Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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How to make a perfect soft and fluffy idli or dosai

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The most popular Indian breakfast in India or abroad is idli or dosai. It is a fermented food which is scientifically good for health. At home, idli or dosai the most frequented breakfast I made for my kids to school. One day,I found myself so disappointed and failed when idli came harder at first place. An awful moment..  After some research on idli's ratio standard through out all Indian blogs endlessly,I found a perfect idli recipe,at last. 

It's all about the ratio that we need to remember ' 3-1/2'. Basically, I used some rice variation on this recipe,basmatic,parboiled and raw rices. Until now I've never had failure on this rice combination method. On the other hand, I used whole urad dhall and some fenugreek seeds to give fluffiness and soft idli. Not to forget a generous handful of cooked rice for softness indeed. Must 'do' grind separately for better results...

Here, my recipe for soft and fluffy idli...

Ingredients 

1. Raw rice - 1 cup
2. Basmatic rice - 1 cup
3. Parboiled rice - 1 cup
4. Whole urad dhall - 1/2 cup
5. Cooked rice - 3/4 cup
6. Fenugreek seeds - 1 tsp
7. Salt - 1/2 tsp

Preparation

Wash and soak urad dhall and rice with fenugreek seeds for 5 to 6 hours. Drain water,* keep excess water* and grind soaked rice with fenugreek seeds until firm and not drain consistent. To check the rice consistency,take some batter with your fingers and strokes..feel a bit grit...means it's done. Next, grind urad dhall like rice consistent but until smooth. Now play time, using your hand dip in through the batter and mix well. Add salt, mix well for 5 minutes. Lid on and keep the batter in warm place ( on warm water pot will do ) to ferment for 12 to 14 hours. You will notice the batter rises to double in volume.

Now, grease the idli moulds with some of oils or ghee. Stir well the fermented idli batter,scoop some and pour on idli mould. Steam it into idli steamer for 10 minutes..use toothpick to check the idli ..comes out clean....it's done!
For dosai,I like the tiny tiny holes on my dosai, it's gives you the fluffiness...same batter I used for idli and dosai..

Your soft and fluffy idli is ready to serve with chutney or curry...yum..yum

Please drop in your kind comments...


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