Chicken Biryani..karnataka style | How to prepare chicken Biryani

Chicken Biryani is one of my favorite non-veg dish and there are many popular recipes of this.
I have tried the Karnataka style/little customized version of biryani here.

I usually like the spiced rice which is cooked along with chicken and masalas when compared with the dhum style of biryani's. when the rice is cooked along with chicken and masala's rice comes out very delicious and spicy too..!!

Ingredients:

Chicken-250 grams

Onion-2

Tomato-1

Giner garlic paste- 1 spoon

Green chilli-4-5

Turmeric powder- 1 tea spoon

Rice- 1 or 1.5 glass(serves 3-4 people)

Cardamom-2-3

Cloves-2-3

Biryani leaf-1-2

Mint leaves(Pudina)- 1 small cup

Methi leaves-2 cups

coriander leaves- 1 small cup

For masala to grind:

Ginger, garlic paste- 1tbl spoons

coconut- 2-3 tbl spoons

Green chilli-2-3(this can be varied if you want little spicy biryani's)

Corinader leaves- 1 cup

Method:

1. Wash rice and keep it aside. Wash chicken with salt and turmeric and keep aside.

2. Clean all green veggies,chop it and keep it aside.

3. In a frying pan, boil chicken with a spoon of oil, ginger garlic paste, little turmeric and  salt

4. meanwhile, Grind  coconut, tomato, ginger garlic,green chilli, coriader leaves and make paste(if you want you can skip grinding chilli and directly add it to frying pan)

5. In the vessel, add oil, cloves, cinnamon, cardamom, biryani leaf and fry for sometime

 add little onion(half chopped onion),fry till it turns gold color.

6. Add pudina, methi leaves, coriander leaves and fry till the raw smell of leaves goes away.

7. Add grounded masala and fry it for sometime
8. Add half boiled chicken and fry it.

9. Later add washed rice,saute it for sometime.

10. Add salt for taste and water(as per measurement.usually for 1 glass of rice add double the water)

11. Once when the water is about to drain close the lid and allow it to cook. cook it for around 15 min.

Now Chicken biryani is ready. 

Serve this hot with lemons, onions and curd or raita.

Healthy Sabsige soppina Uppittu | Sabbasige soppina Uppittu | Healthy and aromatic DiI leaves upma - Recipe steps with pictures

How to prepare Sabsige/ Sabbasige Uppittu:

  Click here to view Kannada recipe link => ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪಿನ ಉಪ್ಪಿಟ್ಟು - ಕನ್ನಡ recipe

 

Upma is a South Indian breakfast/snack food item and I love this food all the time.
Most of the people don't like rava upma, saying this has a blond taste. But believe me, there are many combinations you can think of with rava upma and surely you will love those customizations..!!

Here in this recipe, I have used dill leaves(sabsige soppu in kannada) which makes a good combination with rava. and the aroma of the dill leaves just makes the Upma delicious and aromatic !!!

Speaking about Dil leaves health benefits, who doesn't know about it right..!! It promotes digestion, helps in lactation for nursing mothers, rich in iron
and calcium and has many other benefits.

So let's see how to prepare this healthier and tastier Upma recipe now:

  

Ingredients for Dill leaves upma:

Bansi Rava/normal upma rava- 1 glass

Onion-2

Tomato-1

Green chilli-3-4

Channa dal-1 spoon

Moong dal-1 spoon

Urad dal-1spoon

Dill leaves-1 or 2 cups( clean and chop the leaves finely)

Curry leaves-2 strands

Mustard- 1 teaspoon

Oil-3-4 spoons

Optional:

Grated coconut- 2 tablespoon grated coconut

Coriander leaves- 2 tbl spoon

Method: How to prepare Sabsige Soppina Uppittu:

1. Take a frying pan, and put 1 or 2 spoons of oil, and fry the rava on low flame till you get an aroma. and keep it aside

2. Take a pan and heat the pan and add oil, mustard, curry leaves. 

3. Next add chenna dal, urad dal, moong dal, and fry.

4. Next add onion and green chili and fry till the Onion is fried nicely and turned golden color.

5. Then add dil leaves and fry till raw smell goes.

once dil leaves are fried enough, quantity seems to be reduced

6. Later add chopped tomatoes and fry. Fry till tomato becomes soft and mushy. you can add coriander leaves(it is optional since you already added dil leaves).

7. Later add water( add double the glass compared to rava). and add salt as per taste and let the water boil.

8. Once the water boils add roasted rava and mix thoroughly so that no lumps are formed. Close the lid and cook in low flame for 5 minutes.

9. At the end garnish the upma with grated coconut.

Now the healthy and aromatic and tasty Dil leaves Rava upma is ready to eat.

Now You can eat this upma or sabbasige uppittu along with Chatni / curd / or as it is..!!

To know some different varieties of Upma or uppittu, click on the links below

Thank you

Click on the below links to view some other interesting recipes:

Vegetable Upma Recipe

Avarekalu Uppittu Recipe

         

Masala Rice bath recipe

                          

Spinach Rice Bath

Some Home remedies with easily available items in the house:

Curry leaves which are used for every south Indian dishes have many medicinal benefits. While eating any dishes if you get curry leaves in between, don't throw it/or keep aside, instead eat them.

Curry leaves health benefits:

Curry leaves are rich in iron content and good for health. its good for hair growth, and to get black and thick of hair

Moong dal Payasa | Easiest sweet dishes

Moong dal payasa/kheer is sweet dish which can be made very quickly. moong dal is very cool for body also and payasa made of this is not only delicious, but also will be tasty.

Ingredients:

Moong dal- 2 cups

Milk - 2 cups

Jaggry - 1 cup

Dry fruits- 2 spoons

Ghee

Method:

Take a small pan and fry the dry fruits in ghee and keep aside.

Later dry fry the moong dal in ghee in low flame and keep aside

In a pan, add little ghee add milk, 1 glass of water. and add jaggrey. and add moon dal and let it boil.

Once it starts boiling and  ghee/oil content  collects at corner of the pan it is done. switch of the stove.

Now moong dal payasa is ready to eat.

Paneer Tikka | Quick snacks for evenings | Easy starter for evenings / parties or dinner | Quick evening snacks

Paneer as everyone knows, very proteinous and healthy food. this is good for everyone including kids. If kids don't like to have milk and curd, we can give milk and protein contents in the form of paneer.

Also, this is the perfect evening snack item and starter food item that can be served along with lunch/ dinner


How to prepare Paneer tikka:

Ingredients:

Paneer - 1 cup
Onion-1
Capsicum-1

for the paste:
Curd-2-4 spoon
Garam masala- 1 spoon
Red chili powder
Dhanya powder
Salt for taste

Method:

Prepare the mixture or paste by adding curd, garam masala, red chili powder, dhania powder, salt to taste, and then mix well

Later add sliced paneer, onion, capsicum(these should be cut big and evenly shape)
and mix well.

Leave the paneer mixture to marinate for 30 min.

Later take a frying pan, add 2-3 spoons of oil.
and add onion, Paneer, and capsicums and fry on both sides.

Later take a toothpick and arrange paneer, onion, and capsicum.
and Serve it.

Churumuri | Quick snacks at home

Churumuri is favorite evening time snack item, which can be  easily prepared within no time. and this doesn't need any cooking.
and this is one of my favorite snacks too.

Ingredients:

Puffed rice- 1 glass 
Onion- 1 small Onion
Tomato-1 small tomato
Cucumber- 1 slice
Greenchilli and pudina paste- as per taste
Red chilli powder
Lemon juice-half spoon
Coriander leaves- 1 spoon chopped
Mixture/Khara boondi- 2-3 spoons
Salt for taste

Oil- 2 spoon

Method:

->Take a vessel and add oil, onion, tomato, green chilli paste(as per your taste), red chilli powder,
red chilli powder, and salt

->Later add Khara boondi/misture, add lemon juice mix well.

->Now churumuri is ready to eat.

Tomato chatni | easy and quick recipe of tomato chatni

Ingredients:

Tomato-3
Onion-1
Garlic-1-2 slice
Small slice of ginger(optional)
Green/red chilli-2-3
Chenna dal-1 spoon(optional)
Coriander leaves-little
Salt or taste

Method:

1. In a frying pan, add mustard seeds and let it pop.

2. Add Oil and chenna dal and fry

3. Add Onion, green/red chilli, garlic and fry.

4. Add tomato and fry till it becomes soft. add salt becomes salt.

5. Remove it from the stove and let this cool for sometime

6. Grind the cooked onion and tomato contents. Now the spicy and tangy tomato chatni is read to eat.

7. This can be served along with idli,dosa, chapati /roti.
Dosa and tomato chatni, idli and red tomato chatni are best combos

Simple Tomato curry | How to prepare Tomato Gojju

This particular dish can be easily prepared and need simple and made with commonly available items in the home. this can be eaten along with dosa, chapati/roti's and rice also. infact this particular curry is beginners recipe to start and learn cooking and will be tasty to eat too..!!


Ingredients:

Tomato-2-3

Onion-1
Green chilli-2-3

For tempering:
Oil-2-3 spoons
Mustard seeds

chenna dal- 1 spoon
Jeera- half spoon
Curry leaves

Method:

Finely Chop all the vegetables and keep it aside.

-> In a pan, add oil and mustard and allow it to heat
-> Later add chenna dal, jeera and curry leaves.
-> Add Onion, green chilli and fry till onion becomes transulucent.
  

Later add tomatoes and fry till it becomes soft and add salt as per taste.
If you want you can add garam masala powder and red chilli powder to make it spicy and and water water to boil 

Now the easy and quick tomato gojju/ curry is ready to eat.
This can be eaten with any roti/ chapati and dosa dishes. 

Stuffed Aloo Paratha | how to prepare Aloo Paratha

This is a north indian dish which is made with wheat flour, we all know that varieties of parathas we can make. among them stuffed aloo paratha is famous and favorite for most of them. 

Its difficult to classify this dish as breakfast item,lunch or dinner food.this can be eaten at anytime
I make this as breakfast item and pack this for my daughter's lunch box too. 

Aloo paratha

Ingredients:

For chapati dove: 

Wheat flour-1 cup
Water-for consistency
Salt for taste
oil-2 spoons

For aloo stuffing:

Aloo-3-4
Onion-1 small
Coriander leaves-half cup
Green chilli-1-2(optional)
Jeera- 1 spoon
Somp- 1 spoon
Turmeric powder- 2 tea spoon
Garam masala-1 spoon
Dhanya powder-1 spoon
Red chilli powder-1/2 spoon
Salt-for tatse

Method:

For Chapati dough: In a large boul, add water, salt and 2 spoons of oil. later add wheat flour and the mix it thoroughly till it becomes soft. Later close the boul with a lid and leave it to set for around 30 min.

For Aloo stuffing: 
Wash the potatoes properly.
take pressure cooker, add washed potatoes and water.cook till you get 2-3 whistles.

Take off the cooked potatoes and peel off outer layer and mash it properly.

Add red chilli powder, turmeric powder, dhanya powder(optional) and salt for taste.

Add finely chopped onions(if onions are not finely chopped, it will come out when you are rolling chapati.

Add coriander leaves, little jeera and somp and mix it thoroughly.

Paratha Preparation:

Take some chapati dough and then roll it to equal size.

Add aloof stuff in the center of chapati roll.

fold it and press lightly

Later slowly press and roll to chapati size. if chapati is sticking, add some wheat flour and roll it.

Heat the chapati pan and apply little oil. place stuffed paratha and let it cook for 1 minute.
Flip to other end. cook in both sides properly.

Now hot and delicious paratha is ready to eat. this can be eaten along with curd, pickle, pudina chatni or any curries