Chicken Dum Biriyani

Ingredients

For rice

• Basmati rice - 2 cups
• Water - 3 cups
• Ghee 2 tbsp
• Cinnamon - 1"sticks 
• Cloves - 4
• Pepper corn - 5
• Bay leaves
• salt

For chicken

• Chicken - 1kg 
• Onion - 2, sliced
• Tomato - 2, chopped
• Ginger garlic paste - 1 tsp
• Chilly powder - 3/4 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Cinnamon  - 1/2 "stick
• Fennel seeds - a pinch
• Cloves - 3
• Coriander leaves - 2 sprigs
• Mint leaves - 2 sprigs
• Curd - 1tbsp 
• Oil 2 tbsp
• Salt

To garnish

• Fried onion - 1 
• Cashews - 1/4 cup (fried)
• Raisins  - 1/4 cup (fried)
• Cilantro - 2 sprigs, chopped
• Mint leaves - 1 sprig, chopped
• Ghee - 1 tsp

Preparation

1.Wash and soak the basmati rice for 15-20 minutes.

2.Heat water in a vessel and add salt to it. Add in the cinnamon,cloves,bay leaves,pepper corn. Let the water come to boil .

3.Heat ghee in a wok and saute the rice for 5 minutes till its coated. Add the boiling water mix into it along with mint leaves. Let it cook till the water dries up.

4.Marinate chicken with chilly powder,turmeric powder,salt for a minimum half an hour.

5.Heat oil in a pan and fry the cinnamon,cloves ,fennel seeds and bay leaves. Saute onions till translucent and add ginger garlic paste ,stir till the raw smell disappears.

6.Add the chopped tomatoes and the spice powders. Add in the chicken.Mix and cover,cook till 15 minutes.

7.Uncover the lid and cook for another 10 minutes till the gravy thickens ,add the yogurt and cook till the chicken is done. Garnish with coriander and mint leaves.

8.In a heavy-bottomed vessel spread half of the chicken masala in the bottom. Top it with half of the cooked rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro.Repeat the same.

9.Cover tightly with aluminium foil. Heat a large tawa at low heat. Place the biriyani pot and cook for 10  minutes. Switch off. Let it rest unopened for another 10 minutes in the biriyani pot. Mix gently.

Kadai Chicken

Ingredients

• Chicken - 500gm
• Coriander seeds - 2 tsp
• Cumin seeds - 2 tsp
• Black peppercorns - 6
• Whole dry red chillies - 6
• Ginger - 2 inch pieces
• Garlic - 15 cloves
• Ghee - 2 tbsp
• Oil - 2 tbsp
• Onion - 1 large
• Tomatoes - 2 large

Preparation

1.Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine paste.

2.Heat ghee and oil in a kadai, add onion and sauté till lightly browned.

3.Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes.

4.Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir.

5.Add coriander leaves and the remaining coarsely ground spice powder and mix.

6.Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done.

Onion Poha/ Kanda Poha

It is a popular Maharashtrian breakfast recipe. It used to be made with onions. So it is called Kanda poha.

Ingredients

• Poha/Aval - 1.5 cup
• Onion - 1,large
• Turmeric powder - 1/4 tsp
• Peanuts - 2 tbsp
• Green Chilli - 1
• Sugar - 1 tsp

Preparation

1.Rinse the poha in water till they soften. Dry roast the peanuts in a pan till they become crunchy.

2.Add sugar, salt and turmeric powder to the poha and gently mix.

3.Heat oil in the pan.Crackle the mustard seeds.Add onions and saute them till they become translucent.

4.Add curry leaves and green chilies. Saute for a minute. Add the roasted peanuts and stir.

5.Add the poha and stir. Cover and steam the poha for 2-3 minutes on a low flame. while cooking stir every 1.5 minutes.

6.Switch off the fire and let the poha remain covered for 1-2 minutes.Sprinkle some lemon juice, coriander leaves(i didnt use it here) and grated coconut.

Blueberry Muffins

Ingredients

• All purpose flour/ Maida - 1 .5 cup 
• Blueberries - 1 cup
• Corn flour - 3 tbsp
• Plain yogurt - 1 cup
• Oil - 1/2 cup
• Sugar - 3/4 cup
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Vanilla essence - 1 tsp

Preparation

1. Pre-heat oven to 180 degree C. Sieve Flour/Maida with corn flour twice to ensure even mixing.

2.Mix curd and sugar in a bowl well. Add the baking powder and baking soda and let it rest for 2 – 3 minutes. Now mix oil and vanilla well to it. Add the flour one tablespoon at a time and mix well.

3.Wash the blueberries, pat dry it using kitchen towel/ tissue. Dust it with 2 tsp of flour  and add it to the mixed batter and mix evenly.

4.Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for  18-20 minutes or until a toothpick inserted comes out clean. 

Breadfruit / Kadachakka Thoran

Ingredients

• Breadfruit – 1.5 cups (cubed)
• Onion – 1 
• Grated coconut – 1/2 cup
• Turmeric powder – 1/2 tsp
• Chilly powder – 1 tsp
• Coriander powder – 3/4 tsp
• Garam masala powder  – 1 tsp
• Dry red chilies – 2, broken
• Curry leaves – 1 sprig

Preparation

1. Combine the grated coconut with turmeric powder, chilly powder, coriander powder and garam masala powder.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves. 

3.Add the breadfruit and onion along with the grated coconut mixture. Add enough water and salt. Cook covered at low heat until done. Once its done, open the lid and stir-fry until dry. 

Mutton Roast

Ingredients

• Mutton – 500g 
• Onion – 2 big
• Fennel seeds  – ½ tsp
• Green Chilli  – 2
• Ginger  garlic paste – 2 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam masala – 1  tsp
• Curry leaves – few

To Marinate

• Red chilli powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Pepper powder – 1 tsp
• Lemon juice – 1 tsp
• Salt

Preparation

1.Mix all the ingredients to marinate. Add little water into it and make it to a paste. Add mutton pieces into it and mix well. Pressure cook it till mutton is cooked.

2.Heat oil in a pan and add fennel seeds, sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns brown.

3.Add ginger garlic paste, green chilli and cook for 2-3 min.

4.Add red chilli, turmeric, coriander powder, garam masala and cook for 2-3 min.Sprinkle little water if needed.

5.Add cooked mutton and mix well. Cook in medium flame by stirring in between till mutton is dry and becomes dark brown.

Pineapple Juice

Pineapple is an excellent source of manganese  and vitamin C. Juice can be prepared with less ingredients and it tastes delicious.

Ingredients

• Pineapple pieces - 1 cup
• Cold Water - 1/4 cup
• Sugar - As required(Adjust accoring to the sweetness of Pineapple)

Preparation

1.Scrap off the skin of the pineapple well and remove the hard core at its center. Cut it into small pieces.

2.Blend the pineapple pieces, sugar and water together in a blender. If you want you can strain it. strainer.

3.Add ice cubes and serve.

Green Peas Sir Fry/Thoran

Ingredients

• Fresh Green Peas – 1 cup
• Grated Coconut – 1/2 cup
• Cumin Seeds – 1/4 tsp
• Green chilly – 1 
• Chilly Powder –  1/2 tsp
• Turmeric powder – 1/4 tsp
• Curry Leaves – 1 sprig
• Dry Red Chilly – 2
• Shallots/small onion –  4

Preparation

1.Remove peas from its shell and clean them properly. Add these peas in boiling water along with salt.Cook till done and strain the water.

2.Grind coconut, green chilly, 2 shallots, 1/2 sprig of curry leaves, cumin seeds, turmeric powder, chilly powder and salt along with little water .

3.Heat oil in a kadai and splutter dry red chilly and curry leaves. Now add 2 sliced small onion and saute. Then add the coconut mix to this and saute for 5 minutes in low flame .

4.Finally add cooked green peas to this and mix well with the coconut.Stir for another five minutes in low flame.Check the salt .