PonPulari

Thinking of what to cook for lunch for the kids is a problem faced by me every day. Kids being not too keen on rice and curries, make me innovative. Today’s lunch was chicken parathas. I could not take any photographs as Aby took the camera with him on his official tour. I will try to take the photograph the next time I cook these parathas. These parathas are yummy to eat and will also help you to finish the left over chicken in the fridge.

Ingredients for the filling:

1. Ginger – 1/2 inch thinly sliced
2. Chicken breasts – 250 gms boiled and minced
3. Green chillies – 2 thinly sliced
4. Onion – 1 thinly cubed
5. Tomato – 1 cubed small
6. Chicken masala or garam masala -1/2 tsp.
7. a few coriander leaves cut small
8. salt as per taste
9. A little oil to fry parathas

Ingredients for Parathas:

1. White bread flour or wheat flour – 3 cups
2. Salt as per taste
3. 1 tblsp. oil
4. Warm water

Method:-

• Mix the flour, salt and oil. Add the warm water and make into a pliable dough, fit for rolling and keep it aside.
• Take a tblsp. of oil in a heated pan. Saute the onions, ginger and green chillies until lightly brown. Add the minced chicken, garam masala, tomato, salt and coriander leaves. Saute and mix for a minute or two until it is mixed properly. Take it off the heat.
• Now divide the dough into four equal parts and further divide each part into half. Take each half and roll into a small round of 12 cms.
• Place a little of the chicken mixture and spread it on one of the rounds. Take another round and cover the mixture and seal it from the sides. Now roll this double rounds into a bigger round of 20 cms.
• Heat up a heavy bottomed pan and put a little oil and slip the made paratha into it, cooking it evenly on both the sides.
• Do the same with the other parathas and serve it warm with pickles or anything of your choice.

Ingredients:-
1. Green mangoes – 500 gms
2. Chillie Powder – 10 gms
3. Ginger – 40 gms
4. Garlic – 40 gms
5. apricots – 100 gms
6. Onion – 1 (small) diced
7. Sugar – 400 gms
8. Vinegar – 125 ml
9. salt to taste

Method:

* Peel and dice mangoes to small chunks. Sprinkle with salt and keep it aside for 2 hours.
* Grind the ginger, garlic and chilli powder with a little vinegar to a smooth paste.
* Boil all the ingredients along with the mango and ground paste in a saucepan until the mangoes are tender and the mixture forms into a thick jam.
* Cool and bottle in air tight jars.

I was out of touch with my blog for sometime. I am translating some of Lekshmi Nair’s recipes as per the demands of my viewers. Thanks very much for supporting and encouraging me. I will put up the recipes I have as soon as possible. Not all the recipes in the demand list are there with me, hence cannot put it up. Sorry, for the late reply.

Ingredients:-
1. Beef – 1/2 kg
2. Onion – 1/2 kg (thinly sliced)
3. Black pepper powder – 2 tblsp.
4. Soya sauce – 1/2 tblsp.
5. Chilli sauce – 2 tblsp.
6. Tomato sauce – 2 tblsp.
7. Vinegar – 2 tblsp.
8. Ginger (thinly sliced) – 5 tblsp.
9. Garlic (cut into small) – 5 tblsp.
10. Oil – as required
11. Salt – 2 tsp.

Method:-

* Fry onions in hot oil until brown and crip. Powder it and keep it aside.
* Wash the cut beef pieces, mix soya sauce, chilli sauce, tomato sauce, vinegar, pepper powder, salt and the onion powder with the beef and steam it in a pressure cooker for 10 minutes or until it is cooked.
* In a frying pan heat oil and fry the garlic and ginger slices to a brown colour and then add this to the cooked beef and mix and serve.

Source : Lekshmi Nair’s Magic Oven Recipes.

Ingredients:
1. Chicken – 1kg
2. Biriyani rice – 3/4 kg

Ingredients to marinate Chicken:-
1. Onions – 4 (sliced long and thin)
2. Ginger paste – 2 tsp.
3. Garlic paste – 1 tsp.
4. Chilli powder – 1tsp.
5. Green chillies – 2 (slit lengthwise)
6. Coriander leaf – 3/4 cup
7. Mint leaf – 3/4 cup
8. Lemon Juice – 2 lemons
9. Cinnamon – 1 big piece
10. Cloves – 6
11. Cardamom – 5
12. Black Cumin – 1 tsp.
13. Pepper corns – 1 tsp.
14. Salt – as required.

Ingredients for cooking rice:-
1. Cardamom – 6
2. Cloves – 8
3. Bay leaf – 2
4. Cinnamon – 1 big piece
5. Salt – as required.

Other Ingredients:-
1. Ghee – 1/2 cup
2. Oil – for frying onions
3. Cashewnuts – 1/2 cup
4. Dried Grapes -1/2 cup
5. Milk – 1/2 cup
6. Saffron – 1/2 tsp.
7. Mint leaves – 1/2 cup
8. Coriander leaves – 1/2 cup

Method:-
* Powder cinnamon, cloves, pepper, black cumin, cardamom and keep it aside.
* Fry the onions to a golden colour in oil, powder it and keep it aside.
* Marinate the cleaned and washed chicken pieces for 2 hours with the fried onion powder, some oil in which the onion has been fried, ground masala, sliced green chillies, juice of 2 lemons, ginger and garlic paste, chilli powder, salt, cut coriander leaves and mint leaves.
* In 14 cups of water add 6 cardamoms, 2 bay leaves, 8 cloves, 1 piece cinnamon, 1 and a 1/2 tsp. salt and let it boil. Add the washed rice to it and let it cook. When it is cooked, drain the water and spread the rice on a flat plate.
* Dissolve the saffron in the half cup of warm milk and keep it aside.
* Fry the cashewnuts and dried grapes in half cup ghee and keep aside.
* Cook the marinated chicken by adding 1/2 cup water.
* After the chicken has cooked and gravy thickened, remove it from the stove.
* In a heavy bottomed vessel add 1/4 cup ghee. Now add half of the cooked rice on top, then sprinkle a little of the saffron milk. Now on top of this layer the chicken with the gravy. Now layer the rest of the rice, saffron milk, coriander leaves and mint leaves. Lastly add the rest of the ghee on top. Now close the vessel with a lid, which will not allow the steam to escape and cook on low fire for 10 minutes to allow the steam to build up inside. When the steam has circulated nicely inside remove it from the stove and biriyani can be served.

Source: Laxmi Nair’s Magic Oven Recipes.