Noodles Bonda

Noodles – 250gms

Coriander leaves – 50gms

Chilli powder – 1tbsp

Salt to taste

Garam masala powder – 11/2 tbsp

Oil for deepfrying

Gram flour – 500g

Rice flour – 50g

Turmeric powder – ½ tsp

Water as required

Method of preparation

1. Boil the noodles in enough water with chilli powder, garam masala, coriander leaves and salt.
2.  Once the noodles are done, strain and let the noodles for next three hours.
3. Prepare the bonda batter with gram flour, rice flour, salt, chilli powder, turmeric powder and water.
4. After three hours, make the noodles into small balls and dip it well in the batter.
5. Deep fry the batter coated noodles balls in hot oil.

This noodles bonda is the alternative bite for the snack lovers in the evening time. You can use the tastemaker which is attached to the noodles packet. Let the boiled noodles to drain and before shaping the noodles leave it to dry for three hours.

How to make Mutton Dum Biriyani with Chef Raj Mohan

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Gonkura Mutton Curry

Mutton  - 1 kg

Refined oil – 50ml

Cumin seeds – ½ tsp

Cinnamon – 1/2 stick

Cardamom - 4

Cloves  - 4

Green chillies, slitted

Gonkura leaves (Sorrel leaves), boiled & mashed – 500g

Salt to taste

Onion ,chopped – 2nrs

Chilli powder – 4 tbsp

Coriander powder – 2tbsp

Turmeric powder – ½ tsp

Garam masala powder – 1 tbsp

Coriander leaves, chopped

Khus Khus powder – 1 tbsp

Ghee – 3 tbsp

Method of Preparation

1.     In a pressure cooker, add mutton, coriander leaves, chilli powder, Turmeric powder, salt, and coriander leaves, in this also add enough water to boil the mutton.  Cook the mutton and keep it aside.

2.     Heat oil in a hundi, splutter cumin seeds, cinnamon, cardamom, cloves and green chillies. Add onion and sauté till soft. Add ginger and garlic paste. Stir it for few seconds.

3.     Add the masala powders one by one, mix it all together. Add the water and bring it to boil.

4.     Add gonkura leaves and salt, stir and then add boiled mutton and khus khus powder. Once the masala is merged with mutton, you could reduce the flame.

5.     Finally add garam masala powder, ghee and coriander leaves. Mix it well and serve hot.

Mushroom Biryani

Refined oil – 100 ml

Bayleaves- 5

Cinnamon – 1

Mushroom, diced – 500g

Small onion, chopped – 250g

Tomato, chopped – 3nrs

Ginger and Garlic paste – 3tbsp

Chilli powder – 4 tbsp

Turmeric powder – 1tsp

Mint leaves, chopped – 100gms

Coriander leaves, chopped – 50gms

Curd – 100ml

Basmathi Rice – 1 Kg

Garam Masala powder – 2tbsp

Greenchillies, chopped – 2nrs

Ghee – 100ml

Water as required
Salt as needed

Method of preparation

1.  Heat oil, splutter bayleaves and cinnamon. Add onion, green chillies and tomato. Saute all together.

2.  Add mintleaves and coriander leaves. Mix it well and add ginger and garlic paste now.

3.  Add Masala powders; stir it in slow flame for few seconds. Add mushrooms. Stir it till mushroom get tender.

4.  Add Curd and ghee into it. Add salt, stir and add the basmathi rice. Mix well and ensure the masala mix with the basmathi rice.

5.  Add water now (1 part of basmathi rice you would use 2 part of water). Once the added water evaporated, close the vessel with tight lid. Open it after 20 minutes.

6.  Mix it with remaining mint leaves and ghee. Serve Hot.