Thalappakatti Chicken Biryani

Dindigul is a district in Tamil Nadu which is well known for it’s own Biryani called as Thalappakatti Biryani. The Thalappakatti Restaurant was started earlier in 1957 by Mr.Nagasamy Naidu. He always ensured that the Biryani served in his hotel was unique and special in terms of taste. So he included high quality masala products and meat in biryani’s making them extra ordinary.

Due to the special blend of spices used in the biryani, everyone will definitely love it. There are more than 40 outlets of this restaurant across the globe now, including Paris, Dubai, Kuala Lumpur, California, etc.

Tamil Nadu Biryani recipes uses Jeerakasala rice or kaima rice for biryanis. Dindigul thalappakatti chicken biryani is an easier and quicker version of biryani recipe. Since I had only Basmati rice with me, I had taken it instead of Kaima rice. But you may use kaima rice for the actual flavour of this biryani. Kaima rice absorbs flavour more than basmati rice as per my opinion.

While preparing biryani, the most important thing to keep in your mind is to to use fresh ingredients. In this recipe, we are preparing both masala and paste by grinding the ingredients. We are using shallot as the main ingredient in this recipe. This is not a spicy version of biryani. You can adjust the level of spices based on the taste of your family.

Before starting to prepare this biryani,make sure you check the ingredients and keep it ready aside. You can soak the rice, peel off the shallots, arrange the spices, clean the chicken pieces, before you start with. I love to have eggs with all kinds of biryani. So I had pre boiled the eggs also. If you are too busy and you need a best biryani, you can easily go with this recipe.

Ingredients:

  • Chicken – 1/2 kg
  • Kaima rice or Jeerakasala rice- 2 cups
  • Water – 3 cups
  • Sunflower oil – 2 tablespoon
  • Ghee – 3 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Chilli powder – 1 teaspoon
  • Curd – 4 tablespoon
  • Lemon juice – 1 tablespoon

(a) For biryani masala :

  • Fennel seeds – 1/2 teaspoon
  • Cumin seeds – 1 teaspoon
  • Coriander seeds – 2 teaspoon
  • Pepper – 1/2 teaspoon
  • Cinnamon – 5 pieces of 1 inch size
  • Cloves – 8 to 10
  • Bayleaves – 1
  • Star anise – 1
  • Cardamom – 3
  • Cashewnut – 8
  • Mint leaves – 1 tablespoon

(b) For paste :

  • Shallots – 250 g
  • Garlic – 8 pods
  • Ginger – 2 inch size piece
  • Green chillies – 2
  • Coriander leaves – 2 tablespoon
  • Mint leaves – 2 tablespoon

Method of preparation:

  • Wash, clean and soak the rice for 30 minutes. After 30 minutes, drain off the water and keep the rice aside.
  • Clean and cut the chicken pieces also.
  • Grind the masala for biryani mentioned under (a)
  • Grind the shallots along with other ingredients mentioned under (b) to form a coarse paste
  • In a heavy bottom kadai, heat oil and ghee
  • Add shallot paste to the oil and saute well
  • Now add the prepared biryani masala,turmeric powder and chilli powder
  • Saute all powders till the raw smell are gone completely
  • Add curd and mix well
  • Then add chicken pieces to the prepared masala
  • Make sure that the chicken pieces are coated with the masala
  • Add 1 cup of water to the chicken and cook it in medium flame for 10 minutes
  • After 10 minutes, add 3 more cups of water
  • When the curry comes to a rolling boil, add the kaima rice which is kept aside
  • Add 1 tablespoon mint leaves and lemon juice also
  • Cover and cook the rice for 20 minutes in low flame
  • After 20 minutes, you can see that the rice is cooked well
  • You can serve the rice with raitha’s, pickles, etc.

Vegetable Cutlet

Vegetable cutlets are one of the popular snack recipe in Indian cuisine and there are various ways to prepare this cutlet. Here the tender vegetable patties are coated with bread crumbs and are then deep fried in hot oil so that both sides of the cutlet becomes golden brown in colour.

The vegetable cutlets, which are also known as veg cutlets are a super tasty snack for the kids who resist vegetables during the meal time. The colour and the crispier texture of the cutlets attracts the kids and they choose to have the cutlets themselves. If you prefer a healthier version of this snack, you can either pan fry or bake it in the oven. If you are baking, then you need to brush little oil over the top of these cutlets.

Vegetable cutlets consists of a mix of boiled vegetables. You can customize the patties with the vegetables of your choice. You can also roll the cutlets into desired shapes.

Cutlets are a great appetizer or starters for the parties. This vegan crispier outside, softer inside and fried snack is a perfect snack which goes well with a cup of hot tea in the evening.

Vegetable cutlet

Ingredients :

  • Chopped onions – 3
  • Grated carrot – 2
  • Boiled potatoes – 2
  • Grated beetroot – 2
  • Chopped cabbage – 1 cup
  • Green chillies – 2
  • Ginger chopped – 2 inch piece
  • Garlic chopped – 8 pods
  • Turmeric powder – 1/4 teaspoon
  • Garam masala – 1/4 teaspoon
  • Pepper powder – 1 teaspoon
  • Curry leaves, split into 3 pieces – 1 sprig
  • All purpose flour – 3 tablespoon
  • Bread crumbs, from 8 slices of bread
  • Oil – to fry
  • Salt – to taste

Batter preparation :

Mix 3 tablespoon of all purpose flour with 1/4 cup of water along with 1/4 teaspoon of salt. Stir well to form a batter without lumps. Keep the batter aside.

Method of preparation :

  • Heat oil in a kadai and and add chopped onions to it
  • Add salt and saute till the colour of onion changes
  • Now add chopped ginger, garlic and green chillies
  • When the raw smell is gone, add turmeric powder, garam masala and pepper powder to it
  • Then add carrot, beetroot and cabbage to it
  • Close the lid and cook these vegetables
  • Mash the boiled potatoes and mix them with this prepared vegetable masala
  • Add bread crumbs of 2 bread slices also to the mixture
  • Add curry leaves, adjust the salt and mix well
  • Now prepare medium sized balls of this mix, and using our hand shape them into patties
  • Dip the patties in the prepared all purpose flour batter and then roll over the breadcrumbs, which is kept aside
  • Refrigerate the cutlet for 1 hour before frying
  • Heat oil in kadai and shallow fry both sides of the cutlet till it reaches golden brown in colour
  • Have this tasty cutlet hot with ketchup, salads, etc.

PS :

  • The temperature of oil to fry should be between low to medium, or else they may absorb oil or becomes darker
  • You can also add this cutlet to the vegetable burgers
  • For extra taste, you may add some cheese to the prepared vegetable mixture.

Pork masala

Special pork curry

This is a special recipe of pork which actually melts in your mouth. As the name suggests, this pork curry is really a special one where I had used some secret ingredients. Here the pork is cooked initially in a pressure cooker and is then transferred to a kadai or pan for slow cooking, so that the complete flavour of the curry gets coated with the pork pieces evenly.

I had used drumstick stem in this recipe to enhance the flavour of the dish. The outer layer of the stem is taken using a knife and is them added along with the ingredients to be grinded. The next special ingredient used is the fenugreek seeds. The addition of fresh ginger and garlic along with the other ground ingredients provides marvellous taste in each single bite of this curry.

The total cooking time is 1 hour and this recipe can serve 6 persons. This aromatic gravy of pork goes well with rice, special kind of rices, chapathis, etc. You can prepare this recipe for any occasions. If you prefer less gravy curry, then you can dry roast the pork in the same kadai for some extra time so that you will get a tasty pork roast.

Ingredients:

  • Pork – 1 kg
  • Chopped onions – 4
  • Chopped tomoto – 1
  • Shallots – 6
  • Ginger – 2 inch piece
  • Garlic – 10 pods
  • Green chillies – 2
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1 teaspoon
  • Vinegar – 2 teaspoon
  • Pepper powder – 1 tablespoon
  • Drumstick stem – 1 inch piece
  • Turmeric powder- 1/2 teaspoon
  • Kashmiri chilli powder- 2 teaspoon
  • Coriander powder- 1 tablespoon
  • Salt – to taste
  • Oil – 3 tablespoon
  • Coriander leaves – to garnish

Method of preparation :

  • Take a pressure cooker and add oil to it
  • Add 2 chopped onions and sufficient salt and saute till it turns the colour to light brown
  • Grind ginger, garlic, green chillies, mustard seeds, fenugreek seeds, drumstick stem piece and vinegar to form a paste
  • Add the ground paste to the onions
  • Saute till the raw smell goes off
  • Now add turmeric powder, chilli powder and coriander powder, make sure the flame is low
  • Then add chopped tomato and cook till the tomato gets mashed
  • Further add the pork pieces and make sure all the pieces gets coated with the prepared masala
  • Saute for 2 minutes and then pressure cook the pork till it is done
  • I has taken 2 whistles on high flame and then 8 minutes on low flame
  • The pork was cooked properly by that time
  • Transfer the pressure cooked pork to a nonstick kadai or pan
  • Now add the remaining 2 chopped onions to the curry along with pepper powder and keep it in low flame
  • You can see that the colour of gravy gradually changes to dark brown
  • Enrich your taste buds by adding salt,pepper powder and vinegar as per your taste
  • Garnish the curry with coriander leaves and serve hot with rice, chapatis, special rices, etc.

Easy pressure cooker vegetable biryani

Vegetable Biryani

Presenting to you all an excellent recipe of biryani during this season of lent. For all the biryani lovers, here is a simple, easy and quick version of biryani using vegetables that are cooked in a pressure cooker. The total time taken to cook this biryani is only 1 hour. This recipe can serve 4 persons.

I had used Kaima rice(jeerakasala rice or small rice) to prepare this biryani.You can add vegetables of your choice. The addition of whole Indian spices, provides a flavour to the rice. Traditional authentic biryani recipe involves layering and slow cooking in a large pot ( dum). If you are in a hurry-burry, you can easily choose this recipe which consumes only lesser time.

Preparing vegetable biryani is actually easier than making a serving of rice. Because, if you’re making rice you have to prepare too many curries along with it. But here, the roasted vegetables are mixed along with the rice and is pressure cooked.

You can make this biryani for lunch or dinner. Serve this yummy biryani hot as soon as it is prepared. It goes well along with raithas or pickles.

Ingredients :

  • Jeerakasala rice or kaima rice – 2 cups
  • Chopped carrot – 1/2 cup
  • Chopped cabbage – 1/2 cup
  • Chopped beans – 1/2 cup
  • Chopped potato – 1
  • Fresh green peas – 1/2 cup
  • Soya chunks, boiled in water and cut into 3 pieces – 1/2 cup
  • Onions, chopped – 4
  • Tomatoes, chopped – 3
  • Ginger – 2 inch piece
  • Garlic – 6 pods
  • Green chillies – 2
  • Fennel seeds – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Chilli powder – 1/2 teaspoon
  • Biryani masala – 1 teaspoon
  • Oil – 4 tablespoon
  • Ghee – 2 tablespoon
  • Chopped onion, to fry – 1
  • Cashewnuts – 14
  • Raisins – 10
  • Coriander leaves – 5 tablespoon
  • Mint leaves – 15

Spices used :

  • Cardamom – 4
  • Cloves – 3
  • Cinnamon – 2 inch stick
  • Star anise – 1
  • Bay leaf – 2

Method of preparation :

  • Wash and soak the rice for 20 minutes
  • Take a pressure cooker and add oil to it
  • Once the oil is hot, fry cashewnut, raisins and onion one by one till they reaches golden brown in colour
  • Keep them aside in a plate
  • Add ghee to the remaining oil and saute all the spices mentioned under the spices list above
  • Now add chopped onions to it
  • Saute till the onion becomes translucent
  • Grind ginger, garlic, green chillies and fennel seeds to form a paste
  • Add this paste to the onions
  • Then add chopped tomatoes and close the lid of pressure cooker, so that the tomatoes becomes softer
  • Once the tomatoes are cooked completely, add turmeric powder, coriander powder, chilli powder and biriyani masala to it
  • When the raw smell of the powders are gone, add carrot, cabbage, beans, potato, green peas and soya chunks
  • Saute everything well till the vegetables shrinks and then add 4 cups of water to the pressure cooker
  • Add 2 teaspoon of salt to the water, so that the water should be bit salty
  • Add some mint and coriander leaves also
  • Now add the rice and pressure cook our vegetable biryani for 1 steam
  • Allow the pressure to release naturally
  • Garnish the biryani with fried cashewnuts, raisins, onions, coriander leaves and mint leaves
  • Serve the biryani hot with raithas and pickles.

Chicken Lollipop

Chicken Lollipop

Chicken lollipops are fried chicken pieces which can win everyone’s heart at the parties as starters. The crunch and the tenderness of the pieces makes you to take more and more till it is enough.

Chicken lollipops are made by cutting the meat from the bone end by pushing down, making it look like a lollipop. Readymade lollipops are available in the stores. The marinated chicken pieces are deep fried in oil giving a crunchy bite for us.

Chicken lollipops are usually served as starters, appetizers or as side dish. You can cover the exposed bone part with aluminium foil. There are many recipes for chicken lollipops and you can add your favourite ingredients to make the taste better.

These are the absolute recipe of chicken which gets finish off soon if you serve it among kids. Try out this succulent recipe at your home and do let me know your valuable feedback.

Ingredients:

  • Chicken lollipops – 22 no’s

1st marination:

  • Kashmiri chilli powder – 1 tablespoon
  • Ginger garlic paste- 1 tablespoon
  • Turmeric powder- 1/2 teaspoon
  • Pepper powder- 1/2 teaspoon
  • Chicken 65 powder – 1 tablespoon
  • Salt – 1 tablespoon, as per your taste
  • Curd – 2 tablespoon

2nd Marination :

  • Cornflour – 3 tablespoon
  • All purpose flour – 8 tablespoon

3rd Marination :

  • Eggs – 2
  • Bread crumbs – 8 slices bread
  • Oats crushed – 3 tablespoon

Method of preparation :

  • Wash and clean all the chicken lollipops and keep aside
  • In a large bowl, mix all the ingredients mentioned under 1st marination
First marination of chicken
  • Now add the chicken pieces to it and mix well
  • Let is rest for 2 hours
  • Combine the cornflour and all purpose flour in a plate
  • Dip the chicken pieces one by one in this cornflour mix
  • Wait for half hour
  • Take 2 beaten eggs in a bowl and mix of oats and bread crumbs in another plate
  • Dip the chicken pieces first in beaten egg, and then in the bread crumbs
  • Refrigerate the chicken lollipops for half hour
  • Take a kadai and add sufficient oil for frying these chicken lollipops
  • Fry it in different batches till it reaches brown in colour
  • Serve hot with mayonnaise, ketchup or salads.

Pineapple white pudding

Pineapple white pudding

This is the recipe of an eggless pudding, which is prepared using milk and condensed milk. Here the base layer is prepared by mixing butter, pineapple preserve and biscuits. I had used homemade pineapple preserve for this pudding. Those who do not have pineapple preserve may substitute it with pineapple jam. If you pack the base layer tightly, the biscuits won’t float on the top when the custard is poured. I love to see few biscuit floating on the top, so I had not packed the base layer tightly.

There is a little bit of work in this pudding as we have to prepare the custard and also need to double boil the chinagrass at the same time. Make sure that the custard is not boiled. You have to only heat it. Then add chinagrass to the custard.

If you do this a couple of times, you will enjoy this cooking and it will get easier for you. This pudding recipe will be an excellent choice for you to treat your guests with happy tummy.

Ingredients:

  • Condensed milk – 1 tin
  • Milk           – 2 tin
  • China grass- 8 grams
  • Sugar         – 3 tablespoon, as per your  taste
  • Homemade pineapple preserve- 1 cup
  • Butter, melted         – 50 g
  • Crushed marie biscuits – 12
  • Vanilla essence – 1 tablespoon

Method of preparation :

  • Chop the chinagrass into fine pieces and soak it in 3/4 cup of water, for half hour before we start preparing our pudding
  • Mix the milk and condensed milk in a vessel or saucepan
  • Switch on the flame and stir the mix continuously
  • Double boil the chinagrass on the other flame
  • Once the chinagrass is melted, add it to the custard evenly and stir well
  • Now add vanilla essence and switch off the flame before the custard boils
  • Take a pudding dish and arrange the mixture of butter, pineapple and biscuits such that it forms the base layer of the pudding
  • Now, strain the custard to our pudding dish as the second layer
  • Once cooled, our pudding will be set
  • Refrigerate for 2 hours and then you can cut it into desired shape and serve to your loved ones
Pineapple white pudding