Tuesday, January 28, 2014

Bombay Chicken Biryani- An anniversary special....

I have enjoyed a lot of varieties of biryanis, but never got a chance to eat this bombay biryani, till I made this. I got the bombay biryani mix from my husband’s cousin ( who is a good cook). They usually make this and when my husband visited them, she sent this mix with him. So I thought of giving it a try and made the biryani just as how it was written on the pack. The result was an amazing finger licking dish with a nice aroma that filled the house. One pack of this mix is required for one preparation (about 8 plates).

So when the mix got over, I thought of trying to make this biryani from scratch. I searched many blogs, mixed many recipes and finally got this. I made this biryani for our wedding anniversary. Nowadays, whenever I am in a mood to make biryani I try to make this as this is super tasty and lip smacking. You will just love this rice, Just try it out.  As the name indicates, this is originated from Mumbai. Dried plums are also added in this dish. I didn’t get them, so I didn’t.

  1. Chicken- 500 gms
  2. Rice- 3 Cups
  3. Potatoes- 2 nos
  4. Onions- 4 nos
  5. Tomatoes- 4 nos
  6. Curd- 1 Cup
  7. Ginger and garlic paste- 2 tbsp
  8. Mint Leaves- ½ Cup
  9. Coriander leaves- ½ Cup
  10. Oil/ Ghee- 3- 4 tbsp
  11. Cloves- 4-5 nos
  12. Cinnamon Stick- 1
  13. Cardamom Seeds- 6- 7 nos
  14. Bay leaf- 2 nos
  15. Cumin Seeds- 1 tsp
  16. Fenugreek Seeds- ½ tsp
  17. Fennel seeds- 1 tbsp
  18. Red Chilli powder- 1 tbsp
  19. Coriander Powder- 2 tbsp
  20. Turmeric powder- ½ tbsp
  21. Pepper powder- 1 tsp
  22. Salt- as required
  23. Milk- ½ Cup
  24. Yellow Food Colour- ½ tsp
  1. Fry some onions, cashews and raisins and keep this aside.
  2. Wash and soak the rice for 30 minutes. Cook the rice along with half of the cloves, cinnamon stick and cardamom till ¾  and drain and keep this aside.
  3. Boil the potatoes and cut it into cubes and fry in oil. Keep this aside.
  4. Heat oil/ ghee. Add the remaining cloves, cinnamon stick, cardamom, bay leaf, cumin seeds, fenugreek seeds, fennel seeds, Stir well.
  5. In this add the sliced onions, when they turn translucent add the ginger garlic paste and mix till the raw smell disappears.
  6. Add the sliced tomatoes, coriander leaves and mint leaves. When they turn soft and mushy, add the red chilli powder, coriander powder, turmeric powder, pepper powder and salt. Mix well.
  7. Add the chicken, mix. Add the curd and fried potatoes, stir well. Close with a lid till the chicken pieces are cooked properly and till there is no water left.
  8. Mix the yellow food colour with milk and keep this aside.

  • Pour little oil in a pan and first layer the chicken gravy, on to that layer rice and spread fried onions, cashews and raisins. Make 2- 3  holes in the rice and pour little yellow food colour mixed milk.
  • Over this again layer the remaining chicken gravy then layer the rice and at last with fried onions, cashews and raisins. Pour the remaining yellow food colour mixed milk.
  • Cover the pan with a wet cloth and then with a lid.Place this over a dosa tawa and put on a low heat on dum.
  • Let this stay for 10- 15 minutes and switch it off. Serve this along with raita.

Thursday, January 23, 2014

Vanilla and Coffee layered Cake with Coffee Cream Frosting and Chocolate Decorations

I was in deep thought from so many days as what to bake for our wedding anniversary and this is what I finalised at last after googling through some of the amazing cakes from the site “Passionate about Baking”. You all might know that this blog has many lip smacking cakes and the food pics are really a feast to the eyes. I choose this cake dish as all the ingredients were available easily.

I have modified the original recipe a bit. I just made the vanilla cake the way it was in the original recipe. For the coffee cake I used my own version which I had posted earlier in my blog. I assembled the two cakes alternatively along with coffee syrup and coffee cream frosting. Finally, I decorated the cake with chocolate decorations and jelly which I had prepared for my little one.

You will love this cake if you are a fan of coffee flavor.

Adapted From Passionate about Baking:
Vanilla Sponge Cake:
  1. Flour- 75 gms
  2. Baking powder- 1 tsp
  3. Eggs- 3 nos
  4. Sugar- 75 gms
  5. Milk- 2 tbsp
  6. Olive oil- 2 tbsp
  7. Vanilla extract- 1 tsp
  • Pre heat the oven to 180 degrees C.
  • Sieve the flour and baking powder. Keep it aside.
  • Beat the eggs, sugar and vanilla extract well over a big bowl of simmering water, till it doubles the quantity for about 5- 7 minutes.
  • Add the flour mixture in the above mixture and alternately with oil and milk. Fold well.
  • Pour this in a greased cake pan and bake for about 30 minutes or till a skewer inserted comes out clean.
  • After the cake cools down, cut it in two slices.
For Coffee Cake layer:
  • You can follow my Coffee Cake recipe.
  • After the coffee cake completely cools down, slice the cake into 2 layers.
For the Coffee Syrup:
  • Hot Water- ½ Cup
  • Sugar- 2 tbsp
  • Coffee Powder- 2 tbsp
  • Mix all the ingredients required for the syrup and let it cool.
For the Coffee Whipped Cream:
  • Whipping Cream- 1 Cup
  • Sugar- as required
  • Coffee Powder- 2 tbsp
  • Whip the cream, sugar and coffee powder well to form stiff peaks.
Assembling the cake:

  • Place a layer of coffee cake on a card board base or a cake plate.
  • Sprinkle lightly coffee syrup on the coffee cake and spread a portion of coffee cream uniformly to the sides.
  • Over this place a layer of vanilla sponge cake and repeat the process of syrup and cream.
  • Finish of with the remaining layers and spread the coffee cream evenly onto the side using a spatula.
  • Garnish the cake using chocolate decorations and jelly as you want. Chill the cake until ready to serve.

Wednesday, January 15, 2014

Aloo Paratha / Potato stuffed Parathas

I dont know why I have become so lazy these days.I have noticed that its been long that I have posted some recipe in my little space. I have seen many of my fellow bloggers are posting almost every alternate day, which is not possible for me at all !!

Whenever I think of posting something, my mind will be interested in something else and so it goes on. So today I have decided that come what may, I have to post 5- 6 recipes in a month (even though there are readers or not… :) )

Today’s yummy recipe is a breakfast dish which will be loved by all and I think is most frequently made dish. Aloo paratha is one of our favorite breakfast thingy, but not made very frequently because of all the calorie worries !! We can also add chat masala, coriander leaves and little aam chur powder for a slight tangy taste. I didn’t add all these as we like it this way. Initially when I tried making this, all the stuffing used to come out, but later on slowly I managed to make it perfectly. I hope you will enjoy this…

For the dough:
  1. Whole wheat flour- 2 Cups
  2. Salt- as required
  3. Oil- 1 tbsp
  4. Water- to knead
For the stuffing:
  1. Potatoes (boiled)- 3 nos
  2. Red Chilli Powder- 1 tbsp
  3. Turmeric powder- 1 tsp
  4. Ajwain- 1 tbsp
  5. Cumin Powder- 1 tsp
  6. Salt- as per taste

  1. Mash the boiled potatoes and add the red chilli powder, turmeric powder, ajwain, cumin powder and salt. Mix well and keep this aside.
  2. Take the whole wheat flour, salt, oil and water in a bowl. Knead well till it forms a dough.
  3. Divide the dough into 8 parts. Dust the working area with wheat flour. Roll the divided dough little and place the potato mixture in the center and seal by pulling the edges together into a ball.
  4. Roll it out carefully with the sealed part on top.
  5. Heat a tawa and place the rolled dough. Apply little oil on top and flip it over to the other side.
  6. Cook both sides well. Apply oil if needed.
  7. Serve this hot along with curd and pickle. Enjoy this amazing dish any time of the day….

Tuesday, January 7, 2014

Choco Chip Muffins- A treat to the kids….

These are the yummy choco chip muffins which I am sure everybody will love to have. These are my kid’s favorite and always in demand as she can eat the chocolate in the form of choco chip which is hidden in the muffin.

In the original recipe, sour cream was used. As a substitute of sour cream, I have used yogurt which will make the muffin more moist and a tinge of cinnamon flavour which will perfectly blend with chocolate.

So here is the recipe….
Adapted from here
  1. Maida- 2 Cups
  2. Baking powder- 1 tsp
  3. Salt- a pinch
  4. Ground Cinnamon- ¼ tsp
  5. Chocolate Chips- ¾ Cup
  6. Milk- ⅔ Cup
  7. Sugar- ¾ Cup
  8. Butter- ½ Cup
  9. Vanilla Extract- 1 tsp
  10. Yogurt- 2 tbsp
  11. Eggs- 2 nos

  1. Pre heat the oven to 180 degrees C.
  2. Seive the maida, baking powder, salt and cinnamon powder thrice and keep this aside.
  3. Beat eggs and vanilla essence till fluffy.Cream the butter and sugar till light and becomes pale yellow colour.
  4. In this add the beaten eggs slowly and stir well. Add the yogurt and mix well.
  5. Fold the maida mixture and milk alternately into the butter sugar mixture. add the chocolate chips and mix well. When it becomes free flowing consistency, pour into lined muffin cups and bake for about 20- 25 minutes.

Wednesday, January 1, 2014

2013- Down the memory lane

Another wonderful year has come to an end and there are so many things I want to share in my blog with all of my dear friends. I want to share some of the favorite and hit recipes of this year, in fact, a recap…

This was made for my F-I-L’s birthday which is very special and I am tasting this for the first time.

February- Red Velvet Cupcakes
My long  time dream of making these cupcakes after I tasted these beautiful looking cupcakes at a bakery and so made them on valentines day. Perfect for the occasion !!

March-Turkish Delight
These are perfect delicacies from turkey and I never thought I could make this dessert, but at last this is in my blog. Loved the taste and flavor of rose…

Never heard or tasted this pickle before till I made these. This is just because of my bro who is a big foodie, tried this for him and it tasted yumm …

May- Ummachi’s spicy and tasty Chicken curry
Hmm.. speechless !! My all time favorite dish. Slurp… Slurp….

June- Cashewnut pakodas
This is my S-I-L’s amazing preparation which I am sure will be loved by all.

July- Thari Kanji
This is my first guest post for Lubna’s Blog and I am really thankful to her for this.

August- Churros with chocolate Dip
A snack which I fell in love when I tasted this in Brussels. A perfect snack which can be made easily within no time…

A traditional kerala fish curry adding mangoes which if you taste once, will never forget…

October- Andhra Style prawns Masala
A lip smacking prawns masala from Andhra, which cannot make you tired with any quantity...

This cake I made for my blog’s 3rd anniversary and is close to my heart…

December- Chicken Pickle

My long time wish came true by preparing this yummy and delicious pickle made out of chicken.

Have a happy, prosperous, wonderful, blissful new year......

Related Posts Plugin for WordPress, Blogger...