Bombay Biryani






3 and ½ cup basmati rice soaked in water for 30 minutes
1kg chicken pieces cut into medium size
3 big onions
2 small tomatoes chopped
1 big potato peeled and cut into 8 pieces
6-7 green chilies
2 tbsp biryani masala
1 tsp turmeric powder
2 tsp red chili powder
3 tbsp salt
½ cup curd
1 cup chopped mint leaves
1 cup chopped coriander leaves
1 tbsp garlic paste
1 tbsp ginger paste
2 hard boiled eggs
3 bay leaves
2 big cardamom
3 green cardamom
6-7 whole black pepper corn
1 cinnamon broken into two
1 jayfal
1 star anice
3-4 cloves
½ cup oil/ghee

Marinate chicken with turmeric powder, red chili powder, ginger paste, garlic paste, 2 tbsp salt, curd, tomatoes, biryani masala for 2 hours.
Take a deep pot and cook marinated chicken for 7-8 minutes till chicken releases all its juices. Switch off flame and keep aside.
Heat water in a big pot, add few drops of oil. Once water starts boiling, add 1 tsp salt and add all khada garam masala. Add soaked basmati rice and cook in a low flame till rice is half cooked. Strain water and keep aside.
Heat oil/ghee in a kadai. Add onions and green chilies. Once onion turns pink, add potato pieces and cook till onion turns dark brown.
Spread half of the cooked onions , chilies and potatoes over the chicken. Spread half of the chopped mint and coriander leaves. Spread half cooked rice over it. Spread the rest of onion mixture above it.Spread min and coriander leaves over it. Cover the biryani vessel with a lod and keep a heavy weight over it.
Cook on low flame for half an hour.
Once, biryani is cooked, gently mix the rice and chicken together. Cut the hard boiled eggs into two and serve with each serving of plate

Chocolate Malai Cake with Chopped Roasted Hazelnut



2 cups all purpose flour
1 cup oil
1 + 1/4th cup powdered sugar
2 tbsp baking powder
1 tsp vanila essence
3 eggs
pinch of cinamon powder
1/4th cup dark cocoa powder
1 cup chopped roasted hazelnut
1/2 cup cream of milk (malai)
1/2 cup grated chocolate

Seive flour, sugar, cocoa powder, baking powder & cinamon powder.Mix everything together.Keep aside.
Beat oil, eggs, vanila essence & malai together.
Add the dry ingredients 1 tbsp at a time while continously mixing the batter.

Grease a baking tray. Pour the cake batter, gently tap from the side to remove any bubbles
Sprinkle chopped hazelnut evenly.
Bake in a preheated oven for 45 minutes at 180 degree centigrede.
Sprinkle grated chocolate while cake is still hot.
Allow cake to cool down completely before you cut into pieces.

Cabbage Thoran



2 cups cabbage chopped
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
6-7 curry leaves
1/4th cup grated coconut
1 tbsp coriander leaves chopped
salt to taste
1 tsp turmeric powder
1 tbsp channa daal soaked in water
1 green chili chopped

Heat oil in a pan.
Add mustard seeds
Add curry leaves, channa daal and cumin seeds
Add green chili
Add cabbage, salt, turmeric powder
Cover and cook for 15 mins
Open lid, add grated coconut, coriander leaves and mix well.
Cover for 4-5 minutes more.
Serve with hot rotis

Chocolate Oatmeal Cake topped with Chopped Walnuts




1+3/4th flour
1/4th cup coco powder
1 cup hot boiling water
1/2 cup oatmeal
3 eggs
1 tsp baking soda
2 tsp baking powder
1+1/2 cup powdered sugar
1 cup oil
2 tsp vanilla essence

Sieve flour, sugar, coco powder, baking powder, baking soda.
Mix all dry ingredients together and keep aside.

Add hot boiling water to oatmeal and allow it to cool.
Beat eggs one after another. Add oil, vanilla essence and beat for 4-5 min more in an electric beater.

Add oatmeal and beat for 5-6 minutes more.
Add dry ingredients 1 tbsp at a time and mix well.

pre-heat oven for 10  minutes.
Grease the baking tray and pour the cake batter. Gently tap it to set the cake and remove any bubbles.

Spread chopped walnuts over the cake tin and bake the cake for 45 min at 180 degree centigrade.
Allow the cake to cool down completely before you cut it.

Traditional Kerala Fish Curry


Preparation to marinate fish:
½ kg king fish
½ tsp turmeric powder
1 tsp red chili powder
½ tsp salt
1 tbsp lemon juice
1 tbsp ginger garlic powder
For the gravy:
4 tbsp oil
3 tomatoes blend to paste
2 onions ground to paste
2 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric powder
1 tbsp red chili powder
1 cup coconut milk
1 tbsp tamarind paste
10-12 curry leaves
Method to cook:
Heat 2 tbsp oil in a pan. Shallow fry the fish pieces till golden brown. Keep aside.
Heat oil in a pan. Add cumin seeds and fennel seeds. Add curry leaves. Add ginger garlic paste.
Add onion paste. Cook for 7-8 minutes. Add tomato paste and cook till raw smell goes out.
Add tamarind paste.
Add turmeric powder, red chili powder, coriander powder, curry powder and cook for 2 minutes again.
Add coconut milk, 1 cup water and bring to boil. Add fish pieces and mix well.


Oatmeal Pancake



Ingredients:

3/4th cup all purpose flour
1/4th cup whole wheat flour
1 cup oatmeal
pinch of salt
2 tbsp sugar
2 tbsp oil
1 egg
1 cup milk
1 tsp baking powder
1/2 tsp baking soda
2 drops of vanila essence

Mix everything together. Whisk well with egg beater. Keep aside for 15 minutes.
Heat non stick pan. Grease with little butter if required. Pour a ladder of batter.Spread gently. Cover and cook 2 minutes.
Open lid, turn the pancake upside down and cook again for 2 minutes.
Server with maple syrup and cut fruits of choice.