Chicken Curry in Ten Minutes

This recipe is fantastic when you have plans but want something quick and fulfilling to eat.

EditIngredients

• 3 tablespoons (45 mL) of olive oil
• an onion (medium)
• 14 oz (400 g) of chicken fillet
• 2 garlic cloves
• 1 chili (green)
• 1/4 teaspoon of salt
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground coriander
• 1 teaspoon of tomato purée
• 1/4 teaspoon of garam masala (or a teaspoon of curry paste)
• 2 tablespoons (30 mL) of double cream

EditSteps

1. Get bowls and cut the vegetables really small. Just remember that the smaller something is, the faster it cooks. You'll want the garlic cloves, onion, and chili to be finely chopped.

Get a clean chopping board and also chop your chicken into small pieces. Just be sure that you wash your hands after cutting the raw chicken before moving onto the next step.

Heat 3 tablespoons of oil in a frying pan and cook both the onions and chicken pieces over medium heat. Cook them for about 5 to 7 minutes, so that the chicken is cooked thoroughly.

4

Add the chili and garlic. Leave it on medium heat and keep stirring.

Add the rest of the ingredients. Also, add the 2 tablespoons of double cream. Mix and cook everything together, then remove from the heat.

Serve the chicken curry with naan bread or rice.

Finished.

Vegetable Biryani -

                       Vegetable Biryani -

Ingredients

• 5 Tbs ghee (butter melted with the scum skimmed off)
• 3 Tbs paste made up of equal parts ginger garlic and onion
• 2 Tbs garam masala (mixed spices powder)
• 3 Tbs paste equal parts fresh green chili and fresh coriander leaves
• 2 cups of basmati rice
• 3 cups of vegetables (carrots, potatoes, green beans diced about an inch thick)
• Oil
• Water
• Salt to taste

Steps

Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color.

When fragrant, add the vegetables, stirring so that they absorb the flavors evenly, add the rice and stir fry until the grains become evenly coated too.

Add four and a third cups water. Stir in the chili paste and add salt to taste.

Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).

Finished.

now we are ready to taste the most delecious veg biriyani

                              cook  eat  and enjoy

SAKKARAI PONGAL RECIPE (SWEET PONGAL RECIPE)

          SAKKARAI PONGAL RECIPE (SWEET PONGAL RECIPE)

                       INGREDIENTS

Raw rice	1/2 cup
Moong dal/ pasi paruppu	2-3 tblsp
Jaggery	1/2 cup heaped
Water	2 & 1/2 cups
Ghee	3 tblsp
Salt	pinch
Cashews	5-6
Raisin	1-2 tblsp
Elachi	1
Cloves	1
Nutmeg powder	1 pinch
Edible camphor *	A tiny pinch

      

                                                    METHOD

                       In a pressure cooker/ pan, add 1/4 tsp ghee and roast the         

moong dal.

              Add water, washed rice and salt. Pressure cook for 4 

whistles. Mash it once done.

Powder jaggery and heat it with water just to immerse it and bring 

to boil. Let the jaggery completely dissolve and  filter it and add to 

the  mashed rice in the cooker.

In a separate pan, heat a tsp of ghee and roast cashews to golden 

and add raisins to it. Once it fluffs up, transfer it and keep aside. In 

the same pan, add cloves, elachi and switch off the stove. Add 

nutmeg powder, give a quick stir. Take out elachi and powder it, 

add the powdered elachi, edible camphor, cloves along with 

nutmeg powder to the pongal.

Mix well and cook in medium flame for 5 minutes. Add 1/4 cup 

water or milk if it gets dry while cooking. Add ghee little by little 

while cooking. Lastly add the fried cashews and raisins.

                                      now your delicious sakarai pongal  is ready  

Notes

I used old rice, so needed water at the ratio of 1 : 5. If your rice is new and gets cooked easily, 1 : 4 is enough for this pressure cooker method. After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. After cooling down, gets thick, so switch off the flame accordingly. I grate nutmeg and roast it in ghee while I roast cloves/elachi / cashews. When you do so, you should make sure to add the grated nutmeg after you switch off the stove. Otherwise, it may get burnt. Use good quality ghee. I always use homemade ghee. The colour of pongal differs with the colour of jaggery. ‘Paagu vellam’ works best. It is slightly darker in shade. (Urundai vellam)