Sunday, June 26, 2011

Chicken Briyani

This Briyani is made mainly in muslim marriage (Atleast as told by one of friend ). This is very easy to cook and tasty one.

The ingredients is for 1 1/2Kg of Rice and 1 Kg of Chicken.

Ingredients :

1      Kg      Chicken
11/2 Kg      Rice
1/4   Kg      Curd
4-5             Cardmom  
2 ''              Cinnamon                   ( Dalchini)
4-5             Cloves                         ( Lavang)
21/2            Red chillie Powder
2 Tsp          Corriander Powder

For Green Masala :
                   Corriander   Leaves    
6-7              Garlic    cloves
                   Ginger                        (7 equal pieces as of garlic cloves)

1/4 Tsp       Elachi    Powder
1/4 Tsp       Nutmeg Powder 

2 big          Onions
2 small       Tamatoes
6-7            Green Chilles

Step 1: Clean chicken wash it.Keep in a sleeve (chalni so all water drains out). Apply curd,salt and turmeric.Marinate for an hour or two.

Step 2: Paraboil rice with little amount of salt.To the paraboiled rice apply elachi powder and nutmeg powder.

Step 3: Take around 2 Tbsp of oil .Saute onion till golden fry .Seperate the fried onions.Now in the same oil add chopped tamatoes fry for a minute.Grounded Green masala,Cardmom, Cinamon,Cloves.chillie powder,corriander powder,green chillies.Fry till the masala starts leaving oil. Now, add marinated chicken a cup of water and cook till chicken softens else take one whistle in the cooker.

Step 4 : In a flat bottom vessel, Apply ghee add a layer of praboiled rice and a layer of chicken , repeat the same process. For 2 to 3 layer. Put the fried onions on the top layer. To the lid from inner side apply wheat flour dough Put the lid and dum for appr 15 to 20 minutes.The chicken briyani is ready to be eaten.

For Lemon dressed Mint chutney :

Coconut                  1/2 cup (preferably half part of coconut)
Mint leaves              Hand full
Corriander leaves     half part full  (** Corriander leaves should be half part of mint leaves)
Green Chillies           4
Garlic Cloves            5
Lemon                     1 (juice)
Salt as per taste
  • Cut onions soak in cold water for 5 minutes and chop them into thin slices (**Soaking removes the stinging bite of the onions and mellows out the taste)
  • Ground all other ingredients other than onions.Add the sliced onion.

Serve this briyani with lemon dressed mint chutney and salad.

Thursday, June 23, 2011

Eggless Cake

 This Cake is mainly for those people who do not take egg (Pure Vegetarian)  or can be made on fasting days ( for non - vegeterians like me ).The best part is it is made in cooker, electric oven is not mandatory.

Ingredients :

Butter                  5 Tsp
Maida                  1 Cup      (All purpose flour)
Milk                     1/2 Cup
Milk Maid             1/2 Cup  (Condensed milk)
Sugar                   1/4 Cup
Baking Powder      1/2 Tsp
Eating Soda           1/4 Tsp (Sodium bi Carbonate)
Vanilla Essence 
Eating Colour       

Step 1: Beat Butter with Sugar powder until the paste become creamy. Than add Milk Maid and Milk,whip   well.To this mixture add baking powder,eating soda. ( Prefrably use wire whisk).The more its whipped the more softness comes to the cake.

Step 2: To the above mixture add vanilla essence, mix well.  

Step3 : To above batter add tuttifruty, Raisins, Cashwenuts.And if required colour.

Step 4: Grease the baking pan with butter , and dust it with Maida. Put the batter in the pan.

Step 5: Now in the pessure cooker keep the stand and than the pan containing batter. Put on the lid without whistle, Bake on high flame for 5 minutes, than lower the flame, and bake for 40 minutes.

Monday, June 13, 2011


There's a long list of sweets made by GSB people. And each of the sweet is  made on particular festival.Something like for Nagpanchami  it's Patoli(as called in marathi or konkani), Narali poornima (or on Rakhi festv) its Rice  Shevai  with coconut milk and Sugar rasoi, for Ganapathi  festv its all time favourite  Modak. For Diwali everyone knows its Srikhand Puri togather with other sweets, Sankranti  its  sweet Moog khichadi, Holi Poornima its PuranPoli and aamati, And the list continues with sakar pooli, Sakhar Bhat, Tausali( Bhoo bhoo as called in our house),Basundi, Dhood pak,Vada & Kher ..........

Patoli is a very healthy sweet,  which is made by using turmeric leaves.This is how the plant looks ,the root is turmeric.

Remove the leaves of fresh turmeri, wash them.

All u need is

Wheat flour  : 2 cups
Coconut       : 1  ( finely grated)
Jaggery         :  1/2 the part of coconut (Eg : For 1 cup of grated coconut, its 1/2 cup grated jaggery)
Cardmom Powder

Frist Part would be to make churn ( as called in konkani)

Take a flat bottom pan, Put in a Tsp full of ghee. Add the grated coconut and jaggery mix well, Keep stirring on medium flame for around 10 minutes. It should look something like this, it shouldn't be very sticky.

Next Portion would be to make a sticky dough of water,salt and wheat.
Now, apply a thin layer of the dough on the turmeric leave.Put on the coconut jaggery churn and fold the other part of the leaves.

Repeat the same with other leaves,
Now, there are two opitions either pressure cook without whistle for 20 minutes, the leaves turns its colour from green to sap green. OR one can also fry it by putting on the frying pan.
Remove the leaf and serve it with pure ghee.

Sunday, June 5, 2011

Pompret Green


Pompert                   4 in no
Corriander leaves     1/2 cup
Mint leaves             
Garlic                       15 Cloves
Ginger                      2 inches
Green Chillies           10
Salt as per taste.

Step 1 : Clean prompert by putting a small slit at its thoart.

Step 2 : Put a slits on the bothsides on the back of the pompret.Apply salt and let marinate for 1/2 an hour.

Step 3: Ground corriander leaves,mint leaves, Garlic, Ginger, Green chillies into smooth paste.

Step 4 :Now put the grounded paste inside of the pompret and roll it in the bannana leaf.

Step 5: Place the banana leaf rolled prompert  on to the flat vessel.Pressure cook by taking three whistle's OR u can also keep it in a flat pan, put on the lid cook it for 20 min.

Step 6 : Serve the pompert  with chopped onions and a dash of lemon.