mutton masala gravy currie

Preparation of mutton curry

1. Cook mutton with salt.
2. Blend together Corriander powder, Chilly powder, Turmeric powder, Ginger, garlic, cloves, cinnamon, white poppy seeds,  cumin seeds and the coconut.
3. In a pan, pour some oil and add the onions. Saute it till onions become brownish.
4. Add the mix (#2) in to the pan and saute it for another 10 minutes in low flame.
5. Add the mutton pieces and pour some water. Cook it for some time.
6. Add the gambooge.
7. Move the curry into a dish and decorate with the Coriander leaves over it.
   

how to make paneer butter masala

how to make the recipe:

   1. heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
   2.add ginger-garlic paste and saute till the raw aroma disappears.
   3.add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
   4.add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
   5.add water and stir. simmer on a low flame.
   6.add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
   7.add the paneer cubes and cook them for 2 to 3 minutes till they become soft.
   8.don't cook for a long time as the paneer will become dense.
   9.lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
   10.garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati

prawn biryani

Ingredients:

Basmati Rice - 1 cup

Oil - 2 tblspn

Ghee - 2 tblspn

Onion - 2 large sliced thinly

Tomato - 1 large sliced

Green Chilli - 2 slit

Ginger Garlic Paste - 1 tblspn

Chilli Powder - 2 tsp

Coriander Powder / Malli Podi -1.5  tblspn

Garam Masala Powder - 2 tsp

Curd / Yogurt - 3 tblspn

Salt to taste

Coriander leaves - 1/4 cup finely chopped

Mint Leaves - 1/4 cup finely chopped

Saffron a pinch

Warm Milk - 4 tblspn

For Marinating Prawns:

Prawns - 20 medium size

Chilli Powder - 1 tsp

Turmeric Powder / Manjal Podi - 1/2 tsp

Salt to taste

Ginger Garlic Paste - 1 tsp

Method:

Wash and soak basmati rice for 30 mins. Drain and set aside.

Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 95 percent cooked. Drain and set aside.

Mix the prawns with the marination and set aside.

Heat ghee and oil in a pot in which you are going to make biryani.

Add in the prawns and cook on high heat for 2 mins. Remove it and set aside.

In the same oil add in onions, chillies and saute till golden.

Now remove half of the fried onions to a plate and set aside.

In the remaining fried onions, add in ginger garlic paste and saute for a min. 

Add in spice powders and mix well.

Add in tomatoes and cook till mushy.

Add in curd, salt, half of the coriander and mint leaves. Mix well. Cook till raw smell leaves away.

Add in the prawns and toss well in the masala.

Soak saffron in warm milk and set aside.

Now layer the cooked rice, fried onions, coriander and mint leave and the saffron milk.

Cover with a tight lid and put the pot on very low heat for 10 mins.

Open and fluff lightly. Serve hot.

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How to make Double ka meeta
prep time 30 mins Cook time 15 mins Total time 45 mins
Main Ingredient : Bread	Servings : 2 person

Ingredients used in Double ka meeta • pista,dated,raisins 0. • lime 4 Drops. • cahsew,almonds 1 Cup. • ghee or fresh oil 1 To Fry. • milk 500 ml. • safron color 1 Pinch. • cardamom pdr 3 Numbers. • water 300 ml. • sugar 300 Grams. • bread 1/2 Loaf. How to make the recipe: cut bread into halves of triangle and let them dry over night , fry in ghee till golden brownmake sugar syrup flavoured with cardamom and few drops of lime juice and safron colormake rabdi with milk (slowly boil milk till it is reduced to 1/4 tho og originalsoak bread in sugar syrup for few seconds and remove . put all nuts and dryfruits over the sweetened bread and pour over rabdi serve warm

desserts

Ingredients for Kalakand                                                                

 

1 tsp - Elaichi (Cardamom) Powder
2 heaped tbsp - Dairy Whitener
500 gm - Paneer
1 tin (400 gm) - NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Kalakand

1. Mash paneer coarsely and mix in the dairy whitener and NESTLÉ MILKMAID Sweetened Condensed Milk.
2. Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
3. Remove from the fire and spread onto a greased plate. Sprinkle elaichi powder. Cool and cut into squares.

 

mutton biryani

INGREDIENTS OF HYDERABADI MUTTON BIRYANI

Ingredient Name	Quantity	Unit
Turmeric powder	1	Pinch
Saffron	1	Pinch
coriander leaves	1	Bunch
Salt	1	To Taste
Red chilli pdr	1	Tablespoons
Oil	5	Tablespoons
boiled egg for decoration (optional)	2	Numbers
Rose Water (optional)	1	Tablespoons
Garlic and ginger paste	2	Tablespoons
Golden fried sliced onions	2	Cup
mint	1	Bunch
gr chilli	3	Numbers
Curd	2	Cup
Cashew nuts (Optional)	50	Grams
Mutton	1000	Grams
Basmati rice	500	Grams
black cumin	1	Teaspoons
garam masala	2	Tablespoons
Garam masala powder	2	Tablespoons
Lime juice	2	Numbers
meat tenderizer	1	Teaspoons

Directions

First boil the water, add oil, salt and half cook the rice. Next marination of mutton, in a pan take mutton, add all the spices, curd andnbsp;onions. Now in a pan add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves and fried onions. Repeat the same process twice. Cook for 30 min. Serve hot with raita and mirchi ka salan. Follow the video recipe of bagara baingan, make a thinner gravy, substitute brinjal, eggplant with green chillies.nbsp;

chicken biryani

Take a pan add oil,garam masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long sizecombine well and add salt,need to cook until they are 0.5 soft-bo. currently add mint,coriander,green chillies,biryani masala combine 0.5 cup of curd,add paneer Soak rice for one unit of time in abowl.currently boil water add rice thereto, ,the rice to be soft-bo 0.5 (70%) and strain the rice. Take a biryani bowl add 1/2 the soft-bo vegetables unfold everywhere the pan add some curd,nuts if needed,salt,fry onions,add 0.5 rice, repeat identical method once more. last add cooked onions,bread,close it with a lid,and cook it for 5min in avery slow flame.

south indian non veg

tamil nadus  Chicken Chettinad
A famous dish from Tamil Nadu, Chicken Chettinad is special for its unique way of cooking. A variety of marinated spices are applied as a paste on the chicken which is then cooked normally as other non veg items  until it is tender and super juicy.

SOUTH INDIAN VEG

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DOSA RECEPIE

ingredients (measuring cup used, 1 cup = 250 ml)DOSA RECEPIE

• 1.5 cups idli rice or parboiled rice or 330 grams parboiled rice/ukda chawal/sela chawal
• 125 grams urad dal or ½ cup urad dal/split & husked black gram
• 1 tablespoon chana dal/split and husked bengal gram
• 35 grams thick poha, or ⅓ cup thick poha/flattened rice
• 20 methi seeds/fenugreek seeds
• 1 cup water for soaking urad dal
• 2 cups water for soaking rice
• ½ teaspoon rock salt
• 1 cup water for grinding rice (can also add ¾ cup water for grinding rice)
• ½ cup water for grinding dal
• ghee/clarified butter as required

how to make the recipe:

soaking rice and lentils:

1. first take all the ingredients in bowls:
2. -1.5 cups idli rice or parboiled rice in one bowl
3. - 1/2 cup urad dal + 1 tablespoon chana dal + 20 methi seeds/fenugreek seeds in second bowl
4. -1/3 cup thick poha in a third bowl.
5. rinse the lentils and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours.
6. rinse the rice a couple of times and keep aside.
7. rinse poha once or twice and then add to the rice.
8. pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours.

grinding dosa batter:

1. before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
2. add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal.
3. grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well.
4. remove the batter in a bowl or pan with a spatula.
5. strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice.
6. grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rawa like consistency.
7. now pour the batter in the same pan or bowl containing the urad dal batter.
8. add ½ teaspoon rock salt or add as per taste.
9. mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep batter to ferment for less or more time and this will depend with the temperature conditions in your city.
10. i kept for about 13 hours and 35 minutes as it is cold during monsoons here.
11. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

preparing ghee roast dosa:

1. now heat a thick bottomed cast iron griddle or non stick pan. the pan should be medium hot. you can keep the flame to a low or medium while making dosas. if using an iron pan, then spread ¼ to ½ tsp oil/ghee all over the pan. use a silicon brush or spoon or kitchen towel or an onion half to spread the oil/ghee. do not spread oil/ghee on a non stick pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. pour a ladle of the batter in the center.
2. with the ladle gently spread the batter to get a neat round shape and a thin dosa. if the pan is very hot, you won't be able to spread the batter in a round circle. so for a nonstick pan, just lift the pan from the flame and keep outside for some seconds or half a minute. then again place it on the fire. for a iron griddle, you can sprinkle some water on the pan. this reduces the temperature of the cast iron griddle. please do not sprinkle water on non stick pan. the non stick coating can wear off.
3. on a medium flame, cook the dosa.
4. when the top looks cooked, sprinkle ½ to 1 teaspoon ghee at the sides and on the top of dosa. you can add less or more ghee as per your requirements.
5. now with the spoon spread the ghee all over.
6. keep cooking till you see the base becoming golden.
7. the more the base becomes golden, the dosa becomes more crisp.
8. fold and serve hot.
9. ghee roast dosa can be served with coconut chutney or a combination of coconut chutney and sambar.

notes

substitutions:

idli rice - idli rava
chana dal - arhar dal/pigeon pea lentils
ghee - butter or oil