AMLA RICE / NELLIKAI SADHAM/ GOOSEBERRY RICE

NellikaiSadham/Amla rice/Gooseberry rice is an easy, simple, delicious, and instant south Indian recipe with the complete tangy flavor of Amla. This is a must-try recipe in the season of gooseberry. Amla is high in vitamin-C, chromium reduces the blood sugar level which is good for diabetic patients. It helps to strengthen the lungs, enhances fertility, healthier hair growth, body coolant, strengthens eyes, acts as an antioxidant. 

 Learning and Sharing is real Happiness!!!!!!  

      This kitchen is seasoned with Love!!!      

Course: Veg –Main course	Prep Time:20minutes	Cook Time:40 minutes
Cuisine: Indian	Serving: 3	Author: Bhuvana Devi

Ingredients:

Boiled Rice-2cup       Gooseberry-4      Cinnamon- 1(1 inch )      Cloves-2      Cardamom-2      Cumin seeds- 1tsp      Fennel seeds-1/2tsp

Ginger-1tsp (chopped)    Garlic-1tsp (chopped)      Ghee- 2 tbsp           Green Chilly -2             Peanuts-2tbsp    Cashews-10      Curry leaves- few     Salt- req

For vegan: Instead of ghee you can use sesame oil it enhances the flavor of the rice.

Preparation:

•   Grate 4 gooseberries with the veg grater and set aside.

    Instructions:

• Heat a pan with 2tbsp of ghee,1 cinnamon, 2 cloves,2 cardamoms, Fennel seeds cumin seeds, Mustard urad dal, curry leaves sauté it.
• Add chopped garlic & ginger, saute well.
• Add Cashews, Dry roasted peanuts 2 green chilies.
• Then, add Turmeric powder, Asetafoia, and sauté well. 
•  Add grated amla/Gooseberry, salt, mix well.
•  Now, add the boiled rice, mix gently.
• Add,1/4tsp of lemon juice. Immediately turn off the flame, fluff it gently. Serve it hot.       

                                          

Serve the Tangy Amla Rice /Nallikai Sadham/Gooseberry Rice with Papad, Vaazhaipoo kola!!!!

 Step by step Pictorial  Method:

• Step1: Grate 4 gooseberries using a veg grater and keep it aside.

                                                   

• Step2: Heat a pan with 2tbspof ghee,1 cinnamon, 2 cloves,2 cardamoms, Fennel seeds cumin seeds, Mustard urad dal, curry leaves sauté it.

  

• Step3: Add Cashews, Dry roasted peanuts 2 green chilies.

• Step4: Add chopped garlic & ginger, saute well. add Turmeric powder, Asetafoia, and sauté well.

•  Step5: Add grated amla/Gooseberry, salt, mix well.

 

•  Step6: Now, add the boiled rice, mix gently.
• Step7: Add,1/4tsp of lemon juice. Immediately turn off the flame, fluff it gently.  Serve it hot.

   

Serve the Tangy Amla Rice /Nallikai Sadham/Gooseberry Rice with Papad, Veg Starters!!!!

Try it in your kitchen!!! and enjoy with your loved ones !!!      

     

        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

VEG MAIN COURSE

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TOMATO RICE/THAKKALI SADHAM

Tomato Rice/Thakkali Sadham is a spicy simple one-pot recipe and very popular in South India. It is an easy and quick recipe that goes well with onion raita or aloo matter curry. It is the best bachelor recipe to make it with pressure cookware or pot. Come!! I will share with you all the step by step procedure and pictorial method of making Tomato Rice in the pressure cooker method.

                   Learning and Sharing is real Happiness!!!!!!

                        This kitchen is seasoned with Love      

Course: Veg –Main course	Prep Time:20minutes	Cook Time:40 minutes
Cuisine: Indian	Serving: 4	Author: Bhuvana Devi

 Ingredients

•       Normal Rice-1 ½  cup (Water ratio 1:2)
•      Garlic -Garlic Paste -1 tbsp
•      Coriander & mint leaves- 1 full hand
•      Cinnamon-  2 (2 inch )
•      Cloves-5
•      Cardamom-5
•      Cumin seeds- 1tsp
•      Fennel seeds-1/2tsp
•      Oil-2 tbsp
•      Ghee- 2 tbsp
•      Onion-1 (chopped)
•      Green Chilly -5  
•      Tomato -7
•      Corriander powder-1tsp
•   Cumin powder- 1tsp
•    Chili powder- 1tsp
•      Bay leaf -2
•      Curry leaves- few
•     Salt- req 

Note: If you are using the basmati rice,wash clean ,a soak it for 30 min, for cooking the water ratio is 1:1 and cook for 1 whistle in pressure cookware.

Preparation:

•   Take the blender, Add Tomatoes blends well into a paste. Set aside.
•    Soak the rice for 20 min.

 Instructions:

• Heat a pressure cooker pan with 2 tbsp of oil, 2 tbsp of ghee, 2 cinnamon, 3 cloves,2 cardamoms, 2 bay leaves Fennel seeds cumin seeds, sauté it.
• Add chopped onion, 5 green chilies, and salt. cook well till onion turns glossy.
• Then, Add ginger-garlic paste, coriander, mint leaves and sauté well until raw smell goes.
• Then add the tomato paste, sautés well in low flame for a few mins.
•  Add chili powder, coriander powder, cumin powder, salt, mix well.
•  Now, Add 3 cups of water, mix well.
• Once forth comes, Add the soaked rice and mix well.Check for salt
• Close the lid of the pressure cooker and cook for 5 whistles.
• Gently fluff the tomato rice and mix it. (do not over fluff,the rice may be broken).
• Turn on the flame, Once the pressure released. open the pressure cooker, garnish it with coriander and mint leaves.

        Serve the Tasty Tomato rice with Raita, green peas curry, Veg-Gravy!!!!

 Step by step Pictorial  Method:

• Add the Tomato with little water blends well into a paste.
•  Soak the rice for 10 min.

                                                        

• Heat a pressure cooker pan with 2 tbsp of oil, 2 tbsp of ghee, 2 cinnamon, 3 cloves,2 cardamoms, 2 bay leaves, Fennel seeds, cumin seeds, sauté it.

• Add chopped onion, 5 green chilies, and salt and cook well till onion turns glossy.
• Then, add ginger-garlic paste, coriander, mint leaves and sauté well until raw smell goes.

 

• Then add the tomato paste sauté well in low flame for a few mins.

•  Add chili powder, coriander powder, cumin powder, salt, mix well.

  

•  Now, add 3 cups of water, mix well.

 

•  Once the forth forms, Add the soaked rice and mix well. Check for salt.

 

• Close the lid of the pressure cooker and cook for 5 whistles. 

• Turn on the flame.
• Once the pressure released. open the pressure cooker, garnish it with coriander and mint leaves.

• Gently fluff the tomato rice and mix it. (do not over fluff, the rice may be broken).

 

•  Yummy spicy and tasty Tomato Rice/Thakkali Sadam is ready to serve.

         Try it in your kitchen!!! and enjoy with your loved ones !!!      

     

        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

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ARCOT NAWAB CHICKEN BRIYANI //HASIN BAIG'S AMBUR CHICKEN STAR BRIYANI//AMBUR VANIYAMPADI CHICKEN BRIYANI

The word Biriyani is derived from the Persian word Birian, which means fried before cooking. One legend brought this biryani with him when he arrived at the borderline of India in 1398. Believed that, during the war, Timur’s army, carry an earthen pot full of rice, spices, meats, they buried it in a hot pit. then, they remove it and served to the warriors. Another man bought this dish to the southern part of the Malabar coast in India by Arab traders. They call it as Oon Soru in Tamil. Oon Soru is nothing but, the mixture of rice, ghee, turmeric, coriander, pepper, bay leaves. During wars, whenever the soldiers were looking weak and undernourished, the chef is being asked to prepare this dish mixed with rice, ghee and meat to nourish the soldiers. 

The rulers of Nizams of Hyderabad and Nawabs of Lucknow, Arcot of nawabs are responsible for the different versions of the biryani in various parts of the country.   

                                           

Coming to Ambur Vaniyambadi Biriyani!!!Ambur/Vaniyambadi biryani is a type of biryani cooked in the towns of Ambur & Vaniyambadi in the Vellore district of Tamil Nadu. It was introduced by the Nawabs of Arcot, who once ruled the area. this is the royal dish of Nawabs of Arcot. There was a man who ate biryani for breakfast lunch, dinner for over 15 years. There is a story to be believed in Ambur areas that, the man who bravely stops the rain while cooking biriyani under a leaky roof. Hasin Baigis is a popular royal Cook in the kitchen of the royal Arcot Nawabs, who brought this Briyani of the royals to the common people by opening a restaurant Star Briyani in his hometown, so it is called Ambur Arcot Nawab Briyani. Later Hasin Baig's son Khursheed took over the business and now Hasin Baig's great-grandsons run the Ambur Star Briyani restaurant successfully. It is a 100-year-old heritage recipe. It has a unique aroma. Using moderate spices and curd for the base is light on the stomach. Ambur Biriyani has a higher ratio of meat to rice. 

After hearing this history of Ambur biriyani, I couldn't stop making this recipe immediately. It’s a favorite dish from kids to aged. Ambur chicken biriyani is my Dad’s favorite recipe which made to me cooks the best in it. so, I googled it and bring the awesome history and the recipe of Ambur biriyani. I make it in my kitchen and served my dad. while searching for something on the internet, unexpectedly we will get more and more from its base. Yes!! I got to know about Different biryani recipes. Soon! I will share all with you. Here, I will explain to you how to make Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani. Now this royal cuisine recipe is in our blog!!! Happy to share this wonderful unique must-try recipe in the kitchen!!! Biriyani Lovers start immediately and make your taste buds happy!!!! I used Seeraka samba rice which is one of the most important ingredients to add more flavor for biriyani will stimulate your taste bud to want more and more.

Come!! I will share with you all the step by step procedure and pictorial method of making Ambur Arcot Nawab Chicken Briyani/Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani.

                Learning and Sharing is real Happiness!!! 

               This kitchen is Seasoned with Love!!💓💓

Course: Main course- Rice- chicken	Prep Time: 20 minutes
Cuisine: Ambur-Tamil Nadu-India	Cook Time:35 minutes
Serving: 6; Author: Bhuvana Devi	Rest time:20 minutes

Note: * 1 cup = 235 ml

Ingredients

Seeraka samba rice-2cups Water Ratio (1:3/4)- 1.5 cups Chicken –750 gms Coconut oil  -4 tbsp Ghee- 3 tbsp Dry red chilies-12  Kashmiri chili -2 Green Chilly -2 Tomato -1 Big onion- 2 Curd-1/4 cup  ½ Lemon juice

Chilli powder- 1 tsp Ginger  paste-2tbsp Garlic paste - 1 1/2 tbsp Cinnamon- 5 (2 inch) Cloves-6  Cardamom-7 Star anise- 1   Bay leaf -2 Stone flower- few Coriander leaves& mint leaves - 1 hand full     Salt- req

Preparation:

Using Blender: 

•   Soak 12 dry red chilies +2 Kashmiri chilies with 1 cup hot water for 15 min,    Blend it into a smooth paste and keep it aside.
•   Finely Chop the Big onions and tomato keep it aside. 

Method:

Biriyani masala cooking method:

•   Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it.
•   Add chopped onions, 2 green chilies, salt and cook well till onion turns golden brown color. (it is crucial)
•  Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.
• Then add the 1 1/2 tbsp of garlic paste and saute well.
• Add chopped Tomato, Coriander, and mint leaf and saute well.
• Now, Add the chicken pieces, salt and saute well.
• Then, add the Grounded dry chili paste, mix well, and cook for a few mins. 
• Add the half cup curd, ½ lemon juice, mix well.
• Then, add the 1.5 cups of water, Check for salt.
• Close the lid of the pressure cooker and cook it for 1 whistle.

RiceCooking Method:

• Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.
• Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked. 
• Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Making Dum for Biriyani:

• Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.
• Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.
• Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).
• Close the pressure cookware with a lid and place a pan full of hot water(superheat).
• Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min.
• After rest time. yummy spicy, delicious Ambur chicken biriyani/Ambur star biriyani is ready to taste.

                   To Serve it in simple, serve hot with onion raitha.

         Also,  Serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!! 

                  Try it in your kitchen!!! and enjoy with your loved ones !!!      

 How to make Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani  step by step in pictorial method :

Step 1:  Soak 12 dry red chilies +2 Kashmiri chilies with 1 cup hot water for 15 min,    Blend it into a smooth paste and keep it asid

 

 

Step 2: Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it. 

            

Step 3:  Add chopped onions, 2 green chilies, salt and cook well till onion turns golden brown color. (it is crucial).   

                                                                        

Step4:  Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.

Then add the 1 1/2 tbsp of garlic paste and saute well. 

Step5: Add chopped Tomato, Coriander, and mint leaf and saute well.

Step 6: Now, Add the chicken pieces, salt and saute well, Then, add the Grounded dry chili paste, mix well, and cook for a few mins.

      

Step7: Add the half cup curd, ½ lemon juice, mix well. Then, add the 1.5 cups of water, Check for salt. Close the lid of the pressure cooker and cook it for 1 whistle.

 

Step 8: Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.

Step 9: Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.     

  

Step 10: Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Step 11:Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.

 

Step 12: Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.

   

 Step 13: Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).

  

Step 14:Close the pressure cookware with a lid and place a pan full of hot water(superheat).

 

Step 15:Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min. (This is Crucial)

Step 16:After rest time. yummy spicy, delicious Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyanibiriyani is ready to taste.

  

To Serve it in simple, serve hot with onion raitha.😋😋😋

         

       Also, serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!! 

                  Try it in your kitchen!!! and enjoy with your loved ones !!!      

     

        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

NON-VEG

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