Mutton Biryani

Recipe Ingredients:

For Mutton/Lamb Marinate:

500 gm boneless mutton/lamb

2 tomatoes, finely chopped

1/2 cup chopped mint

1/2 cup chopped coriander

2 tbsp ginger garlic paste

1 tbsp turmeric powder

1 tbsp red chilli powder

1/2 cup fresh yoghurt

juice of 1 lime

4 tbsp salt

For Biryani:

3 cups basmati rice

4 1/2 cups water

4 cardamom pods

4 cloves

1 onion, finely sliced

1 tbsp ginger garlic paste

1 tbsp red chilli powder

4 hard boiled eggs, halved

salt (according to taste)

How to Prepare:

In a non metallic bowl add mutton/lamb, turmeric powder, red chilli powder, salt, ginger garlic paste, chopped mint, chopped coriander, lime juice and yoghurt, mix well untill well combined. Cover and leave to marinate for 3 hours in the refrigerator.

In a heavy base saucepan add oil, when hot add tomatoes and cook for 5-10 minutes or untill tomatoes are soft, add marinate mutton/lamb and cook untill mutton/lamb is cooked and soft and tender, while cooking cover with lid.

Wash rice in several changes of cold water untill the water runs clear. In a large heavy base vessel add ghee, when hot add ginger garlic paste, cumin seeds and chopped onions, cook for 5 minutes now add cardamom pods, cloves, washed rice,  water, mix well and let it cook untill rice is half done, once when the rice is half done add cooked mutton/lamb and mix well to combine, allow to cook for 15 minutes or untill done. Serve hot with half hard boiled egg.

Serving Suggestions:

Serve with raita.

Stuffed Okra

 

Recipe Ingredients

20 okras
1 onion, chopped
2 green chillis, chopped
4 tbsp split black gram
4 tbsp bengal gram
1 tbsp red chilli powder
1 tbsp coriander powder
2 tbsp gram flour
1/2 tbsp turmeric powder
1 tbsp roasted cumin powder
1 tbsp garam masala powder
4 tbsp oil
salt (according to taste)


How to Prepare:

Heat a pan with one tea spoon of oil add chopped onion, green chilli and fry them.
Add split black gram, bengal gram, red chilli powder,coriander powder , turmeric powder , roasted cumin powder , garam masala powder, salt  and fry them for few seconds, add  gram flour and fry in low flame for few seconds. Allow all the ingredients to cool for sometime and blend them into fine paste by adding little amount of water.

Wash and wipe okra dry with a cloth, slit okra lengthwise (do not remove the seeds).  Now stuff okras carefully with masala mix.
 

Heat a pan with half tea spoon of oil, place 5 to 6 okras on the pan and cook in low flame, gently turn okras to all sides to cook evenly, cook till okra is soft and the colour of okra change from green colour to light brown as it is cooked. Repeat the process for remaining okras.
 

 Serving Suggestions:

Serve with Rice or Chapati.

Beetroot & Carrot Milkshake

Recipe Ingredients:

2 beetroots, chopped

5-6 carrots, chopped

1 cup soy milk

How to Prepare:

 Add chopped beetroot & carrot to a blender with little soy milk and blend until you get a fine paste.Then add  the remaining soy milk. Blend again untill desired constituency had reached. Serve chilled.

Moong dal Tomato Rasam

 
Recipe Ingredients:

1 cup moong dal

1 tomato, finely chopped

1 onion, finely chopped

2 garlic cloves finely chopped

4 green chillies finely chopped

1 tbsp turmeric powder

1 tbsp mustard seeds

1 tbsp cumin seeds

10 curry leaves

4-5 bird eye dry red chillies

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook moong dal, chopped tomatoes, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric and green chillies with 2 cups of water and cook for 40 minutes or untill 3 whistles. Mash moong dal into smooth paste with the laddel

In a large saucepan add 2 cups of water bring it boil and add cooked moong dal and allow to boil, reduce the heat to low for 15 minutes. Now add salt and let it for another 10 minutes.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add bird eye dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill bird eye dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the moong dal rasam, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Mint & Coriander Rice

Recipe Ingredients:

1 cup mint

1 cup coriander

2 cups rice

1/4 chopped onions

6 green chillies

2 tbsp ginger garlic paste

1 tbsp cumin seeds

4 cardamom pods

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 minutes, then drain the water.  Cook rice by adding 4 cups water for 20-30 minutes.

In the meanwhile blend mint leaves, coriander leaves and 4 green chillies into a slushy paste by adding little water. Heat oil in a large heavy based pan. Add onions and cumin seeds and cook, stirring occasionally, for 5-6 minutes untill light golden brown in colour.

Add ginger garlic paste to the frying pan and fry for 3-5 minutes over a low heat. Slit the remaining green chillies into two (length wise), add green chillies to onion mixture.

Now add mint & coriander paste and cardamom pods, quickly followed by adding cooked rice and salt. Cook, stirring, for 1 minute. Mix well to combine. Serve immediately.

Serving Suggestions:

It goes well with raita and non-veg dishes.

Cake Pudding

 Recipe Ingredients:

1 1/2 cup sponge cake, chopped into small cubes

1 cup whipped cream

3-4 tbsp chocolate syrup

1 apple

8-10 strawberries 

1/2 cup grapes

2-3 tbsp honey

How to prepare:

Chop apple, grapes and strawberries into small pieces. Mix them with honey.

Thaw the whipped cream for few minutes. Whisk whipped cream and chocolate syrup to get a smooth chocolate cream.

In a glass, put some cake pieces as the bottom layer. Add the fruits on the top of cake cubes.  Then add the chocolate cream on top of it.

Repeat the layers until you reach the top of the glass. The top layer should be fruits. Serve Chilled.

Coconut & Tomato Chutney

Recipe Ingredients:

1 1/2 cup freshly chopped coconut cubes

1 cups chopped tomatoes 

4 dry red chillies

2 tbsp oil

salt (according to taste)

How to prepare:

Heat oil in a pan over a medium high heat. Add dry red chillies and cook for 3 minutes. Add tomatoes and stir for further 2 minutes. Cover the lid and let it cook untill tomatoes are well cooked and pulpy.

Transfer the contents in the saucepan to blender, add chopped coconut cubes and salt and blend into a fine paste, transfer the coconut & tomato paste into a bowl.

Serving Suggestions:

It goes well with idly's or with dosa or vada.