Wednesday, 29 April 2015

Triple Millet Bagala Bath !




Bagala Bath or simply called as curd rice is one comfort food for any one especially the vegetarians when they travel or go to a restaurant. But a very good healthy replacement for rice in this is millets. 
Try this once and you will never want to make it with rice again. I used three types of millet in this and I even pack this for lunch for hubby. It tastes just like your normal curd rice.


INGREDIENTS
English
English
Tamil
 Telugu
Hindi
Quantity
Barnyard Millet
Kuthiraivali
Odalu
Jhangora
1/3 cup
Foxtail Millet
Thinai
Korra
Kangni
1/3 cup
Little Millet
Saamai
Sama
Kutki
1/3 cup
Salt
Uppu
Uppu
Namak
As Needed
Water
2 1/2 cups
Milk
Paal
Paalu
Dhoodh
1/4 cup
Curd / Yogurt
Thayir
Perugu
Dahi
1 cup
To Temper
Oil
Ennai
Nune
Thel
1 tbsp
Channa Dal
Kadalai Paruppu
Senaga Pappu
Channe ki Dal
1 tsp
Urad Dal
Ulutham Paruppu
Mina Pappu
Urad ki Dal
1 tsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 - 3 Nos
Curry Leaves
Karuvepilai
Karivepaku
Kari Patha
1 sprig
Groundnuts
Verkadalai
Verusenaga
Mungfali
1 -  tbsp
Raisins
Ularntha Dratchai
Endu Dratcha
Kismis
1 tbsp
Ginger
Inji
Allam
Adrak
1 small piece
To Garnish
Pomegranate
1 - 2 tbsp
Grapes (halved)
7 - 8 Nos
Coriander ( finely chopped)
1 tbsp



STEPS
  • Wash the millets thrice well in water and cook in pressure cooker with salt and water for 2 whistles.
  • Add 2.5 parts of water for one part millets as we need a little mashed consistency for curd rice.


  • In a small kadai / tadka pan, add oil and once hot add the dals and fry them till golden brown.
  • Add the mustard seeds and once they cracle add jeera, green shillis and ginger along with the ground nuts (or cashewnuts)


  • Fry the groundnuts for few seconds and then add the grated carrot and raisins  and saute for half a minute and turn offf stove. 
  • Now add this tadka to the cooked millet and mix well. 
  • If you are paccking for lunch box in the morning or generally going to eat it later then add half milk and half curd and mix. For immediate use add only curd/yogurt.


  • I used some milk as i was packing for lunch Then add curd and mix well. Add chopped fresh coriander and pomegranate seeds and halved grapes. Reserve some of these for final garnish as well.


Serve with a spicy potato fry  / fryums and pickle. Heavenly ! Healthy !


Do  check out my other millet recipes HERE

With Love,

Sunday, 26 April 2015

Chicken Pakhi Dum Biriyani !





Chicken Pakhi Dum Biriyani is a type of dum biriyani where the chicken is cooked fully and then layered with almost cooked basmati rice and kept on dum. Unlike the kachi dum biriyani where raw marinated chicken is layered wiith partialy cooked rice hereboth rice and chicken are cooked and can be layered in more than one layer depending on the amount of biriyani cooked.



INGREDIENTS

To Cook Rice
To Cook Rice
Basmati Rice
750 gms
Water
to cook rice
Salt
Uppu
Uppu
Namak
1 tbsp
Bay Leaf
Biriyani Ilai
Biriyani Aaku
Tej Patha
2 Nos
Cloves
Lavangam
Lavagam
Laung
4 Nos
Cinnamon
Pattai
Dalchini Chekka
Dalchini
1 piece
Star Anise
Annasi Poo
Anasa puvvu
Chakra Phool
2 Nos
Shajeera / Cumin Seeds
Seeragam
Jeelakara
Jeera  / Shajeera
1 tsp
Cardamom
Elaikai
Yelakalu
Elachi
2 Nos
Oil
Ennai
Nune
Thel
1 tbsp
For Chicken Gravy
Chicken
1 kg
Oil
Ennai
Nune
Thel
3 - 4 tnsp
Bay Leaf
Biriyani Ilai
Biriyani Aaku
Tej Patha
2 Nos
Cloves
Lavangam
Lavagam
Laung
4 Nos
Cinnamon
Pattai
Dalchini Chekka
Dalchini
2 pieces
Star Anise
Annasi Poo
Anasa puvvu
Chakra Phool
2 Nos
Cardamom
Elaikai
Yelakalu
Elachi
3 Nos
Fennel Seeds
Sombu
Sopu
Saunf
1 tsp
Onion
Vengayam
Ullipaaya
Pyaaz
1 Medium
Ginger Garlic Paste
Inji Poondu Vizhudu
Allam Vellulli Paste
Adrak Lehsun Paste
1 1/2 tbsp
Tomato
Thakkali
Tamata
Tamatar
2 Nos
Green Chillis
PachaI Milagai
Pachi Mirapakaya
Hari Mirch
5 - 6Nos
Mint Leaves
Pudina
Pudina
Pudina
a handful
Corainder Leaves
Kothamalli
Kotimeera
Dhaniya Patha
 a handful
Curd / Yogurt
Thayir
Perugu
Dahi
 1 cup
Red Chilli Powder
Milagai Podi
Kara Podi
Lal mirch powder
2 tbsp
Turmeric Powder
Manjal podi
pasupu
haldi
1/2 tsp
Coriander Powder
Dhaniya podi
dhaniya podi
dhaniya powder
1 1/2 tbsp
Cumin Powder
Seeraga podi
Jeera podi
Jeera powder
1 tsp
Garam Masala
1 tbsp
For layering and garnishing
Brown Onions
thinly sliced and deep fried in oil  / shallow fry
a handful
Saffron
soaked in 2 tbsp milk or use yellow / orange food color
a pinch
Mint Leaves
roughly chopped
a fistful
Clarified Butter
Ghee (preferably desi ghee)
2 tbsp
Ginger
cut into juliennes
1 piece
Lemon Juice
half a lemon
Coriander Leaves
finely chopped (to garnish at last)
a fistful
Kewra water
1 tbsp
Rose Water
2 tbsp






STEPS

  • In a heavy bottomed vessel / stock pot add oil and once hot add the whole garam masala spices and saute for few seconds.
  • Then add sliced onions and saute until they turn translucent.


  • Then add ginger garlic paste and saute for another minute. Throw in the washed chicken pieces and saute them along with the onions.
  • Make sure the pieces are big for biriyani.

  • After sauting the chicken for 5 minutes, add the green chilli pieces followed by chopped mint and coriander leaves. Mix them well and then add the finely chopped tomatoes.
  • Mix everything well.



  • Close and cook for 4 - 5 minutes. And then add all spice powders and mix them well so that the chicken pieces are coated with the masala well.
  • Add salt as needed and Squeeze in the lemon juice.



  • Add little water and close the vessel and let the chicken pieces cook.
  • Meanwhile in a big vessel take lots of water and once it comes to a boil add the whole garam masalas.


  • Add curd to the chicken and let it cook for another 3 -5 miinutes. Meanwhile add the soaked basmati rice to the boiling water and let it cook.
  • you can see two pots on stove one in which chicken is getting cooked and another one where rice is getting cooked simultaneously.

  • Check if the chiken is cooked well and turn off stove. THere should not be much water left. It should be like semi gravy. Keep an eye on the rice as well as it gets cooked very fast (5 mins). 
  • Once rice is 90% cooked turn off stove and drain the water immediately.


  • Now its time to layer..
  • Remove half of the chiken gravy in to a separate bowl and spread the remainig half in the pot.
  • Now spread half of the rice on the chicken as shown.

  • Spread some chopped mint leaves, ginger julienes and the brown onions. Sprinkle some saffron milk or orange food color (in little water) . Also add a tbsp of ghee on the layer
  • Spread the remaining chicken on this.

  • Now spread the remaining rice and again repeat the samething. Spread the brown onions, ginger, mint and ghee. 
  • Sprinkle the orange food color. And if any gravy is left out pour it on the rice.
  • Drizzle the rose water and kewra water and finally add a tbsp of ghee. 

  • Close the lid tightly with a cloth inside to prevent the steam from escaping.
  •  Place the vessel on the stove and keep the flame to the minimum possible. 
  • In gas burners if you are not able to control the flame to minimum then place an iron tawa on the stove and keep this biriyani vessel on it and leave it for 30 minutes on dum.
  • Traditionally atta dough is kept on the vessel and closed tightly but i would prefer closing with a cloth instead of wasting atta. 



With Love,