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Natti Kozhi or free range chicken is a delicacy and the dishes prepared using the meat is very flavorful. Many people prefer to consume natti kozhi for it medicinal properties and taste. Natti kozhi biryani is very addictive, this biryani must be enjoyed hot from the pot.
To purchase original natti chicken is a hazel and one must know the right place and way to clean it. At meamo natti kozhi meat is fantastic and can vouch and say this is original meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
Natti Kozhi Biryani recipe on Youtube Channel Subscribe :)
To Prepare Biryani: 500 Grams Meamo Natti Kozhi / Free Range Chicken 300 Grams Basmati Rice 2 Tbsp Finely Chopped Coriander 2 Tbsp Finely Chopped Mint 1/2 Lime Coarse Salt Warm Water
Prep:
Peel and wash onion, ginger, garlic.
Finely chop onion
Wash and finely chop tomato
Remove caps, wash and slit green chilies
Clean, wash and finely chop mint and coriander.
Peel, wash and roughly chop 1/2 onion
Wash and chop 1/2 tomato
In a mixer jar add 1 1/2 Tbsp Whole Coriander Seeds (Dhania), 3 Cloves, 2 Cardamoms, 1 Inch Cinnamon, 1 Moogu (Dried Caper), 2 Strands Mace, 1 Tsp Shahi Jeera, 5 Peppercorns, 1 Inch Ginger, 10 Cloves Garlic, 1/2 Onion grind these ingredients to form a coarse paste, next add 1/2 to tomato and grind to form smooth paste if needed add 2 tbsp water to grind and reserve the masala paste.
Wash the chicken with 1/4 tsp turmeric and allow excess moisture to drain in a colander.
Boil 8 cups water and reserve.
Method:
Heat oil and ghee in a heavy bottom pot on medium flame.
Add 1 Bayleaf, 3 Cardamoms, 1 Star Anise, 2 Inch Stick Cinnamon, 3 Cloves, 4 Peppercorns, 2 Strands Mace, 1 Black Cardamom allow the spices to sputter.
Add finely chopped onions, slit green chilies and finely chopped tomato and fry till transparent.
Add chillypowder and turmeric powder and fry for a minute.
Add the ground masala paste and fry till oil separates. add a splash of water to avoid the masala from burning and cook for a minute.
Add the chicken pieces and fry for 2 minutes. Next add 2 to 3 cups water and 1 tbsp coarse salt to the chicken bring to boil, add mint and coriander and 1/2 lime juice, place on low flame and allow to cook till 90% done.
While the chicken is cooking soak basmati rice.
One the chicken has cooked, drain the rice and add to the chicken for every 1 cup rice add 2 cups warm water and cook on high flame till rice is 80% cook the rice should have absorbed most of the moisture.
Stir once cover and cook the biryani on low flame for 15 minutes.
Once the biryani is done mix once and serve hot with raita and enjoy!
Note: To cook the chicken faster we can cook it in pressure cooker.
How juicy and spicy do you like burgers? All I want is a very juicy, cheesy and spicy burger that's my kinda lamb burger. It all depends on the meat. I've used mutton keema from Meamo Meats. They are 100% certified Jhatka butchers. What does Jhatka mean, it's fastest and less pain butchering. All meats are washed in turmeric and hygienically packaged and delivered to your door. For your Next order use VIDYA10 Promo code.
Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.
1/2 Cup Shredded Cheddar Cheese 1 Tbsp Worcestershire sauce or 8 to 8 sauce 1/2 to 1 Tbsp Salt Refined Oil as per use.
For Burgers: Burger Buns Mint Mayonnaise Lettuce Sliced Cucumber Sliced Onions Sliced Tomatoes
Recipe Video Link for Mint Mayo
Prep:
Wash the mutton keema in a fine mesh colander, allow to drain and reserve.
Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.
Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.
Remove stems from chilies, wash and reserve.
In a mixer jar add avalakki or beaten rice and grind to form powder. Reserve the ground avalakki in a bowl.
In the same mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.
In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.
In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.
In the same mixer jar add onions and grind to form a smooth paste and reserve.
To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and worcestershire sauce. Knead and combine all the ingredients in the meat. Add 3 tsp of ground beaten rice/ poha and knead the meat for 2 to 3 minutes. Cover and allow to marinate for 20 minutes.
Method:
Once the meat is firm using a cutter or small plate, apply oil and place portion of the meat and flatten to form uniform shape and reserve.
Heat a pan with 2 to 3 tbsp oil on medium flame. Once the oil reaches temp, place the meat patty gently in the hot pan cover and cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes covered on low flame.
Place 3 tbsp grated cheese on the burger or use cheese singles, cover and cook for another 2 to 3 minutes on low.
Heat a tawa on medium flame. Add 2 tbsp oil.
Once the tawa reaches temp place on low. Slice the burger buns in half and place on tawa and toast for a minute on each side.
Apply 2 tsp mint mayo on the burger buns. layer with lettuce leaves, then place the meat patty and remove the burger from tawa and place it on a plate.
Layer with sliced cucumbers, onions and tomato and cover the other half of the burger bun and serve hot...Enjoy!
Keema fries is a popular cafe and pub food across Bengaluru. This excellent starter compliments all beverages. Best is to use ready to fry french fries for this recipe.
Keema Fries Ingredients: 300 Grams Mutton Keema 2 Tbsp Oil 1 Cup Finely Chopped Onions 2 Tbsp Finely Chopped Mint and Coriander 1 Tbsp Finely Chopped Onions 1 Tsp Finely Chopped Ginger 4 Green Chilies Finely Chopped 1 Tsp Ginger and Garlic Paste 1/4 Tsp Turmeric Powder 1 Tbsp Chilly Powder 2 Tbsp Coriander Powder 200 Grams French Fries Ready to fry
1 Tbsp Garam Masala
1 Tsp Pepper Powder
Oil for frying
Salt as per taste
For Fries: 1/4 Cup Finely Chopped Onions 2 Finely Chopped Green Chilies 1 Tsp Chilly Flakes 1 Tsp Parsley 1/4 Cup Pizza Cheese or Equal (Measure Grated Cheddar and Mozerella) 1/2 Lime Salt as per taste.
Prep:
Peel, wash and finely chop onions.
Wash and finely chop chilies.
Grate cheese and reserve.
Wash and finely chop mint and coriander.
Peel, wash and finely chop garlic and ginger.
Method:
Heat a wok with oil on medium flame.
Add finely chopped onions and fry for a minute.
Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.
Add finely chopped chilies and ginger garlic paste and fry for a minute.
Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.
Add mutton keema, break and fry till the keema releases moisture.
Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.
Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.
Heat enough oil in a wok.
Add the French fries and fry till golden. Drain and reserve the fries on a plate lined with paper towel.
Arrange the fries on a serving plate or dish, layer with keema, finely chopped onions, chilies, coriander and mint.
Top with cheese and more keema, onion, chilies, coriander, chilly flakes and parsley and serve as hot as possible. Heat from keema and fries will melt the cheese. Enjoy keema fries with your favorite drink!
I enjoy keema fries with mint mojito or my favorite vanilla milkshake.
Paan chaat is filled with unique flavors and taste. This dish is something I've created and not tasted before. Best way to use up Paan leaves from festival.
Magic Flare's Papilon Food Colors now come in a convenient plastic bottle and easy to use drop lid. I have been using their food flavors and colors in many dishes and enjoy the flavors and appealing appearance of the dish. Highly recommend their colors and flavors for baking, juices, jams, chaats, kababs, biryani and more. To purchase their colors https://www.amazon.in/
Paan Chaat Ingredients:
10 to 12 Madras Paan Leaves
1/4 Cup Maida
1/4 Cup Corn Flour
Salt as per taste
6 Drops Papilon Green Food Color
Oil for Frying
For Chaat:
1/4 Cup Each Finely Chopped Carrot, Onion, Cucumber
1/4 Cup Pomegranate
1 Tbsp Finely Chopped Coriander and Mint
1 Tsp Pudina Masala
1 Tsp Chaat Masala
1 Tsp Chilly Powder
Madras mixture or sev (oma pudi)
Salt as per taste
Prep:
Wash 10 to 12 madras betal/paan leaves. Fill water in a bowl and place the paan in water till use.
Sift equal portions of corn flour and maida. Divide the equal amount flour on plate and in bowl, add salt as per taste mix and reserve.
Peel, wash and finely chop carrots, cucumber and onions.
Wash and finely chop mint and coriander leaves.
Wash and finely chop chilies.
Peel, deseed and reserve pomegranate.
Add 6 drops green food color to the flour, add water mix well and form a thin batter.
Method:
Pat the paan leaves with a soft cloth.
Add enough oil in wok and allow to reach temperature on medium flame.
Dip the paan leaves in flour, shake off excess flour and reserve.
Dip the paan leaves one at a time in the batter and gently drop in hot oil.
Fry the paan leaves for 2 minutes on each side till crispy.
Once the paan leaves have fried, drain from excess oil and reserve.
Arrange the fried paan in a serving plate. Layer the paan with finely chopped onions, cucumber, carrots, pomegranate, mint and coriander.
Garnish with sev. Sprinkle pudina masala, chaat masala, chilly powder and salt. Serve the paan chaat...Enjoy!
Parwal or pointed gourd has been a integral part of Hindu cooking. Parwal is so auspicious it is a must prepare dish during marriage and other occasions. Point gourd is grown in abundance and across India withstanding all climatic conditions. This vegetable is from the melon family, very cheap and avaiable throughout the year.
Recipe Video on Youtube English Channel 😀
Parwal Biryani Ingredients:
For Biryani: 750 Grams Seeraga Samba Rice or Short Grain Rice Parwal / Pointed Gourd 500 to 750 Grams 1/4 Cup Cubed Potato 1/4 Cup Bite Size Cubes Kohlrabi 1/4 Cup Bite Size Cubes Carrot 1/4 Cup Peas 1/4 Cup Cauliflower Florets 1/2 Lime 2 Tbsp Dried Fenugreek Leaves 1 Tbsp Coarse Salt 2 Tbsp Ghee 3 Tbsp Oil
To Grind: 1 1/2 Inch Ginger 15 to 20 Pods Garlic 4 Green Chilies Spicy 2 Medium Onions 2 Medium Tomatoes Fist Full Coriander Fist Full Mint 1 Inch Stick Cinnamon 4 Cloves 3 Cardamoms 4 Peppercorns 1 Dried Caper / Marathi Moggu 1 Strand Mace 1 Petal Stone Flower 1/2 Tsp Shahi Jeera 1/2 Tsp Fennel Seeds 1 Tsp Chilly Powder 1 Tbsp Coriander Powder 1 Tsp Garam Masala 1/4 Tsp Turmeric
Garnish: 1 Tsp Ghee 10 Cashews
Prep: Peel, wash and roughly chop 2 medium onions and 2 medium tomatoes. Peel, wash and roughly chop 1 1/2 inch ginger. Peel, wash and reserve 15 to 20 pods garlic. Peel, wash, remove seeds and chop parwal into quarters. Peel, wash and 1/4 cup cube potatoes, 1/4 cup kohlrabi, 1/4 cup carrots. Separate and wash 1/4 cup cauliflower, drain and reserve. Peel, wash and reserve 1/4 cup peas. Juice 1/2 Lime Separate coriander from stems, separate mint from stem. wash and drain...reserve.
Method:
Prepare masala paste: In a mixerjar add 1 Inch Stick Cinnamon, 4 Cloves, 3 Cardamoms, 4 Peppercorns, 1 Dried Caper / Marathi Moggu, 1 Strand Mace, 1 Petal Stone Flower, 1/2 Tsp Shahi Jeera, 1/2 Tsp Fennel Seeds, 1 Tsp Chilly Powder, 1 Tbsp Coriander Powder, 1 Tsp Garam Masala, 1/4 Tsp Turmeric, 15 pods garlic, 1 1/2 inch ginger and chilies grind till coarse paste is formed.
Next add two medium chopped tomato, two medium chopped onion and grind to form a smooth paste.
Next add fist full coriander and mint, grind to form a smooth paste and reserve.
Prepare Biryani: Heat a small fry pan with 1 tsp ghee. Add cashews fry till golden and reserve.
Place 6 cups water to boil. Once the water reaches rolling boil remove from flame, cover and reserve.
Heat a heavy bottom pot / handi with 2 tbsp ghee and 3 tbsp oil. Add the ground masala and fry for a minute.
Add 1/2 cup water and fry the masala till oil separates. Add the veggies Parwal / Pointed Gourd 500 to 750 Grams, 1/4 Cup Cubed Potato, 1/4 Cup Bite Size Cubes Kohlrabi, 1/4 Cup Bite Size Cubes Carrot, 1/4 Cup Peas, 1/4 Cup Cauliflower Florets. Fry the veggies in the masala for a minute and add coarse salt.
Stir and fry the veggies in the masala. All the veggies to cook for a minute or 2 covered. Add 2 tbsp fenugreek leaves and 1/2 cup hot water. Stir well cover and cook the veggies till well done.
Wash 750 grams rice and drain. Add the rice to the veggies. Measure and add water to the rice stir well. Note: For every one cup rice add 2 cups hot water. I added total 6 cups water for 3 cups rice.
Allow the rice to cook in the veggie broth till 80% done. Once the rice has obsorved most of the moisture, cover and cook the rice and veggies on low flame for 15 minutes.
Once the biryani is done garnish with lime juice and fried cashews with ghee. Mix well and serve...Parwal biryani is best with onion raita...Enjoy!
Now we can prepare amazing chicken donne biryani in a jiffy. The Masala.co company from Bangalore, has launched amazing line of ready to use masala paste to marinates. The Chef and Founder behind the masalas has combined his knowledge, experience and technology to create original and amazing line of products.
Chef has followed our traditional method of cooking and is offering the best to everyone. All his line of masalas are stone ground and can be stored up to a year. The signature range of masalas and marinates do not contain any preservatives or additives or even artificial flavors. All are 100% natural ingredients and prepared in a hygienic method. Hands free technology ensures the longevity of the product. Easy to follow three steps to assemble a flavorful and tastiest biryani for a family of three.
Biryani cooked with traditionally stone ground home made masala and served in a plantain bark cup. Trend for donne biryani caught up in 1990's but donne biryani was originally a natti or village style cooking. The spicy concoction was served to weavers and soldiers. The donne biryani is a soothing and comfort food for many bengalureans. Many old bengalureans will narrate a tale or two of this biryani which helped sooth sick people during plague.
My review, overall the product is very attractive and must try if you enjoy donne biryani. The soothing taste and flavors can be only enjoyed at a restaurant until now it can be easily prepared at home and enjoyed with family and friends.
A flavorful pan fried fish which pairs well with biryanis. The Masala.co company from Bangalore, has launched amazing line of ready to use masala paste to marinates. The Chef and Founder behind the masalas has combined his knowledge, experience and technology to create original and amazing line of products. Chef has followed our traditional method of cooking and is offering the best to everyone.
All his line of masalas are stone ground and can be stored up to a year. The signature range of masalas and marinates do not contain any preservatives or additives or even artificial flavors. All are 100% natural ingredients and prepared in a hygienic method. Hands free technology ensures the longevity of the product. Easy to follow three steps to prepare a scrumptious Kerala fish fry at home.
My thought and review. Overall this product is attractive and very economical. Family of three can prepare quick and easy starter or side dish without any hassle of grinding spices.
Spice level can be adjusted as per preference. Easy to follow three step process for prep and make is understandable. The long shelf life and stone ground spices caught my attention. I have not come across stone ground masala this was exceptionally good.
Sweet caramelized onions with cheese is my favorite combo. When topped on pizza the flavors and taste is ultimate.
Onion Pizza Recipe on Youtube Channel 😃
Ingredients for Onion Pizza:
Pizza Base ready to use
Pizza Sauce
1 1/2 Cups Sliced Onions
1 Tsp Garlic Paste or Finely Chopped Garlic
Grated Pizza Cheese
2 Tbsp Finely Chopped Onion
2 Tbsp Finely Chopped Capsicum
1 Tbsp Pizza Seasoning
1 Tbsp Salted Butter
1/4 Tsp Salt + 1/4 Tsp Pepper Powder
Prep:
Wash, deseed and finely chop capsicum.
Peel, wash and slice onions.
Peel, wash and finely chop onion.
Grate the pizza cheese.
Method:
Heat 1 tbsp salted butter in a wok on medium flame, add the sliced onions and garlic paste fry for a minute, add salt and pepper and fry the onions till transparent. remove from flame.
Apply 2 tbsp or more pizza sauce on the pizza base. Layer the onion, grated cheese. Then top the cheese with finely chopped capsicum and onion.
Sprinkle some oregano and place in microwave for 8 minutes or until the cheese has melted. Serve the onion pizza sliced. This recipe we can prepare 3 generous pizzas.
If you ask a bengalurean what is his or her comfort food the answer will surely be biryani. The famous bengaluru biryani has a slight sour taste, when cooked with short grain fluffy rice and mutton the taste and texture is amazing.
Ingredients: 750 Grams (Sheep/ Bannur) Mutton 600 to 700 Grams Short Grain Rice Jeeragasamba 1 Large Bangalore Tomato (Roma) 2 Medium Bangalore Natti Tomato 2 Large Onions 5 Green Chilies 5 Sprigs Mint 5 Sprigs Coriander 1/2 Lime 3 Tbsp Yogurt 3 Tbsp Garlic Paste 1 1/2 Tbsp Ginger Paste 1 Tbsp Byadige / Kashmiri Chilly Powder for Color 2 Tbsp Spicy Chilly Powder 1 1/2 Tbsp Coriander Powder 2 Inch Sticks Cinnamon 4 Cloves 4 Cardamoms 1 1/2 Tbsp Coarse Salt 2 Tbsp Ghee 2 Tbsp Oil Warm Water as required.
Bengaluru Style Mutton Biryani on Youtube English Channel 😊
Prep:
Peel and Wash Onion, 2 Whole Garlic Bulbs, 2 Inch Ginger.
Wash the Tomatoes and slice into coins.
Slice the onions into coins.
Separate the mint and coriander. Wash well and finely chop.
Juice the lime.
Grind the ginger and garlic separately.
Whisk the yogurt.
Boil 5 Cups water.
Wash the mutton and allow the excess moisture to strain in a colander.
Method:
Heat a pressure cooker on medium flame. Add 1 tbsp ghee and oil allow to smoke on low flame.
Add whole spices, cloves, cinnamon and cardamom allow to sputter.
Add the onion and fry till transparent.
Add garlic paste to onions and fry it on low flame till transparent.
Add the tomatoes and fry on low flame. If the tomatoes are taking longer time to cook then cover and cook the tomatoes till tender.
Add the chilly powders, turmeric and coriander powder and fry till tomatoes form a paste.
Add yogurt and stir well make sure to place the flame on low not to burn the masala.
Add mint, coriander and chilies and stir well. Once the curry base has formed add the washed mutton and stir well.
Fry the meat for two minutes on medium flame.
Add 1 tbsp salt and stir well.
Wash the rice thrice and soak the rice for 15 minutes until the mutton is cooked well.
Add 1 cup warm water stir well. Cover, place a whistle and cook the meat on medium flame for 4 to 5 whistles until the meat is tender and well done.
Remove the mutton from flame allow the pressure to reduce, open the cooker and strain the oil surfaced on the curry and reserve in a bowl.
Add the cooked meat to a heavy bottom pot on medium flame. Stir the curry, strain and add the rice to the meat and stir once.
Add 1/2 Tbsp salt and warm water...for every one glass or cup of rice add two cups warm water, stir.
Allow the rice to cook till 70% done. Stir the rice and meat well top the rice with reserved oil, 1 tbsp ghee and lime juice cover and cook the biryani on low flame for 15 minutes.
Once the biryani is done mix once and serve the Bangalore biryani with raita and salna...Enjoy!
