Chicken Sausage Biryani Recipe

Sausage biryani is prefect for sunday breakfast or brunch. I served the biryani with boiled eggs along with a quick onion and tomato salad. The rice had subtle smoky flavor and sausages had absorbed all the masala it was juicy and tasty along with rice.

Ingredients:
500 Grams Spicy and Smoked Chicken Sausages or Pork Sausages 
500 Grams Basmati Rice
8 Green Chillies
1 Large Tomato
1 Large Onion
5 Sprigs Coriander
5 Sprigs Mint
1 Tbsp Chilly Powder
1/2 Tbsp Garam Masala or Kitchen King Masala
1/2 Tbsp Coriander Powder
1 Bayleaf
5 Cloves
3 Pods Cardamom
1 Star Anise
3 Tbsp Ginger and Garlic Paste
2 + 2 Tbsp Vanaspati or Ghee
3 Tbsp Oil
Salt as per taste
3 + 1/4 Cups Chicken Stock or Warm Water

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Prep:
Wash and slice the tomato into coins.

Wash peel and slice onion reserve.

Make sure to thaw the chicken sausage before cooking. Chop sausages into half and reserve.

Prepare ginger and garlic paste ahead of time reserve.

Wash the rice thrice, add enough water and soak the rice for 10 minutes.

Remove the caps or stem from chillies, wash and reserve.

Pick only mint and coriander leaves wash and pat dry. Finely chop reserve.

Prepare this ginger and garlic paste ahead of time for the recipe...

Method:

Heat a pressure cooker on medium flame with 2 tbsp ghee and 1 tbsp oil once the oil reaches temp, add chicken sausages.

Fry the sausages for a minute and add 1/4 cup chicken stock cover and cook until the moisture has evaporated. Drain the sausages and reserve until use.

Bottom of the pressure cooker will have lot of browning do not discard, fry the whole spices in the oil, drain and add the rice.

Fry rice for a minute. For ever 1 cup rice add 1 1/2 cups liquid. I have measured the rice and added 3 cups chicken stock.

Once the liquid is added to the rice stir well add a tsp of salt cover and cook the rice on high flame for 3 whistles.

 After 3 whistles remove the cooker from flame allow the pressure to completely release.

Heat a heavy bottom pan or wok add 2 tbsp oil allow the oil to reach temp. 

Fry the sliced onions in oil till light brown in color add the ginger and garlic paste and fry till raw flavor has reduced.

Add sliced tomato, whole green chilies along with chilly powder, coriander powder, turmeric powder and garam masala fry all the ingredients.

Add a splash of water and cook the masala till well the tomato has cooked.

Add the mint and coriander leaves fry for a minute add salt as per taste.

Add the fried sausages to the masala stir and cook till the sausages have absorbed the masala.

Remove the sausage masala from flame. Fluff the rice. Use a oven safe dish or microwave dish to layer the rice and sausage masala.

 Before i start the layer process we need to divide the rice and sausage masala into two portions that way we can have two layers. 

Start to Layer the microwave safe dish or oven safe dish. First layer the rice, then a layer of sausage masala, final layer should always be the rice.

Top the rice with 2 tbsp ghee cover and place in convection microwave for 5 minutes and regular microwave mode for 5 minutes.

If your using oven preheat oven at 450 degree for 10 minutes then place it on 250 degree and bake for 10 to 15 minutes.

We can also layer the same in a wok and cook on very low flame for 10 to 15 minutes make sure the wok has a tight fitting lid to cover.

Once the rice has baked...serve hot with boil eggs, onion and tomato rings and pickle...Enjoy😊

Mango Chitranna Recipe 2 Variations

Mango Chitranna is quick and simple meal to fix during summer. We prepare two variations using a ground masala and a plain version. These type of simple and easy rice dishes are prepared and served during festivals and offered as neivadhiyam (offering to god). 

Totapuri/ Killimooku Mango

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Ingredients:
2 Cups Rice Sona Masuri or Bullet rice (I am using coffee tumbler measure)
200 Grams Totapuri Mango
3 Green Chillies (Finely chopped)
8 Dried Red Chillies
2 + 1 Tbsp Split Chick Peas (Channa Dal)
2 Tbsp Split Black Gram Dal (Urad Dal)
1 Tbsp Sesame Seeds
1 1/2 Tbsp Mustard Seeds
1/4 Tsp Fenugreek
3 Sprigs Curry Leaves
2 + 2 Tbsp Freshly Grated Coconut
1/4 + 1/4 Tsp Turmeric Powder
2 Tbsp Peanuts
1 Inch Stick Cinnamon
4 Sprigs Curry Leaves
1/4 + 1/4 Tsp Asafoetida
Oil as required 
Salt as per taste.


Prep:
Wash the rice thrice and soak in ample water for 10 minutes.

Once the rice has soaked for 10 minutes, drain excess water and add to a pressure cooker. For every cup of rice add 1 1/2 cups water. I added 3 cups water.

Cover the pressure cooker place on high flame. Place the whistle and allow the rice to cook for three whistles.

Once the rice has cooked for 3 whistles open the lid allow to rice to reach room temp.

Heat a fry pan on medium flame, once the pan reaches temp place on low flame. Add 1 inch stick cinnamon, 6 dried red chillies, 1 tbsp sesame seeds, 1/2 tsp mustard, 1/4 tsp fenugreek seeds, dry roast all the ingredients.

Spices should splutter constantly stir and remove from flame once all the ingredients stop spluttering. Allow the ingredients to cool completely.

Add the dry roasted spices to a mixer jar grind to form a smooth powder reserve the masala powder in a tight container until use.

Wash the mango, peel the skin using a potato peeler, grate the mango using a grater reserve.

Version 1 Chitranna Recipe 

Method:
Heat a wok on medium flame. Add 2 1/2 Tbsp oil allow the oil to reach temp.

Start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder and half the amount of grated mango.

Stir all the ingredients and fry the mango until the raw flavor from mango and turmeric reduces.

Add 2 tbsp grated coconut and chopped green chilies stir and fry till all ingredients are well combined.

Add 1/2 the amount of rice and salt as per taste mix well till the masala is well incorporated.  

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent. 

Mango Masala Chitranna Recipe Version 2

Method:
Heat a wok on medium flame with 3 tbsp sesame or sunflower oil. For this recipe sesame oil will enhance the flavor and taste.

Once the oil reaches temp, start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder, add half the amount of ground masala and grated mango.

Fry all the ingredients. Add grated coconut and fry till raw flavors from mango and ground masala has reduced. 

Add the other half of the ground masala and salt along with rice mix all the ingredients till well combined.

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent.

In our habba oota or festival meal mangoes are used to sour our curries and rice dishes as it is considered auspicious and symbol of wealth. 

Bengaluru Style Mango Milkshake Recipe

I prefer using mallika mangoes in milk shakes and recipes since these mangoes are packed with flavors and it’s locally grown. There is a difference from locally harvested mangoes vs early harvested and shipped ones. 

 Mallika mangoes are harvested end of April and avaiable in local mango melas, supermarket and stores from June till end of July. 

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Ingredients:
1 Liter Milk + 1 Cup Milk
100 Grams Pack Fresh Cream
3 to 4 Mallika Mangoes
3 to 6 Tbsp Sugar
1 Liter Mango Ice cream
Cherries for garnish 

Please adjust the sugar content as per the sweetness in mango. At times few mangoes will taste bland we need to increase or reduce the sugar level as per choice.

Prep:
Boil 1 liter milk, reduce a bit on low flame. 

Remove milk from flame allow to reach room temperature, place the milk pot in the freezer allow to form solid milk ice cubes.

We can break these milk ice cubes into small pieces using a knife just before preparing milk shake.

Wash and pat dry the mangoes. using a potato peeler, peel the mango skin.

Chop the mangoes in larger chunks for milk shake and use two slices of mango to chop in smaller pieces for garnish.

Method:
In a juicer jar add the larger chunks of mango. Add sugar and icecream blend to form a smooth puree.

Break the frozen milk into smaller, blendable cubes and add to the mango puree.

Grind till the milk is well incorporated with the mango.

Pour the mango in serving glasses leaving a little gab for a scoop of mango icecream and mango.

Garnish the milk shake with a scoop of mango icecream and top with mango pieces, just before serving top with fresh cream and cherry. Serve right away...Enjoy😉

Scrumptious Home Cooked Meals from OOTABOX

Everyone will agree that there is nothing like a scrumptious home cooked meal to bridge this gap otta box a online and app based company, connected with many women across Bengaluru, Hyderabad, Chennai, Mumbai, Delhi and Pune, curate home cooked food and supply freshly made meals as per order. 

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How does OOTA BOX work?

1. Create a account 

2. Choose your city, area or location

3. Add meals of choice 

4. Pre schedule for lunch or dinner, pay and check out. Food will be delivered on time.

Oota box will deliver food to your home/office or college. We can schedule for party or event and can also purchase desserts, masalas, sauces and pickles as per order. 

About OOTA BOX:
OotaBox Services LLP is a home-cooked food delivery service. Established in 2016, Oota Box is a food aggregator that partners with home-makers in Bangalore who love to cook and serve. Hot, healthy and fresh food is prepared in their own houses and they deliver it to customers in a neatly-packed meal box. The food pooling happens among a network of 1k+ homes, office food delivery, well-documented kitchens and a community of talented chefs. Oota Box offers North Indian, South Indian, Jain and Regional Cuisines to their customers. All the three meals: breakfast, lunch and dinner are provided to the customers on a regular or subscription model. Customers can order food through the website or app. On a daily basis, 250 to 260 orders are circulated to 76 areas in Bangalore with the bulk of orders coming from corporate customers. So if you are craving home-cooked food, Oota Box is the answer. The company is slated to roll out its services in Pune, Hyderabad, Chennai and a few other cities across the country.

Srikanth Balakumar is the co- founder of OotaBox Service LLP. He completed his Bachelor’s in Computer Application from Bangalore University in 2009. A self-taught entrepreneur, Srikanth understands what it takes to run a business and the need to maintain a healthy balance between client and team management. Apart from Oota Box, Srikanth is also co-founder at Gymer and Idea Labz. Skilled at team management, Srikanth also possesses a nuanced understanding of market strategies. Ideating and self-motivation are two of his biggest strengths, while travelling and bikes are two of his greatest passions.

Since I live in Bangalore, close location to my place is Manyata Tech Park. I chose all nonvegetarian food. For 470/- scrumptious wholesome meal for 3 adults and we had enough leftovers for next meal.

Here is what I got to order:

Simple Home Style Chicken Curry 95/- INR : Consists of chicken in an onion and tomato based sauce, flavored with ginger, garlic, tomato puree, chili and a variety of spices. 500ml portions for one serve.

Chicken Kabab 95/- INR: Fried chicken kebabs, succulent pieces of deep fried chicken with a crispy and flavor packed coating is must try. 6 pieces portions.

Whole Wheat Chapathi 12/- INR: Wheat roti or chapathis are made using a soft dough comprising atta flour, salt and water. atta is made from hard gehun (indian wheat, or durum)

Aloo Kheema 120/- INR: Minced meat with potato is a dish which is made by cooking keema/kheema and adding potatoes with few masalas. keema or kheema is mostly a good combination with roti/parathas. 500ml portions for one servers.

Mutton Phaal 150/- INR: Hari ghosht ki phaal / mutton phaal dish or can be eaten with roti or partha. it contains mutton with bone with main base of black pepper. 500ml portions with 4 pieces of mutton for one serve.

Mutton Kheema Balls 150/- INR: Spiced Mutton Mince Balls which are shallow fried in oil and they are usually eaten with rice or as starters. 4 pieces portions for one serve.

Lemon Wedges

Onion Rings

Overall thoughts we enjoyed the meal. i felt there is lot more love and attention payed when its home cooked meal. Apart from a large office goers and college students community, there are many senior citizens who also want home cooked meals on regular basis, this is wonderful way to connect, provide opportunity for homechefs/women and eat home-cooked healthy meals on a budget. From the entire order I enjoyed the mutton phaal, roti, chicken curry and meat balls.

For more info and to place orders: https://www.ootabox.com/ 

Meal Served in a Thali

Chaat Series: Mango Pani Puri Recipe (2 Variations-Sweet & Spicy)

A favorite summer and monsoon snack prepared with king of fruits “mangoes” was a family favorite. Crispy spheres filled with tangy, spicy and sweet mangoes is a perfect starter or can be served as an evening snack.

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Ingredients Spicy Raw Mango Pani Puri:
1/2 Cup Raw Mango Pieces
5 Sprigs Coriander 
5 Sprigs Mint
1 Green Chilly
1/4 Tsp Asafoetida
1/2 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/2 Tsp Pepper Powder
1/4 Tsp Sweet Tamarind Chutney Click Here for Recipe
Salt as per taste.

For Filling:
2 Boiled, Peeled and Crumbled Potatoes
1/2 Tsp Chilly Powder
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/4 Tsp Chaat Masala
1/4 Tsp Sweet Tamarind Chutney
Salt as per taste...

For Poori:
Store Bought Poori Shells
Boondi
Sev
1/2 Lime
2 Onion Finely Chopped

Prep:
Boil the potatoes reserve.
Chop mango in large pieces reserve.
Wash, pat dry coriander and mint reserve.
Prepare tamarind chutney ahead of time reserve.

Method:

In a mixer jar add raw mango, chilly, mint, coriander, asafoetida, cumin powder, pepper powder, Chaat masala, salt as per taste cover and grind to form coarse paste. Add splash of water grind till smooth Chutney is formed.

In a mixing bowl add boiled, peeled and crumbled Potatoes. Add chilly powder, cumin powder, pepper powder, Chaat masala, tiny amount of tamarind Chutney and salt as per taste mix well reserve.

Dilute the ground mango masala with water, adjust salt and add tiny amount of sweet tamarind Chutney whisk to combine all the ingredients and serve chilled. We can garnish with boondi pearls.

Create a cavity in the Pani Puri shells, fill one tbsp spicy Potato filling, chopped onions, sev or boondi. Serve along with pani...we need to pour the mango Pani in the cavity and eat it right away. 

Burst of flavor from raw mango, spicy masala and crunchy Puri was totally a new and unique taste for us. This is my second attempt trying this recipe it was perfect I will be preparing this often.

Ingredients for Sweet Mango Pani Puris:

2 Large Ripe Mangoes (use malgova or imaam pasand mango)

3 Pods Cardamom + 2 Tbsp sugar ground into powder

4 to 5 Tbsp Sugar optional

Candided cherry

1 Tbsp Ginger powder

15 Cashews finely chopped

10 to 15 Raisins finely chopped

Pani Puri Shells

Mint leaves

Prep up: 

Wash, peel and chop mango into tiny pieces.

Chop cashews and raisins.

Grind sugar and cardamom to form smooth powder.

Method:

In a mixer jar add half amount of chopped mango along with 1/4 tsp ginger powder, 1/4 tsp cardamom powder and sugar if needed, grind all the ingredients to form smooth puree add water to dilute if needed serve chilled.

For filling: add chopped mangoes to a mixing bowl along with 4 tbsp candied cherry, 1/4 ginger powder, 1/4 cardamom powder mix well and reserve.

Create a cavity in Pani Puri shells fill the cavity with ripe mango filling top with cherry, sprinkle ginger and cardamom powder. Serve the filled Puri with mango juice. After every bite of mango Puri taste the juice it's one of a kind dessert... turned out excellent 😊