Today’s recipe is ‘Tomato Rasam’. It is a south Indian speciality, which can be enjoyed during winters. It is consumed hot and can be enjoyed as a soup. In flavour, it is tangy and sweet both because of tomato, tamarind and jaggery. It is a very common dish in every south Indian household. As it is very simple to prepare do try and enjoy it this winter at home, I am sure you and your family would love it.
Today’s recipe is ‘Medu Vada’. It is a popular south Indian dish. Medu vada is doughnut shaped fritters, which is soft from inside and crispy from outside. Vadas can be served as a breakfast or snack or starter. Vadas are generally eaten along with chutney or sambhar.
Today’s recipe is ‘Rava Upma’. I am so happy to share this recipe, as this is my favourite breakfast recipe. Although I can have this dish anytime of the day, but it is usually served as a breakfast or snack recipe. It is a very popular recipe from South India. Do try this healthy recipe which is a kind of porridge which is made from semolina.
Rava Dosa is a variety of South Indian dosa. It is like pancake or crepe. Rava means semolina (english) or sooji (hindi).The best part about this variety is that it is instant. No fermentation is required for this dosa variety. You can serve it as snack or breakfast or main course. Batter for this dosa is of very thin consistency.
Semolina dosa needs no fermentation, all you need to do to prepare crisp dosas is to let the batter sit for at least 15 mins. The main ingredients for this dosa are semolina, rice flour and all-purpose flour (maida). To make it spicy you can add spices and green chillies. This recipe is of spicy rava dosa. Serve dosa with any chutney recipe of your choice.
Neer Dosa is prepared from watery rice and coconut batter. Neer literally means water in Tulu language. It is a kind of rice crêpe which is a delicacy of Tulu region and belongs to Mangalorean cuisine. Other name for neer dosa in Konkani language is ‘panpale’.
Today’s recipe is ‘Hyderabadi Bagara Baingan’. It is a delicious and a very popular south-indian dish. In Hyderabad this dish is served as a side dish along with Hyderabadi Biryani. You can also serve it with roti/chapati/plain rice/paratha. This recipe which I am sharing today is again my mother’s recipe.
Hyderabadi Bagare Baingan
Hello foodies ! Today’s recipe is sumptuous ‘Hyderabadi Chicken Biryani’. This recipe is my mother’s version of authentic and world-famous chicken biryani. You can prepare this with mutton/lamb, by following this same recipe. It is a long recipe, but the end result is total worth of your every second.
There are two ways of preparing biryani – cooked and raw. In cooked biryani, cooked chicken or mutton is used in layering. In the raw biryani, raw marinated chicken or mutton is used in layering.
Hyderabadi Chicken Biryani
For more non veg recipe you can check Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) .
You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on email@example.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.
Duration: 1 hour
Ingredients for Hyderabadi Chicken Biryani
For chicken masala:
Chicken 1 kg
Onion (chopped) 1/2 kg
Garlic 100 gms
Ginger 50 gms
Green chillies 10-15
Coriander leaves 1 bunch
Oil 3 cups
Mint leaves 1 bunch
Lemon juice 1 lemon
Red chilli powder 2 tsp
Turmeric powder 1/2 tsp
Curd 1/2 cup
Salt 2 tsp or as per taste
Coriander powder 2 tsp
Bay leaves 3-4
Black peppercorn 1/2 tsp
Cinnamon stick 3″
Green cardamom powder 1/2 tsp
Rice 1 kg
Water as required for boiling rice
Salt as per taste
Oil 2 tbsp
Green chillies 4-5 no.
Black peppercorn 7-8
Procedure for Hyderabadi Chicken Biryani
For chicken preparation:
- First step in chicken preparation is to prepare a green paste. Green paste is prepared by making a paste of coriander leaves, mint leaves, and green chillies.
- Make ginger garlic paste.
- Heat oil in a deep pan and caramelise chopped onion in it. After caramelising, grind it.
- In a pressure cooker heat oil. Add whole spices in oil. Cook for 1-2 mins.
- Add chicken, green paste, ginger garlic paste, all the dry spices and curd in the pressure cooker.
- Close lid and cook chicken for 5 minutes or 2 whistles. Add caramelised onion paste. Mix everything nicely.
- Add lemon juice and mix it with chicken masala.
- Boil water in a big deep pan.
- In the meanwhile scrub well and wash rice properly.
- Add salt and rice as soon as water starts boiling.
- Cook rice partially and strain water, keep rice aside.
Layering of rice and chicken:
- Take a big vessel for layering of rice and chicken.
- Grease vessel well with oil, cover bottom and sides of vessel. This is a very important step.
- Now start with layering, start with rice first. Sprinkle coloured milk on the top layer (adding color is optional).
- Prepare a temper : heat oil in a pan, add green chillies, black peppercorn, and cloves.
- Place the vessel on a thick hot tava. Cover the vessel with a lid. Keep heavy weight on the lid to dum chicken biryani. Cook for 10 minutes on high flame, lower the flame and cook for 10 minutes more.
- Garnish your biryani with lemon or green chillies or mint leaves. Authentic Hyderabadi chicken biryani is ready to serve !
Add saffron infused milk in the recipe, if you want to add smell of saffron, and want to give a more royal touch to biryani.