Main course - Chicken

Hot and spicy Indian chicken dishes.

Main course - Vegetarian

Authentic regional vegetarian dishes .

Main course - Rice

Spicy Hyderabadi and chettinadu briyani, Bisibelabath, Madras Pongal etc with real flavors.

Fresh Juices and Squahes

Make fresh juices and squashes with available local fruits.

Desserts

Make tasty smoothies and ice creams at home as branded ice creams available in the market.

Friday, March 30, 2012

Okra/Bhindi/Vendaikai Pepper Fry recipe



Okra/Bhindi/Vendaikai pepper fry recipe is a quick and simple stir fried recipe prepared with cut pieces okra and spiced up with pepper powder and curry leaves, asafoetida gives a mouth watering aroma. Okra/bhindi/ vendaikai pepper fry is a low calorie spicy vegan dish and can be served as a side dish with rice, chapathi, roti and paratha. This dish is served as a side dish with south Indian meals in most of the restaurants and hotels in Indian serving south Indian food. Use young and tender okra/bhindi/vendaikai for best result of the recipe. Try this spicy vegan/vegetarian dish and Enjoy Cooking!!!

Ingredients:

Okra/Bhindi/Vendaikai                           500 gm
Onion chopped                                      1 no
Pepper powder                                      4 tsp
Salt                                                        to taste
Curry leaves                                          a few
Asafoetida                                             1/4 tsp
Mustard seeds                                       1/4 tsp
Black gram                                            1/4 tsp
Oil                                                         1 tbsp

Procedure:

1. Wash okra/bhindi/vendakai and cut into small pieces.
2. Heat a kadai. Put the cut okra/bhindi/vendaikai and fry in a medium fire for 3 to 4 minutes or till the stickiness of okra goes. Remove and keep aside.
3. Heat oil in a kadai. Add mustard seeds, black gram and curry leaves.
4. Add chopped onion once the mustard seeds starts to splutter and fry in a medium fire till the raw smell reduces.
5. Add okra/bhindi/vendaikai and continue frying in a medium fire.
6. Once the okra/bhindi/vendaikai is half cooked add salt, pepper powder and asafoetida and continue frying in a slow fire till the okra/bhindi/vendaikai is cooked well.
7. Serve hot as a side dish with rice, roti and chapathi.

Thursday, March 29, 2012

Hotel style Green Chutney Recipe(Corainder and Coconut) for Idli and Dosa


Green chutney recipe is a popular chutney in south Indian restaurants and hotels for breakfast. Green chutney recipe is a very simple and easy recipe can be prepared in a very less time of 20 minutes. Green chutney is free from frying and cooking. Healthy green chutney is served with south Indian breakfast like idli, dosa, ven pongal in hotels, restaurants and street food shops in Tamil nadu. Try this healthy quick time recipe from south Indian cuisine and Enjoy Cooking!!!

Ingredients:

Coconut                                 50 gm
Onion                                     30 gm
Green chillies                          4 nos
Tamarind                                half lemon size
Ginger                                   a small piece
Coriander leaves                   30 gm
Salt                                      to taste
Oil                                       1 tsp
Mustard seeds                     1/4 tsp
Dry red chilli                         1 no
Black gram                          1/4 tsp
Curry Leaves                      a few

Procedure:

1. Chop coconut, onion, ginger and green chillies.
2. Grind together coconut, onion, ginger, green chillies, tamarind, corainder leaves and salt to a fine paste. Add some water if required.
3. Temper chutney with mustard seeds, black gram, dry red chilli and curry leaves.
4. Serve with Idly, Dosa, Pongal and any variety rice.

Wednesday, March 28, 2012

Spicy Black Chick Peas Curry in Sourashtra style (Konda kadalai/Katchanna Ambat)


Black chick peas curry/konda kadala curry/katchana ambat is a mildly spiced curry prepared in an authentic Sourashtrian way and is a protein rich main course dish. Black chick peas curry is a simple and easy recipe prepared in most of the Indian families atleast once in a week. White chick pea's curry is mostly available in Indian restaurants as channa masala, kadalai curry,etc. Chick peas curry recipe has several regional variations with different taste and flavour. Sourashtra curry powder is mildly spiced as it contains only corainder seeds, fenugreek, turmeric, dry red chillies, black gram and par boiled rice. Spices like cloves, cardamom, cinnamon, etc are used in this curry. Chick peas curry is served with white rice, chapathi, roti, appam,etc. Try this protein rich authentic Sourashtrian recipe and Enjoy Cooking!!!

Ingredients:

Dry Black Chick pea's                                 100 gms
Onion chopped                                  1 no big size
Tomatoes chopped                             3 no medium size
Sourashtra Curry Powder                  3 tsp
Curry leaves                                      a few
Coriander leaves                                1 spring
Oil                                                     1 tbsp
Salt                                                    to taste

Procedure:

1. Wash dry black chick peas and soak in water 12 hours.
2. Add salt and pressure cook soaked black chick peas in a pressure cooker till one whistle.
3. Heat oil in a kadai. Add chopped onion and fry in a slow fire till raw smell reduces.
4. Add chopped tomatoes, salt, curry leaves and continue frying till the tomatoes get smashed well.
5. Add sourashtra curry powder and fry in a slow fire till the oil comes out or separates.
6. Remove excess stock from the pressure cooker. 
7. Add fried curry paste, coriander leaves to the pressure cooker and pressure cook the black chick pea's with curry paste till one whistle.
8. Remove from heat and Serve hot with rice, roti,chapathi,etc.


Tuesday, March 27, 2012

Chicken Mulligatawny/Chicken Curry With Coconut Milk


Chicken mulligatawny curry is a mild spiced curry prepared with chicken,pepper and spices in a roasted bengal gram based gravy with coconut milk. Kashmiri chilli powder is used instead of normal red chilli powder. Chicken mulligatawny curry tastes good when served with white rice, roti, chapathi, naan, biryani etc. This protein rich curry is served in restaurants, hotels serving south Indian non vegetarian food. Try this authentic south Indian curry and Enjoy Cooking!!!

Ingredients:

Chicken                                       500 gms
Sliced small onions                       50 gms
Ginger garlic paste                       2 1/2 tsp
Cinnamon                                   2 nos (each 2 inch)
Tomatoes(chopped)                    110 gms
Curry leaves                               1 spring
Kashmiri chilli powder                2 tsp
Coriander powder                      5 gms
Cumins                                      1/4 tsp
Fennel                                        2 gms
Peppercorns                              15 nos
Split bengal gram                        5 gm
Turmeric powder                        1/8 tsp
Coconut                                      1/4 no
Clarified butter/ghee                     20 ml
Onion(sliced)                               1 no
Salt                                                to taste

Procedure:

1.Clean chicken and cut into medium size pieces.
2. Roast split bengal gram and keep aside.
3. Heat 10 ml ghee in a thick bottomed vessel. Add small onion, cinnamon and fry in a slow fire till the raw smell reduces.
4. Add chopped tomatoes, ginger garlic paste, chicken and salt. Continue frying.
5. Grind corainder powder, kashmiri chilli powder, cumins, fennel, peppercorns, turmeric powder and roasted split bengal gram to a fine powder.
6. Add ground masala to the chicken and continue frying in a slow fire till the tomato gets smashed well.
7. Make two coconut milk extractions. Keep the first extraction aside. Add 2nd extraction to the chicken and contiue cooking in a slow fire till the chicken is tender.
8. Add 1st coconut milk extraction once the chicken is tender and bring to boil.
9. Remove from heat and keep aside.
10. Temper the curry with sliced onion and curry leaves using remaining ghee.
11. Serve hot with white rice, roti, naan and chapathi.  


Sunday, March 25, 2012

Plain Homemade Fruit Cake Recipe


Plain homemade fruit cake is a  basic cake recipe with kiss miss/sultanas, candied peel/tutti fruity and nuts. Aroma of fruits and nuts are pleasant which makes everyone salivate. Plain fruit  cake is available in all bakery and pastry shops. This fruit cake can be served as a snack with evening tea. Fruit cake topped with vanila ice cream tastes awesome. Try this basic fruit cake recipe and Enjoy Cooking!!!

Ingredients:

Refined flour                                                 200 gms.
Sugar                                                            100 gms.

Sultanas                                                    45 gms.
Candied peel                                             45 gms.
Cashew nuts                                             a few
Egg                                                             1 no.

Butter                                                       100 gms.
Mixed spice                                                1/2 tsp.
Baking powder                                            3/4 tsp.

Milk                                                              40 ml

Procedure:

1. Clean sultanas(kiss miss/dry grapes) and cut candied peel into small pieces.
2. Sieve flour. Mix flour, baking powder and mixed spice powder well.
3. Add butter and sugar. Mix well.
4. Beat egg well. Add nuts, fruits and milk. Mix well to form a dough in dropping consistency.
5. Put the dough in a lined cake tin or mould. Bake in a oven at 175 º C for 45 minutes.
6. Serve the cake along with evening tea.

Wednesday, March 21, 2012

Vanilla Cupcake Recipe (Homemade Basic Recipe)


Vanilla cupcake is a basic cupcake recipe with vanilla flavour which is commonly served in most of the bakery and pastry shops. The aroma of butter and vanilla essence makes everyone salivate. This vanilla flavoured cup cake is a favourite for the people at all ages. Whole wheat flour can be used instead of refined flour to make the cup cake fibre rich. Try this easy recipe and Enjoy Cooking!!!

Ingredients:

Refined flour                  120 gms
Sugar                             120 gms
Unsalted butter               100 gms
Egg                                 2 no
Milk                                2 tbsp 
Baking powder                1/2 tsp
Vanilla essence                 1 tsp(optional)
Paper cases                     as required

Procedure:

1. Sieve flour and baking powder. Mix well.
2. Beat butter well in a bowl till it gets softened.
3. Add flour, egg, sugar, vanilla essence, milk and whisk well to avoid lumps.
4. Divide the mixture and fill the paper cases. Put the filled paper cases in the muffin tins.
5. Preheat the oven to 200 degree centigrade and bake it for 15 to 20 minutes.
6. Remove from the oven, cool and Serve it.

Tuesday, March 20, 2012

Chettinaad Chicken Masala Recipe


Chettinaad chicken masala is a spicy recipe dish from chettinaad cuisine and popular in  south India. Chicken chettinaad masala is prepared with chicken in a ground masala with coconut based gravy along with spices. Aromatic chettinaad(chettinadu) chicken masala is served in Indian restaurants  serving chettinaad cuisine. Anjappar chettinaad restaurant is a one of the popular chain in Tamil nadu serving chettinaad food. Chettinaad  chicken masala tastes perfect with rice, biryani, roti, chapathi, etc. Try this authentic chettinaad recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken                                            500 gm
Oil                                                    75 ml
Onions                                              150 gm
Tomatoes                                          100 gm
Cinnamon sticks                                2 gm
Cloves                                              2 gm
Cardamoms                                      2 gm
Cumin                                               5 gm
Curry leaves                                      2 gm
Turmeric powder                              10 gm
Salt                                                   to taste
Coriander leaves                               25 gm

Paste

Onions                                             100 gm
Ginger                                              50 gm
Garlic                                               50 gm
Fennel seeds                                    50 gm
Cumin seeds                                    20 gm
Peppercorns                                    25 gm
Red chillies                                      10 gm
Coconut                                          100 gm

Procedure:

1. Grind the ingredients for the paste. 
2.Clean and cut the chicken into 16 pieces.
3.Marinate the chicken with the paste.
4. Chop the tomatoes, coriander leaves and the onions.
5. Heat oil and add the cinnamon, cardamom, cloves and cumin, Sauté.
6. Add the chopped onions and the curry leaves. Sauté until the onions are golden. 
7. Add the tomatoes and sauté for 5 minutes.
8. Add the marinated chicken and turmeric powder. Sauté for 10 minutes, sprinkling water at intervals.
9. Add enough salt, cover with a lid and cook until done.
10. Add more chilli or pepper if required. 
11. Serve hot garnished with coriander leaves.



Monday, March 19, 2012

Cream of Tomato Soup Recipe


Cream of tomato soup is a delicious and a basic vegetarian soup served in most of the Indian buffet and a compulsory soup menu in Indian restaurants and hotels. Cream of tomato soup is prepared with well ripen red tomatoes, and some vegetables like carrot and turnip, stock, butter and pepper. This easy to cook soup contains good nutritional values and a best soup which suits for all occasions. Tastes excellent when served hot with bread sticks. Try this simple soup recipe at home and Enjoy Cooking!!!

Ingredients:

Tomatoes                                           350 gm
Carrots                                              115 gm
Turnip                                                  30 gm
Onion                                                   30 gm
Butter                                                   30 gm
Refined flour                                    30 gm  
Milk                                                   300 ml
Stock                                                 750 ml
Pepper                                              A Pinch
Salt                                                   to taste
 
Prcocedure:

1. Clean and cut tomatoes.Chop onions, carrots and turnip.
2. Cover with stock or water. Add seasoning and cook till all vegetables are tender.
3. Put through a sieve to make a puree.
4. Prepare white sauce with a milk, flour and butter. Cool.
5. Add puree gradually to the sauce.
6. Reheat, add more seasoning if required and served hot with fried croutons or chopped parsley. 


Sunday, March 18, 2012

Fried Chicken Kebab Recipe(Kababs)


 Chicken kebab/kabab is a popular tandoori dish prepared with mostly boneless chicken marinated atleast for 4 to 5 hours with spices, smoothly ground onion and coconut paste and then grilled in a tandoori clay oven or any charcoal oven. Chicken kebab/kabab is a famous starter dish in Indian restaurants, hotels and highway dhabas. Now a days in some restaurants this marinated chicken is deep fried which tastes little different from the classical grilled method. Chicken kebab suits with all kind of main course dishes like rice, biryani, etc and a best accompany with drinks during weekend parties.Try this delicious grilled chicken kebab/kabab recipe and Enjoy Cooking!!!

Ingredients:

Boneless chicken                                      500 gms
Chat masala                                            1 tbsp
Coconut paste                                           2 tsp
Curd                                                         50 gms
Fried onion paste                                       2 tsp
Garam Masala Powder                               2 tsp
Oil                                                             to taste
Onion paste                                               1 tsp
Red chilly powder                                      2 tbsp
Salt                                                            to taste

Procedure:

1. Mix all the above ingredients except oil. Marinade for 3-4 hrs
2. Put marinated chicken on skewers, brush with oil and grill it till turns golden red. Brush with oil in between while grilling. Marinated chicken can be grilled in OTG or microwave oven also.
3. Sprinkle some chat masala.
4. Serve hot with onion rings, lemon pieces, and tomato ketchup/red sauce.


Saturday, March 17, 2012

Rice Flour Murukku Recipe/Ghee Murukku(Spiced Black gram and Rice flour dough deep fried snacks)


Ghee Murukku/Rice flour murukku is a popular snack in Tamil nadu, India. Traditional Ghee Murukku/ Chakli is prepared with rice flour, black gram flour, ghee and spiced with whole cumin/jeera. Murukku is prepared during all festivals and family functions especially during marriages in Tamil nadu. Now this snack is available in all south Indian states. Prepared murukku can be stored for 1 or 2 months in a air tight container. Some coarsely ground pepper can be added to make it more spicy. Try this traditional Indian savoury snack at home and Enjoy Cooking!!!

Ingredients:

Raw Rice                                500 gms
Par boiled rice                        100 gms
Black gram                             130 gms
Cumin                                     10 gms
Warm Ghee(clarified butter)     100 ml                            
Asfoetida                                1/2 tsp
Salt                                         to taste
Oil                                        for deep frying

Procedure:

1. Fry par boiled rice in a kadai till it becomes little puffed. Keep aside.
2. Fry black gram till it turn light golden brown. Keep aside.
3. Mix fried black gram, par boiled rice and raw rice. Grind it to a fine flour in a coffee seed grinder.
4. Add cumin seeds to the ground flour and sieve.
5. Dissolve salt and asafoetida in 50 ml of water. Add this to the flour.
6. Add ghee and knead well. Add required amount of water to make a dough with perect consistency.
7. Heat oil in a kadai. Make murukku using a murukku or chakli press. Deep fry it till golden brown in colour.
8. Transfer to tissue paper to remove any excess oil.
9. Store in a air tight container once it is cool.


Thursday, March 15, 2012

Grilled Chicken Tikka Kebab/Kabab Recipe


 Chicken Tikka is a traditional and popular dish in India and all over the world. Chicken tikka is prepared with boneless chicken marinated in curd and ground spices mix and deep fried or grilled in tandoori oven or OTG. Marinating for a long time around 8 to 12 hours gives a best taste as the chicken absorbs spices well. A tasty starter served in most of the Indian restaurants, hotels and highway dhabas serving north Indian food. Highway dhabas are more famous for chicken tikka and other tandoori dishes.Try this delicious grilled Chicken tikka recipe and Enjoy Cooking!!!

Ingredients:

Boneless chicken                                        800 gms.
Lemon juice                                                2 tbsp.
Red chilly powder (kashmiri )                     1 tsp.
Red orange color (optional)                        Few drops
Curd/Yogurt                                               300 gms.
Garlic paste                                                2 tbsp.
Ginger paste                                               2 tbsp.
Garam masala powder                               1 tsp.
Cumin powder                                           ½ tsp.
Butter                                                         For basting
Salt                                                            To taste

Procedure:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining ingredients except butter.Mix well and add chicken pieces and marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor oven for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor oven and cook until slightly colored and cooked.
4. Remove and serve hot sprinkled with chaat masala.


Wednesday, March 14, 2012

Milk Halwa Recipe(Pal halwa/Dhoodh halwa)



Milk halwa is a sweetmeat prepared with milk products and sugar is a familiar sweet in India prepared during festive occassions. Milk halwa is a simple and mouth watering quick recipe can be easily prepard at home in a very less cooking time. This sweet can be found in most of the Indian sweet stalls, restaurants and hotels. In south India a sweet stall chain named Adyar Ananda Bhavan is famous for its delicious milk halwa prepared with pure ghee. The below recipe gives similar taste to Adyar Ananda Bhavan milk halwa. Try this simple milk sweet recipe at home and Enjoy Cooking!!!

Ingredients:

Milk                            1 ltr
Sugar                         150 gms
Lemon                        1 no
Ghee                          50 ml

Procedure:

1. Bring half litre of milk to boil. Squeeze lemon juice and let it curdle.
2. Filter and hang it in a muslin cloth to remove excess liquid.
3. Heat remaining milk and condense it in a slow flame.
4. Break the paneer into coarsely and add to the milk and contnue cooking till the milk is absorbed.
5. Now add sugar and ghee, stir continuosly to avoid halwa sticking to the pan.
6. Once the added ghee comes out, remove halwa from heat and transfer to a greased tray and allow it to cool down.
7. Garnish with blanched nuts and Serve.

Tuesday, March 13, 2012

Mutton Curry Recipe with Coconut Milk, Egg, Peas and Dry Fruits



 Mutton curry recipe is a delicious recipe popular in India and there are plenty of mutton curry recipes from various regions of India like Chettinad mutton curry, Andhra mutton curry, Malabar mutton curry, etc. This is one of the recipe prepared with mutton ribs and shoulder pieces marinated in ground masala and cooked in an onion and coconut milk based curry with peas, boiled egg and dry fruits.Peas and dryfruits give a unique flavour. Tomato less curry goes well with white rice, biryani, chapathi and parotta. Muslim people in Tamil nadu prepare similar kind of curry but they add cut mango pieces which gives a different taste. Try this mutton curry recipe and Enjoy Cooking!!!

Ingredients:

Mutton, cut into medium pieces                                 1 kg.
Onion                                                                            100 gms.
Garlic, flakes                                                                   5 nos.
Ginger                                                                            1 " piece
Bay leaves                                                                      4 nos.
Thick coconut milk                                                         1 ½ cup
Curd                                                                             1 cup
Almonds, sliced                                                              2 tbsp.
Cashewnuts, sliced                                                       2 tbsp
Ground Coconut                                                         ¼ cup
Poppy seeds                                                                 1 tbsp.
Lemon juice                                                                    2 tbsps.
Eggs, hard boiled                                                          4 nos.                                                       Garam masala powder                                              1 tbsp.
Green Peas                                                                  1 cup
Cumin powder                                                             1 tbsp.
Coriander powder                                                       1 tbsp.
Coriander leaves                                                        2 spring
Saffron dissolved in                                                     1 tsp.
Hot milk                                                                       ½ tsp.
Salt & chili powder                                                      To taste
Oil                                                                                   25 ml

Procedure:

1. Grind onion, garlic, ginger, coconut and poppy seeds.
2. Add the coriander powder, cumin powder, garam masala, salt, curd and lemon juice to the mutton and mix well. Keep aside for atleast 1 hour.
3. Heat oil in a thick bottom vessel, add ground masala paste and fry till the raw smell subsides. Add marinated mutton and cook till the mutton is dry.
4. Add the coconut milk, dry fruits and peas, and continue cooking over a slow flame till the mutton is tender.
5. Decorate with eggs and chopped coriander leaves.
6. Serve Hot with rice, biryani and parotta.


Sunday, March 11, 2012

Orange Squash/Homemade Orange Juice (Sweet Orange Juice Processed and Preserved)



Orange juice is a healthy beverage at a very less cost and a favourite juice among kids. Making fresh orange juice very often is some what difficult as we cant keep fresh oranges always at home especially during non season. We get good oranges during orange season, prepare squash at that time, store and use it later. Having squash is better and healthy than having any carbonated drinks like fanta, mirinda which are flavoured and contain chemicals. Try this orange squash recipe, avoid carbonated drinks for kids and Enjoy Cooking!!!

Ingredients:

Orange juice                                1 litre
Sugar                                           1.25 Kg
Citric acid                                     30 gm
Water                                            800 ml
Pottassium metabisulphtie              2 gms
Orange flavour                              as required
Orange colour(optional)                as required

Procedure:

1. Extract orange juice using a electric juicer or a hand juicer and strain to remove seeds if needed. Dissolve preservative in cold water and keep aside.
2. Heat water, add sugar and bring to boil. Remove from heat and filter using a cloth once it turns into sugar syrup.Keep it aside and let it cool to room temperature.
3. Mix sugar syrup with orange juice and mix well.
4. Add dissolved preservative, citric acid and orange flavour. Mix well. Add colour if necessary.
5. Fill in clean and dry sterile bottles upto 95 percent and store it air tight.
6. Start using after 15 days.
7. Mix squash and cold water in the ratio 1:3, mix well. Add ice cubes and serve orange juice cold.

Wednesday, March 7, 2012

Spicy South Indian Chicken Biryani Recipe


South Indian chicken biryani is a popular chicken flavoured spicy rice in South India available in all non-vegetarian hotels like Muniyandi vilas, Anjappar chettinad restaurant, Ponnuswamy and any other hotels ends with the name Vilas and you can find plenty of street shops serving chicken biryani alone in most of the urban and rural areas especially in Tamil nadu. There are different styles of biryani prepared in south India such as hyderabadi style, muslim style, chettinadu style, andhra style etc. This recipe is similar to the Biryani prepared in south Tamil nadu which is spicy and coconut milk added makes it more delicious. Try this awesome biryani recipe and Enjoy Cooking!!!

Ingredients:

Basmati or Jeera Rice               500 gm
Chicken                                          500 gm
Onion (chopped)                       1 nos
Tomato (chopped)                     3 nos
Green chillies                             5 nos 
Cinnamon                                  5 to 6 strips
Cardamom                                6 to 10 nos
Cloves                                       8 to 10 nos
Fennel                                        1 tsp
Cashewnuts                               10 nos
Garam Masala powder               1/2 tsp
Chilli powder                             1 tsp
Turmeric Powder                    1/2 tsp
Bay leaves                                 2 nos
Curd                                             2 tsp
Ginger garlic paste                      2 tsp
Coconut milk                             200 ml
Curry leaves                              1 spring
Coriander leaves                        1 spring
Mint leaves                                a few
Salt                                            to taste
Oil                                             15 ml
Ghee                                          2 tbsp
Procedure:
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from  heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.

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