Zucchini Chutney | Side dish for Idli, Dosa

Its spring time here in US and I just love the climate. The sun shines throughout the day and this is the best time for all outdoor activities. I find lots and lots of spring vegetables in the market. I had already tried few spring veggies in our tamil dishes. Check my Asparagus Chutney here. One veggie which attracted me this time is Zucchini. This a late spring and early summer veggie, but I found few in my market in cheaper rates now. So I grabbed one and tried to make chutney with that.   

Preparation and cooking time: 5-7 mins

Serves 3-4

Lauki Kofta Curry | Bottle Gourd Kofta Curry Recipe

Lauki Kofta or Bottle gourd kofta can be served with rice or chapathi. In tamil we call as sorakkai and am not a great fan of it. I never knew that we can make kofta using bottle gourd until I find it online. TH loves kofta generally and I served it for chapathi for our dinner.

It is very important to squeeze out all the water from the grated bottle gourd else it would be difficult in making balls and also in deep frying. Add besan if u need it more. As soon u mix the mixture for the kofta, deep fry it quickly. Else it will become watery because of the bottle gourd and also the onions.

It is always better to serve this immediately you prepare. Prepare kofta and gravy separately and while serving add kofta in the serving bowl and then pour the gravy on to it. Keep for 5 mins or so and then serve. 

Mughal Biryani | How to make Mughal Biryani Recipe | Mughlai Chicken Biryani Recipe

There are so many types of biryani recipes in my blog. But still am not done testing and tasting the varieties of biryani in my kitchen. This time I tried with something called Mughal Chicken Biryani which I grabbed from a TV show. It was a special program on Ramzan which explains how to do Biryani for Ramzan. They used mutton; here I switched to chicken for health concerns. The proportion given here can very well serve 2 to 3 people.

I prefer using chicken with bones for biryani. It tastes better which soaked in the gravy and cooked along with the rice. But TH likes it to be boneless to make the job easier while eating. So here I used bonless chicken breast and it depends on ur taste whether to use bone-in or out… and also make sure you add enough oil, to avoid the chicken gravy getting burnt in the pan. If u needs to add some more oil in the middle of the recipe, go ahead and add. This gives the gravy, the unique flavor.

I served it with onion raitha and chicken tikka.

Check also my other Biryani Recipes here.