Tag Archives: diwali 2015

Andhra Style Chicken Biryani

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In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.

Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…

Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/

Chicken Briyani - Andhra Style

Chicken Briyani – Andhra Style

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
  • Curd / Yogurt – ½ cup (2 ½ tbsp)
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – 2 nos (2”inch stick)
  • Bay leaf – 3 nos
  • Star Anise – 4 nos
  • Coriander leaves – two fistful;
  • Mint leaves – two fistful
  • Ginger-garlic paste – 3 tbsp
  • Green chilies – 5 nos
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee/Clarified butter – 2 tbsp.

Preparation:

  • Clean and chop the chicken to large pieces. Keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Wash and finely chop the mint and coriander leaves, keep it aside.
  • Slit the green chilies into two equal halves and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
  • Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
  • Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
  • Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
  • Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
  • Clean the rice, drain the water and keep it aside.
  • Pour in a cup of water and cook until the chicken is half-cooked.
  • Add in the rice along with 4 ½ cups of water, allow it to boil.
  • Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and serve hot.

Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.

Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.

Badam (Almond) Halwa

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Badam Halwa is a rich, delicious Indian dessert prepared with the pureed almonds, ghee, sugar and saffron. Whenever my hubby goes to Chennai, he use to get this Badam Halw and my kids love this a lot. As it’s purely made of badam/almonds and ghee, it would be in small quantity but very expensive and so thought of preparing it at home for this Diwali.

Badam/Almond Halwa takes about 30 mins, and yummy, delicious and the aroma is unbeatable. So hereafter I would say no to outside Badam Halwa. Let me share the recipe of Badam Halwa…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

I am taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Badam (Almond) Halwa

Badam (Almond) Halwa

Ingredients:

  • Badam/Almonds – 2 cups (levelled)
  • Sugar – 2 cups
  • Water – 2 cups
  • Clarified butter/Ghee – 1 ½ cups
  • Milk – 1 cup
  • Saffron – few strands
  • Yellow food colour – a pinch

Making of Badam Halwa –

 

Preparation:

  • Soak almonds for 2 hrs or soak almonds/badam in boiling water for 15 mins.
  • Soak saffron in a tbsp of hot milk for 10 mins.
  • Drain the water and peel off the skin of the almonds/badam, grind it in the mixer with a cup of milk to a coarse or fine paste (as you prefer, I grounded to coarse paste).
  • Grease a tray with a tsp of ghee/clarified butter.
  • In a non-stick vessel, add in sugar and pour the water, let it boil, stir well so that the sugar dissolves well and let it reduces to ¾ of the quantity.
  • Now pour in the ground almond/badam mixture to the kadai, and start stirring it continuously.
  • Add a pinch of yellow food colour to the soaked saffron milk, give a sir and pour it to the badam.
  • Stir well and when it starts thickening, pour in the ghee/clarified butter little by little along the sides of the badam mixture and start stirring it.
  • Badam/almonds keeps on absorbing the ghee/clarified butter as you pour, but at one stage it starts releasing the ghee/clarified butter along the sides and comes to a glassy and rolling consistency.
  • Transfer the badam/almond halwa to the greased tray and level it with a spoon.
  • Sprinkle few strands of saffron and finely chopped almonds/badam over it.

Note: cook on medium flame or low flame once the badam/almond is added to the sugar syrup. Keep on stirring continuously else the halwa will be burnt. Do not reduce the quantity of ghee/clarified butter, else it would become sticky and would be chewy.

 

Banana Halwa – Tuticorin Special

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Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.

Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…

Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Banana (Morris) – 7 nos (Ripe)
  • Sugar – 6 tbsps
  • Cardamom powder – ½ tsp
  • Ghee/Clarified butter – 8 tbsps.

Making of Banana Halwa –

 

Preparation:

  • Banana should be fully ripen or even over ripen bananas are ok.
  • Peel and mash the bananas with your hands or masher (be sure no lumps should be).
  • Grease a tray with a tsp of ghee/clarified butter and keep it aside.
  • Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
  • Add in the sugar and start stirring continuously, until it thickens.
  • Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
  • Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
  • Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
  • After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.

Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).