kalaikkalakam - samaiyal: 2011

Samstag, 31. Dezember 2011

Freitag, 23. Dezember 2011

200g (7oz) self raising flour
2tsp baking powder
75g (3oz) caster sugar
125g (4½oz ) baking butter (you can use vegan margarine)
150ml (5fl oz) lemon juice
Zest of half a lemon
175ml (6fl oz) cold water

Method

Preheat the oven to 190ºC (170ºC Fan Oven / 370 F / Gas Mark 5). Beat the margarine and sugar until pale and fluffy. Sift in the flour and baking powder, holding the sieve high over the bowl. Gently fold in the water, lemon juice and zest. Divide the mixture between two greased and lined sandwich cake tins and bake for 30 minutes or until golden and springy. Turn out of the tins and cool before sandwiching together with egg free lemon curd and dust with icing sugar.

Montag, 31. Oktober 2011

monday

Sonntag, 30. Oktober 2011

Sunday

Dienstag, 26. Juli 2011

Tuesday

Freitag, 22. Juli 2011

Friday

Montag, 18. Juli 2011

monday

Sonntag, 10. Juli 2011

chicken briyani

Ingredients:
Chicken 250 gm
Onion 2 medium
Tomato 1 small
Ginger Garlic paste 2 tbs
Green chilies 5
Chopped coriander leaves 1/2 cup
Chopped Mint leaves 1/2 cup
Curd 1/4 cup
Salt to taste
Turmeric powder 1/2 tsp
Chili Powder 1 tbs
Black Pepper Powder 1 1/2 tbs
Garam Masala 1 tbs
Cumin seeds 1 tsp
Fennel Seeds 1tsp
Cardamom 4
Cinnamon 1 stick
Cloves 3
Basmathi Rice 2 cup rice
Bay Leaves 4
Saffron 1/4 tsp
Food color red 1/2 tsp
Milk 1/2 cup
Lemon juice 1 tbs

PREPARATION:
Clean the Basmathi rice and soak the rice
for 45mins.

Clean the chicken and cut into medium pieces
and drain the water.

Soak the Saffron in 1/2 cup milk.

Cut the onions into thin long slices.Finely chop
the green chilies and the tomato.

Marinate the chicken with Salt,turmeric,Garam
Masala,Chili powder 1/2 tbs and curd for at
least one hour.

Take a Heavy bottom Vessel and add 3tbs
of oil.

Once when the oil is hot add all the whole
Garam Masala items.

When they splitters add the onion.

Fry the onion until they turn golden brown.Now
add the Ginger garlic paste and fry till the raw
smell goes.

Add the chopped tomato and the green chilies.

And fry till tomato becomes soft.

Add all the masala powder, 2 Bay leaves and fry
well.

Now add 1/2 cup of chopped coriander and
mint leaves.

Once when the oil gets collected on top of the
masala it time to add the marinated chicken.

Mix well so the masala will get well coated on
the chicken.

Reduce the flame and cook the chicken covered.

Mean time boil the water in a seperate vessel

and add 2 bay leaves and 2 crushed cardamom
and little salt.

When the water bubbles add the basmathi rice.

Once the basmathi rice is 50% cooked remove
from flame and drain the water and keep aside.

When the chicken in completely cooked switch
off the flame.

Now remove half the amount of the chicken
gravy into an another vessel.

So we can make a layer of chicken and half
cooked basmathi rice.

On the top of the chicken layer add the
remaining chopped coriander and mint
leaves and top it with layer of rice.

On top of the rice pour the saffron milk.
Do mot mix just pour.

Sprinkle fried onions on top [optional]

Cover the vessel.The vessel cover needs
to be heavy so the steam will not escape
from the vessel.

If the vessel cover is not heavy take the
chapatti atta and roll it on the rim of the
vessel and keep the lid on top of it.So the
steam will not lift the cover.

Cook for 30 -45 mins on low flame.

Yummy chicken briyani is ready
to serve.

Enjoy with boiled egg and raitha.