Recently I have been trying my luck with chicken dishes as well. When I was preparing this one, I thought it might not come well. But the end result was good. Our guest for that day, who was a hard-core non-vegetarian, liked it very much.
Ingredients: Chicken ½ kg Onion 1 Coriander leaves 3-4 strands Garam masala 1 tea spn Red chilli powder 1 tea spn Coriander powder ½ tea spn Jeera powder ½ tea spn Turmeric powder a pinch Ginger-garlic paste 1 tea spn Oil/ghee 1 tbl spn Salt
Method: Heat ghee/oil and fry finely chopped onions and ginger-garlic paste till onions turn slightly brownish. Add chicken pieces and all other ingredients (except coriander leaves). Cover and cook till water is absorbed and chicken is cooked thoroughly. Garnish with chopped coriander leaves and serve hot.
This has a very strong smell of cardamom. This is a dry dish. I have done some modifications to the original recipe. It came out very delicious.
Ingredients: Boneless chicken ½ kg Cumin seeds 1 tea spn Tomato 1 Onions (Sliced and fried golden crisp) 1 big Curds 1 cup Ghee/Oil 1 tbl spn Ginger 2†piece Garlic 4-5 cloves Coriander powder 1/2 tea spn Cumin powder ½ tea spn Chilli powder ½ tea spn Cardamoms 3 Salt
Method: Grind together ginger, garlic, coriander powder, cumin powder, chilli powder, and cardamoms. Apply this ground masala and curds to chicken and keep aside for ½ an hour. Heat ghee/oil and add cumin seeds. When they start spluttering, add chicken with the masala. Add finely chopped tomatoes. Cover and cook till chicken is completely done and gravy is completely absorbed. Serve garnisheed with fried onions.
Who doesn’t know egg burji? It is the easiest dish anybody can make. But this one is a little different. Not the normal egg burgi. Thanks to Kundutayi for this one.
Ingredients: Eggs(Boiled) 4-5 Onion 2 Green chillis 4 Turmeric A pinch Coriander leaves 3-4 strands Oil or ghee 1 tea spn Chicken masala or garam masala 1 tea spn Curry leaves 5-6 Mustard seeds 1/4 tea spn Salt
Method: Cut the eggs into small pieces. Heat oil/ghee & add mustard seeds. When they start spluttering, add curry leaves and green chillis. Add finely chopped onion & fry till they turn brownish. Then add egg pieces, salt, turmeric, chicken masala(or garam masala). Cook for 5minutes. Garnish with coriander leaves. Serve hot with chapathi or rice.
I donno the origin of this biryani. I learnt it from the cook(aapa) of my pachi’s house in Belgaum. I guess this is a traditional muslim dish. But for vegetarians my pachi uses vegetables(mainly potatoes) instead of chicken.
Ingredients: Basmathi rice 2 cups Chicken 1/2 kg or Potatoes(you can even add cauliflower,carrot, beans along with potato) 3-4 Onions 2 Coriander leaves 15-20 strands Mint(pudina) leaves 10 Green chillis 5-6 Ginger-garlic paste 2 tea spn Curd 2 tbl spns Food color(orange or yellow) a pinch Biryani masala 1 tea spn Salt Oil 2 tbl spns Ghee 2 tbl spns
If Biryani masala is not available or if you wish to use fresh masala, then dry roast the following and make powder. Cloves 6-7 Cinnamon 2″ piece Cardamom 2 Poppy seeds 2 tea spns Nut meg(Jayphal) 1 small piece
Method: Cook the rice with 2 drops of oil and salt(Oil doesn’t allow the grains to stick together) in around 1:3 water for 10min. (Rice should be only half cooked). Drain the water. Grind coriander leaves, green chilies, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste. Add this paste, salt and curd to chicken or vegetables and keep it aside to marinade. (chicken should marinade for about half an hour to one hour. Vegetables need not be marinated). Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Separate out the oil from onions. Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture along with chicken, salt(add less salt because it is already added to rice), 1/4th of the biryani masala. Spread a thick layer of rice. Then spread a layer of onions, biryani masala, color(mixed in water). Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, biryani masala, color is added. From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame). Serve hot.
Updated on Sep 15: Today I tried the biryani with Shaan Biryani masala instead of home mase masala. It came out very well.
Serves : 4 Preparation time : 45min – 1hr
For step by step instructions, click here. This tastes great with chicken gravy.
Ingredients: Boiled Eggs 5 Onions 2 Tomatoes 4 Chilli powder 2 tea spns Chicken masala or garam masala 1 tea spn Mustard seeds 1/4 tea spn Jeera 1/4 tea spn Coriander leaves Salt Oil
Method: Heat oil and add mustard & cumin seeds. When they start spluttering add finely chopped onions. Fry till onions turn slightly brownish. Add finely chopped tomatoes (or cooked and mashed tomatoes). Fry till oil seperates. Then add sufficient water, chilli powder, chicken masala(or garam masala), salt. Cook for 5 minutes. Put eggs(put some slits on eggs so that the masala reaches inside of the egg). Cook for 2-3 minutes. Garnish with coriander leaves. Serve hot.
Method: Cut the chicken into big cubes. Marinate with curd, ginger-garlic paste. Keep aside for 30 minutes. Heat oil and fry onions till onions turn slightly brownish. Add marinated chicken. Fry for 2 minutes. Add chilli powder, salt, a little water. Cover & cook. When almost done, add coriander powder and cook till completely done. Garnish with coriander leaves and serve hot.
Method: Break the eggs into a bowl. Add Salt and pepper. Beat well. Dip the bread into this mixture(there should be a egg coating on both sides of the bread). Apply butter to the frying pan and fry the bread.
Ingredients: 4 eggs (boiled) 2/3 cup fresh/frozen coconut 1/2 cup onion 1/2 cup tomato 1 tea spn fennel seeds (badishepi) 4-5 red chilies 1 tea spn coriander seeds 4-5 cloves 1 inch piece cinnamon 3-4 strands coriander leaves Salt Oil
Method: Heat oil. Add cloves, cinnamon, coriander seeds, fennel seeds, red chillies, 1/4 cup onion pieces. Fry till onion turns to red. Add 1/4 cup tomato pieces and coconut. Fry for 3-4min. Grind. Heat oil, fry remaining onion. When they turn slightly brownish, add ground masala and salt. When the masala starts boiling, add tomatoes and eggs cut into 2 pieces. Cook till tomatoes are tender. Garnish with coriander leaves. Serve with chapathi or rice.
When we were growing up, we used to buy eggs very rarely. But whenever we bought them, this was prepared. Aayi used to make these just before the meal and serve them piping hot. I have no idea where she learnt this, but I have grown up eating this. Now a days I like to make it when I can’t come up with any side dishes or when I want to fix something very delicious in no time. My hubby has fallen in love with this, so he gets too happy when I make this.
Ingredients: 3 eggs boiled 1/2 tea spn pepper powder A pinch turmeric Ghee Salt
Method: Put slits on eggs(not very deep, slits are only for spices to reach the yellow part) . Heat ghee in a pan. (On a low flame) Add all other ingredients and egg. Mix till egg gets a coating of spices from all sides. Serve hot.
Ingredients: Bollied eggs (cut into half lengthwise) 3 Ginger 1 inch piece Garlic 3-4 cloves Coriander leaves 6-7 strands Onion 1 Green chillies 2-3 Rice flour 1 tea spn Salt as per taste Oil
Method: Grind together ginger-garlic, coriander leaves, green chillies,onion. Mix with rice flour and salt. Apply the mixture to eggs. Apply oil to tava and fry the eggs. Serve hot.
