Shrimp biriyani

Shrimp biryani
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Ingredients

Shrimp - 300g
Basmati rice - 250 grams
Onion - 2
Garam Masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tbsp
Gypsum - 1 tbsp
Ghee - boil
Green pepper - 5
Coriander leaves
Lemon juice - 2 tbsp

Ready to use

Wash scrambled skin and clean the masala and leave it for half an hour. Wash rice and cook water.
Then heat the coconut and heat the shrimp.
Chop the onion onion (half) on the remaining oil.
Flee until brown is brown.
Then add salt and coriander powder and water to taste
Add to boil. When the water dries up, stir the fried shrimp.
Add to it the coriander leaves, lemon juice, and spicy masala powder.
Then heat the ghee and heat the onion. Wash it and clean it
Add water to it and cook it.
After frying, shake off half of the shampoo and sprinkle it in half
Scatter some of the rice on top of it.
Do this one more time. Then cover with a bowl and put it in the fridge for a few more minutes and then buy it.

Patiala Chicken

Patiala Chicken / Patiala Murg


Today I am going to cook Patiala Chicken / Patiala Murg. This chicken curry stems from Patiala. It is mildly spiced with exotic Indian spices and has a rich texture from the almond and cashew paste. Serve hot with Naan or Porotta.

Ingredients:
750 gm chicken
50 gm yogurt
2 tbp ginger/garlic paste
2 tbs coriander powder
1½ tbs chili powder
½ tbs turmeric powder
½ tbs garam masala powder
½ tbs fennel/cumin seeds powder (roasted)
1 tbs dry fenugreek leaves
2 tbs sunflower oil
1 whole bay leaves
1 whole cinnamon stick
2 nos. cardamom
4 nos. cloves
2 nos. onions chopped (medium)
2 nos. tomato juice (medium)
8 nos. almond
8 nos. cashew
3 nos. green chilies (slitted)
salt to taste

Preparation:
Marinate the chicken pieces with yogurt, ginger/garlic paste, coriander powder, chili powder, turmeric powder, garam masala powder, fennel/cumin seeds powder (roasted), dry fenugreek leaves and salt for half an hour.

In a pan add oil, add the chopped onion and sauté until translucent.

Add the marinated chicken mix well and cook for 15 mints.

Add tomato puree and cook for another 10 mints.

Add the almond and cashew paste mix well then add slitted green chilies.

Add 50 ml water and cook for 5 mints more.

Remove from heat and let it stand for a few minutes before serving.

Enjoy!

Shrimp Roll....

Shrimp roll


Required for filing

Shrimp = 500
Large onion - 3
Green chilli -1 tablespoons (crushed
Ginger, white onion paste 1 tablespoons
Turmeric powder -1 tsp
Coriander - 1/2 tsp
Chilli powder - 1 tbsp
Parasala - 1/4 tsp
Pepper powder - 1/4 tsp

Curry leaves, and coriander leaves
Oil salt - for enough

Scrub well, turmeric powder, chilli powder and salt and fry in oil.
Chop the onion in the fried oatmeal, add the green pepper ginger garlic paste and chop the honey, add salt, coriander and pepper powder. Cinnamon curry leaves, cut into small pieces of shrimp,

Make cakes
Maida - 2 cups
Egg 3
Salt water requirement

Maida and an egg are needed
Add water salt and mix some lounge and bake it in a tablespoon of masala. Add salt to the mixture and stir the oil in a heated pane,

Chocolate chicken

Pitch chocolate chicken


 Ingredients

 1 kg of chicken

Oil 2 tsp

Onion - 3 nos

Tomato - 2 nos

Green chilli - 3 nos

Curry leaves

Coriander leaves

Ginger garlic paste

Turmeric powder

Chill powder

Pepper powder

Bandaralaala

Salt to taste



How to prepare

Put the chicken in the cooker cooker and add salt, half a teaspoon of turmeric powder, a teaspoon chilly powder, half a glass of water and beat it on 5 chestnuts.

After cooling, remove the bags from the chicken, then put the punch into small pieces

Pour some coconut oil and pour a little coconut oil, add oil to it, then add the chopped onion and green chilli to a few curry leaves.

When the onions turn brown, fill it with ginger garlic paste and mix well.

Then add the spice of turmeric powder, chilli powder and garam masala. Add tomatoes to it.

Then mix it with the patty chicken and mix it well.

Pour the chicken stock into it and then drain the water well.

Put some pepper and coriander leaves in it

Pitch potta chicken is ready

Chicken Rost

Do you know the "chicken roast" recipe for a fridge fried rice?
 Few wedding festive rides will have a chicken rosewood in the mouth. Many people often do many homework at home, but not all of them are right. Now I'm here to introduce that recipe
Prepared by: Sri Palakkad
Requirements
Chicken - 1 kg
Salbons -1 1/2 chopped
Ingle garlic paste - 1 tablespoon
Ichi - 1 small peas
Garlic - 4 ferries
Green chilli - 3 nos
Yoghurt - 3/4 tablespoons
Lemon juice - 1 tbsp
Coriander - 2 tbsp
Chilli powder - 1 1/2 tablespoons
Turmeric powder - 1 tbsp
Pepper chopped - 3 tbsp
Garam masala -2 tsp
Tomato - 1 small
To get rid of curry leaves, chilly peas, mustard, fennel, and oil
Salt - as needed

How to cook
Wash the meat well in a bas-brick bowl and wash it off. Add 1 cup of garlic, 1 teaspoon turmeric powder, 3 tsp pepper powder, 3/4 teaspoon coriander powder, 2 tsp garam masala, salt, 2 glass water, pepper cloves and 1 teaspoon to taste.

Preparation of gravy
Pour another pan and pour it onion, fennel, chilly powder and curry leaves. Add some salt to the stem. If the onion is pumpkin, add ginger garlic paste and add 3 cups of green chillies and mix well. Add the tomato stuff to it. When the herb leaves turn off, add the lime and lemon juice. Stir in a little bit and place the fire in the oven and put some pots in it. Add turmeric powder, turmeric powder, coriander powder, coriander powder and coriander seeds. Add the cooked chicken pieces to the breakfast. The fire should be thoroughly cooked and fried well. Curry leaves can be put in tasting at this time. Take a few drops of finely chopped gravy. This is a hot dish made of hot fried rice, soup, bread, charoat, chapathi etc. It's a super dish.

Chicken bacon casserole

4 medium russet potatoes 1 10.75-oz can of cheddar cheese soup 1 1/4 cup milk 10 slices bacon 4 boneless, skinless chicken breasts 2 cups shredded cheddar cheese Salt and pepper, to taste What to do: In a medium bowl, whisk together the cheese soup and milk. Reserve 1 cup of this mixture. Wash and peel the potatoes. Cut them into very thin slices, about 1/4 inch thick. Spray the bottom of a 9x13 dish with nonstick spray and preheat your oven to 350 degrees. Spoon 1/4 of the cheese mixture into the bottom of your dish and place a layer of potatoes over the cheese mixture. Salt and pepper the potatoes. Repeat these layers two more times. Cover the dish with foil and bake for 30 minutes. While the potatoes are baking, chop up the bacon and fry it in a skillet over medium heat until crispy. Remove from the skillet and set it aside. Cut each chicken breast into thirds. Sauté the chicken in the hot bacon grease over medium-high heat until lightly browned on each side. Remove the dish from the oven and put the chicken on top of the potatoes. Pour the reserved cheese soup on top of the chicken. Cover tightly again and bake for another 30 minutes. Remove the dish from the oven and sprinkle cheese evenly over the chicken and top with bacon pieces. Cook, uncovered, for 10 minutes or until cheese is bubbly.