Eid ul Fitr /Ramzan/Ramadan Eid is just around the corner and most of my Muslim brethren will be busy with Eid preparation..I had been getting many request to share recipes for Eid..I was so caught up with different chores so couldn't make a new post for the same.I will share them in the coming week..

For now I thought of sharing some absolutely loved and popular biryani..here is a list of 10  most popular loved and tried biryani which you can try this Eid.. There are many more biriyani recipes in the blog will make another post for that. Till then enjoy these.. 

Tandoori Chicken Biryani 

Perfectly smoked delicious pieces of tandoori chicken with fragrant basmati rice.. This Biryani is amazing and so full of flavours ,most of us love tandoo dishes and this fits well for a festive meal..

Recipe link :https://pepperchilliandvanilla.blogspot.com/2015/04/chicken-tandoori-biryanitandoori.html

Malai Chicken Seekh Biryani

A mild spiced creamy delicious homemade chicken malai seekh cooked to perfection then layered with aromatic rice ..A delectable biryani loved by all ..

Recipe link : https://pepperchilliandvanilla.blogspot.com/2021/05/chicken-malai-seekh-biryanimalai-seekh.html

Butter Chicken /Murgh Makhni Biryani

India's most popular and world famous Butter chicken when layered and cooked on dum with aromatic spices and rice tastes so amazing ..Mild spiced flavoursome and so tempting 

Recipe link : https://pepperchilliandvanilla.blogspot.com/2019/03/butter-chicken-biryani-butter-chicken.html

Chicken Tikka Biryani

Yet another smoked and delicious biryani..Chunks of smoked chicken tikka layered  in aromatic rice 

Recipe link :https://pepperchilliandvanilla.blogspot.com/2016/03/chicken-tikka-biryani-recipe.html

Beef Biryani 

This is one of my personal favourite..For people who love Beef ,this is a treat..a must try for sure ..

Recipe link :https://pepperchilliandvanilla.blogspot.com/2018/01/beef-biryanibeef-biryani-recipe-beef.html

Memoni Mutton Biryani 

Masaledaar and delicious Memoni style Mutton Biryani is just too good ..Pair it with raita and some seekh ..One of the most viewed and tried biryani from my space..

 Recipe link :https://pepperchilliandvanilla.blogspot.com/2015/09/memoni-mutton-biryani-recipe.html

Hariyali Jhings/Prawns Biryani 

A treat for all sea food lovers ..Super yummy and flavoursome prawns cooked in green masala then layered with aromatic basmati rice and cooked to perfection.

Recipe link : https://pepperchilliandvanilla.blogspot.com/2018/04/prawn-biryanijhinga-biryani-hariyali.html

Mutton Chops Biryani

Mutton chops/Ribs are my utmost favourite ..Mutton chop biryani is easy peasy and delicious biryani which taste super yumm

 Recipe link :https://pepperchilliandvanilla.blogspot.com/2016/02/mutton-chops-biryani-recipe.html

Hyderabadi Chicken Biryani

One of India's most popular Biryani ..Hyderabadi /Kachi Biryani is super easy and very flavourful authentic biryani ..do try it out ..

Recipe link :https://pepperchilliandvanilla.blogspot.com/2015/06/hyderabadi-chicken-biryani.html

Mutton Dum Biryani

 The most popular and ever loved classic biryani.. Mutton Dum biryani is the most popular biryani.. 

Recipe link http://pepperchilliandvanilla.blogspot.com/2013/12/mutton-biryani.html

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Fruit Cream/Fruit Salad with Cream is one of the most easiest and delicious way to enjoy fruits. Fruit cream is an instant dessert and delicious way to serve  fruits loaded with nuts dry fruits and fresh or whipped cream either mixed with ice cream or curds. This fruit cream/cream fruit salad is loved by all in my family even the ones who don't eat fruits regularly love to have this.. Great as dessert for parties and get togethers this Fruit Cream comes together in just few minutes. 

I love making it more colorful by adding fruit crush and jelly . You can make it more rich and exotic by adding saffron or melted vanilla ice cream . You can skip sugar and add honey instead. 

I love making  it more exotic by adding more seasonal fruits some fruit crush or jelly tastes amazing. 

ingredients

200 ml /fresh cream/heavy whipping cream

3 tbsp icing sugar

Mixed Fruits of your choice 

I used 

1 apple chopped

8 to 10 strawberry chopped 

1 kiwi

1 chickoo

1/2 cup pomegranate arils

1 banana 

1/2 cup  black and green grapes 

dry fruits (raisins almonds ,cashews) chopped

Method

In a bowl take chilled fresh cream/whipping cream and icing sugar and beat  using until soft peaks .

Keep chopped fruits refrigerated until you whip the cream.

Mix dry fruits and Chopped fruits together .

Garnish with little fruits/dry fruits .

Serve chilled.

  

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Bread Pockets is nothing but a delicious appitizer /snack dish that taste so delicious ,crispy from out with a delicious filling basically a fried sandwich/bread roll cut in halves to resemble pockets. this bread pockets makes a perfect appitizer which makes an awesome party food. The filling can be versatile and of your choice.

I came across this recipe 5 years back when my friend Tehmeena who blogs at food kernel and  used to run a very famous active facebook group this dish was so popular and went viral Almost everyone made it and I too joined the bandwagon and tried it and it was an instant hit in the family Eversince i have been making it regularly ofcourse with lots of variation with the filling .Bread Pockets taste best when served warm as they are more crispier .

Ingredients

for the filling

for the marination

200 grams chicken boneless  cut in small cubes

11/2  tsp ginger garlic paste 

salt

1 tsp lime juice

1 tsp red chilli powder

1/2 tsp cumin 

1/2 tsp corainder powder

chaat masala as needed

1/2 tsp garam masala

2 tbsp curds 

other ingredients 

half of green ,red and yellow  capscicum

1/2 carrot grated 

1/2 cup sweet corn boiled 

2 tbsp mayonnaise

2 tbsp cream cheese

1/2 tsp mixed herbs

1/2 tsp pepper 

for the pockets

12 bread slices

bread crumbs

2 eggs beaten 

oil to deep fry.

Method

Marinate the chicken cubes with everything mentioned under marination.

Marinate for 1 to 2 hours or refrigerate if keeping it marinated for longer.

Heat a non stick frying pan ,add oil fry the chicken over medium flame until done 

Remove the chicken aside ,in the same pan add the chopped spring onion and saute for 2 minutes.

Then add bellpeppers and capsicum ,saute for few minutes

Add grated carrot and the sweet corn and mix well .

Switch the flame off .

Let the mixture cool.

Add in mayonnaise, cream cheese ,herbs and pepper and mix well .

The filling is now ready .

The filling can be made ahead and refrigerated .

Take 2 bread slices join ,using a rolling pin flatten them by rolling.

Take a cookie cutter or any lid to cut them into round disc.

Heat oil to deep fry.

Dip the bread disc in beaten eggs then roll it on breadcrumbs.

Deep fry over medium flame until golden brown .

The disc will puff up well when fried well over medium flame in hot oil.

Remove the fried bread discs on an absorbent paper .

Cut into halves using a knife 

Add some lettuce leaves and then put a spoonfull of the filling .

Serve with any dip or ketchup.

notes

You can use shredded processed or any cheese 

I prefer adding bellpeppers and just sauting them for minutes for that crunch.

You can add grated cabbage or any veggies you prefer.

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Beef roast is a favorite at home. We make 3 to 4 different varieties of the same. Will share all versions here. This is a quick easy and delicious version that I make often. Fried potatoes compliments the beef roast very well. This beef roast taste great as filling for sandwiches too. You can make chilli fry and beef chilli with this as well. Usually chunks of beef is used for making roast but this version of mine can be made with beef slices as well. You can ask the butcher to thinly slice the steak meat. 

Then just marinade pressure cook and tada you have the most delicious quick and easy beef roast which you can devour with fried potatoes or use it as filling for your sandwiches and rolls. 

Ingredients

Sliced beef 1 kg

6 to 7 kashmiri chillies

8 to 10 peppercorns

1 tsp cumin

 2 inch Cinnamon stick

6 Cloves 

1 tsp garlic crushed or paste

2 inch ginger crushed well.. 

1 tomato grated 

1 onion 

Juice of 1 lime /as needed 

1 tsp sugar 

salt

1/2 tsp Haldi .

Method 

Wash the beef slices well ,you can use beef chunk too ,I prefer beef steak you can use tenderloin /undercut too.

Drain the excess water pat dry .

Apply salt lime juice turmeric powder and keep aside for 30 minutes

Make a paste of ginger garlic cloves 1 inch cinnamon,pepper corns and cumin adding 2 to 3 tbsp vinegar or as needed to a smooth paste .

Marinate the beef with this paste for 5 to 6 hours or overnight in the refrigerator.

Heat the pressure cooker add 3 to 5 tbsp oil 

Add in 2 bay leaves,1 inch cinammon stick and kashmiri chillies. 

Saute for 2 to 3 minutes. 

Add 1 onion sliced and 1 tsp sugar let it caramelise. 

Add the tomato puree and saute

Add the marinated beef

Saute for few minutes on high flame  until nice and brown .

Add 1/2 cup water and cover the lid of the cooker.

It will take about 12 to 15 minutes depending the tenderness of the meat.

Once done release the pressure and dry the extra water left out

Saute it well in the oil 

Add fried potatoes and serve.

notes

I prefer steak cut of beef ,you can use tenderloin /undercut as well.

Adjust spices according to your taste.

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Sheermal or shirmal is a saffron flavoured traditional flatbread originally from Iran . Sheermal is a rich and delicious flatbread made with  basic ingredients like flour ghee,sugar milk and later brushed with saffron ,It is quiet popular In Kashmir, Lucknow , and northern parts of India and equally popular in Pakistan too. 

These rich a and flavoursome flatbread /sheermal pairs well with any non veg curries like nihari, korma or any moghlai gravies .I have served it with spicy chicken korma the combo was just amazing. 

This version of sheermal requires no egg ,the milkpowder makes the sheermal fluffy and soft. Sheermal can be enjoyed with tea as well ,The rich flavours from milk saffron a hint of sugar makes it so irrestible Adding nuts is another version of Shahi Sheermal which is become quiet popular these days  will share that too in coming days. shermal can be made on tava/griddle too just as you make naans.

Ingredients

3 cups maida/all purpose flour

2tbsp milk powder

1 1/2 tsp yeast (instant) 

3 tbsp ghee 

1/2 cup milk

salt to taste

4 tbsp powdered sugar 

1 tsp sugar

3/4 cup water  

10-12 strands of saffron/kesar

2 tbsp rose water (optional)you can use regular water or milk

1 tbsp warm melted ghee/butter for final brushing

Method

• In a bowl take 3/4 cup lukewarm water ,add 1tsp sugar and yeast and keep aside for 10 minutes.
• Mix rose water and kesar/saffron and keep aside you can use warm milk too .
• Sift flour, milk powder and salt together .
• In a bowl take flour,yeast add salt and milk knead . 
• Add ghee and mix to form a smooth dough.
• Cover with cling foil and let the dough double in volume,it will take about 1 1/2 to 2 hours.
• Once it doubles knock down the dough ,knead for 3 to 4 minutes and keep it aside for 10 to 15 minutes.
• Divide into 6 to 7 balls depending on size you want the sheermal to be.
• Flatten the dough and roll it like a chapati/roti.
• Prick holes with fork .

• Brush saffron over the rolled sheermal
• Preheat the oven at 180 degree for 10 minutes
• Line a baking tray and line it with parchment/foil.
• Place the sheermal on the prepared tray. 
• Bake for 15 to 18 minutes.
• As you take it out of the oven brush some ghee/melted butter and keep it wrapped in aluminium foil.
• You can brush saffron soaked milk too. 
• Serve with tea/cofee or any gravies of your choice.

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Chicken Afghani is a rich ,smooth and creamy delicious dish which is quite similar to Malai/Cream.

Chicken.Afghnai Chicken is whitish/creamish gravy with succulent chicken pieces which melts in the mouth. There are no complex powdered masala/spices used in making this delectable Afghani Chicken.

Afghani Chicken tastes best with Naan/Tandoori Roti or roomali roti .Well I really don't know how authentic the recipe is but trust me its the best and taste just like we get in the resturants here in Mumbai. Afghani Chicken is loved by everyone especially kids as it's mild spiced and not too heavy on masalas. Afghani Chicken is always a hit at our place and so is my Cream Chicken/Malai Chicken .Do give this a try I'm sure you will love it.

Ingredients

500 grams chicken (I used breast and thigh)

1 1/2 teaspoon ginger garlic paste

1 tsp lime juice

salt

1/2 cup thick curd .

3 tbsp cream 

2 tsp oil to shallow fry .

2 medium sized onions 

10 cashews

10 almonds 

3 green chillies

1/4 tsp garam masala powder

1/2 tsp coarsely crushed  pepper powder

kasuri methi 2 tsp 

1 tbsp butter

1 tbsp cream

few coriander leaves chopped.

Method

Wash the chicken pieces well ,drain excess water .

Apply salt lime juice and ginger garlic paste and set aside for 30 minutes.

Whisk curds till smooth add cream and apply this to the marinated chicken and keep aside for 3 to 4 hours or refrigerated overnight .

Heat a pan add oil ,then add the chicken pieces without adding the marinade you will be left out with ,we will use that later.

Fry the chicken well until done ,at the end just switch the flame high for a minute and toss the chicken ,this will give a nice barbeque look with brown spots .

Switch the fame off and remove the chicken in a plate.

Cut the onion into 3 to 4 parts .

Boil the onions with cashews and almonds adding little water ,let it cook for 6 to 7 minutes.

Allow it to cool.

Once cool put it in a mixer jar along with green chillies and grind to a smooth paste adding little water.

Heat a pan /vessel add 2 tsp oil ,1 tbsp butter once hot add 2 bayleaves followed by the ground onion paste.

Saute for 7 to 8 minutes over low flame .

Add in the leftover marinade and saute while stirring ocassionally 

Add in garam masala powder and crushed pepper , mix well  .

Add about 1 to 1/12 cup water depending on the consistency of the gravy needed 

Let it come to a nice boil 

Add the fried chicken pieces and give it a good mix.

Let it simmer for 5 to 7 minutes.

Add kasuri methi/dried fenugreek leaves crushing it in your palms,also add chopped coriander leaves.

Check for seasonings ,add salt ,lime juice or slitted chillies or pepper if needed.

Heat 3 to 4 pieces of coal once red hot place it over the gravy by keeping a piece of foil .

Add few drops of oil or butter on the hot coal and immediatley cover tight with a lid.

Let the smoke get infused for 5 to 6 minutes.

Then gently remove the foil and coal.

Just before serving add 1tbsp cream .

Serve hot with naan/roti /paratha or any bread of your choice.

 

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