Thursday, 21 February 2013

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

Crispy & Healthy Baked Chicken Nuggets in OTG Oven – A Perfect Snack for All Ages

Who doesn’t love chicken nuggets? Crispy on the outside, juicy on the inside, and utterly satisfying! But instead of deep-frying, why not bake them in your OTG (Oven Toaster Grill) for a healthier version that still packs all the flavor and crunch?

This Baked Chicken Nuggets recipe is easy, quick, and perfect for kids’ tiffins, evening snacks, or a party appetizer. Let’s dive into this guilt-free comfort food!

✅ Why Bake Instead of Frying?

Baking in the OTG oven reduces the oil content while retaining the crispiness and flavor. It’s a great way to enjoy chicken nuggets without worrying about excess fats, making it a lighter alternative that’s still delicious.

🥘 Ingredients

500 g boneless chicken breast, cut into bite-sized pieces
1 cup breadcrumbs (regular or panko for extra crunch)
2 tbsp cornflour or all-purpose flour
1 egg, beaten
1 tsp garlic powder
1 tsp paprika or red chili powder
½ tsp black pepper powder
1 tsp mixed herbs (optional)
Salt – to taste
1–2 tbsp olive oil or melted butter (for brushing)

🍴 How to Make Baked Chicken Nuggets

Marinate the chicken
In a bowl, mix chicken pieces with garlic powder, paprika, pepper, salt, and herbs. Let it rest for 15–20 minutes so the flavors soak in.
Coat the nuggets
Set up a three-step coating station:
- First, coat the chicken in flour or cornflour.
- Next, dip it into the beaten egg.
- Finally, roll it in breadcrumbs until evenly coated.
Prepare the OTG tray
Line the baking tray with parchment paper or lightly grease it. Place the coated chicken pieces spaced apart.
Brush for extra crisp
Lightly brush the nuggets with olive oil or melted butter to help them turn golden and crispy.
Bake it
Preheat the OTG to 200°C (392°F). Bake the nuggets for 20–25 minutes or until golden and cooked through. Flip them halfway through baking for even crispness.
Serve hot
Serve with ketchup, garlic dip, or your favorite sauce.

🌟 Tips for the Best Baked Nuggets

Use fresh chicken breast for juicier results.
Panko breadcrumbs give an extra crunchy texture.
Add finely chopped herbs like parsley or coriander for more flavor.
Serve immediately for the crispiest experience!

🧑‍🍳 Serving Ideas

Pack in lunch boxes with a side of fresh veggies.
Pair with homemade dips like garlic yogurt sauce or mint chutney.
Make a platter with fries, coleslaw, and fresh greens for a family meal.

🧡 Final Thoughts

Baked chicken nuggets made in an OTG oven are a healthier and equally tasty alternative to deep-fried snacks. Whether you're cooking for kids, hosting a party, or just craving something crispy and satisfying, this recipe delivers every time.

Try it today and bring home the joy of crunchy, golden, guilt-free chicken nuggets!

Wednesday, 20 February 2013

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

Monday, 18 February 2013

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

Sunday, 17 February 2013

HOME MADE SAMBAR POWDER | Authentic South Indian Spice Mix

Homemade Sambar Powder | South Indian Sambar Masala

✨ There’s nothing like homemade Sambar Powder – a fragrant, freshly ground spice mix that adds authentic South Indian flavor to your sambar. This recipe is easy to make, keeps well for months, and makes your sambar taste just like grandma’s kitchen!

🥘 Ingredients (for ~200 g Sambar Powder)

Coriander seeds – 1 cup
Dry red chilies – 20–25 (adjust to spice preference)
Toor dal (pigeon peas) – ¼ cup
Chana dal (Bengal gram) – ¼ cup
Urad dal – 2 tbsp
Fenugreek seeds – 1 tsp
Black pepper – 1 tsp
Cumin seeds – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 15–20
Turmeric powder – 1 tsp
Asafoetida (hing) – ½ tsp

🍳 Preparation Method

Dry Roast Ingredients
- Heat a heavy-bottomed pan.
- Roast coriander seeds until golden and aromatic. Remove.
- Roast dals separately until light brown. Remove.
- Roast red chilies until crisp (don’t burn).
- Lightly roast fenugreek, cumin, mustard, pepper, and curry leaves.
Cool & Grind
- Let all roasted spices cool completely.
- Add turmeric powder and asafoetida.
- Grind into a fine powder.
Store
- Transfer to an airtight jar.
- Stays fresh for 2–3 months at room temperature, longer if refrigerated.

🌿 Usage Tips

Add 2–3 tbsp to your sambar after cooking the dal and tamarind base.
Can also be sprinkled into rasam, vegetable curries, or stir-fries for extra flavor.

📌 Labels / Tags

#SambarPowder #SouthIndianRecipes #SpiceMix #HomemadeMasala #IndianSpices #AuthenticSambar #KeralaRecipes #TamilRecipes #AndhraRecipes

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