MUTTON BIRYANI

    Mutton Biryani , Chilly Eggs and Onion Tomato Raita

For this biryani we need Chitti muthuyala rice. This looks like small grain rice and it has amazing smell. But, I tried with regular basmati rice. The taste is very good. Cook accordingly as instructed below. Recipe courtesy : Cooking Show

Mutton	1kg
Basmati rice	2 cups / 400 g
Onions	250g (sliced)
Tomatoes	250g (sliced lengthwise)
Green chillies	6 - 8 slit
Oil	1/2 cup
Curd	1 cup
Red chilly powder	1 tbsp, plus 1 tsp
Coriander powder	1 tbsp
Salt	to taste
Turmeric	½ tsp, plus ½ tsp
Coriander leaves	1 cup
Ginger garlic paste	2tbsp, plus 1tsp
Garam Masala	1tsp
Dry Coconut powder (or) fresh coconut paste	2tbsp
Whole Garam Masala	Cloves - 8, Cardamom - 5, Cinnamon -no. 4 (inch size pieces) Star anise - 1,   Marati moggu- 1
Hot water	2 cups.

Mutton Preparation:

• Wash mutton and drain well.
• To this add 2 tbsp of ginger garlic paste, tsp of red chilly powder, ½ tsp of turmeric, salt and less than cup of water. Mix well and cover with lid.
• Pressure cook up to three whistles on medium high flame. Off the flame and allow pressure to release.
• Separate mutton from water. Reserve (mutton) water for cooking the rice.

Biryani Preparation:

• Soak Biryani rice for 20 minutes in water.

• Heat ½ cup oil in pressure pan. Fry whole garam masala spice's till aroma flavour comes out.
• Add onions and green chillies. Fry till onions are golden brown in color.
• Add tsp of ginger garlic paste and fry for few movements.
• Meanwhile, in a bowl mix tsp of chilly powder, 2 tbsp coconut powder/ paste and 1 tbsp coriander powder in little water. Add to onions mixture and fry it for couple of minutes.
• Add coriander leaves and fry it for another couple of minutes.
• Add tomatoes and stir well. Cover and cook till tomatoes are nicely cooked and mashed.
• Add curd and stir well.
• Now, add salt and garam masala powder and mix well.
• Add mutton (without water) and mix well. Cover and cook for 5 - 7 minutes.
• Add soaked rice and 2 cups of mutton water(see first point) or hot water. Mix and check the salt at this point.
• Mix and close with the  pressure cooker lid (do not put regulator/ weight valve) and cook on medium flame for 10 minutes or till water evaporates.
• After 10 minutes, place cooker on hot tawa and cook for another 15 - 20 minutes on medium high flame.
• Serve hot with raita.

In picture I served with Onion-Cucumber Raita and Chilly Eggs.

KARAPODI CHUTNEY

Urad dal	1/4th cup
Red chillies	10-12
Coriander seeds	2tbsp
Cumin seeds	1 tbsp
Garlic flakes	4 (flaten)
Tamarind	small lemon sized (soaked in little water)
Jaggery	2-3 tbsp
Sesame	1 tbsp
Tempering :	Mustards : 1tsp Curry leaves : few Oil : 2tbsp
Salt	to taste

• Dry roast urad dal in medium lower flame, till it gets nice and flavor smell. Remove and cool it done.
• In the same pan dry roast remaining ingredients except salt, tamarind, jaggery garlic and tempering ingredients. remove and cool it down.
• Add little oil and fry garlic for few seconds. (this is optional or u can use directly while grinding)
• Now grind urad dal into fine powder. Then to that add remaining ingredients and make a fine powder except tempering seasonings.
• Add water as per required and grind to a paste.
• Remove to a bowl and end it with tempering.
• This is the best and tasty chutney for all south Indian tiffins. Trust me :)

WATERMELON JUICE (Summer drink)

Preparation time : 5 mins

No of servings : 1 person

Watermelon	½ cup (remove the seeds and chop into tiny pcs) or (crush them with fingers lightly)
Sugar powder / Artificial sweetener	2 - 3 tbsp (adjust sweet according to taste)
Lime juice	1 tsp
Ice cubes	few
Club soda	200 ml
Salt	pinch

• Mix sugar and watermelon pcs in a bowl.
• Transfer to a juice glass.
• Add lime juice, salt and ice cubes.
• Now pour soda and mix gently.
• Garnish with lemon wedges and cucumber slices.
• Serve immediately.

Palakura Beerakaya kura /Spinach Bottle Gourd Curry

Spinach	3 cups (chopped)
Ridge gourd	500gms (peel and chopped into small cubes)
Onion medium size	1 (chopped)
Green chillies	2 (silted)
Seasonings:	Red chilly powder : 1/2 tsp Turmeric : 1/4 tsp Salt  to taste
Oil	2 tbsp
Milk	1 cup
Water	1/4 cup
Curry leaves	few

• Peel and chop the ridge gourd, onions, spinach and green chillies.
• Heat oil in a kadai.
• Add onions, green chillies and curry leaves. Fry till onions turn pink.
• Then add chopped ridge gourd and spinach. Combine well, cover and cook on medium heat for 5min.
• Remove the lid and stir fry till water evaporates or till spinach is nicely fried.
• Then add seasonings and water. Mix well.
• When water starts boiling add milk and mix well. Cover and cook for sometime.
• Remove the lid and keep stirring occasionally till gravy thickens.
• Dish out and serve hot with rice , roti or pulka.

DRUMSTICK TOMATO COCONUT CURRY

Drumsticks	20pcs (cut into 3” long)
Tomatoes	1 cup (diced)
Onions	1/2 cup (chopped)
Green chillies	2 (slit)
Red chilly powder	1 tsp
Turmeric	1/4 tsp
salt	to taste
Fresh Coconut grated	1 cup
Hot water	2 cups
Ginger garlic paste	1 tsp
Cilantro	2 tbsp (finely chopped)
Curry leaves	few
Oil	2 tbsp

• Grind coconut in a mixer jar into fine and smooth paste. Add hot water while grinding. Strain and squeeze the coconut milk into a bowl. Reserve the milk and keep aside.
• Heat oil in a pan.
• Fry onions, green chillies and curry leaves. Fry till onions turn into pink.
• Add ginger garlic paste and fry till raw smell goes away.
• Add drumsticks and tomatoes, turmeric and salt. Mix, cover and cook on medium heat for 5 mins.
• Then add red chilly powder and ½ cup water. Mix and cook.
• When water starts boiling, pour coconut milk and cook on medium heat for 10-15mins.
• Check salt and drumsticks. If it is soft. Off the flame and garnish with chopped cilantro.
• Serve with Rice.

LOKI / BOTTLEGOURD KHEER

Bottlegourd/ Calabash / Sorakayi / Loki	3 cups
Milk	1.5 ltrs
Dry coconut powder	1 tbsp
Almonds	10 (soak and peel the skin)
Chironji	1 tbsp
Cardamon powder	1 tsp
Sugar	1 - 1½  cups
Ghee	2 tbsp
Cashews	10-12
Kis mis	2 tbsp

• Peel bottle gourd and cut horizontally. Remove the soft part along with seed. Now grate with help of grater and squeeze the water.
• Grind almonds, chironji, dry coconut powder and into fine paste (add water to make a paste).
• Heat ghee and fry Kaju and kismis. Pull out from ghee and keep aside.
• In same ghee fry grated bottle gourd till the raw smell leaves.
• Meanwhile, bring milk to boil and continues boiling for another 5 minutes.
• Now add bottle gourd as prepared above. Stir and boil on medium flame 5-8 minutes.
• Add sugar, cardamon  powder and above dry fruits paste. Stir, and continue boiling for another 5 minutes or boil till to your desired consistency.
• Garnish with cashews and Kismis.
• Serve hot or warm.

TOMATO SOUP

Tomatoes	500 gm (diced)
Onions	2 medium onions (diced)
Peppercorns	1 tsp
Salt	to taste
Green chillies	2 (chopped finely)
Garlic	6 flakes 9peeled and chopped)
Carrot	1 medium one (cut into inch size pcs)
Coriander leaves few	chopped
Mint leaves few	for garnishing
Butter	1 tbsp

• In a pressure cooker add diced tomatoes, onions, carrots, peppercorns, 4 cups water and salt to taste. Cover with the lid and pressure cook on high flame up to 4-5 steams. Off the flame and  allow pressure to release.
• Later, grind the veggies in a blender / mixer jar along with the stock into puree. Strain the mixture. If it is too thick add water and keep aside.
• In a bottomed vessel, heat the butter. Add chopped garlic and green chillies and fry it less then 2 minutes. 
• Pour the tomato stock as prepared above.
• Stir and bring to boil. Add chopped cilantro and continue boiling for some time.
• Off the flame and garnish with  Mint leaves and serve hot.

Note: If the soup is watery, to make it thick, in a bowl mix 1-2 tsp of Corn flour in cold water without any lumps. Pour slowly when soup is boiling. Stir and allow to boil for couple of minutes and serve.
        

SWEET CORN

Sweet Corn Kernels	250 gm
Butter	1 tbsp
Salt	to taste
Chaat masala	½ tsp
Pepper powder (optional)	½ tsp

• Add salt (little) to corn kernels and pour enough water to boil .
• Pressure cook on high flame up to three whistles.
• Allow pressure to release and drain the water.
• When it is hot mix butter, salt, chaat masala and pepper powder and mix well.
• Serve hot.