Chicken Biryani

Ingredients :

Basmati Rice 300 grams^{1920 cal}
Chicken 600 grams^{660 cal}
Garam Masala 2 tbsp^{80 cal}
Onion 1 3/4 cup^{94 cal}
Garlic 2 tbsp^{35 cal}
Ginger 2 tbsp^{20 cal}
Chili powder 3 tsp^{36 cal}
Coriander Powder 1tbsp^{3 cal}
Turmeric Powder 2 tsp^{28 cal}
Bay leaves 2 springs^{1 cal}

Method :

Pick, wash and soak rice in water for about 30 minutes.

Boil water, add ½ of the whole Garam masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.

Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt.

Mix well and put chicken pieces in this for an hour.

Heat oil in a Patila or a thick bottomed pan.

Add remaining Whole Garam masala .Let it crackle.

Add Sliced onions and saute until light golden brown.

Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes.

Cook for about 5 minutes.

10.

Add marinated chicken and cook till chicken is tender.

11.

Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice.

12.

Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top.

13.

Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or Roti dough.

14.

Cook in a preheated oven, for 10-12 minutes.

15.

Alternatively cook on an indirect slow flame for 10 to 12 minutes

Ambur Chicken Biryani

Ingredients :

Chicken 600 grams^{780 cal}
Basmati Rice 300 grams^{1920 cal}
Yogurt 1/2 cup^{110 cal}
Ghee 1 tbsp^{88 cal}
Tomato 1 cups^{23 cal}
Onions 2 cups^{107 cal}
Green Chilles 8 nos^{64 cal}
Cinamon 5 nos^{25 cal}
Cloves 5 nos^{13 cal}
Mint Leaves 1/2 cup^{5 cal}
Cardomon 5 nos^{13 cal}
Coriander Leaves 2 tbsp^{66 cal}
Ginger Garlic Paste 1 cup^{131 cal}
Lemon Juice 4 tbsp^{24 cal}
Chilli Powder 2 tbsp^{76 cal}
Salt to taste^{0 cal}

Method :

Chop Onions into thin slices

Heat Oil, Add Spices fry for 1 min, Add Onions and fry till Golden Brown, Add 2 tbsp chilli powder, salt and Ginger Garlic paste and fry all ingredients till its done

Add Chicken to the misture and cook for 10 mins on medium heat

Add Yogurt, Chopped Chillies, Corriander, Mint and Tomatoes and for for 10 more mins

Cook until all ingredients are uniformly cooked

Transfer all the content into a Pressure cooker.

Bring Water to boil in a deep pan.

Add a spoon of ghee, salt to taste and add soaked rice.

Cook rice till its 60 % done

10.

Dont forget to add salt to the boiling water

11.

Add cooked rice to the pressure cooker. cook the entire contents on medium heat for 20 mins

12.

And the Hot and Spicy South special Ambur Chicken Biryani Ready for serve.

Broasted Chicken

Ingredients :

Chicken 1 KG^{2700 cal}
Lemon 6 Tbsp^{24 cal}
Flour 1 Cup^{442 cal}
Gram Flour 1 Cup^{455 cal}
Black Pepper 1 tsp^{6 cal}
Oil to fry^cal

Method :

put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.

mix 1\2 teaspoon of salt and rest of the ingredients, except oil. place the coating mixture in a plastic bag. put one piece at a time in the bag and shake it to coat the mixture. arrange the coated chicken pieces in a single layer on a cookie sheet.

deep fry the chicken in an electric deep fryer. follow the manufacturer's instruction. alternatively fry the chicken in a deep fryer over high heat. fry to a crisp golden color. remove from the oil and place on an absorbent kitchen paper. serve hot with french fries and garlic chutney

Egg Fried Rice

Ingredients :

Rice 2 cups^{332 cal}
Onion 50 grams^{21 cal}
Green chillies 10 grams^{16 cal}
Eggs 3 nos^{387 cal}
Ginger Garlic paste 1 tsp^{40 cal}
Mint leaves 50 grams^{0 cal}
Bay leaves 3 springs^{0 cal}
Garam Masala 1 tsp^{13 cal}
Vegetable Oil 3 tsp^{369 cal}
Coriander Leaves 2 tsp^{22 cal}
Salt 1 tbs^{0 cal}

Method :

Fry rice in a pan for 3 minutes. Let it cool down.

Wash the rice and drain it

Add 3 cups of water and cook it.

Cut the onions in long slices. Split the green chilies and cut in half.

Boil the eggs in water until cooked well.

Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.

Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.

Cut the cooked eggs into long slices. Add the egg pieces and stir well.

After 4 minutes add the garam masala and stir for mixing properly.

10.

Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.

11.

Now add the cooked rice and gently mix, so that that rice does not break. Decorate with Corriander leaves and serve with any raitha.

Deviled Egg

Ingredients :

Eggs 6 hard^{387 cal}
Parmesan cheese 1/2 cup^{215.5 cal}
Horseradish 1 tsp^{2 cal}
Salt 1/2 tsp^{0 cal}
Mustard 1/2 tsp^{1.3 cal}
Pepper Powder 1/4 tsp^cal
mayonnaise 3 tbsp^{300 cal}
Paprika 1/2 tsp^{3 cal}
Black olives (sliced) 1/4 cup^{39 cal}

Method :

This is a good way to hard-boil or hard-cook eggs.

Put eggs into a large pot and cover with cold water about an inch over the eggs.

Set the temperature to medium-high and heat until water starts to rapidly boil.

After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.

When the timer goes off, pour out the water and add cold water to stop the cooking.

Crack the eggshell and remove the shell.

Take a knife and cut eggs lengthwise in half. Next step is to remove yolk and put into a small mixing bowl.

With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise). Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Shrimp Deviled Eggs

Ingredients :

Eggs 12 nos^{1548 cal}
Butter 2tsp^{58 cal}
Small salad shrimp 1 cup^cal
Onion, chopped 1 green^{2.1 cal}
Garlic powder 1 pinch^{0.42 cal}
Mayonnaise, or to taste 1/2 cup^{375 cal}
Mustard 1/2 tsp^{1.3 cal}
Sweet pickle relish 1/4 cup^{80 cal}
Hot pepper sauce 1 dash^cal
Chopped fresh parsley 1 tbsp^{1 cal}

Method :

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

Cover the saucepan and bring the water to a boil over high heat.

Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain.

Cool the eggs under cold running water. Peel once cold.

Halve the eggs lengthwise and scoop the yolks into a bowl.

Gently mash the yolks with a fork.

Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes.

Transfer the shrimp to a cutting board and mince.

Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish.

10.

Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well.

11.

Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.

12.

Gently squeeze about 1 1/2 tablespoon of filling into each egg white half.

13.

Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

Honey Soy Chicken Wings

Ingredients :

Chopped scallion 1 Cup^cal
Soy sauce 1/2 cup^{67 cal}
Hoisin sauce 1/2 cup^cal
Sesame oil 2 tbsp^{240 cal}
Honey 3 tbsp^cal
Peeled and chopped fresh ginger 2 tbsp^{18.92 cal}
white vinegar 2 tbsp^{0 cal}
Dijon mustard 1 tbsp^cal
Cayenne pepper 1/8 tsp^cal
Garlic, minced 4 cloves^{16 cal}
Chicken wings, thoroughly cleaned 20 whole^cal

Method :

Combine one set of the scallions, soy sauce, hoisin, sesame oil, honey, ginger, vinegar, mustard, cayenne pepper and garlic in a large bowl.

Add the wings, tossing to coat.

Cover and refrigerate up to 1 day (24 hours).

Preheat oven to 375 degrees F.

Remove the wings from the marinade and throw away the marinade.

Arrange the wings in a single layer on baking sheets.

Bake for 15 minutes, turn, baste, and bake for another 15 minutes.

Increase the temperature to 450 degrees and bake for another 15 minutes, or until crispy and browned.

Remake the marinade and pour it into a saucepan.

10.

Bring the mixture to a boil.

11.

Boil for 5 minutes or until slightly thickened.

12.

Pour into a serving bowl and use as a dipping sauce.

Slow Cooker Chicken and Sausage Chili

Ingredients :

Cans stewed tomatoes, chopped 3 (14.5 ounce)^cal
Cup beer 1/2^cal
Hot sauce 1/4 tsp^cal
Bouillon cubes 2 beef^cal
Brown sugar 1 tbsp^{22 cal}
Chili powder 1/2 tsp^{2.2 cal}
Paprika 1/2 tsp^{3 cal}
Dried oregano 1/4 tsp^cal
Garlic powder 1/4 tsp^{1.8 cal}
Cayenne pepper 1/8 tsp^cal
olive oil 1 tsp^{40 cal}
Red onion, chopped 1/2 ^cal
Ground chicken 1 pound^{210 cal}
Bulk Italian sausage 3/4 pound^cal
Cans tomato paste 2 (6 ounce)^{50 cal}
Can kidney beans, rinsed and drained 1 (15 ounce)^cal

Method :

Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.

Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender.

Stir in the ground chicken; cook and stir until completely browned.

Transfer the mixture to the slow cooker and return the skillet to the heat.

Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili.

Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

Easy Mexican Chicken

Ingredients :

Boneless chicken breasts 4 skinless^cal
Salsa 1 cup^cal
Shredded Cheddar cheese 1 cup^cal
Garlic, Minced 1 clove^cal
Salt 1 pinch^cal
Ground black pepper 1 pinch^cal
Ground Cumin 1 pinch^cal

Method :

Preheat oven to 375 degrees F (190 degrees C).

Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet.

Cook until brown on both sides and no longer pink (10 to 15 minutes).

Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.)

Serve over rice or buttered noodles.

Crazy Chicken Marinade Grilled Chicken

Ingredients :

juiced 4 limes^cal
olive oil 2tbsp^cal
Chili powder 2 tbsp^cal
Dried sage 1 tsp^cal
Dried oregano 1 tsp^cal
Ground cumin 1 tsp^cal
Boneless chicken breast halves 4 skinless^cal

Method :

Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken.

Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove the chicken to a platter and allow to come to room temperature.

Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.

Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Bombay Chicken and Rice

Ingredients :

Uncooked long-grain white rice 1 cup^cal
Diced dried mixed fruit 6 ounces^cal
Chopped onion 1/2 cup^cal
Sugar 11/2 tsp^cal
Salt 1 tsp^cal
Water 2 Cup^cal
Chicken, cut into pieces 1 (3 pound)^cal
Butter, melted 2 tbsp^cal
Curry powder, divided 4 tsp^cal
Paprika 1/2 tsp^cal

Method :

Preheat oven to 375 degrees F (190 degrees C).

In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt.

Pour in water.

Arrange chicken parts over the rice mixture.

In a small bowl, mix butter, curry powder and paprika.

Brush butter mixture over chicken pieces.

Cover pan tightly with aluminum foil.

Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Billy Kee Chicken

Ingredients :

Chicken 1.5 kg^cal
Eggs 3 nos^{387 cal}
Oil For fry^cal
Red wine 1/2 Cup^{35 cal}
Tomato Sauce 1/2 Cup^{45 cal}
Worcestershire sauce 1 tsp^{5 cal}

Method :

Cut chicken into serving seized pieces; remove skin, cut chicken from bones.

Chop chicken, combine with egg yolks; mix well.

Deep-fry chicken in batches in hot oil until lightly browned and just cooked through, remove from work; drain on absorbent paper.

Drain oil from work. Add combined wine, and sauces to work, stir over heat until sauce boils.

Stir in chicken pieces, simmer until heated through.

Chicken drumsticks

Ingredients :

Chicken drumsticks 12 nos^{1440 cal}
Grated Parmesan cheese 2 cups^cal
Eggs 1 nos^{129 cal}
Ground black pepper 1 tsp^cal
Salt 1 tsp^cal

Method :

In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.

Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Green Mutton

Ingredients :

Meat (lamb or goat) 1 kg^cal
Yogurt 200 gm^cal
Oil 5 tbsp^{675 cal}
Mint Leaves 1 bunch^{0 cal}
Cumin Seeds 2 tsp^{31 cal}
Onion 3 nos^{10.5 cal}
Lemon Juice 1 tsp^{1.1 cal}
Cloves 3 Nos^{13 cal}
Cinnamon 2 inch^{17 cal}
Cilantro 1 bunch^cal
Peppercorns 1 tsp^{10 cal}
Garlic 7 flakes^{28 cal}
Ginger 1.5 inch^{8 cal}
Salt To taste^{0 cal}
Green Chili 5 nos^{40 cal}

Method :

Wash the mutton well and keep aside till dry.

Grind all the ingredients from lemon juice to green chili to a paste.

Mix the ground paste with the meat and let it marinate for 1/2 hour.

Heat Oil. Add onion paste and fry till light pink.

Add marinated meat pieces and fry for a little while.

Add the remaining of the marinade. Fry till oil leaves the sides of the pan.

Add enough quantity of curd, mix well and taste for spicyness and salt.

Fry for a few minutes. 8. Add 1/2 glass water, mix and cover vessel and let cook till gravy is thick and done and oil floats on top. 9. Serve hot with ghee rice or parathas.

Mutton Aloo Palak

Ingredients :

Mutton 1/2 kg^cal
Potatoes 1/2 kg^{52 cal}
Spinach 1/2 kg^{20.5 cal}
Onions 115 gm^{48.3 cal}
Garlic 4 Cloves^{12 cal}
Ginger 15 gm^{22.35 cal}
Cumin seeds 1/2 tsp^{7.1 cal}
Turmeric powder 1/2 tsp^{7.1 cal}
Red Chillies 5 gm^{15.5 cal}
Green Chillies 5 gm^cal
Salt taste^{0 cal}
Oil For cooking^cal
Coriander Leaves Garnishing^cal

Method :

Wash and cut the mutton into even portions. Peel and cut the potatoes.

Grind red chillies, ginger, garlic and cumin seeds.

Slice the onions.

Heat the oil and fry the sliced onions till light brown.

Add ground masala and fry till the oil floats on top.

Add meat and a little water and cook until the meat is almost cooked.

Wash and chop the spinach and cook without water.

Grind the palak and add to the meat.

When the meat is three-fourth done, add potatoes.

10.

Cook until the meat and potatoes are tender.

11.

Garnish with coriander leaves and serve hot.

Kerala Fish Curry

Ingredients :

Fish 500 gm^cal
Red Chili powder 2 tbsp^{48 cal}
Turmeric Powder ½ tsp^cal
Coriander powder 2 tbsp^{86.8 cal}
Fenugreek Powder ½ tsp^{6.6 cal}
Green Chili 2 nos^{8 cal}
Shallot 8 nos^cal
Ginger 1 Small piece^{3 cal}
Curry leaves 2 stems^cal
Coconut Oil 2 tbsp^{240 cal}
Salt As required^{0 cal}
Coccum As required^cal

Method :

Clean the fish and cut into small pieces.

In a pan pour coconut oil. Add green chili, ginger, shallot and sauté nicely.

Now add red chili powder, turmeric powder, coriander powder, fenugreek powder and sauté.

Add salt, water, coccum and curry leaves as required. When the gravy boils, add the fish pieces.

When cooked, remove from fire.

Fish Biryani

Ingredients :

Basmati rice 2 cup^{410 cal}
Tomato puree 1 cup^{120 cal}
Coconut Milk 1 cup^{258 cal}
Water 2 cup^{0 cal}
Chili powder 1 tsp^{12.7 cal}
Garam masala 1 tsp^{0 cal}
Fish (pieces) 12 nos^cal
Ginger 1 inch^{4.47 cal}
Garlic 8 flakes^{32 cal}
Yogurt: 1 cup^cal
Green chilies 14 nos^cal
Coriander Leaves 1 bunch^cal
Turmeric 1/2 tsp^{7.1 cal}
Onions( Sliced) 2 nos^{226 cal}
Oil 2 tsp^{74 cal}
Salt taste^{0 cal}

Method :

For Marination:

Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.

And marinate the fish with it.

Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation

In a pan put 1 tsp oil and fry the rice for 2-3 min.

Then add the tomato puree, coconut milk and 1-1/2 cups of water.

Add salt, chili powder, garam masala and mix it very well.

Cover the pan with a lid.

10.

Partially cook the rice (80%) on a slow flame.

11.

Fish Preparation

12.

In a pan put 1 tsp oil and sauté the onions to golden color.

13.

Add marinated fish to it put some water and cover with the lid for 5-6 min

14.

Do not to break the fish pieces when stirring.

15.

Final preparation

16.

Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.

17.

Add the milk so that the rice doesn't dry.

18.

Cover with aluminum foil and keep it in the preheated oven for 7 min.

19.

Fish Biryani is ready.

Prawn Pulao

Ingredients :

Rice 2Cup^{338 cal}
Prawn 250 Gm^{259 cal}
Cinnamon 2 Pcs^cal
Onion 2 Nos^{4.2 cal}
Jeera 1 Tbsp^cal
Red Chillies 6 Nos^{108 cal}
Cloves 4 Nos^{18 cal}
Garlic 6 Pods^{8.94 cal}
Oil To Fry^cal
Salt To Taste^{0 cal}

Method :

Grind onion, jeera, red chillies, and garlic with salt.

Apply it on prawnsand keep aside. Fry cinnamon and cloves in 2 tablespoons of ghee.

Add sliced onions and fry till golden brown.

Add rice and continue frying for another 6 minutes.

Add 4 cups of boiling water and salt and fully cook.

Shallow fry the prawn without allowing them to become crisp. Now spread the prawns with masala on top of rice.

Keep aside for 10 minutes. Mix well and serve with onion curd salad.

Pages

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Chicken Biryani

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Ambur Chicken Biryani

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Broasted Chicken

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Egg Fried Rice

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Deviled Egg

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Shrimp Deviled Eggs

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Honey Soy Chicken Wings

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Slow Cooker Chicken and Sausage Chili

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Easy Mexican Chicken

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Crazy Chicken Marinade Grilled Chicken

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Bombay Chicken and Rice

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Billy Kee Chicken

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Chicken drumsticks

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Green Mutton

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Mutton Aloo Palak

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Kerala Fish Curry

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Fish Biryani

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Prawn Pulao

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