biryani

On the last Saturday we had been to the Niagara Falls, nature's spectacular wonder! It is one of the most amazing things one can see and admire in life. Its natural splendour, beauty and charm is beyond compare. People from all over the world come to watch this beautiful landscape. Its also a place for the newly weds, I found many of them sitting together. Canadian Horseshoe Falls - Niagara Falls The little steamboat that you can see close to the falls is the 'Maid of the Mist'. It is a powerful diesel-engined boat that takes you from the Canadian docks past the base of the American Falls, then into the basin of the magnificent Canadian Horseshoe Falls. A recyclable souvenir raincoat is provided free with admission to help keep you dry from the mist and spray. The Maid departs every 15 minutes and it has a 600 passenger load. I was not able to take a ride in the Maid this time. But, my hubby has promised me that he will make arrangements and definetely take me on that boat ...

Kitchen tools, gadgets and utensils are my weakness. Wherever I go I am definite to visit stores that sell them. My hubby knows that very well. Below I have listed a few of the kitchen gadgets that I use in my daily cooking. I will be updating this post with more new gadgets, utensils and tools and they make way into my kitchen. Kitchen Tools and Utensils (from India) 1. Dal Ghotni 2. Wooden Spoons 3. Roti Tawa-Cast Iron Griddle 4. Copper bottomed Degchi Set 5. Lagan 6. Kadai 7. Non-stick Dosa Tawa - Flat Cast Iron Griddle 8. Set of various Baking pans 9. Cast-Iron skillets 10. KitchenAid Covered Round Casserole 11. Prestige Pressure Cookers 12. Granite Mortar and Pestle Kitchen Gadgets (from outside India) 1. Kitchen Air Food Processor 2. Magic Bullet (works like magic for grinding all the masalas to fine pastes of powders) Wishlist: 1. Color coated Pressure Handi 2. Nigella Lawson Bliss Herb Chopper Mezzaluna 3. Kitchen Aid Stand Mixer 4. Clay Cooking Pot Luv, Mona

The secret to a juicy chicken is to marinate and let it brine well. Enjoy this sweet and spicy grilled chicken along with mango salsa or a cold pasta salad on a lazy weekend afternoon. Ingredients: Chicken drumsticks/Chicken wings - 8 pieces Butter - 6 tbsp Soy sauce - 3 tbsp Honey - 2 tbsp Maggi Chilli Sauce - 2 tbsp Turmeric - 1 tsp Coriander powder - 1 tsp Vinegar - 1 tbsp Ginger-Garlic Paste - 3 tsp Crushed chili flakes - 1 tbsp Black pepper - 1/2 tsp BBQ Sauce- for basting Method: If you are planning to grill your chicken indoors in your oven, take a roasting pan with higher walls and line it on the base with aluminium foil folded twice. And if you have an outdoor gas or charcoal grill its all the more better. Make small slit marks on the chicken drumsticks or chicken wings, whatever you plan to prepare for the day. Mix all the ingredients well and coat the chicken the chicken with it. Let it refrigerate for 3 hours preferably. Let the chicken come b...

It happens many times with me that I accidentally end up adding a little more salt than required in a dish hence making the dish too salty and destroying the original taste. I have been going through a lot of books, and sources to find a remedy for this problem and I am able to come up with these solutions. I will keep updating it as and when I find new methods to this problem. Hope you all also find these useful. If your stew or gravy is too salty, peel a potato, cut into medium size pieces and add to it. Simmer and when the potato is soft lift carefully out. The potato should have absorbed a lot of the saltiness. Coconut milk also helps reduce the saltiness from a dish. Try adding a bit of sugar or maple syrup to the dish. Other ways to disguise saltiness is by adding a small can of tomatoes or a little plain yoghurt, whichever is most suitable for the particular dish involved. Knead a little besan and make small rolls and add to the gravy. Remove them before serving. These...

This is one of my favourite salads I had got hold of sometime back. I actually found the recipe in one of the Sun-Maid recipe books and thought of sharing with you guys. There are a lot of proteins in a contrast of textures in this recipe. The raisins add a sweet, chewy accent to crisp apples, and almonds add crunch to the whole grain pasta. A hearty, all in one salad perfect for a summer lunch or dinner. Enjoy the Salad. Raisin and Red Apple Chicken Pasta Salad Makes: 4 servings Ingredients: Whole wheat pasta - (any of your choice) 2 1/2 cups Chicken breast - 2 cups, cooked and cubed Raisins - 1 cup Red Apple - 1, cored, cubed Green Onions - 2, sliced Mayonnaise - 1/3 cup Honey - 2 tbsp Dijon Mustard - 1 tbsp Almonds - silvered and toasted, 1/4 cup Method: Cook pasta as directed on box, drain and rince with cold water. Combine cooked pasta, chicken, raisins, apple and onions in a large bowl. Combine mayonnaise, honey, and mustard in a small bowl. Add to pasta and toss to coat....

Butter chicken is one of the famous North-Indian dishes that made its way on the menu card of almost every Indian restaurant all over the world. Each person/household has their own style of cooking this delectable dish, but I prefer this procedure, its simple, healthy and gets prepared soon, and its delicious. Butter Chicken - Makhani Murgh Butter Chicken can be enjoyed along with parathas, naan or with plain rice. Butter Chicken - Makhani Murgh Serves: 6-8 Ingredients: For Marinade Chicken - 1 (large) whole, cut into pieces Ginger garlic paste - 1 tbsp Yogurt (thick) - 1/2 cup Red chilli powder - 1 tsp Salt - 1 tsp Turmeric powder - 1/4 tsp Lemon juice - 1 tbsp For Curry Cloves - 3 Green Cardamom - 4 Cinnamon stick - 2 inch long stick Ginger garlic paste - 1 tbsp Fresh tomato puree - 5-6 cups Red chilli powder - 2 tsp Salt - 2 tsp Half and half - 1 1/4 cups (or) equal amounts heavy cream or light cream Garam masala - 1 tsp Kasoori methi - 1/4 cup Canola oil Method: 1. Mix all the ing...

One of my addictions, this refreshing drink has and irresistible flavor, and works well as both a drink or a pudding. Makes : 1 glass Ingredients: Cappuccino/Coffee powder, which you like - 2 tsp Milk - 1/2 cup Granulated sugar - 2 tsp Chocolate Ice Cream - 2 scoops Vanilla Ice Cream - 2 scoops Broken Ice Cubes - 2 tbsp Method: Add milk, cappuccino and sugar powder to a saucepan and bring to a boil. Stir it to dissolve the sugar. Remove from heat and let it cool down. Once cool, chill in the refrigerator for an hour. Pour the chilled milk coffee into a blender container, add the chocolate and vanilla ice cream and blend it until smooth and frothy.  Add broken ice-cubes and serve it chilled. Enjoy this lovely cold refreshing drink. Luv, Mona

Tomato Chutney is the Indian condiment that you can prepare and store in air-tight food storage containers in the refrigerator for days together. It has a very long life if used with care and can be enjoyed as a dip or spread along with many snacks or even with meals. Tomato chutney is spicy, tangy, and this is the reason it is complimentary to almost all other dishes as a side-dish. My Mom is an expert and she always made the perfect Tomato chutney. I have never tasted a Tomato chutney as tasty as hers. My cousin sister who used to come to live with us during holidays when I was a kid, used to lick her fingers endlessly after having that chutney and would appreciate my Mom for the culinary treasures she possessed. I'm proud I got to learn from her the procedures of some of her known dishes. Fresh Ripe Tomatoes and Tamatar Ki Chutney - Tomato Chutney Its spicy, its tangy, its tasty, a perfect Indian Chutney. You can have this as a side dish or with any of your favourite Manchuria...

The combination of Binees ki phalli and Seene ka Gosht is most ambrosial. Lamb ribs are the most tender meat and have a very good flavour. They make any vegetable to which you add very delicious imparting their own flavours to the veggies and making the dish all the more delicious and flavorful. Binees Ki Phalli/Green Beans and Pyaz/Yellow Onions You can also add boneless lamb meat instead of lamb ribs. I enjoy this curry along with Khushka and  Khatti dal for a delicious meal. Binees ki Phalli Gosht - Lamb Ribs with French beans Curry Serves : 6 Ingredients: Green beans/ Binees Ki Phalli - 1 kg, washed, chopped (you can even use boneless Veal/Lamb meat) Canola Oil - 2 tbsp Lamb ribs - 500 gms, washed, chopped up into small pieces Turmeric - 1/4 tsp Yellow Onion - 2, medium sized, sliced Salt - 2 1/2 tsp Red chilli powder - 2 tsp Tomato - 2, chopped Phalli Gosht - Lamb Ribs with French beans Curry Method: Take a pressure cooker and put it on meduim high heat. Add oil to it and pu...

Weekends are usually grocery shopping days. I love the sight of fresh fruits and vegetables. This week I had bought a few taro root and decided to prepare this ambrosial curry using them. Arvi Ka Khatta Salan - Colocasia (or) Potatoes and Lamb Stew Khatta Salan means 'soured stew'. The sourness from the tomatoes, a slight heat from red chilli powder and the subtle sweetness from  caramelized onions along with the roasted spices impart an aromatic and delectable flavor to this Taro stew. This same base is used in many other versions of the khatta shorba , which are  Bhendi Ka Khatta , Karele ka khatta, Aloo-Gosht ka Khatta etc. The consistency of this curry is slightly thin and not like a thick gravy. Replace potatoes with colocasia to make it 'Aloo aur Gosht ka Khatta Salan - Potatoes and Meat in a tangy sauce'. Arvi aur Gosht Ka Khatta Salan - Colocasia (or) Potatoes and Lamb meat Stew Ingredients: Colocasia/Taro root/ Arvi -  4-5, large sized, peeled, and cut into...

Maheqalya, is an classic Hyderabadi meat curry with onions, tomatoes, and tamarind and a range of aromatic spices. Hyderabadi Maheqalya - Tangy Meat Curry Ingredients: Lamb Meat - 500 gms, cubed-1.5 cm or sliced, boneless or with bone Yellow Onions - 3, large, sliced thick Tomatoes - 2, roughly chopped Dry Desiccated Coconut - 1/2 cup Dry roasted Coriander seed powder - 1 tsp Dry roasted Groundnut powder - 3 tbsp Dry roasted Sesame seeds - 3 tbsp Canola Oil - 1/2 cup Cumin seeds - 2 tsp Curry leaves (fresh) - 1 sprig Dried red clillies/Baghaar ki mirch - 3-4 Methi/Fenugreek seeds - 1/2 tsp Ginger-Garlic paste - 1 tbsp Red chilli powder - 2 tsp Salt - to taste Turmeric powder - 1/4 tsp Tamarind juice - 1 cup Slit green chillies - 4 Cilantro/Kothmir - 1 tbsp, chopped finely Mint leaves/Pudina - 1 tbsp, chopped finely Hyderabadi Maheqalya - Tangy Meat Curry Method: Prepare browned onion+tomato paste: Take a large thick bottomed & non-stick frying pan/skillet on medium heat, prefer...

Mazadaar!! (meaning 'yummy' in English) is what everyone in my house say when they have just had thier first niwaala /morsel of my Dum Pukth Murgh Biryani. Chicken Biryani is an exotic one-dish meal, served usually at large get-togethers, occasions and parties like weddings, ceremonies and festivals in the city of Hyderabad, India. The method of cooking involves a layering process of half cooked rice with the cooked till done spiced chicken mixture. Hyderabadi people have a great fondness for Biryanis and it is seen at almost every restaurant in the menu cards as the speciality item. Saffron strands Basically, there are two kinds of Biryani: Pakki Biryani , and Kachchi Biryani . Pakki Biryani : where are half Basmati cooked rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum . 1. Pakki Gosht ki Biryani 2. Pakki Murgh Biryani Kachchi Biryani - which is the true Hyderabadi Biryani - where are half cooked Basmati rice i...

There's one thing about pasta that I like a lot. It can be made in a thousand different ways changing the flavours with every ingredient you wish to add to it. While preparing pasta you can experiment a lot, with whatever you like, and it gets ready instantly for a delicious heartful meal. This recipe which I make is loved by everyone in my home. You can substitute meat in this recipe with the same amount of chicken breast pieces, or omit both and make it a vegetarian pasta dish. Serves : 4 Colourful Pasta Ingredients: Lamb/Veal meat - 110 gms, cubed into bite size pieces Fusilli Pasta - 400 gms Ripe Tomatoes - 2, large, chopped finely Canned Tomato paste - 1 cup Carrots - 2, washed peeled and sliced Red capsicum - 1, large Green beans/Binees - 1 cup, washed and chopped Canned Black beans - 1 cup, drained and gently washed Salt - to taste Red chilli powder - 1 tsp Turmeric - 1/4 tsp Garam masala - 2 tsp Yellow Onion - 1, small, sliced Canola Oil - 4 1/2 tbsp Parmesan Cheese - 1 cu...

Qageena (also called Qagina ) is an onion+egg preperation enjoyed along with parathas, or along with Khichdi and Qimah for breakfasts. Below is my Ammi's version of this delicious curry. Onions are pressure cooked along with seasonings and a little water until meltingly soft, then cooked until oil leaves. Lastly, eggs are poached in the spicy onion mixture until done and served warm immediately. Ande ka Qageena - Onions With Egg Curry Ingredients: Yellow Onions - 3, large, sliced Eggs - 2, large Red chilli powder - 1 tsp Salt - 1 1/2 tsp Canola Oil - 3 tbsp Water - 1 cup Green chiliies - chopped (optional) Hyderabadi Qageena Method: 1. Heat a pressure cooker and pour oil into it. Add onions, salt and chilli powder and mix. You can also add a few teaspoons of chopped green chillies if you want it hot and spicy. Add a cup of water to it pressure cook for 15 - 20 minutes so that the onions become very soft and almost melting. If the onions have not become very soft, add a little mo...

When I was in Saudi Arabia, I and my family loved the garlic sauce from THE famous chicken fast food restaurant named Al-Baik in Jeddah. I tried hard to find a recipe that is closest to the original garlic sauce that I had tasted in Saudi Arabia in this restaurant. After many efforts this the closest I could get to it. This is one of my most favorite sauces which I especially enjoy along with Tandoori chicken . (Note: This is not the original Al-Baik Garlic Sauce recipe) Garlic Sauce - Lahsun Chutney Ingredients: Large potatoes - 2 (boiled, peeled and cut into pieces) Garlic cloves - 6 Salt - 1/2 tsp Egg yolk - 1 Olive oil - 3/4 cup Lemon juice - 1/2 cup Vinegar - 3 tbsp White pepper - to taste Method: 1. Grind garlic with salt in a grinder. Add potatoes to it and again grind it till smooth. 2. Beat the egg yolks and add to it. Add all the remaining ingredients and grind for a few minutes till mixed well and smooth in consistency. 5. Add a little bit of water and mix it well if it app...

Jellies are translucent spreads made from strained fruit juice. I had learnt this process while studying Nutrition during my graduation in Hyderabad. We were taught to prepare few jams and jellies using local fruits and this jelly was one of them. Recreating it today in my kitchen brought back all those fun memories during that time of my life. Banana Jelly Jelly making a two-step process. First the juice is to be extracted, then strained. Then, the clear juice is cooked along with sugar and acid until the perfect jelly consistency is reached. Ripe bananas which have a naturally sweet taste are perfect for jelly preparation. Do prepare it and try at least once. Banana Jelly Ingredients: Ripe Banana/ Pake huwe Mauz - 6 Sugar - 2 cups Lemon juice - 1 tbsp Method: 1. Wash and peel the bananas. Cut them into small pieces. 2. Take a pressure cooker and add cut banana pieces into it. Add water just enough to cover the banana pieces and let it pressure cook for just a few minutes till the ba...

Tangy Chutneys and sauces go very well with fried bhajiya's and crisp pakodas (Indian snacks) in cold weather when it is raining outside. You can also use this pungent chutney along with Indian chaats. Store this sweet, sour and hot chutney in air-tight glass jars in the refrigerator. Use in within a month. Imli Ki Chutney - Tamarind Sauce  source Imli Ki Chutney - Tamarind Sauce Ingredients: Tamarind - 250 gms Jaggery/Gud - 300 gms (you can also use sugar instead) Red Chilli Powder - 1 tsp Cumin seed/Zeera powder - 1 tsp Black salt/Kala Namak - a pinch Method: 1. Soak the tamarind in a small bowl with warm/hot water just enoughg to cover ir for 1 hour. Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibres. 2. Take a heavy bottom pan and cook the pulp. Add sugar and keep stirring till it becomes thick. Add spices and salt and cook it 3 mins more Remove from heat. Pour into sterlised bottle and store upto 1 month in a refrigerator. Luv, Mon...

I enjoy this sauce with paratha and masoor dal/split red lentil curry . Yummy. You can also have this dipping sauce along with pakoras or bhajiyas. Ingredients:- Green chillies - 30, small sized Garlic powder - 1 tbsp Sugar - 3 1/2 tsp Salt - 3 tbsp Vinegar - 4 tbsp Soy Sauce - 1 tbsp Method:- Combine all the ingredients and grind them into a fine paste. Remove into a small bowl and add Soy Sauce to it. Mix the paste well and pour it in a sterlised bottle. Store refrigerated for upto 1 month. Luv, Mona

A wonderful marinade of yogurt and aromatic spices adds a delectable flavor to the tender boneless chicken pieces. Traditionally it is made on skewers in a tandoor (Indian clay oven), but today I have used my stove top grill pan which I had bought from Ikea. You can also grill them using either charcoal or gas grills. Chicken Tikka Kawabs - Murgh Tikka Serve these kawabs as finger food along with chutney . Chicken Tikka Kawabs - Murgh Tikka Serves : 4 Ingredients: Marinade : Yogurt - 1/2 cup Turmeric - 1/4 tsp Red Chili powder - 1/2 tsp Garam Masala - 1/2 tsp Ginger-Garlic paste - 1 tbsp Roasted Cumin seed powder - 1 tsp Roasted Coriander seed powder - 1 tsp Lemon Juice - 2 tbsp Salt - 1 tsp Ajwain seeds - 1 tsp Boneless chicken -  500 gms, cut into bite size pieces Cilantro - 1 tbsp, finely chopped Canola oil - to baste Method: 1. In a bowl, combine all the ingredients except the last two. Add chicken pieces and toss well to cover. Cover and let marinate in the refrigerate for a...

Serves : 4-5 Preparation time : 15 minutes Cooking time : 30 minutes Ingredients: Chicken-small boneless cubes - 1 kg Canola Oil - 1 tbsp Ghee - 2 tbsp Bay leaf - 1 Cinnamon - 2, 1-inch sticks Cloves - 3 Green Cardamoms - 4 Yellow Onions-grated - 1 cup Ginger-Garlic Paste - 1 tbsp Turmeric powder - 1 tsp Red chilli powder - 2 tsp Salt - to taste Almond paste - 100gms Heavy/Light Cream - 120 ml Green chillies - 6 Mint leaves - 2 tbsp Method: Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle. Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture. Add the chicken, stir and cook over medium heat for 10-15 minutes. Add the cream, slit green chillies, mace powder and vetivier. Sprinkle with fresh mint leaves, cover and seal lid tightly either with a...