Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work.
Wednesday, June 19, 2013
Biryani
Chicken Biryani is by far the most popular Indian rice recipe around the globe.
Biryani and Pulao are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner. The main difference between the two is the cooking technique.
Biryani, is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" for at least 45 minutes.
Pulao on the other hand, is made by tempering the rice in desi ghee (clarified butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient.
Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice.
As far as the list of ingredients goes, please try to use all the ingredients. Each spice, contributes to the overall flavor. Most of the spices will be easily available at any supermarket or definitely at an Indian store.
The onions have to be deep fried to a light brown color .
This recipe is the layered chicken biryani in which chicken is cooked separately.
Chapati with curry
Ingredients:Wheat flour/salt/hot water/some milk/oil (optional)
1.To get really soft chapatis, the trick lies in the kneading. The more you knead,
the smoother the dough becomes and the smoother the dough is, the softer the Chapatis.
Knead the flour into dough in the end, the dough should not be sticking to your hands.
If it does, add more flour and it should be almost like chewing gum. Knead at least for 15mins.
nother secret to soft Chapatis is using milk instead of water,to make the dough! When you're
done kneading the dough and it is smooth, wet your hand with water and run it all over the surface
of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.
2.Make balls (u can make big or small acc.to ur taste)When you are ready to make chapatis,
put the tawa on the stove and let it heat up
3.Roll into chapati - not too thick or too thin
4.Wait for tawa to be fully hot
5.Put the rolled chapati on the tawa
6. Wait couple of minutes and you will notice very small bumps and then turn to other side
if this takes longer because the tawa is not hot enough, the chapati ends up being more harder
and crispy like papad
7. On this side, use a damp cloth or paper towel and press around, while the chapati puffs
8.Finally, it is he heat, it should always be medium and DO NOT over toast chapati,
9.After all the chapati has puffed, turn to other side and repeating pressing with damp cloth
10. You can store in a hot box/casserole now as is or apply just little oil/ghee and store
Oil didn't make much difference to the softness, but does a bit to the taste and feel
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