Dum Biryani

Ingredients

500 gm mutton knuckles
500 gm basmati rice

Marinade
100 gm ginger garlic paste
50 gm red chili paste
150 gm yogurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
0.5 gm saffron
dough for sealing Masala
100 gm vegetable fat
5 gm cardamom
5 gm cinnamon
5 gm cloves
2 gm bay leaves
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

Method
Mix the mutton with the ingredients for the marinade. Fry half of the onions until golden, drain and keep aside.Soak the saffron in hot milk.Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and saute till slightly golden.Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.Pour the saffron milk on top and cover with a well fitting lid.Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.

Palak and Mushroom Gravy

Ingredients:

1 big bunch - spinach leaves

2 - button mushrooms, chopped into 4 slices each

10 - garlic cloves

1/2 tsp - asafoetida

1/2 tsp - red chilli powder

2 tbsp - oil

1/4 tsp - cumin seeds

salt to taste

Preparation:

Heat oil and add asafoetida, cumin seeds and saute for few seconds.

Add sliced garlic and fry till slighty brown.

Now put in the sliced mushrooms and saute for minutes.

Put in the red chilli powder, salt and finally the spinach leaves. (Or you can grind the spinach and use it )

When the spinach leaves out some water, cover lid and cook till done (till water evaporates).

Peas Masala

Ingredients:

peas - 1 cup

Tamrind - 1 lemon size

red chillies - 4-5 no

coconut grated - 1/3 cup

garlic - 2 or 3 cloves

Ginger 1" piece

garam masala - 1 tbsp

turmeric powder - a pinch

oil - as required

red chilli powder to taste

salt to taste

Preparation:

Boil peas in pressure cooker for 2-3 whistles.(If using dry peas, soak it over night and then boil).

Grind Tamrind, red chillies, coconut,ginger and garlic into a smooth paste.

Take oil in pan and fry the grinded paste and saute till oil comes out.

Add chilli powder, salt, turmeric powder and garam masala.Stir for 3-4 min till done.

Now add the boiled peas and cook on medium flame for 8-10 mins.Garnish with corriander leaves and enjoy with roti.

Sabudana Vada

Ingredients:

Potatoes 3

Sabudana 1 cup

Roasted Peanuts 1/2 cup

Green chillies 5-6

Fresh corriander leaves chopped 1/4 cup

salt to taste

Red chilli powder 1/2 tbsp

Garam masala Powder 1/4 tbsp

Dry Mango Powder/Amchur 1/4 tsp

oil for frying

Preparation:

Wash and Soak the saaboodana for 30 minutes and strain.Drain the execess water.

Boil the potatoes and mash them.

Take a bowl and mix all the above ingredients to the mashed potatoes.

Take a small bell (lemon size) of the mixture and mould into different shapes.

Heat the oil and fry til golden brown

Serve hot with mint chutney.

Chilly Paneer

Ingredietns:

Paneer Cut into cubes or length wise - 1 cup

Onion Chopped in long stripes - 1/2 cup

Carrot chopped lengthwise in thin long stripes - 1/2 cup

Capsicum chopped lengthwise in thin long stripes - 1/2 cup

Cornflour 1-1/2 tbsp

All Purpose flour 11/2 tbsp

White Vinegar 1 tsp

Dark Soy sauce 2 tsp

Chilli sauce 1 tbsp

Tomato sauce 2 tsp

Ginger Garlic Paste 1 tbsp

Black pepper 1 tsp

Sugar 1/4 tsp

Oil for frying

Salt

Water as required

Green chillies chopped finely 1-2 tbsp(adjust according to your taste)

Coriander Leaves chopped finely 1/2 cup

Preparation:
1. Make a thin paste by mixing cornflour and all purpose flour and add a tsp of salt to taste.
2. Dip the Paneer into the above paste.
3. Heat oil in the pan and fry Paneer cubes til they turn into golden brown
4. Now take a non-stick pan and heat 1-2 tbsp of oil
5. Add onions and fry till colors turn into light brown
6. Add carrots,capsicum and fry for 1-2 min.
7. Now add salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar .Fry for 2-3 min on medium flame.
8. Add some water if required and fry till done.
9. Now add the fried Paneer , add chopped coiander leaves,green chilly and mix well and serve hot.

Egg Pakora

Ingredients:

6 hardboiled eggs

1 cup besan(bengal gram flour)

1/4 cup water

2 tsp red chilli powder

1 tsp cumin seeds

A pinch of hing(asoefetida)

Salt to taste

Oil for deep frying

Method:

Make a small slit on each egg.This is to prevent the oil from splurting when the egg is deep fried.

Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

Coat each egg with this batter and deep fry.

Keep the pan covered when the egg is getting fried.

Serve with tomato ketchup.

Mushroom and Peas Curry

Ingredients:

1 lb Muhrooms

1/2 lb Peas

1/2 inch cinnamon piece

1 cardamom

2-3 cloves

1 tsp jeera

1 tbsp Coriander Powder

1 tbsp Chilli Powder

A pinch of Turmeric

1 tsp Garam Masala Powder

3 Onions (chopped)

1 tsp Ginger-Garlic paste

1/2 lb Tomatoes chopped

3 tbsp Cashew nuts

oil as reqd

1/2 cup of chopped Coriander leaves

Preparation:

Heat oil in a pan.

Now add whole spices mentioned above and fry for 2-3 min on low heat.

Add onions and fry for about 2 mins

Then add ginger-garlic paste

Add the tomatoes and add chilli powder,coriander powder,garam masala,turmeric

Cook till oil leaves the sides

Add require amount of water and salt and bring it to a boil

Put the mushroom,peas and cashewnut paste and cook till peas are tender.

Garnish with chopped coriander leaves

Moolangi Chutney

Ingredients:

1 1/2 cups of grated white radish

5-6 tbsp grated fresh coconut

3 green chillies

5-6 garlic flakes, crushed

3-4 peppercorns

1 small piece ginger

1 tsp tamarind juice

Salt to taste

1 tbsp cooking oil

1/2 tsp mustard seeds

1 sprig curry leaves

Method:

Blend together the coconut, tamarind, peppercorns,dalia, green chillies and the ginger.

When it's almost smooth in texture, add the garlic,salt to taste and the grated radish.

Run the blender for about 3-4 secs.

The radish and garlic should be about a qarter mashed up.

Remove from the blender and season with mustard seeds and curry leaves.

Pulihora Mix

Ingredients:

1 cup fresh shredded coconut

4 tsp coriander seeds

2 tsp peppercorns

A pinch of hing(asoefetida)

4 tsps peanuts, shelled and skinned

2 tsp mustard seeds

12 red chillies

4 tsps white sesame seeds

2 sprigs curry leaves

2 tsp urad dal(black gram dal)

1 tsp channa dal( bengal gram dal)

8 tsp oil or ghee

1 1/2 cups thick tamarind juice

1 small piece jaggery or 1 tsp sugar

2 tsp cumin seeds

Method:

Roast the coconut and set aside.

Roast the coriander, cumin, 6 red chillies,1 sprig curry leaves, pepper, asoefetida,1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.

Powder to a fine powder using a coffee grinder
and set aside.

Mix in the coconut gratings and powder once again andSet aside.

Heat some oil and add the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts, sesame seeds and curry leaves.

When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.

Add salt to taste.

The liquid will start boiling.

Now add the powdered masala and simmer till you get a sticky masala.Heat through and cool.

This will keep well for a month in a airtight container if refrigerated.

Mix this with plain cooked rice to get pulihora
or tamarind rice.

Chicken Patties

Ingredients:

Ground chicken 1lb

1-2 tbsp ginger garlic paste

1 egg

2-3 bread crumbs

small onion chopped finely

1-2 tsp red chilly powder

1tsp garam masala powder

Salt to taste

1-2 tbsp chopped corriander leaves

1-2 tbsp green pepper

Preparation

Mix all the above ingredients.

The consistency should be like chapathi dough.It should be not too watery.

You can add bread crumbs too get required consistency.

Then prepare small patties by taking small balls.

Preheat the oven at 400.Bake the patties for 15-20 min on both sides.

Enjoy chicken patties with onion rings and lemon.