PASI PARUPU PAYASAM

PAYASAM

ngredients:
Spit moong dal - 1 cup
raw rice- 1 tsp

jaggery - 2 cups(I like mine very sweet. You can reduce the quantity if you want)
water- 1/2 cup
cardamom- 3
cashews- 6(broken)
raisins- 1 tbsp
coconut- grated- 1 tbsp
milk- 1/2 cup

Procedure:
Dry roast dal and rice together until the color starts to change. Then, cook dal and rice in pressure cooker with 2 cups water for 3 whistles. The dal should be fully cooked. Mash it slightly. Meanwhile, melt jaggery with water. You need not boil it. Just melt it and allow it to cool. Filter all the impurities and add this to mashed dal. You can add more or less according to your taste. Then put crushed cardamom and milk. Boil for 5 mins. Finally, fry cashews, raisins and coconut in 1 tbsp ghee and add it to the payasam. Mix well and serve it hot or cold. I prefer mine hot. But chiiled one is great too.

Read more »

MIXED VEGETABLE KOOTU

kootu

Ingredients:

Cabbage: 1/4 – 1/2 kg

carrot 2
beans 1/4 kg
Chana dal(Bengal gram/Kadalai paruppu): 1/2 cup (= 120 gms approx)
Onion: 1 (Chopped finely)
Tomatoes: 1-2 (Chopped finely)
Turmeric powder: a pinch
Red chilli powder: 1 tsp
Salt: to taste

For Seasoning:
Cooking oil: 3-4 tsps
Mustard seeds: 1/2 tsp
Green chillies: 2-3 (Can use red chillies too)
Ginger & Garlic: 1 tsp (minced, can use paste too)
Curry leaves: few

Preparation Method:

Wash and clean dal.
Chop cabbage, carrot and beans into small pieces.
Add little turmeric powder and pressure cook dal, beans, carrot and cabbage for 2 whistles (if dal takes time to cook allow 3 whistles)
Meanwhile heat oil in a pan and do seasoning with mustard seeds, curry leaves, turmeric powder, ginger & garlic.
When mustard spatters, add onions and sauté till transparent.
Toss tomatoes and fry till soft.
Add chilli powder and salt and cook for few minutes.
Add cooked dal and mixed vege and mix thoroughly.
Add water to adjust the consistency (it shouldn’t be too thick)
Sim the stove and allow kootu to cook for 4-5 mins.
Remove from stove top and serve with rice/chappathi.

Read more »

PRAWN PAKODA

PRAWN PAKODA

Ingredients:

500 ml water
250 gram unpeeled, medium-size fresh shrimp
100 gram all-purpose flour
1 teaspoon baking powder
Pinch of salt and pepper
2 large eggs
1 medium onion, minced
100 gram mix of carrots, white cabbage and spring onion, finely sliced
4 cloves of garlic , minced
Vegetable oil

Preparation:
Bring the water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
Drain and rinse with cold water. Chill.
De-vein the shrimp
Beat the eggs, flour, salt, pepper and baking powder until smooth.
Stir in shrimp, onion, garlic and mix vegetables.
Cover and chill 2 hours.
Pour oil to a depth of 10 cm into a frying pan or wok on high heat
Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
Drain fritters on paper towels

Read more »

TUNA CUTLET

TUNA CUTLET

Ingredients :
Tuna chunks(in water) - 1 tin
Onion - 1 big

Ginger - 1 small piece
Garlic - 3 flakes
Green Chillis - 6-7 (according to spice taste)
Potatoes - 2 Big
Green peas - 1 cup
Salt - According to ur taste
Eggs - 2
Coriander leaves - a small handfull
Bread Crumbs
Oil - Frying

Method :
1) Drain water from the Tune Tin and keep aside.Crush ginger,garlic and green chillis and keep aside.Boil the potatoes,peel and mash it.
2) Add 2 Tsp oil in a non stick pan and fry onions till transulant,then add the crushed ginger,garlic and chilli paste,turmeric and salt,stir fry well till the raw smell has gone.
3) Add the mashed potatoes stir well so that the masala gets in to the mashed potato properly.Add the drained tuna in to the pan and fry well for few mins.then add the green peas to it and fry for 2-3 mins.Finally add coriander leaves to it.
4) After the masala has cooled a bit,roll in to small bolls,press it in between the two palms and give it round,oval or your own shapes.Dip in to beaten egg mixture and roll on the bread crumbs.Coat it well with bread crumbs and shallow fry it in a pan with required spoons of oil.
Serve hot with ketchup.

Read more »

MINT RAITHA

RAITHA

Make raitha in a min...

Ingredients

yoghurt - 2 cups
mint - half punch
coriander leaves half punch
green chilli -2
salt per taste
gralic 2 pulses

just grind all ingredients together in a blender and the raitha is ready to go... goes well with tandoori chicken and briyani

Read more »

HOT BAJJI

BAJJI

I know its a mouth watering snack for all... I have tried combination of vegetables and egg bajji

here you go

For this Bajji you need

4 slices of bread, onion, raw banana, 1 boiled egg and 2 mirchi
1 1/2 cup of besan flour
1/2 cup of rice flour
1 tsp. of chilli powder
1/2 tsp. of baking soda
A pinch of asafoetida
Salt to taste
Oil for deep frying

Preparation
cut all veges diagonally.

Mix all the flour and the powder with water.(the batter should be slightly thick and not too watery).

Dip the slices in the batter and deep fry them.

bajji's are ready to serve.

Serve them hot with tomato sauce.

Read more »

THATAI

THATAI

Thatai

Ingredients:

Rice flour – 2 cup
Urad dal flour 1to 2 tsp
Butter /ghee– 1 tablespoon
Red chilli powder – 1 teaspoon
Bengal gram (soaked for one hour) – 1 tablespoon
Asafetida powder –1/4tsp
Curry leaves – few torn into pieces
Coconut sliced pieces 2 tspOptional)
Salt – as per need
Oil – for frying
Water - as needed
Method:
1.Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside.
2.Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside.
3.Now in a mixing bowl add rice flour, urad dhal flour, , butter, channa dal, coconut(if you are adding), chilli powder,curry leaves salt and hing. Mix well until all is combined.
4. Add water little by little to form a soft dough and knead it to a tough dough (but must be soft enough to shape it into lemon size balls).
5.Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper..
6.Grease the fingers with oil and press the ball to flatten it till its very thin. Prick the thattais with a fork to avoid puffing up
7. Heat oil, keeping in medium flame and Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily
8.Carefully drop the thattais and Turn them to cook evenly and fry until golden brown.
9. Drop them on a paper towel to drain excess oil
10 Once cooled, store them in an air tight container.

Read more »

SHIRKHAND

SHIRKHAND

Ingredients:
2 cups curd (yogurt)

2 cups sugar
1 tsp saffron
1 tsp cardamom powder
½ cup pistas and almonds
A pinch of salt
Method
Tie the yogurt in a muslin cloth for 6-7 hours and hang it.
After 6-7 hours, remove it from the cloth and check whether all the water has drained out. The result is known as 'chakka' for Shreekhand.
Mix sugar and a pinch of salt in chakka and pass it through the puran machine to get lump free, nice smooth shreekhand.
Now add chironjis and nuts to it.
Soak saffron in 2 tsp. warm milk.
Add it to the sheerkhand.
Also add cardamom powder, mix well.
Serve chilled

Read more »

JUICY RASAMALAI

RASAMALAI

Ingredients

Paneer (cottage cheese) 200 gm
Sugar 2 cup
Milk 1 liter
Cardamom powder 1 tsp
Almond chopped 1 tbsp
Pistachio chopped 1 tbsp
Corn flour 2 tsp
All purpose flour 1 tsp

Cooking Directions

In a pan add 1/2 sugar, milk and pinch of cardamom powder,bring it to boil.

Now lower the flame and let it simmer till reduced to half.

Mix paneer, cardamom powder, corn flour and all purpose flour to combine.

Make small patty from the batter.

Now cook the remaining sugar in water for 5 to 7 minutes to make a thin sugar syrup.

Now add cheese patties to the sugar syrup and cook for 10-15 minutes or until cooked through.

Now strain out the cooked rasmalais and add to the a bowl full of water.

Let them sit till the rasmalais cool down and then take out rasmalais one by by, pressing gently to squeeze out the water and add to milk.

Let the rasmalais soak in milk.

Garnish with pistachio and almond to serve.

Read more »

QUICK VEGETABLE RICE

VEGE RICE

Ingredients

Basmati rice - 2 glass

Green peas, Beans, Carrot, Cauliflower - As reqd
Ghee - 2 tbsp
Onion(medium) - 1 no
Tomato - 1 no
Green chillies - 8 nos
Garlic pods - A few
Ginger - A small piece
Garam masala powder(otherwise patta,grambu, bay leaves) - As reqd
Red chilly powder - As reqd
Turmeric powder - 1 tsp
Salt - As reqd
Coriander leaves - A few
curry leave

Method to cook quick briyani

1)Soak rice in water for 1 hour.

2)Drain and keep it aside.

3)Heat ghee in a pressure cooker.

4)Add onion, garlic and ginger and
fry well.

5)Add all masala powders and saute well.

6)Add green chillies and tomato and saute.

7)Add all vegetables and fry well.

8)Add rice and fry for 5 mins.

9)Add 5 glasses of water and salt.

10)Close the pressure cooker with the lid.

11)When the steam starts to come straight from the nozzle, put the whistle on and switch off the gas.

12)Open the lid after 10 mins.

13)Add coriander leaves.

Read more »

ARISI UPMA

ARISI UPMA

Arisi upma (I really inspired this dish when i first tasted in my kritika place, as I never heard about this type of upma before and now stared to cook by myself )

Here is the receipe.

Ingredients:-

Rice - 1 cup
Toor Dhall - 3 tsp
Pepper - 1 tsp
Regular Oil - 2 tsp (sunflower oil or canola or olive oil)
Coconut oil - 2 tsp
Mustard seeds - 1 tsp
Urid dhall - 1/2 tsp
Channa dhall - 1/2 tsp
Asafoetida powder - a pinch
Salt to taste
Red chillies - 3
Fresh coconut - 2 tbsp
Curry leaves - 10 leaves finely chopped

First wash the rice and dry it. After it is fully dried, take that along with toor dhall and pepper and grind it coarsely. Now a take wide pan, pre heat both the oil, add mustard seeds, when it splutters add urid dhall, channa dhall, red chillies and asafoetida powder to it and fry it to golden brown. Now add 2 1/2 cups of water (i.e., add water in the ratio of 1 rice:2 1/2 water) and salt and bring it to boil. Now add coconut and rice mix (rice+toor dhall+pepper) to the boiling water and mix it thoroughly. Now close the pan with a lid and let it cook in a low flame for 10 mts. Open the lid and stir the upma occasionally. When the rice and dhall is fully cooked, turn off the stove. Coconut chutney will be a good side dish for this receipe.

Read more »

VEGETABLE STEW

VEGE STEW

Guys try vegetable stew with chapati or with Idiyapam
Here you go

1. 500 gm chopped vegetables of your choice, preferably potato, carrot, beans & peas
2. 1 cup coarsely chopped onions

3. 2 tbsp butter or oil
4. 1 cup refined flour
5. 2 tsp salt
6. 1 tsp powdered black pepper
7. 4 cups water
8. 1 cup thickly sliced carrots
9. l cup diced potatoes
10. 1 cup French beans cut into 2-3 pieces each
11. 1/8 tsp nutmeg

Preparation Method

Heat butter or oil and add onions and stir fry till soft.
Increase the heat to high and add the vegetables.
Lower heat, add flour and keep stirring till pieces are coated.
Add water, bring to a boil, then simmer till vegetables are cooked.
After removing from stove,add coconut milk.

Read more »

INDIAN STYLE SPHAGETTI

SPHAGETTI

Something that everyone can try newly for kids

Recipes

1 cup of any pasta or 1 cup macaroni or equal amount of sphagetti

Fill up a big size saucepan with water on high heat & let it come to a rolling boil.

Add pasta/macaroni/sphagetti, salt to taste & let it cook. Do not add oil to water as it coats the pasta/macaroni/sphagetti & then the tomato sauce doesnt coat on it.

Keep stirring so they dont settle & cook evenly.

Depending on size & shape of the pasta/macaroni/sphagetti, cooking times are different. When you take out a pasta/macaroni/sphagetti & cut it with a knife, there should be no uncooked white spot in the center, thats when its completely done.

Drain the pasta/macaroni/sphagetti & run fresh over it to stop further cooking.

============================

Side by side prepare tomato sauce ...

Heat little oil for vaghaar, add 1 tablespoon garlic paste, 1/2 tablespoon ginger paste, 1/2 tablespoon green chilli paste.

Cut the following vegetables & add to vaghaar

2 tomatoes
1/4 cup cabbage
1/4 cup capsicum
1/4 cup carrot
4-5 pea pods
2 green chilli pieces

Add the following spices

1/2 tablespoon Everest Pav Bhaji Masala
2 teaspoons Red chilli powder
2 tablespoons sugar
pinch of pepper
Salt to taste

Once tomato sauce is cooked, add the drained sphagetti. Check for salt, adjust spices.

Read more »

KEERAI CHAPATI (SPINACH ROTI)

CHAPATI

Ingredients

( To have soft chapathis, try use to hot water with oil while making the dough)

2 cup whole-wheat flour
1 cup water (adjust as needed)
Pinch of salt
oil
dry flour to roll
2 or 3 pods of garlic ( mashed)
100 grms spinach
1 spn cumin powder
pepper crushed 1 spn

Now in a bowl , take the wheat flour,mashed garlic, spinach, pepper,salt and water.Knead well to make a soft dough.
Roll to make thin chapathi and toast on a dosa tawa.
Serve hot with onion raita and pickle.

Read more »

AVARAKA PORIYAL ( SNOW PEAS CURRY)

AVARAI PORIYAL

My grandmas version of avarakka porriyal

Ingredients needed

Broad beans -1/4 kg (250 grams)

Onion -3/4 cup finely chopped
Ripe Tomatoes chopped -1 cup
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Coriander powder - 2 tsp
Salt as needed
For the seasoning
Oil -1 tbsp
Jeera/cumin seeds -1 tsp
Mustard seeds -1 tsp
Preparation
String the beans, wash and cut it into small pieces as shown in the picture.
Method
Heat oil, add mustard seeds, jeera seeds, when it splutters, add onion and saute till it becomes pink.
Add tomatoes, turmeric powder, chilli powder, coriander powder and cook till tomatoes become slightly mushy.
Add chopped broad beans and salt required. Sprinkle water and cook till it becomes soft. (Sprinkle water and stir in between for even cooking and to prevent it from getting burnt.)
Note - You can cook it in a pressure pan also without the weight.
You can add ginger garlic paste, if you prefer, after you saute the onions.

Read more »

PARUPU URUNDAI KOZHUMBU

URUNDAI KOZHUMBU

The most inspiring recipe which I took from the different blog and it came out well and really it goes well with rice ..

Ingredients:
Channa dhal- 1cup

Green chillies-2-3 nos
Saunf- 1 tsp
Pudina leaves- 7-8
Cloves-2
Salt- to taste
Tomato- 3nos
Onion- 2 nos
Mustard seeds- 1tsp
Urad dhal- 1tsp
Cumin seeds-1tsp
Sambhar powder- 2tsp
Turmeric powder-1/2tsp
Hing-1/4tsp
Garlic- 4cloves
Ginger- a small piece
Grated coconut-1 1/2 cups
Coriander leaves- for garnishing

Recipe:
1. Soak channa dhal for 2 hours.
2. Filter water and grind it in mixer with saunf, cloves, pudina and green chillies to make a coarse dough
3. Add salt and mix well.
4. Make lemon sized balls.
5. Prepare a paste of coconut, tomatoes, garlic, ginger.
6. In a heavy bottomed pan heat oil. Splutter mustard, urad dhal, cumin seeds.
7. Saute onions. When golden brown add the paste, turmeric powder, sambhar powder and salt.
8. Cook on low flame. When the raw smell is gone add 3-4 cups of water.
9. When it comes to boil add the dhal balls one by one.Do not mix the gravy until the balls start floating.
10. When the balls start floating, reduce the flame and cover the pan and let it cook for 5 minutes.
11.Switch off stove and garnish the gravy with coriander leaves.
12. The gravy should be watery. Only then it would come to gravy consistency when cool. Otherwise the gravy will look like poriyal. This is because the balls absorb the water in the gravy to become soft.
13. You can deep fry balls in oil or steam cook the balls and add to the gravy.

Read more »

BOMBAY CHUTNEY

BOMBAY CHUTNEY

I tried it last night for chappati and it came out well... to be frank was looking for this side dish for long time since i dunno the name of the dish... when i was doin ug in india all our frinds went to kolkata, while travelling in the train i had a chance to have this dish with poori and i was wondering at that time whether was it is dhall or something else and at-last i found out tat it should

be besan flour chutney...

Bombay chutney
Ingredients:
Gram flour 1/4 cup
Water 2-1/2 cups
Oil 2 tbsp
Salt 3/4 tsp
Chilli powder 1/4 tsp
Mustard seeds 1/4 tsp
Turmeric powder pinch
Hing powder pinch
Onion 1
Ginger 1/2 inch
Tomato 1
Green chillies 2
Coriander leaves 1/4 bunch
Directions:
Chop onions vertically into thin slices. Slit the green chillies.
Chop ginger, tomatoes , and coriander leaves finely.
Mix gram flour and water . Beat well and mix into it salt, chilli and turmeric powder.
Heat oil in a pan, add mustard seeds. When it splutters add onion, capsicum, green chillies and ginger and fry till the onions become light gold in color.
Add hing and tomato and fry till tomato becomes mushy.
Now add the gram flour batter, lime juice and coriander leaves.
Stir on slow flame till thick.
Serve hot with puris. Actually it goes well with dosas and idilis too

Read more »

PEANUT CHUTNEY

PEANUT CHUTNEY

Peanut chutney
It has all combination in it.. sweet, sour and hot chutney
My hubbies all time fav chutney with crispy dosas
Ingredients
peanuts – 1 Cup

Red Chillies – 5 (according to spice level)
Garlic – 2 cloves
Tamarind – small marble size
Coconut – 2 tbsp (optional)
Salt – to taste
Oil – 1/2 tsp
For Seasoning:
Oil – 1/2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – a few
Method of Preparation:
Dry roast the peanuts and remove the skin.
Heat oil in a pan and fry the red chillies. Toss the garlic for a minute and add the coconut.
Turn off the heat and let them cool.
Grind them along with the roasted peanuts and tamarind by adding water to get a slightly coarse paste.
Heat oil in a small pan and add the seasoning items and mix it with the chutney.
Serve with hot idlis, dosas, pongal and upma.

Read more »

ERAL THAROKU

ERAL THOKU

Eral thoku

Back in my home we usually have it everyday just like rasam in every others houses and the interesting thing is my dad cooks prawn and fish fries sometimes during the weekends in a different way which come out entirely different and tasty.. its my all time fav dishes at my home ...

Ingredients

15 nos shrimp/prawns
3 nos onion
2 nos tomatoes (ripe)
1 tsp ginger garlic paste
2 nos green chillies
1/4 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
10 nos curry leaves
3 stalks coriander leaves
1 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp coriander powder
1 tsp salt (or to taste)
2 tbsp oil

Finely chop the onions, slit open the green chilies, wash the shrimp and remove the shell.
Heat oil in a pan, splutter mustard, cumin , fennel and about 5 curry leaves. Add the chopped onion, ginger garlic paste and green chillies to it. Fry until golden, which takes about 6 minutes over medium flame.
Once done, add chopped tomato, turmeric powder, red chili powder, coriander powder and salt. Cover and cook for 4 minutes. Let all the tomatoes turn mushy and the mixture turn like a thick lump.
Keep sauteing for another 3 to 4 minutes, the mixture will turn slightly dry and chunky. Absolutely no water!!
Add cleaned shrimp at this stage and cover. Let it cook for 2 minutes
Remove the lid and keep frying over medium high flame for the next 4-5 minutes, add remaining curry leaves, throw in some coriander leaves too. Keep frying until the masala turns brown and dry. Switch off and serve.
We had this shrimp varuval with sambar sadham and chappati.

Read more »

RIBBON PAKODA

RIBBON PAKODA

2 cups - besan (chickpea flour)
1 cup - rice flour
Melted Butter - 5 tbsp (I used unsalted butter, if you use salted butter, adjust the quantity of salt)

Sesame seeds - 1.5 tsp
Asafoetida - 1/4 tsp
Red chilli powder - 1 tsp
Salt - 1 level tsp (approximately)
Water - I ended up using about 250ml of water totally, but added it very gradually so as to not end up with a sticky mass.

Mix the rice flour, chickpea flour, sesame seeds and asafoetida in a large bowl. Melt the butter till just liquid and then mix into the flour gradually. Add the salt - its always better to add a little less and then increase it after tasting the dough. Mix till all the ingredients come together.
3. The dough may just about be able to come together but not able to hold shape. Start adding the water a little at a time and knead into a soft, pliable dough. At this stage, you can leave it a little bit firmer than what is actually needed and then add some more water to each batch just before being pressed out.
4. Divide the dough into 4-5 portions, each just enough amount to fit into the murukku press. Keep the rest aside covered by a damp cloth so that it doesn't dry out and work with one portion at a time.
5. Grease the insides of the murukku press. Take one portion of the dough and add about a tbsp of water (if needed), put into the murukku press. Use the plate which has a star shaped hole in it.
6. Press down on a oiled quarter plate or even a greased plastic sheet - it should be easy to press out and the shapes should form easily. If you are finding it difficult to press out the dough, then remove the portion and add one or two tbsp of water to it and try again till you come to a stage where it becomes easy to press out the ribbon shapes. It doesn't matter if the shapes don't come out into an exact round shape - as you keep pressing it will become easier to control. Don't press out too much at one time since it will take time to cook.
7. Meanwhile, heat oil in a heavy bottomed kadhai/wok - test the temperature by putting a small bit of pressed dough into the oil, it should rise to the top. If not wait for some more time. Keep the flame on medium low at all times.
8. When the oil is hot enough, slide the pressed out shapes from the plate/plastic sheet onto your hand and then slide it slowly into the hot oil, taking care not to drop it from a height,else the oil might splash on to your hands. Put in a few more or as much as the pan can accomodate without overcrowding.
9. When it rises to the top, flip over and fry for a few more minutes - till the bubbling of the oil stops and the ribbon pakoda is cooked through and a golden brown in colour. Wait for the first batch to cool and eat one to check the salt and consistency. Accordingly adjust the seasoning if needed and correct the frying time for the next batch.
10. Press out the remaining portions as well in the same manner

Read more »

DIWALI MURUKU

MURUKU

 

METHOD:
Rice flour 2 cups
Asafoetida 1/4 tsp

Cumin seeds 1 & 1/2 tsp
Salt As needed
Water As needed
To Grind:
Potato 1 no.
Butter 1/4 cup
water 2 tblsp
Oil for deep frying

Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.

Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.

I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.

I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the made murukkus in the hot oil. This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.

Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad laddles as shown in the above picture.
When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
Drain the murukkus in kitchen towels.

Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!

Read more »

KEERAI PORRIYAL (SPINACH STIR FRY)

KIRAI PORRIYAL

Ingredients:

Spinach(Any variety) - a bunch
Onion - 1
Green chillies - 1
Chilli powder - 1 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Grated coconut - 1/4 cup
Oil - 2 tbsp

Procedure:

1. Wash and dry the spinach leaves. Chop them roughly and keep it ready.
2. Heat the oil in a deep wide vessel. When the oil turns hot add the chopped onions and chillies. Saute till the onion turns soft.
3. Now add the chopped spinach leaves and saute till the leaves start to wilt. Close the lid and cook for another 5 minutes till all moisture is shed by the leaves.
4. Add the masala powders and salt and mix well. Finally add the grated coconut and mix well. Switch off heat when the raw smell of the masala powders leave.

Serve with rice and dal / sambar!!!

Read more »

CARROT PORIYAL (CARROT STIR FRY)

CARROT STIR FRY

Try to take atleast one freash carrot everyday which is good for eye sight.

Ingredients

Carrots – 400 gms
Green chillies (slit) – 2 to 3
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds (optional) – 1/2 tsp
Chana dal (Bengal gram) – 1 tsp
Hing (asafoetida) (optional) – 1/4 tsp or more
Curry leaves – 12
Garlic cloves (crushed or sliced, optional) – 2
Dry chillies – 2
Fresh coconut (grated) – 3 to 4 tbsp
Salt as per taste

Method

Grate carrot, slit the green chillies and keep it aside.
Heat the kadai with oil, when hot add mustard seeds, hing, chana dal, dry chillies , curry leaves stir well, when it sputters add green chillies fry it, for 10sec.
Add grated Carrot, salt, mix well.
Close the lid and cook Carrots on simmer flame, it will take 7 to 8 mins or until it is cooked.
Add grated coconut, mix well and switch off immediately.
Close the lid and let it rest or serve immediately.
Serve this poriyal with plain rice and sambar or rasam or any dal you like.

Read more »

KUZHI PANIYARAM

PANNIYARAM

Ingredients:

Raw Rice - 4 cups
Urud Dal - 3/4 cup
Onion - 1 number
Mustard seeds - 1 teaspoon
Channa dal - 1 teaspoon
Green chillies - 4 number
Curry leaves
Salt to taste.

Cooking Procedure:

1. Soak rice and urud dal for 5-6 hours.
2. Grind rice and urud dal(separately) into a fine paste.
3. Mix the batter with salt and allow it to ferment(approximately 10-12 hours). This is similar to idly batter.
4. Heat oil in a pan. Add mustard and Channa dal.
5. When mustard splutters, add finely chopped onions, curry leaves and fry till golden brown.
6. Take two cups of the batter in a separate dish and add the fried onion mixture to it.
7. Heat the paniyarakkal and apply one teaspoon of oil in each kuzhi.
8. Pour this batter into the paniyarakkal. Turn when the sides turn golden brown.
This goes well with Coconut or Tomato Chutney

Read more »

MYSORE BONDA

MYSORE BONDA

Mysore bonda

1. All Purpose Flour(Maida) -- 1/2Cup

2. rice flour or semoline -- 2tbsp
3. Sour Curd/Buttermilk -- 1/2Cup
4. Salt -- To Taste
5. Soda -- 1/4tbsp
6. Green Chill -- 5-6
7. Ginger(Finely Chopped) -- 2tbsp
8. Oil -- For Deep Frying

Method To Prepare:
1. First add all the ingredients in a bowl and mix them well by adding sufficient curd/buttermilk
Now leave that dough for atleast 1hour for fermentation so that you will get soft bondas.
3. Then heat oil in a pan. Make small dumplings of the dough with hand and drop it in the oil.
4. Fry them till they turn slight brown color.
5. Finally transfer them to a plate containing the paper towel, so that the excess oil will be absorbed by that. Later you can enjoy the Tasty Mysore Bonda Coconut Chutney or Any Chutney of Your

Read more »

TUNA PUTTU

TUNA PUTTU

Tuna puttu

Ingredients
Tuna -450grms
ginger and garlic paste

For seasoning

bay leaves -2
mustard seeds - half spn
cumin seeds - half spn
curry leaf
and coriander leaves

Instruction
Bring 3/4 saucepan of water to boil and add the tuna Chunk along with half of the turmeric powder and some salt.
With closed lid, steam the fish till it is fully cooked.
Remove from water and take of skin if necessary.
Now scramble the fish log into small pieces. Reserve the bones too.
Keep aside.
Mean while, in a wide pan, heat oil and add mustard, cumin seeds onions, green chillies, curry leaves and saute' till the onions are translucent.
Now add ginger garlic paste and fry till rawness is gone.
Add turmeric powder, chilli, garam masala and salt and fry.
Now add the scrambled fish and mix thoroughly till all the fish is coated with the masala.
Cover and let the spice flavours be induced into the fish, and the fishy smell gone and the delectable aroma of dish sets in.
Garnish with fresh coriander leaves and remove form heat.
Serve with rice and sambar.

Read more »

SALMON FRY

SALMON FRY

Hot salmon fry ..

Ingredients
Fish slices-1/2 kg( 500 gms)
Turmeric powder-1/4 ts

red chillies-10 nos( +/- to taste)
Garlic cloves-4 nos
Cumin powder-2 tsp
Vinegar or lemon juice-1 tsp
Salt-1 tsp( +/- to taste)

Method
Clean fish slices and set aside.
Soak red chillies and garlic cloves in 1/4 cup hot water.
Grind the soaked and drained red chillies, garlic, cumin powder, vinegar and salt to fine paste.
Spread this ground masala paste on both sides of fish slices and set aside for 10 minutes.
Heat oil in a pan to shallow fry,
Take a fish slice fry in hot oil till golden browned and crispy on both sides. Do the same with rest of fish slices. Serve hot as starter or as side for rice etc.

Read more »

KHOZHI CHUKKA VARUVAL

KHOZHI CHUKKA VARUVAL

chicken drumpstick ½ kg (pieces)
Cinnamon stick 1
Onion 1

Cardamom 2
Cloves 3
Black pepper 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Salt to taste
For Paste:
Fresh coriander 1 bunch
Ginger 1 piece
Onion 1
Garlic 4 cloves
Green chilies 6
Yogurt 1 cup
Oil ½ cup
Salt to taste

Recipe Method

Heat oil and fry chopped onion till it turns to golden brown in color.
Add boneless breast with salt and fry well.
Now add in cloves, cardamom, cinnamon stick, black pepper, fennel seeds and cumin seeds.
For making paste blend together bunch of coriander leaves, ginger, onion, garlic cloves, green chilies, yogurt and salt to taste.
Add the paste to the chicken and cook for 20 minutes on low flame till oil come on top.
Garnish with green chili and serve hot.

Read more »

TANDOORI CHICKEN

CHICKEN TANDOORI

Mirchi Tandoori chicken

Ingredients:

2 ½ pounds chicken pieces drums or breast

½ teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon black pepper, freshly ground
½ teaspoon Tandoori color* Red Food Color
1 teaspoon salt
Juice of one lemon
½ inch root ginger, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
1 fresh green chili, coarsely chopped and seeded if a milder flavor is required
2 tablespoons chopped coriander leaves
3 ounces natural yogurt, thick set
1 teaspoon ground coriander

Preparation:

Remove skin from the chicken and cut each piece into two. With a sharp knife, make 2-3 slits in each piece. Rub salt and lemon juice into the chicken pieces and set aside for half an hour.

Meanwhile, put the ginger, garlic, green chilies, coriander leaves and the yogurt into a blender and blend until smooth. Add the rest of the ingredients and blend again.

Pour and spread the marinade all over the chicken, especially into the slits. Cover the container with plastic wrap and leave to marinate for 6-8 hours or overnight in the refrigerator.

Preheat oven to 240 degrees C/475 degrees F/Gas Mark 9. Line a roasting tin with aluminum foil (this will help to maintain the high level of heat required to cook the chicken) and arrange the chicken pieces in it.

Place the roasting tin in the center of the oven and bake for 25-30 minutes, turning the pieces over carefully as they brown and basting with juice in the roasting tin as well as any remaining marinade. Remove from the oven. Lift each piece with a pair of tongs and shake off any excess liquid.

Tippu : this chicken goes well with mint raitha ... also try to make tandoori with drumsticks rather than boneless one as it tastes gud :-)

Read more »

CHICKEN 65

CHICKEN 65

Chicken 65
My all time fav side dish ... of course who cannot love 65 and I still remember when ever we we go to restaurants when I was a kid my all time starter is always chicken 65 ;-)

Ingredients
Pieces of Boneless Chicken (Cleaned & Diced)

25
Lemon
1
Kashmiri Chilli Powder
2 Tablespoons
Turmeric Powder
½ Teaspoon
Garam Masala
1 ½ Teaspoons
Ginger- Garlic Paste
3 Tablespoons
Besan
2 Tablespoons
Egg 1
Curry Leaves(Small Pieces)
Drops - Red Color (Optional)

Salt to taste
—
Oil for frying
—
Preparation steps
Take a bowl, add to chicken all the ingredients.(I didn't use Red Color)
Marinate the chicken well and keep it aside for 3 hours.
Heat the oil in a pan and fry the chicken pieces till its done

Read more »

NETHILI FRY

NETHILI FRY

Nethili Varuval

Ingredients
anchovies 1 cup
Shallots 1 cup (sliced)

Turmeric powder 1/2 tsp
Chilly + coriander powder 4 tsp
Oil 2 tbsp
Curry leaves few
Salt

Mix all ingredients together and deep fry them ... so simple

Read more »

FINGER LICKING FINGER FISH

FINGER FISH

Try it

Ingredients:

10 pieces fish cut in finger shape
2 tbsp lemon juice
1/2 tsp white pepper powder
2 tbsp bread crumbs
1 spoon chilli poeder
orange colour poweder
1 spoon ginger and garlic paste
1 egg
salt to taste
oil to deep fry

Method:
Marinate fish fingers with salt, pepper powder, chilli poweder, ginger&garlic paste, orange colour and lemon juice.
Keep in fridge for 15 minutes.
Dip in beaten egg and roll in palms to coat the crumbs nicely.
Heat oil and deep fry the fingers until fish fingers are light golden and cooked.
Serve with tartare sauce or tomato sauce.

 

Finger licking Finger Fish.. Still many of my friends remember and talks about the finger fishes that they had it back in my home (Chennai)..Funny incident happen on my 2004 birthday when my friend kritika (paka iyengar) said it looks tempting and smells good de, i just wanna think its a vege cutlet and taste it.. so its really a temptation for all 

Read more »

MULLET FRY - Madavai VARUVAL

Mullet Fry

Ingredients

12 mullet (slices)
12 tsp garlic (paste)
2 tsps chili powder
1 tsp cumin (powder)
2 tsps coriander (powder)
12 tsp turmeric (powder)
1 pinch food coloring (orange food coloring optional i usually leave)
1 tbsp vinegar
salt
oil (frying)

Mix all ingredients with fish and then deep fry or toast it tava.

Read more »

ATTU KAAL PAYA

Guys try to have paya for this sunday ...

Ingredients for Paya

1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour.

1. Whole Spices: 1” pc of Pattai; 6-8 Cloves; Elakas 4-6 nos.

Finely Mince & Keep:- 2 Onions; 2 green chillies, 8-10 mint leaves the balance of the ¼ bunch of coriander leaves (keep a tbspn for garnishing). 2 Tomatoes

Grind to a smooth paste the following:
1” pc Ginger, 8-10 pods of Garlic; 2-3 Green Chillies; ¼ of ¼ bunch of Green Corriander leaves; 1 tspn. Broiled Sombu. Keep aside.

Separately Grind to a smooth paste:- ½ Scraped Coconut with 1 – 1 ½ Tbspns. Kus Kus (soak kuskus in hot water for 15/20 mins – drain off the water add the kuskus to the Coconut & grind to a smooth paste) - Keep aside.

Other Ingredients:
Oil 6-8 Tbspns; Lime Juice from 1 lime or to taste.

make Paya –

Heat Oil fry the whole spices, add the Minced Ingredients & fry till Onions are brown, add items 3 & fry for 2-3 mins. On a low flame, now add item 4 ingredients mix well, add chopped tomatoes & fry till soft – add the boiled trotters & soup – mix well higher flame & leave to bubble nicely for 10 mins or till the gravy has obtained it’s thickness – remove from flame add lime juice, mix well garnish with chopped coriander leaves & serve with iddiappam, parathas, chapattis etc.,

 

 

 

ATTU KAAL PAYA

Read more »

MATHI MEEN CURRY

MATHI MEEN CURRY

Mathi meen curry

Ingredients:
1/2 kg Fresh Sardines
lemon size tamarind

Salt-to taste
For the Tempering,
4 tbsp Coconut oil
½ tsp Mustard seeds
¼ tsp fenugreek seeds
4 pods of Garlic, halved & crushed
1” piece Ginger, thinly
sliced & crushed
6 Sambar onions, thinly
sliced
4 Green chillies, slit
lenghtwise
1 tsp Coriander powder
2 ½ tbsp Red Chilly powder
A sprig of Curry leaves
Method:
1. Clean and cut the fish into 2 pieces.
2. Rinse and soak the pulli in water. Place it in a
bowl of water & microwave for about a minute. Let it rest
3. Heat coconut oil in akadai, splutter the
mustards and then add the fenugreek seeds. Ensure that you do not over cook the
fenugreek or else the curry will be really bitter. Take extreme care.
4. Fry the sambar onions, garlic and ginger pieces, green chillies
and the curry leaves till the onions turn light brown.
5. Add the coriander and the chilly powder, blend them in oil for
just 3 to 5 seconds taking care not to burn them.
6. At this point the oil should look watery and Bright Red along
with the tempered ingredients. add around 1 ½ to 2 cups of water, immediately.
7. Add the puli whole and let it boil.
8. Add the fish pieces & Simmer the gravy for a few minutes
till the fish pieces turn soft and the oil separates.
9. Garnish with a generous portion of fresh Curry Leaves & a
sprinkle of Coconut oil.
10.
The curry
tastes better if prepared at least 4 to 6 hours before serving and the best
ever is on the next day.

Read more »

NADAN KHOZI CURRY

NADAN KHOZHI CURRY

Nadan Khozhi curry

Tried it last weekend for our guests and got pretty much appreciation ...

Recipe

A.
1 kg chicken, on the bone, cut into medium sized pieces (approximately 30 pieces) and cleaned
1 tablespoon piece ginger, finely chopped + 8-10 cloves garlic, finely chopped
3 cardamom + 5 cloves + 1" piece cinnamon + 1 star anise + 2 pinches of mace (jathi pathiri) + 1 tablespoon fennel seeds, slightly bruised using mortar and pestle
1 table red chili powder + 1 tablespoon coriander powder + 1/4 teaspoon turmeric powder
1 tablespoon lemon juice
To taste, salt

B.
2 large onions cut into thin long slices
1.5 teaspoon mustard seeds
2 tablespoons ginger julienned + 2 tablespoons garlic julienned
1 sprig curry leaves
4 tablespoon oil, preferably coconut oil
1/2 teaspoons salt
1/2 cup thinly sliced pieces of coconut (1.5" long slices)
1 teaspoon red chili powder + 1 teaspoon coriander powder
3/4 tablespoon pepper powder + 1/2 teaspoon garam masala powder

Method:

Mix together all the ingredients labeled A, and let it marinate for 15 - 20 minutes.

In a large pot, cook the marinated chicken over a low heat till it is completely cooked. While cooking, add a quarter cup of hot water, if you find the chicken sticking to the bottom of the pot. Once the chicken is cooked, boil off excess juices.

In a large pan, heat the oil. Crackle the mustard seeds. Add ginger and garlic, and then toss in the sliced onions. Sauté the onions till they brown lightly. Add the chili powder, coriander powder and salt, and sauté over a low flame. Then add the coconut slices and curry leaves and continue sautéing till the onions have turned golden brown. Add the chicken pieces and continue sautéing till the onions have coated all the chicken pieces well. Sprinkle over the pepper powder and garam masala and mix well.

Read more »

CURRY IN A HURRY

CURRY IN A HURRY

Ingredients
Chicken -1 kg

Onions-2
Ginger-Garlic paste-3 teaspoon
Green Chilly-4
Tomato-2
Chicken Curry Masala-4 teaspoon
Red Chilly Powder-2 teaspoon
Tumeric Powder-1/4 teaspoon
Salt to TasteCooking
lets start cooking
Cut the chicken pieces and wash them throughly and keep aside.
Heat the pan and pour the oil till its gets hot.
add the choped onion along with green chilly and ginger-garlic paste and stir till the onions till it becomes translucent.
add tomato and wait till oil seperates out.
Add the masala and mix it till the smell comes out. Add required salt.
add the chicken pieces and mix it throughly with the masala mix.
Add one and half cups of water and close the lid leaving it to cook

Read more »

SIMPLE BRIYANI

simple briyani

 Ingredients

• 750 grams chicken breasts (thighs diced)
• 1 tbsp garam masala
• 2 tsps ground cumin
• 12 tsp ground turmeric
• 2 tbsps olive oil
• 1 onion (sliced thinly)
• 2 garlic cloves (crushed)
• 2 tsps fresh ginger (grated finely)
• 750 mls chicken stock
• 300 grams basmati rice
• coriander (fresh) 

Directions:

1
Preheat oven too 200°C.
2
Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
3
Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary.
4
Remove and set aside.
5
Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
6
Add the rice and cook for 2 minutes.
7
Return the chicken in a single layer and pour over the stock.
8
Put the lid on and place in oven.
9
Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
10
Top with coriander before serving. I like to serve mine with cumin and mint yogurt.

Read more at: http://www.food.com/recipe/simple-chicken-biryani-203279?oc=linkback

Read more »

VANIYAMBADI BRIYANI

Vaniyambadi briyani

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make biryani:

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
briyani is ready tada...

Read more »

THALAPAKATTU BRIYANI

Dindugul briyani or ancient briyani 

I got the recipe from another bolg and it was good not bad after all there is nothing wrong in trying as far as my husband is ready to do it all time. And he never minds how ever it comes, his only concern is briyani ...

Method:

Mutton - ½ kg
Basmati rice - 2 cups
Oil - 5 to 6 tbsp
Ghee - 1 tbsp
Onion - 2
Tomato - 2
Ginger - small piece
Garlic pods - 4 to 5
Green chilly - 3 to 4
Coriander & mint leaves - 1 full cup
Bay leaf - 1
Cumin - ½ tsp
Cinnamon - 2
Cloves - 2 to 4
Cardamom - 2
Turmeric pwd - ½ tsp
Red chilly pwd - 1 ½ tsp
Garam masala pwd - 1 ½ tsp
Castor oil - 1 tsp
Yoghurd - ¼ cup
Salt to taste
Clean & wash the mutton pieces well.
In a pressure pan, boil the mutton pieces with ½ tsp salt, ½ tsp turmeric pwd, 1 tsp castor oil & ½ tsp red chilly pwd.
Cook it for 4 to 5 whistles.
Now cooked mutton is ready. Drain the stock from the mutton and reserve. ( we can have this as soup by adding pepper pwd as required )
Lets see the preparation of biryani now.
Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.
Drain the water and reserve.
Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep ready.
In a mixer, add garlic, ginger, green chilly and mint leaves.
Grind to coarse paste without adding water.
Now add chopped onion and grind for 1 more minute.
Transfer this coarse paste to a cup and keep ready.
Now heat a large pressure pan.
Add 5 to 6 tbsp of oil and 1 tbsp ghee.
Heat it and add bay leaf, cumin, cinnamon, cardamom & cloves.
Wait to splutter.
Add coriander leaves and sauté for few seconds.
Add the ground paste ( step 12 ) and fry in low medium flame until the raw smell disappears.
Add finely chopped tomatoes and salt.
Fry in low flame for 6 to 8 mins.
Once the oil separates out from the masala, add 1 tsp red chilly pwd, 1 ½ tsp garam masala pwd and fry for 2 more mins.
Add yoghurt and combine.
Now add boiled mutton pieces and ½ cup of mutton stock ( reserved in step 4) / ( if you’re preparing chicken biryani , add the washed chicken pieces )
Allow to boil for 3 to 4 mins.
Now add the basmati rice and combine gently.
Add 3 ½ cups of water.
Taste & adjust salt and seasonings.
Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.
Open the lid, after full steam goes away.
Fluff the biryani gently with ladle.
Sprinkle freshly chopped coriander leaves.

Now tasty Dindigul Mutton Biryani is ready

Read more »

DUM BRIYANI (HYDRABADI STYLE)

DUM BRIYANI

It’s Biryani time again and this time I decided to go for my bro and hubby favorite Hyderabadi Biryani

I should tell the interesting story about my experience when i had briyani (briyanies) in Hyderabad. I think we went for 3 days trip and our dad took us to most of the very best Hyderabad briyani houses in Hyderabad( not to the so called big restaurants just th

e normal hotels wow wow) for lunches and dinners and I still wanna visit those places if i get a chance with my hubby ..

Try out my layer briyani for this Sunday spl

Ingredients
Mutton– 900 gms, Boneless, skinless breast pieces,
Basmati Rice – 5 cups
Ginger-Garlic Paste– 2 tablespoons
Garam masala powder– 1-1/2 teaspoons
Curd- 1-1/2 cups
Tomatoes– 2, large and ripe, pureed into a smooth paste (or) Canned tomato paste – 5 tablespoons (optional)
Turmeric powder– 1/4 teaspoon
Red chilli powder– 2 teaspoons
Lemon juice– 6 tablespoons
Salt– to taste
Almonds– 1/2 cup, slivered
Cashewnuts– 1/2 cup
Onions– 5, large, sliced
Water– 8 cups
Oil-9 tablespoons
Caraway seeds– 1 tablespoon (Refer Ingredient’s Gallery)
Warm milk– 1/2 cup
Saffron strands – one big pinch
Bay leaves– 1
Green cardamom– 3
Green chillies– 5, small sized, slit lengthwise
Ghee – 3 tablespoons
Fresh Mint leaves finely chopped– 2 tablespoons
Fresh Coriander leaves finely chopped – 2 tablespoons

Method

Marinate the mutton with the first 8 ingredient for about 6-8 hours maximum or one hour minimum. Keep it covered in the refrigerator during this process.
Start by pouring 1 tablespoon oil into a large heavy bottomed non-stick frying pan and fry the almonds and cashewnuts till they are golden brown. Remove them into a bowl.
In the same pan add 8 tablespoons oil and add the sliced onions. Fry them till the onions are brown and crisp. Make sure not to burn them. Remove from heat. Drain the fried onions onto a paper towel. Keep aside some of the fried onions for garnishing.
Take out the mutton from the refrigerator, bring it to room temperature. In the pan with oil, add the remaining fried onions, put the marinated mutton along with the marinade and put the pan on medium high heat. Let it cook uncovered until the gravy is dry and dense and the mutton is done. Keep stirring occasionally. This might take about 20-30 minutes. Remove from heat and keep aside.
Meanwhile take half a cup of warm milk, and add a few strands of saffron. Let it soak for an hour.
Wash and soak the rice in water for preferably half an hour. Later, drain the rice in a colander and keep aside. Boil 8 cups of water, add cinnamon sticks, caraway seeds, bay leaves, green cardamom and salt. Once the water is boiling, add the strained rice, give it a stir and let the rice soften up a bit. Once the rice is half done, strain the rice and discard the water. Discard the bay leaves and the cinnamon stick.
Arrange half the amount of rice as the bottom layer in a large dish. Next, add the chicken mixture prepared earlier in a layer. Now add the remaining rice above the mutton layer, covering it completely.
Garnish with mint, coriander leaves, fried onions, slit green chillies, and fried nuts. Now pour evenly the milk with saffron strands and two tablespoons of ghee over the layered and garnished rice. Cover the dish with a lid or aluminium foil.
Preheat the oven to 180C and put the dish in the oven for 10-12 minutes, till a nice steam has formed inside the dish, and the rice has been done. Serve hot.


It goes well with my Mint raitha ...

Read more »