ARABIC CHICKEN BIRIYANI BAKED IN OVEN

ARABIC CHICKEN BIRIYANI BAKED IN OVEN

INGREDIENTS

WHOLE CHICKEN - 1; CUT INTO 6 PIECES

SALT- 1 TABLESPOON

CURRY POWDER- 1 TABLESPOON- explained below

GROUND BLACK PEPPER- 1/4 TABLESPOON
GROUND TURMERIC - 1/2 TABLESPOON

CARDAMOM PODS- 4
CLOVES- 4
PEPPER- 6
BAY LEAF- 1
CINNAMON STICK - 1

ONION- 1; FINELY CHOPPED
TOMATO - 1 ; CHOPPED

GARLIC- 2 CLOVES, CRUSHED
 GINGER- 2 TABLESPOONS; GRATED

GREEN PEAS- 1/2 ;COOKED
CARROT- 1 ; SLICED
POTATO- 1; CHOPPED

TOMATO PASTE- 1 TABLESPOON

YOGURT- 1/4 CUP
WATER- 1/4 CUP

CORIANDER/ PARSELY LEAVES- 1/4 CUP ; FINELY CHOPPED

BASMATI RICE - 3 CUPS

SAFFRON - A PINCH ; SOAKED IN 1/4 CUP ROSE WATER

 OLIVE OIL

CURRY POWDER

CORIANDER SEEDS- 2 TABLESPOONS
CUMIN SEEDS- 2 TABLESPOONS
GROUND TURMERIC - 2 TABLESPOONS
CHILLI POWDER- 1 TABLESPOON
GROUND GINGER - 1 TABLESPOON
GROUND CARDAMOM - 1/2 TABLESPOON

BLEND ALL TO A FINE POWDER
 
PREPARATION

SAUTE ONION WITH OLIVE OIL

ADD GINGER. GARLIC AND WHOLE SPICES
FRY FOR 5 MINUTES  

ADD CHICKEN, AND GROUND SPICES
COOK TILL CHICKEN IS BROWN IN COLOUR

ADD CHOPPED TOMATO , TOMATO PASTE, YOGURT AND WATER 
COOK FOR 30 MINUTES IN LOW FLAME

MEANWHILE INA SMALL PAN SHALLOW FRY POTATO AND CARROT
ADD THIS TO COOKED CHICKEN MIXTURE

COOK FOR 5 MINUTES

NOW ADD GREEN PEAS
COOK TILL ALL VEGETABLES ARE TENDER

PREPARING RICE

IN A VESSEL , BOIL WATER WITH 1 TABLESPOON SALT AND 1 TABLESPOON OIL
ADD RICE
BOIL FOR 8 MINUTES

DRAIN WATER

IN A DEEP PAN, COVER THE BOTTOM WITH HALF THE COOKED RICE AND HALF OF SAFFRON AND ROSE WATER MIXTURE OVER THE RICE

ARRANGE CHICKEN MASALA ON TOP OF RICE
COVER IT WITH REST OF RICE

POUR ROSE WATER ALL OVER THE RICE

SPRINKLE CHOPPED LEAVES

COVER WITH ALUMINIUM FOIL PAPER

 PREHEAT OVEN TO 180 DEGREE CELSIUS OR 350 F

BAKE FOR 20 - 25 MINUTES

ARABIC CHICKEN BIRIYANI

ARABIC CHICKEN BIRIYANI

INGREDIENTS

WHOLE CHICKEN - 1; CUT INTO 6 PIECES

SALT- 1 TABLESPOON

CURRY POWDER- 1 TABLESPOON- explained below

GROUND BLACK PEPPER- 1/4 TABLESPOON
GROUND TURMERIC - 1/2 TABLESPOON

CARDAMOM PODS- 4
CLOVES- 4
PEPPER- 6
BAY LEAF- 1
CINNAMON STICK - 1

ONION- 1; FINELY CHOPPED
TOMATO - 1 ; CHOPPED
 
GARLIC- 2 CLOVES, CRUSHED
 GINGER- 2 TABLESPOONS; GRATED

GREEN PEAS- 1/2 ;COOKED
CARROT- 1 ; SLICED
POTATO- 1; CHOPPED

TOMATO PASTE- 1 TABLESPOON

YOGURT- 1/4 CUP
WATER- 1/4 CUP

CORIANDER/ PARSELY LEAVES- 1/4 CUP ; FINELY CHOPPED

BASMATI RICE - 3 CUPS

SAFFRON - A PINCH ; SOAKED IN 1/4 CUP ROSE WATER

 OLIVE OIL

CURRY POWDER

CORIANDER SEEDS- 2 TABLESPOONS
CUMIN SEEDS- 2 TABLESPOONS
GROUND TURMERIC - 2 TABLESPOONS
CHILLI POWDER- 1 TABLESPOON
GROUND GINGER - 1 TABLESPOON
GROUND CARDAMOM - 1/2 TABLESPOON

BLEND ALL TO A FINE POWDER
 
PREPARATION

SAUTE ONION WITH OLIVE OIL

ADD GINGER. GARLIC AND WHOLE SPICES
FRY FOR 5 MINUTES  

ADD CHICKEN, AND GROUND SPICES
COOK TILL CHICKEN IS BROWN IN COLOUR

ADD CHOPPED TOMATO , TOMATO PASTE, YOGURT AND WATER 
COOK FOR 30 MINUTES IN LOW FLAME

MEANWHILE INA SMALL PAN SHALLOW FRY POTATO AND CARROT
ADD THIS TO COOKED CHICKEN MIXTURE

COOK FOR 5 MINUTES

NOW ADD GREEN PEAS
COOK TILL ALL VEGETABLES ARE TENDER

PREPARING RICE

IN A VESSEL , BOIL WATER WITH 1 TABLESPOON SALT AND 1 TABLESPOON OIL
ADD RICE
BOIL FOR 8 MINUTES

DRAIN WATER

IN A DEEP PAN, COVER THE BOTTOM WITH HALF THE COOKED RICE AND HALF OF SAFFRON AND ROSE WATER MIXTURE OVER THE RICE

ARRANGE CHICKEN MASALA ON TOP OF RICE
COVER IT WITH REST OF RICE

POUR ROSE WATER ALL OVER THE RICE

SPRINKLE CHOPPED LEAVES

COVER WITH ALUMINIUM FOIL PAPER

 COOK IN LOW FLAME FOR 30 MINUTES

BAKED CHICKEN NUGGETS IN OTG OVEN

BAKED CHICKEN NUGGETS IN OTG OVEN

INGREDIENTS

FOR MARINATING CHICKEN 


CHICKEN BREAST-BONELESS- 1/2 KG; CUT INTO NUGGET SHAPED PIECE

PEPPER POWDER- 1/2 - 1 TABLESPOON
SALT

GARLIC PASTE - 1/2 TABLESPOON

YOGURT/ CURD- 1-2 TABLESPOONS
LEMON JUICE- 1 TABLESPOON
SOY SAUCE-1/2 - 1 TABLESPOON

FOR COATING

EGGS-2

BREAD CRUMBS- 1 CUP

ALL PURPOSE FLOUR/ MAIDA- 1 CUP

VEGETABLE OIL



PREPARATION

MARINATE THE CHICKEN
KEEP IT REFRIGERATED FOR 1/2 TO 2 HOURS

PREHEAT OVEN TO 200 DEGREE CELSIUS FOR 5- 10 MINUTES

TAKE ALL PURPOSE FLOUR IN 1 PLATE

SPREAD BREAD CRUMBS IN A PLATE

BEAT EGGS IN A BOWL



FIRST DIP MARINATED CHICKEN IN FLOUR
THEN IN BEATEN EGGS
AGAIN ROLL IN BREAD CRUMBS

YOU CAN COVER YOUR BAKING TRAY WITH ALUMINIUM FOIL
SMEAR WITH OIL


PLACE THE NUGGETS IN THE TRAY WITHOUT  TOUCHING

PLACE THE TRAY IN MIDDLE RACK

NOW CLOSE OVEN AND BAKE FOR 15 - 20 MINUTES

SERVE HOT WITH SAUCES

SPICY AKKIROTI - A VARIETY KARNATAKA RECIPE

SPICY AKKIROTI - A VARIETY KARNATAKA RECIPE


INGREDIENTS

RICE FLOUR- 1 CUP
ONION- 1, FINELY CHOPPED

BOTTLE GOURD/ CUCUMBER- 1/2 CUP - GRATED
CARROT- 1-2; GRATED
CORIANDER LEAVES- CHOPPED
GRATED COCONUT - 1/2 CUPS

POWDERED PEANUTS- 1/4 CUP(OPTIONAL)

GREEN CHILLI PASTE- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON

SALT


PREPARATION

MIX RICE FLOUR WITH ALL THE INGREDIENTS

ADD ENOUGH WARM WATER TO PREPARE A SEMI SOLID DOUGH

MAKE BALLS OUT OF DOUGH

PRESS IT LIKE A CHAPPATI WITH HANDS OR CAREFULLY WITH A ROLLER

HEAT A PAN

FRY BOTH SIDES

SMEAR WITH GHEE

SIMPLE AKKIOTTI / AKKI ROTI / RICE ROTI - A KOORG RECIPE

SIMPLE AKKIOTTI / AKKI ROTI / RICE ROTI -
A KOORG RECIPE

INGREDIENTS

BOILED RICE- 1 CUP
FRESHLY PREPARED RICE FLOUR- 1/4 CUP

SALT

PREPARATION

GRIND RICE INTO A SMOOTH PASTE WITHOUT ADDING WATER

MIX THIS WITH RICE FLOUR AND SALT

MAKE BALLS FROM THIS

PRESS IT LIKE CHAPPATHI

FRY EACH SIDES IN A HOT PAN

SIMPLE BANANA STEM- HORSE GRAM FRY / VAZHAPINDI MUTHIRA THORAN

SIMPLE BANANA STEM- HORSE GRAM FRY / VAZHAPINDI MUTHIRA THORAN

INGREDIENTS

VAZHAPINDI- 1

HORSEGRAM OR MUTHIRA- 1 CUP

SHALLOTS- 8-10
DRIED RED CHILLIES- 3-5
GARLIC- 1 -2 CLOVES

TURMERIC POWDER - 1 PINCH 

MUSTARD SEEDS- 1 TABLESPOON
CURRY LEAVES- 2 SPRIGS

SALT

COCONUT OIL

PREPARATION

CUT BANANA STEM INTO SMALL PIECES
REMOVE FIBERS

COOK HORSE GRAM WITH SALT AND TURMERIC POWDER
WHEN ALMOST COOKED ADD CHOPPED BANANA STEM
COOK WELL

CRUSH DRIED RED CHILLIES, SHALLOTS AND GARLIC

HEAT OIL IN A KADAI OR WOK
SPLUTTER MUSTARD
ADD CURRY LEAVES

SAUTE CRUSHED MIXTURE TILL RAW SMELL DISAPPEARS

ADD COOKED VEGETABLES

MIX WELL

BANANA STEM- TOOR DAAL STIR FRY/ VAZHAPINDI - PARIPPU THORAN

BANANA STEM- TOOR DAAL STIR FRY/ VAZHAPINDI - PARIPPU THORAN

INGREDIENTS

VAZHAPINDI - 1
TUVARA PARIPPU / TOOR DAAL- 1/2 CUP

GRATED COCONUT- 1/2 CUP
GREEN CHILLIES- 3
TURMERIC POWDER- 1 TABLESPOON
CUMIN SEEDS - 1 PINCH 

OIL- 1 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES

SALT


PREPARATION

COOK TOOR DAAL

CUT VAZHAPINDI INTO SMALL PIECES
REMOVE FIBERS FROM IT

CRUSH GRATED COCONUT. GREEN CHILLIES, TURMERIC POWDER AND CUMIN

HEAT OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES

ADD VAZHAPINDI AND CRSHED MIXTURE

ADD SALT

COOK WITH CLOSED LID

WHEN COOKED ADD COOKED TOOR DAAL

MIX WELL

HOME MADE SAMBAR POWDER

HOME MADE SAMBAR POWDER

INGREDIENTS

CORIANDER SEEDS -  2 1/2 TABLESPOONS
DRIED RED CHILLIES- 4-5
TURMERIC POWDER- 1/4 TABLESPOON

TOOR DAAL/ RED GRAM - 1 1/4 TABLESPOON
CHANNA DAAL / BENGAL GRAM - 3/4 TABLESPOON
URID DAAL / BLACK GRAM - 3/4 TABLESPOON

PEPPER CORNS- 1 TABLESPOON

MUSTARD SEEDS - 1/4 TABLESPOON
FENU GREEK SEEDS/ ULUVA- 1/4 TABLESPOON
ASAFETIDA / HING- 1/4 TABLESPOON

CUMIN SEEDS - 1/2 TABLESPOON

CURRY LEAVES - 5- 7

PREPARATION

HEAT A PAN

ROAST DAALS TILL THEY TURN GOLDEN
REMOVE FROM FLAME
KEEP ASIDE

ROAST FENUGREEK SEEDS TILL THEY TURN RED
KEEP ASIDE

ROAST CORIANDER SEEDS TILL THEY TURN DARK BROWN
KEEP ASIDE

ROAST MUSTARD SEEDS TILL THEY START TO POP
KEEP ASIDE

ROAST DRIED RED CHILLIES AND CURRY LEAVES FOR A MINUTE
KEEP ASIDE

WHEN ALL INGREDIENTS ARE COOLED, POWDER IT IN A BLENDER ALONG WITH TURMERIC POWDER AND PEPPER

STORE IT IN AN AIR TIGHT CONTAINER

CHILLI GOBI

CHILLI GOBI

INGREDIENTS

CAULIFLOWER- 1

OIL

FOR MARINATING

MAIDA/ ALL PURPOSE FLOUR- 4 TABLESPOONS

CORN FLOUR- 3 TABLESPOONS

GINGER - GARLIC PASTE- 1 TABLESPOON

PEPPER POWDER- 1 TABLESPOON

SOYA SAUCE- 1 TABLESPOON

CHILLI SAUCE - 1  TABLESPOON

TOMATO SAUCE - 2 TABLESPOONS

SALT- 1/3 TABLESPOON

EGG-1 

FOR GRAVY

OIL- 2 TABLESPOONS

ONIONS- 2; THICKLY SLICED

GARLIC- 6-8 CLOVES ; CRUSHED

GINGER-1 INCH PIECE ; CRUSHED

GREEN CHILLIES- 2; CHOPPED

SPRING ONION - 2-3 STALKS CHOPPED

PEPPER POWDER- 1 TABLESPOON

SOYA SAUCE- 1 1/2 - 2 TABLESPOONS

CHIILLI SAUCE - 1 TABLESPOON

TOMATO SAUCE- 2 TABLESPOONS

VINEGAR - 1/2 TABLESPOON

SALT 

CORN FLOUR - 1 TABLESPOON

PREPARATION

PREPARING CAULIFLOWER

CUT CAULIFLOWER INTO FLORETTES

BOIL WATER IN A VESSEL

ADD A PINCH TURMERIC POWDER AND SALT

WHEN WATER BOILS, ADD FLORETTES

REMOVE FROM FLAME

LET FLORETTES REMAIN FOR 5- 10 MINUTES

WASH THOROUGHLY 

DRAIN WATER

MIX ALL THE INGREDIENTS FOR MARINATION

PUT FLORETTES AND MARINATE WELL FOR 1- 2 HOURS, PREFERABLY IN A REFRIGERATOR.

HEAT OIL

DEEP FRY TILL GOLDEN BROWN IN COLOUR

PREPARING GRAVY

HEAT 2 TABLESPOONS OIL

SAUTE CRUSHED GINGER AND GARLIC

ADD CHOPPED ONIONS

FRY FOR A MINUTE

ADD SPRING ONIONS, GREEN CHILLIES AND CAPSICUM 

FRY FOR 2-3 MINUTES

ADD ALL THE SAUCES , VINEGAR , PEPPER POWDER AND SALT

MIX WELL

ALLOW IT TO BOIL

DISSOLVE 1 TABLESPOON OF CORNFLOUR IN 1/4 CUP WATER 

WHEN GRAVY BOILS ADD THIS 

MIX WELL

WHEN WATER BOILS ADD FRIED FLORETTES

STIR WELL

COOK IN LOW FLAME FOR 5 MINUTES

GARNISH WITH FRESH SPRING ONIONS AND CORIANDER LEAVES