Tuesday, October 21, 2014

Gulab Paniyaram

Raw rice- 1 kg
Parboiled rice – 1/2kg
Urad dal- 200g
Jaggery – 50g
Salt – a little
Sugar syrup – 3 litres
Soda salt – ¼ tsp
Method of Preparation

1.   Soak the raw rice, parboiled rice and urad dal separately. Grind the raw rice, parboiled rice and urad dal separately into smooth batter.

2.      Combine the batter in a vessel. Add broken jaggery, salt and soda salt in the batter, mix all well.

3.     Pour the batter into the Paniyara chatty and cook it. After the paniyaram is prepared, it is soaked in sugar syrup for about 10 minutes and serve.

Diwali Chicken Gravy

Chicken – 1 Kg
Small onion – 150g
Tomato – 60g
 Mint leaves – 5g
Green chillies – 3gms
Ginger paste – 15g
Garlic paste – 10g
Chilli powder – 3tsp
Turmeric Powder – ½ tsp
Garam Masala powder – 1 tsp
Salt to taste
To grind the masala
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Coconut, gratings – 100g
Cashewnuts – 30g
Refined oil, Curry leaves, coriander leaves, Shallots, cinnamon, cardamom, cloves.

Method of preparation:

1.     Sauté shallots, mint leaves and tomato well, grind it. After the tempering is done, add the grinded shallot and tomato mixture. Stir it well, add the green chillies and ginger, garlic paste. Mix it all together. Add the masala powders one by one.

2.  Pour the water and bring it to boil. Add the chicken and salt. In the meantime, fry the ground masala ingredients in kadai with little oil. Slightly fry and make it into fine paste.

3.     Add the coconut paste into the gravy now. Simmer and cook till it gives good aroma and consistency.

Vacha Mutton Biriyani

Basmathi rice, boiled – 1 kg
Mutton, boiled – ½ kg
Shallots, chopped – 50g
Tomato- 2nr
Mint leaves – a handful
Chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Ginger paste – 1tsp
Garlic paste – 2 tsp
Thick Curd – 3 tbsp
Salt to taste
To prepare Special Masala
Pepper corns –3tbsp
Cumin seeds – 1/4tsp
Fennel seeds – 1 tsp
Cardamom – 4nr
Kalpasi – 1 tsp
For tempering – Cinnamon, Cloves & Ghee – 4tbsp

Method of preparation:

1.     Dry fry the special masala ingredients and powder it finely.

2.     Do the tempering then add the shallots. Fry shallots till golden colour.

3.    Add the tomato, make the shallot and tomato to combine well. add ginger and garlic paste. Put the masala powders one by one now, stir continuously till oil ooze out from mixture.

4.     Add the mint leaves, salt and curd. Mix well. Add the special masala powder now. Combine it in gentle fire.

5.     Once the masala mixture get mild thick, add the boiled basmathi rice. Mix it well till masala coats in rice, put mint leaves on top and take it out from fire.