• Mutton pieces 1 kg
• Basmati Rice 1 kg – measure out in cups (say, 5 cups)
• Onion – thinly sliced – 500 g
• Tomato diced – 300 g
• Ginger – 100 g
• Garlic gloves – 75 g
• Green Chili – split – 4 no
• Red chili powder – 10 g
• Coriander leaves – cut into small pieces – 30 g
• Mint leaves, cut into small pieces – 30 g
• Oil – 150 ml
• Ghee 50 ml
• Curd – 300 ml
• Lemon juice – 2 Tsp
• Cinnamon 1″ – 4 no, Cloves -6 no, Cardamom – 4 no
• Salt to taste

Ingrediants:

1. Wash and Soak rice for 30m
2. Make ginger-garlic paste
3. Cook mutton with 2 tsp ginger-garlic paste, 1 tsp turmeric powder and enough water (3 or 4 whistles)
4. Heat oil in a thick bottomed vessel or cooker, add the masala items and sauté for 1m, add onion and sauté till it turns light brown.
5. Add ginger-garlic paste and sauté for 2m in medium flame
6. Add salt, chili powder, coriander & mint leaves, green chili and tomato pieces
7. Sauté till tomatoes turn into paste in sim mode
8. Add curd and mutton pieces and mix well and cook for 3-5m in medium heat
9. Add adequate water to mutton-cooked water to make 8.5 cups of water and add to the above
10. Add lemon juice and salt and mix gently. Cook in medium heat.
11. When it starts boiling, add the drained rice, mix once gently and cover with a lid. Continue to cook in sim mode for 5m. Do not put weight while using a cooker.
12. Remove the lid and check whether the biriyani is fully cooked and make sure no water remains at the bottom of the vessel.
13. Remove from heat and sprinkle 2 Tsp of ghee on the top of biriyani

Ingredients:

1.Beetroot -500g – grated

2.Big Onion – 100g- sliced into thin, long pieces

3. Green chili 2 – split lengthwise

4. Pepper powder – 1 tbs

5. Grated coconut – 3 tbs

6. Oil – 2 tbs

7. Mustard seeds, Bengal gram, urad dhall – 1 tsp each

8. Curry leaves and coriander leaves

9. Salt as per taste

Procedure:

• Heat a kadai, add oil, reduce to medium heat, add mustard seeds. When spluttering add bengal gram and urad dhall. When they tum golden brown, add green chili and onion slices. Add curry leaves.
• Saute for 2m, add beeroot, sprinkle salt and mix well. Sprinkle handful of water and cover with a lid and cook for 3 m till half cooked.
• Remove ffrom heat, add pepper powder, grated coconut and coriander leaves.
• Mix well and serve.

Ingredients:

• Chowchow grated -1 cup
• Sugar- 3/4 cup
• Milk-1/4 cup
• Ghee- 2 Tsp
• Cardamom crushed – 4 no
• Cashew nuts and dry grapes – each 6 no

Procedure:

1. Remove skin and central seed pod of Chowchow and grate it.
2. Pressure cook Chowchow gratings with milk – 0ne whistle
3. Heat further in open vessel/cooker till milk gets absorbed.
4. Add sugar and stir continually till you get the desired consistency.
5. Roast cashew nuts and dry grapes in ghee and add to the halwa.
6. When done transfer it to a plate coated with ghee and flatten the mix.
7. Use as halwa.

Category: Appetizer (V), Dessert, Vegetarian Tags: Dessert, Sweets