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 Chicken biryani is a popular Indian dish that consists of aromatic rice cooked with chicken, spices, and vegetables. It is a flavorful and satisfying meal that can be enjoyed by everyone, and it can be made relatively easily using a few basic ingredients. In this article, we will share a recipe for chicken biryani that you can try at home. Ingredients: 1.5 cups of basmati rice 1 lb of chicken, chopped into bite-sized pieces 1 onion, sliced 1 red bell pepper, chopped 1 green bell pepper, chopped 2 cloves of garlic, minced 1 tsp of ginger paste 1 tsp of cumin powder 1 tsp of coriander powder 1 tsp of garam masala 1 tsp of turmeric powder 1 tsp of chili powder 1 cinnamon stick 2 cloves 2 cardamom pods 2 cups of water 1 cup of chicken stock 1/4 cup of plain yogurt 1/4 cup of chopped cilantro Salt, to taste Oil, for cooking Instructions : 1. Rinse the basmati rice several times and soak it in water for about 30 minutes. 2. In a large pot, heat some oil over medium heat. Add the onions ...

    pudalangai pooranam (stuffed snake gourd) a one-foot-long tender snake gourd(chirchinda) 1 tbsp lime juice 34 tsp salt or to taste 2 tbsp oil ground to a smooth paste 3/4 cup grated fresh coconut 3-4 green chillies 2 tsp cumin seeds 2 tbsp chopped coriander leaves 1/4 cup water tempering 2 tsp oil 1/2 tsp mustard seeds 1 dried red chilli, halved 1 sprig curry leaves serves: 4-6 preparation time: 20 minutes cooking time: 20 minutes 1. Chop off and discard both ends of snake gourd. Slice snake gourd into 1"pieces, without peeling it. Scoop out seeds from within the slices to make hollow cylinders. Set aside. 2. Mix spice paste with lime juice and half the salt. 3. Heat oil for tempering in a pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter,add spice paste and fry over low heat for 1-2 minutes, stirring continuously. 4. Remove pan from heat. Cool and stuff snake gourd cylinders with spices. 5. Place a frying pan o...

  Cabbage and tomato Chutney  is very delicious and very easy to make .This chutney increase your vegetable consumption. Preparation time: 10 minutes  Cooking time: 10 minutes Serves: 4 persons INGREDIENTS 1-2 cups cabbage 2-3 tomatoes (medium-sized) 1 tablespoon Chana dal  1-3 green chilies 1-2 teaspoon tamarind pulp 1/4 teaspoon salt (to be adjusted as per taste) FOR SEASONING 1 teaspoon black gram split (urad dal) 1 teaspoon mustard seeds 1-2 dried red chilies One stick Curry leaves  A pinch asafoetida (hing) METHOD # chop cabbage into medium-sized pieces. Heat a small pan, add cabbage pieces and fry. Cover the pan and cook for few minutes,until it is half cooked.keep it aside.  # Then Chop tomatoes into medium-sized pieces. # Heat a pan and fry Chana dal, and green chillies. After that add tomatoes along with tamarind pulp, until all the water has evaporated. # Blend cabbage and tomatoes together in a blender along with salt to a coarse consistency. For...

  Most of the South Indian chutneys,use tamarind to add sourness. However, this chutney uses lemon juice to bring in the tanginess. This is what makes it different from other chutneys.The fieriness of the chillies, bitter notes of the fenugreek seeds and mild sweet taste of the carrots in this chutney blend beautifully only to be enhanced by the tingling sourness of lime! Preparation time: 10 minutes Cooking time: 10 minutes Serves: 4 persons INGREDIENTS 3 medium-sized carrots 1 teaspoon fenugreek seeds (methi seeds) 2 teaspoon mustard seeds 5-6 red chilies 1/4 teaspoon asafoetida (hing) 1/4 teaspoon turmeric  1-2 lemons 1/4 teaspoon salt (to be adjusted as per taste) 1 1/2 tablespoon oil METHOD Dry roast the methi seeds, mustard seeds and red chilies. Keep it aside to cool. Cut carrots into small pieces. Heat a small pan; add half a tablespoon of oil.Once the oil is heated up, add the carrot pieces. Fry for a few minutes and let it cook, by covering with a lid until it become...

     Preparation time: 10 minutes Cooking time: 10 minutes Serves: 4 persons INGREDIENTS 2 cups grated coconut 3-4 greenchilies 1-2 tablespoon tamarind pulp 1/4 teaspoon salt (to be adjusted as per taste) 1/4 cup water (or as required) FOR SEASONING (OPTIONAL) I 1 teaspoon split gram dal (urad dal) 1/2 teaspoon mustard seeds 1 teaspoon oil METHOD 1.For seasoning: Heat oil in a small pan.Add urad dal and fry for a few minutes till it turns light golden in color. Add to it mustard seeds and let these splutter.Add asafoetida, fry and turn off the heat. Let it cool. Keep it aside. 2.Add shredded coconut in a blender and grind it with chopped green chilies and tamarind pulp. In case you do not have the shredded coconut readily available,you can add small pieces of coconut too. The number of chilies to be added can vary based on one's preference for spiciness. Add some water, as required to obtain a fine paste. Add water with caution to avoid runny chutney. Transfer this to a s...