Briyani Cutlet

Briyani cutlet is a upscale dish. It tasted really good, my 21 months old loved it. Here is how i got this idea.  

Monday after lunch I was thinking a lot about evening snack. I was totally lost on what to do. I was just walking in the kitchen seeking options. I use to do that a lot 😉😉. Suddenly i was thinking of cutlet but was lacking few ingredients. Some what my mind got stuck with cutlet. 

When i was thinking of other ways to do cutlet, it just hit me. I did veg briyani for lunch and there was some left, i decided to use that and create a new recipe. Some might have tried it. But I have never heared of making cutlet with left over briyani. 

Good news was, "It tasted sooo good". So here i am posting it for you all..... Pls do try it and enjoy it..... 

Ingredients:

Veg Briyani - 1 cups
Chili powder - 1 tsp
Egg - 1 beaten
Oil  - 2 tsp
Salt as required

Preparation:

1) Take veg briyani in a blender and whipper it once just to break the rice.

2) Transfer it to a bowl, add chili powder, oil and required salt. Mix well and make a dough. 

3) Make small balls and keep it ready to make cutlet.

4) Beat 1 egg with a pinch of salt and a pinch of chili powder and keep it separately.

5) Heat pan. Take each ball and gently press it to make a flat round shape cutlet.

6) Dip it in egg mixture and put it in the pan.

7) Maintain the temperature evenly. After few secs toss the cutlet and let it cook for 1 min.

8) Remove it from pan when it is brown. Serve it hot with sauce or ranch.....

Notes:

1) I did briyani with basmati rice. I have added carrot, beans potato, peas in it

2) After dipping in egg you can also coat it with breadcrums if you plan to deep fry it.

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Masal Kadalai ( Peanut masala fries)

In the busy streets on India, one can find this masal kadalai. This is one of the most available snack in busy market or shopping streets. this is kind of a spicy snack. It is crispy, spicy and tummy filling snack.

Nutritional facts of peanut is well known. It has all elements required for our body. It is a easy to make snack and can be served with tea. It is best while you watch TV or movies. Any with a habit of munching popcorn during a movie should definitely try this. Sure everyone will love this snack. 

Ingredients:

Peanut - 1 cup
Kadalai mavu (Besan flour) - 2 tbsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/2 tsp
Baking soda - 1 tsp
Red food color - 1 pinch
Salt as required
Water as required
Oil for frying

Preparation :

1) If you have raw peanut with shell, first remove the shell and dry roast it in a pan.

2) I am doing this with roasted peanut. In a bowl take all the incredients except oil and mix well.

3) Sprinkle water and mix until peanut is well coated with masala. Each peanut should be coated with masala.

4) Never add too much water. Sprinkling water and mixing allows flour to stick to peanuts.

5) Cover the bowl and refrigerate atleast 30 mins. 

6) Heat oil for frying. Deep fry peanuts until golden brown. It takes some time to fry. 

7) Peanut before frying stick as a clump. While droping in oil try to separate as much as possible.

8) Fried peanuts cant be served hot. It should rest to room temperature for a crispy peanut masala. It is chunky when hot.

Notes:

1) Some use rice flour with besan flour for extra crispness. 

2) Maintain even heat through out the frying process.

3) If you like to have natural masala color avoid using food color.

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Madurai Dry Chicken

My native is madurai. Madurai is famous for many things - Meenakshi amman temple, jasmine flower and many. One among them is kari dosa. The same shop also delivers variety of menus. One among them is Madurai dry chicken. My relation who is a fan of  madurai dry chicken some how got the recipe of madurai dry chicken.

In turn i got it from her. So i tried it at home, i got the correct color and consistency but taste was a little different. Sure there is some hidden material to get that wow taste. But then liked the recipe i made. The inspiration is from particular hotel and particular recipe so i do not want to change the name.

Below is my version of Madurai dry chicken. Please do try and let me know...

Ingredients:

Chicken thighs - 1 lb ( 1/2 kg)
Onion - 1 big finely sliced
Thick Curd - 1/2 cup
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1 tsp
Ginger garlic paste - 2 tsp
Chili powder - 2 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp + 2 tbsp
Spring onion to garnish
Salt as required

Marination:

1) Cut chicken thighs into pieces. Wash it 3 times in water to remove blood stains and other debris.

2) In a bowl mix chicken, curd, turmeric powder, cumin powder, corriander powder, garam masala, ginger garlic paste, salt and chili powder together.

3) Once mixed add 2 tbsp oil and mix once again.

4) Refrigerate the mixture overnight in a Ziploc bag or in a air tight container.

Preparation:

1) In a pan heat 2 tbsp oil. Add sliced onions and cook it for few mins with a pinch of salt.

2) When onions are cooked add in the marinated chicken mixture.

3) Mix gently and cook the chicken for 5 mins in medium heat covered. Toss chicken once or twice in between.

4) Then cook chicken for another 5 min in sim without lid. Toss chicken in between.

5) Once the oil starts to ooze out, add in black pepper powder,

chopped spring onion and mix gently.

6) Serve hot.....




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Idly Podi

Idly podi is a must in every home. Kids to old people love it. As the name, this podi best matches with idly and dosa. There are "N" number of varieties in making idly podi. The recipe here is my grandma's version.

When you not get time to prepare chutney for idly or dosa this will save your day just like that. It not only goes well with idly and dosa but also with rice. When ever i feel lazy to prepare sidedish i just have podi rice.

Lets first start with podi recipe and will add all podilicious recipe one by one😎😎😎😎. It is nutritious because it has all the protein varieties in it. Toor dhal, Moong dhal, Urud dhal, Channa dhal, Garlic and red chili.

Each dhal type fries at different timings so its better to roast seperately. Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.

Whoever tastes my idly podi will sure ask for recipe and some take podi to their home. I always store a big bottle full so that i wont run out when some one ask for it.

Ingredients:

Toor dhal ( Thuvaram paruppu) - 1/2 cup
Moong dhal ( Pasi paruppu) - 1/2 cup
Urud dhal (Uluntham paruppu) - 1/2 cup
Channa dhal ( Kadalai paruppu) - 1/2 cup
Horse gram ( Kollu) - 1/2 cup
Garlic ( poondu) - 15 nos
Chilli - 20 - 25 ( adjust to your spice level)
Salt as required

Preparation:

1) Heat a heavy bottom pan. Reduce heat to medium. Continue the whole process in medium heat. Dry roast toor dhal and 5 chilies first. Fry untill dhal turns golden brown.

2) Remove and put it in a plate. Now dry roast moong dhal and 5 chilies. When roasted to golden brown remove and add it to the plate.

3)Dry roast urud dhal and 5 chilies. Roast it to golden brown and add it to the plate.

4) Do the same with Channa dhal, Horse gram and 5 chilies each.

5) Just smash the garlic  and add it to the pan. Now reduce the heat to sim as garlic need some time to roast. When roasted add it to the plate.

6) Add required salt and remaining chilies. Dry roast this for a min ( Salt not need to turn color) and add it to the plate.

7) Let everything in plate cool down. Now grind it in a mixer to a fine powder.

8) Store it in a air tight bottle. Use with a seperate spoon when needed.

9) Mix 2 tsp idly podi with gingerly oil or ghee (for kids) and serve.

Notes:

1) Continous stirring results in even roasting of dhals.

2) Each dhal type fries at different timings so its better to roast seperately.

3) Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.

4) Garlic can be replaced by hing, but garlic gives good smell to the podi which i like.

5) I roast mashed garlic with its shell. You can also remove the shell mash it and roast.




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