HYDERABADI CHICKEN TAHARI

Hyderabadi cuisine is also known as Deccani cuisine of India, is the native cooking style of the Hyderabadi Muslims. Tahari is a type of Biriyani. But it is prepared in a different method that the meat or chicken prepared first and the rice cooked in its gravy. Its very spicy and tasty too. Try this recipe on the next Sunday and enjoy the authentic Hyderabadi taste.

HYDERABADI CHICKEN TAHARI

INGREDIENTS


Chicken - 1 kg (cut it into medium sized pieces)
Basmati Rice - 1 kg
Onion - 3 (chopped)
Tomato - 3 (chopped)
Green chillies - 3 - 4 (slit into two)
Ginger - garlic paste - 1 1/2 teaspoon
Black pepper - 1/2  teaspoon
Caraway seeds - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 4
Cloves - 4
Garam masala - 1 teaspoon
Curd - 1 cup
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Coriander leaves - 1 bunch (chopped)
Cashew nuts - 10
Raisins - 15
Mint leaves - 1 bunch
Lemon juice - 2 teaspoon
Salt - as required
Cooking Oil - 5 teaspoon


PREPARATION


   Soak rice in water for half an hour and wash it well and drain it after 30 minutes. In a hot pan, pour some oil and add chopped onion and green chilly to it and saute until it turned golden. Add black pepper, cinnamon, cloves, cardamom and caraway seeds and saute for 2 minutes. Then add ginger - garlic paste and saute until the raw smell disappear. Add turmeric powder, chilly powder and garam masala and saute. Add chopped tomato and curd respectively and saute for 3 minutes. Add chicken pieces to this gravy. Add enough water and cook well. Cover it with a lid and cook in medium flame. When chicken pieces get semi cooked, add coriander leaves, mint leaves, soaked rice, water, salt, garam masala and lemon juice respectively and cook for 15 minutes in low flame. Cover the tahari with a lid. When the rice get cooked, remove tahari from flame. Fry cashew nuts, raisins and chopped onion in ghee. Garnish Tahari with fried raisins , cashews and onion. Tasty Chicken Tahari is ready. Serve it with vegetable raitha and mint chutney. Enjoy the authentic Hyderabadi taste.

How is it? 

Try this and enjoy the cooking with a different Sunday Biriyani

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL FOR YOUR SUPPORT

BINDU JAYESH

bindurohinipillai@gmail.com

THENGA ARACHA MEEN CURRY / FISH CURRY WITH COCONUT GRAVY

We can prepare fish curry in various methods. In Mid Travancore region, the fish curry is prepared with a special touch with kudampuli. My mom's pacha aracha meen curry is very special and authentic. Our guests appraised her a lot of times for her fish curry.


Pacha aracha meen curry of Onattukara is entirely different from that of Trivandrum. We add fenugreek powder and kudam puli for a special taste. Now I am presenting the recipe of our Pacha Aracha Meen Curry.

PACHA ARACHA MEEN CURRY

INGREDIENTS

Fish (cleaned and cut) - 1/2 kg
Coconut (grated) - 1 cup
Chilli powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Fenugreek Powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Shallots - 4-5
Kudam Puli - 2-3 pieces
Green Chilly - 6 (slit into two)
Curry Leaves - 2 springs
Coconut oil - 1/2 teaspoon
Salt - to taste


METHOD


   Clean and cut fish and keep it aside. Grind grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder and mix it with some water. Put this coconut mix in a manchatty (clay pot). Add fish pieces to the coconut gravy. Add curry leaves, kudam puli, green chilly and salt to the curry and boil it. Then turn the flame into low mode and cook until the fish get ready. Then pour some coconut oil into the cooked fish curry and then turn off the flame. Nadan, Pacha aracha meen curry is ready. Serve it with hot rice.

How is this curry?

Please Share Your Comments and Suggestions Here.

Thanks to All

BINDU JAYESH

bindurohinipillai@gmail.com

RAGI ELA ADA / RAGI ELAYAPPAM / STEAMED RAGI PARCELS IN PLANTAIN LEAF

Ada is a traditional  Kerala delicacy , consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of break fast. Grated coconut and jaggery are the main ingredients of sweet filling usually. Sometimes banana is also added in the filling.

   We can use ragi powder or wheat flour etc instead of rice flour to making dough for ada. Sometimes the filling may be varried. Here I am presenting a special Ragi Ada.

RAGI ELA ADA

INGREDIENTS


Ragi flour - 1 cup
Warm water - as required
Salt - as required
Plantain leaves as required

FOR FILLING

Jaggery - as required
Coconut (grated) - 1 1/2 cup


METHOD


   Mix ragi flour with salt and water to make a smooth dough (slightly looser than the chapathi dough) Combine grated coconut and jaggery and keep aside. Cut plantain leaves into squares (approximately 8 - 9 inches sides). Take some dough and pat it over the plantain leaves thinly with fingers. (If the dough is sticky, wet the fingers occasionally.) Then put the coconut jaggery filling on the one side of the pat out dough and fold and keep aside. Make all the ada like this.


   Put the folded adas into a steamer or idly cooker and steam it for 15 - 20 minutes or until it get cooked. Take out adas and remove plantain leaves and serve.


Healthy and Tasty  Ragi Ela Ada is ready now. Serve and enjoy...

Like this recipe? Please write to me your opinion. Thank you all for your support.

BINDU JAYESH
bindurohinipillai@gmail.com

BUTTER CHICKEN / MURGH MAKHANI

   Butter Chicken is an Indian side dish of chicken in a mildly spiced curry sauce. It is known as murgh makhani in Hindi. It is served in India and abroad. Butter Chicken has its roots in Punjabi Cuisine. Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger- garlic paste, lemon, pepper, coriander, cumin, turmeric and chilly. As it is a Punjabi cuisine, Kasuri methi  (dried fenugreek leaves) is a main ingredient for butter chicken. Cream may be used in the sauce or as a garnish. Cashew paste is used as a thickener.

   Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.

BUTTER CHICKEN



See the Recipe

INGREDIENTS


Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste


PREPARATION


   Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...


HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.

BINDU JAYESH
bindurohinipillai@gmail.com

SHAMAM SHAKE SMOOTHIE

How hot this summer is! Now its time to reduce solid food and use plenty of juices, ice creams and cool drinks. Today's special is a healthy and tasty summer drink, that is Shamam Smoothie... We can make this very easily. See the recipe below and quench the thirst of this hot summer.

SHAMAM SHAKE SMOOTHIE

INGREDIENTS


Shamam - 1
Milk - 2 cup
Sugar - 4 teaspoon
Ice cubes - 1 1/2 cup
Vanilla Ice cream - 2 cup



METHOD


   Remove the skin and seeds of shamam (musk melon) and cut it into pieces. Boil milk and allow it to cool. Put shamam, ice cubes, milk and sugar  together in a blender and mix well. Pour it into glasses and scoop ice cream and put it over the shamam shake and serve. I m sure that everyone should like its taste. Its a good health drink for all for this Summer season.

Like this Recipe?

Please Share Your Comments and Suggestion Here

Thank You All For Visiting My Magic Recipes

BINDU JAYESH
bindurohinipillai@gmail.com


   

CHILLY FISH

Today's special is a Fish recipe that is Chilly Fish. boneless fish pieces batter fried and doused in a spicy tangy sauce. Chilly fish is a most famous Indian Chinese dish. See the recipe below and try this today itself. Have a nice cooking time.

CHILLY FISH

INGREDIENTS


Fish - 1/2 kg
Onion - 2 (cut it into cube shaped pieces)
Capsicum -1 (cubed)
Ginger - 1 inch piece (chopped)
Green chilly - 3 (chopped)
Garlic - 6 cloves (chopped)
Egg white - 1
Corn flour - 2 teaspoon
Chilly sauce - 1 teaspoon
Tomato sauce - 2 teaspoon
Black pepper powder - 1 teaspoon
Chilly powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Soy sauce - 2 table spoon
Ginger- garlic paste - 1 teaspoon


PREPARATION


Wash and cut fish into pieces. Combine ginger garlic paste, chilly powder, turmeric powder, black pepper powder and salt. Marinate fish pieces with this paste for 20 minutes.  Mix corn flour with egg white and soya sauce and make a thick batter. Add little water if necessary. Dip fish pieces into this batter and fry fish pieces in hot oil till golden and keep aside.

   Add chopped ginger, garlic and green chilly into the same oil and saute until the raw smell disappear. Then add cube sized onion into it and saute for one minute. Add soy sauce, chilly sauce and tomato sauce and some water and boil it. Add salt to it. Add fried fish pieces to it and allow it to cook for 5 minutes. Then add cube sized capsicum pieces and cover it with a lid. Cook for 2 minutes in low flame. Take 1 teaspoon corn flour in a bowl and mix with water to make a thin batter. Pour this batter to the Fish mix and stir well. Turn off the flame when it get thick or dry. Garnish with coriander leaves and spring onion and serve.

 

Now tasty Chilly Fish is ready. Serve with fried rice or Chapathi

LIKE THIS RECIPE?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com

CHEMMEEN POLLICHATHU / PRAWNS POLLICHATHU

Chemmeen pollichathu is a delicacy of  Kerala seafood. It is an authentic side dish of   God Own Country's seafood items. Here, prawns are marinated in spices such as chilly powder, turmeric powder and lime juice etc and cooked in an array of masalas, herbs and coconut milk.

PRAWNS POLLICHATHU 

INGREDIENTS

Prawns - 500 g (cleaned)

Onion - 1 (chopped )

Shallots - 1/2 cup (chopped)

Ginger - 2 inch piece

Garlic - 6 cloves (chopped)

Green Chilly - 2 (slit into half)

Curry leaves - 3 springs

Coconut oil - 2 teaspoon

Chilly powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper - 2 teaspoon (crushed)

Coconut milk - (thick) 1 cup

Salt - to taste

For Marination

Chilly powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon
Salt - to taste
Lime juice - 1 teaspoon

PREPARATION

   Marinate prawns with chilly powder, turmeric powder, salt and lime juice for 30 minutes. Heat oil in a pan and toast marinated prawns in low flame and keep aside. Heat oil in the same pan and add mustard seeds and fenugreek seeds and allow it to splutter. Add onion, curry leaves, ginger, garlic, green chilly and shallots and saute for some time. Add red chilly powder and coriander powder, turmeric powder and crushed black pepper and mix well. Add chopped tomato pieces and saute well. Add toasted prawns and combine well with the masala. Add some water and salt and cook for some time. Finally add coconut milk and cook until the gravy get thick. Add some curry leaves and turn off the flame. Serve Chemmeen Pollichathu with roti or chapathi or appam or rice.

LIKE THIS RECIPE?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL

BINDU JAYESH

bindurohinipillai@gmail.com