POT MUTTON BIRIYANI

INGREDIENTS:

Mutton - 700 g

Basmati Rice - 1 1/2 cups 

Garam masala powder - 1 1/2 tsps

Split green chillies - 6

Onion - 1

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Tomato - 2 medium size

Handful of  pudina leaves. 

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder, chopped tomatoes, green chillies and curd for 30 minutes.

2) Heat oil or ghee in the pot . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .

3. Add  blended masala and saute till the raw smell leaves.

4) Add in the marinated mutton, Chilli powder, Garam masala, Salt, Mint and Coriander leaves. Add sufficient water for the mutton to be cooked. Cover with a lid and cook for 20 - 30 minutes, till mutton is cooked. You can either pressure cook mutton and then add to it. Meanwhile, soak rice for 10 minutes.

5) Once the mutton is cooked well. Add in the rice with 1 cup of water and cover with the lid. Cook in slow flame till done.

Serve hot with Raitha.

 

MINI CARROT IDLI

INGREDIENTS :

Idli batter - 2 cups

Grated carrot - 2 cups

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION: 

1. Mix grated carrot, jeera and salt to the batter well. Spray oil to the mini idli plates and pour the batter slowly. Steam cook in Idli pan till done.

 Serve hot with Sambar or Chutney.

KOTHAMALLI DOSAI

INGREDIENTS :

Dosa batter - 2 cups

Coriander leaves -  2 cups

Green chillies - 3

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Wash the coriander leaves and blend them finely with green chillies and mixed it to the batter with jeera and salt.

2. Heat dosa tawa. Once hot, spread the batter finely and then spray little ghee or oil. Flip to its side till done. 

Serve hot with Sambar or Chutney.

RAGI KARUPATTI ADAI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Karupatti - 150 grams

Gingelly oil 

METHOD OF PREPARATION :

1. Seive the flour well.

2. Dissolve karupatti in 3 cups of water and filter the impurities. 

3. Mix ragi flour with karupatti syrup and water without any lumps. It should not be too watery.

4. Add in the crushed elachi and cloves to it and mix it well.

5. Heat dosa tawa. Once hot, spread the batter like dosai and spray little oil. Flip to its sides till done.

Serve hot.

 

VENDAIKKAI THAKKALI KUZHAMBHU

INGREDIENTS :

Vendaikkai / Bhendi / Lady's Finger / Okra - 300 gms

Mustard - 1 tsp

Jeera - 1 tsp

Methi Seeds - 1 tsp

Pearl Onions/ Sambar onions - 1 cup 

Garlic cloves - 1 cup

Turmeric powder - 1 tsp

Kuzhambu Milagai powder - 3 tsps

Curry leaves - few

To grind : 

Ripen tomatoes - 2 medium

Coconut pieces - 4

Coriander seeds - 1 tsp

Fennel seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, add in mustard, jeera and methi seeds. When it splutters, add in onions, garlic cloves and saute till tender. Then, add in the chopped vendaikkai, curry leaves and fry for 5-8 minutes.

2. Remove from the pan and keep aside. Then, add a spoon of oil and add in the blended masala to the pan. Add in Turmeric powder, Kulambhu milagai powder, Salt with little water and bring it to boil.

3. Then, add in the fried vendaikkai to it. Mix it well, add a tsp of gingelly oil and cook till the oil separates out. Remove from the stove and serve hot.

 

BARLEY SWEET PIDI KOZHUKATTAI

INGREDIENTS :

Steamed Wheat flour - 1 cup (if plain wheat flour, just wrapped in damn plain cloth and leave in idli pan for 20 minutes)

Grated Coconut - 1 cup

Cardamom powder - 1 tsp

Gingelly oil - 2 tsps 

Jaggery - 200 gms

METHOD OF PREPARATION :

1. Sieve the flour well. 

2. Add in the grated coconut. Dissolve jaggery with 3 cups of water and filter the impurities. Add in the filtered jaggery syrup and cardamom powder to the flour. Knead a soft dough with 2 tsps of gingelly oil.

3) Roll a small ball of dough, flatten it with hands and steam cook in Idli pan for 5-8 minutes till done.

Remove from the pan and serve hot.