Chicken Biryani

Today I am posting a different version of chicken biryani which I learnt from my friend Tulasi. This version is quite unique and tastes divine.

This recipe is simple then other chicken biryanis where we separately prepare basmati rice and chicken and lastly mix them.

Andhra Fish Curry | Fish Iguru | Chepala Iguru

This Fish Curry tastes so delicious. This is my mom’s recipe and I used to have this curry a lot of times when I was kid.

This curry is a different variety which is rich, mildly spiced gravy with handpicked spices added in prefect proportions to recreate truly authentic Fish Curry. When Fresh or live fish is not available we can use Fillets. I usually use fillets for making this curry as we need to drive many miles to get fresh fish.

Fish Iguru tastes totally different from Fish Curry.

Buffalo Wild Wings in Red Hot Sauce– Restaurant Style

When I and my hubby first had Wings at the restaurant Buffalo Wild Wings we fell in love with them and later we visited quiet regularly to that place and used to enjoy these yummy buffalo wild wings.

One day I got a thought to try wings myself in my home and was doing internet searching and to my surprise got a recipe for these wings which was so simple then immediately I bought wings, hot sauce and prepared them very easily.

This chicken wings recipe is sure to please those love “Buffalo Wild Wings”. I baked the wings instead of frying them to make it healthier. Some say that by baking the wings chicken won’t be crisp, but I felt it was crisp. We can also grill the wings; this is also one more alternative need to try sometime. These Wings goes with Blue Cheese along with carrots and celery but optional.

Coconut Shrimp with Spicy Tartar Sauce

I and my husband fallen in love with coconut shrimp when we first had it in Hawaii during our vacation. From many days I was just planning to make this yummy appetizer in home but could not make, finally yesterday I got a chance to prepare this crispy, juicy, wonderful coconut shrimp. The final result of this dish was awesome my husband liked the dish the most and he said that it was the finest he has ever tasted.

To prepare this dish I Used Tiger Shrimp, which is perfect for coconut shrimp, usually the Tiger Shrimp that we get in US are less tasteful so to sweeten the shrimp I added sugar to the beaten egg, which is used for dipping the shrimp and coat it well with bread crumbs and coconut flakes mixture.

Egg Omelet Curry

This curry is a special variation to normal egg curries which can be prepared easily and gives a wonderful taste. For this all we need to make omelet of eggs and mix it with onion and tomato gravy along with some spices.

For this gravy we can just make use of plain omelet or if you want you can add whatever veggies you need. I used just onions. And we can cut omelet into small or big pieces whichever is desirable. This goes well with plain rice or with rotis.

Hyderabadi Shrimp Dum Ka Biryani/Prawns Dum Ka Biryani

Dum Biryani is a special dish prepared with meat/shrimp/fish/chicken marinated with spices and yogurt and is layered with this marinated at the bottom of the cooking pot and a layer of half cooked basmati rice places over it. And the vessel is sealed tightly to allow cooking in its own steam (i.e. dum). Once the biryani is done when you open the seal, a delicious fragrance comes all over.

Preparing this dum biryani is a laborious process, it requires attention time to time to avoid over cooking of rice, but the output pays off.

Shrimp Tomato Curry

This is a tasty and easy curry which goes well with steamed rice. It is prepared by using tomato puree, prawns, garlic and masala.

Ingredients:

Onions chopped – 2 no medium

Shrimp – 25 – 30 no

Tomato puree – 1 cup

Green chillies – 4 no

Garlic minced – 2 tsp

Ginger paste – ½ tsp

Curry leaves – 4 no

Coriander powder -1 tsp

Garam masala powder – 2 tsp

Turmeric powder a pinch

Red chilli powder as required
Coriander leaves

Salt As Required

Water – 1 cup

Oil – 3-4 tsps

Preparation

• Heat the oil in a cooking vessel.
• Saute garlic, curry leaves till golden color.
• Add onion and cook till soft.
• Add green chillies, ginger paste and cook for 1-2 mins.
• Add tomato puree, turmeric, salt, coriander powder, red chilli powder and cook for 2 mins.
• Add washed shrimp and cook till oil floats on top
• Add water and close it with lid and cook on medium flame for 15-20 mins.
• Remove the lid, add garam masala and cook for 10-15 mins or till the water gets absorbed and oil floats.
• Garnish with coriander leaves.
• Serve warm with Steamed Rice.

Iftar Nights hosted by Jabeen.

Thyme Pasta Frittata with Desi Touch

Few month’s back I watched Giada’s cooking show in food network where she made Thyme Pasta Frittata which was good and a great recipe. Then immediately I tried it out as my husband would like it as he is a Pasta lover.

Used her recipe as a base and made couple of changes by giving desi touch to it. By adding garam masala, red chilli powder and made use of less cheese.

This is an excellent Pasta Frittata recipe as it is full of herbs and lemon zest and a great recipe for brunch and picnics.

Ingredients:

Eggs – 4 no

Whipping cream/Milk – 2 tsps

Parmesan Cheese – ½ cup

Penne Pasta – 1 ½ cup

Freshly chopped Thyme leaves – 2 tsps

Freshly chopped Parsley leaves – 1 tsp

Lemon Zest - 1 no small

Salt – ¼ tsp ( or as Required)

Grounded Pepper – ¼ tsp

Red Chilli Powder – ½ tsp

Garam Masala Powder – 1tsp

Oil – 1 1/2 tsp

Preparation

• Boil Pasta in water, based on the instructions given in the packet or till cooked. 
• After cooked remove water from pasta and keep aside
• In a large bowl, whisk together eggs and cream.

• Mix cheese, pasta, thyme , parsley , lemon zest, salt and pepper.
• Add red chilli powder, garam masala and mix well.
• In a 8-inch pan, heat oil and on medium heat.
• Pour the egg thyme mixture into the pan and cook for 6 to 7 minutes until the edges begins brown.
• Remove the pan from the heat and using spatula slide the frittata onto a plate.
• Now carefully invert frittata back into the pan and continue to cook for another 5-6 minutes or till cooked
• Cut into wedges and serve warm.

Sending this to Only Pasta,Pizza and Noodles Event hosted by Samayal Arai originally started by Pari, Fusion Food - Pasta hosted by Ramya, Picnic Pleasures hosted by Fuss Free Flavours and Sarah, Iftar Nights hosted by Jabeen, Bookmarked Recipes hosted by Priya and ARS Event - E for Egg Recipes hosted by IIa originally started by Charitha

Guest Post 2 ---- Chicken 65

This is my second guest post. My friend tulasi sent me this appetizer recipe to me and to my event. He is a really a great cook and prepares awesome dishes.

He is specialist in non-veg items. His culinary skills kicks in during parties and get together’s :-). 

Thank you Tulasi for this wonderful appetizer!!!

Recipe follows:

Ingredients:

To marinate

Bone less chicken - 1 lb cut into 1-1/2 inch pieces

Corn flour – 3-4 tsps

All purpose flour – 2 tsps

Egg - 1

Ginger garlic pate – 1-2 tsps

Garam Masala powder – 2 tsps

Salt As Required

Turmeric Powder – 1/2 tsp

Red Chilli powder As Required

Chicken Masala – 2 tsps

Red Food Color – ¼ tsp

Yogurt – 1 tsp

Lemon juice – 1 tsp

For seasoning

Capsicum (optional) – 1 no

Curry leaves – 3 -4 no

Onions chop length wise– 1 no

Green chillies chop length wise– 3 -4 no

Yogurt – 3-4 tsp

Corinder leaves chopped – 3 tsps

Oil – 1 tsp

Preparation

• Wash chicken pieces well and marinate it with all the above items in the Marinate Section except oil for 4-5 hrs
• Chop onions, green chillies and keep aside.
• After 5 hours heat oil in a vessel to deep fry the marinated chicken.
• When oil gets heated, add the chicken and deep fry atleast for 10-15 mins or till the oil is cooked in medium flame.
• Stir often and cook till the chicken turns crispy.
• Take them out on kitchen tissue to drain excess oil by spreading.
• In another pan heat oil and when heated add curry leaves, Fry for 30 sec.
• Add chopped onions, green chillies and fry till onions are half cooked.
• Add 2-3 tsps curd and add the fried chicken to it.
• Cook till the curd vanishes.
• Toss them well and add coriander leaves at the end.

Shrimp Egg Fried Rice

After today’s superb match against Australia my husband wanted kangaroo fry biryani lol !!! Instead I made Shrimp Egg Fried Rice.

Fried Rice with Shrimp and Egg is very simple and quick dish made with shrimp, eggs, and chopped vegetables.

Ingredients:

Rice – 2 cups

Onion – 1 no chopped fine

Eggs – 5 no

Mixed Veggies ( Peas, Carrot, Beans, Corn ) – ½ cup

Shrimp peeled and devined– 1 cup

Chilli sauce – 6 tsp

Ginger and garlic paste – 2 tsp

Oil – 4 tsps

Salt As Required

Spring Onions chopped – 2 tsp

Corinder leaves – 2 tsps

Green chillies chopped – 1 tsp

Preparation

• Wash and cook rice (sona masoori or long grains) with 4 cups of water and cool.
• In a cooking pan heal oil and add onions and sauté  till soft
• Add green chillies and ginger garlic paste
• Mix well till raw smell goes away for 1 minute.
• Add washed shrimp and add salt and cook shrimp for 10-15 mins with a closed lid until shrimp is cooked well. (If required add very little water)
• After shrimp gets cooked add mixed vegetables, chopped spring onions, chopped coriander leaves.
• Beat eggs and mix well with shrimp mixture.
• Next Add the cooked rice and chilli sauce.
• Mix well and serve with any spicy sauce.

Shrimp Egg Scramble / Royyalu guddu Porutu/Burji

Quick and easy recipe made with egg and shrimp. I learnt this from my mother-in-law and my husband’s super favorite dish.

Here are the easy steps to make this delicious yummy curry !!!!

  

Ingredients:

Shrimp – 12-15 medium sized peeled & deveined

Eggs – 3 no

Onion – 1 medium size

Green chillies – 3-4

Ginger garlic paste – 1tsp

Garam masala powder – 1tsp

Salt as Required

Chilli Powder As Required

Turmeric powder a pinch

Oil – 2 tsp

Jeera – ½ tsp

Curry leaves – 2-3 no

Coriander Leaves

Preparation 

• Heat oil in a pan add curry leaves, chopped onions, green chillies.
• Saute for few mintues and add ginger garlic paste.
• Cook till the onions become soft and add washed shrimp.
• Add salt, chilli powder, turmeric powder and mix well.
• Cook shrimp for 10-15 mins add garam masala and cook with a closed lid until shrimp is cooked well. (If required add very little water)
• Beat eggs and mix well with shrimp mixture.
• Put the flame on low and cook for another 5 mins.
• Now add chopped coriander leaves and serve with rice or roti.

Thanks Vimitha  of My Culinary Trial Room , Neenu Praveen of My experiments with cooking and RS of Relishing Food for passing this lovely blog Award and Stylish blogger Award !!!!

I am passing this award to my amazing fellow bloggers...

1. Divya of Divya's Recipes

2. Aipi of US Masala

3. Krithika of Krithi's Kitchen

4. Soumya of Ente Pachakalokam

5. SheenaBabu of Sheenababu

6. Priya of Priya's Easy N Tasty Recipes

7. Jay of Tasty Appetite

8. Kalyani of Kalyani's Kitchen

9. Umm Mymoonah of Taste of Pearl City

10. Akheela of Torviewtoronto

11. Satya of My Innovative kitchen

12. Hema of Hems Kitchen

13. Swathi of Zesty South Indian Kitchen

14. Smitha of Smitha's Spicy Flavors

15. Akila of Learning-to-cook

I am really sorry for missing my other fellow bloggers. As I am limited to pass it to 15 members.

Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

Kheema ( Grounded Goat) Balls Biryani

Kheema is grounded meat, usually used to make curry. Today I made Kheema biryani for the first time and it came out very well.

Biryani is a great traditional hyderbadi dish that can go as a menu for either lunch or dinner.  Kheema balls are prepared with a mix of grounded meat (I used goat meat), onions, mint, coriander leaves and spices and fried in oil. The flavor of these kheema balls in biryani makes it unique and tastes so good.

Ingredients:

For Kheema Balls

Grounded goat – 1/2lb

Egg – 1 no

Onion – 1 small

Green chillies – 2 no

Corn flour – 2 tsps

Jeera powder – 1 tsp

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Gram masala powder – 2 cardamom, 3 cloves, 2 small slice cinnamons grind them all

Coriander leaves chopped – ½ cup

Mint Leaves

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt to taste

For curry

Grounded goat – ½ cup

Onion – 1 small

Green chillies – 2 no

Garam masala powder (combination of above spices) – 1 tsp

For Biryani

Ghee - 2 tsps 

Basmati Rice 2 cups

Onions 1 no finely sliced

Green chilies 5-6 slit

Ginger garlic paste ½ spoon

Coconut milk – 4 tsps

Fennel Seeds  -1 tsp

Coriander powder -1 tsp

Lemon juice - 3 tsps

Water - 2.5 cups

Salt As Required

Biryani masala

Bay leaves 4-5

Jeera 1 tsp

Black cardamom 2

Star anise 2

3-4 pepper corns

2-3 cinnamon sticks

2-3 cardamom

5 cloves

2 mace/jathipoo

Black stone flower/kalpasi 2 nos

Oil for frying

Preparation:

• Wash basmati rice and soak in water for 30 mints 
• Meanwhile to make balls, first clean the meat in water and drain well.
• Boil grounded meat with very little water along with ginger garlic paste and salt for 5 mins.
• After it gets boiled strain the water.
• In a vessel put the grounded meat, corn flour, chopped onions, chopped green chillies, jeera powder, coriander powder, garam masala powder,  coarinder leaves, mint leaves, little salt, turmeric powder, chilli powder, egg and mix well.
• Make small sized balls from the above mixture and keep them aside.
• Heat the oil and deep fry the balls till golden brown. After fried remove them on paper towel and keep them aside.
• To make curry heat 1 tsp of oil in a pan. Add chopped onions, green chillies and cook till the onions become soft.
• Add grounded meat and little water and cook it.  
• Now add garam masala powder and cook for 10mins. After cooked remove from heat and keep it aside.

• Heat ghee in a pan, add all the biryani masala items and stir well.
• After few seconds add onions and sauté for few minutes.
• Now add green chilies, ginger garlic paste and again saute for few minutes
• Add coarinder powder,fennel seeds and mix well.
• Add the above prepared curry and mix well
• Add basmati rice by draining water and mix well.
• Add fried keema balls and mix well.
• Now take the above mixed spices,rice in rice cooker add water, coconut milk, lemom juice  and salt
• Lastly place the keema balls on top of the rice and cook well
• Garnish with mint and coarinder leaves.
• Serve with Raita.

Mutton Tomato Curry

Today is the third day of Sankrathi festival which is celebrated as “Kanuma” and Non-vegetarian dishes are cooked. I tried cooking Mutton Tomato Curry.

Ingredients:

Mutton 1 lb

Onions 2 nos chopped

Green chillies 3-4 nos

Ginger garlic paste 2 tsps

Salt As Required

Red chilli powder 2 tsps

Turmeric powder ½ tsp

Tomatoes 5 nos medium chopped

Water
Coriander leaves chopped
Oil

Masala 1 Grind Together

Dhaniyalu 2 tsps

Jeera 2 tsps

Poppy seeds (Gasgasalu) 2tsps

Dry Coconut 1 ½ tsp

Masala 2 Grind Together

Cinnamon medium size 2 nos
Cloves 4 nos
Cardamom 1 no


Preparation

• In a pressure cooker heat the oil
• Add onions and sauté till golden brown.
• Then add green chilies and ginger garlic paste and sauté for 2 mints.
• Now add the washed mutton pieces and stir till mutton turns slightly soft
• Add Tomato, turmeric powder, salt, chili powder and stir well
• Add Masala 1 mixture and stir well for few seconds, till the masalas coat mutton.
• Pour water and pressure cook the mutton for 6 whistles
• Once the pressure gets released add Masala 2 to mutton and stir well and cook till the gravy is thick
• Garnish with coriander leaves and serve with rice or roti.