Mutton Biryani

.Biryani......Whenever i prepare biryani i go back to my childhood days, wow!!!!!! Those days were so nice......I still remember how i made my mom to prepare the biryani for the first time.Mom was a very good cook when it comes to traditional Kerala recipes, but she never knew to prepare biryani.
I remember when i was young my sister & i use to ask mom to cook  biryani & she use to tell dad to get from the restaurant, one day i read out a mutton recipe from a magazine & made her prepare, even though it didn't come out good at the first time but after 2 or 3 times she became expert & cooks a perfect & delicious biryani . Then on wards on every Sunday she used to cook for us, now she doesn't cook anymore, I miss her biryani those were the days, I Learnt from her to make the perfect rice for the biryani so here i share the biryani giving a touch of my style

Preparation time:25-30 min.
Cooking time:1hr 20 min.
Serves: 4
Ingredients:

• 2 cups basmati rice.
• 500 gm mutton chops.
• 200 gm sliced onions for mutton.
• 200 gm thinly sliced onions for garnishing.
• 2 large tomato chopped.
• 1/4 cup oil.
• 1/4 cup curd / yogurt.
• 1/2 cup chopped coriander leaves.
• 1/4 cup mint leaves.
• 1& 1/2 tsp salt.
• 1/2 tsp chilly powder( if required).
• 1/2 tsp saffron soaked in 1/2 cup warm  coconut milk & 1 tsp dried rose petals

Grind to paste:

• 2 tsp poppy seeds / khus khus.
• 6 cashew nuts.
• 10 green chilies or according to taste.
• 1 tsp coriander powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp garam masala powder.
• 10 cloves garlic.
• 1/2 '' ginger.
• 1 tsp saunf / fennel seeds.
• 1 clove.
• 1'' cinnamon.
• 1 cardamom.

Method to prepare the rice:

• Click 👉 Biryani Rice
• Sprinkle saffron milk & rose petals & fluff it with a fork lightly & keep aside.

Method to prepare the mutton:

• Clean the mutton & marinate in 1/4 cup curds.

1. Heat 1/4 cup oil in a pressure cooker add 200 gm thinly sliced onions.
2. When golden brown  add carrot  julienne (optional)  remove the onions &place in a kitchen paper, keep aside for garnishing.

1. In the same cooker add 200 gm chopped onions& fry till brown.
2. Add the ground masala.

1. Fry them for 5 min on medium flame.
2. Add the chopped tomatoes, coriander leaves, mint leaves, salt  & mutton.

1. Add 1 cup masala  water from the blende stir & pressure cook up to 3 to 4 whistles or till the mutton is tender.
2. Once the pressure is down open the lid , if gravy appears watery cook & reduce it.

• As you can see the masala is thicken & its ready for the biryani.

Let's layer the biryani :

• In a greased dish spread 1/2 of the mutton masala, next spread a layer of the cooked rice sprinkle half of the soaked saffron milk, next spread rest of the mutton & the masala, lastly spread rest of the cooked rice sprinkle with rest of saffron milk garnish with fried onions, dried rose petals & garam masala powder cover with a tight fitting lid & seal the edges with the atta dough.
• Bake in a preheated oven on low degree for 40- 45 min or place the pot on a hot tava & cook on slow flame for 30-40 min.
• Serve hot with Cucumber Raita & pickle.

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Butter Chicken Masala (South Indian style)

Butter chicken & Parotta was my mom's favorite dish that too the restaurant style,last 3 years before her death she used to make my brother buy from the restaurant daily without butter chicken she wouldn't have her dinner 😁
Every cook has his or her own version of butter chicken, I have my own version of butter chicken which i like to share delicious mangalorian style butter chicken with Kundapuri chicken masala powder & coconut milk,I've my relatives & friends told me it's finger-licking recipe..Just follow the recipe fried & cooked all in one pan & you get the creamy butter chicken masala at home.

Serves :4
Ingredients:

• 500 gm chicken cut in medium pieces.
• 2 tbsp  Kundapuri chicken masala powder .
• 1 tbsp bydagi chilly powder.
• 1 tsp ginger garlic paste,
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder.
• 1+1 tsp salt.
• 250 gm tomatoes( puree)
• 1 large onion.
• 7 cashew nuts.
• 1/4 cup thick coconut milk.
• Few chopped coriander leaves.
• 1 tsp kasturi methi.
• 1/4 cup oil.
• 1 cube butter.

Method:

• Wash the chicken pieces & keep aside.
• Marinate the chicken in  Kundapuri chicken masala powder , ginger garlic paste & 1 tsp salt for 1/2 an hr. 

• In a cooker pan heat 1/4 cup oil & fry the marinated chicken pieces once its done, remove & place it in a plate.

• In the same pan add thinly sliced onion, cashew nuts & saute  them till light brown.
• Remove them & grind to fine paste. 

• In the same pan add the ground paste,tomato puree, bydagi chili powder, fried chicken pieces,coriander leaves, turmeric powder, salt, butter & cook for 2 whistles.

• Once the pressure is down open the cooker check the salt add the thick coconut milk , kasturi methi,garam masala powder & simmer on medium flame for 5 mins.  

• Garnish with few chopped coriander leaves & drizzle with thick coconut milk.
• Serve hot with ghee rice or Parotta

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Innovative Gulab Jamun

Celebrate Diwali with this yummy innovative gulab jamun.
Soft juicy melt in your mouth gulab jamun  serve hot or cold is a all time  dessert to many of them. Every sweet shop or restaurants have gulab jamun on offer as usual served with sugar syrup or with hot gulab jamun with ice cream.

If you have gulab jamun,condensed milk. dark chocolate & white chocolate you can present these gulab jamun in different ways ...
I prefer making gulab jamun with the instant mix powder & gulab jamun stay's longer in the refrigerator. As usual make gulab  jamuns make in any shape u like  once the gulab jamun bloats up remove from the syrup ...  

Remove the gulab jamun from the syrup & place the jamun dry in a bowl & drizzle with condensed milk & garnish with chopped pistachios... 

Here I've made the gulab jamun in flat shape place it on a grill rack & pour melted chocolate over it place it in the refrigerator to set it.

 For glazed chocolate..  Pour hot cream over dark chocolate wait till the chocolate melts whisk it well & pour over the gulab jamun... 

Here I've poured a tsp of melted white chocolate on gulab jamun & garnished with chopped pistachios.
For melted chocolate...Pour hot cream over with chocolate wait till the chocolate melts whisk it well & pour over the gulab jamun.

Try giving any shape to gulab jamun here i shaped into oblong cylindrical shape drizzled with white melted chocolate.

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Carrot Date Burfi

Excellent desserts can be made with carrots & the most delectable dessert is carrot halwa..Click here 👉    Carrot Halwa in Coconut Halwa  for my version of carrot halwa.This Diwali i'm posting  is a healthy carrot burfi, Adding khoya / mawa... Khoya makes the texture fudge like & for sweetness I've added dates & cane sugar as it cools the burfi will set properly.Give a try to this carrot burfi for this Diwali..

Ingredients :

• 300 gm grated carrot.
• 150 gm seedless dates.
• 1/2 cup khoya / mawa.
• 1/2 cup cane sugar.
• 1 tbsp ghee.
• 1 sheet sliver varak / sliver leaf

• Peel the carrots & grate them.

• Soak the dates in hot water for 5 min then blend them to a coarse paste.

• Heat ghee in a large pan add the grated carrot & the ground dates saute for 5 min add 1/2 cup water & cook till dry.

• When the liquid evaporates add the sugar .. The sugar will introduce some more liquid stir frequently next add the mawa/ khoya .

• Cook it further till dry.The burfi is done when the mixture leaves the sides of the pan.
• Remove from heat & spread the burfi on a  plate lined with aluminum foil or parchment paper.. 

• Flatten to 1/2 inch thick & top it with sliver varak ..Cool slightly in pan & refrigerate till set. 

• Cut into squares  & serve...The burfi will set with a soft fudgy consistency.  

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Kheema Methi Paratha

This paratha is for  who loves mutton & for more nutrition i  added methi leaves or you can grate some carrot & for the masala add any favorite curry powder u like....Be it Radish & Carrot Paratha or Aloo Ghobi Paratha  parathas are made with just any filling or any masalas let your imagination run wild ..
Parathas are great for kids tiffin box it remains soft  for a long time. All you need is atta dough, mutton mince & methi leaves & like other parathas fill the dough with mutton methi mixture & roll out into thick parathas &  fry in ghee or oil.  

 

For the step by step instructions & images on how to fill & roll out the parathas click 👉Radish & Carrot paratha you'll find the complete directions. It's the same process for kheema methi paratha.

Ingredients : For the dough

• 1 cup  maida or wheat flour.
•  Milk for kneading.
• Few methi leaves chopped.
• 1/2 tsp salt.
• 1/2 tsp ajwain.
• 1 tbsp ghee

Ingredients for the filling:

• 2 cups/ 60 gm firmly packed methi leaves.
• 3/4 cup /70 gm mutton minced / kheema.
• 1 tbsp coriander powder.
• 1/2 tsp turmeric powder.
• 1 cup water.
• 1/2 tsp pepper powder.
• 1/4 tsp jeera / cumin powder powder.
• 1/2 tsp chili powder
• 1 tsp ginger garlic paste.
• 1 tsp salt.
• 1/2 tsp garam masala powder.
• 1 tbsp oil / ghee

Method :

• Wash the Kheema & squeeze out the water & keep aside to drain for 1/2 an hr.
• Clean the methi leaves & keep aside.
• In a pressure cooker add the Kheema, coriander powder,turmeric powder,pepper powder,cumin powder, ginger garlic paste, chili powder, garam masala powder, 1 cup water & pressure cook to 3 whistles.Off the flame.
• When the pressure is down open the lid ( if there's gravy cook till the mince is dry) .Keep aside to cool.

Let's make the dough: In a bowl add the flour,methi leaves, salt, ajwain,1 tsp ghee mix well & with the milk make a soft dough.

• Heat oil in a pan add the minced onion & saute them till brown.

• Add the kheema & saute them for 2-3 min.

• Next add the chopped methi leaves.

• Cook on medium heat till dry add salt & chilli powder according to your taste.
• Divide the dough & the kheema mixture into equal large  balls.
• On a floured surface roll out each ball 3'' place the filling in the center & seal the dough.
• Roll out the dough like a chapati & fry on a hot tawa on medium flame apply oil or ghee on both sides till brown spots appear evenly on the surface of the paratha. For the step by step instructions & images on how to fill & roll out the parathas click 👉Radish & Carrot paratha 
• Repeat with the rest of the dough.

• Enjoy  the kheema methi paratha with curd 😋👌

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Chocolate Banana Bread Pudding

I am so glad how this pudding turned out with left over bread, extra ripe bananas with chocolate flavor a moist  chocolate banana bread pudding easy to prepare just mix all the ingredients & add to the bread crumbs & bake it...

Ingredients:

• 400 gm fine bread crumbs.
• 2 cups milk.
• 1/4 cup melted butter.
• 1/2 cup sugar.
• 2 eggs.
• 1/4 tsp salt.
• 1/4 cup cocco powder
• 120 gm over ripe banana.
• 1/4 cup grated chocolate.
• Whipping cream or melted white chocolate 

 Chocolate Ganache :

• 2/3 cup cream.
• 100 gm chopped dark chocolate. 

Method :

• Preheat the oven to 200 degree C.
• Grease a round oven proof dish & dust it with cocco powder.

• For the fine bread crumbs: Use 1 day old bread & blend it in food processor to a fine crumbs & add it to a large bowl.

• In a blender or a food processor add milk,melted butter,sugar,eggs,salt,cocco powder,ripe mashed banana,grated chocolate & blend it till frothy.

• Pour the chocolate mixture over the bread crumbs.

• Mix well  well till well combined.

• Pour into a greased dish & bake for 1 & 1/2 hr it depends on your oven or bake until a cake tester inserted comes out clean.. Remove from the oven & allow it to cool for 5 min then invert on to wire rack to cool completely.... 

• Mean while let's make the chocolate ganache: warm the milk cream in a pan when it starts simmering off the flame & add in the chopped chocolate & allow it to sit for 5 min so that the chocolate melts then whisk it slowly till you get a nice silky smooth chocolate ganache.

• While it's slightly cool pour the chocolate ganache over the cake slowly letting it run over the sides spread gently with the spatula & let it set in the fridge for 1 hr.( Place a plate under the wire rack so that  the drippings fall on the plate)  

• Drizzle it with whipping cream or melted white chocolate over the cake & keep refrigerated.

• Try it's super easy & write to me how is it...Enjoy!!!!

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