Green Tomato Chutney Recipe Andhra Style

We would grow a lot of tomatoes in the backyard.Put the sugar and vinegar into a large pan and bring to the boil stirring to dissolve the sugar.Green tomato chutney i am sharing today is an andhra style pachadi called as pachi tomato pachadi or chutney that can be served with rice or pesarattu oats dosa instant moong dal dosa idli.

Cheese&sausage [Indian style]. A Large Assortment of Wisconsin Cheese & Sausage Cheese is a dairy product, derived from milk and produced in wide ranges of flavours, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and adding the enzymes of rennet (or bacterial enzymes with similar activity) causes the milk proteins to.

Explore this site to find out about different kinds of cheese from all around the world. Cheese is a dairy product that comes in hundreds of different textures and flavors. It's produced by adding acid or bacteria to milk from various farm animals, then aging or processing the solid. Hi, I am Brenton. At this article I want to share cool recipe. You can fry Cheese&sausage [Indian style] testing 16 ingredients and 9 steps. Here is how you execute it.

Cheese&sausage [Indian style] Ingredients

1. Prepare 1 tbsp of vegetable oil.
2. You need 3 piece of garlic,finely chopped.
3. You need 2 of onions,finely chopped.
4. It's 2 of tomatoes,finely chopped (u can make a puree as well).
5. It's 1/2 tsp of red chilli powder.
6. It's 1/2 tsp of tumeric powder.
7. It's 1 pinch of herbs(optional).
8. Prepare 1 pinch of oregano(optional).
9. You need 1/2 tsp of soy sauce.
10. Prepare 1 tsp of green chilli sauce.
11. You need 1 tsp of schezwan sauce(optional).
12. You need 1 tsp of red chilli sauce.
13. Prepare 1/2 tsp of vinegar.
14. Prepare 1 packages of chicken sausage(u can use any sausage i used chicken).
15. Prepare 4 tsp of cheese spread(u can use shredded cheese as well).
16. It's of olive oil, extra virgin.

Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing. Over all that time, the one constant has been that cheese is at its best when it's handcrafted, with a focus on artisanal practices.

Cheese&sausage [Indian style] discipline

1. Heat oil and add the chopped garlic and onions until medium brown.
2. Add tomatoes.
3. Add red chilli powder, tumeric powder, herbs and oregano.
4. Add soy sauce,green chilli sauce,red chilli sauce, schezwan sauce and vinegar.
5. Stir until all the sauces mix well.
6. add the sausages(chopped or whole). Cook at medium heat for some time.
7. Add the cheese and mix well.
8. Can be used as a pizza topping or a filling for a sandwich or just enjoy it with a glass of coke.
9. Happy cooking! :D.

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread. Whether you're searching for an artisan cheese from a breakout American cheesemaker, a handmade raw milk cheese you've been daydreaming of since your Italian vacation, or a classic fresh cheese imported from France, you'll. Cheese definition, the curd of milk separated from the whey and prepared in many ways as a food.

Chicken Biryani Kerala Style. Chicken biryani - thats our recipe for this Eid. This delightful and quick recipe for preparing Kerala style chicken biryani will make your Eid festival rich. - Eid Mubarak to all our friends. I am sure that biriyani / biryani needs no introduction to Indians or south Asians.

An easy, tasty and delicious Kerala Chicken Biriyani recipe. This recipe has it's origin from Malabar region of Kerala. Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! Hi, I am Kandis. At this article I want to share delicious recipe. You can roast Chicken Biryani Kerala Style practicing 24 ingredients and 14 steps. Here is how you bring about it.

Chicken Biryani Kerala Style Ingredients

1. You need 1 Kilo of Chicken ( cut into medium - sized pieces ).
2. It's 4 of Onions Large (sliced lengthwise).
3. Prepare 2 of Tomatoes Large (diced).
4. Prepare 1 Tablespoon of Garlic ( ground to fine paste ).
5. Prepare 3/4 Tablespoon of Ginger ( ground to fine paste ).
6. Prepare 6 - 7 of Green chillies chopped (or as per taste).
7. It's 2 Cups of Coriander leaves ( chopped ).
8. Prepare 1 Cup of Mint leaves ( chopped ).
9. You need 1/2 Cup of Yoghurt Curd Dahi / Set / Set.
10. It's 2 Teaspoons of Garam Masala powder.
11. It's (slightly crushed) 6 Pods of Cardamom.
12. Prepare 6 of Cloves.
13. Prepare 2 of Cinnamon stick ( small size ).
14. You need 5 of Black pepper Seeds ( slightly crushed).
15. It's 1 Tablespoon of Coriander powder.
16. Prepare 1/2 Tablespoon of Turmeric powder.
17. It's 2 Tablespoons of Chilli powder ( or as per taste ).
18. You need 4 Tablespoons of Cooking oil ( I used refined sunflower oil ).
19. It's 6 Tablespoons of Ghee.
20. It's 1 of lemon Slice of.
21. It's To Taste of Salt.
22. You need 3 Cups of Rice (Jeera ).
23. You need 25 Grams of Cashewnuts chopped.
24. It's 25 Grams of Raisins.

Perfect Kerala Style Chicken Biryani recipe for beginners!! Make Kerala Style Chicken Biriyani like a pro!!! Chicken Biryani is a South Asian rice dish originates from Indian Muslims. Chicken biryani is so special food for everyone.

Chicken Biryani Kerala Style discipline

1. Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions)..
2. Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min..
3. Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in)..
4. Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked..
5. Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil..
6. Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form..
7. Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min..
8. In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice..
9. Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well).
10. In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color..
11. In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer..
12. Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well..
13. Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida..
14. Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot..

Soak the poppy seeds, fennel seeds, cashewnut in the water for half an hour and grind it to smooth paste along with grated coconut and keep it aside. Clean with pinch of turmeric and cut the chicken into medium sized pieces and drain the. Malabar Chicken Biryani - A one pot biryani to spice up your week. This is the perfect and delicious classic biryani from the northern parts of Kerala. This Malabar style chicken biriyani is easy to make and extremely delicious.

Tender Milanese-Style Chicken Cutlets.

Hi, I am Jessenia. Today I want to share useful recipe. You can burn Tender Milanese-Style Chicken Cutlets adopting 7 ingredients & 8 steps. Here is how you discharge that.

Tender Milanese-Style Chicken Cutlets Ingredients

1. You need 1 of Chicken breast.
2. Prepare 1 dash of Salt and pepper.
3. Prepare 2 tbsp of Flour.
4. You need 1 of Beaten egg.
5. Prepare 1 of Panko (fine).
6. It's 1 of Parmesan cheese.
7. It's 1 dash of Lemon juice (if available).

Tender Milanese-Style Chicken Cutlets instructions

1. Take the skin off the chicken and slice diagonally in half. Flatten the chicken by pounding it with a rolling pin or the back of a knife..
2. Preseason the chicken with salt, pepper and a couple drops of lemon juice..
3. Using a strainer or by hand, evenly coat the chicken with some flour..
4. Dip the chicken in the beaten egg..
5. Coat the chicken with the mixture of fine panko and Parmesan cheese (it is up to you how much, but I like putting on lots of cheese)..
6. Pan-fry the chicken slowly using a small amount of oil..
7. Flip over and pan-fry the other side while wiping off the excess oil..
8. Serve it with pepper, lemon juice or your favorite sauce, and enjoy..

Italian Nanban-style Chicken Tenders & Okra.

Hi, I am Lurline. At this article I want to share cool recipe. You can spoil Italian Nanban-style Chicken Tenders & Okra accepting 11 ingredients & 13 steps. Here is how you wind up it.

Italian Nanban-style Chicken Tenders & Okra Ingredients

1. Prepare 170 grams of Chicken tenders.
2. Prepare 10 of Okra.
3. Prepare 3 of Medium-sized tomatoes.
4. It's 1 of Basil leaves.
5. It's 1 of more than 1/2 tablespoon each Sake and soy sauce (for marinating).
6. Prepare 2 tbsp of Katakuriko.
7. You need 2 tbsp of ☆White wine vinegar.
8. It's 1 tsp of ☆Lemon juice.
9. It's 3 tbsp of ☆Water.
10. It's 1 1/2 tsp of ☆Sugar.
11. You need 1/2 tsp of ☆Herb salt.

Italian Nanban-style Chicken Tenders & Okra information

1. Remove the sinew from the chicken tenders. Cut them on the diagonal into bite-sized pieces..
2. Marinate the meat in sake and soy sauce..
3. In the meantime, take the stems off the medium sized tomatoes, and cut them into about 6 pieces..
4. Make sure to roll the okra on a cutting board to remove the bristles. Wash them and wipe dry..
5. Bake the okra in the preheated toaster oven for 7-8 minutes. Cut off the stems and tips and cut into half..
6. Mix the ingredients marked '☆' in a bowl..
7. Discard the extra marinade ingredients of Step 2. Rub the katakuriko into the meat..
8. Heat enough olive oil to cover the bottom of a small pan..
9. Place the meat in the pan. (If the pieces stick together, that's fine. Just leave it.).
10. When they're cooked through, turn them over and fry until crispy on both sides..
11. After cooking, put them into the marinade sauce made in Step 6. (Add a little oil to make the flavor richer.).
12. Add the okra, tomatoes, and shredded basil leaves. Mix them and it's done..
13. Chill in the fridge and serve..

Kerala style chicken biriyani. Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! Make Kerala Style Chicken Biriyani like a pro!!! Chicken Biryani is a South Asian rice dish originates from Indian Muslims.

Well, the term 'chicken biryani' itself makes one's mouth to water! As soon as you hear the word, you are lost in the rich aroma and flavor of this wonderful all-time favorite There are different versions of chicken biryani: Hyderabadi, Awadhi, Sindhi, Chettinad, Malabar or Kerala Biriyani and so on. Chicken Biryani Recipe: Biryani is the rich and royal dish that can instantly make your menu drool worthy. Hi, I am Sherill. At this article I want to share cool recipe. You can curry Kerala style chicken biriyani adopting 49 ingredients and 11 steps. Here is how you achieve it.

Kerala style chicken biriyani Ingredients

1. It's of Ghee rice.
2. You need 2 cup of jeerakashala rice.
3. You need 1 of med size onion.
4. You need 4 of green chillies.
5. It's 3 of cardamom.
6. Prepare 2 of " cinnamon.
7. You need 4 of cloves.
8. It's leaves of Coriander.
9. Prepare leaves of Mint.
10. You need of Ghee.
11. You need of Refined oil.
12. You need of Salt.
13. Prepare 1 tbsp of Lemon juice.
14. You need 3 cup of Water.
15. You need of Chicken Masala.
16. You need 1/2 kg of Chicken.
17. It's 5 of Onions.
18. Prepare 2 of Tomatoes.
19. You need of Chilli powder-1tsp.
20. Prepare of Ginger 2" pc.
21. Prepare 10 cloves of Garlic.
22. It's 6-7 of Green chilli.
23. Prepare of Cinnanmon 1" piece.
24. You need 3 of Cardamom.
25. Prepare Cloves of 3.
26. It's leaves of Coriander.
27. It's leaves of Mint.
28. Prepare leaves of Coriander.
29. You need 1 of Lemon.
30. Prepare of Salt.
31. Prepare of Oil.
32. Prepare of Ghee.
33. You need of Water.
34. You need of Biriyani masala.
35. Prepare 1 tbsp of Fennel seeds.
36. Prepare 1 tsp of Jeera.
37. Prepare 1 of Star anise.
38. You need Cloves of 5.
39. You need 4 of Cardamom.
40. You need 2 of " Cinnamon 4.
41. Prepare 1/4 tsp of Shahjeera.
42. It's of Dum.
43. You need of Birista (crispy fried onions.
44. You need leaves of Coriander.
45. It's leaves of Mint.
46. It's 1/2 tsp of homemade biriyani masala.
47. You need of Ghee just to smear the vessel.
48. It's of Roasted cashews optional.
49. It's of Roasted raisins optional.

A rice based dish, the only one that would always be the main dish even in an elaborate, exquisite lunch or dinner menu. Though initially not a part of authentic Kerala cuisine, biryani conquered the hearts and taste buds of Keralites in no time. Ingredients of Kolkata Style Chicken Biryani. How to make Kolkata Style Chicken Biryani Recipe.

Kerala style chicken biriyani instructions

1. Slice 4 onions and heat a pan and pour 4tbsp of oil.once hot put onions and fry them till golden brown and crispy....
2. Roast all the ingredients listed under biriyani masala till aromat and grind it into a fine powder.
3. Grind ginger,garlic and green chilli to a paste.
4. Take a pressure cooker pour 2tbsp ghee.add all the whole spices listed under ghee rice and saute till aromat now add onion and saute till pink.pour 3 cups of water add salt too. when it comes to boil add rice, few coriander leaves, mint leaves and a tbsp of lime juice now close the lid of the pressure cooker and wait till 2 whistles on high- med flame.
5. Pour 1tsp oil +1tsp ghee and add all the whole spices listed under chicken masala.now add 1 onion and saute till pinkish in colour to this add tomatoes and cook till tomatoes are mushy and now at this stage add ground ginger garlic and green chilli paste and saute till raw smell disappears after that add coriander leaves and mint leaves and saute for a few secs.
6. Now add washed and cleaned chicken and saute for few mins now to this add chilli powder+ homemade biriyani masala+salt and give it a good mix and cook closed for 4 mins for the chicken to release it's own water....
7. Now add a cup of water and cook for 4mins.keep the lid closed.
8. Open the lid and add birista and mix thoroughly and let the chicken cook for 3more mins.At this stage there be should b some gravy or else add 1/4 cup water... (Adding birista will give a nice flavor and colour to the gravy.....).
9. Sprinkle chopped coriander leaves and mint leaves and give it a final mix (optional step).
10. In the final stage take a deep heavy deep bottomed vessel smear a tbsp of ghee all over the vessel and take half of the chicken masala and spead as 1st layer and top it with ghee rice as second layer and sprinkle some birista+1/4 tsp homemade biriyani masala+ coriander leves and mint leaves..... Repeat one more layer with chicken and den rice as the last layer by lastly sprinkling birista+homemade biriyani masala+1/4tsp garam masala+coriander leaves and mint leaves.finally close with a tight lid.
11. Swicth on the gas and put on high flame for 5mins and dein on low flame for 5mins..swicth off and let it sit for 30mins and then open and serve with raita, pickle and Kerala papad.

Thalassery Chicken Biryani is a classic delicacy in Kerala. Biryani is a classic Indian origin dish famous all over the world. Chicken Biryani is everyone's favourite; the flavour and aroma makes it irresistible and a hearty "all in one meal". In India, each community and region has its own unique. Egg roast biryani recipe made in kerala style with video & step by step photos.