Whisk curd / buttermilk Add water mix well and set aside Chop fine the garlic clove and shallots Slit the green chillies Heat oil in a pan add shallots ginger juliennes green chillies and chopped garlic Sauté until raw smell is no more Add turmeric powder and sauté for a few seconds or a minute Add the whisked curd and salt to taste Simmer for a few seconds it should not boil Remove pan from stove In another pan heat oil and temper mustard seeds cumin seeds fenugreek seeds curry leaves slit green chillies and dry red chillies Pour over the mor curry mix well and serve
Notes:
Add spices to suit your taste Coconut oil is a must when you make this tempered curd
Soak almonds and cashew nuts separately in two bowls for 30 minutes in hot water Remove skin from the soaked almonds Grind almonds and cashew nuts to a smooth paste adding enough water
INGREDIENTS TO GRIND 2
Green Chillies - 6 Coriander Leaves - 1/4 cup Mint Leaves - 1/4 cup Ginger - 1” piece Garlic Pods - 10 Oil - 1 Tbsp
METHOD
Clean and wash coriander and mint leaves Chop fine green chillies coriander and mint leaves Scrape skin from ginger piece wash and chop fine Chop fine the garlic pods Heat oil in a pan add chopped ingredients and sauté until raw smell is no more Grind sautéed ingredients to a fine paste
INGREDIENTS TO COOK MUTTON
Mutton - 1 Kg Yoghurt - 150 ml Cinnamon Stick - 1 “ piece Cardamoms - 2 Cloves - 2 Star Anise - 1 Stone Flower - 1 Tsp Ghee - 3 Tbsps Fried Onions - 1 cup
INGREDIENTS TO MARINATE
Pepper Powder - 2 Tbsps Turmeric Powder - 1/2 Tsp Garam Masala Powder - 1 Tbsp Ground Almonds Cashew Paste Ground Ginger Garlic Green Chilli Paste Yoghurt Fried Onions Salt - To Taste
METHOD
Clean and wash mutton In a bowl add the above ingredients to marinate along with the mutton Mix well and marinate for an hour and a half In a pressure cooker add ghee and add the whole spices Once they splutter add the marinated mutton along with the marinade Add a cup of water to the mutton Sauté until the mixture begins to boil and emits a good aroma Cover pressure cooker and pressure cook until mutton is soft Wait for pressure to release and meanwhile start cooking the rice
INGREDIENTS TO COOK RICE
Basmati Rice - 4 cups Green Chillies - 6 Juice of 1 Lemon Shahjeera - 2 Tsps Cinnamon Stick - 1 “ piece Cardamoms - 3 Cloves - 3 Star Anise - 2 Fresh Bay Leaf - 1 Dried Bay Leaf - 1 Salt - To Taste
METHOD
Wash rice add some water and lemon juice Set aside for 20 minutes to soak up In a wide vessel pour in enough water to cook the rice and wait until it boils Once the water starts to boil add all the whole spices bay leaves and salt to taste Strain and add rice to the boiling water Cover and cook until 3/4th done Drain excess water and set aside
LAYERING AND DUM
INGREDIENTS
Cooked Mutton 3/4th Cooked Rice Ghee - 2 Tbsps Saffron Food Colour - As Required Yellow Food Colour - As Required Coriander Leaves - 1/2 cup Mint Leaves - 1/2 cup Fried Onions - 2 cups Fried Cashew Nuts - 1/4 cup Fried Raisins - 1/4 cup Plantain Leaf - 1 Live Coal & Coconut Shells - As Required Aluminium Foil - As Required
METHOD
Finely chop coriander leaves and mint leaves Take a large vessel and add some mutton pieces along with gravy Top with some 3/4th cooked rice and drizzle some food colour sprinkle some of the fried onions fried cashew nuts and fried raisins along with some chopped mint and coriander leaves Repeat the process and end up with the rice layer on top Drizzle ghee on top and cover the vessel with clean plantain leaf Cover the vessel with a tight lid and place live charcoal and coconut shells Light the stove place a tava on top and place the vessel on top of tava In low flame heat the tava for 10 - 15 minutes Switch off flame and leave as such for 10 minutes Carefully remove lid of the vessel and place it away from the stove Remove the plantain leaf and cover vessel with an aluminium foil tightly until serving time
Notes:
Adjust spices to suit your taste Make sure the cashews and raisins are fried in ghee Fry sliced onions in cooking oil you normuse at home Using live coal and coconut shells is optional Using plantain leaf to cover is optional Just closing the vessel with a tight lid will do while making the dum You can also cover the vessel with two sheets of aluminium foil and place lid on top
Maida - 1 cup Turmeric Powder - A Pinch Water - @ 3/4 cup Salt - To Taste Gingelly Oil - 3 Tsps Gingelly Oil - 1 cup
METHOD
Add salt and turmeric powder to the flour and mix well Add the measured water little at a time and knead to a smooth dough When the dough becomes sticky as you knead add measured teaspoons of gingelly oil little at a time and knead until the dough is smooth and not sticky
Now pour the measured cup of oil straight to the bowl Make sure the kneaded dough is immersed into the oil completely Set aside the bowl covered until used INGREDIENTS FOR FILLING
Bengal Gram - 1 cup Turmeric Powder - A Pinch Water - 1 1/4 cups Cardamom Powder - 2 Tsps Sugar - 1 cup Ghee - 2 Tsps
METHOD
Wash and soak Bengal gram dal overnight Drain the water completely Add turmeric powder measured water and pressure cook for just two whistles Once pressure is released open pressure cooker and drain water if any Grind the dal to a smooth paste without any lumps and without adding water
INGREDIENTS FOR BOLI
Rice Powder - To Dust Ghee - 1/2 cup
METHOD
Measure a cup of sugar and powder Keep a pan in stove and add the ghee and the ground dal without lumps Add the powdered sugar and cardamom powder and mix well Now switch on the stove in medium flame keep stirring until well combined and soft
Allow to cool for awhile and form equal lemon sized balls from the dal mixture Set aside arranged on a plate Drain oil from the kneaded dough into another bowl Take a small portion of dough from the outer covering
Flatten and spread lightly inside the palm keep one ball of the dal mixture Cover evenly and remove excess dough of the outer covering Immediately dust the ball with rice powder and using a rolling pin on a floured working surface dusted with rice powder Flatten into thin discs taking care that the filling does not come out Dust with rice powder now and then whenever you find difficulty in rolling into a disc Meanwhile heat a girdle in medium flame and grease lightly with ghee Place the Boli on the hot girdle spread little ghee on both sides as you flip and cook on both sides until some light brown spots appear Likewise make Bolis one by one immediately and not after rolling all the balls into a disc all at a time
Notes: The sweetness in this recipe will be enough if Boli is consumed with Payasams or Kheer Adjust sweetness only if necessary After grinding if the dal mixture becomes watery then you will not be able to form balls for the filling
Clean jackfruit arils and cut into strips or chop into medium size pieces Pressure cook the jackfruit strips until soft but not mushy Chop fine onion green chillies few curry leaves and coriander leaves In a bowl tip in all the ingredients other than oil to fry Mix all the ingredients well without adding water Set aside covered for around 15 - 30 minutes Heat oil in a pan and add 3 Tsps of oil to the pakora mix and knead lightly Slide small portions of the pakora dough into the hot oil and fry until crisp and golden in medium flame Drain oil and serve hot at tea time as a snack with any chutney or tomato ketchup
Notes:
Adjust spices to suit your taste I pressure cooked the strips for just two whistles which might differ with different brands of pressure cookers available in the market The jackfruit I used was 20% ripe but still it was crisp It’s best to use unripe raw jackfruit
Flour - 1 1/2 cups Baking Powder - 1 Tsp Baking Soda - 1/2 Tsp Melted Butter - 1/2 cup Powdered Sugar - 3/4 cup Strawberry Essence - 1 Tsp Strawberries Chopped - 1 cup Lemon Juice - 1 Tbsp Yoghurt - 1 cup Milk - 1/2 cup
METHOD
Preheat oven to 180*C for 15 minutes Grease and line a cake tin with butter paper Chop the strawberries and set aside Sift all of the dry ingredients together Whisk curd with powdered sugar Add in the melted butter and mix well Add in the milk and mix well Add the lemon juice and the strawberry essence Fold in the sifted dry ingredients followed by the chopped strawberries Pour batter into the prepared cake tin Bake in the preheated oven for 35 - 40 minutes
Notes:
Timing might vary with different brands of ovens available in the market Vanilla essence can be added if strawberry essence is not available in hand Pink food colouring can be added if liked Flavourless oil can be used instead of melted butter
Grind above ingredients to a smooth paste adding enough water
METHOD
Clean fish fillets cut into medium size pieces and set aside Grind onion and tomatoes separately to a fine paste Heat oil in a pan and sauté ground onion till golden Add in the tomato purée and sauté till soft and mushy Add in the ground paste and sauté for 3 - 5 minutes Add two cups of water and salt to taste When water begins to boil add in the fish pieces Cover and cook in a medium to low flame until gravy is thick Serve hot with white rice or appams
Maida - 1 cup Baking Powder - 1 Tsp Baking Soda - 1/4 Tsp Cardamom Powder - 1 Tsp Powdered Sugar - 1/2 cup Egg - 1 Fresh Cream - 1/2 cup Pure Ghee - 1/2 cup
METHOD
Preheat oven to 180*C for 20 minutes Grease and line a loaf pan Sift dry ingredients together. Add the cardamom powder to the sifted ingredients mix and set aside Cream together ghee and sugar till light and fluffy Beat the egg well and add to the ghee sugar mixture Alternately add in the fresh cream and sifted dry ingredients to the egg ghee and sugar mix Pour cake mixture into the lined and greased loaf pan Bake in the preheated oven for 30 - 35 minutes till a toothpick inserted in the centre comes out clean Once the cake is cool slice and serve
Chilled Watermelon - 1 cup Lemon - 1/2 Lemon Slice - 1 Mint Leaves - 4 Soaked Basil Seeds - 2 Tbsps Powdered Sugar - 1/4 cup Chilled Water - 1/4 cup Ice Cubes - As Required Salt - A Pinch
METHOD
Crush chilled watermelon chunks Slit the green chilli Crush the mint leaves Add all the ingredients into a jar Squeeze in the lemon Shake well to combine Add more ice cubes Serve immediately
