My dad to My mom and now to me.... Biryani....

Ingredients:

for Paste:
Small onions :15
Red Chilli :5
Ginger :medium size
Garlic :half the qty small onions
Cloves :4
Cinnamon :1 big size
cardomom :4

for the main dish
Chicken/Mutton/Veggies :1/2 kg
Basmati rice :3 cups ( i used Zafrani... if u get jeera samba rice nothing like it)
oil and ghee
salt
Cloves :2
Cinnamon :1
cardomom :2
Coriander powder : 2-3tsp
Chilli Powder : 1tsp
small onion :5 crushed
Big onion :1 Chopped long
tomato :1
coriander :chopped handful
Mint :chopped half the qty coriander
Ground paste
Turmeric :1/4tsp
Curd&lemon juice :1tsp each
water :1 cup rice: 1 1/2 cup water..

Method:
Make the paste and keep it aside. Fry oil+Ghee in the appropriate vessel used for making biryani.. add the cinnamom, cardomom,cloves, get the smell then add small onions, chopped onions and tomato when partially cooked add coriander powder and chilli powder, coriander and mint leaves and sorte well. Now add the paste and cook well until the layer of oil is seen above. Now add chicken and mix well. The chicken lets out water. Let this mixture cook well add required salt and turmeric mentioned. Before you start this process wash rice and soak it in water.
Once the mixture is cooked add the required qty water,lemon juice and curd. pls note the water here includes the mixture also so you will be using only 3 to 4 cups water.
Leave it to a boil now add the water drained rice mix well, check for salt and spice, if required add salt and slit green chillies or chilli powder at this time.
Close the utensil and mix in regular intervals.

If you are using mutton/red meat pressure cook it separately with some turmeric and chilli powder and salt. this water can be used while cooking.

Coimbatore special Angannan Biryani.... Yummmm thanks to my Father in law who taught me how to make this...

Ingredients:

for Paste:
Small onions :15
Green Chilli :5
Ginger :medium size
Garlic :half the qty small onions
Cloves :4
Cinnamon :1 big size
cardomom :4

for the main dish
Chicken :1/2 kg
Basmati rice :3 cups ( i used Zafrani... if u get jeera samba rice nothing like it)
oiland ghee
salt
Cloves :2
Cinnamon :1
cardomom :2
small onion :5
Garlic :5
Big onion :1 Chopped long
tomato :1
coriander :chopped handful
Mint :chopped hald the qty coriander
Ground paste
Turmeric :1/4tsp
Lemon juice :2tsp
water :1 cup rice: 1 1/2 cup water.. for 3 cups the measure 4 1/2 this includes the gravy you get while adding the ingredients and paste.

Method:
Make the paste and keep it aside. Fry oil+Ghee in the appropriate vessel used for m aking biryani.. add the cinnamom, cardomom,cloves, get the smell then add small onions and garlic pods fry partially , add chopped onions and tomato when partially cooked add coriander and mint leaves and sorte well. Now add the paste and cook well until the layer of oil is seen above. Now add chicken and mix well. The chicken lets out water. Let this mixture cook well add required salt and turmeric mentioned. Before you start this process wash rice and soak it water.
Once the mixture is cooked add the required qty water,add lemon juice. pls note the water here includes the mixture also so you will be using only 3 to 4 cups water.
Leave it to a boil now add the water drained rice mix well, check for salt and spice, if required add salt and slit green chillies at this time.
Close the utensil and mix in regular intervals.

If you are using pressure cooker do not put the whistle let the steam come out and open the cooker in btw to mix.

If you are using electric rice cooker.. first prepare the mixture in a separate kadai ,, transfer it in the rice cooker and press the required option. this also requires mixing up at regular intervals.

You can use mushroom or brinjal or soya pieces instead chicken..
If you use red meat pressure cook it separately with turmeric and green chillies. This water can be used for the preparation.

If you think you need to add water,, you can do so but add hot water.

Rice needs special attention.. the zafrani i use does not have the regular basmati smell so its good for such biryani...

So enjoy this preparation and get the taste of angannan....

Grilled ......

Chicken Legs or thigh fillets or anything you think can be marinated and grilled. I am not mentioning the qty here cause the ingredients is what matters,,,;-)

Version 1
Chilli powder
ginger garlic paste
pepper powder
thick curd/yoghurt
lemon juice
rice flour

Version 2
Mint coriander ginger garlic paste
thick curd/yoghurt
lemon juice

Version 3
Redchilli paste
garlic paste
thick curd/yoghurt
lemon juice

Version 4
garam masala
Ginger garlic
rice flour
thick curd/yoghurt
lemon juice

the longer the marination the taste is stronger... buy organic which does not require more marinating time...

these are the different versions which i have tried,,, i bet its awesome...
pre heat the oven.Keep the oven in broil 500 deg and place the marinated stuff inside.. after 5 mins turn it and again leave it for 5 mins.. the reduce it to 350 deg. The 500deg gives you a nice colour. check if its cooked and then serve it with onion marinated in vinegar, or yoghurt mint chutney ....

Tiger Gravy..ha ha...... Puli Kulambu ( Tamarind)

Ingredients:

Coconut Shredded :1/2 cup
Sambhar Powder :1tsp
Onion :2
Tomato Nice Ripen :2
Okra(Lady's Finger: 10
Tamarind pulp :1/4tbsp
Salt and oil as preferred.

Method

Grind coconut and sambhar powder together. Season mustard and curry leaves in oil , add onions and tomato and sorte until it is VERY WELL cooked in low flame. Now add okra and fry until half cooked.Now add the ground coconut sambhar paste and salt add required amount water and allow it to boil.when the raw taste subsides add the tamarind pulp mix well and bring to one boil.

in place of Okra you can use garlic, eggplant, sundakai. If you are using eggplant fry it first before you add it in the dish.

Simple and awesome dish, goes well with rice.

Shrimp Shrink..... Courtesy Shylaja Venkat...

Ingredients:

Shrimp :500gms
Onion : 1
Tomato : 2
Chilli Powder : 1tsp
turmeric : a pinch
Ginger Garlic paste : 1/2tsp
Fennel Powder : 1/2tsp
salt and oil as preferred.

Method:

Fry GG paste in the oil, add onion and tomato to it and sorte in medium heat until it become like a paste. Now add chilli and turmeric powder sorte well. Shrimp to be added.Do not add water shrimp lets out water while cooking. cook shrimp till the water is absorbed, if its still raw add little water.Now add fennel powder mix well and serve it dry.Garnish with coriander.
This goes well with peas rice,ghee rice and such rice varieties..

Shrimp Gravy

Ingredients:

Shrimp :500gms
Onion : 1
Tomato : 1
Chilli Powder : 1tsp
Coriander powder: 3 tsp
turmeric : a pinch
pepper powder : 1/2tsp
Garlic paste : 1/2tsp
jeera powder : 1/2tsp
coconut paste/powder: 2tsp (optional just for flavour)
salt and oil as preferred.

Method:

Fry garlic paste in the oil, add onion and tomato to it and sorte in medium heat until it become like a paste. Now add all powders one by one and sorte well. Shrimp to be added along with coconut paste. Pour little water as shrimp lets out water while cooking. Do not cook shrimp for long as they become harder. Add enough water depending on how much sause you require. Garnish with coriander. This goes well with idli,dosa,with Rice its ok ok...