Vidyas Sunday Special Chicken Biryani

Ingredients for Biryani
1/2 Kilo Chicken
1/2 Kilo Basmati Rice
4-5 Green Chilies(slit)
1 Bay leaf
3-4 Cloves
3 Pods Cardamom
1 inch stick Cinnamon
1 Medium Onion (thinly sliced)
1/2 Tsp Turmeric powder
1 Chicken Stock Cube (Optional)
2 Tsp Oil
2 Tsp Dalda or Ghee
Salt to taste
1/2 Lime

Biryani Special Masala Paste
1/2 Inch Stick Cinnamon
2 Cardamom
3 Cloves
Pinch Nutmeg
2-3 Strands Javitri
1/2 Tsp Fennel Seeds
1 Onion
2 Inch Ginger
10 Pods Garlic

1/2 Bayleaf
Fist Full Coriander and Mint
6 Green Chilies
2 Tbsp Oil

For Marination
1/2 Cup yogurt
1/2 Tsp Turmeric

Do watch demo video...enjoy...:)

First Step:

• Marinate the chicken in yogurt and turmeric for 1 hour before preparation.

Second Step:

• Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.
• Add all the ingredients to a mixer jar and grind to smooth paste.

 Third Step:

• Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.
• Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.

Final Assembly:

• Wash the rice drain and set aside.
• Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.
• Add the washed rice and fry for a minute.
• Add the cooked chicken to the rice and fry on medium flame. 
• Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.

Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)

Tiranga Panna Cotta (Indian Flag Inspired)

WISHING EVERYONE HAPPY INDEPENDENCE DAY 

Tricolor pannacotta turned out yummy and excellent....Jai Hind....:)

Do watch My Video Recipe Demo...Enjoy...:)

1/2 Liter Milk
1/2 Tin Sweetened Condensed Milk
1 Tbsp Gelatin or  Agar Agar
1/2 Tsp Vanilla Essence
Pinch of orange and green food color

Adding CMC is upto you normally in hotels they add the cmc for all custard and cream based recipe to give a fluffy lite texture i did not add CMC since i did not use whole cream in my recipe rather choose to use healthier version just used condensed milk.

• Soak gelatin in 1 Cup water and allow to rest for 10 minutes.
• Boil milk in a heavy bottom pot add condensed milk and keep stirring on a low flame.
• Place the gelatin in the micro wave and melt for 30 seconds or use a double boiler and melt the gelatin.
• Once the milk starts to boil add the gelatin and stir well allow to boil for 10 minutes.
• Add Vanilla essence and stir well.
• Divide the milk into 3 equal portions.

• Add the green food color to one portion and orange food color to other milk well.

• In a cupcake mould or any other mould add the orange layer first place the mould in the freezer for 10 to 15 minutes till set. 

• Place the other 2 portion in a pot filled with hot water make sure the other 2 portions remain warm.
• Once the first layer is set add the white layer and place in the frezeer till set and add the final layer allow to set before serving.

Serve the pannacotta with fruits or chocolate sauce Enjoy...:)

Coorg Special Koli Saaru/Chicken Curry

Nom Nom Nom...The chicken curry was all gone in 10 minutes happily devoured the kadubu and chicken curry kya combination hai boss super...one of my favorite chicken curries normally in coorg and mangalore  they would serve this to guests visiting or prepare the curry for special occasions and specially during rainy season amazing treat for lunch or dinner you'll not feel heavy after this wonderful meal...amazing...:)

Do watch my demo video and subscribe to my channel...:)

1/2 Kilo Chicken
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Salt to taste

• Wash and clean the chicken thoroughly prick with chicken with fork and make cuts on the chicken thighs so that the masala can marinate evenly. 
• Marinate the chicken with the mention ingredients well in advance minimum time for marination 1/2 hour.

1 Medium Onion
15 Garlic Pods
1 1/2 Inch Ginger
1 Tbsp Black Pepper corns
1/2 Tsp Fennel seeds
1 Inch Stick Cinnamon
3 Cloves
3 Pods Cardamom
1 Tbsp Coriander Seeds or Powder
10-15 Dried Kashmiri Red Chilies
10-12 Dried Guntur Red Chilies
3 Tbsp Ghee
3 Tbsp Oil
Salt as per taste

• In a wok or heavy bottom pot boil 1 1/2 cups water.
• To the boiling water add ginger, garlic, chilies, spices and onion place a cover and allow to cook for 10 to 15 minutes on very low flame.
• Once the water reduces and the onion has cooked a bit allow to cool and add to the mixer jar to grind into a smooth paste.
• Heat oil and ghee in a heavy bottom wok transfer the masala paste to the oil and fry till oil surfaces on top add the chicken to the masala and fry a bit.
• Add salt and water till the chicken is covered place a cover and allow to cook on medium flame till the chicken has cooked till fork tender and the gravy should have reduced a bit.

Please Click here for recipe: butter-dumpligs benne-kadubu uppu-urundai

Once the gravy is done add lime and fresh coriander serve hot with Kadubu...enjoy...Happy Cooking...:)

Butter Dumpligs/Benne Kadubu/Uppu Urundai

Benne Kadubu is one of the most favorite dishes served in coorg its served for break fast lunch and dinner these lite and fluffy dumplings can be served with chutney, chiken curry and mutton or pork vindaloo.

1 Cup Cream of Rice
1/4 Cup Coconut grated
1 1/2 Tbsp Butter
2 Cups Water
Salt to Taste

Do watch the video demo...:)

• Boil water in a heavy bottom wok or pan add coconut and butter to the boiling water.
• Once the butter has melted and the coconut has cooked a bit add the rice and keep stirring make sure there are no lumps formed in the process. cover and allow to cook for 5 to 10 minutes.
• Once cooked remove from flame allow to cool.
• Form equal size roundels and place in a steamer or idly cooker to steam.
• Allow the dumplings to cook for 10 minutes till firm and and soft.

Serve hot with chicken curry and enjoy...:)

Paneer Chilly

Oh bhoy...the cold winds and rains are making me crave for spicy food specially spicy indo chinese...:)

250 Grams Paneer(Cut into bite size cubes)

2 Tbsp Schezwan Sauce Please Click Here for sauce recipe

1 Tbsp Soy Sauce 

1 Tbsp Red Chilly Sauce

1 Tbsp Ginger Garlic Paste

5 Green or Red Chilies Slit 

1/2 Onion (Finely Chopped)

5-6 Garlic pods (Finely Chopped)

1/2 Capsicum (Finely Chopped)

2 Tbsp Maida/all purpose flour

2 Tbsp Corn Flour

1/2 Tsp Orange food color

1 Tbsp Corn strach

Salt to taste

Oil for frying

Do watch the ...Demo video...Enjoy...:)

• Marinate the paneer with ginger garlic paste, orange food color and red chilly sauce for 1/2 hr.
• Add salt, maida and corn flour to the paneer and sprinkle little water mix and coat the paneer with all the ingredients.
• Heat oil in a wok for frying on medium flame drop the paneer cubes in oil and fry till the coating turns light golden in color drain the oil reserve in a bowl.
• Heat a pan or wok add 2 tbsp oil fry the garlic, onion, capsicum and chilies add the schezwan sauce, soysauce and 1/2 tsp of red chilly sauce fry a bit.
• Add salt and 1/2 Cup water allow to boil a bit add corn starch and stir till thickens a bit add fried panner and toss in the sauce.

Garnish with spring onion and serve hot with noodles or fried rice enjoy...:)

Schezwan Noodles

Ummm...that was some real tasty and spicy yummy noodles...:) the cold weather and rains added extra taste...by the by i want to ask you guys a question does the climate has any role in adding taste to food...let me know your views...:)

1 Cup Julienne cut Carrots, French Beans, Cabbage and Capsicum 

1 Large Onion Thinly Sliced

3-4 Slit Green Chilly

2-3 Tbsp Schezwan Sauce

2 Tbsp Soy sauce

1/4 Tsp Orange food color (optional)

2 Packets Hakka noodles (Cooked as per package direction)

3 Dried Red Chilies 

1 Tbsp Ginger Garlic paste

1 Tbsp Chinese 5 spice powder or take 1 inch Stick Cinnamon, 3-4 Cloves, 1 Star anise,1 tsp Crushes pepper corns

6 Tbsp Oil

Salt to taste

Please Click here Schezwan-Sauce Recipe

Do watch my Demo Video...Enjoy...:)

1. Heat oil in a heavy bottom wok add the spices and fry a bit fry the ginger garlic paste and add the dry red chilies fry a bit.
2. Add the onion and chilly and fry a bit add the julienne cut carrots and beans and salt fry the veggies cover and cook on low flame till done.
3. Add the capsicum and cabbage once the beans and carrots are done fry a bit.
4. Add the schezwan sauce and fry a bit add soy sauce and food color fry a bit.
5. Add the cooked noddles to the veg mix well till evenly distributed allow the noodles and veg to heat a bit before serving.

Serve hot with paneer chilly enjoy...:)

Paneer Chilly recipe up next...:)

Schezwan Sauce

The sauce recipe is altered as per my taste...simple straight forward sauce which can be preserved in the  in a air tight container stored away in the fridge ready to prepare many amazing recipes...:)

Fist Full Dried chilly, red chilly, garlic pods.
100grams Tomato puree
2 tbsp Vinegar
1 tbsp Salt
1 Cup Oil

Do watch my video demo in detail...:)

• Boil 1 Cup water in a heavy bottom wok add both the chilies garlic, onion, vinegar and salt to the water allow to cook till the chilies onion and garlic cook and soften a bit.
• Once the chilies and cook switch of the stove allow to cool a bit.
• Add to a blender along with tomato puree and grind to a smooth paste.
• Heat a heavy bottom pan with 1 cup oil transfer the chilly paste to the pan and fry till oil surfaces allow to cool and preserve in a jar till use...:)