Chicken Stew

Ingredients:

1. Chicken : 1 kg ( cut into chunky pieces)
2. Onions : 3 medium ( cube 1)
3. Carrot : 1 large (cubed)
4. Potatoe : 1 medium sized (boiled and cubed)
5. Peas : Less than 1/4 cup
6. Ginger garlic Paste : 2tsp
7. Green chillie : 5 nos. (or more if u want it to be more spicy)
8. Mustard seeds : 1 tsp
9. Cinnamon : 2 medium sticks broken
10. Cardomom : 5 - 6 nos
11. Cloves : 5 - 6 nos
12. Curry leaves : A few
13. Turmeric powder : 2 tsp
14. Black Pepper powder : 1 tsp
15. Garam Masala powder : 1 tsp
16. Coconut Milk : 1/4th cup
17. Water : 1/4th cup
18. Salt to taste

Method :

• Grind 2 of the the onions ginger-garlic paste and green chillies to a smooth paste
• Heat oil in a vessel and splutter mustard seeds.
• Add cinnamon, cardomom and cloves to the vessel.
• Add the cubed onion and ground Onion paste with curry leaves and saute' till the mixture turns slightly brown.
• Add chicken and salt, turmeric, garam masala and black pepper powder and stir.
• Pour water and put a lid on the vessel and cook on slow fire for 15 - 20 mins or till the chicken is done.
• Add the potatoes, carrot and peas.
• Add coconut milk and just bring to a boil and Serve.
• Serve with rice, chapathis or any bread.

Thanks lapi!

Hyderabadi Biriyani

Ingredients:

1. Chicken(or any other meat you prefer) : 2 kgs (cut into chunky pieces)
2. Biriyani Rice : 1 and 1/2 kgs (half boiled)
3. Onion : 3 medium (chopped)
4. Yogurt : 1/2 cup (enough to coat chicken)
5. Chilli powder : 2 and 1/2 tbsp
6. Turmeric powder : 3 tsp
7. Pepper powder : 1 and half tbsp
8. Salt to taste
9. Lime juice : 5 tbsp
10. Garam Masala powder: 3 tsp
11. Saffron mixed with 1/2 cup warm milk
12. Butter or Oil as required
13. Water : less than 1/4th cup
14. Atta dough : enough to make Dum.

Method:

• Use a nonstick pan and heat butter or oil. Put chopped onions to it and fry till it turns crispy brown. It should not be soggy or wet.
• In a big vessel( the vessel you are planning to use to make biriyani) add the chicken, turmeric powder, chilli powder, pepper powder, garam masala powder and salt and mix well. Add the yogurt and mix well. Now add the Lime juice. Keep aside for 20 - 30 mins.
• Now keep the vessel over the flame. Add the water and stir. Keep closed for 15 mins or till the water evaporates.
• Now lower the flame and put the half boiled rice over the chicken mixture.
• Spread the saffron mixture over the rice.
• Now make a big roll out of the atta dough and stick around the circumference or edge of the vessel.
• Fix a proper lid over the atta dough and cook for 30 mins.
• Serve hot with yogurt raita or salad.

Kulcha

INGREDIENTS:

1. Flour : 2 tbsps
2. Sugar : 3 tsp
3. Yoghurt (not sour) :1 and 1/2 tbsp.
4. Vegetable Oil : 1 tbsp.
5. Baking Soda : 1 tsp.
6. Yeast (Dry) : 1/2 tsp
7. Milk(warm) : 1/4th cup
8. Salt : 1 tsp
9. Butter as required.

METHOD:

• Mix yeast and sugar with a few spoons of warm water. Keep aside for 5 minutes or till frothy.
• Take a large bowl. Mix salt and flour. Make a well between the flour and add yoghut into it. Sprinkle baking powder over Yoghurt.. Allow to stand for 2-3 minutes. Mix oil, yeast solution, in the well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough with oil. Cover with inverted bowl. Keep aside for 4 hours.
• Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes.
• Break of a lump of dough. Roll or pat to a thick round about 6" diam. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle.
• Brush melted butter on the kulcha.
• Serve hot with gravied vegetables, dals, or meat curries etc.