MUTTON BIRYANI

MUTTON BIRYANI

What Could be more annoying than accidentaly Chew on a Cardamom??.....To avoid Chewing on Patta, Cardamom..while enjoying the Feast,I Grind the Whole Spices(Patta, Cardamom,Elachi,Javithri,Bay Leaves,Mint,Corrinader leaves) to a Paste...That way i Don't miss out on the Flavour and Aaroma from the whole Spices...

INGREDIENTS:

1. Mutton - 1/2 Pound


2. Meat tenderiser - 1 spoon


3. Basmati Rice - 1 small cup (Soaked for 1/2 hr)


4. Onions - 1 (Medium)


5. Tomato - 1 (small & Ripe)


6. Green Chillies- 4


7. Whole Spices - Patta, Cardamom,Elachi,Javitri,Bay Leaves - 1 0r 2 Each


8. Ginger Garlic Paste - 1.5 spoons


9. Mint leaves - a bunch


10. Corrinader leaves - a bunch


11. Chilli Powder - 1 Spoon


12. Dhania - 1/2 Spoon


13. Turmeric - 1/4 Spoon


14. Curd - 1/2 Cup (Blend in a Mixer)


15. Coconut milk - 1 (grind 1/2 cup coconut,cashew or almonds -4 and Kasa Kasa - 1 spoon) Grind them well and extract 1 cup milk..


16. Oil - 5 Spoons


17. Ghee - 4 spoons
    

Note:

Wash the mutton well with turmeic..then pierce it with a fork and add the meat tenderiser and allow it to soften for 5 - 10 mins..

METHOD:

1. Grind the Onions Coarsely


2. Grind the tomatoes


3. Grind Green Chillies, Whole Spices - Patta, Cardamom,Elachi,Javitri,Bay Leaves , Ginger Garlic Paste ,Mint leaves ,Corrinader leaves,Chilli Powder,Dhania ,Turmeric .with little water..


4. Heat a wide mouthed Pan ..and heat the oil and ghee.


5. Add 2-3 Bay leaves


6. Now add the ground onion and fry..add some salt,fry for a moment..now add the ground tomato..


7. When cooked, add the spice mixture and saute for a few mins till oil oozes out..


8. Now add the mutton pieces..cover and cook for a few mins


9. Now drain the water from the rice and add the rice to the meat and saute for a minute


10. Add the coconut milk and curd


11. Cover and cook for 10 mins..with a thin laddle..mix the rice..making sure not to break the rice grains..


12. When rice is done allow to cook in slow flame for 5 mins


13. Allow it to sttle for 15 mins..then Serve...


14. Tastes great with Raitha..

FRIED RICE

INGREDIENTS:

1. Basmati Rice - 1 Cup



2. Mixed Vegetable - 1 cup (Peas ,Corn,Carrot - slit lengthwise,Lettuce Shredded,Green Chilli - slit Lengthwise,Beans - diced finely,Capsicum- Slit Lengthwise)



3. Onion - 1/4



4. Pepper Powder - 1 Spoon



5. Red Whole Chilli - Coarsely Ground



6. Soy Sauce - 1 Spoon



7. Chilli Garlic Sauce - 1 Spoon



8. Spring Onion - Finely Diced..



9. Egg - 2



10. Salt - to Taste



11. Oil - 4-5 Spoons

METHOD:

1. Cook Rice with Enough water and drain excess water when 75% cooked



2. Spread Cooked rice in a Tray..Drizzle few drops of oil and allow it to cool in the fridge.



3. Cook the vegetables in microwave till 75% done except cabbage..



4. Heat a wide mouthed pan/ Wok and pour oil..Crack the egg in a bowl..Add 1 spoon soy sauce and stir well to allow it to mix well with the sauce. add in with the oil and keep scrambling them to avoid them sticking together..The more the oil..the more tastier..



5. Don't cook the eggs fully..now move them to the side of the wok..Add the Boiled Vegetables and stir them ..



6. Add Soy,Hot Sauce and now add the Cooled rice..



7. Keep Stirring making sure not to break the rice grains..



8. Now when the rice is done..add the chilli garlic sauce...and cabbage..



9. Now add the pepper powder and coarsely ground red whole chilli..



10. Garnish with Spring Onions..



11. It goes well with Chilli Gobi or Gobi Manchurian..

PEPPER RASAM

INGREDIENTS:

1. Tamarind - 1 Lemon Size


2. Tomato - 1/2 crushed well in a cup of water (medium)


3. pepper- 1 spoon


4. Jeera - 1 1/2 Spoon


5. Garlic - 3 pods


6. Whole red chillies - 3


7. Green chillies - 3


8. Hing - a pinch


9. Turmeric Powder - 1/4 Spoon


10. Mustard


11. Salt


12. Curry Leaves


13. Corriander leaves - a bunch diced well
    

METHOD:

1. Squeeze out the juice from the tamarind..Discard tamarind Skin .
   


2. Crush the tomatoes well in a cup of water mix it with the tamarind juice.
   


3. In the mixer grind pepper,jeera,red chilli,green chilli,Garlic Coarsely add them to the tamarind and tomato juice.
   


4. Heat the pan add 2 spoons of oil,when warm add mustard..when it splutters add curry leaves
   


5. Now pour the juice prepared above into the pan and turn the stove to sim..(very imp)
   


6. Add turmeric powder and hing and allow it to make some yellowish foam
   


7. When the Foam starts forming ..switch it off..Never allow Rasam to boil..it becomes less tasty..
   


8. Garnish with corriander leaves and serve hot..

CHILLI GOBI

INGREDIENTS:

1. Cauliflower/Gobi - 1 CUP (cut into medium sized Florets)




2. Green Chillies - 3 Slit Lengthwise




3. Egg - 1 beaten well




4. Capsicum - 1/2 cut lengthwise




5. Onion - 1 Medium cut lengthwise




6. Ginger - 1 small piece ..diced finely




7. Garlic - 1 small piece ..diced finely




8. All purpose flour - 1/2 cup




9. Ginger garlic paste - 1 1/2 spoon




10. Hot Sauce - 1 spoon




11. Tomato Ketchup - 1 spoon




12. Soy Sauce - 1 Spoon




13. Ajno Moto - a pinch (optional)




14. cilantro - bunch diced finely




15. RedChilli powder - 1 Spoon




16. White pepper Powder - 1/2 spoon




17. Red Whole chilli - Ground Coarsely




18. Salt - to Taste




19. Oil - for frying ... 1 cup

METHOD:

1. In a Bowl Mix All purpose Flour,Ginger Garlic Paste,RedChilli Powder,Salt,Beaten Egg,Pepper Powder,Salt and make it into a batter..(not too thick also not too thin)




2. Now add the Cauliflower Florets in the batter and coat them uniformly..




3. Heat oil in a pan..When warm..add the florets and fry them..turn aside to fry them uniformly both sides till it becomes golden brown..




4. When its brown remove them from the pan and drain excess oil in a paper towel..




5. Now in a wide pan, add 3 spoon oil..when the oil is warm..add diced Ginger and Garlic..Saute them till it becomes brown..




6. Now add the onions and now the Capsicum and the green chillies..Don't let the onion soften..Add Salt




7. Now add the fried Cauliflower and mix well ..taking care not to remove the coating from the Cauliflower..




8. Now add Hot Sauce, soy Sauce, Tomato Ketchup and Stir




9. Add pepper Powder , Ajno Moto (optional),coarsely ground red chilli..




10. Throw in some diced Spring Onions and Fresh Corriander Leaves ..to make her Gorgeous..

11.Serve her with Chapathi or Fried Rice...

PORRICHA MEEN

INGREDIENTS:

1. Fish - 1/2 Pound (Tilapia, Catfish...)



2. Chilli Powder - 2 spoons



3. Corriander Powder - 1 Spoon



4. Turmeric Powder - 1/2 Spoon
   


5. Garam Masala - 1/2 Spoon
   


6. Pepper Powder - 1 Spoon
   


7. Ginger Garlic paste - 1 1/2 Spoons
   


8. Curd - 3 Spoons
   


9. Salt - to taste
   


10. oil - 2 Spoons

METHOD:

1. Clean Fish and Rinse it with Turmeric water. Cut them into small Pieces



2. Mix the Masala to a Paste
   


3. Apply the paste well on the fish



4. Allow it to Marinade for 15 - 30 mins



5. Fry in oil..
   


6. Drain out excess oil with paper towel..
   


7. Drizzle lemon juice over them and they r good to go...

KARA CHUTNEY

INGREDIENTS:

1. Onion - 1/2



2. Whole Red chilli - 5-6



3. Curry Leaves - 10-12 Leaves



4. Tamarind - 3 Small pieces



5. Asefotida - 1/6 spoon



6. Salt - to taste



7. Oil - 5 Spoons

METHOD:

1. Grind Everything ..I use my small Jar..as i have to grind it well adding no water...



2. Transfer its contents to a small bowl



3. Add oil..Mix well and Serve..



4. Pretty Simple Ain't it..



5. Goes well with Dosai and Idlli

VEGETABLE GRAVY

INGREDIENTS:

1. Eggs - 2 Boiled, Shells Removed and slit Gently Sideways



2. Button Mushrooms Big - 4 Diced moderately big



3. Cauliflower - 4 Florets



4. Peas - a Handful



5. Onion - 1 Medium Sized Diced



6. Tomato - 2 medium Sized Diced



7. Ginger Garlic Paste - 1 Spoon



8. Chilli powder - 1 Spoon



9. Turmeric - 1/4 Spoon



10. Garam Masala - 1/6 Spoon



11. Curd - 3/4 Cup



12. Salt - to Taste



13. oil - 4-6 Spoons



14. Cashew - 4 Lightly roasted in ghee

METHOD:

1. Heat Pan and add 2 spoons of oil and saute the Onions..Add salt and allow it to Soften



2. Now add Ginger Garlic Paste and Saute well



3. Now add Tomatoes cover and cook to soften them



4. Mash them well with a wooden spoon



5. Now add chilli , turmeric and garam Masala powder



6. Mix them well..till they make a good gravy



7. Now allow them to cool



8. Add the gravy to a blender and blend them with Curd and cashew to a smooth Paste



9. Heat the Pan add 2 spoons of oil and roast Cauliflower, Mushroom,Peas ..sprinkle some salt and allow them to cook



10. Now add the blended curry to the vegatables and cook in low flame for 3-5 mins..



11. The Gravy is done..



12. Hope u enjoy them with Chapati..