November 30, 2016

Curry leaves & Pepper Chicken Biryani


Nothing can bring a loads of happiness other than biryani for a true biryani lover like me :) This tasty biryani is prepared using freshly ground curry leaves and pepper powder. The freshly ground curry leaves and pepper powder enhances the taste and flavour of the biryani. Red chilli powder is not included in this recipe.  The measurement of pepper powder given in this recipe gives a perfect taste but to make it more spicy, adjust the quantity of chillies or pepper powder according to taste bud. Onion raita or any varieties of raita goes perfect with this biryani.



Ingredients :

2 Tbsp Oil 
1 Tbsp Gingelly Oil ( can also substitute with regular cooking oil ) 
2 Bay leaves
2 Elachi 
1/2 inch Cinnamon stick 
Small piece of Biryani flower 
1 Star anise 
1 Dry Kapok buds / Marathi Moggu 
2 Cloves
1 Cup Basmati Rice 
2 Onions, Sliced 
3 Green chillies, slitted
1 Tomato, made into fine paste 
Few Mint leaves 
1 Tsp Ginger - garlic paste 
2 Capsicum / bell pepper, chopped 
1 1/2 Cups Water 

To Marinate Chicken :

250 gms Chicken pieces 
1 Tbsp Pepper powder 
6 - 7 Sprig of Curry leaves, dry roasted and made into fine powder 
2 Tsp Ginger garlic paste
little salt 
1/4 Tsp Turmeric powder 


Method :

Wash the soak the basmati rice for 30 minutes. 

Marinate the chicken pieces by adding the given ingredients in "To Marinate Chicken" for 30 minutes. 

Heat 3 Tbsp of oil in a heavy bottomed pan or cooker and add all the spices ( Bay leaves, Elachi, Cinnamon stick, Biryani flower, Star anise, Dry Kapok buds / Marathi Moggu  and Cloves ).

Fry it for half a minute and add green chillies followed by mint leaves, sliced onions and ginger garlic paste. 

Saute till the onions turns light brown color and the raw smell of ginger garlic goes off. 

Add tomato paste and saute it for a minute. 

Now add the marinated chicken, mix well and cook it for couple of minutes in a medium flame. 

Now add the required amount of salt and  1 1/2 cups of water.

Once the water starts boiling, drain the water from rice and add it to the pan or cooker.

Simmer the flame, cover the pan or cooker with aluminium foil and place an iron pan to avoid steam to escape. 

Cook it for 20 minutes or till the rice gets cooked. 

Once done, garnish with Mint leaves and serve hot. 


Serving Options :

Serve hot with Onion Raita or any varieties of Raita. 


Notes :









Chow - Chow Soup / Chayote Soup / Soup Series


Chayote, which is popularly known as Chow - Chow in Tamilnadu is widely used in our regular cooking in the form of Kootu, Sambhar, poriyal etc. Apart from the regular cooking, this veggie can also be turned into a flavourful soup. The chayote is sautéed and cooked along with a tomatoes and freshly ground powders is further blend into smooth paste and strained to get a delicious soup. This veggie is very low in calorie, rich in dietary fibre, minerals and vitamins. Being low in calorie, this veggie is highly recommended to include in a regular diet during weight loss program.


Click the below links to enjoy a varieties of tasty soups from our Soup series event.

My Soup series : Click HERE

Sujitha Ruban's Soup Series : Click HERE

Ingredients :

2 Chayote / Chow - Chow, Cut into small pieces
1/4 Cup Finely chopped Spring onions ( Bulb part )
2 Tomatoes, chopped 
1 Tsp Olive oil / Cooking oil 
2 - 3 Garlic pods, peeled and chopped
1 Bay leaf
Small piece of Cinnamon Stick 
1/4 Tsp Chilli powder 
2 Cups Water 
Salt to taste 
Coriander leaves for garnishing

To roast and grind :

1/2 Tsp Jeera / Cumin seeds
1/4 Tsp Saunf 
1 Tsp Coriander seeds

Method :

Dry roast the given ingredients in "To roast and grind" and grind into fine powder. Keep aside.

Heat oil in a cooker and add garlic pods followed by bay leaf and cinnamon stick.

Add the finely chopped spring onions followed by tomatoes and chayote.

Saute and add chilli powder along with the freshly ground powder and required amount of salt.

Add 2 cups of water and pressure cook it for 7 - 8 whistles.

Once done, switch of the flame and wait till the pressure of cooker gets released.

Remove bay leaf and cinnamon stick from the soup.

Blend the remaining ingredients and strain it using strainer.

Adjust salt and boil it again for couple of minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve with bread toast or croutons.


November 28, 2016

Sausage Coconut Milk Soup / Soup Series


Sipping a bowl of flavorful Thai inspired soup while drafting this post is a real energy booster after a long tiring day. This is an easy yet delicious soup prepared using 2 varieties of sausages, few thai ingredients and coconut milk. Chicken paprika lyoner is also a variety of thin sausage with a spicy taste of paprika. I have used galangal paste and lemongrass powder in this recipe which can be replaced with fresh ingredients. The flavour from lemongrass, galangal and basil leaves gives a refreshing taste to the soup. Instead of chicken powder, fresh chicken or fish stock can be used which also enhances the taste.

If you are a Thai cuisine lover like me, then this simple and flavorful soup will make your day for sure. Here is the recipe....


Click the below links to relish a flavourful and tasty soups from our Soup Series Event.

My Soup Series - Click HERE

Sujitha Ruban's Soup Series - Click HERE

Ingredients :

2 Cups Water 
2 Tsp Chicken powder 
3/4 Cup Coconut Milk 
3 Sausages, Chopped 
3 Chicken Paprika Lyoner, Cut into strips ( Optional ) 
1/2 Tsp Galangal paste
1/2 Tsp Lemongrass powder
1 Tsp Fish sauce 
Salt to taste ( If necessary ) 
6 - 7 Fresh Basil leaves 

Method :

Boil water and add chicken powder.

Let it boil for a minute and add galangal paste followed by lemongrass powder.

Add the chopped sausages and boil till the sausages gets cooked.

Now add coconut milk followed by fish sauce and basil leaves. ( Add salt at this stage, if necessary ).

Boil it for another couple of minutes and switch off the flame.

Garnish with Basil leaves and serve hot.


Serving Options :

Serve hot with breads or any chicken or fish or prawn starters.


Notes :

I have used chicken powder in this recipe to prepare stock which can also be substituted with fresh homemade stock.

I have used 2 varieties of sausages in this recipe which can also be replaced with any one flavoured sausage or chicken.



November 25, 2016

Vetrillai Kozhi Soup / Betel Leaves Chicken Soup / Soup Series


Though the most enjoyable season is Winter, the worst part of it is, getting sick due to cold breeze and fog. So, the best home remedy is to enjoy a healthy and spicy soup to get rid of cold and flu. Betel leaves and pepper in the early morning and chicken soup for dinner are my personal best home remedies when I get cold. And for today's soup series, I tried an interesting healthy soup using betel and chicken which tasted really delicious. The spiciness from betel leaves was so strong and refreshing. Adjust the quantity of betel leaves and red chilli powder according to one's taste bud.

For the happening Soup Series Event, myself and my co- blogger Sujitha from sujithaeasycooking.com have posted few interesting and healthy soup recipes. Click the below link to enjoy a delicious home made soups.

My Soup Series - Click HERE

Sujitha Ruban's blog Soup series - Click HERE


Ingredients :

100 gms Chicken ( preferbly Boned pieces ) 
3 Betel leaves,  medium size, finely chopped ( adjust the quantity according to taste bud ) 
1 Onion, Finely chopped 
1 Tomato, chopped 
4 Garlic pods, chopped 
1/2 Tbsp Ginger, finely chopped 
1 Bay leaf
1/2 Tsp Cumin powder 
1/2 Tsp Coriander powder 
1/4 Tsp Red chilli powder 
Salt to taste 

Method :

Wash the boned chicken pieces and keep aside.

Take a pressure cooker and add the washed boned chicken pieces along with chopped betel leaves followed by onion, tomato, garlic pods, ginger, bay leaf, cumin powder, coriander powder, red chilli powder and salt.

Add 1 1/2 cups of water and pressure cook it for 5 - 6 whistles.

Once done, switch off the flame and wait till the pressure gets released.

Remove the chicken pieces and bay leaf from the soup.

Mash the remaining ingredients and strain it using strainer.

Boil it again for a minute and adjust salt if necessary.

Garnish with chopped betel leaves and serve hot.


Serving Options :

Serve with croutons or crispy corns. 


Note :

This is a spicy soup so adjust the quantity of red chilli powder and betel leaves according to taste bud.

Pepper powder is not required in this recipe, as the soup gets its spiciness from red chilli powder and betel leaves. 

November 23, 2016

Chicken & Mushroom Soup / Soup series


After Mushroom soup, here comes an another flavorful soup prepared using chicken and mushroom. The ingredients are pressure cooked, mashed and strained to get a flavourful clear soup. The addition of cumin and coriander powder gives a delicious taste and also good for digestion. This is a perfect healthy breakfast to relish in this cool climate.

Check out my co-blogger Sujitha Ruban page to enjoy an interesting wholesome healthy soup using veggies, oats and green gram.

http://www.sujithaeasycooking.com/2016/11/vegetable-soup.html


Ingredients :

100 gms Chicken with Bone 
5 Mushrooms, Sliced 
1 Onion, Finely chopped 
1 Tbsp Finely chopped garlic 
1/2 Tbsp Finely chopped Ginger 
1/2 Tsp Cumin powder 
1/2 Tsp Coriander powder 
1/4 Tsp Pepper powder 
1 Bay leaf
Salt to taste 
2 Cups Water 
Few Coriander leaves for garnishing 

Method :

Wash the chicken pieces and keep aside.

Take a pressure cooker and add washed chicken pieces along with finely chopped onion, garlic, ginger, bay leaf, cumin powder, coriander powder, required amount of salt and 2 cups of water.

Pressure cook it for 6 - 7 whistles and switch off the flame.

Once the pressure gets released, open the lid and remove bay leaf from the soup.

Remove the chicken pieces, separate the flesh part and keep aside.

Mash the remaining ingredients and strain the stock using strainer.

Now add the chicken flesh, stock, pepper powder and sliced mushroom in a cooker and pressure cook it again for 2 whistles ( add salt in this stage if necessary ).

Garnish with coriander leaves and serve hot. 


Serving Options :

Serve with croutons. 


November 21, 2016

Mushroom Soup / Soup Series


Homemade soups are always tastier, healthier and easy to prepare. Most importantly soups are the best meal to consume during this winter season. So, myself and my lovely friend Sujitha Ruban who is an excellent blogger from http://www.sujithaeasycooking.com joined hands together to post a theme based recipes on alternative days to motivate ourself and bring back the energy and lagging spirit. Truly excited and happy to be part of this series along with my friend. Soup is chosen as our November month theme considering weight loss and climate, so stay tuned for more interesting and healthy soups from our page.

Click HERE to view sujitha's healthy and yummy - Spinach clear soup.

Coming to my today's soup series, posting a healthy and nutritious filled soup prepared using mushroom, carrot and cabbage. Soya sauce and chilli sauce is added to enhance the taste of soup. In this recipe, I have used chicken bouillon powder which can also be substituted with veg stock powder or fresh veg or non veg stock. This can served as a breakfast along with toasted bread or garlic bread and also an evening drink.


Ingredients :

1 Tbsp Olive oil
1 Tbsp Garlic, finely chopped
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Cabbage
1 Cup Mushroom, chopped
3 Cups Water
1 Tsp Chicken bouillon powder
Salt to taste
1/4 Tsp Pepper powder
1 Tsp Soya sauce
1 Tsp Red chilli sauce
1 Tsp Corn flour
Spring onion leaves, finely chopped

Method :

Heat oil in a pan and add finely chopped garlic.

Fry and add finely chopped carrots and cabbage.

Saute it for a minute and add chopped mushrooms.

Add chicken bouillon powder along with 3 cups of water and salt.

Cook till the veggies gets cooked and add soya sauce followed by red chilli sauce.

Boil it for couple of minutes.

Meanwhile, mix cornflour and 3 tbsp water in a small bowl.

Add it to the soup and boil it for some more time until the soup thickens.

Add pepper powder to the soup and garnish with chopped spring onion leaves.

Serve hot.


Serving Options :

Serve hot with toasted bread or garlic bread.


November 12, 2016

Fish Balls Kuzhambu


Want to try an interesting kuzhambu using fish instead of cooking it in a regular way ??

Then, try this yummy and delicious kuzhambu in which, the fish is made into paste and poached in a delicious tangy kuzhambu. This finger licking curry pairs excellent with a plain rice, idly or dosa. In this recipe, I have used Basa fish which can also be replaced with any varieties of boneless fish. The onions are sautéed along with curry leaves and spices is further made into paste to enhance the flavour and texture of the curry. The fish paste is mixed up with masala powders, egg white and corn flour is further gently dropped in a simmering curry and cooked till it floats on top of kuzhambu.


Ingredients :

For Fish Balls :

2 Basa Fillets ( Any variety of boneless fish can be used ) 
1 Tbsp Cornflour
1 Egg White
1/2 Tsp Chilli powder
Less than 1/4 Tsp Turmeric powder
2 Tbsp Finely chopped Curry leaves
Salt to taste

For Kuzhambu :

2 Tbsp + 1 Tsp Gingelly oil
1/2 inch Cinnamon stick
1/2 Tsp Saunf
2 Big Onions, chopped
2 Sprig Curry leaves
4 Garlic pods
1 Big Tomato, Finely chopped
Lemon size Tamarind
1 1/2 Tsp Red chilli powder
2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Turmeric power
Salt to taste
Few Curry leaves

Method :

Soak tamarind in one cup of water before starting the cooking process and keep aside.

Heat 1 tsp oil in a pan and add cinnamon stick followed by saunf, garlic pods, onions and curry leaves.

Saute till the colour of onion changes and remove from the flame.

Cool the mixture and grind into fine paste.

Heat 2 tbsp oil in a pan and add curry leaves followed by the ground onion paste.

Saute it for a minute and add finely chopped tomato.

Saute till the tomato turns soft and mushy.

Now add turmeric powder followed by chilli, salt, cumin and coriander powder.

Mix well and add 1/2 cup of water.

Cover and cook till the oil separates from the masala.

Meanwhile, extract juice from the soaked tamarind and add it to the kuzhambu.

Add one more cup of water and let it boil in a medium flame till the raw smell of tamarind goes off.

Meanwhile, grind basa fish into fine paste and transfer it to a small bowl.

Add egg white, cornflour, red chilli powder, salt and turmeric powder to the fish paste and mix well.

Simmer the kuzhambu and drop the fish paste into ball shape ( like pakoda ).

Close and cook till the fish balls floats on top of kuzhambu.

Once done, garnish with curry leaves and remove from the flame.


Serving Options :

Serve hot with Rice or Idly or Dosa.


November 10, 2016

Chicken Yogurt Curry


Though, there are many versions available in making of yogurt chicken. In today's post, I am sharing my style of yogurt chicken with a delicious minty flavour. The onion is made into fine paste along with mint, coriander, green chillies and ginger - garlic paste is sautéed well in an oil is further cooked up with chicken pieces. The addition of yogurt gives a mild sour taste which also balances the spiciness and mint flavour of the curry. This flavorful curry is an excellent option to serve with hot Rotis and apart from that, this goes well with hot steamed white rice.


Ingredients :

300 gms Chicken pieces
2 1/2 Tbsp Oil
2 Bay leaves 
1/2 inch Cinnamon stick 
2 Elachi 
1 Tsp Red chilli powder
1 Tsp Coriander powder
1 Tsp Jeera / cumin powder
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
Salt to taste
1 Cup Yogurt

To Grind :

2 Big Onions, chopped
2 Green chillies
1/2 Cup Coriander leaves
1/2 Cup Mint leaves
2 Tsp Ginger garlic paste

Method :

Grind all the ingredients given in "To Grind" section into fine paste.

Beat the yogurt and keep aside.

Heat oil in a pan and add bay leaves followed by Elachi and cinnamon.

Add the ground onion - mint paste and saute till the raw smell goes off.

Now add red chilli powder followed by turmeric, cumin, coriander powder and salt.

Add the chicken pieces and cook it for couple of minutes.

Add 3/4 cup of water and cook till the chicken gets 3/4th cooked.

Now add garam masala powder followed by the beaten curd and mix well.

Cook till the oil separates from the curry.

Once done, remove from the flame and serve hot.


Serving Options :

Serve hot with Rice or Indian breads like Naan, Roti, Parotta etc.


Lemongrass & Chilli Chicken


The one ingredient which is always stocked in my pantry is lemongrass, either fresh or in a powder form. The love of subtle citrus flavour is the main reason and in addition, this also has lots of medicinal values. I had already mentioned in Lemongrass & galangal Tea post regarding its benefits. This recipe is inspired by Vietnamese cuisine and have made few changes in method of cooking according to our tastebud.
The chicken is marinated with lemongrass, garlic and onion paste for half an hour and then sautéed in a pan along with spicy green chillies gives a wonderful aroma while cooking. Apart from flavour, this curry gives a refreshing feel while eating.  Adding sugar to the recipe gives a lovely colour to the chicken. Adjust the quantity of chillies according to spicy level. This goes delicious with any varieties of rice like Jasmine rice, sticky rice, white rice, brown rice etc.


Ingredients :

200 Gms Chicken Boneless, cut into cubes
1 Medium sized Onion, chopped
4 Garlic pods, peeled
1/4 Cup Lemongrass, finely chopped
4 - 5 Green chillies, sliced
1 Tbsp Fish sauce
1 Tsp Chicken powder
Few Basil leaves + garnishing
1 1/2 Tbsp Olive oil
1/2 Cup Water ( Add extra if required )
Salt to taste
2 Tsp Sugar

Method :

Grind lemongrass, garlic pods and chopped onion into paste.

Marinate the chicken with the ground paste for 30 minutes.

Heat oil in a pan and add sliced chillies followed by the marinated chicken and few basil leaves.

Saute it together for couple of minutes.

Now add sugar, salt, fish sauce and chicken powder to the chicken and cook it for a minute.

Add the measured water, cover and cook till the chicken gets cooked.

Garnish with basil leaves and remove from the flame.

Serve hot.


Serving Options :

Serve hot with any varieties of white rice. 


November 8, 2016

Chicken Noodles


My today's Chicken noodles is an interesting recipe which is prepared using a over night marinated chicken pieces. The chicken is marinated along with a regular Chinese sauces and 5 spice powder. The marination technique enhances the taste and flavour of the dish. I have used Shanxi sliced noodles which can also be replaced with Hakka or any variety of noodles. No extra sauces required while cooking, as the marination contains all the required flavours.


Ingredients :

300 gms Shanxi Sliced Noodles ( Any noodles can be used )
2 Tbsp Olive oil 
1 Medium sized Onion, Sliced 
1 Cup Shredded Cabbage 
Salt to taste 
Crushed pepper / pepper powder 
Few finely chopped spring onion leaves 

To Marinate :

250 gms Chicken, Boneless cut into strips 
1 Medium sized Green bell pepper, sliced 
1 Medium sized Yellow Bell pepper, sliced 
1 medium sized Red Bell pepper, sliced 
1 Tsp 5 Spice powder 
1 Tsp Soya sauce 
1 Tsp Red chilli sauce 
1 Tsp Green chilli sauce 
1/4 Tsp Pepper powder 
Few Basil leaves 

Method :

Mix all the ingredients given in "To Marinate" list and marinate it overnight. 

Cook noodles in a boiling water along with salt for 6 mins or according to the package instructions and keep aside. 

Heat oil in a pan and add sliced onion.

Saute till it turns translucent and add the shredded cabbage.

Saute for half minute and add the marinated chicken mixture. 

Add the required amount of salt and cook till the chicken gets cooked. 

Once done, add the cooked sliced noodles and mix well.

If the noodles looks dry, add little pasta boiled water and toss it well.

Add crushed pepper or pepper powder according to taste bud and garnish with spring onion leaves. 

Serve hot. 


Serving Options :

Serve with Tomato sauce or Red chilli sauce. 


Related Posts Plugin for WordPress, Blogger...