Sabudana Vada

 

Ingredients:

Sabudana / Tapicoa = 1 Cup

Boiled Potatoes = 2 medium size

Peanuts = 1/2 Cup roasted and crushed

Green Chilies = 3 nos

Ginger = 1/2 inch

Cumin / Cumin powder = 1/2 tsp

Sugar = 1 tsp

Coriander

Salt as per taste

Oil for deep frying

Recipe:

1. Wash sabudana and soak it in 1/4 cup of water overnight.

2. Make a paste of green chilies and ginger with 1/2 tsp salt.

3. In a bowl, mash boiled potatoes. Add soaked sabudana, chilies and ginger paste, cumin powder, chopped coriander, crushed peanuts, sugar and salt as per taste. (Do remember salt was added in step 2)

4. Mix well. Take small amount from it and shape it in vadas. Meanwhile keep oil for heating.

5. Once the oil is hot, add vadas in it and fry till golden brown. 

6. I have served it with fresh coconut, green chilies chutney and Sweet lassi.

Chicken Lababdar

 Chicken Labadar is a Mughlai preparation. Please check all photos for step by step recipe. 

Coconut Burfi (Naralachi Vadi)

 Coconut Burfi, is a sweet and quick preparation made from freshly grated coconut and sugar. 

Chicken Bao Buns

 Bao buns is a popular recipe, which is originated from North china. Please do try this soft and squishy buns with delicious, succulent chicken and topped with crispy roasted peanuts.

Parda Chicken Biryani

Ingredients:

Chicken = 350 gms

Biryani Basmati Rice = 500 gms

Refined flour = 300 gms

Yeast = 5 gms 

Sugar = 1 tsp

Fried onions = 2 cups

Yogurt = 1 cup

Ginger-garlic paste = 1 tbsp

Red chilly powder = 2-3 tbsps

Turmeric = 1 tbsp

Coriander powder = 2 tsp

Garam masala = 1 tsp

Biryani masala = 2 tsps

Coriander = 1/2 cup

Whole black pepper = 4-5

Green cardamom = 2-3

Black cardamom = 2 nos

Bay leaf = 3 nos

Cinnamon = 2 nos

Cumin = 2 tsp

Star anise = 2 nos

Saffron = 2 pinch

Milk = 1/2 cup

Mint = 1/2 cup

Cashews = 10-12 nos Fried

Kalonji = 1/2 tsp

Sesame seeds = 1/2 tsp

Lemon = 1 no

Ghee = 4 tbsps

Oil = 2 tbsps

Vinegar = 1 tsp

Salt as required

Recipe:

1. For biryani first we shall marinate the chicken. Place the chicken pieces in a bowl. Add yogurt, ginger-garlic paste, powdered spices, 1/2 of the total coriander and mint. Mix well. Keep it aside for 1-2 hours. 

2. To make a dough, take refined flour. Add yeast, salt, sugar in it. Mix well and make a dough of it using lukewarm water. Cover it and keep it for proofing around 30-40 mins. 

3. Now to prepare the rice, wash and soak it in normal water for 5-10 mins. 

4. Meanwhile take a big container and add water, three times to that rice you have taken. Add whole spices, salt, little mint, 1 tsp of vinegar and 1 tbsp of ghee in it. 

5. Once the water starts boiling, add soaked rice and let it cook. Once the rice is 70-80% cooked drain it in a strainer and let it cool down. 

6. To prepare the chicken, heat oil in a pan. Add marinated chicken to it and cook for 5-10 mins or till the chicken gets cooked properly and oil starts oozing out. 

7. Soak saffron in 1/2 cup of lukewarm milk. 

7. Now we will start assembling the biryani. Take a proofed dough and knead it well. Roll it in a big round to cover the whole bowl as shown below.

8. Grease the bowl with butter and cover it with rounded dough.

9. First add little rice and sprinkle some fried onion, mint, coriander, ghee and saffron milk.

10. Make a layer of 1/2 of the total chicken cooked on the rice. Again garnish with all of the toppings as before.

12. Keep on making layer with remaining rice, chicken and the toppings. 

13. Now cover the biryani with leftover sides of dough. Apply some milk on it and sprinkle kalonji or sesame seeds if you like. 

14. Place this biryani bowl in a preheated oven at 180 degree Celsius for 30-40 mins. 

15. Remove the biryani and gently demold it in a plate.  Biryani is ready to serve. 

I have served it with onion and tomato raita. 

Chicken 65

Ingredients:

Boneless chicken = 500 gms

Egg = 1 no

Yogurt = 2 tblsps

Ginger-garlic paste = 1 tbsp

Garlic = 3-4 cloves

Ginger = 1 inch

Green chilly = 3-4 nos

Curry leaves = 10-15

Red chilly powder = 1 tsp

Turmeric = 1 tsp

Black pepper powder = 1 tsp

Coriander powder = 1 tsp

Cumin powder = 1 tsp

Lemon juice = 2 tsp

Salt as per taste

Oil for frying

Coriander for garnish

Recipe:

1. Make preferred size chicken pieces and wash it thoroughly. Let the water drain for 4-5 minutes. 

2. Take a bowl and put chicken pieces in it. Add yogurt, ginger garlic paste, egg, red chilly powder, black pepper powder, turmeric, coriander powder, cumin powder and 1 tsp lemon juice in it. Also add salt as per taste. 

3. Marinate the chicken for 1 hour. 

4. Heat some oil for deep frying. Fry all chicken pieces till golden brown and keep it aside.

5. Slit the green chilies. Slice the garlic and make ginger julienne. 

6. Heat oil in a pan. Add sliced green chilies, ginger, garlic and saute it till it gets crispy. Then add curry leaves and fry again. 

7. Now add fried chicken pieces. Sprinkle little salt and 1 tsp of lemon juice on it. Mix well. Garnish it with chopped coriander.

8. Chicken 65 is ready to serve.