biryani

Mutton Biryani

December 24, 2016






Ingredients:


For marination:


  • 1/2 kg Mutton                       
  • 1/2 cup Yoghurt                      
  • 1 tsp Red chilli pdr             
  • 1 tbsp Meat masala              
  • 1/4 tsp Turmeric pdr             
  • Salt to taste
  • 1 tbsp Ginger galric paste    


  • Wash mutton well.  Add the rest of the ingredients to the mutton and mix well and keep it for one hour.


Other ingredients:


  • 2 cups Basmati Rice             
  • 1 tbsp Ghee                          
  • 1"pc Cinnamon stick         
  • 4 nos. Cloves                       
  • 4 pcs Cardamom                
  • 1 Bay leaf                    
  • 1 tbsp Mutton masala          
  • Water    s required 
  • Salt to taste
  • 2 large Onion                      
  • 1 big Tomato                    
  • 1 tbsp Ginger garlic paste  
  • 1 Green chilli   slit lengthwise
  • 4 tbsp Oil                           
  • 1 tsp Garam masala         
  • 1 tbsp Coriander leaves  chopped
  • 1 tsp Mint leaves   chopped


Method:



  • Soak rice for 30 minutes.
  •  Heat ghee in a pot and add the cloves, cinnamon, bayleaf and fry for 2 seconds and pour 5 to 6 cups of water and salt. When it boils drain the rice and add this to the boiling water. Cook the rice till 70% done. Strain the rice and keep aside.

  • Slice the onion thinly. Chop tomato into small pieces.


  • Cook the marinated mutton in a pressure cooker, cook till the mutton become soft, 5 to 6 whistles will be enough. Turn off the stove and let the steam goes by itself.


  • Now Heat the oil in a non-stick biryani pot and fry the onion slices till brown. Remove half of it from the pot and keep aside. Then add the ginger garlic paste, saute well. Add the green chilli,  reduce the flame, add the mutton masala to this and mix well. Now add the chopped tomato to this and let it be mushy, add a little salt for this masala. Now add the cooked mutton from the pressure cooker along with the juice, add the chopped herbs to this  and mix well.  Simmer it till the gravy becomes thick. Switch off the stove.


  • Spread this evenly and layer  the cooked rice over this masala. Add some chopped coriander leaves, mint leaves and the fried onion slices.  Take a spoonful of ghee and sprinkle it over the rice. Cover this pot with a tight lid and let it cook on a very low heat for 5 to 10 mins.  Switch off the stove and slowly mix the rice and serve!!






  •  If desired can add fried cashews over this for garnishing.
  • You can add saffron milk over the rice layer .

Kadai Prawns

Kadai Prawns

December 17, 2016







Ingredients:



  • 200 grms Prawns                              
  • 1 Onion                                
  • 1 Tomato                              
  • 1/2 Green capsicum                
  • 1 tsp Chilli pdr                          
  • 1 tsp Coriander pdr                   
  • 1/4 tsp Kuzhambu chilli pdr       
  • 1/8 tsp Turmeric pdr                   
  • 1 tbsp Ginger garlic paste           
  • 1 Green chilli  slit
  • Salt to taste
  • 2 tbsp Oil                                   
  • Coriander leaves for garnishing


For marination:


  • 1/2 tsp Chilli pdr                         
  • A pinch Turmeric pdr                   
  • Salt 1/4 tsp
  • 1/2 tsp Ginger garlic paste         
  • 1 tsp Lemon juice                   

Method:



  • Wash prawns well and marinate it with the ingredients under "for marination" and keep it for 20 mins.
  • Chop onion finely.  Cut tomato  and capsicum into small pieces. 
  • Heat oil in a pan add finely chopped onion and saute it well.




  •  Add ginger garlic paste and green chilli to this and saute again. Now reduce the flame and add the spice powders and saute again till the raw smell goes. Now add the tomato pieces and  salt to this, saute it till mushy.



  • Then add the capsicum pieces and mix well, now add the marinated prawns to this and cook it for 5 mins. Remove from fire when the masala covers the prawns.

  • Transfer  the dish to a serving bowl and garnish with coriander leaves.


  

Side dishes

Soya chunks kuruma

December 12, 2016





Ingredients:


  • 1 cup Soya chunks                                    
  • 1 Onion                                              
  • 1 Medium sized tomato                     
  • 2 nos Green chillies                                 
  • 1/2 tsp Chiili pdr  
  • 1 tsp  Coriander pdr                                 
  • 1/8 tsp Turmeric pdr                                   
  • 1 tsp Chopped coriander leaves              
  • 1 tsp Choppped mint leaves                    
  • 1 tsp Ginger garlic paste                         
  • Salt to taste
  • 2-3 tbsp Oil                                                  
  • 1/4 tsp Cumin seeds                                  
  • 1"pc Cinnamon                                      
  • 3 nos. Cloves                                            
  • 2 nos. Cardamom                                     

To Marinate :



  • 1 tsp Ginger garlic paste                        
  • 1/2 tsp Red chilli pdr                                
  • 1/4 tsp Garam masala                               
  • Salt a pinch
  • 1 tbsp Lemon juice                                 

To grind:


  • 3 tbsp Grated coconut                             
  • 6 nos.Cashew nut                                   
  • 1/2 tsp Saunf                                            


Method:



  • Pour 3 cups of boiled water over the soya chunks and keep it for 10 mins.
  • Squeeze the water and rinse them well in plain water and again squeeze them well. Marinate it with the ingredients under marination  and set aside.




  • Chop onion and tomato and keep aside.
  • Grind cashew nut and saunf first and then add coconut to this adding a little water grind it to a paste, keep aside.

  • Heat oil in a pan, add cumin seeds, cinnamon, cloves and elaichi. When it sizzles add chopped onion and saute it till brown. 




  •  Add ginger garlic paste and saute a while. Then  add slit green chillies, red chilli pdr, coriander powder and turmeric pdr to this and fry this till raw smell goes. 




  • Now add the chopped tomatoes  and saute till  it become mushy. Then add the marinated soya to this along with chopped coriander and mint. Add salt and 1/2 cup water,  close it for 5 mins and cook.



  • Then add the coconut paste to this, mix well. Add required amount of water to make the gravy of the kuruma.  Simmer and cook,  check the consistency of the gravy. 



  • The soya  should be covered with gravy. Garnish with chopped coriander leaves. Goes well with roti, chappathi etc.




Pot logo by Sma-Rtez , used under the Creative Commons license