Egg Malai Masala / Creamy Egg Curry

 Egg Malai Masala / Creamy Egg Curry - a delicious & creamy Egg Curry that goes well with rice, chapathi, aappam & idiyappam.

Try this easy to make, delicious recipe as a part of your breakfast or lunch menu.

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Chicken Keema Cutlets

 These delicious cutlets are made with minced chicken and flavourful spices. These can be enjoyed with ketchup or added as a filling in sandwiches and sliders.

Make a delicious chicken cutlet sandwich or chicken sliders with these tasty chicken cutlet patties. I store excess cutlets in the freezer and whenever my kids need a quick snack or sandwich, this cutlet becomes a great filling.

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Pressure Cooker Chicken Biriyani

 Biriyani is a traditional delicacy prepared with rice, Indian spices and meat.

Biriyani preparation is usually elaborate and has layers of different kinds of flavours. In this video, I'm sharing a very simple version of this traditional delicacy - Biriyani that we can easily prepare at home for a quick lunch with family and friends.

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Spicy Garlicky Baked Chicken

 

Spicy Garlicky Baked Chicken - A yummy & spicy baked chicken recipe great as an appetizer. It's loaded with a blend of flavours that will tickle your Tastebuds.

#bakedchicken #garlicchicken #chicken #cooking #homechef #recipe #food #homecook #tasty #appetizer #starter #chickenrecipe #baked #savoury #dinner #lunch #dinnerrecipe #lunchrecipe

Chicken Tikka

 Ingredients

1/2 kg boneless chicken cut into cubes

1 big red onion

2 coloured bell peppers

For the marinade

1/2 cup thick yoghurt

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp black pepper powder

salt to taste

1" piece ginger

8-10 cloves of garlic

3-4 green chillies

1 small bunch of coriander leaves

1 small bunch of mint leaves

Juice of 1/2 lemon

Oil for cooking

Method

Grind together ginger, garlic, green chillies, coriander and mint leaves to a smooth paste. 

In a bowl, mix together thick yoghurt, dry spices, ground spice paste, lemon juice and salt. 

Cut bell peppers and onions into chunks.

Coat the chicken, onion and bell pepper chunks with the marinade and leave it for a minimum of 1 hr. It will best if left to marinate overnite.

Preheat the oven to 200C .

Thread the chicken and vegetables onto the skewers. Drizzle with oil.

Place the skewers on a baking tray to collect the excess oil that drips off while baking.

Bake in the preheated oven for 35-45 minutes until the chicken and vegetables are cooked.

Serve hot with mint chutney.

Golden fried prawns

Ingredients

1/2 kg prawns (cleaned and deviened)

For the marinade

2 tsp Schezwan sauce

1 tsp soya sauce

1/2 tsp ginger garlic paste

Salt to taste

For the batter

1/2 cup maida

2 tbsp cornflour

2 tbsp fresh bread crumbs

1/2 tsp red chilli powder

1/2 crushed black pepper

Salt to taste

Oil for deep frying

Method

In a bowl, mix together schezwan sauce, soya sauce, ginger garlic paste and salt.

Add the prawns and marinate for an hour.

In another bowl, mix together maida, cornflour, bread crumbs, spices and salt. Add water to make a thick batter.

After marinating the prawns for an hour, remove from the marinade. Dip them in the batter one at a time and deep fry in hot oil for approximately 4-5 minutes until golden brown and crunchy.

Serve hot with mayonnaise.

Chicken Biryani

Ingredients

Chicken (cut into bite sized pieces) - 1/2 Kg

Marination for chicken

1/2 cup curd/yoghurt

1 tsp Ginger garlic paste 

A handful of Curry leaves

2 tbsp Mint - Cilantro/Coriander leaves paste

1 tsp Dry mango powder

1tsp Black pepper powder

1 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Chicken masala

Juice of 1/2 lemon

Salt to taste

For Biriyani

2 cups Jeera samba rice

2 red onions thinly sliced

Whole Garam masala (mix of cloves, cardamom, cinnamon stick, star anise and bay leaf)

4-5 green chillies (slit)

2 tbsp crushed garlic

2 tomatoes finely chopped

1/2 tsp Red chilli powder

1 tsp Chicken masala

1/2 cup Coconut milk

A bunch of finely chopped coriander leaves

1 tsp oil

1 tsp ghee

Salt to taste

Method

Add curd and marination spices to a bowl. Mix well. Add the chicken pieces to the bowl and marinate for atleast an hour.

Wash the rice and keep aside.

In a pressure cooker, heat oil and ghee.

Add sliced onions and fry till translucent. Add the whole garam masala (2-3 each of cloves, cardamom, star anise, a small stick of cinnamon and 1 bay leaf) garlic and slit green chillies. Saute for a few minutes.

Add the dry spices and saute for 2 minutes. Then add the chopped tomatoes and cook until the oil separates from the masala.

Add the marinated chicken. Mix well with the masala. Cover (don't completely close the lid) and cook for a few minutes until the chickens is partially cooked.

Remove the cover and add the washed rice.

Pour in 3 cups of water and 1/2 cup of coconut milk. Add chopped coriander leaves and salt to taste. Stir well.

Cover with lid and pressure cook till you hear 3 whistles.

Turn off the heat after 3 whistles and wait till the steam is released.

After the steam is released, open the cooker and use a spatula to gently stir the biriyani and get separate grains.

Serve hot with raita