Vaniyambadi Chicken Biryani Recipe

Southindian biryani's differ from region to region, though the ingredients are same the preparation is different the taste is different and unique. Normally in Tamilnadu, short grain rice is used to prepare biryani, due to the influence of Nawabs long grain basmati rice was used to enhance the rich flavor and taste.

Recipe Video on Youtube English Channel😉

Ingredients:
500 Grams Chicken
500 Grams Basmati Rice
5 Whole Green Chilies
2 Medium Onions
1 Large Bangalore Tomato
1 Medium Desi or Natti Tomato
1 Whole Lime
5 Sprigs Coriander
5 Sprigs Mint
1 Tbsp Ginger Paste
1 1/2 Tbsp Garlic Paste
1 Inch Cinnamon
3 Cardamom's
4 Cloves
2 Bay leaves
1 1/2 Tbsp Yogurt
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
Coarse Salt / Rock Salt
Oil as required 

Masala Paste:
5 Almonds
1/2 Tsp Shahi Jeera
3 Cloves
3 Cardamoms
2 Inch Cinnamon

Prep:

Peel and Wash onion and slice it into thin coins.

Wash tomatoes slice it into thin coins.

Wash the mint and coriander and finely chop.

Squeeze limejuice in a bowl and reserve.

Wash the chicken well allow to drain in a colander and reserve.

Peel and wash 10 to 15 cloves garlic pods, add it to a mixer jar grind to form a smooth paste and reserve in a bowl.

Peel and wash 1 1/2 inch ginger chop it and add to a blender grind to smooth paste and reserve in a bowl.

In a mixer jar add 2 to 3 slices of onion, approx. 1 tbsp of mint and coriander, almonds, cumin, cloves, and cinnamon grind to form a smooth paste, if needed add 2 tbsp water and grind till smooth paste.

Method:

Heat a heavy bottom pot on medium flame.

Add 3 to 4 Large tbps oil allow to reach temp.

Add whole spices...cloves, bayleaf, cinnamon, and cardamom allow to splutter and fry till good aroma is released.

Add the sliced onion and constantly stir and fry on medium flame till onions turn transparent.

Add garlic paste once the onion turns transparent and fry till raw flavor has reduced and the onion turn light golden in color. 

Add the sliced tomatoes, whole green chilies, ginger paste, chilly powder, turmeric powder and yogurt, constantly stir and fry all the ingredients on medium flame.

Add half glass of water to the masala and fry till the tomatoes are half done and the oil surfaces on the sides.

Add the chicken and ground masala paste and fry in the masala for 2 to 3 minutes or until the raw flavor has reduced.

Add mint and coriander along with a tbsp of coarse salt stir well, add lime juice stir once cover and cook the chicken on medium flame.

Wash the rice add enough water till the rice is covered allow it to soak for 30 minutes.

For every glass of rice measure and reserve 2 glasses of water in a pot.

Add the water to the chicken place it on high flame and cook the chicken until well done.

Once the chicken has cooked, drain the rice and add to the chicken gravy, stir once and cook the rice until 70% done.

Cover the pot with tight lid and cook the rice on low flame for 15 minutes until well done.

Fluff the rice once once gently mixing the meat with the rice...Plate the biryani garnish with mint and coriander and serve it with onion raita and boiled eggs...Enjoy!

Tapioca Medu Vadai / Maravalli Kizhangu Vada Recipe

People who want to try medu vada in a different way, this is a perfect  recipe. I've used tapioca instead of black gram dhal. Tapioca is gluten free cooks faster, it's a wonderful vegan recipe. These Vada's can be served as a starter or side dish for southindian meals.

Advance cooking please clean and steam cook the tapioca as shown in my video on Youtube

How to clean and cook tapioca video

Tapioca Vada Recipe on Youtube 

Ingredients:

250 Grams Cooked and Grated Tapioca

1/2 Cup Finely Chopped Onion

5 Sprigs Coriander Finely Chopped

5 Sprigs Curry Leaves Finely Chopped

1 Tbsp Ginger Finely Chopped

1 Cup Rice Flour Sifted 

1 Tsp Cumin Seeds

1/4 Tsp Asafetida

Salt as per taste

Oil for frying

Prep:

Clean and steam cook the tapioca till soft and tender.

Peel the tapioca and allow to cool.

Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.

Once the tapioca is grated knead to form a smooth dough.

Wash, peel and clean all the veggies (onion, chilies, ginger, coriander, curry leaves).

Finely chop all the veggies and reserve.

Method:

Add finely chopped onion, coriander, curry leaves, ginger, chilies to the tapioca dough.

Add cumin and asafoetida to the dough and knead the dough.

Gradually add rice flour, 1 tbsp at a time and knead to form a dough which is sticky yet firm.

If we add excess rice flour the vadas will be hard and not spongy.

Heat oil in a wok on low flame for frying the vadas.

Once the oil reaches smoking point place it on medium flame.

Add salt to the dough and sprinkle few drops water and knead the dough.

Once the salt is well incorporated in the dough, take slightly larger than lime size dough ball.

Using water wet hands, take the dough and flatten it place a .hole in the middle, gently drop the vada in hot oil.

Follow the step and prepare 3 to 4 vadas in a batch.

Gently flip the vadas every 2 minutes and fry it for 5 to 6 minutes until golden.

Drain the vada from oil and reserve it in a colander or plate lined with tissue to drain excess oil.

Serve the vada as hot as possible with red coconut chutney and Enjoy!

Spicy Threaded Chicken Recipe

Threaded chicken with a spicy peanut sauce is a perfect starter, we can serve it along with fried rice.

Threaded Chicken Recipe on Youtube Channel

Threaded Chicken Ingredients:

250 Grams Boneless Chicken / Breast

6 to 7 Spring roll or Samosa Sheets

1 1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1 Tbsp Kitchen King Masala

1 Tbsp Coriander Masala

1 Tsp Corn Flour

1 Tsp All Purpose Flour

1 Tbsp Soya Sauce

Oil for frying

To Prepare Slurry:

3 Tbsp Corn Flour

3 Tbsp All Purpose Flour

Method:

Wash the chicken well allow excess moisture/ water to drain using a colander.

Chop the Chicken into fingers. 

Chop the samosa/ spring roll sheets into thin threads using a sharp knife.

Mix the corn flour and all purpose flour in some water and prepare a slurry. The slurry should coat your finger and not be runny.

Add oil for frying to a wok and place it on medium flame.

In a bowl add the chicken pieces followed by kitchen king masala, chilly powder, coriander powder, turmeric, ginger and garlic paste, soya sauce, and salt. 

Massage the masala in the chicken and allow to marinate for 10 minutes.

Spread the thinly chopped spring roll threads on a plate.

Roll the marinated chicken fingers in corn slurry, shake out excess slurry.

Roll it in the chopped threads, we need to wrap the threads on the chicken fingers and gently drop into the hot oil.

Fry the fingers for a minute on each side keep flipping the chicken and fry until golden.

Drain the threaded chicken from oil and reserve on plate.

We can sprinkle with chaat masala seasoning mix and serve the threaded chicken with sambal or spicy peanut sauce...Enjoy!

Paneer Matar Malai Recipe

Paneer matar malai is a quick fix curry to serve with chapathis and naans.

Paneer Matar Malai Recipe on Youtube 

Paneer Matar Malai Ingredients:

250 Grams Paneer Cubes

150 Grams Peas Boiled

1-1/2 Large Onion Pureed

1-1/2 Large Tomato Pureed

1 Tbsp Ginger and Garlic Paste

2 Tbsp Butter

1 Tbsp Cumin Seeds

1 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/2 Tbsp Garam Masala

1/2 Tbsp Tandoori Chicken Masala

1/4 Tsp Turmeric 

1/4 Tsp Asafetida

100 ML Fresh Cream

3 Tbsp Milk Powder or Condensed Milk

2 Tbsp Oil

Salt as per taste

1 Tsp Lime Juice

2 Tbsp Freshly Chopped Mint and Coriander

Prep:

Peel and wash the onion. Roughly chop and add it to a blender and puree the onion. Make sure the onion is pureed smooth and reserve in a bowl.

Wash the tomato, roughly chop and add it to a mixer, puree the tomato and reserve.

Wash and drain the green peas. Add the peas to 3 cups boiling water and cook until tender. Drain and reserve the peas.

Chop the paneer into bite size cubes and reserve.

Clean wash the mint and coriander. Finely Chop and reserve.

Method:

Heat a wok with oil and butter.

Once the oil starts to smoke, add the pureed onion, constantly stir and fry the onion till the oil separates.

Add the spice powders to the fried onion chilly powder, turmeric, coriander, garam masala, and tandoori chicken masala. Fry the masala and with onion for a minute on low flame.

Add the pureed tomato and fry till the oil separates. Add milk powder and stir to combine in the masala.

Add the cooked peas to the masala stir well. Add 1/2 cup water and bring the gravy to a boil.

Once the gravy starts to boil and the oil has separated add the cubed paneer and stir well. 

Cook the paneer in the gravy for 10 to 12 minutes on low flame.

Heat a fry pan with 2 tbsp ghee and oil on low flame. Once the oil starts to smoke add cumin and allow to splutter.

Add the cumin to the gravy along with freshly chopped mint and coriander cover the gravy for 2 minutes.

Stir the gravy and serve paneer matar malai with chapati...Enjoy!

Pan Roasted Peri Peri Chicken Recipe

Pan Roasted Peri Peri Chicken can be served as a starter or shredded and stuffed in roti wraps and sandwiches. The spicy taste, tang and flavor in this dish is superb...really enjoyable :)

Pan Roasted Peri Peri Chicken Recipe on Youtube Channel 😊

Ingredients Pan Roasted  Peri Peri Chicken:
500 Grams Chicken Thighs 
2 1/2 Tbsp Peri Peri Spice Mix (I used Snapin Brand)
1 Tbsp Red Chilly Paste
1 Tbsp Ginger and Garlic Paste
1/2 Lime Juiced
Salt as per taste
Oil as required 
Garnish Roasted Sesame Seeds

Prep:
Soak 6 Dried Red Chilies in hot water for 15 minutes.

Once the chilies have soaked drain and add it to a mixer jar grind to form a smooth paste.

Wash the chicken thighs twice. Using a sharp knife place two or three slits in the chicken thighs.
Place the thighs in a colander to drain.

Marination:
Add the chicken thighs to a mixing bowl, add peri peri spice mix, ginger and garlic paste, red chilly paste and salt massage all the ingredients in the chicken for few seconds.

Add juiced lime, salt as per taste and massage the chicken well. Cover the chicken and allow to marinate for 30minutes.

Method:
Place a pan on medium flame.

Add 4 tbsp oil to the pan allow the oil to reach smoking point.

Place the flame on low and gently place the chicken thighs in the hot oil.

Add 1/2 cup of water to leftover marination dilute and transfer to the pan.

Cover the pan and cook the chicken for 5 to 6 minutes. Every 2 minutes keep flipping the chicken till the chicken has cooked.

Once the oil separates from the chicken using gentle hands scrap the bottom of the pan and apply the masala on the chicken and fry the chicken for every two minutes until roasted till desired consistency.

Plate the roasted chicken thighs and garnish with roasted sesame seeds.

Serve the peri peri chicken thighs with mayo and Enjoy!

Sesame Chicken Sticks Recipe

Sesame Chicken Sticks is a fusion recipe. These chicken sticks can be enjoyed as a snack or paired with noodles or fried rice. Sesame seeds have a mild, sweet, and nutty flavor and a satisfying crunch when eaten along with chicken. 

Sesame Chicken Recipe Video on Youtube

Ingredients Sesame Chicken Sticks:
250 Grams Boneless Chicken Breast
1 Tbsp Soya Sauce
1 Tbsp Chilly Flakes
1 Tbsp Curry Powder
1 Tsp Chilly Powder
1 Tsp Ginger and Garlic Paste
1 Tbsp All Purpose Flour (Maida)
1 Tsp Corn Flour
1/2 Tsp Rice Flour
2 Tbsp Sesame Seeds
Oil for Frying
Salt as per taste...

Prep:

Wash the chicken breast twice, allow excess moisture to drain in a colander and pat it dry.

Place the chicken breast on the cutting board, using a sharp knife chop the chicken into fingers.

Add the chicken to a mixing bowl.

Add soya sauce, chilly powder, curry powder, chilly flakes, few drops red food color and salt to the chicken.

Mix the chicken in the masala till well combined allow to marinate for 1 hour. Cover the chicken and place it in the fridge until use.

After a hour remove the chicken from fridge, add ginger and garlic paste, 2 tbsp egg white, corn flour, maida, rice flour, chilly powder, salt and sesame seeds. 

Combine all the ingredients in the chicken till well incorporated allow to marinate for 10 more minutes.

Method:

Heat oil for frying in a wok on medium flame.

Using bamboo skewers, thread the chicken in the skewers.

Apply the marination on the chicken.

Gently drop the chicken skewers one at a time in hot oil and fry for 2 minutes on each side.

Place on high flame and keep flipping the chicken until golden and fry it for 6 minutes until golden and crispy.

Drain excess oil from chicken and place it on plate lined with tissue.

Allow excess oil to drain and serve...sesame chicken hot with some chilly sauce...Enjoy!

Threaded Paneer Recipe

Threaded paneer looks complicated, but it's very easy to prepare. Normally this dish is served as a starter at Sunday brunches and buffets across many restaurants in Bengaluru. Here's my take on the recipe serve it with spicy chilly sauce or sambal chutney and Enjoy!

Threaded paneer recipe video on Youtube

Ingredients Threaded Paneer:
200 Grams Paneer
15 Samosa Patti Sheets
3 TBsp Corn Flour
Oil for frying

Seasoning:
Tandoori Chicken Masala
Mint Masala or Chaat Masala
Chilly Powder
Pepper Powder
Salt

Method:

Chop the paneer into fingers. 

Chop the samosa/ spring roll sheets into thin threads.

Mix the corn flour in some water and prepare a slurry.

Add oil for frying to a wok and place it on medium flame.

In a bowl combine tandoori chicken masala, mint masala, chaat masala, chilly powder, pepper powder and salt. Reserve...

Spread the thinly chopped spring roll threads on a plate.

Roll the paneer fingers in corn slurry shake out excess slurry.

Roll it in the chopped threads and gently drop into the hot oil.

Fry the fingers for a minute on each side keep flipping the paneer and fry until golden.

Drain the threaded paneer from oil and reserve on plate.

Sprinkle with seasoning mix and serve the threaded paneer with sambal...Enjoy!

Sesame Peanut Noodles Recipe

This noodles can be served as it is or with chicken satay, boiled egg, fried egg, cucumber or roasted mushrooms. Combination of sesame and peanuts in this noodles is superb.

Sesame Peanut Noodles Recipe on Youtube

Ingredients:
3 Packs Hakka Noodles or Egg Noodles
I used Chings Noodles 

1 Cup Finely Chopped Spring Onions
1/4 Cup Finely Chopped Spring Onion Whites
6 Dried Red Chilies
1 Whole Garlic Peeled and Finely Chopped
1 Inch Ginger Peeled Washed and Finely Chopped
1/2 Cup Onion Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Sesame Seeds
2 Tbsp Crushed Peanuts
2 Tbsp Peanut Butter
2 Staranise
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste.

Prep:

Peel, wash the ginger and garlic. Thinly slice and finely chop both the garlic and ginger and reserve.

Prep and prepare ginger and garlic paste. I peel, wash and used equal amounts of garlic and ginger to prepare a paste.

Clean the spring onions, wash thrice and finely chop.

Peel, wash and finely chop the onions and reserve.

Dry roast the peanuts till it splutters. Place it on a plate to cool down allow to reach room temp rub gently to remove skin and add only the roasted nd skinned peanuts to a mixerjar, pulse twice to form a coarse powder and reserve.

Boil 3 to 4 cups water in a large pot. Add salt and few tsp oil to the water bring to a boil then add the noodles and cook until tender. Drain the noodles in a colander and reserve.

Method:

Heat a wok on medium flame with sesame oil and sunflower oil. Once the oil reaches smoking point add staranise and fry it fir few seconds.

Add finely chopped ginger, garlic, spring onion whites, and onion fry till light golden. Add ginger and garlic paste and fry till raw flavor reduces.

Add dried red chilies broken into halves, sesame seeds and crushed peanuts and fry till golden.

Add peanut butter and salt fry all the ingredients till it starts to froth. Add soya sauce and stir well.

Add cooked noodles and toss in the masala and cook it on medium flame for 5 minutes. 

Serve the noodles on a serving platter, garnish with crushed peanuts and spring onions and serve hot...Enjoy!

 

Homestyle Chicken Satay Recipe

Chicken satay is so easy to prepare we can serve this as a starter or with fried rice or noodles. I like the flavor and taste of peanuts in this recipe.

Chicken satay recipe on Youtube 

Ingredients:
250 Grams Boneless Chicken or Chicken Breast
2 Tbsp Peanut Butter
5 Shallots / Sambar Onions
3 Tbsp Roasted and Coarse Ground Peanuts
3 Tbsp Coconut Milk Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric
1 + 1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Soya Sauce
3 Inch Pieces Lemongrass Fresh or Dried
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste
Bamboo skewers
Garnish: Crushed peanuts, finely chopped spring onions, lime wedges...

Prep:

Wash the chicken breast and pat dry. Using a sharp knife chop the chicken breast into long strips and reserve in a colander.

Using a scissor try to chop the lemongrass into tiny pieces and reserve.

Heat a wok on medium flame, add peanuts and constantly keep stirring to dry roast the peanuts. Once the peanuts splutter and turn golden spread it on a plate allow to cool completely. Once the peanuts have cooled down gently rub and remove the burnt skin and reserve the peanuts.

In a mixerjar add the roasted peanuts, pulse twice and form a coarse powder.

Pre and prepare ginger and garlic paste ahead of time. I use equal amount of peeled, washed and chopped ginger and garlic to prepare a paste.

Method:

In a mixerjar add chopped lemongrass, shallots, chilly powder, turmeric powder, coriander powder, soya sauce, peanut butter, 1 1/2 tbsp coarse ground peanuts, 1 1/2 tbsp coconut milk powder grind all the ingredients to form a smooth paste.

Add the chicken to a mixing bowl. Add half the amount of ground masala to the chicken mix well cover and marinate for 20 minutes on kitchen counter.

Once the chicken has marinated well, add salt and mix well. Heat a pan on low flame, add sesame oil and sunflower oil.

While the pan is heating on low flame take bamboo skewers start to thread the chicken in the skewers and reserve.

Once the pan reaches temp gently place the skewers in the pan and add 3 tbsp warm water cover and cook the chicken for 2 to 3 minutes on each side.

Heat a wok on medium flame add the leftover ground marination to the wok, we can dilute the sauce by adding warm water. Add  1 1/2 Tbsp remaining crushed peanuts, 1 1/2 Tbsp remaining coconut milk powder and 1 tsp chilly powder. Check for salt and add if needed. Allow the sauce to boil and reduce for 5 minutes on low flame. Remove the sauce from flame and serve it in a bowl warm.

Keep flipping and roasting the chicken till the chicken has cooked all the way through and the edges turn golden. Once cooked place the chicken skewers in a slanting position for the excess oil to drain and serve it in a platter with sauce. Garnish the skewers with crushed peanuts and finely chopped spring onion and lime wedges and serve hot...Enjoy!