Village Style Chicken Rice || by Bhimavaram Buchi Babu

You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser.

For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.)

You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.

INGREDIENTS
3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
 Salt and freshly ground black pepper
1 chicken, cut up into serving pieces
1 ½ cups white rice
 Pinch saffron, optional
 Freshly minced parsley or cilantro for garnish
 Lemon or lime wedges

PREPARATION
Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

How to make chicken fried rice, chicken fried rice, chicken fried rice video reccipe, chinese chicken fried rice, chinese food-chicken fried rice, chicken fried rice preparation, chicken fried rice-easy recipe, how to prepare fried rice, chicken fried rice recipe, spicy Indian chicken fried rice, quick chicken fried rice recipe, making of chicken fried rice

Yellow Yolks Egg Fried Rice || using 25 eggs || village food

                                           pls like,comment & subscribe for more videos
Classic Chinese egg fried rice that everyone can easily cook at home. To master it, with cooking every rice coat with egg, super delicious. Perfect for week night dinner, better than takeaway!
Cooked rice that has been refrigerated — such as day-old leftover steamed rice — works best in golden fried rice. Dry grains that don’t clump together are easier to fry than short-grain or sticky rice. Refrigerating cooked rice allows it to dry slightly, and dry, cold grains separate more easily than hot, moist grains. The rice should be dry but still pleasantly tender. Cover the rice while you refrigerate it so that it doesn’t become crunchy or tough.
Ingredients

10 tablespoons peanut or sesame oil

25 egg yolks

10 cups long-grain rice, cooked and refrigerated

10 scallions or green onions

Salt, to taste

Ground pepper, to taste

Directions

Heat oil in a wok or large skillet over medium heat.

Place egg yolks in a bowl. Beat them with a fork until they have a smooth, even consistency. Set the bowl aside.

Hold your hands under running water for a moment to wet them. Run your fingers through the refrigerated rice, rubbing the grains to break any clumps.

Cut about 1/4 inch off both ends of the scallions to trim them. Trim and discard the white portions of the scallions, if desired. Slice the scallions into 1/8- to 1/2-inch-long pieces, depending on your preference.

Add the scallions to the preheated oil. Stir them with a wooden spoon or bamboo spatula until they are tender, approximately 2 minutes.

Add the rice to the wok. Stir the rice continuously as it cooks, frying it until it starts to brown, approximately 3 to 5 minutes.

Push the rice away from the center of the wok with the wooden spoon or spatula, creating a crater-like space in the center of a tall ring of rice.

Pour the beaten egg yolks into the empty space in the center of the wok. Avoid stirring the yolks until they start to become opaque as they cook through, approximately 1 to 2 minutes.

Stir the half-cooked egg yolks with a pair of chopsticks or the wooden spoon or spatula you used to stir-fry the rice. Stir outward in a spiral pattern, starting in the center of the wok — where there is only egg. Incorporate rice into the eggs gradually as you stir outward.

Continue stirring all the ingredients once you reach the outer edge of the rice. Make long and broad stirring gestures to distribute the egg yolk through the rice so that it is mostly uniform in its golden yellow coloring.

Remove the wok or skillet from the heat once the egg yolks are completely opaque and evenly distributed.

Season to taste with salt and ground pepper. Serve the golden fried rice while it is still warm.

Tips: Ingredients and Substitutions

Basmati rice and jasmine rice are two types of long-grain rice that work well in fried rice dishes. Long-grain rices are generally drier and less sticky after you cook them, which is critical to successfully preparing fried rice.

Add about 1/3 cup of meat per serving of fried rice, if desired — 1 1/3 cups total for a four-serving recipe. Diced chicken, chopped pork or whole shrimp are the most common types of meat in fried rice dishes. Add the meat to the oil before you cook the scallions. Add the scallions once the pieces of meat cook through. Pre-cooked or leftover meat only needs to become warm before you add the veggies.

Add about 1/3 cup of vegetables per serving of fried rice, if desired. Cook veggies with the scallions until they are tender before you add the rice. Frozen mixed vegetables, chopped lettuce or cabbage, sliced carrots, whole pea pods, sliced mushrooms, broccoli florets, sliced peppers and cut green beans are appropriate choices.

Substitute 2 whole eggs for 4 egg yolks, if desired.

Serving Suggestions

Add one serving of golden fried rice per plate as a side dish for a Chinese or Chinese-inspired main course. Dish two servings per person if the fried rice is your main course.

Garnish the rice with thinly sliced scallions.

Beer complements fried rice well, or maintain the Asian-inspired theme by serving jasmine tea with the dish.
Start to Finish: 25 minutes
Servings: 10
Instructions
Wash and chop all the ingredients into small pieces. Mix the overnight cooked rice with the egg yolks, separate the rice if it stick together.
Heat oil on high heat, cook the onion for a minute until soft. Then add rice and stir fry it quickly on high heat for two minutes.
Add the ham, crab stick and cook for a minute. Then add vegetables, season with salt, white pepper and chicken powder. Stir for one minute, then add the egg white and mix well, then it is done!

classic potato pancakes || how to make potato pancake || teatime snack

                                            pls like,comment & subscribe for more videos

"This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a 

hearty winter meal. You can use more flour if the mixture seems too wet."

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

YIELDMakes about 24 pancakes

INGREDIENTS

1 medium onion, peeled

4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled

2 large eggs

2 tablespoons all-purpose flour

6 tablespoons vegetable oil

6 tablespoons unsalted butter

Applesauce and/or sour cream, for serving

PREPARATION

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and 

set aside to drain.

In large mixing bowl, lightly beat eggs, then whisk in flour.

Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon 

or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions 

of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to 

drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and 

adding 1 tablespoon oil and 1 tablespoon butter before each batch.

Serve pancakes hot with applesauce and/or sour cream.

Directions

Print 

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Turn oven to low, about 200 degrees F (95 degrees C).

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick 

pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Banana Pancakes || Home Made snacks Recipe

pls like,comment & subscribe for more videos

 This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from All recipes,

submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered

between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on

a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That's it. Enjoy.
DIRECTIONS
Combine flour, sugar, baking powder and salt.
In separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be a little lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop batter onto pan, using about 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides.
Adding Nuts, Chocolate Chips, and More!
These pancakes are awesome on their own, but they also welcome some company. To these pancakes, try adding chopped nuts, chocolate chips, fresh blueberries, or even

a handful of leftover granola. Sprinkle these extras over the pancakes on the griddle as the first side cooks.
And of course, when you pile these on your plate, don't forget the syrup. Or a smear of jam. Or maybe some Nutella. It's your stack of pancakes — you can eat them

however you want.
INGREDIENTS Nutrition

SERVINGS
6
YIELD
12 pancakes
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed (leave a few chunks)
banana pancake recipe, banana and egg pancake, banana pan cake really tasty, healthy banana pancake,
recipe banana pan cake part 1, banana pan cake recipes, banana pan cake by nisha madhulika,
Fluffy Banana Pancakes, easy banana pancakes recipe, banana pancakes recipe healthy,
banana oatmeal pancakes recipe, banana pancakes recipe with pancake mix,
banana pancakes recipe eggless, whole wheat banana pancakes recipe, make banana pancakes
banana, food, recipe, recipes, banana pancake recipe, quick, simple, pancakes, snack, pancake, banana recipes, banana pancakes, kids recipes, breakfast for kids, bananas, breakfast, cake, how to, dessert, easy pancakes, pancake breakfast, easy banana pancakes recipe, banana pancakes recipe healthy, banana pan cake really tasty, healthy banana pancake, banana pancakes recipe with pancake mix, make banana pancakes, whole wheat banana pancakes recipe, banana pan cake recipes, healthy,
------------------------
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

Capsicum Masala Rice- Prepared By Mom-Easy lunch box recipe

Please watch: "Indian Village Chicken Curry Recipe || Home-style chicken curry || Quick Chicken Curry"
https://www.youtube.com/watch?v=UWxpuFBN_Z4
-~-~~-~~~-~~-~-

Ingredients used in Capsicum masala rice
• Cinnamon Stick 1inch Piece.
• Black Gram Daal(minnapappu) 1 Teaspoons.
• Cumin seeds 1/2 Teaspoons.
• Coriander Seeds 1 Tablespoons.
• Dry red chillies(adjust spice level) 3-4 Piece.
• Roasted Peanuts 3 Tablespoons.
• Freshly Grated Coconut(Optional) 1 Tablespoons.
• Ghee/Oil 2 1/2 Tablespoons.
• Black Mustard Seeds 1 Teaspoons.
• Capsicums(bell peppers)-Thinly Sliced 2 Big.
• Fresh Curry Leaves 10-12 Numbers.
• Cooked Rice 3 Cup.
How to make the recipe:
To the cooked rice add a tsp of Ghee and combine(each grain should be separate).
Keep aside.Heat a tsp ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown.
Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out.
Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.
Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter.
Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes.
Dont over cook them, let the capsicums retain their crunchy texture.
Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture.
Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).
Green Pepper - capsicum pepper rice
----------
how to make capsicum rice, capsicum rice, quick lunch box recipe, capsicum masala rice, bell pepper malala rice, capsicum-bell pepper masala rice, easy lunch box recipe, home made capsicum rice, lunch box recipe, bell pepper rice, paprika masala rice, paprika rice, capsicum masala, capsicum rice recipe, capsicum garlic rice, how to cook easy capsicum rice, recipe-capsicum rice, capsicum fried rice recipe, capsicum fried rice
capsicum, masala, rice, indian, cuisine, recipe, cooking, vahrehvah, vahchef, make, cook, food, curry, dish, videos, CAPSICUM MASALA RICE, Capsicum masala fried rice, capsicum masala bath, Bell pepper rice, 15716, Biryani and Rice Recipes, Dinner Recipes, Pepper Recipes
---------------
https://www.youtube.com/edit?o=U&video_id=w6UI1e_lr4A

-----------
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8
--------------
Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel
--------------
Google + : https://plus.google.com/u/0/

Chicken Curry || Indian style chicken recipe by bachelor boy (buchi Babu)

Chicken Curry || Indian style chicken recipe by bachelor boy (buchi Babu)
prinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
For More Tasty & hungry Food Videos
Subscribe to us : https://www.youtube.com/channel/UCwzqMftiMleX_4ZLo4RUNGg

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

how to make chicken Leg fry || spicy drumstick chicken fry

How to make spicy drumstick chicken fry with chicken leg pieces? Today’s hot recipe is drumstick chicken fry. This spicy dish is usually eaten as a starter. Chicken drumstick fry is the Indian food recipe that is easy to prepare. It is favorite food item for all the non vegetarian lovers. I got a chicken leg pieces while buying the raw chicken, so started to do something special with this chicken leg pieces. Those who want to taste the chicken without the bones then they prefer this leg pieces. You can also cook this drumstick chicken fry in oven. But I used natural method for preparing these chicken legs.

For preparing the chicken drumstick fry I have used only little ingredients, this makes you to prepare the quick non vegetarian recipe. Collect the ingredients properly and start making the tasty drumstick fry. I have chosen food color so that the dish will look great. After cooking the taste of this chicken leg pieces would be awesome and mouth watering too. The outer layer of the chicken drumstick fry piece would be crispy since it fried deeply and the inner layer would be smooth and tasty to bite. Finally this chicken drumstick fry with chicken leg pieces are a best starter to serve in the meals. The crispiness of the chicken leg piece will be getting from the ingredients which we have used in making of the dish like corn flour and maida flour. Why I have used these flours in making of the chicken drumstick fry? First thing is by adding the flours the masalas wont leave the chicken pieces after dipping them into oil for frying. Second thing is these two flours will give crispiness to the chicken leg pieces. So why delay start preparing this tasty chicken drumstick fry by bringing some chicken leg pieces from market. Are you ready? Here you go with cool recipe.
Ingredients
Serves: 10
10 Chicken legs
5 teaspoons Yogurt(curd)
5 teaspoons Chilli powder
3 teaspoon Pepper powder
3 teaspoon Ginger Garlic paste
4 teaspoons Lemon Juice
Pinch of turmeric
Pinch of red Color
1, cut into circles Onions
Salt to taste
2 teaspoon Jeera powder
2 teaspoon Coriander powder
5-10 teaaspoons Oil - 4to5tsp
10 Curry leaves
Directions
Prep:15min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min
Clean the chicken legs and remove the skin and keep a small slits on each leg piece (around 4-5 slits for each leg piece).
Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well into a paste.
In a bowl add yogurt,ginger garlic paste, pepper powder, salt, jeera powder, coriander pwdr, 1tsp oil, Red color and mix well into a paste.
Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
Heat oil in a pan,at medium flame add marinated chicken pieces and fry it.
Turn the pieces at regular intervals for around 5-10 mins to avoid blackening so that its cooked inside too.
Now garnish fried curry leaves and serve it with onions and a lemon.
chicken legs recipe, chicken leg recipes, chicken leg fry recipe, leg piece fry, chicken leg piece fry, chicken leg piece,
hotel style chicken leg pieces fry, spicy chicken legs roast, chicken drumstick fry, simple chicken fry,
chicken recipes for dinner indian, spicy chicken fry, Chicken fry, chicken drumsticks, tandoori chicken,
spicy chicken, chicken masala fry, chicken recipes for dinner,
chicken recipes easy, chicken recipe indian style, andhra style chicken fry
--------------------------------
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/