Mutton Diryani Recipe

• Rice - ½ kg or 2 cups
• Oil - 100ml
• Chopped onions fine - ¾ cup
• Ginger garlic paste - 1/4 cup
• Green chilies - 5
• Mint leaves - two handfuls
• Coriander - two handfuls
• Cloves - 2 to 3
• Black peppercorns- 3 to 4
• Bay leaves - 3 to 4 leaves
• Meat - ½ kg
• Chili powder - 2 tsp
• Coriander powder - 1 ½ tsp
• Salt - to taste
• Lemon - ½ lemons
• Water - 4 cups

Method -

• Wash the rice and put it side for 10-15 minutes.
• Add oil in a pressure cooker, once it get hot add chopped onion and let them cook for 2 minute.
• Then add the paste of the Ginger garlic.
• And cloves , Black peppercorns , Bay leaves and Mint leaves and Stir it for 2 minutes.
• Now add the mutton pieces and once again Stir it well.
• Then add the red chilli powder, coriander powder, salt and Stir mixture well and let them cook till consistency of mutton pieces.
• Then add the washed rice and water.
• Now mix the mixture well and let them cook on low heat till 2 - 3 whistles
• Now your Mutton biryani is ready, serve it hot.

Mango Panna

Ingredients:

• 2 to 3 medium- size raw mangoes
• 2-3 cardamom , crushed or powdered
• 4-5 pepper , crushed or powdered ( optional)
• 2 tsp black salt
• jaggery/sugar - as per your need
• Mint leaves

Method:

• Wash the mangoes well with water and put them in a pressure cooker to cook. After 3 to 4 whistles turn off the heat and let them cool. 
• Then in a bowl remove the peel and take out the mango pulp . Now add cardamom powder and salt and mix well.
• Now add almost four cups of water and add sugar or jaggery as per requirement and let it boil for some time.
• Mango Panna is ready now to drink anytime, you can let it cool and serve it with or without ice.

Batata Wada

Ingredients:

• Potato - 3 to 4 medium-sized .
• Gram Flour - 2 cups.
• Coriander powder - 1 tsp .
• Chili powder - 1/4 tsp .
• Garam masala - 1/4 tsp .
• Aamchur ( Dry mango crushed) Powder - 1/4 tsp .
• Green chili - 4-5 (chopped)
• Coriander leaves - 100 g . (Chopped)
• Ginger - 1 inch long piece. (Chopped)
• Refined oil - talanyakarita .
• Salt - as your need.

Method:

• In a pressure cooker boiled the potatoes and Peel them and keep aside to cool .
• Now, take gram flour in a bowl add some Coriander leaves, green chilies, salt and water mix it well so that mixture will be smooth and bit thick. Keep the mixture aside for 20 minute.
• Now, take the boil potatoes add coriander powder, red chili powder, garam masala, coriander leaves, salt, green chilies and Aamchur powder mesh all of them well. Make desired size of small balls of the mixture.
• Heat oil in a pan, once oil get hot, dip a ball in gram flour mixture and put it in to the pan to fry. now let them fry till they little bit brown in color from both side. Now your Batata Wada is ready take them out from the pan in a plat.
• You can serve there hot Batata Wada with tomato ketchup or green chili.

Roasted Chickpeas

Ingredients:

• 2 cup white chick peas (or black gram /kabuli channa)
• 1 bay leaf / cassia leaf
• 1/4 tsp garam masala

Tempering:

• 1 tbsp oil
• 1 tsp red chili powder
• 1 tsp chat masala
• 1/4 tsp turmeric powder
• 1/2 tsp dry mango powder ( aamchur powder)
• 1/4 tsp pepper powder
• 1 tsp salt ( or to taste )

Method:

• Washed white chick peas well and let them in soak over a night. Then cooked them in a pressure cooker with cassia leaf  and garam masala till two whistles. Then spread them in a thin layer and let them become dry bit.
• Now, add the oil in a pan once it get hot add red chili powder, pepper powder, chaat masala, turmeric, coriander and salt and stir well cast.
• Now, add chickpeas into the mixture and mix them well and turn off the heat and let them side for half an hour. so that chickpeas absorb mixture properly.
• Now, take same pan and on medium heat roast chickpeas well until they become light brown in color. while doing this let stir them so that they get roasted well.
• now you hot and crisp chickpeas is ready, you can eat them any time by storing in a airtight jar.

Pav Bahji

To vegetable :

Ingredients:

• Potato - 200 g chopped
• Carrot - 100 g chopped
• Cauliflower - 100 g chopped
• 100 g or 1 cup peas
• Spoon the oil or ghee 2 goals
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Tamarind - 2 tsp
• Tomatoes - 2 finely chopped
• Pepper - 2 finely chopped
• Ginger - 1 piece (finely chopped) 2 tsp or paste
• 4 - 3 - green chilli (finely chopped)
• Coriander - 100 g (finely chopped)
• Lemon - 1
• Salt (taste)
• Butter (required)

Method -

• First of all take vegetables (potatoes, carrots, cauliflower ittyadi) a cup of water and half a teaspoon of salt boil it well. Now with the help of a camacya mash it well and put them vegetables on the side.
• Heat the ghee or oil in a pan, add the cumin seeds. Now add the finely chopped onion and fry it until the red light.
• Then add turmeric, tomatoes, chili powder and green chilies and fry them till 2 to 3 minutes. Now add the ginger and tamarind Then stir well.
• Now add the vegetables, salt and water, let boil .
• Pav Bahji is now ready for you.
• Now take it in a cup and decorate it with Coriander .

Bread making :

Material ':

• Bread - 10
• Butter ( required )

Method -

• Cut the Bread from one side.
• On a hot pan , place a little butter melt.
• place the 2 to 3 bread on pan . Roast  them until inner side of a little lightly brown.
• Serve the cut bread with a hot Pav Bahji with Lemon.

Vermicelli kheer - seviyan kheer

INGREDIENTS

• 1/4 cup sevia broken vermicelli/seviyan
• 4 cup milk
• 1/4 cup or more sugar
• 2 tbsp clarified butter/ghee
• 1/8 teaspoon cardamom powder
• 10 saffron strings
• 2 tablespoons sliced or crushed almonds
• 1 tablespoons sliced or crushed pistachios

INSTRUCTIONS

• Heat a frying pan on low flame and add ghee (clarified butter), when clarified butter melt add the vermicelli/seviyan and roast them for about two minutes on medium low heat. Do not let it too much brown otherwise it will affect the test. Now roasted vermicelli/seviyan put it on side.
• Now pour the milk in same pan and let it come to a boil. Add sugar, cardamom powder, saffron, almonds and add vermicelli/seviyan in it and let it cook on medium heat. Stir often to ensure the milk does not burn in the bottom of the pan.
• Once milk got good density, almost half and creamy and vermicelli/seviyan cook well turn off the heat.
• Garnish it with pistachios and serve the seviyan kheer hot or cold.