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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Pal Appam @ Kerala style laced pancake

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I really adored Kerala style pal appam. It's basically made with very very simple ingredients. After many attempts with some famous Indian blogs, one day I came across with this recipe but with adding my own other ingredient for better result. Eventually I tried out and as a result, I've never had failure on it. It turned out well! Time goodness !😃 it's fluffy in middle and crunchy on the edges. I really preferred to add basmatic rice with raw rice to get fluffy in middle.

Therefore I would like to share my recipe with my kind heart...please try it.. 

Ingredients

1. Raw rice - 1 cup
2. Basmatic rice - 1/2 cup
3. Grated coconut - 3/4 cup
4. Cooked parboiled rice - 1/2 cup
5. Coconut water -1/2 cup
6. Sugar - 1 and 1/2 tbs
7. Yeast - 1/4 tsp

Preparation

Wash and soak the rice for 2 to 3 hours. Drained the water *keep excess water * and grind the soaked rice with grated coconut and cooked rice with adding coconut water. While grinding add * excess water * to get drain consistency. Then add sugar and grind for 2 to 3 seconds. Add yeast and grind again for 2 to 3 seconds. Lid on and keep appam batter in warm place to ferment for 8 hours. After 8 hours,you can see the batter triple in volume. If the batter is thick add some spoons of fresh coconut milk to get the consistent. At this stage, add salt for taste and leave it for 15 minutes. You will notice that the batter rises again like foamy...Now heat the appam pan and start to swirl...served with fresh coconut milk or any spicy curry...

Please reply for any comment for my recipe....


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