Monday, January 19, 2015

Poha chat

Poha made from flattened rice,is an easy to cook nutritious snack.It is often eaten for breakfast or brunch.It is made in different ways and it is a staple breakfast  in many households.It has numerous health benefits.Eating poha regularly can prevent iron defociency.Children as well as adults can benefit greatly by consuming poha regularly in their diet.Poha chat is very easy to prepare and a delicious snack.I learn this recipe from my friend Prasanthi.We packed this when we went on a vacation during christmas.( I just skipped onions and tomotoes as we consume it as dry crunchy snack in our long road trip)It is very full in our stomach and a great snack during travelling.


  • Poha 2 cups( thin or thick preferebly thin)
  • jeera 1tspn
  • mustard seeds 1/2 tspn 
  • Urad dal 1/4 tspm
  • chanadal 1/4 tspn
  • Fried dal or daliya  2 tbspns
  • Peanuts 1/2 cup
  • chilli powder 1tspn
  • Turmeric powder 1/4 tspn
  • curry leaves 1 to 2 strings
  • Lemon1/2 tspn
  • Chopped onion 1 tspn
  • Chopped green chilli1/2 tspn
  • chat masala 1 tspn
  • salt to taste
  • Oil 1 to 2 tbspn


  • Heat oil in a pan,add mustard seeds jeera,urad dal chana dal.When they start spluttering add peanuts and daliya.
  • Now add chilli powder and turmeric powder ,salt and curry leaves.
  • Add poha now and fry well in medium heat until poha is well fried( around 10 mins in medium flame.)
  • Switch of the flame and let it completely cool.Then add chopped onions,choped tomatoes,greenchilli ,chat masala and sprinkle some lemon juice.Enjoy the yummy crunchy snack.

Check out for fellow bloggers in BM#48

Ragada patties chat

Ragada pattice a favorite chat recipe all over India.This is a very famous road side chaat in Mumbai.This dish is a complete meal itself,very easy to prepare if we plan before one day.Ragada pattie is nutritious dish that is very simple to make and garnished with chopped onions and chutney on top.One cannot stop eating if they start this yuumy chaat recipe.I'm posting this recipe in BM#48 under the theme different chat recipes..

Ingredients for both Ragada and pattie

Potatoes 3
Bread crumb 1 cup
White dried peas 1 cup( soaked over night)
coriander chopped green chilli chopped
cumin powder
Red chilli powder 1 tspn
one big onion chopped
ginger garlic paste
Turmeric powder 1/2 tspn
Fennel seed powder 1/4 tspn
Mint chutney 2 tbspn
Oil 3 tbspn
Sweet chutney 2 tbspn
Garam masala powder 1 tspn
Sev  1 tbspn
One lemon
Chat masala 2 tspns

Green chutney:
1 cup coriander leaves
1cup pudina leaves
1/2 chopped onion
green chilli 2
jeera powder 1 tspn
lemon juice 1 tspn
Ginger small piece

Mix all ingredients and grind into fine paste.

Sweet chutney:
Tamarind paste 2 tbspns
Jaggery 2 tbspns
Red chilli powder
chat masala 3/4 tspn
Cumin powder
salt to taste.

Boil tamarind and jaggery in a bowl until jaggery melts.Then slowly add cumin powder,chat masala powder salt.


  • Pressure cook dried white peas in a cooker for one or 2 whistles until they are soft.Drain the water from it and keep aside.
  • Take a bowl,add boiled potatoes mash it add chilli powder,salt,chopped green chilli,chopped coriander ,cumin powder, bread crumbs,mix it well and make them into patties.
  • Heat oil in a pan add chopped onions,green chilli,gingergarlic paste,turmeric and salt,cook till the raw smell is gone.,add chilli powder,coriander powder,cumin powder,fennel seed powder.
  • Now add cooked dried peas to the pan,fry well then add little water( 1 cup) cook for 10 mins and switch off the stove.
  • Heat oil ( 1 to 2 tspn) in a pan.Slowly arrange the patties and fry both sides until golden brown.
  • Transfer these patties on serving bowl and pour ragada mixture on top of it.Add chopped onions,jeera powder,chat masal,redchilli powder,sweet chutney and green chutney as per out taste.

Check out for fellow bloggers in BM#48

Saturday, January 17, 2015

Dahi vada chat

Dahi vada is a famous snack all over India.It can be made in different styles.Different parts in India prepare in different style as per their taste.Here my recipe completely my  style.Being favorite in our family I often do this once in a month.This month during Sankranthi festival I made these vadas.So thought of doing dahi vada chat.This week  I'm posting diffrent styles of chat recipes in Blogging Marathon 48.Here goes my recipe.

  • Vadas 4( made of urad dal,check the recipe here
  • yogurt or curd  1 cup
  • Finely chopped onions 2 tbspns
  • Finely chopped green chilli 1
  • Jeera powder 1 tspn
  • Chat masala 1 spn
  • Vatana curry 2 tbspns( We may use chole,check vatana curry recipe here
  • Sev or boondi  just to sprinkle on top
  • Salt to taste( very less)

  • Prepare vadas before ( given the link how to prepare vada)and just soak vadas in cold water for 5 mins and squeeze extra water from it ,keep aside. 
  • Take a bowl and mix yogurt with salt or you can skip salt.
  • Now slowly transfer these vadas in yogurt mixture.Add vatana curry on top of it.
  • Sprinkle chopped onions,green chillie  on top of it.
  • Drizzle some jeera powder,chilli powder,chat masala on top of it.( you may adds weet sauce if you like it.)

Monday, January 5, 2015

Chicken dum Biryani

A biryani is a rice dish that's popular in India and pakistan and usually features a mix of rice,herbs,and spices as well and some types of meats.The non-vegeterian biryani include chicken,mutton,and sea food.Biryani usually served with thinly sliced cucumber,tomato and yogurt.Chicken biryani is very popular all over India.It is prepared in different styles i.e with cooked meat or just marinated meat layered with rice.Here I followed first method in which chicken 50% cooked before layering with rice.I'm posting this recipe in Blogging Marathon #48 under the theme Biryani specials.Here goes my recipe.

  • Ingredients:
  • Chicken 3 lbs
  • Basmati rice 4 cups
  • Bay leaf 2
  • cinnamon sticks 2
  • Biryani flower1
  • cloves 4
  • cardamom 5
  •  shahi jeera 1 tspn
  • Pepper corns 1/2 tspn
  • Mace 2 
  • Fried onions  100 gms
  • Red chilli powder 2 tbspn
  • coriander powder 1 tbspn
  • cumin powder 1 tspn
  • ginger garlic paste 1 tbspn
  • salt
  • Turmeric 1/4 tspn( optional)
  • Yogurt 1 cup
  • Saffron strands soaked in hot milk( 3 tbspns milk)
  • Fresh coriander leaves chopped few
  • Mint leaves chopped few
  • Green chilli 3 
  • Oil 4 to 5 tbspn
  • Lime juice 2 tbspns
  • Boiled eggs( optional)


Grind all spices into powder( bay leaf,cinnamon,biryani flower,cloves,cardamom,peppercorns,mace)

Take wide bowl add chicken pieces and spice powder( graram masala powder),chilly powder ,ginger garlic paste,turmeric powder, salt,coriander powder,curd,mint leaves,coriander leaves,fried onions,green chilli,lime juice,oil and mix it well.Keep in the refrigerator over night or if you dont have time keep atleast for 2 hrs in the refrigerator.


  •  Heat a deep  non stick pan and pour entire marinated chicken,add 3 to 4 tbspns of ghee and cook  until chicken is 50 to 60% done.This takes around 15 to 20 mins depends upon the quality of chicken.( if water is oozing out of chicken dry up chicken more or leave just enough water to cook with rice)Remove half chicken and keep aside.
  • Heat water in another big vessel and let it come to boil,add 1 tbspn oil,1/2 tspn shahi jeera,bay leaf and basmati rice( soak rice atleast1 hr before cooking) and cook until it is  80% done.
  • Add layer of rice on top of marinated chicken to the pan.Sprinkle some fried onions,coriander,mint leaves.
  • On the top of rice add remaining chicken which we kept aside,add few mint leaves,fried onions,Saffron strands soaked in milk
  • Close the lid and let cook 5 mins in medium to high flame,then reduce the flame to low ,cook it for 25 to 30 mins and Switch off the flame.After few mins open the lid and enjoy Biryani layering slices of boiled egg and your choice riata.
  • Decorate with boiled slices (optional)
Oven method:
  • Preheat oven to 400F.
  • Arrange Biryani in the oven safe tray and keep first 10 mins at 400F
  • Then reduce temperature to 375F and contiue in the oven for about 40 mins.
  • Take out and enjoy yummy Biryani.

Sunday, January 4, 2015

Paneer Biryani

Paneer Biryani is a very easy Biryani cooked with  spices and just layerd  in rice.I almost tried all nonvegeterian Biryanis, thought of preparing something vegetarian  .As paneer being favorite for  my kids tried  Biryani with paneer, it tastes as good as our chicken or mutton biryani.I followed the same procedure as I do with other meats only small changes.Paneer is mostly liked by all the peoeple as it is very easy to prepare and digest including richest source of healthy nutrients.Generally it is eaten on daily basis by the vegetarian people to fulfill their protein need of the body.As it is the high protein and healthy fat diet,it provides better nourishment to the growing age children.This week I'm posting different biryani specials in blogging marathon #48.This is a great oppurtunity for me to explore different recipes.Here goes my recipe.


  • 1 large onion
  • 1 large tomato
  • 1 cup yogurt
  • Paneer cubes ( medium size 15 to 20)
  • Peas 1/2 cup
  • Ginger garlic paste 1 tbspn
  • Mint and coriander leaves chopped( each 1/4 cup)
  • Oil 3 tbspns
  • Saffron soaked in hot milk ( 2 tbspnsmilk,pinch of saffron)
  • 1 tspn of red chilli powder
  • 1 tspn of biryani masala 
  • Cashew fried (optional)
  • Rice 3 cups
  • 1/4 tspn sahjeera
  • Biryani spices:
  • cloves 5
  • cardamom 5 to 6
  • cinnamon 2 inch stick
  • one  strand mace
  • one bay leaf
  • one biryani flower
  • 1/4 tspn sahjeera.
  • salt to taste


  • Boil 10 cups of water in a wide deep pan( we may add salt to the water at this time),and cook rice  with sahjeera until it is 90% done.Then drain and keep aside.
  • Take a heavy bottomed pan, add 1 tbsp of oil and fry paneer 2 to 3 mins,take out and keep aside.
  • Now add  chopped onions and fry until golden brown.Can keep few fried onions to use at the end.
  • Add spices and saute till they splutter.Then add ginger garlic paste fry till the raw smell goes off.
  • Now add tomatos,chilli,yogurt,redchilli powder,biryani masala.
  • Close the lid and let cook until tomatoes turns soft and mushy.
  • After few mins open the lid and cook till the oil floats( 2 to 3 mins)
  • Now add peas,paneer,  few mint and coriander leaves.Fry few mins
  • Reduce the flame and layer the rice evenly and sprinkle mint and corainder leaves.
  • Again layer the rice ,sprinkle saffron milk.
  • Cover with a air tight to prevent steam escape.
  • Cook around 12 mins ,first 5 mins in medium flame and last 7 mins in low flame.
  • Serve hot with raita or any sides.

Check out for fellow bloggers in BM#48

Saturday, January 3, 2015

Prawn (Shrimp)Biriyani

Biryani is the royal dish amongst all the exotic dishes of India,and remains the dish to serve on all best and auspicious occasions.Biryani is derived from persian word 'Birian'.In Farsi,Birian means Fried before cooking.There are diifferent variations in Biryani.We (our family)usually cook Non veg biryani, with different meats.As whole family love to eat sea food,prawns being our favorite among all seafoods what we eat,tried so many recipes with prawns.So, thought to prepare Prawns Biryani.Prawns Biryani is a traditional Indian dish prepared layering spices,shrimp/prawn,aromatic rice and cooked until done.I'm posting this recipe in BM#48 under the theme Biryani's of different style.Here goes my recipe.

  • Prawns 1 lb
  • Onion 1  big size
  • Green chilli 4 
  • Ginger & Garlic paste 1 tbspn
  • Red chilli powder 1tspn
  • Whole garam masala(cinnamon,cloves,cardamom(each 3 to 4 count),
  • Sahjeera(1 tspn
  • Biryani leaves2  
  • Curd 1 small cup
  • Handful of mint and coriander leaves.
  • Biryani masala for flavour(I use MDH or SHAN)
  • Rice 3 cups
  • Saffron very few 
  • Oil 4 tbspns

For Prawns Marination:After cleaning prawns put aside in a bowl add chilli powder,ginger garlic paste, salt little corriander powder.


  •  For making Biryani I use wide non stick pan.Put some oil in a pan.( 1 to 2 tbspn)Add marinated prawns to the oil and fry slowly until the prawns well fried  both sides.
  •  After few mins remove the prawns and keep aside.Add whole garam masala to the oil and fry few seconds, to this mixture add curd and stir fry slowly.
  • Soon, add coriander leaves,mint leaves,Biryani masala .After few mins add fried prawns to the mix and cook  prawns  until 70% done.
  • Mean while take a wide pan to cook rice separately.I soak rice for half an hr and I cook in a open pan.
  • We can add few whole garam masala to the soaked rice to get nice aroma.Cook the rice until it is 80% done.Drain the rice and add this rice to the Prawn masala mix in the pan.
  • On top of it add fried onions,I separately fry onions in small pan to get good taste.(We can add store bought fried onions).
  • Add Saffron Soaked in 2 tbspns of milk.Close the lid and wait for 10 to 15 mins.First 5 mins in a medium flame next few mins in low flame.
  • Then after few mins we can see the rice is almost cooked with prawns.Nice aroma comes from the mix.Our Biryani almost ready now.We can serve with raita.