31.7.16

Kuzhi Paniyaram


Idly batter: 2 cups

To temper:
Mustard seeds: 1/2 tsp
Curry leaves: a sprig
Onion: 1 medium diced
Ginger: 1 tsp chopped
Green chillies: 2 thinly sliced
Hing/Asafoetida: 1/2 tsp
Oil: 1 tbsp


Heat oil in a pan and splutter mustard and curry leaves.
Throw in the onions, ginger and green chillies and saute till wilted.
Add the asafoetida and take off fire.
When it cools slightly, pour it to the 2 cups idly batter.
Take a non stick paniyaram chatty and just pour a drop of oil in all the holes.
Pour the batter in tablespoonfools till 3/4th full
(if you add cooking soda to the batter (1/2 tsp you will get very fluffy paniyarams...but this is optional)
in medium flame, let it get cooked.
When one side is done, carefully turn over with a skewer.

Let it get cooked.
Once done, serve warm with chutney or sambar or both.

30.7.16

Chewy Fudgy Brownies (The Best Ever!!!)

Believe me when I tell you this is the best ever brownies that Ive ever made or had. This recipe is for keeps.
Milk chocolate/semi sweet chocolate: 200 grams( break it in to small pieces)
Butter: 100 grams
Granulated sugar: 3/4 cup
Caramelised Sugar: 1/4 cup ( the one you get at the store)
Eggs:3
All purpose flour: 80 grams (1/4 cup +2 tbsp)
Cocoa powder: 2 tbsp
Salt: 1/4 tsp
Chocolate chips: 1 cup

Melt the chocolate and butter in a saucepan over medium heat, stirring in between.
Dump this into a big mixing bowl and keep aside To cool.
Throw in both the sugars into the chocolate butter mix and whisk properly
Add eggs one by one and beat till smooth.
Add a tsp vanilla essence and beat.
Now add the flour, Cocoa powder and salt and fold in.
Lastly add the chocolate chips and mix everything.
Preheat oven 180 C
Grease and flour a baking tin.
Pour the batter into prepared tin and bake till done.
took 40 minutes in my oven.
let it cool.
Serve with pride coz anyone who is gonna bite into this is gonna praise you no end!!!!

















Recipe Courtesy:sallys baking addiction

28.7.16

How to make dum Biriyani in Oven


























Basmati rice: 2 cups
Garam masala ( cinnamon, cloves, star anise): 1 each

To make rice:
Wash and soak in water for 5 minutes.
Drain.
Boil a big pot of water. Add salt and whole garam masala to it.
Cook the rice till 90% done.
That is it should be hard yet mashes when you press it.
Drain and keep aside
























To Marinate Chicken:
Chicken: 600 gms
Turmeric powder: 1/4 tsp
Chilly powder: 1/2 tsp
Curd: 1 tbsp
Lime juice: 1 tsp
Salt: as required
Marinate and keep aside.

To make the chicken masala:
Oil: 4 tbsp
cloves and cinnamon: 1 each
Onion: 2 sliced thinly
Tomato: 2 chopped
Green chillies :2 (or 3 if you like a little more hot)
Ginger garlic paste: 2 tbsp
Chilly powder: 1/4 tsp
Garam masala: 1/4 tsp
biriyani masala: 1/4 tsp (optional- for an extra punch!!.Ive made it with and without, both tastes good)
Coriander and Mint leaves: a handful chopped

Heat oil in a pan
Throw in cinnamon and cloves
Add the onion and saute till light brown.
Add the ginger garlic paste and green chillies and saute for a minute.
Add the tomatoes and cook till soft.
Add the garam masala powder and chilly powder and the marinated chicken.
Let it get cooked on low flame.
Add the coriander and Mint leaves and again cook till done.
Take off fire.

Steps for Dum in Oven.
Preheat oven 180 C
Take an oven proof dish and apply ghee.
divide the rice into three portions and chicken masala into two portion.
layer the rice and chicken masala alternately in the dish...rice first, followed by chicken masala and then rice,chicken masala and on top, rice.
























Pour 4 tbsp milk evenly on the rice.
Do a slight mixing with your spoon so that masala gets evenly coated on the rice.
cover with aluminium foil
Bake for 20 minutes.
Serve with raita and chips.