Simple Mutton Briyani

Ingredients:

Mutton 1/2 kg

Basmati Rice 1/2 kg ( 2 and a 1/2 Cup)

Medium size onion 5

Green Chilli 2

Turmeric powder 1 Tsp

Chilli Powder 1 Tblsp

Salt for taste

Cloves 2

Cardamom 2

Cinnamon Bark 2

Coconut milk 5 cup

Bay Leaves 2

Ghee 2 Tblsp

Oil 2 Tblsp

Method:

• First pressure cook mutton with little water, turmeric powder,chilli powder and salt.
• Add little oil to pan and add the cooked mutton and pan fry the mutton.
• Keep it aside.
• Add oil and ghee and add finely chopped onion and slit green chilli and fry till onion turns golden brown colour.
• Remove the onions and keep it aside.
• In the remaining oil and ghee add all the spices.
• Fry for 2 minutes.
• Add coconut milk and salt, boil the coconut milk.
• Add rice and boil for minutes.
• Add the fried onions and mutton.
• Mix well and close the cooker and sim for 15 mins.
• Serve yummy mutton biryani with salad or spicy mutton varuval.

Rava Dosa

Ingredients:

• Rava (Semolina) 1 cup
• Maida (Plain flour) 1 cup
• Rice Flour 1 cup
• Jeera (Cummin seeds) 1 tsp
• whole pepper 1/2 tsp
• Green Chilli 1 ( finely chopped)
• Onion finely chopped 1/2 cup
• Giner 1 inch( Finely chopped)
• Cashew nut as needed
• Curry leaves and Coriander little (Optional)
• Salt for taste

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Method:

• Soak rava, maida and rice flour in water for 3 to 4 hrs.
• Soak jeera in little water.
• Add jeera, whole pepper,finely chopped green chilli and ginger.
• Salt as needed.
• The batter should be watery.
• Place the dosa tava in stove.
• When tava is hot pour the batter and spread by swirling the tava using a ladle.
• Sprinkle chopped onions and cashew nut and pour oil around and on the dosa.
• Then turn side and cook it.
• Rava dosa is ready serve with hot chutney and sambhar.

Mutton Varuval

Ingredients:

• Boneless mutton 1/2 kg
• Small onion 1 cup
• Dry chilli 2
• Gingerly oil
• Salt
• Jeera powder 1 tsp
• Chilli powder 1 tsp( t0 taste)

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Method:

• Chop onion into small pieces.
• Add oil and then onion and saute for sometime.
• Add dry red chilli and masala powders( jeera and chilli powder).
• Add mutton and fry for a few mintues.
• Add salt to taste and little water.
• Pressure cook the mutton and make mutton dry.
• Mutton varuval is ready.

Choco Chip Cookies

Ingredients:

• All purpose flour(Maida) 8 oz (1 cup)
• Butter 4 oz
• Sugar 6 oz
• Egg 1
• Vanilla Essence 1 tsp
• Baking powder 1/4 tsp
• Salt 1/8 tsp
• Choco chip 1 Cup

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Method:

• Beat sugar and butter into a smooth batter using a hand mixer or blender.
• Add egg and beat well.
• Add the sieved powder to batter ( 1 tablespoon at a time) and mix well.
• Finally add vanilla essence and mix well.
• Add choco chip and mix with spatula.
• Grease the cookie tray with butter.
• Put
• Preheat the oven at 175 C.
• Put tablespoonful of the dough onto the baking tray, space well apart.
• Bake for 20 minutes.
• Cool it in a wire rack.
• Choco chip cookie is ready.

I AM BACK

Dear Friends,

Its been really a year since my last post. Now I have decided to keep this blog active and will try my best to post frequently.

Cheers,

Divya

Chicken Fry

Ingredients:

Chicken Boneless 1/2 kg
Corn Flour Powder 2 Tablespoon
Maida (Plain flour) 2 Tablespoon
Chili powder 1 Teaspoon
Pepper powder 1 or 1/2 Teaspoon
Ajinomoto (Optional) a pinch
Soya sauce 1/2 Teaspoon
Lemon juice 1 Teaspoon
Ginger n garlic paste 1 Teaspoon
Egg 1
Salt
Oil to fry

Method:

• Marinate the chicken with all the above ingredients and leave it for 3 to 5 hrs.
• Heat the oil in a frying pan.
• Fry the chicken in oil.

Crab Masala Fry

Ingredients:

Crab 5 pieces ( Clean it and keep aside)
Onion 3
Tomato 1
Ginger n Garlic paste 2 Teaspo0n
Chili Powder 1 tsp
Pepper powder 1 tsp
Curry Leaves a bunch
Oil
Salt

Method:

• Add oil to kadai and add onion and fry for 3 minutes.
• Add ginger n garlic paste and fry for 2 minutes.
• Add tomato and fry it.
• Add masala powder fry for 2 minutes add crab and salt.
• Add water to the kadai, the crab must be soaked in water.
• Cook the crab, all the water should evaporate.
• Fry well and make it dry.
• Garnish with fresh strands of corriander leaves.