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Mutton Biryani



Ingredients : 
Mutton - Half kg 
Basmati Rice - Half kg ( equal as mutton, soak when you start cooking) 
Onions - 2 big size
Green chilies - 12 
Tomato - One Big 
Mint - one hand full
Coriander leaves - one hand full
Cinnamon - Half inch
Oil as required 
Garam masala powder 1 tsp
Chili Powder - 2 tsp  
Coriander power  - 1 tsp 
Turmeric - half tsp 
Thick Curd - 3 tbsp 
Salt 
Lemon Juice - 1 tbsp 
Ghee - 3 tbsp 

Whole Garam Masala :
    Bay Leaves - few for frying 
    Cardamom -  3 for frying 
    Fennel - Half tsp for frying
   Jeera - Half tstp  for frying 
   Star Anis - 2 
   Star Anis flower - small piece

For Grinding  (grind to a smooth paste) 
   Ginger garlic - to get 2 tbsp paste
   Cloves - 6
   Cinnamon - Half inch 
   Mint - two strands 


Heat oil in a Cooker and add all the whole garam masala into it, add thinly sliced onions and fry well till it turns golden brown, add mutton, turmeric, ground paste, chili powder, coriander powder, salt and garam masala and half of mint leaves, curd and let it fry for 5 to 6 min. 

Now add 1.5 cups of water and close the lid and leave it for 6 whistles (I first left it for 4, the meat was still tough and I kept it for 2 whistles more and the meat was well done). The meat has to be fully cooked before going to the next step

Take another bigger vessel, add 1tbsp ghee, fry the remaining mint and add only the mutton pieces without liquid into it and fry for 3 min, add chopped tomato. 

Then measure the mutton cooked liquid, for me it was 3 cups  + 2.5 cups of hot water into the mutton. 
Once this comes to boil, add rice, coriander leaves and 1 tbsp lemon, 2 tbsp ghee check salt. If the spice level is less then slit a few more green chilies here ( not chilli powder as the liquid wd get too thick) 

Let it come to boil, after 3-4 minutes, mix carefully, by now the water qty would be reduced. Keep an old pan below the vessel and close the lid. 

Cook this for 15 min in medium heat, next 5 min in low heat. Turn off flame and rest it for 10 min before serving. 

Note : we got the young goat meat for this. cook for few more whistles if the goat if tough. 
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Akki Rotti.. Rice Roti

Rice flour
Onions finely chopped
Carrots grated 
Coconut grated
Spring onions or dhill leaves or Merhi leaves
Coriander leaves
Curry leaves
Soaked channa dhal
Salt
Cumin seeds

Mix all the above ingredients with some water.
Make a tennis ball size balls with dough and spread it in hand around the tava. Make it as thin as possible.  Sprinkle some water and lit stove.. close the tava with lid and cook till it's done. Add some oil flip and cook the other side.

Serve with flax seeds powder or any chutney.


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Pallipalyam Chicken



On one of my recent visits to my native, I randomly ordered a dish which was delightful and we enjoyed it. We asked the server what it contained and he told the recipe.

Ingredients :

Half Kg Chicken cut into Small Pieces
Coconut half cup - cut into thin slices
Dry Red chillies - 8 - 10 (this is the key ingredient)
Ginger garlic paste - 1 table spoon
Onion - One big
Turmeric - 1 tsp
Coriander powder - 1.5 tbsp
Oil - 3 tbsp
Cummin - 1 tsp
Curry leaves - 1 string
Coriander Leaves for Garnishing
Salt to taste

Preparation :

- Heat oil in a pan and add Cumin seeds
- Add Red chillies and curry leaves
- Now add onion and fry till its translucent.
- Now add Coconut slices and stir for a few seconds
- Add chicken, turmeric powder, Coriander power, Salt and fry for a min
- Now close the lid and let it cook till the chicken is tender
- Add half cup of water and close it. Depending on how much gravy you need differ the water quantity.
- Check taste, Garnish with coriander leaves and serve.


Note : Do not add pepper or chilli powder - it changes the colour and taste.
- Coconut and Red Chillies are the Key ingredients.

Variations : If you do not add water, this dish can be a starter / dry.
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Dates and Dry fruits Roll / Burfi

Not a Great Picture But wanted to put that for Reference

Ingredients :

Badam : 20 Nos
Cashew : 20 Nos
Pista : 20 Nos
Dry Grapes / Raisins : 10-15 Nos.
Dates : 20 Nos (honey soaked ones not dry)
Poppy Seeds : 1 TBSP
Butter / Ghee :1 TBSP
Dry coconut : 2 to 3 TBSP
Salt : one piinch
Wallnuts / Any other dry fruits of your choice can be added
Nutmeg : one dash grated

 Method of Preparation :

  • Cut the nuts into small pieces and dry roast them for 2to 3 minuts and keep it aside
  • Add Ghee / Butter in a pan along with Poppy seeds and fry a little. 
  • Now add the Dates thats cut into small pieces along with Dry Grapes and stir for 2 min. 
  • Now add the fried dry fruits and mix well along with a dash of salt. 

  • Once it comes to a temperate where you can handle it with you hands knead it to make a roll which looks like hot dog.
  • Wrap it in an Aluminum foil and keep it in the fride for atleast 2 hours. 
  • Remove from the foil and cut them into pieces. 
  • Ready to eat and can be stored in an air tight container. 
This would taste like Chikki or Ground Nut Burfi but would be softer.
Great way to make kids eat the dry fruits.
 No added sugar as the Dates has all the sugar thats needed.

Note : Just a pinch of Salt, not more. Do not fry the dates for too long.

Also Known as : Dry Fruits Bar, Dates Roll, Dates and nuts sweet.
 Variations : You can make this into any shape and also be make into rounds like a ladoo.

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