The original Indian biryani! :)


Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

1 kg chicken section
500 g basmati rice (drenched for 30 minutes)
4 tbsp Garam masala sprigs not grinded
4 teaspoon gharam masala spices
50 grams butter
4 tsp minced garlic
1 cup onions sliced
4 teaspoon fresh ginger clip
3 tsp hot red pepper
1 tablespoon ground coriander
5 tbsp oil
2 teaspoons turmeric
2 cups milk
1/2 cup chopped tomatoes
4 Laurel paper
To prepare the sauce:
1 teaspoon hot red pepper
2 teaspoon ginger clip
2 teaspoons garlic clip
1 teaspoon gharam masala spices
1 cup yogurt milk
For decoration:

1/2 grams saffron (dissolved in 1 cup milk)
2 tbsp rose water

How to prepare
Put the ingredients of the sauce in a bowl and mix well together then add the chicken pieces and season for an hour until the chicken acquires all the flavors.
Boil the water and add 1/2 g of the masala not grounded, laurel and rice and cook the rice until it is cooked and then set aside.
Add the onion slices and stir until golden. Add 1 teaspoon of Garam masala and then the rest of the ingredients, including tomatoes, except rice.
We stir the ingredients for 5 minutes and then add the seasoned chicken with spices and stir until the chicken is cooked.
Lay the layers of rice and chicken alternately and then spread the saffron and the rest of the spices of Garam masala and butter between the layers and above and then finish with a layer of rice, saffron and rose water.
Cover the ingredients with aluminum foil and cover the pot and cook the ingredients over low heat for 10-12 minutes.
The Indian chicken biryani is ready to serve.


Dried fig and walnut cake

2 and a half cup of white flour
2 teaspoons of baking powder
Half teaspoon salt
¾ cup of white grape juice, unsweetened
¾ cup dried apricots, minced
½ cup dried figs, minced
½ cup of dried dates, minced
1 cup butter, soft

¾cup of granulated sugar
¾cup of brown sugar
2 large egg
2 teaspoons pure vanilla extract
½ teaspoon of almond extract
1 cup of walnuts, minced
Sugar powder, optional

How to prepare
Furnish the oven at 190 ° C, tray 5 x 23 x 33 cm in tin foil, and place the tin base in oil.
In a small bowl, mix the flour, baking powder and salt, and set aside.
In a small skillet, heat the grape juice over medium heat until bubbles begin to form on the edges. Place the apricots and figs, stir them and turn them over. Cover the pot, turn off the fire and leave for 30 minutes until the liquid is absorbed.
Add the butter and sugar together with the e-whisker until the mixture is blended and becomes light. Add the eggs, one after the other, then the vanilla and almond extract, mix them until they combine, and gradually add the flour mixture, stir well.
Add half of the dough in the Chinese tray, using a wide, oil-coated metal spoon, and then spread the chilled fruit evenly over the dough. Spoon the remaining dough over the fruit layer and gently spread it over the top.
Bake the cake for 25-30 minutes or until red and settle the middle, Chinese papyrus on the metal wire, sprinkle the powdered sugar when desired. Lift the tin to make a cake from the Chinese, cut into rectangles, store the cake in a tightly sealed container for more than a week.

What are frozen fruits?

Frozen fruit uses Frozen fruits are always sought for fresh fruit consumption in their short summer season,Such as berries, melons and other fruit containing seeds.

Especially when it comes to making sweets, which
It can also be prepared from frozen fruit. There are some cases where it is better to use frozen fruit instead of fresh, and we will give 3 cases to replace fresh frozen.

1. When the fresh fruit is immature or in season Before you start preparing the baked goods, consider the fruit you are using in the recipe, what is available and the quality of the fruit.
For example, when you want to prepare a peach pie in August, you will be directed to choose fresh, ripe, and scented peaches from the vegetable store. If you want to prepare the same pie at a time outside the season of peaches, or when there is a fruit is not
Mature, it is best to use frozen peaches with freezer.

Especially that the frozen peach comes in a sliced ​​and sliced ​​and is more sweet and juicy when dissolved.

2. When thinking about the cost, it is true that fresh fruits such as strawberries and strawberries are in their summer season fresh and large and have more flavor than
Other times, but in return are more expensive.
So when planning to prepare a sweet strawberry or strawberry or pie.

You need to consider that it needs several kinds of fruit and it will be expensive. So you can leave the fresh fruit to enjoy alone in the season and taste the flavors and the use of frozen fruit cheaper price for the manufacture of sweets and baked goods.

3. Save time and effort Frozen fruit gives a truly wonderful comfort to the lady of the house, especially the fruit that contains seeds such as frozen peaches that come from sliced ​​and sliced.

Frozen cherries that come unrated are often divided into halves. Therefore, when the use of frozen fruit in the preparation of baked goods of all kinds will notice the lady of the house how much time, effort and money.

Muffin eggs for breakfast

Light oil
12 medium eggs
175 g of ground chicken sausage, grounded
2 cups whole wheat flour
1 cup white flour
1 tablespoon of baking powder
1 teaspoon of granulated sugar
Half a teaspoon of soda bicarbonate
Half teaspoon ground black pepper
2 cups milk, low-fat
3 tbsp of canola oil
3 large egg, slightly whipped
100 g cheddar cheese, peeled and sliced

How to prepare
Heat the oven at 200 ° C.
Boil a large pan of water over high heat. Carefully place the eggs in boiling water. And boil them 4 And half  minutes. Immediately pour them into a bowl of ice water. Cradle for 10 minutes. And their crusts.
Heat a small skillet over medium-high heat. Put the sausages, and cook them for 4 minutes or until they turn red. With stirring from time to time until they crumble. Put them on tissue paper to be labeled.
Mix flour, baking powder, sugar, bicarbonate, and pepper in a large bowl.
Mix the milk, oil and large eggs in a separate large bowl and beat them until the mixture is smooth. Add the flour mixture to the milk mixture. Stir them with a wooden spatula or until the mixture becomes smooth. Place ⅔ of sausage and 50 g of cheese.
Divide half the amount of dough evenly between the muffin cups. Then put one boiled egg peeled in the middle of each cup perpendicularly, and put the second section of the remaining dough. Sprinkle the muffin with the remaining sausage and cheese.
Bake at 200 C on the bottom shelf in the oven until the chocolate melts and the fork comes out after suturing in the middle with a few wet crumbs for about 17 minutes. Remove them from the oven and refrigerate them for 10 minutes. Carefully, use a knife to separate the edges from Chinese cups.

Rice on the Mexican way

½Onion cut cubes
1 pound minced beef
¼ Cup taco seasoning
Tomatoes cut into cubes
1 cup roasted and dried corn
¾ cup of long white uncooked rice
2 cups meat broth
1 ½ cup of Colby Cheese Jack
Sour cream
Avocado clip cubes
Black olives sliced
Coriander minced
How to prepare
Place the onions in a large skillet over medium heat for 1 to 2 minutes, add the minced meat and stir until the meat is cooked and then the meat halves are fat.
Return the frying pan to the fire and add taco seasoning, chopped tomatoes, corn, rice, broth and stir until the ingredients blend well.
Leave the broth to boil and then heat the heat and cover the ingredients and leave them on low heat for 20 minutes with stirring after the first ten minutes.
Add the cheese and stir well, then cover the pan and leave the ingredients on low heat for another 3 minutes until the cheese melts.
Put rice and meat over a layer of sour cream, sliced ​​avocado, olives, coriander and any other ingredients you wish to add, making the dish ready to serve.