EASY CHICKEN BIRIYANI

Ingredients:
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1/2 kg chicken
1 cups basmati rice
1 cups light coconut milk
1 cup water
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
12tbsp thick curd
Ghee/Oil
Salt
Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom
2 bay leaves

Method:
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Add ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt and thick curd to chicken pieces. Mix well and keep aside for about 30mins.

Heat ghee/oil and add all whole spices. Now add onion and fry till they are brownish.

Add chicken along with all marinade and fry for 5 -10 minutes.allow the chicken to leave the water . when it is done add rice, tomato and fry for few more minutes.
Now pour in the coconut milk and 1 cup of water, salt, mix well. Cover the lid and cook on a medium heat till done. Garnish with coriander leaves. Switch off heat and leave it as it is for about 15-20mins. Serve hot.

Serve with cold raita.

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curry leaves rice(curryvepilai sadam)

ingredients

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1. Curry leaves- 1 cup

2. Rice- 2 cups (Cooked )

3. Black gram- 1 tsp

4. Bengal gram- 1 tsp

5. Red chillies-4

6. Coriander seeds – 1 tsp

7. Turmeric powder- 1/2 tsp

8. Salt to taste

9. Gingelly oil- 2 tsp (instead of gingelly oil you can use ghee also)

10.grated coconut-3tbsp

preparation

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Mix the hot cooked rice with a spoon of gingelly oil or ghee.Heat a kadai and pour 1 tsp of oil.Add the black gram, Bengal gram, coriander seeds and red chillies.Fry them and when they become slightly golden brown colour, add turmeric powder and the curry leaves and fry it until crisp. Take them away. When cooled, powder all of these ingredients coarsely along with coconut.

heat a kadai . put little oil and season it with mustard and urad dal and red chillies,Add this powder and rice with enough salt.Mix gently.Serve with potato chips. garnish with fried cashew nuts.

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pongal

Pongal is one of the most popular harvest festival of South India, mainly Tamil Nadu. Pongal falls in the mid-January every year and marks the auspicious beginning of Uttarayan - sun's journey northwards. Pongal festival lasts for four days. Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal.



There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal), also called ven pongal in tamil nadu. the rice boiled with milk and jaggery during the pongal festival is also called Pongal. Some foods are simply divine, pongal belongs to that category....



Rice- 1 Cup
Moong Dal -1/4 Cup
Black Pepper crushed -1tsp
jeera 1 Tbsp
Ginger chopped-1 Tsp
Hing -1 Tsp
Cashew nuts -for garnishing
Ghee- 2 Tbsp
Water- 6 Cups
Salt -to taste

Method
1. Wash rice and dal separately and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.fry the moog dal till it become light golden brown.
3. Add rice and Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with roasted cashews.
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tamarind rice (chinhamba seeth)

puli sadam - here it is very common in Tamil nadu.i learned this from my mom in low.she makes this dish very easily.may be the recipe is little different from the other puli sadam,but it taste the same....try it out......

things needed

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rice - 1cup

water -21/4 cups

tamarind pulp -1/4 cup

sambar powder -2tbsp

coriander powder-1tbsp

haldi -1tsp

hing powder -1tsp

jaggery - 1tbsp

for seasoning

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gingelly oil -2tbsp

mustard -1tsp

Channa Dal -2tsp

red chillies -4 nod

curry patha -2springs

salt -to taste

method

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cook the rice with water . spread the cooked rice in a plate to cool . otherwise the rice will get sticky.

keep a kadai. put gingelly oil and heat. when the smoke comes put mustard,Channa Dal, red chillies,curry patha and stir. add tamarind pulp.when it start boiling, add sambar powder, coriander powder, haldi, salt, and hing and take a boil. add jaggery and boil till the oil separates.

add cooked rice and stir well. keep it in a simmer fire for another 5 to 10 minutes and serve hot

you can garnish this with cooked groundnut

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curd rice (thaka seeth)

"thaka seeth"in konkani.'thak'means curd, and 'seeth' is rice.this is a popular dish of south Indian states like Tamil nadu and karnataka.this is a simple food to make and comfortable food for your stomach.it taste great with mango or lime pickle.

ingredients
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1 cup -rice
2 1/2 cups -water
Salt - to taste
1 cup -sour curd
2cups -milk
5-6 -curry leaves
1 tsp - mustard seeds
3 dry - red chillies
1tsp -channa dal
Coriander leaves -to garnish



Preparation:
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Wash the rice well and put in a pressure cooker with the water. Cook till done .mash the cooked rice with the potato masher adding 2 cups of milk.if you need milk add it later ,because you have to add 1 cup of curd.Mix the curd with the rice and add salt to taste.

for seasoning
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Heat the oil in a small pan and add the mustard seeds, curry leaves and dry red chillies and Channa Dal. Cook till the chillies are almost black.Add this mix to the rice and stir well. garnish with coriander leaves and Serve with a pickle .


NOTES
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• for seasoning you can add ginger and garlic also.this also tastes good.
• you have to add milk with the rice because only adding curd will make the dish sour.so to avoid this you have to add milk.

lime rice (nimbya seeth)

"seeth" is a konkani word which means cooked rice. with the cooked raw rice we can make different varieties of rices.lime rice is one of them......

Ingredients required
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1. raw rice - 1 cups
2. water - 2 cups
3. lemon - 1 full
4. oil - 2 tablespoons
5. Mustard -1 teaspoon
6. red chillies - 2 pieces
7. bengal gram (split) - 1 teaspoon
8. urad dal (split) - 1 teaspoon
9. curry leaves - 10 leaves
10. turmeric powder -1/2 teaspoon
salt to taste

method
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Cook rice with water and a spoon full of oil. when it done allow it to cool .so the rice will not sticky
For seasoning .....
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take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram and urad dal(split). Add a pinch of asafoetida (hing), curry leaves,salt and turmeric powder and the lime juice.mix the rice and mix well . Remove from fire .You can decorate the dish with chopped coriander and curry leaves.

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