Sunday, June 21, 2015

EASY YAKHNI CHICKEN BIRYANI


INGREDIENTS:
1) 1/2 Kg Chicken small pieces
2) 300 gems Rice
3) 1 Teaspoon Fennel seeds
4) 2 Teaspoon Coriander Powder
5) 2 Onions Sliced
6) 3-4 Green Chilies
7) 1 Teaspoon Turmeric Powder
8) 3-4 Green Cardamom
9) 1 Black Cardamom
10) 3 - 4 Cloves
11) 1 Stick Cinnamon
12) 6-7 Whole;e black Pepper
13) 2 Star Anise
14) 1 Cup Water
15) 1 Teaspoon Jeera/Cummins Seeds
16) 1 Tablespoon Ginger Garlic Paste
17) Salt to taste
18) 4 Tablespoon Clarified butter/Ghee

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* Heat Butter in a pot and fry onions, and ginger garlic paste
* Add Chicken and sauté for few minutes
* Add Fennel seeds and coriander powder
* Add whole spices when the chicken changes color
* Add turmeric, salt, green chilies and water
* In a separate pan, boil rice with star anise, cumin and salt
* Drain the almost cooked rise and add a rice layer on top of chicken
* Pour ghee on top of it and cover
* Cook on low heat for 10-15 minutes or until done
* Mix and Serve Hot with rata


Wednesday, June 3, 2015

COCONUT CRUNCH WITH ICECREAM AND STRAWBERRY SAUCE


INGREDIENTS:
1) 500 gms Desiccated Coconut
2) 500 gms Sugar
3) 2-3 Elaichi\Cardomom
4) Vanilla ice cream
5) Strawberry sauce\ Chocolate sauce (market purchased)
6) 2 Tablespoon water
7) 1 Tablespoon lemon juice

PREPARATION TIME:

HOW TO PREPARE:
* In a wok, dry roast the coconut till it turns golden color, keep aside to cool
* In a pan add sugar and water and let it caramalize
* Add lemon juice and mix well
* Add roasted coconut and mix well
* Take it off the stove and set it in a flat dish with 1-2" thickness
* Cut with knife in a desired shape and let it set in refrigerator
* Take it out before serving to get it into room temperature
* Serve with a dollop of vanilla ice cream and strawberry sauce
* Can also sprinkle some sliced nuts to decorate
 

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