles/ fried rice and enjoy eating 🙂

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Salmon Curry

I love Fish Curry and miss eating Indian style Fish Curry here is in US. As we don’t get Rohu here and finding another Indian fish here is little difficult. AND also making Fish Curry is something which is not My Cup Of Tea/Coffee :P. Though once I made Tilapia Fish Curry which came out good but still I am scared of cooking fish curries :D. But what to do when you crave for fish curry that too Indian style. So this time tried making Salmon Curry and it turned out yummy and delicious.

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This Salmon Curry is very easy to make and goes well with plain rice or chapati.

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Learn Step By Step Recipe With Pictures for Salmon Curry

Serves 4-5

Ingredients:1.5pound Salmon

  • 1 Medium onion finely chopped
  • 1 Medium tomato finely chopped
  • 7-8 Garlic cloves finely chopped/ 1tsp garlic paste
  • 1/2 inch ginger finely chopped/ 1tsp ginger paste
  • 2 Green chilies chopped
  • 2 Tbsp chopped coriander leaves
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2-3 Green cardamoms
  • 1 Tsp turmeric powder
  • 1 Tbsp red chili powder/ or as required
  • 1/2 Tsp garam masala powder
  • 1 Tbsp thick curd
  • 1 Tsp lemon juice
  • Salt as required
  • 5-6 Tbsp Mustard Oil

Recipe:

Step 1- Wash the salmon with cold water and cut into medium size pieces. In a bowl take salmon pieces and add 1/4 tsp turmeric, 1tsp lemon and 1/2tsp salt and marinade. Leave for 20mins

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Step 2- Heat 5-6tbsp oil in a pan and fry the fish pieces until light brown and remove in a plate

Step 3- In the same oil add cumin seeds, fennel seeds and green cardamom and let them splutter then add onions and fry till translucent. Add chopped ginger-garlic, green chilies  and sauté for 15-20secs

Step 4- Add chopped tomato and fry for another 4-5mins then add red chili powder, turmeric powder, garam masala and salt. Mix well and fry for 2-3mins

Step 5- Add 1tbsp curd, mix well with the masala and add chopped coriander leaves. Add 1/2 cup of water and let the curry simmer on medium flame for 7-8mins until you get your desired consistency

Step 6- Add the fried fish pieces, mix well with the masala and cover the lid/ Let it cook for another 8-10mins on low flame and then turn off the flame. Salmon Curry is ready to be served

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