Showing posts from January 14, 2010

Vendaya Keeri Poriyal

Vendaya Keeri Poriyal
Stir-Fried Methi Leaves

Serving Size:4

1 bunch of Vendaya Keeri chopped finely
10 shallots finely sliced
1 green chillie
2 dried chillie
½tsp cumin seeds
½ tsp mustard seeds
1tsp uraddhal
1tbsp freshly grated coconut
1 cup warm water
few curry leaves
Salt to taste

Preparation Method:
Coat a non-stick pan with 2tbsp oil. Once heated add the mustard seed and when it starts to crackle add the cumin seeds followed by uraddhal, chopped shallots, dried chillies ,curry leaves and green chillie. As the onion become soft add the chopped Vendaya Keeri with salt according to taste. Pour 1 cup of warm water and cover the pan with a lid. Let it cook until the keerai become soft and tender.Finally add the freshly grated coconut. Fry for few minutes .Adjust the level of salt and serve hot with steaming white rice.

Baked Chicken Briyani

Two months back I was browsing and went through many cooking blog.I was really surprise that there's numerous ways in preparing briyani.Each recipe was unique and delicious -each has their own blends in preparing briyani.Since my hubby is a die-hard fan of briyani I really want to try out all of the recipe for him to taste and get the best preparation for tasting these extremely delicious briyani. this recipe happens to be my hubby's creation in baking the chicken and topping up with plain briyani rice. Believe it was really very tasty and I can still have the taste lingering in my tongue whenever I think about them.I have prepare the same recipe with some change for my Christmas Menu...Baked Chicken Gravy

Baked Chicken Briyani
Serving Size:5

For the Briyani:
1 cup chopped shallot
5 black cardamon pods
1 nutmeg
1 small cinnamon stick
5 green cardamon pods
5 cloves
1 bay leaves
1tsp nutmeg peel
1tsp mustard seeds
1tsp cumin seeds
1tsp briyani masala
3tbsp ghee
2 cup rice
1tsp salt