Saturday, 17 November 2012

Lemon Pickle

Hi friends,
           Pickle is something that everyone  should keep in their refrigerator for those days when you have a lot to do and have no time to cook anything.Once you prepare and store lemon pickle and store it , it will be good at least for 3 months.,unless you finish it fast. And it is easy to make. So let's just start.

Lemon pickle

Thursday, 8 November 2012

Arai Keerai Poriyal

Hi Friends,
          Many  of you would have heard  people say "Eat keerai, its good for health, its rich in iron and calcium." Though they are correct, I always say "Eat keerai because it tastes good." Today I'm going to tell you how to make arai keerai delicious.
Arai  Keerai Poriyal

Tuesday, 6 November 2012

Chicken 65

Hi friends,
          Everybody like fried chicken. Chicken65 is the one of the famous fried chicken recipe. Nobody knows  how Chicken 65 got its name. Some say chicken 65 was the 65th item in a menu card somewhere but it doesn't matter where it got the name. What matters is chicken 65 tastes good. And it is simple to make . I recommend  that you try this because even a beginner can make this perfectly in their first attempt.
Chicken 65

Thursday, 1 November 2012

Virudhunagar Chicken Biriyani

Hi friends,
          As you know biriyani is not a traditional indian recipe. But seeing many people love  biriyani, I wanted to share with you my favorite way of preparing biriyani . This biriyani is always found an important place in the feast in the next day of any marriage in Virudhunagar. Hence the name Virudhunagar biriyani . I always find myself opting to Virudhunagar biriyani not just because my favorite but it is my younger son's favorite too. He loves it so much that he tells me to cook it every weekend.          
           
Virudhunagar Chicken Biriyani


Ingredients:
  • 2 glasses of  Basmathi rice (500g approximately)
  • 750g of chicken
  •  100g of ghee
  • 1tsp of fennel seeds
  • 5 cloves
  • 2-3  small pieces of cinnamon
  • 2 cardamom
  • 4 onions
  • Mint leaves
  • 2 tomatoes
  • 6 green chillies
  • 1 tsp of pepper powder
  • 1/2 tsp of turmeric powder
  • 1 tsp of  red chilly powder
  • Salt to taste
To grind:
  • A small piece of ginger
  • 20 cloves of garlic
  • 3 tomatoes
Method:
  • Wash and drain the basmathi rice and keep it aside
  • Heat ghee in a pan and fry fennel seeds, cloves and cinnamon.             



  • Add chopped onions and fry it till it becomes golden brown.

  • Add mint leaves,curry leaves and fry them well.

  • Add chopped tomatoes, ginger garlic paste,turmeric powder, salt and green chillies and cook it till tomatoes become soft.

  • Now add this gravy with the chicken pieces in a pressure cooker and cook it for 15 minutes in simmer and do not forget to mix it for every minute.
  • Now add 3 glasses of water (1 1/2 times of basmathi rice), pepper powder, red chilly powder and wait till it boils and add basmathi rice and close the pressure cooker.
  • Once you got the steam put the weight and cook it for 5 more minutes in simmer.

  • Now switch off the stove and wait for 15 minutes to open the cooker.
Serve with:
        Onion rhytha (Onion with curd) is the best combination. But some people like to eat chicken biriyani with Brinjal tamarind gravy also.And some prefer to have it with chicken kuruma. But it goes well with the chicken 65.

Note:
    To clean the chicken, sprinkle a teaspoon of turmeric powder on the chicken, mix it well and rinse well.


What is your choice of side dish for chicken biriyani?