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Chicken Biryani Tamilnadu Style

Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu.
The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs. Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color.

Tamilnadu Chicken Biryani

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Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry

Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry
Sorrel leaves has high levels of vitamins A and C. It’s used in the treatment of Jaundice and also helps for the problems like Indigestion and Cold. We used to grow sorrel leaves at our back yards and pluck them freshly for preparing chutnies. At many of my relative places, they grow up these plants during the season.
Sorrel leaves are famous in Andhra too named as gongura. Any Andhra restaurant will have gongura pachadi as a must for lunch meal.

Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry
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