CHICKEN KEEMA BIRYANI

 CHICKEN KEEMA BIRYANI

Chicken Keema Biryani

INGREDIENTS:


keema chicken                         -  2 cups

Roasted vermicelli                   -  2 1/2  cups 

Onion                                       -  3
  
Tomatoes                                 -  2

Cloves                                      -  4

Cinnamon stick                        - 4 inch stick 

Anise seeds                               - 2

Ginger garlic paste                  -  1 tbsp 
     
Chilli powder                           -  1 tbsp

Coriander powder                   - 1 tbsp

Garam masala                         -  1 tsp

Coriander leaves                      -  few 

Salt                                           - to taste

Ghee                                         -  2 tbsp
  


METHOD


Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside. 

Heat  ghee in a pan, add cinnamon stick, anise seeds and cloves. 
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.

Fry for few minutes in low flame. Now a chopped chicken [keema chicken]. 

Add salt and cook for few 10 minutes. 

Finally add cooked vermicelli to this. 

Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.


Your yummy keema chicken biriyani is ready to taste......

Chicken Keema biryani

BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

VAZHAITHANDU VELLAI KOOTU

INGREDIENTS:

Banana Stem/Vazhaithandu    - 1 

Whisked Yogurt                     - 1 Cup

Turmeric                                 - 1/2 tsp 

Mustard seeds                        - 1/2 tsp 

Cumin seeds                           - 1/4 tsp

Turmeric  powder                  - 1/2 tsp

Red chili                                - 1 
  
Oil                                         - 2 tsp

Curry leaves                         - 2 sprigs 

Salt                                       - to taste

Coconut oil                          - 2 tbsp [optional]

FOR GRINDING:

Grated Coconut                  - 1/4 Cup

Green Chillies                     - 3 

Cumin seeds                       - 1 tsp

Ginger                                - 1/2 inch

METHOD

Cut the banana stem  into small cubes and Keep the Cut cubes in Water mixed with  2 tsp of Buttermilk.To avoid color change of stem.

Heat a Pan, add oil then saute   mustard seeds,  cumin, red chili and curry leaves. Now add turmeric powder and  the chopped banana stem/Vazhaithandu.


Add a cup of Water cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt and Mix well. 


Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked. 

Last add a 2 tbsp of coconut oil [ optional ]

VAZHAI  THANDU VELLAI KOOTU

VENDAIKAI PAAL KARI

VENDAIKAI  PAAL  KARI

Vendaikai Paal Kari

INGREDIENTS:

Ladies Finger                           - 1/4 kg

Thick Coconut milk                 - 1/2 cup

Thin Coconut Milk                  - 2cup

Green Chilly                            - 2

Shallot                                    - 10

Tomato                                  - 1 medium

Curry leaves                           - few

Turmeric Powder                    - 1/4tsp

Chilly Powder                        - 1/2 tsp

Salt                                        - to taste

Lemon juice                           -  1 tbsp

 Oil                                       -2 tbsp



Method

Wash the ladies finger thoroughly and wipe it off.

Cut them in to medium pieces

Heat oil in a non stick pan ,add ladies finger pieces

Saute for 7 minutes in low flame .

Now add onion pieces and saute till translucent  .

Then add thin  coconut milk along with turmeric powder and chilli powder,

Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .

Now add salt ,curry leaves and thick coconut milk .Stir well

Add lemon juice and mix well.

Do not boil the curry after adding the thick coconut milk.

Just cook for 1 minute while stirring continuously.

Vendaikai Paal Kari

Goes well with rice.........

STUFFED BRINJAL RECIPE

STUFFED BRINJAL RECIPE

Stuffed Brinjal

Ingredients: 

Small Brinjals       - 1/2 kg 

Ripe Tomatoes      - 2 

Tamarind               - Gooseberry size

Mustard                 - 1/2 tsp

Salt                        -  to taste

Oil                         -  6 tbsp

Curry leaves         -   few 


Ingredients for stuffing

Coriander seeds      -  2 tbsp

Bengal gram           -  2 tbsp

Red chillies             -  5

Ground nut             -  2 tbsp

Sesame seeds          -  2 tsp

Jeera                      -  1/2 tsp

METHOD

Dry roast  the ingredients for masala  and grind it to a fine powder.

Grind tomatoes and mix the ground powder with it, along with salt needed. 

Wash brinjals and make 2 slits to form a X shape in the bottom leaving the stalks intact.

Stuff the brinjals with the prepared masala.

Heat  oil in a  frying pan add the mustard seeds when it splutter add the curry leaves.

Add the stuffed brinjals,  and cook on low flame sprinkling little water. Keep stirring 

Extract  tamarind juice in thick consistence  and add to the brinjals after it is half cooked. Simmer the  flame  and cook it covered.

Once the brinjals are cooked well the oil will ooze out, switch off the flame.

Your stuffed brinjal is ready. Can be served with Rice and Rotis.

Stuffed brinjals