How to make chicken 65

Chicken 65

The chicken 65 is a spicy, deep-fried chicken gravy dish which is a really good and quick snack and also serves as dinner if you make it in a quite good amount. The taste is just undefinable and the aroma is too good to smell. Try it out yourself and don't forget to share it with your friends and family. Enjoy!!!  .

Ingredients

400 grams chicken (boneless) cut into medium pieces or small pieces

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp black pepper (powder)

1 tsp salt (to taste)

1 egg (whisked)

2 tbsp oil + (deep frying)

½ cup yogurt

2 tbsp red chilli paste (kashmiri chilli)

1 tsp flour (refined)

½ tsp mustard seed

4 red dried chillies (each chilli broken into two)

15 to 20 curry leaves

¼ cup coconut (grated)

Instructions to prepare

First wash the chicken pieces nicely and thoroughly and then drain well and place it in a bowl.

Then add garlic paste, ginger paste, black pepper (powder), salt (to taste), egg and then mix well. After that add half a tablespoon of water and mix well.

Heat enough oil in a non stick wok on high heat. When the oil starts to bubble up turn the heat down to medium and add the pieces of chicken one at a time safely and start stirring it until it is cooked

Drain on an absorbent paper and whisk (stir) the yogurt, chilli paste and flour in a bowl together. 

Then take a non stick pan and heat 2 tablespoons of oil and heat on medium heat. When bubbles start appearing in the oil (bottom of the pan) add the red chillies, mustard seeds and curry leaves

When the seeds start to splutter then add the yogurt mixture and whisk (stir) well and then fry for 1 to 2 minutes

After that add the chicken pieces and cook until the moisture evaporates.Then add the coconut and toss well.

Finally serve hot and enjoy !!

How to make special dum biryani

Special dum biryani

The special dum biryani is yet another world famous biryani dish which has an extraordinary number of names (three). This  is one biryani which you don't wanna miss if you or someone cooks it for the main course and dinner. Make it while you are alive or you might regret it later on. Finally don't forget to share and enjoy !!! 

Tip of the day: If you keep cut or shredded apples in salty water they wont change colour or get rotten. 

Ingredients

500 grams of chicken pieces

2 cups of rice (basmati)

2 cinnamon sticks

4 green cardamoms

few drops of screw pine water

2 large  pieces of onions (thinly sliced)

4 tbsp chopped mint

1/2 cup of oil

salt to taste

Ingredients for the marination of the chicken

4 green chillies (paste of 4 green chillies)

1 ½ tsp salt


½ tsp red chilli powder

½ tsp turmeric powder

2 tomatoes (medium made  into tomato puree)

2 tbsp garlic paste

1 tbsp ginger paste

2 tbsp lemon juice

1 cup yogurt

1 tsp garam/chicken masala

6 green cardamom seeds (crushed)

Instructions to prepare

First marinate the chicken using all the  ingredients mentioned for marinating and keep for 6-8 hours in the fridge (overnight). Remove later for it to cool down (room temperature).

Then take a pot or a frying pan and add ½ cup of oil. After that fry the sliced onions until they turn golden brown (colour). Then add 1/2 of the fried onions to the marinated chicken and  mix them well together. Keep the rest of the fried onions for later use.

Add one part of the oil on the marinated chicken and them well together. Keep the rest of the oil for later use.

Then boil 6 cups of water with green cardamoms, salt and cinnamon. Add rice until the 80% of the rice is done (approximately). Drain the rice and spread on a tray.

Then grease a heavy bottomed  handi or heat a  proof dish with ghee, arrange the marinated chicken along with all its juices on the dish. Then spread 2 tbsp chopped mint leaves over it.

After that add the warm drained rice (half of the rice only) over the chicken nicely so it covers the whole chicken pieces and on top of that spread the remaining chopped mint leaves over it.

Pour 2 tbsp melted ghee over the rice nicely spread and the spread the other half of the rice over the ghee. Then spread the remaining fried onions and the oil of the rice. Then sprinkle screw pine water over it.

Cover the handi or proof dish with aluminium foil or you can also use a tight lid.

Then put the handi on the tawa and let it cook for approximately 4 to 5 minutes on high heat. Then reduce the heat to medium and cook for about 15 minutes. And finally reduce the heat to low and cook for about another 15 to 20 minutes

At the end don't forget to serve hot and enjoy !!!

How to make chinese hot and sour soup

Chinese hot and sour soup

The Chinese hot and sour soup is the most served soup in the world and it is very rich in taste. It can be used in every situation, the blend of ingredients and aroma of it can make you go crazy. You wanna make a soup like this at home and share it with everyone and hear the praises of deliciousness of the soup. Share, spread and finally enjoy!!!

Ingredients

•  1 chicken breast (thinly sliced)

• 1 egg

• 1 bean curd (tiny cubes)

• 6-8 prawns (chopped)

• 6 cups of Stock

• 1/2 cup bean sprouts

• 1/2 cup of ketchup

• 1/2 cup white vinegar

• 1 tbsp salt (to taste)

• 1 tsp white pepper

• 1 tsp corn flour

• 1 tsp sugar (heaped)

• 1 tbsp chilli sauce

• 4 tbsp cabbage (sliced finely)

• 3 tbsp carrots (finely chopped)

• 2 tbsp coriander leaves

• 2 tbsp soya sauce (soy sauce)
• 
  

Instructions to prepare

1. First marinate the chicken breast and chopped prawns with salt, corn flour and white pepper
2. After that boil the stock and then add in marinated chicken and prawns with bean curd, bean sprouts, sliced cabbage, chopped carrots and cook for approximately 10 minutes.
3. Then add soya sauce(soy sauce), chilli sauce, sugar, ketchup and vinegar,
4. Then thicken the soup with corn flour paste. 
5. After that it has thickened add beaten egg and then remove from heat.
6. Lastly add coriander leaves
7. Finally serve hot and enjoy !!!

1. 
   
   

How to make vegetable pulao

Vegetable pulao

The vegetable pulao is one of the most favoured and most liked biryani dish for vegetarians and non-vegetarians around the globe. It's mixture between the rice and vegetables is just too perfect and so tempting that you just can't resist it and will regret if you eat it alone and not share it with your friends or family. Just too delicious.

Ingredients

7 tbsp vegetable oil

1 tsp cumin seeds

2 bay leaves

2 (2.5 cm) cinnamon sticks

4 brown cardamoms

5 cloves

3 carrots cut into long strips (2.5 cm)

100 grams of french beans which have been diagonally cut

1 cup of peas (frozen or shelled)

3 cups basmati rice

4 tsp salt (to taste)

3-4 cups of water

Instructions to prepare

Put oil in cooker and heat for about 2 minutes

Then add cumin seeds, cinnamon sticks, cloves, brown cardamoms and stir for about 5-10 seconds

After that add the carrots, peas and beans. Stir and fry for about 2 minutes.

Add rice and fry for 3 minutes until it becomes opaque.

Then add salt and water and stir again for sometime

Close the cooker and bring to full pressure on high heat

Then reduce heat and cook for approximately 3 minutes

Remove cooker from heat and allow to cool naturally for 5 minutes

Finally serve hot and enjoy with other gravies  

How to make chicken tikka biryani

Chicken tikka biryani

The chicken tikka biryani is a very popular dinner (main course) dish  which is widely known for its taste and uniqueness. This is a dish which you just cant resist without having at least a bite or a helping of the delicious chicken and flavoured rice which  is impossible to resist with the side helping raita which is always there with any type of biryani you want to eat. Enjoy.   

Ingredients

• 1 kg chicken

• 4 tbsp vinegar

• 1 tbsp red chilli (ground)

• 1 tsp hot spice powder

• 1 tbsp ginger garlic paste

• 1 tsp black pepper powder

• ¼ tsp orange food colour

• 1 ½ tsp + 2 tsp salt

• ¼ cup oil

• ½ kg rice (boiled)

• 1 tbsp all spice (whole)

• For spice:

• 1 cup yogurt

• 1 tsp red chilli powder

• ½ tsp turmeric powder 

• 1 ½ tsp coriander powder 

• 2 onions  (chopped)

• 4 tomatoes (thinly chopped pieces)

• 2 tbsp fresh coriander leaves (finely chopped pieces)

• 15 mint leaves 

• 4 green chillies (finely chopped pieces)

• 1 cup oil
• 
  

Instructions to prepare

1. Marinate the chicken with vinegar, ground red chilli, hot spice powder, ginger garlic paste, black pepper powder, orange food colouring and salt for 30 minutes.
2. Then take a frying pan and fry the chicken in it for 20 minutes (it becomes tender)
3. Finally steam with coal.
4. For spice (making the spice) (ingredients required are mentioned above)
5. Heat oil in a pan and fry onions till they become golden brown (mostly golden)
6. Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and roast well.
7. Now add yogurt and roast again.
8. Then add coriander leaves, mint leaves and green chillies and then put with chicken and mix well.
9. Boil rice with 2 tsp salt and whole all spice.
10. Make layers in a separate pan; one for the rice and one for the spice and steam for a while.
11. Take the heat off then mix properly without breaking the rice
12. Finally serve hot and enjoy

How to make vegetable biryani

Vegetable biryani

The vegetable biryani is one of the most favoured and most liked biryani dish for vegetarians and non-vegetarians around the globe. It's mixture between the rice and vegetables is just too perfect and so tempting that you just can't resist it and will regret if you eat it alone and not share it with your friends or family. Just too delicious.

Ingredients

2 medium carrots, cut into diamonds (blanched)

12-14 french beans, cut into diamonds (blanched)

1 cup shelled green peas, (blanched)

150 grams cauliflower, separated into small florets (blanched)

10 baby corns, cut in diamonds

2 ½ cups of basmati rice, soaked

salt to taste

3 green cardamoms

2 one inch cinnamon sticks

4 bay leaves

¼ cup oil

1 tbsp caraway seeds (shahi jeera)

1 medium onion, chopped

1 tbsp garlic paste

½ tbsp ginger paste

5 crushed green cardamoms

4 crushed cloves

½ cup tomato puree

1 tsp turmeric powder

2 tsp coriander powder

3 tsp green cardamom powder

2 tsp red chilli powder

½ cup yogurt

3 one inch ginger pieces (thin strips)

5 green chillies (thin strips)

¾ cup + 2 tbsp browned onions

½ cup mint leaves

1/3 cup + ¼ cup chopped coriander leaves (to garnish)

2 tbsp screw pine water (kewda)

pinch of saffron

1 ¾ tbsp butter

4 tsp of cream

whole wheat dough (atta)

Instructions

1. Drain and cook the rice in five cups of water which has salt, three green cardamoms, one inch cinnamon stick and two bay leaves until 3/4 is done. Drain the rice and and spices and put the rice on the plate. Spread it on the plate to cool down.                                                                                         
2. Add oil to a frying pan and add caraway seeds and fry until they change colour.                                                                          
3.  After the colour changes add the onions, garlic paste, crushed cardamoms, ginger paste, crushed cloves, one inch cinnamon stick and two bay leaves and fry for 5 minutes.                               
4. Add quarter cup of water and tomato puree and fry until the oil surfaces. Add turmeric powder, coriander powder, red chilli powder, two teaspoons of green cardamoms, salt and yogurt and then fry for 5 minutes longer.                                                    
5.  Add the green chilli strips and most of the ginger strips and fry for 5 minutes.                                                                                       
6. Add french beans, carrot, cauliflower, baby corns, green peas and then fry for 10 m minutes.                                                       
7. Add one cup of water and 1/2 a cup of browned onions and cook for 10 minutes.                                                                              
8. Add 1 tsp green cardamom powder, quarter cup mint leaves, 1/3 cup coriander leaves and 1/2 cup of water and cook for 5 minutes.                                                                                         
9. Add  screw pine  water (kewda) and mix. Spread the cooked rice over the vegetables and sprinkle 1/4 cup browned onions, mint leaves (remaining), ginger strips (remaining) and quarter cup coriander leaves.                                                                      
10. Mix butter and cream with saffron with quarter cup water and mix well and then sprinkle the mixture over the rice.                    
11. Cover the pan with a lid and seal it with dough, cook on low heat for 10-15 minutes.                                                                  
12.  Finally serve hot with garnished coriander leaves and the remaining brown onions beside the rice and don't forget the traditional raita and then enjoy with your family.

How to make chicken pulao

Chicken pulao

Chicken pulao is flavored chicken rice cooked with mild Indian spices. It is mildly spiced and is not heavy like the chicken biryani. It is best to serve it with a good onion raita or a simple light salad There are so many ways in which the chicken pulao is made. You can never run out of ideas on which style of chicken pulao to make today.

Ingredients 

• 2 kg chicken (whole)

• 1/2 kg tomatoes (cut finely)

• 4 onions (fried)

• 1 tsp black pepper

• 1 tbsp garlic/ginger paste

• 4 lemons

• salt to taste

• 1 cup oil

Rice ingredients

4 cups rice (sela)

• 4 green chillies

• 4 black peppercorns (black pepper)

• 1 tsp cumin seeds

• salt to taste

Instructions

1. Blend onions, tomatoes, garlic/ginger paste and black pepper in a blender
2. Put deep cuts on chicken with a knife; apply juice from 2 lemons and put salt
3. Heat oil in a fry pan or a wok; fry chicken and remove
4. Add blender mixture to fry pan or wok; cook until oil separates
5. Add chicken and cook for a while
6. Par-boil rice with all the rice ingredients; strain
7. Grease a pot; layer with 2 cups of rice: remove chicken from the masala and place on rice; place the remaining rice around the chicken pieces and some on top of the chicken
8. Pour chicken masala all over the rice
9. Sprinkle the juice from remaining lemons
10. Serve and enjoy. Recommended to serve with raita.