Chicken Xacuti - Goan Style

Coming Up !!!

PAN PIZZA... (Veg)

Ingredients for 3 Pan Pizza:

1. Fresh Paneer, 100g

2. Capsicums (2), Onions (3), Optionally Mushroom, Tomato & other vegetables.

3. Amul processed Cheese

4. Tomato ketchup & Chilli soss

5. Mayonnaise (plain/creamy/garlic) or Amul Creamy spread

6. Amul Butter or refined oil

7. Jeera powder, garam masala, chilli powder, salt, black pepper & chilli flakes

8. Ready-made Pizza Base or you can prepare base also.

Steps

1. Take a non stick pan, put 1 tpspn oil & fry the Onions, capsicums and other vegetables.

Add paneer & some Jeera powder, garam masala, chilli powder, salt, black pepper & chilli flakes.

Fry till they become red/brown.

2. Spread the Mayonnaise or Creamy spread over the Pizza Base.

3. Spread the fried mixture of vegetables, paneer and spices over the base. Put some tomato soss, chilly soss for flavor

4. Now put Crushed cheese over the complete base.

5. Heat the dosa pan at very-very low flame and add 1 tbspn of butter or oil.

Put the Pizza over the pan & cover it with a lid or container. Keep it for 7-10 minutes.

Your Hot delicious PIZZA is ready !!! Add Red chilli flakes.

Non-Veg Pan Pizza !!!

Coming up !!!

Simple & Light Chicken Biryani..

Ingredients:
1. Good quality, strong smelling Basmati Rice 4cups
2. Chicken 1 kg, cut into large pieces, properly rinsed.
3. Onions 6 pieces, chopped into big pieces.
4. Curd, Ginger and Garlic paste 4 tblspns
5. Everest Chicken masala, Biryani masala, Garam masala, Jeera (cumin) powder, Red Chilli powder, Soaf powder, Eliachi powder, Long powder, Cardamom (elaichi) seeds & clove (long) seeds.
6. Refined oil 2/3 tblspns
7. Ghee 2/3 tblspns

Lets cook now...
1. Marinate Chicken with Curd/Yogurt, 2 spoons of salt, 2 spoons of Chicken masala, 2 spoons of Ginger-Garlic paste & keep it aside for an hour or two. You can refrigerate it as well.
2. Soak Rice for an hour. Boil it with water & salt, till almost cooked, not fully cooked. Drain the excess stock and set the rice aside.
3. Heat a kadai in high flame, put 2 tblspns of oil and temper with cumin (jeera) seeds. Optionally Add cardamom and cloves(5-6). Add sliced onions & fry till golden brown. Add Ginger and Garlic paste, 1 tblspns Chicken masala, 2 tblspns Biryani masala, 1 tblspns Garam masala, 2 tblspns Jeera powder, 1 tblspns Red Chilli powder, 1 tblspns Soaf powder, pinch of Eliachi powder, pinch of Long powder, 1 tblspns of turmaric powder. Stir them for 5 mins. Add marinated Chicken with all curd & marinating stuff. Chicken already has salt, so be carefully before adding more salt.
4. Cook till gravy is reduced. Add little water & cook till Chicken is properly cooked & gravy is very thick.
To save time you can put the chicken in cooker & cook for 1/2 minutes.
5. Now take a large flat base Aluminium vessel. Heat it at very low flame, put 2 tblspns of ghee. First form a layer of cooked Chicken & gravy, then cover it with a layer of cooked rice and  sprinkle a little more ghee over it. Prepare such 2/3 pair of layers, the final layer should me of rice. Sprinkle garam masala powder & biryani masala little bit with drops of ghee. Cover with a moist cloth & seal with a lid, put a heavy stone on the lid. Cook for 7-10 min in low flame. Serve with raita of your choice.....