Chicken Rasam or Kozhi rasam is a popular south Indian – chicken soup made with chicken stock flavoured with garlic, pepper and cumin seeds.
Make Chicken Pulao in quick & easy steps…,
2 Cups Of Flavoured rice
4 Diced Onions
150 – 200 Gms Of Green Peas
Raisins & Cashew Nuts
2 Tsp Ginger Garlic Paste
The human brain is the most complex object in the universe. It is also the organ that consumes by far the most energy, compared to its weight. The brain is only about 2% of our body weight, but uses 20% of the energy.
This remarkable organ has evolved over millions of years. During this time, humans were omnivores. We ate both meat and plants.
There are many nutrients in these foods that are absolutely critical for the proper function of this very delicate system. Unless proper care is taken to supplement, going vegan and eschewing animal foods may lead to a deficiency in some of these important substances.
Here are 5 nutrients that are very important for the brain and only found in animal foods.
1. Vitamin B12
Vitamin B12 is critical for the health of the brain and nervous system and is primarily found in animal foods. A deficiency can cause all sorts of adverse effects on brain function.
Creatine is an important nutrient in muscle and brain that helps to supply energy. Studies show that vegetarians have a deficiency in creatine that leads to adverse effects on muscle and brain function.
3. Vitamin D3
A large part of the world is deficient in Vitamin D3, which is only found in animal foods. A deficiency in this critical nutrient is associated with depression and various diseases.
Carnosine is found strictly in animal tissues. This nutrient can reduce damage caused by elevated blood glucose and may have strong anti-aging effects.
5. Docosahexaenoic Acid (DHA)
The Omega-3 fatty acid DHA is critical for proper function of the brain. It is primarily found in animal foods like fatty fish. Studies show that vegans and vegetarians are often deficient in it.
Just Eat Some Animals as well…
Humans evolved eating both animals and plants. However, we can function in some cases without either. The Inuit, for example, survived mostly without plants, but they had to compensate by eating lots of organ meats.
In the 21st century, people can survive and function without animal foods if they make sure to supplement with critical nutrients. Before the era of supplementation, completely removing animal foods would have lead to a slow and painful death due to B12 deficiency.
But even though functioning without either plants or animals is possible… neither is optimal. In the same way that a meat-based diet is healthier with a little bit of plants, a plant-based diet is healthier with a little bit of animals.
We highly recommend that people who choose to avoid meat for ethical reasons (because there is NO proven health reason) at least include some eggs and fatty fish. A little bit goes a long way and it is possible to choose natural, humanely raised sources.
But to those who really decide to remove all animal foods from their diet… make sure to be very prudent about your diet and supplement
Home Made Favorite South Indian Spicy Chicken Masala Curry in easy steps here,
- Big Onion (2 of them – Chopped)
- Black Pepper Powder (¾ Teaspoon – To your spice level)
- Cashew nut (7 of them)
- Chicken (½ Kg – Medium Size Bone Cube)
- Cinnamon (1 No.)
- Cloves (3 of them)
- Coriander Leaves (Few – Chopped)
- Coriander Powder (1 Teaspoon)
- Cumin Powder (¼ Teaspoon)
- Curd (3 Tablespoon)
- Curry Leaves (12 of them)
- Ginger Garlic Paste (1 Teaspoon)
- Milk (5 Tablespoon)
- Oil (4 Teaspoons)
- Red Chilli Powder (1 Teaspoon – To your spice level)
- Tomato (1 No. – Chopped)
- Turmeric Powder (¼ Teaspoon)
Step 1 : Marinating the Chicken for 20 Mins
Mix all of the ingredients together and let the chicken marinate for about 20 Minutes.
- Red Chilli Powder
- Turmeric Powder
Step 2 : Making of Cashew nut Paste and 3C Powder
Make a fine Cashew nut paste from whole Cashew nut and milk, Also make a 3C powder from dry roasted Cinnamon, Cloves and Curry Leaves.
3C – Cinnamon, Cloves and Curry Leaves !
Step 3 : Cook the Masala Paste
Heat 1½ tablespoon of oil and add onions then saute it well. After that, add Ginger Garlic Paste and saute further for another 3-4 minutes on medium heat. Then add Coriander Powder, Cumin Powder, Black Pepper Powder together and cook for another minute.
Finally add the tomatoes and let it cook for 3-4 minutes then mix well and cook till the oil separates. Now cool and grind the cooked masala.
Step 4 : Cook the Marinated Chicken
Heat 1½ tablespoon of oil and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook for another 4-5 minutes (covered). After that, add the Masala Paste, Cashew nut Paste and 3C Powder then mix well.
Now add a cup of water and cook untill you get the desired curry consistency also adjust salt and garnish with fresh coriander leaves.
The Favorite South Indian Spicy Chicken Masala Curry is ready now, so serve it with simple white rice, idly or nice roasted dosa.
Taste Rich Ambur Chicken Biryani in easy steps here,
- Bay Leaves (2 nos.)
- Big Onions (Sliced – 2 nos.)
- Big Tomato (Chopped – 1 no.)
- Cardamom (2 nos.)
- Cinnamon Stick (1 no.)
- Cloves (3 nos.)
- Coriander Leaves (Chopped – Few)
- Ghee / Clarified Butter (1 Teaspoon)
- Ginger Garlic Paste (1 Teaspoon)
- Lime Juice (1 Teaspoon)
- Mint Leaves (Chopped – Few)
- Oil (2 Teaspoons)
- Red Chilli Powder (2 Teaspoons)
- Saunf (1 Teaspoon)
- Seeraga Samba / Small Grain Rice (1 Cup)
- Skinless Chicken (1/2 kg)
- Thick Curd / Yogurt (1 Teaspoon)
Step 1 : Cook the Chicken
Saute the following nicely on the hot oil and ghee,
- Cinnamon stick
- Bay Leaves
Add a drop of curd and stir it then add a tablespoon of ginger garlic paste and stir a little. Now add the skinless chicken and saute it nicely, then add red chill powder, onion, tomato and stir it nicely (tomato need to be smashed). Finally add the mint and coriander leaves.
Then add the curd to make the chicken soft, lime juice and mix it well also add the required amount of salt to it. Then close the lid and cook it for 5 mins.
Step 2 : Add the Half Cooked Salted Rice
Add the salt and half cook the Samba Rice then drain off the extra water from it. Simultaneously add 1/4 Cup of hot water and mix the chicken well then close lid for some time.
Now add half cooked rice to the chicken when the chicken gravy becomes little thick and stir them well without breaking the rice grains.
Step 3 : Final / Dum
Seal the lid by sticking it with some big foil to restrict the steam from escaping and place it on a very slow flame.Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn’t come in direct contact with the heat source. And cook it for 15 mins then add fried onions on top.
The Taste Rich Ambur Chicken Biryani is ready now, so serve them with raita.
Get Fresh Meat at your doorstep from Chef & Butcher,
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Special Note :
- The amount of tomatoes should always be lesser than that of the onions.
- Marinate the chicken with curd for 30 minutes to make it soft.
- Don’t add too much of spices.
- Don’t add the rice when there is lots of water in the chicken.
- Add salt separately for the rice and also for the gravy.
- No Green Chillies, Turmeric Powder and Basmati / Long Grain Rice.
Perfect Chicken Dum Biryani in easy steps,
Herbs, spices and condiments,
1. Cloves (6 of them)
2. Cinnamon (1 stick)
3. Green Cardamoms (6 of them)
4. Bay leaves (2 of them)
5. Shahi Jeera / Caraway Seeds (1/2 Teaspoon)
6. Pinches Grated Nutmeg (Few)
7. Mace (Few)
8. Coriander powder (2 Teaspoon)
9. Red Chili powder (1 Teaspoon)
10. Fresh Mint (Chopped – 5 to 6 pieces)
11. Green Chilies (Chopped – 2 to 3 pieces)
12. Tomatoes (Chopped – 4 to 5 pieces)
13. Fresh Coriander Leaves (whole bunch)
14. Medium Size Onions (8 to 9 pieces)
15. Pure Turmeric Powder (1/2 Teaspoon)
16. Bone Cube Chicken (12-16 pieces / 1Kg)
17. Oil (for Cooking and deep frying)
18. Ginger Garlic Paste (2 Teaspoon)
19. Milk (1/2 Cup)
20. Saffron / Kesar (Few Strands)
21. Clarified Butter / Desi Ghee (6-7 Tablespoons)
22. Cashew nuts (Few)
23. Raisins and Almonds (Optional)
Step 1 : Marinating the Chicken for 6 to 12 Hours
Mix all of the ingredients together and let the chicken marinate for about 6 to 12 hours. (more hours result in great taste)
- Bone Cube Chicken (12-16 pieces / 1Kg)
- Pure Turmeric Powder (1/2 Teaspoon)
- Ginger Garlic Paste (1 Teaspoon)
- Coriander Powder (1 Teaspoon)
- Little Salt
Step 2 : Deep fry the onions
Slice the onions (very thin) and fry them in batches, Make sure that the heat should be medium, not too high. Stir the onions continuously for uniform browning. When they become light brown, drain them on paper towel. They will get nice crispy as they cool down.
Step 3 : Cook the Marinated Chicken
Heat 3-4 tablespoons of oil and add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little.
Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders (1 tablespoon coriander, chili), and salt. Cook till the chicken is cooked and add one third of the fried onions.
Step 4 : Flavoring the Rice (three fourth cooked)
The rice needs to be three fourth cooked and the rest gets cooked on dum.
- Lots of water (10 Times of rice)
- Cinnamon Stick
- Green Cardamoms
- Caraway Seeds / Shahi Jeera (Rest)
Boil all this for a few minutes on a high flame (7 minutes or so). Strain the rice and spread it on a clean surface, so that it cools faster.
Step 5 : Make milk and nuts Ready
Boil the milk and add crushed saffron, Also fry the cashew nuts in the desi ghee until that’s golden brown. Add almonds and raisins, if required. Keep some melted desi ghee aside.
Step 6 : Layering the Biryani
Take a heavy bottom pan with a lid (non stick is best). Take some melted ghee and grease the bottom of the pan with it. Then put a layer of rice.
Then a layer of marinated chicken,
Followed by layer of fried onions and then a layer of chopped coriander,
Repeat and finish off with the rice layer. Lastly, sprinkle the cashews and other nuts. Pour the saffron milk on top. Also pour some Desi Ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
Step 7 : Final / Dum
Seal the lid by sticking it with some big foil to restrict the steam from escaping and place it on a very slow flame.Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn’t come in direct contact with the heat source. Leave it for one hour.
The Perfect Chicken Dum Biryani is ready now, so serve them with cold raita.