Thursday, August 4, 2011

KOTTHU PAROTTA


KOTTHU PAROTTA

Ingredients

3 Parotas
1 Onion-sliced
1 ½  cup Salna
2 Eggs
1 tsp Pepper powder
2 tsp Vegetable oil

Methods

1.      Mince the parotas into small pieces.
2.      In griddle heat oil, add the sliced onions, eggs and sauté well.
3.      Add the minced parotas, salna, pound the ingredients with heavy iron spatula for 4-5 minutes until all the ingredients are mix well.
4.      Add the pepper powder over the ingredients and mix well.
5.      Serve hot with onion raita.

BEETROOT HALWA



Beetroot Halwa

ingredients:

Beetroot - ½ kg
Milk - 750 ml
Ghee - 2 table spoon
Sugar - 3 cups

Garnishing ingredients:

Cardamom powder - a dash
Roasted Cashew nut – 6 Piece

Pista – 4 Piece
Badam – 4 Piece

Preparation:

Wash the Beetroot and then Peel and grate the beetroot.

Keep it separately.

Heat the pan and add 2 table spoon of ghee.

After the Ghee melted and add the grated beetroot.

Stir well for 5 to 10 mins in a low flame untill the raw smell disappears.

Now Add milk and cook on low flame till the beetroot is tender and smash well.

Once it starts thickening stir continuously do not stop stirring otherwise it will lump in it .

Then add sugar for your taste.

Cook further till thickness.

Again add ghee and cardamom powder.

Stir well in a low flame till the ghee Bubbles out.

Garnish with roasted cashew nuts, pista and almonds.

Now Halwa is ready to serve.

U can Serve the Halwa hot or cold.
To be Note the Tips:
Roast badam, pista, cashew nuts in 1 table spoon of Ghee.

Then broken into small pieces.

Fry cardamom in ghee then powder it.

Serve hot beetroot halwa.

IDLI BURGER



IDLI BURGER

Ingredients: 

2 idlis
1 cup of grated paneer (optional)
1 cup of soaked soya granules
2 tbsp coriander leaves, chopped
1 potato, boiled and mashed
2 tsp corn flour
1 green chili, chopped
1 tsp amchur powder
1 tsp red chili powder (optional)
3 tsp tomato sauce 
2 slices of each tomato, onion, cucumber
1 tsp oil
1 cherry
salt to taste
1 toothpick

Preparation:

Take the Idlis and deep fry them till they become golden brown.
Mix the mashed potato, paneer, soya bean, chili powder, amchur powder, corn flour, and salt, soaked and then shape it like a tikki, the size of an idli.
Take a pan and put 1 tsp of oil and cook the tikki on both the sides till its golden brown and then drain on a paper towel.
Apply tomato sauce on one side of one idli and place the tikki on it. Place cucumber, onion and tomato slices over it and then place the other idli, one side applied with tomato sauce, over it.
Pin the cherry with the toothpick and insert it into the Idli Burger.
Your Idli Burger is ready to be served with tomato sauce.

SPICY KOZHI VARUTHA KUZHAMBU




SPICY KOZHI VARUTHA KUZHAMBU

Ingredients

Chicken pieces with bones: ¼ kilo or 250 grams.
Cooking Oil: 2-3 table spoons 

Seasoning Ingredients 

Cinnamon: 2 pieces
Saunf known as aniseed: ½ table spoons
Pineapple flower: half
Kalpaasi (Known as black stone flower): ½ table spoons
Dried red chilli: 5
Curry leaves: A Few Leaves
Cashew: 10 

Cut finely

Big Onions: 100 grams
Small Onions: 100 grams
Country tomato: 2 numbers
Coriander leaves: A Few Leaves
Chilli powder: ½ table spoon
Coriander powder: 1 table spoon
Turmeric powder: ½ table spoon
Ginger garlic paste: 1 table spoon
Salt: 1½ table spoons 

Grind to a paste

Coconut: ½ cup
Green chilli: 2
Poppy seeds: 1 table spoons

Method

Wash Chicken and cut into pieces.
Heat a table spoons of Cooking oil in a frying pan.
Add the seasoning items, one by one and fry.
Add small Chopped onion fry till golden.
Add chilli powder, coriander powder, turmeric powder.
Add ginger garlic paste, pepper cumin paste, and fry till the raw smell goes off.
Add chopped tomatoes and fry till it is mashed.
Add Chicken, fry add water as needed and cook.
When the chicken is ¾ cooked, add salt.
Add Grind paste and let it boil for a few minutes.
Add coriander leaves and remove the pan from the stove.
Kozhi Varutha Kuzhambu can be served with Chapatti, Idly and Dosai.

RAVA UPPUMA



RAVA UPPUMA

Ingredients:

Rava (Semolina)  : 200ml or 1 cup
Water                 : 450ml or 2 ¼ cup
Onion                 : 1
Green Chillies     : 2
Ginger               : ½” piece
Curry leaves      : a few sprigs
Mustard seeds :  1 teaspoon
Black gram (urad dhal): 1 teaspoon
Salt   : ½ teaspoon

Method:

Roast rava (without oil) in a pan stirring it till you release the flavor and the rava is fried to a light brown color.
Chop onion, green chillies and ginger.
Heat oil in a non-stick pan. Add the mustard seeds and urad dhal. When the seeds start to crackle add the chopped onions, green chillies and ginger and sauté for a couple of minutes. Finally add the curry leaves, pour water into the vessel and add salt. Bring to boil on medium heat. When the water starts to boil, reduce heat and carefully add the fried rava. You will have to stir constantly to make sure that there are no lumps in the rava.

Tips: Fried cashews and ghee (clarified butter) can be added to the uppuma to add flavor and taste. Vegetables like French beans and carrots can also be added if desired (add along with the onions ).

TOMATO RASAM


TOMATO RASAM

Ingredients

3-4 tbsp: Red Gram Dal
4 (large & finely chopped): Tomatoes
1/2 tsp: Garlic paste
1-inch piece: Ginger (finely chopped)
1 tsp: Garlic grated
1-2: Green chilies finely chopped
Coriander leaves, finely chopped
1/2 tsp: Turmeric powder
1tsp: Mustard seeds
1tsp: Cumin seeds
1-2 : Whole dried red chili (halved)
A pinch: Asafoetida
Curry leaves few
Chili or pepper powder to taste
2 tbsp: Oil
21/2 cups: Water
Salt to taste
 
Method
 
Pick, wash and pressure cook the dal and keep side.
Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
Serve hot garnished with coriander leaves.

CAULIFLOWER PEAS EGG KAIMA



Cauliflower Peas Egg Kaima

INGREDIENTS:

1 cauliflower
1 cup peas
4 eggs
For paste:

2 big onions
1 tomato(big)
1 inch ginger
6 flakes of garlic
5-7 red chillies
few cinnamon,cloves,aniseeds

METHOD:
 Clean the cauliflower well. Finely chop the cauliflower to look like kaima.
Grind all the ingredients mentionded to a nice paste with little salt.
Place a pan in stove,pour 2tbsp of oil. Add the paste and saute well till the raw smell goes. Now add peas, add chopped cauliflower, turmeric powder, required salt and stir for 2 mts.
Add little water and cover the lid. Cook it ,allow the water to dry.
Beat the eggs lightly with salt and pepper powder(optional). Pour this mix in cooked cauliflower and keep on frying till it is well scrambled.
Sprinkle chopped coriander leaves, mix. It looks like kaima which is suitable with plain rice, roti, bread and even as dosa stuff-in (masal dosa).

BUTTER CHICKEN


 

Butter Chicken


Ingredients (serves 4)

125ml (1/2 cup) natural yoghurt
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
2 tsp fresh ginger paste
2 garlic cloves sliced
1kg chicken cut into pieces
125g cashew
60g unsalted butter
1 tbsp sunflower oil
1 onion, finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf or normal bay leaf
1/2 tsp pepper powder and salt to taste
425g of tomato puree or paste
150ml chicken stock or water
250ml (1 cup) thickened cream

Method :

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, ginger paste and garlic in a bowl. Add chicken and stir well. Cover and refrigerate for 5-6 hours.
Grind the cashews without water in the small jar of a mixer.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, pepper powder, tomato puree, cashew powder,salt and stock.Cook covered until the chicken is soft. Simmer for 5 minutes. Stir in cream and cook for a further 3 minutes. Taste to see if salt is enough.Add more if needed. It can be garnished with small butter pieces and chopped coriander leaves.Butter chicken would taste excellent with any kind of Indian food like rice,paratha,chapatti or roti.

TOMATO POORI

 

Tomato Poori

Ingredients:


2 Big tomatoes

1 tsp Cumin seeds

2 Green Chillies

1/2 Inch Ginger(Grated)

1 tsp Coriander leaves

1 tsp Turmeric Powder

1 tsp Red Chili Powder

salt to taste

Wheat Flour

Procedure To Make Tomato Puri:

1. Take Tomato,cumin seeds,chillies,ginger,coriander,turmeric powder,red chili powder and salt.Grind together to form fine pourie.

2. Add some wheat flour in it, and kneed softly.Keep adding wheat flour to form a soft dough,like chapati.

 3. Take a small ball of it and roll like chapati,Make small Puri of diameter approx. 3-4 inch.

 4. Take Cooking Oil in a pan/kadhai.Heat it,and fry the puries till reddish brown in colour.

 5. Tomato Puri is ready.Serve hot with Pickle or chutney.

SPICY POORI

 

Spicy Poori

INGREDIENTS:

maida-1 cup
salt
water
to paste: green chilly-4, jeera-1/4 tsp, curryleaves-few,

METHOD:
 
mix all the ingredients to soft dough.do poori.
can do in panipoori size also. in case if u want crispy like snacks,knead the dough to thin flat poori ,make some tiny holes using fork inbetween and fry in oil till crispy. when we go out for picnics,we can do these type of pooris and take with us.

SPINACH PAKORA

Spinach Pakora


Ingredients:

Spinach Leaves - 1 Bunch
For Batter :
Besan - 1 Cup
Red Chili Powder - 1/2 Tsp
Soda Bi Carb - ¼ Tsp
Oil - 1 Tbsp
Water As Required For Making The Batter
Oil For Frying The Pakodas
For Topping :
Chinese Manchurian Sauce - 3 Tbsp
Tamarind Chutney - 2 Tbsp
Chili Sauce - 1 Tbsp
Chopped Coriander Leaves - 1 Tbsp
Salt To Taste

Method:

Clean, Wash And Pat Dry The Spinach Leaves. Prepare The Besan Batter As Per List . Dip The Spinach Leaves In It And Deep Fry In Medium Hot Oil, Until Well Fried And Crisp. Drain Off Excess Oil And Arrange On A Serving Plate. Just Before Serving, Top With The Readily Available Chinese Manchurian Or Schezuan Sauce, Chili And The Tamarind Or Imli Chutney And Serve.

WHEAT ADAI



WHEAT ADAI

INGREDIENTS
Wheatflour-1 cup
Coconut scrapped-2 tbsp
Greens(drumstick leaves or methi leaves) chopped-1/4 cup
Ginger,greenchiily paste-1 tsp
Curryleaves,coriander leaves-chopped
Salt
Oil


 
METHOD:
Mix all the ingredients to soft dough.
Do balls,press in plastic sheet to little thick by applying oil.
Cook in tawa both the sides with oil.

WHEAT IDLI

WHEAT IDLI


Ingredients

Wheat- 2 cups
Udad Dal- ¼ cup
Rice- 1 tsp
Chilli
Curry Leaves
Ginger Paste- I tsp
Jeera- 1 tsp
Coriander- 1 tsp
Salt to taste

Method

Roast wheat grains in a pan ( no oil or ghee) and soak for 8 hours. Also soak udad dal for 3 hours. Coarsely grind wheat using water. Add udad dal and make a fine paste. To this add chilli, ginger , curry leaves, jeera and paste it again. To this add salt. Let it ferment for 6 to 8 hours. When it is set, pour into idli plates and make wheat idlis. Tastes good with sambar, tomato or coconut chutney.

Sunday, July 24, 2011

BEEF KABAB

BEEF KABAB

Beef Kabab Ingredients

Minced Beef (Keema) - 1 kg
5 Spring Onions
4 Green Chillies (Hari Mirch) (or to taste)
3 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
2 tsp. Dry Pomegranate Seeds (Anardaana) (crushed)
2 tbsp. Coriander Seeds (Saabut Dhania) (crushed)
2 tsp. Chaat Masala
2 tsp. Garam Masala Powder
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)

Beef Kabab Method

Finely chop the spring onions and green chillies.
Put minced meat in a bowl, combine all ingredients and mix well.
Make sure all ingredients are well blended with the meat.
Refrigerate for minimum an hour.
Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.)
Make large balls out of the mixture and mold them on to kabab skewers.
Put skewers on fire.
Grill until it is brown on all sides and well cooked.

EGG KABAB


EGG KABAB

Not all the people eat lamb or beef Kabab. Some like to eat only Eggitems and for them to taste the delicious Egg Kabab, we present here the recipe of Egg Kabab. Given here is a traditional Indian recipe for grilling chicken. Grill these kababs hot and fast and you'll have a delicious meal.
Egg Kabab Ingredients

Skinless boneless Egg- 900gms
Fresh lemon juice - 1/4 cup
Plain yogurt - 1/4 Cup
Garlic cloves, minced - 4 nos.
Coriander Powder - 1 1/2 tablespoons
Butter, melted - 2 tablespoons (1/4 stick)
Ground cumin - 2 teaspoons
Ground turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Cayenne - 1/2
Ground ginger - 1/8 teaspoon
6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.

Egg Kabab Method

Cut Eggbreasts into 1 inch pieces.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread Eggonto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.

CHICKEN KABAB

 

Chicken Kabab Ingredients

Skinless boneless chicken - 900gms
Fresh lemon juice - 1/4 cup
Plain yogurt - 1/4 Cup
Garlic cloves, minced - 4 nos.
Coriander Powder - 1 1/2 tablespoons
Butter, melted - 2 tablespoons (1/4 stick)
Ground cumin - 2 teaspoons
Ground turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Cayenne - 1/2
Ground ginger - 1/8 teaspoon
6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.

Chicken Kabab Method

Cut chicken breasts into 1 inch pieces.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread chicken onto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.

CORIANDER LEAF CHUTNEY

 
 
CORIANDER LEAF CHUTNEY
1. Ingredients with measurements
Corianderleaves1 bundle
coconut1/2 grated
greenchillies6
tamarind1/2 lemon size
salt
 
2. Method
Grind all the ingredients together to thick chutney.Eat with rice.

URAD DAL CHUTNEY

 
 
URAD DAL CHUTNEY
1. Ingredients with measurements
urad dal1/2 cup
Coconut big1/2 grated
Red chillies4
curryleaves
tamarindlittle
garlic3 flakes
salt
 
2. Method
In oil (2 tsp) fry uraddal till goldenbrown,add curryleaves,red chillies,garlic saute. Add coconut and saute 2mts.grind with tamarind,salt to thick chutney.

COCONUT CHUTNEY


 
COCONUT CHUTNEY

1. Ingredients with measurements

Coconut big1/2 grated
red chillies4
curryleaves roasted dal1/4 cup
tamarindlittle
garlic3 flakes
salt
 
2. Method


Grind all the ingredients mentioned above. Seasoning:in 1tsp oil splutter mustardseeds,uraddal,add channadal,curryleaves,red chilly(1) Add in chutney and mix.

PUDINA CHUTNEY


 
PUDINA  CHUTNEY

1. Ingredients
Big onion3
small onion25
Tomato big1(preferred country tomato)
Greenchilly2
Redchilly3
Gingerlittle
Garlic4 flakes
Channadal(Bengal gram2tbsp
Mint1 big bundles
Tamarindlittle
Coconut1/4 cup

Coriander leaves, fried curryleaves, onions for garnishing
 
2. Method
Pluck the mint leaves and wash and drain water.
Sauté sliced onion, tomato (use whole, do not cut), chillies, ginger, garlic; dhal all together till dhal becomes brown and onion sauted. Add pudina(mint leaves),tamarind saute till leaves shrinks. add grated coconut, mix Add salt and grind thickly. A side dish for rice,lemon rice, idly,dosai,roti.

PRAWNS BIRIYANI

PRAWNS BIRIYANI

Ingredients

20 Prawns/Shrimps
1 cup Basmati rice
11/2 cup Water
1 cup Onion(thinly chopped)
3/4 cup Tomato(finely chopped)
2 inch Ginger
8 Garlic cloves
1 Green chilly
3/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander seeds
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesar(Saffron) powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves (finely chopped)
3 tsp Oil
2 tsp Ghee or dalda
Salt to taste

Method:

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

HYDERABADI BIRIYANI




HYDERABADI BIRIYANI

Hyderabadi Biryani is one of the popular forms of Biryani which has its origins in the Nizam's State of Hyderabad, India. Hyderabadi Biryani is very popular for its balance of spice and exquisite taste.
There are basically two styles of preparing the Hyderabadi biryani… The kacchi Biryani is prepared with the Kacchi Akhni method (that is, with the raw meat) and it is usually accompanied with Raita (a yogurt dish) and in the Pakki biryani, the meat and the rice is cooked in a dough sealed vessel.

Ingredients:

1 kg chicken preferably in 16 pieces and a couple of drumsticks,
1 kg Basmati rice,
1 cup finely chopped onions,
2 tsp ginger and garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
6 to 10 green chillies ground to paste
3 or 4 cardamom pods,
1 or 2 tsp cumin
2 cups mint leaves,
1 cup coriander leaves
2 tsp coriander powder,
½ tsp garam masala powder,
1 cup coconut milk,
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
2 tsp dried coconut powder,
few strands of saffron,
2 cups finely sliced onions

Preparation:

1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

He He Mouthwatering hyderabadi biriyani ready

VEDI VEDI MUTTON BIRIYANI




VEDI VEDI MUTTON BIRIYANI

Ingredients:

Mutton big pieces with bones - 1/2 kg
Basamati rice (soaked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
cloves - 5 to 6
Shajeera - 1 spoon
Cinnamom sticks (Dal Chini) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves) chopped - 1 bunch
Cashew nuts - 100 (optional)
Milk - 2 tbspn
Kesar color - 1/4 spoon
Ghee - 1 1/2 cups
Marination (for 1 to 2 hours)
Wash mutton pieces and put in an earthen pot or heavy bottom vessel.

Add to Mutton:

Ginger garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.
Prepration:

Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate.
Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.
Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).

Enjoy Hot and Spicy Mutton Biriyani!

 

FRESH FISH BIRIYANI


FRESH FISH BIRIYANI

Ingredients :


450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, 1 clove
4 garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajwain seeds (carom)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
½ cupghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoons fresh coriander leaves
2 tablespoons fresh mint leaves
3 Pinch yellow food color

Instructions :

1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked ,drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.

SPICY EGG BIRIYANI

SPICY EGG BIRIYANI

 Ingredients:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:

Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
Carefully prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.

FRESH CHICKEN BIRIYANI


FRESH CHICKEN BIRIYANI

Ingredients:

Chicken - 1 lb cut into medium sized pieces
Onions - 2 big (sliced)
Tomatoes - 2 big (sliced)
Green Chillies - 3 - cut slanted
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
Salt - to taste
Oil - 5 tbsp (with a little butter or ghee)
Food coloring/Saffron - a pinch
Basmatic rice - 3 cups
Mint leaves (pudina) -1/4 cup

For garnishing:

Coriander leaves (Cilantro) - a little
Fresh mint (sautéd in ghee) - a little
Raisins - 5 (optional)
Cashews - 8 (optional)

Method:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.