Thursday, 5 March 2015

Mumbai Style Chicken Biryani

 
Mumbai Style Chicken Biryani
Mumbai Style Chicken Biryani

Bombay / Mumbai Style Chicken Biryani, with step-by-step pics. A very flavorful and aromatic biryani prepared from indian spices, fried potatoes and chicken. I have adapted this recipe from "Desi Murgh" cookbook by Sanjeev Kapoor. 
This biryani is loaded with the flavors of spices and also give heavy feeling. I have used cold pressed groundnut oil to prepare this biryani. You can replace it with olive oil or any refined oil. Adding mint leaves is totally optional. The main difference in this biryani is we are using fried potatoes.
The ingredients are very simple, but the procedure may seem little confusing. In simple words, cook rice till it is half done, fry sliced onions and potatoes for final garnishing, prepare chicken masala with the below mentioned spices & finally prepare layers of everything and cook on dum till done.

Wednesday, 4 March 2015

Barley & Egg Masala Puttu

Barley & Egg Masala Puttu
Barley & Egg Masala Puttu

Barley & Egg Masala Puttu, a steamed cylinders of egg masala, grated coconut and ground barley flour which can be served for breakfast, dinner or as snacks.
I have used cup shaped puttu steamer and made puttu in batches. But if you are using cylinder shaped steamer, then it can be prepared in a single batch. I have prepared dry egg masala, to make it watery, you can add 1/4 cup coconut milk and cook the masala. You can serve this dish with kadala curry.

Tuesday, 3 March 2015

Kaddu ki Roti / Pumpkin FlatBread

Kaddu ki Roti / Pumpkin FlatBread
Kaddu ki Roti / Pumpkin FlatBread

Kaddu ki Roti / Indian Style Pumpkin FlatBread, sharing another roti variety made from grated pumpkin and methi leaves. I had few left over methi leaves after trying Ayala Fish Curry, so made use of them. It is a very simple preparation and also healthy. I have added raw grated pumpkin along with other masala. But if you doesn't like raw smell, then cook the masala with 1 tsp oil for few mins and then use it. You can also use half the proportion of bajra or jowar or ragi flour along with wheat flour.