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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Methu Vadai Recipe

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Medhu Vadai always my choice for evening family snacks. My kids more likely to enjoy eating medhu vadai than paruppu vadai. 

 Its fluffiness and crispiness made them love to eat with a cup of tea or coffee. Medhu Vadai would be my first choice too for any family or festival occasions. Sometimes I love to prepare my methu Vadai with coconut chutney. It's really awesome taste.

I have to admit that I've just learned to fry medhu Vadai by myself. Sometimes I have been so disappointed by using beetle leave or plastics, it turned shapeless. It's not too complicated with bare hand,first the foremost,our hand must be watery while taking the batter by using four fingers and making hole by thumb. When dropping the batter towards hot oil ,it was easily dropped into oil when we push slightly with our thumb. It was already shaped in properly. This would be my preferred method for making crispy and fluffy medhu Vadai for my family.
You should try this..

Ingredients 
Whole urad dhall- 1 1/2 cups
Onions - 2 large ,chopped
Curry leaves - 2 sticks ,chopped 
Hot chilies - 2 nos, chopped
Fennel - 1/2 tsp
Black papers - 1/2 tsp
Salt 
Oil

Preparation 
1. Wash and soak whole urad dhall in water for approximately 2-3 hours.
2. Grind the soaked urad until smooth paste with adding very little water. The consistency should be as you can hold to form Vadai.

3. Keep the batter in fridge for 1/2 hr.
4. Mix all chopped ingredients and salt into batter well.
5. Heat oil in a pan for deep fry.
6. Wet your hand and take batter with your four fingers and make hole in middle with your thumb. Then drop into oil by pushing slightly with your thumb.
7. Fry til turn golden brown. Turn to both side to cook well.
8. Serve with coconut chutney.

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