Onion Raitha

This dish is always a side dish with Biryani. So, we have to make it to make Biryani more interesting. It is a very easy making food.

Ingredients:

1. Onion – 1 (finely chopped)
2. Curd – 1 cup
3. Green chilli – 1 (finely chopped)
4. Coriander leaves – 1 tbsp (finely chopped)
5. Salt – to taste

Raita Preparation:

Beat the curd with salt into smooth consistency.

Mix the beaten curd with chopped onions and chopped green chilli.

Transfer into serving bowl and add finely chopped coriander leaves.

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Hyderabad Chicken Biryani

Biryani is my favorite food and not only mine most Indian love this famous, delicious food. And Hyderabadi Biryani is one of the best. So today we going to cook it.

Ingredients:

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste

Method:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.
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Delicious Mango Chutney

This is truly delicious flavor at the end of eating or within it.

Ingredients

• 1 raw Mango
• 2 tsp Red chilli powder
• Salt
• Fried Methi seeds
• Jaggery

Method

• Remove the skin of mango.
• Cut or grate in to small pieces add red chille powder, salt, methi seeds jaggery.
• Then grind by adding little water.
• Now test it...ummm!!!
  

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Aloo Matar Recipe

Ingredients

• Ghee - 2 1/2 tbsp.
• Oil - 2 1/2 tbsp.
• Medium Onion, chopped -1
• Ginger - Garlic paste - 1 tbsp.
• Cloves - 3
• Bay leaves - 2
• Cinnamon stick - 1
• Garam masala - 1tsp
• Chili powder - 2 tsp
• Turmeric - 1/2 tsp
• Coriander - 1/2 tsp
• Tomatoes, quartered - 2
• Salt to taste
• Potatoes, cubed - 2 medium
• Green peas - 1 Cup
• Water - 1 1/4 Cup
• Chopped Cilantro - 1 Cup

Method

• Heat ghee & oil and saute onion & ginger-garlic paste over medium heat till golden.
• Add cloves, bay leaves & cinnamon. Stir-fry for 2 minutes.
• Add garam masala, chili powder, turmeric, coriander, tomatoes and salt. Mix well.
• Add potatoes & peas. Pour in water and bring to a boil.
• Lower heat, cover the pan and simmer gently for 20 minutes, or until the potatoes are done.
• Garnish with coriander leaves.
• And now test it!!!
  

Serve hot with chapaties.
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Aloo Gobi Masala

Ingredients

• 4 Medium sized potatoes
• 1/4 kg- Cauliflower
• 1 Tomato
• 2 tsp.- curd.
• 1 tsp.- chilli powder
• 1 tsp.- dhania powder
• 1/2 tsp.- Jeera powder
• 1/2 tsp.- haldi
• Hing.
• 3 tsp.- cooking oil
• Salt and Coriander leaves.

Method

• Peel the potatoes and cut in cubes of 1 inch.
• Cut cauliflower into small sizes.
• Put the oil in a kadai and add the chilli powder, jeera powder, dhania powder, hing, and haldi.
• Immediately add the potato cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower.
• Stir well, add salt and little water and cover the kadia and allow to in low flame
• When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min.
• Remove from flame and nicely decorate with finely chopped coriander leaves.
  

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Crawfish Omelette

Crawfish Omelette...a nice breakfast recipe to try !

INGREDIENTS

* 1 lb cooked crawfish tails
* 1/4 cup butter
* 3/4 cup minced red bell pepper
* 1 tbsp chopped garlic
* 1/2 cup sliced mushrooms
* 1/4 cup sliced green onions
* 1 tbsp chopped parsley
* 8 eggs
* 1/2 cup milk
* salt and cracked black pepper to taste
* 1/2 tsp Worcestershire sauce

INSTRUCTIONS

In a heavy-bottomed saute pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes.

In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg / milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. Breakfast is ready..great taste !
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Chicken Makhani Recipe

Try this amazing Indian chicken recipe..... a great one...just try and test it!!

Ingredients:
• 1 Pound boneless chicken thighs
• 1 tbsp Peanut oil
• 1/4 tsp Cayenne pepper
• 1 Pinch salt
• 1 Pinch black pepper
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1 tbsp Ginger garlic paste
• 1 tsp Garam masala
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1/4 Cup plain yogurt
• 1 Cup half-and-half
• 1 Cup tomato puree
• 1 Bay leaf
• 1 Finely chopped shallot
• 1/4 White onion, chopped
• 1 tbsp Cornstarch
• 1/4 Cup water

INSTRUCTIONS:
• Heat 1-tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until it becomes soft and translucent.
• Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
• Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in half-and-half and yogurt. Reduce heat to low.
• Now again it for 10 minutes, stirring frequently.
• Season it with salt pepper. Remove from heat and set aside.
• Heat 1-tablespoon oil in a large heavy skillet over medium heat. Cook the chicken until it turns lightly browned, about 10 minutes.
• Reduce heat, and season with 1-teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken
into sauce.
• Mix together cornstarch and water, and then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. The great Indian Chicken is ready to serve...very nice and tasty...hot parties ahead ! Enjoy it !
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CHICKEN KALI MIRCH RECIPE

My first Indian Chicken recipes to try...the famous Kali Mirch ! Nice !

Ingredients:

1kg chicken, cleaned and cut into pieces
1/2 c black pepper corns (kali mirch sabut)
1 tsp turmeric powder(haldi)
Salt to taste
5 cloves (Laung)
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tblsp oil

INSTRUCTIONS

* Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.
* Now heat oil in a wok and throw in the cloves first.
* After that put in the garlic and then the onion.
* Once the onions are pink in color add the tomatoes.
* Once the tomatoes start getting a little roasted, add the coriander powder.
* Sauté till oil gets separated from the paste
* Now add a cup of water and the curry leaves.
* Once it starts boling add the marinated chicken.
* Cook covered till the chicken is tender and serve hot with rotis.
Great Indian Chicken for a great fiesta....nice and delicious ! Enjoy it !
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Doule Layer Pumpkin Cheesecake

Another great cheesecake recipe to try...

INGREDIENTS


2 (8 ounce) packages cream cheese,
softened 1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed



DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread
into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving..... a must try cheesecake recipe....nice !
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Baked Asparaguus Eggs Recipe

This Baked Asparagus Eggs Recipe is perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

INGREDIENTS

2 tablespoons fine dry breadcrumbs
1 pound thin asparagus
1 1/2 teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 cup water
Freshly ground pepper to taste
4 large eggs
2 large egg whites
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh parsley
1/2 cup shredded Gruyère cheese

INSTRUCTIONS

1. Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
2. Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
4. Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper.
Arrange the vegetables in an even layer in the prepared pan.
5. Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute.

Scatter the reserved asparagus tips over the top and sprinkle with Gruyère.
6. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 3 minutes before serving....great taste ...!
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Butternut Squash with Bacon & Egg recipe

Try this great eggs recipe...

Butternut Squash with Bacon & Egg recipe

Ingredients

1 (175g/6oz) slice butternut squash
5ml/1 tsp vegetable oil
2 rashers lean back bacon, sliced
25g/2oz chestnut mushrooms, sliced
2 spring onions, sliced
1 large Lion Quality egg

Method

1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the butternut squash on a baking sheet and rub

a little oil on top. Season. Bake for 20mins or until tender.

2. Meanwhile, heat the remaining oil, add the bacon and sauté for 3-4 mins or until the bacon is crisp.

Add the mushrooms and onion and sauté for a further 2 mins.

3. Heap the bacon mixture on top of the butternut squash and make a hollow in the center of the mixture. Carefully crack an egg into the hollow and bake for 8-10mins or until the egg is baked to your liking.

Serve hot with tomato salad.

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Scrambled Eggs Buritos recipe

Try this great Scrambled Eggs Buritos recipe....amazing taste, just give a try!!

The Ingredients :

4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar or pepper Jack cheese
2 cups Black Bean & Tomato Salsa (recipe follows) or prepared salsa
1/4 cup reduced-fat sour cream

INSTRUCTIONS

1. Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
2. Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
3. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream. This great scrambbled eggs buritos is ready to serve

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Oh! I am hungry

Yes! I love eating and from now I will submit the recipes which I love to eat. Hope some people are eater like me. So lets make each day a delicious day.

Thank you.

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