Green Mutton gravy

Let  me  not  give any introduction but straight away go to the recipe .

What we need :

•  1lb Mutton 
• whole garam masala
• 2-3 onions 
• ginger- garlic  paste
• Bunch of  mint ( 15-20 strands)
• Fresh ginger
• Coconut powder
• 2 medium sized potatoes diced.
• Oil
•  Turmeric
• Garam  masal  powder
• 8-10 Green chillies (depends on u r taste)
• Lime .

How I made it 

Step 1; Boil the mutton .

Wash the  meat to it add 1 tsp ginger -garlic paste, one slmall onons  diced, salt , turmeric and  whole gram masala , take  in  a  pressure coker and pressure cook it for 2-3  whistle  ot  till the  meat  is  soft.

Step  2: making the masala

In a  mixer or  blender cup take  mint leaves, coriander leaves, ginger piece and coconut powder and  green chillies. grind  with little  water to make  it to nice masala.

step  3:

Now in another pan  pour  oil  when  heated add  grated  ginger , fry till its brown  and  now  add  whole garam- masala , wait  for  few seconds and  add ur  onions, potatoes, half of  mint and  2-3 green chillies , fry them  till   onions are brown , now  add tomatoes cook till it  is soft. Now  add the mint  coconut  ground masala. mix weel and   cook in a  slow  falme  till the raw  smell is  gone and  oil seperates. At the end  add 1 tsp of  lime  juice to the  gravy mix  well and  is  ready to be  served. Do not  skip the  lime  part as  it enhances the taste.

Hyderabadi chicken biryani

This one is  not  from my moms  diary  but  its  from my aunts , thats is  my  moms  sister (Sheela)  I call her Maa. .She is  an expert in cooking biryani and   i am one  of  her countless fan  her biryani has. Maa dose it  with  so ease and that makes  me  thinks that  preparing biryani shouldnt be tough and that is  what made me  try this .Intially i was not very good  at  it  but now  i love  cooking  and serving biryani .Thanks  to maa  who constantly encourages me to cook specially biryani. Thanks Maa.
Comming to  biryani  there  are  numerous variation and  all the  variety differs  and  i  think  king of biryani is hyderabadi biryani. The  way  the aroma , rice and the meat  gets blended is real wonderfull. All those who have tasted hyderabadi biryani will surely vouch for  it , its  very royal  and very aromatic. There are two types of biryani , first being the kachi (raw)dum (slow cooked in the steam )biryani , and  the other one being the paccki  (cooked)biryani . The  first  where in the meat (chicken or lamb) is  raw and  gets cooked in the process, the second one per say is  where we used boiled or cooked meat.The  Kacchi  or raw biryani  is very  famous  but  both taste good.
Todays  menu is kacchi (raw) chicken biryani  with raitha .

Item Chicken Biryani
source : Maa (my aunt)
Time : 1hrs 30min.

Ingredients ::

• 2 cups Baskmati rice 
• 1lb chicken de-skined

 Step 1:   frying onions :

• 3-4  big onions  sliced finely and  deep fried  to  brown in colour.
• oil

  Step 2 : Marination  of chicken

• 500gms of chicken
• 2 cups  curd 
• 4 -5 tsp of freshly ground ginger garlic paste
• whole garam masala ( 1inch cinnamaon stick, 4-5 cardamon,1 big black cardamon, 5-7 cloves, bay  leaf . shahi-jeera, aniseed )
•  1-1/12 tsp garam masala powder
• 1tsp of coriander powder,
• 1tsp of chilli powder,
• Salt 
• Turmeric
• 1 medium sized tomato
• 1 bunch of mint leaves ( 8-12 strands )
• 1 bunch of cilantro (coriander leaves)
• 7-10 green chillies 
• lime  juice  from  3-4  medium sized limes 
• Saffron colour 
•  Fried onions. ( half  of from the step 1 )
• oil . (can use the same oil used for  frying)

 Take the chicken in a  big vessel (the vessel u  want to cook biryani) and add all the above ingredients and mix well. Crush  the fried onions and  add  it to the marinate. Cool the oil  that wass used to fry onions and add about 50-100 ml of it .  keep it marinated  for 30-40 mins.

 Step 3 : Preparing the Rice 

• 2 cups  basmati rice (soked for 30 mins prior use )
•  1-1/12 cup  water  ( chicken stock can be  used , or coconut  milk can  be  used instead of water )
•  salt 
•  whole garam masala 
• Mint leaves 
• coriander leaves 
• saffron color
• 3-4 spoon of oil

  Wash and  Soak the  basmati  rice  30 mins  prior to the use in a  pressure cooker ( u can opt for not using the cooker and  cook in a  regular vessel  but   cooked in a tradional way , where u have  to keep monitoring for the rice  to be cooked  upto 60-70% , we  donot want the rice to be completely cooked )  cooking in a  pressure  cooker makes the process easy and  fast. To the  rice  add 1-1 1/2 cup of water or chicken stock . T;o  it add the whole garam masala , mint leaves coriander leaves and salt . add a pinch of saffron colour. Keep it on medium flame with out the pressure weight .Allow the  rice to  cook only 70%. Put the flame off when the steam starts gushing out wait for couple of minutes and then open the cooker.

Step 4 : Layering the rice.

• Saffron colour  diluted in  about 4-5 spoon ful of water or  milk.
• lime juice from 2-3  lime
• 50 ml of oil
• mint and criander leaves 
• Fried onions.

 Once the rice is  ready , carefully layer it on the marinated chicken. Top it  with saffron colour , lime juice . mint and coriander leaves,  oil  and fried onions  . Close the vessel with the tight glass lid so that the steam dose not escape if u dont have a  vessel with  glass lid the  u can use regular lid but u have seal the lid with chapathi dough so  that the steam dosent escape and Keep the biryani on medium flame .

Step 5 : Cooking the biryani

This is the most important step . Here is when the glass lid comes in handy , when the biryani get  cooked on medium heat , u can see the vapour droplets  forming on the glass lid (which will take  around 15-20 mins)  leave  it  in the same  stage for  another  5-10 mins  and then  reduce the flame  now keep a  griddle  underneath  your  biryani vessel ( i forgot  to take the pic will update it  soon )  and leave it to be slowly cooked  for another 20-30 mins . If  u  dont have the the glass lid then  what u can  do all the checking  manually , check after 20- 30 mins  and  then  keep the griddle  under the  biryani vessel. The  time  will differ with the quantity of biryani.. Once its done its ready to be served .

Enjoy the royal aromatic delicious biryani with raitha.

Dry Mutton chukka

 This  will be a bliss for all the meat lovers, all my friend and my hubby loved it  when i made it  for yamini . its  a quite a  simple  recipe  and  would   serve as a side  dish for  rice or chapathi . This  is   from one of the recipes my friend  gave me .  Try this  out  i am sure  u will like  it.

Item : Dry Mutton Chukka
source : Friend

Ingredients :

To Boil the meat

• 1lb of  meat  
•  1 tsp of  ginger garlic paste 
• 1small onion
• whole garam masala( 1/2 inch cinnamon stick, 2-3 green cardamom, 4-5 cloves)
• Mint leaves 
• 1/2 tsp turmeric powder
• Salt

 Wash the meat  thoroughly  and add turmeric and all the above mentioned ingredients  and  pressure cook it  to 2 whistles or till its 70% cooked. keep it  aside .

Ingredients for the dish

• 2 onions diced
• cumin seeds
• 4-5 garlic cloves 
• 1tsp of pepper corns  ( crush the  cumin , garlic  and pepper in motar and pestel and keep the paste  ready)
• Butter
• turmeric 
• 1tsp of chilli powder
• 1/2 tsp of criander powder
• 1/2 tsp of zeera powder
• 1/2 tsp of garam masala powder
• oil
• curry leaves 
• 4-5 slit green chillies
• cilantro
• 1 tsp of ginger garlic paste

How i did it 

Take a heavy bottom wide pan , heat it and  add butter , as the butter melts  add cumin seeds and  onions , when the  onions turn slight brown  add  the  ginger garlic paste let  it  fry  till the raw smell is  gone and  now  add the garlic,cumin and pepper crushed paste , let it  fry . Add curry leaves and slit green chillies fry  them  add turmeric, chilli and coriander and cumin powder. fry  it and add the boiled  mutton  with very little  stock in it. let the  whole  thing cook  on a  slow  flame  till the  meat  is completely cooked. Check for  salt as we added salt while the meat boiled, adjust the  salt if  less. now  at last  add garam masala powder and cilantro. fry till the mixture is  dry  and is ready to serve.

Chicken Stew

 Haaaa   this  one is   favourite no 1, This  has been cooked  by  my  mom for  almost all my birthdays and  for every Christmas ,  how can i  not  write or post about  it . My friends  who  have tasted  it  will really vouch  for it  and   many have  requested  for this  recepi and  i  will not hold  back  it any   longer. All my  family  members love this  dish  and this  has  been in my family for almost from the  time of  my great  grandfather Sure  gonna  be  tasty.........

Ps: All vegetarians  u can  make this  without the non  veg part in  it  and  all the  nonvegis it  taste  good  with mutton.

Item: Chicken Stew
Source : MOM

Ingredients

• 1lb of  chicken or meat 
• 2 big potatoes
• 2 big  carrots 
• 12-15 cauliflower florets
• 100gms of peas
• 100 gms of beans 
• 1 big tomatoes
• 1 bif turnip 
• 2 inch ginger
• 5-6 green chillies
•  Mint leaves (Pudina)
•  1 large onions
• Garam masala   powder
• 1-2 inch of cinnamon 
• 5-6  cloves 
• 5-6 green cardamom 
•  50 gms Shredded dry coconut . Grind it along with some garam masala ( piece of cinamon. 4-5 cloves) make it  to  a  fine  paste  with  water 
•  2 cups of fresh coconut  milk (store bought also will do)
• Oil 
• Salt

How i Made it 

Step  1 

• Clean and wash  the  chicken (ur  style ) , i like it de-skinned  and  medium cut pieces.
• Take it  in a  big vessel and  add a little  water  and  keep it on meium flame  till its  soft and boiled  
• Cut all the  veggies into medium sized pieces
• Finely chop the  ginger
• Slice the onions 
• Slit the green chillies

Step 2

•  Take a big and thick bottom vessel  , keep it on a  medium flame , add  oil, when hot add 1inch cinnamon stick , 4-5 cloves and 3-4 cardamom
•  Add chopped ginger  and  let them fry   and then add sliced onions and slit  green chillies and fresh mint leaves ,  fry them till they  are   slightly  brown .
• Now  add in ur tomatoes and  when they are soft add in  all the veggies , fry them  in the  oil and  now 
•  Add the shredded  coconut garam masala paste and  mix  well , 
•  Add the  boiled  chicken  along with  stock (water remain after boiling)
•  let  it cook  on a  low  flame  till the  veggies are  80% cooked , now  add the  coconut milk.
• Allow  it  to   cook on  low  flame  till the  veggies are  cooked  completely  and oil seperates,
• Now  garnish then  with  finely chopped  mint  leaves and  cover  it  till served.

I love this   with  chappathi, dosa , and  specailly aappam . try this  i am sure  you  will remember me  for this  recipe.

Mutton mince ( Kheema ) gravy

This  one is one of my favourites  from the  big list  my  mom has. This  goes well  with  both chapathi and plain hot  white   rice. This  has  become baskar's favorite . I like this  with  rice and  rasam  and he likes this  with hot plain chapthi. It was the demanded recipe when i was expecting and tirelessly  my mom made this  for me every week. i have made this  recipe a number of times  but failed to get that mms taste in it. Nevertheless here is the recipe  for u all.

Mutton Kheema
Source : My Mom
Preperation time:  20 mins
cooking time : 20 mins

Ingredients that  we need

• 1lb of minced meat
• 2 no medium sized onions
• 2 no big tamato
• whole garam masala ( 1 inch cinnamon stick, 4-5 cloves, 2-3pods of cardamom)
• Chilli poder 
• Turmeric powder
• 2 spoon of  ginger garlic paste 
• Oil
• 1tsp of garam masala powder
• curry leaves
• 1 bunch of coriander leaves

How i did  it : 

Step 1:  

• Wash the minced  meat throughly and  drain the  excess water  from it .
•  To the raw  meat  add  a little turmeric , salt , whole garam masala , and little sliced onions and  one spoon ginger garlic paste.
• Keep  it  on low  flame  with  little water added to it. keep checking  so that  it dose not  run dry. keep it on medium flame till mixture it  is  cooked throughly.

Step 2:

•  Add oil to the nonstick vessel , and when the oil is hot all finely chopped onions and green chillies
• when the  onions is slightly brown all the ginger garlic paste , fry  well till the raw smell is  gone.
• The add finely chopped tomatoes, turmeric and chilli powder, fry  well till the  tomatoes are  finely done.
• At this  stage add the cooked minced  meat  along with water left  out during the boiling proocess , lower the flame 
• Cook well till the the meat in blended in tomato gravy  and  garam masala powder.
• Check for  salt , add salt  at this  stage if needed  bcoz the meat has  salt (which was added during the boiling process).
• Oil wi.ll start oozing out from the sides, at the  stage  add finely chopped coriander leaves, mix well, 
• cook for another 2-3 min, switch off the flame  and  now add  lemon juice (optional) and mix well.e rice or hot chapathis
• Serve with plain   hot rice or hot chapathis