Tuesday, November 26, 2013

Arabic Chicken Biryani

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           Arabic chicken biryani is completely different from normal chicken biryani. It is cooked without using onions and tomatoes. The taste and flavour of the biryani is really awesome. You can add many vegetables in this dish like potato, carrot, brinjal, cauliflower, broccoli. Fry the vegetables first, then arrange it in layer. Easy one pot dish with meat and veggies.


  • 2 cup of Basmathi rice
  • 2 lb of Chicken
  • 2 potatoes
  • 1 tsp of chilli powder
  • 1 1/2 tbsp of knorr chicken broth mix
  • 4 cup of warm water
  • For Marination:
  • 1 tbsp of garam masala
  • 1 1/2 tbsp of chilli powder
  • 1 tbsp of cumin seed powder
  • 2 tbsp of ginger garlic paste
  • 1 tbsp of lemon juice
  • Salt to taste
  • 2 tbsp of olive oil


1. Take the chicken in large mixing bowl. Add all the ingredients and mix well. Marinade it for 2 hours.

2. Wash and soak basmathi rice in water for 20 minutes. Drain the water and set aside.

3. Add Knorr broth mix and salt as per your taste in warm water and set aside.

4. Peel the potatoes skin and cut into slices. Take a bowl add potatoes,chilli powder, salt and mix all well.

5. Heat oil in the pan for shallow frying. Fry the potatoes on both sides and set aside

6. Heat pressure cooker, greese the bottom of the cooker with little oil ( we already added enough oil in the chicken)

7. Now arrange the chicken pieces evenly in the bottom of the cooker. then arrange the fried potatoes on the top of the chicken.( you can also add fried brinjal, fried cauliflower)

8. Add the rice on the top of the potatoes. Now pour the broth mix.

9. Cover the lid, keep some weight over it and  cook for 15 minutes in lower flame. Then increase the flame and cook for 5 minutes.

10. Meanwhile,Take a heavy bottomed tawa and heat it in simmer mode.

11. Now keep the cooker on the tawa and cook for 25 miuntes. Its done!!! Enjoy.

Monday, November 25, 2013


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         Last weekend, i wanted to make different side dish for supper. I googled and found this spicy egg curry. This dish is believed to have a tunisian origin. Shakshouka is a dish of eggs poached in spicy tomato sauce, flavoured with thyme and parsley. In Arabic, shakshouka means " a mixture ". I made this mixture with egg and paneer as main ingredient. It is very easy to make recipe and It can be serve with tortillos, chappathi, roti and paratha. 

  • 2 eggs
  • 1 chopped onion
  • 2 finely chopped tomato
  • 1/2 cup of chopped green onion
  • 6 garlic pods chopped finely 
  • 1/4 tsp of turmeric
  • 1 tsp of dried thyme
  • 1 tbsp of chilli powder
  • 1/2 tbsp of garam masala
  • 1 tbsp of tomato sauce
  • 1/2 cup of paneer ( cut into cubes)
  • 1/2 cup of shredded paneer
  • 1/4 cup of mozzarella cheese
  • 10 n of cashewnuts
  • Salt to taste
  • 2 tbsp of Olive oil
  • cilantro

1. Heat oil in large pan, add garlic, onion and green spring onion, saute for few minutes.

2. Add turmeric, chilli powder, salt and saute for few more minutes.

3. Now add tomaotes, tomato sauce. saute till it becomes soft.

4. Add paneer cubes, mix untill the spices blend with panneer. Then add cashew in it.

5. Add 1 cup of water, cover the pan with its lid and cook in medium flame for 10 minutes.

6. Meanwhile, preheat oven to bake mode 180 deg C.

7. After 10 minutes, transfer the curry into the baking pan. Make well shape space in the curry and pour raw egg in it.

8. Repeat the process  for the 2nd egg.

9. Then sprinkle shredded panner, mozzarella cheese and spring onion over the curry.

10. Bake it for 10 minutes.

11. Garnish it with cilantro. Serve with roti, chapathi, paratha.

Tuesday, November 19, 2013

Quail Fry / Kaada Varuval

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Click here for Another quail recipe : Quail / kaada Gravy

  • 6 No of Quail/Kaada
  • 2 Medium size onions chopped
  • 1 tomato chopped
  • 1 1/2 tbsp of ginger garlic paste
  • 1 tbsp of chilli powder
  • 2 tbsp of coriander powder
  • 1/2 tsp of fennel seed
  • 1/2 tsp of turmeric powder
  • 1 tsp of fennel seed powder
  • 2 bayleaf
  • 2 cinnamon sticks
  • 1 clove
  • 1 star anise
  • 1 cup of water
  • salt to taste
  • cilantro for garnishing
  • 1/2 fresh lemon


  • Remove the quail skin, cut each quail into four pieces and wash with turmeric & set aside.
  • Heat oil in pan then add bayleaf, cinnamon, clove, star anise and fennel seeds.
  • Add onions and saute for few minutes, then add ginger garlic paste.
  • While the onions becomes translucent, add tomatos. cook until it becomes soft.
  • Add all powder with salt as per your taste and mix well.
  • Now add the Quail pieces and mix altogether.
  • Add a cup of water, give a stir, close the lid and cook in medium flame for 15 minutes.
  • Now open the lid and cook untill quail absorbs all the water.
  • Squeeze half lemon and garnish it with cilantro. 

Linking this recipe to Nandoo's Kitchen and Anu's Healthy Kitchen

Friday, November 8, 2013

Mango Kesari/ Mango Sooji Halwa

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         Mango kesari/ Mango sooji halwa is a delicious sweet. The method of preparing mango kesari is similar to normal kesari, the only diffrence is you have to add mango pulp in it. It is easy and quick recipe.

Check here for another Mango recipe : Mango Chicken curry .

  • 1/2 cup of Rava/Sooji
  • 1/2 cup of Mango pulp
  • 3/4 cup of Sugar
  • 1 tbsp of Ghee
  • 10 No of Cashew
  • 1 cup of Water
  • A pinch of salt
  • A pinch of Cardoman powder
Serve: 3


  1. Dry roast rava/sooji in pan and set aside.
  2. Heat ghee in a pan. Fry cashew till it becomes golden brown color and set aside.
  3. Add water in the same pan and allow it to boil.
  4. Reduce to low flame, add rava/sooji little by little stiring continously.( To avoid lumps)
  5. Add Mango pulp, sugar, salt and cardoman powder. Mix all and cook for another few minutes.
  6. Finally add the roasted cashews. Mix it for a minute. and switch off the stove.

Linking this recipe to New year special give away by  EAT N EAT LITTLE MORE 

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