Green Chilly Mutton Biryani Recipe

My mom's recipe green chilli masala biryani, I've already posted this recipe earlier, recreated this recipe and posted with newer clicks and video. 

Please click here to see the older version of green chilly mutton biryani..:)

Ingredients: 
500 Grams Basmati Rice
1 Kilo Mutton
2 Large Onion(Chopped into cubes)
4-5 Tbsp Green Chilly Biryani Paste
5 Green Chilly (Slit in middle)
Fist Full Coriander and Mint Leaves washed and chopped
1/2 Lime Juice
2 Pods Cardamom
3-4 Cloves
2 inch Sticks Cinnamon
1 Bayleaf
1 Chicken Stock Cube
1 Cup Coconut Milk
1 Tbsp Turmeric Powder
1/2 Cup Yogurt
Ghee 3 Tbsp
Oil 2 Tbsp
Salt to taste.

Please watch the video demo in english Enjoy...:)

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Green Chilly Biryani Paste:

10-15 Green Chilly (add or reduce the chilly depending on the heat)
1/2Tsp Fennel Seeds
1 inch Stick Cinnamon
3 Pods Cardamom
2 Cloves
1/2 Tsp Pepper corns
2 Whole Garlic peeled add equal quantity peeled and chopped ginger

First measure the ginger and garlic equally then measure the chilly equally to the quantity of ginger and garlic.

In a fry pan add 1 tsp oil and fry all the above mentioned ingredients for 2minutes allow to cool add to the mixer jar and grind to smooth paste.

Marinate Mutton:

Add 1 Cup Yogurt and 1/2 Tsp Turmeric powder to the meat and marinate upto 1 hour before preparation.

Pressure cook mutton:

• In a pressure cooker add 1 Tbsp oil and the marinated meat fry a bit add the 2 Tbsp of the Biryani paste and salt stir well allow the meat to fry in its own juices for some time. 
• Add 1 1/2 Cups water place the lid and allow to cook for 3 to 4 whistles till the meat is fork tender.
• Separate the meat from stock and set aside.

to cook the meat I used 2 liter pressure cooker.

• Wash the rice twice or till the water is clear drain and set aside.
• Heat pressure cooker add 2 tbsp oil and 3 tbsp ghee fry the whole spices cardamom cinnamon cloves and bay leaf allow the spices to crackle a bit add the onion and fry till transparent.
• Add the 2 Tbsp of the biryani paste and green chilly to the onion and fry a bit add the rice fry a bit add the coriander and mint the meat stock coconut milk and water add salt and lime juice add the chicken stock cube stir well cover the cooker place the whistle allow to cook for 2 whistles till rice is done.

If the rice measure is 1 cup I've added 1 1/2 cups of liquid i.e meat stock water and coconut milk combined.
For me when i measured the 500grms rice its exactly 2 glasses of rice so I've added 3glasses of liquid to the rice.

• Add 1/2 to 1 Tbsp of biryani paste to the meat and fry the meat a bit set aside the heat in the biryani depends on your choice its up to you how much heat you want we normally like it spicy and hot.

The layering can be done in the pressure cooker or in a microwave dish and microwave for 5 minutes depending on the heat setting your microwave has.

• Divide the meat and rice. layer the meat and rice equally add coriander and mint close the pressure cooker and place on very low flame for 5 to 10 minutes with out placing the whistle.
• Serve with onion raita and boiled eggs enjoy...Happy cooking...:)

I've used 7 1/2 liter pressure cooker to cook the rice. used the same pressure cooker to layer the meat and rice for dum...:)

Spicy Crab Masala

Everyone has their own twist to nandu masala 2 of my very close friends pradeep from Australia who is originally from pollachi and shilaja sukumar from Dubai who is from madurai sent me their traditional recipes i combined both the recipes and this is my take on the authentic recipe nandu masala at its best...served with dosa, idlly or roti...:)

• 1/2 Kilo Crab (cleaned)
• 1 Large Onion chopped
• 1 Large Tomato chopped
• 2 Sprigs Curry leafs
• 1 Tbsp Chilly powder
• 1 Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam masala
• 1 Tbsp Ginger Garlic paste
• 1 Cup water
• 1/2 Lime
• Coriander to garnish
• Salt to taste
• 3 Tbsp Oil 

Special Spice Mix:

• 1 Tsp Cumin 
• 1 Tsp Fenugreek
• 2 Tbsp Pepper powder

Dry roast all the above coarsely grind the spices.

Coconut Paste:

• 1/4 Cup Coconut
• 1 Tsp Fennel Seeds
• 2 Tsp Khus Khus

Heat a fry pan with a tbsp oil fry the coconut fennel and poppy seeds to light golden colour add little water grind to a smooth paste.

Please look into the recipe demo and follow the steps as shown on the video and blog...happy cooking...:)

• Heat 2 tbsp oil in a wok add the ginger and garlic paste fry a bit till raw flavour has gone.
• Add the onion and curry leafs fry the onion till light pink in colour add the tomatoes and fry till tomato reduces a bit.
• Add the chilly powder, turmeric and coriander and fry a bit.
• Add the crabs and toss the masala over the crabs place a cover for 2 minutes.
• Add the special spice powder and toss the crab a bit add water and salt place a cover allow the crab to cook for 5 minutes.
• Once the crab has cooked for 5 minutes add the coconut paste and little bit extra water stir and combine the masala cover and allow the coconut flavour to reduce a bit.
• Once the coconut flavour has reduce a bit add lime juice and garnish with fresh coriander serve hot with rice or roti...Enjoy...:)

Tirunelveli Halwa (My Way)

My all time favourite halwa to prepare and share. mostly during rainy and really cold days I crave for the most loved halwa on earth...lets face it to prepare this halwa we need a lot of time and these days each and everyone of us run out of it easily....No Time....this is my simplified version of the halwa with just 1/2 the time consumption...everyone at home are still amazed with the halwa recipe I came up with...just kidding...:P  

• 1 Cup Wheat Flour
• 2 Cups Sugar
• 2 Tbsp Corn Flour
• 1 Tsp Cardamom Powder
• 1/2 Cup Ghee
• 4 Tbsp Coconut oil
• 1 Pinch Salt

please view the demo video and follow the steps...:)

Method:

• In a mixing bowl add wheat flour pinch of salt mix well add water and knead to a smooth chapathi dough consistency.
• Add water to the dough and allow the dough to soak for 2 to 3 hours.
• Once the dough has soaked for 3 hours mix the and strain remove the gluten from the dough we will only use the wheat which is dissolved completely.
• Place a heat bottom wok or pot on the stove add the wheat mixture to the pot constantly keep stirring.
• Add the sugar and cardamom powder keep stirring the process will take 15 to 20 minutes.
• Mix the corn starch and add to the boiling mixture keep stirring till it has thickened.
• Add the ghee and coconut oil and keep stirring the colour in the halwa will change and will start to leave sides of the pan keep stirring constantly once the ghee starts to separate from the halwa transfer in a plate decorate with cashew and serve hot or cold...enjoy...:) 

 Try using a heavy bottom pan or wok for this recipe preferably use a nonstick pan.

Japanese Paniyaram (Takoyaki)

Takoyaki is normally prepared with seafood I did my own fusion version of this recipe and the results were awesome everyone at home liked this spicy soft and yummy lite spongy balls oh my they were to good...the first time I tried them it turned out a bit hard then added yogurt and soda it was lite as air do try my version on japanese paniyaram...:)

Finely Chopped 3 Green Chilly, 1/2 Onion and 2-3 Spring Onion
3 Chicken Sausage  Finely Chopped
1/2 Tsp Grated Ginger
2 Shredded Carrots
1 Egg
1/2 Cup Yogurt
1 Cup Maida/All purpose flour
1 Pinch Cooking Soda
1/2 Cup Water
Salt to taste
Oil for frying

Its a must to have a takoyaki pan at home we call it paniyaram Chatti or pan

Do watch my video demo for the recipe ...Enjoy...:)

• In a large mixing bowl add maida, egg, yogurt, cooking soda, salt and mix till there is no lumps. add grated ginger and chilly mix well and dilute the batter by adding extra water set aside for 10minutes.
• In a mixing bowl add the chicken sausage, onion, spring onion, carrots and salt mix and set aside.
• Heat the paniyaram Chatti on medium flame add enough oil ladle the batter in and fill the centre with the sausage mixture allow to fry a bit. gently turn the paniyaram and allow to fry till turn golden brown to all sides drain on a paper towel and garnish with chilly sauce mayo and finely chopped spring onion serve hot...Enjoy...:)

Japanese Vegetable Dosai (Okonomiyaki)

I love Japanese food the recipes which i will be posting are some of my favorites though we cant find most of the ingredients I've managed to compare and adjust the ingredients locally found and prepared it as per my taste...:)

1 Medium Shredded Carrot
1/2 Onion (finely chopped)
1/2 Cup Cabbage (finely chopped)
5-6 Spring Onion (finely chopped)
3-4 Green Chilly (finely chopped)
1 Inch Grated Ginger
1 Cup Maida/All purpose flour
1 Egg
2 1/2 Cups Yogurt
Salt
Oil

For Sauce:
3 Tbsp Tomato Ketchup
1 Tsp Oyster Sauce
1 Tbsp Sweet n Sour Chilly Sauce
1 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1 Tsp Green Chilly Sauce
1 Pinch Piece Chicken Stock Cube

Do watch the video demo in english...enjoy...:)

Method:

• Add all the above measured sauces in a sauce pan place on medium flame allow till well combined...do not allow to boil..once the sauces have heated and combined well remove from flame allow to cool.
• In a mixing bowl add all the vegetables mix well add the flour,salt, yogurt and egg mix and combine till batter consistency has formed if the batter is too thick add extra yogurt and combine till batter has formed to dropping consistency cover and allow to rest for 10minutes.
• Heat a pan on medium flame ladle the batter spread a bit add 2 sp oil cover and allow to roast well once it has roasted to one side flip it to the other side and allow to fry till well done.
• Serve the dosa on a serving plate apply the sauce on the dosa garnish with finely chopped spring onion and mayonnaise...serve hot enjoy...:)

Maraschino Cherry Lemonade

Dad got me a big box full of fresh maraschino cherries so confused what to do with them then after some surfing on google saw a recipe for lemonade it was okay but the recipe they'd posted called for canned cherries gave this recipe my twist and it was pure....awesomeness....

people who cant find these cherries you can try the same recipe out of ooty apple which is totally in season now...:)

1/2 Cup Sugar

1/2 Cup Maraschino cherries

4 Tbsp Glucose powder

4-5 Tbsp Lime Juice

1 Cup Water + Cold water and ice cubes 

Do watch my video demo ...thank you...:)

Method:

• In a heavy bottom pot add water and allow to boil add sugar and cherries and allow the sugar to melt and the cherries to cook in 10 minutes this process should be done. remove from flame allow to cool.
• Once the mixture has cooled just by squeezing the cherry the seeds should pop out remove the all the seeds reserve.
• In a blender add the cherries along with the sugar syrup lime juice and glucose blend well.
• Strain the cheery mixture and add cold water  adjust as per your taste serve in a tall tumbler with loads of ice lime rings and cherry...enjoy...:)

Katori Chaat

All that I can say its simple to prepare and the katori can be prepared stored ahead of time. best finger food that can be served during a party...:)

1 Cup Maida/All purpose flour
1 Medium Size Boiled Potato
1/4 Cup Boiled Mung Beans
1/4 Cup Steamed Corn Kernels
1 Medium Size Onion
2 Finely Chopped Green Chilly
Few Sprigs Finely Chopped Mint and Coriander
1/4 Tsp Roasted and Ground Carom seeds powder
1/4 Tsp Roasted and Ground Cumin powder
1/4 Tsp Chaat masala
1/2 Lime
Oil for frying
Salt to taste

Tart mould or regular steel cups can be used to form katori

Method:

• In a bowl add maida, carom powder, 1/4 tsp salt and 1 tbsp oil mix all the ingredients add water and knead into a tight dough.
• Cover the dough and allow to rest for 1 hour.

• In a bowl add the chopped potato cubes, corn, mung beans, onion, chilles, mint, coriander, lime juice, cumin powder and chaat masala mix all the ingredients and set aside just before serving add salt to the filling.

• Take a portion of the dough and roll out into a thin sheet.
• Using a cutter cut the dough into equal rounds.
• Line the dough into a tart mould make sure there are no air pocket while lining up the mould.
• Using a fork pierce holes into the tart moulds and set aside.
• Heat oil on medium flame drop the tart mould in the oil with in few seconds the shells will pop out of the mould drain the excess oil and set aside in a plate.
• To the potato mixture add salt and mix well.
• Fill the fried tart shells with the potato.

Serve it right away can be garnished with mint chutney and tamarind chutney or served as it is do try this recipe and post your comments...Happy Cooking...:)

Do view my video demo in english and post your comments...:)

Tender Coconut Jelly (Elaneer Jelly) Thai Dessert Recipe

Tender coconut is so refreshing during summer why not prepare jelly out of it. This is a versatile dish can be added in fruit salads and pudding this jelly is so refreshing when served chilled during summer.

Ingredients:

1 Packet = 10 Grams China Grass (Agar Agar)

1/4 Cup Sugar

1 Cup Tender coconut cut into tiny pieces

500 ML= 1 Pint Tender Coconut Water

1 Cup Luke Warm Water

Method:

• Heat water till lukewarm soak the china grass and sugar in water for 15 mins.
• Chop the coconut into fine pieces set aside in a bowl.
• Place the water mixture back on the stove and stir till the sugar  and china grass has melted thoroughly remove from flame and allow to cool a bit.
• Add the coconut piece and coconut water to the sugar mixture stir well and pour into desired molds 
• Place the molds in fridge allow the jelly to set.
• Once the jelly is set remove from molds serve chilled enjoy...Happy Cooking...:)

Do watch my video demo in English...:)

Tropical Fantacy

 Happy Mothers Day ... ♥♥♥

2 Tender Coconuts
1 Orange (peeled and deseeded)
1/2 Cup Seedless Grapes
2 1/2  Tbsp Lime Juice
4 Tbsp Sugar
2 to 3 Cups Chilled Water

Method:

• In a large bowl add lime juice water and sugar prepare a basic lemonade. the measure given for lemonade is basic however we can adjust the sour and sweet content as per tastebuds.
• Once the lemonade is done add the orange and grapes along with the tender coconut stir well and chill before serving.

Serve the drink along with the fruits in a tall tumbler...enjoy...:)

Superb recipe for summer do give it a try watch my video demo in English post your comments...:)

Thatti Nungu (toddy Palm) Payasam/Iceapple Kheer

Toddy palm payasam/kheer was so tasty it was a real treat after dinner do give this recipe a try since palm is in season very easily available. This recipe was an experiment and turned out so good.

We always purchase these toddy palm during summer its very good cooler for our body and the nectar inside the palm nut has a tendency to cure heat boils.

Ingredients:
6 Nos Tender toddy palm nuts(2 cups)
1 Medium Ripe Mango optional
2 Tbsp Coconut Milk Powder or 1 Cup fresh Coconut Milk
2 Tbsp Badam Milk Mix or Cardamom Powder
1/2 Tin Condensed Milk
2 Tbsp Sugar
2 Cups Milk (full fat)
Saffron Strands few
Almonds Pista and Walnuts chopped

Method:

• We need to peel the toddy palm and rinse in water twice chop in to tiny cubes and set aside in a bowl.
• Clean the mango and chop into small cubes set aside.
• Place the milk on medium flame allow to reduce and constantly keep stirring.
• Add condensed milk and sugar keep stirring.
• Add the saffron, coconut milk powder and the badam milk powder and keep stirring till the milk reduces to half the quantity.
• Remove the milk from flame and allow to cool.
• Once the Milk has cooled to room temperature add the chopped palm, mango and nuts mix well cover and place in the fridge to cool.

Serve chilled payasam after lunch or dinner and enjoy...Happy cooking...:)

Do watch my video demo in English...:)

Badam Milk Powder Recipe Video..

Banana Fritters

Banana fritters are my all time favorite tastes even better when served with vanilla ice cream yumm yumm...:) pazham porichathu is best after school snack and can be done in just 10 minutes....:)

3 Ripe Bananas
1/4 Cup Maida
3 Tbsp Shredded Coconut
1/2 Cup Bread Crumbs
1 Egg
Condensed Milk
Chocolate Sauce
Oil for frying

• Peel and chop the banana into bit size pieces.

• Combine the coconut and bread crumbs and spread on a plate.
• Spread the Maida on a plate.

• Slightly Whip the egg and reserve.

1. Roll the banana in the maida.
2. Dip the banana in the egg.
3. Roll the banana in the bread crumb mixture and make sure to remove the excess crumbs reserve in a bowl.
4. Heat oil on medium flame and fry the banana till light golden brown color drain the excess oil.

Garnish with condensed milk and chocolate sauce and serve right away...Happy cooking...:)

Do view my demo video in detail thank you...:)