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Saturday, March 9, 2019

Paneer briyani


  • 10 Cashews 
  • 10 raisins 
  • 1 onion thinly sliced
  • 1 onion sliced
  • 1 handful coriander leaves chopped
  • 1 handful mint leaves chopped
  • 3 tbsp ghee or oil
  • 1 tsp orange color 

cooking rice 

  • 1 tsp oil
  • 1 ½ cups basmati rice
  • 1 star anise / chakra phool
  • 1 bay leaf / tej patta
  • 4 cloves / laung
  • 2 inch cinnamon / dalchini
  • 3 green cardamom / choti elaichi
  • 2 to 4 pepper corn / kali mirch
  • Salt to taste

Marination ingredients

  • 1 cup Paneer cubes
  • 1 bay leaf 
  • 2 green cardamoms 
  • 2 inch cinnamon 
  • 4 cloves 
  • ½ tsp shahi jeera 
  • ¾ cup yogurt ,
  • ¾ tbsp red chili powder
  • ¼ tsp turmeric 
  • ¾ tbsp. ginger garlic paste
  • 1 tbsp biryani masala
  • 1 handful mint leaves chopped 
  • 1 handful coriander leaves chopped
  • Salt to taste

  1. Fry cashews and raisins in ghee and set aside. Saute cold paneer cubes in 1 tsp of ghee for 2 to 3 mins on a medium high flame.
  2. Immediately drop hot fried paneer in the cold yogurt marination ingredients and set aside for at least 30 mins.
  3. Bring 3 cups of water to a boil, add in the spices cooking rice.soaked basmathi rice.Cook till the rice is ¾ th cooked.
  4. Heat 3 tbsps. ghee in a wide and deep non-stick pan or a clay pot, add sliced onions and fry till they turn golden brown.Add the Marinated paneer. Sauté for a 2 min on medium high.
  5. Spread a layer of rice evenly.Sprinkle the coriander and mint leaves.Sprinkle the fried onions.Pour the orange color milk evenly all over.Add the fried cashews and raisins.
  6. Cover the pan with a foil and close with lid, making sure that the lid is airtight, so that the steam doesn’t escape. Heat a tawa move this rice pan on to the ot tawa, I used an old dosa tawa. Cook for 25 mins on a medium flame. This helps in preventing the biryani from getting burnt beneath. 
  7. Serve and  garnish paneer biryani with mint or coriander leaves.

Friday, March 8, 2019

Andhra chicken curry

  • ½ kg Chicken 
  • ¼ tbsp red chili powder (adjust as needed)
  • 3 onions medium , finely chopped
  • 12green chili slit 
  • ¾ tsp Ginger garlic paste
  • 3 tbsp Oil
  • 1 tomato chopped finely 
  • 1 handful coriander leaves finely chopped
  • 10 cashewnuts 


  • ¾ tsp ginger garlic paste
  •  tsp turmeric
  • Salt as needed
  • 1 to 3 tbsp lemon juice 
  • ¾ tbsp red chili powder

Whole spice

  • 1 bay leaf 
  • 2 to 3 cloves
  • 2 cardamom
  • 1 inch cinnamon stick
  • ¼ shahi jeera 


  1. Blend cashew nuts with water to make a fine paste .
  2. Marinate chicken with marination ingredients and set aside till we use it.
  3. Add oil in a pan and heat till hot, sauté the whole spices in the oil for a min.
  4. Add green chili, salt and onions. Fry till onions become fragrant and golden evenly.
  5. Add ginger garlic paste and sauté again till it becomes fragrant. Do not burn. Add tomato, fry until tomato become mushy.
  6. Add chicken and fry for 2 to 3 mins.Add chopped coriander leaves and the rest of the chili powder and garam masala.
  7. Add water just enough to immerse the chicken.Do not add lot of water. Curry becomes runny.Cover and cook on a low flame till the chicken is fully cooked and is tender.
  8. Add cashew paste. Stir well and cook till you get the required consistency for about  5 minutes.
  9. Serve andhra chicken curry with any rice or roti.

Thursday, March 7, 2019

coconut ladoo with jaggery

  • 1.5 cups coconut grated 
  • ¾ cup jaggery
  • ¼ tsp Green cardamom powder
  • Ghee or coconut oil for greasing the palms + 1 tsp.
  • ¼ cup Water

  1. Add jaggery and water to a pan and melt it on a low flame. Keep aside.
  2. Take another pan, Add ghee to a and heat it. Add the coconuts and fry evenly for 2 to 3 minutes.
  3. Pass the jaggery syrup through a filter to discard impuritiesAdd cardamom powder and mix well.
  4. Cook till the moisture evaporates and you begin to see strings in the mixture. This could take about 3 to 4 minutes after you add the jaggery syrup. Please mind that the cook time also depends on the kind of pan used. so judge accordingly and switch off the flame.
  5. Cool the mixture.Grease your palms and take small portions of the mix and make balls.These keep good for about a week.

Wednesday, March 6, 2019

Easy chicken briyani



  • ½ kg chicken
  • 3 tbsp curd 
  • 1 ¼ tbsp. ginger garlic paste 
  • ¼ tsp turmeric 
  • ½  tsp red chilli powder 
  • ½ tbsp biryani masala powder
  • 1 tbsp Lemon juice 
  • Salt as needed

Whole spices 

  • 1 bay leaf or tej patta
  • 4 green cardamoms 
  • 4 to 6 cloves 
  • 1 inch Cinnamon  
  • ¾ tsp shahi jeera 

Other ingredients 

  • 2 cups basmati rice 
  • 2 tbsp ghee 
  • 1 onion large 
  • 1 green chili slit
  •  4 tbsps yogurt 
  • ¼ to ½ tsp red chili powder 
  • 1 tsp biryani masala powder
  • ¼ tsp Salt 
  • 3 cups water 
  • ¾ tsp salt to sprinkle in water
  • 2 tbsps. fried onions


  1.  Marinate with curd, ginger garlic paste, ½ tsp salt, biryani masala powder, turmeric & chili powder. Set aside for 1 hour.
  2. Wash basmati rice thrice and soak for 30 mins. Drain to a colander.

chicken biryani

  1. Heat ghee or oil in a cooker or pot.  Saute whatever spices you have – bay leaf, cardamoms, cloves, cinnamon and shahi jeera  for a minute.
  2. Add onions fry for 3 min.Saute chicken for 5 mins on a medium heat. Cover & cook on a low flame until the chicken is soft cooked. Saute to evaporate excess moisture in pot.
  3. Add curd, red chili powder, ¼ tsp salt and1 tsp biryani masala.

Layering for chicken biryani

  1. Mix everything well and layer chicken evenly at the bottom. Spread rice in a layer over the chicken.
  2. Pour 2 cups of this water across the sides of the  pot. Gently pour 1 cup water on top of the rice. Level the rice if needed. Sprinkle mint & fried onions.
  3. Enjoy chicken biryani with raita.

Tuesday, March 5, 2019

Simple brinjal curry

  • 250 grams brinjal 
  • 2 tbsp oil
  • ¼ tsp mustard
  • ¼ tsp cumin 
  • 1 sprig curry leaves 
  • cup onions chopped finely 
  • 1 green chili  slit
  • 1 large tomato chopped 
  • 1 tsp ginger garlic paste
  • ¼ to ½ tsp red chili powder 
  • half tsp turmeric or haldi
  • Salt as needed
  • ½ to ¾ tsp garam masala
  • 2 tbsp coriander leaves chopped 

  1. Chop onions and tomatoes finely, Slit green chili and set aside.
  2. Add oil to a pan and heat it. add mustard ,cumin and allow them to splutter.add curry leaves. Fry for about a minute.
  3. Then add onions and green chili. Fry till transparent. While the onions fry, wash and cube brinjals.  Keep them immersed in a bowl of water to prevent discoloring.
  4. When the onions are golden, add ginger garlic and saute until the raw smell goes off.
  5. Add tomatoes and little salt. Fry for 2 mins. Cook covered until the tomatoes turn soft.
  6. Then add chilli powder, turmeric and garam masala. Saute until the masala leaves oil.
  7. Drain off the water and add chopped brinjal to the pan.  Saute for 2 to 3 mins.Pour half cup water. Cover and cook till they turns soft and tender. If you prefer a dry curry then reduce the water.
  8. For a gravy curry, add more water and simmer a little longer. When done the brinjal turns soft.Sprinkle coriander leaves.
  9. Serve brinjal curry with rice. 

Sunday, March 3, 2019

Chicken dum biryani


For rice

  • 2 cups basmati rice 
  • 1 tsp shahi jeera
  • 1 bay leaf , small 
  • 2 inch cinnamon  
  • 3 green cardamoms
  • 4 cloves 

For gravy

  • 3 tbsp oil
  • 2 onions medium , sliced thinly
  • 3 green cardamoms 
  • 4 cloves 
  • 1 inch cinnamon stick 
  • ½ tsp shahi jeera
  • 1 bay leaf
  • 1 tbsp ginger garlic paste
  • 1 lb chicken
  • Salt as needed
  • ¼ tsp turmeric 
  • 2 tsp biryani masala 
  • 1 tsp red chili powder 
  • 2 green chilies slit (adjust as needed)
  • 1 cup curd /  yogurt (do not use sour curd)
  • 1 Handful mint and coriander leaves
  • 1 pinch orange color
  • 1 tbsp ghee


Cooking biriyani rice

  1. Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
  2. Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded late.
  3. When the water comes to a boil, add salt and drained rice.Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.

Making chicken dum biryani gravy:

  1. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.Add ginger garlic paste and fry until the raw smell has gone completely.
  2. Add chicken and fry on a medium heat until it turns pale or white.Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
  3. Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.
  4. Lower the flame, sprinkle some mint and coriander leaves. Stir well. set aside half of the chicken curry.Layer the rice evenly. Layer half the rice. Then layer the rest of the curry. Repeat layering rice . Sprinkle fried onions, mint, coriander leaves and orange color.

  5. Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins.

  6. Serve chicken dum biryani with raitha.