Mutton Biryani - My style

Mutton – 1lb

Marinate ingredients:

red chili - 1 tsp

salt - 1 tsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Ginger garlic paste - 2 tsp

Onion – 1M chopped

Tomato – 1.5 chopped

Memoni Biryani masala – 3 tsp ( sieve the packet masala and used only powder)

Green chilie – 2

Curd – 3 tsp

Dry Masala : Pata, Lavanga, elachi, badi elachi, bayleaf

Mint – 10

Coriander leaves – ¼ tsp

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

1. Marinate mutton with above marinate ingredients

2. Now heat oil  in a cooker, add pata lavanga elachi, badi elachi,bayleaf fry nicely

3. Now add onion and green chilies .. Let onion be golden brown .

4. Now add marinated mutton.. Let all the water ozzes out

5. Now add tomato and 3 tsp curd

And mix well

Now Add biryani masala and mix well

Now add mint and coriander leaves chopped

Add 1 cup water check the salt and give 5 whistles

Now in a rice cooker pan add ghee, Jeera and mutton pieces and rice and 1.4 water.
If you have any gravy, count them as water for rice and add that gravy in rice.

Cook till done and serve.

simple pappu

Toro Dal - 1 cup
tomato - 2
green chilies - 5
Turmeric - 1/2 tsp
salt

seasoning - mustard, cumin, garlic(2), broken Red chilies, Hing, curry leaves.

extra : ghee and coriander leaves.

1. Pressure cook dal, tomato, green chiles, turmeric for three whistles.
2. mash the dal
3. do the seasoning in a pan and add mashed dal and add 1 tbsp ghee and let it boil for 5 mins.

simple yet yummy.

simple chicken curry

Chicken - 1 whole cut into small pieces

Marinate chicken with 1tsp RCP, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp haldi, 2 tbsp g.g paste, and mix everything well. and keep a side for 1/2 hr.

now heal oil in a pan, add 1 big onion and fry nicely.
Grind together above fried onion and 2 tomatoes.

now heat oil in same pan and add 1/2 tsp zeera, curry leaves and chicken and fry till golden brown.
now add onion paste into chicken and add 1/2 cup water and cover and cook for 1/2 hr.

Garnish with coriander leaves.

Aloo Mutton

Aloo Mutton

INGREDIENTS
1/2 kg mutton
3 medium potatoes cut into 4 each
3 medium onions sliced
1 big tomato
2 pods of garlic
2 inch ginger pieces
3 green chillies

DRY SPICES
red chilli powder - 1 tsp
jeera powder - 1tsp
dhania powder - 1tsp
haldi powder - 1/2 tsp

meat masala - 1 tsp
salt to taste or 1 tsp

GARAM MASALA
3 cloves(long) 3 cardomons (choti ealichi)1 inch stick cinnamon (dalchini)6 pepper corns (kalimiri)1 bay leaf (tej patta)

METHOD

1. Apply little salt and haldi to potato pieces and set aside

2. Heat oil in a vessel golden brown sliced onions remove and set aside

3. Meanwhile grind the ginger garlic fried onions and tomatoes into fine paste

4. In same oil golden brown the marinated potato remove and set them aside

5. heat oil in pressure cooker,  add garam masala,  add mutton pieces let the water from mutton evaporate completely on high heat

6. Once water from mutton is evaporated completely add all dry spices(red chili dhania jeera haldi salt)

7. Now add 1 cup of water and give 4 or 5 whistles.

8. Now in a kadhai, add onion paste and fry till oil oozes out

9. now add mutton from cooker into khadia

Add hot water bring to a boil simmer and cook till mutton is almost cooked add fried potato pieces now and cook for more 10 minutes on low flame 

10 . add meat masala and add little more water and let it simmer. 

Garnish with coriander leaves

mutton with bitter guard / karela mutton

Bitter guard  mutton

Ingredients:

karela/bitter guard, ½ kg
goat meat/lamb. Meat and bitter guard should be of same proportion to look.
Tomatoes - 2 medium,
Onion - 1md
garlic - 7 cloves
Chili Powder - 1tsp
Coriander powder - 1 tsp
Cumin seeds - 1tsp
turmeric - 1/2 tsp
salt - 1tsp
meat masala - 1tsp

Onion- 1 more
green chillies - 5
Fresh coriander - 1/4 cup


Method:

1. In a cooker add oil, mutton, 1 onion, 2 tomato, garlic, red chili powder, turmeric, coriander powder, cumin seeds, salt and 1 cup water.
2. give pressure cooker for 5 whistles.
3. when pressure is fully gone, take out the lid and cook mutton till oil oozes out.

4. mean while deep or semi fry bitter guard in oil

5. Now add this fried bitter guard, 1 thinly long sliced onion and green chilies to mutton
6. mix well and close the lid and cook on slow flame for 10 mins
7. now add 1 cup of water and meat masala and coriander leaves and cook on slow flame for 20 mins
8. let oil ozzze out from curry.

Coriander Chicken

Coriander Chicken

INGREDIENTS
1 lb chicken
1/2 bunch coriander leaves
2 medium onions
2 small tomato
Ginger garlic - 2 tbsp
4 green chillies
Red chili powder - 1/2 tsp
Meat masala - 1 tsp
salt to taste
cloves 4(long) cinnamon1 inch stick (dalchini) black pepper 6 (kalimiri) cardomon 3(choti elaichi) cumin seeds 1/2 tsp(jeera)1/2 tsp

METHOD

1. Grind green chilies , onions and tomato into fine paste

2. Heat oil in a pan add whole garam masalas let it sputter well add chicken, ginger garlic and salt roast well

3. Add the onion masala paste mix well cover lid and cook on medium flame for 20 minutes and mix 1 to 2 times in between

4. Now add red chili powder, meat masala and mix well

5. Now adjust little water if it is too dry bring to a boil then add chopped dhania leaves mix and simmer few minutes do not cover the lid as the dhania will turn black just few minutes

6. Add little water to make gravy and leave it on slow flame for couple of mins.

Cabbage pappu

Cabbage pappu

Ingredients

1 cup tur dal

1 cup shredded cabbage

4 green chillies

3 tomato, chopped

salt to taste

1/2 tsp turmeric powder

Tempering:

2 tsp oil

3-4 garlic cloves. crushed

2 dry red chili

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp urad dal

1 spring curry leaves

a pinch of asafetida

Method

• In a pressure cooker add oil, add dal and fry for 2 mins,
• Now add cabbage, slit green chillies, chopped tomato, turmeric, salt and 1 cup water and cook for 4-5 whistles or until soft.
• Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, dry red chili, curry leaves and crushed garlic n fry till garlic turns light brown/
• Add asafetida and Add this tempering to the cooked dal.
• Set the consistency by adding little water and simmer for 5 min.
• Check the seasoning and switch off the flame.
• Garnish with coriander leaves.