Tag Archives: Indian dinner recipe

Dec16

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

Posted on by
Standard

Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

CLICK HERE for more Biryani recipes and CLICK HERE for more Chicken Recipes.

Chicken Vermicelli Biryani, chicken briyani, chicken briyani from leftover chicken roast, tamil recipe, tamil recipes, Indian recipe, Indian recipes, vermicelli biryani recipe, vermicelli biryani image, vermicelli chicken biryani picture

Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Whole Roasted Stuffed Chicken
Whole Roasted Stuffed Chicken
Chicken Vermicelli Biryani

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

CLICK HERE to like and subscribe with our YouTube for more Upcoming easy and simple recipes.

 

 

Nov19

Idiyappam / String hoppers            

Posted on by
Standard

Idiyappam / String Hoppers is one of the common breakfast or dinner among all south Indian families. When it comes to veg, Idiyappam goes out well with Vegetable stew and with egg it goes out well with Muttai curry or egg roast and with non-veg it goes out well with Paya (lamb Leg Curry) or Chicken kurma or any stew or Chicken salna. Most commonly it is served with grated coconut and sugar or Coconut milk and sugar for babies above 8 months. Also Idiyappam is one of my all-time favorite food with grated coconut and sugar for breakfast and with lamb leg curry or Paya for dinner. Let me share the recipe…

CLICK HERE for more breakfast and dinner recipes.

After couple of weeks, taking to Fiesta Friday #146 hosted by Angie@thenovicegarderner.

Idiyappam / String Hoppers
Idiyappam / String Hoppers

Ingredients:

  • Rice flour – 2 cups
  • Salt – ½ tsp
  • Hot boiling water – 4 cups

Making of Idiyappam / String Hoppers –

Preparation:

  • Boil the water, make sure that water should be boiled well (until you get bubbles) otherwise idiyappam would not be soft.
  • Take the rice flour and salt in a mixing bowl, pour the boiling water little by little and start kneading the dough with a flat ladle.
  • The consistency is very important in this recipe – make sure it should be too watery or too thick.
  • Grease your idiyappam with oil, take a small portion of the small dough and drop it to the idiyappam press, gently give a press and check for the flow, if it’s hard to press, pour little boiling water and knead the dough again.
  • Pour water in the steamer or idly pot and heat until the water starts boiling.
  • Gently press idiyappam over the steamer plate and steam it until it’s cooked.
  • Once its cooked, remove from fire and transfer it to bowl.

Serve hot with Paya (lamb leg curry) or vegetable stew or chicken stew or muttai curry /Egg gravy.

 

 

Aug30

Vegan Kurma

Posted on by
Standard

Vegetable kurma is one of the most common food served with Idly, Poori, dosa, parotta, paratha, chapathi in south India. Kurma can be prepared with mixed vegetables, chicken and meat. We use curd/yogurt for Vegetable Kurma for the tangy flavor, but I have substituted tomatoes for curd. This is a quick and easy to prepare, as I have used coconut milk instead of grounded coconut masala. You can extract coconut milk at home, but due to my laziness I used the store bought one. Let me share the recipe…

Vegan Kurma

Vegan Kurma

Ingredients:

  • Carrot – 1 no
  • Onion – 1 no
  • Tomato – 1 ½ nos
  • Cauliflower – 2 handfuls of florets
  • Green peas – a handful
  • French beans – a handful
  • Chilli powder – 1 tp
  • Turmeric powder – ½ tsp
  • Ginger-Garlic paste – 1 tbsp
  • Coconut milk – 1 cup
  • Salt to taste
  • Oil – 1 tbsp
  • Coriander and mint leaves –  a handfull
  • Flavored spices (cinnamon – 1 no, cloves – 3 nos, cardamom – 1 no and star anise  1 no)

Preparation:

  • Peel and finely cube the carrot, chop the onions, tomatoes and French beans, make small florets of cauliflower.
  • Heat oil in a kadai, add in the flavored spices and wait until they crackle.
  • Add in the ¾ th portion of finely chopped coriander and mint leaves.
  • Add in the onions, ginger-garlic paste and cook until the raw smell goes off.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the vegetables all together followed by turmeric powder, chilli powder and salt. Cook for few mins or until the raw smell goes off.
  • Pour in a cup water, cover and cook, until the vegetables are boiled.
  • Remove the lid, when the vegetables are cooked, pour in the coconut milk and cook in medium flame for another 5 mins or until the kurma thickens and the oil starts floating on the top.
  • Garnish with the leftover coriander and mint leaves.

Serve hot. Goes out well with chapathi, poori, Idly, appam, dosa and string hoppers. For more vegetarian curries, gravies and side dish recipes – CLICK HERE.

Do check out my other kurma – Chicken kurma, Carrot and Chow-chow Kurma.