Friday, October 29, 2010


Preparation time: 1hr (excluding marination time)
No of servings: 4 persons

For recipe
Hyderabadi Chicken Dham Biryani  


Preparation time: 1hr (excluding marination time)
No of servings: 4 persons

Chicken Marination Ingredients   
Whole chicken 1kg (cut into medium sized pieces)
Saltto taste
Ginger Garlic paste3tbsp
Cardamom 4 (grind into powder)
Cumin seeds1tsp (grind into powder)
Cinnamon 4 (inch size pieces)
Red chilly powder1tsp
Green chillies 15 to 20
Coriander leaves 3/4th bundle
Mint leaves1/4cup
Yogurt250g (or) 1cup
Lime juice2tbsp

  •  In a blender , blend green chillies, coriander and mint leaves into coarse paste (do not add water).
  • Wash the chicken and drain well.
  • In a mixing bowl, put all the above ingredients and mix well. To this add chicken and mix well. Cover and place in refrigerator 4-6hrs. (Overnight marination is also good).

(Biryani) Rice Ingredients:

Basmati Rice750g
Whole garam masalaCinnamon 3 (inch size pieces)
Cardamon 4 to 6
Cloves       6 to 8
Bay leaves 2
Star Anise   1
Saltto taste
Waterto boil the rice

  • Soak Basmati Rice in water for 30minutes. After 30minutes, drain the water and keep aside.
  • Bring water to boiling stage in a heavy bottomed vessel. When water is boiling add salt to taste, whole garam masala spices, Shajeera and oil. Keep flame on high and add soaked rice. Mix and cover with the lid. When rice stars boiling remove the lid and allow to cook only for 1 (or) 2 minutes and drain the the water.

Ingredients to Dham the rice:

Boiled eggs4 or 5 (cut into halves)
Coriander and Mint  leaves1/2 cup chopped
Onions100 g (sliced and fried in oil until golden in color)
Lime juice2tbsp
Saffron strands (optional)few (soak in 2tbsp of warm milk)
Ghee (optional)2tbsp

Cooking on Stove top
  • Heat heavy bottomed vessel and pour 1/4cup of oil. Coat the oil all sides of the vessel.
  • Keep the flame on high and add marinated chicken. On top of the chicken add cooked rice and spread evenly.
  • Arrange eggs (cut side down). Add fried onions, chopped coriander and mint leaves and spread evenly.
  • Sprinkle lime juice and saffron milk.
  • Pour remaining oil and ghee (ghee is optional), starting from sides.
  • Cover the vessel with thick kitchen towel and put the lid tightly (this step is to lock the steam).
  • Put this dish on heated heavy bottomed tawa or pan. And dham the rice for 30-40min on medium low heat. 
  • Ready to serve.
Conventional Oven

Friday, October 22, 2010


Channa dal1cup
Garlic flakes 2 (peeled and chopped)
Ginger1”pieces (peeled and chopped)
Cumin seeds1/2tsp
Dry Red chillies4-6
Saltto taste
Onions1/2cup (finely chopped)
Coriander leaves1/4cup (finely chopped)
Curry leavesfew (chopped)
Oilfor deep frying

  • Soak Channa dal for 4hrs-6hrs. Wash nicely and drain the water well. Take 2-3tbsp of Channa dal and keep aside
  • In a blender add Channa dal, ginger, garlic, cumin seeds, red chill's and salt. Grind into course paste. (sprinkle water only if required).
  • To this add chopped onions, green chillies(optional), soaked Channa dal, coriander leaves and curry leaves. Mix nicely .
  • Heat oil in a kadai for deep frying.
  • Wet your hands and take a small portion of paste into your hands and pat them like patties and drop them in hot oil. Fry until golden brown in color on medium heat.
  • Pull out from oil and drain them on paper towel. Serve hot with coconut chutney or tomato sauce and Chai.

Thursday, October 21, 2010


Carrots50gms (chopped)
Beans50gms (chopped)
Cauliflower50gms (separate into small florets)
Peas (fresh or frozen)50gms
Potato (optional)50gms (peeled and chopped)
Paneer100gms (grated or chopped)
Onions150gms (diced)
Tomatoes150gms (diced)
Green chillies2 chopped
Ginger garlic paste1tsp
Red chilly powder1tsp
Saltto taste

Garam Masala paste
Dry coconut (very fine powder)1tbsp
Cinnamonsmall piece
Cardamom1 (or) 2
Dhaniya seeds powder1tsp
Cumin seeds powder1/2tsp

  • Grind the above garam masala into paste.
  • Heat tbsp of oil. Fry diced onions, tomatoes and chopped green chillies and cook till tomatoes are mashed. Then grind them into paste.
  • Put all chopped vegetables (carrots, cauliflower, beans and peas) in a microwave bowl, add water and bowl them for 7 to 10 minutes or till vegetables are semi-cooked. Drain the water. (reserve water)
  • Heat remaining oil. Add onion, tomato paste and ginger garlic paste. Fry till you see oil on sides. To this add garam masala paste, turmeric, salt and red chilly powder. Mix well and fry for 2 to 3 minutes.
  • Add semi boiled vegetables and water. Mix well.  Cover and cook till gravy thicken.
  • When gravy is almost done add grated (or) chopped paneer and cook for another couple of minutes.
  • Off the flame and serve hot with roti or naan or fried rice or pulao


No of servings : 2-3persons
Cooking time : 30mins (including pressure cooking dals)
Moong dal, Channa dal, Red gram dal 1/8thcup each (or) 2tbsp each
Ginger2tbsp finely chopped
Garlic 3cloves (finely chopped)
Onion 1/4cup finely chopped
Green chillies3 finely chopped
Whole garam masala1-cardamom, 2-cloves, small pcs- cinnamon
Cumin powder1/2tsp
Coriander powder1tsp
Red chilly powder1tsp
Salt to taste
Tadka seasoningsUrad dal-1/2tsp, Cumin seeds and mustard’s-1/4tsp each, Red chilly-1 and few curry leaves
Coriander for garnish

  • Combine all the dal to wash and pressure cook them by adding enough water. Cook till dal is cooked nicely.
  • Heat 2tsp oil. Make sure the oil is nice and hot. Add crushed whole garam masala and fry for seconds and add chopped ginger, garlic and green chillies . Fry them well.
  • Now add chopped onions and continue to fry for few seconds. Meanwhile whisk the cooked dal or mash it with dal masher. Keep aside.
  • Add all powdered ingredients - cumin powder, coriander powder, amchoor, red chilly powder and turmeric. Mix well and fry for few seconds.
  • Add dal and salt to taste. Mix well and cook on medium flame for 5mins. If the dal is too thick add 1/4cup - 1/2cup of water. (depending on the consistency you like). Off the flame.
  • Finally, give tadka/ tempering with remaining oil and ghee.
  • Garnish and serve hot with roti.
Spicy Dal fry and Mooli masala Roti

Monday, October 4, 2010


Rice flakes 1/2 cup
1 cup
Curd (sour)
1 cup
Onions (medium sized)1 (finely chopped)
Green chillies6 (finely chopped)
Cumin seeds/ jeera1tsp
to taste
1/4th cup
  • Soak rice flakes in curd for 2hrs and soak rice in water for 4hrs.
  • Grind rice and rice flakes along with curd in mixer jar into smooth paste. Add required water to while grinding. The batter consistency should be like dosa batter.
  • Take this batter into a bowl and add onions, greenchilles, cumin seeds and salt. Mix well and cover the batter and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Now heat tawa and take one ladleful of batter and pour on tawa starting from sides and finishing off in the middle. Not need to spread like ordinary dosa. Pour one 1tsp of oil on sides and when it turn to light golden brown, turn and fry on the other side.
  • Serve with any chutney.

Saturday, October 2, 2010


Naarisakhi's online POHA FEAST CONTEST on Shri Krishna Janmasthami.  My entry for this contest was "POHA DOSA/ RICE FLAKES DOSA". Awarded me with 50cashpoints and announced as WINNER for this contest



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