Tag Archives: food lovers

Capsicum Chicken Curry (Chinese Style)

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My daughter wanted me to make Chicken Fried rice for her lunch box, I need some gravy to accompany this fried rice. I found some pieces of leftover capsicum and few pieces of chicken strips lying in my refrigerator and so decided to make gravy with these. But I never hunted for recipe, just like that tried with what I got at home.

Capsicum Chicken Curry was delicious, my kids loved it a lot. The texture, aroma, taste and the color came out very well than I expected. Let me share the recipe…

Do check out my other Chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/. I am taking to Fiesta Friday #101 hosted by Angie@thenovicegarderner.

Capsicum Chicken Gravy - Chinese Style

Capsicum Chicken Gravy – Chinese Style

Ingredients:

  • Chicken Strips – 250 gms
  • Capsicum – 1 no
  • Onions – 2 nos
  • Fennel seeds – ½ tsp
  • Corn flour – 3 tsp
  • Ginger-garlic paste – 1 ½ tsp
  • Tomato sauce – ½ tbsp.
  • Chili Sauce – 2 tsp
  • Soy sauce – ½ tbsp.
  • Black pepper powder – 1 tsp
  • Ajinomoto – ¼ tsp
  • Spring onions – 4 to 5 stalks
  • Olive oil – 3 tsp
  • Salt to taste

Preparation:

  • Peel and roughly chop the onions.
  • Clean and roughly chop the capsicum and spring onions. Keep it aside.
  • Heat oil in a kadai, add in the fennel seeds and wait until they crackle.
  • Add in the onions, ginger-garlic paste and cook until they turn golden brown.
  • Add in the capsicum and chicken pieces followed by salt, ajinomoto and ½ tsp of pepper powder. Cook until the chicken strips are almost done.
  • Pour in the soy sauce, tomato sauce, green chili sauce and cook for few mins or until the raw smell goes off.
  • Take corn flour in a bowl, pour in ½ cup of water and stir it well, no lumps should be formed.
  • Pour the corn flour paste to the chicken and cook until the gravy starts thickening.
  • Sprinkle ½ tsp of pepper powder and spring onions.

Serve hot. Goes out well with any noodles and fried rice.

Note: You can also use regular cooking oil, but olive oil gives a wonderful flavor, aroma and good for weight loss with too many health benefits.

 

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)

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Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani

 

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Prefect gravy for Biryani:

Click on this link for Raita Recipes: https://madraasi.com/recipes/raita/

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