Mutton kolambu / Mutton gravy

Mutton gravy

Ingredients:

Mutton -1/2 kg
Turmeric powder - 1 tsp
Curry leaves - a few
Mustard seeds - 1 tsp
Coconut milk - 1 cup
Salt - to taste
Oil

For masala

Small Onions - 15 nos/cup
Pepper - 2 tbsp
Cumin seeds - 2 tbsp
Coriander seeds - 3 tbsp
Curry Leaves - a few
Red chilli - 3 nos
Oil

Method:

1. In a pan pour oil and fry all the ingredients in section 'For masala' and put it in a blender and make a fine paste

2. In a pressure cooker, pour oil add mustard seeds, curry leaves, turmeric powder and pour the ground mixture and stir for about 2 to 3 minutes. Add the mutton pieces, salt and required water to cook the mutton.

3. Close the pressure cooker and leave for 7 to 8 whistles for the mutton to cook well. Switch off the flame and wait till the steam settles. Open the lid and add coconut milk to the gravy and place it on a medium flame.

4. Cook for 8-10 minutes and switch off the flame.

5. Serve hot with Rice, Idly or Dosa

Please share your comments

Chicken Egg Gravy

Chicken egg gravy

Ingredients:

Chicken -1/2 kg

Chicken Masala - 4 tbsp (i used Shakthi chicken masala)

Small Onions - 15 nos/cup

Garlic - 10 to 11 pods

Ginger - 2 tbsp

Turmeric powder - 1 tsp

Curry Leaves - 1 strand

Salt - to taste

Oil

Method:

1. Put the small onions, garlic and ginger in a blender and make a fine paste. In a pan, pour oil and add curry leaves and pour the ground mixture. 

2. Add turmeric powder, salt and chicken masala to mixture and fry it the raw smell vanishes

3. Now add the chicken and mix well and cook for 2 to 3 minutes. Add water and close the lid. Let it cook for 30 minutes.

4. Once the chicken is cooked well and gravy is dry, Add an egg to it and mix well in low flame.

5. Once the egg is cooked well, switch off the flame. Add lemon juice and mix well.

6. Serve hot with Rice, Chapathi or Dosa

Chicken Egg gravy

please share your comments 

Carrot Halwa

Ingredients:

Carrot grated - 3 cups
Milk - 2 and 1/4 cups
Sugar - 3/4 cup
Cashews - 4 to 5 nos
Dry grapes - 4 to 5  nos
Cardamom powder - a pinch
Salt - a pinch

Method:

1. Take a heavy bottomed pan and fry the grated carrots with a tablespoon of ghee for 2-3 minutes.

2. In a medium flame, add the milk and bring to boil.

3. Cook till all the milk evaporates and the carrot gets cooked in milk.

4. When the mixture is almost dry, add the sugar and keep on stirring.

5. Sugar starts to dissolve and in about 5 to 10 minutes, it starts thickening.

6. Now add ghee, cardamom powder and cashews fried in ghee. Keep stirring for 2 more minutes and swtich off the flame.

7. Serve hot or cold with ice cream.

Badam Katli

Badam Katli

Ingredients:

Water - 1/4Cup
Ghee - 1Cup
Sugar - 1Cup
Badam -1Cup

Method:

1. Soak the badam in hot water for 30 minutes.
2. Remove the skin of badam and grind it with out adding any water.
3. In a pan mix water and sugar and make sugar syrup.
4. Now add the ground badam powder and ghee to it and mix well 
5. Keep on stiring until it becomes half of the quantity. 
6. Switch off the flame and let it cool down. Make into desired shape you like.

or

7. Grease ghee onto a plate and pour the hot badam mix in plate and make it cool. Cut into pieces as u like.

Peas Poori

Ingredients:

Oil - 2 tbsp for Dough
Whole Wheat flour - 3 cups
Semolina /Rava - 2 tsp (Optional)
Salt to taste
Water as required
Oil for Deep frying Pooris

To grind:

Green peas/matar - 1 cup
Green chillies - 1
Coriander leaves - a few
Cumin powder - 1 tsp
Water as required

Method:

1. Soak Peas overnight 

2. Pressure cook the soaked peas for 2 whistles and grind the cooked green peas, green chillies, coriander leaves, cumin powder with required water to a smooth paste. 

3. In a bowl add wheat flour, semolina, salt, 2 tablespoons of oil, ground paste and add required water make a stiff dough. Semolina or rava is added to wheat flour as it helps in fluffing up the pooris.

4. Divide the dough into equal sized small balls. Coat the balls with oil and with the help of rolling pin, roll small pooris 

5. In a pan pour oil for deep frying and deep fry the rolled pooris

6. Serve hot with Peas masala/Channa masala.

Tomato Brinjal Chutney

Tomato Brinjal Chutney

  

Ingredients:

Oil - 2 tbsp
Tomatoes - 3
Brinjal - 2
Potato - 1
Mustard seeds - 1/2 tsp
Cumin seeds(crushed) - 1 tsp
Coriander seeds (crushed)- 1 tsp or Coriander powder - 1 tsp
Curry leaves - 1 strand
Large Onion - 1
Turmeric powder - 1/4 tbsp

Chilli powder - 2 tbsp

Green chilli - 1 small
Asafoetida - a pinch

Salt to taste

Method:

1. In a pressure cooker, pour some oil and put Mustard seeds, Cumin seeds(crushed), Coriander seeds (crushed), Curry leaves, Green chilli and chopped onions and stir fry till onions are transulent. Then add the chopped tomatoes and still for 2 minutes.

2. Now add the chopped brinjal and potato and add the Turmeric powder, Chilli powder, coriander powder( if you dint add coriander seeds), Salt, asafoetida to it and saute for a minute

3. And add 2 cups of water and close the cooker lid. Wait for 2 to 3 whistles. Once the steam is settled, open the lid. It will be like below picture.

4. Now drain water in a cup and mash the chutney and pour it to the drained water again and mix.



5. Now chutney is ready. Serve hot with Idly or Dosa ;)

Note:

If you like brinjals you can add more brinjals and less tomatoes. Potatoes are optional and added to thicken the Chutney.  

Vegetable Kuruma / Vegetable Stew

Ingredients:

Oil - 4 tbsp
Poppy seeds - 1/2 tsp
Cinnamon stick - 1 small
Onions - 2
Tomato - 1
Garam masala powder - 1 tsp 

Coriander leaves - for seasoning

Turmeric powder - 1/4 tbsp
Chilli powder - 2 tbsp
Carrots chopped- 1 cup
Beans chopped- 1 cup
Potatoes chopped/Peas- 1 cup(Optional)
Coconut milk - 1 cup
Salt for taste

To grind:

Roasted Channa- 1 small cup
Fennel seeds - 1 tsp

Ginger chopped- 1 tbsp
Garlic - 7 pods

Method:

1. Grind all the ingredients in the section To grind and keep it aside

2. Boil the vegetables Carrots , Beans and potatoes/peas separately and keep it aside

2. Pour oil in the pan and add Poppy seeds ,Cinnamon stick, onions and fry till onions are golden brown

3. Add the chopped tomatoes and fry till its half cooked.

4. Add the ground paste and vegetables to it and stir adding required salt. 

5. Now add the garam masala powder, Turmeric powder and Chilli powder. 

6. Once raw smell is settled, add coconut milk and let it boil till the oil from coconut is separated on the top

7. Turn off the stove and add Coriander leaves for seasoning.

Hyderabadi Egg Briyani

Egg Briyani

Ingredients:

Basmati Rice- 2 cups
Milk - 3/4 cup
Saffron strands - a pinch
Fried cashews - 5
Garam masala powder - 1 tsp 

To temper:

Oil - 4 tbsp
Fennel seeds - 1 tsp
Poppy seeds - 1/2 tsp
2 bay leaves
2 cardamom
3 cloves 

2 stick cinnamon

To marinate:

Oil - 2 tbsp
Fried onions - 1/2.
4 boiled Eggs - cut vertically so that the masala will be absorbed inside
Coriander leaves - 1 cup
Mint leaves - 3/4 cup
Turmeric powder - 1/4 tbsp
Chilli powder - 2 tbsp
Green chillis - 2 small
Lemon - 1/2
Curd - 1 cup
Ginger Garlic paste - 2 tbsp
Salt for taste

Method:

1. Mix all the ingredients in "To marinate" section and keep it aside for 20 mins.

2. Boil rice to 3/4 consistency with 1 tbsp oil ,1 bay leaf, 1 cinnamon stick, 1 cardamom and 1 clove and salt for taste. Drain excess water and keep it aside

3. Take 1/4 cup warm milk and add pinch of saffron strands and mix nicely and keep it aside.

4. In a pressure cooker add oil and fry all remaining ingredients in section "To temper"

5. Add the marinated mixture in the cooker and stir fry for 5-10 minutes.

6. Add 3/4 cooked rice on top of gravy and add few fried onions , coriander leaves. Adjust it uniformly.

7. Now for the next layer again add remaining rice. Again on top of rice add fried onions, coriander leaves ,1/2 tsp garam masala, fried cashews and pour saffron milk.

8. Close the cooker lid and place it on low flame and wait for a whistle. 

9. Open the lid once steam it settled. Carefully mix from the bottom.

Hyderabadi Chicken Briyani

Hyderabadi Chicken Briyani

Ingredients:

Basmati Rice- 2 cups
Milk - 3/4 cup
Saffron strands - a pinch
Fried cashews - 5
Garam masala powder - 1 tsp 

To temper:

Oil - 4 tbsp
Fennel seeds - 1 tsp
Poppy seeds - 1/2 tsp
2 bay leaves
2 cardamom
3 cloves 

2 stick cinnamon

1 Star Anise

1/2 tsp Black stone flower
2 Kapok buds

To marinate:

Oil - 2 tbsp
Fried onions - 1/2.
Chicken - 1/2 kg
Coriander leaves - 1 cup
Mint leaves - 3/4 cup
Turmeric powder - 1/4 tbsp
Chilli powder - 2 tbsp
Green chillis - 2 small
Lemon - 1/2
Curd - 1 cup
Ginger Garlic paste - 2 tbsp
Salt for taste

Method:

1. Mix all the ingredients in "To marinate" section and keep it overnight for best results or for 1 hour atleast.

2. Boil rice to 3/4 consistency with 1 tbsp oil ,1 bay leaf, 1 cinnamon stick, 1 cardamom and 1 clove and salt for taste. Drain excess water and keep it aside

3. Take 1/4 cup warm milk and add pinch of saffron strands and mix nicely and keep it aside.

4. In a pressure cooker add oil and fry all remaining ingredients in section "To temper"

5. Add the marinated mixture in the cooker and stir fry for 5-10 minutes.

6. Add 3/4 cooked rice on top of gravy and add few fried onions , coriander leaves, saffron milk and 1/2 tbsp garam masala. Adjust it uniformly.

7. Now for the next layer again add remaining rice. Again on top of rice add fried onions, coriander leaves ,1/2 tsp garam masala, fried cashews and pour remaining saffron milk.

8. Close the cooker lid and place it on low flame and wait for a whistle. 

9. Open the lid once steam it settled. Mix from the bottom.

10. Yummy Briyani is ready. Serve hot with an egg. :)

Yummy Hyderabadi Chicken Briyani