Spicy Mutton Biryani RECIPE#162

New Year Special ! Wish you a prosperous 2015 

Step 1:-  Make a smooth paste with  1-2  table spoon of coriander seeds, 2-3 cardamom , 10-15 black  pepper, 5-8 cloves, 1/2 cup of chopped cilantro , 5-7 green chillies , 1/2 table spoon of poppy seeds, 1 table spoon of  cumin seeds ,   2 teaspoon of fennel seeds , 1/2 cup of chopped spring onion, 1-2 bay leaf 1/2 of a star anise  and 2-3 cinnamon sticks .   

Step 2:-  Add  2 teaspoon of  kashmiri  Chilli powder,  1/2 teaspoon of turmeric powder,   2 teaspoon of Nirapara meat masala,  1/2 cup of curd  and salt  to the  step 1 paste  , and combine well . 

Step 3:-    Marinate  1 Kg / 2 lb  of  Lamb/Goat/  with the ''Step 2 paste''  and keep for 8-12 hours ( overnight in fridge ) .

Step 4:-    Heat a pan  ( Non Stick ) and add   finely chopped   medium sized onion ( 3 nos) ,  add salt and saute until it becomes transparent .

Step 5:-     Now add 1/2  a cup of crushed ginger and garlic . Saute for few more minutes .

Step 6:-     Now add 1/4-1/2   a cup of Vegetable oil  ( canola) . Saute until the onion becomes golden brown in color .

Step 7:-     Now add  chopped tomato ( 3 nos)  . 

Step 8:-   Add 2 -3 teaspoon of  biryani masala powder   ( http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html ) . Saute for few more minutes 

Step 9:-     Now add  the marinated mutton ( step3)  ,  2 cups of water  

and 1/4-1/2 cup of chopped cilantro . Cook for 20 minutes on high flame  and 30 minutes on low-medium flame .

Step 10:-     Now add   1/4 - 1/2 cup of ghee ,  cook for another 10 minutes on low - medium flame .

And add  7 cups of cooked  Basmati rice 

''Combine ''without breaking the grains ,

 Add 1/2 cup of chopped cilantro , and sprinkle 3-4 table spoon of rose water , Close the lid and cook for another  5 minutes on LOW FLAME 

Step 11:-  Spicy Mutton  Biryani  is ready ........Enjoy .......... JA-Mathew-. .........:) :) 

Meat & Mushroom Roast RECIPE#161

Step 1:- Heat 2 tablespoon of vegetable oil and   add  2 teaspoon of  coriander powder , 2 teaspoon of kashmiri chilli powder  and a teaspoon of  turmeric powder  saute until  the raw smell of the powder goes away ( on low flame ).

Step 2:-  Now add 2 lb / 1 kg of meat ( beef / mutton/pork ) 

Step 3:-   Combine well with 8-9  chopped curry leaves  and  refrigerate for  3-4 hours .

Step 4:- Heat a tablespoon of vegetable oil  ( canola) and add  1 teaspoon of fenel seeds , 2-3 cinnamon sticks ,  4-7 cloves  2-3 cardamon  and saute until  you get a nice ''aroma of the spices '' .

Step 5:-  Now  add   chopped  onion  (2 nos)  ,   garlic cloves 4-6  , 2" of ginger root and saute until the onion  becomes light brown.

Step 6:-  Now add a  tomato ( chopped ) 

Step 7:- Now add the marinated meat   ( step 3) .

Step 8:-  Combine well  with a cup of water  and cook for 30 minutes on medium flame .

Step 9:-   Now add 16 oz  chopped mushroom , combine well , and add 

 a cup of chopped cilantro . Combine well and cook for another 20 minutes on medium flame , until the meat  is well done .

Step 10:- Once the meat  pieces  are done remove the lid and saute until the water completely evaporates .

 Step 11:- Meat & Mushroom Roast is  ready..................Enjoy with  steamed rice/ Chapatis/fulkas/ tortillas   ..... JA-Mathew ........:) 

Kottayam Style Sambar RECIPE#160

Step 1:- Cut vegetables ( 2-3 drumstick ,one  Savala/ Onion  ,6-9 Pearl onion( Kochulli) , One Carrot,1-2 Egg plant ,2-3 Cucumber , one Snake gourd , 4-7 baby carrots, and  2 large tomato  ) Or use Frozen vegetables. And keep aside .

  Step 2:-  Soak 1/ 2 cup of  toordal ( parippu).

Step 3:- Pressure cook  toordal ( parippu), with  3-4 garlic and salt for 2-3 whistle ( or cook on stove top for 20 minutes ) . 

Step 4:- When the dal gets almost cooked,  blend it , until it is becomes smooth paste.Keep  aside.

Step 5:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water .

Step 6:-  Add Step 4  paste in a pan or in  a  cook pot.

Step 7:-  Add  the vegetables ( from step 1) . 

Step 8:-  Add   the tamarind pulp  ( from step 5 ) . 

Step 9:-  Add  11/2 teaspoon of turmeric powder , salt ,

 4-5 splitted green chillies , and 2- 3 cups of water ,

cook  for  12-15 minutes ,  until the vegetable is   ''done'' .

Step 10:- When the vegetable gets almost done, add   3-4  teaspoons of Nirapara Sambar powder  ,

a pinch of asafoetida ,  and  1/2 cup of chopped cilantro . Cook for another 10 minutes on low -flame. 

FINAL SEASONING 

Step 11:- Heat a  pan  ,  add  a  table spoon of oil ( canola)  .

splutter 1 1/2 teaspoon of mustard seeds , 

 2-3 dried red chilliies  , 

 and few curry leaves  . And  saute   for 1-2 minutes .

Step 12:- Pour over  ''the vegetables '' ( step 10 )  '    , Combine well.    ''Cook ''for another 2-5 minutes on low flame . 

Step 13:- Kottayam  style Sambar ready.......  Enjoy with  steamed rice/ Dosa/ Idly .......:) ...... JA -Mathew-