Special Chicken Biryani Recipe

Ingredients 

  To marinate

• Chicken 1 kg
• Onion 4 (450g) (to be fried until golden brown)
• Ginger garlic paste 3tbs
• Salt
• Lemon juice 1tbs
• Turmeric powder 1/2 tsp
• Red chilli powder 1tbs
• Coriander powder 2tsp
• Garam masala 1tbs
• Green chilli 6
• Coriander leaves 
• Mint leaves
• Curd 1 cup (230g)

 For rice

• Basmati rice 4 cups (850g)
• Cardamom 6, cinnamon 1 small piece, cloves 4, mace 2 small pieces, fennel seeds 1 tsp
• Ginger garlic crushed 1 tsp
• Onion a small (30g)
• Coriander leaves and mint leaves
• Carrot a small piece 30g
• Water 7 cups
• Salt 3 tsp
• Ghee 5 tbs

 Method

• Marinate chicken with all the ingredients listed under 'to marinate' for minimum 1 hour
• Heat 4 tbs oil in a pan
• Add marinated chicken pieces and stir for 5 minutes
• Cover and cook till the chicken pieces become soft
• Stir in between to prevent burning
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Vegetable Stew Kerala style Recipe

Vegetable Stew

 Ingredients:

• Potato 2 (200g)
• Carrot 1(100g)
• Green peas 1/2 cup (100g)
• Beans 4 (50g)
• Onion 1 (100g)
• Thin coconut milk 2 cups (500ml)
• Thick coconut milk 1 cup (250ml)
• Green chilli 4(adjust according to taste)
• Curry leaves
• Ginger 1 small piece
• Roasted cashews 2tbs
• Pepper powder 1/2 tsp
• Garam masala 1/2 tsp
• Whole spices (cardamom 4, cloves 3, cinnamon 1 inch piece, star anise)

 Method

• Heat 2tbs coconut oil in a pressure cooker.
• Add whole spices and let them crack.
• Add sliced onion, ginger, green chilli and curry leaves.
• Stir and cook for 2 minutes.
• Add pepper powder and garam masala and combine well.
• Add potato, carrot, green peas and beans and give a good stir.
• Add thin coconut milk.
• Add salt as needed.
• Cover and cook for 1 whistle.
• Turn off the flame and let the pressure goes away naturally.
• Open the cooker and turn on the flame.
• Add thick coconut milk and heat this up; Do not boil after adding the thick coconut milk.
• Finally add some roasted ghee and fresh curry leaves.
• Delicious vegetable stew is ready.
• Serve with appam, idiyappam, pathiri, chapati etc.

Perfect Poori Masala Recipe

Poori

•  Whole wheat flour - 3 cups
• Semolina(rava) - 3 tbs
• Salt - 1 tsp
• Water 1 cup+2 tbs (or as needed)

 Potato masala

• Potato - 4 (400g)
• Onion - 2 (200g)
• Ginger - 7g
• Garlic - 8g
• Green chilli - as needed
• Curry leaves
• Cashew 2 tbs
• Tomato - a small (50g)
• Coriander leaves
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp

 Method

 Potato masala

• Cut potatoes into cubes
• Cook them along with salt, turmeric powder and some water
• Add 1 tablespoon of oil in a pan and splutter 1 teaspoon mustard seed
• Add fennel seeds
• Add onion and stir and cook for 10 minutes until the colour changes 
• Add crushed ginger-garlic, green chilli, curry leaves, cashews and stir and cook for 2 minutes
• Add turmeric powder and salt as needed
• Now add cooked potato and water as needed
• Stir in tomato and coriander leaves
• Combine well and turn off the heat.
• Delicious potato masala is ready.

 Poori

• Add flour, semolina and salt to a bowl
• Add water little by little and make the dough
• The dough should not be too soft or too stiff
• Do not knead the dough a lot.
• Rest the dough for 10 minutes
• Then divide into small balls
• Roll each ball into disc; It should not be too thick or too thin
• Heat the oil for deep frying (210 degree Celsius)
• Slide the poori carefully into the hot oil
• Wait for a while and then press down gently with a spatula
• It will puff up; Flip and cook the other side also.
• Take out from the oil and make remaining poori in the same way
•  Serve hot with poori masala.

RESTAURANT STYLE CHICKEN HAKKA NOODLES RECIPE

Chicken Noodles

  Ingredients

• Hakka noodles 150g

  To marinate

• Chicken 500g
• Salt
• Vinegar 1 tsp
• Egg 1/2 
• Pepper 1/2 tsp
• Corn flour 1 1/2 tbs

  Vegetables

• Carrot 1 small (50g)
• Cabbage a small piece (50g)
• Onion 1 small (50g)
• Capsicum 1 small (50g)
• Spring onion 
• Garlic 2 tbs

 For sauce mix

• Soya sauce
• Red chilli sauce
• Vinegar 1 tsp

Other ingredients

• Eggs 2
• Salt & pepper 
• Sugar 1 tsp

 Method

• Boil 2 1/2 liters of water and add 1tbs salt
• Add noodles and cook until they are chewy and spongy. Do not over cook. Follow the packet instructions.
• Drain when they are done. Pour some cold water over the noodles to stop further cooking. Shake off the excess water and keep aside.
• Marinate chicken with the mentioned ingredients
• Cut veggies and set aside.
• Heat 2 tsp gingelly oil in a pan
• Crack 2 eggs and scramble on medium high flame. Do not over cook the eggs.
• Season with salt and pepper
• Transfer into a pan
• Heat more oil and shallow fry the marinated chicken until just cooked. Do not over fry the chicken. When they are done transfer into a pan and set aside.
• Mix together soya sauce, red chilli sauce and vinegar and keep ready.
• In a kadai /wok heat 2 tbs of gingelly oil.
• Keep the flame high.
• When the oil is hot enough, add onion and stir and cook for 1 minute.
• Further add carrot, garlic and spring onion white.
• Stir and cook for 1 minute.
• Now add capsicum and stir and cook for 30 seconds.
• Add cabbage and stir for 1 minute.
• Add salt ,pepper and sugar. Adjust the amount of salt and pepper according to your taste.
• Stir well.
• Add noodles and sauce mix and stir well without breaking them.
• Further add scrambled egg, fried chicken and stir for 2 minutes.
• Sprinkle spring onion green.
• Delicious chicken noodles is ready.
• Serve hot.

Restaurant Style Chili Chicken | Dry Chicken Chilli Recipe

Chili Chicken

Ingredients

 To marinate

• Chicken - 500g
• salt as needed
• Ginger garlic paste - 2 tsp
• Kashmiri chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Vinegar - 1tsp
• Soya sauce 1 tsp
• Egg white - 1
• Corn flour - 4 tbs

 For sauce

• Soya sauce 2 tbs
• Red chilli sauce 1 tbs
• Tomato sauce 2 tbs
• Pepper powder 1/4 tsp
• Kasmiri chilli powder 1 tsp
• Vinegar 1tsp
• Water 3 tbs
• Onion 2 medium (150g)
• Capsicum 1 (75g)
• Green chilli - 6
• Ginger 8g
• Garlic 15g
• Sugar 1 tsp
• Spring onion

 Method

• Cut chicken into small cubes/strips
• Cut the onion and capsicum into 3cm cubes
• Finely chop the ginger, garlic, green chilli and spring onion  
• Mix together soya sauce, red chilli sauce, tomato sauce, vinegar, pepper, red chilli powder and water and keep ready
• Marinate chicken with all the ingredients other than corn flour
• Rest the chicken for 30 minutes
• After 30 minutes add corn flour and combine well
• Deep fry in hot oil
• Do not over fry the chicken
• Drain and keep ready
• Heat 3 tbs oil in a kadai/wok
• Keep the flame high
• Stir and cook for the cubed onions for 2 minutes
• Then add capsicum, ginger, green chilli and spring onion white
• Stir and cook for 2 minutes
• Add garlic and stir for 2 minutes
• Add sugar and stir well
• Now add the sauce mix and bring it to boil
• Add the fried chicken and stir for 2 minutes
• Finally add spring onion green 
• Delicious chilli chicken is ready
• Serve hot

Soft Milk Bread Recipe With Tangzhong Method

Ingredients

 For Tangzhong

• all purpose flour - 30g (3 tbs)
• milk - 150 g ( 10 tbs )

 For the dough

• all purpose flour - 330g ( 2.5 cups - 2 tbs )
• sugar - 45 g ( 3 tbs )
• milk - 90g ( 6 tbs )
• butter - 45g ( 3 tbs )
• salt - 1 tsp
• instant yeast - 1 tsp
• egg - 1 (50g )

 Method

 Tangzhong

• add flour into a pan
• add milk and whisk until no lumps remain
• turn on the heat 
• stir and cook until the dough thickens
• do not overcook
• turn off the heat 
• transfer into a bowl
• cover with a tight lid and allow it to cool down completely.

 Dough

• mix together flour and salt; keep this aside
• into another bowl add milk, yeast, egg and sugar
• combine well
• add the cooled tangzhong and the flour
• combine well
• transfer on to a firm surface
• knead for 15 minutes
• add butter and knead to incorporate
• as you knead the dough will becomes very soft and pliable
• transfer the dough in to a greased bowl
• cover and let this to sit until double in volume
• when it is ready punch down the dough 
• divide into 3 equal parts
• shape into ball and rest them for 15 minutes
• roll out each ball into a rectangle
• flip so the that the smooth side is now facing up
• roll again
• fold the opposite sides quarter way in to meet at the middle
• roll from one end to form a log
• pinch to close
• transfer into a baking tin ( tin size 8x4.5x4 inches ;shorter pans are not recommended)
• allow it to rest until 80% of the tin is full
• bake in a preheated oven at 190 degree Celsius for 30 - 35 minutes
• if the top becomes brown before time, cover the top with an aluminum foil and continue rest of baking
• when it is ready, take out from the oven
• brush top with melted butter
• remove from the tin
• allow to cool completely
• slice and enjoy

Chocolate Chiffon Cake Recipe | Cotton Soft Chocolate Sponge Cake

Ingredients

• maida /all purpose flour - 70 g ( 7 tbs *)
• cocoa powder - 30 g ( 5 tbs )
• large eggs - 5
• sugar -75 g (5 tbs )
• warm milk - 120 g ( 1/2 cup )
• oil - 75 g ( 5 tbs )
• cinnamon powder - 1/2 tsp
• vanilla essence - 1 tsp
• vinegar - 10 ml ( 2 tsp *)

 Method

• separate* whites and yolks of the eggs
• in a bowl mix together milk, oil, flour, cocoa powder, egg yolks, cinnamon powder and vanilla; keep this aside
• add vinegar into the egg whites
• beat this on medium speed until frothy
• now add the sugar in batches
• stop beating just before it reach the stiff peak stage. At this stage the tip of the meringue will be curved.
• add 1/3 of the meringue into the flour - vanilla mixture and mix gently
• now add this to rest of the meringue and fold gently until combined well
• once ready pour the batter into a 7X4 inch round tin. No need to grease the tin.
• swirl with a tooth pick, in order to remove big air bubbles if any
• cover the top with aluminum foil to prevent cracks 
• place this into a big tray and pour hot water in it; This method ensures steady rising of the cake without any cracks
• bake in a preheated oven at 140 degree Celsius for 90 minutes; as we give water bath the baking time will be more.
• during the last 20 minutes of baking , remove the foil.
• once ready take out of the oven and bang 2-3 times to prevent deflation* of the cake
• let the cake cool in the tin itself, upside down; this is to prevent deflation of the cake
• once the cake is cool enough remove from the tin 
• slice the cake and enjoy
• this cake is very light and soft

* note:

• tbs - table spoons (15 ml )
• tsp - teaspoon ( 5 ml )
• when you separate the eggs no egg yolks fall into the whites; if there is a tiny bit of yolk or any other fat content, the egg whites will not froth properly.
• if inside of the cake is not cooked thoroughly, it will deflate when it is out of the oven and the cake will not be soft.